Tiramisu Cupcakes



100g white chocolate coarsley chopped

100g dark chocolate coarsley chopped

1 tblsp milk

1 tsp vanilla extract

130g unsalted butter chopped

100g (1/2 cup) sugar

1 tblsp warm water

1 tsp instant coffee

2 eggs

150g (1cup) plain flour

2 tblsp self raising flour

1 tblsp cocoa powder

2 tblsp kahlua liquer

250g mascarpone at room temperature

60g (1/3 cup) icing sugar, cocoa powder to dust


1. Pre-heat oven to 160 degrees.

2. Line 8 80ml (1/3 cup) muffin pans with paper cases. Place white chocolate and dark chocolate in seperate heatproof bowls.

3. Add milk, vanilla, 50g butter and 55g (1/4cup) caster sugar to the white chocolate. Add water, coffee, and remaining sugar and butter to the dark chocolate. Stir each mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until the chocolate melts and the mixture is smooth.

4. Lightly whisk 1 egg in a bowl and add to the white chocolate mixture with half the plain flour and half the self-raising flour. Spoon among the prepared pans.

5. Lightly whisk remaining egg in bowl and add to the dark chocolate mixture. Stir in cocoa powder and remaining plain and self-raising flour. Spoon over the white chocolate mixture in pans.

6. Bake for 30 mins or until crumbs cling to a skewer inserted into the centers.

7. Brush the kahlua over the warm cupcakes. Cool in pans.

8. Use an electric beater to beat the mascarpone and icing sugar in a bowl until smooth. Spoon into piping bag fitted with a small nozzle. Pipe mascarpone mixture over cupcakes. Dust with cocoa powder.

This recipe featured in the August Issue 2012 of the Woolworths Australian Good Taste Magazine

Sticky Baked Chicken



  • 2 kg chicken thigh cutlets
  • 1/4 cup ketjap manis
  • 1/2 cup tomato sauce
  • 1/2 cup HP sauce


1. Marinate chicken in sauce for 1 hour in fridge or if you are in a hurry at least 20 minutes, obviously more is best.

2. Pre-heat oven to 180 degrees celsius. Place marinated chicken on trays lined with baking paper. Cook for 50 minutes basting regularly.

This recipe was inspired by 4 Ingredients Sticky Ribs.

Choc Chip Muffins



  • 100g butter at room temperature
  • 270 g (1 1/4 cups caster sugar)
  • 2 eggs
  • 225 g (1 1/2 cups ) plain flour
  • 50 g ( 1/2 cup ) cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 125 ml (1/2 cup) milk
  • 125 g (2/3 cup ) dark choc bits
  • CHOCOLATE FROSTING (I just made a chocolate icing instead)
  • 100g butter at room temperature
  • 450 g (3 cups) icing sugar mixture
  • 30 g (1/4 cup) cocoa powder sifted
  • 60ml (1/4 cup) milk


1. Pre-heat oven to 180 degrees celsius.

2. Line 18 80 ml (1/3 cup) capacity muffins pans with patty pans.

3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs 1 at a time beating well after each addition.

4. Sift flour, cocoa, bicarbonate of soda and baking powder into a bowl. Fold the flour and milk into the butter mixture in alternate batches until just combined. Stir in the chocolate bits to combine.

5. Divide the mixture among prepared pans and smooth the surface.

6. Bake for 15 – 20 minutes or until a skewer inserted into the centers comes out clean.Set aside in the pans to cool slightly before transferring to a wire rack to cool completely.

7. To make the chocolate frosting use an electric beater to beat the butter until very pale. Gradually add the icing sugar, cocoa powder, and milk and beat until well combined. Spread the chocolate frosting evenly over the cupcakes. I used QUEEN Royal Icing mixed with cocoa powder for the icing.

This recipe is inspired by the June 2011 Issue Page 109 of The Woolworths Australian Good Taste Magazine