Chilli chocolate hi-hat cupcakes

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Chances are you have a pot of mayo perched in your fridge ready for your salads and savoury dishes. But have you ever thought about using it in some sweet baking?

Yip, there’s a secret ingredient inside these delicious chilli chocolate hi-hat cupcakes – they’re packed with mayo!

I know what you’re thinking; why would you use mayo in cupcakes?

Well, ultimately mayo is just eggs and oil – two ingredients that are used in baking all the time. So when you bake with mayo, you’re really just switching out the eggs and oil you’d usually use for this cupboard staple – perfect for when you’re in a pinch! Using mayo also makes the finished cupcakes both light and dense at the same time – it sounds like a strange combination, but it’s absolutely beautiful.

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Caramel Easter egg stuffed cupcakes

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Easter is officially less than a month away, so now’s the perfect time to start planning your Easter baking – because if there’s anything better than Easter eggs, it’s homemade Easter treats!

Cupcakes are a great treat to make at Easter (and any time of the year that is) and make the perfect Easter gift – after all, what’s not to love about a delicious cupcake topped with plenty of icing and Easter goodness?

That’s where these cute little Easter cupcakes come in. Not only do they look adorable with a little homemade white chocolate bunny and mini speckled eggs nestled amongst the creamy green buttercream icing, but the cupcakes themselves have a little surprise hiding inside… a mini caramel egg! Delish, huh?

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Pink grapefruit cupcakes

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Regardless of the time of year I’m a huge grapefruit fan – I nearly die with excitement when I spot a grapefruit Fuju in summer and always have a bottle of fresh grapefruit juice on hand during the winter months. And baked pink grapefruit for dessert? Always a good idea.

But despite being a big grapefruit eater I’ve never actually baked with the stuff, which when you think about it is pretty silly. After all, lemon cake, cupcakes and slice are all totally delicious, right? So armed with a couple of fresh pink grapefruits I decided to set things right and bake a tangy, citrus cupcake packed with all the beautiful flavour of pink grapefruit.

And just like that, these pink grapefruit cupcakes with tangy Swiss meringue buttercream were born.

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Mondayitis

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Happy Monday!

I hope you had a wonderful weekend and enjoyed spoiling your Mum (and being spoiled yourself!) on Mother’s Day. As a proud fur-Mum to two four-legged babies, I was very lucky to be treated to some Bennett’s marshmallow (my favourite) and a massage in the afternoon – didn’t those kittens do well?

But now it’s time to get back to normal life – here are five things to get your week off to a great start…

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Five Favourite: Easter treats

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Hands up if you’re looking forward to the long weekend? Yip, me too!

With a massive four days off to look forward to, Easter is the perfect time to get into a bit of baking – whether you have friends coming over, kids to entertain or are simply looking for a creative way to use up some of those leftover Easter eggs (if there’s ever such a thing!).

To help make life a little easier for you this long weekend, I’ve rounded up my five absolute ‘must-try’ Easter recipes – from cheesecake and cupcakes to truffles and fudge, there’s bound to be something to get you inspired.

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Honey and lemon cupcakes

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We are very lucky to have a beautiful, big lemon tree in our garden that’s literally been bursting with fresh lemons every day since we moved in last year – there are so many that the branches hang low under the weight of them all!

It’s so handy having dozens of fresh lemons at your fingertips – especially when you’re baking! As I was looking out at the fruit-laden tree this morning I decided it was time to pluck a couple and do a bit of lemon baking – combine that with the delicious honey toast I was enjoying at the time, and you can see where the idea for these cupcakes came from!

These fresh and flavoursome honey and lemon cupcakes are a real delight to enjoy on the crisp, misty days we’ve been having lately – they’re the perfect ‘pick me up’. Packed with the deliciously light flavours of fresh honey and lemon from the cake to the icing, these cupcakes are truly special – and still really simple to make!

Last week was National Honey Week, so now’s a great time to pick up your favourite variety of Kiwi honey and get baking – plus let’s be honest, honey is always a good idea! The delicious flavours of your favourite honey really shine through in these cupcakes, while a dash of lemon in the cake and a generous dollop of lemon curd filling help add a little tang to cut through the sweetness. It’s the perfect combo.

I hope you enjoy this National Honey Week recipe – happy baking!

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Ingredients

Honey and lemon cupcakes

  • 112g butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 ½ cups plain flour
  • 1 tsp baking powder
  • ½ cup buttermilk (½ cup milk + 1 Tbsp white vinegar)
  • ¼ cup honey
  • 2 tsp lemon juice
  • ½ cup lemon curd, for filling

Honey buttercream

  • 150g butter, softened
  • 3 Tbsp honey
  • 2 cups icing sugar
  • 1 Tbsp milk

Method

Honey and lemon cupcakes

  1. Preheat oven to 175 degrees Celsius and fill a 12-hole cupcake pan with liners.
  2. Place butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating well between each addition.
  3. In a small bowl, combine flour and baking powder. Alternate between adding flour mixture and buttermilk to egg mixture, beginning and ending with dry ingredients. Mix well between each addition.
  4. Add honey and lemon juice and mix until well combined.
  5. Spoon mixture into cupcake cases until ¾ full. Place in oven and bake for 15-18 minutes, or until a skewer comes out clean. Place on a wire rack to cool.
  6. Once cool, cut a small wedge out of the centre of each cupcake and set aside. Fill with 1 tsp of lemon curd. Trim the wedges you’ve set aside to thin discs, and place on top of lemon curd to fill the gap.

Honey buttercream

  1. Place butter in the bowl of a stand mixer and beat until very pale and creamy. Add honey and mix until well combined.
  2. Add icing sugar and milk and beat until smooth and creamy. Pipe onto prepared cupcakes.

Champagne cupcakes

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There are two things that instantly spring to mind when I think of parties – champagne and cakes. The two things just go hand in hand, right?

So when I was deciding what treat to make to celebrate the re-launch of High Tea with Dragons my mind simply kept coming back to the two things, dreaming up ways they could be combined to create a truly magical dessert.

That’s where these decadent champagne cupcakes come in. Imagine a deliciously fluffy cupcakes flavoured lightly with champagne, packed with a homemade champagne patisserie cream filling and topped with a swirl of champagne infused buttercream icing. Sounds pretty amazing, right?

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25 Years and Counting

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Now Kevin and I are nicely settled in our new home with the kittens we love any excuse to have people over – after all, if you bought a house you should spend as much time there as possible, right?

And what better excuse than a birthday! My 25th birthday is just around the corner (only two sleeps to go!) so we decided to have a few friends over to celebrate with dessert and drinks. I’m sure you know what that means – I got busy in the kitchen and did a lot of baking!

I decided to go with a pink and gold theme for the dessert table, with splashes of white to balance things out, so came up with a menu to suit – think cupcakes, doughnuts, cookies and (of course) cake!

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