One Direction Cupcakes

I’ve been a little hesitant about this review on the latest One Direction cupcake kit since I understand that the British boy band may not be to everybody’s taste. However, I thought they were a really fun idea, especially if you’re shopping around the supermarket with young children or if you’re anything like me, a near 20 year old still singing One Direction in your bedroom. You may find yourself just popping these in your trolley.

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Essentially these are just a simple chocolate cake with a buttercream icing, made exciting with a fondant face of one of the boys. Many cake mixes often only require you to add an egg and perhaps a little water, this cake mix however, asks for softened butter, and recommends mixing with an electric whisk. I’m pleased that I did follow this advice and used an electric whisk since I was a little worried when I opened the box to find a tiny packet of cake mix that looked like it’d struggle to fill 6 cake cases. Nevertheless, the mixture did double after whisking forming quite a mousse like cake batter, which was more than enough.

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The cakes didn’t take very long to bake – perfect if you’re a little eager like me! Just like the cake batter, there was more than enough buttercream to pipe a fair amount on each cake. The only thing I found a little strange was that after emptying the frosting into a bowl, the instructions recommended using that same packet as a piping bag. Now, I’m not particularly neat when I bake, and especially if you’re baking with youngsters, the packet is very easily ripped. Having something spare, like your own piping bag is handy, or if not, simply spoon the frosting on top.

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The fun part is decorating your cakes with the fondant boys and I also added a few white chocolate drops, just for extra jazz. The only problem I had with the fondant heads was that in the morning, a couple had gone a little soggy after being at room temperature. Niall didn’t quite look the same the next day! Therefore I definitely recommend that you eat them on the day that they’re made.

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Harry and Niall are my favourite!

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The One Direction Cupcake Kit is available from most supermarkets, costing just a few pounds. If you’re looking for something to bake this weekend – perhaps give them a go!

Enjoy!

– Charlotte x

| Previous Recipe Victoria Sponge |

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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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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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 Cupcakes

After absolutely loving this Lemon Cupcake mix from Tesco a little while ago, I decided to try the same mix but the chocolate version. These were SO delicious with the cake being super soft and moist, and there being plenty of frosting with curls to give a generous portion on each cupcake. As always, they’re not as good as baking you’re own, but they were still pretty good!

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Like the previous mix, these are super easy with you just needing to add an egg, a splash of milk, oil and butter for the frosting. The cakes were a decent size and were easy  to make with you just having to throw all the ingredients in the bowl.  Whilst they were chocolatey, they weren’t too chocolatey which was good, seeing as aside from me, there aren’t many chocoholics in my household! There was more than enough frosting for each cupcake which is surprising for a packet mix and meant I could try out my new star nozzle for the piping!

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Costing just £1.39 in the supermarket, these are definitely worth giving a go. Whether its baking with the children or just if you have an hour spare, you will be thrilled with the cupcakes as a result!

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Enjoy!

– Charlotte x

| Previous Recipe Sausage Danish |

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 |

Tesco Lemon Cupcake Review

You may know that every now and then I like to test out some of the cake mixes that you can buy in the supermarket, as sometimes, we just don’t always have the time to bake a cake completely from scratch. So, this week, I decided to try out this Lemon Cupcake mix from the Tesco baking range. I admit, the main reason for choosing this particular mix was because it was on offer for a £1, but seeing as lemon is one of my absolute favourites, I was interested to see whether the lemon from a packet mix was powerful and as tasty as what it could be when fresh.

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There are a few ingredients you need to provide for this cake mix including an egg, milk and some butter but these should be items you’d have already. I thought that the sponge was very light, it’s was springy to touch and a really soft and delicate cake. I was a little worried about how the texture of the cake would turn out seeing as the cake mix when whisking seemed a little lumpy but this seemed to sort itself out in the oven.  Although the lemon smell wasn’t particularly strong when making the cake batter, the cakes did have a nice lemon flavour and they were a good size, true to the picture on the box.

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The icing was pretty nice too, it had a really good lemon flavour which I was pleased with. The only thing I thought was that the icing was a little tight, it was just enough to cover all 6 cupcakes, especially if you decide to pipe the icing on like I did. Nevertheless, for me the icing was the best part of the cake.

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So if you’re looking for a quick cake mix, I’d definitely recommend you give this packet mix a go. If you can get it for a £1 like I did, that’s even better, what a bargain! But overall, these cupcakes were really light, a great size and had a delicious lemon flavour.

Enjoy!

– Charlotte x

| Previous Recipe Golden Syrup Cupcakes| Previous My Life August Favourites |

Lemon Swiss Roll

I’ve always thought a swiss roll would be quite difficult bake but with a few handy hints from Mary Berry, I decided to give the swiss roll a go and was pleasantly pleased with the results. It may not be perfect, but for a first attempt – I’d say it’s not bad!

LEMON SWISS ROLL 

Lemon Swiss Roll

INGREDIENTS
Sponge
3 Medium Eggs
3 oz Golden Caster Sugar
3 oz Self-Raising Flour, Sifted

Filling & Decoration
2 to 3 Spoonfuls of Lemon Curd
Buttercream (Just enough for a thin spread)
Icing Sugar or Golden Caster Sugar (to sprinkle on top)

METHOD 

1. Line a baking tray with greaseproof paper. Preheat the oven to gas mark 6, ensuring the shelves are centre.

2. In a bowl, whisk together the eggs and golden caster sugar until light and pale.

3. Gradually fold in the flour. (Fold the flour in carefully so that the air previously whisked in is not knocked out!)

4. Pour the mixture into the baking tray and bake in the oven for 7 to 10 minutes.

5. Leave to cool for a few moments before transferring the sponge onto either a new piece of greaseproof paper or onto a tea towel. This will allow you to roll the sponge much easier. If using greaseproof paper, you may want to sprinkle a little caster sugar or icing sugar onto it before transferring the cake so that the sugar swirls through the middle and on the outside – this is optional.

6. Cut the edges of the cake using a sharp knife to make the sides a little neater, which will give a tighter roll. Spread a thin layer of buttercream onto the sponge. Then spoon the lemon curd on top and spread evenly. Try to leave a border around the edge so that the filling doesn’t leak when you roll the sponge. Since you only need a small amount of filling, I cheated and used a jar of lemon curd from the supermarket and Betty Crocker Buttercream icing. However, if you wish to make your own, I’ll leave recipes at the end for where you can find these.

7. Before beginning to roll, at the sponge end closest to you, a short way up, cut about half way into the sponge using a sharp knife. Roll the cut edge to begin the rolling process. Use the greaseproof paper or tea towel to keep a tight roll by pulling it away from you.

8. Give a final sprinkle with golden caster sugar or icing sugar.

Lemon Swiss Roll

Lemon Curd Recipe | Buttercream Icing Recipe

Enjoy!

– Charlotte x

|Previous Recipe Apple Crumble|

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 |