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Cupcakes

Dessert Inspired Cupcakes

Posted on November 12, 2017 in

 

As you may have noticed a lot of my recipes here on my blog include chocolate. Reason why? Well who doesn’t like chocolate? I find it’s always a massive hit.

So to my excitement I was asked to team up with Lily O’brien’s to create a desert inspired by their delicious chocolates.

It was a real struggle to pick a chocolate to base my dessert on as I wanted to do them all…..so that’s exactly what I did! 

Lily’s O’Briens Dessert Chocolate Collection includes a selection of the world’s best loved dessert recipes including Raspberry Infusion, Key Limey Pie, Banoffee Pie, Passion Fruit Posset, Creme Brulee and Hazelnut Torte!

Raspberry Chocolate Cupcakes

The combination of chocolate and raspberries is to die for! The cupcakes are delicious on their own simply sprinkled with icing sugar but with the added addition of chocolate ganache and raspberry buttercream they’re irresistible. The raspberry buttercream is divine and it’s color is all natural from the pureed raspberries making it the most beautiful pale pink.

Raspberry Chocolate Cupcakes
Serves 12
Chocolate Raspberry Cupcakes with thick chocolate ganache and the best raspberry frosting you will ever taste!
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Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 10 min
459 calories
61 g
50 g
23 g
3 g
14 g
140 g
11 g
42 g
1 g
7 g
Nutrition Facts
Serving Size
140g
Servings
12
Amount Per Serving
Calories 459
Calories from Fat 203
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
71%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 50mg
17%
Sodium 11mg
0%
Total Carbohydrates 61g
20%
Dietary Fiber 3g
14%
Sugars 42g
Protein 3g
Vitamin A
12%
Vitamin C
14%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Cupcakes
  1. 125g Butter (unsalted)
  2. 75g Dark chocolate (broken into pieces)
  3. 1 tsp Coffee granules
  4. 1 tsp Vanilla extract
  5. 150g light muscovado sugar
  6. 2Eggs
  7. 1 tsp Baking powder
  8. 225g Self-raising white flour
  9. 150ml Water
  10. 450ml Raspberries (plus extra to decorate)
For raspberry buttercream
  1. 160g fresh raspberries
  2. 150g unsalted butter, softened
  3. 300g icing sugar, sifted
  4. 1 teaspoon vanilla extract (optional)
  5. 2-3 tablespoon milk
  6. 50g dark chocolate
  7. 15ml double creme
Instructions
  1. Preheat the oven to 200°C (fan 180°C, gas mark 6) and line a cupcake tin with paper cases.
  2. Melt the butter in a large heatproof bowl placed over a saucepan of barely simmering water, making sure the bowl does not touch the surface of the water.
  3. When it is half melted, add the chocolate. When the chocolate is completely melted remove from the heat and stir to mix in any lumps, then allow to cool for a few minutes.
  4. Dissolve the coffee in the vanilla extract, then add this mixture and the sugar to the cooled chocolate and butter. When these are fully mixed together, add the eggs and mix in.
  5. Sift the baking powder and the flour into the mixture and beat until all ingredients are well incorporated and the batter is thick. Then stir in the water a little at a time, making sure the liquid is entirely absorbed into the batter.
  6. Divide the mixture between the paper cases, filling each about half full. Place 2 raspberries on the surface of each – they will sink into the batter. Then fill each case almost to the top and place another fresh raspberry on top.
  7. Bake for about 25 minutes, or until each cupcake is firm to the touch or a skewer comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.
  8. To make the buttercream blitz the raspberries in a food processor or blender until pureed. Then pass through a sieve into a small saucepan. Heat gently and reduce by about half – this will take approx 5 minutes. Pour the thickened raspberry puree into a bowl and chill while you make the buttercream.
  9. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute, add the sifted icing sugar and the vanilla extract and mix together on a low speed until the butter and sugar has combined. Now turn up the speed to medium and cream for another 8 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl. Once the buttercream is fluffy add the raspberry puree and milk and mix on low speed for another minute to combine.
  10. Once the cupcakes have cooled, pipe the buttercream on top of each cupcake and then spoon 1 teaspoon of chocolate ganache over the top and press a berry in.
Notes
  1. To make ganache you just throw your favorite chocolate in a bowl (I prefer dark chocolate for ganache) and then pour hot whipping cream over it and let it sit for 2 minutes. After two minutes the chocolate has warmed up and melted so with a few seconds of whisking you have gorgeous ganache.
beta
calories
459
fat
23g
protein
3g
carbs
61g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Key Lime Pie Cupcakes

