Beary-Cute Mini Cupcakes

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Do you have certain foods or snacks that you enjoy purely for the nostalgia factor?

I have a whole list. Most of them I rarely, if ever, consume today. It seems that as children, we were instinctively drawn to food that came in shiny, colourful plastic packets and was stuffed with sugar and fake flavours and colours… they were essentially staples of one’s diet.

As I grew up I turned away from these sugary, salty, colourful confections and instead snacked on things that came in more dull packaging that boasted words like “organic”, “gluten free” and “raw” because they make me feel like a proper adult.

But for the sake of nostalgia, and also to give me something to actually write about in this post, I’ve decided to scour the interwebs and share with you some of my favourite sugary snacks as a young lass.

heart

HavaHeart ice cream: I was honestly a little surprised that I only found one picture of these on the Internet… maybe they weren’t as popular as I thought. But these heart-shaped, chocolate-coated, vanilla ice-cream bundles of goodness on a stick were the Number 1 way to make a hot summer afternoon even better*. I think if they were shaped like regular ice-cream I probably couldn’t have cared less, but because they were shaped like hearts they were just downright amazing.

*Notice I said “even better” and not “bearable” like I usually would when talking about the hotter months of the year… yes, I actually liked summer when I was a child. Shocking, no?

roses

Cadbury Roses: Okay, so you were probably expecting more kiddie, colourful, sugary snacks on this list. I mean, Cadbury Roses? Aren’t those a little bit classy for a 5-year-old? Maybe. So I guess I was a rather classy 5-year-old, because I loved these. This bright blue box of chocolates would magically appear on most “grown-up” special occasions – parents’ birthdays, anniversaries, Mothers’ Day, and other such events. The shiny wrappers that clearly differentiated the chocolates were a bonus. Not only were they super pretty, but they allowed me to swiftly avoid the “disgusting” flavours which my 5-year-old self was not fond of, such as strawberry or mint.

tinyteddies

Tinny Teddies: Normal biscuits? Boring. Biscuits shaped like small bears with varying personalities? HECK YES. Tiny Teddies were the ultimate snack of my childhood. I used to pretend that they were going on little adventures into the “cave” (i.e. my mouth) where they would then proceed to scream in terror as they were chomped into a mush. Yes, that’s a bit creepy. Don’t worry, I don’t do that anymore.

Reminiscing about these beary-delicious snacks inspired me to whip up some cupcakes in their honour. Mini-cupcakes, so you can eat three times as much… I mean, because they’re small and cute.

Mini-cupcakes with pieces of dark chocolate in them, to balance out the childishness with a bit of classiness… everyone knows that classy adults love eating dark chocolate, right?

Mini-cupcakes with “Cookies ‘n’ Cream” icing made from crushed Oreos… because each Tiny Teddy might get a bit lonely by itself on each individual cupcake, and will need a friend… even if that friend is an Oreo that’s been crushed into tiny pieces and mixed with sweet buttercream icing to produce an unappetizing gray yet extremely delicious substance.

So the icing was a bit of an experiment, and could maybe do with oh-so-slightly less Oreo… hence why it’s that awkward grey colour. Everyone did seem to like the icing, but for aesthetic reasons you may want to cut back a little. It’s up to you; add as much as you’d like to suit your tastes. Maybe you could try out the choc-filled Oreos or one of the other flavours! That could be fun.

Here is the recipe – bake and enjoy!

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Beary-Cute Mini Cupcakes

½ cup caster sugar
80g butter, softened
1 egg
1 cup self raising flour
1/3 cup milk
1 teaspoon vanilla extract
¼ cup dark chocolate, chopped

ICING:
80g butter, softened
1 cup icing sugar, sifted
75g Oreos, crushed

Preheat the oven to 160 degrees Celsius. Line a 24-hole mini muffin tin with mini cupcake liners.

Beat the butter and sugar with an electric mixer until light and creamy. Add the egg, and stir well to combine. Sift in the flour and add the milk, vanilla extract and dark chocolate chunks. Stir well to combine.

Evenly distribute the batter amongst the cupcake cases, and bake for about 15 minutes, until cupcakes are well risen and spring back lightly when touched. Leave to cool fully before icing.

To make the icing, beat the butter and sifted icing sugar until light and fluffy. Stir in the crushed Oreos. Using a knife or a piping bag, ice the cooled Cupcakes. Top each with a Tiny Teddy or some other cute animal-shaped cookie. Maybe even Mini Oreos. That could look nice.

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Nutella Swirl Vanilla Cupcakes with Nutella Cream Cheese frosting

Hi everyone! It’s been a while, hasn’t it? Let me tell you, these past few weeks have been a little on the crazy side, but now that all the madness is over, I can finally say that I’m no longer a student!

Yes, that’s right, I’ve finished my graphic design course at last. I’m in the “real world” now and to be honest it’s a bit terrifying. Like, it’s not just my “holiday” break right now, a time that I can spend lazing about, watching movies, playing The Sims ‘til 3am and baking cookies all day long. This is my life now. I have to apply for jobs and be a grown-up.

So, I went on a job-applying-spree the other night, and had my first interview on Wednesday! It was for an unpaid internship, but experience is experience. I threw on my brand new pair of what I call my “job interview shoes” (sensible, black high-heels, which are actually more reminiscent of an old lady’s Church shoes than a pair of sexy businesswoman shoes, but shhh, no-one has to know that), a dress I’d bought the other week, and a smart cropped blazer. I felt like a savvy, sophisticated businesswomen, at least until the shoes started painfully digging in to the back of my ankles (ouch ouch OUCH) as I limped my way back home… then I felt more like a child playing dress-up. :P

That’s been my life lately, I just thought I’d give a bit of an update. I don’t know, do you guys enjoy reading blogs where the writer gives little insights into what’s happening in their personal lives (nothing too personal, don’t worry, I’ll keep my shower-stories and other private things to myself), or have you been skimming through these paragraphs whilst thinking, “Gosh darn it, get yourself back in the kitchen, woman! I want me some cakes, just get to the recipe already!”

Well if you identify as the latter option, don’t you fret! Cakes are coming. I’ve got a few different recipes up my sleeves; different things I’ve baked in the past few weeks. I baked Hot Cross Buns for the first time ever, then I baked them again, for the second time ever! It was my first time baking with yeast… exciting, no? That’s going to be the next post, though. Today I’m going to share something sweet and Nutella-packed, as a delicious apology for the neglect I’ve been showing you, my dear readers, lately (in fact, maybe it’s make up for all the times I’ve promised to post more and then neglected to do so… there is a lot of Nutella in these after all).

So I present to you…

Nutella-swirled vanilla cupcakes…

swirl

…with Nutella and Cream Cheese frosting!

done

Didn’t end up taking a proper shot with my SLR camera, so I hope you’re all okay with Instagram pics! If you’d like to follow me on Instagram my username is sarahwielgosz but be warned that I don’t only post baking pics, much of it will be selfies, my dogs, books I’m reading, cups of tea and just general weirdness… I’ll try to tag my food/baking pics with #sneakypudding so you can just search those up if you need a Sneaky Pudding fix. ;)

So here’s the story. Easter was a couple of weeks ago, remember? If you chowed down on enough chocolate and ended up in a sugar coma, your memory might be a little fuzzy, but I assure you, Easter most definitely happened. Anyway, a bit before Easter, we got a packet of these candy-coated Easter eggs so I could back something Easter-themed… but as I ended up baking a batch of Hot Cross Buns on Easter Sunday itself, I figured I should use up the candy eggs by the Sunday after, because it feels weird to eat Easter stuff when more than a week’s gone by since the special day. We also had a jar of Nutella in the cupboard, and as I mentioned in a previous post, I don’t eat Nutella with normal meals or snacks; it’s most definitely a treat/indulgence.

I decided to use up both in the one go, by whipping up these delectable cupcakes! The icing, by the way, is amazing. Way too amazing. There was some left over and for the next few days, I would occasionally indulge in a sneaky teaspoon or two as “dessert”. Hey, I was stressed out with assignments, okay? Chocolate helps. Oh, and fun fact, it was my first time successfully using a piping bag! Go me!

Here’s the recipe. Left-over candy-coated Easter eggs optional, of course. Personally, I think topping each one with a strawberry would be a good decision too. Whatever floats your boat!

Nutella-Swirled Cupcakes

80g butter, softened
½ cup caster sugar
1 egg
1 cup self-raising flour
1/3 cup milk
1 teaspoon vanilla extract
½ teaspoon salt
2-3 tablespoons of Nutella, approximately

ICING:

1 cup Nutella
225g Cream Cheese
1/3 cup icing sugar, approximately

Preheat the oven to 180 degrees Celsius. Line a 12-hole muffin tin with cupcake liners.

Cream the butter and sugar until light and fluffy; add the egg and vanilla and stir until well-combined.
Sift in the flour and salt, and add the milk. Stir until well-combined (don’t overmix!)

Evenly distribute the batter amongst the cupcake liners. Using a knife or skewer, swirl small amounts of Nutella into each cupcake to create a marbled effect. (if your Nutella is a bit solid, you might want to microwave it for a little to melt it, just to make this task easier).

Bake for 18-20 minutes in the oven, until the cupcakes are well-risen and spring back lightly when touched. Cool for 5 minutes in the tin before transferring to a wire rack.

For the icing, combine the Nutella and Cream Cheese in a large mixing bowl and beat with an electric mixer until smooth and well-combined. Add the icing sugar and continue to mix until combined (you can adjust the amount of icing sugar if you’d like, adding less or more depending on how sweet/thick you want the icing… I find the icing sweet enough without it, but added some to make it thicker and easier to work with).

If the icing is a bit runny, place it in the fridge for about half an hour; this will make it easier to decorate the cupcakes.

When you’re happy with the consistency of the icing, use either a piping bag or a knife to spread it on the cooled cupcakes. Top them with whatever decorative element you wish (or leave them plain if that’s your thing) and enjoy!