Reese’s Peanut Butter Chocolate Cupcakes

If you love peanut butter, chances are you’re a huge fan of Reese’s Peanut Butter Cups. This Peanut Butter Chocolate Cupcake recipe pays homage to this American candy and takes a love of peanut butter to a whole new level.

The chocolate cupcakes are rich, moist(sorry!) and decadent. They are topped with a creamy peanut butter buttercream which is sweet and salty all at the same time and the cakes are filled with a little nugget of peanutty goodness. Finished off in the only way they should be, sprinkled with the mighty peanut butter cup. Treat your loved ones (and yourself) to something a little bit naughty. Go on, you deserve it.

Reese's Chocolate Cupcakes

Full credit goes to Cupcake Jemma for this delicious recipe:

INGREDIENTS:

For the chocolate cupcakes

  • 140g plain flour, sifted
  • 185g caster sugar
  • 30g cocoa powder
  • 40g milk chocolate chips
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125g buttermilk
  • 120ml cold coffee (I use one tsp of instant coffee granules)
  • 100ml vegetable oil
  • 1 large free range egg

For the filling

  • 125g peanut butter
  • 125g icing sugar, sifted
  • 30g butter
  • Pinch of salt

For the buttercream

  • 150g softened unsalted butter (I use Lescure)
  • 80g peanut butter
  • 340g icing sugar, sifted
  • 3-4 tbsp milk

Chocolate Peanut Butter Cupcakes

METHOD:

1. Preheat your oven to 160°C/Gas Mark 3. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda, salt and plain flour) and add the chocolate chips. Using a hand whisk, mix this until all the dry mixture is well combined.

3. Once you have done that, put the dry mixture bowl to one side. Now it’s time to add all your wet ingredients into a separate mixing bowl (buttermilk, cold coffee, vegetable oil and one large egg). Again, using the same whisk, whisk the wet mixture together until combined.

4. Pour the dry mixture into the wet mixture bowl and bring the mixture together, whisking thoroughly until combined and you have a smooth rich chocolatey cupcake mixture. As this is a fairly wet mixture, it is recommended you pour the mixture into a jug and use this to fill you cupcakes to avoid any extra mess or spillages.

5. Pour the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the peanut buttercream on top.

6. In the meantime, you can make the peanut butter filling. You can use a food processor for this but I used my electric mixer which also worked equally as well. Pop your butter, peanut butter and sifted icing sugar into the mixer and blitz together for a couple of minutes until it clumps together and combines, you’re looking for a squidgy consistency. Pop the mixture into a smaller bowl and squidge together by hand until it combines into one ball. Put this to one side until your cupcakes are out of oven and have cooled.

Chocolate Peanut Butter Cupcake Recipe

7. Now it’s time to make your peanut buttercream. Add the butter and peanut butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

8. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make sure it is a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

9. Once your cupcakes have cooled, it’s time to put everything together! First you will need to make some room for that lovely peanut butter filling and to do this, make a hole in the middle of the cupcakes (I used an apple corer but a knife will work just as well). Add a little nugget of the peanut butter filling into each cake, filling it until it reaches to the top of the cupcake.

10. Pipe the buttercream on top of the cakes. I used the close star nozzle for these cupcakes to make a pretty swirly pattern. Finally, finish the cakes with some broken pieces of Reese’s Peanut Butter Cups and there you have it. You have just made your very own piece of chocolatey peanut buttery piece of heaven. Enjoy!

Peanut Butter Chocolate Cupcake Recipe

If peanut butter aint your thing, check out my other cupcake recipes and find your favourite. Happy baking!

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Rose and Pistachio Cupcakes

So with spring finally blossoming, I thought I’d try my hand at something a little different to bake. Instead of opting for a sticky and indulgent chocolate-filled recipe, I have baked a batch of fragrant rose and pistachio cupcakes.

I am not usually a fan of floral-infused flavours but after sampling some of Sift’s raspberry and rose cakes last month, I was inspired to have a go at something similar.

I really like this recipe, it’s simple and very fitting for the springtime. Tucking into one of these badboys is kind of like ploughing your face into a bunch of fresh roses. Rose and pistachio nuts are two harmonious flavours that work really well together and all in all, product a really light and fluffy cake.

Rose and Pistachio Cupcakes

I would definitely give this rose and pistachio cupcake recipe a try if you like sweet-scented flavours and want to impress your loved ones with a sophisticated sounding recipe. We can all try and be classy sometimes, right?

INGREDIENTS:

For the Rose and Pistachio Cupcakes

  • 200g Self-Raising Flour
  • 160g Caster Sugar
  • 1tsp Baking Powder
  • 60g Chopped Pistachio Kernels
  • 120g Unsalted Butter (I use Stork)
  • 2 Large Eggs
  • 2 tbsp Whole Milk
  • 1 tsp Rosewater

For the Rose Buttercream

  • 240g Unsalted Butter (I use Lescure)
  • 400g Icing Sugar, Sifted
  • 2 tbsp Whole Milk
  • 1 tsp Rosewater
  • 60g Chopped Pistachio Kernels (for decoration)

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Add the butter and sugar to a large mixing bowl and cream together until light and fluffy. Add the eggs to the mixture one at a time, beating well in between each addition. Add in the rosewater and mix until thoroughly combined.

3. Sift the flour and baking powder and fold this into the mixture in two parts. Add the first half, followed by the milk and then add in the second half, beating until the mixture is smooth and combined. Finally fold in the chopped pistachios.

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the rose buttercream on top.

5. In the meantime, you can make the rose buttercream. Pop your butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk and rosewater. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the rose buttercream into a piping bag and pipe onto the cakes (I used a close star nozzle for these cupcakes). Finally, garnish with some crushed pistachio kernels.

Rose and Pistachio Cupcake Recipe

I hope you like them! For more cupcake recipes and cake ventures, browse my blog. And don’t forget to check out my insta for pretty pictures that may or may not give you cake cravings.

Chewy Chocolate Chunk Cookies

Nothing beats a super chewy cookie filled to the brim with chocolate. My guilty pleasure is those cookies you can get at subway… and yes 3 cookies for a £1 is definitely speaking my kind of language.

In homage to those and all other chewy cookies out there I decided to whip up a batch up of my own and they are so simple to bake.

Chocolate Chunk Cookies

I baked these using leftover ingredients in my kitchen, no fancy bits and pieces just simple ingredients combined together to make something really yummy.

These ingredients make around 25 medium to large size cookies. Perfect for a get together with friends and family or when you are feeling particularly hangry, I promise you won’t be able to have just one.

Choc Chunk Cookies

INGREDIENTS:

Chocolate Chunk Cookies

  • 125g Unsalted Butter (I use Stork)
  • 160g Light Brown Soft Sugar
  • 60g Caster Sugar
  • 120g Plain Flour
  • 150g Self Raising Flour
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 1 tsp Baking Powder
  • 200g Milk Chocolate Chunks

METHOD:

1. Preheat your oven to 160°C/Fan 140°C/Gas Mark 3. Line two baking trays with parchment paper.

2. Place the butter in saucepan and melt over a low to medium heat. You can also do this in a microwave (either works fine). Set aside to cool slightly.

3. Sift the sugar into a large mixing bowl and add in the melted butter. Stir until the mixture is combined, smooth and the sugar has mostly dissolved.

4. Whisk the egg and add this to the mixture along with the vanilla extract, continuing to stir all the time.

5. Sift the flour and baking powder into a small bowl and gradually add this to the mixture in two parts until well combined. Fold in the chocolate chunks.

Cookie Dough

6. Now you have your cookie dough. Scoop up a spoonful of the dough and place small blobs on your baking tray, making sure to leave enough room for the cookies to spread whilst baking. I find it much easier to use my hands to shape the blobs.

7. Bake for 15-20 minutes or until golden brown. Remove from the oven and allow to cool on the tray before transferring them to a wire rack to cool completely. Enjoyyyyy!

Please let me know if you try this recipe, or any other recipes on my blog by tagging me on insta, I’d love to see how you get on! Happy baking folks.

Choc Chip Cookies

Chocolate Praline Cupcakes

What are your favourite chocolates?

For me, it’s those silky smooth Guylian seashells. OH MY GOD that truffle centre gets me every time.

That’s why, for my next cupcake recipe, I decided to make my very own chocolate praline cupcakes, inspired by favourite chocolate treat.