These delicious, tangy key lime cupcakes are simple to make and have a soft, citrus-infused moist sponge and a light and creamy white chocolate buttercream on top – a great spin on a classic dessert recipe.

Key Lime Pie Cupcakes
Serves 12
These Key Lime Pie Cupcakes are light and fluffy, filled with sweet lemon curd and topped with a whipped white chocolate buttercream!
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Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
654 calories
71 g
115 g
39 g
7 g
22 g
178 g
375 g
46 g
1 g
14 g
Nutrition Facts
Serving Size
178g
Servings
12
Amount Per Serving
Calories 654
Calories from Fat 344
% Daily Value *
Total Fat 39g
60%
Saturated Fat 22g
111%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 115mg
38%
Sodium 375mg
16%
Total Carbohydrates 71g
24%
Dietary Fiber 1g
5%
Sugars 46g
Protein 7g
Vitamin A
19%
Vitamin C
6%
Calcium
16%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For cupcakes
  1. 150g butter
  2. 150g self-raising flour
  3. 175g golden caster sugar
  4. 2 large eggs
  5. 3tbsps milk
  6. 3tbsp lime juice
  7. Zest of 2 limes
  8. ¼tsp baking powder
  9. 12tsp lemon curd
  10. 4 crushed ginger biscuits
  11. 1 lime, sliced
For the buttercream
  1. 230g salted butter, softened
  2. 250g icing sugar, sifted
  3. 1 teaspoon vanilla extract
  4. 175g white chocolate
  5. 60ml double cream or milk
Instructions
  1. Preheat the oven to 160°C and line your muffin tray with cases. Add the lime juice to the milk and leave to one side. Beat the butter and sugar together until light in colour, add the eggs, sifted flour, baking powder and beat again. Add the lime zest, milk and lemon curd and beat again until just combined.
  2. Divide the mixture between the 12 cases and bake for 30 minutes. Remove from the oven and cool in the tin for 5 minutes before moving onto a wire rack.
  3. When the cakes are cool, remove the centre from the cakes with an apple corer. Add one teaspoon of lemon curd to each cake the replace the sponge centre.
  4. To make the buttercream melt the white chocolate over a bain-marie. Leave to cool. As the chocolate cools, cream the butter for about a minute or two to soften. Now add the sifted icing sugar in two batches along with the vanilla and beat for another 5 minutes until the frosting is fluffy and light. Mix in the melted chocolate followed by the cream/milk.
  5. Pipe the buttercream onto your cupcakes and sprinkle crushed ginger biscuits around the edge of the piped buttercream. Add a slice of lime to decorate.
beta
calories
654
fat
39g
protein
7g
carbs
71g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Banoffee Cupcakes

If you love Banoffee Pie and cake, then these little beauties are just for you. A banana filled cupcake is topped with a thin layer of dulce de leche, then finished off with dulce de leech icing. The bottom of the cupcake – the actual cupcake – is all about the banana. and the top is all about dulce de leech! Whats not to love!!

