Category Archives: Popular

1940’s Australian bush tea party

 

One of our daughter’s friends was turning 16 and wanted a 1940’s style tea party in a wooded grove on their family farm. It was so delightful planning this party as we are very close friends with the family and I was graciously given free reign over the styling and baking!

Read More

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.

Read More

Shabby pink & mint Baby Shower

 
What could be sweeter  than planning a  gorgeous shabby baby shower for a dear little girl called Imogen? I was delighted to have the opportunity to create this display using soft pink, mint and white as the colour scheme. I wanted everything to be easy on the eye and full of feminine flair!
 

Read More

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
Yields 18
A decadent chocolate cupcake with an amazing mint cheesecake filling hidden inside.
Write a review
Save Recipe
Print
Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
Ingredients
  1. 2 eggs, lightly beaten
  2. 1 cup vegetable oil
  3. 1 teaspoon vanilla extract
  4. 1 cup ( or one 250g tub) sour cream
  5. 1 tablespoon instant coffee dissolved into 2 tbls hot water (add to the cup of warm water)
  6. 1 cup warm water
  7. 2 cups plain flour, sifted
  8. 1 3/4 castor sugar
  9. 1 teaspoon bicarb soda
  10. 1 teaspoon baking powder
  11. 1 cup pure cocoa ( I use Homebrand 100% pure cocoa from Woolworths)
  12. Cheesecake topping
  13. 200g cream cheese
  14. 80g castor sugar
  15. 1 large egg
  16. 1/2 teaspoon vanilla extract
  17. a pinch of salt
  18. A few drops of peppermint essence
  19. Small amount of green food colouring ( I used Americolor Electric green)
  20. 100g dark choc chips
Instructions
  1. Preheat oven to 180 C
  2. Line two muffin trays with cupcake papers
  3. Cupcakes
  4. Using a hand whisk, combine eggs, oil and vanilla. Add sour cream, diluted coffee and water
  5. Combine sifted flour, sugar, baking soda and powder and cocoa. Whisk together to combine.
  6. Pour wet mixture into dry ingredients and whisk until thoroughly combined.
  7. Scoop into prepared liners, until each is 2/3 full.
  8. 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.
  9. Bake in moderate oven for 18 - 20 minutes. Keep an eye on the cheesecake topping to make sure it doesn't go brown.
  10. Place on a wire rack to cool. Frost if desired or dust with icing sugar.
  11. Cheesecake topping
  12. 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.
  13. Mix carefully until just combined.
  14. Carefully stir in the choc chips by hand until just combined. Don't over mix otherwise the cream cheese will start to split.
  15. Set aside
Mama Bear's Kitchen https://mamabearskitchen.com.au/