Lemon Cupcakes with Lemon Curd Filling

Lemon Cupcakes with Lemon Curd Filling

One of my favourites flavours to bake with after chocolate has got to be lemon. I’ve made these lemon cupcakes multiple times and I’m so glad I’ve finally got round to sharing the recipe with you! Everything about these cupcakes is lemon, from the lemon zest infused sponge, to the sweet lemon flavoured buttercream and of course the gooey lemon curd centre. I’ve used all yellow decorations to let everyone know that these cupcakes are all about lemon!

I started by creaming together the butter, sugar and lemon zest.

 

Then I added the eggs and whisked them in, then whisked in the self raising flour.

I separated the batter between 12 yellow cupcake cases in a muffin tin.

And I baked them for 20-25 minutes until they were golden brown.

Once they were fully cool I used a cupcake corer to make a hole in the middle of each cupcake.

I filled the holes with lemon curd.

To make the buttercream I mixed together the icing sugar, butter and lemon extract until it was smooth.

I piped it onto the cupcakes using a Wilton 2D nozzle.

I added jelly lemon slices and yellow hundred and thousands to decorate the lemon cupcakes.

They are absolute lemon heaven! The lemon curd that oozes out when you take a bite is definitely the best bit, but the light sponge and sweet buttercream are pretty darn tasty too!

       

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Mummy Mishaps, Recipe of the Week hosted by A Mummy Too, and Fiesta Fridays hosted by Food Eat Love and The Not So Creative Cook.

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5 from 6 votes
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Lemon Cupcakes with Lemon Curd Filling

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 2 Lemons zested
  • 3 Eggs
  • 175 g Self raising flour
  • 1 jar of Lemon curd

For the buttercream

  • 200 g Butter or Baking spread
  • 400 g Icing sugar
  • 2 tsp Lemon extract

For decoration

  • Yellow 100s and 1000s optional
  • Lemon jelly slices optional

Instructions

  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)

  2. Cream together the butter, sugar and lemon zest until light and fluffy

  3. Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour


  4. Separate the batter between the cupcake cases


  5. Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean, leave them on a cooling rack to fully cool

  6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  7. Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in

  8. To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and mix until smooth

  9. Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes

  10. Decorate with jelly lemon slices and yellow hundred and thousands, or any sprinkles of your choice

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Nutella Bueno Cupcakes

Nutella Bueno Cupcakes

You are probably familiar with the deliciousness of Nutella, and the world of epic dessert possibilities that have been created using this yummy spread. Whilst I wouldn’t turn any of these down, I have to say my favourite way to enjoy Nutella is simply in buttercream form on top of a light sponge. These cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!

I started by creaming together the butter and caster sugar.

I added the eggs and whisked them in, then mixed in the cocoa powder and self raising flour.

I separated the mixture between 12 muffin cases lining a muffin tray.

I baked the cupcakes on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes.

To make the Nutella buttercream I mixed together the butter and icing sugar until smooth, then I mixed in the Nutella and the milk. I put it into a piping bag with a star nozzle and piped it onto the cupcakes.

     

I topped them with mini Bueno pieces and chocolate strand sprinkles.

 

These cupcakes are my idea of Nutella heaven! The sponge is lovely and light, and it’s the perfect vehicle to deliver the yummy Nutella buttercream. My only dilemma is do I eat the Bueno piece first, or save it till last?!

     

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme, Bake of the Week hosted by Casa Costello and Treat Petite hosted by me.

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5 from 3 votes
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Nutella Bueno Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 eggs
  • 150 g Self raising flour
  • 25 g Cocoa powder

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 1 tbsp Milk

For the decoration

  • 12 Kinder Bueno Mini Pieces
  • Chocolate sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases

  2. To make the cupcake sponges, start by creaming together the butter and caster sugar

  3. Add the eggs and whisk them in one at a time, then mix in the cocoa powder and self raising flour

  4. Seperate the mixture between 12 muffin cases

  5. Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean

  6. To make the Nutella buttercream mix together the butter and icing sugar until smooth, then mix in the Nutella and the milk. Put it into a piping bag with a star nozzle and pipe it onto the cupcakes.