Banoffee Cupcakes
Serves 12
A banana filled cupcake is topped with a thin layer of dulce de leche, then finished off with dulce de leech icing.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
563 calories
82 g
54 g
26 g
3 g
10 g
142 g
235 g
62 g
1 g
14 g
Nutrition Facts
Serving Size
142g
Servings
12
Amount Per Serving
Calories 563
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 10g
52%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 54mg
18%
Sodium 235mg
10%
Total Carbohydrates 82g
27%
Dietary Fiber 2g
6%
Sugars 62g
Protein 3g
Vitamin A
10%
Vitamin C
9%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 2 bananas
  2. 50g sugar
  3. 1 egg
  4. 1 tsp vanilla extract
  5. 50g oil
  6. 125g Self Raising White Flour
For the buttercream
  1. 670g icing sugar
  2. 210g unsalted butter
  3. 5 tbsp whole milk
  4. 30g dulce de leche
To decorate
  1. 50g dulce de leche
  2. banana chips
Instructions
  1. Stand the cupcake cases in the holes of a tart tray and pre-heat the oven to 180C.
  2. Put one banana into a bowl and mash it into a paste.
  3. Mix in the sugar, egg and vanilla.Beat in the oil. Sieve the flour into the bowl and stir to combine.
  4. Divide the mixture between the prepared cake cases.
  5. Slice the remaining banana thinly and lay the slices on the cakes.
  6. Bake for 25-30 minutes. Transfer the cakes onto a wire rack and leave to cool.
  7. For the buttercream, use an electric whisk to beat together the icing sugar and butter until well combined. Gradually add the milk while mixing on a slow speed to make a smooth icing. Add the dulce de leche and mix thoroughly. Turn up the speed and beat until for a further 5-10 minutes, or until the icing is light and fluffy. Transfer to a piping bag fitted with a large star nozzle.
  8. Spread a layer of dulce de leech over your cupcake then pipe a swirl of buttercream on top. Decorate with a banana chip.
beta
calories
563
fat
26g
protein
3g
carbs
82g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Passionfruit Cupcakes

These cupcakes bake up so perfectly. They are light, tender and soft with a really great hit of passionfruit and a whipped white chocolate buttercream icing.

Passionfruit Cupcskes
Serves 12
These Passion Fruit Cupcakes are light, delicate and pack a real flavour punch.
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Prep Time
20 min
Cook Time
15 min
Total Time
40 min
Prep Time
20 min
Cook Time
15 min
Total Time
40 min
582 calories
54 g
141 g
39 g
5 g
24 g
131 g
208 g
44 g
1 g
12 g
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 582
Calories from Fat 346
% Daily Value *
Total Fat 39g
60%
Saturated Fat 24g
120%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 141mg
47%
Sodium 208mg
9%
Total Carbohydrates 54g
18%
Dietary Fiber 0g
2%
Sugars 44g
Protein 5g
Vitamin A
23%
Vitamin C
0%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 185 g unsalted butter, softened
  2. 170 g caster sugar
  3. 1 teaspoon natural vanilla extract
  4. 3 eggs
  5. 125 g cream cheese, softened
  6. 1 tablespoon fresh passionfruit pulp (1 passionfruit)
  7. 125 g self-raising flour
  8. 30 g plain (all-purpose) flour
  9. 60 ml milk
For the buttercream
  1. 230g salted butter, softened
  2. 250g icing sugar, sifted
  3. 1 teaspoon vanilla extract
  4. 175g white chocolate
  5. 60ml double cream or milk
Instructions
  1. Preheat the oven to 180°C . Line 12 standard muffin tin with paper cases.
  2. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the cream cheese and passionfruit and beat until smooth. Sift the flours together and fold in alternately with the milk.
  3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
  4. To make the buttercream melt the white chocolate over a bain-marie. Leave to cool. As the chocolate cools, cream the butter for about a minute or two to soften. Now add the sifted icing sugar in two batches along with the vanilla and beat for another 5 minutes until the frosting is fluffy and light. Mix in the melted chocolate followed by the cream/milk.
  5. Pipe the buttercream onto your cupcakes and spoon over a tsp of passionfruit.
beta
calories
582
fat
39g
protein
5g
carbs
54g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Creme Brûlée Cupcakes

If you are like me and love French pastries then you’ll adore these cupcakes. Not only do you get a delicious homemade cupcake but you also get a rich, vanilla bean pastry cream topping that’s generously coated with sugar and brûléed to a crisp and crunchy perfection.

