Baking · Biscuits and Cookies · Cupcakes

Golden Oreo Cupcakes

Vanilla cupcakes swirled with an ultra fluffy vanilla buttercream and decorated with deliciously crunchy Golden Oreo cookies. A simple and delicious bake perfect for any vanilla cupcake lover!

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These Golden Oreo Cupcakes are made completely from scratch using my favourite vanilla cupcake recipe. The cupcakes are gorgeously buttery, fluffy and are everything a good vanilla cupcake should be.

I’ve shared these cupcakes once before on the blog and I’ve only just got round to adjusting the recipe slightly and updating the photos. This time last year I visited America for the first time and I came home with a suitcase crammed full of American candy/sweets and cookies ready to bake with. Because I bought SO much, I couldn’t fit everything into my case and I ended up rushing off to a local shop and buying myself an emergency suitcase!

Oh, the things I would do for some Oreos… 😉

Since my visit to New York, the supermarkets this side of the pond have started stocking different Oreo flavours, so much to our delight we now have two extra flavours in our stores – Golden and Peanut Butter Oreos. Golden Oreos are my favourite and they’re very similar to Custard Creams which are a popular biscuit here in the UK and a personal childhood favourite of mine.

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Now, back to the cupcakes…

I use my fail-proof vanilla cupcake recipe which is identical to my Perfect Vanilla Cupcakes recipe. The cupcakes are made using a traditional sponge (butter cake) batter and they’re incredibly light with a gorgeous buttery flavour in each bite.

The vanilla cupcakes are swirled with a creamy vanilla frosting. The frosting is insanely delicious! I’m not even kidding when I tell you it tastes exactly like the vanilla crème filling inside the Oreo. Try it and you will see!

I decorated the cupcakes with a mixture of crushed and whole Golden Oreos. And if you’re feeling like it you could place a whole Oreo at the bottom of each cake – I’ve tried this before and I personally didn’t like the texture of the cookie after it had been baked. I prefer to decorate my cakes with the Oreos just before serving so they don’t go soft and remain crunchy.

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(Makes 12)

Ingredients:

Vanilla Cupcakes –

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

150g (3/4 cup) caster sugar

3 medium or large free-range eggs, at room temperature

150g (1 and 1/4 cup) self-raising flour, sifted 

1 tsp vanilla extract

1-2 tbsp milk or water

Vanilla Buttercream –

150g (2/3 cup) unsalted butter, really soft

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

2 tsp vanilla extract

2-3 tbsp double cream (heavy cream) or milk

Decoration –

6-12 Golden Oreos (halved or left whole)

Method:

1. Preheat your oven to 200°C / 180°C Fan / 350°F / Gas Mark 6. Line a cupcake tin with 12 paper liners and set aside.

2. Cream the softened butter, sugar and vanilla together until light in colour and very fluffy. Add the eggs one by one mixing well until combined. Fold the flour in and gently mix until the mixture is incorporated. Finally, add the milk or water to loosen to the mixture slightly. It should now be a soft batter.

4. 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. 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 to ensure all the sugar and butter is combined fully. Once the buttercream is fluffy add the double cream and mix on low speed for another minute to mix through completely.

6. Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the buttercream and pipe an even amount on the top of each cupcake then finish with crumbled Oreos or a whole Oreo. However you decorate is up to you!

Note: These cupcakes will keep in an airtight container in the refrigerator for up to 3 days.

Enjoy!

jess

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Baking · Biscuits and Cookies · Buttercream and Frosting · Christmas · Cupcakes

Gingerbread Cupcakes

Spiced gingerbread cupcakes with tangy and fluffy cream cheese frosting. A festive cupcake perfect for Christmas!

This recipe proudly features on Cake Angels blog.

It doesn’t really much more festive than these homemade gingerbread cupcakes! Lightly spiced with festive flavour packed into each bite, these cupcakes are just perfect for the season!

I’ve revamped a classic sponge recipe by adding light brown sugar for a delicious caramel taste and festive spices for warmth. The frosting is my favourite cream cheese frosting. It’s completely fail-proof and works perfectly every single time I make it, the trick to getting it nice and thick is to whisk it until it holds stiff peaks.

Together the cupcake and frosting are the perfect Christmas combination.

