Watermelon Cupcakes

These cupcakes are very kitschy (but cute!) and are a real favourite with young children. They’re also very simple to make and are perfect for a child to take to school and share with their classmates on their birthday.

*Note: the shade of green of the frosting was actually much deeper than it appears in these photos*


Ingredients (makes approx. 24 cupcakes)
2 ¾ cups plain flour
2 tspns baking powder
200g unsalted butter, softened
1 ¾ cups caster sugar
4 eggs
1 tblspn vanilla extract
1 cup milk
1 cup mini dark chocolate chips
Pink food colouring

100g butter, softened
¼ cup milk
½ tblspn vanilla extract
4 cups icing sugar
Green food colouring
**Optional – extract from melted watermelon flavoured Jelly Belly jelly beans (or equivalent)

Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with green patty pans.

Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture). Add in the food colouring and gently stir through the chocolate chips.

Spoon mixture into the patty pans (filling each about 3/4 full).


Bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.

To make the frosting, cream the butter for 1-2 mins. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add a few drops of green food colouring (& watermelon flavouring if desired) and beat until combined.

Spread each cupcake with a generous layer of frosting. Enjoy!


Adapted from the Crabapple Cupcake Baker’s Vanilla Cupcakes & Vanilla Buttercream recipes. Watermelon cake inspiration from Pinterest!

Grasshopper Pie


Happy St Patrick’s Day everyone! In honour of the occasion I have decided to post a green recipe. I sadly lack good taste when it comes to my food and drink and love horrendously fake hues (I have a real thing for blue cocktails) and so this pie is right up my alley 🙂 I also love the classic combination of mint and chocolate so this dessert hits all the right notes for me. I choose to use marshmallows instead of gelatine in this recipe as I find it makes it faster to make and less fiddly – although it does take a while for it to set. I tend to serve mine with a little bit of whipped cream and some chocolate curls.

Ingredients (serves 8)
20 oreos (with filling removed)
100g butter, melted
¾ cup milk
24 large, white marshmallows (approx. 180g)
¼ cup creme de menthe liqueur
2 tblspns white creme de cacao liqueur
1 cup whipped cream
1-2 drops green food colouring


Preheat oven to 180°C. In a food processor process oreos until they resemble large crumbs. Mix in butter and then pat into the bottom and sides of a 25cm pie dish.

Bake for 5-10mins, remove from oven and cool completely. Once cooled, place into the freezer to chill.

In a saucepan melt marshmallows in the milk over a medium heat. Remove from the heat and add creme de menthe and creme de cacao. Mix well. Add food colouring and then fold in whipped cream.

Pour into chilled pie shell and freeze for 3-4 hours.

Serve with whipped cream and chocolate shavings.


Adapted from Grandma’s recipe.