Creme Brûlée Cupcakes
Serves 12
These Creme Brûlée Cupcakes are made with a moist custard cupcake and pastry cream topping with a caramelized sugar top!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
267 calories
32 g
136 g
13 g
5 g
8 g
94 g
117 g
21 g
0 g
5 g
Nutrition Facts
Serving Size
94g
Servings
12
Amount Per Serving
Calories 267
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 136mg
45%
Sodium 117mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 0g
2%
Sugars 21g
Protein 5g
Vitamin A
10%
Vitamin C
0%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Pastry Cream
  1. 4 medium free-range egg yolks
  2. 65g caster sugar
  3. 15g plain flour
  4. 15g cornflour
  5. 350ml whole milk
  6. ½ tsp vanilla bean paste
  7. icing sugar, for dusting
For the cupcakes
  1. 3 tbsp custard powder
  2. 140g slightly salted butter, softened
  3. 140g golden caster sugar
  4. 3 eggs
  5. 1 tsp vanilla extract
  6. 140g self-raising flour
Instructions
  1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
  2. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
  3. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
  4. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
  5. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.
  6. Heat the oven to 180C/160C fan. Line a 12-hole muffin tin with muffin cases. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
  7. Spread chilled pastry cream over the cooled cupcakes into an even layer. Working with one cupcake at a time, sprinkle the pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelise.
beta
calories
267
fat
13g
protein
5g
carbs
32g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Hazelnut Torte cupcakes

Sometimes chocolate alone just won’t do, which is why I’ve added irresistible hazelnut chocolate spread to these cupcakes. Decorate with hazelnuts for extra crunch.

Hazelnut Torte Cupcakes
Serves 12
Go nuts for these hazelnut and chocolate cupcakes!
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Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
556 calories
60 g
95 g
32 g
7 g
22 g
124 g
55 g
42 g
1 g
7 g
Nutrition Facts
Serving Size
124g
Servings
12
Amount Per Serving
Calories 556
Calories from Fat 287
% Daily Value *
Total Fat 32g
50%
Saturated Fat 22g
112%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 95mg
32%
Sodium 55mg
2%
Total Carbohydrates 60g
20%
Dietary Fiber 3g
12%
Sugars 42g
Protein 7g
Vitamin A
12%
Vitamin C
0%
Calcium
12%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 175g unsalted butter, at room temperature
  2. 175g golden caster sugar
  3. 3 large eggs, free-range or organic
  4. 200g self-raising flour, sifted
  5. 1 tsp baking powder
  6. 2 tsp ground cinnamon
  7. 4 tbsp milk
  8. 12 tsp Nutella chocolate hazelnut spread
For the buttercream
  1. 300g good-quality milk chocolate
  2. 60ml double cream
  3. 2 tbsp unsalted butter
  4. ½ tsp vanilla extract
  5. 250g Nutella chocolate hazelnut spread
  6. chopped hazelnuts
Instructions
  1. Preheat the oven to 180°C and line a 12-hole muffin tray with muffin cases.
  2. In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale and smooth. Beat in the eggs, one at a time, mixing briefly after each addition. Gradually beat in the flour, baking powder and cinnamon and then the milk. Heat the Nutella in a small pan on the hob until very slightly warm. Divide the batter evenly between the muffin cases, to about two-thirds full. Spoon a teaspoonful of the warmed Nutella on top of each and gently swirl it through the batter with a skewer or small spoon. Bake in the centre of the oven for 20-25 minutes, or until raised and golden brown and a skewer inserted into the centre of one of the cakes comes out clean. Allow the cupcakes to cool in their tin for 10 minutes before turning them out onto a wire rack.
  3. Melt the chocolate either in a heatproof bowl over a saucepan of simmering water on the hob, or in a microsafe bowl in the microwave (heat on a medium heat for 1 minute, stir and then heat for a further minute, taking care not to burn the chocolate). When the chocolate is melted and runny, pour into a large mixing bowl and allow to cool slightly.
  4. Add the double cream, butter and vanilla extract and beat well with an electric hand mixer. Beat in the Nutella until the icing is smooth and creamy. It should be suitable to use straight away, but if it is a little runny put it into the fridge for half an hour or so.
  5. Pipe the buttercream on the cooled cupcakes using a str nozzle and sprinkle with chopped hazelnuts.
beta
calories
556
fat
32g
protein
7g
carbs
60g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Spiced Pumpkin Latte Cupcakes

Posted on November 2, 2017 in

Quite possibly my new favorite thing about fall, are these Pumpkin Spice Latte Cupcakes!

