Marble Cake Cupcakes

I’m a big fan of marble cake. I love all the snazzy patterns you see as you bite into it. Plus, chocolate and vanilla are just one of the best combinations. I spotted this recipe for marble cake cupcakes in a magazine by Tesco this week. I thought they were a nice idea for something a little different over the summer and they’re still super easy!

 INGREDIENTS
Cupcakes
150g (5oz) butter, softened
150g (5oz) caster sugar
175g (6oz) self-raising flour
3 medium eggs
50ml warm milk
3 level tbsp cocoa powder, sifted

Frosting
150g (5oz) butter, softened
250g (8oz) icing sugar

METHOD

1. Preheat the oven to gas mark 4. Line a 12-hole muffin tin with muffin cases.

2. Cream together the butter and sugar until light and fluffy.

3. Sift in the flour as well as alternating between adding the eggs and warm milk. Mix until smooth.

4. Divide the mixture between two bowls. In one stir in the cocoa powder.

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5. Alternate between spooning small dollops of the plain mixture and chocolate batter in the cake cases. Using a skewer or knife, swirl the two cake batters together. (But not too much or it’ll ruin the marble effect!)

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6. Bake in the centre of the oven for 25 minutes and until a skewer comes out clean. Leave to cool in the tin before transferring to a wire rack to completely cool.

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7. Mix together the softened butter and icing sugar until a smooth buttercream forms. Add a splash of milk if you need to.

8. Pipe or spoon a little buttercream onto each cupcake and decorate with sprinkles.

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Enjoy!

– Charlotte x

| Original Recipe Tesco Good Food |

| Previous Recipe Chocolate Chip Scones |

Malteser Cupcakes

These Maltesers Cupcakes are such a fun idea and a perfect treat this weekend. Despite the original recipe having vanilla buttercream, I went with chocolate because in my eyes, the more chocolate, the better!

INGREDIENTS
Cupcakes:-
200g Unsalted Butter, Softened
150g Caster Sugar
50g Brown Sugar
2 Teaspoons of Vanilla Essence
4 Medium Eggs
200g Plain Flour
10g Baking Powder
Pinch of salt
80g Maltesers, Crushed

Chocolate Buttercream:
110g Unsalted Butter, Softened
170g Icing Sugar, Sifted
55g Cocoa Powder, Sifted
1-2 tbsp Milk
Maltesers

METHOD

1. Preheat the oven to 180°c/gas mark 4, ensuring the shelving is centre. Line a cupcake/muffin tin with 12 cupcake cases.

2. Cream together the butter and both sugars until light and fluffy.

3. Add the vanilla essence.

4. Begin alternating between adding the flour and the eggs. Mix until smooth.

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5. Add the baking powder and salt. Stir in the crushed Maltesers.

6. Equally divide the mixture between the cupcake cases and bake in the centre of the oven for 25 minutes or until golden brown and a skewer comes out clean.

7. For the buttercream, cream together the softened butter and icing sugar.

8. Add in the cocoa powder and gradually add the milk.

9. Either spoon or pipe the buttercream onto each cupcake and decorate each with Maltesers.

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I’d recommend you eating these pretty sharpish – just because the maltesers tend to go a little off over time. But they’re so delicious, I’m sure you won’t have any problems finding someone to eat them!

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Enjoy!

– Charlotte x

| Original Recipe Lorraine Pascale Malteser Cupcakes |

| Previous Recipe Honey Cake |

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Gingerbread Cupcakes

Despite it coming up to mid-January, if you’re anything like me and desperately missing the Christmas fun, hopefully these gingerbread cupcakes will re-kindle your festive spirit with their warm spices and sweet toffee buttercream.

