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.

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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

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!

Crumbs and Doilies

I have fangirled over Crumbs and Doilies for well over a year now and when I’m not drooling over their Instagram account, I’m watching Cupcake Jemma’s YouTube channel, falling in love with all the delicious cupcakes that are being created in front of my eyes.

So on a recent trip to London, it was the first on my list of places to go and visit. Situated in the super cool and super vibey district of Soho, Crumbs and Doilies is nestled inside Kingly Court on a quaint cobbled street.

As I stepped inside the shop I was confronted with cupcake overload. The most beautiful counter of cupcakes with every flavour, size and topping you could dream of. And of course I was first in the queue, don’t you just hate that – you start panicking about what to order and choose something without proper contemplation, the mounting pressure forcing you to opt for the safe option.

Crumbs and Doilies Soho

Well the safe option for me is chocolate, always chocolate. So I chose the Ferrero Rocher cupcake, mainly because I had made some the week before and I wanted to experience how the professionals do it.

I also had the added pressure of choosing one for my sister who was waiting outside and asked me to “choose something that looked good” bloody difficult when I was faced with the cupcake counter of dreams. After making another impulse decision and going for a classic Custard Cream number, I ordered a couple of takeaway coffees and joined her on the bench outside.

The shop itself does have a few spots to perch and devour your cake but at that point it was pretty busy. Although it was October, it felt like summer down in London when the sun was shining so we grabbed a seat outside ready to stuff our faces and people watch.

I had really high expectations for this cupcake after it had been shown off a number of times on their Instagram account. And my oh my, it didn’t disappoint. I’m not just saying this, it was literally the best cupcake I have ever eaten.

The chocolate, nutty infused cake was so moist (sorry like most people, I hate that word too but its the only way to describe it accurately) and full of flavour. The buttercream was the lightest, most fluffiest buttercream I have ever tasted and it had a really subtle nutty flavour to it too – kind of like eating a Ferrero Rocher but without the crunch. And then the crunch of the chocolate ganache and sprinkling of chopped hazelnuts was the perfect balance to all that creaminess. All in all, it was perfection.

Crumbs and Doilies 5

And it was only when I got home and had a proper look at my pictures that I spotted the Ferrero Rocher cupcakes were actually gluten free. I have tried my fair share of gluten free cakes (one of my dearest friends is a coeliac so I join her whenever we eat cake or when she’s lucky enough to experience a gluten free badboy of my own) and I can honestly they never taste quite the same – they always seem a little dry. However, I would never have realised the cupcake I ordered was gluten free it was so damn tasty, it actually ramped up my love for it a little bit more.

Crumbs and Doilies, I’m still fangirling over your creations and I can’t wait to go back down and try more.

Lotus Biscoff Cupcakes

I first discovered lotus biscuits in a posh coffee shop in Leeds. Now every time I order a latte, I cross my fingers and secretly pray that a little caramel biscuit in its red wrapper is accompanying it.

Lotus biscuits and coffee are a match made in heaveeeen. The sweet caramelised taste of the biscuit is so unique, once you have experienced such a yummy blend of flavours, no other biscuit quite matches up to it. They also feel a bit classier than your standard rich tea, not sure why, they just do.

So I had been wondering for a while how I was going to transfer this unique taste into a cupcake and stumbled across lotus biscoff spread. Genius.

Recommended as a spread for your toast, I had much bigger plans for this beautiful invention, lotus biscoff cupcakes.

I used light brown sugar for the cakes as this brings that all important caramel flavour to the basic cupcake recipe and I added the biscoff spread into the buttercream, and I must admit, it’s my favourite ever buttercream.

I recently baked a batch and took them into the office to celebrate National Cupcake Week and they were all gone by the first round of brews, so I would say they went down pretty well.

Lotus Biscuit Biscoff Cupcakes

INGREDIENTS:

For the cupcakes

  • 150g light brown sugar
  • 150g self raising flour
  • 150g margarine (I use stork)
  • 1 tbsp whole milk
  • 3 large eggs, whisked
  • 1 tsp vanilla extract

For the lotus buttercream

  • 150g margarine
  • 300g icing sugar
  • 200g lotus biscuit spread

METHOD:

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

2. Beat the margarine and light brown sugar until well combined. Add the eggs, self raising flour and vanilla extract and mix together until you have a smooth consistency – you can add the milk if the mix isn’t as smooth as you would like.

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 lotus buttercream.

4. Whilst the cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and gradually add the icing sugar, continuing to beat until smooth. Add in the lotus biscuit spread and continue to beat until it is creamy and caramel-ly mmm.

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 star nozzle tip. Add the buttercream to the cakes and finish with the lotus biscuit. I crush a couple of the biscuits and sprinkle the crumbs over the cakes to make it extra fancy.

Enjoy!

Bourbon Biscuit Cupcakes

Do you know why biscuits are my second favourite things aside from cake? Because biscuits are a guilt-free accompaniment to a cuppa. You’re almost judged if you don’t have a biscuit with your tea, well you are in my house anyway.

So here’s my next question…what is the best biscuit out there? For me, it’s a toss-up between those pink wafers you only find in biscuit selection boxes at Christmas or the timeless classics, custard creams and…yes you guessed it bourbon biscuits.

Bourbon biscuits satisfy every biscuit must-have. Chocolatey? Yes. Crunchy? Yes. Chocolate butter-creamy centre? Yes.

Anyway, I knew it wouldn’t take long before I was combining this with another love of mine, chocolate cake. And without further ado, I bring you… bourbon biscuit chocolate cupcakes.

A fairly simple recipe with basic ingredients, these little cakes are hard not to love. And just because your Bourbon biscuit is placed on top of a cupcake doesn’t mean you can’t have it with a cuppa, it’s still the perfect accompaniment and don’t let anyone tell you any different.

Bourbon Biscuit Chocolate Cupcakes

INGREDIENTS:

For the chocolate cupcakes

  • 140g caster sugar
  • 100g plain flour
  • 30g cocoa powder
  • 1tsp baking powder
  • 40g margarine (I use stork)
  • 120ml whole milk
  • 1 egg
  • 1/2 tsp vanilla extract

For the chocolate buttercream

  • 110g margarine
  • 200g icing sugar
  • 40g cocoa powder
  • 1tbsp whole milk
  • Bourbon biscuits 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. Using a sifter, put 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 until you are left with a sandy consistency.

2. Whisk the egg, 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 chocolate 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, cocoa powder 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 star nozzle tip. Add the buttercream to the cakes and finish with a bourbon biscuit. I bang my bourbons straight in the middle but you can be as artistic as you like.

Go on, make a brew and enjoy one of these bad boys.