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Biscuiteers Spiced Pumpkin Cupcakes


With Halloween approaching, tempt everyone with these festive pumpkin spice cupcakes.  They are undoubtedly a crowd pleaser with their fun designs.  They not only look good though they taste delicious, full of spice and warmth.

My exciting news of the week was Biscuiteers  loved my blog so much they provided me with the recipe.  I tested immediately as I wanted to share it with you all.  If my family are anything to go by, these cupcakes are a winner, they disappeared overnight.  Why not try them now to share at your Halloween party?

If you’re too busy to make your own, get Biscuiteers Halloween Cupcakes delivered to your door, ahead of the big day!


175g light muscovado sugar

3 large eggs

175ml sunflower oil

1 tsp vanilla extract

100g sultanas

200g coarse grated pumpkin flesh

2 tsp ground cinnamon

200g self-raising flour

zest of 1 orange, grated

50g jelly snakes (optional)

1 tsp baking soda

Heat your oven to 180C/160C(fan)/Gas Mark 4 and line a 12 hole muffin tray with paper cases.


Pour into a large boil the oil along with the sugar, eggs and vanilla.


Beat this mixture together and then add the grated pumpkin, sultanas and orange zest.



Add in the cinnamon, flour and baking soda and stir.



Spoon half of your mixture into 6 of the cases and then add the jelly worms into the remaining cases with the rest of the mixture (these will be the “tricks”, to go with the “treats”!)


Put the tray in the oven and bake for 25 minutes until the cupcakes are springy to the touch.

Cool on a wire rack.


For the icing:

250g icing sugar

125g butter

1kg white regal ice fondant

2 tsp vanilla bean paste

Paste colours: Red, Green, Black, Orange and Purple.

Mix the butter and the icing sugar together until the mixture is light and fluffy then add in the vanilla bean paste and mix until the beans are evenly distributed.



Mix up some line icing (see here for help with this: and colour with black, white and red.

Use the colour paste to colour fist sized balls of the regal ice fondant, making sure there is no marbling once the fondant is rolled out.


Spoon your vanilla buttercream on top of the cupcakes and then cover with the different colours of ice fondant.



To decorate the eye ball cupcakes:

Roll the white fondant out to a thickness of 5mm (you can use cornflour on your work top to prevent the fondant sticking). Cut out circles that measure 7cm in diameter.

Roll out the lime green fondant to a thickness of 5mm, then cut out circles that measure 3cm in diameter.

Put a tablespoon sized heap of the vanilla buttercream on top of the cupcake. Then cover with the white fondant smooth down any lumps. The aim is to form a smooth dome.



Add the lime green disk in the middle of the cupcake, then either using black line icing or black fondant, add a black pupil.


Using the red line icing, pipe thin veins coming from the central circle, to  create the bloodshot eyeball effect.


To decorate the spiderweb cupcakes:

Roll the orange fondant to a thickness of 5mm and cut out circles that measure 7cm in diameter.

Put a tablespoon sized heap of the vanilla buttercream on top of the cupcake. Then cover with the white fondant smooth down any lumps. The aim is to form a smooth dome.


Using the black line icing within an piping bag, pipe the black icing onto the orange fondant into a spider’s web design.


To decorate the purple BOO! cupcakes:

Roll out the purple fondant to a thickness of 5mm, then cut out circles that measure 3cm in diameter.

Put a tablespoon sized heap of the vanilla buttercream on top of the cupcake. Then cover with the white fondant smooth down any lumps. The aim is to form a smooth dome.

Using white line icing pipe the words ‘BOO!’ or ‘Happy Halloween’. Allow to dry.


You can get really creative with eyeballs, spider webs, witches, ghosts, black cats and much more besides. For some inspiration take a look at our designs below. Or if you’ve not got the time to get baking yourself, why not get a delivery of Halloween Cupcakes from the Biscuiteers!

IMG_7972 2


Ultimate Spiderweb Halloween cake


This chocolatey red velvet cake is a real showstopper. The buttermilk makes a velvety smooth sponge and along with the silky chocolate ganache, creates a sublime cake.


