This post is in collaboration with Packqueen. All opinions are my own.
Hihihihi! Today we’re discussing delicious cupcakes, proud cupcake delivering moments and a baking fail (have you ever had one of those?! Ah!)
I have made a conscious effort to improve my baking skills and I have finally made something I am sooperdooper proud of, woo! I have never been much of an amazing baker but I followed a fantastic recipe and my faith has been restored. They don’t look like they were baked by a 7 year old, they tasted wonderful and there were no disasters. In my mind, that’s the epitome of baking success.
Why the baking trauma, you may ask? Let me tell you a story, we’ll call it the mars bar cupcake incident of 2011.
One sunny day, a long time ago there once was a girl who lived in Melbourne. She was feeling very generous and decided to bake a tonne of Mars bar cupcakes and take them into her place of work. The aim was to create such a delicious cupcake her colleagues couldn’t refuse and sell them all, to raise money for Movember.
She melted mars bars and butter into a gooey icing (basically a sin) and dipped fluffy vanilla cupcakes in the icing mix. A few may have been eaten.. the rest went into the fridge overnight. When it came time to transport the cupcakes to work, she only had a large plastic container so the girl piled them up, layer upon layer and jumped onto a
What happened next was a disaster. The icing softened, the semi-melted Mars bar and butter icing became greasy, slippery and sticky – not good news. There was a cupcake massacre going on inside a box in her hands and she had no way to stop it.
She arrived at work, with delicious but ugly cupcakes. Lucky her co workers weren’t superficial and still bought them but the whole event could have been avoided if she had thought about her cupcake transportation prior and chosen a transport friendly receptacle.
Since the said mars bar cupcake incident of 2011, transporting frosted goods to co-workers has not even crossed my mind, until I found about Packqueen‘s food packaging. Oops.. I ruined the secret.. that girl was me.
When the opportunity to work with Packqueen arose, so did my desire to successfully transport cupcakes so I took on the challenge.. to take 24 iced cupcakes into work.
I picked a wonderful recipe inspired by one of my favourite bloggers, Molly Yeh and decided to make her tahini cupcakes. Yes, these cupcakes may look ordinary and chocolate-y however there is some tahini goodness in there. The recipe is really simple and the cupcake decorating is not intimidating, I promise.
Experienced bakers are probably rolling their eyes at me but honestly, guys, this would have frightened the begitters out of me at one point!
I spent one gloomy Sunday afternoon baking away, intensely following the recipe and sneaking a cupcake or two and I was so proud when they turned out okay, I couldn’t wait to take them to work. As you can see, they fit perfectly into the Packqueen cupcake boxes below. The boxes arrived in no time, flat packed and simple to assemble.
They cardboard is strong and the boxes are quality so they can be used for multiple uses, I even wiped the icing off from a few that I dropped at work *only human* and they are packed away, ready for the next time I need to transport food anywhere. They even have macaroon boxes but I’ll leave the macaroon making up to Molly.
I did have my eye on some other stuff like the noodle boxes and cake boxes, because one time I transported a cake to a birthday dinner with a dinner plate and some plastic wrap and that was equally as bad time as the mars bar incident. These mini Autumn roasted root vegetable frittata’s would be just perfect.
Packqueen, thank you! Check out their Facebook to keep up to date.
Have you had any troubles transporting food? I’d love to hear your mishaps in the comments below. Is that a little weird? Yes. Do I still want to her them? Yes.
Have a wonderful day, Bec xx
- 2 cups sugar
- 2 cups plain flour
- 2 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1 tb vanilla extract
- 2 tb flavorless oil, like canola
- 4 tb tahini
- 3/4 cup water
- 1 cup unsalted butter, softened
- 1/4 cup tahini
- 3/4 cup unsweetened cocoa powder
- 2 cups icing sugar
- 1/2 tsp vanilla extract
- a decent pinch of salt
- a pinch of cinnamon
- shredded coconut (if desired)
- Preheat oven to 175 deg cel. Line and grease two cupcake pans, insert cupcake papers and set them aside.
- In a large bowl, combine all dry ingredients. In a medium bowl, combine eggs, buttermilk, vanilla, oil, and tahini.
- Add the wet ingredients to the dry ingredients and mix to combine. Stir in the water. Pour into cupcake pans and bake until a toothpick inserted into the centre of one comes out clean. Begin checking for doneness at 18 minutes.
- Let cool for a few minutes in the pans and then transfer to a wire rack to cool fully.
- Beat together the butter and tahini using an electric mixer or whisk. Beat in the cocoa powder, and then the powdered sugar.
- Add vanilla, salt, and cinnamon. Taste and make adjustments as desired.
- Frost your cupcakes, I used a spatula but you can use a butter knife.
- Add sprinkles and/or coconut, and enjoy!