Neopolitan Cupcakes

One of my sons favourite ice-creams is Neopolitan so he was very impressed when I presented it in cupcake form.

He has told me that these are the best muffins I have ever made, resulting in the batch not lasting long.  Lincoln has enquired about the degree of difficulty which leaves me hoping he’ll have a go at making them!

The recipe

185g self raising flour

150g caster sugar

125g softened butter

1/3 cup milk

2 eggs

½ t vanilla essence

1T cocoa

Red food colouring

The icing

240g icing sugar

125g softened butter

2T milk

1T cocoa

Red food colouring

Beat butter, sugar, eggs, and vanilla together till light and fluffy. Add milk then stir in sifted flour.

Divide mix into 3 (approx 200g each).  Add cocoa to 1 and mix well. Add drops of colour to another and mix to desired level of colour.

Place teaspoonfuls of each mix into 12 muffin cases. Swirl the mixtures with the end of a teaspoon handle or iceblock stick.

Bake for 15-20 minutes at 180c. Cool on a wire rack then ice.


To make icing: beat butter till its light in colour and fluffy. Mix in the milk then add in icing sugar in 1/4 cup lots till it's all mixed in.  Divide into 3's.  Leave on batch plain, mix in cocoa to one and add drops of food colouring to the other.

Butterflies and Fairy Dust

These were a fun biscuit to make with Lucy.  Miss Lucy enjoyed placing all the ingredients into the mixer and licking the spoon and telling me with enthusiasm "mmmmm, it's yummy!"

After lightly kneading, and allowing the cookie dough to rest for half an hour, I rolled it to about 3-4mm thick, cut the shapes, baked for approx 12 minutes. Once cooled, we iced the wings and added fairy dust sprinkles.

The recipe

¼ cup cornflour

1 cup flour

3 tablespoons cocoa

½ cup caster sugar

100 grams butter

2 tablespoons milk

Combine dry ingredients.

Rub in butter until the mixture resembles breadcrumbs.Gradually add the milk mixing until the dough combines.

Knead lightly. Wrap and chill for 30 minutes.

Roll out between 2 sheets of baking paper to 3mm thickness, cut with cookie cutters.

Bake at 180°C for 15 minutes. Stand on tray for 3-4 minutes then move to rack to cool