It’s A Girl! Raspberry And White Chocolate..


It’s a Girl!!

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Halloween Ideas...

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Chocolate Cupcake Day...


Whoo today is Chocolate Cupcake Day..Yummy I love cakes, especially chocolate cupcakes!! Here is a few recipes I've shared on the blog if you fancy making any!?!
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Lyle’s Golden Syrup Cupcakes...


What time is it?
Time for some yummy Golden syrup cupcakes ...



Makes 12

Prep time 25 minutes

Cooking time 20-25 minutes

For the cupcakes

  • 185g (6½oz) unsalted butter, softened
  • 3 tbsp Lyle’s Golden Syrup
  • 150g (5oz) Tate & Lyle’s Golden Caster sugar
  • 185g (6½oz) self-raising flour
  • 3 large eggs
  • 2 tbsp milk

For the butter cream & decoration

  • 110g (4oz) unsalted butter, softened
  • 200g (7oz) Tate & Lyle’s Icing sugar + extra for dusting
  • 2 tbsp Lyle’s Golden Syrup + extra for drizzling
  • 1 tbsp milk

You will also need 

  • 12-hole muffin tin lined with paper cake cases
  • Piping bag fitted with a star nozzle.

Method

  • Preheat the oven to 180°C/Fan 160°, Gas 4.
  • Combine the butter, Lyle’s Golden Syrup, Tate & Lyle’s Golden Caster sugar, flour, eggs and milk together in a bowl.
  • Beat with an electric hand mixer for about 1 minute until soft and creamy.
  • Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger.
  • Transfer the cupcakes to a wire rack to cool.
  • For the butter cream, put the butter in a bowl, sift over the icing sugar and mix until soft, then add the Lyle’s Golden Syrup and milk and stir until smooth.
  • Transfer to the piping bag and nozzle and decorate the cakes with a swirl of butter cream.
  • Drizzle over a little Lyle’s Golden Syrup, lightly dust with Tate & Lyle’s Icing sugar and serve.


About this post -

Recipe and photo credit by-

This recipe was made using Tate & Lyle sugars and Lyle’s golden syrup, for more delicious recipes visit Taste And Smile or Lyles Golden Syrup


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Carrot, Orange And Hazelnut Cupcakes....



Ingredients
  • 300g soft light brown sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp vanilla extract
  • 300g carrots, peeled and grated
  • 100g chopped, roasted hazelnuts
  • 1 orange, zest only
  • 600g icing sugar
  • 100g unsalted butter, softened
  • 250g cream cheese
Method
  • Preheat the oven to 170°C (325°F) Gas 3. 

  • Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split).
  • Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed. 

  • Stir in the grated carrots, chopped hazelnuts and orange zest by hand until they are all evenly dispersed.
  • Pour the mixture into the prepared 48 mini muffin or 32 muffin cases.
  • Bake in the preheated oven for 10-12 minutes for mini cupcakes and 15 – 18 minutes for standard cupcakes, or until golden brown and the sponge bounces back when touched.
  • Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely. 

  • While the cakes are cooling, prepare the cream cheese frosting by beating together the icing sugar, butter and cream cheese until it’s light and fluffy.
  • When the cakes are cold, ice with the cream cheese frosting and decorate with whatever you fancy.
  • (chopped hazelnuts, sprinkling of ground cinnamon, edible glitter…)
About this post -

Recipe and photo credit by Vintage Feast



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How To Guide: Mother's Day Cupcake Bouquet...




Today I just had to share this wonderful guest post from MakeBake

For me this would be a perfect mother's day gift!! flowers that you can eat! yum yum!!

Mother’s day is just around the courner, and a great way to surprise your Mum with something special this year, is to create an original bouquet of cupcake flowers!

Specialists online cake and decorating suppliers MakeBake have created an easy to follow, step by step guide to creating this beautiful bouquet, sure to put a smile on your mums face this Mother’s day!

To create the beautiful bouquet,

 you will need

  • 12 cupcakes
  • Pink icing frosting
  • Green Cupcake cases
  • Piping Bag
  • Small Flower Pot
  • 6” Styrofoam ball
  • Toothpicks
  • Pink Ribbon

Step 1:

Bake 12 cupcakes to decorate your bouquet, any flavour of your choice (we would suggest creating your mums favourite flavour if you’re planning to give the bouquet as a gift).To add to the overall effect of the cupcake bouquet, MakeBake also suggests using green cupcake cases

Step 2:

Using a pink fondant and piping bag, gently squeeze the bag and pipe frosting around in a spiral onto each cupcake to create a flower effect.A top tip from MakeBake is to ensure your fondant is room temperature and your cupcakes are cooled before starting to pipe your icing.

Step 3:

Place cupcakes in fridge while you prepare the Styrofoam so the icing becomes firm.Simply place a Styrofoam ball within a small flower pot, we would recommend gluing the ball to ensure it is extremely secure.We used a 6″ diameter which should neatly fit 12 cupcakes. Once the glue is dry, place two toothpicks in each area where you want a cupcake to sit around the bouquet.

Step 4:

Once your cupcake icing is firm, it is time to add the cupcakes to the bouquet.Place each cupcake onto each pair of toothpicks, adjusting toothpicks as needed to secure each cupcake.Try to cover as much of the styrofoam ball with cupcakes as you can to give the best effect, and add additional toothpicks to secure each cupcake where necessary.

Step 5:

Once you are happy with the layout of your cupcakes, add a sprinkle of edible glitter and a beautiful ribbon to finish the bouquet. We hope you enjoy creating this beautiful cupcake bouquet as much as we did.

Aswell as a great mother’s day gift, the bouquet also works well for birthdays, bridal and baby showers, and is a great way to showcase your cupcakes at a party or event.

 Products to create the bouquet can be found online at MakeBake

About this post -

Recipe and photo credit by makebake

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Valentine Love Heart cakes...



I use to love, love, love, love heart sweets when I was little. 

Could not eat them.

Fast enough.

Ripping the packaging off to see what the next one said.

 "keep cool"

 "in love" 

"cool dude"

 When I saw this tube of little packs in the pound shop, I could not wait to make something with them....

I did not expect them to go as fast as this though!!




Makes 12

Ingredients

  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Margarine
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence
  • 4 tablespoons milk

Icing

  • 140g Icing sugar
  • 100g Margarine
  • 2 tablespoon summer fruit dilute pop

Topping

  • 10 love heart sweets for crushing
  • 12 for the tops of the cakes


Method

  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the margarine and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder milk and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.


Making the icing

  • Sieve the icing sugar into a bowl and add the butter and pop. Whisk all together.
  • Place into a icing bag and pipe onto the buns.
  • Put 10 sweets into a food bag and crush them  with a rolling pin.
  • Sprinkle onto the cakes
  • Place a love heart sweet into the middle of each


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Billington’s Easter Carrot Cupcakes...


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