Pumpkin and Banana Pup-cakes

Pumpkin and Banana Pup-Cakes

Pumpkin and Banana Pup-cakes

Join in the fight against animal cruelty by joining in the nommy celebrations of RSPCA Cupcake Day with this delicious treat.

Serves – makes 12 treats that are safe for humans and puppies alike!

Prep – 10 minutes

Cook – 20 minutes

Ingredients – Pupcake

  • 1 cup of McCain Diced Pumpkin – cooked as per packet instructions
  • 1 cup of self-raising flour
  • 1 cup of ripe banana – mashed
  • 1 egg
  • 1 tsp cinnamon
  • ¼ cup of water
  • ¼ cup of peanut butter

Ingredients – Frosting

  • 2 tbs of peanut butter – softened
  • 3 tbs Greek yoghurt

Pumpkin and Banana Pup-cakes


  1. Pre-heat a fan-forced oven to 180°C and line a 12-cup muffin tray with patty cake liners.
  2. Place cooked McCain Diced Pumpkin, banana, peanut butter and water in a large mixing bowl, and mix well to combine.
  3. Sift flour and cinnamon into McCain Diced Pumpkin mixture and mix to combine. Carefully spoon even amounts into the muffin tray and bake for 20 minutes or until golden. Cool in tray for 5 minutes, and transfer to a wire rack to cool completely.
  4. To make the frosting, mix softened peanut butter with Greek yoghurt. Place into a piping bag and pipe directly onto the top of the pup-cakes.

TIP: the pup-cakes will keep for 3 days, refrigerated in a sealed air-tight container. Alternatively, they are great frozen as an icy treat for pups in summer!


Passionfruit Meringue Cupcake

Passionfruit, Banana and Pineapple Meringue Cupcakes


Passionfruit Meringue Cupcake

Recently I was the very lucky recipient of some delicious Australian Passionfruits from the team at Impact and Passionfruit Australia. They are encouraging Australians to put the passionfruit back into the kitchen this winter and asked me to help out.

While I was pondering what to whip up, no pun intended, I was looking at the passionfruit in my fruit bowl and spied a lonely banana who was too ripe for his own good. I then got to thinking about the recipe for a hummingbird cake (banana and pineapple) and wondered how the tropical combo would work with the inclusion of my lovely passionfruits. I decided it would be delicious and set upon creating these scrumptious treats.

They say good things come in small packages and these my friend are the proof. These melt-in-the-mouth meringue cupcakes are perfect for a sweet morning tea treat, dessert or simply to snack on when you walk past them. They might look fancy, but they are VERY simple to make.

Also, meringue makes a wonderful icing and I don’t understand why it isn’t used more often. It is simple, moist, gooey and all sorts of tasty.

Ingredients – Cupcake

  • 175g butter – softened
  • 3/4 cup of caster sugar
  • 1 1/3 cups of self-raising flour – sifted
  • 1/2 tsp of baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Pulp and seeds of 3 passionfruit
  • 200g tin of pineapple chunks – drained
  • 1 medium overripe banana – mashed

Ingredients – Meringue

  • 2 egg whites
  • 1/2 cup of caster sugar


  1. Preheat oven to 180°C/160°C fan-forced and line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

  2. Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined.

  3. Add passionfruit, banana and pineapple. Mix until just combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

  4. Meanwhile, make meringue: Increase oven to 200°C/180°C fan-forced. Using an electric mixer, beat egg whites and sugar to form stiff peaks. You will know when your egg whites are done as all sugar will be completely absorbed and you can hold the bowl over your head with none falling out. pfft gravity.

  5. NOTE: you will need to wait for your cupcakes to cool completely before you pipe on your meringue mixture. If you don’t the bottom of the meringue will commence cooking on contact with the cupcake resulting in a hard non-marshmallow meringue.

  6. Place cupcakes on a baking tray. Spoon meringue mixture into a piping bag fitted with a 1cm plain nozzle.Pipe meringue on top of cupcakes. Bake for 4-5 minutes or until lightly browned. Set aside to cool and serve.

  7. TIP: if you don’t have a piping bag, because let’s be honest we’re not all professional chefs, you can easily make one using a plastic zip-lock bag. Simply spoon the mix into a plastic sandwich bag, push all to one bottom corner, hold tightly and snip the end. A far more detailed video on how to do this can be found here:  http://bit.ly/1oKLB7s and don’t worry if you don’t have the nozzle, I don’t!


Vanilla and Berry Cupcakes

Vanilla Buttermilk Cupcakes with Smashed Berry Cream

Buttermilk Cupcakes


Ingredients – Cupcakes

  • 12 patty cake liners
  • 1 ¼ cups of self raising flour – sifted
  • ½ cup of butter – cubed at room temperature
  • 1 cup of caster sugar
  • 1 egg – at room temperature
  • 2 tsp of vanilla essence
  • ½ cup of buttermilk

Ingredients – Smashed Berry Cream

  • 1 packet of McCain Season’s Choice Three Berry Mix
  • 300ml of dollop cream
  • ¼ cup of icing sugar
  • Mint leave to garnish
  • Additional icing sugar to garnish

Vanilla and Berry Cupcakes


  1. Preheat a fan-forced oven to 180C.
  2. Add butter and sugar to a large mixing bowl and mix to cream until pale and fluffy. Add egg and vanilla essence and beat until just combined.
  3. Using a wooden spoon to ensure you don’t over beat and separate the mixture, add one third of the flour and mix until there are only a few steaks of flour left, add half the buttermilk and mix until just combined. Add another third of the flour and mix, followed by the remaining buttermilk and mix, finish with the final flour portion mixing until just combined.
  4. Carefully and evenly spoon the mixture into a standard 12 hole muffin tin, lined with paper liners and place into oven. Bake for 16-20 minutes or until the tops are golden and spring back into place when gently pressed.
  5. Remove from oven and let cool in tine for 5 minutes, then remove from tin and allow to cool completely on a wire rack. Once cooled, sprinkle with icing sugar.
  6. Meanwhile, in a medium bowl defrost two cups of McCain Season’s Choice Three Berry Mix, and another cup of McCain Season’s Choice Three Berry Mix in a small bowl. Once the two cups are defrosted, use the back of a fork to smash the berries. Sift ¼ cup of icing sugar into the smashed berry mix, add 300g of dollop cream and mix well to combine.
  7. Carefully spoon a tbs of the smashed berry cream onto the top of each cupcake, garnish with defrosted berries and mint leaves.


75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.


Black Forest Muffins

Australian Good Taste - October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

Australian Good Taste – October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

These Black Forest Muffins are one of the tastiest, simplest and easiest treats you will ever come across. This recipe is an on-the-run/cheats recipe that is designed for those times when you forget you have guests coming for dinner, people drop in OR you might just be really bad at baking and you want to wow people… and trust me these will!


  • 4 good quality double chocolate chip muffins
  • 1 tin of pitted cherries
  • 1 tbs of amaretto, brandy or kirsch
  • 200ml of double cream
  • 2 tsp of cornflour
  • ¼ cup of caster sugar
  • 1 flake bar – crumbled


  1. Drain the cherries and reserve the syrup.
  2. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
  3. Use a small serrated knife to split each muffin crossways into 3 layers. Place the bottom layer of each muffin on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining muffins, kirsch, cream and cherries.
  4. Drizzle the cherry syrup over the top of the muffins and sprinkle with the flake.
  5. Serve and lap up the compliments.


Lamingtons, Pies and Pavs


With Australia Day fast approaching it got me thinking about iconic Australian eats and how diverse our “national” meals are. Everything from the Iced VoVo to lamb, snags and damper is considered typically Australian in every way, shape and form. So how will you be celebrating our national day? Will it be with some classic dishes or will you put a modern twist on the menu with new faves or old twists?

If you’re too busy to sit down and sort out a menu, no worries mate, I’ve done the thinking for you with these make-ahead Australia Day menu options packed full of tasty delights to keep even the ankle bites happy!

Pork and Fennel Sausage Rolls

pork and fennel sausage rolls

Mini Turkey Potato Top Pies

Mini Turkey Potato Top Pies

Beer Battered Fish and Chips

beer battered fish and chips

Seafood Platter

seafood platter

Double Chocolate Lamingtons

Double Chocolate Lamingtons

Pavlova with Mulled Fruits

pavlova with mulled fruit

Enjoy your tucker! xx

Vanilla Cupcakes

I thought it apt to start my first recipe post with something sweet so I have included my recipe for never fail cupcakes.

I created this recipe one day when we had unexpected guests calling in and I had very little time to whip something together. These cupcakes are really tasty however they are a tad crumbly but I like them that way. Depending how quick you mix they can be ready in under half an hour, they are also so simple to make that if you have any little hands that would like to help it will be perfect.

You will notice that there were some casualties between the shot of them cooked and the shot of them iced, Mr B discovered them and decided they were too tasty to wait until they cooled.


Makes approximately 16.

  • 200g cubed butter at room temperature
  • 1 tsp Queen Vanilla Essence
  • 1 cup caster sugar
  • 3 free range eggs
  • 2 ½ cups self raising flour
  • ½ cup milk
  • 1 tub of Betty Crocker Vanilla Frosting – you could make your own but why bother!


  1. Pre-heat oven to 180°C /160°C fan forced.
  2. Line cupcake tray with paper cases.
  3. Cream butter, vanilla and sugar.
  4. Add eggs, one at a time while mixing. The mixture will separate at this stage; don’t be alarmed this is normal.
  5. Stir in half the flour followed by half the milk and repeat. Unless the flour has large lumps in it don’t worry about shifting it, shifting flour came about as flour leaving the old mills would often be clumpy or have pieces of husk remaining. If you are using a good quality white flour simply give it a quite mix with a fork to allow extra air in.
  6. If you are using a 1/3 cup-capacity cupcake tray (this is standard size) add 2 level tablespoons of mixture.
  7. Bake for 15-17 minutes until golden.
  8. Stand cupcakes for 2 minutes in the tin, then transfer to a wire rack to cool.
  9. Ice, decorate and devour.