Tag Archive | cupcakes

Lemony Cupcakes

I’m still in my cupcake phase and I still don’t know where it came from. For years I was very against cupcakes- they’re just jazzed up versions of old fashion fairy cakes! I loved fairy cakes growing up; little cakes with chocolate chips or sultanas in…. With a blob of runny white icing running down the paper case. Delicious! So why make fancy versions, that were inevitably too sweet with way too much icing on top?

Maybe I just decided that life is too short to worry about such complicated matters, cake is still cake after all!

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Lemon Cupcakes
125 g butter, softened
200 g caster sugar
3 eggs
150 ml milk
Juice of 1 lemon
1 tsp vanilla
300 g plain flour
3 tsp baking powder
1/2 tsp salt

For the icing
Rind of 2 lemons
1 tbsp lemon juice
175 g butter, softened
600 g icing sugar, sifted
1 bottle of Dr Oetker Violet Crystals

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Preheat the oven to 160C/140C fan/gas 3. Line a 12-cup muffin tray with paper cases. I actually got 18 out of the mixture.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs together in a small bowl for a few seconds just until mixed, then gradually add them to the creamed butter mixture, beating all the time.

Beat in the milk and lemon juice, followed by the vanilla, then sift in the flour, baking powder and salt and fold in gently to combine.

Divide the mixture between the muffin cases, filling each case about two-thirds full. Bake for 20-25 minutes or until well risen, lightly golden in colour and springy to the touch. Allow to cool for 5 minutes, then remove from the tin and place on a wire rack to cool completely.

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Finally mix up all the buttercream ingredients and pop into a piping bag, pipe onto cupcakes and finish off with a sprinkle of Dr Oetker’s violet crystals.

By the way, I was a little confused when the guys from Finish emailed to asked if they could send me

1x Finish Salt
1x Finish Powerball Quantam Max
1x Finish Rinse Aid
1x Finish Dishwasher Cleaner

Why? I’m a home baker that blogs about cupcakes, I’m not WHICH? magazine! Then I realised that I do bung all my bowls and utensils straight into the dishwasher once my cakes are in the oven. So I thought I’d give it a bash. Dr Doolittle read the instructions and filled the various dishwasher compartments with the various cleaners.

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I was genuinely shocked at how good the Finish Dishwasher tablets was! We normally buy own brand dishwasher tablets and am used to the dishes coming out washed. I couldn’t believe how sparkling and shiny the pots and pans were AND how clean the inside of the dishwasher was too! Who would have thought?!

Off to bake more and therefore wash more!

Melissa xx

Cupcakes galore!

The last few weeks have been cupcake crazy, so this post is a look back at all the wonderful goodies that were produced!

Last weekend I made a gorgeous box of lemon meringue and strawberry purée cupcakes.  They were AMAZING! They were the nicest cupcakes I’ve ever had; nice and light with a not-to-sweet icing.

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Strawberry Purée Cupcakes
Based on Rachel Allen’s recipe from ‘Cake’

125 g butter, softened
200 g caster sugar
3 eggs
150 ml milk
1 tsp vanilla extract
300 g plain flour
3 tsp baking powder
1/2 tsp salt

For the icing
150 g fresh strawberries
1 tbsp lemon juice
175 g butter, softened
600 g icing sugar, sifted

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Preheat the oven to 160C/140C fan/gas 3. Line a 12-cup muffin tray with paper cases. I actually got 18 out of the mixture.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs together in a small bowl for a few seconds just until mixed, then gradually add them to the creamed butter mixture, beating all the time.

Beat in the milk, followed by the vanilla extract, then sift in the flour, baking powder and salt and fold in gently to combine.

Divide the mixture between the muffin cases, filling each case about two-thirds full. Bake for 20-25 minutes or until well risen, lightly golden in colour and springy to the touch. Allow to cool for 5 minutes, then remove from the tin and place on a wire rack to cool completely.

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For the icing: Place the strawberries and lemon juice in a food processor and whiz for about a minute to purée them. Push through a sieve into a bowl, then set aside.

In a separate bowl, cream together the butter and icing sugar until combined, then gradually add the fruit purée, beating slowly.

Pipe the icing onto the cakes and decorate each cake with half a strawberry.

In mid August I made these scrumptious sparkling chocolate cupcakes for my Godson’s birthday. Find the basic sponge recipe here.

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Finally, I made these gorgeous girly strawberry-in-the-middle cupcakes using Dr Oetker Easy Swirl Pink Cupcake Icing and Heart Marshmallows!

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Right, I’m off to start planning cupcakes for my own birthday…. 6 days to go! Before I go, I’m bringing these goodies over to Fiesta Friday

Melissa xx

Tribute to Selma-Ambassador Cupcakes

This is the post from December last year that was inspired by Selma. She inspired and helped me a lot. When I first joined Twitter she gave me LOADS of advice with what to do and how to get notice. She was like a blogging Mummy. I’m going to miss her. I’m posting this, along with lots of others at the special addition of this weeks Fiesta Friday and to Selma’s blog .

Back in October, Selma made ambassador cupcakes using Ferrero Rocher chocolates for her son’s birthday. They looked so luxurious and elegant, that I tucked the idea away for Christmas….

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So fast forward two months and armed with Selma’s idea, two boxes of chocolates, some gold cupcake cases and some shimmer spray, I’m ready! I’m using my trusty chocolate cake mix instead of Selma’s, but I’ll use hers next time.

