Mushroom-Shaped Chocolate-Orange Meringues

Whimsical party food to impress.

Froot Loop Cupcakes (USA)

Fancy dressing up your vanilla cupcakes?

Creamy Chicken Tetrazzini

Savory and creamy comfort food!

I-Disgust-Me BBQ Burgers

A burger for when you've stopped caring about fat content. The only thing missing is bacon!

Crab-Topped Deviled Eggs

Eggcelent. Yeah, I went there.

Chicken-Fried Chicken with Country Gravy Dipping Sauce

Double-coated for extra CRUNCH.

Red-Bottom Cake

Imagine if a black-bottom cupcake had a baby with a red velvet cake. Now imagine a red-bottom cake. Simply another excuse to eat cream cheese frosting.

A Rather Traditional Pavlova

Dreaming of a sunny summer day in food format?

Orange Beef Burgers

A chinese takeaway in burger form.

Mexican-Inspired: Cheesy Refried Bean Quesadillas

I beat Taco Bell to their own crushed-Dorito food hell with these babies.

Marsala Chicken Dumplings

Dumplings get a makeover.

Mochacinno Fudge

Premium coffee drink fudge!

Parmesan Chicken Risotto

Risotto for picky eaters!

Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and an ignorance of proper culinary practices...

Monday 22 July 2013

Dark Chocolate Cupcake with Salted Peanut Butter Frosting


I made this recipe up on a whim using ingredients I found in my parents house while on holiday.  However, I think I have stumbled onto a winning recipe here.  This cupcake is perfect for those who usually find cupcakes, with their globs of frosting, to be too sweet.  Instead, this recipe plays off the strength of adding a bit of savory to something sweet.  And just in the same way that caramel benefits from salt, so does the peanut butter and chocolate in this recipe.  The pretzel topping dipped in the frosting reminds me of something I had as a child, though I can't quite put my finger on it.

1 recipe prepared dark chocolate cake (24 cupcakes)
1 1/2 Sticks butter
1/3 cup peanut butter
4 cups powdered (icing) sugar
24 pretzels
Sea salt

1. Prepare approx. 24 dark chocolate cupcakes (box mix if you're in a hurry).

2. Allow cupcakes to cool.

3. In a large bowl, cream butter and peanut butter using an electric mixer.

4. Add sugar slowly until desired consistency.

5. Frost cupcakes.

6. Sprinkle frosting with a pinch of sea salt.

7. Top with a pretzel.

8. Serve same day.

Note: If making ahead, do not add sea salt or pretzel until day of serving.

Tuesday 9 July 2013

Blue Slushies

 
So... my favorite flavor is 'blue'.  My musings throughout the day are usually consumed by thoughts about when I'll be able to sip my next blue raspberry icee/slushie.  For this reason, I had to invent my own, as I don't have any of that beautiful, much-coveted blue slushie syrup.

You will need (for 1 large/2 small):
12 ice cubes
3 Tbsp Kool Aid Blue Raspberry Lemonade Drink Mix
1/2 cup club soda
1/2 cup water

1. Dissolve Kool Aid in the water.

2. Add 12 ice cubs to a blender with a smoothie setting.

3. Add in Kool Aid mixture and blend until smooth.

4. Pour in club soda and serve.