Cupcakes, Cake and Passion: cupcakes

Showing posts with label cupcakes. Show all posts

Friday, 2 October 2015

Halloween Bakes

Have you started planning your Halloween bakes yet? Check out the links below for some inspiration.

1. Dios de los Muertos Cupcakes- Ok not really Halloween but great hit at parties.

2.Pumpkin Pecan Bars- Because pumpkin. And its October.

3.Orange Juice Cupcakes-Juicy and bursting full of citrus flavour.

4.Pumpkin Chocolate Brownie-See number 2

5. Ginger and Treacle Cupcakes

6.Chocolate Cola Cake-Beautifully chocolaty and a little fizzy with the cola.

7.Horror Film Gory Cupcakes- Ahh that poor sour patch kid!!

8.Gluten Free Zombie Cookies-Well we needed zombies in this list! It IS Halloween after all!

So what will you be making for Halloween?

Sunday, 5 April 2015

Happy Easter! Lent is over, so you can go back to eating chocolate, drinking or generally whatever you promised not to do for all of Lent. But now its over, so in order to celebrate "the day of guilt free Chocolate day" try these Easter recipes to get you in the mood. Or just eat a Lindt Rabbit, your choice.

Hot Cross Buns Cupcakes

Easter Lemon and Ginger Cupcakes

Simnel Cake

Steamed Lemon Pudding

Farewell Blondies

Have a wonderful Easter

Tuesday, 17 March 2015

Happy St Patricks Day 2015

Happy St Patricks Day Everyone! Whether you're Irish or not, you can celebrate in the form of baking one of these yummy recipes:

Chocolate Guinness Mini Cupcakes

St Patricks Day Pishachio Cupcakes and Soda Bread

Have a Guinness and pop a little of Mrs Brown on the TV. Have a great day!

Sunday, 15 March 2015

Happy Mothers Day 2015

Looking to do a little baking for mum this year? Or have you got some baking planned with you dear old mama? Here are my ideas for making your mum something lovely for Mothers Day this year.

Mothers Day Class at Primrose Bakery

Decadent Chocolate Cola Cake

Cherry Blossom and Vanilla Cake

Lemon and Chocolate Cupcakes

Red Velvet Cake with Blue Lace Butterflies

Remember not to forget mum this year. You do only get one mum and you should love, respect and appreciate her all year round and not just one day of the year.

Love you mum! xxx

Friday, 13 March 2015

Fat Friday #33 Chocolate Guinness Mini Cupcakes

"Top of the morning to you laddies!" Next week Tuesday it will be St Patricks Day and do you think of when you think St Patricks Day? In honour of this we're making Chocolate Guinness Cupcakes.Green, Guinness, leprechauns... all of which describes a good St Paddy's day celebration to me. But if you aren't keen on drinking Guinness, give these cupcakes a try because it isn't a strong overpowering flavour of the drink.(Even though its meant to be good for you. They used to give hospital patients, apparently. Well that's what my grandad said. But then again he is Irish, so he would say that!) So sit back, eat a cupcake and watch a little of Father Ted.

(Edit: I was going to do a Mothers Day FF post but I'm sadly not spending it with my mum this year. However, I will be sending her something nice to make up for it.)
(Edit the second: I also would recommend making 12 normal sized cupcakes as well. You can use the same amount of ingredients)

Cake Ingredients (makes 30 mini cupcakes. Recipe Adapted from The Cake Book by Jemma Wilson):

·       125ml Guinness Stout
·       125g unsalted butter
·       37g cocoa powder
·       200g golden caster sugar
·       1 large eggs
·       ½ teaspoon vanilla extract
·       70ml soured cream
·       112g plain flour
·       1 ¼ teaspoon bicarbonate of soda

Cream Cheese Frosting

·       75g unsalted butter
·       120g cream cheese
·       420g icing sugar

Equipment:

·       Bowl x 2
·       Mini muffin tin lined with mini muffin cases
·       Saucepan
·       Whisk
·       Sieve
·       Jug

Cake Method

1.Pre-heat oven to 160c/350f/Gas Mark 4.
2.Put the Guinness and butter in a pan. Allow the butter to melt but not boil. Whisk in the cocoa powder and sugar until dissolved. Remove from heat.
3.To the egg, add the vanilla extract and soured cream, the beat until well combined.
4.Gradually pour in the Guinness mixture, whisking continuously.
5.Mix the flour and bicarbonate of soda together in a separate bowl, then add to the wet mixture, beating until smooth.

6.Transfer the mixture to a jug, as it will be very liquid and carefully fill the papercases until 2/3 full.
7.Bake for 20 minutes or until they spring back when touched. Transfer to a wire rack to cool.

Cream cheese icing method

1.Beat the butter and cream cheese until pale and smooth.
2.Sift the icing sugar into a different bowl, then add to the butter mixture in two stages and mix thoroughly to combine.

Don't forget it is Mothers Day on Sunday. So grab her a bunch of flowers and a cupcake!
Have a great weekend!

