Marble Cupcakes with Milk Chocolate Buttercream

A perfect cupcake for when you can’t decide whether you fancy chocolate or vanilla cake! This simple cupcake recipe consists of chocolate and vanilla cake batter layered together and decorated with a swirl of milk chocolate buttercream. 

Sometimes I want a chocolate cake and other times I really crave a vanilla cake, but when you combine the two in a cake you’ve created a truly special cupcake treat.

My sister bakes amazing marble cakes and this cake really is a super popular birthday cake choice in our house because you get the taste of chocolate and vanilla together!

I asked on my social media platforms what cupcake recipes you wanted to see on the blog and I had some delicious responses. My friend, Alice, suggested baking marble cupcakes and I figured because I hadn’t shared a marble cake/cupcakes recipe on here yet, it was time to do something about that!

As you know already if you’ve baked/read recipes from this blog you’ll know I only share easy recipes that are totally fail-proof. The last thing I want you to do is waste your time and money on recipes that don’t work and you’re unhappy with. I love putting a big smile on you and your family and friends faces with my recipes!

This cupcake batter is super easy to prepare. It’s made the same way I make the batter for this Classic Victoria Sandwich, but this time we’re splitting the batter into two and adding cocoa powder to one part of the batter. The only bad part is there’s one more bowl to wash up once you’re done baking, but these cupcakes are worth it!

To construct the cupcakes ready for baking, once you’ve filled your cupcake/muffin tin with paper cases, dollop a spoonful of vanilla batter in one paper case, then repeat the previous step this time with a spoonful of chocolate batter on top of the vanilla batter (or do this the opposite way round if you prefer). Then continue to repeat alternating the batters until all the paper cases are 3/4 full and you’ve used up both cake batters. Seriously so easy and these cupcakes look impressive when they’re baked!

The cupcakes suit a whole host of different buttercream recipes. I picked to decorate my cupcakes with milk chocolate buttercream, but cream cheese frosting or even vanilla or white chocolate buttercream would pair well with the cupcakes.

I used my favourite ultra creamy milk chocolate buttercream recipe to top the cupcakes. I had a slight ingredient problem in my kitchen before baking these as I was running low on icing sugar and we couldn’t get any in our shopping and to make things worse I also discovered that my muffin tin was thrown out by accident < every bakers absolute nightmare! So first I had to order a new tin to bake the cupcakes and then I had to improvise by making icing sugar ready for my buttercream! Simply using my blender (which I use to make smoothies) I blended caster sugar with cornflour. I worried how it would turn out, but I’m impressed how easy it was to make my own.

If you’re looking for a new cupcake recipe to bake during lockdown, here’s my super simple and yummy marble cupcakes. These cupcakes lasted less than a day in our house, I think that tells you just how good these cupcakes taste. Enjoy everyone!

(Makes 12)

Ingredients:

Cupcake Batter: 

175g butter (salted or unsalted), softened

175g caster or granulated sugar

3 large free-range eggs, at room temperature

1 teaspoon vanilla extract

175g self-raising flour, sifted

50ml milk

3 tablespoons cocoa powder, sifted

Milk Chocolate Buttercream:

125g butter (salted or unsalted), softened

250g icing sugar, sifted

200g milk chocolate, melted and cooled slightly – you can use a mix of dark/milk or use all white chocolate

1 teaspoon vanilla extract

3-4 tablespoons double cream or milk (sometimes I add a tablespoon extra to make it creamier)

Small pinch of salt (add a pinch extra if using unsalted butter)

Method: 

  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole cupcake/muffin tin with paper cases.
  2. To make the cupcakes: In a large mixing bowl, cream the butter and sugar until creamy and pale in colour. Add the eggs one at a time mixing well before adding the next and also add the vanilla – don’t worry if the mixture looks curdled as once you add the flour it will be fine.
  3. Now fold through the sifted flour and once the flour is nearly all mixed through add the milk and mix until combined.
  4. Split the batter into two portions – this doesn’t have to be exactly equal. Then stir the cocoa powder into one batter until incorporated.
  5. Take a spoonful of vanilla batter and add to the paper case, then place a spoonful of the chocolate batter in top. Repeat until all the cake batter has been used up.
  6. Bake the cupcakes for 18-20 minutes or until a cake tester comes out clean when inserted into the centre of one of the cupcakes. Leave the cupcakes to cool in the tin for a few minutes and then transport them to a wire rack to finish cooling completely.
  7. To make the buttercream: Cream the butter for a minute to soften. Add the icing sugar and vanilla extract and beat for about 5 minutes until it’s fluffy and has turned pale in colour. Add the melted chocolate along with the cream and a pinch of salt. Mix until just combined.
  8. Decorate the cupcakes as desired, I pipe buttercream on the tops of mine but you can also spread the buttercream with knife on top of the cupcakes. Add sprinkles if you like – I used white chocolate stars from Cake Angels Sweetie Pie Sprinkles which were kindly gifted to me to bake with during lockdown.

The cupcakes will store in an airtight container at room temperature for up to 3 days.

Love cupcakes? Try these recipes next!

Butterscotch Cupcakes with Caramel Buttercream

Vanilla Cupcakes with Strawberry Buttercream

Perfect Vanilla Cupcakes

Double Chocolate Cupcakes

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Advertisements

Carrot Cake Traybake

Just in time for Easter, I’m serving you a piece of my favourite carrot cake traybake. This delightful cake is full of delicious flavour from cinnamon, ginger and nutmeg and it’s covered with a rich homemade cream cheese frosting. This recipe will be a real treat for all carrot cake lovers out there! 

What’s your favourite cake? If you asked me that exact question my list would probably be endless. I really do honestly love any kind of cake and I believe there’s definitely a cake perfect for every occasion.

Since it’s Easter week and you might need a last minute Easter bake to make today or over the weekend, I decided I would share my go-to easy carrot cake recipe again with updated photographs.

Ever since I baked these Carrot Cupcakes with Cream Cheese Frosting I’ve had my mind set on adapting the recipe into a traybake. The first time I shared this carrot cake recipe, I baked it as a layer cake, however how delicious it was I decided the original recipe needed to be made easier.

Traybake’s are perfect for times when you just don’t have the energy to put a lot of effort into decorating a cake. They’re super easy to make and the decoration can be kept as minimal as you want. I find layer cakes too much of a faff, but traybake’s are so much easier to decorate and style up, so if you’re of the same opinion as me then I hope you’ll love my take on a classic carrot cake.

To make my carrot cake extra special I like to add ground cinnamon, ginger and freshly grated nutmeg. Sometimes I also add orange zest and chopped walnuts – I’ve included these in the recipe incase you feel like adding those in too. If you don’t want to add walnuts you can swap them for a different nut like pecans or even leave them out and replace with raisins.

Carrot cake is extremely adaptable so you can pick and chose whatever add-ins you want in your cake and truly make it your own!

The cake is dairy-free, however for a dairy-free frosting/icing you could swap the cream cheese frosting for a drizzle icing. Try adding some of the juice from a lemon or orange and whisk the juice into icing sugar to create a drizzle icing that’s perfect for decorating your traybake.

To decorate my carrot cake, once the cake has completely cooled I use a serrated knife and slice the cake into 12 neat bars/squares and pipe the cream cheese frosting on the top of each piece of cake. I was kindly gifted a box of cake decorating goodies from the lovely team over at Cake Angels and I thought it would be fun to decorate my cake with the cute Carrot Wait for Cake sugar decorations and the Rainbow Sprinkles – how fun do these look?

(Serves 12-15)

Ingredients:

Carrot Cake Traybake:

150g dark or light brown sugar

150g caster or granulated sugar

300ml sunflower or vegetable oil

3 large free-range eggs, at room temperature

300g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg (freshly grated is recommended)

300g carrots, peeled and grated – weigh to ensure this is correct

100g nuts (pecans or walnuts), chopped into small pieces (optional)

Zest from 1-2 oranges (optional)

Cream Cheese Frosting: 

100g butter, softened

100g icing sugar, sifted

1 teaspoon vanilla extract

300g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

Method:

  1. To make the carrot cake traybake: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 9 x 13-inch (23 x 33cm) tin with parchment paper.
  2. In a large mixing bowl whisk together the sugars, oil and eggs until smooth.
  3. In another bowl sift together the flour, bicarbonate of soda, baking powder, salt and spices. Add the dry ingredients to the wet mixture a little at a time and whisk until completely incorporated.
  4. Now fold through the grated carrot, chopped walnuts and orange zest (if using). Spread the cake batter out into the tin and bake for 35-40 minutes or until the cake is well risen and a cake tester when inserted into the centre comes out clean without any uncooked batter remaining.
  5. Leave the cake to cool in the tin for 20 minutes, then carefully transport to a wire rack and allow to cool completely to room temperature.
  6. To make the cream cheese frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 1-2 minutes until light and fluffy.
  7. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for another 1-2 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with a whisk attachment to make sure the frosting reaches the correct consistency.
  8. Spread the top of the cake with the cream cheese frosting or cut the cake into squares and spread the top of each piece with the frosting or pipe the frosting on the top of each piece of cake. Further decorate with chopped nuts or sprinkles as desired. The cake will store in an airtight container in a cool place for up to 3 days, but if you’re not consuming it right away then I recommend refrigerating the cake.

Recipe Notes:

  • The weight of the carrots is based on weighing the carrots after they have been peeled and topped and tailed.
  • When adding the spices, I like to add a heaping teaspoon of each spice. This is down to personal preference as I really love the flavour the spices add to the cake.
  • This cake serves 12 generous portions or up to 15 smaller pieces.

More Easter recipe inspiration!

Carrot Cupcakes with Cream Cheese Frosting

Chocolate Traybake

Easter Chocolate Nest Cakes

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Lemonade Scones (3 Ingredient Recipe)

Once you’ve baked these 3 ingredient lemonade scones you’ll never go back to baking ordinary scones ever again! This recipe produces super light and fluffy scones without all the fuss and hassle. Top with cream and jam to make your own classic British cream tea. 

Scones are a traditional British tea time treat, you’ll find them in bakeries, supermarkets, farm shops and tea rooms all over the country. As you might know already, I’m trained chef. I’ve worked in a lot of different catering environments since graduating and one of my first jobs out of culinary school was working as a baker/chef at a tea room in my home town.

This was my dream job because in between being in charge of the kitchen and sending out orders throughout the day I was baking lots of treats for the customers visiting the tearoom. We’re talking delicious cakes, the gooiest chocolate fudge brownies, savoury tartlets, sausage rolls and homemade gluten-free scones.

If you ever visit the UK then a trip to a British tearoom is essential during your time here. In Britain there’s several debates around scones and cream teas – if you didn’t know already, the UK has several different accents and dialects and all over the country we pronounce our words differently to one another. Do you pronounce scone to rhyme with ‘cone’ or ‘gone’? I’m from down south (Eastern England), so I pronounce mine to rhyme with ‘cone’.