Hazelnut Cupcakes Recipe

These chocolate hazelnut cupcakes have a really lovely texture to them due to the ground roasted hazelnuts which leaves you with an indulgent chocolate cupcake and a distinct nutty flavour. Yum.

And I haven’t stopped there, to add even more chocolate nuttiness, these badboys are topped with a very naughty Nutella buttercream.

This chocolate hazelnut cupcake recipe is inspired by Cupcake Jemma’s How to Make Nutella Cupcakes video tutorial. I’ve used and watched so many of her tutorials but she’s basically the cupcake queen so not even ashamed about it one tiny bit.

Chocolate Hazelnut Cupcakes

It’s a really simple recipe but it’s one of my favourites so far. If you give them a go please let me know how they turn out, I’d love to see!

If you fancy drooling over some of my other bakes and cake ventures around Yorkshire, head over to my Instagram. I just can’t be held responsible for any cake cravings that will follow!

Chocolate Hazelnut Cupcake Recipe

INGREDIENTS:

For the Chocolate Praline Cupcakes

  • 100g Self-Raising Flour
  • 25g Cocoa Powder
  • 125g Caster Sugar
  • 1/4 tsp Bicarbonate of Soda
  • 60g Ground Roasted Hazelnuts
  • 140g Unsalted Butter (I use Lescure)
  • 2 Large Eggs
  • 1.5 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

For the Nutella Buttercream

  • 150g Unsalted Butter
  • 200g Nutella
  • 300g Icing Sugar, Sifted
  • 6 tbsp Whole Milk
  • Guylian Chocolates (roughly chopped – for decoration)

Chocolate Praline Cupcakes

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda and self-raising flour) and add the ground hazelnuts.

3. Add the eggs and butter into the dry mixture and mix for approximately a minute using an electric mixer on a medium speed until the mixture is combined. Add in the whole milk and vanilla extract and beat for another minute. Remember the batter will not be completely smooth due to the ground hazelnuts which will add a bit of texture to the cupcake!

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the Nutella buttercream on top.

5. In the meantime, you can make the Nutella buttercream. Pop your butter and Nutella into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the Nutella buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height.

8. And because these are chocolate praline cupcakes, they wouldn’t be complete without a sprinkling of Guylian chocolates on top for an extra chocolatey treat. Enjoy!

White Chocolate Pistachio Blondies

After whipping up a batch of chocolate biscoff brownies recently, I was pleasantly surprised how something so yummy could be so simple to bake.

Whenever I am out and about on my cake ventures around Yorkshire, I’m often stuck between the choice of cake or brownie when ordering a coffee. It’s a hard life, I know. The final decision often comes down to what’s shouting “pick me, pick me” at the cake counter.

What I have noticed though, is the lack of blondies competing on those same cake counters. That’s why I have come up with my very own white chocolate blondie recipe to give them the attention they deserve.

White Chocolate and Pistachio Blondie

What is a blondie?

For those of you who don’t know, a blondie is a type of brownie, made with white chocolate (instead of dark/milk chocolate). A blondie often has a slightly sweeter taste but just like brownies, they are so simple to bake and you can throw almost anything in there to suit your taste. Chocolate chips, nuts, marshmallows, dried fruit… GO WILD.

White Chocolate Blondies

I chose a white chocolate and pistachio blondie combination just because I love those two flavours together and think they work really well. They also look very pretty when you slice up your blondies and you get a cheeky green pistachio peeking out from the crumbs.

This recipe makes around 16 squares of squishy blondie goodness… so that’s 15 for you and one for everyone else to fight over.

Pistachio Blondie Recipe

INGREDIENTS

  • 100g White Chocolate
  • 100g Unsalted Butter (I use Stork)
  • 200g Soft Light Brown Sugar
  • 2 Large Eggs
  • 110g Plain White Flour
  • 100g White Chocolate Chips
  • 70g de-shelled Pistachios

METHOD

1. Preheat oven to Gas Mark 4. Grease and line a brownie tin with baking paper. Recipes give all sorts of measurements for the right brownie tin dimensions but I just went for one that “looked right” and it has served me well so far.

2. Melt the 100g of white chocolate and butter on the lowest heat in a pan, gently mixing all the time until all the mixture is melted and combined. Set aside to cool slightly whilst preparing the other ingredients.

3. Separately, beat the eggs and sugar together and slowly add the melted chocolate/butter to the mix, again mixing until combined.

