Happee Monkee

Photography, food & travel

Birthday Cupcakes

By • Aug 25th, 2008 • Category: Cupcakes

I’m one of those people who has been fortunate enough to have good mates. It hasn’t always been so easy. I’ve had people in my life that were toxic but it’s a journey I’d suppose everybody goes through.

We need to learn who’s good for us and who isn’t. It’s simply like trying peas once and knowing when to spit it out.

I met C, G and J in tenth grade. For some reason, we’ve stuck through. After all the boyfriends, ex-boyfriends, car crashes, an accidental boat ride, disastrous exam results, bad hair days, a wedding, sleepless sleepovers, occasional bickering and tear-stained shoulders we’re still here for each other.

I’m definitely no angel and when there’s a need for it, these girls will set me straight. It’s the secret to our successful friendship – honesty. It’s no use buttering and sugar-coating each other, we tell it as it is.

Well anyway, it was C’s birthday last week and to commemorate it, I made her cupcakes. It holds a bit of a significance. She was the one who started me on food blogging. And if it wasn’t for her insistent pestering for me to make cupcakes, well, I just wouldn’t be here. It only took her 10 years for me to finally give in. :)

Happy Birthday C! May you always be happy, full of positivity and joy!

I’ve always wanted to make frosting that stayed up. You know, not runny-like. The type you can nicely decorate with. I’ve been searching for the best way to do that and found this recipe on a foodie blog (do please excuse me as I didn’t note where I got it from).

This recipe for cream cheese frosting is absolutely brilliant.

Not only did it stayed up, it tasted fantastic. It wasn’t sickly sweet. Instead, it was just nice. I’ll be sure to use this again in further cupcake ventures. Perhaps, it’s not

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as distant as it may seem.

(Go here for the cupcake recipe.)

Frosting (makes for 12 cupcakes)

  • 340g cream cheese, softened
  • 110g unsalted butter, softened
  • 3 tbsp heavy cream
  • 1 1/2 teaspoons of vanilla extract
  • 2 1/2 cups of icing sugar, sifted


  1. Cream together the cream cheese and the butter until they are light and fluffy.
  2. Then add in the heavy cream and vanilla extract and stir to combine.
  3. Sift in the powdered sugar in 3 additions making sure to mix well after each addition.
  4. Set this aside to chill in the fridge for at least 15 minutes.
  • Frost each cupcake. Sprinkle decorations if you like.
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    One Response »

    1. Beautiful job piping!

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