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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Raspberry Bakewell Cake

I absolutely love bakewell cake. You may have seen a previous post of mine where I raved about this Cherry Bakewell recipe. Therefore I thought I’d look for another recipe with similar flavours but slightly different. This one I found was SO incredibly easy and it makes a great dessert or is just as good on it’s own to have with your afternoon tea. Plus, it has raspberries in, so we can count that as one of your five-a-day too!

INGREDIENTS
140g Ground Almonds
140g Butter, softened
140g Golden Caster Sugar
140g Self-Raising Flour
2 Eggs
1 tsp Vanilla Extract
250g Raspberries
2 tbsp Flaked Almonds
Icing Sugar, dusting

METHOD

1. Grease and line a deep 20cm loose-bottomed cake tin. Preheat the oven to gas mark 4.

2. Either using an electric whisk or food processor, blitz together the ground almonds, butter, sugar, flour, eggs and vanilla extract until throughly combined.

3. Pour half the mixture in the cake tin and smooth. Scatter the raspberries evenly over the mix before dolloping the remaining mix over the raspberries. Roughly smooth the mixture out. Scatter with the flaked almonds.

4. Bake in the centre of the oven for 50 minutes or until golden brown and a skewer comes out clean.

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5. Leave to cool in the tin. Dust with icing sugar before serving.

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Enjoy!

– Charlotte x

| Original Recipe BBC Good Food | Previous Recipe Tottenham Cake |

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Tottenham Cake

One of the most popular posts on my blog so far has been my recipe on the Tottenham Cake. Having seen the cake appear on The Great British Bake Off last year, I was surprised and delighted to see my views rocket as people began to search for the recipe. To this day, it remains my most viewed post. However, with it being one of the very first I had ever written, I realise now that not only is the teeny-tiny photo taken on my iPod of a shocking quality, but the writing is incredibly cheesy.  Therefore, using some of the comments you guys have given me about the cake, as well as taking the time to adjust the recipe slightly and taking much better photos for the post, here is my new take on the Tottenham Cake.

TOTTENHAM CAKE

tottenham cake

INGREDIENTS
CAKE
8oz Unsalted Butter, Softened
8oz Caster Sugar
8oz Self-Raising Flour, Sifted
4 Eggs
Teaspoon of Vanilla Essence

ICING
6oz Icing Sugar (Roughly! You may need slightly more, slightly less, depending on the size of your cake)
25ml Water (Again, judge as you make the icing how much water you’ll need)
Splash of Pink Food Colouring
Desiccated Coconut

METHOD 

1. Preheat the oven to gas mark 4 or 160°C, ensuring the shelving is centre. Grease and line a rectangular or square tin. (The tin I used was an 11×7 inch rectangular tin, but as long as at the end you can cut you’re cake into squares, any tin will do!)

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

3. Gradually alternate between sifting in the flour and adding the eggs.

4. Add in the vanilla essence and stir until the batter is combined.

5. Bake in the centre of the oven for 25 to 30 minutes or until golden brown and a skewer comes out clean. (Depending on you’re size tray, I definitely recommend that you keep and eye on it!)

5. Once baked, leave to cool in the tin before transferring to a wire rack.

6. Mix together the icing sugar and water. Add a splash of pink food colouring for a light-ish pink icing.

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7. Generously spread over the cake, (I’d recommend using a hot palette knife to help the icing spread smoothly) and finally decorate with the desiccated coconut.

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8. Leave the icing to set before cutting into equal squares.

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A little history…

  • According to a Tottenham Hotspur fan site, the Tottenham Cake derives from baker Henry Chalkley who originally sold these pink spongy squares at the price of an old penny.
  • Whilst the squares were most popular, the smaller odd-shaped pieces of cake were sold for half a penny.
  • What makes the Tottenham Cake so recognisable is the pink icing. Thought to be made pink by the mulberries which were found growing at the Tottenham Friends burial ground.
  • Contrastingly, the Quakers coloured the icing using mulberries as they believed in frugal living. The Tottenham friends rather referring to the FC, in fact refers to The Friends Meeting House in the area and would be the place where the Quakers met. Therefore, making the cake much older.
  • Although not directly linked with the football team, it is suggested by Ted Willis that in 1901, the Tottenham cake was given away for free (!) to local children to celebrate the Spurs’ FA Cup victory.

Enjoy!

– Charlotte x

| Previous Recipe Salted Caramel Cupcakes |

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Salted Caramel Cupcakes

As you may know, every now and then I like to try out some of the cake mixes available on the high street. Even though I always say that baking your own is better, some of the packet mixes out there can be just as good and great if you’re new to baking or simply haven’t got the time to bake entirely from scratch. This week whilst shopping in Sainsbury’s, I spotted these Salted Caramel Cupcakes. Having seen that they were new to their baking range, I decided to test them out!

