Roulette Cupcakes

I’m not much of a gambler. I tried poker a couple of times and lost miserably! Any time I thought I had a good hand I would just get this uncontrollable grin. I think I need to take some cues from Lady Gaga.

I’ve been thinking about gambling because I made some cupcakes for a gambling enthusiasts birthday.

I decided on Roulette cupcakes!

casino cupcakes

colouring black icing

casino cakes

harley quinn cupcakes


Start with a tasty set of cupcakes (I made white chocolate and blueberry  cupcakes).

1. Roll out fondant about a ¼ inch thick and cut out numbers with some number cookie cutters. Leave to dry out a bit.

2. Mix together a little vodka with some edible silver glitter (don’t worry you won’t taste it!) Paint the numbers with the edible glitter paint you just created and leave to dry.

3. Make a very small batch of vanilla buttercream and use gel food colouring to colour it bright leaf green.

4. Make a batch of chocolate buttercream and colour black (I recommend Americolors Super Black).

5. Make a batch of raspberry buttercream and use gel food colouring to make it a dark strawberry red colour. (Make raspberry buttercream by taking normal buttercream and adding crushed raspberries and some extra icing sugar.)

6. Pipe little mounds on each cupcake with a closed star tip (Wilton 2D tip) and press the fondant numbers into the side of each cupcake. Have a picture next to you as reference to make sure you get the right numbers on the right colour cupcakes.

7. Box up and give to the lucky birthday person.


xo Isabel

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Banana Cupcakes with Dark Chocolate Icing

dark chocolate frosting

Cupcakes have been my jam lately. I feel like I have made a batch for this event or another every week. The most common question I have been asked about them is how to do rose icing.

You need to buy a Wilton 2D tip. I think that if you have another brand it will be called a ‘drop flower tip’. Use this tip in your icing bag with some buttercream.

Start in the centre of the cupcake and spiral outwards. I first press the icing in the centre then lift the nozzle about 1-2 inches off the cake as I spiral. Keep an even pressure until the very end. It is a super easy icing technique and leaves the perfect icing to cake ratio.

banana chocolate

I am a fan of moist cakes. These banana cupcakes are moist and light and pair wonderfully with dark chocolate buttercream.

Banana Cupcakes:

  • 125g butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 2-3 bananas (overly ripe ones are best)
  • dash of vanilla extract
  • 1/2 cup yoghurt 

In a bowl, mash bananas then mix in yoghurt and vanilla. In another bowl, sift flour & baking powder together.

Soften butter and beat for 1-2 minutes. Add sugar and mix on high until creamed. Add eggs one at a time, mixing until combined. Alternate adding flour and banana. Stir until just combined.

Fill cupcake cases 3/4 full and cook at 170°C for 15 minutes or until the tops spring back when lightly touched. Allow to cool

 Dark chocolate icing

  • 125g butter
  • 1/3 cup cocoa
  • 1 1/2 cups icing sugar
  • 1-2 Tbsp milk

Beat butter until light and fluffy. Sift over cocoa and icing sugar. Mix on high until it is soft and airy. Add milk to your preferred consistency.

Pipe over the cooled cupcakes.

chocolate cupcakes

These should make 12-18 depending on the size of your cupcake cases.


xo Isabel

Old post circa June 2014

Peanut Butter and Jelly Cupcakes

We go together like rama lamma lamma ka dinga da dinga dong…

I’ve been singing this song all weekend, often a capella and much to Luther’s dismay.

Because it is Valentine’s Day next week I was trying to come up with something romantic. Now, I’m not a traditionally romantic big  gestures sort of person. I like cards that say  I like you more than pizza and things like that so for my Valentine’s Day cupcakes I was trying to come up with perfect pairings. Like Brie and Strawberries. Or Mac and Cheese… And I came up with

We go together like peanut butter and jelly.

That is why I have been singing to myself.

Yes, these are pb&j cupcakes! And even better yet, they have a surprise heart on the inside.

I had seen these sorts of hidden image cupcakes before but they always needed to be cut in a particular direction. I wanted you to be able to just take a bite out and have a heart show up. I came up with a way to do it and was really pleased to find out that it works!! I wasn’t the first one to figure it so there is a video for you to reference as well.

If you don’t want to do the heart thing you could just put a dollop of jam on top of the peanut butter batter and maybe swirl it around to make it pretty. Yum!

secret heart cupcake pb and j cupcakes peanut butter and jam cupcake




1 basic vanilla cake
¼ cup of jam
pink gel food colouring

100g butter
½ cup peanut butter
1 cup sugar
2 eggs
1 ½ cups flour
1 ½ tsp baking powder
½ cup milk

Preheat oven to 170°C.
Line a muffin tray with cupcake cases.


