Caramel Popcorey Haim Cupcakes

Baking, Cake, Dessert, Snack, Sweets

Aaaaaahhhh, my heart! Spending the last few days with Corey Haim has got me feeling all sad and nostalgic.

Despite what Feldman would say, Haim and I were the absolute best of friends after meeting in the 80s and while we both struggled with addiction issues, were always trying to help the other back on to the wagon – on is non-alcoholic, yeah? – even while we were failing ourselves.

It truly was such a beautiful friendship.

While there have been a lot of stories coming out about what Corey experienced in the industry, I was tragically too drunk and out of it to ever see anything beyond myself and our friendship. And as a friend, he truly was the best. Warm, caring and generously, we always had fun together and brought light into each other’s life and for that I’ll be forever grateful.

Given we met during The Lost Boys, I set the time machine for filming and dropped back, roofied myself and headed into the kitchen with ‘80s Annelie to whip up a big ol batch of her famed Caramel Popcorey Haim Cupcakes.



Make no mistake, these are the best cupcakes you will ever taste. Even better, they are so super easy to make, that anyone struggling with their sobriety/the demands of Jami Gertz can make them. Sweet, fluffy and most importantly, moist, they are everything you need … outside of having your friends back in your life.




Caramel Popcorey Haim Cupcakes
Serves: 12. But really, 3 of the best friends.

1 cup flour, sifted
2 tsp baking powder, sifted with the flour
1 ½ cup raw caster sugar, split in two
2 eggs
Roughly ¾ cup thickened cream
2 tsp vanilla
¼ vegetable oil
⅓ cup popping corn kernels
3 tbsp honey
250g butter, split in two
120g white chocolate, melted
2-3 cups pure icing sugar

Preheat oven to 170°C.

Crack the eggs into a measuring jug and fill with the thickened cream up to the one-cup line and transfer to the bowl of a stand mixer. Beat for 3 minutes. Add half the caster sugar and vanilla in thirds, beating well after each addition. Remove from the mixer and fold through the flour and baking powder.

Divided the batter between 12 cupcake cases and bake for 13-15 minutes, or until golden and an inserted skewer comes out clean. Just.

With the cakes sorted, line a baking sheet with baking paper and heat the vegetable oil in a heavy based saucepan over a hot heat. When searing, add a kernel and if it starts to move, you’re ready to go – acting quickly, reduce heat to medium, add the remaining kernels, cover firmly with a lid and cook, shaking semi-frequently, until the popping starts to subside. Remove from the heat and discard any un-popped kernels.

Combine the remaining caster sugar, half the butter and honey in a small saucepan over low heat and cook, swirling, until mixture is boiling. Allow to boil, without stirring – which I know is super hard – until golden brown. Pour over the popcorn, quickly mix together and transfer to the lined baking sheet, pressing to form a single layer. Allow to cool.

Finally, beat the remaining butter in a stand mixer on medium until light and fluffy. Slowly add the icing sugar and white chocolate, continuously mixing, until a light buttercream that will hold it’s shape – just – is achieved.

Top each cupcake with a delicate dollop of icing and whack of caramel popcorn … before devouring, greedily.


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Rachel Bilsonta Hats

12 Days of Chrismukkah, Baking, Cake, Dessert, Snack, Sweets

You can’t celebrate the 12 Days of Chrismukkah without my dear friend, the pocket-rocket portrayer of the gloriously rage-filled Summer Roberts … Rachel Bilson.

Deep breath – what a freaking (long/terrible) sentence, amirite?

I first met Rach – and spotted her talent – in early 2003 on the set of Buffy The Vampire Slayer. I was part of SMG’s entourage at the time but was taken in by Rachel’s spunk. As soon as I saw her perform, I knew that she was the only person that could play the role of Summer and do just to her season 1 catch-phrase “ew.”

While we had a brief falling out after I tried to set her trailer on fire after she began dating Adam Brody (I had fantasised about us becoming a twincesty couple), she understood my complete lack of logic/basis in reality and forgave me within a week.

The girl, it needs to be said, is a damn saint.

(Her sweet, forgiving nature is the only way I could forgive her for marrying Hayden Christensen, who broke my heart on the set of Life as a House when he wouldn’t play sweet dixie with my behind… but that is another story for another time. Plus I worked that line into Hart of Dixie, so how could I stay mad?).

I haven’t been able to see much of Rachel since Hart of Dixie was egregiously axed – which is actually about my life as a small town Alabama doctor falling for a myriad of similar looking men – given how busy she is with my dear god-daughter Briar Rose Christensen, so it was such a treat to be able to reconnect over some festively appropriate Rachel Bilsonta Hats!




Sweet, delicious, kind-healthy (yay whole strawberry!) and completely kitsch, these little babies are the perfect festive bake for those dreaded office Christmas morning teas.

Or as a gift for people you actually like. Like the Bilson-Christensens – enjoy!




Rachel Bilsonta Hats
Serves: 8.

2 cups plain flour
¼ cup valrhona cocoa
1 tsp bicarb soda
1 ½ cups raw caster sugar
¾ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
1 cup buttermilk
200g unsalted butter, melted
2 eggs
1 tbsp white vinegar
1 tsp vanilla extract
1 tbsp red food colouring
500g cream cheese, at room temperature
2 cups icing sugar
120g butter, at room temperature
1 tsp vanilla bean paste
strawberries, tops sliced off

Preheat oven to 170°C and line muffin muffin pans with paper cases – quantity will depend on the size you want, but I can make 8 Texans.

Sift all the dry ingredients into a bowl and whisk the wet ingredients in a large jug until combined.

Make a well in the centre of the dry ingredients and stir through the wet ingredients until just combined. Then stir through the food colouring. You can use a stand mixer – like I do, because I’m lazy – but just remember that the best muffins are the ones that are barely mixed, so just do it on the lowest setting and only for as long as it needs.

Divide the mixture among your pans and bake for 20 minutes or until a skewer inserted into the centres comes out clean. Remove from the oven, transfer to a wire rack and allow to cool completely.

While they are getting chill, combine the icing ingredients – sans strawbs – in a stand mixer and beat until smooth and fluffy.

To assemble, smear each cupcake generously with icing, top with an upturned strawberry and top said strawberry with a dollop of icing. Ta dah – bilsonta hats!



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Jane Cakeghoulski

Baking, Cake, Dessert, Halloween, Party Food, Side, Snack, Werewolf Bar Mitzvah

Can you believe we’re at the Werewolf Bar Mitzvah crescendo already?! It feels like only yesterday that we were hanging out with Tracy, Judah, Scott and Jack – particularly Jack, since it was yesterday.

While we’ve managed to go the week without Teens and Al, we couldn’t celebrate a spooky soiree without the true Queen of 30 Rock, my dear friend, the supremely talented and future EGOT Jane Krakowski.

And by true Queen … would you cross Jenna Maroney?

I first met Jane in the 80s while co-starring in the original Broadway production of Starlight Express until my nemesis ALW cut my part – Spread, the loosest caboose – due to my pornographic interpretation of the roll. It was a rough time in my life, having my inevitable first Tony ripped from my hands and I never would have gotten through it without Jane’s love and support.

Given her egregious snubbing at this year’s Emmys, I really wanted to make our time together special enough to pay back her kindness … and there is nothing more special than a batch of my Jane Cakeghoulski.




Again, cake decoration is far from strong point … but that doesn’t matter when the cake is this good. Which is all thanks to Nigella Lawson, since I converted her Chocolate Guinness Cake into cupcakes because what represents the blackness of death better than a dense, guinness cake? And what is better at making the whiteness of a ghost stand out.

Enjoy – you’ll never forget them!




Jane Cakeghoulski
Makes: 12.

250ml guinness
250g unsalted butter
75g cocoa powder
400g caster sugar
140ml sour cream
2 large eggs
1 tbsp vanilla extract
275g plain flour
2½ tsp bicarb soda
250g cream cheese
150g icing sugar
125ml double cream
black icing and / or chocolate button eyes, to serve

Preheat oven to 180°C.

Combine the guinness and butter in a large saucepan over low heat. Once the butter is completely melted, whisk in the cocoa and sugar and remove from the heat.

Whisk the sour cream, eggs and vanilla in a jug and then whisk into the slightly cooled mix, before whisk in the flour and bicarb.

Pour the batter – which is pretty runny, so don’t be alarmed – into 12 lined Texan muffin tins. You could also use normal muffin tins but then you’ll end up with huge muffin tops – which wouldn’t be the worst thing, they are all that. Place in the oven and bake for about half an hour, or until an inserted skewer comes out clean.

Remove to a rack to cool completely.

While it is getting hella cool, beat the cream cheese in a stand mixer until smooth. Add in the sieved icing sugar and double cream, and beat for a further minute.

Dollop the ghastly ghost icing on the blackened cakes, decorate with spooky faces … and then devour.

I ain’t afraid of no ghosts.


As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.