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



Real Rad Food Hot X Bun Raw Balls.



Hannah at Real Rad food has shared these recipes on her instagram so please go and check her out and watch the Instagram tv on how to make them properly.


The ingredients are listed below and I literally mixed them all together rolled into balls and topped with a white chocolate cross, I know easter Is over but they are so good I’d say just make them anyway!!


3 cups of almond meal (skin off)

3/4 cup desiccated coconut

1/2 tsp vanilla essence

1/2 cup coconut sugar

pinch of salt

2 tbsp coconut oil melted

1/2 cup coconut cream

1/4 cup sultanas

1/4 cup raisins

2 tbsp mixed spice

1 tsp cinnamon


These are best kept in the fridge once you have finished them.


Thanks to real rad food for sharing.

love always

cupcake xx


Farro Pecan Sweet potato salad.


This is one of those salads that I just kinda made up on the spot as it was pecan day and I wanted to use them in a salad!


SO…lets get together what you will need:

2 small sweet potato, peeled diced and roasted in the oven until soft

2 large grated carrots

1/2 cup shredded red cabbage

1/3 cup toasted pecans

1 cup cooked faro – follow the ingredients on the packet you have.

juice and zest of 1 lemon

good drop of olive oil

salt and pepper

freshly chopped coriander or parsley and mint if you have it.


Basically your going to mix together the Farro, sweet potato, grated carrot, red cabbage, a few of the pecans – save some for the garnish on top.

Gently fold through the lemon zest and juice along with a good drop of olive oil salt and pepper, add in the herbs and mixy mixy saving some fresh herbs also for garnish.


Sprinkle over the last of your pecans and fresh herbs another drizzle of the olive oil and call it done! It really is that simple!



Of course you can swap things in or out, maybe you have quinoa or cous cous.

Could also use butternut squash instead of sweet potatoes.

Get creative and have some fun.

Any questions, comments or general chit chat please let me know.


love always

cupcake xx


Pecan Honey Caramel Slice.


This is one of those recipes that you’ll love and make over and over again!
A pantry staple if you will.

What your going to need is:

For the base layer:
2 cups plain flour
1/2 cup firmly packed brown sugar
180grm chilled unsalted butter

Pecan Topping Layer:
125grm unsalted butter
1 cup brown sugar
1/3 cup honey
1 1/2 tsp pure cream
250grm pecans, roughly chopped
1 1/2 tsp vanilla essence

So what your going to do is:

Preheat your oven to 180’c
Grease and line a slice tin.
Place the flour and brown sugar with 1/2 tsp salt into you kitchen whizz, blitz for 15 sec to just mix.

Add in your butter cut into cubes, whizz until the mix resembles bread crumbs.
Press the mix into your slice tin, place in the preheated oven and bake for 15 mins until golden.

While the base is cooking start your filling, melt the butter in a sauce pan, add your sugar, honey and cream stir over the heat for a few minutes until the sugar is all dissolved. Bring to the boil reduce the heat to medium for a further minute, stir in pecans and vanilla keep warm!
Pour over cooked base return and bake in the oven 15mins.

Leave to cool and set completely before cutting.

Please reach out any questions, comments.
With love
Cupcake xxx

Basic Cookies.


This cookie recipe is super easy and great to make shapes out of.

Then the sky is the limit with your toppings!!

You can also wrap and chill the mix in the fridge and use later on.

You will need:

125grm butter softened to room temperture

3/4 cup sugar

1 tsp vanilla

1 egg

2 cups plain flour

1 tsp baking powder

What your going to do is:

Cream butter and sugar together with vanilla until light and fluffy, add in the egg beating well till all combined.

Sift the flour and Baking powder together and mix lightly into the creamed mixture.

Either roll into balls and bake on a greased try, in a moderate oven till just cooked about 10mins at 175’c watch your oven they all vary! Once they have cooled down,  decorate as you wish.

Or roll out in small pieces on a floured bench cut out with your cookie cutters and transfer carefully to a baking tray, I guess this is where the rolling between parchment paper means you just transfer the paper to a baking tray! Up to you! I love a challenge.



Be sure to share with me your creative endeavours.

love always

cupcake xxx