Saturday, 15 August 2015

Red Velvet Cupcakes with Cream Cheese Icing


 I've not really had much experience with red velvet cake, apart from one slice a while ago. I thought it was delicious but have only just got round to making some of my own. I used the hummingbird bakery recipe, and they turned out really well. I used another cream cheese icing that I've used in previous posts, as this always turns out really well for me and I love the subtle flavour of cream cheese. The cakes do take a LOT of red food colouring, so I think I'll only make them for special occasions, but still well worth a go if you fancy making them - and they look very impressive.  


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Recipe (makes about 8 large cupcakes)

  • 60 g unsalted butter at room temperature
  • 150 g caster sugar
  • 1 egg
  • 20 g cocoa powder
  • 40 ml red food colouring
  • ½ tsp vanilla extract
  • 120 ml buttermilk
  • 150 g plain flour
  • ½ tsp bicarbonate of soda
  • 1½ tsp white vinegar

Cream Cheese Icing

250g icing sugar - sifted

62g unsalted butter (room temperature) 

62g cream cheese (good quality e.g. Philadelphia) 


Method

Preheat the oven to around 160c fan.

Whisk the butter and sugar together until light and fluffy, and then whisk in the egg.



In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add this to the butter mix and stir until it is thoroughly combined. 



Add half the buttermilk, mix on slow speed (or slowly with spoon) until combined. Then stir in half of the flour. Repeat this process until you have used all of the flour and buttermilk. Mix well until it is all evenly combined. 


Add the bicarbonate of soda and white vinegar and mix well until combined and you have a nice smooth mixture. Pour this into cupcake cases and bake for 20-25 minutes until a skewer comes out clean. 



To make the cream cheese icing, sieve the icing sugar to get rid of any lumps. Then add the butter and cream cheese until just mixed. Be careful not to over mix as the cream cheese can quickly turn watery. 



Cut off a small section from the top of your cupcakes. Pipe or spoon on the cream cheese icing, and then crumble up the cake tops and sprinkle on top. And there you have it, red velvet cupcakes! Enjoy!

Liddie x

 



Monday, 10 August 2015

Chocolate Cupcakes with Biscoff Cream Cheese Icing

I absolutely love biscoff biscuits. Dipped into a hot cup of tea, they are just amazing and so addictive! When I saw the biscoff spread in shops and the biscoff recipes floating around the food blogs, I knew I had to try it out. And these cupcakes didn't disappoint! The chocolate coupled with the biscoff cream cheese and topped with a biscoff biscuit were one of the best flavour combinations I've ever made. I would definitely recommend making these, I don't know how anyone could not like these cupcakes! 



Recipe (makes about 8 cupcakes)

113g butter/margarine
113g caster sugar
2 eggs
90g self raising flour
30g cocoa powder

Biscoff Cream Cheese Icing
250g icing sugar
62g cream cheese
62g unsalted butter
1 tablespoon biscoff spread

& Biscoff biscuits to decorate


Firstly, preheat the oven to 160c. Mix together the margarine and caster sugar until light and fluffy.

Whisk in the eggs until combined.

Fold in the self raising flour and cocoa powder until mixed thoroughly. Pour into cupcake cases and bake for around 25 minutes until a skewer comes out clean.





Whilst the cupcakes are cooling, make the cream cheese icing. To do this, sieve the icing sugar to remove any lumps. Then whisk in the butter and cream cheese until just combined; be careful not to over whisk as this can create a watery icing. Add in a tablespoon of biscoff spread and mix in (I found this amount created the perfect subtle flavour of biscoff, but feel free to add more if you need to). 




Add this to a piping bag with a 2d nozzle and pipe onto the cupcakes. Then top with a biscoff biscuit and enjoy!








Liddie x




Strawberry Cheesecake Cupcakes

I always try and take advantage of the summer months for baking recipes that are perfect in the sunshine. Usually these involve fruit - and I knew I had to use the heatwave as an excuse to bake these strawberry cheesecake cupcakes. Soft, light sponge complete with a hidden strawberry surprise inside and topped with cream cheese icing. I have to admit, the first cream cheese icing recipe I used (and that is in the pictures) didn't turn out like I had hoped. However, since then I have discovered the perfect recipe (thanks Nigella!) which I used in my biscoff cupcakes and so you can see from the photos how well it pipes and holds together. It is so tasty too, and is so much better than butter cream icing! So I have included that recipe here instead of the one I actually used. 



