Browsing Tag

Buttercream

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.
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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.
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calories
613
fat
36g
protein
8g
carbs
65g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Christmas Gingerbread Sandwich Cookies

Posted on November 13, 2015 in Cookies

OLYMPUS DIGITAL CAMERAThe chocolatiers at Hotel Chocolat have created an amazing selection of christmas inspired goodies with new recipes and of course old favourites for the upcoming season.

Ive been lucky enough to try out some of their products and incorporate them into some of my own baking recipes. 

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The first goodie I chose was their award-winning Christmas gingerbread spread. Lavish on thick cut bread, toasted muffins or Christmas cupcakes. This limited-edition chocolate spread needs to be on your shopping list. 

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Today I’m excited to share with you a truly delectable recipe – Gingerbread Sandwich Cookies with a buttercream filling has holiday baking written all over it. From festive spices to beautiful presentation, anyone would be happy to see next to the tree, these cookies have got it all.

OLYMPUS DIGITAL CAMERALet the holiday baking begin and let these cookies be at the top of that holiday baking list! These cookies  simply explode with flavour, they are anything but boring. They are loaded with gingery goodness which is deliciously complimented by all the other spices and the treacle just give them such a  depth of flavor that you just don’t find in any other cookie.

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These cookies are more on the soft and chewy side with those nicely crisp edges, which is the way I prefer them, but if you’d like more of a crisp  ginger cookie just bake them a few minutes longer than listed.

 These taste like gingersnaps, but the texture is soft.  And soft cookies are key to cookie sandwiches.  If your sandwich cookies are too hard, you’ll bite into them and buttercream will go all over the place!

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Christmas Gingerbread Sandwich Cookies
Serves 12
Chewy but soft Gingerbread Sandwich Cookies with a sweet ginger buttercream creme filling make a delightful holiday treat.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
560 calories
80 g
80 g
25 g
5 g
15 g
165 g
278 g
53 g
1 g
9 g
Nutrition Facts
Serving Size
165g
Servings
12
Amount Per Serving
Calories 560
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 80mg
27%
Sodium 278mg
12%
Total Carbohydrates 80g
27%
Dietary Fiber 1g
3%
Sugars 53g
Protein 5g
Vitamin A
15%
Vitamin C
0%
Calcium
9%
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.
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Ingredients
  1. 300g plain flour
  2. 1 tsp bicarbonate of soda
  3. 1/2 tsp salt
  4. 2 tsp ground ginger
  5. 1 tsp ground cinnamon
  6. 1/4 tsp ground cloves
  7. 1/4 tsp ground nutmeg
  8. 170g unsalted butter, softened
  9. 110g + 3 Tbsp granulated sugar, divided
  10. 110g packed light-brown sugar
  11. 1 large egg
  12. 80g cup treacle
  13. 150g unsalted butter
  14. 2 tlbs milk
  15. 320g icing sugar
  16. 2 tbls gingerbread spread
Instructions
  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 100g granulated sugar and brown sugar until well blended. Mix in egg, then blend in treacle and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with clingfilm and chill 1 hour. Preheat oven to 180C.
  3. Scoop out about 1 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to lined baking sheets, spacing cookies 2 inches apart. Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. To make the gingerbread buttercream beat the butter with an electric mixer for 4 to 5 minutes. Add the milk and the gradually add the icing sugar. Beat for 5 minutes. Next add the gingerbread spread and beat again for another 2 minutes. Put the buttercream into a icing bag fitted with a nozzle. Swirl the buttercream over one cookie and top with another to make a sandwich.
beta
calories
560
fat
25g
protein
5g
carbs
80g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Strawberry and Cream Cupcakes

Posted on September 29, 2015 in

This week so far has been beautiful considering we are coming to the end of September. We are holding on to the last of the summer sunshine and what better way to enjoy than with one of these strawberry and cream cupcakes. 

Even though I am a huge chocolate lover, these are one of my favorite cupcakes. A light vanilla bean sponge, stuffed with strawberry jam filling, topped with a smooth creamy buttercream frosting and finished with a ripe juicy strawberry, these cupcakes the ultimate indulgence.

You’ll love these Strawberries and Cream Cupcakes because they are easy-peasy.  I have a few vanilla cupcake recipes that I use and this is one of my favourites. 

I am not a fan of chunks of fruit in my cupcakes so I went with a strawberry jam filled centre. 

 Just right to serve for birthday parties, picnics, and everything in between!

Strawberry and Cream Cupcakes
Serves 12
Delicate, moist and tender vanilla cupcakes filled with strawberry jam, frosted with a creamy buttercream and topped with a juicy strawberry. A delicious, refreshing and not-too-sweet treat!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
409 calories
60 g
75 g
17 g
4 g
11 g
118 g
23 g
41 g
1 g
6 g
Nutrition Facts
Serving Size
118g
Servings
12
Amount Per Serving
Calories 409
Calories from Fat 152
% Daily Value *
Total Fat 17g
27%
Saturated Fat 11g
53%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg
25%
Sodium 23mg
1%
Total Carbohydrates 60g
20%
Dietary Fiber 1g
4%
Sugars 41g
Protein 4g
Vitamin A
11%
Vitamin C
13%
Calcium
3%
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.
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Ingredients
  1. 110g unsalted butter (at room temperature)
  2. 225g caster sugar
  3. 2 large eggs
  4. 150g self-raising flour, sifted
  5. 125g plain flour, sifted
  6. 120ml semi-skimmed milk (at room temperature)
  7. 1 teaspoon of good quality vanilla extract
  8. 65g Strawberry Jam
  9. 12 Strawberries
Ingredients for the buttercream
  1. 115g unsalted butter, at room temperature
  2. 2 tbsp double cream
  3. 1 tsp pure vanilla extract
  4. 225g icing sugar
Instructions
  1. Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
  2. Combine the two flours in a separate bowl.
  3. Put the milk, eggs and vanilla extract in a jug and gently whisk.
  4. Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
  5. Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
  6. Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
  7. While the cupcakes are cooling you can make your buttercream. Put the butter, cream and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  8. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra cream.
  9. Once your cupcakes are completely cool you can start to add your strawberry jam filling. To do this I use a apple corer to make a small hole in the middle of the cupcake, alternatively you can simply use a sharp knife to make a hole.
  10. Then pipe or spoon the jam filling into the hole. You can then pop a little of the cake sponge on top so the jam is hidden.
  11. Top the cupcake with your cream buttercream using a swirl tip within a piping bag. Place a fresh strawberry on the top.
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calories
409
fat
17g
protein
4g
carbs
60g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Hot Cross Bun Cupcakes

Posted on April 5, 2015 in

Nothing says Easter like tasty baked treats and here is a perfect recipe that fits that description. 

These days one of my favourite Easter food that I look forward to are Hot Cross Buns.

I love the smell of the spices when they are baking and they are just delicious eaten warm smothered with some butter.

Last year I had a go at making my own at home (recipe here).

So this year I decided to try something different…cupcakes inspired by the spices I love in my hot cross buns.

Hot Cross Bun Cupcakes
Serves 24
These cupcakes have all the flavour and spice of a traditional hot cross bun but are quicker to make yet still just as yummy!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
247 calories
29 g
66 g
14 g
2 g
9 g
63 g
30 g
20 g
1 g
5 g
Nutrition Facts
Serving Size
63g
Servings
24
Amount Per Serving
Calories 247
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
43%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 66mg
22%
Sodium 30mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 0g
1%
Sugars 20g
Protein 2g
Vitamin A
9%
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.
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Ingredients
  1. 25g currents
  2. 100ml fresh orange juice
  3. 250g self-raising flour
  4. 1/4 tsp bicarbonate of soda
  5. 200g caster sugar
  6. 50g dark brown sugar
  7. 1/4 tsp ground cinnamon
  8. 3/4 tsp mixed spice
  9. 270g unsalted butter
  10. 4 large eggs
  11. 3 tbsp whole milk
  12. 1/2 tbsp golden syrup
  13. 4 heaped tbls apricot jam
  14. 115g unsalted butter, at room temperature
  15. 2 tbsp milk
  16. 1 tsp pure vanilla extract
  17. 225g icing sugar
Instructions
  1. Preheat the oven to 170C.
  2. Soak the currents in the orange juice for around 30 minutes, then drain.
  3. Put the dry cupcake ingredients and the currents into a large bowl, then stir to combine.
  4. Add the soft butter and eggs and beat for a minute with an electric mixer.
  5. Add the milk and golden syrup, then whisk for 20 seconds or so or until we'll combined.
  6. Sape down the sides of the bowl and then give the mixture a final blast until everything id fully incorporated.
  7. Fill the cupcake cases two- thirds full with the mixture and then bake in the oven for around 20 minutes.
  8. Remove from oven and allow to cool in the trays for several minutes.
  9. While the cupcakes are beginning to cool warm the apricot jam over a medium heat and then brush over the cupcakes using a pastry brush.
  10. Then move the cupcakes over to a cooling rack to to completely cool.
  11. In the meantime, make the vanilla buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
  14. Place the buttercream into a piping bag and pipe a cross of icing over each cupcake.
Adapted from Cupcake Jemma
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calories
247
fat
14g
protein
2g
carbs
29g
more
Adapted from Cupcake Jemma
Forever Baking . . . http://www.foreverbaking.co.uk/

Cadbury’s Cream Egg Layer Cake

Posted on April 1, 2015 in Cakes

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Looking for a fabulous showstopper cake for your family and friends this Easter?  Your search could be over…

I do love to make a nice big family-sized cake for special occasions, and Easter is just one of those times when a chocolate and vanilla cake ticks all the boxes! 

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Cadbury Creme Eggs. They are pretty much the BEST thing about Easter. So when it came to decorating the cake other than the amazing chocolate ganache that drizzles down the side, I topped it off with halves of cream eggs showing off their gooey goodness inside! 

Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination. 

This makes a very large cake and even a small piece is very filling, and thats saying a lot from me who can eat sugary bakes all day.

It will make a FABULOUS show stopping cake for your family this Easter.