GINGERBREAD CUPCAKES 

gingerbread cupcakes

INGREDIENTS
CUPCAKES
150g Unsalted Butter (room temperature)
150g Soft Brown Sugar
3 Eggs
150 g Self-Raising Flour, Sifted
1 tsp Ground Ginger
½ tsp Ground Cinnamon
Pinch Freshly Grated Nutmeg (optional)
1 tbsp Milk

TOFFEE SAUCE
50g Unsalted Butter
50g Soft Brown Sugar
2 tbsp Milk

BUTTERCREAM
150g Unsalted Butter (room temperature)
200g Icing Sugar, Sifted
Splash Milk (if too buttercream is too thick)
Pinch of Ground Cinnamon (for decoration)

METHOD 

1. Preheat the oven to gas mark 4. Place 12 cake cases in a cupcake tin.

2. Cream together the butter and soft brown sugar, until light and fluffy.

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3. Gradually alternate between adding the eggs and sifted flour to the creamed butter and sugar mix.

4. Mix in the spices, the ground ginger, cinnamon and nutmeg.

5. Stir through the milk until well combined.

6. Divide the mixture equally between the 12 cupcake cases (roughly two teaspoons of mixture in each) and bake in the oven for 15 to 20 minutes, or until golden brown and a skewer comes out clean.

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7. For the toffee sauce, heat the butter and soft brown sugar over a low heat. Add the milk to form a thick, glossy toffee sauce. Leave to cool to room temperature.

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8. For the buttercream, cream together the softened butter and sifted icing sugar. Once the toffee sauce is cool, add to the buttercream and combine together. If the buttercream it too thick, add a splash of milk.

9. Either pipe or spoon the buttercream onto each cupcake.

10. Dust each with a little cinnamon before serving.

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Enjoy!

– Charlotte x

| Original Recipe Gingerbread Cupcakes | Good Food Channel |

| Previous Recipe Chocolate Brownies |

Christmas Cupcakes

Christmas day is less than 24 hours away now and festive cooking is well under way in my house. The vegetables are peeled and ready to go, the turkey is on the side defrosting. So with a little spare time on my hands, I thought I’d make some quick and easy Christmas cupcakes.

CHRISTMAS CUPCAKES 

christmas cupcakes

INGREDIENTS
Cupcakes
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1 tsp vanilla extract

Frosting
250g icing sugar, sifted
80g unsalted butter, softened
25ml whole milk
Couple of drops of vanilla extract

Decoration 
Anything Christmassy!

METHOD 

1. Preheat the oven to 170°C (325°F) Gas 3. Place 12 cake cases in a cupcake tray.

2. In a bowl sift the flour, sugar, baking powder and salt. Give the ingredients a mix before adding in the butter. Beat using an electric whisk until the mixture is of a sandy consistency. Add roughly half of the milk and mix until completely incorporated.

3. Whisk the egg, vanilla and remainder of the milk in a separate bowl before adding to the flour mixture. Beat until all the ingredient are mixed well and smooth.

4. Divide the mixture equally between the paper cases. Bake in the oven for 20 to 25 minutes, or until golden brown.

5. Whilst the cakes cool, if you’re making frosting beat the icing sugar and butter together. Gradually add the milk and vanilla extract and beat until light and fluffy. Pipe onto your cupcakes and decorate as you wish.

6. If you’re making plain icing, simply add a little water to your icing sugar and spoon onto your cupcakes.

This is my attempt of a Christmas tree, complete with snowflakes and baubles!

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Gingerbread icing shapes with gold and silver baubles.
(You can buy these in all supermarkets!)

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Finally, I hope you all have a lovely Christmas and I wish you all a very happy and healthy new year!

Enjoy!

– Charlotte x

| Original Recipe Humming Bird Bakery Vanilla Cupcakes |

| Previous Recipe Peppermint Creams |

Marshmallow Cupcakes

You may or may not have heard that marshmallows are making a comeback this season. Filled with nostalgia, a marshmallow cupcake is the perfect treat this winter. These cupcakes (recipe from the Hummingbird Bakery) were delicious, not only are the mini marshmallows super cute, but the melted marshmallow inside is a great surprise!

MARSHMALLOW CUPCAKESMarshmallowCupcake

INGREDIENTS
Cupcakes: 

120g Plain Flour, Sifted
140g Caster Sugar
1½ tsp Baking Powder
Pinch of Salt
45g Unsalted Butter, Softened
120ml Whole Milk
1 Egg
¼ tsp Vanilla Extract

Filling: 
12 Medium Marshmallows

Icing:
140g Unsalted Butter, Softened
280g Icing Sugar, Sifted
1 – 2 tbsp Milk
Few Drops of Food Colouring (optional)
200g Mini Marshmallows

METHOD 

1. Preheat the oven to 170°C (325°F) gas mark 3, ensuring the shelving is in the centre.

2. Combine all the dry ingredients in a bowl. Sift the flour, along with the sugar, baking powder and pinch of salt.

3. Add in the softened butter and beat until combined.

4. Gradually add in the milk.

5. Whisk together the egg and vanilla extract separately before adding to the cake batter.

6. Give all the ingredients a final mix together until combined. Try to not over-mix!

7. Divide the mixture equally between the paper cases and bake in the oven for 20 to 25 minutes, or until golden brown and a skewer comes out clean. Leave to cool.

8. Melt the medium marshmallows in a heatproof bowl over a simmering pan of water. Leave until completely melted and smooth.

9. Hollow out a small section in the centre of each cake and fill with a dollop of the melted marshmallow. Leave to cool. Place the cake top or the ‘cake lid’ back on top.

10. For the frosting, beat together the softened butter and icing sugar until smooth and creamy.

11. Add in the milk if the frosting is too thick. Add the food colouring, if using.

12. Either stir the marshmallows into the icing or pipe a little frosting onto each cupcake and decorate with the mini marshmallows.

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Enjoy!

– Charlotte x

| Original Recipe  Hummingbird Bakery Marshmallow Cupcakes |

| Previous Recipe Triple Chocolate Cookies |

Halloween Cupcakes

Halloween will soon be with us once again so to get us all in the mood for the spooky festivities, I thought I’d have a go at baking some Halloween themed cupcakes. Now, I know these cupcakes aren’t perfect, but whose seen a perfect spider web anyway!?

HALLOWEEN CUPCAKES Halloween Cupcakes

INGREDIENTS
Cake
150g Butter, Unsalted
150g Caster Sugar
175g Self-Raising Flour, Sifted
25g Cocoa Powder
3 Eggs

Icing
250g Icing Sugar, Sifted
45ml Water
Icing Pen(s)

1. Preheat the oven to gas mark 4, ensuring the shelving is placed in the centre.

2. Place 12 cake cases in a muffin tin.

3. Cream together the butter and sugar until light and fluffy.

4. Sift in the flour and cocoa powder, and gradually add each of the eggs.

5. Divide the mixture equally between the cake cases and bake in the oven for 15 to 20 minutes, or until risen and a skewer comes out clean.

6. Leave to cool before icing. Sift the icing sugar into a bowl, add the water and give a good mix until well combined and fairly thick.

7. Spoon a little icing onto each cupcake using a teaspoon. Use the back of the spoon to form a neat-ish circle.

8. With the icing pen draw a dot in the centre of the icing. Then draw a circle around this dot in the middle, and then another circle around the middle one. (You’re just drawing three circles!) Then with a toothpick, drag the circles out from the centre to create the spiders web. (You have to be pretty quick with this as the icing will set!)

9. Leave to set before giving out to trick-or-treaters. Or just eat them yourself.

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Enjoy!

– Charlotte x

| Previous Recipe Lemon Drizzle Loaf |

And before I forget…

HAPPY HALLOWEEN!

jack-o-lantern

White Chocolate & Lemon Cupcakes

I originally found this recipe over at the Good to Know website (this is a site I regularly use for recipes, you should definitely check it out!) and thought that the combination of white chocolate and lemon sounded quite interesting and most certainly yummy. I’ve been wanting to try working with white chocolate for a while now seeing as I generally prefer to bake using milk or dark chocolate. I was  pleased with the results of these cupcakes, not only was the sponge light and fluffy but the lemon came through well and complimented the sweet, but not too sweet, white chocolate frosting. If you’re in need of a new recipe this weekend, I’d recommend you give this one a go!

WHITE CHOCOLATE & LEMON CUPCAKES 

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INGREDIENTS
Cupcakes
120g Butter, Softened
150g Caster Sugar
200g Self-Raising Flour, Sifted
1tsp Baking Powder
125ml Milk
2 Eggs
1 Grated Lemon Zest

Frosting
50g White Chocolate, Melted
120g Butter, Softened
200g Icing Sugar, Sifted

METHOD 

1. Preheat the oven to gas mark 4, ensuring the shelving is centred. Line a cake tin with 12 cases.

2. Cream together the butter and sugar until light and creamy.

3. Gradually sift in the self-raising flour and baking powder.

4. Add the milk, eggs and grated lemon zest and give a mix until combined together and a smooth cake batter has formed.

5. Divide the mixture equally between the cake cases and bake in the oven for 18 to 20 minutes or until golden brown.

6. Leave the cakes to cool before adding the frosting. Melt the white chocolate either in the microwave or gently over a pan of hot water. Leave the white chocolate to cool slightly.

7. Cream together the softened butter and icing sugar. Add the white chocolate and gently mix together.

8. Either spoon or pipe a little frosting onto each of the cupcakes.

9. Decorate each cake with some grated white chocolate (if there is any left over as you may be like me and eat as you bake!) If you do decide to grate chocolate on top, keep the white chocolate in the fridge beforehand so it doesn’t melt with warm hands.

10. Share with your friends (only if you want to!) and EAT!

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Enjoy!

– Charlotte x

| Original Recipe Good To Know – Lemon & White Chocolate Cupcakes |

| Previous Recipe Chocolate Orange Marble Cake |

Nutella Cupcakes

Please don’t think I’m strange but, up until the point of baking these cupcakes, I had never eaten Nutella before. Is that weird? It is isn’t it? Well now I’ve had my first taste of Nutella – I LOVE IT. I don’t know how I’ve lived so long without it. Anyway, if you’re a Nutella fan (like me now!) I’m sure that you’ll love these cupcakes. They have the great hazelnut flavour whilst still be a light and chocolatey sponge.

NUTELLA CUPCAKESNutella Cupcakes

INGREDIENTS
Cake:
100g Plain Flour, Sifted
20g Cocoa Powder
140g Caster Sugar
1.5 tsp Baking Powder
Pinch of Salt
40g Unsalted Butter, Softened
120ml Whole Milk
1 Egg
120g Nutella

Frosting:
250g Icing Sugar
80g Unsalted Butter, Softened
25ml Whole Milk
80g Nutella

METHOD

1. Preheat the oven to 170°C/Gas Mark 3. Place 12 paper cases in a cupcake tray.

2. In a bowl sift the flour, cocoa powder, caster sugar, baking powder and salt and give the dry ingredients a quick mix together.

3. Add the softened butter, along with the milk, egg and Nutella. Beat the ingredients together using either an electric whisk or wooden spoon.

4. Divide the cake mixture equally between the 12 cake cases and bake in the centre of the oven for 15 to 20 minutes or until they spring back up when gently pressed.

5. Once baked, leave to cool in the tin for a few moments before transferring the cupcakes onto a wire rack.

6. For the frosting, cream together the icing sugar and softened butter. Gradually add in the milk, along with the Nutella. (I only used 20ml of milk, as I felt this was all I needed, so just judge as you go)

7. Either spoon or pipe the frosting onto the cooled cupcakes. You can then add hazelnuts for decoration, but this is optional.

8. EAT!

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Enjoy!

– Charlotte x

| Original Recipe The Hummingbird Bakery |

| Previous Recipe Golden Syrup Cupcakes | Previous Review Lemon Cupcakes |

Golden Syrup Cupcakes

Rather than letting the golden syrup left over from these Chocolate Chip Cookies go to waste, I’d thought I’d try using  the remainder of it in something else, and I settled on this cute little cupcakes. These had quite a unique flavour but nonetheless, they were nice. They do look a little unusual – not the kind of cupcake I’d usually make, but its good to try something different!

GOLDEN SYRUP CUPCAKES 

Golden Syrup Cupcakes

INGREDIENTS
Cupcakes
75g Unsalted Butter, Softened
50g Caster Sugar
2 Level tbsp of Golden Syrup
1 Large Egg
150g Self-Raising Flour
1tsp Vanilla Essence
2tbsp Milk

Icing
250g Icing Sugar
75g Unsalted Butter, Softened
2 Level tbsp of Golden Syrup
2tbsp Milk
Half tsp of Vanilla Essence

METHOD

1. Place 12 cupcake cases in a tin. Pre-heat the oven to gas mark 4.

2. Cream together the unsalted butter and sugar. Stir in the level tablespoons of golden syrup.

3. Beat the egg and gradually add this in along with the self-raising flour.

4. Finally add the vanilla and the milk and give a final mix. Divide the mixture between the 12 cake cases and bake in the oven for 15 minutes.

5. Leave to cool slightly before transferring the cupcakes to a wire rack to completely cool.

6. For the buttercream icing, cream together the icing sugar and softened butter. Add in the golden syrup, milk and vanilla essence and stir until a smooth icing forms.

7. Spoon a little frosting onto each of the cupcakes and allow itself to even out.

8. Leave to set slightly, before eating them all up!

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    Enjoy! 

– Charlotte x

| Previous Recipe Chocolate Cheesecake |

Cadburys Chocolate Cupcakes – Part 2

Way back in April, I made some Cadburys Chocolate Cupcakes using some of the chocolate that I had left over from my Easter Eggs.  Recently, I was asked to make them again for a birthday party but since this time it was for a special occasion, I’d thought I’d make them even bigger and better than before. I was really pleased with how these turned out and just because everyone loves chocolate, I thought they were worth writing about again!

CADBURYS CHOCOLATE CUPCAKES

Cadburys Chocolate Cupcakes

INGREDIENTS
Cake:-

6 oz Unsalted Butter, Softened
6 oz Caster Sugar
6 oz Self-Raising Flour, Sifted
3 Medium Eggs
50g Cocoa Powder

Frosting: –
6 oz Unsalted Butter, Softened
6 oz Icing Sugar, Sifted
100g Cadburys Chocolate, Melted
3 to 4 Wispa Bars

METHOD

1. Preheat the oven to gas mark number 4, ensuring the shelf is in the centre.

2. Place 12 cake cases in a cupcake tin.

3. Cream together the softened butter and the caster sugar in a bowl.

4. Gradually add the self-raising flour, eggs and cocoa powder and stir until a smooth creamy mixture forms.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven at gas mark 4, for 18 to 20 minutes.

6. For the buttercream, cream together the softened butter and icing sugar.

7. Either in the microwave or in a bowl over a simmering pan of water, melt the Cadburys chocolate and leave to cool slightly.

8. Add the melted chocolate to the butter and icing sugar and mix until a smooth, creamy frosting forms. (Chocolate usually is very delicate, so just be gentle when mixing. I’d recommend that you fold the chocolate into the butter and sugar)

9. Once the cakes are completely cool, either pipe or spoon some of the frosting onto each cupcake.

10. To decorate, roughly chop up the Wispa bars and sprinkle on top of the frosting. Keep the Wispa bars in the fridge beforehand so that when it comes to chopping them, they don’t melt with warm hands!

Chocolate Cadbury Cakes

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Enjoy!

– Charlotte x

|Previous Recipe Ice-Cream Cupcakes |