Chocolate Chip and Pistachio goodness

Im actually not a big sweets type person, but I have this small place in my heart all things creamy, Puddings, Creme Brulee , panna cotta, If its made with milk and not covered in sugar Im all over it. Puddings, a sweet favourite of mine is pistachio, Light green in colour and with amazing intoxicating smell. I found a small package of this pudding in a import shop here and bought it not caring what I would do with it. Having been making a ton of frosting i was getting tired of Buttercream. I decided I would use pudding mix and make a whipped cream/pudding mix.  The cake could have been anything but Im fussy enough to hate doing plain old vanilla. Chocolate chip, was perfect, nothing to over powering and yet added just perfect amount of sweetness.

Wattleseed????

Having just moved to Australia in November of 2011, I'm still getting used to new foods that I may have not seen before. This last shopping trip resulted in finding wattleseed. This spice wasn't in the spice isle but tucked away in a small corner next to organic foods.  I decided  I must know what this was and how it could be used, Unfortunatly the wikipedia article was short, Paragraph or so. Further Google search led me to a recipe for cupcakes. So it was decided I had to try my hand at it.

All I was missing was a Dancing Banana...

Yeah Peanut butter jelly time, I know its old but yeah, Peanut butter jelly cupcakes  had to be done. Straight up, I love peanut butter 'n jelly sandwiches. Has to be creamy mixed with just the right amount of raspberry jelly. My bf, being Australian shunned this idea(obv must be the lack  of Vegemite in the cupcake) because as he told peanut butter and jelly was not common here. These ended up go so well, after being brought into his work and shared, it was obvious this place doesnt  hate the idea.          

Triple Butterscotch Attack

This previous Saturday, obviously cupcake day in this house, was all about butterscotch. The gooey creamy Carmel-ly flavour you can only get from butter, brown sugar and cream cooked together on the stove, I work in a restaurant that the chef makes all his own butterscotch, This warm light brown sauce is sweet and creamy  goes so well with desserts, even just spoonfuls of is wonderful, not over sweet that it kills the teeth to eat. It has a slight warm burnt flavour, like the crispy edges of a sugar cookie.  I loved the smell and want, no needed some for a cupcake. Given about 500g of this sugary sauce I set out to make some to use all of it I could.

Yeah! Butterscotch on top of butterscotch buttercream ontop of a butterscotch and cream filled semi butterscotch flavoured cupcake, It was was butterscotch inception. Perfectly fluffy with a creamy filling and not over sweet frosting made for a perfect winter afternoon.

And it shall be a delicious adventure....

The beginning of this year my bf and I started a new years goal of making cupcakes every Saturdays. Simple enough, We figure it would be something we could enjoy, sort of perfect the cupcake goal. I know its May and why start this blog now, but my little paper notebook that I write all these recipes down has become worn and batter covered. We started the second week of January and have only missed one Saturday on account of sickness and birthday. To this date we have made the following flavours.
 Week 1: Hazelnut and Chocolate, (they came out dry and crumbly and the chocolate ganache was overly thick)
Week 2: Sweet Potato and Cream Cheese (these were the first to be given out to other people)
Week 3: Earl Grey tea with Honey glaze ( I normally make a nice earl grey shortbread and thought it would come out well with cupcakes, was not so)
Week 4: Pale Ale with Vanilla Butter cream.


These I sadly didn't take pictures of or keep recipes. More to come later