When I first tested these cupcakes out we ate them warm with vanilla ice cream and drizzled with toffee sauce. These cupcakes are very versatile, so you can serve them either warm or at room temperature. I personally think serving one of these warm with a generous scoop of ice cream on the side, whipped cream or custard would make a super indulgent dessert!

(Makes 12)

Ingredients:

Gingerbread Cupcakes:

150g unsalted butter, softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour

1 teaspoon ground cinnamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon mixed spice

4 tablespoons (60ml) milk

Cream Cheese Frosting:

60g unsalted butter, softened

200g icing sugar, sifted

1 teaspoon vanilla extract

400g full-fat cream cheese, softened – I leave mine out at room temperature for one hour to soften

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake/muffin tin with paper liners and then set the tin aside.
  2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Sift together the flour and spices and add to the batter. Fold the flour into the batter until no lumps of flour remain, then finally fold through the milk.
    Equally distribute the cupcake batter between the paper liners. Bake for 15-20 minutes or until risen and when inserted into the centre a cake tester comes out clean. Leave to cool in the tin for a few minutes, then transport the cupcakes to a wire rack to finish cooling completely.
  3. To make the 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 beat for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
  4. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for approximately 2-3 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with the a whisk attachment to make sure the frosting reaches the correct consistency.
  5. Pipe the cupcakes with the frosting and decorate as desired.

Enjoy!

jess

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Baking · Cupcakes

Pumpkin Spice Cupcakes

Fluffy and moist pumpkin spice cupcakes topped with tangy cream cheese frosting. My new favourite autumn cupcake recipe and a must try for all pumpkin lovers! 

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Happy Monday everyone, I hope you all had a brilliant weekend! Wow! How fast is time flying?! We’re already halfway through October and that means Halloween is just around the corner!

I’m super excited to be sharing my first ever pumpkin recipe on the blog and there’s no better recipe to share than homemade pumpkin cupcakes swirled with cream cheese frosting!

I finally bought my first can of pumpkin puree the other day. I’ve held off until now but as autumn is in full swing now and Halloween fast approaching it seemed the perfect opportunity to start sharing some pumpkin recipes with you all.

The funny thing is, in the US everyone seems to be crazy for pumpkin but in the UK we don’t seem to embrace it as much. Using pumpkin in sweet baking is a totally new thing for me and at first it seemed seriously weird. After taking a bite of one of these cupcakes I soon realised pumpkin is a very versatile ingredient and brilliant in both savoury and sweet baking.

The cupcake batter is super easy to make. I love the combination of spices in these cupcakes. Each cupcake is topped with cream cheese frosting which is smooth, fluffy and has the perfect tanginess which compliments the spiced flavour in the cupcakes. I have to admit, I cheated this time and used pre-made frosting. This is because I had a frosting fail at the weekend but it is ok to cut corners sometimes!

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Because Halloween is nearing closer I gave a few of the cupcakes some Halloween inspired decorations, hence the spooky Halloween scene and styling! 🙂 I topped some of these gorgeous spiced cupcakes with marshmallow pumpkins. But even without all the decorations these cupcakes will be amazing. Serve the cakes on platters at Halloween parties this year they will go down a treat!

(Makes 12)

Ingredients:

Cupcakes – 

195g (1 and ½ cups + 2 tablespoons) plain (all-purpose) flour

1 teaspoon baking powder

1/4 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

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

90g (1/2 cup packed) light brown sugar

120ml (1/2 cup) vegetable oil (canola or a light olive oil can be used)

2 large free-range eggs, at room temperature

200g (3/4 cup + 2 tablespoons) pumpkin puree

1 teaspoon vanilla extract

Decoration –

Frosting – cream cheese, chocolate, vanilla, marshmallow will all work well

Sprinkles, sweets/candy

Method:

  1. Preheat oven to 160 Fan / 180 C / 350 F. Line a 12-hole muffin tin with paper cases.
  2. To make the cupcakes: In a small mixing bowl whisk together the flour, baking powder, bicarbonate of soda, salt and spices. Leave to one side.
  3. In a medium mixing bowl cream the sugars together until combined. Add the oil and blend until mixed fully. Add the eggs one at a time and beat until incorporated. Finally, mix in the pumpkin and vanilla.
  4. Add the flour mixture in two batches and fold to combine. Make sure you scrape the sides and bottom of the bowl to ensure it is well blended.
  5. Divide the cupcake batter between the paper cases. Make sure you fill each cup about 3/4 of the way up. Bake for 20-25 minutes or until a cake tester comes out clean without any uncooked batter remaining. Leave the cupcakes to cool in the tin for 3 minutes then carefully remove and transport to a wire rack to finish cooling completely.
  6. Once the cupcakes are cooled, frost and decorate. The frosted cupcakes will store in the refrigerator in an airtight container for up to 5 days. Best served at room temperature. I also recommend decorating these just prior to serving.

