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 |

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!

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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]

Mini Victoria Sponges with Fresh Cream

If you don’t fancy baking a huge Victoria Sponge, perhaps these Mini Victoria Sponges with Fresh Cream are the perfect alternative! I was really pleased with these – the cakes were light and fluffy, and the jam and cream were perfect together. A perfect treat this summer!

MINI VICTORIA SPONGES

Mini Victoria Sponges

INGREDIENTS:-
Cake:-
– 4oz unsalted butter, softened
– 4oz caster sugar
– 4oz self-raising flour, sifted
– 2 eggs
– half teaspoon of vanilla essence


Filling:-
– 300ml whipping cream
– raspberry jam
– icing sugar, sifted

Method

1. Preheat the oven to gas mark 4. Place 12 cupcake cases in a fairy cake tin. (Tip! Since the cakes are taken out of their cases once cooked to cut and fill them, I’d recommend using any spare cases you have lying around or just simple, plain ones – just so you don’t waste any fancy or pretty cases you may have)

2. Cream together the butter and sugar in a bowl until a creamy mixture forms.

Butter & Sugar

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3. Gradually sift in the self-raising flour, adding in the eggs as you go and mix.

Add in flour & egg

4. Stir in the vanilla essence.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven for 15 to 20 minutes or until golden brown. (Tip! 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.)

Divide the mixture

Fairy Cakes

6. Once the cakes are cool, remove them from their cake cases and cut each of the sponges in half.

7. Whip the cream either using an electric or hand whisk until the cream thickens and soft peaks begin to form. (Tip! Be careful not to over whip the cream. To avoid over-whipping ensure both the cream and bowl are chilled and always start by whipping the cream slowly. If you whisk too fast, the cream can very easily separate – as I have found out on many occasions!) If you want a sweeter cream, add a little icing sugar to the mixture.

8. Spread a little of the raspberry jam to one side of each of the cakes and spoon a teaspoon of cream to the other, and sandwich the two together.DSCF1749

9. Dust each cake with icing sugar. (Depending on how much mixture you fill each of the cakes with, these can become a little heavy – so do take care!)

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Enjoy!

– Charlotte x

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

Chocolate Button Fairy Cakes

CHOCOLATE BUTTON FAIRY CAKE RECIPE Chocolate Buttons Fairy Cake

Let’s start off with a classic – the fairy cake. Easy to make, easy to eat!

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 (Optional)

Icing:-
125g/5oz Sifted Icing Sugar
15ml Water
Food Colouring (Optional)
Your Choice of Decoration (Chocolate Buttons, Sprinkles, Jelly Beans… be creative!)

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.

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 anChocolate Button Cupcakesd 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! Sift the icing sugar into a bowl, gradually adding the water.
(Tip! If icing is too watery, add additonal icing sugar. If icing is too thick, add more water. Icing is tricky to get spot on first time, therefore judge your mixture carefully.)

8. If using food colouring, add in half a teaspoon to change the colour of your icing. The more colouring you add, the dark your icing will become. Avoid adding to much colouring, in case it ruins the taste of your icing.

9. Add a blob of icing to each cake, using the back of a teaspoon to swirl the icing into a circle.

10. DECORATE! Add your buttons, jelly beans, or sprinkles to your fairy cakes. To decorate as I have, place a chocolate button onto the icing first. Then add a blob of icing on top of this chocolate button before adding the second white chocolate button on top.
(Tip! Icing acts as a glue, so use this to layer up your decorations!)

11. Once set, its time to EAT and ENJOY! 🙂