Living in a sort of ‘paradise’ here as I do, where the sun and surf, fine weather and pleasure reign supreme, it can be easy to forget the One who made the sun, the surf, and indeed, the weather itself!
Category Archives: Cupcakes
Pink milk & cookies
It has been quite a year this year! Not only have we said farewell to our oldest son as he ventures out of the nest to embrace his future, but our darling youngest baby has just turned two! Not a big deal to a lot of people I guess, but when you have been pregnant and birthing babies for almost twenty years, this is a milestone indeed! Not so much having a two year old, but having a two year old and not being pregnant with the next one!!!! This is a first for Mama Bear.
High tea Luncheon
It was my birthday last week.
I had a revelation that I didn’t want to wait until one of those large ever looming big digit numbers to celebrate, SO
I decided to throw common sense to the wind and host myself a tea party!!!
The times are a changin’
The Enchanted Garden
Last year I had the immense privilege of making cupcakes for an
“Enchanted Garden” wedding photo shoot showcasing the incredible talent of Josie from
Blue Ombre Celebration cake
These celebration cakes were made for a sweet lady turning 70.
She was wearing various shades of blue, so I chose to make an ombre ruffle cake with matching cupcakes.
The cakes were chocolate with orange & cinnamon and lemon curd with vanilla buttercream.
Peanut Butter & Jelly Cupcake Recipe
It’s that time of year again, and it has crept up on me and almost caught me unaware…or should I say unprepared. I think I blinked and just about missed our lovely six week holiday! It went way too fast.
For the Love
Burlap and Lace baby shower
Welcoming new life into the world is one of the greatest joys we can experience.
Whether it is a first baby or a fourth, each new life needs to be celebrated.
Mint Black Bottom Cupcake Recipe
This recipe has been a long time in coming.
The humble Black Bottom cupcake is an intriguing little gem as it could almost be considered a muffin.
Almost.
While it can be eaten on it’s own without icing, it is really too sweet to come into the muffin class.
The baked cheesecake topping sets this cupcake apart and opens the door wide for all sorts of variations. Whichever way you you choose to bake or eat it, this cupcake is sure to be a crowd pleaser.
Chocolate mint black bottom cucpakes
2015-03-18 00:22:02
Yields 18
A decadent chocolate cupcake with an amazing mint cheesecake filling hidden inside.
Prep Time
20 min
Total Time
45 min
Ingredients
- 2 eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup ( or one 250g tub) sour cream
- 1 tablespoon instant coffee dissolved into 2 tbls hot water (add to the cup of warm water)
- 1 cup warm water
- 2 cups plain flour, sifted
- 1 3/4 castor sugar
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 1 cup pure cocoa ( I use Homebrand 100% pure cocoa from Woolworths)
- Cheesecake topping
- 200g cream cheese
- 80g castor sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- a pinch of salt
- A few drops of peppermint essence
- Small amount of green food colouring ( I used Americolor Electric green)
- 100g dark choc chips
Instructions
- Preheat oven to 180 C
- Line two muffin trays with cupcake papers
- Cupcakes
- Using a hand whisk, combine eggs, oil and vanilla. Add sour cream, diluted coffee and water
- Combine sifted flour, sugar, baking soda and powder and cocoa. Whisk together to combine.
- Pour wet mixture into dry ingredients and whisk until thoroughly combined.
- Scoop into prepared liners, until each is 2/3 full.
- Take a tablespoon of cheesecake mixture and drop onto the top of each cupcake. Leave it as it is or swirl slightly with a skewer but make sure you don't combine it too much.
- Bake in moderate oven for 18 - 20 minutes. Keep an eye on the cheesecake topping to make sure it doesn't go brown.
- Place on a wire rack to cool. Frost if desired or dust with icing sugar.
- Cheesecake topping
- In an electric mixer with a paddle attachment, beat together cream cheese, sugar, vanilla and salt on medium slow speed until smooth and light. Add the essence and food colouring.
- Mix carefully until just combined.
- Carefully stir in the choc chips by hand until just combined. Don't over mix otherwise the cream cheese will start to split.
- Set aside
Mama Bear's Kitchen https://mamabearskitchen.com.au/