4. Next it’s time to add the flour. Sift in the flour in two stages, stirring gently all the time. Finally, stir in the chopped pistachios and white chocolate chips, then pour the mixture into your tin, making sure your mixture is evenly spread throughout.

5. Bake in the oven for 35-40 minutes. I always bake for the full 40 minutes on the top shelf of my gas oven. However, yours might be a little different. Stick a knife in the middle of the tin after 35 mins, if the knife comes out clean without any remaining mixture on it they are done, if there is still quite a lot of mixture left on the knife, I would recommend leaving in the oven for the extra 5 minutes.

6. Allow to cool in the tin completely then slice into 16 squares. All that’s left to do is enjoy your little squishy squares of happiness.

 

Chocolate Salted Caramel Pretzel Cupcakes

Ideas and inspiration for cupcakes come from so many different places.

Whether I want to trial a new buttercream, recreate an irresistible instagrammable bake or mix and match some recently discovered recipes, baking is all about taking something you love and making it your own.

For my latest salted caramel chocolate cupcakes recipe, it is chocolate covered pretzels that take centre stage.

Hotel Chocolat Cupcakes

I was introduced to Hotel Chocolat and their nibbly pot late last year as part of a Christmas hamper given to us by a happy client at work.

Sweet and salty flavour combinations are so popular and although my mind can’t fathom the two working together, my taste buds bloody love it. That’s why, after discovering their pretzels nibbly pot, I just had to create a cupcake recipe that would do these little pieces of heaven justice.

Chocolate Salted Caramel Cupcakes

My chocolate cupcakes with salted caramel buttercream recipe was inspired by a Hummingbird Bakery masterpiece. I love this recipe as the chocolate cupcakes are sticky and indulgent without being too heavy – just the way chocolate cupcakes should be!

I have made a few tweaks and changes to the recipe (in true Cupcaker style) and opted for a lighter, whippier salted caramel buttercream to finish these bad boys off. Pop a pretzel on top and you’ve got yourself a sweet and savoury match made in heaven.

Salted Caramel Pretzel Cupcakes

INGREDIENTS:

For the Chocolate Cupcakes

  • 70g Unsalted Butter (I use Stork)
  • 250g Caster Sugar
  • 170g Plain Flour
  • 50g Cocoa Powder
  • 1 tbsp Baking Powder
  • 210ml Whole Milk
  • 2 Large Eggs

For the Salted Caramel Buttercream

  • 200g Unsalted Butter (I use Lescure)
  • 450g Sifted Icing Sugar
  • 40g tinned salted caramel sauce (I opted for a Marks and Spencer one)
  • 4 tbsp Whole Milk
  • 1 tsp Vanilla Extract

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Cream together the butter and sugar on a high speed until pale and fluffy. Using a sieve, sift in the dry ingredients (flour, baking powder and cocoa powder) into the same mixing bowl until the mixture forms a crumb like consistency.

3. Add the beaten eggs and milk with the mixer on a low speed until thoroughly combined. Gradually increase the speed to medium until the batter is completely smooth, ensuring there are no lumps.

4. Spoon the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the salted caramel buttercream on top.

5. In the meantime, you can make the salted caramel buttercream. Pop your butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixing on a low speed to avoid your icing sugar going everywhere!

6. Next, add the whole milk and vanilla extract (I pre-mix these liquids in a bowl to help the wet mixture combine with the buttercream better). Speed up the mixer for one last time on high for another 5 minutes. Lastly, add in the salted caramel sauce and mix on a low speed until it is fully incorporated.

7. Once your cupcakes have cooled, it’s time to pipe! Place the salted caramel buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height. Place a pretzel on top and enjoy!

Chocolate Biscoff Brownies

Although cupcakes are generally my thing when it comes to baking, sometimes other tasty recipes creep in too because if it tastes good… that’s all that matters, right?!

Introducing my latest bake, chocolate biscoff brownies.

Biscoff Brownies

I love baking brownies, they are so easy to make and almost impossible to get wrong. It basically involves banging a lot of deliciousness in a bowl, mixing it all together and baking until all those delicious ingredients combine and make something out of this world.

And you can put almost anything in brownies and more often than not, it just works. So with leftover ingredients from a recent batch of Lotus Biscoff Cupcakes I baked, I decided to put that heavenly spread back to good use and make some gooey brownies.