If you’re a pumpkin fan, a cream cheese frosting fan, you will absolutely, positively, without any doubt adore these cupcakes.

I’m a huge fan of the ever popular PSL (Pumpkin Spice Latte) from Starbucks! I tried one for the first time the other week and have fallen in LOVE! For some reason the ‘pumpkin’ was putting me off. Im a little embarrassed to admit but I’ve never baked with pumpkin before so the thought of a pumpkin flavoured drink didn’t sound too tempting….BUT I caved in and I’m so glad I did!

These cupcakes are slightly-spiced and piled high with cream cheese frosting and drizzled with caramel sauce. 

Pumpkin Spiced Latte Cupcakes
Serves 12
Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes!
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Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
613 calories
65 g
104 g
36 g
8 g
16 g
177 g
271 g
35 g
1 g
17 g
Nutrition Facts
Serving Size
177g
Servings
12
Amount Per Serving
Calories 613
Calories from Fat 321
% Daily Value *
Total Fat 36g
56%
Saturated Fat 16g
82%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 104mg
35%
Sodium 271mg
11%
Total Carbohydrates 65g
22%
Dietary Fiber 1g
6%
Sugars 35g
Protein 8g
Vitamin A
34%
Vitamin C
1%
Calcium
15%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 429 grams all-purpose flour
  2. 265 grams caster (superfine) sugar
  3. 1/2 teaspoon salt
  4. 3 teaspoons baking powder
  5. 300 milliliters of milk
  6. 125 milliliters vegetable oil
  7. 125 grams unsalted butter, softened
  8. 2 tablespoons sour cream
  9. 1 teaspoon vanilla extract
  10. 2 large eggs
  11. Salted caramel sauce to drizzle.
  12. 2 tablespoons maple syrup
  13. 1 tsp ginger
  14. 1 tsp cinnamon
  15. 1 tsp cloves
  16. 1 tsp all spice
  17. 1 tsp ground nutmeg
  18. 4 tablespoons pumpkin puree
  19. Cream Cheese Buttercream
  20. 100g very soft butter
  21. 100g icing sugar
  22. 200g full fat cream cheese
Instructions
  1. Preheat the oven to 180C (356F). Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt and mix for a couple minutes. Add the softened butter and mix until it resembles a fine breadcrumb texture.
  3. Next, add milk, eggs, yogurt, oil, maple syrup, spices, pumpkin puree and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients slowly until all is combined . Scrape down the bowl and mix for another 20 seconds.
  5. Fill each cupcake liner 3/4 of the way and drizzle a teaspoon of caramel on top of the batter. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before icing.
  6. While the cupcakes are cooling, prepare you buttercream by adding the cream cheese and butter, mix until combined. slowly add the icing sugar and beat for 5 mins until the mixture looks light and fluffy.
  7. To finish off the cupcakes fit the end of a piping bag with a Wilton swirl tip and ice in a swirl. Drizzle with salted caramel sauce and a sprinkle of cinnamon spice.
beta
calories
613
fat
36g
protein
8g
carbs
65g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Lucky Charm Brownie Cheesecakes

Posted on October 9, 2017 in

Fudgy brownie muffins swirled with a creamy cheesecake that taste incredible! 

This recipe is a delightful combination of a brownie layer baked under a vanilla cheesecake layer; do I have your attention yet?!

If you have yet to try the combination of chocolate and cream cheese then trust me, you are missing out!

These pretty looking muffins not only have an amazing combination of flavors but also textures—fudgy and creamy, cakey and tender—all in every single heavenly bite.

There are 2 batters to make, but both of them are simple and quick to prepare. The cheesecake batter literally takes two minutes to mix.

