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.
This baby shower was created in honour of a beautiful mother expecting her fourth baby.
One of the blessings of having a larger family is the joy a new baby brings to older siblings. The baby is welcomed into more arms and apart from being smothered with love at every turn, the older ones experience the unparalleled joy of nurturing a new life and partaking in this miracle with greater understanding and appreciation.
A baby is truly a unique gift to give a family.
I wanted to keep this shower neutral, choosing natural hessian (burlap), white, cream and ivory. The combination of colours, tones and textures blended beautifully with the timber pieces, antique and vintage props. I wanted the guests to find edible treasures throughout the display and enjoy a variety of tastes and flavours.
Thank you for taking the time to look through my baby shower. It was such an enjoyable project and the beautiful mother was richly blessed.
To start off this fine year of 2014 I have chosen to post a recipe for my Mandarin Cupcakes. They are sweet and tangy, with a very subtle citrus flavour. Even though mandarins are typically consumed in copious amounts in winter to keep those nasty colds away, this recipe uses tinned mandarins so they can be enjoyed throughout the steamy summer months.
Mandarin cupcake recipe
Fresh zesty citrus cupcakes that are sure to put a spring in your step.
This cupcake recipe brings together my love of chocolate and peanut butter with one of the staple foods in our home, bananas. We live in a sub tropical climate and have an over abundance of bananas. Some days the harvest is so bountiful that we are all kept quite busy drying them, freezing them, making banana smoothies, baking banana bread and most recently, creating the most amazing banana and raspberry icy poles.
I read once that Elvis Presley was an enormous fan of the combination of banana and peanut butter. I have come across a few cupcake recipes that pay homage to the king of rock and decided to make up my own delicious version of these flavoursome Chunky Monkey cupcakes. They have quickly become a favourite and I hope you enjoy them. x
Chunky Monkey cupcake
An unbelievably delicious chocolate cupcake with banana, walnuts and peanut butter with the best ever peanut butter frosting.
I think Chocolate and coconut might be my new favourite combination. I played around with this recipe, testing it on a few unsuspecting willing friends. The results were more than I could have hoped for. One friend loved them so much that he thought they were an 11/10 and the cupcake was outstanding in it’s own right even without the frosting. Be warned though, they are very rich and decadent. These are for the true die hard chocolate lovers who would NEVER consider leaving a scrap of ganache or cupcake crumb behind on the the plate!!!
Bounty cupcake recipe
1 cup vegetable oil
1 teasp vanilla extract
1 cup sour cream
1/2 cup coconut milk
1 tablespoon coffee granules diluted into 1 cup hot water
1 tablespoon Kahlua
100g dark 70%chocolate
2 cups plain flour
1 teasp bi carb soda
2 teasp baking powder
1 3/4 cups castor (granulated)sugar
150g toasted dessicated coconut
1/2 cup 100% cocoa powder
1 packet of mini Bounty bars ( or 8 bars)
Turn the oven onto 180 c.
Prepare two muffin pans with cupcake papers. Chop each bounty in half and place in the bottom of each liner.
Lightly toast coconut in a dry pan or oven for 5 minutes until just brown. Set aside.
Melt chocolate in a bowl over a saucepan of simmering water, ensuring it does not touch the water. Set aside.
1.Whisk eggs, oil, vanilla and coconut milk together.
Add sour cream. Stir in cooled melted chocolate.
2.Mix kahlua into diluted coffee and water. Add to wet mix.Whisk by hand.
3.Sift flour,sugar,cocoa, soda and baking powder into a medium bowl. Whisk together until combined. Add toasted coconut.
4. Carefully pour the wet mix into the dry mix using a spatula. Using a hand whisk, mix until well combined.
5 Pour into prepared liners and bake for 18 – 20 minutes or until firm to touch. Frost with chocolate cream cheese frosting when cool.
Chocolate cream cheese frosting
200g block good quality 70% dark chocolate
1/2 cup pouring cream
125g cream cheese
125g butter at room temperature
1 teaspoon vanilla extract
1. Finely chop chocolate. Set aside.
2. In a small saucepan, bring cream to boil and pour over chocolate. Mix until chocolate melts. Set aside.
3. Using a paddle attachment on medium speed, beat butter and cream cheese until light and fluffy. Add Vanilla extract.
4.Turn mixer onto low and pour in chocolate ganache. Scrape bowl with spatula. Mix until well combined and the desired consistency.
