Top 10 Baking Essentials

Top 10 Baking Essentials

I know it’s been a while since I last posted on the blog, and I’m sorry about that. I haven’t been in a good place lately (another blog post for another time), but I’m back and ready to post again! Today I’m going to be sharing my Top 10 Baking Essentials with you guys, so let’s get started.

  1. Mixing Bowls

Mixing Bowls

I couldn’t live without my set of plastic mixing bowls. They are so versatile and have a great non-slip base. Every home baker needs at least 2 mixing bowls of different sizes.

2. Rubber Spatula


These spatulas are so useful for mixing batter, folding in egg whites and anything else that requires a delicate touch.

3. Measuring Cup & Spoons

Measuring Spoons Measuring jug

These 2 are an absolute must have. I would be lost without my Oxo Good Grips measuring jug and my set of measuring spoons. They are equally as useful for cooking as they are for baking.

4. Sieve 

Sifter Sieve

I use an old-school mesh sieve for all of my baking. It’s perfect for sifting flour and icing sugar. Saying that, I’m planning on buying a hand flour sifter because they are a lot less messy than my old-school sieve 🙂

5. Egg Separator 

Egg Separator

I use an egg separator almost every time I bake. It’s a must have for making marshmallow fluff or delicate cake batters. It’s so much easier and less messy than separating the egg in your hand!

6. Hand Mixer

Hand Mixer

I love my hand mixer, it’s incredibly versatile and perfect when you need to mix something quickly. I use it for egg whites, marshmallow fluff and whipped cream!

7. Stand Mixer

Stand Mixer

I was lucky enough to get my Kenwood Patissier Mixer for my 21st birthday. This thing is an absolute life saver when you have to make double batches of cake batter and of course my beloved marshmallow fluff. It’s definitely worth investing in a good quality stand mixer because you’ll end up having it for the rest of your life!

8. Cupcake Pan, Spring-Form Cake Pan & Baking Sheet

Cupcake Pan

Springform Cake Pan

Baking Sheet

These 3 are absolutely essential to any home baker. Having these 3 means you can bake just about anything, from the obvious cupcakes, cakes & cookies, to bread, cheesecake, cinnamon rolls and tarts.

9. Heat Resistant Glass Bowl

Heat Resistant Glass Bowl

I love my Pyrex glass bowl. It’s perfect to use as a bain marie when you need to temper chocolate and make meringue!

10. Small Saucepan

Small Saucepan

The last thing in my Top 10 Baking Essentials is a small saucepan. I use my Scanpan Impact saucepan to make cake batter, sauces, lemon curd and of course I use it as a bain marie.

I hope this small list of baking essentials can help you out in your day to day baking! Thanks for reading my little blog post and have a great day 🙂

P.S. You can get post of the items on my list from Yuppiechef Online.

Lemon Curd Filled Cupcakes

Lemon Curd Filled Cupcakes

Lemon Curd filled Cupcakes Cover

Soft vanilla cupcakes. Velvety lemon curd. Fluffy marshmallow frosting. Three of my favorite things wrapped into one awesome little cupcake. I love filled cupcakes. Biting into one of these luscious treats is always fun because, even though you filled the cupcakes yourself, you still get a lovely surprise when a sweet gooey filling oozes out of it!

These filled cupcakes are a bit time consuming to put together, but all the elements are really easy to make. My lemon curd recipe is so simple, anyone can make it! The bonus about the lemon curd recipe is that there’s always enough left over to eat on some scones or just straight out of the fridge.


First, you need to make the lemon curd, so it has enough time to cool down. Combine cornflour, caster sugar, lemon juice, water and finely chopped lemon zest in a small saucepan. Bring it to the boil and when it starts to thicken, reduce the heat and simmer for 1 minute, then remove it from the heat.


It should look almost Vaseline-like when you’ve removed it from the heat. Now stir in the butter and egg yolks and you’ll end up with a luscious lemon curd.


Lovely, velvety smooth lemon curd! Leave it to cool while you make the cupcakes.


The vanilla cupcakes are very basic and easy to make. Cream butter and sugar together, add in your egg yolks & vanilla and mix well. Add in your flour & milk and finally fold in whipped egg whites. Bake for 15 min in a preheated oven.


Once the cupcakes and lemon curd have cooled, make the marshmallow fluff and put it in a piping bag.


Core your cupcakes (with a cupcake corer or a small sharp knife). You can eat the cupcake centers as you go (that’s what I do, haha), or keep them for later.


Fill your cupcakes with the luscious lemon curd (I also eat some of the curd as I go along!).


Pipe lovely little swirls of fluffy marshmallow frosting on top of your filled cupcakes and they’re ready to serve!



Gorgeous little luscious lemon curd filled vanilla cupcakes with fluffy marshmallow frosting are the perfect weekend treat. Please check out the full, printable recipe below.

Lemon Curd Filled Cupcakes

  • Servings: 12
  • Time: 3 hrs
  • Difficulty: Easy
  • Print



Lemon curd:

  • 1/3 cup cornflour
  • 1 cup caster sugar
  • 1/2 cup lemon juice
  • 1 1/4 cup water
  • 1 tsp grated lemon zest
  • 60g butter, chopped
  • 3 egg yolks (reserve egg whites for marshmallow fluff)

Vanilla cupcakes:

  • 62.5g butter
  • 1/2 cup white sugar
  • 2 eggs, separated
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup self-raising flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt

Marshmallow fluff frosting:

  • 3 egg whites (reserved egg whites from lemon curd)
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • Pinch of salt


  1. Make lemon curd: Combine sugar & cornflour in a small saucepan & gradually stir in juice, zest and water until it’s smooth. Cook until the mixture boils and thickens. Reduce the heat and simmer for 1 min. Remove from the heat and stir in butter & egg yolks. Allow to cool.
  2. Preheat the oven to 180°C and line a 12 hole cupcake pan with cupcake cases.
  3. Cream butter and sugar together, add in egg yolks and vanilla. Beat well.
  4. Add milk, a little at a time, alternating with the sifted flour, baking powder & salt, mix well.
  5. Whip the egg whites to stiff peaks & fold into your batter.
  6. Pour batter into prepared cupcake pan and bake for 15 min. Remove from oven and allow to cool in pan.
  7. Make the marshmallow fluff: Put all the ingredients into a bowl over a pot of simmering water. Beat with a hand mixer until it all combines and becomes white & fluffy. Transfer the mixture to a stand mixer and beat on high for 10 min, until it becomes light & fluffy.


  1. Core the cupcakes with a cupcake corer or a small sharp knife.
  2. Fill your cupcakes with the lemon curd.
  3. Pipe swirls of marshmallow fluff frosting on top of your filled cupcakes.

Notes: Store your left over lemon curd in an airtight container in the fridge. The lemon curd works great on scones or just eat a spoonful straight out of the tub!