200g salted butter at room temperature, plus extra for greasing

350g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 ½ tbsp cocoa powder

¼ tsp fine sea salt

375g caster sugar

3 eggs

1½ tsp vanilla extract

284ml carton buttermilk

1 tbsp white wine vinegar

2 x 10g packs Dr Oetker red gel food colour


Cream Cheese Filling

120g salted butter at room temperature

120g  soft cream cheese

120g icing sugar


Chocolate Ganache

300ml carton double cream

250g dark chocolate, roughly chopped

1½ tbsp golden syrup

50g white chocolate, roughly chopped



Preheat the oven to 170˚C. Grease the base and sides of a 23cm springform cake tin and line with baking parchment. Sift together all the dry ingredients except the sugar, set aside.


Using electric beaters, cream the butter and sugar for 1 minute.


IMG_7698Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla.


IMG_7700Beat in ¼ the dry ingredients, then 1/3 the buttermilk and repeat, until fully combined.


IMG_7703Mix the vinegar and food colouring together; beat into the mixture.


Scrape into the tin and spread until level; tap the tin on the work surface to knock out any air bubbles.




Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set on a wire rack and leave to cool completely in the tin.

For the filling, use electric beaters to beat together the butter, soft cheese and icing sugar.




Remove the cake from the tin and cut horizontally into 3 even layers (use a serrated knife). Take the bottom layer and place on a baking sheet, spread with ½ the filling, then repeat with the middle layer of cake and remainder of the filling; top with the final layer of cake. Leave to set in the fridge for 20-30 minutes.





For the icing, melt the cream, chocolate and golden syrup together in a heatproof bowl set over a pan of barely simmering water (making sure the base of the bowl doesn’t touch the water). Melt the white chocolate in another bowl using the same method and pour into a small piping bag.





Invert the cake onto a wire rack so there is a flat surface for the icing; set over a tray to catch the drips. Working quickly, pour the dark chocolate icing over the middle of the cake and allow the ganache to drip down the sides.



If the cake is not covered in chocolate ganache use a palette knife to push the icing over the sides to create an even coating over the whole cake.

Starting slightly off centre, pipe a white chocolate spiral from the centre of the cake out to the edges.






Take a cocktail stick and, starting from the centre, pull it through the white chocolate to the outside. Repeat, working around the cake, to create a spider’s web effect.





Let the icing set for about 20-30 minutes. To store, keep refrigerated, and bring to room temperature before eating.




With thanks to

Bakewell Tarts


Perfect little homemade Cherry Bakewells that taste even better than the shop bought ones! Cherry bakewell tarts have to be one of my favourite teatime cakes. Buttery shortcrust pastry, lined with a cherry jam, filled of frangipane and topped with sweet icing and half of a cherry. Ideal for that afternoon snack enjoyed with a cup of tea or even for a children’s party.


For the pastry

100g butter chilled and cubed

200g plain flour sifted

40g icing sugar sifted

1 free-range egg, beaten

For the frangipane

55g butter or baking spread

55g caster sugar

1 free-range egg beaten

40g ground almonds

1 tbsp plain flour

For the topping and filling

85g icing sugar


glace cherries

Jam of your choice

Preparation method

Put the flour and cubed cold butter in a mixer fitted with a paddle attachment and mix until the mixture resembles bread crumbs.



Add the caster sugar and beaten egg and mix, until it starts to form a ball. you want it to be soft but not too sticky.


Wrap in cling film and chill for at least 30 minutes. Pre-heat the oven to 170C.

Grease a 12-hole muffin tin. Unwrap the pastry, sprinkle some flour onto a clean surface and roll out the pastry to a thickness of 3mm/⅛ in.



Use a round cutter to cut 12 circles that are slightly larger than the muffin tin so when you push the pastry in the greased muffin tray the round circles will form a cup shape.



Use a little left over dough to push the dough to the bottom on the muffin tray and to the edges. This will stop finger nails from taring the dough while pushing it into shape.





Next cut some circles of baking parchment paper and fill with baking beans or rice.


