Chocolate Traybake

Posted on February 14, 2018 in Traybakes

This cake is another story. It is absolutely, without a doubt, The Best Chocolate Traybake. Ever. It’s super moist beyond imagination, chocolatey and rich.

The sponge is so soft and deeply flavoured. The icing is silky and yet a little bit fudgy. Then the sprikles, well, do you really need an excuse for sprinkles?

Chocolate Traybake
Serves 16
Rich chocolate sponge topped with a silky chocolate frosting and topped with heart sprinkles, this cake is just the thing to whip up quickly for any type of celebration.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
284 calories
38 g
57 g
14 g
4 g
8 g
92 g
105 g
22 g
1 g
5 g
Nutrition Facts
Serving Size
92g
Servings
16
Amount Per Serving
Calories 284
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
42%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 57mg
19%
Sodium 105mg
4%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 22g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE CAKE
  1. 125 ml full fat milk
  2. 2 tsp white wine vinegar
  3. 250 ml water
  4. 200g soft unsalted butter
  5. 20 g best-quality cocoa powder
  6. 200g caster sugar
  7. 1 tsp bicarbonate of soda
  8. 1 pinch of salt
  9. 300g plain flour
  10. 2 large eggs
  11. 1 tspvanilla extract
FOR THE ICING
  1. 50g soft unsalted butter
  2. 3 tbsp full fat milk milk
  3. 2 tbsp cocoa powder
  4. 150g icing sugar
  5. 1 tsp vanilla extract
TO DECORATE
  1. sprinkles of your choice
Instructions
  1. Preheat the oven to 180ºC and grease and line a shallow 13 x 9 inch roasting tin. Measure out the milk in a jug big enough to take the eggs later as well, and add the vinegar. Stir and leave while you get on with the rest of the cake.
  2. Into a heavy-based saucepan pour the water, then spoon or slice in the butter, and add the cocoa and put over a medium heat - stirring occasionally with a wooden spoon until the butter melts and the cocoa dissolves. Remove from the heat.
  3. Measure the sugar, bicarb, salt and flour into a bowl, and fork to mix.
  4. Add the eggs and vanilla to the ‘buttermilk’ in its jug and whisk well to combine. The eggs should be fully incorporated.
  5. Now, add the dry ingredients to the slightly cooled pan of chocolate mixture, beating well with a wooden spoon or a little whisk, followed by the jugful of wet ingredients. Keep on beating until everything is smoothly combined and pour into the prepared tin and place on a middle rack in the preheated oven.
  6. Measure out everything you need for the icing, but do not mix together until the cake is just out of the oven as the icing sets quickly and the cake needs to be iced while it’s still hot. Make sure your decorations are to hand, too.
  7. The cake needs 20 minutes but it’s always wise to start testing earlier, as ovens do vary. When a cake tester comes out clean, it’s cooked. Sit tin on a wire rack.
  8. To make the icing, melt the butter, milk and cocoa in a medium-sized saucepan over a low to medium heat, keep stirring with a small whisk and do not let boil.
  9. Once everything is melted and smooth, take the pan off the heat and whisk in the icing sugar and vanilla. Keep whisking till all is glossily amalgamated, and a good consistency to cover the cake. Immediately, pour over the waiting cake, spreading it out with a little spatula as you need. Without further ado, add whatever decorations you desire and leave in tin to cool before cutting into shallow squares.
Notes
  1. Make sure all your ingredients are at room temperature before your start.
Adapted from Nigella Lawson
beta
calories
284
fat
14g
protein
4g
carbs
38g
more
Adapted from Nigella Lawson
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

Pistachio, Courgette & Lemon Cake

Posted on January 28, 2018 in Cakes

I know exactly what your thinking ‘Courgettes in a cake, really?’ But when I took a bite into this beautifully moist and flavoursome cake, I was sold. You’ve got the ‘carrot cake-like’ texture from the courgette, the tangy lemon and the crunchy, slightly salty pistachios – all topped with the sweet and tangy lemon icing. The fact that courgettes are one of your ‘five a day’ is a bonus!

Th courgette keeps the mixture light and moist as well as making it a bit healthier than your average cake. You can make this cake at any time of year, but all citrus fruit is good in the winter and early spring. The courgette adds a brilliant moistness and cuts through the sweetness of this sugary cake.

This cake is beautiful. Its light, its sweet, its fresh. Its oh so moist, but in the best possible way.  

Pistachio, courgette & lemon cake
Serves 15
A light courgette and lemon cake filled with lemon curd, and topped with cream cheese icing and crunchy pistachios
Write a review
Print
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
257 calories
30 g
41 g
14 g
4 g
3 g
86 g
140 g
18 g
0 g
9 g
Nutrition Facts
Serving Size
86g
Servings
15
Amount Per Serving
Calories 257
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 41mg
14%
Sodium 140mg
6%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
3%
Sugars 18g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 320g courgettes (approximately 2 medium courgettes)
  2. 2 large eggs
  3. 125ml vegetable oil
  4. 150g caster sugar
  5. zest of 1 lemon
  6. 225g self-raising flour
  7. ½ a teaspoon of bicarbonate of soda
  8. ½ a teaspoon of baking powder
  9. 2 or 3 tablespoons of lemon curd, to fill the cake
For the cream cheese icing
  1. 200g cream cheese, softened to room temperature
  2. 100g icing sugar
  3. juice of ½ lemon
  4. 2 or 3 tablespoons pistachios, roughly chopped
Instructions
  1. Preheat the oven to 180C/ 160C fan/ 350F.
  2. Grease and line 2 x 20cm sandwich tins.
  3. Coarsely grate your courgette. Place it into a sieve over a sink to let any excess moisture drain away. Covering the courgette with a paper towel can help the process, but you're not trying to get all of the moisture out so there's no need to squeeze the courgette.
  4. While the courgette drains, put the eggs, vegetable oil, caster sugar and lemon zest into a large bowl. Beat together until light and creamy.
  5. Sift in the self-raising flour, bicarbonate of soda, and baking powder. Mix until combined, then stir through the grated courgette.
  6. Divide the mixture evenly between the 2 prepared tins.
  7. Bake in the centre of the oven for approximately 30 minutes, or until the cakes are risen and golden, and an inserted skewer comes out clean. Leave to cool in the tins for about 15 minutes, then turn out onto a wire rack and cool completely.
  8. Meanwhile, make the cream cheese icing. Cream the cream cheese in a bowl until smooth. Sift in the icing sugar. Add the lemon juice and beat until the icing is smooth and light.
  9. Once the cakes are cool, turn one cake upside down on a plate. Cover with 2 or 3 tablespoons of lemon curd, and top with the other cake.
  10. Top with the cream cheese icing, and sprinkle the chopped pistachios over the top.
Notes
  1. Will keep for 3 days in an airtight tin.
  2. TIP: When making any cake, the less you can stir it the better for a light texture: over-mixing means that the stretchy proteins (gluten) in the flour can become overworked, resulting in a denser cake.
beta
calories
257
fat
14g
protein
4g
carbs
30g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

SaveSave

Florentines

Posted on January 5, 2018 in Biscuits

Florentines are a perfect homemade gift at any time of year but specially Christmas. They are an Italian classic, so vibrant and beautiful, sweet, crunchy and delicious. 

Use this recipe and you can always adjusted fruit flavour combinations such as cherry and dark chocolate, orange zest and milk chocolate or even stick to my favourite almonds, pistachios and cranberries!

These Florentines are so colourful, glistening with red cranberries and dipped in chocolate. They are honestly dead easy to make.

Florentines
Yields 20
Write a review
Print
Prep Time
10 min
Cook Time
8 min
Total Time
20 min
Prep Time
10 min
Cook Time
8 min
Total Time
20 min
71 calories
8 g
6 g
4 g
1 g
2 g
24 g
6 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
24g
Yields
20
Amount Per Serving
Calories 71
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg
2%
Sodium 6mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
2%
Sugars 5g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 50g butter
  2. 50g light brown demerara sugar
  3. 50g golden syrup
  4. 50g plain flour
  5. 50g chopped almonds
  6. 25g chopped cranberries
  7. 25g chopped pistachios
  8. 175g dark/milk/white Dr.Oekter Chocolate
Instructions
  1. Preheat the oven to 180°C and line three baking trays with non-stick baking parchment.
  2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, chopped almonds, cranberries and pistachios to the pan and stir well to mix. Spoon teaspoonfuls of the mixture onto the prepared baking trays, leaving plenty of room for them to spread.
  3. Bake in the preheated oven for 8 minutes or until golden brown. Leave the Florentines to cool before lifting onto a cooling rack with a palette knife. If the Florentines become too hard to remove, put them back into the oven for a few moments to allow them to soften.
  4. Break the chocolate into pieces and melt it in a heatproof bowl set over a pan of barely simmering water or in a microwave, stirring occasionally, and taking care not to burn the chocolate. Spread a little melted chocolate over the flat base of each Florentine using a palette knife, and leave to set, chocolate-side up, on the cooling rack. Store in an airtight container.
Adapted from Mary Berry
beta
calories
71
fat
4g
protein
1g
carbs
8g
more
Adapted from Mary Berry
Forever Baking . . . http://www.foreverbaking.co.uk/

Terry’s Chocolate Orange Fudge Brownies

Posted on December 23, 2017 in Brownies

These gooey brownies are super chocolatey with bursts of orange flavour from the chunks of Terry’s chocolate orange. They are the ultimate Christmas indulgence.

Adding orange to chocolate brownies might not float everybody’s boat but there is something about the extra richness. I totally understand why it’s such a popular combination.

I use Dr. Oetker Valencian Orange Natural extract as I always have some in my cupboard but you could always grate the rind of half an orange instead .

These brownies have a double chocolate orange hit with the melted chocolate orange and the chopped chunks!! To make them use Dr. Oetker Extra Dark Chocolate which gives the brownies the smooth, fudgy centre. Make sure when baking that the brownies still have a little wobble in the centre when removing from the oven. 

Terry's Chocolate Orange Fudge Brownies
Serves 12
Gooey, fudgy chocolate orange brownies studded with segments of Terry's Chocolate Orange!
Write a review
Print
Prep Time
25 min
Total Time
1 hr 10 min
Prep Time
25 min
Total Time
1 hr 10 min
310 calories
33 g
98 g
19 g
5 g
11 g
82 g
28 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
82g
Servings
12
Amount Per Serving
Calories 310
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 98mg
33%
Sodium 28mg
1%
Total Carbohydrates 33g
11%
Dietary Fiber 3g
10%
Sugars 21g
Protein 5g
Vitamin A
11%
Vitamin C
7%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g butter, chopped
  2. 100g Dr. Oetker Extra dark chocolate, roughly chopped
  3. 1 tsp Dr. Oetker Valencian Orange Natural Extract
  4. 4 large eggs
  5. 200g caster sugar
  6. 130g plain flour
  7. 50g cocoa powder
  8. 100g Terry's chocolate orange, chopped
Instructions
  1. Heat oven to 180C and line a 20 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and 50g of Terry’s chocolate orange in a non-stick saucepan and very gently melt over a low heat, stirring until smooth. Put to the side to cool slightly.
  2. Whisk the eggs and sugar together with an electric whisk until the mixture is pale and has doubled in volume. Add the Dr. Oetker Valencian Orange natural extract and then gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the remains of the chopped orange chocolate.
  3. Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares
beta
calories
310
fat
19g
protein
5g
carbs
33g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Dessert Inspired Cupcakes

Posted on November 12, 2017 in

 

As you may have noticed a lot of my recipes here on my blog include chocolate. Reason why? Well who doesn’t like chocolate? I find it’s always a massive hit.

So to my excitement I was asked to team up with Lily O’brien’s to create a desert inspired by their delicious chocolates.

It was a real struggle to pick a chocolate to base my dessert on as I wanted to do them all…..so that’s exactly what I did! 

