Oreo Cupcakes

My two favorite things- chocolate and Oreo's, came together the day i found Oreo's on offer. The cream cheese frosting really makes this cupcake a luxury and the hidden Oreo at the bottom is enough to brighten any day.

makes 12 cakes

Ingredients

For the cakes:

100g plain flour

20g bournville cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter

120ml whole milk

1 egg

1/4 tsp vanilla extract 

2 packets of oreos

For the Frosting: 

100g of softened butter 

300g of soft cheese 

100g of icing sugar

1 tsp of vanilla extract 

6 oreos to decorate 

Method: 

1. Measure Out the flour ,cocoa powder,sugar,baking powder,salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk)and beat on a slow speed until you get a sandy consistency and everything is combined.
2. Whisk the milk,egg,and vanilla extract together in a jug ,then slowly pour about half into the flour mixture,beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth.Do not over mix.
3. Place a whole Oreo at the bottom of each case.Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.A skewer inserted in the center should come out clean.Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
4. For the cream cheese Frosting, whip up the butter until soft and creamy then add in the soft cheese, icing sugar and vanilla extract and whip until thick and creamy.
5. Dispense the Frosting into am icing bag with the star nozzle attachment and pipe in swirls on the top. Cut the 6 Oreo's in half and place on top of the cakes.
6. Hope you enjoy this tempting treat, and comment if you have any problems, questions, or suggestions! elise x

Creme Brulee Cupcakes

I came up with this recipe after researching on the internet and not finding much that appealed to me. This is a great imitation of a creme brulee from the crunchy sugar shard to the vanilla creme patissiere in the centre. I would recommend this to anyone, especially fans of the creme brulee.

makes 12-16 cakes

Ingredients

For the Cake: 

80g butter 
280g caster sugar 
240g plain flour 
1 tbsp baking powder 
1/4 tsp salt 
1 tsp vanilla essence 
2 large eggs 
240ml whole milk 

For the Creme Brulee Filling:

1 pint whole milk 
6 T cornstarch
1/2 cup sugar
1 egg
4 egg yolk

 2 oz butter

 2 tsp vanilla extract (or a whole pod)

 pinch of salt

For the Vanilla Buttercream:

2 tablespoons of the filling 

280g of softened butter 
560g of icing sugar 
couple of tablespoons of milk 
vanilla 

For the Sugar Shards:

1/2 cup of caster sugar 

2 tablespoons of water

For the Cake:

1. preheat oven to 190c 

2. beat together the butter, sugar, flour, baking powder, salt and lemon zest with an electric whisk, until the mixture resembles fine breadcrumbs. 

3. break the eggs into a jug, add the milk and beat together with a fork. add half to the dry ingredients and beat until incorporated, add in the rest of the milk mixture and mix again until smooth. 

4. spoon into paper cases in a muffin tray (only fill about two thirds full) pop in the oven and bake for 18-20 minutes or until they spring back to the touch. remove from tins and leave to cool. 

5. Once cool core the cupcakes ready to receive the filling.

For the Creme Brulee Filling:

1.In a medium-sized bowl, dissolve the cornstarch in ¼ cup of the milk and set aside.

2.Combine the rest of the milk with sugar in a small saucepan over medium-high heat and bring to a boil.

3.Whisk eggs into the milk/cornstarch mixture until smooth.

4.Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of the milk.

5.Boil for one minute stirring constantly until mixture is thick, bubbly, and able to coat the back of a wooden spoon.

6.Remove from the heat and whisk in butter and vanilla.

7.Transfer to a cold container, press some plastic wrap directly on the cream and chill completely before using in the cupcakes.

8. Once cool, place in an icing bag (remember to set some aside) and pipe into the cupcake cavities.

For the Vanilla Butter cream:

 1. just whip together all the ingredients until pale and fluffy. 

 2. place the mixture in an icing bag and pipe onto the cakes.

For the Sugar Shards:


1.Line a baking sheet with parchment paper, and lightly coat it with a nonstick vegetable spray.

2.Combine the water and sugar in a medium heavy saucepan bring to a boil over medium heat. Continue to cook for 6 to 7 minutes or until mixture turns golden in color, occasionally swirling the pan. Remove the saucepan from the heat and allow it to sit for 2 to 3 minutes. 

3.Slowly pour the caramel mixture in a free-form pattern onto the baking sheet and allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. sticks these into the cakes.


I hope that you enjoy these, as always, any problems then don't hesitate to comment! Elise x

Lemon Meringue Pie Cupcakes

I must admit that this isn't a recipe of mine, but it is an amazing one that everyone loves, and has the WOW factor! 
this is in fact from the Hummingbird Bakery book 'Cake Days' but i thought id share it with you.





















