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.
Write a review
Print
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/

 

Salted Caramel Cornflake Clusters

Posted on March 24, 2017 in No Bake Recipes

These no-bake salted caramel clusters have a perfect balance between sweet and salty and look pretty impressive too. 

I love caramel, in any form. And these salted caramel clusters are delicious. They are soft and chewy with a little crunch. The added drizzle of dark chocolate on the top help balance the sweetness from the caramel. 

Word of warning these little golden goodies are extremely sweet so may be for people like me who have an extremely sweet tooth! 

Salted Caramel Cornflake Clusters
Serves 10
These Cornflake Clusters ooze with the sweet goodness of salted caramel and are topped off with dark chocolate drizzle and Galaxy golden eggs.
Write a review
Print
Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
282 calories
40 g
52 g
13 g
2 g
8 g
72 g
376 g
24 g
0 g
5 g
Nutrition Facts
Serving Size
72g
Servings
10
Amount Per Serving
Calories 282
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg
17%
Sodium 376mg
16%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
3%
Sugars 24g
Protein 2g
Vitamin A
13%
Vitamin C
60%
Calcium
63%
Iron
63%
* 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. 90g butter
  2. 2 1/2 tbsp golden syrup
  3. 180g granulated sugar
  4. 120g double cream
  5. 1 tsp salt
  6. 180g cornflakes
  7. 40g dark chocolate
  8. bag of golden galaxy eggs
Instructions
  1. To make the salted caramel heat the sugar in a medium saucepan over a medium heat continually stirring. The sugar will form into clumps, do not worry continue to stir and the sugar will eventually turn to an amber colour. Then add the butter and stir until melted. Slowly add the cream and boil for a minute. Remove from the heat and add the salt. Set aside for a few minutes to cool. Then add the golden syrup and stir in the cornflakes. Dollop the salted caramel cornflakes into paper cases. Melt the dark chocolate and drizzle over the cornflake clusters. Add a few golden Galaxy eggs on top. Put in the fridge for 30mins until set.
beta
calories
282
fat
13g
protein
2g
carbs
40g
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.
Write a review
Print
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/

 

 

 

Cookie Dough Truffles

Posted on February 13, 2017 in No Bake Recipes

Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking.

I LOVE chocolate chip cookie dough.  It’s honestly the best thing ever. No shame that I eat it by the spoonful when I’m making cookies. So, I adapted my favourite cookie dough recipe for these truffles. 

These are easy enough to make. The starting point is not a whole lot different than whipping up a batch of chocolate chip cookie dough. Minus the eggs, and a few other changes to the proportion of ingredients, but it’s as easy as making cookie dough.

Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done. Frozen cookie dough balls make for much easier dunking than non-frozen, which are basically impossible to work with! Also, remove only a few from the freezer at a time when you’re dunking them because they warm up pretty quick.

Basically, toss the cookie dough ball into a bowl of melted chocolate, one at a time, roll them around with a fork, scoop them out and tap off the excess. the chocolate dipping can be done with a fork. 

I used both dark and milk chocolate for dipping and drizzle.

Chocolate Cookie Dough Truffles
Serves 15
These bite-sized truffles make a wonderful gift or favour or even just to snack on! A chocolate chip cookie dough ball covered in milk chocolate and finished with a dark chocolate drizzle and red sugar heart.
Write a review
Print
Prep Time
1 hr
Total Time
1 hr 30 min
Prep Time
1 hr
Total Time
1 hr 30 min
220 calories
28 g
18 g
11 g
3 g
7 g
48 g
88 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
48g
Servings
15
Amount Per Serving
Calories 220
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 88mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
5%
Sugars 15g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
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. 113g Unsalted butter at room temperature
  2. 45g Granulated sugar
  3. 90g Light brown sugar
  4. 2 tbsp Milk
  5. 2 tsp Vanilla extract
  6. 220g All purpose flour
  7. 1/2 tsp Salt
  8. 90g Mini chocolate chips
  9. 113g dark or milk chocolate
Instructions
  1. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Put in refrigerator for 15 minutes then stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
  2. Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
  3. Melt chocolate for coating the cookie dough.
  4. Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. Refrigerate in an airtight container for up to a week.
beta
calories
220
fat
11g
protein
3g
carbs
28g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Linzer Heart Sandwich Biscuits

Posted on February 12, 2017 in Biscuits

Nothing could be more appropriate for valentines day than a tray of these, buttery, confectioners’ sugar-dusted, jam-packed Biscuits.

Raspberries and almonds are a classic combination for a reason – they just work. The sweet raspberries accentuate the toasted almonds and brown sugar flavor of these traditional Austrian cookies.

Linzer cookies might look like another pretty sandwich cookie, but these sweet biscuits have a rich,  crumb, thanks to a nearly invisible ingredient.

Small dollops of fruit jam add an extra touch of sweetness to these moorish butter cookies.

These linzer biscuits are filled with sticky raspberry jam to make them extra tasty, kids and grown ups will love them! You can use a variety of different cutters, round cutters with a hole in the centre are used for traditional Jammie Dodger biscuits, or you could cut out eyes and a mouth to make smiley faces. 

What would normally be a fairly standard shortbread biscuit is instantly transformed by the presence of some jam and the lovely little love heart shapes.