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Chocolate cupcake Ingredients:
100g butter
150g brown sugar
2 eggs
200g plain flour
4 teaspoons baking powder
2 tablespoon cocoa powder
180ml milk
1 box of Forrero Rocher

Topping:
1 can of chocolate icing
1 can gold shimmer spray
Toasted Hazelnuts
1 box of Forrero Rocher

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Line a cupcake tin with foil cases. Preheat the oven to 190°/ gas mark 5 or turn your Rayburn off! Cream the butter and sugar, then add in the eggs. Sift in all the dry ingredients and then add the milk.

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Spoon the mixture into the cases until half full. Pop a chocolate in the middle and spoon a small amount of mixture on top. Pop into the oven for 15 minutes.

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Once cooled, pipe chocolate icing on top of the cake. Then, depending on how high your icing is, place a whole chocolate on top (or a half like I did). Sprinkle with hazelnuts and spray with shimmer!!!!

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I’m bringing these delights to Angie’s for a festive fiesta friday!

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Melissa xx

Cupcake Centres

A few weeks ago I can home to a lovely suprise from the people at Dr Oetker. The parcel contained their new Surprise Inside Cupcake Centres in rich, indulgent flavours of Rich Chocolate, Salted Caramel and Zingy Lemon.

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“Our innovative Surprise Inside Cupcake Centres add a delicious, gooey surprise to the inside of your baking. Simply insert the nozzle into the middle of your cupcakes just after baking and squeeze into the heart of your cake. Cut open your cupcake to reveal an indulgent centre that oozes deliciousness. ”

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The new Cupcake Centres gave me another idea, i’d use Dr Oetker popping candy as a cupcake centre too!

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I started my making lemon cupcakes, with the Zingy Lemon Cupcake Centre, topping off with Lemon Meringue sprinkles (these are sooooo tasty)…

125g butter, softened
125g caster sugar
Juice of 1/2 lemon
2 large eggs, beaten
175g plain flour
2 Dr. Oetker Baking Powder Sachets
1 pouch Dr. Oetker Surprise Inside Cupcake Centres Zingy Lemon

To decorate:
125g lightly salted butter, softened
225g icing sugar
Juice of 1/2 lemon
Zest of lemon

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Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Put the cake cases into tins.

Put the butter, sugar and lemon juice in a bowl and whisk together until creamy and pale. Whisk in the eggs. Sift the flour and baking powder on top and then gently mix all the ingredients together until well blended.

Divide the mixture between the cake cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch.

As soon as the cakes are cooked, generously inject each one with Lemon Surprise Inside Cupcake Centre, making sure the nozzle goes right to the centre of each cake. Transfer to a wire rack to cool.

To decorate, put the butter in a bowl and beat until smooth, glossy and pale. Gradually sift and beat in the icing sugar until creamy and soft. Mix in the Lemon juice.

Spoon the butter icing onto the cake and smooth around. Decorate each cake with lemon meringue topping.

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For the Rainbow Cupcakes:

65g Butter softened
65g Caster Sugar
1 tsp Dr. Oetker Madagascan Vanilla Extract
Large Egg , beaten
75g Self-Raising Flour

To Decorate:
Dr. Oetker Rainbow Popping Candy
Dr. Oetker Vanilla Easy Swirl Cupcake Icing

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Preheat the oven to 180°C and pop some cake cases into a cake tin.

Put the butter, sugar, vanilla extract and egg in a bowl. Sift the flour on top and then beat all the ingredients together using an electric whisk until well blended.

Divide the mixture between the cake cases. Smooth the tops and bake in the oven for 20-22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.

To decorate, using a small spoon, scoop out a piece of sponge from the centre of each cake and fill with Rainbow Popping Candy. Replace the scooped out cake on top, trimming if necessary, to snugly fit the top of the cake again.

Follow the directions on the can of Easy Swirl. Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top of the cake then continue piping round to form a swirl on top.

Just before serving, sprinkle the cakes with a few more pieces of Rainbow Popping Candy. Eat these straight away, otherwise the popping candy loses its pop!

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So tasty, so yummy!

Melissa xx

Advent Calendar Day 19: Chocolate Hazelnut Cupcakes

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Back in October, Selma made
ambassador cupcakes using Ferrero Rocher chocolates for her son’s birthday. They looked so luxurious and elegant, that I tucked the idea away for Christmas….

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So fast forward two months and armed with Selma’s idea, two boxes of chocolates, some gold cupcake cases and some shimmer spray, I’m ready! I’m using my trusty chocolate cake mix instead of Selma’s, but I’ll use her’s next time.

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Chocolate cupcake Ingredients:
100g butter
150g brown sugar
2 eggs
200g plain flour
4 teaspoons baking powder
2 tablespoon cocoa powder
180ml milk
1 box of Forrero Rocher

Topping:
1 can of chocolate icing
1 can gold shimmer spray
Toasted Hazelnuts
1 box of Forrero Rocher

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Line a cupcake tin with foil cases. Preheat the oven to 190°/ gas mark 5 or turn your Rayburn off! Cream the butter and sugar, then add in the eggs. Sift in all the dry ingredients and then add the milk.

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Spoon the mixture into the cases until half full. Pop a chocolate in the middle and spoon a small amount of mixture on top. Pop into the oven for 15 minutes.

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Once cooled, pipe chocolate icing on top of the cake. Then, depending on how high your icing is, place a whole chocolate on top (or a half like I did). Sprinkle with hazelnuts and spray with shimmer!!!!

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I’m bringing these delights to Angie’s for a festive fiesta friday!

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6 more sleeps!!!

Melissa xx