Lotus Biscuit Brownies

Taking inspiration from Jane’s Patisserie recipe, I decided to mix it up a little and incorporate more of the spread within the brownie mix so that the distinct caramel flavour melted through the entire brownie. I also bashed up some lotus biscuits and sprinkled them on top to add a little crunch.

These brownies had lots of lovely compliments and I’m sure yours will too if you give these a go.

Lotus Brownies

INGREDIENTS:

  • 200g Unsalted Butter (I use Stork)
  • 275g Caster Sugar
  • 90g Plain Flour
  • 40g Cocoa Powder
  • 200g Dark Chocolate (I use Bournville)
  • 200g Milk Chocolate Chunks
  • 3 Large Eggs
  • 150g Lotus Biscuits (Chopped Up)
  • ½ Jar Biscoff Spread

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a brownie traybake tin with parchment paper.

2. Break up the dark chocolate into small squares and place in a pan, add in your butter and melt together on a low heat, stirring all the time. Once the butter and dark chocolate have completely melted together with no lumps, leave to cool slightly and put to one side.

3. Using a mixer with a balloon whisk attachment (or whisk by hand if you have the patience) whisk together the eggs and sugar. You want to whisk until fluffy, thick and pale.

4. Fold your melted chocolate/butter mixture into the eggs/sugar. Add the flour and cocoa powder and fold this into the mixture until fully combined and there are no lumps left.

5. Now it’s time to add the good stuff. Firstly, melt your biscoff spread so it becomes a little runnier and easier to incorporate into the mixture. I place it in the microwave for around 30 seconds but keep checking the consistency in 10-15 second bursts. Finally fold the milk chocolate chunks and the biscoff spread into the mixture.

6. Pour the mixture into the brownie tin and spread evenly, sprinkle over your chopped up Lotus biscuits for a crunchy topping.

7. Bake in the oven for around 35 mins, or until a knife comes out clean and leave to cool completely before taking the brownies out of the tin.

Chocolate Lotus Brownies

All that’s left to do is cut them up into brownie shaped squares and share them with your favourite people!

I hope you enjoyed this chocolate biscoff brownie recipe. If there are any other recipes you’d like me to try or flavours you would like me to incorporate, comment below and I will definitely add it to my list.

In the meantime, check out my insta for pretty pictures of all my latest bakes and adventures.

Ginger and Cinnamon Cupcakes

So here it is, my first recipe of 2018 and I’ve decided on some spice-filled, super indulgent, ginger and cinnamon cupcakes.

A little twist on many of the gingerbread cupcake recipes I tend to come across online, I’ve decided to add more spices and top these beauties off with the creamiest vanilla buttercream (courtesy of Cupcake Jemma’s buttercream masterclass).

And I didn’t stop there. I have also added a miniature (although I struggle with miniature anything so they’re kind of normal size) gingerbread cookies. These are loaded full of even more spices and currants – because I’m all about that healthy lifestyle balance.

Ginger and Cinnamon Cupcakes Recipe

If any of you have read my previous cupcake recipes, you may have noticed the absence of an electric mixer. This meant everything was mixed and whisked by hand and it made the entire process a lot longer. Over Christmas though, I was treated to a snazzy new stand mixer that has completely revolutionised my baking – seriously how did I ever cope before?!

I have the Kenwood Stand Mixer KM240 900W and it is just fabulous. I know many of you may have or will definitely have heard of the Kitchen Aid mixers (it’s what they use on Great British Bake Off and you see them popping up on all those beautiful baking feeds on insta) but they are pretty pricey. This Prospero Stand Mixer has everything you need to mix up your masterpieces and whip up your favourite buttercreams. It just makes everything an absolute doddle and if you are currently on the search for a cake mixer, I would definitely recommend this one.

There are three different elements to this cupcake and at first glance, it may seem like you have to invest in a lot of ingredients. However, the ingredients are very similar in both the cupcakes and the cookies so it’s more about having the right amount of ingredients for both elements rather than a large variety of different things.

For the vanilla buttercream though, I followed Cupcake Jemma’s recommendation and opted for Lescure Unsalted French Butter. I found some at my local Waitrose, it is pricey but it makes a massive difference to the overall creaminess and whippy texture of the buttercream.