Lily’s O’Briens Dessert Chocolate Collection includes a selection of the world’s best loved dessert recipes including Raspberry Infusion, Key Limey Pie, Banoffee Pie, Passion Fruit Posset, Creme Brulee and Hazelnut Torte!

Raspberry Chocolate Cupcakes

The combination of chocolate and raspberries is to die for! The cupcakes are delicious on their own simply sprinkled with icing sugar but with the added addition of chocolate ganache and raspberry buttercream they’re irresistible. The raspberry buttercream is divine and it’s color is all natural from the pureed raspberries making it the most beautiful pale pink.

Raspberry Chocolate Cupcakes
Serves 12
Chocolate Raspberry Cupcakes with thick chocolate ganache and the best raspberry frosting you will ever taste!
Write a review
Print
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 10 min
459 calories
61 g
50 g
23 g
3 g
14 g
140 g
11 g
42 g
1 g
7 g
Nutrition Facts
Serving Size
140g
Servings
12
Amount Per Serving
Calories 459
Calories from Fat 203
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
71%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 50mg
17%
Sodium 11mg
0%
Total Carbohydrates 61g
20%
Dietary Fiber 3g
14%
Sugars 42g
Protein 3g
Vitamin A
12%
Vitamin C
14%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Cupcakes
  1. 125g Butter (unsalted)
  2. 75g Dark chocolate (broken into pieces)
  3. 1 tsp Coffee granules
  4. 1 tsp Vanilla extract
  5. 150g light muscovado sugar
  6. 2Eggs
  7. 1 tsp Baking powder
  8. 225g Self-raising white flour
  9. 150ml Water
  10. 450ml Raspberries (plus extra to decorate)
For raspberry buttercream
  1. 160g fresh raspberries
  2. 150g unsalted butter, softened
  3. 300g icing sugar, sifted
  4. 1 teaspoon vanilla extract (optional)
  5. 2-3 tablespoon milk
  6. 50g dark chocolate
  7. 15ml double creme
Instructions
  1. Preheat the oven to 200°C (fan 180°C, gas mark 6) and line a cupcake tin with paper cases.
  2. Melt the butter in a large heatproof bowl placed over a saucepan of barely simmering water, making sure the bowl does not touch the surface of the water.
  3. When it is half melted, add the chocolate. When the chocolate is completely melted remove from the heat and stir to mix in any lumps, then allow to cool for a few minutes.
  4. Dissolve the coffee in the vanilla extract, then add this mixture and the sugar to the cooled chocolate and butter. When these are fully mixed together, add the eggs and mix in.
  5. Sift the baking powder and the flour into the mixture and beat until all ingredients are well incorporated and the batter is thick. Then stir in the water a little at a time, making sure the liquid is entirely absorbed into the batter.
  6. Divide the mixture between the paper cases, filling each about half full. Place 2 raspberries on the surface of each – they will sink into the batter. Then fill each case almost to the top and place another fresh raspberry on top.
  7. Bake for about 25 minutes, or until each cupcake is firm to the touch or a skewer comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.
  8. To make the buttercream blitz the raspberries in a food processor or blender until pureed. Then pass through a sieve into a small saucepan. Heat gently and reduce by about half – this will take approx 5 minutes. Pour the thickened raspberry puree into a bowl and chill while you make the buttercream.
  9. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute, add the sifted icing sugar and the vanilla extract and mix together on a low speed until the butter and sugar has combined. Now turn up the speed to medium and cream for another 8 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl. Once the buttercream is fluffy add the raspberry puree and milk and mix on low speed for another minute to combine.
  10. Once the cupcakes have cooled, pipe the buttercream on top of each cupcake and then spoon 1 teaspoon of chocolate ganache over the top and press a berry in.
Notes
  1. To make ganache you just throw your favorite chocolate in a bowl (I prefer dark chocolate for ganache) and then pour hot whipping cream over it and let it sit for 2 minutes. After two minutes the chocolate has warmed up and melted so with a few seconds of whisking you have gorgeous ganache.
beta
calories
459
fat
23g
protein
3g
carbs
61g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Key Lime Pie Cupcakes

These delicious, tangy key lime cupcakes are simple to make and have a soft, citrus-infused moist sponge and a light and creamy white chocolate buttercream on top – a great spin on a classic dessert recipe.

