In the kitchen with Tallulah

Chocolate Cupcakes

After kick-starting the blog, I obviously needed to do some baking. I spent most of today bookmarking tons of yummy-looking recipes, yet after hours of this, all I felt like baking (and eating) were these cupcakes – which are one of my old favourite recipes. These cupcakes are super easy and quick to make, very tasty, and always a hit.


(Please excuse my poor photography, I’m only a beginner and I was using my cellphone…)

Quick-Mix Chocolate Cupcakes

Source: Women’s Weekly: Easy Cupcakes By Colour

Makes approximately 15 (I firmly believe the original recipe lied. I have made these countless times and there is always far more mix. This batch made 12 regular sized cupcakes, 12 mini ones and still had about 1 tablespoon of mixture left, so I recommend having extra cupcake cases).


  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/3 cup cocoa
  • 3/4 cup caster sugar
  • 185g butter, softened
  • 3 eggs
  • 1/2 cup milk


  1. Pre-heat the oven to 180°C/350°F. Line 2 cupcake trays (have extras on hand) with paper or silicone cupcake cases.
  2. Sift the dry ingredients together, then add the remaining ingredients.
  3. Mix with an electric mixer on low speed until combined, then increase speed to medium and mix until smooth and paler in colour.
  4. Fill each case 3/4 of the way with mixture.
  5. Bake for 15-20 minutes, or until a skewer inserted into the middle comes out clean.
  6. Cool in trays for 5 minutes, before turning out to cool completely on a wire rack.
  7. When completely cool, ice if desired.

I iced this batch with a simple chocolate icing and topped each one with an M&M, although any type of frosting and decorating would be suitable.


  • 1/2 cup cocoa
  • 1 cup icing sugar
  • Hot water


  1. Sift the cocoa and icing sugar into a medium sized bowl.
  2. Add hot water, stirring, until smooth, spreadable and glossy. If it gets too runny, add extra icing sugar.
  3. Spread with a palette knife/butter knifre onto cupcakes. If desired, use a piping bag and nozzle of your choice to pipe onto cupcakes as opposed to spreading.
  4. Top with decoration of your choice, and eat!


I hope you enjoy these, everyone I’ve made them for have. First recipe, over and out!


Tasty Beginnings

Here we go. I’m a self-confessed foodie whose passion has been sidetracked by study. But here we go, a regular way to feed the obsession. Who knows how far this thing will go, but after having eaten delicious food and spending hours bookmarking hundreds of mouth watering recipes, I have no inhibitions. So join me as I dive head first into the world of cooking blogs, and where I’ll end up, only time will tell.