Vanilla Oreo Cupcakes

Vanilla Oreo Cupcakes

I’ve made these Vanilla Oreo Cupcakes sooo many times but I’ve never shared the recipe as I thought there would be lots of other similar recipes online. After having a look I noticed that the majority of Oreo cupcake recipes use a chocolate sponge. I’ve always made them with vanilla, I’m not sure why but this is the way I like them! It also makes this recipe super adaptable to the other Oreo flavours like mint, strawberry cheesecake, or peanut butter, as vanilla goes with pretty much everything! Hidden at the bottom of the cupcake is an Oreo biscuit that’s baked into them, then they’re topped with Oreo buttercream and another Oreo biscuit on top. They’re basically Oreo heaven!

Jump straight to the recipe!

 

To make the sponge I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.

I placed an oreo into each cupcake case, then added the batter on top.

They baked for 25 minutes until golden.

I mixed up a buttercream using butter, icing sugar and vanilla extract. Then I stirred in oreo crumbs.

Vanilla Oreo Cupcakes

I piped it onto the cupcakes, then added an Oreo biscuit on top.

Vanilla Oreo Cupcakes

The Oreo fan in your life will absolutely love these Vanilla Oreo Cupcakes!

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Vegan Oreo Brownies Oreo Dessert Pots Cookies and Cream Oreo Drip Cake
Vegan Oreo Brownies Oreo Dessert Pots Cookies & Cream Oreo Drip Cake
Strawberry Oreo Cheesecake
Strawberry Oreo Cheesecake (No Bake)

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Zoale and Angie.

Vanilla Oreo Cupcakes
5 from 3 votes
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Vanilla Oreo Cupcakes

Oreos everywhere!! In the sponge, the buttercream and on top!

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 1 tsp Vanilla extract
  • 3 Eggs large
  • 175 Self raising flour
  • 12 Oreo biscuits

For the buttercream

  • 225 g Butter or baking spread
  • 450 g Icing sugar
  • 130 g Oreo biscuits crushed

For decoration

  • 12 Oreo biscuits

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases and put an Oreo biscuit in the bottom of each cupcake case

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanila extract and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely

  7. Make the buttercream by mixing together the butter and icing sugar. You can do this by hand or with an electric whisk. Once it's smooth, stir in the Oreo crumbs

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon. Then add an Oreo biscuit on top

  9. Store in an airtight container in a cool place, eat leftovers within 3 days

NB. This post is NOT sponsored by Oreo, I just love their product!

You can find more of my Cupcake recipes by clicking here!

Vanilla Oreo Cupcakes

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Raspberry & White Chocolate Cupcakes

Raspberry & White Chocolate Cupcakes

Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. I’ve used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don’t want. Fresh raspberries in these cupcakes worked perfectly and I’m such a big fan of this recipe! I’ve also mixed white chocolate into the buttercream so it’s extra luxurious!

Jump straight to the recipe!

To make the sponge I first mixed together the baking spread and caster sugar. Then I added the eggs and vanilla extract and mixed them in.

Next I mixed in self raising flour, and folded in the raspberries and white chocolate chips.

I divided the cupcake batter into cases, then I baked them for 25 minutes.

Raspberry & White Chocolate Cupcakes

To decorate the Raspberry & White Chocolate Cupcakes I made a white chocolate buttercream with melted white chocolate stirred into it, then I added a fresh raspberry, a square of white chocolate and a sprinkle of freeze dried raspberries on top.

Raspberry & White Chocolate Cupcakes

The Raspberry & White Chocolate Cupcakes were absolutely delicious! This is one of my favourite cupcake recipes! You could even just make the sponge and maybe drizzle the top with a little white chocolate and have them as muffins too. But that white chocolate buttercream is pretty irresistable!!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Zoale and The Not So Creative Cook.

Raspberry & White Chocolate Cupcakes
5 from 4 votes
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Raspberry & White Chocolate Cupcakes

Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 35 minutes
Cook Time 25 minutes
Decoration time 5 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 200 g Fresh raspberries
  • 75 g White chocolate chips

For the buttercream

  • 200 g Butter or baking spread I use Stork
  • 400 g Icing sugar
  • 100 g White chocolate melted

For decoration

  • 12 Fresh raspberries
  • 12 squares White chocolate
  • 8 g Freeze dried raspberries optional

Instructions

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

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Toss the raspberries in about 2 tsp flour, then fold them into the batter along with the white chocolate chips

  6. Divide the mixture between the 12 cupcake cases

  7. Bake them for 25 minutes or until they are golden brown and a skewer
    inserted in the centre of the cupcakes comes out clean. Leave to cool
    completely