Recipe

170g margarine/butter
170g caster sugar
3 eggs
170g self raising flour
1 teaspoon baking powder

For the cream cheese icing

125g unsalted butter, softened
125g cream cheese (good quality)
500g icing sugar, sifted.

Plus a handful of digestive biscuits and around 8-10 fresh strawberries. 

Firstly, preheat the oven to 160c.

Cream together the margarine and caster sugar until fluffy.


Then, whisk in the eggs until combined.



Fold in the self raising flour and baking powder (a teaspoon of baking powder works wonders for creating a soft, fluffy sponge)


Bake in the oven for around 25 minutes until a skewer comes out clean.

While the cupcakes are cooling, make the cream cheese icing. To do this, simply sieve the icing sugar to remove any lumps. Then whisk in the butter and cream cheese until combined. Try not to over whisk the mixture as cream cheese icing is known to become runny - simply whisk until just combined. 

Once the cupcakes are cool, hollow out the centre and press about half a strawberry into the middle. 




Cover with icing. I wish I had found my favourite cream cheese icing recipe when I made these so I could have made the icing a bit neater. But seeing as they are supposed to look like cheesecake cupcakes I didn't mind too much! Sprinkle on some crumbled digestive biscuits - and enjoy!








Liddie x





Sunday, 5 July 2015

Creamy Oreo and Chocolate Chip Cookie Squares


When I saw these on this blog I knew I had to try them. Extremely unhealthy but I just couldn't resist, and seeing as I'm on my holidays I saw no reason not to indulge! Chocolate chip cookies covered in oreo cream and topped with chocolate. I'm not lying when I say these are absolutely amazing. Very indulgent and obviously to be eaten in moderation, but I will definitely be baking again. You won't regret making these!




Recipe

115g unsalted butter, softened
65g granulated sugar
100g light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon bicarbonate of soda
190g plain flour
1/4 teaspoon salt
350g chocolate chips
30 Oreo cookies
100g cream cheese

Cream butter and both sugars together until smooth. 

Add the egg and vanilla extract and mix to the butter/sugar mixture.



Add the flour, bicarb of soda and salt and gently fold into mixture until combined. 



Mix in 150g of chocolate chips, I used a bar of chocolate and cut it into chunks (buying the chips is so much more expensive!)


Pour into the prepared/greased tin (about 8 by 8 square tin). Chill in the fridge for about 15 mins.


Cook on 180c for about 20 minutes until golden brown on top. 


Whilst that is cooling, break up the oreos and add the cream cheese. Mix together until creamy and smooth. 



Add this to the cooled cookie. Let this cool in the fridge for about half an hour, then melt the remaining 200g chocolate and add this on top. 


Let this set for about half an hour in the fridge, and then cut into around 16 squares. Enjoy!




Liddie x

Lemon Drizzle Cake

We've had gorgeous weather here in England this week and I really wanted to bake something summery. I love lemon flavoured things and so I was instantly drawn towards lemon drizzle cake, a really light and lemony cake that you feel like eating in hot weather. This recipe just uses a basic cake recipe and is drizzled with a simple lemon sugar mixture. Perfect for a summer time treat! 


Recipe
4 eggs
225g self raising flour
225g margarine
225g caster sugar
Zest of 2 lemons
For the drizzle
85g caster sugar
Juice of 1 1/2 lemon


Preheat the oven to 180/160c fan. Firstly, cream together the margarine and sugar until creamy.
Add the eggs and whisk into the butter/sugar mixture until combined and smooth. 


Add the flour and gently fold into the mixture. 

Finely grate the zest of 2 lemons and add to the mixture. 


Add to a prepared loaf tin and bake for about 40 minutes until golden brown and a skewer comes out clean.


While the cake is still warm, make the drizzle by combining the lemon juice and sugar. Pour all over cake. 



Enjoy!




Liddie x

Saturday, 15 August 2015

Red Velvet Cupcakes with Cream Cheese Icing


 I've not really had much experience with red velvet cake, apart from one slice a while ago. I thought it was delicious but have only just got round to making some of my own. I used the hummingbird bakery recipe, and they turned out really well. I used another cream cheese icing that I've used in previous posts, as this always turns out really well for me and I love the subtle flavour of cream cheese. The cakes do take a LOT of red food colouring, so I think I'll only make them for special occasions, but still well worth a go if you fancy making them - and they look very impressive.  


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Recipe (makes about 8 large cupcakes)

  • 60 g unsalted butter at room temperature
  • 150 g caster sugar
  • 1 egg
  • 20 g cocoa powder
  • 40 ml red food colouring
  • ½ tsp vanilla extract
  • 120 ml buttermilk
  • 150 g plain flour
  • ½ tsp bicarbonate of soda
  • 1½ tsp white vinegar

Cream Cheese Icing

250g icing sugar - sifted

62g unsalted butter (room temperature) 

62g cream cheese (good quality e.g. Philadelphia) 


Method

Preheat the oven to around 160c fan.

Whisk the butter and sugar together until light and fluffy, and then whisk in the egg.



In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add this to the butter mix and stir until it is thoroughly combined. 



Add half the buttermilk, mix on slow speed (or slowly with spoon) until combined. Then stir in half of the flour. Repeat this process until you have used all of the flour and buttermilk. Mix well until it is all evenly combined. 


Add the bicarbonate of soda and white vinegar and mix well until combined and you have a nice smooth mixture. Pour this into cupcake cases and bake for 20-25 minutes until a skewer comes out clean. 



To make the cream cheese icing, sieve the icing sugar to get rid of any lumps. Then add the butter and cream cheese until just mixed. Be careful not to over mix as the cream cheese can quickly turn watery. 



Cut off a small section from the top of your cupcakes. Pipe or spoon on the cream cheese icing, and then crumble up the cake tops and sprinkle on top. And there you have it, red velvet cupcakes! Enjoy!

Liddie x

 



Monday, 10 August 2015

Chocolate Cupcakes with Biscoff Cream Cheese Icing

I absolutely love biscoff biscuits. Dipped into a hot cup of tea, they are just amazing and so addictive! When I saw the biscoff spread in shops and the biscoff recipes floating around the food blogs, I knew I had to try it out. And these cupcakes didn't disappoint! The chocolate coupled with the biscoff cream cheese and topped with a biscoff biscuit were one of the best flavour combinations I've ever made. I would definitely recommend making these, I don't know how anyone could not like these cupcakes! 



Recipe (makes about 8 cupcakes)

113g butter/margarine
113g caster sugar
2 eggs
90g self raising flour
30g cocoa powder

Biscoff Cream Cheese Icing
250g icing sugar
62g cream cheese
62g unsalted butter
1 tablespoon biscoff spread

& Biscoff biscuits to decorate


Firstly, preheat the oven to 160c. Mix together the margarine and caster sugar until light and fluffy.

Whisk in the eggs until combined.

Fold in the self raising flour and cocoa powder until mixed thoroughly. Pour into cupcake cases and bake for around 25 minutes until a skewer comes out clean.





Whilst the cupcakes are cooling, make the cream cheese icing. To do this, sieve the icing sugar to remove any lumps. Then whisk in the butter and cream cheese until just combined; be careful not to over whisk as this can create a watery icing. Add in a tablespoon of biscoff spread and mix in (I found this amount created the perfect subtle flavour of biscoff, but feel free to add more if you need to). 




Add this to a piping bag with a 2d nozzle and pipe onto the cupcakes. Then top with a biscoff biscuit and enjoy!








Liddie x




Strawberry Cheesecake Cupcakes

I always try and take advantage of the summer months for baking recipes that are perfect in the sunshine. Usually these involve fruit - and I knew I had to use the heatwave as an excuse to bake these strawberry cheesecake cupcakes. Soft, light sponge complete with a hidden strawberry surprise inside and topped with cream cheese icing. I have to admit, the first cream cheese icing recipe I used (and that is in the pictures) didn't turn out like I had hoped. However, since then I have discovered the perfect recipe (thanks Nigella!) which I used in my biscoff cupcakes and so you can see from the photos how well it pipes and holds together. It is so tasty too, and is so much better than butter cream icing! So I have included that recipe here instead of the one I actually used. 