  7. Top them with mini Bueno pieces and chocolate strand sprinkles

 

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Ultimate Reese’s Peanut Butter Cupcakes

Ultimate Reese’s Peanut Butter Cupcakes

I am completely obsessed with Reese’s Peanut Butter Cups, especially the mini ones. The combination of chocolate and peanut butter is so addictive for me. My sister feeds my addiction, she bought me giant PB cups for Christmas and after she recently sent me a photo of Reese’s spread, I knew that these Ultimate Reese’s Peanut Butter Cupcakes had to happen! The sponge is flavoured with peanut butter and two Reese’s Mini PB Cups are inside each cake. The buttercream is made from Reese’s spread, and then there are more Mini PB Cups on top. They are the ultimate combination of chocolate and peanut butter!

To make the sponge I first creamed together 175g butter and 175g caster sugar.

Then added 2 eggs and 30g peanut butter and whisked them in.

Finally I mixed in 185g self raising flour.

I separated the mixture into a lined cupcake tin. I got 14 cupcakes from the mixture. Into each cake I placed two mini Reese’s Peanut Butter Cups that had been in the freezer for about an hour on top of the batter.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins.

To make the buttercream I mixed together 150g butter and 300g icing sugar. Then I added 200g Reese’s Spread and a splash of milk and mixed it in until smooth.

I put the buttercream in a piping bag with a Jem 1E nozzle and piped it onto the cupcakes.

To decorate, I cut two Reese’s Mini Peanut Butter Cups in half and placed them on top.

Oh my gosh these cupcakes were heavenly! My peanut butter and chocolate dreams came true! I was so happy. I probably could’ve eaten the lot, but I was selling these at work for a charity bake sale which was the only thing that stopped me!

And inside was the best bit! The peanut butter joy never ends!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Bake of the Week hosted by Mummy Mishaps.

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5 from 4 votes
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Ultimate Reese's Peanut Butter Cupcakes

Servings 14

Ingredients

Cupcake sponge

  • 2 Eggs
  • 175g Butter
  • 175g Caster sugar
  • 30g Peanut Butter
  • 185g Self raising flour
  • 120g Pack of Mini Reese's Peanut Butter Cups Frozen

Buttercream

  • 150g Butter
  • 300g Icing sugar
  • 200g Reese's Spread
  • 120g Pack of Mini Reese's Peanut Butter Cups

Instructions

  1. To make the sponge cream together the butter and caster sugar

  2. Then add the eggs and peanut butter and whisk them in

  3. Then mix in the self raising flour

  4. Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake

  5. Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins

  6. To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk


  7. Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes

  8. To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream

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Chocolate & Caramel Golden Egg Cupcakes

Chocolate & Caramel Golden Egg Cupcakes
Easter is one of my favourite celebrations as it’s such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it’s nice not to feel that cold bite in the air anymore. Plus there’s a ton of chocolate and an extra two days off work which never hurts! I’m especially looking forward to Easter weekend this year as we’ve been so busy decorating our new house and we’ll finally have some time to relax and see friends and family over the Easter weekend. I hope you all have lovely and relaxing Easter weekends planned!

To make the chocolate sponge I first creamed together 170g baking spread and 170g caster sugar.

I added 3 eggs and mixed them in.

Then I mixed in 140g self raising flour, 30g cocoa powder and 1/2 tsp baking powder.

I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn’t sure which would look best!)

I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

When they were cool I used a cupcake corer to remove a section from the middle.

I filled each hole with some Carnation caramel.

I made a buttercream by mixing together 150g baking spread, 300g icing sugar and 1 tsp vanilla extract. I then added 75g melted Galaxy chocolate and mixed until smooth.

I piped the buttercream onto each cupcake to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.

These cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don’t tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!

