Lemon and Marscapone Cake

It was my wonderful godmothers birthday yesterday, so I turned to the trusty pages of my Bluebells Cakery cookbook and decided on making a vanilla bean cake with lemon curd and marscapone filling, topped with pink rosettes of vanilla bean buttercream.

This recipe uses a unique way of mixing the batter, by adding butter to the dry ingredients until it turns into breadcrumb sized pieces, then adding the wet ingredients. But despite this unique way of mixing, it is a foolproof, delicious recipe that is sure to win over the hearts of anyone who has any slight resemblance of a sweet tooth.

Boredom Leads to Making Cupcakes

I was home alone all day yesterday and after spending the majority of the day doing homework and eating dinner at 5pm followed by way too many lollies, I switched on the TV to watch cupcake wars. This inspired me to bake some cupcakes with whatever we had in the fridge and pantry, all homemade as always!
 I decided to use the leftover caramel from Becca's birthday cake last week to make a triple caramel cupcake and a vanilla, raspberry and chocolate cupcake. 

So I made them, using my favourite old recipe that has never let me down and began to bake.

The Triple Caramel Cupcake is a caramel cake, filled with salted caramel, with caramel buttercream and a caramel drizzle topped with an almond brittle.

The Vanilla, Raspberry and Chocolate Cupcake is a vanilla bean cake with raspberry filling and chocolate buttercream.