Rosewater & Pistachio Cupcakes

Mothers Day has become a tad gimmicky these days, the shops are overflowing with flowers and chocolates, so to make it a bit more special why not bake your mummy a present instead?

Mum loves rose and violet chocolate creams, so i've done my own cupcakey take on her fav chocolates. So, here goes the recipe for rosewater & pistachio cupcakes with chocolate buttercream icing....

For 12 standard cupcakes you will need:
60g pistachios
125g self raising flour
125g butter
125g caster sugar
1-2 tbsp rosewater
2 tbsp milk
2 medium eggs

For the chocolate buttercream:
175g butter
350g icing sugar
4 level tbsp cocoa powder
1 tbsp rosewater
3 tbsp boiling water
rose petals/crystalised roses for decoration


Before starting heat your oven to 190c and line the cupcake tins with some cases.

Firstly sift the flour and place in a blender with the pistachio nuts, grind until the nuts have disintergrated into the flour - this will give the cupcakes a greenish tinge.

Next place the butter and sugar into a bowl and mix together, then add the flour mix, milk and rosewater. Before blending together, seperate the egg whites from the yolks in two seperate bowls, then add the yolks and blend till smooth. Finally whisk up the egg whites and stir into the mixture to create a lighter consistency of cupcake.

Finally divide up the mixture into the cupcake tins and place in the oven for between 12-15 minutes.

Tip - Use a tablespoon to divide the mixture, as one spoonful roughly equals one cupcake

Once you have left the mixture to cool for at least 45 minutes, you can start on the buttercream. Blend the butter first so that is nice and smooth, then add the sifted cocoa powder, icing sugar, rosewater and boiling water. Once blended your cupcakes will be ready for decoration, you can either use a knife or special icing equipment to place the buttercream on the cakes. Finally, add the rose petals to make the cakes look pretty.

Happy Baking!

Cadbury's Buttons cupcakes

Cadbury's chocolate buttons are my latest pregnancy craving, so what better ingredient to base a batch of birthday cupcakes around?



To make 12 standard size cupcakes you will need...

Base:
125g butter
125g caster sugar
100 g self raising flour
3 tbsp cocoa powder
chocolate drops
2 medium eggs
1 tbsp milk


Buttercream Icing:
175g Butter
350g sifted Icing sugar
vanilla essence
Cadbury's chocolate buttons
Purple food colouring

Firstly heat your oven to 190c

Mix the butter and sugar in a bowl, then seperate the eggs and leave the whites to one side. Next add the egg yolk, self raising flour, cocoa powder and milk. Once this mixture is smooth and creamy, whisk the eggs whites until you get stiff peaks.

After dividing the mixture into the cupcake cases they need to bake for approximately 13-14 minutes.

Leave the cupcakes to cool for a couple of minutes before moving onto a wire rack. Forgot about the cupcakes for around 30 minutes before making the buttercream topping.

Simply put the butter, sugar, colouring and vanilla essence into a bowl and mix with an electric whisk.

Finally put the buttercream on top of the cupcakes and add the Cadbury's chocolate buttons for decoration.

Happy baking! x

Banana Syrup cupcakes

I have become obsessed with using up ingredients of late. We had one browning banana left in the fruit bowl and instead of automatically chucking, i thought 'why not bake a cake?' I usually go for banana loaf, but as i've got a serious sweet tooth at the moment (apparently the baby develops its sweet tooth from 25 weeks...honest!) i went for banana syrup cupcakes instead. I have adapted this recipe from the Waitrose website, if you want to look at the original.

To make 12 small(ish) cupcakes you will need

Base 1 ripe banana
50ml golden syrup
75g unsalted butter
25g granulated sugar
100g sifted self raising flour
1/4 tsp baking powder
2 medium eggs
50g grounded brazil nuts

Icing
75g unsalted butter
3 tbsps golden syrup
1 tbsp milk
yellow food colouring
brazil nut halves for decoration


Preheat your oven to 180c before starting on the cake mixture and line the cupcake tray with cases.

