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

rocky road 3

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!

rocky road 1

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

rocky road 2

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!

cake 2

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.

carrott cake

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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Lemon Meringue Cupcakes

We love lemon meringue pie so decided to turn one of our favourite desserts into cupcakes. We made our own lemon curd, however if its easier just buy your own. In addition we are lucky enough to own a blow torch so it made finishing off these cupcakes a lot easier. You can quickly cook the meringue in the oven, however we are unsure how reliable this is.

These cakes do take some time to make and there are quite a few steps to follow. Make sure you allow yourself enough time for the cakes to cool before putting the meringue on top. Even though they do take a while they are totally worth it and will leave everyone wanting to go back for more!

Lemon Meringue

Cupcakes
110g caster suagr
110g unsalted butter
2 eggs
110g self raising flour
1tsp baking powder
dash vanilla essence

Lemon curd
100g caster sugar
2tbsp corn flour
zest from 2 lemons
juice from 3 lemons
juice 1 orange
85g butter
1 egg
3 egg yolk

Meringue
4 egg white
200g caster sugar
2tsp cornflour

Cake method:
1) With an electric hand mixer or free standing mixer beat together the butter and sugar until fluffy.
2) Add the eggs with a tsp of the flour and mix
3) Add the remaining flour, baking powder and vanilla and beat together
4) Spoon the mixture into 12 cupcake cases and cook in the over for 12 minutes at 180C

Lemon curd method:
1) Put the cornflour, sugar and lemon zest in a saucepan and on a low heat gradually stir in the lemon juice.
2) Make the orange juice up to 200ml with water and gradually add this to the pan stirring constantly. Cook over a medium heat until the mixture thickens stirring until you have a smooth mixture.
3) When the mixture bubbles remove from the heat and add the cubed butter until it melts
4) Beat the egg yolks and whole egg together then stir into the pan. Return to the heat and stir vigorously until the mixture thickens and plops off the spoon then remove from the heat

Prepare the cake:
1) Once the cakes have cooled use an apple corer to take out the centre of the cupcake. You may need to use a knife to get rid of a little more cake
2) Fill the cake with the lemon curd and then put the cake you have removed back on top of the curd

Meringue:
1) Put the egg whites into a large mixing bowl and whisk until soft peaks
2) Add half the sugar a spoonful at a time whilst still whisking.
3) Whisk in the cornflour
4) Add the rest of the sugar a spoonful at a time and whisk until stiff

Prepare the topping:
1) Pipe the meringue onto the top of the cake or use a spoon
2) With a blow torch lightly cook/toast the meringue until golden

These are certainly a showstopper and the lemon curd in the middle a nice surprise for everyone enjoying the cupcake.

We hope you enjoy making and eating these as much as we did – don’t forget to share your recipes with us!

Epic Salted Caramel Chocolate Cake

It was our friends birthday so we took the opportunity to make an epic cake and decided to make a salted caramel chocolate cake. We took inspiration from a number of recipes including this Jamie Oliver one.

The beauty about this cake is that you can make as many tiers as you would like and decorate it how you like. We decided to do 3 tiers. The recipe below makes 2 tiers, so to make a third tier we just halved the recipe. We then sandwiched the cakes with salted caramel. We then completely covered the cake with salted caramel butter icing. We had so much icing left that we added cocoa powder to the icing to turn the icing chocolately and piped this on as decoration.

Cake Ingredients 
250g unsalted butter
250g dark chocolate
150ml espresso
250 self-raising flour
2tbsp cocoa powder
250g light brown soft sugar
250g golden caster sugar
100ml buttermilk
4 free range eggs

Salted Caramel ingredients
200g golden caster sugar
50g butter
75ml double cream
½ tsp salt

Icing ingredients
150g butter
350g icing sugar
100g carnation caramel
50ml whole milk
Pinch sea salt
50g cocoa powder

Method:

1) Preheat the oven to 150c and grease and line 2 cake tins
2) Melt the chocolate and butter in a bowl over water and then add the coffee.
3) In a large mixing bowl, using a hand mixer or free standing mixer beat together the flour, sugars and cocoa.
4) Add the buttermilk to the chocolate and mix. Beat the eggs with a fork in a jug and then add to the melted chocolate. Our mixer was very lumpy so we mixed it with an electric hand mixer.
5) Pour the chocolate mixture into the dry mixture and beat until combined, then pour into the prepared tins
6) Cook for 45 minutes in the oven, or until a skewer comes out clean.
7) While the cakes a cooling make the salted caramel by placing the sugar in a large saucepan with 50ml water and gently heat over a low heat, swirling it to ensure it doesn’t stick.
8) Turn the heat up and let the mixer simmer until you have a dark caramel. Cube the butter and whisk into the caramel with the cream until you have a smooth mixture, then add the salt.
9) Build your cake putting the salted caramel in between the layers
10) To make the icing whizz all the ingredients, except the cocoa powder together, you may need to add more milk. Cover the cake with the icing, you will not use it all.
11) With the remaining icing add cocoa powder to it and whizz together and use this icing as decoration.
12) Decorate the cake however you please, the bigger the better!

This cake took us 2 days to make and was so much fun! We had such fun decided firstly what kind of cake we wanted to make and had even more fun adapting the recipe to suit our needs. We also loved licking the bowl (who doesn’t), and decorating the cake too. There are so many ideas on Pinterest for epic cakes and I am sure we will be making another one soon!

Share with us your amazing cakes, we would love to see them!