Gingerbread Cookie Cupcake

I had many compliments about it with these cupcakes and everyone commented on how white the buttercream was – almost like whipped cream. So if you’re wanting to go all out and be showered with the same praise…it’s definitely the one to go for and I will be using this in all my future recipes.

And finally, the Gingerbread Cookie Recipe actually makes around 10 large cookies so you will probably have a lot of mixture left over. I just made another batch of larger rock cakes with the remaining mixture which also went down a treat. I bake these all the time at home and they’re so quick and easy to bake and perfect if you’re having guests over for a brew (or if you get peckish).

INGREDIENTS:

For the Ginger and Cinnamon Cupcakes

  • 150g Unsalted Butter (I use Stork)
  • 150g Light Muscovado Sugar
  • 150g Self-Raising Flour
  • 2 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 3 Medium Eggs
  • 1 tbsp Whole Milk

For the Vanilla Buttercream

  • 150g Unsalted Butter (I use Lescure)
  • 340g Sifted Icing Sugar
  • 3 tbsp Whole Milk
  • 1 tsp Vanilla Extract

For the Miniature Gingerbread Cookies

  • 200g Self-Raising Flour
  • 1tsp Baking Powder
  • 2 tsp Mixed Spice
  • 100g Unsalted Butter (I use Stork)
  • 85g Light Muscovado Sugar
  • 100g Currants, Raisins or Mixed Dried Fruit
    (whatever you want to bang in there really)
  • 1 Egg
  • 2 tbsp Whole Milk
  • Demerara Sugar (for sprinkling)

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Cream together the butter and sugar. Using a sifter, put the flour and spices into a separate mixing bowl. Add the beaten eggs into the creamed butter and sugar with the mixer on a low speed, alternating with the flour/spices until fully combined. Add in the milk and then continue to mix well.

3. Spoon the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the vanilla buttercream on top.

4. Whilst your cupcakes are baking in the oven it’s time to get started on your mini gingerbread cookies. Line a baking sheet with parchment paper. Sift the flour, baking powder and spices into a large mixing bowl. Add the butter (cut into small pieces). Rub the butter with your fingertips gently until the mixture forms fine crumbs (or you can do this using a food processor if you have one).

5. Add the sugar and fruit and mix together until combined, finally add the egg and milk. Mix to a firm and sticky dough. Spoon twelve rough blobs onto the baking sheet, leaving some space for the cookies to spread out. Mix together the demerara sugar and some extra mixed spice and sprinkle over each blob before placing them in the oven. Bake for 20-25 mins or until golden brown on 180°C/Fan 160°C/Gas Mark 4.

6. Finally it’s time to make the buttercream. Pop your butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixing on a low speed to avoid your icing sugar going everywhere!

7. Next, add the whole milk and vanilla extract (I pre-mix these liquids in a bowl to help the wet mixture combine with the buttercream better). Speed up the mixer for one last time on high for another 5 minutes.

8. Once your cupcakes and cookies are cooled, it’s time to put it all together! Place the vanilla buttercream into a piping bag and pipe a generous swirl on top (I have used an open star nozzle for my cakes), place your gingerbread cookie on top and there you have it!

Stick with it, it seems like a lot of baking, ingredients and know-how goes into these cupcakes but really, it’s just a few simple recipes bashed together to make something really impressive.

Spiced Ginger Cupcakes

I hope you like them as much as I do, check out my latest cupcake recipes on my blog and please let me know if you have any cupcake flavours you’d like me to whip up for my next bake!

Carrot and Walnut Cupcakes

Carrot cake isn’t everyone’s cup of tea. I must admit, when cake is on the agenda I don’t usually think of choosing the one with vegetables stuffed inside. However, I have made my way through many-a-carrot-cake (for research purposes obviously) and have perfected my own carrot and walnut cupcake that is all kinds of satisfying. Inspired by Paul Hollywood’s ultimate carrot cake recipe, I have tweaked a few of the ingredients and measures to suit my own tastes, and hopefully yours too.

Although the actual baking process is fairly simple, the prep work does take a lot of time and patience. But trust me, when you pull those cupcakes out of the oven and get a whiff of all those spices working in perfect harmony, all the pain, shredding and tears will be well and truly worth it.