5. Pipe onto cupcakes and top with a white Ferrero Rocher.
Summer is just around the corner here in Oz, so I thought it was high time I whipped up these delicious mango cupcakes with white chocolate ganache frosting.
Mango & White Chocolate cupcakes
Pre heat oven to 180 C.
Line two muffin trays with cupcake papers.
2 eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup sour cream
1 cup tinned mango, mashed.(Mango slices with some juice..the more mango the better the flavour)
Zest of one lime (optional)
2 cups plain flour
1 3/4 cups castor sugar
1 teaspoon bi carb soda
1 1/2 teaspoon baking powder
150g chopped white chocolate
1. Mix together eggs, oil, vanilla with a hand whisk.
2. Add sour cream and whisk gently.
3. Add mashed mango and lime zest.
4. In a separate bowl, whisk together sifted flour,
bi carb soda, baking powder and sugar.
5. Add chocolate pieces.
6. Carefully pour wet mixture into dry mix and whisk by hand.
7. Spoon mixture into cupcake liners until about 2/3 full.
8. Bake in moderate oven for 18-20 min or until firm to touch.
Place on a wire wrack to cool before adding the white chocolate frosting.
Makes 18 cupcakes
White chocolate ganache frosting
2 large family block of white chocolate. (Approx 360g)
1/2 cup pure cream
150g cream cheese
125g butter,room temperature
The ganache –
1. Finely chop the white chocolate, or pulse in a food processor. It needs to be very finely chopped.
2. Bring cream to boil in a small saucepan, remove from heat.
3. Pour cream over chopped chocolate and stir until smooth.
4. Cool mixture to room temperature .
5. Whip ganache for a few minutes until light and fluffy.
1. Beat cream cheese with butter until light and creamy.
2. Add vanilla extract. Continue beating.
3. Scoop whipped ganache into the bowl of frosting. Continue beating until it reaches the desired consistency.
This is where I need to confess that I am a haphazard baker!!
I will taste the frosting at this point and see how it looks, what the consistency is like, and how well it will pipe onto my cupcakes! If I am happy with all of the above, I will use it as is.
If not, I will slowly add icing sugar (confectioner’s sugar) until I am happy with the result. I have no hard and fast rules about this, and will leave it up to each of you to proceed as you wish!! You may not need the icing sugar, but use it if you want to!! If you have any questions, please contact me. x
Pipe frosting onto cupcakes, and eat!!
An enormous THANK YOU to all of my readers for sharing in my
100th blog post!!!
I can’t adequately describe how much I have loved every minute of baking, preparing, styling, photographing (oh, and did I mention eating!!) all of my sweet treats.
Thank you for taking the time to look through Mama bear’s Kitchen, and sharing it with your friends.
I appreciate every one of you and look forward to sharing many more creative endeavours with you.
I had the immense pleasure of planning and hosting a baby shower for a friend of mine who is expecting her third baby. She loves bright colours, particularly yellow and orange. I decided to go with a yellow vintage theme…not too soft and pale, not too bright and cheesy….a beautiful mix of yellow ginghams, checks, brown spots and a few little duckies.
I set the display up on the front verandah of our home, which just happened to be yellow…providing a suitable backdrop. I hunted through my stash of old things ad found our old phone that we used to use back in the 80’s. I had to laugh as my young daughter was telling her little sister what it was….they were quite confused until the little one, with an air of revelation blurted out…ooohhhh, it’s a mobile phone!!
I found an old white picket fence under the house which became the perfect backdrop for my fabric bunting. I tied an handmade paper bunting with ‘gifts’ onto an old suitcase I found at an op shop, for guests to place their presents in. My daughter cleverly made a beautiful chocolate cake with a bright yellow chicky in the middle. She also made the macarons. A white chocolate mud cake, cupcakes, fruit and veggie sticks and meringue bites complemented a yellow candy buffet which the guests enjoyed.
Everything came together quite easily and this baby shower had a strong vintage element to it which delighted the young mum and our guests.