Makes 12-16 Cupcakes

Ingredients 

For the Cake: 

80g butter 
280g caster sugar 
240g plain flour 
1 tbsp baking powder 
1/4 tsp salt 
1 tsp finely grated lemon zest 
2 large eggs 
240ml whole milk 

For the Filling and Italian Meringue: 

70g lemon curd (but i always end up using a whole jar)
200g caster sugar 
4 egg whites 
(this makes a lot more italian meringue than needed so you can just half the quantities and it should be more than enough)


Method 

1. preheat oven to 190c 

2. beat together the butter, sugar, flour, baking powder, salt and lemon zest with an electric whisk, until the mixture resembles fine breadcrumbs. 

3. break the eggs into a jug, add the milk and beat together with a fork. add half to the dry ingredients and beat until incorporated, add in the rest of the milk mixture and mix again until smooth. 

4. spoon into paper cases in a muffin tray (only fill about two thirds full) pop in the oven and bake for 18-20 minutes or until they spring back to the touch. remove from tins and leave to cool. 

5. for the meringue put the sugar in a small saucepan and cover with about 150ml of water and bring to the boil. meanwhile whisk the egg whites until just foamy. 

6. allow the sugar to boil for about 5-10 mins, or until a forms a little ball when you drop some into ice cold water. then slowly pour into the egg whites whilst whisking on high speed. when all the sugar is added keep whisking until it has quadrupled in size and it is smooth, white and shiny. 

7. once the cupcakes are cooled, hollow them out and pack them with lemon curd, replacing the lid after, trimming to fit if needed. 

8. top the cakes with the meringue and either brown them with a blowtorch or pop them under a grill for a few seconds. (keep an eye on them! i have lost many a cupcake to burnt meringue!) 


And there you have it, lemon meringue pie cupcakes. the Italian meringue is tricky so don't hesitate to comment with problems, or just comment if you're going to make them, or just like the look of the recipe!

Beach Hut Birthday Cake

I made this cake for my little sisters Birthday, and it was served at her beach party. It blended in well down at Hengistbury Head and has a very nice kitch look to it, with the lovely pastel colours.

It is hard how to tell you to do the icing and decorations, and i often find it easier just to look at a picture and copy it, but i will give you some tips at the end. 

Ingredients

For the Cake:

300g sugar 
300g butter 
6 eggs 
1 1/2 teaspoons of vanilla (or another flavour like lemon zest)
300g self raising flour 

For the Filling:

280g of softened butter 
560g of icing sugar 
couple of tablespoons of milk 
vanilla 
jam of your choice

For the Decoration: 

any jam of your choice or butter cream
a couple of 1kg fondant icing packets 
food colouring: 
blue 
yellow 
pink 
red 
(but by any means change the colours to suit your taste) 

Method: 

1. Pre-heat oven to 180c
 Cream together butter and sugar until pale and fluffy. 

2. Break in the eggs one by one, mixing after each addition (you may want to add a tablespoon of flour at this point to avoid it curdling) 

3. Add in the vanilla, and then sieve in half the flour, folding gently until all incorporated. Add the remaining flour, and mix until all incorporated. 

4. Decanter the mixture into a large greased and lined square tin, and another smaller greased and lined square tin, smooth the tops, and pop into the oven to bake for about 30-40 mins, or until a skewer comes out clean. 

5. Whilst the cakes are cooling, whip together all the ingredients for the butter cream apart from the jam. 
when the cake is cool, cut them in half and fill with butter cream and jam. Shape the smaller of the cakes into a triangle, fit onto the top of the larger one and then cover with the jam of your choice or butter cream.

tips for icing: 

• i would recommend colouring a large amount of icing for your base colour straight away, even if it seems too much, as this means that you wont run the risk of running out and having mis-matched shades of blue. 
• use the back of a knife to make the 'plank' lines on the beach hut 
• paint the red lines on the circle of the life ring 

All of the other elements are pretty self explanatory, but comment if you have any problems! 

Bournville Cupcakes

These decadent cakes can easily pass off as a dessert and will satisfy chocolate cravings for sure, they're easy to make and a great hit with a crowd.

Ingredients

For the cakes:

100g plain flour

20g bournville cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter

120ml whole milk

1 egg

1/4 tsp vanilla extract

12 hole cupcake tray, lined with paper cases

For the Ganache:

200g Bournville Dark Chocolate 

280ml of Double Cream 

and squares of Bournville to Decorate

Method

1. Preheat the oven to 170C(325F)Gas 3
2. Measure Out the flour ,cocoa powder,sugar,baking powder,salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk)and beat on a slow speed until you get a sandy consistency and everything is combined.
3. Whisk the milk,egg,and vanilla extract together in a jug ,then slowly pour about half into the flour mixture,beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth.Do not over mix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.A skewer inserted in the center should come out clean.Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. For the Ganache- chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 280ml carton of double cream into a pan, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. 
6. Leave the ganache to cool. when cool place the ganache mixture into a piping bag, fixed with a star nozzle. ice all the cakes and finish off with a square of chocolate.