What’s particularly great about this Linzer sandwich biscuit recipe is just how simple they are to whip together. The dough takes around 10 minutes to mix up, you’ll soon then have a batch of deliciously fresh Jammy biscuits for any occasion in no time at all.

Linzer Heart Sandwich Biscuits
Serves 12
This buttery shortbread sandwich is Britain’s answer to the Linzer cookie. Fill with homemade jam for a beautiful and delicious sweet biscuit.
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
441 calories
40 g
49 g
30 g
7 g
13 g
87 g
6 g
19 g
1 g
15 g
Nutrition Facts
Serving Size
87g
Servings
12
Amount Per Serving
Calories 441
Calories from Fat 256
% Daily Value *
Total Fat 30g
46%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 49mg
16%
Sodium 6mg
0%
Total Carbohydrates 40g
13%
Dietary Fiber 3g
12%
Sugars 19g
Protein 7g
Vitamin A
11%
Vitamin C
1%
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.
Ingredients
  1. 275g unsalted butter, softened
  2. 130g caster sugar
  3. 250g sifted plain flour
  4. 250g ground almonds
  5. 100g raspberry jam
  6. 5 tablespoons icing sugar for decoration
Instructions
  1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour about 60g at a time, the almonds and continue beating until the mixture becomes a slightly stiff dough.
  2. Shape the dough into a ball, wrap it in cling film and refrigerate it for about one hour.
  3. Preheat oven to 170 C.
  4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 3mm thick. With a heart biscuit cutter, cut as many hearts from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 3mm thick sheet. Cut out more heart shapes. You should now have about 12 heart shapes.
  5. Arrange them on an ungreased baking tray, leaving about 2.5cm of space between them.
  6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking tray, cut out the centre of each heart with a 1smaller heart cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rack for 20 minutes.
  7. Spread tops of the solid hearts with a thin coating of jam, lay a cutout biscuit on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each sandwich and sprinkle the tops with icing sugar before serving.
  8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.
Notes
  1. If the dough is still a little sticky, chill it in the fridge for a little longer until firm enough to roll out. The dough can also be frozen for up to 1 month or kept in the fridge for 1 week. Once cooked the biscuits will keep for 3-4 days in a cake tin.
beta
calories
441
fat
30g
protein
7g
carbs
40g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
If the dough is still a little sticky, chill it in the fridge for a little longer until firm enough to roll out. The dough can also be frozen for up to 1 month or kept in the fridge for 1 week. Once cooked the biscuits will keep for 3-4 days in a cake tin.

Red Velvet Chocolate Chip Cookies

Posted on February 11, 2017 in Cookies

These lightly chocolaty, deliciously chewy, red velvet cookies are simply fantastic! Red velvet is an amazing combination of vanilla and chocolate, one shouldn’t really overpower the other.

Ive made red velvet cupcakes before which are perfect for  Valentine’s Day, but I have never tried to make red velvet cookies before. These Red Velvet Chocolate Chip Cookies are not very different from classic chocolate chip cookies. I used cocoa powder to have that nice velvety color. Without cocoa powder, the cookies would have a very bright red look and your cookies wouldn’t have enough chocolate flavour.

To give the desired chewiness to these red velvet chocolate chip cookies, I chilled the quite soft cookie dough for an hour. This is an important step you shouldn’t skip. Chilling the cookie dough is important. Not only will this extra step firm up the soft dough, it will help the cookie dough develop extra flavor. Plus, chilling cookie dough prevents cookies from spreading in the oven as they bake. 

Aside from refrigerating the dough, these cookies couldn’t be easier to make. These red Velvet Chocolate Chip Cookies would be the best gift for anyone you want to make happy. These are velvety, chewy and amazingly chocolaty. I even added a spoonful of Nutella in the middle of my cookies!!

Red Velvet Chocolate Chip Cookies
Serves 18
Soft, melt in the mouth red velvet chocolate chip cookies.
Write a review
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
176 calories
25 g
24 g
8 g
2 g
5 g
42 g
79 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
18
Amount Per Serving
Calories 176
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 79mg
3%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 16g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
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.
Ingredients
  1. 190g all-purpose flour
  2. 20g unsweetened natural cocoa powder
  3. 1 teaspoon bicarbonate of soda
  4. 110g unsalted butter, softened to room temperature.
  5. 150g packed light brown sugar
  6. 50g granulated sugar
  7. 1 large egg, at room temperature1
  8. 15ml milk
  9. 1 tablespoon vanilla extract
  10. 1 Tablespoon red food colouring
  11. 160g semi-sweet chocolate chips (plus a few extra for after baking)
Instructions
  1. Whisk the flour, cocoa powder and bicarbonate of soda together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly cling film and chill for at least 1 hour. Chilling is very important.
  4. Preheat oven to 170°C. Line two large baking sheets with baking paper.
  5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 6 balls onto each baking sheet. Bake each batch for 10-11 minutes. As soon as you take the cookies out the oven stick a few chocolate chips into the tops of the warm cookies.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
beta
calories
176
fat
8g
protein
2g
carbs
25g
more
Adapted from Sally's Baking Addiction
Forever Baking . . . http://www.foreverbaking.co.uk/
Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: