Toffee Apple Cupcakes

Apple cupcakes topped with a caramel buttercream and a slice of toffee apple.

thumb_DSC06058_1024

Toffee apples are on of my favourite autumn-time treats, I love the mixture of sweet toffee and tart apple. So as its the right time of year, I wanted to try and get their flavour into a cupcake.

I have used the recipe for caramel icing from the primrose bakery cook book, as I have used it before in banoffee cupcakes, so I knew it would give the right flavour.

thumb_DSC06065_1024

To make these look a little ore special I have made some toffee apple slices to top them with, which give you a lovely crunchy surprise.

I will be bringing these along to Fiesta Friday#94 this week hosted by Angie! . Happy Friday everyone!

Variations: You could use a different fruit such as pear. You could also use banana in the cupcakes for a banoffee flavour.

thumb_DSC06060_1024

Ingredients: Makes 12 Large Cupcakes

The Cakes:

  • 2 brambly apples
  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 150g self raising flour

The Icing:

  • 45g butter
  • 60ml semi skimmed milk
  • 160g soft brown sugar
  • 200g icing sugar

The Toffee Apple Slices:

  • 12 slices of cooking apple
  • 150g granulated sugar
  • 1tbsp water

thumb_DSC06063_1024

To Make:

The Cakes:

Preheat the oven to 180C and line a cupcake tray with muffin cases.

Peel, core and finely chop the apples, place in a large pan with a nob of butter and 50g of soft brown sugar. Cook over a medium heat for around 15 minutes, until the apples begin to break down and form a compote. turn off the heat and leave to cool.

Cream together the butter and sugar with an electric whisk, until light and fluffy. Then fold in the eggs one at a time, followed by the cooled compote and self raising flour. Stir until everything is combined.

Spoon the mixture into cupcake cases until 2/3 full. Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.

Leave to cool completely on a wire rack before icing.

The Toffee Apple Slices:

Combine the sugar and water in a small pan and cook over a medium heat, until the sugar melts and turns a dark golden brown colour, this should take around 5 minutes.

One the sugar has a caramelised remove from the heat, and dip each apple slice into the caramel, making sure it is completely coated. Leave to set on a tray lined with grease proof paper.

The Toffee Icing:

Combine the milk, brown sugar and butter in a small pan, cook over a medium heat, until the mixture melts together and begins to bubble.

Boil the mixture for two minutes, then remove from the heat. pour into a large bowl along with the icing sugar, and beat to a smooth consistency. Leave to cool and firm up before using.

Assembling:

Cover the top of each cupcake with a smooth layer of the toffee icing, Then top with a toffee apple slice.

Serve and enjoy!

thumb_DSC06066_1024

Black Forest Cupcakes

Rich, chocolate cupcakes filled with a sweet cherry compote, topped with light, whipped cream, chocolate shavings and a fresh cherrythumb_DSC05624_1024 I love the combination of chocolate, cherries and cream, so as it’s cherry season I couldn’t resist making some black forest cupcakes.

These are a lot easier than making a full-on gateau, but they are still super decedant, and make a wonderful dessert. thumb_DSC05619_1024 This was a really lovely way to use the cherries, so if your looking for a cherry themed dessert then I definitely recommend these.

I will be bringing these along to Fiesta Friday this week, hosted by Angie, Judi @ cookingwithauntjuju and Petra @ Food Eat Love. Happy Friday everyone!

Variations: To minimize the effort for these cupcakes, you could use a jar of shop-bought jam rather than making the compote. I also think that drizzling the cupcakes in melted dark chocolate would make them even more delicious!

thumb_DSC05616_1024 Ingredients: Makes 12 Cupcakes

The Sponge:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 50g cocoa powder
  • 150g self-raising flour
  • 50ml milk

The Cherry Compote:

  • 150g cherries, pitted
  • 1tbsp sugar

The Topping:

  • 400ml whipped cream
  • 1 tbsp icing sugar
  • chocolate curls
  • 12 cherries

thumb_DSC05615_1024 To Make:

The Sponge:

Preheat the oven to 180C and line a 12 hole tray with muffin cakes.