Also, what goes first the cream or the jam? In Cornwall it’s the jam first and cream on top and the other way around in Devon. I don’t really mind whether the cream or the jam goes first, all I know is that I love scones and don’t want to waste any time from devouring them!

The ingredients used in this scone recipe I’m sharing today make this recipe totally different to the majority of sweet scone recipes which typically include butter, sugar, flour and buttermilk/milk or eggs to bind it into a dough. The process usually involves rubbing the butter into the dry ingredients, however with this recipe minimal effort is required as you simply mix all the ingredients together until a dough forms.

The butter is replaced with double cream and the sugar is replaced with full sugar lemonade. Just be sure to use full sugar lemonade, I say this because we’re not adding any sugar to the scone dough, so all the sweetness will come from the sugar in the lemonade. I used a supermarket own brand lemonade and that worked wonderfully.

Tasting these scones transported me back to short breaks I’ve been on in the UK and eating scones in beautiful British destinations including lovely Bourton-on-the-Water in the Cotswolds. I’ve enjoyed a lot of afternoon teas, some with family and friends and most recently I attended a baby shower afternoon tea for my cousin. We enjoyed some of the most delicious scones there – this is my favourite part of an afternoon tea selection and I could definitely eat scones with cream and jam all day long!

So there’s a few points to take into account when making scones. The most important thing to remember is to handle the dough as little as possible. Avoid over mixing the scone dough otherwise your scones will be dense and tough. Also, scones aren’t meant to look picture perfect – they’re supposed to be odd shapes and not uniform in appearance, this is all part of their charm!

From the photograph above I wanted to slice a scone open and show you just how fluffy these scones are. I found this recipe in the food section of a magazine I read every month and thought it looked interesting enough to bake. I was dubious of how well this recipe would go, but still I decided to go ahead and bake the scones just to see. We tasted one before I decided to quickly set up all my food photography props and grabbed my camera to take some snaps to share with you!

What a treat to bake your mum this upcoming Mother’s Day in less than a weeks time. Serve your freshly baked scones with pots of clotted/whipped cream and curd or jam. My sister and I are preparing a little afternoon spread for our mum to celebrate and we’ll be baking a batch of these scones and we can’t decide between baking this yummy Carrot Cake Traybake, Carrot Cupcakes or Pumpkin Cake (all three are our mum’s favourites) – which cake would you pick?

(Makes 10-12)

Ingredients:

400g self-raising flour, sifted

175ml double cream

175ml full sugar lemonade

Method:

  1. Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line 2 large baking trays with parchment paper and set aside.
  2. In a large mixing bowl, put the flour in first and then add the wet ingredients. Mix gently until a dough comes together. Tip the dough out on a lightly floured work surface and press out until it’s 2cm in thickness.
  3. Using a 6cm cutter gently cut out the scones. Dipping the cutter in flour will stop the scones from sticking and will avoid twisting the cutter,  as this will stop them from being uneven, cut  10-12 scones from the dough – you will need to carefully re-roll the  leftover dough.
  4. Evenly space the scones out on the baking trays and bake for 12-15 minutes until they’re risen and lightly golden in colour.
  5. Transport the scones to a wire rack and allow them to cool completely before serving. I highly recommend topping the scones the British way with lashings of cream and strawberry/raspberry jam.

Scones will keep stored in an airtight container for up to 2 days. They’re best eaten on the day of baking.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Mini Cheesecakes

Made in a muffin tin, these mini cheesecakes are a yummy bitesize dessert with whipped cream and decorated with various toppings. This easy recipe makes a dozen delicious mini vanilla cheesecakes – I dare you not to eat the whole batch!

Originally posted in January 2015, recipe and photographs updated March 2020.

We’re pressing fast forward and jumping straight from 2015 to 2020 with the recipe re-do I’m sharing today! Back in 2015, little did I know many times I would bake these divine (and super adorable) mini cheesecakes. I had so much fun going back and baking an older blog recipe and I’m really pleased with the updated photographs I’ve taken of these cheesecakes.

These mini vanilla cheesecakes are scrumptious little bites of creamy cheesecake bliss and what’s so amazing about this recipe is that you can bake a cheesecake in a muffin tin! I even adapted the recipe by adding lemon juice and zest to the cheesecake filling to make Mini Lemon Cheesecakes (one of the most viewed recipes on my blog).

It’s not really a secret, I think I’ve probably told you a million times already that cheesecake is my favourite dessert? Chocolate brownies/cake is a very close second, but cheesecake (something I used to hate when I was younger) takes the crown for my most loved dessert ever.

I usually prefer No-Bake Cheesecake, but lately I’ve been really enjoying baked cheesecakes, as when made well, they’re super light and creamy and a gourmet dessert that’s pretty hard to resist.

This recipe perfect for when you don’t have the time to make a whole cheesecake, they take less than half the time to make compared to a full-sized cheesecake baked in springform tin does! These mini cheesecakes taste remind me of my favourite New York Baked Cheesecake, but you won’t have to wait as long to devour these. I love cheesecake a lot, but sometimes I don’t want a big cheesecake hanging around in my kitchen – it’s too tempting for a massive cheesecake fan like myself to fight the urge to grab slice after slice of cheesecake straight from the fridge!

Mini Baked Cheesecakes

As the cheesecakes bake they will rise slightly and upon cooling the cheesecakes will sink a little and may even develop a dip in the centre. But don’t worry too much about this as you can pile on toppings and hide this and if your cheesecakes do happen to crack you can cover it up very easily!

Once baked the cheesecakes will need to be left to cool completely to room temperature, then cover the tray tightly and chill the cheesecakes for at least 4 hours or overnight for best results. I do recommend chilling overnight if you have the time, as this will make a lot of difference regarding the taste and texture of your cheesecakes.

I chose to top my batch of cheesecakes with various toppings like homemade raspberry sauce, whipped cream, chopped strawberries and because it’s nearly Easter, I topped a few of my cheesecakes with Cadbury mini eggs. Decorate the cheesecakes right before you’re planning to serve them otherwise the toppings will go soft from the moisture in the cheesecake.

Because these are vanilla cheesecakes they suit lots of flavours. Instead of a fruit coulis/sauce why not drizzle the tops with caramel, chocolate sauce or a spoonful of curd or jam. You could even sprinkle over some chocolate chips or curls, top with pieces of your favourite chocolate bar or scatter over chopped nuts.

(Makes 12)

Ingredients:

Biscuit Base:

150g digestive biscuits (1 and 1/2 cups of biscuit crumbs), crushed – alternatively you can use graham crackers

2 tablespoons caster or granulated sugar (optional)

70g (5 tablespoons) butter (salted or unsalted), melted

Cheesecake Filling:

450g (16 ounces / 1lb) full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

130g (2/3 cup) caster or granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

Method:

1. Preheat your oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Line a 12-hole cupcake/muffin tin with 12 paper liners.

2. Mix together the biscuit crumbs with the melted butter until well combined. Using a tablespoon measure distribute the biscuit crumbs into the muffin cases and press down with a teaspoon until level. Bake the biscuit bases for 5 minutes until lightly toasted. Take out of the oven and leave to cool in the tin.

3. Whilst the biscuit bases are cooling make the cheesecake filling. In a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer beat the cream cheese for to soften. Gradually add the sugar and once it’s all added continue to mix for another minute. Add the eggs and vanilla and mix through – at this point make sure you scrap down the base and sides of your mixer to make sure the batter and ingredients are all well incorporated.

4. Evenly distribute the cheesecake batter between the paper liners – spoon roughly 3 tablespoons of the batter into each prepared mini cheesecake base making sure you fill 2/3 of the way up of each. (I start with a tablespoonful in each case and go round again until the batter mix is used up.)

5. Bake the cheesecakes for 22-24 minutes or until the centres are just set. Once set take out of the oven and leave to cool in the tin completely. Refrigerate for at least 4 hours or overnight. When ready to serve, gently run a butter knife around the outside of the muffin case to help release the cheesecakes from the tin, as the biscuit base can sometimes release some butter which makes the case stick slightly. The cheesecakes will keep stored in the fridge for up to 3 days.

Recipe Notes: 

  • For the biscuit base I like using a plain flavoured biscuits like digestives or rich tea. Graham crackers are a good substitute for overseas readers.
  • To save you time weighing out ingredients: 150g of digestive biscuits crumbs is exactly 10 digestive biscuits and that’s 1 and 1/2 cups of biscuit crumbs for anyone using cup measurements.
  • I like adding a couple of tablespoons of sugar to my biscuit base to sweeten it, however this is optional and you don’t have to add any sugar to the base ingredients if you prefer not to.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Vegan Banana Bread

This easy and simple banana bread is a delightfully good vegan treat that uses everyday ingredients and tastes like it’s been made in a bakery! Vegans and non-vegans alike will rave about this recipe. 

 

I’m finally back after a bit of time off over the festive season with my first recipe of 2020 and I guarantee that you’ll go bananas for it!

This year I’m partaking in Veganuary, for the 31 days of this month (at least) I’m going entirely vegan and I’m eating a completely plant-based diet. So far I’ve been really enjoying veganism. Before going vegan I’d been vegetarian for a while and wanted a new challenge to take on.

My sister has gone vegan too and as a family we’ve all been thoroughly enjoying sitting down at the end of the day to devour a vegan feast each night for dinner. This is actually the first time in ages I’ve felt super excited about baking/cooking, for a while I’d felt uninspired but going vegan has encouraged me to really think about what exactly I’m eating and where it’s sourced from.

I also wanted to set myself the goal of sharing more vegan recipes on my blog as I only have a few on here and want to expand the collection. I’ve worked hard in my kitchen at home to bake some vegan treats. Whether you’re following a vegan lifestyle, cannot eat dairy/eggs or simply just want to try some vegan food, then I hope you’ll like the recipes I will be sharing.

I’ve trialled this banana bread recipe out a couple of times as I wanted it to be perfect before posting on here. Every time I’ve baked it, it’s disappeared within a couple of days and as soon as the last slice has been eaten, I’ve been craving it all over again!

This vegan banana bread uses no out of the ordinary ingredients that are sometimes found in vegan bakes. You’ll just need overripe bananas, sugar (either caster/granulated or brown sugar), oil, vanilla extract, non-dairy milk (I use soya), apple cider vinegar, flour, bicarbonate of soda and salt. The soya milk was literally the only ingredient I had to go out and buy to make this recipe, but since going vegan my fridge is now full of plant milk!

