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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Funfetti cupcakes

We spied funfetti cupcakes on Pinterest and they reminded us of summer so we decided they were the perfect bake now the weather is nicer and it feels like summer is on its way!

You make our basic vanilla cupcake recipe and add some sprinkles to the mixture. You can use the long strands or the hundred and thousands, you could go multi-coloured or choose just one colour. These cupcakes are super fun and would be great at a summer party!

Cupcakes
120g butter
120g sugar
2 eggs
120g flour
tsp baking powder
drop vanilla essence
sprinkles

Icing
250g icing sugar
80g butter, softened
20ml milk
sprinkles

1) Preheat the over to 180 degrees and put 12 cupcake cases into a cupcake tray (we used red spotty cases from Tesco)
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 and add the baking powder and vanilla essence. Beat until the mixture is combined but do not over mix.
4) Stir in the sprinkles with a spatula, do not mix too much as the colour starts to run. Add as little or a lot as you want, the more you use the brighter the cupcakes will be.
5) Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skwewer should come out clean and they should look golden. Leave to cool
6) For the icing put all the ingredients in a bowl and whisk together until fluffy. The longer you mix the fluffier and nicer the icing will be.
7) Pipe the icing onto the cupcakes when they are cool and then top with more sprinkles

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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!

Cute Vanilla Cupcakes

Vanilla cupcakes are nice and easy to make and the kids can easily get involved too (licking the bowl as well of course!!). We decided to make our simple cupcake recipe and then decorate with red/pink coloured sugary treats. You can decorate them however you would like, the brighter the better!

Heart cupcakes

Cupcakes:
120g butter
120g sugar
2 eggs
120g flour
tsp baking powder
drop vanilla essence

Icing:
250g icing sugar
80g butter, softened
20ml milk

Method 

1) Preheat the over to 180 degrees and put 12 cupcake cases into a cupcake tray (we used red spotty cases from Tesco)
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 and add the baking powder and vanilla essence. Beat until the mixture is combined but do not over mix.
4) Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skwewer should come out clean and they should look golden. Leave to cool
5) For the icing put all the ingredients in a bowl and whisk together until fluffy. The longer you mix the fluffier and nicer the icing will be.
6) Pipe the icing onto the cupcakes when they are cool and have fun with your decorating!

Biscoff Cupcakes

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Biscoff biscuits are so tasty and we love them! We love spending our evening pondering over Pinterest and we came across many recipes for both Biscoff cupcake and also large Biscoff cakes too. We decided to make cupcakes this time round, but watch this space because we are sure we will making the a large one soon! Many of the recipes put the Biscoff spread in the cake mixture as well as the icing. However we decided to only put in the icing and we are glad we did as you cannot beat a light and fluffy vanilla sponge.

Cupcake Ingredients
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
2 eggs
110g self-raising flour
drop of vanilla extract
1 tsp baking powder

Icing
80g butter
250g icing sugar
30ml milk
80g smooth Biscoff spread

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 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
Whilst the cupcakes are cooling whizz together in a mixer all the ingredients for the icing. The longer you whizz, the lighter and fluffier the icing. If its too stiff then add a little more milk.
Put the icing into a piping bag and pipe onto the cooled cupcakes.
In a food processor whizz 5 Biscoff biscuits until crumbs and then sprinkle on top of the icing.

Chocolate Orange Bonfire Cupcakes

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Oh look what it is, another excuse for us to bake! Bonfire Night is here and we have celebrated by baking delicious chocolate orange bonfire cupcakes.

We made a standard chocolate sponge recipe, however you want to make it, all in one or the creaming method, weighing the eggs or using approx 120g sugar, butter, flour with 2 eggs etc

We then made a chocolate buttercream using our favourite hummingbird bakery recipe (we halved it!) and used a pallet knife to cover to top of the cupcakes.

We then made the vanilla buttercream and added some orange food colouring along with orange flavouring. We piped onto the top of the cupcakes and decorated with broken up flakes.

These did not take us as long as anticipated to make and were lots of fun, but simple. You can also adapt it by adding chocolate orange flavouring to the sponge mix.

We cannot wait for tonight we are off to the local fireworks display where there will be a big bonfire, live bands and lots of food and drink to buy – bring on the mulled wine.

It definitely feels like winter once bonfire night comes around, the community all going to a field wrapped up warm in hats, gloves, scarves and welly boots to watch some beautiful fireworks.

How will you be celebrating?!