Category Archives: Cupcake

Cupcake Central

Need I say more.

This cute little store in Melbourne Central is decorated in tones of aqua and white and could almost be found on a little corner of some cute country town.  The staff are just adorable with their friendly welcome and suggestions of cake….cake…


Need I say more..?

If you need a gluten free or vegan cupcake, Cupcake Central caters for you. 

I chose the vegan Cinnamon Apple cupcake; full of real apple chunks, moist and moreish. I also wanted the  Peanut Butter Jelly, the Choc Malt Milkshake, the Coffee Crème Brulee …and well you get my drift.

There’s a schedule for the Cupcakes that are available on certain days and they are varied flavours such as those mentioned above and selections such as Pear Crumble, Carrot, Red Velvet, Lamington and Choc Mint.

Why not purchase their Cupcake Cookbook while you’re there and learn their secrets, it’s full of baking tips and tricks too.

If you fancy yourself a bit of fun and want to enrol in one of their workshops, that’s available too- there’s everything from actual baking cupcakes to decorating.   Workshops for children are also available and they even hold a Hen’s Night Cupcake class. 

Not only do they create Cupcakes but Cupcake Central helps organisations like the RSPCA raise money and help fight animal cruelty, they’ve raised over $8,500 for the RSPCA!

Cupcake Central also use my personal favourite ingredient- Natvia in their Choc Mint vegan Cupcake- gluten free, dairy free AND sugar free!

You can visit Cupcake Central at Melbourne Central or visit their website for further details and locations-

Instagram & Facebook search: Cupcake Central


Raspberry & White Chocolate Cupcakes

wanted to make something sweet for the weekend, and I hadn’t baked cupcakes in a while.
I prefer I play around with recipes and hope they turn out well.
I made these gluten free.
You will need:
1.5 cups gluten free self raising flour 
1/2 cup unsweetened almond milk
1/2 cup powdered stevia
1/2 block dairy free white chocolate, chopped
1 cup mixed berries ( I used mainly raspberries)
2 tbs Natvia icing sugar

I used Sweet William brand dairy free chocolate, Almond Breeze almond milk and the berries I used from frozen.
Combine all ingredients, reserving about a quarter of the chocolate, and place in patty pans and bake at 180 degrees for 20 minutes. 
Once cooled melt the remaining dairy free chocolate with a tablespoon of almond milk & two tablespoons icing mixture. Top each cupcake with a dollop of icing, a few extra berries & any chocolate shavings. 

These came out moist & almost a cross between a muffin and cupcake. 
Refrigerate these but leave to sit out of the fridge for about 20 minutes before consuming.