Snowball Cupcakes

Snowball Cupcakes

Have you ever had a real snowball fight? Like the ones you see in the movies? I had one back in my university days that went on for hours, and it was great fun. Nowadays I’d rather fight over who gets the last one of my Snowball Cupcakes! These frosty treats are flavoured with a rather tropical ingredient… coconut! It resembles snow perfectly so it had to be part of these Snowball Cupcakes. As did marshmallow fluff, which is a yummy American gooey marshmallow spread that you’ll find in the centre of the cupcakes. Making the snowflake shapes was so easy too with the help of a fondant cutter. The Snowball Cupcakes would also be great for a Disney’s Frozen themed party!

Jump straight to the recipe!

I started by making the snowflake decorations. I got some baby blue fondant and rolled it out, then I cut out snowflake shapes using a cutter. You can find links to the cutters I used at the end of the post.

I creamed together the butter and sugar until smooth.

Then I added the eggs, vanilla, coconut and self raising flour.

I divided the mixture between 12 baby blue cupcake cases.

They baked for 20 minutes until then were golden brown. I left them to cool completely.

Using a cupcake corer, I made holes in the middle of each cake.

  

I filled each hole with marshmallow fluff, which is an amazing spread that is basically like the gooey middle of a hot marshmallow! Find it in Sainsburys, and other supermarkets in the American section.

To decorate the snowball cupcakes I made a vanilla buttercream, then piped it on using a circular nozzle. I dipped the edges in dessicated coconut, then added the snowflake shapes.

These snowball cupcakes were such a hit! My boyfriend put them in his top five favourite things I’ve ever made (and he’s eaten pretty much everything on this blog!) And my sister told me her colleagues were still talking about the snowball cupcakes several days later.

Snowball cupcakes

Tips:

If you can’t find baby blue cupcake cases, you could also use white ones.

The snowflake cutters are really cheap, easy to use and create such a pretty effect. I recommend grabbing one from Amazon on the link below!

If you don’t want to pipe the icing on, just spread it on with a spoon.

You can also use a knife to cut out the holes in the cupcakes if you don’t have a cupcake corer.

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Friday.

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5 from 4 votes
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Snowball Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla extract

For decoration

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar to dust

Instructions

  1. Start by making the snowflake decorations. Dust a mat or work surface with icing sugar and roll out the fondant

  2. Using a cutter, cut out snowflake shapes and place them on baking or greaseproof paper to dry out and harden

  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with 12 light blue cupcake cases, or another colour if you can't find light blue. White would work well

  4. Cream together the butter and caster sugar until smooth

  5. Add the eggs, vanilla and coconut, mix them in

  6. Add the flour and mix it in

  7. Divide the mixture between the cupcake cases, then bake for 20 minutes until then are golden brown. Let them cool completely on a cooling rack

  8. Using a cupcake corer or a knife, make holes in the middle of each cake

  9. Spoon or pipe the marshmallow fluff spread into each hole

  10. Make the buttercream by mixing the ingredients together in a stand mixer or with an electric hand whisk until they are smooth, then put it into a piping bag fitted with a circular nozzle and pipe it onto the cupcakes

  11. Dip the sides of the buttercream in the dessicated coconut, then add the snowflake shape in the centre

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Gingerbread Cupcakes

Gingerbread Cupcakes

After a wonderful weekend spent at The Cake & Bake Show in Manchester, I am fully in the Christmas spirit! What better way to begin celebrating the Christmas season than with these gingerbread cupcakes. Gingerbread flavour and gingerbread men just scream Christmas, they make me feel so festive and ready to curl up under a blanket on the sofa. I’ve infused these gingerbread cupcakes with ground ginger and mixed spice for that classic gingerbread flavour, and there’s also ground ginger in the buttercream for extra yum! I found some absolutely adorable gingerbread men fondant decorations and sprinkles to decorate them with, and you can easily find these online. I’ve linked them below too via Amazon so you can easily recreate every element of this recipe!

Jump straight to the recipe!

To make the gingerbread cupcakes I started by melting the butter, light brown sugar and golden syrup together in a pan on a low heat. I let it cool for 5 minutes.

In a mixing bowl I whisked together the eggs. I added the melted butter mixture, spices and flour, and whisked everything together.

I seperated the mixture into cupcakes cases

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes until they were golden brown.

To make the buttercream I used my electric mixer to beat together the butter, icing sugar, vanilla extract and ground ginger.

I piped it onto the cupcakes using my Wilton 2D nozzle, then added some little gingerbread icing shapes and sprinkles.

gingerbread cupcakes

These gingerbread cupcakes are absolutely yummy and just looking at them makes me so excited for Christmas! They taste just like gingerbread biscuits in cupcake form, and they look super cute with the little men on top.

 

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Treat Petite hosted by me, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, and Fiesta Friday hosted by Life Diet Health and My Culinary Saga.

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5 from 4 votes
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Gingerbread Cupcakes

Servings 12

Ingredients

For the cupcakes

  • 175 g Butter or baking spread
  • 75 g Light brown sugar
  • 100 g Golden syrup
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Ground ginger
  • 1 tsp Mixed spice

For the buttercream

  • 200 g Butter
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla
  • 1 1/2 tsp Ground ginger

For the decoration

  • Gingerbread man fondant shapes optional
  • Gingerbread man sprinkles optional

Instructions

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

  2. Melt the butter, light brown sugar and golden syrup together in a pan on a low heat. Let it cool for 5 minutes

  3. In a mixing bowl whisk the eggs together

  4. Add the melted butter mixture and whisk it in

  5. Add the groudn ginger, mixed spice and flour, and whisk it until the flour is fully combined

  6. Divide the mixture equally between the cupcakes cases



  7. Bake them for 20 minutes until they are golden brown, remove them from the tin and place them on a cooling rack to cool down fully

  8. To make the buttercream use an electric hand mixer to beat together the butter, icing sugar, vanilla extract and ground ginger until smooth

  9. Pipe or spread the buttercream onto the cupcakes, then add gingerbread man icing shapes and sprinkles if desired

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Slime Cupcakes

Slime Cupcakes

I absolutely love Halloween and all the spooky themed food that comes with it. These Slime Cupcakes fit the bill perfectly as they look rather scary with their black “burnt” sponge, bright green “toxic” buttercream and creepy candy eyes, but don’t be fooled – they taste absolutely yummy! Once you bite into their menacing exterior you’ll find gooey “radioactive” slime inside! I used a lime marmalade to create this effect, but you could use strawberry jam for a “blood and guts” theme inside too. Kids and adults alike will love making these fun slime cupcakes to disgust and delight their family and friends over the Halloween season!

To make the cupcakes sponges I creamed together the butter and caster sugar, then added the black food colouring.

I whisked in the eggs, vanilla extract and then the self raising flour.

I divided the batter into the black cupcake cases.

They baked for 20 mins, I had to use a cake skewer to check they were done as they were so black!

When they fully cooled, I used a cupcake corer to make holes in the middle of each cake.

  

I added a little bit of lime green food colouring to the lemon and lime marmalade, then spooned it into each cupcakes.

I made the buttercream by mixing together the butter and icing sugar. I added the vanilla extract and the lime green food colouring until I had a nice bright green colour.

I piped it onto the cupcakes then added the candy eyes!

Despite the spooky appearance of the slime cupcakes, they were extremely popular. Everyone was attracted to their bright and unusual colours. My friends and family were pleasantly surprised by the light vanilla flavour of the sponge and buttercream, and they loved the citrus zing of the lime marmalade filling.

    

I’m linking this recipe up with Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, Recipe of the Week hosted by A Mummy Too, Treat Petite hosted by me, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

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5 from 8 votes
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Slime Cupcakes

Ingredients

For the cupcake sponge

  • 175 g Baking spread
  • 175 g Caster sugar
  • 25 g Black food colouring
  • 3 Eggs
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 200 g Butter
  • 400 g Icing Sugar
  • 1 tsp Vanilla
  • Lime green food colouring

For the filling and decoration

  • Lemon & lime marmalade
  • A few drops of Lime green food colouring
  • Candy eyes

Instructions

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

  2. Cream together the butter and caster sugar, then add the black food colouring, you will need quite a lot

  3. Whisk in the eggs and vanilla extract, then add the self raising flour and whisk in

  4. Divide the batter between the black cupcake cases

  5. Bake for 20 mins, you will have to use a cake skewer to check they are done because of the colour!

  6. Let the cupcakes fully cool, then use a cupcake corer or a knife to make holes in the middle of each cake

  7. Add a little bit of lime green food colouring to the lemon and lime marmalade, then spoon it into each cupcake

  8. Make the buttercream by mixing together the butter and icing sugar until smooth, then add the vanilla extract and the lime green food colouring until you have a bright green colour

  9. Using a piping bag, pipe the buttercream onto the cupcakes. Then add the candy eyes!

 

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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!

Jump straight to the recipe!

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.

Lemon Cupcakes

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

Lemon Cupcakes

These lemon cupcakes 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 Nutella Bueno Cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these Nutella Bueno 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!

Jump straight to the recipe!

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.

Nutella Cupcakes

These Nutella Bueno 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
  • 1/4 tsp Baking 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. These Reese’s Peanut Butter Cupcakes are the ultimate combination of chocolate and peanut butter!

Jump straight to the recipe!

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

Then added eggs and peanut butter and whisked them in.

Finally I mixed in 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 butter and icing sugar. Then I added 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.

Reese's Peanut Butter Cupcakes

Oh my gosh these Reese’s Peanut Butter 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!

Reese's Peanut Butter Cupcakes

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.

Reese's Peanut Butter Cupcakes

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Reese's Peanut Butter Cupcakes
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.

Print

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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