Pumpkin Cupcakes

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I had some pumpkin left after making my pumpkin soup recipe tonight so I decided to give pumpkin cupcakes a go.  Yummy!

 

Makes 12

160g Plain Flour

1 teaspoon allspice

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon bicarbonate of soda

1/4 teaspoon nutmeg

1/4 teaspoon salt

250g grated pumpkin

100g Light Brown sugar

60g caster sugar

75ml olive oil

2 large eggs

For the buttercream icing:

75g of softened butter
250g icing sugar
2 tablespoons milk
1 tsp vanilla essence
Orange food colouring

  1. Preheat oven to 190 deg and line a muffin tin with cupcake cases.
  2. Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl
  3. Whisk together the grated pumpkin, sugar, olive oil and eggs in another bowl      20191021_193025
  4. Pour the whisked mixture over the dry ingredients and stir using a spatula, until fully mixed
  5. Dollop a spoonful of batter evenly into each baking cup in the cupcake tray until the batter runs out. Place the tray into the hot oven and bake for 18 minutes, remove and allow to cool.
  6. Meanwhile make the buttercream, add the butter to a bowl and beat with an electric mixer until light and peaky
  7. Sieve the icing sugar to remove any lumps, then add a little at a time to the butter while whisking continually, until all the icing sugar has been added. If the mixture begins to become too thick, add the milk a teaspoon at a time to loosen it up until the desired texture has been reached, add in the vanilla essence and food colouring and mix until combined.                                                                              20191021_200405
  8. Decant the buttercream into a piping bag and pipe into the cupcakes once cooled.
  9. Devour!

 

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Vanilla & Almond Chip Cupcakes

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When life gives you snowy days…………..JUST BAKE!……….Coffee and Cake can never go wrong in my house, especially on a snowy day. I used my sponge recipe from my pistachio cupcakes, and I just omitted the pistachios.  I baked half with chocolate chips inside and the other half I used some Unicorn Chips (coloured white chocolate chips). I then decided to use what I had in my cupboards with regards to decoration and went a bit creative……lol! Think the boredom was getting to me……lol.

This is definitely my best cupcake mixture to date, always light and fluffy and full of flavour.

 

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Pistachio & Chocolate Chip Cupcakes

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O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!

I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.

 

Makes 12

70g pistachios

140g Golden Caster Sugar

140g Self Raising Flour

140g butter

2 eggs

5 tbsp milk

100g milk or dark chocolate drops (whichever you prefer)

1 tsp vanilla essence

1 tsp almond extract

250g icing sugar

Green food colouring

 

  1. Preheat oven to 160 deg.
  2. Line a Muffin tin with cases.
  3. Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)                                                                                 20180224_140031
  4. Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.                                     20180224_140422
  5. Divide the mixture between the cases and then push some chocolate chips into each one.                                                                             20180224_141340
  6. Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.                                                20180224_144108
  7. Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.                                                               20180224_142250
  8. Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
  9. When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.                                20180224_162744
  10. Then just devour! Oh so Yummy!

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Sicilian Lemon Cupcakes with a Gooey Centre

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Oh WOW…….these are amazing, if you like all things lemony and fresh then this is the little cupcake for you.

I had a jar of Sicilian Lemon Curd to be used up so thought I;d try some little cupcakes. Yummy….Yummy! Perfect with an afternoon cuppa.

 

Makes 12

1 Cup of Cream – I used the double light cream (healthier option…lol)

1 cup of caster sugar

2 eggs – beaten

1 1/2 cup of self raising flour

1 Lemon – grated rind and juice

250g cream cheese

125g salted butter

grated rind and juice of 1/2 lemon

250g Icing Sugar – you may need more or less.

 

  1. Preheat you oven to 180 deg
  2. Put cream, caster sugar and eggs into a large mixing bowl and whisk until smooth.   20170719_130211_001
  3. Grate the lemon rind into the bowl.                   20170719_130400
  4. Sift in the flour and whisk until batter is thick and smooth.
  5. Divide the mixture into your cup cases and bake for approx 15-20 minutes.

6. Allow cupcakes to cool slightly. Then taking a small teaspoon or knife dig some holes into the centre, not too big or too small. Then gently fill the holes with the lemon curd.

7. To make the buttercream:- Add the cream cheese, icing sugar, butter, rind and juice of 1/2 lemon into your mixing bowl and whisk until light and airy.

8. Add into a piping bag and pipe on top of your cupcakes covering the hole. To finish sprinkle some lemon rind on top.

Enjoy!

