These little cupcakes are a beauty! Chocolate + Strawberry is a classic combination that everybody loves, not to mention these mini babies are fill with strawberry puree as well! Double strawberry goodness! They are seriously tasty!! Firstly, the cupcakes : soft, moist, light and cocoa-ty! You really wont get a better cupcake than this! Secondly, the frosting : strawberry puree mix in with cream cheese = taste just like frozen yoghurt, it is delightful! Thirdly, the strawberry puree, this really is the hero ingredient in this cupcakes! I had quite a lot of the puree left over after making the frosting so i used them to fill up the cupcakes. And that was the best move i have ever made! The puree makes the cupcakes extra moist and really helps to blend the strawberry flavour into the chocolate cupcakes! oh myyy, making me hungry just talking about it!!! This really is the BEST cupcakes i have made so far!!! The combination of the cupcake, frosting and puree just melt in your mouth, they are so soft, fluffy and moist! You can eat the whole batch and not feel sick because the texture is just so light.

Chocolate Cupcakes (I halved below recipe to make 30 mini cupcakes)

(see my chocolate cupcakes post to see how moist and fluffy this cupcakes are!)

  • 2 cups plus 2 tbsp. sugar
  • 1¾ cups all-purpose flour
  • ¾ cup plus 1 tbsp. cocoa powder
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water


  1. Preheat Oven 180C. Line 2 mini muffin trays with paper liners.
  2. Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  3. In another mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.
  4. Add to the dry ingredients and mix with wooden spoon until mixture is combine.
  5. Add the boiling water and stir just to combine (batter will be thin).
  6. Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.
  7. Cool completely on a wire rack.

Strawberry Cream Cheese Icing (Recipe from My Baking Addiction)


  • 1/2 cup whole strawberries
  • 120g unsalted butter, room temperature
  • 240g of cream cheese, slightly cold
  • 1/2 teaspoon clear vanilla extract
  • 31/2 cup of icing sugar


  1. Place strawberries in the bowl of a small food processor; process until pureed.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter on medium speed until light and fluffy.
  3. Add in the cream cheese and beat until combined. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
  4. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree to fill cupcakes); mix until just blended.

Note: The frosting is able to be piped, but is on the soft side and definitely needs to be refrigerated!

Strawberry Puree Filling

  • 1/2 cup whole strawberries
  1. Place strawberries in the bowl of a small food processor; process until pureed


1. If your strawberries are slightly on the sour side, add some icing sugar to the puree to sweeten it.

2. I used the total of 250g of strawberries for these cupcakes + frosting.

Assemble Cupcakes

  1. Cut a small hole in the cupcake
  2. Fill strawberry puree in the hole
  3. Put the cap back on
  4. Pipe strawberry frosting on mini cupcake! 🙂

THIS! is a coffee cake with a twist! The chocolate cinnamon swirl in between 2 layers of the cake batter is simply delicious, a crumble topping is always a winner, plus the moistness that the sour cream provides – it is no ordinary coffee cake! And another great thing is, this recipe makes a big tray of this coffee cake, cut yourself a big piece! You won’t regret it!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

(recipe from shutterbean)

For the Crumb Topping:

  • 3/4 cup all purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut into 1 inch cubes

For the Chocolate Cinnamon Swirl:

  • 1/2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon

For the Sour Cream Cake:

  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1 inch pieces
  • 2 1/4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1/2 teaspoons pure vanilla extract

Make the Crumb Topping:

Put the flour, sugar and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.

Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the fridge.

Make the Chocolate Cinnamon Swirl:

In a small bowl, whisk together the sugar, cocoa powder and cinnamon and set aside.

Make the Sour Cream Cake:

Preheat the oven to 350 degrees F. Butter a 9×13 baking pan, If you use a metal pan, the edges of the cake will be crispy. Sift the flour, baking powder, baking soda and salt together in a medium bowl.

In a bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.

Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.

Pour one third of the cake batter in the prepared pan. Using an offset spatula to spread the batter evenly.

Sprinkle half of the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture then the remaining batter and spread the batter evenly. Sprinkle the crumb topping over the top of the batter.

Bake in the center of the oven, rotating the pan three times during baking for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.

Even though I couldn’t spend Mother’s Day with my mum, I made this so I can dedicate this post to her. Of cause this bouquet didn’t go to waste! I gave this as a gift to Andy’s mum on mother’s day too.