Next you need to mush your banana up, baby food style in a bowl and add the golden syrup. Set this bowl to one side, then in a seperate bowl mix the sugar, butter, baking powder, eggs and flour.

Once you have a nice creamy consistency add the banana mush and mix into the rest of the ingredients. Finally add the grounded brazil nuts and stir in well.

Divide the mixture into the cupcake cases and bake in the oven for 14-15 minutes

Tip - you probably need 2-3 teaspoons of batter for each case as a general rule.

Once the cupcakes have baked and cooled, you can get cracking with the buttercream topping. Mix the butter and syrup in a bowl along with some milk.

Tip - add the golden syrup gradually to get the correct consistency

If you wish, you can use some food colouring to jazz the cupcakes up a bit, i chose yellow to properly round off the banana theme! Finally, chop some brazil nuts in half to use as decoration.

Happy Baking! x

Apple and cinnamon cupcakes

As mentioned in the Red Velvet post, quite a few of my friends are September babies, so i've turned to cupcakes as the ideal present solution!

My friend is totally obsessed with cinnamon so i made her Apple and Cinnamon cupcakes with pretty purple icing, which went down a treat.

This recipe makes 12 standard size cupcakes:

Base:
125g soft light brown sugar
125g lightly salted butter
125g sifted self raising flour
2 tbsp cinnamon
1 bramley cooking apple
2 medium eggs

Topping:
350g fondant icing sugar
3-4 tbsp of boiling water
Aubergine food colouring
Purple sprinkles

Firstly pre-heat the oven to 190c

Its best to core, peel and grate the bramley cooking apple first before getting down to the business of baking, that way if your in a teensy kitchen like me, you wont get in a muddle later in the process!

Ok so, pop the light soft brown sugar and butter into a bowl and whip until creamy. Then seperate the eggs and add the yolks to the mixture. Next add the sifted self-raising flour and cinnamon to the mix together and mix until smooth. You can now add the grated bramley cooking apple and again mix in well. Finally, fold in your whipped egg whites.

Place the cupcakes in the oven for approximately 12-15 minutes, but please be aware that the mix will be slightly 'wetter' than normal because of the addition of bramley apple. But seriously, the delicious smells coming out of the oven are something else...almost worth baking as a type of room scent!!

Ordinarily, you could go for a muffin-vibe with these cakes but as these were for a birthday i decided to go with traditional glace icing to decorate.

Glace icing is just too easy for words, just add around 350g fondant icing sugar to boiling water and then chuck in the desired amount of food colouring. My new cupcake friend, fondant icing sugar gives an extra glossy shine, so buy, buy, buy!!!

As it was an extra special occassion i used my Momiji bake set and decorated the cupcakes with purple sprinkles and 'Happy Birthday' flags - brilliant!

Momiji Vanilla Cupcakes

Sundays are Momiji bake days, its an unofficial law, and as i'd just received the cutest Momiji cupcake set i thought i may aswell honour the occassion with some cupcakes! You all need to check out the kit on the Momiji site, the cupcake cases are so sweet that i was almost reluctant to use them!

Armed with possibly the most retro equipment (I was using my Mum's Kitchen) i set about making vanilla sponge cupcakes with purple vanilla buttercream icing. This should have been a simple task, however a different oven and 30 year-old equipment resulted in me having to start over after the first batch ended in disaster!

I yet again learned the important lesson that Mother is always right, she had warned me that 190c was too hot in her swanky fan oven, yet i ploughed on regardless resulting in 'burned on the outside, gooey on the inside' cupcakes.

As this obviously wasn't the intended result, i set about making another batch, this time with Mother fussing over the temperature and timings. It was second time lucky and so Mum had an air of smugness for the rest of the evening!

This Momiji Vanilla Cupcake recipe makes 12 standard sized cupcakes...


Base
125g soft butter
125g vanilla caster sugar
2 medium eggs
125g self-raising flour
2 tbsp milk

Icing
175g softened butter
350g icing sugar
3 tbsp boiling water
Vanilla extract
Aubergine food colouring
White chocolate buttons


Preheat the oven to 190c OR if you also have a swanky fan oven, 160c!

Mix the vanilla sugar in a large mixing bowl along with the butter. Then crack open the eggs and seperate the whites and yolk, whisking the whites until stiff. Add the self-raising flour, egg yolk and milk into the bowl and whisk until creamy. Then fold the stiffened whites into the mixture - this will make a lovely light sponge.

Evenly place the mixture into the cupcake tin and bake for 12-15 minutes until the sponge is firm and golden. (swanky fan - 20 mins approx)Remove the cupcakes and leave to cool on a rack.

Now onto my second important lesson of the day, salted butter gives a much better flavour than the unsalted variety! I feel its important to try out different ingredients and after experimenting with unsalted butter this time around there definately felt as though something was missing!!

So, onto the buttercream icing... Beat the butter in a mixing bowl to soften and add the icing sugar, boiling water and vanilla extract into a bowl. Mix until smooth and add the aubergine food colouring and mix until desired colouring is achieved. Add the white chocolate buttons before the icing sets.

Mars cupcakes

"A Mars a day helps you work rest and play" so when hubby announced his best friend was visiting for a weekend of rock climbing and beer i thought i'd bake Mars cupcakes to keep their strength up!

Now cupcakes have something of a reputation of being airy fairy, delicate and generally a feminine love, so to make them more manly i chose red velvet sponge with black glace icing.

This recipe makes 12 Mars cupcakes:

Base
125g softened butter
125g caster sugar
100g self-raising flour
3 tbsp cocoa powder
2 tbsp milk
2 medium eggs (seperated)
2-3 tbsp red food colouring

Topping
350g icing sugar
black food colouring
2 mars bars (cooled in fridge)
gold lustre dust
2-3 tbsp boiling water


First pre-heat the oven to 190c

Mix the caster sugar and butter until softened before adding the sifted self-raising flour, 2 egg yolks, sifted cocoa powder, 2 tbsp milk. Once these ingredients have been well mixed, fold in the whipped egg whites - i've found that this creates a lighter sponge. To make the red velvet, just add 2-3 drops of red food colouring...simple!

Once the Mars cupcakes have been baked for 12-15 minutes, they should look like this:

Cool the cupcakes on a rack for at least an hour, then get started on the black icing. I decided upon glace icing, purely because hubby prefers it to buttercream, which in my opinion would have been a better choice!!

Its best to make the icing as thick as possible for easy spreadability, so this is approximately 1 tbsp of water to every 100g of sifted icing sugar. Add the black food colouring, you need quite a bit so it doesn't look grey, then mix until smooth.

Spread the icing with a butter knife, adding the slices of cooled Mars bar before it sets. Finally, sprinkle with gold lustre dust.

Very Vanilla Cupcakes

What present do you get when you haven't a bean to rub together? Very Vanilla cupcakes!!

Since hubby and I got back from honeymoon the purse strings have been extremely tight, so cupcakes were the perfect present solution for my Aunt & Uncle's recent 50th Wedding Anniversary.

To play it safe, i opted for cupcakes with a vanilla base and topping. To make 12 standard Very Vanilla cupcakes you will need:

Base
125g soft butter
125g vanilla caster sugar
2 medium eggs
125g self-raising flour
2 tbsp milk

Topping
vanilla extract
icing sugar
blue food colouring
1/2 tbsp boiling water

First-off if you want to make the vanilla caster sugar, put one vanilla pod into a jar of caster sugar for at least 2 weeks before using. If you don't have the time or the inclination to do this, you can easily use ordinary caster sugar with a tablespoon of vanilla extract.

Now down to the business of baking! Preheat the oven to 190c and prepare the ingredients.

Mix the vanilla sugar in a large mixing bowl along with the butter. Then crack open the eggs and seperate the whites and yolk, whisking the whites until stiff. Add the self-raising flour, egg yolk and milk into the bowl and whisk until creamy. Then fold the stiffened whites into the mixture - this will make a lovely light sponge.

Evenly place the mixture into the cupcake tin and bake for 12-15 minutes until the sponge is firm and golden.



Once the cupcakes have cooled you can start on the thick glace icing.


Mix the caster sugar along with the powder blue food colouring and a teeny bit of water. To make the cupcakes extra vanilla-y i used some posh vanilla extract from M&S' new basics range.

I find it much easier to decorate the cupcakes if the icing is almost cement like in texture, so use as little water as possible. Smooth the icing on with a knife to get an even topping, then to prettify place a sugared flower decoration in the centre.
As these Very Vanilla Cupcakes were a present, i choose a cheap but pretty cake tin from Tesco rather than dull old tupperware.

Super Sherbet Lemon Cupcakes

Lemon cupcakes are my all time favourite and so for my latest cupcake challenge i decided to make zesty mini lemon cupcakes complete with sherbet lemon topping. These were an instant hit with the hubby, who was supposed to be taking them into work, but instead scoffed most for himself!!

This recipe makes 24 Super Sherbet lemon cupcakes:
Ingredients:
Base:
125g self-raising flour
125g caster sugar
125 g softened butter
2 medium eggs
zest & rind of 1 lemon
2tsp milk

Topping:
250g icing sugar
2/3 tsp water
yellow food colouring
24 Sherbet lemons
zest of 1 lemon


To start with preheat the oven to 190c and get all the ingredients up to room temperature.

Mix the butter and sugar together until soft and then add the eggs, milk, sifted self-raising flour and lemon (zest & rind)

Divide the mixture into 24 mini cupcake cases (or 12 bigger ones if you wish) and pop into the oven for approximately 12 minutes.

Once cooked, let the cupcakes cool for an hour or so before going on to my favourite bit, the decoration!

As these were supposed to be transported, i chose thick glace icing for the topping but i think a lemony buttercream would work well too.My moto with glace icing is, the less water the better, the icing tends to get too runny otherwise which makes it more difficult to get right!

Add a few drops of yellow food colouring, along with the zest of 1 lemon to the icing sugar and then add in the water - it should end up difficult to stir! Once the desired yellowness is achieved pop on the Sherbet Lemons for decoration, these are available from retro sweet websites such as A Quarter Of and GoodiGumDrops

Easy peasey lemon squeezy! (sorry, couldn't resist!!)

Super Jammy Bakewell cupcakes

I adapted these from Sue McMahon's recipe in her Cupcakes book...

This recipe works best on 12 standard cupcakes:

Ingredients
Base:
125g softened butter
125g caster sugar
almond extract
2 medium eggs
2 tbsp milk
100g self raising flour
30g ground almonds
2-3 tbsp flaked almonds

Topping:
Raspberry jam
Icing sugar


Get the oven up to 190c/375f whilst you prepare your ingredients. First pop the butter, sugar and almond extract together in a bowl until you get a lovely light, fluffy mixture. You then need to add the two eggs ( i find it best to mix the yolk and whites seperately) milk, flour and ground almonds and mix until smooth.

To get the toasted almond topping, place the almond flakes onto the mixture once you have divided it into the cupcake cases. Don't worry about how many you use, but make sure you press down so they stick during the baking process.

Bake the cupcakes for 12-15 minutes until firm - the flaked almonds should be a golden colour.



Once the cupcakes have cooled, its time to turn them into proper Bakewells. As i grew up on Mr Kiplings Cherry Bakewells, I always thought cherry conserve would be the key ingredient, but it turns out to be raspberry jam.

With an ordinary butter knife, make an incision in the top of the cupcake (but don't slice fully) then pop in some raspberry jam. I would advise using the poshest jam you can afford, i used one from the local farm shop in Battlers Green, near Watford. To finish sieve over some icing sugar...trust me, these Super Jammy Bakewell cupcakes are much better than Mr Kiplings version!

Milkybar kid cupcakes

It was a Friday night, the hubby was at le pub and i was bored - the solution? cupcake experimenting, my favourite activity!!

And so, after a trip to the Coop i decided upon milkybar cupcakes, complete with milkybar centre and pillar-box red buttercream icing...yummy! This recipe makes 12 standard size cupcakes:

Ingredients
For the base:
125g softened butter
125 g caster sugar
2 medium eggs
2 tbsp milk
100g self-raising flour
3 tbsp cocoa
12 milkybar segments

For the buttercream topping
175g softened butter
350g icing sugar
3 tbsp boiling water
Vanilla extract
Red food colouring
Milkybar buttons

Firstly for the base...i chose to make chocolate cupcakes, but i think it would work just as well with traditional plain with a splash of vanilla.