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Salted caramel sounds incredibly bizarre to me.  The idea of having salt in or on a cake completely puts me off – salt and sweet should definitely not mix! Nevertheless, seeing as I often see recipes for these online I thought I’d give them a go. Obviously I knew that when I baked them they wouldn’t completely taste of salt but that’s just all I could imagine!

The cake itself was delicious, just enough mixture in the box to fill all 6 cupcakes mind. Nevertheless, they were deliciously toffee flavoured, light, fluffy and incredibly easy to make,with you simply needing to add water and one egg. For the frosting I had plenty of buttercream for all 6 cupcakes. I sometimes worry with packet mixes that when I pipe the icing, I’ll run out. I always start my piping sparingly yet by the last cupcake, I have way too much frosting left and as a result, the last cupcake always has way to much. Luckily, this was not the case with these, I had a good amount to evenly divide the buttercream between the cupcakes, giving each a generous swirl.

Included in this mixture was also a caramel syrup and fudge pieces for decoration. Completely ignoring the instructions I used cold water to make the syrup instead of hot as advised. I’m not sure what difference it would have made to have use hot water, but since the frosting is butter, I was worried that the heat would spoil the decoration. Unfortunately, my syrup didn’t drizzle as spectacularly as the picture on the box, just a few blobs here and there. I do however think that it was in fact the syrup which had the slightly salted flavour. When you lick your lips after, there is a slight salty taste but it completely works with the cake. I think the fudge pieces add a nice fun feel to these cupcakes and make them look homemade. There is more than enough fudge to decorate your cupcakes with and maybe even a few spare for you to cheekily eat along the way.

Overall, costing just £2.00 in Sainsburys, if you’re looking for something to do this weekend, they’re well worth buying, just to pass an hour or so on a rainy day – which if you’re in the UK right now, it most probably will be!

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Enjoy!

– Charlotte x

| Previous Recipe American Cookies |

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American Cookies

You must know by now that I like a cookie or two. To me an American Cookie is one of the best, the crunchy outside is perfect against the soft, chewy centre that’s oozing with chocolate. It’ll always be a winner to me!

american cookies

INGREDIENTS
250g plain flour
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
Milk & White Chocolate Bars (As much as you like!)

METHOD

1. Preheat the oven to 170 C / Gas mark 3. Grease and line two or three baking trays.

2. Sift together the flour and salt. (The recipe also said bicarbonate of soda, but reviews said it gave the cookies a strange taste, so I left it out!)

3.In a separate bowl, mix together the melted butter, brown sugar and caster sugar until well combined. Beat in the vanilla, egg and egg yolk until light and creamy.

4. Mix in the sifted ingredients. Break the chocolate into chunks and stir into the mix. (Roughly I used a big bar of milk chocolate and a big bar of white chocolate.)

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5. Place a generous tablespoon of the cookie dough on the tray, making sure there is plenty of room between the cookies to than can spread as they cook without getting stuck together. The recipe suggests 18 cookies, I think I managed about 14, so just judge as you go how far you can stretch the dough to.

6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Don’t be tempted to bake them longer as you’ll lose the chewy texture. Cool on baking trays before transferring to wire racks to cool completely.

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Enjoy!

– Charlotte x

| Original Recipe American Chewy Cookies | Previous Recipe Nutella Marble Cake |

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Nutella Marble Cake

I admit I am a Nutella newbie. Having only ever made these Nutella Cupcakes before, I wanted to find a new recipe but something that was still fairly straight forward. This is what I came up with!

NUTELLA MARBLE CAKE

nutella marble cake

INGREDIENTS
8oz Unsalted Butter, Softened
8oz Caster Sugar
8oz Self-Raising Flour, Sifted
4 Eggs
1 Teaspoon Vanilla Essence
A Generous Serving of Nutella

METHOD

1. Preheat your oven to gas mark 4 ensuring the shelving is in the centre. Grease and line two sandwich tins.

2. Cream together the butter and the sugar.

3. Gradually sift in the flour adding an egg each time as you go.

4. Mix the vanilla essence into the cake batter.

5. Divide the mixture equally between the two sandwich tins.

6. In each tin, dollop roughly 3 tablespoons of Nutella into the batter. Using a knife, swirl the Nutella throughout the batter to create a marble effect.

DSCF3490(A little messy!) 

7. Bake the cakes in the centre of the oven for 20 to 25 minutes or until a skewer comes out clean.

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8. Leave to cool in their tins before beginning to assemble. Spread a generous serving of Nutella on one side of the cake before sandwiching the other on top.

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9. Dust with a little icing sugar before serving.

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Enjoy!

