Earth Day was Lidcombe Public School‘s theme for the 2007 fair. The weeks leading up to this, Bryan (my baby bro) was singing “3 is a magic number, yes it is, it’s a magic number… reduce, reuse, recycle…”. To continue his excitement, I agreed to bake a batch of cupcakes and brownies for the food stall.
Thanks to the power of online, I hunted down these 2 fab recipes —

Lidcombe Public School's Earth Day 2007 - hummingbird cupcakes

Hummingbird cupcakes
Hummingbird Cupcakes by Su-Yin
Ingredients
Cupcake
3/4 cups self raising flour
1 cup dark brown sugar
1/2 cup dessicated coconut
1 tsp bicarb of soda
1 tsp ground cinnamon
1 (440g) canned pineapple (crushed)
2 large sweet+ripe bananas (mashed)
3/4 olive oil (light preferably)
2 large eggs
Icing
1 block philly cheese
1 1/2 cup icing sugar
2 drops vanilla essence
Method

  1. Sift flour & combine all dry ingredients in a large bowl
  2. Make a well in the center; drop in all other ingredients and mix with a wooden spoon till well combined
  3. Spoon into cupcake cases till 3/4 full and bake in preheated 180 degree oven for 35-40 minutes or until skewer comes out clean wen poked thru the center
  4. Cool completely before frosting

Lidcombe Public School's Earth Day 2007 - hip hip hooray, today is earth day

Lidcombe Public School's Earth Day 2007 - brownies

Brownies
Brownies from Taste.com.au
Ingredients
Melted butter, for greasing
150g walnut halves
200g good-quality dark cooking
chocolate (like Plaistowe Cooking Chocolate), chopped
200g (1 cup, firmly packed)
brown sugar
125mls (1/2 cup) vegetable oil
3 eggs, at room temperature
1 tsp vanilla essence
75g (1/2 cup) plain flour
30g (1/4 cup) cocoa powder
1/2 tsp baking powder
Method
Preheat oven to 170°C. Brush a shallow 23cm square cake pan with the melted butter to lightly grease. Line the base with non-stick baking paper.
Spread walnuts on a baking tray and toast in preheated oven for 5-7 minutes or until lightly browned (see microwave tip 1). Cool and chop coarsely.
Meanwhile: place the chocolate in a medium heat-resistant bowl over a saucepan of simmering water and stir until melted and smooth (see microwave tip 2). Remove the bowl from the heat and set aside.
Combine the sugar, oil, eggs and vanilla in a medium mixing bowl. Use electric beaters to beat until well combined and paler in colour. Add the melted chocolate and beat until well combined.
Sift together flour, cocoa powder and baking powder over chocolate mixture and use a large metal spoon to fold in until combined. Fold in the walnuts.
Spoon mixture into prepared pan and smooth the surface. Bake in preheated oven for 35 minutes or until moist crumbs cling to a skewer inserted into the centre. Remove from oven and cool completely in pan. Turn onto a board, remove paper and cut into pieces.
Notes & tips

  1. Store for up to 1 week in an airtight container at room temperature.
  2. microwave tip 1: place walnuts in oven bag and twist the opening to seal. Cook, gently shaking bag every minute, for 3-4 minutes on High/ 850watts/100% or until lightly toasted.
  3. microwave tip 2: place chocolate in a clean, dry small heat-resistant, microwave-safe bowl. Heat, uncovered, stirring every minute with a metal spoon, for 3-4 minutes on Medium/ 500watts/50% or until melted.

Lidcombe Public School's Earth Day 2007 - kindergarten's happy feet penguin dance performance

Check out the Kindergarten’s happy feet performance… how adorable to they look in the penguin costume?

Lidcombe Public School's Earth Day 2007 - other kids dressed up

Here are other kids dressed up in the environmental theme

Lidcombe Public School's Earth Day 2007 - more hummingbird cupcakes with hearts and cherry on top

And here are more cupcakes with hearts and cherries

Lidcombe Public School's Earth Day 2007 - stop air pollution

Lidcombe Public School's Earth Day 2007 - kindergarten class of 2007

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.