Easy leftover frittata.


This is a great way to use up left over roast vegetables, potatoes etc.

I also sometimes  add in grated zucchini, sauté onions etc, always vege but you can definitely add in some bacon or ham if you so desire.


So lets get started:


Gather together some left over roast vegetables if you have some.

Or roast 1/2 butternut squash cut into cubes or 2 medium sweet potato done the same way.

3 onions sliced and cooked slowly in a pan until starting to caramelise.

1 zucchini grated

1/2 can corn kernels if you have, or  left over ears with the kernels removed.

3 handfuls of spinach you can wilt with your onions right before you add into the baking tray.

1/2 cup feta crumbles

grated cheese for the top

Sliced tomato for the top if you wish.

5 eggs whisked together with 1/2 cup cream

salt and pepper


First turn on your oven and pre heat to 170’c.

So what I do here is take your roasted vege and your corn, feta, zucchini,  onions and spinach mix and gently combine all together in a bowl.

Place the mix into a lined deep baking tray, or pyrex dish. ( just big enough for your mix as you want the egg mix to coat is and bake nicely)

Whisk the eggs and cream together and season with salt and pepper.

Pour the egg mix over the top of your vegetable mix, add the sliced tomatoes if your using and the grated cheese.

Place into a pre heated oven of 170’c, cook for 30-40 mins until set in the middle, check on it half way through if the top is browning up too much cover with tinfoil and finish the baking time.

Once cooked let cool for 10 mins and then slice into wedges and enjoy with a side salad and some chutney.


Hope that all makes sense! It really is a great way to use up any vegetables you have around and left over. Its a crustless quiche if you want to call it that too!


Happy days!

Love Cupcake xx



Crispy Kale Chips


These are super easy.

If your not the biggest fan of Kale you might actually enjoy these as they are crunchy and spicy bites of deliciousness.


What your going to need here is:

Oven pre heated to 150’c

as much Kale as you wish!

olive oil – good few glugs

chili flakes – as many as you want depending on your tolerance for spicy.

salt and pepper


So first of all, heat your oven if you haven’t already.

Line 2 baking trays or 1 you want the kale to be placed on the trays without overlapping so that it cooks at the same time.

Toss your Kale leaves into a mixing bowl and pour over some olive oil, use enough to make sure the kale is all well massaged. Also add your chilli flakes and salt and pepper. You are going to need to get your hands in there and mix it all up.

Once all is well mixed and combined then lay the leaves out on lined oven trays in a single layer.

Bake in the oven for 5 mins at a time checking to make sure it doesn’t get too crispy or burnt.

Once crispy and a darker green remove from the oven and cool down.

Place the crispy chips into a bowl and enjoy, you can also keep in a airtight container to enjoy later, add to your salads etc.


Enjoy the Chips while watching a movie,

With love

Cupcake xx


Pumpkin kale quinoa salad.


This salad is loaded with goodness!

I’m not really sure on the name for the pumpkin, its not a butternut squash, its a kabocha – Japanese pumpkin in some terms, or winter squash!

A lot of the Salads that I make are kinda combination of bits and pieces I find around the fridge along the way that need using up! I also have quite a few vegetarians to feed.


Heres what your going to need to create this for yourself:

1/2 pumpkin of your choice – sliced up into chunky wedges roasted with olive oil, slat pepper and some dried herbs.

1/2 cup cooked quinoa – the instructions for cooking should be  on the packet

1/2 can drained chickpeas – keep the juice make some chocolate mousse!

1/3 cup pomegranate seeds

3 handfuls of kale broken up into small bite size pieces massaged with olive oil salt and pepper. (your going to cook these with the pumpkin in the last 8 mins!)


So what we are going to do is roast the pumpkin, in the last 8 mins or so of baking add the kale leaves to the tray and bake till just wilted and soft.

Let the pumpkin and kale cool slightly, mix the chickpeas, pomegranate seeds and quinoa in a bowl season with salt and pepper and olive oil along with the juice of half a lemon.

You can also add in some fresh chopped parsley or mint at this point if you would like.

Lay the pumpkin and kale out on a serving platter then spoon over your quinoa mix now I dressed this beauty with a vegan garlic aioli – a recipe that I got from Rebel Recipes, so you will have to go and find her website for that recipe.

If your not vegan however you can add your own version of garlic aioli, or your favourite dressing.

I garnished this with some pea tendrils – just use whatever fresh herbs that you have on hand.



Please get in touch any questions, comments or otherwise.

Love Cupcake xx




Banana Pancakes – refined sugar free.


These pancakes are delicious and a great way to use up some ripe bananas making the recipe refined sugar free.

So lets start with gathering  the ingredients you’ll need to make this treat.

2 medium ripe bananas

1/2 cup almond milk or milk of your choice

2 eggs whisked slightly

1 cup flour – wholemeal or plain

1 tsp baking powder

1/2 tsp baking soda


Mash the bananas till smooth, add in almond milk add eggs and mix well.

Fold though flour of your choice with baking powder and baking soda.

Fold well then heat a pan to med heat add butter to coat the pan then cook 2 tbsp full lots till bubbles appear then flip over cook other side.

Place on serving plates and add fresh fruit or maple syrup whatever your favourite toppings are!

Oreo Cheesecake.


Such an indulgent treat this one! If you are a Oreo fan this is perfect treat for you.

I used a 9inch spring form tin for this one.

So lets start by  having  your cream cheese to room temperature.

Your going to need:

4 x 8oz packages of cream cheese at room temp

1 cup castor sugar – I used 1/2 cup as the Oreos are sweet anyway!

1 tsp vanilla

4 eggs

2 rows of Oreos! I know this isn’t a great description! single packet x 2 is what I mean!

Pull the cookies apart place the piece with the filling on in one bowl then the more plain side in your whizz or blender and grind up to a crumb.

Place the Oreo crumbs into a bowl and mix in enough melted butter (75grms+/-)  till you can squeeze the mix into a ball and it doesn’t just crumble up and make a mess!

Press the Oreo crumb into the base of your lined spring form tin. Set aside while you prep the filling.

Now your going to place the cream cheese into a stand mixer if you have and using the paddle attachment or you can used a hand mixer or your really strong arm!  add in the sugar and mix till smooth then add the eggs one by one mixing well add vanilla then the crumbled up Oreos left over.

Pour the filling over the base and then bake for 45-55mins depending on your oven till just set in the centre, just a little jiggle.

Leave to cool on the bench, once cold place in the fridge overnight or for at least 4 hrs till cold and set well.


Once cooled enjoy!!!


Happy Oreo Cheesecake making!

Get in touch any questions!

With love

Cupcake xx




Gingernut Biscuits.


These are just like Grandma used to make, there is something so nostalgic about these biscuits.

So what your going to need here to take a walk down memory lane is:

1 Cup Sugar

1 Cup Golden Syrup

1 Cup butter – 200 grm softened at room temp.

3 Cups Plain Flour

1 Tbsp Ground ginger

1 tsp baking soda – mixed in 1 Tbsp hot milk.


Preheat oven to 175’c

Cream the butter and sugar together.

Add syrup and dry ingredients, lastly adding the soda mixed into the milk.

Mix till all well combined.

Roll tsp full lots into balls and place on a lined baking tray, flatten with a fork.

Bake for 10 mins till golden brown and smelling delicious.

Remove from the oven and cool on a wire rack.

Enjoy with a cup of tea or coffee, you’ll need a few!


Hope these bring you as much joy as they brought me.

With love

Cupcake xxx



Bao Buns.


Who doesn’t love the Bao Bun?! These guys are so delicious!

If your ever in London be sure to check out BAO – just trust me you will love it and they are delicious and worth the time in line to get a seat!

This recipe is from the one and only Chef Sofia Warsaeus.

Its pretty easy and worth the time to make them!

Please note this is a bit more time consuming so read through the recipe then allow yourself the time you need to get things together, I had the pulled pork already pulled and literally just re heated it for these buns so it made like a lot easier!


What your going to need:

370grm flour

1 1/2 tsp active yeast

1 cup water – luke warm

2 Tbsp sugar

1 1/2 tsp Baking powder

1 Tbsp  vegetable oil

sesame oil for brushing

1 chop stick!


So what your going to do here is:

Add the sugar to the cup of warm water mix till dissolved add in the yeast.

Set aside until its activated probably about 10mins.

Place flour and Baking powder in a mixing bowl and mix to combine.

Add the yeast mix into a well of the flour mix, add the oil and continue mixing until it starts to become a dough – knead the dough for 10 mins until elastic and smooth and springs back to the touch.

Set aside in a oiled bowl and leave to double in size, or there about!

Tip the dough out and lightly knead again, roll out slightly and divide into 4 sections divide each section into 4 or 6 small balls kinda golf ball size, leave to sit for 5 mins.


While you have left the dough  balls to rise once again for 5 mins cut up your baking paper squares roughly the size of your rolled out balls!

Roll out each ball into the size of a small pizza leaving them about 1/2 cm or so thick, brush with sesame oil, use the chopstick to create a fold into your circle so you now have a bao bun.

Place onto the small paper squares and leave on a tray to rise while you roll out the rest, leave the whole batch to rest for 20-30mins you should see them puff up a bit more!

Using a bamboo steamer over a pot of boiling water steam the buns for 10 mins.

Remove and cool then fill with all your delicious fillings!

Pork belly, duck breast, pulled pork, pulled jackfruit, vege stir fry, marinated tofu,  the options are endless!

You can also pickle vegetables, use some fresh herbs, cilantro, mint etc!

So many options.

Enjoy and please let me know any questions and comments.

with love

Cupcake xx






Anzac biscuits.


For those of you that don’t know its Anzac Day for NZ and Australia on April 25th.

These biscuits have long been associated with the Australian and NZ Army Corps going back as far as World War 1. It has been claimed that the biscuits were sent by wives, women’s groups to the soldiers abroad as they kept well during naval transport and the ingredients don’t spoil.


So what your going to need here is:

125 grms unsalted butter

1 cup rolled oats

1 cup plain flour

1 cup brown sugar

1/2 cup coconut

2 Tbsp golden syrup

1 Tbsp water

1/2 tsp baking soda


Preheat your oven to 170-175’c.

Combined the oats, sifted flour, sugar, coconut in a large bowl.

Combine butter, golden syrup and the water in a saucepan, stir over medium heat until butter melts.

Stir in the baking soda, stir this mix into the dry ingredients.

Once all mixed together place Tbsp lots rolled into balls onto a greased baking tray and flatten with a fork, bake until golden brown roughly 10-15mins depends on your oven.


Lest we forget.


Happy Baking

with love

Cupcake xx


Basic Chocolate Cake.


This recipe is a staple for me in terms of a quick easy delicious cake, or cupcake recipe.

I have been known to tweak it with some essential oils, like wild orange or peppermint.

You could also use some chilli powder in there if thats your thing.

What your going to do here to be able to also enjoy a delicious chocolate cake is:


Preheat your oven to 160’c

Grease your cake tin or line your cupcake pans, whichever you choose, this is a very versatile recipe.

Ingredients :

1 1/3 cup plain flour

2 tbsp cocoa

1 tsp baking powder

1/2 tsp baking soda

200grm good quality dark chocolate

225grm unsalted butter softened at room temp

1 cup castor sugar

1 tsp vanilla extract

4 eggs

1/2 cup milk


First of all sift your flour, cocoa and baking powder and baking soda into a bowl set aside.

Melt the chocolate gently in a bowl over a pot of gently simmering water. Once melted set aside to cool down.

Beat butter and sugar add vanilla and eggs beat well.

Add in cooled chocolate and mix well.

Mix in a 1/3 sifted flour mix and 1/3 milk repeat until all are combined.

Pour into your prepared tins and bake for 45mins until a skewer inserted comes out clean.

Now the fun part of decorating it however you wish with your favourite frosting!

Sky is the limit here, for me the brighter the better!

Or maybe just a simple classic chocolate ganache is your thing!

Let me know what fun creations you come up with!

With love

cupcake xxx



Classic chocolate cake used to create a golf theme dessert.



Mini Pavlovas – Georgia Masterchef Australia.


If you happen to have a few egg whites kicking around after making a hollandaise or something like that use them up in a easy sweet treat like this.

Lets get together

3 eggs whites

3/4 cup castor sugar

1 tsp vanilla

1/2 tsp salt

1 tsp cream of tartar (if you have it)

Heat your oven to 110’c.

Start by whisking your egg whites until soft peaks then gradually add in the sugar 1 tbsp at a time until you reach stiff peaks and the sugar is dissolved.

Fold through the vanilla and cream of tartar if your using it.

Place roughly 6 even spoonfuls onto a lined oven tray.


Place into the oven for 1 hr.

Turn off the oven and allow them to cool in the oven.

Once cold remove from the oven and top with whipped cream and any topping of your desire.


*I mention to use cream of tartar if you have it as I don’t always find it and the recipe is ok without it.


Any questions please let me know!

with love

Cupcake xxx