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.

IMG_0169

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!)

IMG_0171

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.

IMG_0176

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.

IMG_0184

Enjoy!

– Charlotte x

| Original Recipe Tesco Good Food |

| Previous Recipe Chocolate Chip Scones |

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 

DSCF2773

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!

DSCF2775

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!

DSCF2721

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!

DSCF2608

DSCF2613

DSCF2612

DSCF2614

    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

 DSCF1830

Enjoy!

– Charlotte x

|Previous Recipe Ice-Cream Cupcakes |

Vanilla Ice Cream Cupcakes

Never before have I been so excited to write a blog post! I’ve been meaning make these ice cream cupcakes ever since I saw them in a magazine and this week, I finally got round to making them. I think they are perfect for summer and, it means you can have the best of both worlds – cake and an ice cream!

ICE-CREAM CUPCAKESice-cream cupcakes

INGREDIENTS
Cakes
7 Ice Cream Cones (Halved ones, with flat bottoms)
4 oz Unsalted Butter, Softened
4 oz Caster Sugar
4 oz Self-Raising Flour
2 Medium Eggs
1/2 Teaspoon of Vanilla Essence

Frosting
3 oz Unsalted Butter
6 oz Icing Sugar, Sifted
Splash of Vanilla Essence
Splash of Milk (Potentially! Only if frosting is too thick)
7 Chocolate Flakes
Sprinkles

METHOD

1. Preheat your oven to gas mark 4, ensuring that the shelves are in the centre.

2. Place a sheet of silver tin foil over a round sponge tin and make 7 holes in the foil to insert a cone in each. The silver foil will ensure that the cones stay upright and give extra support to the cone once the cake batter is added. Alternatively, you could also use a cake or muffin tray although, I think this method gives extra support.

Ice-Cream Foil

3. Cream together the butter and sugar until smooth and creamy.

4. Add in the eggs, and gradually sift in the self-raising flour.

5. Add in the vanilla essence and give a final mix together until all the ingredients are combined and a smooth, creamy, cake batter has formed.

6. Equally divide the batter between each of the cones. Fill them about two thirds of the way up as these will rise in the oven and therefore you don’t want the batter overflowing as this will make the piping difficult later.

Ice-Cream Fill Cones

6. Bake in the centre of the oven for 20 to 25 minutes or until golden brown.

Ice-Cream Cupcakes (2)

7. Once the cakes are cooked, leave them to cool on a wire rack. With mine, I also poked a small hole in the bottom of each cone to release the steam, to prevent the cones from becoming soggy. (No soggy bottoms here!)

8. For the buttercream, cream together the butter and icing sugar.

9. Add in the vanilla essence, and if the frosting is too thick, add in the a splash of milk also.

10. Pipe the frosting onto each of the cupcake cones. If the cakes have slightly risen over the top of the cone, simply take a slice off using a knife so that the surface is flat.

11. Finally, decorate each with flake and sprinkles!

Ice Cream Cupcake  Ice-Cream Cupcakes (3)

Enjoy!

– Charlotte x

| Previous Recipe Cupcakes with Rainbow Frosting |

Cupcakes with Rainbow Frosting

Not so much of a recipe for this post, I guess more of a tutorial or how to. I recently discovered a YouTube channel called My Cupcake Addiction (you should definitely check them out, I’ll put their link below!) and I found a video about how to ice cupcakes with a rainbow effect. Now as this was my first attempt, mine didn’t quite turn out as spectacular as I saw in the video but I guess practice makes perfect! Nevertheless, I still thought they were worth writing about as I think rainbow icing is SUCH a cool idea!

First of all, you’ll need to make your cupcakes. You can adapt this Victoria Sponge recipe to make the cupcakes, simply divide the mixture between cake cases rather than split the batter between two sandwich tins.

CUPCAKES with RAINBOW FROSTING

Rainbow Cupcake

INGREDIENTS
Frosting:-
5 oz Unsalted Butter, softened
10 oz Icing Sugar, sifted
1 to 2 tsp Milk (optional)
3 Different Food Colourings

METHOD

1. In a bowl, beat together the butter and sifted icing sugar until a smooth creamy frosting begins to form.

2. If the mixture needs loosening, add a splash of milk. (Be aware that the food colouring will also loosen the frosting so don’t put too much milk in!)

3. Equally divide the mixture into three bowls. In each, add a splash of food colouring and mix until well combined. (The more food colouring you add, the darker the frosting becomes). I wish I had added a few more drops to make my icing a little darker but its best to add a little at a time and judge as you go.

Rainbow Icing

4. This is the part that gets a little messy (in my case very messy!) In a piping bag (I’d use a disposable, clear piping bag, just so you can see what your doing) spoon in one of the coloured frostings, aiming to keep it to one side.

5. Repeat this process with the next colour, placing the next coloured frosting next to it.

6. Finally add in the third colour. Ideally, in your piping bag, you should have three columns of different food colouring or two on the bottom and the third colour on top if you are using a small piping bag. This stage got a little messy for me and I ended up with a piping bag like this! Ideally it should have gone pink, green and then yellow frosting in three straight lines so that the three colours pipe at the same time. Unfortunately, this didn’t happen, but hopefully it’ll all go well for you!