I saw this cupcakes bouquet a year ago and have been waiting for a special day to make my very own one! My bouquet is made from vanilla cupcakes with a simple vanilla buttercream frosting. I bought a gift box and place 4 sponges in to create the base of this bouquet. Then I used tooth picks to secure each cupcake on the sponge (so you simple put 2 tooth picks in each cupcakes and plug that into the sponge in the gift box). Final touch – decorate your bouquet with some tissue paper and ribbon! This is definitely a winner!

Beautiful, Delicious, Impressive!

Buttercream Frosting (Makes about 12 cupcakes):

(Recipe from Joy of Baking)

  • 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk or light cream
  • pink food dye


In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Make one for your special someone! 😉

I have always wanted to make a black forest cake, but for some reason, this cake really intimates me! It was one of Andy’s bestie birthday coming up, so I decided to give the cake a go! Plus I know Andy is gonna help me on this one, he can do all the messy dishes for me!

I did make this cake back in Nov last year and I have lost the recipe that I used! Can you believe it?? Actually I can believe that….! But I still want to post up some pictures of my cake 😉

This cake was delicious! Each cake layer brushed with cherry syrup and I especially LOVE the cream and cherry combo!! I want to go back in time and have another piece! I definitely have to find the recipe again!!

So I had some lemon curd left from the creamy lemon tart that I made ( I made double batch of the lemon curd). I wanted to make something quick and easy with what I already have in the pantry. This recipe came up on, and it was spot on – just what I want to make!

Lemon curd – tick

Desiccated coconut – tick

Self raising flour – tick (or plain flour and baking powder)

Eggs – tick

Sweet! Off I go!

This slice is perfect for those who loves lemon curd and coconut! The gooey lemon curd in the middle is to die for! I don’t love the taste of coconut that much, but this slice rocks with some toasted desiccated coconut on top!

Lemon coconut slice (Make 15 pieces)

(Recipe from


  • 125g unsalted butter, melted, cooled
  • 1/2 cup caster sugar
  • 1 1/2 cups self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1/2 cup lemon curd (see creamy lemon tart)

 Coconut topping

  • 1 eggwhite, beaten til soft and foamy
  • 1/2 cup caster sugar
  • 1 1/2 cups desiccated coconut


1.  Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

2.  Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

3.  Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

4.  Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.


1. This slice tastes BEST as warm! I store my slices in a air tight container in the fridge and microwave it for 15-20s and serve warm.

2. I turned on the grill for 15-30s to toast the coconut on top, to get that golden look.

I made this tart back in February, summer was coming to the end, but I was trying to hold onto the last bit of this warm weather where ever I can. So I decided to make this lemon cream pie with strawberries. The refreshing taste of the lemon cream goes really well with the strawberries, it makes this tart into quite a light tasting dessert, perfect for those summer days.

This tart is a quick and easy dessert, and as usual I cheated…and got a tart case from the frozen aisle! It just saved so much time and it still turned out really well!

Creamy Lemon Tart with Strawberries (Serve 6-8)

(recipe from Technicolour Kitchen)

  • 1 x tart case (shortcrust pastry)


  • ½ cup (120ml) heavy cream
  • ¾ cup lemon curd* (or you can buy a jar of lemon spread if you are pressing time!)
  • 450g fresh strawberries, hulled, large strawberries halved

Lemon Curd Receip

  • 1/4 cup (60ml) lemon juice
  • zest of the juiced lemons
  • 63g unsalted butter, chopped
  • 1/2 cup (100g) sugar
  • 1 and a half eggs, beaten


Start with the curd: place the lemon juice, zest, butter, sugar and eggs in a heatproof bowl over a saucepan if rapidly simmering water. Cook, stirring continuously, for 20 minutes or until mixture has thickened slightly. Pass through a sieve into a glass/ceramic bowl and cover with plastic wrap touching the surface of the curd to prevent a skin from forming. Refrigerate until cool and thick.

Make Tart:

1.  Preheat the oven to 180°C/350°F.

2.  Bake the tart case for 15-20mins.

3.  Meanwhile prepare lemon curd.

4.  In a medium mixing bowl, whip the heavy cream until firm peaks form. Fold about half of the cream into the lemon curd, then fold in the rest of the cream. Pour the filling into the tart shell and spread it out evenly.

5.  Lightly cover the tart with plastic wrap and refrigerate it until cold, about 1 hour, or up to 4 hours. Remove the outer ring of the pan before serving.

6.  Arrange Strawberries on the tart.

NOTES: My cream turned out a bit more runny than I like, the original recipe call for soft peak whipped cream, but I would whip my cream to very firm peak next time to give the lemon cream a firmer consistency.


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