Key Lime Pie Cupcakes
Serves 12
These Key Lime Pie Cupcakes are light and fluffy, filled with sweet lemon curd and topped with a whipped white chocolate buttercream!
Write a review
Print
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
654 calories
71 g
115 g
39 g
7 g
22 g
178 g
375 g
46 g
1 g
14 g
Nutrition Facts
Serving Size
178g
Servings
12
Amount Per Serving
Calories 654
Calories from Fat 344
% Daily Value *
Total Fat 39g
60%
Saturated Fat 22g
111%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 115mg
38%
Sodium 375mg
16%
Total Carbohydrates 71g
24%
Dietary Fiber 1g
5%
Sugars 46g
Protein 7g
Vitamin A
19%
Vitamin C
6%
Calcium
16%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For cupcakes
  1. 150g butter
  2. 150g self-raising flour
  3. 175g golden caster sugar
  4. 2 large eggs
  5. 3tbsps milk
  6. 3tbsp lime juice
  7. Zest of 2 limes
  8. ¼tsp baking powder
  9. 12tsp lemon curd
  10. 4 crushed ginger biscuits
  11. 1 lime, sliced
For the buttercream
  1. 230g salted butter, softened
  2. 250g icing sugar, sifted
  3. 1 teaspoon vanilla extract
  4. 175g white chocolate
  5. 60ml double cream or milk
Instructions
  1. Preheat the oven to 160°C and line your muffin tray with cases. Add the lime juice to the milk and leave to one side. Beat the butter and sugar together until light in colour, add the eggs, sifted flour, baking powder and beat again. Add the lime zest, milk and lemon curd and beat again until just combined.
  2. Divide the mixture between the 12 cases and bake for 30 minutes. Remove from the oven and cool in the tin for 5 minutes before moving onto a wire rack.
  3. When the cakes are cool, remove the centre from the cakes with an apple corer. Add one teaspoon of lemon curd to each cake the replace the sponge centre.
  4. To make the buttercream melt the white chocolate over a bain-marie. Leave to cool. As the chocolate cools, cream the butter for about a minute or two to soften. Now add the sifted icing sugar in two batches along with the vanilla and beat for another 5 minutes until the frosting is fluffy and light. Mix in the melted chocolate followed by the cream/milk.
  5. Pipe the buttercream onto your cupcakes and sprinkle crushed ginger biscuits around the edge of the piped buttercream. Add a slice of lime to decorate.
beta
calories
654
fat
39g
protein
7g
carbs
71g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Banoffee Cupcakes

If you love Banoffee Pie and cake, then these little beauties are just for you. A banana filled cupcake is topped with a thin layer of dulce de leche, then finished off with dulce de leech icing. The bottom of the cupcake – the actual cupcake – is all about the banana. and the top is all about dulce de leech! Whats not to love!!

Banoffee Cupcakes
Serves 12
A banana filled cupcake is topped with a thin layer of dulce de leche, then finished off with dulce de leech icing.
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
563 calories
82 g
54 g
26 g
3 g
10 g
142 g
235 g
62 g
1 g
14 g
Nutrition Facts
Serving Size
142g
Servings
12
Amount Per Serving
Calories 563
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 10g
52%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 54mg
18%
Sodium 235mg
10%
Total Carbohydrates 82g
27%
Dietary Fiber 2g
6%
Sugars 62g
Protein 3g
Vitamin A
10%
Vitamin C
9%
Calcium
6%
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.
For the cupcakes
  1. 2 bananas
  2. 50g sugar
  3. 1 egg
  4. 1 tsp vanilla extract
  5. 50g oil
  6. 125g Self Raising White Flour
For the buttercream
  1. 670g icing sugar
  2. 210g unsalted butter
  3. 5 tbsp whole milk
  4. 30g dulce de leche
To decorate
  1. 50g dulce de leche
  2. banana chips
Instructions
  1. Stand the cupcake cases in the holes of a tart tray and pre-heat the oven to 180C.
  2. Put one banana into a bowl and mash it into a paste.
  3. Mix in the sugar, egg and vanilla.Beat in the oil. Sieve the flour into the bowl and stir to combine.
  4. Divide the mixture between the prepared cake cases.
  5. Slice the remaining banana thinly and lay the slices on the cakes.
  6. Bake for 25-30 minutes. Transfer the cakes onto a wire rack and leave to cool.
  7. For the buttercream, use an electric whisk to beat together the icing sugar and butter until well combined. Gradually add the milk while mixing on a slow speed to make a smooth icing. Add the dulce de leche and mix thoroughly. Turn up the speed and beat until for a further 5-10 minutes, or until the icing is light and fluffy. Transfer to a piping bag fitted with a large star nozzle.
  8. Spread a layer of dulce de leech over your cupcake then pipe a swirl of buttercream on top. Decorate with a banana chip.
beta
calories
563
fat
26g
protein
3g
carbs
82g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Passionfruit Cupcakes

These cupcakes bake up so perfectly. They are light, tender and soft with a really great hit of passionfruit and a whipped white chocolate buttercream icing.

Passionfruit Cupcskes
Serves 12
These Passion Fruit Cupcakes are light, delicate and pack a real flavour punch.
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
40 min
Prep Time
20 min
Cook Time
15 min
Total Time
40 min
582 calories
54 g
141 g
39 g
5 g
24 g
131 g
208 g
44 g
1 g
12 g
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 582
Calories from Fat 346
% Daily Value *
Total Fat 39g
60%
Saturated Fat 24g
120%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 141mg
47%
Sodium 208mg
9%
Total Carbohydrates 54g
18%
Dietary Fiber 0g
2%
Sugars 44g
Protein 5g
Vitamin A
23%
Vitamin C
0%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 185 g unsalted butter, softened
  2. 170 g caster sugar
  3. 1 teaspoon natural vanilla extract
  4. 3 eggs
  5. 125 g cream cheese, softened
  6. 1 tablespoon fresh passionfruit pulp (1 passionfruit)
  7. 125 g self-raising flour
  8. 30 g plain (all-purpose) flour
  9. 60 ml milk
For the buttercream
  1. 230g salted butter, softened
  2. 250g icing sugar, sifted
  3. 1 teaspoon vanilla extract
  4. 175g white chocolate
  5. 60ml double cream or milk
Instructions
  1. Preheat the oven to 180°C . Line 12 standard muffin tin with paper cases.
  2. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the cream cheese and passionfruit and beat until smooth. Sift the flours together and fold in alternately with the milk.
  3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
  4. To make the buttercream melt the white chocolate over a bain-marie. Leave to cool. As the chocolate cools, cream the butter for about a minute or two to soften. Now add the sifted icing sugar in two batches along with the vanilla and beat for another 5 minutes until the frosting is fluffy and light. Mix in the melted chocolate followed by the cream/milk.
  5. Pipe the buttercream onto your cupcakes and spoon over a tsp of passionfruit.
beta
calories
582
fat
39g
protein
5g
carbs
54g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Creme Brûlée Cupcakes

If you are like me and love French pastries then you’ll adore these cupcakes. Not only do you get a delicious homemade cupcake but you also get a rich, vanilla bean pastry cream topping that’s generously coated with sugar and brûléed to a crisp and crunchy perfection.

Creme Brûlée Cupcakes
Serves 12
These Creme Brûlée Cupcakes are made with a moist custard cupcake and pastry cream topping with a caramelized sugar top!
Write a review
Print
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
267 calories
32 g
136 g
13 g
5 g
8 g
94 g
117 g
21 g
0 g
5 g
Nutrition Facts
Serving Size
94g
Servings
12
Amount Per Serving
Calories 267
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 136mg
45%
Sodium 117mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 0g
2%
Sugars 21g
Protein 5g
Vitamin A
10%
Vitamin C
0%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Pastry Cream
  1. 4 medium free-range egg yolks
  2. 65g caster sugar
  3. 15g plain flour
  4. 15g cornflour
  5. 350ml whole milk
  6. ½ tsp vanilla bean paste
  7. icing sugar, for dusting
For the cupcakes
  1. 3 tbsp custard powder
  2. 140g slightly salted butter, softened
  3. 140g golden caster sugar
  4. 3 eggs
  5. 1 tsp vanilla extract
  6. 140g self-raising flour
Instructions
  1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
  2. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
  3. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
  4. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
  5. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.
  6. Heat the oven to 180C/160C fan. Line a 12-hole muffin tin with muffin cases. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
  7. Spread chilled pastry cream over the cooled cupcakes into an even layer. Working with one cupcake at a time, sprinkle the pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelise.
beta
calories
267
fat
13g
protein
5g
carbs
32g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Hazelnut Torte cupcakes

Sometimes chocolate alone just won’t do, which is why I’ve added irresistible hazelnut chocolate spread to these cupcakes. Decorate with hazelnuts for extra crunch.

Hazelnut Torte Cupcakes
Serves 12
Go nuts for these hazelnut and chocolate cupcakes!
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
556 calories
60 g
95 g
32 g
7 g
22 g
124 g
55 g
42 g
1 g
7 g
Nutrition Facts
Serving Size
124g
Servings
12
Amount Per Serving
Calories 556
Calories from Fat 287
% Daily Value *
Total Fat 32g
50%
Saturated Fat 22g
112%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 95mg
32%
Sodium 55mg
2%
Total Carbohydrates 60g
20%
Dietary Fiber 3g
12%
Sugars 42g
Protein 7g
Vitamin A
12%
Vitamin C
0%
Calcium
12%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 175g unsalted butter, at room temperature
  2. 175g golden caster sugar
  3. 3 large eggs, free-range or organic
  4. 200g self-raising flour, sifted
  5. 1 tsp baking powder
  6. 2 tsp ground cinnamon
  7. 4 tbsp milk
  8. 12 tsp Nutella chocolate hazelnut spread
For the buttercream
  1. 300g good-quality milk chocolate
  2. 60ml double cream
  3. 2 tbsp unsalted butter
  4. ½ tsp vanilla extract
  5. 250g Nutella chocolate hazelnut spread
  6. chopped hazelnuts
Instructions
  1. Preheat the oven to 180°C and line a 12-hole muffin tray with muffin cases.
  2. In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale and smooth. Beat in the eggs, one at a time, mixing briefly after each addition. Gradually beat in the flour, baking powder and cinnamon and then the milk. Heat the Nutella in a small pan on the hob until very slightly warm. Divide the batter evenly between the muffin cases, to about two-thirds full. Spoon a teaspoonful of the warmed Nutella on top of each and gently swirl it through the batter with a skewer or small spoon. Bake in the centre of the oven for 20-25 minutes, or until raised and golden brown and a skewer inserted into the centre of one of the cakes comes out clean. Allow the cupcakes to cool in their tin for 10 minutes before turning them out onto a wire rack.
  3. Melt the chocolate either in a heatproof bowl over a saucepan of simmering water on the hob, or in a microsafe bowl in the microwave (heat on a medium heat for 1 minute, stir and then heat for a further minute, taking care not to burn the chocolate). When the chocolate is melted and runny, pour into a large mixing bowl and allow to cool slightly.
  4. Add the double cream, butter and vanilla extract and beat well with an electric hand mixer. Beat in the Nutella until the icing is smooth and creamy. It should be suitable to use straight away, but if it is a little runny put it into the fridge for half an hour or so.
  5. Pipe the buttercream on the cooled cupcakes using a str nozzle and sprinkle with chopped hazelnuts.
beta
calories
556
fat
32g
protein
7g
carbs
60g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

SaveSave

SaveSave

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!
Write a review
Print
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.
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.
beta
calories
613
fat
36g
protein
8g
carbs
65g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: