Raspberry-iced Cupcakes

So Jasper saw this in a Sunday Life mag a few weeks back and said, ‘I want these. Let’s make them’. And so we did.

Divine – and the icing has been a complete revelation. Whole family now addicted.

Raspberry-iced Cupcakes
Karen Martini, Sunday Life magazine

  • 250g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 250g self raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 5 tbsp milk
  • 160g icing sugar
  • 40g frozen raspberries, thawed
  1. Preheat a fan-forced oven to 180C
  2. Place butter, sugar, eggs, flour, baking powder and vanilla in a food processor and process until smooth
  3. Gradually add milk until mixture is smooth and combined
  4. Line cupcake tray and fill each patty pan to 2/3 full
  5. Bake for 15-20 minutes or until cooked when tested with a skewer
  6. Cool on wire racks
  7. For the icing, place the icing and raspberries in a food processor and blend well
  8. When the cupcakes are cool, spread with the icing and decorate with silver cachous and fresh raspberries (didn’t do this last bit and somehow don’t think the boys cared one jot)

Muppinstuff’s Nan’s Choc-Weetbix Slice

So Muppinstuff posted this slice yonks ago and recently mentioned it in her list of 25 things that shit her to tears, and considering I started that meme it made me all nostalgic and proud. It’s the kind of slice you’d find at a school fete or on offer at the school cake stall you find when you go to vote. Next to the sausage sizzle.

Anyway, it is bloody delicious.
And easy.
I’ve made it twice in the last 10 days.
And people swoon over it saying things like, ‘oh, I haven’t had this in years‘.

Muppinstuff’s Nan’s Choc Weetbix Slice

  • 1 cup SR flour
  • 1 cup dessicated coconut
  • 1/2 cup brown sugar
  • 1 cup crushed Weetbix (on my measuring this is four Weetbix crushed up in your hands)*
  • 120g butter
  • 2 tbsp golden syrup
  • 3 tbsp cocoa
  1. Preheat oven to 180C and line a 20x20cm square tin with baking paper
  2. Mix dry ingredients together
  3. Melt butter and golden syrup together
  4. Mix wet and dry ingredients together, it can be a bit crumbly so combine with hands if necessary
  5. Press into a slice tin and bake in a moderate oven for 30 minutes
  6. Ice (see below) and sprinkle with coconut
  7. Refrigerate until cool then remove from tin and cut into squares

Chocolate icing

  • 1 1/2 cups icing sugar
  • 2 tbsp cocoa powder
  • 2 tsp butter, very soft
  • 2-4 tbsp boiling water
  1. Sift the icing sugar and cocoa into a bowl
  2. Add the butter and 2 tbsp of the water and beat, adding more water to get a fairly runny icing
  3. Pour over the slice and turn the pan to get it into the edges
  4. Sprinkle over some dessicated coconut
  5. Refrigerate until set.

Ode to Nigella 23 – Old-Fashioned Chocolate Cake

Let’s stay with chocolate shall we? I have a chocolate cake recipe which is on relatively high rotation because it’s a one pot wonder so to speak, in that you bung it all in the bowl, mix it, bake it, ice it and it tastes great. This gives it a serious run for its money and in fact, I’ve probably made this one more often as it is deeply chocolately but not overly rich.

Old-Fashioned Chocolate Cake

  • 200g plain flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • 40g cocoa
  • 175g butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 150ml sour cream
  1. Preheat oven to 180C. Grease and line (or flour) two 20cm round cake tins
  2. Bung the ingredients all together in the mixing bowl or food processor and process until combined
  3. Spatula into the tins and spread out – the mix is very thick
  4. Bake for 25-35 minutes then turn out and cool.

The icing

  • 75g butter
  • 175g best quality dark chocolate
  • 300g icing sugar
  • 1 tbl golden syrup
  • 125ml sour cream
  • 1 tsp vanilla extract
  1. Melt the butter and chocolate together, cool slightly
  2. Add the golden syrup, then the sour cream and vanilla
  3. Mix into the icing sugar, beat until combined and no lumps
  4. Use 1/3 to sandwich cakes together, 1/3 for the top and 1/3 for the sides

Ode to Nigella 12 – Gingerbread

Yes, another gingerbread recipe. Go shoot me. It’s for the stuffing. Which you’ll get tomorrow. While Nigella’s recipe for the stuffing says to use store-bought gingerbread, that is something in Australia I would have been very hard pressed to find. And, after the sublime experience of discovering the chocolate gingerbread I was curious to see if what Nigella’s recipe for “plain” gingerbread was like. It has an equally stunning dense moist texture but the chocolate version was the winner. Regardless, the upside of making this is that you only use half and you could serve the remainder warm with custard for dessert. Or ice and offer as afternoon tea as I have.


  • 150g unsalted butter
  • 125g dark muscovado sugar
  • 200g golden syrup
  • 200g black treacle
  • 2tsp fresh ginger, finely grated
  • 1tsp ground cinnamon
  • 250ml milk
  • 2 large eggs
  • 1tsp bi-carb, dissolved in 2tbsp warm water
  • 300g plain flour
  1. Preheat oven to 170C and line a 30x20x5cm tin
  2. In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon
  3. Off the heat add the milk, eggs and bi-carb in its water
  4. Pour into the flour, it will be a very liquid batter, and pour into the tin and bake for 45 minutes to an hour until risen and firm
  5. Let cool then ice.

Lemon icing

  • 175g icing sugar
  • 1tbsp lemon juice
  • 1tbsp warm water
  1. Whisk the lemon juice into the icing sugar
  2. Add enough water to make a stiff icing
  3. Spread over the cake with a palette knife and leave to set before cutting

Chocolate Gingerbread – Ode to Nigella #6

*UPDATED EVEN BEFORE POSTED* omg – I just ate a piece of this warm from the oven un-iced. It is SUBLIME. Make it your signature Christmas dish for 2007. Take it to friends, give it to your Nana, it is heady and rich in spices, dense in its moistness that is so deeply satisfying you do actually feel all grown up and childlike all at the same time.
In her intro to this Nigella says, ‘This is very rich, very strong: not for children, but perfect for the rest of us’. I don’t know about the type of palate your child has or even if you have children, but mine will wolf this when they get home this afternoon.

Chocolate Gingerbread

  • 175g unsalted butter
  • 125g muscovado sugar
  • 2tblsp caster sugar
  • 200g golden syrup
  • 200g black treacle or molasses
  • 1/4tsp ground cloves
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 1/4tsp bi-carb soda
  • 2tblsp warm water
  • 2 eggs
  • 250ml milk
  • 275g plain flour
  • 40g cocoa
  • 175g chocolate chips
  1. Preheat the oven to 170C and line a baking tray thats 30x20x5cm
  2. In a decent sized saucepan melt the butter with the sugars, golden syrup, molasses and the spices
  3. Combine the bi-carb with the water, then combine with the eggs and milk
  4. Beat the milk mixture into the butter mixture
  5. Fold through the flour, cocoa and choc chips
  6. Bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that’s what you want
  7. Let it cool in the tin

Ginger ale icing

  • 250g icing sugar
  • 30g unsalted butter
  • 1tblsp cocoa
  • 60ml ginger ale
  1. In a heavy based saucepan heat the butter, cocoa and ginger ale
  2. once the butter has melted whisk in the icing sugar
  3. Lift the gingerbread out of the baking tray and pour over the icing to cover the top
  4. Cut into 12 fat slabs.

How appropriate.

I don’t have any ginger ale in the house or any inclination to leave it (these sudden downpours keep occurring) so while her Chocolate Gingerbread recipe was in Feast, I’m going to use the lemon icing she put on the Fresh Gingerbread recipe in How to be a domestic goddess. Apart from the fact I love lemon icing on pretty much anything, I absolutely adore it on chocolate cake, so it seems like a perfectly acceptable swap. But after eating a piece, I may indeed go and buy a bottle of ginger ale, such is its power.

**UPDATE #2** Well, the boys each wolfed down their warm piece I’d taken with me in the car for them on after-school pick-up and I did a purposeful detour to get ginger ale. What remains of it is now iced. I’m wishing I’d gone with the lemon though, I think it a better counterpoint to the spice that the sweetness in the ginger ale icing, which just tastes like a chocolate glaze.

Nigella’s lemon icing

  • 1tblsp lemon juice
  • 175g icing sugar
  • 1tblsp warm water
  1. Whisk the lemon juice into the icing sugar then gradually add the water
  2. It has to be good and thick so go easy when adding the water as you might not need it all
  3. Spread over the gingerbread with a palette knife and leave to set before cutting.