Apple Crumb Cake

Classic Apple Crumb Cake. Layers of fluffy vanilla cake, cinnamon sugar apples and crumbly streusel topping. 

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Happy Monday everyone! And happy November! I can’t believe this time next month we’ll all be getting ready for Christmas. Don’t you feel like this year has just flown by? I am excited to share lots of festive bakes this December on the blog. To be honest I think I’ve been planning all my Christmas recipes since the summer! Anyone else guilty of doing this? 😉

Today I’m sharing this gorgeous apple crumb cake. It would be perfect paired with hot mug of coffee or tea to warm you up on a chilly autumn or winter day.

The reason I decided to bake this apple crumb cake is because my grandparents kindly gave me an entire box full of apples from a relative’s apple tree (the perks of being a food blogger!), and I promised to bake something in return.

When I started brainstorming some possible recipes to use the apples in, two autumnal bakes in particular sprung straight to mind. Apple cake and apple crumble are two firm favourite desserts of my family. This apple crumb cake combines the two desserts and is everything a great crumb cake should be. The best part about this cake is the generous thick streusel topping. So if you’re like me and really like streusel, I know you’ll enjoy this recipe a lot!

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Prior to baking the cake I tossed the sliced apples in cinnamon and sugar. The cinnamon adds a warm spiced flavour and makes this cake perfect for the time of year. Brilliant served at room temperature, but I really think it would also be great served warm with a scoop vanilla ice cream, clotted cream or custard. Talk about indulgence!

Oh and don’t forget to drizzle over caramel or toffee sauce! The sauce takes this cake over the top! Slice it up and enjoy for breakfast or dessert, if you’re looking for a new autumn-inspired cake recipe, then look no further! Give this cake a try, you’re going to love it.

(Serves 10-12)

Ingredients:

Vanilla Cake:

4 eating apples (such as Granny Smith for the best texture)

1 teaspoon ground cinnamon

200g (7 ounces) unsalted butter or margarine, softened

275g (10 ounces) caster sugar

2 teaspoons vanilla extract

4 free-range eggs, at room temperature and lightly beaten

300g plain flour (all-purpose), sifted

Crumb Topping:

125g (4 ounces) plain flour

50g (2 ounces) light or dark brown sugar

60g (2 and 1/2 ounces) unsalted butter, melted

Method:

  1. Preheat oven to 160°C (140 fan), Gas Mark 3. Grease the sides and base of a 20.5cm springform or loose-bottomed cake tin liberally with butter.
  2. Peel and core the apples, then cut into 1/2 cm (1/4 inch) slices. Place the apple slices in a bowl and toss together with the cinnamon and 2 tablespoons of the weighed out sugar. Set aside.
  3. To make the cake: Cream the butter, remaining sugar and vanilla until fluffy and pale in colour. Gradually add the beaten egg bit by bit, whisking well after each addition. Add the flour and fold through until combined. The mixture will be very thick, just be careful not to over mix.
  4. Spread the cake batter out into the prepared cake tin. Now layer the apple slices evenly across the top. Press them down very slightly into the cake batter – discard any remaining juices the sliced apples have released.
  5. To make the crumb topping: Combine all the ingredients listed (melted butter, brown sugar and flour), and mix with a spatula or spoon until the mixture resembles large, damp crumbs. Scatter the crumbs over the top of the cake.
  6. Bake for 1½ – 1¾ hours, or until cake tester comes out clean when inserted into the centre of the cake.
  7. Once fully baked, allow the cake to cool in the tin for 10-15 minutes, then remove from tin and leave to cool completely on a wire rack. Serve warm or at room temperature. Dust with icing sugar before serving.

Recipe adapted from here

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This is the autumn dessert you’ve all been waiting for! Enjoy!

jess

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Sticky Toffee Pudding

Sticky Toffee Pudding is a classic British dessert consisting of date sponge served with a sweet toffee sauce. Pudding doesn’t get much better than this! 

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I posted this recipe a while back when I had first started writing my blog. They’re one of my favourite desserts so I wanted to update and share the blog post once again because I love it so much! Sticky toffee pudding is a dessert you will make time and time again. I had previously baked these in celebration of Great British Pudding Week, my sister, Becky, took a look through my blog and requested I made these again over the weekend for a family dinner.

These gorgeous cakes are warm, sweet, sticky and drizzled with lots of homemade toffee sauce. Sticky toffee pudding is one of my most treasured childhood desserts. It’s got to that time of year where I think these kinds of comforting desserts should be eaten and enjoyed, especially desserts that come with lashings of warm homemade toffee sauce… 😉

Sticky toffee pudding is the epitome of food comfort on a cold afternoon or evening. The cake itself has to be eaten warm for you to experience its full glory and don’t skimp on the toffee sauce!

Ingredients:

Date Sponge Cake:

175g pitted dates, finely chopped

300ml (1/2 pint) boiling water

1 teaspoon bicarbonate of soda

50g softened butter, plus extra for greasing

175g caster or granulated sugar

1 teaspoon vanilla extract

2 large free-range eggs

210g self-raising flour, sifted

Toffee Sauce:

250g unsalted butter

300g soft brown sugar

400ml double cream

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(Makes 8)

Method:

1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Lightly grease the sides of 8 x 200ml pudding basins or ramekins and line each the base with a small circle of parchment paper. Place on a large baking tray and set aside.

2. Place the dates along with the boiling water and bicarbonate of soda into a small mixing bowl and put to one side. Meanwhile in a large mixing bowl cream together the butter and sugar with the vanilla until light and fluffy.

3. Add the eggs one by one and beat until combined. Now sift in the flour and gently fold into the mix. Finally stir through the date mixture until it’s completely incorporated.

4. Divide the mixture between the pudding moulds, making sure you only fill then 2/3 of the way full. Then place back on the tray and bake for 20-25 minutes or until a cake tester comes out completely clean.

5. Whilst the puddings are cooking, this is a good time to make the sauce. Put the butter and sugar into a pan and melt, bring up to the boil and then simmer for 5 minutes making sure you stir from time to time. Add the cream and stir through.

6. When the puddings are cooked, remove gently from the pudding moulds using a small palette knife or butter knife – remember to remove to the circle of parchment paper from the bottom. To serve, pour the sauce over each pudding and serve with pouring or whipped cream or a scoop of vanilla ice cream and some chopped walnuts or toasted pecans.

Recipe Notes:

  • You can bake the puddings in advance, just like I did. Follow through to the end of step 4, then remove the cakes from the moulds, then allow to cool and once cooled completely wrap in clingfilm (plastic wrap) or store in an airtight container for up to 2-3 days – warm up either in the microwave or oven. They can also be frozen once baked for up to a month. Just thaw in the refrigerator overnight and then bake for about 5-10 minutes until warmed through.

Recipe from Food Network UK

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I like to use any leftover toffee sauce to dip into churros, top pancakes or drizzle over ice cream!

Enjoy!

jess

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Lemon Cupcakes with Fresh Raspberry Buttercream

Light and buttery lemon-scented cupcakes topped with fresh raspberry buttercream.

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I’m super excited to share this cupcake recipe over on the Laura Ashley blog! The Great British Bake Off is currently airing on TV here in the UK, I am absolutely loving it! There really is nothing more British than tea and cake!

I am thrilled to have been chosen along with three other amazing bloggers (Aimee, Catherine and Sara) to take part in The Great Blogger Bake Off! I’m full aware most bloggers are going crazy over pumpkin recipes right now, but it is still the summer and I’m taking full advantage of that! I made these cupcakes way back in the middle of the summer, they went down a treat with everyone who tried one and are one of my favourite cupcake recipes.

THE GREAT BLOGGER BAKE OFF

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I love dusting each cupcake with a little bit of icing sugar – they look prettier that way! 

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For my recipe on the Laura Ashley blog, I decided to bake some summery cupcakes. I love cupcakes, so it seemed the obvious choice! Each cake is swirled with fresh raspberry buttercream. The buttercream is seriously addictive, so much so you could probably eat it by the spoonful straight from the mixing bowl – I’m always guilty of doing this!

I use a classic sponge cupcake, there is nothing more British than sponge cake! It’s a brilliant cake, light, fluffy and buttery. And perfect in so many ways!

I added the zest from one lemon to my cupcake batter, the lemon has a beautiful light flavour and it works amazingly with the tart raspberry buttercream. I use a brilliant vanilla buttercream base, but I’ve added some homemade raspberry puree to the mix. It naturally colours the buttercream, giving it a pretty pink colour!

These cupcakes would make a brilliant and pretty tasty addition to an afternoon tea party. Paired with my Easy Homemade Lemonade they would be the ultimate treat!

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For my recipe I received these absolutely gorgeous cupcake cases and toppers from the new collection! Along with the beautiful floral pastry guide worktop saver. I’m excited to make lots of pastry and roll out biscuits on this!

(Makes 12)

Ingredients:

Cupcakes:

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster or granulated sugar (superfine sugar)

3 free-range eggs, at room temperature

1 lemon, zest only

150g (1 and 1/4 cup) self-raising flour, sifted – be careful not to overmeasure – you can sub with 150g plain flour and 2 tsp baking powder

2-3 tbsp water or milk – water makes a lighter cake

Buttercream:

1 heaping cup (approx. 160g) fresh or frozen raspberries

150g (2/3 cup) unsalted butter, softened

300g (3 cups) icing sugar (confectioners’ sugar), sifted

1 teaspoon vanilla extract (optional)

2-3 tablespoon milk or cream

Method:

1. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Line a cupcake tin with 12 cupcake liners and set aside.

2. To make the cupcakes: In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a rubber spatula scrape down the sides and bottom of the bowl to ensure even mixing.

3. Add eggs, one by one and mix to combine. Now fold in the flour – mix until just combined and no lumps of flour remain. Add the lemon zest along the milk or water to loosen the mixture slightly. Do not over mix!

4. Take an ice cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5-10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. To make the buttercream: Blitz the raspberries in a food processor or blender until pureed. Then pass through a fine mesh sieve into a small saucepan. Heat gently and reduce by about half – this will take approx. 3-5 minutes. Pour the thickened raspberry puree into a bowl and chill until cold.

6. Once the cupcakes are fully cooled make the buttercream. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute just to soften. Add the sifted icing sugar and the vanilla extract and mix together on a low speed (this is to avoid a sugar cloud!) until the butter and sugar has combined. Now turn up the speed to medium and cream for another 5 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl. Once the buttercream is fluffy add the raspberry puree and double cream, and mix on low speed for another minute to combine.

7. To decorate: Fit a large disposable piping bag with your favourite nozzle. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, then finish with a fresh raspberry and the beautiful cake toppers or any other decorations you like. Enjoy!

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jess

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Honey Walnut Cake

Delicately tender cake flavoured with cinnamon, fresh orange zest and chopped walnuts. Soaking with honey sugar syrup whilst still warm gives this cake its unique flavour and texture.

Recipe posted in August 2015, photos updated in May 2018. 

Matilda the Musical is running a bake off competition and we want you to get in the kitchen and bake something inspired by Matilda!

The prize for the competition is two tickets to Matilda the Musical, an afternoon tea at the Radisson Blu Edwardian and a night’s stay at the Radisson Blu Hotel, Mercer Street, London. To take part and have the chance to win, click here to go to the official site and find out more! #MatildaBakeOff

It’s great fun to be involved in this baking campaign with Matilda the Musical! So when I brainstormed some recipe ideas inspired by Matilda, I had many ideas of recipes that were influenced by the story. Some favourites like chocolate fudge cake sprung straight to my mind, but it was my sister who suggested I baked honey cake for this blog post. If you’ve read Matilda then you will know one of the main characters in the story is Miss Honey. So a honey cake seemed the perfect bake to choose!

This honey and walnut cake is wonderfully sweet with beautiful flavour from the cinnamon and orange zest and fantastic texture from the chopped walnuts added to the cake batter.

Now it’s your turn, so grab your apron and mixing bowl. It’s time to get baking and come along and join the Matilda Bake Off!

