White chocolate & Cranberry Muffins

Friday evening baking is back in full swing and this time we chose to bake these delicious white chocolate and cranberry muffins. We usually have white chocolate and cranberry cookies but we haven’t ever made white chocolate & Cranberry muffins before so we thought we would give them a go.

They were absolutely incredible and we will definitely be making them again soon, Annie took them to her boyfriend’s football match and they all loved them which is always a good sign.

Top tip on making cupcakes and you cannot be bothered to follow a recipe, weigh the eggs and whatever they weight you should use for the butter, sugar and flour!

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Ingredients
2 Medium eggs
110g Butter (softened)
110g Caster sugar
1tsp Baking powder
200g White chocolate bar
100g Dried cranberries

Method
Pre heat the oven to 180oc
Line a cupcake tin with baking cases
In a large mixing bowl cream together the butter and sugar
Add the eggs and mix well
Pour in the flour and stir in the figure of eight until mixture is combined
chop the cranberries and chocolate into small pieces and add to the mixture
Spoon the mixture into the cases and then cook in the oven for 14 minutes. A skewer should come out clean.
Place to one side and leave to cool

Rocky Road Cupcakes

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It feels like we have not posted a cupcake recipe it FOREVER So we had to change that immediately which prompted us to bake these delicious rocky road cupcakes. We set ourselves the challenge of using up ingredients we have in our baking box (you should see our baking box it is jam packed) and this was the outcome.

They were a bit of an experiment as we had never made marshmallow icing before but we were so happy with how they turned out and they tasted so delicious! If you don’t have all the ingredients for the topping then it really does not matter just make it up like we did!

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Cupcake Ingredients
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
2 eggs
110g self-raising flour
2tbsp Raw Cacao powder
1 tsp baking powder

Icing ingredients
150g Butter
300g Icing sugar
200g White Marshmallows (you can also use pink ones)

Toppings
Oreo’s
White chocolate buttons
Mini Marshmallows
Milka or any chocolate bar of your choice

Cupcake Method
1. Pre-heat the over to 180 degrees and put 12 cupcake cases into a cupcake tray
2. For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3. Crack in the eggs, sift in the flour,raw cacao powder and baking powder and mix until the mixture is combined but do not over mix.
5. Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skewer should come out clean.
6. Place to one side and leave to cool

Icing Method & Toppings 
1. place the butter into a saucepan and melt over a low heat
2. Once the butter had melted add the marshmallows to the mixture and stir continuously until melted (be careful not to burn them).
3. Remove the pan from the heat and gradually stir in the icing sugar until combined (it will be very sticky)
4. Spoon a generous amount of icing on top of each cupcake (it will seep down the sides
5. Place each of the toppings onto the cupcakes and make them look Instagram worthy

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Raspberry & Coconut Loaf Cake

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This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.

P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!

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Ingredients
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1 egg

Toppings
1tbsp dedicated coconut
10 frozen raspberries

Method
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.

Carrot cake with a cashew frosting

If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.

We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.

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It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.

Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.

Ingredients
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
50g raisins
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice

Cashew Frosting Ingredients
75g Cashews
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil

Method
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂

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BLOGMAS Day 6- Rudolph Cupcakes

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We have seen these Rudolph cupcakes circulating Pinterest and Instagram for a while and decided we had to give them a go. We love chocolate cupcakes but we knew we would love Rudolph chocolate cupcakes even more!

These cupcakes were delicious recently we have been using raw cacao powder instead coco powder when baking as it gives the cupcakes and icing a richer chocolatier taste.  Let us know if you decide to give these cupcakes a try as we would love to know what you think!

Cupcake Ingredients
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
2 eggs
110g self-raising flour
2tbsp Raw Cacao powder
1 tsp baking powder

Icing Ingredients- we used our favourite hummingbird recipe (we halved it)

Toppings
Pretzels
Chocolate buttons
M&M’s (You will need the red and brown M&M’s)

Method
Put 12 cupcake cases in your cupcake tin
Pre heat the oven to 180oc
Cream the butter and sugar together in a large mixing bowl until light and fluffy
Add the eggs and mix
Sieve the flour, raw cacao powder and baking powder into the mixture and mix slowly.
Spoon the mixture into the cases (don’t over fill and you want room to decorate)
Place in the oven for 12 minutes
While your cupcakes are cooling you should follow the Hummingbird icing recipe
Use a pallet knife to spread the icing onto the cupcakes
Place 2 pretzels next to each other at the top of the cupcake
Then you will need 2 brown M&M’s for the eyes a button for the nose and a red M&M for the nose.

We hope you have as much fun making these little Rudolph’s as we did! They would be the perfect snack or to serve as part of a tea party.