Lucky Charm Brownie Cheesecakes
Serves 12
A delightful combination of a brownie layer baked under a vanilla cheesecake layer with a light cream cheese icing topped with lucky charm marshmallows!
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Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 55 min
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 55 min
583 calories
61 g
135 g
35 g
8 g
21 g
149 g
222 g
49 g
1 g
12 g
Nutrition Facts
Serving Size
149g
Servings
12
Amount Per Serving
Calories 583
Calories from Fat 314
% Daily Value *
Total Fat 35g
54%
Saturated Fat 21g
106%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 135mg
45%
Sodium 222mg
9%
Total Carbohydrates 61g
20%
Dietary Fiber 3g
11%
Sugars 49g
Protein 8g
Vitamin A
19%
Vitamin C
1%
Calcium
11%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for brownie layer
  1. 185g unsalted butter
  2. 185g best dark chocolate
  3. 85g plain flour
  4. 40g cocoa powder
  5. 50g white chocolate
  6. 50g milk chocolate
  7. 3 large eggs
  8. 275g golden caster sugar
Ingredients for Cheesecake layer
  1. 227 g full fat cream cheese, at room temperature
  2. 50 g granulated sugar
  3. 1 large egg, at room temperature
  4. ½ teaspoon pure vanilla extract
Ingredients for the Cream cheese icing
  1. 100g very soft butter
  2. 100g icing sugar
  3. 200g full fat cream cheese
Decoration
  1. Lucky charms Marshmallows
Instructions
  1. Cut 185g of butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted. Remove the bowl from the pan.
  3. While you wait for the chocolate to cool, turn the oven on to fan 180C.
  4. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl to get rid of any lumps.
  5. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 5-8 minutes. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  6. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.
  7. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in the flour and coco powder. The mixture will look dry and dusty at first but if you keep going it will end up looking fudgy.
  8. Pour the mixture into the bottom of 12 cupcake cases about 1/2 way. Then sprinkle a few white chocolate chip on top of the brownie mixture. Put in the oven and set your timer for 15 mins.
  9. Next make the cream cheese filling. In a medium bowl, mix together cream cheese and sugar, then stir in the egg and vanilla extract until completely smooth. If the batter isn’t smooth enough, use an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Don’t over-mix or the cheesecake will crack during baking. Set aside until your brownies come out the oven.
  10. Pour the cheesecake mixture over your half cooked brownies and sprinkle some Lucky charm cereal on top. Put back into the oven for 10mins. Once cooked remove from the oven and set aside to cool completely.
  11. While cooking make your cream cheese icing. Put your softened butter into a electric mixer and beat to get it to a very flexible and even consistency.
  12. Then add the icing sugar and beat that into get a very soft buttercream icing.
  13. Add the cream cheese in one go. It absolutely must be full fat and carefully blend this in. Do not beat it, just slowly mix it in with a wooden spoon.
  14. Fill a piping bag with your cream cheese icing and pip swirls on top of your brownie cheesecakes and top off with some more Lucky Charm cereal.
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calories
583
fat
35g
protein
8g
carbs
61g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

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Toffee Apple Cupcakes

Posted on September 28, 2017 in

Celebrate the upcoming turn of the season and give your cupcakes an autumnal feel by making these easy and impressive toffee apple cupcakes. A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.

This recipe makes 12 delicious cupcakes in just under an hour. They are just perfect for sharing, as a gift for special occasions or even for Halloween parties.

Toffee Apple Cupcakes
Serves 12
A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
772 calories
121 g
108 g
30 g
9 g
15 g
240 g
508 g
58 g
1 g
13 g
Nutrition Facts
Serving Size
240g
Servings
12
Amount Per Serving
Calories 772
Calories from Fat 268
% Daily Value *
Total Fat 30g
47%
Saturated Fat 15g
76%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 108mg
36%
Sodium 508mg
21%
Total Carbohydrates 121g
40%
Dietary Fiber 4g
16%
Sugars 58g
Protein 9g
Vitamin A
15%
Vitamin C
2%
Calcium
16%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 125g self-raising flour
  2. 1/4 teaspoon bicarbonate of soda
  3. 125g caster sugar
  4. 125g unsalted butter (softened)
  5. 2 large eggs
  6. 1 tablespoon black treacle
For the Buttercream
  1. 180g soft butter
  2. 260g icing sugar
  3. 1 tablespoon of salted caramel
For the Toffee Apple Slice
  1. 1 apple
  2. 220g caster sugar
  3. 235ml water
Equipment
  1. A 12 hole muffin tray
  2. 12 cupcake cases
  3. A piping bag fitted with a 5mm star nozzle
  4. 100g salted caramel
Instructions
  1. Preheat the oven to 170C or 375F/Gas 5. 

For the cupcakes add the sugar and softened butter and beat for 5 minutes until light in colour and fluffy. Add the eggs, black treacle, flour and bicarbonate of soda and mix until well combined. 
Scrape down the sides of the bowl with a spatula and then give it a final blast to make sure it’s all incorporated. 

Fill the paper cases two-thirds full with mixture and bake for 15 minutes or until they spring back when touched. Leave to cool on a wire rack.
  2. Meanwhile, make the buttercream. Beat the butter with an electric mixer for 5 minutes until pale and smooth. Sift the icing sugar in the bowl with the butter. Slowly beat together. Once combined add the tablespoon of salted caramel to the icing sugar mixture. Give it a final blast for 1 minute. 


Once the cupcakes are cool put the buttercream into a piping bag and pipe a swirl on top of each cupcake. Drizzle with salted caramel.
  3. For the topping slice an apple into thin slices cutting through the stem and the bottom end using a sharp knife or a mandolin. Bring the sugar and water to a boil in a saucepan over a medium heat.
  4. Add the apple slices and cook for 10-12 minutes or until the apples are slightly translucent and the syrup begins to thicken. Remove from the heat and remove the apples from the syrup and place on a wire oven rack.
  5. Bake the apples at 180C fan assisted/ 356F/ Gas4 for 10-15 minutes or until golden. Remove from the oven and transfer apples to the baking paper. Cool completely for 10 minutes. The apples will crisp as they cool, until they're ready to be popped on top of your cupcakes. Sprinkle with a little edible glitter for some added fun and enjoy!
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calories
772
fat
30g
protein
9g
carbs
121g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

High Hat Chocolate Cupcakes

Posted on June 13, 2017 in

These high hat chocolate cupcakes are such beautiful cupcakes with their big swirls and chocolate coating.

I did it. I finally made them. Hi Hat Cupcakes have been on my do to list for a while but to be honest I’ve been too nervous to make them. 

There are three key components to hi-hat cupcakes:

1) Chocolate cupcakes

2) A stiff marshmallow frosting; and

3) A magic shell chocolate coating 

So first up, you have to make those chocolate chip cupcakes. I used my favourite chocolate cupcake recipe. Then comes the fun part – the marshmallow icing! It’s not nearly as intimidating as it sounds, trust me.

If  you like chocolate, marshmallow frosting and pretty things, you have to make these!

Chocolate High Hats
Serves 12
Chocolate cupcakes with a marshmallow frosting and dipped in a hard chocolate coating.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
399 calories
64 g
26 g
15 g
5 g
5 g
123 g
122 g
48 g
0 g
9 g
Nutrition Facts
Serving Size
123g
Servings
12
Amount Per Serving
Calories 399
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg
9%
Sodium 122mg
5%
Total Carbohydrates 64g
21%
Dietary Fiber 1g
6%
Sugars 48g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cupcakes
  1. 75g chocolate chips
  2. 175g plain flour
  3. 30g cocoa powder
  4. 185g caster sugar
  5. ½ tsp bicarbonate of soda
  6. Pinch of Salt
  7. 2 small eggs
  8. 120ml cold coffee
  9. 120ml buttermilk
  10. 105ml vegetable oil
Marshmallow Meringue Icing
  1. 3 egg whites
  2. 260g caster sugar
  3. 7 tbs Golden Syrup (or corn syrup)
  4. ¼ tsp cream of Tartar
  5. 1 teaspoon vanilla
  6. Pinch of salt
  7. 2 tbs water
  8. Chocolate Coating
  9. 375g of dark choc
  10. 3 tbs veg or coconut oil
Instructions
  1. Preheat the oven to 160 degrees C. Line a cupcake tin with paper liners.
  2. In a medium bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt and mix to combine. In a separate bowl combine the wet ingredients, eggs, cold coffee, buttermilk and vegetable oil and give it a whisk. Add the dry ingredients to the wet and whisk until all combined
  3. and is smooth. The batter should be pourable, but not super thin.
  4. Pour the batter among the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool completely.
  5. While the cakes are baking we can make the marshmallow meringue icing. Put the sugar, cream of Tartar, salt, water, vanilla, eggs whites and golden syrup into a heat-proof bowl. Then place the bowl on top of a pan of boiling water. Take your electric whisk out and whisk the mixture until you reach the stiff peak stage. Remove the bowl from the heat and set aside. Once your cakes are cook and have cooled take a piping bag and fill with the marshmallow icing. Pipe a high swirl of icing on top of each cupcake. ( Hold the piping bag vertically to give you an even swirl.) Place the iced cupcakes into the fridge for 15-20mins. This will help set the icing when dipping them in melted chocolate.
  6. To make the chocolate coating, put the chocolate and coconut oil in a heat proof bowl over a pan of boiling water and allow tot melt. Put the melted chocolate in a mug or tall glass to allow enough depth to dip the cupcakes. Take a cupcakes one at a time and dip them into the melted chocolate. allow the excess chocolate to drip off before returning to the fridge.
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calories
399
fat
15g
protein
5g
carbs
64g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Strawberry Milkshake Cupcakes

Posted on April 30, 2017 in

These little babies are so simple and fast to whip up, and they taste just like a rich and creamy glass of strawberry milkshake.

They are packed with tons of creamy strawberry milkshake-y flavor, and the secret ingredient is strawberry Nesquik milk powder!

The fluffy strawberry cakes are lightly tinted pink and are topped with a lovely baby pink whipped strawberry milkshake buttercream. They are bursting with sweet strawberry milkshake flavour, just so tempting!

The flavour comes purely from actual Nesquik milkshake powder. Simply replace the sugar in the cakes and some of the icing sugar in the buttercream with the milkshake powder and you’ll get wonderful strawberry milkshake cupcakes without faffing around with berries.

Strawberry Milkshake Cupcakes
Serves 12
These Strawberry Milkshake Cupcakes are a moist strawberry flavoured cupcake topped with strawberry milkshake icing, then finished off with dark chocolate, sprinkles and a caramel waffle. These mouthwatering strawberry milkshake cupcakes are so easy to make and taste divine!
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
320 calories
45 g
64 g
15 g
3 g
9 g
83 g
150 g
36 g
0 g
5 g
Nutrition Facts
Serving Size
83g
Servings
12
Amount Per Serving
Calories 320
Calories from Fat 129
% Daily Value *
Total Fat 15g
22%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 150mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
3%
Sugars 36g
Protein 3g
Vitamin A
8%
Vitamin C
5%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 110g self raising flour
  2. 110g caster sugar
  3. 110g unsalted butter
  4. 2 eggs
  5. 1 tsp baking powder
  6. Vanilla essence
  7. 50g Nesquik strawberry milkshake powder
For the icing
  1. 60g butter, softened
  2. 300g icing sugar
  3. 1 teaspoon vanilla essence
  4. 2 teaspoons strawberry milkshake powder
  5. 3 tablespoons whole milk
  6. A few drops of pink food colouring
For decoration
  1. 50g dark chocolate
  2. 40g caramel waffles cut into 1/4
  3. Sprinkles
Instructions
  1. Cream the butter and sugar together. Add your eggs, one by one until your mixture is well mixed.
  2. Add your flour, baking powder, vanilla and Nesquik. Give your mixture a good stir before placing into cupcake cases, two thirds full. Bake on 180 degrees for about 15-20 minutes.
  3. To make the icing, cream the butter and icing sugar together with an electric hand whisk until light and fluffy, then add enough colouring to turn it pink. Mix the strawberry milk powder with the milk and add to the icing. Put into a piping bag and pipe onto of your cooled cupcakes. Melt the dark chocolate and place a spoonful on top of the icing. It should slowly drizzle down the sides. Place a 1/4 of a caramel waffle on the top and finish with sprinkles.
beta
calories
320
fat
15g
protein
3g
carbs
45g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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