Recipe

170g margarine/butter
170g caster sugar
3 eggs
170g self raising flour
1 teaspoon baking powder

For the cream cheese icing

125g unsalted butter, softened
125g cream cheese (good quality)
500g icing sugar, sifted.

Plus a handful of digestive biscuits and around 8-10 fresh strawberries. 

Firstly, preheat the oven to 160c.

Cream together the margarine and caster sugar until fluffy.


Then, whisk in the eggs until combined.



Fold in the self raising flour and baking powder (a teaspoon of baking powder works wonders for creating a soft, fluffy sponge)


Bake in the oven for around 25 minutes until a skewer comes out clean.

While the cupcakes are cooling, make the cream cheese icing. To do this, simply sieve the icing sugar to remove any lumps. Then whisk in the butter and cream cheese until combined. Try not to over whisk the mixture as cream cheese icing is known to become runny - simply whisk until just combined. 

Once the cupcakes are cool, hollow out the centre and press about half a strawberry into the middle. 




Cover with icing. I wish I had found my favourite cream cheese icing recipe when I made these so I could have made the icing a bit neater. But seeing as they are supposed to look like cheesecake cupcakes I didn't mind too much! Sprinkle on some crumbled digestive biscuits - and enjoy!








Liddie x





Sunday, 5 July 2015

Creamy Oreo and Chocolate Chip Cookie Squares


When I saw these on this blog I knew I had to try them. Extremely unhealthy but I just couldn't resist, and seeing as I'm on my holidays I saw no reason not to indulge! Chocolate chip cookies covered in oreo cream and topped with chocolate. I'm not lying when I say these are absolutely amazing. Very indulgent and obviously to be eaten in moderation, but I will definitely be baking again. You won't regret making these!




Recipe

115g unsalted butter, softened
65g granulated sugar
100g light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon bicarbonate of soda
190g plain flour
1/4 teaspoon salt
350g chocolate chips
30 Oreo cookies
100g cream cheese

Cream butter and both sugars together until smooth. 

Add the egg and vanilla extract and mix to the butter/sugar mixture.



Add the flour, bicarb of soda and salt and gently fold into mixture until combined. 



Mix in 150g of chocolate chips, I used a bar of chocolate and cut it into chunks (buying the chips is so much more expensive!)


Pour into the prepared/greased tin (about 8 by 8 square tin). Chill in the fridge for about 15 mins.


Cook on 180c for about 20 minutes until golden brown on top. 


Whilst that is cooling, break up the oreos and add the cream cheese. Mix together until creamy and smooth. 



Add this to the cooled cookie. Let this cool in the fridge for about half an hour, then melt the remaining 200g chocolate and add this on top. 


Let this set for about half an hour in the fridge, and then cut into around 16 squares. Enjoy!




Liddie x

Lemon Drizzle Cake

We've had gorgeous weather here in England this week and I really wanted to bake something summery. I love lemon flavoured things and so I was instantly drawn towards lemon drizzle cake, a really light and lemony cake that you feel like eating in hot weather. This recipe just uses a basic cake recipe and is drizzled with a simple lemon sugar mixture. Perfect for a summer time treat! 


Recipe
4 eggs
225g self raising flour
225g margarine
225g caster sugar
Zest of 2 lemons
For the drizzle
85g caster sugar
Juice of 1 1/2 lemon


Preheat the oven to 180/160c fan. Firstly, cream together the margarine and sugar until creamy.
Add the eggs and whisk into the butter/sugar mixture until combined and smooth. 


Add the flour and gently fold into the mixture. 

Finely grate the zest of 2 lemons and add to the mixture. 


Add to a prepared loaf tin and bake for about 40 minutes until golden brown and a skewer comes out clean.


While the cake is still warm, make the drizzle by combining the lemon juice and sugar. Pour all over cake. 



Enjoy!




Liddie x
 

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