  8. Make the buttercream by mixing together the butter and icing sugar, then
    add the white chocolate and mix until smooth. You can do this by hand
    or with an electric whisk

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Raspberry & White Chocolate Cupcakes

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Funfetti Vanilla Cupcakes

Funfetti Vanilla Cupcakes

Funfetti is really a very simple concept – vanilla cake batter with rainbow sprinkles mixed into it and decorated with vanilla buttercream and more rainbow sprinkles. But yet every time I look at these Funfetti Vanilla Cupcakes they make me smile as they are so fun! There’s something about rainbow sprinkles that brings back childhood memories and makes you feel happy from the inside out. You’ll need to buy good quality sprinkles to make sure the colour stays bright and vivid after baking. You can get them from lots of different brands, the ones I used were from The Shire Bakery.

Jump straight to the recipe!

To make the sponge I first mixed together the baking spread and caster sugar. Then I added the eggs and vanilla extract and mixed them in.

Next I mixed in self raising flour, and folded in the rainbow sprinkles.

 

I divided the cupcake batter into cases, then I baked them for 25 minutes.

While the cupcakes were cooling I made a vanilla buttercream by mixing together butter, icing sugar and vanilla extract, then I piped the buttercream onto each of the cupcakes.

Funfetti Vanilla Cupcakes

To finish the Funfetti Vanilla Cupcakes I added lots of rainbow sprinkles on top!

Funfetti Vanilla Cupcakes

These Funfetti Vanilla Cupcakes would be fantastic at a birthday party for someone of any age!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Spades, Spatulas & Spoons and Apply To Face.

5 from 1 vote
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Funfetti Vanilla Cupcakes

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Caster sugar
  • 175 g Butter or baking spread I use Stork
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 35 g Sprinkles

For the buttercream

  • 200 g Butter or baking spread I use Stork
  • 400 g Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • Sprinkles

Instructions

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

  2. To make the sponge, mix together the butter and lsugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanilla extract, and whisk well

  4. Then whisk in the self raising flour

  5. Then fold in the sprinkles with a silicone spatula or a wooden spoon

  6. Divide the mixture between the 12 cupcake cases

  7. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

  8. Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract, and mix until smooth. You can do this by hand with a silicone or wooden spoon or with an electric whisk

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Then add the sprinkles as decoration

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Funfetti Cupcakes

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Jammie Dodger Cupcakes

Jammie Dodger Cupcakes

My Jammie Dodger Blondies are one of the most popular recipes on my blog, so I really wanted to create another Jammie Dodger themed recipe for you all to enjoy! Enter my Jammie Dodger Cupcakes! They are a light vanilla sponge, filled with tasty raspberry jam, topped with a sweet vanilla buttercream and a Jammie Dodger biscuit. Jam and cake go so well together so this really is a delicious combination of flavours! Plus you get a biscuit with your cake which is always a good thing!

Jump straight to the recipe!

To make the sponge I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.

I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden.

Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre and I filled it with raspberry jam.

I mixed up a buttercream using butter, icing sugar and vanilla extract. I piped it onto the cupcakes, then added a Jammie Dodger biscuit.

Jammie Dodger Cupcakes

These Jammie Dodger Cupcakes would be great for a birthday party!

Jammie Dodger Cupcakes

The Jammie Dodger Cupcakes are so yummy with the hidden jam in the middle adding that extra fruity flavour!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.

5 from 3 votes
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Jammie Dodger Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1/2 tbsp Milk (if needed to loosen the buttercream)

For the filling and decoration

  • 100 g Raspberry Jam
  • 12 Jammie Dodger biscuits

Instructions

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

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanila extract and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely

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

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

  9. Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract, and mix until smooth. You can do this by hand or with an electric whisk. If it's too stiff, add the milk and whisk in

  10. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon. Then add a Jammie Dodger biscuit on top

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Jammie Dodger Cupcakes

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Caramel Egg Cupcakes

Caramel Egg Cupcakes

I do love a Creme Egg around Easter time, but I’ve always slightly preferred Caramel Eggs – if I have to choose that is! Last year I made Salted Caramel Egg Brownies which are still one of my favourite bakes ever. So this year I wanted to create Caramel Egg Cupcakes! The base is a chocolate sponge that’s super moist and light, I’ve filled it with a hidden caramel centre, then topped it with caramel buttercream and half of a Caramel Egg. I did think of baking a whole Caramel Egg inside the cupcake similar to my Creme Egg Cupcakes, but caramel and chocolate together can be quite intense so I went for a caramel filling instead and it does not disappoint!

Jump straight to the recipe!

To make the chocolate sponge I first creamed together the baking spread and caster sugar. I added the eggs and mixed them in.

Then I mixed in self raising flour, cocoa powder and baking powder.

I divided the cupcake batter into cases, then 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 and I filled each hole with some Carnation caramel.

I made a buttercream by mixing together butter, icing sugar and caramel extract, then I piped the buttercream onto each of the cupcakes.

Caramel Egg Cupcakes

I topped the Caramel Egg Cupcakes with the halves of Caramel Egg.

Caramel Egg Cupcakes

The Caramel Egg Cupcakes were absolutely divine! I just cannot resist anything caramel!

I’m linking this recipe up with Cook Blog Share hosted by Lost In Food, and Fiesta Fridays hosted by Zoale and Fiesta Fridays.

5 from 3 votes
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Caramel Egg Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Caramel extract I used Tesco's
  • 1 tsp Milk

For decoration and filling

  • 160 g Carnation caramel
  • 6 Cadbury's Caramel Eggs cut in half

Instructions

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

  2. To make the sponge, cream together the butter and the caster sugar

  3. Add the eggs and milk, and whisk in

  4. Whisk in the self raising flour and cocoa powder

  5. Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes until risen and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake

  7. Fill each hole with the Carnation caramel

  8. To make the buttercream, mix together the butter and icing sugar. When it starts to come together, add the caramel extract and milk, and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice (I used an Ateco 829) or spread on with a spoon

  10. Top with the halves of Caramel Egg

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here! Or for more Easter recipes click here!

Caramel Egg Cupcakes

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Chocolate & Raspberry Truffle Cupcakes

Chocolate & Raspberry Truffle Cupcakes

I’m in love… with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved one on Valentine’s Day. They’re made up of a chocolate sponge filled with rich chocolate ganache, then topped with raspberry buttercream and fresh raspberries. The gorgeous pink buttercream is all natural too as the colour comes entirely from the freeze dried raspberry powder which also provides a punchy raspberry flavour. Dark chocolate and raspberries go so well together, and the rich ganache compliments the fruity buttercream to tingle all your tastebuds in the right way!

Jump straight to the recipe!

I made the ganache first as it takes time to set in the fridge, I heated up the cream then added the chocolate and butter until it all melted together. Then I poured it into a bowl and put it in the fridge to set.

To make the cupcakes I creamed the butter and sugar together, then whisked in the eggs and milk.

Next I added the self raising flour, baking powder and cocoa powder.

I divided the mixture between the cupcake cases and baked them for 20 minutes.

 

Once the cupcakes were cool I used a cupcake corer to make holes in each one, then I filled them with the ganache.

To make the buttercream I mixed together the butter, icing sugar, freeze dried raspberry powder and milk.

Chocolate & Raspberry Truffle Cupcakes

I piped the buttercream onto the cupcakes and then added fresh raspberries on top.

Chocolate & Raspberry Truffle Cupcakes

What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!

 

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 1 vote
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Chocolate & Raspberry Truffle Cupcakes

Servings 12

Ingredients

For the ganache

  • 100 ml Double cream
  • 100 g Dark chocolate broken into squares
  • 10 g Butter

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 15 g Freeze dried raspberry powder
  • 1 1/2 tbsp Milk

For decoration

  • 36 Fresh raspberries

Instructions

  1. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  2. Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours

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

  4. To make the cupcakes, cream together the butter and caster sugar until smooth

  5. Add the eggs and milk, and mix well

  6. Add the self raising flour, cocoa powder and baking powder and whisk in

  7. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely

  8. To make the buttercream, mix together the butter, icing sugar and freeze dried raspberry powder with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Top each cupcake with three of the fresh raspberries

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't get hold of freeze dried raspberry powder, then biltz freeze dried raspberry pieces in a food processor or blender until they turn into powder.

You can find more of my Cupcake recipes by clicking here!

Chocolate & Raspberry Truffle Cupcakes

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Lemon & Blueberry Cupcakes

Lemon & Blueberry Cupcakes

Lemon & Blueberry is such a classic combination, it’s always been one of my favourites. I love using up leftover blueberries by putting them in cupcakes, sometimes I don’t even bother icing them, they’re just great warm from the oven! Theses Lemon & Blueberry Cupcakes are packed with juicy blueberries and decorated with a zingy lemon buttercream for extra decadence.

Jump straight to the recipe!

For the sponge, I creamed the butter, sugar and lemon zest together.

Next whisked in the eggs and milk, and then I whisked in the self raising flour.

I divided the batter between 12 cupcakes cases and added fresh blueberries to each cake.

They baked for 20-25 minutes until golden.

I made the lemon buttercream by mixing together icing sugar, butter and lemon extract. Once I piped it onto the cupcakes I then topped them with fresh blueberries and lemon zest for decoration.

Lemon & Blueberry Cupcakes

I love how fresh and bright the Lemon & Blueberry Cupcakes look! And the juicy blueberries and zesty lemon are just perfect together.

Lemon & Blueberry Cupcakes

I served these Lemon & Blueberry Cupcakes at my baby shower and my friends loved them!

You might also like…

Lemon & Blueberry Cookies Lemon & Blueberry Blondies Lemon & Blueberry Loaf Cake
Lemon & Blueberry Cookies Lemon & Blueberry Blondies Lemon & Blueberry Loaf Cake

  

I’m linking this recipe up with Cook Blog Share hosted by Peachicks Bakery, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by The Not So Creative Cook and Ai Made It For You..

5 from 1 vote
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Lemon & Blueberry Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 1 Lemon zest only
  • 3 Eggs large
  • 175 g Self raising flour
  • 150 g Blueberries (about 4 per cupcake)

For the buttercream

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

For decoration

  • Lemon zest optional
  • 50 g Blueberries (about 3 per cupcake)

Instructions

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

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

  3. Add the eggs and whisk in

  4. Add the self raising flour and whisk in

  5. Divide the mixture between the cupcakes cases, then add 4 blueberries to each cupcake and press them into the batter

  6. Bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  7. 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

  8. Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes

  9. Add blueberries and lemon zest to decorate

  10. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Lemon & Blueberry Cupcakes

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Reindeer Cupcakes

Reindeer Cupcakes

These super cute Reindeer Cupcakes are perfect for Christmas baking, especially if you want to get the kids involved! They will love creating the cute face of Rudolph, and love eating the chocolate cupcake even more! The cupcake and buttercream are an easy chocolate based recipe, and the decorations for the face are made from pretzels snapped in half for antlers, candy eyes, chocolate buttons for the snout and red fondant circles for the nose. If you can find any suitable red sweets or candies for the nose you can use those instead. I think Santa would love a Reindeer Cupcake left out for him on Christmas Eve!

Jump straight to the recipe!

To start I made the sponge by creaming together butter and sugar, whisking in eggs and milk, then whisking in cocoa powder and self raising flour.

   

I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.

  

To decorate the Reindeer Cupcakes, I made a chocolate buttercream which I piped onto the sponge. I smoothed it out using a palette knife, then added pretzels for antlers, candy eyes and a chocolate button and red fondant for the nose.

Reindeer Cupcakes

I made all of my Reindeer Cupcakes into red nosed Rudolphs, he is the best reindeer after all!

Reindeer Cupcakes

The Reindeer Cupcakes were super chocolatey and super adorable!

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, and Fiesta Fridays hosted by Frugal Hausfrau and Everyday Healthy Recipes.

5 from 8 votes
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Reindeer Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 350 g Icing sugar
  • 50 g Cocoa powder
  • 1 1/2 tbsp Milk

For decoration

  • Pretzels
  • Red fondant or red sweets
  • Chocolate buttons
  • Candy eyes

Instructions

  1. If you are making the nose from fondant, do this first so they can dry and harden. Roll out your red fondant on a smooth surface dusted with icing sugar, and cut out circles using a 10mm round fondant plunger

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

  3. To make the cupcakes, cream together the butter and caster sugar until smooth

  4. Add the eggs and milk, and whisk in

  5. Add the self raising flour, cocoa powder and baking powder and whisk in

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon

  9. Snap the pretzels in half and stick in the top for the reindeers antlers

  10. Add the candy eyes, then add the chocolate button and stick the red fondant circle or red sweet on top of the button using a little buttercream to make it stick

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

The pretzels will go a little soft from contact with the buttercream after a day or so, so if you're making them the day before, wait to put the pretzels in to keep their crunch!

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

Reindeer Cupcakes

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Galaxy Chocolate Cupcakes

Galaxy Chocolate Cupcakes

As I mentioned back when I made my Malteser Teaser Cupcakes, there are so many chocolate bars being turned into spreads at the moment. So I feel it is only my duty to then turn these spreads into buttercream to top delicious cakes and cupcakes with! This time it’s the turn of Galaxy Chocolate Cupcakes. I’ve infused the sponge with Galaxy hot chocolate powder, which by the way is my favourite hot chocolate powder and you must give it a try, it’s so creamy and rich for a powder drink. Then I’ve made a buttercream using the Galaxy chocolate spread, and of course the decoration had to be in the form of Galaxy chocolate pieces for the ultimate Galaxy triple treat!

Jump straight to the recipe!

For the sponge, I creamed the butter and sugar together, then whisked in the eggs and milk. Next I whisked in the self raising flour, baking powder and Galaxy hot chocolate powder.

I divided the batter between 12 cupcakes cases and baked them for 20-25 minutes.

Whilst the cakes were cooling, I made the buttercream by mixing the Galaxy chocolate spread with icing sugar, butter and milk.

I piped it onto the cupcakes using my Wilton 1M nozzle, then topped them with Galaxy chocolate pieces.

Galaxy Chocolate Cupcakes

The Galaxy Chocolate Cupcakes were an absolute chocolate sensation! They disappeared in less than an hour when I took them into work.

Galaxy Chocolate Cupcakes

Any Galaxy chocolate fan, or just chocolate fan in general, will go nuts for these cupcakes! I only added two Galaxy pieces to the top, but you could add three – I wish I added more!!

 

I’m linking this recipe up with Cook Blog Share hosted by Glutarama, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Frugal Hausfrau and Iris and Honey.


5 from 1 vote
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Galaxy Chocolate Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 30 g Galaxy Hot Chocolate Powder or cocoa powder
  • 145 g Self raising flour
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream/topping

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Galaxy chocolate spread
  • 1 tbsp Milk
  • 200 g Galaxy chocolate bar broken into squares

Instructions

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

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and whisk in

  4. Add the self raising flour, Galaxy Hot Chocolate Powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  6. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and Galaxy spread and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with an open star nozzle. Or spread on with a spoon

  8. Top with pieces of the Galaxy chocolate bar!

  9. Store in an airtight container in a cool place, eat leftovers within 3 days

NB. This post is not in any way sponsored by Galaxy – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

I love baking things that surprise people and evoke questions like “how did you do that?!” These Ice Cream Cone Cupcakes are a great way to trick and delight your family and friends. They look exactly like mini ice creams, but in fact hidden inside the cone is cake and the ‘ice cream’ on top is buttercream! You’ll be surprised at how easy they are to make too, it’s just a normal cupcake recipe but you bake them inside the cones which are wrapped in foil to protect them in the oven. If you make sure to buy the ice cream cones with the flat bottoms they will stand upright for easy baking and displaying. Then your Ice Cream Cone Cupcakes will be ready for all your summer parties and events!

Jump straight to the recipe!

To start, I prepared the ice cream cones by cut out strips of foil and wrapping them around each cone. I placed my cones into a cupcake tin.

 

To make the cupcake batter I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.

  

I divided the mixture between the cones, and baked them for 25 minutes until golden.

 

For the buttercream I mixed the icing sugar and butter together, then added vanilla extract and whisked until smooth. I piped it onto the Ice Cream Cone Cupcakes using a star nozzle for the ice cream effect, then I added chocolate flake and sprinkles.

Ice Cream Cone Cupcakes

I really love the texture of the crunchy cone against the soft cake and the sweet buttercream. My boyfriend scoffed down a few of the Ice Cream Cone Cupcakes and my brother was a big fan too. As expected, I got plenty of questions about how I did it from my friends and colleagues!

Ice Cream Cone Cupcakes

Vanilla is always a winning flavour, but you could do a chocolate cupcake recipe instead, or add some lemon zest to the sponge. You could also add strawberry or chocolate sauce to decorate. There really is so many ways to be creative with this base recipe!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Lost In Food, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Apply to Face Blog and Pantry Portfolio.

5 from 6 votes
Print

Ice Cream Cone Cupcakes

Servings 12

Ingredients

For the sponge

  • 12 Flat bottomed ice cream cones
  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour

For the buttercream

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

For decoration

  • 4 Chocolate flakes, cut into thirds optional
  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, cut out strips of foil and wrap them around the ice cream cone. You don't need to cover the bottom with foil. Place them into a cupcake tin

  2. Cream together the butter and caster sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanilla extract and whisk well

  4. Whisk in the self raising flour

  5. Divide the mixture between the 12 cones

  6. Bake them for 20-25 minutes or until they are golden brown and a skewer inserted comes out clean. Carefully remove the foil and leave to cool completely, preferably on a cooling rack

  7. Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract and mix until smooth. You can do this by hand or with an electric whisk

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  9. Insert a third of a chocolate flake into each one and add your choice of sprinkles, then get ready to surprise your family and friends!

You can find more of my Cupcake recipes by clicking here!

Ice Cream Cone Cupcakes

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