(Serves 10-12)

Ingredients:

Cake:

170g butter (salted or unsalted), softened

150g caster sugar

Zest from one large orange

3 large free-range eggs, at room temperature

120g plain flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

4 tablespoons milk

125g walnuts, chopped into small pieces

Honey Sugar Syrup: 

175g honey

100g caster sugar

90ml water

Squeeze of fresh orange juice (optional)

Method:

  1. To make the cake: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line the base of a 23cm springform cake tin with parchment paper. Grease the base and sides of the tin well with butter and set aside.
  2. Mix together the sugar and orange zest until fragrant – doing this releases the natural oils in the orange. In a large mixing bowl cream the butter and orange sugar together until light and fluffy (this should take about 2-3 minutes).
  3. Now add the eggs one at a time, beating well after each addition.
  4. Sift together the flour, baking powder and cinnamon and fold through along with the milk. Finally, fold through the walnuts.
  5. Transfer the cake batter to the cake tin. Bake for 40 minutes or until a cake tester when inserted into the centre of the cake comes out clean. leave the cake to cool in the tin for 15 minutes – in this time you can start preparing the honey sugar syrup for glazing the cake.
  6. To make the honey sugar syrup: Place the honey, sugar, water and orange juice in a small saucepan. Gently simmer for 5 minutes, stirring occasionally. Pour the syrup over the cake and leave the cake to cool completely, as it cools the syrup will soak into the cake.
  7. I recommend leaving this cake overnight as it allows the syrup to moisten the cake and the flavour will develop. Once ready to serve, slice up and serve with Greek yoghurt and fresh berries such as blackberries and raspberries.
  8. Cake will store in an airtight container at room temperature for up to 3 days.

Recipe from All Recipes

greek honey cake recipe

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The best honey cake I recommend using an authentic Cypriot or Greek honey – pictured above is honey I brought back from a trip to Cyprus.

Enjoy!

jess

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Perfect Vanilla Cupcakes

Light and fluffy vanilla cupcakes topped with a lush vanilla buttercream and sprinkles! The perfect bake for any occasion and a great recipe for anyone new to baking!

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It’s about time to share my favourite and fail-proof vanilla cupcake recipe on the blog! And when I say perfect I mean these are the BEST vanilla cupcakes I have ever made!

I baked some delicious vanilla cupcakes to ready celebrate my birthday later this weekend! I turn 19 this Sunday and it wouldn’t be a celebration without cake or sprinkles involved, right?! Vanilla cupcakes have always been one of my favourite bakes and this is a recipe adapted from childhood and it’s one I have been making with my mum since I first stepped into the kitchen.

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These are seriously fluffy and with a beautiful vanilla flavour. They’re not sickly sweet and have just the right balance of flavour, sweetness and deliciousness. If you’re a regular reader, then you will know how popular the simple and easy recipes are on this blog! I love my no-bake recipes or no-churn ice creams and now quick and easy cupcake recipes too!

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When you’re baking cakes or cupcakes you need to remember some important points for a successful bake. Below I’ve put together my top tips.

1. Always cream the butter and sugar for at least 5 minutes. You want the mixture to be really pale and airy with no big lumps of hard butter. I usually leave the butter out at room temperature overnight to soften. But I am also guilty of softening it in the microwave too!
2. Always bake with room temperature eggs. I experienced many baking fails before finally perfecting these cupcakes. Room temperature eggs will give your cupcakes a finer crumb and they will bake more evenly and quickly. To warm your eggs before baking, place the eggs in a bowl or glass of warm tap water for 5-10 minutes. This is a life-saving baking tip and it’ll save you a lot of frustration!
3. Remember to sift your flour – to avoid lumps of flour in your cupcake batter.
4. Always fold your dry ingredients into the batter. I love to use a rubber spatula to fold in the flour into this cupcake batter, this will stop you knocking any air out of the batter.
5. Test the doneness with a cake tester, this is the most precise way to check the cupcakes are completely cooked through. When the cake tester is inserted into the centre of the cupcake it should come out with no uncooked batter. This way you can guarantee they’re cooked fully!

I recently baked this vanilla cupcake recipe again and decorated the cupcakes with Cake Angels Blush sprinkles and individually hand-crafted Pastel Hydrangea – Flower Power royal icing sugar decorations. Both the sprinkles and royal icing sugar decorations make these cupcakes extra special!