This will help the dough keep its shape while cooking it in the oven. Bake for 10minutes, then remove from the oven and carefully take the rice and baking paper off the tarts. Put the tarts back into the oven for another 5 minutes. Keep an eye on the pastry and make sure the edges don’t burn. Remove from the oven and allow to cool a little.


For the frangipane, place the butter, caster sugar in a bowl and beat with an electric mixer until smooth and looks pale.


Next add the ground almonds, flour and the beaten egg. Mix together until combined.



Take your pastry cases and place half a teaspoon of the jam into the bottom of each tart.


Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack.



For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one half of a glace cherry. Yummy!



Oreo Layer Cake


Try this for that special occasion.  Delicious and not as sweet as it looks.

Ingredients for the Chocolate Cake:

100g plain flour

40g cocoa

200g granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

60ml buttermilk

60ml vegetable oil

1 teaspoons vanilla extract

60ml hot water

10 quartered Oreos


For the Vanilla Cake:

180g plain flour

200g granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

110g butter, chopped into 1″ cubes

2 eggs

120ml milk

1/2 teaspoon vanilla extract

10 quartered Oreos


For the Oreo Filling:

230g softened cream cheese

1 teaspoon vanilla

200g icing sugar

480g double cream



crumbled Oreos (about 10)

Halved Oreos

Chocolate ganache

Star piping tip


Chocolate Ganache:

1 tablespoon butter

160ml double cream

225g dark chocolate chips/dark chocolate broken into small pieces


Preheat oven to 180C and grease and line two 8″ cake pans.

Chocolate cake:

In a stand or electric mixer, fitted with the paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, salt and mix until combined.



Add the two eggs and mix.


While the mixer is beating, slowly add the buttermilk, oil and vanilla.




Then add the hot water slowly.


Once the batter is combined, add quartered Oreo’s and gently stir using a wooed spoon or spatula until the Oreos are evenly dispersed.



Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.  Allow to sit on a wire rack before removing from pan and allow to cool completely.

Vanilla cake:
In a stand or electric mixer, fitted with the paddle attachment, combine flour, sugar, baking powder and salt and mix until combined.


While mixer is turning, add the cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand.



Add eggs and continue to mix.


While mixer is turning, slowly add milk and vanilla.



Mix until batter is smooth. Once batter is combined, add quartered Oreo’s and stir a couple of times, being careful not to break up the Oreo’s.



Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.   Allow to sit on a wire rack before removing from pan and allow to cool completely.


While cakes are cooling, prepare filling. In a stand or electric mixer, fitted with the whisk attachment, whisk the double cream until stiff peaks form.


Set aside in the fridge.  In a clean bowl switch to a paddle attachment and beat the cream cheese until soft.


Add the icing sugar and vanilla and mix until smooth.



Next add the whipped double  cream to the cream cheese mixture, and mix until smooth.


Ensure that both cake layers are even and level by trimming the tops if they are domed. Place the chocolate cake on a cake board and smooth about 100g of filling onto it in an even layer.

IMG_4235 IMG_4236

Next place the vanilla cake layer on top and repeat with another thin layer of filling (crumb coat).




At this point, I  place the cake in the freezer for about 20-30 minutes, which helps to set the icing. Then once removed from the freezer apply a second coat to the cake with the filling.  Place remaining filling into a piping bag fitted with a large open star tip and place in the fridge for later.

Chop up about 10 oreos or more if needed and place around the bottom of the cake.


To prepare the chocolate ganache heat the double cream in the microwave for about 1 minute. Then while the cream is still hot add the butter and chocolate chips or chopped dark chocolate and leave for another minute.


Then start to stir the cream with the chocolate. It may look like the cream and chocolate has split but keep going until you have a thick dark ganache.


Using a spoon pour the chocolate ganache onto the edge of cake, a small amount at a time.


Place some crumbled Oreos in the centre of the cake, and using remaining cream cheese filling, pipe large open stars in a circle.  Place a half Oreo between every star.



Chocolate Splodge


This is such a simple and quick recipe which results in the most amazing fridge cake!  Fantastic for summer BBQs, kids parties or even just for tea.  So easy, stress free and can be done far in advance.   Make sure you grab a piece as once the family know about it, it will be gone in a jiffy.