My taste testers all agreed that this vegan banana bread is identical in taste and texture to my classic banana bread recipe – dare I say it that I think this version is even better! I’ve adapted this recipe slightly from Betty Crocker’s Vegan Banana Bread recipe and highly recommend you give it a try if you’re as crazy for banana bread as I am.

Mix the recipe up as much as you want by adding extra ingredients such as chopped nuts (hazelnuts, pecans or walnuts) or even some good quality dark chocolate.

Also, if you like spices in your bakes, try stirring a touch of ground cinnamon or mixed spice into the batter.

I have one successful vegan sweet recipe ticked off my list, now on to the next!

Ingredients:

60ml (1/4 cup) unsweetened plant milk – I like using soya milk

1 teaspoon apple cider vinegar

3 overripe bananas – you’ll want the skin to be spotty and turning black

200g (1 cup) sugar – you can use a mix of caster/granulated or dark/light brown sugar

120ml (1/2 cup) oil – you can use coconut, canola/vegetable or even melted vegan butter

1 teaspoon vanilla extract

240g (2 cups) all-purpose/plain flour

3/4 teaspoon bicarbonate of soda

1/2 teaspoon salt

Method:

  1. Line a 900g / 2lb loaf tin with parchment paper, leaving some paper overhanging the edges of the tin so you can lift the banana bread out easily once it’s baked. Set the tin aside for later. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  2. In a small bowl or jug, add the soya milk and apple cider vinegar, stir and leave it for 5 minutes – this helps the cake to rise.
  3. In a large mixing bowl, mash the bananas until they’re smooth. Add the sugar, oil, vanilla extract and the milk/vinegar mixture and beat until smooth and completely combined. Now sift the flour, bicarbonate of soda and salt over the top of the other ingredients and gently fold until no lumps of flour remain – be careful not to over mix the batter.
  4. Transfer the batter into the tin and bake for 60-70 minutes or until a cake tester when inserted into the centre comes out clean without any uncooked batter attached to the cake tester. Leave to cool in the tin for 10 minutes, then remove the banana bread from the tin and leave it to cool completely on a wire rack.
  5. Once the banana bread has cooled to room temperature, slice it up and enjoy. The banana bread will keep stored in an airtight container for up to one week. The banana bread is delicious served as it is or spread with vegan butter, chocolate hazelnut spread or peanut butter.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Gingerbread Caramel Dodgers

Christmassy gingerbread biscuits with a decadent caramel filling. A seasonal twist on the British biscuits, jammy dodgers! 

Christmas is now less than a month away and December only a few days away. Christmas is a wonderful time of year for many, I really love the festivities and getting together with family and friends. Being a foodie, I also have a great time baking and eating lots of my favourite foods.

This year I’m really looking forward to having Christmas Eve and Christmas Day off work, last year was my first experience working on Christmas Day but this year I’m really happy to be spending the day catching up and relaxing with my family at home.

Since I was a kid, our family tradition on Christmas Eve is spending the entire day in the kitchen baking and getting all the preparation done for Christmas Day. My sister and I have tonnes of fun decorating a gingerbread house and then the evening we spend lounging around watching Christmas films and TV.

By the end of this blogging year I have plans to share a couple more Christmas recipes, the recipe I shared before this one is for Cinnamon Rolls and those are perfect your Christmas Eve/Day breakfast.

Today I have a scrumptious Christmas biscuit recipe for you, pop a plate of these on the table and they’ll be gone in moments.

I’ve baked different ginger biscuits for my blog, sharing these Gingerbread Men and Gingernuts previously. I’m a massive fan of anything gingerbread related and even more so over the festive season. I’m not a lover of a few typical Christmas foods like Christmas cake/pudding, mince pies or chocolate-mint/peppermint flavoured bakes/confectionery, so that’s why I always celebrate gingerbread over Christmas!

I love the idea of putting a delicious, Christmassy spin on the British classic, jammy dodgers! I’ve shared a recipe for classic Jammy Dodgers on my blog, but this Christmas version has the traditional gingerbread flavour from a combination of ground ginger, cinnamon and mixed spice and instead of jam it has a sweet caramel filling – are you swooning yet?

These homemade biscuits look cute and they’re such a special treat served with ice cream or dunked into a mug of hot chocolate or a glass of milk.

gingerbread caramel dodger recipe

(Makes 18-24)

Ingredients:

Gingerbread Dough:

100g butter (salted or unsalted), softened

75g dark or light brown sugar

3 tablespoons golden syrup

1 large free-range egg yolk

225g plain flour

1/2 teaspoon bicarbonate of soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon mixed spice

Caramel Filling:

Approx. 18-24 teaspoons caramel/dulce de leche

Method:

  1. Cream the butter and sugar together until light and fluffy. Add the golden syrup and egg yolk and mix until combined. Now sift in the flour, bicarbonate of soda, ginger, cinnamon and mixed spice. Mix until a dough comes together. Wrap the dough in clingfilm and flatten into a flat disc, leave to chill in the fridge for one hour.
  2. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with parchment paper and set aside. Roll the dough out on a lightly floured surface until it’s approx. 1/4-inch in thickness. Using a 8cm cutter (mine has fluted edges) stamp out 36-48 rounds (how many you get depends on the size of the biscuit/cookie cutter you use) and arrange on the baking trays leaving some space between each biscuit.
  3. Using a smaller biscuit/cookie cutter (heart or star shapes are my favourite) and stamp out the centre of half the rounds. Bake the biscuits for 10-12 minutes until lightly golden. Leave to cool on the baking trays for a few minutes, then transport to a wire rack and leave the biscuits to cool completely. Bake off the mini biscuit/cookies for a little less time than the other biscuits as they’re smaller and won’t take as long to bake – I’d recommend 5-8 minutes depending on how crisp you like them.
  4. Assemble the biscuits by placing a heaped teaspoon of caramel on the whole biscuits and sandwich with the cut-out biscuits. Dust each biscuit with icing sugar and serve.
  5. The biscuits will keep stored in an airtight container at room temperature for up to 4 days.

