Food From The Heart

“If there are no cupcakes in heaven, then I’m not going.”

As you may have been able to tell, I love cupcakes. Why the obsession you may ask? Well if you must know, my dear father is, and has always been for my whole life, a Baker. As a small, innocent child growing up I loved watching my dad create delicious treats from nothing and always aspired to learn how to do so myself. Learning to make cupcakes along with my little brother was very much a day to remember, the excessive cupcake mixture and the poorly pipped icing only helped to enhance my love for the sweet treats. Above in the photo is the example of the cupcakes which I take into role and make for my father’s business. Leabrook Bakery & Café has been in my family since 2008 and continues to remain so; with “minor” changes that occurred in late 2011 when the shop position in the shopping centre changed and Leabrook Bakery took its deserving place as head of the shopping centre. That’s no metaphor by the way; my father literally decided it was time Leabrook Bakery gained the attention it deserved and when the front shop position became available he jumped at the opportunity. Once claiming our front position the incorporation of a café section helped bring Leabrook’s famous traditional bakery into modern times.

Fun fact: Leabrook Bakery & Café was established in the late 1980’s; my father remembers hearing of it when he was learning as an apprentice baker! Never did he believe he would one day become the most successful owner of the soring business.

Now moving on and back onto cupcakes, my point here in this article was not only to provide you with my excellent photograph of a cupcake (cough cough) but to also provide you with my favourite, simple and classic recipe that I use on a daily basis! Have fun and remember…

Stay Calm and Eat Cupcakes!

Cupcake Recipe- 12 People


2 cups self-rising flour, sifted

3/4 cup caster sugar

3/4 cup milk

125g butter, melted, cooled

2 x 59g eggs, beaten

1 teaspoon Queen Natural Vanilla Essence

Sprinkles and lollies, to decorate


1 1/2 cups pure icing sugar

Pink food colouring, optional

1 to 1 1/2 tablespoons water

  1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
  2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
  3. Spoon mixture into cupcake pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
  4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with your choices of sweets!

And then ta-da! You have some mighty fine looking cupcakes, almost too cute to eat!

Until next time!

Ciao xxx

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