Cream together the butter and sugar until light and fluffy, then fold in the eggs one at a time, followed by the cocoa powder. Finally add the flour and milk, mix to combine.

Spoon the mixture into the cases, until they are 2/3 full.

Bake in the preheated oven for 10-12 minutes, until cooked though.

Transfer to a wire rack and leave to cool. thumb_IMAG0612_1024

thumb_IMAG0613_1024

The Cherry Compote:

In a small pan combine the cherries and sugar and cook over a high heat for 5-10 minutes, until the cherries begin to break down. Then transfer to a small food processor and blend to form a smooth mixture. Set aside to cool.

The Cream:

Whisk the double cream until it forms stiff peaks, then mix in the icing sugar. Spoon the cream into a piping bag with a circular nozzle.

Assembling:

Cut a hole into the top of each cupcake, a few cm wide and deep. Fill with a heaped tsp of the cherry compote.

thumb_IMAG0614_1024 thumb_IMAG0615_1024 Pipe a swirl of the whipped cream onto the top of each cupcake, finish with the chocolate curls and a fresh cherry.

thumb_DSC05625_1024 Serve (with a fork!) and enjoy! thumb_DSC05629_1024

Parma Violet Cupcakes

Soft, fluffy cupcakes flavoured with lilac syrup and parma violets, topped with a creamy violet buttercream, decorated with violet sprinkles and a parma violet

thumb_DSC05317_1024

As promised, I have made some parma violet cupcakes with my lilac syrup!

Parma violets were definitely one of my favourite sweets when I was little, and whenever I come across them in sweet shops now, I’m always very tempted to buy a pack! When I tasted my lilac syrup, it reminded me so much of parma violets that it inspired me to make some parma violet cupcakes!

I was delighted that I managed to get hold of some parma violets in a little sweet shop where I live, so I bought a few packets for these cupcakes.

thumb_DSC05326_1024

I brought these into work and people were really excited by the flavour, and seemed to enjoy them. So if you are looking for a fun and exciting cupcake that is a bit of a blast from the past, then I fully recommend this recipe!

I will be bringing these along to Fiesta Friday #71!

thumb_DSC05311_1024

Variations: If you don’t want to make lilac syrup, you can just use parma violets and increase the sugar content of the cupcakes.

thumb_DSC05332_1024

Ingredients: Makes 18 cupcakes

The Sponge:

  • 150g butter
  • 75g caster sugar
  • 100ml lilac syrup
  • 1 pack of parma violets
  • 2 eggs
  • 200g self raising flour

The Buttercream:

  • 100g butter
  • 100ml lilac syrup
  • 400g icing sugar
  • 1 pack of parma violets
  • violet gel food colouring

Decorations:

  • 1 pack of parma violets
  • violet sprinkles

thumb_DSC05331_1024

To Make:

The Sponge:

Preheat the oven to 180C, line a cupcake tray with cupcake cases and crush the parma violets to a fine powder in a pestle and mortar.

Cream together the butter and sugar until light and fluffy, then fold in the eggs, syrup and parma violets. Finally fold in the flour.

Spoon the mixture into the cupcake cases until 2/3 full.

Bake in the preheated oven for 12-15 minutes until cooked through and golden brown.

Leave to cool on a wire rack before icing.

The Buttercream:

Crush the parma violets to a fine powder in a pestle and mortar.

Whisk together the butter and icing sugar, and then mix in the syrup, parma violets and food colouring.

The mixture should be smooth, glossy and able to hold its shape (add more icing sugar if necessary)

Decorating:

Spoon the buttercream into a piping bag and pipe a swirl of icing onto each cupcake.

Scatter over the violet sprinkles and then top each cupcake with a parma violet.

