Archive | October 2011

Angry Birds and my favourite Cupcake recipe of all time


Yes, recently I was making a small person’s birthday cake and his request? Angry Birds.

For those of you not aware, it’s a computer game that is quite challenging, very addictive and lots of fun.

I don’t profess to be one of those Mums who is good at cake decorating. Sure, I can bake and ice a cake, but I don’t own the Woman’s Weekly Children’s Birthday Cake Book or anything like that. I find it all a bit too fiddly to be honest.

So here is my ‘home made’ attempt at kid’s party cakes.

For those playing at home, I baked a chocolate mud cake for the large bird (because it could be prepared the day before and would still be moist) and just made a basic butter icing, adding food colouring (it’s only one day, right) accordingly.

I melted some white chocolate and made the two eyes by just blobbing a teaspoon or so on some baking paper. They ooze into a circle naturally. The eyebrows were liquorice straps. His beak (henceforth known as The Nemesis) was the stumbling block and I ended up carving the basic shape from a sponge roll and slathering it in icing until I got a shape that resembled a beak. Actually, I would still be toiling away if that were true. I had to call ‘near enough’ after working on it for an hour. The Nemesis won.

The cupcakes (see delicious recipe below) were easier and I used milk buttons for the eyes and a half a lolly banana for the beak.

Queens make these great little icing pens now and the black one was perfect to define the eyes and add pupils.

The kids loved it and the small birds went in a flash. A few of them even wanted a slice of The Nemesis for some reason!

So all in all, the cakes were much like the game itself, quite challenging , very addictive and lots of fun.

Here is my favourite cupcake recipe of all time. It makes the most beautiful buttery cakes that are irresistible to kids and adults alike.


 150g Butter – softened

150g Castor Sugar

175g Self-raising Flour

3 Eggs

1 tsp Vanilla extract


Pre-heat the over to 180 degrees C.

Line a 12 cup cake or muffin tin with patty pans.

Crack the eggs into a bowl and beat lightly with a fork.

Place all the ingredients into a large bowl.

Beat with an electric mixer for 2 minutes, until light and creamy.

Divide the mixture evenly between the patty pans.

Bake for about 15-20 minutes

I find ovens vary so much in temperature, so just keep an eye on them. You’ll know they’re ready to come out when they sprig back in the middle when you touch them.

Allow to cool for a few minutes then transfer them to a wire rack.

Allow to cool fully before icing.

These can be frozen successfully prior to icing.

Makes 12.