OK, so this isn’t the most Christmasy recipe out there, but it is too good not to share. So for something a little different at this time of ear, try these scrummy looking white choc and raspberry cupcakes…
150g butter, at room temperature
170g caster sugar
150g white chocolate, melted, cooled slightly
110g self-raising flour
110g plain flour
150g fresh raspberries
Fresh raspberries, extra, to serve
White Chocolate Frosting
200g white chocolate, finely chopped
120ml thickened cream
100g butter, chopped
- Preheat oven to 180C. Line a 12 hole cupcake tray with paper cases.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Combine the flours and fold into the mixture with milk until smooth.
- Gently fold in the raspberries until just combined.
- Divide the mixture among the cases and smooth the surfaces. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack.
- To make the white chocolate frosting: Place white chocolate and cream in a microwave-safe bowl. Microwave on high (800 watts/100 per cent), stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable.
- Use an electric beater to beat the frosting in a bowl until pale and creamy. Spoon the icing into a piping bag fitted with a 1cm fluted nozzle. Pipe on to the cupcakes. Top with the extra raspberries.
Thanks to Taste.com for this one. 🙂
So, you have decided on the flavour of your cupcakes, got a tried and tested recipe sorted and they are baked, smell delicious and they are ready to eat… But how to ice them? In preparation for the school Christmas fayre next week, where parents will be competing to see who can do the best cakes, I have been looking for some of the most simple yet most effective Xmas toppings… Feast your eyes on this lot!
Check out this guy – just 2 marshmallows with a minstrel on top, but kids will love this!
Really Gorgeous and decadent looking Xmas trees, from the Martha Stewart collection – lots of frosting, but what an effect!
The popular green Xmas trees from a previous blog – so simple, yet crazily effective.
Reindeer cookie and pretzel cupcakes – super simple yet the pretzels are a genius addition, I love the mix of salty and sweet, but if it is not your thing, remove before eating!
Or stars always make a great topping, these are so cute.
So I know what I am making for my lunch – check out my favourite of a heap of incredibly simple yet frankly obscene in their deliciousness recipes from the fab Babble Blog, Family Kitchen.
Makes 1 mug cake
4 tablespoons plain flour
4 tablespoons caster sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skimmed milk
1 tablespoon vegetable oil
2 salted caramels
- Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
- Pour mixture into a regular sized coffee mug. Drop caramels into centre of mixture one at a time.
- Microwave on high for one minute and 30 seconds. If needed, microwave on high for up to an additional 30 seconds.
Seriously – a blog worth checking out, my only problem is knowing which one to go for next… 🙂
Many thanks to The Guardian Online for this delicious sounding recipe, an absolute classic.
115g dark chocolate
175g soft dark brown sugar
2 eggs (separated)
185g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
Pinch of salt
1 tsp vanilla extract
Dark chocolate (to decorate)
1 tsp vanilla extract
500g icing sugar
- Preheat the oven to 190C / gas mark 5. Line a 12-hole muffin tray with muffin cases.
- Melt the chocolate in a bowl over a pan of simmering water, or in the microwave.
- Cream the butter and sugar together until pale and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat again.
- Sift together the flour, baking powder, bicarbonate of soda and salt. Measure the milk into a jug and stir in the vanilla extract. Alternatively add the flour and the milk to the main mixture, beating well.
- In a clean bowl whisk the egg whites until stiff peaks have formed. Then carefully fold this into the main batter.
- Spoon the batter evenly into the muffin cases to two-thirds full. Bake in the centre of the oven for about 25 minutes, until raised and golden.
- Once cool, ice with vanilla buttercream (recipe below) and decorate with shavings of chocolate.
- For the frosting: Beat together the butter, milk and vanilla extract, and half the icing sugar.
- Gradually add the remaining icing sugar and beat to a smooth buttercream.
- Keep any unused icing in an airtight container at room temperature for 3-4 days.
So I’ve started to feel a little festive, there is a slight chill in the air, and it is time to start thinking about Christmas (Yeah!!!!!) So to start off a month and a bit of yummy Xmas inspired cupcake, pie and biscuit recipes we start with these fabulous Santa leg cupcakes… Enjoy!
3 tbsp cocoa powder
3 tbsp boiling water
150 g butter, softened
150 g caster sugar
3 eggs, beaten
150 g self-raising flour, sifted
1 tbsp milk
For the Santa legs:
300 g natural marzipan
Black and red food colouring
Icing sugar, for dusting
For the frosting:
200 g butter, at room temperature
250 g icing sugar, plus extra for dusting
1 tsp vanilla extract
1 tbsp milk
- Preheat the oven to 180C/160C fan/ gas 4.
- Put the cocoa powder in a bowl, then gradually stir in the boiling water until you have a smooth, thick paste. Leave to cool.
- Cream together the butter and sugar until light, fluffy and pale.
- Gradually mix in the beaten egg alternating with the flour and cocoa mix until everything is incorporated. Finally, stir through the milk.
- Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
- Bake for 15-20 minutes until springy to the touch. Remove from the oven and cool on a wire rack.
- For the Santa legs: add red food colouring to three quarters of the marzipan and knead until it is evenly coloured. Dust the surface with a little icing sugar if the marzipan gets sticky. Now use the black food colouring to colour three quarters of the remaining marzipan. Leave the last part natural.
- Roll the red marzipan into one long sausage, around a centimetre thick, and then cut into 24 legs. Next roll the natural marzipan into 24 pea sized balls and flatten them into little round disks just over a centimetre in size and press onto the tops of the legs. If they don’t stick very well, you can use a little water to help you. Finally, shape the black marzipan into 24 feet and press these onto the tops of the disks. Leave to one side until needed.
- For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.
- Once the cupcakes are totally cool, peel off the cases and slice the cakes into three pieces. Then sandwich the pieces back together with frosting, making sure that it oozes out of the sides slightly.
- Spread more frosting onto the tops of the cakes so that it hangs over the edges slightly like snow, then sprinkle with icing sugar and place the Santa legs on top, pushing them in a little.
Following on from the success of the Broken Glass Cupcakes, here is another Halloween recipe – mud and worms that you wont mind the kids eating!
Makes 10 cupcakes
125g plain flour
65g cocoa powder
1 heaping tsp of baking soda
110g brown sugar
100g caster sugar
1 tsp of vanilla
- Preheat your oven to 180C/Gas Mark 4.
- Sift the flour, cocoa and baking soda together and add to a large bowl. Then add the butter, 2 sugars, eggs, milk and vanilla. Mix with a handheld mixer just until smooth.
- Line a 12-cupcake tin with liners. Fill each liner ¾ of the way up with the batter. Bake for 20 minutes or until a toothpick comes out clean. Set aside to cool.
- Once your cupcakes are cooled, take two of them, remove the top and crumble the rest in a small bowl.
- Frost the remaining 10 cupcakes with the chocolate frosting. Sprinkle the cupcake crumbles over the top of each and pat gently so they stick to the frosting. In order to not make a mess, add the crumbles over the bowl of crumbles so the excess has somewhere to fall.
- You can place one worm on the top of each cupcake. Or take a knife, poke a hole in the top and stick in a worm so it’s hanging out. Make sure that the head of the worm is out and you are sticking the worm backside-in. Enjoy!
Recipe from http://bit.ly/v46Fmx – Thanks 🙂