Speculoos cupcakes

Best chocolate cupcakes with the most delicious spiced cookie cream.  

Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For the cream:

• 300ml double cream
• 1/2 jar (200g) speculoos spread

To make the cupcakes combine all dry ingredients with butter and rub with your fingertips until the mixture is of sandy consistency.  

Add an egg and milk and mix quickly.  Divide the mixture between 8-10 muffin cases and bake in a pre-heated oven at 180C for 20-25 minutes.

To make the cream bet double cream until soft peaks form, then add the spread and whisk until the cream is holding its shape.

Pipe onto cooled cupcakes. Decorate with crushed speechless biscuits.

Enjoy!

Chocolate & strawberry cupcakes

Delicious chocolate cupcake with fresh cream and chocolate covered strawberries- a must bake this summer!


Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For the cream:

• 300ml double cream
• 4tbsp icing sugar
• 1tsp vanilla paste

To decorate:

• fresh strawberries
• 20g milk chocolate

To make the cupcakes combine all dry ingredients with butter and rub with your fingertips until the mixture is of sandy consistency.  

Add an egg and milk and mix quickly.  Divide the mixture between 8-10 muffin cases and bake in a pre-heated oven at 180C for 20-25 minutes.

To make the cream beat double cream with icing sugar and vanilla until the cream is holding its shape.

Pipe onto cooled cupcakes.

Melt milk chocolate and dip in the strawberries, leave to set, then place one on top of each cupcake.

Enjoy!

Chocolate & peanut butter cupcakes

Chocolate and peanut butter- one of the best combinations ever! Soft, moist chocolate cupcakes, topped with delicious peanut butter cream- the best cupcakes on the blog so far! 

Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For the cream:

• 300ml double cream
• 4tbsp icing sugar
• 1/4 cup + 2tbsp crunchy peanut butter

To decorate:

• Reese's peanut butter cups

To make the cupcakes combine all dry ingredients with butter and rub with your fingertips until the mixture is of sandy consistency.  

Add an egg and milk and mix quickly.  Divide the mixture between 8-10 muffin cases and bake in a pre-heated oven at 180C for 20-25 minutes.

To make the cream beat double cream with icing sugar until soft peaks form, then add peanut butter and whisk until the cream is holding its shape.

Pipe onto cooled cupcakes. Decorate with reese's cups.

Enjoy!

Lemon & raspberry cupcakes

       

  

Refreshing and very delicious raspberry cupcakes, with the best lemon cream. Perfect treat to make this summer.. Or maybe even for Easter?

Ingredients:

For the cupcakes:

• 140g soft, unsalted butter
• 3/4 cup caster sugar
• 2 eggs
• 1 1/4 cup plain flour
• 1tsp baking powder
• 1/4 tsp bicarb. of soda
• 1/4 cup (heaped) greek yoghurt
• 1tsp vanilla paste or extract
• handful of raspberries
• zest of one lemon

For the cream:

• 500g mascarpone
• 300g lemoncurd

To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until 

combined.

Add all remaining ingredients (apart from the fruit) and mix until combined. Line a muffin tray and divide the mixture between 12 cases.  Sprinkle the fruit on top of each cupcake. 

Bake in a pre-heated oven at 170C for about 25 minutes, until skewer inserted in the middle of each cupcake comes out clean.  Take out the oven and leave to cool completely.

To make the cream beat mascarpone cheese and lemon curd until combined.  Chill before piping if needed.

Pipe lemon cream on top of each cupcakes.

Enjoy!

Summer berry cupcakes with italian meringue

The best cupcakes with summer berries, topped with sweet, marshmallow-like italian meringue. You can use any fruit you like or fill the cupcakes with jam or lemon curd instead. I used blow torch to toast the meringue and give the cupcakes beautiful finish, however, you can skip this step if you don't have a blow torch at home.

Ingredients:

For the cupcakes:

• 140g soft, unsalted butter
• 3/4 cup caster sugar
• 2 eggs
• 1 1/4 cup plain flour
• 1tsp baking powder
• 1/4 tsp bicarb. of soda
• 1/4 cup (heaped) greek yoghurt
• 1tsp vanilla paste or extract
• handful of summer berries (strawberries, raspberries, red currants etc.)