Make your favourite vanilla cake and use gel food colours to get a vibrant pink colour. Cut of any browned edges of the cake and crumble into a bowl.

Add jam and mix. You want it to be mouldable (like if you were making cake pops) so add more jam if required.

Roll into ½ inch balls. Roll one end of the ball into a point. Press down on the rounded end with your pinky to make a cone shaped indent. Set aside.

Put all the cupcake ingredients into a mixer and beat until combined (about 2 minutes on medium).

Spoon some mixture into the cupcake cases until they are about half full. Push the hearts in the centre of each cupcake. Spread any extra mixture around the hearts.

Bake at 170°C for 15 minutes (or until the top springs back to the touch).

Allow to cool before icing.


what if i write something here

what if i write something here

what if i write something here

what if i write something here
what if i write something here

what if i write something here

what if i write something here



100g butter
½ cup peanut butter
2 cups icing sugar
¼ cup milk

125g butter
½ cup jam
2 cups icing sugar
2 Tablespoons milk

Sit all ingredients until they are at room temp.


Beat peanut butter and butter together until creamy. Add icing sugar in 3 lots, beating well after each addition.

Add milk and beat on high for 3-5 minutes, or until light and fluffy. Set aside.

In a new bowl, beat together jam and butter. Add icing sugar in 3 lots, beating well after each addition.

Add milk and beat on high for 3-5 minutes, or until light and fluffy. Set aside.

To ice cupcakes with two-tone icing, prepare a piping bag with a big star tip. Press peanut butter icing into one side of the bag. Press jam icing into the other side of the bag.

Squeeze the icing out until you have both colours coming out. Swirl icing onto cupcakes.



pb&j cupcakes

I’ve been really enjoying recipes where I just dump everything in the mixer. There may be a few more like this coming.

Do you have V Day plans?

xo Isabel

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Dark Chocolate and Raspberry Cupcakes

Valentine's cupcakes

Valentine’s Day is about two weeks away so I thought I would start posting some things related to that. The only problem is that I am absolutely the least romantic person I know. If there was a class in preschool teaching kids how to be romantic, I missed it. Amongst my plans for Valentine’s posts I tried to come up with cool card designs and things like that. The best I could come up with was

“If you were on fire and I had a glass of water, I wouldn’t drink it.”

Ooh, doesn’t that just fill you with feelings of love and affection? Yeah nah. I think I will stick to the baking.

raspberry frosting

Chocolate is one of those foods that seem to work with every special occasion. We eat it at Christmas, Easter and birthdays. Summer or Winter, night or day, chocolate works. It is no wonder that people give it on Valentine’s! There is a 90% chance that the recipient will enjoy it.

For the season of luuuurve, I developed these raspberry and dark chocolate cupcakes. They can be made with frozen or fresh raspberries, and are a lovely gift for that special someone.

real raspberry buttercream

Raspberry and Chocolate Cupcakes


  • 125g butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 250g dark chocolate
  • 1 cup milk
  • 140g raspberries


Beat butter until pale and light. Add sugar and beat until lovely and creamy. Add eggs one at a time and then the vanilla extract. Make sure all of this is well combined.

Sift cocoa, flour, baking powder and salt into a bowl. Add to the mixture in parts. It will be quite a thick mixture at this point.

Melt chocolate and milk together. I find using a double boiler is the best way to do this. Allow to cool slightly, then a pour into the mixture. It may take a little while for it to combine. If at first it seems like clumps of mixture in the chocolate you need to keep mixing.

Carefully fold in the raspberries. Fill cupcake cases about 3/4 full. Place in the oven at 180°C (360°F) for 15-20 minutes. They are ready when they spring back when touched lightly. The best placement is to have the bottom of the tray in the middle of the oven.

Allow to cool before icing.

Raspberry Buttercream:


  • 75g butter, softened
  • 1/2 cup raspberries (defrosted if using frozen)
  • 1 tsp vanilla extract
  • 3 1/2 cups icing sugar
  • 2 Tbsp milk (optional)


Beat butter until pale and creamy. Add raspberries and Vanilla. Beat until well combined. Sift icing sugar into the bowl. It is best to do this in parts as the amount you need may change slightly depending on how much juice was released by the raspberries you used. Combine well. Add a little milk if you would like a smoother consistency.

I melted some chocolate and piped it over a baking sheet into the shapes I wanted. Any chocolate and berry combination would work with these. The raspberries develop this amazing molten texture after baking. It almost creates its own filling!

white chocolate cupcake

Although this may seem like a lot of steps and ingredients, the cupcakes are quite easy to whip up and are sure to impress.

xo Isabel

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Old post circa Feb 2014