(Makes 12)

Ingredients:

Vanilla Cupcakes:

150g unsalted butter, softened
150g caster or granulated sugar
3 medium or large free-range eggs, at room temperature
1 teaspoon vanilla extract
150g self-raising flour, sifted (this can substituted with 150g of plain flour + 2 teaspoons baking powder)

Vanilla Buttercream:

150g unsalted butter, softened
300g icing sugar, sifted
2 teaspoons vanilla extract
2-3 tablespoons double cream or milk

Method:

1. Preheat oven to 180°C / 160 degrees Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake cases and set aside.

2. To make the cupcakes: Beat the softened butter with the sugar until fluffy and smooth. Add the eggs one by one along with the vanilla and mix until incorporated – at this point the batter will look like it’s curdled, however once you’ve added the flour it will come together.

3. Now fold through the flour and mix until no lumps of flour remain. Add enough milk to loosen the mixture slightly – approx. 3-4 tablespoons of milk will do.

4. Evenly divide the cupcake batter between the cupcake cases. Bake the cupcakes for 15-20 minutes or until a cake tester comes out clean without any uncooked batter remaining. Leave the baked cupcakes to cool in the tin for a 5-10 minutes, then carefully remove the cupcakes from the tin and transport to a wire rack and allow the cupcakes to cool completely to room temperature.

5. To make the buttercream: Once the cupcakes are fully cooled make the buttercream. Cream the softened butter for a minute or two to soften. Add the sifted icing sugar and the vanilla extract and beat gently together until the butter and sugar has combined. Now continuing creaming for another 2-3 minutes until the buttercream is a light pale colour. Now add the double cream or milk and beat until combined fully.

6. To decorate the cupcakes: Fit a large disposable piping bag with your favourite nozzle. Fill the piping bag with the frosting, pipe even swirls on the top of each cupcake, then finish decorating with sprinkles. If you don’t want to pipe the buttercream onto the cupcakes, you can spread the buttercream onto each cupcake using a small palette knife.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 18-20 minutes, but  different ovens may cause the baking time to differ slightly.
  • This cupcake recipe can easily be doubled or tripled to make more.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred, you can substitute with milk, but please note that frosting will not have a such a creamy texture.
  • The frosted cupcakes will keep in an airtight container for up to 3 days.
  • With the frosting you can add a few drops of your favourite food colouring. Add a touch of red for a pink colour or blue!

perfect vanilla cupcakes

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Enjoy!

jess

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Wimbledon Cupcakes

Delicious Wimbledon Cupcakes. Fluffy sponge cupcakes filled with cream, strawberries and passionfruit.

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To celebrate the start of Wimbledon (in a couple of weeks!) I thought I would share one of my favourite cupcake creations. The Wimbledon cupcake is pretty delicious. Classic, easy-to-make sponge cupcakes are filled with whipped cream, tart passionfruit and fresh sliced strawberries. They make the ultimate summer treat and are a BIG hit with anyone who tries them!

These are a treat to eat! Once you’ve devoured one, you will almost certainly go back for another!

This recipe is my contribution to a baking/blogging competition the ‘Wimbledon Bake-Off’ with Ralph Lauren. These gorgeous little cakes would be perfect to make and serve at a Wimbledon-inspired party or afternoon tea. Like most my bakes, they’re quick + easy to make, require minimal effort, look the part and most of all, they taste delicious.

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They not only look chic, but these cupcakes taste extremely beautiful with very light flavours. They could also be filled with jam as well as the cream and fruit. I love filling these little cakes with buttercream and raspberry jam or lemon curd.

I hope you enjoy the recipe as much as we do!


 

(Makes 10 Cupcakes)

Ingredients –

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster sugar

1 teaspoon vanilla extract

2 large free-range eggs

150g (1 + 1/4 cups) self-raising flour, sifted

2-3 tbsp milk or water, enough to loosen the cupcake mixture

Filling –

300ml (1 + 1/4 cups) double cream, whipped to soft peaks

2 ripe passion fruits, pulp only

1 dessert spoon icing sugar, sifted (optional)

200g of fresh strawberries, sliced

Method-

1. Preheat your oven to 180 degrees C / 160 C fan / Gas Mark 4. Cream the butter and sugar together until really light and fluffy.

2. Then beat the eggs in one by one along with the vanilla.

3. Fold in the flour and add enough milk to loosen the mixture a little.

4. Divide the mixture between 10 cupcake cases and then bake in the oven for 20 minutes.

5. Once a cake tester comes out clean then the cupcakes are ready to take out the oven. Leave to cool in the cupcake tin and then transport onto a wire rack until the cupcakes are completely cool.

6. Make the passion fruit cream filling by whipping the double cream until small peaks have formed.

7. To assemble each cupcake, cut the cupcake in half, then fill with the cream, drizzle over the passionfruit pulp and then place the strawberries on top of the cream and top with the other half of the cupcake.

Finish with a dusting of icing sugar and then enjoy! I also piped a little extra cream on the top of each cupcake and decorate with a strawberry slice!

 

Original recipe posted June 2013. 

 


 

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Happy baking!

jess

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Vanilla Sponge Cupcakes with White Chocolate Buttercream – Laura Ashley Blog Feature

I’m featuring these cute cupcakes over at the Laura Ashley blog! They’re perfect for Easter, kids will have so much fun baking them and decorating with all the chocolate and sweets!

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I’m so happy to be working with the Laura Ashley blog again. It’s such a beautiful and luxurious British company and I’m a frequent buyer of their products. These cute cupcake cases and bunny ear toppers are so perfect for any Easter celebration.

I decided to keep the recipe simple and share a classic sponge cupcake. They’re light, super buttery and this recipe never lets me down – I’ve been making these sponge cakes since I was tiny with my mum so it’s a recipe that’s very close to me. I’ve topped each cupcake with a swirl of the most divine white chocolate buttercream. These cupcakes are always a massive hit with anyone who tries one – they always go down a storm with my taste testers! I will definitely be making these again and again over Easter!  They would also make a brilliant tasty addition to an Easter-inspired afternoon tea party!

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As well as baking with the cute cupcake cases and bunny ear toppers I also received some gorgeously delicious Easter mini chocolate eggs. They’re extremely tasty too and would be great to decorate and top each cupcake with! I really love the cupcake stand from the Laura Ashley blog too – it’s pretty and the perfect reminder of springtime!

Makes 10-12 cupcakes –

Vanilla Sponge Cupcakes –

150g of unsalted butter, softened

150g of sugar – you can light brown or granulated/caster

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

3 large free-range eggs, at room temperature

150g of self-raising flour, sifted

2-4 tbsp of water or milk, enough to loosen the cake batter

White Chocolate Buttercream –

150g of unsalted butter, must be really softened

250-300g of icing sugar, sifted

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

150g of white chocolate, melted and cooled slightly  

2-3 tbsp of milk or double cream

Decoration –

Bunny easter cupcake cases and ear toppers, to bake and decorate with

White chocolate chips or curls

Mini chocolate easter eggs

Method –

1. To make the cupcakes: Preheat your oven to 180 degrees C Fan / 200 degrees C / 400 F / Gas mark 6. Line your cupcake tin with the paper liners and set aside.

2. In a stand mixer or in a large mixing bowl with a wooden spoon cream the butter, sugar and vanilla together until light and fluffy. This will take about 5 minutes (a lot of elbow grease!). Then beat in the eggs one by one. Add the flour and fold in gently to combine fully. Loosen the batter with water or milk and then evenly distribute into the cupcake cases. Bake for 18-20 minutes or until a cake tester comes out clean of any uncooked batter. Allow to cool in the tin for 10 minutes, then remove and leave to cool on a wire rack.

3. For the white chocolate buttercream: In stand mixer, fitted with the paddle attachment. Cream the butter, icing sugar together – starting on low speed until it’s just combined. Then gradually turn the speed up and cream for a further 5-7 minutes until light and extremely creamy. Add the melted and now cooled white chocolate along with the milk or cream and beat until smooth for another few seconds.

4. To decorate: Fit a piping bag with your favourite nozzle – I used my favourite Wilton large star tip. Fill the piping bag with your buttercream. Pipe swirls onto the top of each cupcake, then finish decorating with easter chocolate or sprinkles you like!

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(Photo from lauraashley.com) Buy some of these baking goodies and try these delicious cupcakes just in time for Easter! 

Enjoy the recipe everyone! Wishing you all a beautiful Easter and brilliant weekend!

jess