Recipe from Cooking Classy

pumpkin-spice-cupcake-recipe

Enjoy!

jess

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Baking · Biscuits and Cookies · Chocolate · Cupcakes

Biscoff Cookie Butter Cupcakes

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!

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From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉

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If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.

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So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.

Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.

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(Makes 12)

Ingredients:

Vanilla Cupcakes:

150g (2/3 cup) butter or margarine, softened

150g (3/4 cup) caster sugar or light brown sugar

1 teaspoon vanilla extract

3 large free-range eggs, at room temperature

150g (1 and 1/4 cup) self-raising flour, sifted or 150g plain flour + 2 tsp baking powder

100g (1/2 cup) white chocolate chips (optional)

2-3 tablespoons milk

Cookie Butter Frosting:

150g (2/3 cup) butter, softened

250-300g (2 1/2 – 3 cups) icing sugar, sifted

1 teaspoon vanilla extract

200g (1 cup) Biscoff or speculoos cookie butter spread

2-3 tablespoons milk or double (heavy) cream

Method:

1. Preheat your oven to 180C / 350F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 15-20 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 such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
  • The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!

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Enjoy the cupcakes!

jess

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Baking · Chocolate · Cupcakes

Giant Cupcake: House of Fraser Bakeware Review

I was recently reached out by House of Fraser who asked me whether I would be interested in reviewing a bakeware set to create some amazing bakes with. I received a cute cupcake pan and a castle bundt pan. I made a big cupcake for a family birthday earlier in the week, I’m quite proud of the giant cupcake, as it was my first attempt ever at making one! I’m fine with standard cupcakes, but frosting layer cakes is not my forte. To test out the cupcake pan, I baked a basic vanilla sponge cake and then decorated the cake with white chocolate buttercream, rainbow sprinkles and colourful sweets. So here it is, this is my fun and easy recipe for a giant cupcake!

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It was my grandads 80th birthday earlier in the week and I wanted to bake a show-stopping cake perfect for this extra special occasion! As I mentioned earlier in this post, House of Fraser recently got in contact with me about working on a creative baking campaign and offered me the opportunity to test out and review a high-quality bakeware set. I am really impressed with the bakeware so far and I’m already planning my next giant cupcake creation!

The cute cupcake pan by Nordic Ware is absolutely fantastic. I think it is my new favourite cake tin! The cake pan is cast aluminum, this is great because it ensures the cake bakes really evenly and has a nonstick interior for easy release and cleanup. I used my perfect vanilla cupcake recipe as a base for this giant cupcake, but only the change I made was I upped the ingredients slightly to make more mixture for this cake pan.

To decorate I piped homemade white chocolate buttercream onto the top in swirls, which turned out to be much harder than I had first thought as my piping skills aren’t the best! Then I simply scattered over sprinkles and pressed some coloured sweets into the buttercream.

If like me you’ve been inspired by The Great British Bake Off you can visit the link here on House of Fraser’s website and browse the bakeware.

cupcake tin house of fraser

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(Makes 1 giant cupcake using a 6 cup pan)

Ingredients:

Cupcake Batter:

200g unsalted butter or margarine, softened

200g caster sugar

4 medium free-range eggs, at room temperature

1 teaspoon vanilla extract

200g self-raising flour, sifted

2-3 tablespoons milk or water

White Chocolate Buttercream:

150g unsalted butter, softened

250-300g icing sugar, sifted

1 teaspoon vanilla extract

150g white chocolate, melted and cooled slightly

Method:

  1. Preheat oven to 160 Fan / 180°C / 200°F / Gas Mark 4. Grease the cake pan well with butter – making sure you grease really well in all the grooves. Line the bottom of the base section with a circle of greaseproof paper. Set aside.
  2.  Cream the softened butter/margarine with the sugar and vanilla until fluffy and pale in colour. This will take about 4-5 minutes.
  3. Add the eggs one by one, and beat in until fully incorporated.
  4. Finally add the flour, along with the milk/water and beat for 20-30 seconds until no lumps of flour remain and the cake batter is smooth.
  5. Distribute the cake batter between the cupcake pan, bake for 40-45 minutes or until a cake tester comes of clean of any uncooked batter. Once baked fully, leave the cakes to cool in the pan for 15 minutes. Then carefully turn out onto a wire rack and leave to cool completely.
  6. Once cool, frost with your favourite buttercream. I made my favourite white chocolate buttercream – to make it, cream the softened butter until pale in colour. Then add the icing sugar and vanilla, and and mix to combine. Continue to beat for 5-7 minutes, or until really fluffy. Finish by adding the melted chocolate, and whisk until combined fully. Use a small amount of the buttercream to sandwich together the two cake halves, then fill a piping bag with the buttercream and pipe onto the giant cupcake. Decorate with sprinkles and sweets!

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Perfect Vanilla Cupcakes

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Enjoy!

jess

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Baking · Cupcakes

Lemon Meringue Cupcakes

Lemon cupcakes filled with lemon curd and topped with fluffy meringue. Everybody’s favourite dessert in cupcake form!

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It’s great to be working with Aldi on this baking project! With The Great British Bake Off is back on our TV screens, we have rediscovered our love of all things baking! Baking is a great activity and fun for the whole family get involved with. This year Aldi has expanded its range, adding 14 new lines to its own-brand, The Pantry, as well as a selection of products from Dr Oetker, Silver Spoon and Wrights. From fruits to flour, Aldi’s baking essentials are sure to send you on your way to being the next Star Baker.

My challenge was to bake and showcase Aldi’s bakeware range. Whenever I go food shopping, you will always find me transfixed down the baking aisle. I love stocking up on all my baking essentials, chocolate chips for cookies, sugar, flour, there is always something I have to buy!

Aldi has lots of recipes and baking inspiration on their website. If you’re like me and have a serious sweet tooth, then click here to browse all the delicious sweet treats and try out a recipe yourself!

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After spending ages drooling over all the scrumptious recipes, I finally decided what I wanted to bake. The lemon meringue cupcakes ticked all the boxes for me, lemon cupcakes have always been my favourite and I love meringue. I decided to share my own recipe, I’ve been making these cupcakes for a very long time and they’re always a big hit with my family, so I thought it would be the perfect opportunity to share on the blog.

The cupcakes are bursting full of tangy lemon sweetness. I used my perfect vanilla cupcake recipe as a base for these cupcakes, the only change I made was I took out the vanilla extract and added lemon zest to the mix for that lemony flavour. Each cupcake is filled with lemon curd (I used homemade) and then topped with fluffy meringue frosting. I toast the meringue under the grill until it is golden, don’t over do it and burn the meringue!

As you bite into the cupcake it’s the taste of summer. I hope you enjoy these as much as we did!

(Makes 12)

Ingredients:

Lemon Cupcakes:

175g butter, softened

175g caster or granulated sugar

Zest of one lemon

3 large free-range eggs, at room temperature

175g self-raising flour, sifted

3-4 tablespoons water or milk

Decoration/Meringue Frosting:

Homemade or store-bought lemon curd – approx. 1-2 teaspoons for each cupcake

2 large free-range egg whites, at room temperature

100g caster sugar

1 teaspoon cornflour

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160 Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 paper cases.
  2. Mix the sugar and lemon zest together until combined. Cream the butter and lemon sugar until light and fluffy.
  3. Add the eggs one by one and beat until fully incorporated.
  4. Now add the flour and lemon zest along with the water/milk. Continue to mix until the mixture is smooth.
  5. Scoop the cupcake batter into the paper cases – I use an ice cream scoop to do this. Bake for 20-15 minutes or until a cake tester comes out clean. Leave the cupcakes to cool in the tin for a few minutes, then remove from the tin and leave to cool on a wire rack.
  6. Once completely cool, cut the centre out of each cupcake and fill with the lemon curd.
  7. To make the meringue frosting: Whisk the egg whites in a grease-free bowl until stiff. Gradually sprinkle in the sugar – about a teaspoon at a time and continue whisking until thick. Add the cornflour and whisk again. The meringue should hold stiff peaks.
  8. Fill a piping bag with the meringue. Pipe a swirl of meringue on the top each cupcake. Place the frosted cupcakes under the grill until the meringue is golden – make sure you watch the meringue, it can easily burn and will taste bitter. You can also use a blowtorch, if preferred.
  9. Allow the meringue to cool after baking and then serve the cupcakes. Cupcakes will store in an airtight container at room temperature for up to 3 days.

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Enjoy!

jess

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Baking · Cakes · Cupcakes

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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Baking · Buttercream and Frosting · Chocolate · Cupcakes

Banana Cupcakes with Cream Cheese Frosting

Sweet and sticky banana cupcakes with classic tangy cream cheese frosting. A delicious treat topped with banana slices and milk chocolate chips!

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Say hello to my new favourite cupcake recipe! Sticky, buttery, moist and with a gorgeous banana flavour in each and every bite! A great bake to make when you have leftover over ripe bananas sat in your fruit bowl. These are extremely good topped with my go-to fluffy cream cheese frosting and scattered with milk chocolate chips!

These are definitely some the moistest cupcakes I’ve ever eaten and made. I much prefer banana cupcakes to homemade banana bread – which can have a drier texture. These cupcakes are just 100 x lighter and more enjoyable – plus they’re SO much easier to make, quick to bake and they taste even better! The 1/2 tsp addition of ground cinnamon in the cupcake batter is secret for the most incredibly flavoured banana cupcakes. I can’t imagine any banana bake without cinnamon added!

My sister made me chuckle she enjoyed these cupcakes so much and exclaimed “because these have banana in, it makes them healthy right?”. I couldn’t agree with that any more – so lets just forget about all the frosting and chocolate chips…I’ll take the whole tray quite happily!

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This cream cheese frosting is pretty delicious too, so much so I could totally eat it straight from the bowl with a spoon. (Anyone else guilty of that?)

It’s fluffy and airy! I’m really happy to finally perfect cream cheese frosting. Before this recipe I’ve tried others and I always seemed to end up with lumpy or runny frosting. But this frosting recipe is great and the bonus is you cannot go wrong with it! I piped beautiful swirls on each cupcake but you can also just spread the frosting on each cupcake with a knife! If you fancy a twist add some Nutella or other chocolate spread to the top of the cupcake before icing.

Ingredients:

Banana Cupcakes:

120g (1/2 cup) unsalted butter, softened

200g (1 cup) granulated or caster sugar

2 free-range eggs, at room temperature

120g (1/2 cup) sour cream – Greek yoghurt or buttermilk can be used too

2 medium ripe bananas, mashed

180g (1 and 1/2 cups plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon ground cinnamon

Pinch of salt

1/2 teaspoon vanilla extract or vanilla bean paste

Cream Cheese Frosting:

60g (1/2 stick) unsalted butter, softened

200g (1 3/4 cups) icing (confectioners’) sugar, sifted

1 teaspoon vanilla extract

400g (14 oz) cream cheese, softened

Banana slices

Fudge cubes, chopped nuts or chocolate chips

Method:

1. To make the cupcakes: Preheat the oven to 350°F / 180°C / 160°C Fan / Gas Mark 4. Line a 12-hole cupcake tin with paper liners.

2. In the bowl of a stand mixer fitted with the paddle attachment add the softened butter, sugar and vanilla. Cream on medium speed until pale and fluffy. Now add the eggs one by one, making each egg is incorporated before you add the next.

3. Now add the sour cream and mashed banana and mix again until combined. In a small bowl mix together the sifted flour, baking soda, cinnamon and salt. Add to the mixer and mix on a medium speed for 1-2 minutes.

4. Take an ice cream scoop and distribute the cupcake batter between the paper liners. Make sure you fill 2/3 of the way up. Bake in the oven for 18-22 minutes or until a cake tester comes out completely clean of any uncooked batter. Once cooked through allow the cupcakes to cool in the tins for 10 minutes, then remove and leave to cool on a wire rack.

5. To make the cream cheese frosting: In a stand mixer add the softened butter. Cream on medium speed for about 2 minutes to soften. Now add the icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.

6. Once creamed add the softened cream cheese. Turn the mixer up and beat on high speed for approx. 2-3 minutes or until the frosting is thick, smooth and creamy. Once ready, fit a piping bag with your favourite nozzle. Fill the bag with the homemade frosting. Pipe onto each cupcake or simply spread two tablespoons of the frosting on each cupcake, if preferred.

7. Finish by decorating the cupcakes with a banana slice, chopped nuts or some chocolate chips.

Banana cupcake recipe adapted from Two Peas and Their Pod

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Enjoy!

jess

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Baking · Buttercream and Frosting · Cakes · Chocolate · Cupcakes

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!

cupcakes laura ashley feature

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!

easter egg 1

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!

easter cupcakes pretty

easter cupcake la recipe

la bits n bobs for baking

(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

Baking · Cakes · Cupcakes

Sticky Toffee Pudding Cupcakes {The Great Denby Cake-Off}

I’ve always LOVED sticky toffee pudding, but I wanted to give this classic recipe a twist. So I decided to make a cupcake, perfect for a afternoon tea. This recipe is everything quintessentially British, it’s sweet, sticky and scrumptious. If you’ve never tried it before, then you’re seriously missing out!

This recipe came about because last weekend I received a lovely email from Denby regarding a competition called the ‘Cake-Off‘. If you didn’t know already, Denby is an English pottery company, they create the most beautiful and mesmerising bowls, plates and different crockery that is high-quality and simply stunning. The Cake Off is to celebrate the current series of the GBBO (Great British Bake Off), which is airing in the UK at the moment. So when I read the email, asking me to take part, I jumped at the chance! So here is my bake, which I hope you will all love!

sticky toffee cupcakes

cupcakes denby

These cupcakes are fun, sweet and look super cute! They’re are just as good as the classic and are perfectly moist, molasses-y, sweet and melt in the mouth good. I’ve also created a toffee buttercream, which again is totally addictive, I could easily eat it by the spoonful…

The recipe would be perfect for any afternoon tea spread, I love to decorate with fudge cubes and even more sauce! The sauce compliments the sponge and adds a little bit extra indulgence!

plate cake off

denby cake off recipe

Ingredients- (Makes 12 Cupcakes)

150g of pitted dates

70g of unsalted butter, softened

150g of light brown sugar

2 large free-range eggs, at room temperature

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

150g of self-raising flour, sifted

1 tsp of bicarbonate of soda

Toffee Sauce- 

115g of unsalted butter, cubed

115g of light brown sugar

140ml of double cream

Toffee Buttercream-

100g of unsalted butter, soft

150g of icing sugar, sifted

4-5 tbsp of homemade toffee sauce or readymade dulce de leche (caramel)

Method-

1. To make the cupcakes: Soak the dates in 150ml of boiling water for 20 minutes. Cream the butter, sugar and vanilla together for 5 minutes, until really light and fluffy. Then add the eggs, one by one and mix on a low speed until just combined. Then add the flour and mix until there no are lumps of flour left and the cake mixture is smooth. Break up the dates in the water and add all the date liquid/mixture to the batter.

2. Scoop evenly into 12 cupcake cases and bake for 15-20 minutes at 180 degrees C Fan until nice and golden and make sure a cake tester comes out completely clean. Once cooked, cool in the tin for a few minutes, then carefully remove and cool fully on wire rack.

3. For the toffee sauce: Make the toffee sauce by placing the butter, sugar and cream in a saucepan, heat gently and stir until all the sugar has dissolved. Then carefully pour into a bowl and place into the fridge until needed (chill for at least an hour before making the buttercream.)

4. For the buttercream: In a stand mixer fitted with a whisk attachment, beat the icing sugar with the softened butter for 5 minutes or until really pale and fluffy. Then on a low speed add your desired amount of toffee sauce- don’t add too much as you don’t want the icing to be too runny. Fill a piping bag fitted with your favourite nozzle (I used a small open star-tip) and pipe the buttercream onto the cupcakes.

Finish with chopped walnuts or fudge pieces and make sure you serve each cupcake with extra sauce!

cake off recipe

Have a great weekend everyone!

jess