When life gives you snowy days…………..JUST BAKE!……….Coffee and Cake can never go wrong in my house, especially on a snowy day. I used my sponge recipe from my pistachio cupcakes, and I just omitted the pistachios. I baked half with chocolate chips inside and the other half I used some Unicorn Chips (coloured white chocolate chips). I then decided to use what I had in my cupboards with regards to decoration and went a bit creative……lol! Think the boredom was getting to me……lol.
This is definitely my best cupcake mixture to date, always light and fluffy and full of flavour.
O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!
I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.
140g Golden Caster Sugar
140g Self Raising Flour
5 tbsp milk
100g milk or dark chocolate drops (whichever you prefer)
1 tsp vanilla essence
1 tsp almond extract
250g icing sugar
Green food colouring
- Preheat oven to 160 deg.
- Line a Muffin tin with cases.
- Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
- Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
- Divide the mixture between the cases and then push some chocolate chips into each one.
- Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
- Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
- Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
- When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.
- Then just devour! Oh so Yummy!
Oh WOW…….these are amazing, if you like all things lemony and fresh then this is the little cupcake for you.
I had a jar of Sicilian Lemon Curd to be used up so thought I;d try some little cupcakes. Yummy….Yummy! Perfect with an afternoon cuppa.
1 Cup of Cream – I used the double light cream (healthier option…lol)
1 cup of caster sugar
2 eggs – beaten
1 1/2 cup of self raising flour
1 Lemon – grated rind and juice
250g cream cheese
125g salted butter
grated rind and juice of 1/2 lemon
250g Icing Sugar – you may need more or less.
- Preheat you oven to 180 deg
- Put cream, caster sugar and eggs into a large mixing bowl and whisk until smooth.
- Grate the lemon rind into the bowl.
- Sift in the flour and whisk until batter is thick and smooth.
- Divide the mixture into your cup cases and bake for approx 15-20 minutes.
6. Allow cupcakes to cool slightly. Then taking a small teaspoon or knife dig some holes into the centre, not too big or too small. Then gently fill the holes with the lemon curd.
7. To make the buttercream:- Add the cream cheese, icing sugar, butter, rind and juice of 1/2 lemon into your mixing bowl and whisk until light and airy.
8. Add into a piping bag and pipe on top of your cupcakes covering the hole. To finish sprinkle some lemon rind on top.
Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
- Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
- Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
- Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
- Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
- Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.
Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!
For the Cupcakes:- Makes 8-10
1 Cup all purpose flour (about 100g)
1 cup caster sugar
1/2 cup good cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil or rapseed oil
1 tsp vanilla essence
- Pre-heat oven 180 deg C
- Place cake liners in a muffin tin.
- Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
- Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.
- Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
- Bake for about 12-15 mins or until a knife comes clean from centre.
- Remove and allow to cool completely.
For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.
- I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!
2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.
3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.
4. Then using a tsp, spoon some of the caramel mixture into the holes.
Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.
- Put frosting into a piping bag and then pipe on top to cover up the centre.
- And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work. sugar wor
OMG….can a Sunday really get any better! I picked up some Chocolate Mint Leaves at the Glasgow Food Assembly on Monday https://thefoodassembly.com/en/assemblies/7907 , thanks to Rhone Cottage http://www.rhonecottage.co.uk/ , not really knowing what I was going to do with them, but one thing for sure I had to try them. I knew they had a delightful minty chocolate flavour to them so it had to be a dessert of some sort, these were just the ticket…….absolutely amazing flavours and so fresh tasting.
- 150g self raising flour
- 50g cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- 50g butter, softened
- 100g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 80ml milk
- small handful of chocolate mint leaves, very finely chopped
- Pre-heat the oven to 180 deg.
- Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
- In a large bowl, cream butter with a mixer on medium speed for 30 seconds. Add sugar and whip until fluffy, about 2 minutes. One at a time, add the eggs, fully mixing after each addition. Add vanilla and mix just until combined.
- To the butter mixture add 1/3 of the flour and combine, then add 1/2 the milk and mix. Next add another 1/3 of the flour and mix, add the rest of the milk and mix, then add the remaining flour and mix thoroughly.
- At this stage add in your chopped chocolate mint leaves and mix together.
- Place your cupcake cases into your tray and then using an ice cream scoop fill each case. (After years of try to get the right amount in a cup case with a spoon, this is just the ticket, perfect amount and easy to scoop. I thoroughly recommend you try….you’ll never look back)
- Bake for approx 18 mins or until a knife comes out clean. Remove and allow to cool before frosting. Frosting:-
- 80g dark chocolate – at least 70% cocoa…I used Lindt (best chocolate in my book)
- 2 egg whites
- 50g icing sugar
- 30g butter, softened
- ½ tsp vanilla extract
- 100g Fresh Raspberries (Scottish is best!)
- Melt Chocolate using either a bowl and pan of water method or of you have an induction hob, melt in saucepan on level 1.
- Place raspberries in a sieve over a bowl and mash until you extract the juice only….if you want the texture of the seeds then just mash and put to one side. (I’m not a fan of the seeds, I wanted a smooth frosting)
- In a bowl mix sugar and egg whites until stiff peaks appear, you can test this by switching of your mixer and removing, if the peaks stay up it’s ready, if the peaks flop, mix some more…..this should take around 10 mins….very boring point of the recipe…I suggest pouring yourself a glass of wine and sipping while mixing. Just starting out…….. after 5 minutes…….still no where near stiff………sip…..sip……sip…… Whoohoooo….we’re there….several sips of wine later!
- Add the vanilla to the egg whites, then add the butter, little at a time mixing at each stage.
- Now add in the chocolate and raspberry juice and mix thoroughly together.
- If not using straight away, you can refrigerate or even freezer the frosting.
Decorate your cupcakes anyway you choose and enjoy!
Cup Cakes – Makes approx 20-24
250g caster sugar
1-2 tablespoons of cocca powder
3 teaspoons of vanilla extract
225g self raising flour
1 bag of chopped fudge pieces
*In a bowl mix together butter and sugar until creamy
*Add in the eggs until beaten, then add in the cocca powder and vanilla
*Gradually add in the sift flour and mix well until thickened
*Add in fudge pieces and mix together
*Pour into Cake cases and bake on Multilevel setting at 200 deg for approx 20 minutes
For the Caramel Sauce:-
100g chocolate bar with caramel (Tesco bought)
200g icing sugar
pinch of salt
1 teaspoon vanilla extract
*Melt the chocolate on an induction hob in a saucepan on No. 1 OR the traditional way of a glass bowl over hot water
*Mix Butter, Salt and vanilla for about 3-4 mins
*Add icing sugar and mix well for 3 mins
*Blend in egg and mix for about 1 min
*Finally mix in the melted chocolate and mix for about 4 mins or until it thickens
Decorate cupcakes when cooled and add favourite topping if desired