Blackberry and Lemon Cupcakes!

I tried to make these cupcakes this week and I had a bit of a fail with the topping! I’m going to try it again soon but here’s a picture of my first attempt! For some reason I couldn’t get the topping to thicken! If anyone has a recipe for an amazing flavoured frosting please let me know!

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Chocolate Fudge Cupcakes!

Despite having this blog for over a year I STILL hadn’t posted a recipe for chocolate cupcakes! Having found a great chocolate cake recipe which i posted here, I wanted to see if it was possible to transform that recipe into cupcakes, and yes, yes it was!!! They were brilliant!

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I used the exact same recipe from the cake and it made 12 large cupcakes and 12 miniature cupcakes also. You could reduce the quantities to make less but trust me when I say you’ll be wanting a lot of these!

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I baked the cupcakes for about 20 minutes but they may need up to 25 minutes. Keep checking them by inserting a skewer or tooth pick. When it comes out clean they’re done!

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When I decorate my cupcakes I always look on the internet for some nice decorating ideas but as far as chocolate cupcakes are concerned I found a lot of the decorations were brightly coloured hundreds and thousands or sweets. Personally I think the topping should reflect the contents. If you are making some lemon cupcakes the topping should be yellow, chocolate cupcakes the topping should be chocolate! I’m a big fan of layering so I picked several chocolate toppings and layered them on the fudge icing. I used broken up Cadbury’s flakes, choco nibs from Asda which are dark chocolate and some dark chocolate curls that I made myself! I hope you like the finished result!

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Butterscotch Cupcakes!

I LOVE butterscotch Angel Delight, it’s one of my absolute favourites but I try not to buy it because I tend to eat the lot! After seeing a photo of some butterscotch cupcakes I decided I wanted to give them a try myself and adapted my trusty cupcake recipe yet again! If you want to give them a go please do!

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Here’s how to make them!

Ingredients

175g Soft Unsalted Butter

150g Soft Brown Sugar

3 Medium Eggs, Lightly Beaten

175g Self Raising Flour, Sieved

1 tbsp Golden Syrup

2 tbsp Milk

1/2 tsp Cinnamon

1 tsp Vanilla Extract

Method

1. Preheat the oven to 190C (Gas Mark 5).

2. Line a 12 hole muffin tin with paper cases.

3. Cream the butter ad sugar in a bowl with either a wooden spoon or electric whisk until pale and creamy.

4. Gradually whisk in the eggs, syrup and vanilla until just combined.

5. Add the flour, cinnamon and milk. Whisk with an electric hand whisk until combined and fluffy.

6. Divide the mix equally between the paper cases and bake for 20-25 minutes until golden and risen.

7. Leave to cool in the tin for five minutes the transfer to a wire rack to cool.

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To find out how to decorate these lovelies once cool keep on reading!

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Decorating

To decorate you will need:

Unsalted Butter

Icing Sugar

Vanilla Extract

Toffee Sauce

Butterscotch Chips (I got these from Sainsbury’s but you could use fudge chunks!)

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I cheated to fill the cupcakes and made a small hole with a cake pop stick and gently poured in the sauce rather than using a piping bag! (Less washing up!) I allowed the sauce to soak in once, then filled them a second time!

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To top the cakes I made a vanilla butter cream to pipe over the cakes and drizzled them with a trickle of toffee sauce and sprinkled with butterscotch pieces! Delicious!

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Tiramisu Cupcakes…

This is one of those recipes I made up on a bit of a whim when looking for something new to bake! I decided to adapt my cupcake recipe again this time using a mixture of golden and brown sugar with the addition of coffee to adjust the flavour.

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If you want to make this recipe all you have to do is adapt my basic cupcake recipe again! It’ll make 12 cupcakes and you can find my basic recipe here.

Ingredients

Basic Cupcake Ingredients

Instant Coffee

100g Golden Caster Sugar

75g Soft Light Brown Sugar

75g Granulated Sugar

Unsalted Butter

Icing Sugar

Amaretto, Brandy or Tia Maria

Cocoa Powder

Method

1. To make the cakes follow the basic cupcake recipe but replace the regular caster sugar with a combination of the soft light brown sugar and the golden caster sugar.

2. Also omit the milk and instead add to the mixture 3 tbsp of instant coffee dissolved in 3 tbsp of water.

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3. Place the mixture into lined muffin tins and bake as per the original recipe instructions.

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4. To finish the cakes mix 75g of granulated sugar with 75ml of water, 2tbps on coffee granules and 2tbsp of amaretto. This makes a glaze which will moisten the cakes.

5. Once removed from the oven prick the cakes all over with a tooth pick and spoon the glaze over them. Each cake will probably take 2-3 teaspoons of liquid.

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6. To decorate the cakes make a traditional butter cream with the addition of amaretto. Top the cakes and dust with cocoa powder. Tiramisu loveliness! Enjoy!

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Carrot Cake Cupcakes…

I know I promised this sooner but FINALLY here is my recipe for super amazing carrot cupcakes. This is the absolute ultimate carrot cake recipe and is based on a Delia Smith recipe but it’s been shaped and tried and tested by me! They are amazingly moist and the topping is fabulous!

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This recipe makes 12 cupcakes or one round double layered cake. Either works well but I often make cupcakes as they’re just easier to take to work or to give to friends! The recipe comes in  four steps. The cake mixture itself, the glaze (I’d say this part is essential to keep the cake moist), the topping (which is optional and can be substituted for something else if you prefer) and the decoration which I don’t usually do but I decided to try this time!

Ingredients (Cake)

7 oz (200 g) wholemeal self-raising flour

3 level teaspoons mixed spice

1 level teaspoon bicarbonate of soda

6 oz (175 g) dark brown soft sugar, sifted

2 large eggs

5 fl oz (150 ml) sunflower oil

grated zest 1 orange

7 oz (200 g) carrots, peeled and coarsely grated

2 oz (50 g) desiccated coconut

1 oz (25 g) pecan nuts

Ingredients (Glaze)

juice 1 small orange

1 tablespoon lemon juice

3 oz (75 g) dark brown soft sugar

Ingredients (Topping)

Unsalted Butter (soft)

Cream Cheese

Ground cinnamon or mixed spice

Ingredients (Decoration)

Ready Made Fondant Icing

Food Colouring Paste

1/2 a packet of Oreos

Method

1. To begin pre-heat the oven to gas mark 6, 400°F (200°C).
2. To make the cake, whisk the sugar, eggs and oil together in a bowl with an electric hand whisk for 2-3 minutes, then check that there is no sugar left undissolved.

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3. Now sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the bits of bran left in the sieve. Then stir all this in gently, followed by the remaining cake ingredients. The mixture will be very coarse and may seem a little dry. Don’t expect a mixture that is pourable but the cakes will still be moist as when cooked the carrots will produce moisture.

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4. To finish, divide the mixture evenly between 12 cake cases and bake for about 25 minutes. The cakes should feel slightly springy to the touch. You can insert a wooden skewer into the cake to check it is cooked all the way through. If there is any mixture on the skewer when removed given them another 2-3 minutes!

5. To make the syrup glaze, whisk together the fruit juices and sugar in another bowl and then, when the cakes come out of the oven, stab them all over with a skewer and quickly spoon the syrup evenly over the hot cakes. Now leave them to one side to cool in their tins, during which time the syrup will be absorbed. This is the secret to make the cakes moist! You can finish the recipe here is you don’t want to top the cake but if you do, read on!

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6. To make the topping add equal amounts of cream cheese and butter to a bowl and mix until well combined. Gradually add icing sugar until it reaches a thick consistency then flavour the mix with ground cinnamon and mixed spice to taste. Remember to keep trying the mixture to get a sweetness you’re happy with and try not to over do it with the cinnamon, it can overpower the cake flavour!

