28 Dec 2015

Christmas Confetti Cake

No Comments Baking and Cupcakes

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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07 Nov 2015

Firework Cupcakes

No Comments Baking and Cupcakes

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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26 Oct 2015

Dracula’s Blood Cupcakes

No Comments Baking and Cupcakes

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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06 Jun 2015

Chokladbiskvier (Swedish Chocolate Biscuits)

No Comments Baking and Cookies

Coconut and almonds biscuits from Sweden. These are like almond teacakes with a chocolate filling. They’re usually filled with chocolate buttercream but I found an alternate version which uses raspberries. I’ll have to wait until our forest of raspberries is ripe later in the year to try it. The recipe is below.

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24 May 2015

Whipped Buttercream Frosting

No Comments Baking and Frosting

An icing sugar and butter based frosting which goes well with chocolate or banana.

Ready for piping

Ready for piping

Whipped Buttercream Frosting
 
Prep time
Total time
 
Author:
Serves: 12 cupcakes worth
Ingredients
  • 30g (2 tbsp) plain flour
  • 100ml (1/4c) milk
  • 1 tsp vanilla extract
  • 55g (1/3c) icing sugar
  • 100g (1/3c) butter
Directions
  1. Whisk the flour and milk in a saucepan on a medium heat until it starts to thicken.
  2. Cool completely (should be fairly thick)
  3. Add the vanilla and stir to combine.
  4. In a separate bowl, cream the icing sugar and butter until fluffy.
  5. Beat the two together for 45 seconds - 1 minute. Do not beat longer than one minute or the frosting will separate and break down.

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12 Apr 2015

Victoria Jamwich

No Comments Baking and Cupcakes

Just like a Victoria sandwich, only with sprinkles for St George’s Day. I used a different recipe for the buttercream which resulted in a smooth, glossy buttercream. The only secret was leaving the mixer running with just the butter for around 5 mins before adding the icing sugar – I didn’t even sift the icing sugar.


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18 Feb 2015

American Buttercream

No Comments Baking and Frosting

Smooth, creamy buttercream which can be piped or spread onto cupcakes.

American Buttercream
 
Prep time
Total time
 
Author:
Serves: 10 cupcakes worth
Ingredients
  • 150g (2/3c) unsalted butter
  • 250g (3/4c) icing sugar
  • 2 tablespoons whipping cream
  • 1 tsp vanilla extract
Directions
  1. Beat the butter and icing sugar until smooth, then add the vanilla and whipping cream.
  2. Mix on high speed until smooth.
18 Nov 2014

Chocolate Honey Buttercream

No Comments Baking and Frosting

The honey in this frosting gives it a smooth texture. It will set firm enough to spread or pipe, but won’t turn crunchy.

This frosting is made with finely chopped chocolate and syrup to give it an extra lustre. You can also add espresso powder to made a cappuccino flavoured frosting. This makes enough for a thin layer on top of a batch of 12 cupcakes as I don’t like too much. You could easily double it and pipe it into a swirl if you like frosting. It’s is a good rainy day frosting to stick in the freezer if you have loads left over.

You can make it in advance to save time, just keep it in the fridge until you need it. Leftover frosting can be kept for 3 days in the fridge or frozen on the day it’s made. You may need to nuke it in the microwave for 10 seconds if it’s been refrigerated though to loosen it up again.

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19 Oct 2014

Bourbon Peach Cupcakes

No Comments Baking and Cupcakes

These cupcakes are soft and moist, like the blueberry muffins from Tesco, only homemade… and with peaches. I used half a 240g can of sliced peaches for the cakes and the rest of the can for the frosting.


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04 Oct 2014

Peanut Butter Buttercream

No Comments Baking and Frosting

A chunky peanut butter frosting which works well on any type of cake. I prefer crunchy peanut butter but if you’re piping this into a swirl, smooth works better.

Peanut Butter Buttercream
 
Prep time
Total time
 
Author:
Serves: 10
Ingredients
  • 50g icing sugar
  • 60g peanut butter
  • 15g (1 tbsp) unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • Dash salt
  • 20ml milk/double cream
Directions
  1. Whip the peanut butter and butter until creamy and smooth.
  2. Add the vanilla, salt and icing sugar on low speed.
  3. Add the cream and beat until light and smooth. Do not over-mix.