I’m linking these cupcakes up with a few blogger link ups this month. Treat Petite hosted by myself this month (and Cakeyboi on alternate months), and Desert Island Dish hosted by Good Egg Foodie.

Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.

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Chocolate & Caramel Golden Egg Cupcakes

Servings 12
Author thebakingexplorer

Ingredients

  • 320 g Baking spread
  • 170 g Caster sugar
  • 3 Eggs
  • 140 g Self raising flour
  • 30 g Cocoa powder
  • 1/2 tsp Baking powder
  • About 1/3 can of Carnation Caramel
  • 300 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 packs of Golden Galaxy Eggs
  • 75 g Galaxy chocolate melted

Instructions

  1. To make the chocolate sponge cream together 170g of the butter and the caster sugar

  2. Add the eggs and mix them in
  3. Mix in the self raising flour, cocoa powder and baking powder
  4. Divide the cupcakes into 12 muffin cases and bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes
  5. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake
  6. Fill each hole with some of the Carnation caramel
  7. Made a buttercream by mixing together 150g of the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smooth
  8. Pipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle
 
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Chai Cupcakes with Spiced Buttercream

Chai Cupcakes with Spiced Buttercream

You may remember me mentioning back in late November that myself and my boyfriend were due to be moving into our first very own house before Christmas. Well, it got delayed so we spent in Christmas in our flat with a pile of boxes in the next room containing half of our belongings that we had already packed in preparation. To be fair, it was a lovely Christmas as the company and the food were amazing, which is all I needed. I am very excited however that the move is now finally going ahead in two weeks time! I’m not sure how often I’ll be able to blog before and after the move as it will be a very busy time, but I’ll certainly do my best. Hopefully these deliciously spiced cupcakes will keep you going for now!

I started by warming up 150ml milk (I used almond milk), I took it off the heat and poured it into a mug. I added 4 chai spiced tea bags to it and left them to brew for around 10 minutes. Before removing them I squeezed them out as much as I could.

I poured the milk into a mixing bowl and added 2 eggs and whisked them in.

In another mixing bowl I creamed together 100g golden caster sugar and 100g butter.

I poured in the milk and whisked it in. Then I added 250g self raising flour, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/2 tsp mixed spice, and mixed it in.

I divided the mixture between 12 cupcake liners and baked them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they were golden on top and a skewer came out clean. I let them cool completely on a wire rack.

I made the icing by mixing together 200g butter, 400g icing sugar, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp mixed spice and 2 tbsp milk (I used almond milk).

I used a piping bag with a Jem 1E tip to ice the cupcakes with the buttercream.

These cupcakes are packed with flavour from both the buttercream and the sponge. They are dark, spicy and deliciously warming which is very much needed this time of year. Pair one with a hot drink and you’ve got a match made in heaven!

I am linking this recipe up with Recipe Of The Week hosted by A Mummy Too.

And with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

And with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I don’t actually drink tea, and I bought the tea bags to make a Chai & Ginger Cake before christmas so I used more of them up in this recipe.

And with Cook Blog Share hosted this month by Hijacked By Twins.

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Chai Cupcakes with Spiced Buttercream

Servings 12

Ingredients

  • 100 g Golden caster sugar
  • 300 g Butter
  • 150 ml Almond milk
  • 2 tbsp Almond milk
  • 4 Chai spiced tea bags
  • 2 Eggs
  • 250 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 3/4 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 400 g Icing sugar

Instructions

  1. Warm up the 150ml of milk until it is hot but not boiling, take it off the heat and pour it into a mug. Add the chai spiced tea bags and leave to brew for 10 minutes. Before removing them, squeeze them out as much as possible

  2. Pour the milk into a mixing bowl, add the eggs and whisk them in

  3. In another mixing bowl cream together the golden caster sugar and 100g of the butter

  4. Pour in the milk and egg mixture and whisk it in. Then add the self raising flour, bicarbonate of soda, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/2 tsp of the mixed spice, and mix together

  5. Divide the mixture between 12 cupcake liners in a muffin tin and bake them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they are golden on top and a skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack

  6. Make the icing by mixing together 200g of the butter, the icing sugar, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/4 tsp of the mixed spice. Once it comes together add the 2 tbsp milk

  7. Use a piping bag with a Jem 1E nozzle to pipe the buttercream onto the cupcakes, or if you don’t have one smooth it on with a spoon.

