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Cupcakes

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.
beta
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!
beta
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.
beta
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/

Carrot Cake Cupcakes

Posted on March 24, 2017 in

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy cream cheese buttercream.. Pure heaven in every bite.

I wanted to kick off Spring this year with some Carrot Cake Cupcakes that are perfect for Easter. If you’re looking for an alternative to chocolate this Easter, try my carrot cupcakes topped with smooth orange cream cheese icing.

Carrot cake isn’t always everyone’s first choice, but the addition of freshly grated carrot and pinch of spice make these cupcake burst with flavor.


Naturally tasty and full of goodness, carrots are perfect in these beautifully moist individual cupcake versions of the classic teatime favourite – carrot cake.

Carrot Cake Cupcakes
Serves 24
These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy cream cheese buttercream.. Pure heaven in every bite.
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
244 calories
34 g
35 g
12 g
2 g
5 g
66 g
90 g
28 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Servings
24
Amount Per Serving
Calories 244
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg
12%
Sodium 90mg
4%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
3%
Sugars 28g
Protein 2g
Vitamin A
36%
Vitamin C
2%
Calcium
2%
Iron
2%
* 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. 225g grated carrots
  2. 130g raisins
  3. 2 large eggs
  4. 130g caster sugar
  5. 120ml Vegetable Oil
  6. ½tsp vanilla extract
  7. 1tsp fresh orange zest
  8. 120g plain flour
  9. 1tsp bicarbonate of soda
  10. 1tsp Cinnamon
For the orange cream cheese buttercream
  1. 175g cream cheese
  2. 450g icing sugar
  3. 125g unsalted butter, at room temperature
  4. Zest from one orange
Instructions
  1. To make the cupcakes, preheat the oven to 160ºC. Line two 12 hole muffin tins with cupcake cases.
  2. Combine raisins and the grated carrots in a large bowl and put to one side. Beat the eggs and sugar for several mins and then add the oil, vanilla extract and orange zest and beat well.
  3. Sift the flour, bicarbonate of soda and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after.
  4. Then add the carrot and raisins and stir until incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds full.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow to cool in their tins for 10 mins or so before placing on a wire rack to cool.
  7. For the orange cream cheese buttercream place all ingredients in a mixing bowl and beat well until combined and the icing is pale.
  8. Once you have iced the cupcakes with the buttercream you can finish them off with a sprinkling of cinnamon or a carrot sweetie!
Notes
  1. These cupcakes will keep well in an airtight container for a few days and should be kept at room temperature. The icing must be stored in the fridge as it contains cream cheese, but will keep well.
beta
calories
244
fat
12g
protein
2g
carbs
34g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Apple Crumble and Custard Cupcakes

Posted on March 22, 2017 in

I love a good Apple Crumble, slightly warmed and served with custard; so I thought why not turn one of my favourite dessert’s into a fun sized treat. A apple crumble and custard cupcake!

These Apple Crumble Cupcakes are soft, filled with sweet apples and topped with deliciously smooth custard buttercream and a crunchy crumble. The perfect way to enjoy a classic British dessert in my eyes.

These cupcakes are exceptionally tasty due to the combination of soft, moist and crunchy textures and warm, sweet spiced flavours.

The sweet apple sponges are topped with a smooth custard icing, a dollop of apple sauce and a sprinkle of crunchy crumble. Everything that’s great about apple crumble, all rolled into one perfect cupcake.

I filled the cupcakes with chunks of apple and then baked some crumble to sprinkle on top. Perfect for a lazy Sunday afternoon! 

For more delicious Apple Crumble recipes with a twist check out HelloFresh.

Apple Crumble and Custard Cupcakes
Serves 12
These Apple Crumble Cupcakes are soft, filled with sweet apples and topped with deliciously smooth custard buttercream and a crunchy crumble.
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
388 calories
53 g
92 g
19 g
4 g
11 g
151 g
26 g
38 g
1 g
6 g
Nutrition Facts
Serving Size
151g
Servings
12
Amount Per Serving
Calories 388
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
57%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 92mg
31%
Sodium 26mg
1%
Total Carbohydrates 53g
18%
Dietary Fiber 2g
9%
Sugars 38g
Protein 4g
Vitamin A
13%
Vitamin C
11%
Calcium
5%
Iron
4%
* 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. 150g unsalted butter, softened
  2. 150g light brown sugar
  3. 140g self-raising flour
  4. 10g cornflour
  5. 1 tsp baking powder
  6. 3 eggs
  7. 1 tsp cinnamon
  8. 4 apples peeled, cored and diced
  9. 2 tbsp caster sugar
  10. Juice of 1 lemon
  11. 1 tsp vanilla extract
For the custard topping
  1. 200g icing sugar
  2. 95g unsalted butter
  3. 4 tsp custard powder
  4. 2 tsp whole milk
For the crumble
  1. 10g butter
  2. 10g light brown sugar
  3. 20g self-raising flour
  4. 20g porridge oats
Instructions
  1. To make the cupcakes start by peeling and choosing your apples. Then place into pan with 2 tbsp of granulated sugar and the juice of one lemon. Bring to the boil and then reduce to a simmer for about 10 mins. Keep and eye on the pan to make sure the apples do not burn. once the apples are soft. take out half and put to once side to make the apple sauce later. Leave the other half to apples to cool.
  2. Preheat your oven to 160°C and line the muffin tray with cases.
  3. Beat the light brown sugar and butter until light and fluffy. Sift the flour, cinnamon and baking powder together. Crack your 3 eggs into a jug and add 1tsp of vanilla extract. Mix together. Slowly add a little gg mixture to the butter and sugar with a few tbsp of the flour mixture and beat until just combined. Repeat until all the ingredients are combined.
  4. Slowly fold the cooled apples until even throughout the mixture.
  5. Divide the batter between the 12 cases and bake for 25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack.
  6. To make the crumble put all the ingredients into a bowl and mix together with your fingers. Pop into a heat proof dish and toast under the grill until its starts to turn a golden colour. then remove and allow to cool.
  7. To make the apple sauce Put the other half of the apple mix into a blender and whizz until smooth.
  8. To make the custard buttercream put all the ingredients into a large bowl and blend until smooth, adding a tsp of whole milk if you need it.
  9. When the cakes are cool, pipe swirls of buttercream on the cupcakes, fill the centre with the apple sauce and sprinkle the crumble mix over the top.
Adapted from Good To Know
beta
calories
388
fat
19g
protein
4g
carbs
53g
more
Adapted from Good To Know
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

 

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