– Charlotte x

| Previous Recipe Honeycomb Cheesecake |

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Honeycomb Cheesecake

I’ve been a little bit hesitant as to whether to post this recipe or not because to be honest, it was a complete disaster. I don’t know if it was me, my ingredients or the recipe but something just wasn’t right. Firstly, I do admit I ignored the instructions to grease and line the tin because I thought as it was a loose-bottomed tin, I’d be able to get the cheesecake out easy. Wrong. The biscuit base was incredibly oily from the butter and having left the cheesecake overnight to set, I found in the morning a honeycomb yoghurt floating in my fridge rather than the cheesecake I had intended on finding. Nevertheless, it was still pretty yummy, it just it didn’t look like a cheesecake, or even taste much like a cheesecake. Anyway, if you’d like to recreate this and hopefully make something that resembles some kind of cheesecake, the recipe is below! How many times have I said cheesecake?

HONEYCOMB CHEESECAKE honeycomb cheesecake

INGREDIENTS
150g Butter
200g Digestive Biscuits
1 Vanilla Pod or 1 tsp Vanilla Essence
500g Cream Cheese
100g Caster Sugar
300ml Double Cream
4 Crunchies

METHOD

1. Grease and line a spring form cake tin (23cm) or alternatively, this recipe will make 12 individual cheesecakes if you prefer to use ramekins.

2. Place the digestive biscuits in a zip-lock bag and bash using a rolling pin until fine.

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3. Melt the butter in a saucepan over a low heat until melted. Add the biscuit crumbs and stir together.

4. Squash the biscuit base down into the bottom of the tin and leave to set in the fridge for at least one hour.

5. In a bowl, mix together the cream cheese, caster sugar and vanilla.

6. In a separate bowl, whisk cream the cream until soft peaks begin to form. Crush 2 or 3 Crunchies and add to the mix.

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7. Gently fold the whisked cream and honeycomb mix to the cream cheese.

8. Pour the mixture on top of the biscuit base and leave to set for a few hours, or preferably overnight.

9. Finish by sprinkling some crushed honeycomb or chocolate for decoration.

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If you have any idea why my cheesecake was a total flop, please let me know!

Everyone else on the original recipe seemed to say this was a success – maybe it’s just me!

Enjoy!

– Charlotte x

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| Original Recipe | Honeycomb Smash Cheesecake |

| Previous Recipe | Gingerbread Cupcakes |

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 |

Chocolate Brownies

Whilst I know many new years resolutions will include eating healthy and to do a little more exercise here and there (I am included in this!), I have already broke this solution on several occasions, so I thought why not treat myself and tuck in to a good ole chocolate brownie!

chocolate brownies

INGREDIENTS
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
50g milk chocolate
dusting of icing sugar

METHOD

1. Preheat the oven to gas mark 4/160C. Grease and line a shallow 20cm square tin with baking paper. (My tin was rectangular 11×7 as that was all I had!)

2. Melt the unsalted butter and chocolate in a heatproof bowl over a saucepan of hot water. Occasionally mix. Once melted leave to cool slightly.

3. Sift the plain flour and cocoa powder into a bowl.

4.  In a separate bowl beat together the  eggs and golden caster sugar.

5. Pour the melted butter and chocolate into the egg and sugar mixture. Gradually add the dry ingredients of flour and cocoa.

6. Break the milk chocolate and add into the mix. Give a final stir together, the mixture should be fairly thick  and dark.

7. Pour the mixture into the tin and bake in the centre of the oven for 25 minutes. The brownies should be a little gooey when they come out the oven so try not to overcook. You should look out for the brownie coming away from the sides of the tin.

8.. Leave to cool before dusting with a little icing sugar and cutting into squares.

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Enjoy!

– Charlotte x

| Original Recipe BBC Best Brownies Ever |

| Previous Recipe Homemade Hot Chocolate |

Homemade Hot Chocolate

I recently saw this recipe for homemade hot chocolate over on  Tanya Burr’s beauty and lifestyle YouTube channel. I’ve never thought about making my own hot chocolate, it’s just something I’ve thought would be easier to buy, when it’s actually so simple to make and a perfect drink whilst it’s still a little chilly outside.

HOMEMADE HOT CHOCOLATE 

homemade chocolate

INGREDIENTS
1 Mug of Milk
2 Squares of Milk Chocolate
2 Squares of Dark Chocolate
2 Square of White Chocolate
Whipped Cream
Mini Marshmallows

1. Pour your milk into a mug to measure out exactly how much you want.

2. Pour this milk into a saucepan and gentle warm over a low heat.

3. Add the squares of chocolate. If you want a more chocolatey drink, add a few more squares.

4. Keep stirring to help the chocolate melt and avoid the milk burning.

5. Once the chocolate is completely melted, pour back into your mug. Finish off with some whipped cream and marshmallows. Dust with a little cocoa powder.

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Enjoy!

– Charlotte x

| Original Recipe by Tanya Burr |

| Previous Recipe Apple Dessert Cake |