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Treat Petite October 2016 – Round Up

Treat Petite October 2016 – Round Up

Welcome to October’s round up of Treat Petite! There are some amazing Autumnal recipes below, please comment on and share your favourites! Thank you to everyone who took part this month, check out Cakeyboi for November’s link up coming soon.

Blueberry Compote Cupcakes by Caroline Makes, and the compote is homemade.

Packed Lunch Pizza Swirls by Feeding Boys, a great alternative to the traditional sandwich.

Dark Chocolate, Stem Ginger & Peanut Butter Tiffin by De Tour Coeur Limousin, who says they are a rich, crunchy and spicy treat.

Homemade Caramel Apple Ice Cream by Farmersgirl Kitchen, which is served in cookie cups.

Triple Chocolate Buns by Tin & Thyme, which she made for National Chocolate Week.

Pumpkin & Apple Muffins by Searching For Spice, she made her own pumpkin puree to add to the muffins.

Maple Pecan Squares made by me, which I made with some maple syrup and maple sugar my dad brought back from Canada.

Mini Pumpkin Spice Muffins with Maple Syrup Drizzle by Elizabeth’s Kitchen Diary, made without paper cases in a super non stick Jamie Oliver muffin tin.

Chocolate Tahini Maca Bliss Balls by Green Gourmet Giraffe, a healthy Halloween treat!

Pistachio, Orange & Raspberry Fondant Fancies (Gluten Free) by The Gluten Free Alchemist, baking along to The Great British Bake Off.

Peanut Butter Ghosts by Foodie Quine, which are no bake and perfect for Halloween!

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Making 100 Butterbeer Wedding Cupcakes

Making 100 Butterbeer Wedding Cupcakes
 I don’t make cakes for a living, but when one of my best friends, who I’ve known for 13 years, asked me to make her wedding cupcakes I didn’t hesitate to agree! Her wedding was Harry Potter themed so butterbeer flavoured cakes were requested. If you have seen the Harry Potter films you will know of the drink butterbeer enjoyed by the characters when visiting pubs and taverns. I wanted to share with you how I got on making 100 cupcakes, plus a large cake, and also the recipe for the butterbeer cupcakes if you would like to make them yourself!

 

 

So I’ll start with the flavour. Butterbeer, is described as “a bit like less-sickly butterscotch” and does have an mild alcoholic content in the Harry Potter stories. However, the butterbeer served at Harry Potter World in Florida contains no alcohol (presumably so adults and children alike can enjoy the beverage!). In order to flavour the icing, the bride-to-be obtained a few bottle of the above pictured butter extract from America. You can get it online from Amazon, and there are other brands that make it too. I also suggested filling the cupcakes with caramel, as butterscotch is essentially a caramel flavour, and to make them extra special.

 

 

It was very important to trial the cupcakes for the happy couple, so I made a small batch of about 6 cupcakes for them to taste. Suffice to say they were happy with the flavour! They have both visited Harry Potter World and tasted butterbeer itself so they were able to confirm the flavour matched. They were also huge fans of the caramel inside. For the decoration, a simple swirl of buttercream was requested, along with a sprinkling of gold glitter. The large cake would be filled with strawberry jam and covered in the butterbeer buttercream with a ‘spiky’ effect all over.

 

 

The process of making the sponge was quite straightforward. I started with the large cake, making the two layers on separate evenings, wrapping them up in cling film once fully cooled and freezing them. I then spent the week before the wedding making a batch of 24 cupcakes every evening until I had enough. I also wrapped up and froze these too. Although 100 were requested, I ended up making around 110. It’s always good to have a few extra!

 

 

Two days before the wedding I made the caramel filling and buttercream. I slightly overestimated to make sure I had enough. I used 3kg of butter and 6kg of icing sugar for the buttercream! I used an electric hand mixer and a flour sifter (to sift the icing sugar) to make the process as easy and fast as possible. As usually I just mix buttercream by hand if it’s a small batch.

 

 

All the cupcakes and the large cake were also taken out of the freezer by this point and I stored them in cupcake boxes for ease of transport, and also so I wouldn’t have to worry about collecting my own tupperware from the wedding venue. They could just dispose of the boxes, or they could be used by guests for taking cake home.

 

 

The day before the wedding I decorated and filled the cupcakes at the venue. I started by coring them all using a cupcake corer. Again this made the process easier, and also the holes are much neater than using a knife.

 

 
I used a piping bag to fill each hole with the caramel.

 

 

Then I piped the buttercream onto each cupcake and sprinkled half of them with glitter. The bride decided that half would have glitter sprinkled on top, and they would be place in cream cupcake wraps. Then the other half would have no glitter, and be placed in glittery cupcake wraps. I also covered the cake at this time. I gave it one base coat of buttercream, then placed it in the fridge, which the venue kindly let me use.

 

 
On the morning of the wedding I finished the large cake with a second layer of buttercream and a ‘spiky’ effect which I used the back of a spoon to create. I also (with help from some friends) put each cupcake into a wrapper and arranged them on the display table, with the large cake in the middle. If you like the cupcake wrappers and heart shaped toppers you can get them from Ginger Ray. If you like the large cake topper you can get it from Better Off Wed.

 

 

This is me with the happy couple! I was so pleased with the whole cake display and how it all looked. They loved it too, which was the biggest thing for me as all I wanted was for them to like it. It is a lot of pressure to make something like this for such an important day in a couple’s life so I really wanted it to be everything they had imagined.

 

 

After the cake was cut I had to emotionally ‘let go’. If you are a baker like me, you will understand what I mean by this! Basically when I make something and I put so much time, effort and love into it, seeing it go to waste or not get eaten can be difficult for me. So at this point of the day I just said to myself that I’d achieved what I wanted, and if some didn’t get eaten or had to be thrown away it was ok.

 

 
Thankfully, I saw a constant stream of wedding guests eating cupcakes all evening long! I saw couples having fun with them by pushing the buttercream into each others faces, and people nodding in satisfaction as they tucked in. It was a great feeling!

 

 

I tucked in to a cupcake and really enjoyed the flavour. The caramel is to die for!

 

 

So that’s my story and I hope that you enjoyed reading it, and if you are asked to do anything like this for a friend, or as a business opportunity, I hope it’s given you some helpful tips. If you just came for the Butterbeer Cupcake recipe, then find it below! I’ve provided quantities for 24 cupcakes.

I’m linking up with Brilliant Blog Posts hosted by Honest Mum.

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Butterbeer Cupcakes

Ingredients

  • 547 g Butter
  • 165 g Dark brown sugar
  • 175 ml Double cream
  • 2 tsp Vanilla extract
  • 5 Eggs
  • 290 g Caster sugar
  • 290 g Self raising flour
  • 4 tsp Butter flavour extract
  • 400 g Icing sugar
  • Gold edible glitter

