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

Advertisements

Biscoff Chocolate Tart

Have I got a treat for you all today! Spiced cookie butter biscuit base topped with a velvety and seriously silky smooth chocolate-y cream filling and topped off with whipped cream and extra biscuit crumbles AND let’s not forget it’s completely no-bake! I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of tea. Combining this amazing spread with chocolate really does take it to the next level. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

tart slice chocolate

chocolate tart no bake

tart biscoff delicious

It’s certainly the finishing touches that really make this tart come together! Add a good dollop of whipped cream, clotted cream and sprinkle over even more chocolate curls and some extra crumbled biscuit. I took mine to the next level by drizzling over some of the biscuit spread. It’s seriously delicious and really added that extra little indulgence to the recipe.

It’s always a hit with those who try it, slices will just vanished in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe. Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced bakers find this recipe easy peasy!

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and very simple to make!

tart biscoff

{Makes 1 Tart}

Ingredients:

Biscoff/Speculoos Biscuit Base:

250g Biscoff (also known as Speculoos) biscuits

90g unsalted butter, melted

Chocolate Filling:

100g milk chocolate 

100g dark chocolate

1 teaspoon of vanilla extract

2 tablespoons icing sugar, sifted

200ml of double or whipping cream, chilled

To decorate:

Whipped cream

Chocolate curls

Extra crushed biscuits

Method:

1. Make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin. Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix until the biscuits are a textured like “wet sand”. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.

2. For the chocolate filling: Gently melt the two bars of chocolate together, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks. Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight – the tart will keep in the fridge for up to 3 days if you want to make ahead of time.

3. Serve slices with a good dollop of whipped cream and chocolate flakes and extra biscuit crumbles.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext