Malteaser Cupcakes


Hello all,

One of my favourite things in the whole world are Malteasers. So when I realised that I could make Malteaser cupcakes – I was super excited! These cupcakes are sweet and chocolaty and full of Malteasers!!!! Yum! So if you love Maltesasers then you HAVE to try these cupcakes!


50g Milo (or another hot chocolate/malt drink)

2 teaspoons of cocoa powder

190g self raising flour

1/2 tsp baking soda

250g caster sugar

280g softened butter

4 free range eggs

3 Tblsp whole milk

Malteasers (duh)


  1. Mix all the ingredients together until they form a smooth batter. Scrape down the sides of the bowl and mix again for about 20 seconds.
  2. Scoop mix into cupcake cases and place a Malteaser in each cupcake.
  3. Bake at 170 degrees for approx 20 mins.
  4. Voi La! They’re done and ready to ice!


300g butter

1Tblsp Milo

4Tblsp Milk

670g icing sugar

100g crushed Malteasers.

  1. Beat the butter until its pale and fluffy.
  2. Add the icing sugar and Milo gradually and beat until light and fluffy.
  3. Add the milk and beat again for a further 2 mins.
  4. Fold in the crushed Malteasers.
  5. Pipe onto your cooled cupcakes and place Malteasers on top!

Yay yummy Malteaser cupcakes! Let me know how you get on in the comments below.

Catch ya later,

Rebekah =)







Vanilla Sprinkle Cupcakes




I was asked to make some cupcakes for a luncheon right after Easter. Whilst I was super tempted to make something smothered in Easter Eggs (because chocolate!!!!), I realised people may be sick of chocolate (shocking I know!). So, instead I opted for these super cute Vanilla Sprinkle Cupcakes. With the pastel colours in the meringues, these are a cute alternative to Easter cupcakes but are super cute for any occasion! 

Vanilla Sprinkle Cupcakes:

(Makes approx 18 Cupcakes)



  1. Preheat the oven to 180 degrees. Line a muffin tray with cases. 
  2. Mix the butter with the dry ingredients until it becomes a sandy consistency.
  3. Add half the milk until just combined.
  4. Then mix the remaining milk, eggs and vanilla and add to the mix. 
  5. Add the sprinkles and mix until combined.
  6. Pour into your cupcakes cases and bake for approx 20 mins. 

Vanilla Buttercream:



  1. Beat your butter either in a mixer or with a hand mixer until light and fluffy (at least 3mins).
  2. Add half the icing sugar and beat on a low speed until combined.
  3. Add the remaining icing sugar on a low speed and once combined increase to a high speed. Beat for at least 5mins (The longer you beat the icing the lighter and creamier it will be – you really can’t over do it here ☺️).
  4. Pipe onto your cooled cupcakes using a star nozzle.

Now you have some beautiful vanilla sprinkle cupcakes which you can leave as is. However, if you want some extra pizzazz, try adding some Rainbow Glitter Meringues


Hot Cross Bun Cupcakes



Easter, like Christmas, seems to be sneaking into our stores earlier and earlier. But I don’t really mind because with Easter comes Hot Cross Buns!!! I love heating them up in the morning with a little bit of butter for breakfast or in the afternoon for a wee pick me up. I haven’t tried making them myself but I have made these Hot Cross Bun inspired cupcakes.

The cupcake is plain vanilla to which I added some cinnamon and raisins. For the icing I made a cinnamon buttercream and used royal icing to pipe a cross on top.

Hot Cross Bun Cupcakes



  • 2 1/2 cups flour , sifted
  • 1/2 tsp. baking powder, sifted
  • 1/4 Tsp. salt
  • 115g unsalted butter
  • 1 3/4 cups sugar
  • 2 large eggs, at room temperature
  • 2 1/4 tsp. vanilla extract
  • 1 tsp cinnamon
  • 1/4 cup of raisins or sultanas
  • 1 1/4 cups whole milk , at room temperature

Cinnamon Buttercream:

  • 225g unsalted butter
  • 4 cups icing sugar, sifted
  • 1 tsp. whole milk
  • 1 tsp cinnamon
  • Royal Icing (I just buy mine but it’s simple to make).


Preheat the oven to 180 degrees Celsius. Line 2 cupcake pans with baking cups.

Sift together the flour, baking powder and salt in a bowl.

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract, vanilla bean seeds, cinnamon and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined. Fold in the raisins or sultanas.

Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.


Place the ingredients into a mixer and beat until it is a light, fluffy consistency. Pipe onto cupcakes. Pipe your royal icing in a cross on top. =)

These cupcakes are super delicious and are a nice change from all the chocolate around this time of year, However, if you are a bit of a chocolate junkie, you can try chocolate hot cross bun cupcakes. Just swap 1/4 cup of flour for cocoa and the raisins for chocolate chips. Same goes for the icing 🙂 Hope you try these tasty little Easter goodies and let me know in the comments how you find them.

Catch ya later,

Rebekah 🙂

Bounty Bar Cupcakes



I love experimenting with cupcake flavours and not to toot my own horn but these ‘Bounty Bar Cupcakes’ are pretty dang delicious! (and I didn’t hear my family complaining about them either 😉 )

This is a super easy recipe. For the cupcake I used the Chocolate Cupcake Recipe from ‘The Hummingbird Bakery Cookbook.’


For the chocolate cupcake:

100g plain flour

20g cocoa powder

140g caster sugar

11/2 tsp baking powder

a pinch of salt

40g unsalted butter at room temperature

120ml whole milk

1 egg

1/4 tsp vanilla extract

For the Icing:

      150g unsalted butter, softened
      2 cups Icing Sugar
      2-3 Tbsp milk
      1 tsp of coconut essence
      1/4 cup of dessicated coconut
      12 mini bounty bars – chopped for decoration


Pre-heat the oven to 170 degrees Celsius and line a 12 hole cupcake tray.

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Beat the butter until smooth and pale. Gradually add the icing sugar, half a cup at a time, with enough of the milk to make a creamy mixture, beating between each addition until fluffy. Add the coconut essence and dessicated coconut and mix until combined. Pipe onto the cupcakes. Place the chopped bounty bars on top as desired.

Let me know in the comments what you think if you try them =)