Instructions

  1. Start by making the caramel filling. In a pan melt 57g of the butter. Once melted add the dark brown sugar and double cream. Bring it to a boil then let the sauce bubble for 5 minutes. Keep stirring it the whole time. Then take it off the heat and mix in the vanilla extract. Pour it into a bowl and cool it fully in the fridge, it will take a couple of hours and will thicken up noticeably
  2. To make the sponge cream together 290g of the butter and the caster sugar
  3. Add the eggs, one at a time and mixing between each addition. Also add 2 tsp of the butter extract flavouring
  4. Add the self raising flour and mix in. Divide the mixture between 24 cupcake cases
  5. Bake on 160C Fan/180C/350F/Gas Mark 4 for 20-25 minutes until golden brown. Place on a cooling rack to cool fully
  6. To make the icing mix together 200g of the butter and the icing sugar, then add 2 tsp of the butter extract flavouring and mix in
  7. Use a cupcake corer to make a hole in the middle of each cupcake. Fill the holes with the caramel using a piping bag with the end snipped off, or a teaspoon
  8. Put the icing into a piping bag with a star or rose nozzle. Swirl the icing onto the cupcakes then sprinkle gold glitter all over

 

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Queen of Puddings Cupcakes

Queen of Puddings Cupcakes
This year in the UK we are celebrating our Queen’s 90th Birthday, and of course one of the main focuses of the celebration is food. If you haven’t heard of the dessert Queen of Puddings before, it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. I am a big fan of turning different types of desserts into cupcakes, and although I’ve never tried Queen of Puddings, it sounds extremely tasty and perfect for converting into cupcake format! I’ve used a lemon sponge as the base, filled it with creme patisserie and raspberry jam, and finally topped with Italian meringue. Surely a dessert fit for a Queen!

I started by making the creme patisserie the night before so I could cool it in the fridge  overnight. I heated 250ml whole milk with  the seeds from a vanilla pod until it reached boiling point. I then took  it off the heat and poured into a jug.

In my food mixer I whisked up 3 egg yolks (reserve the egg whites for later) with 70g caster sugar until
pale and thick. I added 23g cornflour and mixed that in. I then put the mixer on a medium speed and
poured the milk in slowly as it mixed.

I poured the mixture back into the pan and heated it up whilst stirring continuously. When it started to thicken, I started whisking it to keep it smooth and stop any lumps. I put it in a bowl, and covered it with cling film. I made sure the  cling film was touching the creme pattiserie so that a skin doesn’t form on it. I left it in the fridge overnight to cool.

I only made 8 cupcakes, but the creme patisserie and Italian meringue make enough for double, so I’ll give you the quantities for 16. To make the cupcakes I first creamed together 240g butter and 240g caster sugar. I added the zest of 2 lemons and mixed it in.

I then whisked in 4 eggs, mixing between each addition, and finally folded in 240g self raising flour.

I separated the mixture into cupcake cases and baked on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown.

I left the cupcakes to cool completely.

Using a cupcake corer, and a knife, I made holes in each cupcake.

I filled each hole with the creme patisserie.

I then covered the creme patisserie with raspberry jam, piling it on top.

I then made the Italian meringue. I started with the sugar syrup. I put 170g caster sugar and 95ml water
in a pan and let it come to the boil with the lid on. If I noticed any  sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.

In a stand mixer I whisked up the 3 egg whites reserved earlier with 1/2  tsp cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar  syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

I dolloped the meringue on top of each cupcake using a spoon and flicked it around to give it texture.

Then my favourite bit! I got out my kitchen blowtorch and browned the meringue all over.

The cupcakes were so indulgent and delicious. The Italian meringue creates a pillowy soft marshmallow texture on top, and the fruityness of the jam compliments it so well along with the sweetness of the creme patisserie hidden inside. I certainly felt like a Queen as I enjoyed eating this divine dessert!

     

I am entering these cupcakes into myself and Cakeyboi‘s challenge Treat Petite, this month’s theme is ‘Fit For A Queen’, into the Food Year Link Up hosted by Charlotte’s Lively Kitchen, as these would be perfect for The Alzheimer’s Society’s Cupcake Day, into Tasty Tuesdays hosted by Honest Mum, with Recipe of the Week hosted by A Mummy Too and finally the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

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Queen of Puddings Cupcakes

Ingredients

  • 250 ml Whole milk
  • 1 Vanilla pod
  • 7 Eggs
  • 480 g Caster sugar
  • 23 g Cornflour
  • 240 g Butter
  • 2 Lemons
  • 240 g Self raising flour
  • 95 ml Water
  • 1/2 tsp Cream of tartar
  • Raspberry jam

