Bribery and corruptcakes…

Unfortunately, because of my lack of Greek teaching expertise, I often have to bribe my students to attend class…

Turns out that chocolate cupcakes with buttercream frosting can prove quite persuasive and educational…

Rather than just merely coercing my students to class with tasty treats I decided I should geek (or greek… tee hee) it up a little with some chocolate additions…

informative AND delicious!

Chocolate Cupcakes w/ Buttercream Frosting

Adapted from:



1 ½ cups self raising flour

½ cup cocoa powder, sifted

¾ cup castor sugar

¾ cup milk

125g butter, melted, cooled

2 eggs, beaten

1 tsp vanilla extract


  1. Preheat oven to 200°C and fill a 2 x 12 cup muffin pans with cupcake papers.
  2. Combine flour, cocoa powder and castor sugar in a bowl. Make a well in the centre.
  3. Add milk, butter, eggs and vanilla to the mixture.
  4. Spoon mixture into prepared muffin pans and bake for 12-15 minutes. Stand in pan for 5 minutes then transfer to a wire rack to cool.



75g butter, softened

1 ½ cups icing sugar

1 tsp vanilla extract

2-3 tsp milk


  1. Place butter into a large bowl, add about ¼ of the icing sugar and beat with an electric mixture until fluffy.
  2. Add the remaining icing sugar, a little at a time, beating after each addition.
  3. Add 1tsp of the milk, beating in. The mixture should be light and creamy with a spreadable consistency. Add more milk if necessary, beating well after each addition.
  4. Happy Baking!

Stay tuned for the September Daring Bakers challenge… so exciting!

Carrot Cake for the Leftover Frosting…

As I promised, I have a delicious little Carrot Cake recipe that just screams “smother me in cream cheese frosting and call me a heart attack.”

Carroty deliciousness...

I know, I know, carrot’s a vegetable so it’s healthy right? Well, unfortunately, I like my sweets calorie laden and my desserts even more so!

Nametag just in case I forget it has nutritious vegies...

Alas, don’t be deceived by the addition of vegetables… this tasty little morsel is guaranteed to cling to your thighs for its dear life… I just had to be a little fancy and add some chocolate piping on top…

At the sight of all that delicious frosting I can literally hear my thighs scream for mercy...

Happy Baking!

Carrot Cake

Adapted from: The Cake Mistress (check it out)


1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1 teaspoon Cinnamon
1 teaspoon Nutmeg


  1. Heat oven to 180 degrees.
  2. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
  3. Add salt, bicarb soda, carrots, flour and spices.
  4. Mix with wooden spoon until all combined.
  5. Put batter in well greased loaf pan or tin and bake for 40-50 minutes, or until light golden and cake springs back when touched in the middle.
  6. Smother with your left over frosting….. droool…