Pimms Cake

Pimms Cake

Have you had your first Pimms of the year yet? Having your first Pimms of the summer is the same as having your first mulled wine of winter. It signals that summer has begun, the sun is finally making an appearance in the UK, and you’ve probably been to at least one BBQ by now! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day and it’s very popular at Wimbledon! I’ve used the flavours of this cocktail to create my Pimms Cake. The sponges are infused with citrus zest, it’s drizzled in a Pimms syrup, filled with strawberry jam and a mascarpone cream, and topped with fresh fruit and whipped cream.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and the citrus fruit zest.

I added self raising flour, and whisked it in, then divided the mixture between the cake tins.

Once the cake was baked and fully cooled, I levelled it off and drizzled each sponge with a Pimms syrup.

I made the filling by whisking together the mascarpone, icing sugar, double cream and vanilla extract.

Using a piping bag, I added blobs of the filling over the bottom sponge, then covered it with the strawberry jam.

I added more blobs of the filling on top of the Pimms Cake, and drizzled over more of the Pimms syrup.

Pimms Cake

To finish the Pimms Cake, I whipped up the double cream with the icing sugar and vanilla, and piled it on top of the cake. Then I covered it in strawberries, orange slices, cucumber rolls and fresh mint leaves.

Pimms Cake

The Pimms Cake looked so tempting with the jam and Pimms syrup dripping down the sides, and all the fresh fruit and cream on top!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays.

5 from 8 votes
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Pimms Cake

Servings 12

Ingredients

For the Pimms syrup

  • 300 ml Pimms
  • 100 g Caster sugar

For the sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 1 Orange zest only
  • 1 Lemon zest only
  • 1 Lime zest only
  • 6 Eggs large
  • 350 g Self raising flour

For the filling

  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 2 tsp Vanilla extract
  • 215 ml Double cream
  • 100 g Strawberry jam

For the topping

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Fresh strawberries, sliced orange and cucumber rolls
  • Fresh mint

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully

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

  3. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add the eggs and the orange, lime and lemon zest, and whisk until fully incorporated

  5. Add the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture between the two cake tins, using scales for accuracy if you like

  7. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  8. If the cakes have domed on top, level them off with a cake leveller

  9. Then drizzle a third of the Pimms syrup on each sponge, using up two thirds in total

  10. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick

  11. Put one of the sponges on your chosen cake stand or serving plate and pipe or spread blobs of the filling over it

  12. Drizzle the strawberry jam over the filling

  13. Top with the second sponge and spread or pipe the remaining filling on top, then drizzle over the remaining syrup, letting it drip down the sides of the cake

  14. Whip up the double cream, vanilla extract and icing sugar either by hand, with an electric hand mixer, or food mixer. Pile it in the centre of the cake

  15. Arrange the strawberries, orange slices, cucumber rolls or slices and fresh mint leaves on top of the cake. To make the cucumber rolls, use a vegetable peeler to peel long strips of cucumber, then roll them up

  16. Serve immediately, leftovers will keep for 1-2 days in the fridge

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

Pimms Cake

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Strawberries & Cream Cheesecake (No Bake)

Strawberries & Cream Cheesecake (No Bake)

Sometimes it’s just way too hot to even put the oven on and you need a refreshing no bake dessert. Well this Strawberries & Cream Cheesecake is where it’s at! Everyone loves strawberries and cream during summertime right?! After all, it is Wimbledon next month – where around 34,000 kg of English strawberries are eaten every year. I’ve used strawberry puree to flavour the cheesecake filling so that pink colour is all natural! It’s topped with whipped cream, big juicy strawberries and some cheeky Lindt chocolates (in strawberry and cream flavour of course!) If you’re a big strawberries and cream fan, check out my Strawberries & Cream Cake too!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar.

   

Then I mixed in the strawberry puree. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

To decorate, I melted the white chocolate and piped it all over the cheesecake. I sprinkled some freeze dried strawberry pieces in the middle.

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the strawberries and Lindt strawberries and cream chocolates on top.

Strawberries & Cream Cheesecake

The Strawberries & Cream Cheesecake looked so pretty in pink and extra tempting with the chocolates and fresh fruit on top. If you can’t find the Lindt chocolates, then just place strawberries all around the top instead.

Strawberries & Cream Cheesecake

I think my strawberries were so big they were weighing the Strawberries & Cream Cheesecake down! I just can’t resist the biggest most plump looking British strawberries! My friends and family loved this cheesecake, and that lovely natural strawberry flavour comes through in the filling so well. A perfect summer treat!

