Archive for Cupcakes

16 Jan 2016

Raspberry Donut Holes

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These were more like mini cupcakes filled with jam. Delicious, but not as donut-hole like as the last batch I made. I’ve since learned that the key to a recognizable donut taste s nutmeg. I only used a pinch as I didn’t want to over-power the raspberry jam, which may explain the lack of donut taste.

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02 Jan 2016

Toasted Nut Brulee Cupcakes

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I’ve been loving some Toasted Nut Brulee Ooolong tea from Teavana recently. These chocolate cupcakes are inspired by this wonderful tea (please send more!) They have a custard filling, peanut butter frosting and a sprinkling of chopped nuts and are perfect with a cup of Oolong. Chocolate and peanut butter are something you have to be told about and would probably not think of pairing together, but like chocolate and chilli, they work really well together. I know a few people who love peanut butter so these didn’t last long.

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28 Dec 2015

Christmas Confetti Cake

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Vanilla cupcakes filled with confetti and topped with a swirl of chocolate peppermint buttercream. Small, light and just enough for a couple of bites. It’s still technically the Christmas holiday period, so I just about got away with candy cane sprinkles on top.

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20 Dec 2015

Midnight Chocolate Cake

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A light chocolate cake with cream cheese icing in the middle and chocolate ganache on top. The ‘midnight’ part comes from the star sprinkles on top, which symbolise the solstice on 22nd December. As a bonus, I also made a giant whoopie pie from the trimmed top cake domes.


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06 Dec 2015

Snowy Peaks Cupcakes

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I usually do some sort of chocolate cupcakes around Christmas. They’re an easy thing to decorate to look like things – reindeers… bonfires… or in this case, snow covered mountains. The swirl on top is a white chocolate cream cheese frosting.

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07 Nov 2015

Firework Cupcakes

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After the huge popularity of the Chocolate Bonfires last week, these vanilla firework cupcakes were perfect for watching the Bonfire fireworks tonight. It’s the first time I’ve done a multi-coloured swirl but there are a few tricks I picked up. The bigger the piping bag, the better – regular sized ones are fiddly to spread frosting into. You need to keep it in long strips of different colours instead of scooping it in like normal. It should come out like toothpaste with all of the stripes next to each other.

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04 Nov 2015

Chocolate Bonfire Cupcakes

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Last year’s ‘Bonfire Muffins’ were a good learning experience, but this years attempt was 100x better. This is now going to be my ‘perfect’ sponge recipe – it turned out light, but solid enough to hold together with the frosting. The orange buttercream on top is two-tone (red in places, orange in others). I sprinkled popping candy on top just after piping the swirl, which with hindsight might have been a bad idea because it started popping straight away. If you’re making these for a party, you could either add the popping candy just before serving or serve it on the side for people to sprinkle on themselves.

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26 Oct 2015

Dracula’s Blood Cupcakes

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Having stocked the cupboards with damson and plum jam, I happen to have a kitchen full of blood coloured gooiness. I’ve tried a few sponge recipes and all tend to end up too heavy or too airy. These were perfect. The crumb was dense enough to hold together, but full of flavour and not dry. My secret this time was time spent beating the mixture – at least 5 minutes before adding the flour, then another 5 after to mix everything really well.

I fill them with at least 1 tbsp of plum jam and frosted with strawberry buttercream. The blood drips on top are more jam and if you look closely, there are also some vampire lips on each.

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08 Oct 2015

Witches Cauldron Peanut Cupcakes

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Last year these chocolate cupcakes were filled with marshmallow, but this year I made peanut butter frosting and peanut M&Ms. This recipe makes 13 cupcakes, which leaves one for testing before you dish them out.

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19 Sep 2015

Rum Cupcakes

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I couldn’t pass up the chance to make something pirate related. These cupcakes are packed with rum, frosted with cream cheese and more rum and topped with pirate treasure. Given the choice, I think most pirates would prefer these to whatever it is they normally eat.

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