Cadbury's Cream Egg Layer Cake
Serves 16
Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
764 calories
86 g
182 g
43 g
10 g
19 g
216 g
153 g
57 g
1 g
22 g
Nutrition Facts
Serving Size
216g
Servings
16
Amount Per Serving
Calories 764
Calories from Fat 381
% Daily Value *
Total Fat 43g
66%
Saturated Fat 19g
94%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 182mg
61%
Sodium 153mg
6%
Total Carbohydrates 86g
29%
Dietary Fiber 2g
8%
Sugars 57g
Protein 10g
Vitamin A
18%
Vitamin C
1%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients for the chocolate cake
  1. 350g plain flour
  2. 65g coco powder
  3. 370g caster sugar
  4. 1 tsp bicarbonate of soda
  5. 240ml coffee
  6. 240ml buttermilk
  7. 210ml vegetable oil
  8. 3 eggs
Ingredients for the vanilla cake
  1. 225g unsalted butter
  2. 225g caster sugar
  3. 210g self-raising flour
  4. 1 tsp baking powder
  5. 4 eggs
  6. 1 tsp vanilla extract
  7. 3 tbsp semi skimmed milk
Ingredients for the buttercream
  1. 115g unsalted butter, at room temperature
  2. 2 tbsp milk
  3. 1 tsp pure vanilla extract
  4. 225g icing sugar
Ingredients for the chocolate ganache
  1. 200g dark chocolate
  2. 250ml double cream
  3. 3 cream eggs
Instructions
  1. Preheat the oven to 170C. Grease and line two 20cm cake tins with greaseproof paper.
  2. To make the chocolate cake sponge, sift the flour and coco powder into a large bowl, along with 370g of caster and the bicarbonate of soda and then whisk with an electric mixer to combine.
  3. Mix the coffee, buttermilk, oil and eggs together in a jug and then add to the dry mix whisking until smooth.
  4. Equally divide the mixture between two prepared cake tins .
  5. Bake in the oven for around 30 minutes or until an inverted skewer comes out clean.
  6. Allow the cake to cool in the tins for 10 minutes before turning out onto a wire rack to completely cool.
  7. For the vanilla sponge preheat the oven to 160C and grease and line two 20cm cake tins with greaseproof paper.
  8. Put the butter, sugar, flour and baking powder in to an electric mixer and pluse for a few seconds until just combined.
  9. Put the eggs, vanilla extract and milk into a jug and gradually add to the other mixture beating slowly until just combined.
  10. Divide the mixture between the two cake tins and bake for about 25 minutes until raised and golden brown. Remove from the oven and leave to cool in the cake tins for 10 minutes before turning out onto a wire rack to completely cool.
  11. While the cakes are cooling you can make the buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.
  14. If it is too stiff, beat in a little extra milk.
  15. Once all cakes are cool level the cakes using a serrated knife.
  16. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. then top the chocolate cake with a layer on vanilla cake. Once again speed a layer of buttercream over the cake.
  17. Repeat these steps until you have your four cakes layered with buttercream.
  18. Use a small amount of buttercream to give the cake a crumb coat.
  19. Place the cake in the fridge for 30 minutes.
  20. Using the remaining buttercream cover your cake. Smooth the side's and top with a cake smoother.
  21. To make the chocolate ganache break the chocolate and place into a bowl.
  22. Heat the double cream in a heatproof jug in the microwave for 1 minute.
  23. Pour the hot double cream over the chocolate and leave for a couple minutes.
  24. Then begin to stir until all the chocolate has melted.
  25. Once smooth pour over the cake and allow it to fall down the sides of the cake.
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calories
764
fat
43g
protein
10g
carbs
86g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Coffee and Walnut Cake

Posted on February 23, 2015 in Cakes

Who doesn’t love a slice of coffee and walnut cake with a cup of tea or coffee. Coffee and walnut cake is one of those flavours that’s seriously underrated and usually forgotten but this traditional cake never fails to please; its bitter-sweet flavours make it one of my all-time favourites. This classic coffee and walnut cake is topped with an easy espresso-infused buttercream icing.

Ingredients for the sponge:

50g walnut pieces

225g caster sugar

225g soft unsalted butter

200g plain flour

4 tsp instant espresso powder

2 ½ tsp baking powder

½ tsp bicarbonate of soda

4 eggs

1-2 x 15ml tbl milk

Ingredients for the butter cream frosting:

350g icing sugar

175g soft unsalted butter

2 ½ tsps instant espresso powder dissolved in 15ml boiling water

25g walnut halves to decorate

 

Preheat the oven to 180 degrees. Butter the two sandwich tins and line with baking parchment.  Place the sugar and walnut pieces into the food processor and mix until it becomes a fine powder.

Add the butter, flour, espresso powder, baking powder, bicarbonate of soda and eggs and beat to a smooth paste.  Add the milk by pouring slowly with the motor running. This should loosen the mixture.

Divide the mixture between the two sandwich tins and bake in the oven for 25 minutes until the sponge has risen and the tops feel springy.

Cool the cakes in their tins for approximately five minutes then remove to a wire rack.  Gently peel off the baking parchment.

Whilst the cakes are cooling you can begin to make the butter cream. Place the icing sugar and butter in the food processor and wiz until smooth.

Dissolve the espresso powder in the boiling water and add to the icing mixture while still hot and blend.

Place one half of the cake onto a plate, spread half of the icing mixture on top and spread evenly.  Place the other cake on top and place the rest of the butter cream on top.  Decorate with walnut halves.

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