Recipe Notes:

  • The biscuit dough needs chilling for at least one hour. The gingerbread dough can be made and stored in the fridge for up to 3 days before baking or frozen for up to a month. If the dough is frozen when you’re ready to bake the gingerbread, leave the dough to defrost for 3-4 hours until it’s soft enough to roll out.
  • Bake the biscuits for a few minutes less if you prefer a softer textured biscuit.
  • If caramel isn’t your thing, alternatively fill the biscuits with apricot jam or lemon curd.

The original Jammy Dodgers recipe I’m sure you will like just as much

Love gingerbread just as much as I do? Try these cute and festive Gingerbread Men next

Gingernuts are another traditional British biscuit perfect for Christmastime

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Cinnamon Rolls

Homemade from scratch cinnamon rolls. Wake up to these tempting rolls for breakfast or brunch for a delicious start to your day! 

 

A batch of freshly baked cinnamon rolls is my go-to breakfast treat on weekends off work and the smell of these baking in the oven is simply so enticing.

I’ll quite happily admit that I’ve baked (and still do!) those super scrumptious pre-made cinnamon rolls that are cross-between bread and pastry and come with a small pot of sugar to make into icing. When I’m not too busy and have some spare time to be the kitchen, then I really do love baking bread and preparing enriched dough.

I have a handful of bread recipes on my blog, mostly savoury, so for a change I felt like baking a sweet bread recipe. Making enriched dough was one of my first patisserie lessons at culinary school. Back at the start of my first year, myself and my fellow classmates/chefs in training were set the task of baking Chelsea buns and various bread recipes to develop our dough and bread making skills – I learnt a lot in those classes and was inspired to continue baking bread.

I’m yet to meet anyone who doesn’t enjoy cinnamon rolls. I can’t get enough of the soft, pillowy dough filled with a yummy cinnamon-infused butter and sugar mixture. I figured you’d probably share the same love of cinnamon rolls as I do?

You’ll start this recipe by preparing the dough. Take strong white bread flour and add salt, dried yeast, sugar, softened butter, an egg and milk. I also add the zest of an orange to my dough as I really like the flavour it adds, but this is an optional ingredient.

Mix all the ingredients and knead your dough until it’s well elasticated. Leave the dough until it’s doubled in size – this recipe is one that takes a bit of time and patience, but I promise you it’ll be worth the wait.

While the dough rises, you can prepare the buttery cinnamon sugar mixture. Take the same quantity of butter and light brown sugar and add a tablespoon (you can add more if you’re a super fan) of ground cinnamon, after giving it a good mix it’s ready to spread evenly over the dough.

Now roll the dough up tightly lengthways and cut 12 pieces from the dough – don’t worry if each piece is not identical or the same size/shape as that really won’t matter once your cinnamon rolls are baked. Generously butter a baking tin (exact measurements listed in the method below) and place the cinnamon rolls in the tin – there will be space between each roll and enough room for them to expand and join up on the second rise.

Once the rolls have all joined up and have doubled in size, now they can be baked. You don’t want these to colour too much on top as they dry out very easily in the oven if baked for too long. Leave the rolls to cool slightly and in the meantime you can get all your ingredients ready to prepare the icing to top the cinnamon rolls with.

The cinnamon rolls right in the centre are my favourite – I love how extra soft they are and like how slightly crisp cinnamon sugar filling goes on top when baked

I decided this time to decorate these cinnamon rolls with a zingy orange drizzle icing. I absolutely adore cream cheese frosting, however since the recipe I shared before this one was covered in a generous layer of cream cheese frosting, I decided something different would be a nice choice for these cinnamon rolls.

I recommend eating these cinnamon rolls on the day of baking to truly experience them at their best, but they will last for up to 2-3 days at room temperature. That being said, we thought these rolls tasted just as good on the second day as they did on the day of baking.

(Makes 12)

Ingredients:

Dough:

500g strong white bread flour

1 teaspoon salt

50g light brown sugar

14g fast-action dried yeast (2 x 7g standard UK packets)

1 large orange, zested (optional)

75g butter (salted or unsalted), softened and cut into small cubes

200ml milk, luke warm – this must be warm to the touch, but not boiling hot otherwise the yeast will not activate

1 large free-range egg, at room temperature

Cinnamon Filling: 

125g light brown sugar

125g butter (salted or unsalted), softened

1 tablespoon ground cinnamon

Orange Drizzle Icing: 

150g icing sugar

2-3 tablespoons fresh orange juice or water – start by adding a little at a time until the icing reaches your preferred consistency

Method:

  1. To make the dough: In a large mixing bowl, place the flour, salt, sugar, yeast and orange zest (if using). Mix to combine and add the softened butter. Using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs. Add the warm milk and the egg and mix until a dough forms.
  2. Knead the dough by hand or with a dough hook attachment in a stand mixer for 10 minutes until smooth and elasticated. Place the dough in an oiled bowl, cover and leave the dough somewhere warm for 80-90 minutes until the dough has doubled in size.
  3. To make the filling: Cream together the sugar, butter and cinnamon until thoroughly combined. Set aside for later.
  4. Grease the base and sides of a 23cm x 30cm / 13 x 9-inch baking tin with extra butter. When the dough has doubled in size, tip it out the bowl and knock the air out. Lightly flour a work surface and roll the dough out into a rectangle, the thickness of a pound coin. The long side of the dough should measure approx. 30cm / 12-inch long.
  5. Evenly spread the cinnamon mixture over the dough, ensuring the mixture reaches all the edges.
  6. Starting with the long side of the rectangle, roll the dough up into a sausage shape. Using a sharp knife, cut the dough into 12 rolls.
  7. Place the rolls side by side in the baking tin, with the spiral facing upwards. Cover and leave somewhere warm until they’ve all joined up and have nearly doubled in size – this should take approx. 45-60 minutes.
  8. Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Bake the rolls for 10 minutes, then turn the oven down to 180°C / 160°C Fan / 350°F / Gas Mark 4 and bake for a further 15-20 minutes until the rolls are a light golden colour on top. Leave to cool in the tin for about 15-20 minutes.
  9. To make the icing: Mix together the icing sugar and enough orange juice/water until the icing reaches your preferred consistency. Drizzle the icing over the top of the cinnamon rolls and leave to set for about 5-10 minutes.
  10. Once the icing has set, the cinnamon rolls are ready to eat. The rolls will keep in an airtight container at room temperature for up to 2-3 days.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Pumpkin Cake with Cream Cheese Frosting

Homemade pumpkin cake filled with cosy spiced flavour is both easy and quick to make. Decorated with a vanilla cream cheese frosting and dusted with extra cinnamon, this cake is a quintessential autumn treat. 

Autumn is well and truly here now with the arrival of the cooler weather and darker evenings. We’ve said goodbye to summer and now we’re all looking for comforting, cosy and warming recipes. I’ve already been indulging in lots of my favourite autumnal recipes and I always look forward to the start of a new season.

I love all seasons, but spring/summer are my personal favourites. In summer we’re eating lighter meals that aren’t too heavy, whereas in the autumn and winter months it’s all about devouring (savoury and sweet) pies, stews and indulgent desserts and puddings – I’m certainly not complaining about the last part…

A recipe I think is just perfect for autumn is this pumpkin cake and if you’re a lover of carrot cake then this cake will hit the spot for you! I really enjoy cakes that are full of spices, so much so that I shared this Spice Loaf Cake recipe earlier this year and after sharing that recipe I wanted to make a pumpkin spice traybake for my blog.

Compared to carrot cake this pumpkin version is SO much easier and quicker to prepare, no peeling and grating carrots and best of all it takes a matter of minutes to rustle up and have in your oven baking!

Whilst this cake is scrumptious on its own, my favourite part of this recipe is still the incredible frosting that tops it. For me, no frosting pairs better with pumpkin cake than cream cheese frosting does.

My cream cheese frosting is rich and smooth, it’s not too sweet and pipes wonderfully – this is a recipe I learnt while studying at culinary school and it’s totally fail-proof if you follow the instructions closely and take your time while preparing it.

This truly is one of my family’s favourite cakes, it’s always a huge hit with everyone and goes down a storm (it’s definitely something to do with the amazing cream cheese frosting)! Perfect for an autumn treat, serve the cake at Halloween parties this week, take along to a firework display on Bonfire Night or for any readers celebrating Thanksgiving in the States next month, this could be your showstopper dessert to serve on the special day!

(Serves 12-20)

Ingredients:

Pumpkin Cake:

4 large free-range eggs, at room temperature

350g caster sugar

240ml vegetable oil

425g (15 ounce) can pure pumpkin

300g plain flour

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

Cream Cheese Frosting: 

100g butter (salted or unsalted), softened

100g icing sugar, sifted

1 teaspoon vanilla extract

300g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

Method:

  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 9 x 13-inch (23 x 33cm) tin with parchment paper.
  2. To make the cake: In a large mixing bowl whisk together the eggs, sugar, oil and canned pumpkin until well combined. Now over the top of bowl sift the flour, bicarbonate of soda, baking powder, cinnamon and salt and mix until all the ingredients are completely incorporated.
  3. Pour the cake batter into the cake tin and smooth the top over evenly with a spatula or the back of a spoon. Bake the cake for 25-30 minutes or until a cake tester comes out clean when inserted into the centre of the cake – my cake took around 35 minutes before I was happy with it being baked all the way through. Now leave the cake to cool in the tin completely before preparing the frosting.
  4. To make the cream cheese frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 1-2 minutes until light and fluffy.
  5. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for another 1-2 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with a whisk attachment to make sure the frosting reaches the correct consistency.
  6. Decorate the cake as desired, either spread the top of the cake with the cream cheese frosting or slice the cake up into pieces and pipe the top of each piece with the frosting.
  7. This cake will keep in an airtight container for up to 3 days – without the cream cheese frosting the cake itself will last for up 5 days. We prefer ours chilled and eaten straight from the fridge, but it’s also great served at room temperature.

Similar recipes to try!

Spice Loaf Cake

Carrot Cupcakes with Cream Cheese Frosting

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Butterscotch Cupcakes with Caramel Buttercream

Indulgent homemade cupcakes with butterscotch and caramel flavour in every tasty bite. Each cupcake is individually garnished with a drizzle of caramel and decorated with fudge chunks. 

