Browsing Tag

cream cheese

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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Carrot Cake

Posted on March 31, 2015 in Cakes

This carrot cake is moist, has a fruity sponge which works brilliantly with the zingy orange cream cheese icing. This cake is rich and moist and full of grated carrots and raisins which gives it its amazing flavour.

Tip: For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake.

Ingredients for sponge cake:

300g grated carrots

230g rasins

4 large eggs

260g caster sugar

240ml vegetable oil

1 tsp vanilla extract

4 tsp fresh orange zest

240g plain flour

2 tsp bicarbonate of soda

2 tsp ground cinnamon

Ingredients for cream cheese buttercream:

175g cream cheese

450g sifted icing sugar

125g softened butter

Zest from 1 Orange

Preheat the oven to 180C. Grease two 20cm sandwich cake tins and line with grease proof paper.

Put the grated carrots and raisins into a bowl and set aside.

In another bowl beat the eggs and sugar for 3-4 minutes.

Then add the oil and vanilla extract, beat and then add the orange zest. Beat well until all combined.

Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.

Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.

Full each cake tin so its about two-thirds full.

Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.

To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
 
 
Add the icing sugar and orange zest, beating on low speed, until well combined.
 

To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.

Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.

 

Carrot Cake
Serves 12
This carrot cake is moist, has a fruity sponge which word brilliantly wight the zesty orange cream cheese icing.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
632 calories
78 g
100 g
34 g
5 g
10 g
169 g
300 g
60 g
0 g
22 g
Nutrition Facts
Serving Size
169g
Servings
12
Amount Per Serving
Calories 632
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 100mg
33%
Sodium 300mg
13%
Total Carbohydrates 78g
26%
Dietary Fiber 2g
6%
Sugars 60g
Protein 5g
Vitamin A
95%
Vitamin C
5%
Calcium
4%
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.
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Ingredients
  1. 300g grated carrots
  2. 230g rasins
  3. 4 large eggs
  4. 260g caster sugar
  5. 240ml vegetable oil
  6. 1 tsp vanilla extract
  7. 4 tsp fresh orate juice
  8. 240g plain flour
  9. 2tsp bicarbonate of soda
  10. 2tsp ground cinnamon
  11. 175g cream cheese
  12. 450g sifted icing sugar
  13. 125g softened butter
  14. zest from 1 orange
Instructions
  1. Preheat the oven to 180C.
  2. Grease two 20cm sandwich cake tins and line with grease proof paper.
  3. Put the grated carrots and raisins into a bowl and set aside.
  4. In another bowl beat the eggs and sugar for 3-4 minutes.
  5. Then add the oil and vanilla extract, beat and then add the orange zest.
  6. Beat well until all combined.
  7. Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
  8. Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
  9. Full each cake tin so its about two-thirds full.
  10. Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  11. Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
  12. To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  13. Add the icing sugar and orange zest, beating on low speed, until well combined.
  14. To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.
  15. Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.
Notes
  1. It is important to use full fat cream cheese for the icing; if you use a low fat vision the icing will just run off the cake.
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calories
632
fat
34g
protein
5g
carbs
78g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Oreo Layer Cake

Posted on September 30, 2014 in Cakes

Hello Oreo lovers! Do I have your attention? I hope so, because I’m pretty sure this cake is for you.

This really is the ultimate cake for an Oreo or chocolate lover. It’s super indulgent and looks pretty impressive. Your favourite cookie transformed into a delicious layer cake!

This delightful celebration layer cake has a super moist chocolate and vanilla sponge. The cake is layered with smooth cream cheese icing, which adds to the sweetness of the cake. Its finished with a good amount of chocolate ganache drizzle, which makes it a perfectly balanced cake. Perfect to share with your loved ones.

The sweet cream cheese buttercream is light and smooth, you’ll be eating it off the spoon, I guarantee it!

This Oreo cake did not disappoint. If you have an Oreo lover in your life, or if you are one yourself, this Oreo cake is one you’ll want to add to your list! 

 

Oreo Layer Cake
Serves 12
This really is the ultimate cake for an Oreo or chocolate lover. It's super indulgent and looks pretty impressive. Your favourite cookie transformed into a delicious layer cake!
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
857 calories
98 g
152 g
50 g
10 g
26 g
239 g
516 g
66 g
0 g
20 g
Nutrition Facts
Serving Size
239g
Servings
12
Amount Per Serving
Calories 857
Calories from Fat 438
% Daily Value *
Total Fat 50g
76%
Saturated Fat 26g
130%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 152mg
51%
Sodium 516mg
22%
Total Carbohydrates 98g
33%
Dietary Fiber 4g
15%
Sugars 66g
Protein 10g
Vitamin A
23%
Vitamin C
1%
Calcium
15%
Iron
23%
* 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. 100g plain flour
  2. 40g cocoa
  3. 200g granulated sugar
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 1 egg
  8. 60ml buttermilk
  9. 60ml vegetable oil
  10. 1 teaspoons vanilla extract
  11. 60ml hot water
  12. 10 quartered Oreos
For the Vanilla Cake
  1. 180g plain flour
  2. 200g granulated sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 110g butter, chopped into 1″ cubes
  6. 2 eggs
  7. 120ml milk
  8. 1/2 teaspoon vanilla extract
  9. 10 quartered Oreos
For the Oreo Filling
  1. 230g softened cream cheese
  2. 1 teaspoon vanilla
  3. 200g icing sugar
  4. 480g double cream
Garnish
  1. Halved Oreos
  2. Chocolate ganache
  3. Star piping tip
Chocolate Ganache
  1. 1 tablespoon butter
  2. 160ml double cream
  3. 225g dark chocolate chips/dark chocolate broken into small pieces
Instructions
  1. Preheat oven to 180C and grease and line two 8" cake pans.
Chocolate cake
  1. In a stand or electric mixer, fitted with the paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, salt and mix until combined.
  2. Add the two eggs and mix.
  3. While the mixer is beating, slowly add the buttermilk, oil and vanilla.
  4. Then add the hot water slowly.
  5. Once the batter is combined, add quartered Oreo’s and gently stir using a wooed spoon or spatula until the Oreos are evenly dispersed.
  6. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a wire rack before removing from pan and allow to cool completely.
Vanilla cake
  1. In a stand or electric mixer, fitted with the paddle attachment, combine flour, sugar, baking powder and salt and mix until combined.
  2. While mixer is turning, add the cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand.
  3. Add eggs and continue to mix.
  4. While mixer is turning, slowly add milk and vanilla.
  5. Mix until batter is smooth. Once batter is combined, add quartered Oreo’s and stir a couple of times, being careful not to break up the Oreo’s.
  6. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a wire rack before removing from pan and allow to cool completely.
  7. While cakes are cooling, prepare filling. In a stand or electric mixer, fitted with the whisk attachment, whisk the double cream until stiff peaks form.
  8. Set aside in the fridge. In a clean bowl switch to a paddle attachment and beat the cream cheese until soft.
  9. Add the icing sugar and vanilla and mix until smooth.
  10. Next add the whipped double cream to the cream cheese mixture, and mix until smooth.
  11. Ensure that both cake layers are even and level by trimming the tops if they are domed. Place the chocolate cake on a cake board and smooth about 100g of filling onto it in an even layer.
  12. Next place the vanilla cake layer on top and repeat with another thin layer of filling (crumb coat).
  13. At this point, I place the cake in the freezer for about 20-30 minutes, which helps to set the icing. Then once removed from the freezer apply a second coat to the cake with the filling. Place remaining filling into a piping bag fitted with a large open star tip and place in the fridge for later.
  14. Chop up about 10 oreos or more if needed and place around the bottom of the cake.
  15. To prepare the chocolate ganache heat the double cream in the microwave for about 1 minute. Then while the cream is still hot add the butter and chocolate chips or chopped dark chocolate and leave for another minute.
  16. Then start to stir the cream with the chocolate. It may look like the cream and chocolate has split but keep going until you have a thick dark ganache.
  17. Using a spoon pour the chocolate ganache onto the edge of cake, a small amount at a time.
  18. Pipe large open stars in a circle. Place a half Oreo between every star.
beta
calories
857
fat
50g
protein
10g
carbs
98g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Chocolate Chip and Oreo Cookie Squares

Posted on February 22, 2014 in Traybakes

IMG_6885

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

Ingredients

115g unsalted butter, softened

65g granulated sugar

100g light brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon bicarbonate of soda

190g plain flour

1/4 teaspoon salt

350g chocolate chips

30 Oreo cookies

100g cream cheese

2 teaspoons shortening (Trex)

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

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

IMG_6842

IMG_6844

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

IMG_6845

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

IMG_6846

Mix in 150g of chocolate chips.

IMG_6847

IMG_6848

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

IMG_6849

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

IMG_6852

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

IMG_6850

IMG_6851

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

IMG_6853

IMG_6855

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

IMG_6854

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

IMG_6856

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

IMG_6857

IMG_6868

IMG_6872

IMG_6897

Cinnamon Swirl Buns

Posted on October 21, 2013 in Cakes

Cream cheese frosting, a cinnamon- flavoured filling and soft, fluffy, melt-in-the-mouth dough. I could honestly get through at least half a tray of these on my own. The bread dough is enriched with milk and butter. The filling of the dough is slathered in melted butter then covered in demerara sugar and ground cinnamon.

So why doesn’t anyone make cinnamon rolls? Because they’re complicated, difficult and time consuming. I’m not going to lie, this recipe is not the easiest or quickest but if you have some free time give it a go. Not only is it fun to do you will be so pleased with the results.

Ingredients for Buns:

450g strong white bread flour

7g fast-action yeast

10g sea salt

125ml full-fat milk

175ml tepid water

40g unsalted butter

1tbsp clear runny honey

12 hole muffin tin

Ingredients for filling:

100g unsalted butter, melted

100g demerara sugar

3tsp ground cinnamon

Ingredients for icing:

100g unsalted butter

200g icing sugar

1tsp ground cinnamon

100g full-fat cream cheese

Tip the flour into the bowl of a free standing mixer fitted with a dough hook; add the yeast and salt and make a well in the centre.

Heat the milk, water and butter in a small saucepan until lukewarm and the butter has melted. Add the honey and pour into the dry ingredients.

Mix together until you have a soft dough. Knead in the mixer for 6 minutes or by hand for 10 minutes, until the dough is smooth and elastic.

Shape the dough into a ball and put it into a large,oiled mixing bowl. Cover with cling film and leave in a warm place for 90 minutes or until doubled in size.

Turn out onto a lightly floured surface and knead for 30 seconds to knock back the dough. Roll into a large, neat, 1cm thick rectangle and brush liberally with the melted butter.

Mix together the demerera sugar and cinnamon and sprinkle over the dough.

With the longest side of the rectangle nearest to you, roll the dough away from you into a tight spiral. Brush the end with a little melted butter to seal.

Trim off the ends and slice into 9 equal portions.

Pop the muffins into the buttered muffin tin, cut side upmost, cover loosely with oiled cling film and leave to prove for 40 minutes or until doubled in size.

Preheat the oven to 200˚ C. Bake the buns on the middle shelf of the oven for 20-25minutes until well risen and golden brown.

Cool for 10-15 minutes in the tin and then turn them out onto a wire rack. Make the icing by whisking together the butter, icing sugar and cinnamon until light and fluffy.

Add the cream cheese but be careful not to over whip or the icing will split. Drizzle the icing over the buns and leave to set.

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