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7. If you don’t want to decorate the cakes as in my first picture you can simply fill a piping bag with the topping, place in the fridge for half an hour then pipe the topping onto the cakes. Dust with cinnamon and voila! Perfect! To make the cakes in my picture simply spoon the topping onto the cakes and spread to the edges with a knife (see below).

8. Next you need to make the ‘dirt’. Using about ten oreos, twist and remove their filling (either bin it or eat it up to you!) then place the plain oreos in a food processor and blitz to a soil texture! If you don’t have a processor you can easily smash the biscuits with a rolling pin in a food bag.

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9. Now sprinkle the topped cupcakes with the ‘dirt’.

10. To finish the cakes you need to make the carrots! I used a small quantity of yellow fondant icing and coloured a third with blue food colouring to make it green and two thirds with red food colouring to make it orange. To colour the fondant icing simply add a dab of the colouring paste to a flattened piece of icing. Fold the icing in on itself then stretch and knead to distribute the colour. If the paste becomes unworkable and too warm, don’t be afraid of placing it in the fridge to cool it down.

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11. Finally shape the icing into carrot shapes and place them into or onto the ‘dirt’ topped cakes!

I know it seems like a lot of work but the overall effect is brilliant! If you don’t have that much time on your hands you can simply makes the cakes or leave off the decorated detail! Please don’t be afraid to give them a go because they really are delicious!

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Cute Cupcakes…!

The first cake recipe I perfected and practiced making was carrot cake and I have a brilliant recipe for it! I realised this week that I hadn’t posted the recipe on my blog so I’m planning on making some next week to show you how! It makes a fabulously spicy and moist cake with plenty of grated carrot! When I decided to make them I started looking for interesting decorating ideas and spotted this image! I think these cupcakes look fabulous so I might try decorating mine like this! Sorry it has been a bit of a quiet week this week, I’ve been quite busy but as I said, carrot cake next week and also a super moist brownie recipe! So watch this space!

carrot cake


Apple and Cinnamon Crunch Cupcakes…

These cupcakes, I have adapted myself and they are easily the most moist cakes I have ever made! For some reason adding fruit to the cakes keeps the moist for longer. This a traditional combination of cinnamon and apple they really are tasty!

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This recipe makes 12 cupcakes! Here’s how to do it!

Ingredients

Cupcakes

1 Batch of Basic Cupcake Recipe Mix (made using my recipe hehe)

2 Green Eating Apples (I used Granny Smith)

Ground Cinnamon

Vanilla Extract

Topping

Unsalted Butter

Cream Cheese

Icing Sugar

Ground Cinnamon

Vanilla Extract

Curiously Cinnamon Cereal

You will also need a food bag, a rolling pin or meat cleaver, and a muffin tray with liners!

Method

1. First up you need to make up a batch of my basic cupcake recipe. To do this follow the link in the ingredients list! You also need to preheat your oven to 190C (Gas Mark 5).

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2. Once everything is mixed up like in the picture below its time to add your extras! First in is two drops of vanilla extract and second in is 1 and a half tsps of ground cinnamon. Blend this again with a wooden spoon or hand mixer.

3. Next you need to prep your apples. Peel and core them and cut them into small cubes (approx. 1/2 cm cubes). Pour the prepared apple into the cake mixture and mix thoroughly.

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4. Spoon the mixture into the cake cases and bake for 20-25 minutes. Next your ready to make the topping.

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5. To make the topping place equal quantities of butter and cream cheese in a bowl and mix well until fluffy.

6. Next gradually add icing sugar until you reach your desired consistency and sweetness blending after each addition.

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7. Next take a handful of cinnamon cereal,place in a food bag and crush with a rolling pin, book, meat cleaver, whatever you have to hand! Sieve the crushed cereal into the topping and follow with 1 tsp of ground cinnamon and 2 drops of vanilla extract.

8. Refrigerate until the mixture thickens. About 15 minutes.

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9. When your cakes have been removed from the oven and have cooled fill a piping bag with the topping and decorate the cakes. Top with whole squares of cinnamon cereal! Delish! Open-mouthed smile

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