Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts

Saturday, 18 October 2014

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!?!







What is your favourite chocolate cupcake?


Sunday, 22 September 2013

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


Thursday, 14 March 2013

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



Saturday, 9 March 2013

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

Saturday, 9 February 2013

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


Friday, 6 April 2012

Billington’s Easter Carrot Cupcakes...



Ingredients

  • 375g Billington’s Light Brown Muscovado Sugar
  • 360g Vegetable oil 
  • 1tsp Nielsen-Massey vanilla essence
  • 5 Medium eggs
  • 375g Allinson plain flour
  • 2 tsps Baking powder
  • 1tsp Sodium bicarbonate
  • 1tsp Cinnamon
  • 1/2 tsp Ground nutmeg
  • 1tsp Salt
  • 430g Grated carrot
  • 120g Coarsely chopped pecans
  • 75g Desiccated coconut 
  • 75g Canned pineapple, pressed and drained thoroughly 
  • 3 *12 Cup American sized muffin tins
  • 26 paper muffin cases

Golden Cream Cheese Icing

  • 150g Cream cheese
  • 150g Softened, unsalted butter
  • 220g Billington’s Golden Icing Sugar
  • 1 teaspoon Nielsen-Massey vanilla essence

Yellow Marshmallow Chicks

  • 20g Powdered gelatin
  • 20ml Cold water
  • 540g Billington’s Golden Caster Sugar
  • 160g Golden syrup
  • 200ml Water
  • 1tsp Nielsen-Massey vanilla essence
  • 6 Drops liquid yellow food colouring
  • Cornflour to coat
  • Brownie pan: 2 of 10*12*2 inch pans

Method

  • Preheat oven to 175 degrees
  • In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt
  • In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.
  • Add wet mixture to dry ingredients and beat well.
  • Add carrots, pecans, coconut and pineapple, and stir until combined. 
  • Line 12 cup American sized muffin tins with paper cases. 
  • Fill each cupcake line 3/4 of the way with the batter. 
  • Bake 22-25 minutes-rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer-if it comes out clean with no wet batter, remove from oven-otherwise let cook for another 5 minutes. 
  • Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.

Golden Cream Cheese Icing

  • Beat cream cheese and butter well until smooth with an electric mixer.  
  • Add Billington’s Golden Icing Sugar into 4 parts until well combined.
  • Stir in the vanilla essence. 


Yellow Marshmallow Chicks

  • In a large mixing bowl, add gelatin and cold water and stir. 
  • Let gelatin sit and swell or ‘bloom’.  Line the brownie pan with greaseproof paper.
  • In a large saucepan, add 440g Billington’s Golden Caster Sugar, golden syrup and water and stir to combine. 
  • Brush the sides down with water to remove any sugar crystals stuck to the sides. 
  • Bring to the boil, add a sugar thermometer and cook to 120 degrees C.  
  • In a food processor mix 100g Billington’s Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine. 
  • Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture.
  • Whisk thoroughly until thick bubble gum like strands form.  
  • Add vanilla essence and food colouring.
  • Spray everything with pan spray - spatulas, brownie pan spoons, hands, etc. 
  • Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2 cm high. 
  • Sprinkle liberally over the top with yellow sugar.
  • When rested, using a greased Easter chick cookie cutter, cut into shapes. 
  • Take cut chicks and dip in the remainder of the yellow sugar. 



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