Pre-heat the oven to 190c/375f and make sure all of your ingredients are at room temperature.

Place the butter and sugar into a large mixing bowl and mix until lovely and fluffy. Next add the eggs and milk then sift in the self-raising flour and cocoa powder (i prefer to splash out on organic Green & Blacks) Whip up all the ingredients until smooth.

Divide the cupcake mixture into the paper cases and squish the milkybar segments into the centre of the mixture, with the chocolate just peeping out like so...



Bake in the oven for approximately 12-15 minutes until the cupcakes have risen, because of the milkybar centre its best to check if the cupcakes are done by slipping in a cocktail stick just off the centre (if its clean, its done)

Remove the cupcakes from the tray and cool on a rack for a couple of hours before attempting to do the topping. A word of warning about buttercream icing...its best to make it just before its going to be used to get the best super soft finish, otherwise it goes slightly hard but is nevertheless still tasty!

Anyway, beat the butter in a mixing bowl to soften and add the icing sugar, boiling water and vanilla extract into a bowl. Mix until very smooth and add the red food colouring and mix until desired colouring is achieved.


Place the pillar-box red buttercream onto the cupcakes and pile it high! Use milkybar buttons to decorate..

Innocent Village Fete

I visited the super cute Innocent Village Fete at Regents Park on the weekend and ate myself silly with the lovely cupcakes, fudge, and organic yumminess that was on offer!

This was the second fete from the chilled out peeps from Innocent who fully embraced the village fete vibe with activities dog agility, duck herding and welly wanging (!)

As i am ridiculously obsessed with cupcakes my favourite food stand was the fabulous van from The Swallow Bakery who hail from Chichester, West Sussex. I had one of their Lemon Drop cupcakes and it was absolutely worth queing in the pooring rain for! I'm already trying to think of reasons why i need to take a trip to Chichester! Check out the website www.swallowbakery.com

The Swallow Bakery Van at The Innocent Village Fete

After arriving around 11ish i made a beeline straight for the Pimms Bus, however Pimms O'Clock it would seem, does not occur until midday!

The Pimms Bus at the Innocent Village Fete

Check out the Innocent website www.innocentdrinks.co.uk for more details on upcoming events.

Dolly cupcakes

I made these simple little cupcakes for mums birthday as she's crazy about Dolly Mixtures. They are so easy to make and look really cute. This recipe makes 12 standard cupcakes:

Dolly Cupcakes
Ingredients:
125g self raising flour
125g butter
125g caster sugar
2 medium eggs
2tsp milk
tbsp vanilla essence

For Topping:
Pink food colouring
Yellow food colouring
Icing sugar
Boiling water
Assortment of Dolly Mixtures

Firstly pre-heat the oven to 190c/375f and get all the ingredients up to room temperature.

Put the butter and sugar into a large mixing bowl and beat until light and fluffy. Then add the eggs, flour, vanilla essence and milk into the bowl and beat until you get a lovely smooth mixture. To get a lovely soft sponge i prefer to beat the egg whites and yolk seperately adding the yolk first and then folding the whipped egg whites into the mixture after.

Divide the mixture into paper cases (i love the ones from www.cakescookiesandcraftsshop.co.uk) and bake in the oven for approximately 12-15 minutes - a good rule of thumb is to stick a small knife or cocktail stick into the centre of the cake and then if it comes out clean its done.

Remove the cupcakes from the oven and place them on a wire rack. Once the cupcakes have had plenty of time to cool (about an hour) you can start with the fun bit of making the topping!


I needed to transport the cupcakes so the best icing option was thick glace icing, the amount of icing sugar to water used is entirely up to you, however i like mine lovely and thick. I also used plenty of food colouring to achieve a bright, glossy finish.

Place the dolly mixtures before the icing sets and leave overnight before placing in a cake tin