Cupcakes
What have we hair
So I gave Cameron a haircut this weekend – well not a proper one because I only trimmed off the long bits out the front that hadn’t fallen off when everything else there did. Makes him look less old-man-with-alopecia.
I thought Cameron had a lot of hair but after comparing him with Abby at four months old he doesn’t look like he has enough!

We have hairy babies
My first cupcake order
Two of my friends had a joint birthday celebration of Cocktails, Cupcakes and Canapes – three fabulous things that I would normally indulge in but being pregnant I could really only enjoy two of those things. I was asked to make some cupcakes for the occasion, which I was more than happy to do because I love making cupcakes – and I also got to eat these ones.

The three cupcake flavours
I made three flavours which I was told were all delicious. I was too full by the time I had any, and could only handle a taste of the chocolate ones (I blame the bump taking up all of my valuable food space).
The first was Chocolate Cherry with chocolate fudge cream spiked with cherry liquer, and sprinkled with real chocolate hail. I would normally make them as Black Forest cupcakes with fresh cream but it was a bit too hot to do that in advance.

Chocolate cherry cupcakes
Then there was a Lemon Vanilla with a lemon buttercream and fruit jube on top. The little lemon wedges were candy I bought from the UK – so yummy and perfect as decoration.

Vanilla lemon cupcakes
Last was Lime and Coconut – though I completely forgot to put lime juice in it (just used zest), whoops! These were topped with Malibu buttercream, toasted coconut and a giant marshmallow

Lime and coconut cupcakes
The girls froze the leftovers and I’ve been told they defrotsed fine. I made myself some chocolate cupcakes yesterday and having them cold from the fridge today was not bad at all. Good to know I can keep iced cupcakes for when I have a random cupcake craving!
Abby’s First Birthday Party
And what a grumpy little Miss she was! She would not let other people hold her, and would cry if mum or dad wasn’t there. That made it very difficult to get party things sorted. The grandparents were supposed to be there to take her off our hands while we prepared, but they got a little sidetracked with sight-seeing and went on a cruise around the harbour, not returning until after 1 (the party began at 12 and they also thought it wasn’t until later in the afternoon).

Abby with mum
For some reason Abby’s been extremely clingy these last few days, and will cry at things that normally don’t bother her (like leaving her to play). I’m guessing her chest infection, combined with teething and the large number of people around have something to do with it.

Cupcake cake, of course
Anyway, at least mum got the party she wanted for her baby and caught up with people she hadn’t seen for ages (I didn’t spend as much time as I wanted with everyone, so apologies).
Abby enjoyed her presents, and loved the cheerios and chippies. The cake was yummy, even Abby got to have some.

Mmm cake
Thankfully the weather was summery enough for people to be outside – even too hot for most of the day, but the main point is that it didn’t rain. Abby wore a cute gingham dress that grandpa picked out while in Sydney.
Lots of work, but lots of fun. Maybe next year she’ll be a bit more social! And I’ll be able to drink!!

Oooh presents
Pina Colada Cupcakes
I finally got around to making cupcakes this week – actually it’s the first time since Abby was born, which is not good enough!
Being summer, I thought a cocktail-inspired cupcake was in order, so I came up with the Pina Colada Cupcake. It has chunks of pineapple baked into it and topped with buttercream laced with Malibu.
The recipe is once again based on the awesome Scout’s Cupcake, tweaked for this variation.

Like eating a cocktail!
Pina Colada Cupcakes
Makes 12
Ingredients
- 2 eggs
- fresh whipping cream
- 1/4 tsp of vanilla essence
- 3/4 C caster sugar
- 4 pineapple rings, chopped
- 1 1/4 C standard flour
- 1 1/2 tsp baking powder
- pinch of salt
Frosting
This makes enough frosting to cover 12 cupcakes if spreading it on with a knife. Make twice the amount if piping.
- 50 grams softened butter
- 1 Tbs Malibu
- 1 C icing sugar
Method
- Break eggs into a cup measure and fill to the top with cream.
- Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
- Add vanilla essence and caster sugar.
- Beat for another 3 minutes.
- Stir in the chopped pineapple. (You could try adding in coconut essence or syrup from the tin of pineapple into the batter to strengthen the taste.)
- Sift in standard flour, baking powder and a pinch of salt.
- Fold to combine taking care not to over mix.
- Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
- Bake for about 15-18 minutes at 180 degrees Celcius until a skewer comes out clean.
- Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
To make frosting, whip the butter until light and fluffy using an electric beater. Slowly whisk in half the icicing sugar. Add Malibu and whisk well. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting.
I decorated mine with some dessicated coconut and yellow sugar.
