Cupcakes & Picnics

Hello everyone!

I’m back with another cooking recipe.

I was hosting a picnic with a few friends and I decided to make some cupcakes last minute.

Lucky these cupcakes were so simple that it was ready in no time at all. Literally under half an hour it was done.

Vanilla Cupcakes

  • 1¼ Cups Plain flour
  • ¾ Tsp Baking powder
  • 1 Cup Caster sugar
  • 125g melted butter
  • 2 Eggs
  • ¾ Cup full cream milk
  • ½ tsp Vanilla extract
  • Handful of frozen Cherries, Strawberries and Blueberries.

Buttercream Frosting

  • 2 cups Icing sugar
  • 125gms Butter (softened)
  • Milk
  • 1 teaspoon peanut butter
  • 4 squares of dark chocolate
  • 4 squares of white chocolate


  1. Preheat fan forced oven to 160 degrees
  2. Combine all the cupcake ingredients in a bowl and mix with a spoon until combined
  3. Spoon half the mixture into 12 x cupcake tray lined with paper cases, filling them to only halfway
  4. Cut up your frozen fruit into the centre of your batter on the cupcake tray
  5. Cover the cupcakes with the remaining batter
  6. Bake for 20-25 minutes until when a toothpick is inserted it comes out clean
  7. Let cool on a wire tray for at least 1 hour or your frosting will melt.

To make the icing:

  1. Whip with an electric mixer your softened butter and the icing sugar and a few tsps of milk (one at a time) until combined –  ensure your mixture is not too runny. Do not worry if your mixture looks clumpy because of the butter because after a few more seconds it’ll combine into a smooth consistency. Don’t panic and pour the whole bottle of milk in.
  2. Melt your dark chocolate in the microwave at 20 second intervals stirring after each interval (should take about 1 minute all up). Stop heating when the chocolate is melted once stirred otherwise you’ll overheat and burn your chocolate.
  3. Melt your white chocolate in the microwave at 20 second intervals stirring after each interval (should take about less than 1 minute all up as white chocolate melts at a lower temperature than dark chocolate). Stop heating when the chocolate is melted once stirred otherwise you’ll overheat and burn your chocolate.
  4. Spoon your peanut butter into a bowl.
  5. Split the buttercream mixture into 4 and place 1/4 into the 3 bowls leaving 1/4 for the plain buttercream frosting
  6. Stir through your icing mixture and the chocolate or peanut butter. Depending on your consistency, add more milk as desired. Note: it is pretty cold in Winter here in Sydney so the chocolate did solidify pretty quickly making the buttercream stiff. To combat this issue, microwave your icing for < 5 seconds to soften it again
  7. Pipe your buttercream frostings onto each cupcake. Or use a spatula to flatten out a dollop of buttercream (which is what I did, as I was lazy and didn’t want to clean the piping bags)
  8. Feel free to decorate with more fruit on top of your cupcakes but I was lazy.
  9. Dig in!

I decided to make the following combinations:

  1. 3 x Cherry cupcakes with Dark chocolate frosting
  2. 3 x Strawberry cupcakes with White chocolate frosting
  3. 3 x Blueberry cupcakes with buttercream frosting
  4. 3 x Vanilla cupcakes with peanut butter frosting

It was so delicious! Everyone lapped it up.

My friends and I had a picnic out at Como pleasure ground in the south of Sydney. The park was beautiful as it was right next to the river/lake. Initially I had wanted to go to Cronulla beach but the thought of trying to find parking was too daunting.

We laid out a picnic mat and just bathed in the winter sun until the temperature dropped when the sun started setting and we hurried home.


Cupcakes: <$10 as most was kitchen staples and I had frozen fruit from my smoothies
Picnic with friends: free as everyone had to contribute food

Hope everyone is staying warm during this cold weather! preferably with some cupcakes 🙂


Ally xx


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