Carrot and Walnut Cupcakes

The main changes I have made to Hollywood’s recipe is switching pecans for walnuts, (initially it was because they’re a bloody nightmare to find in the supermarket) but now I just think the taste works better. I have also added lots more spices because you can never have too many and mixed spice is pretty much the greatest thing ever.

INGREDIENTS:

For the carrot cake cupcake

  • 155ml sunflower oil
  • 230g self-raising flour
  • 1 tsp baking powder
  • 1½ tbsp ground cinnamon
  • 2 tbsp mixed spice
  • 1 tbsp ground ginger
  • 230g light brown muscovado sugar
  • 100g walnuts, chopped into quarters
  • 260g carrots, finely grated
  • 3 medium eggs, beaten

For the icing

  • 50g margarine, softened (I use Stork)
  • 200g cream cheese (I use Philadelphia)
  • 150g icing sugar, plus extra to dust

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder and spices into a large mixing bowl. Add the sugar, chopped walnuts and finely grated carrots. Stir until the mixture is combined. Add in the beaten eggs and sunflower oil and then continue to mix well.

2. Spoon the mixture evenly into each cupcake case and bake for around 35 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before icing.

3. For the cream cheese icing, beat the butter in a large bowl with a hand mixer until it has softened up. Add the cream cheese and beat again until it is well mixed. Sift over the icing sugar gradually and then beat until smooth.

4. Place the cream cheese icing into a piping bag and once your cupcakes have totally cooled, ice them any way you like. (I always opt for a large star nozzle for piping), sprinkle a few leftover chopped walnuts and voila!

I hope you love them as much as I do!

Oreo Cookie Cupcakes

Yes yes I know oreo cupcakes are nothing new, in fact I think that’s the recipe that almost always pops up when I am trawling website after website looking for some cakey inspiration.

However, after a recent trip down to London that involved a visit to Crumbs and Doilies, I was inspired to try my hand at some of Cupcake Jemma’s cookie and cream cupcakes that literally made my mouth water as I watched the video.

Oreo Cupcakes3

I am not going to sugar coat this recipe because in baking world – stuff doesn’t always go to plan. My first batch of cakes turned out like s***.

They were so sad and deflated as I took them out of the oven and just didn’t look all that appetising. I must admit, I have had this problem before in a recipe that involved malt powder. I’m not sure if it is coincidence, bad luck or my novice baking skills but I am beginning to learn that overcomplicating the recipe sometimes does more harm than good.

It also doesn’t help that I don’t have a mixer (it’s on my wish list) but yeah, at the moment, I am still mixing everything by hand. Maybe I’m just not reaching that cloud like consistency that a quality mixer can make but who knows – sometimes it just doesn’t work out and that’s baking for you.

Oreo Chocolate Cupcakes

So I stripped this recipe back down to a simple chocolate cake recipe and had another go. I chose to stick with Cupcake Jemma’s oreo buttercream, which is creamy and crunchy all at the same time. Whack half an oreo biscuit on top to make it ‘grammable and there you have it, oreo cookie cupcakes.

INGREDIENTS:

For the chocolate cupcakes

  • 110g caster sugar
  • 110g self-raising flour
  • 1tbsp cocoa powder
  • 1tsp baking powder
  • 110g margarine (I use stork)
  • 1 tbsp whole milk
  • 2 large egg
  • 1/2 tsp vanilla extract

For the oreo buttercream

  • 200g margarine
  • 450g icing sugar
  • 2tbsp whole milk
  • Six oreo biscuits, crushed to a crumb like consistency
  • Half an oreo biscuit to decorate

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Sieve the flour, baking powder, cocoa powder and caster sugar into a large mixing bowl. Add the margarine and combine using either a mixer (with the paddle attachment) or a good old fashioned wooden spoon.

2. Whisk the eggs whole milk and vanilla extract in a separate bowl/mug and add it to your mixture gradually, continuing to mix well until there are no more lumps. Be careful not to over mix.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the oreo buttercream.

4. Whilst the chocolate cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and add half the icing sugar, continuing to beat until smooth. Add in the remaining icing sugar and milk and beat until it is creamy.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large round nozzle tip. Pipe the buttercream onto the cakes and finish with an oreo biscuit. I bang my oreos straight in the middle but you can be as artistic as you like.

Hope you enjoy!