I’ve baked traditional British sponge cakes for as long as I can remember – it was the first recipe I learnt to bake and I’m the most confident with baking this kind of cake.

I love the classic sponge cake, but what’s really wonderful is how versatile it is. With this new recipe, I’ve revamped a plain sponge cake batter by swapping caster sugar for brown sugar and added a packet of Butterscotch Angel Delight, which is butterscotch flavoured mousse – I don’t mind it served as mousse, but I prefer mine baked into a cake!

One taste of these cupcakes and you’ll be in caramel heaven. Adding butterscotch mousse/pudding to the cupcake batter brings another dimension, but if you can’t find it where you live or just don’t feel like adding it then omit from the recipe. Also, use up some of the leftover caramel/dulce de leche and give your cupcakes a caramel filling.

The cake itself is beautifully airy, light and moist. I topped these cupcakes with caramel buttercream made from four simple ingredients (butter, icing sugar, a pinch of salt and caramel (homemade or readymade). Whilst the caramel buttercream is super delicious, equally a (milk or white) chocolate, cinnamon or vanilla buttercream would be complementary too.

I might just bake these cupcakes again to try out all the different buttercream ideas I suggested!

Surprise any caramel and cupcake lover with this special treat. Trust me, you’ll be baking a second batch of these cupcakes without hesitation!

(Makes 12)

Butterscotch Cupcakes: 

150g butter (salted or unsalted), softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour, sifted

1 x 59g packet Butterscotch Angel Delight – this is one standard UK packet (optional)

4 tablespoons milk

Caramel Buttercream: 

125g butter (salted or unsalted), softened

350g icing sugar, sifted

Generous pinch of salt

100g caramel or dulce de leche

Method: 

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole cupcake/muffin tin with paper cases.
  2. In a large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition. Fold through the flour, butterscotch mousse/pudding (if using) and milk – the cake batter will be quite thick.
  3. Evenly distribute the cupcake batter between the paper cases and bake for 20-25 minutes or until the cupcakes are well risen, golden and a cake tester when inserted into the centre of one of the cupcakes comes out clean. Leave the cupcakes to cool in the tin for a few minutes then transport them to a wire rack and allow the cupcakes to cool completely.
  4. To make the buttercream: Cream the butter and icing sugar together until light and fluffy – this should take about 3-5 minutes. Now add the salt and caramel/dulce de leche and continue mixing until they’re incorporated.
  5. Decorate the cupcakes with the buttercream as desired, you can spread the buttercream on with a small palette knife or pipe the buttercream on the cupcakes like I did. Garnish with extra drizzles of caramel/dulce de leche and fudge chunks. I especially love decorating my bakes with Cake Angels Salted Caramel Fudge Pieces or the yummy Zillionaire Sprinkles.

The cupcakes will keep stored in an airtight container for up to 3 days.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Custard Cream Fudge

Vanilla clotted cream fudge filled with chunks of custard creams. You’ll be reaching for piece after piece of this scrummy fudge!

Originally posted in May 2014, recipe and photographs updated August 2019. 

As mentioned above, today on the blog I have a recipe update to share. It’s seriously delicious, requires five ingredients and will be gone in a flash!

I previously shared this recipe five years ago and as I was making this fudge again last weekend and I thought I’d update the recipe and photos from the original blog post.

Several months ago I made this Bourbon Biscuit Fudge and that reminded me of this recipe I created when I’d just started food blogging – it’s such a long time ago now! I always find it nice to go back, update and remake older recipes because often as a food blogger you’re having so much fun creating new content that you tend to overlook older, much-loved bakes that are deserving of a makeover.

My custard cream fudge has proved popular with readers making and enjoying it, also on one occasion my auntie took some of this along to a charity bake sale and it sold out almost immediately!

Not to sound bigheaded, but I think that tells you how good this fudge recipe is!

My sister, Becky, modelling this yummy custard cream fudge. The best sweetshop vanilla fudge with chunks of crunchy biscuits throughout!

I use a brilliant clotted cream fudge recipe from Rodda’s and add chopped custard creams. For anyone overseas or who might not know what custard creams are, they’re basically two plain biscuits sandwiched together with a vanilla custard-flavoured buttercream filling.

Trust me, once you’ve tasted a custard cream there’s no doubt about it you’ll be hooked on them! Along with bourbon cream biscuits, digestives, gingernuts and jammy dodgers, custard creams too are one of us Britons favourite biscuits for dunking into tea.

The crunch from the vanilla flavoured biscuits contrasts wonderfully with the rich decadent clotted cream fudge. The reason I love this fudge recipe is because it tastes almost exactly like handmade fudge from a traditional sweetshop, but better because it’ll be made in your own kitchen!

For a change try a piece of this Custard Cream Fudge with your next cup of coffee or tea!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

1 x 227g tub Cornish clotted cream

100g golden syrup

1/2 teaspoon vanilla extract (optional)

200g custard creams, chopped

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
    Place all the ingredients (except the custard creams) in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  2. Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  3. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Now fold in 3/4 of the chopped biscuits. Spread the fudge into the tin you prepared and lined earlier and decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
  5. Fudge will keep in an airtight container at room temperature or in the fridge for up to 3 days.

Recipe Notes:

  • Though the recipe only requires five ingredients, the vanilla extract is optional. I love the flavour it adds, but it can be omitted.
  • This recipe makes roughly 40 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

For a chocolate version of this fudge try my Bourbon Biscuit Fudge next!

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext