Tag Archives: Cupcakes

Trick or Treat Cupcakes

The title of these cupcakes is a little deceiving as the cupcakes should actually be called Trick and Treat cupcakes.  The play on words came about when I wanted an alternative to the usual vanilla cupcake with chocolate icing that I use as my go to recipe.  I decided that as it’s October I should get some of the warming spices out of the cupboards and decided to add some cinnamon to my cupcake batter which is where the trick comes in to play.

Halloween Cupcakes

What’s really lovely about the flavour of the cake is that the cinnamon isn’t an overpowering flavour, in fact you don’t really get the hit of it until you’re ready to take your next bite when you realise that the chocolate and vanilla taste has faded and you’re left with the warming aromatic taste of cinnamon.  I’ve provided my basic recipe below, I use this as the base of all of my cupcakes and it hasn’t failed me yet.  The recipe makes 12-15 cupcakes (I use muffin cases)

240g cake flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
120ml whole milk
120g unsalted butter (I use stork)
200g  sugar
2 large eggs

Preheat the oven to 180°c.

Place paper cake liners in a 12-cup muffin pan (you may need to use this again)

Sift the flour and baking powder together.

Place the milk in a small bowl and stir in the vanilla.

By hand or using a mixer which is my preferred method, beat the butter and  sugar until light and fluffy.

Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition.

Add the flour alternating with the milk, beginning and ending with the flour.

Using an ice-cream scoop or a spoon fill the cake liners, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the cakes springs back when lightly touched and a toothpick inserted in the cakes comes out free of cake mix.

Let the cupcakes cool in the tray for 5 minutes before transferring them to wire racks to cool completely.

The cakes are topped with chocolate buttercream and decorated with Halloween sprinkles and orange smarties.

Halloween Cupcakes



Cadbury Pebbles Cakes

We entered the Mumsnet competition to win a 250 John lewis voucher, our first bag of pebbles got lost in the post so unfortunately we didn’t receive our sweets until last week.  We decided to make Chocolate Cupcakes and decorate them to look like flowers and this is the finished picture.

cadbury



Guy Fawkes

Remember, remember the fifth of November
Gunpowder, treason and plot.
I see no reason, why gunpowder treason
Should ever be forgot.

This evening we will be celebrating Guy Fawkes night, Its history begins with the events of 5 November 1605, when Guy Fawkes was  arrested while guarding explosives the plotters had placed beneath the House of Lords. Celebrating the fact that King James I had survived the attempt on his life, people lit bonfires around London, and months later the introduction of the Observance of 5th November Act enforced an annual public day of thanksgiving for the plot’s failure. Cited Source

Before we visit our local Bonfire and Fireworks display I decided to make a Bonfire Night inspired menu for dinner.

The main course is Guinea Fowl coated in Gunpowder hot garlic pickle by Carved Angel (Full review to follow, I served this with a simple bistro salad, everyone was fighting over the blackened flavoured skin.

Dessert was a Campfire Cupcake which was adapted from a recipe I found in a magazine a couple of years ago.

Ingredients:

140g light muscovado sugar

50g cocoa powder (I used Green & Blacks)

100g self raising flour

1 tsp baking powder

3 eggs

120ml vegetable oil

3 tbsp milk

70g milk chocolate chips

Mini marshmallows to cover cakes

Method:

Preheat the oven to 180C.

In a mixing bowl add the sugar, flour, cocoa and baking powder.

Whisk in the eggs, vegetable oil and milk  until well combined.

Add the milk chocolate chips and stir until evenly distributed.

Place large cupcake cases into a 12-hole bun tin (I use a muffin tin).

Divide the mixture between the cases, then bake for 18 – 20 mins until cooked through.

Once cooled arrange the marshmallows over the tops of the cakes (I find it easier to mix a little bit of icing to ensure the marshmallows stick to the cakes.

Heat the grill to medium and pop the cakes under it until the marshmallows are lightly browned.



Halloween Treats Part 2

Double,double toil and trouble;
Fire burn and couldron bubble.

Scale of dragon, tooth of wolf,

 Witch’s mummy, maw and gulf

Of the ravin’d salt-sea shark,
Root of hemlock digg’d in the dark,
Liver of blaspheming Jew;
Gall of goat; and slips of yew

If you read part one of Halloween treats you will have found my recipes for Lemon Puffs and Beef Goulash.  Today’s blog post features sweet treats and a super way to use up any leftover pumpkin.

My Chocolate fudge cupcakes never seem to last long in my house, the cake is light and fluffy and the topping is dark, dense and indulgent.  I usually get around 24 cupcakes or 12 muffin sized cakes from the following recipe.

200g unsalted butter (100g for the topping)

2 large eggs

250ml buttermilk

250g caster sugar

280g plain flour

1 tsp bicarbonate of soda

350g dark chocolate, melted (250g for the topping)

2 tbsp cocoa powder

Method:

Preheat the oven to 180°c and line your cupcake or muffin trays, I used pirate cases on this occasion for a halloween look.

Combine  softened butter, eggs, sugar and 100g of the melted chocolate in a large bowl or if you’re lazy like me pop it into the food mixer.

Sift the flour, bicarbonate of soda and cocoa powder into the mixture.

Slowly Pour the buttermilk into the mixture and beat for 1-2 minutes.

I find that using an ice-cream scoop makes life so much easier when spooning the batter into the trays. Bake for 16-18 minutes.

To make the topping:

Put the butter and the chopped chocolate into a bowl over a pan of water and melt slowly until combined and glossy.

Spoon the topping onto the cupcakes and decorate

175g melted butter

140g clear honey

1 large egg 

250g raw peeled pumpkin

Handful of toasted almonds

100g light muscovado sugar

350g self-raising flour

1tbsp ground ginger

2 tbsp demerara sugar

Method:

Preheat the oven to 180C. Butter the base and two long sides of a 1.5kg loaf tin .

Mix the butter, honey and egg and stir in the pumpkin. Mix in the sugar, flour, almonds and ginger.

Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 40-50 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve sliced and buttered. A perfect way to use up the pumpkin after carving.