 

 


Chocolate Banana Cupcakes

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Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cupcakes it was. So yummy! My decoration is in need of some practise though…lol!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

 

  1. Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.                                                                                                                                                                                                      20170319_142942
  2. Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.                                                                                        20170319_142946
  3. Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
  4. Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
  5. Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.                  20170319_15134920170319_161845

I made some plain chocolate ones too, follow everything above but just take out the banana.

 

 


Chocolate Devil Delights

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Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!

For the Cupcakes:- Makes 8-10

1 Cup all purpose flour (about 100g)

1 cup caster sugar

1/2 cup good cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/4 cup vegetable oil or rapseed oil

1 egg

1 tsp vanilla essence

 

  1. Pre-heat oven 180 deg C
  2. Place cake liners in a muffin tin.
  3. Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
  4. Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.                                                                 20170107_145204
  5. Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
  6. Bake for about 12-15 mins or until a knife comes clean from centre.
  7. Remove and allow to cool completely.

For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.

  1. I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!

    2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.

    3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.                                                                                            20170107_164805

    4. Then using a tsp, spoon some of the caramel mixture into the holes.  20170107_165348

Finishing off:-

Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.

  1. Put frosting into a piping bag and then pipe on top to cover up the centre.
  2. And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work.   sugar wor

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Mint Chocolate Cupcakes with Chocolate and Raspberry Frosting

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OMG….can a Sunday really get any better! I picked up some Chocolate Mint Leaves at the Glasgow Food Assembly on Monday https://thefoodassembly.com/en/assemblies/7907 , thanks to Rhone Cottage http://www.rhonecottage.co.uk/ , not really knowing what I was going to do with them, but one thing for sure I had to try them. I knew they had a delightful minty chocolate flavour to them so it had to be a dessert of some sort, these were just the ticket…….absolutely amazing flavours and so fresh tasting.

 

Makes 12

Cupcakes:-

  • 150g self raising flour
  • 50g cocoa powder
  • ½ tsp salt
  • 1 tsp baking powder
  • 50g butter, softened
  • 100g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 80ml milk
  • small handful of chocolate mint leaves, very finely chopped
  1. Pre-heat the oven to 180 deg.
  2. Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
  3. In a large bowl, cream butter with a mixer on medium speed for 30 seconds. Add sugar and whip until fluffy, about 2 minutes. One at a time, add the eggs, fully mixing after each addition. Add vanilla and mix just until combined.
  4. To the butter mixture add 1/3 of the flour and combine, then add 1/2 the milk and mix. Next add another 1/3 of the flour and mix, add the rest of the milk and mix, then add the remaining flour and mix thoroughly.  20160522_150855
  5. At this stage add in your chopped chocolate mint leaves and mix together.                                                        20160522_150122 20160522_150231
  6. Place your cupcake cases into your tray and then using an ice cream scoop fill each case. (After years of try to get the right amount in a cup case with a spoon, this is just the ticket, perfect amount and easy to scoop. I thoroughly recommend you try….you’ll never look back)                                                           20160522_151032
  7. Bake for approx 18 mins or until a knife comes out clean. Remove and allow to cool before frosting.                       Frosting:-
  • 80g dark chocolate – at least 70% cocoa…I used Lindt (best chocolate in my book)
  • 2 egg whites
  • 50g icing sugar
  • 30g butter, softened
  • ½ tsp vanilla extract
  • 100g Fresh Raspberries (Scottish is best!)

 

  1. Melt Chocolate using either a bowl and pan of water method or of you have an induction hob, melt in saucepan on level 1.
  2. Place raspberries in a sieve over a bowl and mash until you extract the juice only….if you want the texture of the seeds then just mash and put to one side. (I’m not a fan of the seeds, I wanted a smooth frosting) 20160522_152854   20160522_153424
  3. In a bowl mix sugar and egg whites until stiff peaks appear, you can test this by switching of your mixer and removing, if the peaks stay up it’s ready, if the peaks flop, mix some more…..this should take around 10 mins….very boring point of the recipe…I suggest pouring yourself a glass of wine and sipping while mixing. 20160522_154124 Just starting out……..                                                    20160522_154901 after 5 minutes…….still no where near stiff………sip…..sip……sip……20160522_155635 Whoohoooo….we’re there….several sips of wine later!
  4. Add the vanilla to the egg whites, then add the butter, little at a time mixing at each stage.
  5. Now add in the chocolate and raspberry juice and mix thoroughly together.                                                                  20160522_160215
  6. If not using straight away, you can refrigerate or even freezer the frosting.

Decorate your cupcakes anyway you choose and enjoy!

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