 

I’m linking this post up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by The Not So Creative Cook and Chipa By the Dozen.

5 from 2 votes
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Strawberries & Cream Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 350 ml Double cream
  • 300 g Strawberries pureed

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g White chocolate
  • 6 Strawberries
  • 6 Lindt Strawberry & Cream chocolates optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the strawberry puree, slice up the strawberries making sure to removing the stalk, then whizz them up in a food processor or NutriBullet, set aside

  4. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  5. Stir in the strawberry puree

  6. Add the double cream and whisk until it is very thick and holds it's shape

  7. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  8. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  9. To decorate, melt the white chocolate and pipe or drizzle it all over the cheesecake. Sprinkle the freeze dried strawberry pieces in the centre

  10. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  11. Place the strawberries and Lindt chocolates on top of the cream

  12. Serve immediately, store any leftovers in the fridge and eat within 2 days

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

Strawberries & Cream Cheesecake

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Prosecco & Strawberry Cupcakes

Prosecco & Strawberry Cupcakes

I remember reading a couple of years ago that the Co-op sold more prosecco than milk in the week leading up to Christmas. It just shows how much we love a tasty glass of fizz at this time of year! These Prosecco & Strawberry Cupcakes are a perfect way to celebrate over the festive season and an even better way to ring in the new year! I think they would go down a storm at a new year’s eve party! The prosecco flavour comes from a flavouring extract I got in Sainsburys. It’s amazing how much it tastes and smells like prosecco! I’ve seen other extracts around the web and I’ve heard that Lakeland also do a ready made prosecco buttercream. My Prosecco & Strawberry Cupcakes are filled with strawberry jam and topped with a fresh strawberry plus some gold star sprinkles to make them look ready for a party!

Jump straight to the recipe!

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

Then I added the eggs and prosecco extract, and whisked everything together.

Finally I whisked in the flour. I separated the mixture between the cupcake cases. I used rose gold shiny ones for extra glamour!

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

 

Once they were fully cool I used a cupcake corer to make a hole in the centre of each cake, then I filled the hole with strawberry jam.

To make the buttercream I mixed together the icing sugar, butter and prosecco extract until it was smooth. I piped it on top of each cupcake.

Prosecco & Strawberry Cupcakes

I added the fresh strawberries and gold star sprinkles and the Prosecco & Strawberry Cupcakes were ready to party!

Prosecco & Strawberry Cupcakes

These Prosecco & Strawberry Cupcakes were absolutely yummy! The fruity jam centre is so delicious, and the prosecco flavour from the extract is stunningly similar to the real thing. They are sure to make any party extra special and glamourous. Serve with a glass of prosecco, of course!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Casa Costello, and Fiesta Friday.

 

5 from 2 votes
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Prosecco & Strawberry Cupcakes

Servings 12

Ingredients

For the sponge

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

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 2 tsp Prosecco extract

Decoration & Filling

  • 12 Fresh strawberries
  • 200 g Strawberry Jam
  • Gold star 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. To make the sponge, creamed together the butter and caster sugar using a wooden or silicone spoon until fully combined and fluffy

  3. Add the eggs and prosecco extract, and whisk everything together until smooth

  4. Whisk in the flour until fully mixed in

  5. Divide the mixture between the cupcake cases

  6. Baked them for 20 minutes, or until golden and a thin skewer inserted into the centre comes out clean. Let them cool fully

  7. Use a cupcake corer or a knife to make a hole in the centre of each cake, then fill the holes with the strawberry jam

  8. To make the buttercream, mix together the icing sugar, butter and prosecco extract until smooth. Put into a piping bag fitted with your chosen nozzle and pipe it on top of each cupcake

  9. Add the fresh strawberries and gold star sprinkles on top and you are ready to party!

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

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Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy Eton Mess Cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these Eton Mess Cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

Jump straight to the recipe!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

Then I mixed in the plain flour and baking powder, and folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. The reason I decided to do it this way as I didn’t want the meringues to break. I used Meringue Drops from Iced Jems, and I’ve also seen them in Waitrose.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

Eton Mess Cookies

These Eton Mess Cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Eton Mess Cookies

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using a spoon

  4. Add the egg and vanilla extract, and mix them in

  5. Mix in the plain flour and baking powder

  6. Fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread. Then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon

  10. Once the chocolate has set, dig in!

  11. Store in an airtight container and eat within 3 days. They also be frozen

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

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Strawberries & Cream Cake

Strawberries & Cream Cake

One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It’s made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries – it screams “summer is here!”

Jump straight to the recipe!

I started by creaming together 350g caster sugar and 350g baking spread using an electric hand mixer until it was light and fluffy.

Then I whisked in 6 eggs and 2 tsp vanilla extract until smooth, then mixed in 350g self raising flour.

Using scales for accuracy, I separated the mixture between two greased and lined  8″ sandwich tins.

I baked them on 180C/160C Fan for 45 minutes until they were golden brown and a skewer inserted came out clean.

When the sponges were fully cool I made the filling by mixing together 250g mascarpone cheese, 50g full fat cream cheese, 1 tsp vanilla extract and 5 tbsp icing sugar. I spread strawberry jam over the sponge, then added the filling leaving about 2 tbsp in the bowl.

I topped it with the second sponge and spread the remaining filling on the top.

Using my electric hand mixer I whipped up double cream with icing sugar and vanilla, put it in a piping bag with a Jem 1E open star nozzle and piped it around the edges. I sprinkled a packet of freeze dried strawberries in the centre that I smashed up.

Strawberries & Cream Cake

I pressed the fresh strawberries into the whipped cream all round the edges of the Strawberries & Cream Cake, and sprinkled some red hundreds and thousands I got from Tesco all over the cake. This Strawberries & Cream Cake is best served straight away, but it will keep in the fridge until the next day.

Strawberries & Cream Cake

The sponge of this Strawberries & Cream Cake was lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly – it’s a combination that has stood the test of time for a reason!

      

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 Brilliant Blog Posts by Honest Mum.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 1 vote
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Strawberries & Cream Cake

Ingredients

For the sponge

  • 350 g Caster sugar
  • 350 g Baking spread or Butter
  • 6 Eggs large
  • 350 g Self raising flour
  • 2 tsp Vanilla extract

For the filling

  • 250 g Mascarpone cheese
  • 50 g Full fat cream cheese
  • 5 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 6 tbsp Strawberry jam

For the decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 18 g Packet of freeze dried strawberries
  • 9 Fresh strawberries
  • Red sprinkles

Instructions

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

  2. To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy

  3. Whisk in 6 eggs, two at a time, mixing between each addition 

  4. Then mix in the vanilla extract, followed by the self raising flour

  5. Separate the mixture between the sandwich tins. You can do this by eye, or use scales for accuracy

  6. Bake them for 45 minutes until they are golden brown and a skewer inserted in the middle comes out clean. If they are browning too much, turn the oven down to 160C/140C Fan

  7. Once the sponges are baked, remove from the oven and run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar

  9. Put one of the sponges on your chosen cake stand or serving plate and spread the strawberry jam all over it, then spread the filling over the jam leaving about 2 tbsp in the bowl

  10. Top with the second sponge and spread the remaining 2 tbsp of the filling on top in the centre, it doesn't need to reach the edges

  11. Whip up the double cream and icing sugar either by hand, with an electric hand mixer, or food mixer. Put it into a piping bag with an open star nozzle and pipe it all around the edge of the cake

  12. Smash up the freeze dried strawberries if they are whole (you can also buy pieces that won't need smashing up) and sprinkle them in the centre 

  13. Add the fresh strawberries on top of the whipped cream all around the edge of the cake, and sprinkle the red hundreds and thousands, if using, all over the cake

  14. Slice and enjoy!

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

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Strawberry Milkshake Oreo Cheesecake (No Bake)

Strawberry Milkshake Oreo Cheesecake (No Bake)

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this Strawberry Milkshake Oreo Cheesecake. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

Jump straight to the recipe!

To make the base I whizzed up oreos in a food processor. I added melted butter and mixed it all together, then I pressed it into the bottom of a 23cm springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up full fat cream cheese and icing sugar. Then I added double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate the Strawberry Milkshake Oreo Cheesecake I drizzled shop bought strawberry sauce all over the top, then whipped up double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

Strawberry Milkshake Oreo Cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This Strawberry Milkshake Oreo Cheesecake was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.


Strawberry Milkshake Oreo Cheesecake (No Bake)

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 200 g Pink sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add the double cream and whisk until it is thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. Decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge

  8. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

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

Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

Jump straight to the recipe!

I started by dicing up fresh strawberries, then I added flour and mixed in, to ensure they wouldn’t sink when baking.

In a large bowl, I stirred together self raising flour, baking powder and cinnamon.

I added almond milk (or you can use regular milk), melted butter and eggs.

I gently folded in the strawberries and caster sugar.

The mixture divided between 23 cupcake cases.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together butter and icing sugar.

I then added Nutella, double cream and vanilla extract.

Strawberry Cupcakes with Nutella Buttercream

Using a piping bag, I piped it onto the Strawberry Cupcakes with Nutella Buttercream and sprinkled some pink heart sprinkles on top. The Strawberry Cupcakes with Nutella Buttercream are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.


Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

For the cupcakes

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs large
  • 285 g Caster sugar

For the buttercream

  • 300 g Icing sugar
  • 200 g Nutella
  • 150 g Butter
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases

  2. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  3. Stir together the flour, baking powder and cinnamon
  4. Add the almond milk (or you can use regular milk), melted butter and eggs
  5. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  6. Bake them for 25 minutes until golden brown, then leave them to cool

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

  8. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

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

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Pimms Cupcakes

Pimms Cupcakes
I joined my local WI (Women’s Institute) at the beginning of the year as I wanted to meet some new people in my local area. I’ve been attending the meetings every month and I’ve been really enjoying it. So far I’ve listened to the author Rosie Garland read passages from her book out in a entrancing theatrical style, I’ve heard a former sex worker who turned her life around and is now studying for a degree tell her personal journey, and I’ve been inspired by women in business giving advice from their life experiences. It’s been an interesting few months! I decided to bake for this month’s meeting and as the theme was sport and Wimbledon is happening at the moment, Pimms Cupcakes immediately popped in my head!

Jump straight to the recipe!

I decided to use some dried fruit inside the batter so I cut up dried apple and dried strawberry.

Then I mixed together butter and caster sugar. I added eggs, and the zest of 1 orange, 1 lime and 1 lemon.

Finally I added self raising flour, the chopped dried fruit and mint leaves chopped very finely.

I baked the cupcakes for 20 minutes.

To decorate I made icing using butter, Pimms and icing sugar. I piped it on using a piping bag and nozzle.

I used paper straws, strawberries cut in half and mint leaves to finish the decoration. I thought the Pimms Cupcakes looked really cute!

The Pimms Cupcakes disappeared fast at the WI meeting and at the end of the meeting I won a bottle of faux Pimms for my efforts! I was embarrassed, but pleased of course!

Pimms Cupcakes

Servings 18

Ingredients

For the cupcakes

  • 60 g Dried apple chopped up
  • 90 g Dried strawberry chopped up
  • 245 g Butter or baking spread
  • 245 g Caster sugar
  • 4 Eggs large
  • 1 Orange Zest only
  • 1 Lemon Zest only
  • 1 Lime Zest only
  • 6 Mint leaves chopped up
  • 245 g Self raising flour

For the buttercream

  • 1 1/2 tsp Pimms
  • 160 g Butter or baking spread
  • 400 g Icing sugar

For decoration

  • 20 Mint leaves
  • 8-10 Fresh strawberries

Instructions

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

  2. Mix together the butter and caster sugar until smooth. Add the eggs, and the zest of the orange, lime and lemon and whisk in well

  3. Whisk in the self raising flour, the chopped dried fruit and the mint leaves

  4. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  5. For the buttercream mix the butter, the Pimms and the icing sugar together. Pipe it onto the cupcakes using a piping bag and nozzle

  6. Decorate with paper straws, strawberries cut in half and mint leaves

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

Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. So I made these Double Chocolate & Strawberry Muffins which are delicious and really easy to make too.

Jump straight to the recipe!

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together caster sugar and butter.

I added eggs and vanilla extract and whisked in.

Then I folded in cocoa powder and self raising flour. And finally I added of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked for 20 minutes.

To decorate I melted dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The Double Chocolate & Strawberry Muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

Double Chocolate & Strawberry Muffins

Ingredients

For the muffins

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips

For decoration

  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

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

  2. Cut up the dried strawberries
  3. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  4. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  5. Divide the mixture between 12 muffin cases and bake for 20 minutes. Put them on a rack to cool completely

  6. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry

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

British Seaside Cake

British Seaside Cake
I don’t know about you, but when I think of going to the British seaside I think of Mr Whippy ice creams. With a flake and some strawberry sauce of course. So this British Seaside Cake embodies my vision of it perfectly. The National Trust are celebrating the South West Coast at the moment with a Coastal Festival, and seen as they look after over 300 miles of it, there’s a lot of fun to be had! They’re arranging everything from beach clean ups, water sport events, walks, runs, picnics and plays.

Jump straight to the recipe!

They’ve even made the epic cake above to commemorate their celebrations, and have asked bloggers to make cakes too, with the theme ‘I love the coast’. My British Seaside Cake is all about my childhood memories of going to the seaside, playing in the sand and eating ice cream.

My cake was three layers high and I baked each layer separately. I started by greasing and lining my tins.

Then I creamed together butter and caster sugar.

I added in eggs, bit by bit, and vanilla extract, and whisked well.

Finally I folded in self raising flour and baking powder and divided the mixture between the three tins. I measured the mixture to make sure it was divided evenly. I have a lot of problems with my cakes getting domed tops and I read some tips about making a hole in the middle of the mixture to stop this, so I thought I’d give it a try.

The second part of the anti-dome tip was to place a circle of greaseproof paper over the top with a hole in the middle. I baked the cakes on 160C/325F/Gas Mark 3 for 30 minutes.

Well the tips worked! My cakes came out perfectly flat on top. I am going to definitely use these tips next time. I left the cakes to cool.

For the ‘ice creams’ on top of the cake I purchased some cup cones, the ones with flat bottoms.

I wrapped them in foil and placed them into a muffin tin.

Then I made a cake batter using the same method as the bigger cake.

They baked for 25 minute. I removed the foil and left them to cool.

For the icing I mixed together icing sugar with butter and vanilla extract. I piped it onto the cones just like a Mr Whippy, and then pushed in a chocolate flake.

I made the blue sea icing by mixing together icing sugar, butter, blue food colouring and vanilla extract.

For the sand I crushed up digestive biscuits.

I layered up the cake using strawberry jam to sandwich them together.

Then I iced the cake all over with the blue buttercream, I put 2 cocktail sticks into the bottom of each ice cream cake and stuck them into the cake. This gave them stability as the flake made their weight uneven. I then piled the biscuit sand all around the cones and all over the top of the cake.

The final flourishes were shell chocolates around the edge of the British Seaside Cake and some strawberry sauce on the ice creams. I was so pleased with the final result! It was like the seaside had come to my house.

It was delicious inside too, I think the simple flavours of vanilla and strawberry jam were just right for the indulgence of the decoration. My boyfriend loved the ice cream cone cupcakes in particular, and I thought they were really tasty too.

British Seaside Cake

Servings 12

Ingredients

For the cake

  • 350 g Caster sugar
  • 350 g Butter or baking spread
  • 6 Eggs large
  • 3 tsp Vanilla extract
  • 350 g Self raising flour
  • 2 tsp Baking Powder

For the ice cream cone cupcakes

  • 3 Flat bottomed ice cream cones
  • 55 g Butter or baking spread
  • 55 g Caster sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 55 g Self raising flour

For the ice cream cone buttercream

  • 160 g Icing sugar
  • 80 g Butter or baking spread
  • 1/4 tsp Vanilla extract

For filling the cake

  • 1 jar of Strawberry jam

For the blue buttercream

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

For decorating the ice cream cone cupcakes

  • 3 Chocolate flakes
  • Strawberry sauce

For decorating the cake

  • 5 Digestive biscuits crushed
  • Shell chocolates

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins

  2. For the cake, cream together the butter and caster sugar until smooth

  3. Add in the eggs, 2 at a time, and the vanilla extract, and whisk well

  4. Fold in the self raising flour and baking powder. Divide the mixture between the three tins

  5. Bake the cakes for 30 minutes or until a skewer inserted comes out clean. Remove from the tins and put on cooling racks to cool fully

  6. For the ice cream cupcakes wrap the cones in foil and place them into a muffin tin

  7. Cream together the butter and caster sugar until smooth. 

  8. Add the egg and the vanilla extract, and whisk well

  9. Fold in the self raising flour

  10. Divide between the cones and bake for 20-25 minutes until risen and golden. Remove the foil and leave them to cool fully

  11. For the ice cream cupcake buttercream, mix together the icing sugar, butter and vanilla extract until smooth. Pipe it onto the cones, and then push in a chocolate flake

  12. Stack up the large cake using the strawberry jam to sandwich each layer together
  13. For the blue buttercream mix together the icing sugar, butter, blue food colouring and vanilla extract until smooth and the desired shade. Cover the cake with it

  14. Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake in the middle

  15. Pile the crushed digestive biscuits all around the cones and all over the top of the cake

  16. Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes

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