Lindt Lindor Cupcakes with Salted Caramel Buttercream

Lindt Lindor Cupcakes with Salted Caramel Buttercream
My mum loves Lindt Lindor, they are her absolute favourite chocolates and I can always guarantee that getting her a box of them will go down well on any occasion. As it’s Mother’s Day this weekend I wanted to surprise her by baking Lindt Lindor Cupcakes. I added Salted Caramel Buttercream as she loves salted caramel too. I got the idea after seeing A Life Of Geekery‘s post, she uses the caramel Lindor and a pre-flavoured icing sugar. I’ve made mine differently, but the results are equally as yummy!

Jump straight to the recipe!

First things first, I put my Lindt Lindor in the freezer for at least 1 hour. I learnt this trick when I made Creme Egg Cupcakes last year.

I started by making a simple vanilla sponge by creaming together butter and caster sugar, adding eggs and vanilla extract and whisking in. Finally I folded in self raising flour.

I divided the batter into the baking cases, then placed the frozen Lindt Lindor (I used the red wrapper kind) in the middle.

The cupcakes baked for 20 minutes.

To make the buttercream I mixed together butter, icing sugar, Dr Oetker Caramel flavour, and salt. Add some salt and test the flavour, see if you like it, as I’ve noticed different people like different strengths of salted caramel. Or you can leave it out if you don’t like salt in it at all.

Lindt Lindor Cupcakes

I piped the buttercream on top of the cooled Lindt Lindor Cupcakes, then added another whole Lindor on top and a sprinkling of edible gold glitter!

Of course I had to test one before giving them to my mum… I cut one open and the Lindor chocolate hadn’t quite done what I expected. It melted and created a delicious chocolatey bottom to the cake! As for the buttercream…drool!

I put the Lindt Lindor Cupcakes in a decorative box and jumped straight in the car to take them to my mum. She loved the surprise and said the cakes were ‘amazing, divine and yummy’. Definitely a winner then! My boyfriend had one too and made lots of ‘yummmm’ noises whilst he gobbled it up.


Lindt Lindor Cupcakes with Salted Caramel Buttercream

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 9 Lindt Lindor frozen

For the buttercream

  • 300 g Icing sugar
  • 1 1/2 tsp Caramel extract
  • 150 g Butter
  • 1/2 tsp Salt

For decoration

  • Edible gold glitter
  • 9 Lindt Lindor

Instructions

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

  2. Make the sponge by creaming together the butter and the caster sugar

  3. Add the eggs, milk and vanilla extract and whisk in

  4. Fold in the self raising flour

  5. Divide the batter into the baking cases, then place one Lindt Lindor in the middle

  6. Bake the cupcakes for 20 minutes. Leave to cool

  7. To make the buttercream mix together the butter, icing sugar, caramel extract and salt

  8. Pipe the buttercream on top of the cooled cakes, then add another Lindt Lindor on top and a sprinkling of edible gold glitter

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

Carrot and Orange Cake

Carrot and Orange Cake

I made this Carrot and Orange Cake for my mum for Mother’s Day. She has been trying new cake flavours recently, so I wanted to make her something a bit different to give her inspiration. Traditionally carrot cake has walnuts in it, but she doesn’t like them (and neither do I) so I decided to change the traditional recipe and add the zesty sweetness of an orange syrup instead. I avoided carrot cake for years because I don’t like cooked carrots. However, I tried some last year and was pleasantly surprised at how nice and non-carrot tasting it was. I put the recipe for this Carrot and Orange Cake in the card I gave to my mum in case she wanted to try it again herself!

Jump straight to the recipe!

In my mixer I mixed up eggs, light brown sugar, vegetable oil and vanilla extract.

I used kitchen towel to press the excess water out of the grated carrot, before adding it to mixture and folding in with a spatula.

I sieved in self raising flour, wholemeal self raising flour, cinnamon, ground ginger, and tsp nutmeg. Once you’ve sieved in these ingredients, tip in any bran that is left in the sieve from the wholemeal flour.

Finally I added the zest of one orange, and folded it all in.

I divided the mixture between two lined and greased 8″ cake tins, and baked them for 25 minutes.

I juiced the orange I had zested for the sponge and mixed in caster sugar until dissolved.

When the cakes were done, I poked a few holes in them using a skewer then spooned the orange juice all over them. I left the cakes to cool in their tins to let the orange juice fully soak in.

To make the buttercream I mixed together butter, cream cheese, icing sugar and marmalade.

I spread it in the middle and over the top of the cake.

I chose to decorate the top of the Carrot and Orange Cake with butterfly sprinkles. The colour and shape is perfect for Mother’s Day and for a fresh spring feeling. The Carrot and Orange Cake was really moist and delicious, my mum really liked so I was pleased! The buttercream was very tasty too!

I hope you and your mum’s all have a lovely Mother’s Day!


Carrot & Orange Cake

Servings 12

Ingredients

For the sponge

  • 200 g Carrots grated
  • 3 Eggs
  • 225 g Light brown sugar
  • 225 ml Vegetable oil
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 100 g Wholemeal self raising flour
  • 1 tsp Cinnamon
  • 1 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1 Orange Zested and juiced
  • 1 tbsp Caster sugar

For the buttercream

  • 50 g Butter or baking spread
  • 100 g Cream cheese
  • 300 g Icing sugar
  • 2 tbsp Marmalade

For decoration

  • Sprinkles of your choice

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. In a bowl mix together the eggs, light brown sugar, sunflower oil and vanilla extract

  3. Use some kitchen towel to press any excess water out of the grated carrot, then add it to the mixture and fold it in

  4. Add the self raising flour, wholemeal self raising flour, the zest from the orange, cinnamon, ground ginger, and nutmeg. Mix it all in with a whisk until combined

  5. Divide the mixture between the two cake tins and bake for 25 minutes, or until a thin skewer or cocktail stick inserted into the centre of the cakes comes out clean

  6. While the cake is baking, mix the orange juice with the caster sugar until the sugar dissolves. When the cakes are done, poke a few holes in each sponge using a skewer, then spoon the orange juice mixture all over it. Leave the cakes to cool in the tins and let the orange juice fully soak in

  7. To make the buttercream mixed together the butter, cream cheese, icing sugar and marmalade

  8. Spread the buttercream over one of the sponges, top it with the other sponge, then spread the rest of the buttercream over the top of the cake

  9. Decorate with sprinkles as desired

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

Rose & Lemon Fondant Fancies

Rose & Lemon Fondant Fancies

These Rose & Lemon Fondant Fancies are made with a light lemon genoise sponge, filled with strawberry jam, and covered in rose and lemon flavoured fondant. They’re perfect for afternoon tea as they are so delicate and dainty. The would also be a gorgeous treat for Mother’s Day or any special occasion. If you’ve ever watched The Great British Bake Off, then you’ll have seen that Fondant Fancies have featured a few times. They do take time and patience to make, but they really are worth it for the elegant finish and delicious flavour.

Jump straight to the recipe!

To make the genoise sponge I used my food mixer to whisk the eggs and sugar together for about 8 minutes until it was thick and had reached the ribbon stage. Then I carefully folded in the flour in two parts, then the melted butter and lemon zest.

I poured the mixture into a lined 8″ square baking tin.

I baked it for 25 minutes until a skewer inserted came out clean and it was golden and risen, then left it to  cool completely.

When it was fully cool I brushed the top with apricot jam and covered it with some rolled out pink fondant.

I trimmed the edges, then using a ruler I cut it into 1.5″ squares.

Then I cut each square in half and spread some strawberry jam onto the bottom half, and sandwiched them all back together.

Using a palette knife (and a lot of patience!), I covered the sides with the rose buttercream. I put them in the fridge for an hour for the buttercream to set.

I made a pourable fondant by mixing up the pink ready to roll fondant with water, lemon juice and rose extract. To decorate them. I set up a cooling rack with a baking tray underneath and used it to place the cakes on before the pouring the fondant over the top and encouraging it around the sides to fully cover each cake.

Once they were covered, I decorated the top with little sugar flowers and sugar pearls. Then left the fondant to set at room temperature.

Rose & Lemon Fondant Fancies

You can use anything you want to decorate the top of the Rose & Lemon Fondant Fancies, but I would recommend something small and delicate for the best effect.

Rose & Lemon Fondant Fancies

You could also cover the Rose & Lemon Fondant Fancies in chocolate ganache, or put buttercream in the middle instead of jam. Or make them a bit more manly with different coloured icing and decorations. Experiment and enjoy!


Servings 16

Ingredients

For the genoise sponge

  • 4 Eggs large
  • 120 g Plain flour sieved
  • 120 g Caster sugar
  • 55 g Butter melted
  • 1 Lemon zest only

For the filling

  • 2-3 tbsp Strawberry jam

For the glaze & to cover the cake

  • 1 heaped tbsp Apricot jam
  • 200 g Pink ready to roll fondant or colour of your choice

For the buttercream

  • 35 g Butter or baking spread
  • 70 g Icing sugar
  • 1/4 tsp Rose extract

For the pourable fondant

  • 750 g Pink ready to roll fondant or colour of your choice
  • 1 Lemon juice only
  • 1 tsp Rose extract

To decorate

  • Sugar flowers or sprinkles of your choice

Instructions

  1. Pre-heat your oven to 180C/160C fan/Gas Mark 4, grease and line a 8" square tin

  2. To make the genoise sponge whisk the eggs with the caster sugar in a stand mixer for about 7 minutes until thick and trebled in size

  3. Sieve in the plain flour in two stages, and gently fold it in each time. Add the melted butter by pouring it around the edge of the bowl and folding it in. Then gently fold in the lemon zest

  4. Pour the batter into the lined tin and bake it for 25 minutes until risen, golden and a skewer inserted comes out clean. Let it cool completely

  5. Brush a thin layer of apricot jam over the top of the cake to glaze it. Roll out the fondant and cover the cake with it

  6. Trim the edges of the cake then using a ruler cut it into 1.5" squares. Then cut each square into half horizontally

  7. Spread the strawberry jam onto the bottom half of the cake and sandwich them all back together

  8. Make the rose buttercream by mixing the butter, icing sugar and rose extract together until smooth. Use a palette knife to coat the sides of each cake with the buttercream. Try and get it as smooth as you can, then put them in the fridge for an hour for the buttercream to set

  9. Make a pourable fondant by mixing up the ready to roll fondant with the water, lemon juice and rose extract. Set up a cooling rack with a baking tray underneath and using it to place the cakes on before the pouring the fondant over the top

  10. Pour the fondant over the top of the cakes and encourage it around the sides to fully cover each cake

  11. Once they are covered, decorated the top with sprinkles or sugar flowers as desired. Then leave the fondant to set at room temperature

  12. Eat leftovers within 2 days

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

Rose & Lemon Fondant Fancies

Pin for later!