Milo cake with white chocolate buttercream and dark chocolate Milo ganache

I really like to bake, core and decorate my cupcakes, hence i decided to make another batch of cupcakes. i wanted to give a cake to my friend for a gift (just because  🙂 ) and i remembered that she really likes Milo! hence, I was inspired to bake something really chocolatey and involved a lot of Milo! and I also love coming up with my own flavour combinations – so i came up with something new 🙂 Moist and airy Milo cupcakes with a bittersweet dark chocolate Milo ganache filling, topped with a dollop of white chocolate buttercream. not forgetting some crushed Milo nuggets and Milo powder on top too 😉

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messy milo cake – milo sponge with white chocolate buttercream and drizzled randomly with ganache before being topped with Milo powder and nuggets 🙂
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The cupcake version of the cake 🙂
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a close up of the sliced cake!

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Milo Sponge (makes 9 cupcakes and one 18 cm cake)

recipe from Pencil Kitchen ( )

175g butter, room temperature

175g caster sugar

3 eggs

1 tsp vanilla bean paste

200 ml milk

200g milo powder, extra 50g for dusting

a pinch coffee granules

40g cocoa powder

200g all purpose flour

1 tsp baking powder

2 pinch salt

1 tbs salted butter, melted

Milo Dark Chocolate Ganache

100g dark chocolate, chopped

75ml heavy cream

3 tbsp Milo powder

White Chocolate Frosting

200g white chocolate, melted and slightly cooled

260g unsalted butter, softened

280g icing sugar

70ml heavy cream

1 tsp vanilla bean paste

optional: milo nuggets, to decorate


Preheat the oven to 175 degrees Celsius. Heat the milk before adding the coffee granules and 100g of the Milo and mix until the Milo is dissolved. Allow the mixture to cool completely. Mix the flour, cocoa powder, the remaining milo, baking powder and salt in a medium bowl. cream the butter and sugar until pale and fluffy. Beat in the eggs one by one, until well incorporated. Pour the milo milk an dry ingredients alternately to ensure even mixing.

Pour the mixture into your greased & floured baking tin and spread it to ensure that it is evenly spread. Bake for 30 to 40 minutes, or until a toothpick emerges clean when stuck into the cake. Let  it completely cool once taken out of the oven.

While the cake and cupcakes are cooling, make the ganache. Simply heat the heavy cream in a microwave with the dark chocolate until fully melted and smooth. then, add the milo powder until fully dissolved and no lumps are observed.

To make the frosting, cream the butter and icing sugar until very pale and fluffy. Add the melted white chocolate, vanilla paste and heavy cream. Beat it until combined.

Core the cooled cupcakes and fill with milo ganache and frost with white chocolate buttercream. Top with crushed milo nuggets and milo powder.

To decorate the cake, frost with the buttercream and drizzle the ganache over it and decorate with crushed milo nuggets and milo powder.


Vanilla bean cupcakes with Salted Vanilla Buttercream and Milk Chocolate Ganache

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Moist vanilla bean cupcakes with salted vanilla frosting and milk chocolate ganache filling!
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love the dainty look of the heart sprinkle and salted caramel thread!
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Baked some vanilla bean cupcakes yesterday! they were filled with rich milk chocolate ganache and topped with salted vanilla buttercream, as well as salted caramel threads and a lovely red heart 🙂 To be honest, the salted caramel threads were made completely by accident. I meant to make salted caramel frosting, but the salted caramel i made was far too hard and i was only able to salvage some salted caramel threads 😦 but on the brights side, they look rather cute!

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Even my dog wanted a taste 🙂 If i wasn’t there, i swear he would’ve eaten it HAHA.

they were extremely simple to make and really yummy! the ganache is totally a cheat, but still tastes delicious and rich! you should let the cupcakes sit in the fridge for a few hours for the ganache filling to solidify a bit, so when you bite into the cupcake, it’ll taste like truffle. my friends found them delicious and just sweet enough, but the adults claimed that the frosting was a tad too sweet! so, do adjust the sweetness of the buttercream to your liking.

makes approximately 14 cupcakes

Vanilla Bean cupcakes 

2 1/4 cup all purpose flour

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/8 cup white sugar

1 1/8 sticks of butter, softened

3 eggs

1 tablespoon vanilla bean paste

1 cup of milk (minus 2 tbsp)

Salted Vanilla Buttercream

200g salted butter, softened

300g icing sugar (adjust according to taste & texture of buttercream)

2 teaspoons vanilla bean paste

2 tablespoons heavy cream

Milk Chocolate Ganache

1/3 cup milk chocolate chips

2 tablespoons heavy cream


To make the cupcakes, preheat the oven to 170 Celsius. Mix the flour, baking powder and salt in a medium mixing bowl. Cream the butter and sugar together in a large bowl until pale. Add the three eggs, one at a time. Then, pour in the milk and dry ingredients in 3 additions. Lastly, add the vanilla bean paste and evenly distribute the batter into 12-14 cupcake liners. Bake for ~20 min, or until the cupcakes are golden brown on the top and a toothpick emerges clean when poked into the cake.

While the cupcakes are cooling, make the ganache. Simply place the chocolate chips in a bowl with the cream and microwave at 30 second intervals, until the chocolate and cream is completely melted. Once the cupcakes have cooled, core them and fill the hollows with the ganache. You can eat the leftover scraps of the cupcakes. ( HAHA )

To make the buttercream, simply beat the icing sugar and butter until incorporated. Then, add the vanilla bean paste and milk until very pale and fluffy! Fill a piping bag with the frosting and frost the cupcakes. (i piped mine in large swirls) Top with salted caramel threads and a heart sprinkle, or any toppings of your choice really!

Easy and quick cranberry rock buns

Hey all:) this is my first recipe post and I hope you guys enjoy! These were so simple and delicious, absolutely divine when paired with strawberry jam and cream for breakfast or tea. Here goes:
-115 grams all purpose flour
-1.25 tsp baking powder
-2 tablespoon dried cranberries
-35 g salted butter, cubed
-5 teaspoons caster sugar
-1 egg white
Preheat your oven to 180C.
1. Mix the flour and baking powder in a bowl. Then, add in the butter and crumble into the flour with your fingers. Do so until the texture resembles fine breadcrumbs.
2. Make a well and add the egg white, sugar and cranberries. Mix well until a ball of dough can be formed.
3. Form 12 smaller pieces from the ball of dough. Put onto a greased baking tray and bake for ~15 min, until it is golden brown.
Enjoy while they’re warm!:)

Red velvet and Nutella cheesecake Jar cakes

Light and airy red velvet sponge studded with chocolate chips.
Rich and decadent Nutella cream cheese frosting, slightly tangy with a sweet chocolate-hazelnut note.
Layered with crushed Oreos, topped with sprinkles and cookies n cream while chocolate.
This is heaven in a jar! Each one comes at $6.50 and you can keep the jar👌 three layers of sponge with generous slathers of frosting and sprinkling of Oreos, it is sure to satisfy even the biggest sweet tooth!