Happy Birthday to CucinaRebecca

Today I’m one.

A year ago on October 11, I fumbled through a clumsy post with scant description of the food and dopey fuzzy pictures of lunch at Sugaroom. You gotta start somewhere. When I look at what I’ve written and photographed in the past 12 months I think I can see a bit more organisation and dedication to my task. Although food and cooking have been a lifelong passion of mine, this is the first time I’ve indulged that obsession publicly. Although I partly write for a living, that sort of writing is academic and theoretical, rather than for whimsy or pleasure. My blog has given me the creative outlet to explore different forms of writing, which I’ve enjoyed immensely. And I hope I’ve given people some entertainment, practical advice, recipes and reviews along the way.

The help and encouragement I’ve received from you readers and other bloggers has also made me feel part of a community – and a very warm and happy community indeed. Even if you’ve never left a comment, thanks for reading. I know you’re out there. And for those of you who have taken the time so say hi, thank you for being motivated enough to give me feedback.

But special mentions are always necessary. Helen from GrabYour Fork, although she maintains a phenomenally energetic blog, is never to busy to give me help and advice, not to mention being a fun lunch companion. To all the bloggers who host events every month – I know it’s ultra hard work, but it builds many global connections. Well done. And all the people who regularly engage in back and forth discussions through comments and links to my blog (Ed, Neil, Deb, Ellie, Julia, Jules, Jen, Suze and heaps more besides) thanks for keeping the dialogue lively! And to everyone who bothers to keep a blog that includes food – keep going. I love reading all about your gastronomic adventures.

Anyway, they’ve started playing the music. I’d better get off now. Thanks again :)

Oh . … and I know you want the recipe for the cupcake

Chocolate Sponge Cupcakes with Peppermint Butter Cream Icing.
4 eggs
½ cup of caster sugar
1/3 cup plain flour
1/3 cup cocoa powder
¼ tsp baking powder
50g melted butter

Preheat the oven to 180°C. Sift the flour baking powder and cocoa three times.
Place eggs and sugar in a deep bowl and using an electric mixer beat for about 10 minutes until the mix is pale and tripled in volume. Sift the flour and cocoa mix into the eggs and sugar in two lots, folding very gently with a metal spoon to combine but keep as much air as possible in the mixture. Fold through the melted butter. Fill cup cake papers (it’s easier to sit them in a 12 hole muffin pan) to about ¾ full and bake for 20 minutes or until the cakes are risen and spring back when lightly touched with the tip of your finger.

For the mint icing, mix ½ a teaspoon of peppermint essence with a tablespoon of softened butter and add 3 tablespoons of icing sugar gradually until you have a frosting consistency (you may need more or less icing sugar depending on the day, heat, and moisture content in the air).