550g digestive biscuits

275g unsalted butter

275g good quality dark chocolate

275g raisins

300g condensed milk

500g good quality milk chocolate

Line the base and sides of a 24cm x 34cm baking tin with greaseproof paper. Place the digestive biscuits in a large bowl and break them up into small pieces with the end of a rolling pin.


Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.


Once melted remove the bowl from the pan and stir in the raisins and condensed milk.


Fold in until the broken biscuit pieces are incorporated.


Press the mixture into the tin, making sure to press it into all the sides and corners. Try to get it as flat and even as possible. Place in the fridge for 20-30 minutes to set.


Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.


Then pour it over the ‘splodge’, spreading it evenly and neatly.


Put it back in the fridge for 20-30 minutes until set. Cut the splodge into bars.




Chocolate Chip Raspberry Layer Cake


This super moist chocolate chip layer cake infused with fresh juicy raspberries is just perfect for afternoon tea this spring. The buttermilk gives the cake a lovely creamy and moist texture.


405g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
230g unsalted butter, melted
350g granulated sugar
2 large eggs, room temperature
480ml buttermilk
2 teaspoons vanilla extract
150g raspberries
135g milk chocolate chips


Milk Chcolate Frosting Ingredients:
230g unsalted butter, softened to room temperature
400g icing sugar
95g  cocoa powder
4 tablespoons double cream
1 teaspoon vanilla extract
chocolate chips and raspberries for decoration, optional

Preheat oven to 180C degrees. Grease three 20cm round baking pans with butter. Set aside.

Sift the flour, baking powder, baking soda, and salt together into a large bowl. Set aside.


Melt the butter in a microwave safe bowl.


In a free standing mixer whisk the granulated sugar the the melted butter slowly adding the eggs, buttermilk, and vanilla extract.





Slowly add the dry ingredients into the wet ingredients and whisk until hardly any lumps remain. Try not to over mix the batter.


Fold in the chocolate chips.


Divide the batter evenly between the 3 prepared cake pans. Then place the raspberries and gently press them down into the batter. Doing this rather than folding them in with the chocolate chips avoids breaking the raspberries and making them bleed within the batter.



Bake for 22-25 minutes. You can loosely cover the cakes with foil halfway through cooking to prevent the tops from getting too brown. Cakes should be done when a toothpick is inserted in the centre comes out clean. Allow to cool in the pans then transfer to a wire rack.


While the cakes are cooling, you can start to make the frosting. Cream the butter in a free standing mixer on medium speed for 5 minutes. Add the icing sugar and the coco powder to the creamed butter. Mix on a low speed.


Add the double cream and vanilla extract.


If the frosting is too thick add a little more double cream however if the frosting is too thin add some icing sugar until you obtain your desired consistency.


Place the 1st layer on your cake stand or plate. Evenly cover the top with the chocolate frosting. Top with the 2nd layer, add more frosting, then the third layer. Cover the entire cake with the leftover frosting. Top with chocolate chips and raspberries.




Mini Cadbury Cream Egg Brownies

IMG_7033If I had to pick one thing I’m most looking forward to at Easter it’s definitely the Cadbury Creme Eggs. I love the creaminess inside the chocolate shell. I wish they make this ginormous egg so I can eat the filling with the spoon.

As you’d expect, these brownies are incredibly sweet, but if you’re a fan of creme eggs that probably won’t worry you. They are very fudge, rich and gooey – possibly the naughtiest brownies I have ever made.


185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

100g cadburys mini creme eggs (100g bag)

3 large eggs

275g golden caster sugar

Preheat oven to 160C.

Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.



Break 3 large eggs into a large bowl and tip in the golden caster sugar.


With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, You’ll know it’s ready when the mixture becomes really pale and about double its original volume.


Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.




Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.


IMG_7017Then cut the cadburys mini creme eggs in half then just add them into mixture making sure they are evenly spread!




Pour the chocolate mixture into a square 20cm baking tin and level the mixture so its flat.


