What's eating you?

Well, the 12WBT (for me for this round anyway) is officially over, I'm sure I will be back for another round as there is always more to learn, and I would highly recommend it. I feel like the biggest lesson I learned is that about 80% of weight-loss is what you eat - the whole "you are what you eat" thing is true! It doesn't matter how much you exercise if you still fill up on junk food. How annoying is that! Sadly it's not enough to stop my bake-fests, so never fear! And sadly I finished the 12WBT with a binge - a weekend in Adelaide visiting my friend Katy and her gorgeous little family, and drinking and eating mostly junk food for two days straight... OOPS! To be fair you can't really go to Adelaide without visiting a surrounding wine region or few - we went to just one this time around. South Australia is well known for its wine (mostly reds, but it was not a red wine kind of day),  and the hot weather took us to McLaren Vale, where we visited a really cute little brewery, Goodieson which had a delicious Pale Ale and IPA, Hugh Hamilton Wines for a tasty Rose, and Penny's Hill which had a really nice Sauvignon Blanc.

I figure since I had a binge-fest in the weekend I might as well have one more treat - the guys in the office will appreciate them tomorrow...

Raspberry Red Velvet cupcakes with Toasted Marshmallow tops

(I can't take complete credit for inventing these, I got the idea from heartbreakpies blog and have made the cupcakes a few times, and even won a bake off with them at work (yes another bake off!). I have wanted to try using a toasted marshmellow topping on something for awhile - nothing like a Tuesday night home alone to try new things...)

Use my previous Vanilla Cupcake recipe but leave out the vanilla, and when up to the stage when adding the dry ingredients, mix together 1 tablespoon red food coloring (one day I will try a proper red food cake) and 1 tablespoon cocoa in a small bowl making a smooth paste. Add with the dry ingredients. Mix in TMX until just combined (TMX 10-20sec ish/Reverse/Sp 5).

Spoon into cases, add 2 raspberries to each and push in slightly. Bake for 12-14 mins, pull the cupcakes out, put the oven on grill. Place a large marshmallow on top of each cupcake and put back in the oven until the top is just toasted and the marshmallows begin to melt. This will not take long so don't walk away from the oven! Remove from oven and place on cooling rack. The marshmallows will be a little sticky until they cool.