Friday, 9 January 2015

Fat Friday #24 Mulled Wine Cupcakes

Its been 24 weeks since Fat Friday has graced this blog. Do you remember the first Fat Friday? The title did not even grace the screen at this stage. But here we are! I'm hoping that in 2015, there will be more blog posts will continue and there will be plenty more! But back to this Fridays post.
If your feeling the January blues, why not bring back some of the Christmas magic? These mulled wine cupcakes have a hint of spice and chocolate. Along with the icing it makes these cupcakes a real festive treat... in January...

Recipe Name: Mulled Wine Cupcakes (Recipe adapted from Primrose Celebrations by Lisa Thomas and Martha Swift)

Recipe: 12 cupcakes

Cupcakes:

·90g butter

·200g soft dark brown sugar

·50g granulated sugar

·1 egg plus an egg yolk

·175ml mulled wine (try this recipe)

·1 teaspoon orange juice

·¼ teaspoon bicarbonate of soda

·1/2 teaspoon baking powder

·¼ teaspoon salt

·½ teaspoon ground cinnamon

·50g cocoa powder

·140g plain flour

Buttercream:
·50g unsalted butter
·Juice and zest of ½ orange
·¼ teaspoon ground cinnamon
·175g icing sugar
·125g mascarpone

Equipment:

·12 hole muffin tin lined with tins
·Hand whisk/wooden spoon
·Bowl x 3
·Knife
·Chopping board
·Saucepan x 2
· Jug
·Sprinkles
Cake
1.Preheat the oven to 180c/350f/gas mark 4. Line the muffin tray.
2.Cream the butter and sugar until pale and fluffy.
3.Add the egg and egg yolk, one at a time and mix,
4.Add the mulled wine and orange juice and mix until evenly combined.
5.Fold in the dry ingredients with a metal spoon until just combined.
6.Carefully spoon the cake mixture into the paper cases. Add a piece of chopped up galaxy bar to each cupcake and push it down into the cupcake.
7.Bake for 20 minutes until slightly raised and golden. Leave the cupcakes to cool in the muffin tray for 10 minutes. Then place on a wire rack to completely cool.

For the butter cream
1.Place the butter, orange juice, zest, cinnamon and half of the icing sugar in a bowl and beat with a hand whisk until smooth.
2.Add the remaining icing sugar and beat again.
3.Beat the mascarpone on a medium speed for about 30 seconds until just combined.
4.Place in the fridge until you’re ready to ice the cupcakes.

To finish

1.Ice the cooled cupcakes with a swirl or with a piped rose and sprinkle with sprinkles or glitter!

Do you keep the festivities going after Christmas? Hope your all having a great New Year so far!

Friday, 2 January 2015

Fat Friday #23 Salted Caramel Cupcakes

Happy New Year Folks! Oh my goodness! Its the new year already? Oh crap, here come the new year resolutions. I might do a separate post on my new year resolutions (if any!). So this is the first Fat Friday of 2015.... take that diet new year resolutions! Also I have to apologise for the lack of a photo. The file got corrupted during editing and I had to delete the original, so sorry about that. Great start to the new year, enjoy this recipe!

Recipe: 12 cupcakes (Recipe adapted from Primrose Celebrations by Lisa Thomas and Martha Swift)

Cake:

·110g unsalted butter

·225g golden caster sugar

·2 large eggs

·1 vanilla pod, with the seeds scraped out

·120ml whole milk

·150g self-raising flour

·125g plain flour

·1 bar of caramel galaxy chocolate bar

Buttercream:

·110g granulated sugar

·3 tablespoons water

·125ml double cream

·1 teaspoon Maldon salt

·200g butter

·400g icing sugar

Equipment:

·12 hole muffin tin lined with tins
·Hand whisk/wooden spoon
·Bowl x 3
·Knife
·Chopping board
·Saucepan x 2
·Jug

Method
1.Preheat the oven to 180c/350f/gas mark 4. Line the muffin tray.
2.Cream the butter and sugar until pale and fluffy.
3.Add the eggs, one at a time and mix until combined.
4.Place the vanilla seeds and milk in a jug.
5.Combine the flours in a separate bowl.
6.Add the flour and milk mixture in thirds, one at a time and mixing in between, into creamed mixture.
7.Carefully spoon the cake mixture into the paper cases. Add a piece of chopped up galaxy bar to each cupcake and push it down into the cupcake.
8.Bake for 25 minutes until slightly raised and golden. Leave the cupcakes to cool in the muffin tray for 10 minutes. Then place on a wire rack to completely cool.
For the butter cream
1.Place the granulated sugar and water in a saucepan on a medium heat. Do not stir the mixture but just swirl it once and a while.
2.While the granulated sugar is boiling, pour the cream and salt in a small bowl to heat gently.
3.Once the granulated sugar has turned an amber colour, remove from heat and immediately add a little cream.
4.Stir with a wooden spoon to combine, be careful as it may spit.
5.Add the remaining cream in small amounts, stirring constantly. Once all the cream has been incorporated, transfer into a separate bowl to cool.
6.Once the salted caramel sauce is cooled, beat it with the butter. Add about half of the icing sugar and beat until combined.
7.Add the rest of the icing sugar until smooth.

To finish

1.The cooled cupcakes with a swirl or with a piped rose and sprinkle with glitter and decorations that you like.

How did you enjoy your new year? Did you do anything special?