Place in preheated oven for 20 to 25 minutes. ( I like mine to still be slightly gooey and fudgy in the middle so tend to bake for 20 minutes maximum.)

Remove from over and leave in tin to cool.


Once the tin feels cool, gently remove and place onto a wire rack to cool further. Cut into squares and serve.





Hot Cross Buns


For as long as I can remember, Easter has always been celebrated with some hot cross buns in my family. Hot cross buns are small, spiced, sticky, glazed fruit buns with pastry crosses, which are traditionally eaten on Good Friday.  Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Ingredients for the buns:
300ml full-fat milk, plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel ( I left this out as I’m not keen on peel)
zest 1 orange
1 tsp ground cinnamon

Ingredients for the cross:
75g plain flour, plus extra for dusting

Ingredients for the glaze:
3 tbsp apricot jam

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.



Put the flour, salt, sugar and yeast into a free standing mixer bowl.


Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.


Mix well using a dough hook attachment until everything comes together and you have a sticky dough.


With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest and cinnamon. Mix until all ingredients are evenly distributed.



Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic.

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

Divide the dough into 15 even pieces (about 75g per piece) Roll each piece into a smooth ball on a lightly floured work surface.


Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 200C. Mix the 75g of flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.


Bake for 20 mins on the middle shelf of the oven, until golden brown.


Gently heat the apricot jam to melt, then sieve to get rid of any chunks.


While the jam is still warm, brush over the top of the warm buns and leave to cool.





American Pancakes


I am a big fan of English pancakes (crepes), but not for me the once-a-year treat, I eat them often usually with lemon & sugar, but this year I fancied making American Pancakes ready for Shrove Tuesday. You know the ones, those thick, spongy American pancakes that are eaten with warm maple syrup and crispy fried bacon. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth or ridged) or in a heavy based pan.

The pancakes are light and fluffy and great to make for this coming Shrove Tuesday or even just for a weekend brunch. Try adding a large handful of fresh blueberries or chocolate chips to the batter before cooking.


135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130 ml milk

1 egg

2 tbsp melted butter

To Serve

Maple syrup (ideally the real stuff)




Chocolate Chips


Sift the flour, baking powder, salt and caster sugar into a large bowl.


In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.




Pour the milk mixture into the flour mixture and, using a whisk beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Then let the batter stand for a few minutes.



Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. It will seem very thick but this is how it should be.


Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen a little.



Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.


Serve with lashings of real maple syrup, crispy bacon and extra butter if you like. You can experiment by adding bananas and chocolate chips or some fresh blueberries.








Chocolate Chip and Oreo Cookie Squares


These Chocolate Chip and Oreo Cookie squares are nothing short of heavenly. I think the chocolate chip cookie base with a layer of Oreo truffle which is then topped with milk chocolate is the perfect combination.


115g unsalted butter, softened

65g granulated sugar

100g light brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon bicarbonate of soda

190g plain flour

1/4 teaspoon salt

350g chocolate chips

30 Oreo cookies

100g cream cheese

2 teaspoons shortening (Trex)

Preheat the oven to 180°C and line an “8×8″ pan with foil and grease.

Cream butter and both sugars until combined using a freestanding electric mixer with a paddle attachment.



Combine flour, bicarbonate of soda, and salt in a medium bowl. Stir and set aside. Turn mixer on low. Add the egg then mix in vanilla extract.


Add flour mixture to the wet ingredients and mix until combined.


Mix in 150g of chocolate chips.



Press the chocolate chip dough into the prepared pan. Chill in the fridge for 15 minutes.


Bake bars in the preheated oven for about 20-25 minutes, until the top is golden.  Let cool completely.


Place Oreos and cream cheese in a food processor and run until the mixture forms a sticky mixture.



Place the Oreo mixture on top of the cooled cookie and press with your hands to flatten into an even layer.



Heat the remaining 200g of chocolate chips with 2 teaspoons of Trex in a microwave safe bowl for 30 seconds, stirring in between each, until melted and smooth.


Pour over the top of the Oreo truffle layer and spread evenly. Chill in fridge until set, a few hours.


To minimize the chocolate cracking when cutting, let the bars come to room temperature before cutting.






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