For the meringue:

• 4 egg whites
• 200g caster sugar
• 80ml water
• pinch of salt

To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until combined.

Add all remaining ingredients (apart from the fruit) and mix until combined. Line a muffin tray and divide the mixture between 12 cases.  Sprinkle the fruit on top of each cupcake. 

Bake in a pre-heated oven at 170C for about 25 minutes, until skewer inserted in the middle of each cupcake comes out clean.  Take out the oven and leave to cool completely.

To make the meringue place sugar and water in a small saucepan and using a sugar thermometer bring to soft-ball stage (118C). Meanwhile start whisking the egg whites with a pinch of salt, very slowly, only until soft peaks start forming.

When the syrup is ready start slowly pouring it into the egg whites, whisking all the time, on medium/high speed. Whisk until the meringue is stiff and shiny, this should take about 10 minutes in a stand mixer. 

Pipe meringue on top of each cupcake and toast using a blow torch. 

Enjoy!

Strawberry and rhubarb Easter cupcakes

Soft and moist cupcakes with fruity rhubarb and strawberries, decorated with the best creme patissiere and a fresh strawberry in the middle.. and they look so cute!


Ingredients

For the cupcakes:

• 140g soft, unsalted butter
• 3/4 cup caster sugar
• 2 eggs
• 1 1/4 cup plain flour
• 1tsp baking powder
• 1/4 tsp bicarb. of soda
• 1/4 cup (heaped) greek yoghurt
• 1tsp vanilla paste extract

Additionally:

• handful of chopped rhubarb
• handful of chopped strawberries + 12 strawberries for decoration

For the cream:

• 4 egg yolks
• 120g caster sugar
• 50g corn flour
• 500ml milk
• 2 vanilla pod or 1tsp vanilla paste
• 250g mascarpone cheese

To make the crème pâtissière, pour the milk into a pan, add the vanilla pod. Bring the milk up to the boil, then take it off the heat.

In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk over the mixture and whisk.

Pour the custard back into the saucepan and set over a medium heat.

Stir the custard constantly until the mixture thickens. The custard should be very thick as it needs to hold its shape when piped onto the cupcakes.

Pour into a dish, cover the top with cling-film and chill in the fridge for about an hour until cold and set firm. 

When the cream patissiere is cooled, gently whisk in the mascarpone cheese.

To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until combined.

Add remaining ingredients and mix until smooth (do not over mix the batter). Add chopped rhubarb and chopped strawberries.

Pour into 12 cupcake case and bake in a pre-heated oven at 170C for 20-30 minutes.

Take out the oven and leave to cool.

Place a strawberry on top of each cupcake and pipe the cream around it.


Enjoy!

Lemon cupcakes with lemon curd and italian meringue

Lemon sponge topped with light and fluffy italian meringue and the most delicious, zesty and refreshing lemon curd.  It will make you feel like it is summer… even in the middle of January! 

Ingredients:

For the cupcakes:

• 1,5 cup plain flour
• 1,5 tsp baking powder
• 110g soft unsalted butter
• 3/4 cup caster sugar
• 2 eggs (room temperature)
• zest of one lemon
• juice of 1/4 of large lemon (or 1/2 small lemon)
• 150g natural yoghurt
• 1 tsp vanilla paste or extract

Additionally:

• 1/2 cup lemon curd

For the meringue:

• 100g caster sugar
• 2 egg whites
• pinch of salt

Beat the butter with sugar until pale and fluffy, then add the eggs, one at a time and mix when between each addition. 
Add the zest and lemon juice and stir until combined.Mix the flour and baking powder in one bowl and yoghurt with vanilla paste in another.

Add a little bit of the flour mixture and stir, then add some yoghurt.  Repeat until all ingredients are combined- remember not to over-mix the batter.  Divide into 12 muffin cases.

Bake in a pre-heated oven at 180C  for 15-20 minutes, until golden brown and baked through- skewer inserted in the middle should come out clean.  Leave to cool completely.

Fill each cupcake with lemon curd. 

To make italian meringue put the sugar into a pan with 40ml water and place on a high heat. Bring to the soft-ball stage (118C on a sugar thermometer) which will take about 10 minutes. To test without a thermometer, drop a tiny bit of sugar syrup into a bowl of very cold water. When it forms a soft sticky ball, it is ready

While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don’t pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff.

Pipe the meringue on top of each cupcake and brown with blowtorch.

Enjoy!

Red gooseberry meringue cupcakes

I found a packet of red gooseberries while cleaning the freezer... I knew right away what I would use them for!  Gooseberries and meringue- perfect combination of sweet and sour, beautifully presented in those little cupcakes- it feels like summer again!


Ingredients (makes 10-12):

For the cupcakes:

• 200g self-rising flour
• 65g caster sugar
• 1 small egg
• 125ml milk
• 80ml vegetable oil
• 1 tsp vanilla paste or extract
• 30-36 gooseberries (3 for each cupcake)

For the meringue:

• 2 egg whites
• 100g caster sugar
• 1 tsp lemon juice
• 1 tsp corn flour

To make the cupcakes add flour and sugar into a large bowl and set aside. Mix the oil, milk, vanilla extract and eggs in a jug until well combined, then add to the dry ingredients and mix until just combined.  

Line a muffin tray with cupcake cases and divide the mixture between them, each case should be about 2/3 full, place three gooseberries in each cupcake case, pushing them slightly into the batter.

To make the meringue beat the egg whites to medium peaks then begin to add the sugar, spoonful at a time, while still beating. Add lemon juice and corn flour and beat until stiff peaks form. 

Scoop the meringue on top of each cupcake.

Bake in a pre-heated oven at 160C for 30-35 minutes, until skewer inserted in the cupcake comes out clean and the meringue is baked and crisp.

Enjoy!

Chocolate and mint christmas tree cupcakes

Another idea for decorating your christmas cupcakes, this time my favourite chocolate and mint combination… Not only look pretty but taste delicious too!


Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For decoration:

• 250g mascarpone cheese
• 150ml double cream
• 1 1/2 tbsp icing sugar
• 1- 2 tsp peppermint extract 
• green food colouring
• sugar pearls and snowflakes

To make the cupcakes place all the ingredients in a bowl and mix until smooth, do not over-beat.  Pour the mixture into a muffin tray lined with cupcake cases, bake at 170C for about 20 minutes, until skewer inserted in the middle comes out clean.

Take the cupcakes out the oven and leave to cool completely.  To make the cream beat mascarpone, double cream and icing sugar. Add peppermint extract, a little at a time, keep tasting it to see if you need to add any more.  Then stir in a little bit of green food colouring.

Pipe the cream on top of cooled cupcakes, then decorate with sugar pearls and snowflakes.

Enjoy!

Spiced chocolate cupcakes with plum marmalade

Delicious winter cupcakes for all chocoholics! My favourite chocolate cupcakes with warm spices, filled with plum marmalade and topped with the best chocolate cream.  Perfect treat for cold, winter evenings!


Ingredients:

For the cupcakes:

• 100g plain flour
• 20g cocoa powder
• 120g caster sugar
• 1 1/2 tsp baking powder
• 40g soft, unsalted butter
• pinch of salt
• 120ml milk
• 1 tsp cinnamon
• 1/4 tsp mixed spice
• 1/4 tsp  ground cloves
• 1 egg
• 1 tsp vanilla paste or extract

Additionally:

• 1/2 jar plum marmalade

For the cream:

• 200ml double cream
• 100g dark chocolate

For decorating:

• sugar snowflakes

To make the cupcakes mix all dry ingredients with the butter until the mixture is of sandy consistency.
In a bowl mix an egg, milk and vanilla extract and add the mixture to dry ingredients.  Mix quickly to combine, do not over-mix, the batter can be a little lumpy.

Line a muffin tray and fill each case to about a third, then top with a teaspoonful of plum marmalade, cover with more muffin batter to fill each case to about 3/4.

Bake in a pre-heated oven at 170C for 20-25 minutes. Take out the oven and leave to cool completely.

To make the cream melt the chocolate and set aside.  Whisk double cream to medium peaks, then add melted chocolate and continue whisking until smooth.  Leave in the fridge until needed.

When the cupcakes are cooled completely pipe the cream on top and decorate with sugar snowflakes.

Enjoy!

Tiramisu cupcakes

Delicious tiramisu inspired cupcakes, flavoured with coffee and amaretto, finished off with fresh cream and dusting of cocoa powder.  Perfect treat to enjoy with your cup of coffee!

Recipe inspired by this website.

Ingredients:

For the cupcakes:

• 115g soft unsalted butter
• 50g dark brown sugar
• 60g caster sugar
• 115g plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarb. of soda
• 1 tbsp dark cocoa powder
• 3 tsp instant coffee
• 2 eggs
• 1 1/2 tbsp Amaretto liqueur

For the syrup:

•  1 tsp instant coffe dissolved in 1/4 cup of hot water
• 2 tbsp Amaretto liqueur

For the topping:

• 250 ml whipping cream
• 2-3 tbsp icing sugar

Additionally:

• 1 tbsp cocoa powder

Beat the butter with sugar until pale and fluffy, add eggs, one at a time and mix until well combined.  Add the coffee and stir.

Mix in all dry ingredients and Amaretto and mix until just combined.

Divide into 12 cupcake cases and bake in a pre-heated oven at 180C for about 20 minutes, until skewer inserted comes out clean.

Leave to cool.

In 1/4 of a cup of hot water dissolve one teaspoon of instant coffee and add two tablespoons of Amaretto.

When the cupcakes are cooled cut off the top of each cupcake and drizzle each cupcake with two tablespoons of the syrup.

In a large bowl whisk the whipping cream and when starts to form peaks add the icing sugar.  Pipe on top of each cupcake.

Enjoy!

Lemon cupcakes

The best lemon cupcakes- light, zesty and so refreshing.  They are very tasty even without the cream, but I think this light and creamy, perfectly balanced lemon curd and mascarpone cream makes them so special.

Ingredients:

For the cupcakes:

• 1,5 cup plain flour
• 1,5 tsp baking powder
• 110g soft unsalted butter
• 3/4 cup caster sugar
• 2 eggs (room temperature)
• zest of one lemon
• juice of 1/4 of large lemon (or 1/2 small lemon)
• 150g natural yoghurt
• 1 tsp vanilla paste or extract

For the cream:

• 150g mascarpone cream
• 150g lemon curd
• 200ml whipping cream

Beat the butter with sugar until pale and fluffy, then add the eggs, one at a time and mix when between each addition.

Add the zest and lemon juice and stir until combined.

Mix the flour and baking powder in one bowl and yoghurt with vanilla paste in another.

Add a little bit of the flour mixture and stir, then add some yoghurt.  Repeat until all ingredients are combined- remember not to over-mix the batter.

Divide into 12 muffin cases.

Bake in a pre-heated oven at 180C  for 15-20 minutes, until golden brown and baked through- skewer inserted in the middle should come out clean.

Leave to cool completely.

To make the cream mix the mascarpone cheese with lemon curd until smooth.  In a separate bowl whisk the cream and add to the mascarpone mixture, fold gently.

Place the cream in the fridge until needed.

Enjoy!

Cherry and chocolate cupcakes with rose petals

This cupcakes are absolutely delicious! Recipe for the best cupcakes, with fruity and not too sweet cherry and mascarpone cream, topped with fragrant rose petals.  They look so pretty and taste so good!

For the cupcakes:

• 100g plain flour
• 20g cocoa powder
• 120g caster sugar
• 1 1/2 tsp baking powder
• pinch of salt
• 40g soft, unsalted butter
• 120ml milk
• 1 egg
• 1 tsp vanilla pod or extract

For the cream:

• 250g mascarpone
• 1 tin of cherry pie filling

Additionally:

• rose petals

Pre-heat the oven to 170C and line a 12 cupcake baking tray.
Mix all of the dry 'cupcake' ingredients with the butter, to make a sandy consistency.
In a separate bowl, whisk all of the wet ingredients, then add to the dry mixture and mix until well combined.  Remember not to over mix it.

Divide the mixture into 12 muffin cases.  Do not fill them up- only up to 2/3. 
Bake at 170C for 20-25 minutes.