Instructions

  1. To make the creme patisserie, heat the whole milk with the seeds from the vanilla pod until it reaches boiling point. Take off the heat and pour into a jug
  2. In a food mixer, or with an electric whisk, whisk 3 of the yolks from the eggs (reserve the egg whites for later) with 70g of the caster sugar until pale and thick. Add the cornflour and mix in
  3. Put the mixer on a medium speed and pour the milk in slowly as it mixes
  4. Pour the mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps. Once thick, put it in a bowl, and covered it with cling film so that the cling film touches the creme patisserie. Put in the fridge to cool completely
  5. To make the cupcakes cream together the butter and 240g of the caster sugar. Add the zest of the lemons and mix in
  6. Whisk in 4 of the eggs, mixing between each addition, and finally fold in the self raising flour
  7. Separate the mixture into cupcake cases and bake on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown. Leave the cupcakes to cool completely
  8. Using a cupcake corer, or a knife, make holes in each cupcake
  9. Fill each hole with the creme patisserie, then cover the creme patisserie with raspberry jam, piling it on top
  10. To make the Italian meringue put 170g of the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture is boiled, take it off the heat and pour the sugar syrup into a jug
  11. In a food mixer or with an electric whisk, whisk up the 3 egg whites reserved earlier with the cream of tartar until they reach soft peak stage. Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool
  12. Dollop the meringue on top of each cupcake using a spoon and flick it around to give it texture, then use a kitchen blowtorch to brown the meringue all over
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Treat Petite May 2016 – Round Up

Treat Petite May 2016 – Round Up
I hope you’ve all been enjoying the weather recently, it certainly has been picnic weather! This
month’s Treat Petite theme was ‘Picnic Treats’ and we’ve had a fabulous selection of sweet and savoury treats that are all bound to make your picnic special. Do check out the blogs below if you like the look of their
recipes! Head on over to Cakeyboi for June’s theme which is now open.

Cinnamon Donuts – Baked Not Fried by Coffee & Vanilla, a healthier version of these tasty treats.

Asparagus Tarts with a Pesto Surprise by Tin & Thyme, they are made with wholemeal pastry and goose eggs.

Nutella Stuffed Chocolate Strawberry Cupcakes by Kerry Cooks, a decadent diet-breaking treat!

Chocolate & Vanilla Cupcakes by Elizabeth’s Kitchen Diary, she made these for her husband after he collected her from a gin tasting session!

Ferrero Rocher Cupcakes by Caroline Makes…, each cupcake has a Ferrero Rocher baked inside it as well as one on top!

Mexican Cheese Twists by Charlotte’s Lively Kitchen, they are made with Old El Paso sauce and look perfect for dipping!

Amazing Jaffa Cake Cupcakes by Caroline Makes…, improving cupcakes once again Caroline adds a jaffa cake both inside and on top of these stunning treats!

Mini Chicken, Leek and Mushroom Pies by From Plate To Pen, Sarah loves picnics and says that these pies are delicious hot or cold.

Crunchie Rocky Road Bars by Maison Cupcake, are an easy bake recipe perfect for baking with kids, although I’m sure adults will equally enjoy them too!

Chocolate Oat & Banana Nut Muffins by Farmersgirl Kitchen, the muffins are packed with healthy ingredients like oats, coconut oil, bananas and nuts.

Cheese, Sundried Tomato & Pesto Scones by The Baking Explorer, aka me! I loved these savoury scones, they were incredibly moreish and full of flavour.

Ava’s Mint Choc-Chip Daisy Cupcakes by Only Crumbs Remain are beautifully decorated to represent pink daisies nestled in green grass.

Croque Madame Muffins with Asparagus by Only Crumbs Remain are great for picnics and packed lunches, I think they sound delicious!