DSCF2102

7. Once all the frosting is spooned into the piping bag, its time to decorate your cupcakes by piping a swirl onto each. I’ve added a few extra decorations to mine to make them a little bit more jazzy but decorate yours as you wish!

Rainbow Cupcakes Rainbow Cupcake Icing

Enjoy!

– Charlotte x

| Previous Recipe Rocky Road |

Don’t forget to check out My Cupcake Addiction on YouTube!

http://www.youtube.com/watch?v=sUC5jybpGDQ&w=560&h=315]

Cadburys Chocolate Cupcakes

This Easter I was lucky to receive not one, but two (!) Cadburys Wispa Easter Eggs and so have gathered a little collection of chocolate bars.  Oddly enough, I’ve been a little slow working my way through these and so thought why not use these in one of my recipes as you can’t get much better than having cake and chocolate together, right? So I hit the internet looking for a recipe, and this is what I came up with….

CADBURYS CHOCOLATE CUPCAKES Cadbury CupcakesCadburys Choc Cake

RECIPE
Cake
– 100g/4 oz Unsalted Butter, Softened
– 100g/4oz Caster Sugar
– 100g/4 oz Self-Raising Flour, Sifted
– 2 Medium Eggs
– 25g Cocoa Powder

Frosting:
– 100g/ 4 oz Unsalted Butter, Softened
– 100g/4 oz Icing Sugar, Sifted
– 75g Cadburys Chocolate, Melted
– 1 or 2 Wispa Bars (Alternatively you can choose any other kind of decoration or simply leave them plain with frosting)

METHOD

1. Preheat the oven to gas mark number 5, 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, gas mark 5, for 15 minutes.

6. Whilst the cakes are cooling, its time to prepare the buttercream frosting! Cream together the butter and icing sugar.

7. Either in the microwave or in a bowl over a simmering pan of water, melt the Cadburys chocolate. Leave this to cool for a few minutes.

8. Add the melted chocolate to the butter and icing sugar and mix until a smooth, creamy frosting forms.

9. To each cake, either pipe or spoon some of the frosting.

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! I very quickly learnt this after making these mint chocolate cupcakes!)

So that’s it! Only 10 steps to making these chocolatey treats! Enjoy!Cadburys Chocolate Cakes

Chocolate Cupcakes Cadburys

Dr. Oetker Cupcake Icing Review

So the purpose of these cupcakes was to test out the new Dr. Oetker cake decorating range as ever since I’ve seen their IMG_0455new snazzy advert on the TV, it’s been something I’ve been meaning to try! So this week I thought I’d test the Easy Swirl Cupcake Icing and their Wafer Daisy decorations.

I thought the icing would be pretty easy to use being in a can, I imagined it to be just like a squirty can of cream however there are four different nozzle styles on this icing and to squirt your icing you have to actually press the nozzle your using which I found at times to be very hit and miss as it’s quite difficult to control. Nevertheless, after a few attempts I did get the hang of this hence why in my pictures some look fancy and others look well, a bit of a mess! Oh and I should mention that by the end I had managed to break all four nozzle styles.. oops!
On average, this icing should be enough for 10 cupcakes yet I managed to stretch this to 12 as on some I was a little sparing with the icing.
The wafer daisies were pretty cute, very delicate and made the cupcakes with disastrous icing look good!

So, if you want to make these yourself, just follow this standard fairy cake recipe and then decorate until your hearts content!

PINK DAISY CUPCAKES

IMG_0465 IMG_0498

(A chocolate crispy cake managed to sneak into this photo!)

INGREDIENTS 
Cake:-
150g/6oz Softened Butter
150g/6 oz Caster Sugar
150g/6 oz Self-Raising Flour, Sifted
3 Medium Eggs
1/2 Teaspoon of Vanilla Essence

Decoration:-
Pink Easy Swirl Icing by Dr. Oetker
Wafer Daisies

METHOD

 1. Pre-heat oven at gas mark 4 or 180ºC / 350ºF

2. Place 12 fairy cake cases in a cake case tin.

3. Cream together the butter and sugar until it becomes a light, fluffy mixture and pale in colour.IMG_0469

4. Add in the 1/2 a teaspoon of vanilla essence if required.

5. Beat in the eggs, one at a time, whilst adding a tablespoon of sifted flour with each egg. (Tip! As soon as the self-raising flour hits the mixture, it begins to react with the other ingredients and the air, affecting its rising ability. Therefore, as soon as your done with this step, get your mixture in the oven – sharpish!)

6. Divide the mixture equally between the 12 cake cases and bake in the middle of the oven for 15 to 20 minutes or until golden brown. (Tip!  Try to avoid opening the oven whilst the case are cooking as the air may cause the mixture to sink! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

7. Once your cakes are cool, its time for the fun part – decorating! Swirl, squeeze, spoon on icing, add flowers, sprinkles, jelly-beans – whatever you fancy!

8. EAT!

Not only does Dr. Oetker’s have a pretty cool baking range but they have some exciting recipes too. Check out their website here:- http://www.oetker.co.uk/oetker_uk/html/default/home