Our lovely nanna turned 87 on the weekend. To celebrate I baked mini chocolate cupcakes (these were mostly for our nephews benefit) and raspberry and white chocolate cheesecake cupcakes for the oldies. It was nice to bake again, I hardly get a chance anymore but seeing as my boy was returning home as well, it was a day that deserved baked goods.

if you’d like a pretty fail safe recipe for basic butter cakes, here it is:

125g butter
1 tsp vanilla essence
3/4 cup caster sugar
2 eggs
1&1/2 cups SR flour
1/2 cup milk

to which I usually add about 2 table spoons of cocoa powder & about half a block of lindt 70% dark chocolate roughly chopped for the chocolate cakes. And for the raspberry ones I minus some sugar and milk and add some sour cream (to make them lighter) and half a pack of frozen raspberries and a handful or two of white choc chips.

The icing for the chocolate ones is basically the other half of the block of lindt chocolate and 100g or so of butter softened and whipped into the (cooled) melted chocolate. Raspberry ones I whip 3/4 block of philly cheese with half a cup (give or take -as needed) of sugar and thats it. Easy Peasy!

I didn’t get a photo of the final product except for this one of the mini chocolate ones on one of my latest plates. You know, when the props are available you need to take advantage! Kx