To make the cream separate all the cherries from the 'jelly part' and set aside.  Mix the mascarpone with the jelly to make a smooth mixture and place in the fridge for about 20 minutes.

When the cupcakes are cooled, place a cherry on top of each cupcake and pipe the cream around it, sprinkle with rose petals. 

Enjoy!

Vanilla cupcakes with creme patissiere and chocolate sauce

Very light and soft sponge with creamy vanilla creme patissiere and chcolate sauce.  Cupcakes are quick to make and so delicious.  To make sure that cupcakes rise well and bake through, all of the ingredients should be in room temperature.

Ingredients:

For the cupcakes:

• 120g caster sugar
• 55g soft butter
• 1 egg
• 180ml vanilla yoghurt
• 170g plain flour
• 1tsp baking powder
• 1tsp bicarb. of soda

For creme patissiere:

• 300ml milk
• 3 egg yolks
• 50g caster sugar 
• 1tsp vanilla paste or 1 vanilla pod
• 20g plain flour
• 25g corn flour

For chocolate sauce:

• 100g dark chocolate
• 150ml double cream

Beat the butter with sugar until fluffy. Add an egg and whisk., then mix in the yoghurt.

Add the flour, baking powder and bicarb. of soda and mix just until combined.

Line a 12 muffin tray and divide the mixture (I made 11 muffins- all cases should be filled up to 2/3 if there is too little mixture, cupcakes will not rise enough to be cut).

Bake in a pre-heated oven for about 15 minutes at 180C, skewer inserted to the middle of the cupcake should come out clean.

Leave to cool.

To make the creme patissiere bring milk with vanilla pod to the boil, then take off the heat right away. 

Beat the egg yolks with sugar, then add the flour (both) and mix until smooth paste.  

Add a little of the hot milk (only 2-3tbsp) to the paste and mix.

Add the paste to the hot milk and mix until smooth.

Place back on a low heat and mix constantly until the mixture is really thick, then take off the heat and scrape into a bowl. Leave to cool.

For the chocolate sauce, chop the chocolate into chunks and place in a bowl.  Warm up double cram and pour over the chocolate, mix until melted. 

When cupcakes and creme patissiere are cooled completely, cut off the top of the cupcake and pipe (or spoon) creme patisiere on top, place the lid back on top and serve with chocolate sauce.

Enjoy!

Chocolate cupcakes with hazelnut cream

There is not much to say about this recipe- the best chocolate cupcakes (recipe from here), with an amazing hazelnut cream.  Very easy to make and the leftover cream can be used for pancakes, waffles or cakes.

Ingredients:


For the cupcakes:

• 100g plain flour
• 20g cocoa powder
• 120g caster sugar
• 1 1/2 tsp baking powder
• pinch of salt
• 40g soft, unsalted butter
• 120ml milk
• 1 egg
• 1 tsp vanilla pod or extract

For the cream:

• 100g hazelnuts (chopped)
• 1/2 vanilla pod or 1/2 tsp vanilla paste
• 1/2 glass whole milk
• 1,5 glass skimmed milk powder
• 200g good quality butter
• 3 tbsp clear honey
• 100g cream cheese (I used philadelphia)

To make the cream melt the butter over a low heat, then add vanilla pod.

Roast the hazelnuts, then place in a food processor.

Place the nuts in a bowl and pour over the melted butter, mix well.
Add milk and honey.
Slowly add milk powder and keep mixing.
When all ingredients are well combined, pour the mixture into jars and place in the fridge.
When cooled, place in a blender and process until smooth.

Mix just over a half of the hazelnut cream with the cream cheese and place back in the fridge.  Keep the remaining hazelnut paste in a jar or a container in the fridge.

Pre-heat the oven to 170C and line a 12 cupcake baking tray.
Mix all of the dry 'cupcake' ingredients with the butter, to make a sandy consistency.
In a separate bowl, whisk all of the wet ingredients, then add to the dry mixture and mix until well combined.  Remember not to over mix it.

Divide the mixture into 12 muffin cases.  Do not fill them up- only up to 2/3.
Bake at 170C for 20-25 minutes.

When the cupcakes are cooled, pipe the cream on top and sprinkle with cocoa powder.

Enjoy!