Homity Pies by Green Gourmet Giraffe are a classic vegetarian recipe from the ’70s, and they have definitely stood the test of time.

Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream and Roasted Caramalised Hazelnut Crumbs (Gluten Free) by The Gluten Free Alchemist, excuse me while I drool for a moment! Kate made these as a comfort bake and I think they would lift anyone’s spirits.

Mini Frittatas by Searching For Spice are a healthy snack filled with mushrooms, asparagus and goats cheese.

Mini Victoria Sandwiches by Cakeyboi my Treat Petite co-host sent over a past bake from his blog that is perfect for picnics, tiny cake sandwiches! I could easily inhale a few of these!

Blackberry Mini Bundts by Baking Queen 74 are made with fresh blackberries picked from a local farm.

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20 Best Creme Egg Recipes

20 Best Creme Egg Recipes
It’s arguably the most famous Easter Egg in the world and has been on our confectionary shelves for over 50 years. The Creme Egg is constantly evolving, and in recent years has been making more and more appearances in baked goods, much to our delight! I’ve watched with hungry eyes as creative bakers think of new ways to incorporate Creme Eggs into other delicious desserts. I thought I’d collect together this list of the most drool worthy Creme Egg treats I’ve seen, get ready to feast your eyes on these…

Cadbury Creme Egg Cheesecake by Taming Twins
This cheesecake is epically deep and I love the decorative drizzle!

Cadbury Creme Egg Chocolate Caramel Shortbread by Kerry Cooks
I have made this recipe and I can atest to the fact that it is incredible!

Cadbury Creme Egg Shake by Fuss Free Flavours
I can almost taste how deliciously creamy this milkshake must be.

Creme Egg Brownies by Casa Costello
Probably the most popular Creme Egg bake, gooey brownies littered with eggs in every bite!

Creme Egg Bakewell Tart by Emily’s Recipes & Reviews
I am loving the idea of adding Creme Eggs to Bakewell Tart – fantastic.

Easter Creme Egg Mousse Cake (Gluten Free) by The Gluten Free Alchemist
I can’t get over how stunning this cake looks, just gorgeous!

Cadbury Creme Egg Pancakes by Foodie Quine
Hello Easter breakfast!

Creme Egg Chocolate Ganache Tart by BakingQueen74
So much chocolatey goodness all wrapped up in this tart.

Cadbury Creme Egg Fudge by Kerry Cooks
This would be a great Easter gift for lucky friends and family.

Creme Egg Cupcakes by The Baking Explorer
Well, I had to include one of my own recipes! A whole creme egg inside a cupcake, plus half a mini one on top.

Deep Fried Cadbury Eggs by Something Swanky
For that full calorie hit!

Hot Cross Creme Egg Pudding by Good To Know
Yes yes yes! I need this in my life.

Creme Egg Rocky Road by Charlotte’s Lively Kitchen
An easy recipe to get the kids involved in the kitchen.

Creme Egg Meringue Nests by Emily’s Recipes & Reviews
Meringue is one of my favourite things to have around this time of year.

Mini Creme Egg Easter Bundt Cakes by Belleau Kitchen
These adorable mini bundt cakes look delicious enough, but there’s the bonus of a Creme Egg on top!

Cadbury Creme Egg Ice Cream by Culinary Concoctions by Peabody
Save some Creme Eggs for summer and when it gets hot enough to enjoy this ice cream! Or just put the heating on and pretend…

Creme Egg Cookies by She Who Bakes
I wish I could reach into this photo and grab one of these amazing cookies!

Cadbury Creme Mini Egg Chocolate Flapjack by Recipes From A Normal Mum
Flapjacks are brilliantly versatile so why not stick a creme egg on top!

Creme Egg Chocolate Mug Cake by My Fussy Eater
Need your Creme Egg fix fast? This microwave mug cake is for you.

Cadbury Creme Egg Martini by Barbells & Bellinis
Well after eating all that you’re gonna need a drink…!

Creme Egg image source Cadbury.co.uk

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