Serve and enjoy!

thumb_DSC05327_1024

Peanut Butter and Chocolate Cupcakes

Moist and nutty peanut cupcakes, topped with a creamy chocolate buttercream and sweet, crunchy peanut brittle.

thumb_DSC05240_1024

Bank Holiday Monday meant lots of extra time for baking, and as I was away on holiday last week, I was raring to get back to the kitchen!

I have bean meaning to make a chocolate and peanut butter dessert for a while, and I recently had an amazing dessert of chocolate fondant and peanut butter ice cream, which reminded me of what a delicious combination it is! This weekend I decided that it was time to get out the peanut butter!

thumb_DSC05235_1024

I made a peanut butter flavoured cupcake, topped with a chocolate buttercream, and for a bit of extra fun, I made peanut brittle for decoration.

I took these into work and everyone loved the flavours and was super impressed with the peanut brittle, so a great recipe if you want to show off your baking skills to your friends!

I will be bringing them along to Fiesta Friday#70 this week, hopefully people will be just as impressed!

thumb_DSC05241_1024

Variations: You could use any other nut butter in the sponge – chocolate and hazelnut would be a lovely combination.

thumb_DSC05232_1024

Ingredients: Makes 12 Large cupcakes

The Sponge:

  • 150g butter
  • 150g caster sugar
  • 2tbsp peanut butter
  • 100g peanuts
  • 2 eggs
  • 150g self raising flour

The Peanut Brittle:

  • 100g peanuts
  • 150g granulated sugar
  • 2 tbsp water

The Chocolate Buttercream:

  • 200g butter
  • 500g icing sugar
  • 2tbsp cocoa powder

thumb_DSC05233_1024

To Make:

thumb_DSC05242_1024

The Sponge:

Preheat the oven to 180C, and line a 12 hole cupcake tray with muffin cases.

Blitz the peanuts in a small blender to a coarse powder.

Cream together the butter, sugar and peanut butter, until light and fluffy. Then fold in the eggs, one at a time, followed by the ground peanuts and flour.

Spoon the mixture into the muffin cases until 2/3 full. Bake in the preheated oven for 12-14 minutes, untill cooked through and golden brown.

Leave to cool on a wire rack before icing.

The Peanut Brittle:

Grease and line a baking tray.

In a small pan combine the sugar and water, cook over a medium heat until the mixture turns a dark golden brown colour, stir in the peanuts.

Pour the peanut mixture onto the baking tray and smooth out into a thin layer, leave to cool completely, until hard.

Blitz half the brittle into a coarse powder, and smash the other half into small clusters.

The Buttercream:

Whisk together the butter, coca powder and icing sugar, until smooth and glossy. It should hold its shape when mixed.

thumb_IMAG0513_1024

Assembling:

Spoon the buttercream into a piping bag with a star shaped nozzle and pipe a swirl of buttercream onto the top of each cake.

Sprinkle some of the blended peanut brittle over the top of each cake, and then decorate with a few pieces of peanut brittle.

Serve up the cupcakes, and enjoy!

thumb_DSC05243_1024

Piña Colada Cupcakes

Light, fluffy cupcakes, flavoured with lime and pineapple, topped with coconut buttercream, decorated with a pineapple wedge and a glacé cherry. 

DSC05068

Who doesn’t love the creamy deliciousness of a piña colada? Well it’s even better when all those tropical flavours are in a cake!

While deciding that to make with my pineapple and lime jam, it struck me that with just a bit of coconut, I would have all the flavours of a piña colada in a cake! So I decided to make some piña colada flavoured cupcakes.

DSC05076

I knew they would be tasty, but I didn’t expect them to be this good! They are definitely some of the best cupcakes I have ever made, so I really recommend this recipe!

DSC05064

Variations:

If you don’t want to make the jam, you could use some chopped fresh pineapple, and lime juice and zest to flavour the cupcakes instead. Replace the jam with 150g caster sugar, the zest and juice of 2 limes, and a few tbsp of fresh pineapple.

These are non alcoholic cakes, but you could brush the top of the sponge with sow rum or malibu, before icing, to give them a bit of a kick!

DSC05073

Ingredients: Makes 16 cupcakes

The Sponge:

  • 150g Butter
  • 100g Caster Sugar
  • 200g Pineapple and lime jam
  • 2 Eggs
  • 150g Self Raising Flour

The Butter Cream:

  • 100g Coconut Cream
  • 350g Icing Sugar

Decorating:

  • Chunks of fresh Pineapple
  • Glacé Cherries
  • 4tbsp Desiccated Coconut, toasted

DSC05066

To Make:

Preheat the oven to 180°C and line a cupcake tray with cupcake cases.

Cream together the butter and sugar, until light and fluffy, then add the pineapple and lime jam. Add the eggs one at a time, then fold in the flour.

Spoon the mixture into the cupcake cases, until 2/3 full. Bake in the preheated oven for 12 minutes, until golden brown and cooked through.

Leave to cool on a wire rack before icing.

The Buttercream:

Beat the coconut cream and icing sugar together with an electric whisk, until light and creamy – you need to get it quite a bit thicker than normal buttercream, as the coconut cream melts much more easily than butter.

Stir in a few tbsp of dedicated coconut.

Spoon the buttercream into a piping bag with a star shaped nozzle, and pipe a swirl of icing onto each cupcake.

Decorating:

Top each cupcake with a glacé cherry and a wedge of pineapple. Then sprinkle over some desiccated coconut.

Serve (with a fork!) and enjoy the tropical bliss!

DSC05072

Chocolate & Marshmallow, Easter Egg Cupcakes

Chocolate cupcakes, filled with a sweet marshmallow ‘egg’, topped with fondant icing and easter egg decorations.

DSC04840

Yesterday was the easter cake and coffee morning at work, so I wanted to bake something extra-specially eastery to bring along. I just couldn’t decide what to make, until I had some inspiration when really hungry before lunch! I was thinking about how cool it could be to try and make a cupcake with an egg centre, a bit like a creme egg.

I’ve used a marshmallow icing on cupcakes before, and thought it would taste great and give the consistency I needed for the egg filling to look right, so that is what I have used here.

DSC04835

I decided I wanted to decorate the cakes to look like old fashioned decorated eggs, so I’ve used a fondant icing base, and decorated it with the typical stripes and spots you see on decorated eggs.

The coffee morning was really fun and there were some amazing cakes. Here is a picture of my friend’s white chocolate and coconut cakes with chick decorations, made with mini eggs and yellow fondant icing, how cute! And really simple to do!

image

My cakes went down very well, I got lots of compliments on them, and everyone was really excited when they bit into them and revealed the egg centre.

So if you want to impress your friends and family with some Easter treats, then this is the recipe for you!

DSC04859

Ingredients: Makes 20 Cupcakes

The Chocolate Cupcakes:

  • 150g Butter
  • 150g Caster Sugar
  • 2 Eggs
  • 2tbsp Cocoa Powder
  • 150g Self Raising Flour
  • 50ml Milk

The Marshmallow Filling:

  • 150g Granulated Sugar
  • 40ml Water
  • 2 Egg Whites
  • 1tsp Orange Food Colouring

The Decoration:

  • 300g White Fondant Icing
  • Writing Icing, in a few different colours

DSC04848

To Make:

The Cupcakes:

Preheat the oven to 180°C and line a cupcake tray with decorative cupcake cases.

Cream together the butter and sugar until light and fluffy – this should take about 5 minutes, then fold in the eggs one at a time, with the cocoa powder. Once combined, fold in the flour and milk, until the mixture is smooth.

Spoon the mixture into the cupcake cases, until 2/3 full. Bake in the preheated oven for 10-12 minutes, until cooked though. Leave to cool on a wire rack before icing.

The Marshmallow Filling:

Combine the sugar and water in a pan and cook over a medium heat until the temperature reaches 120°C on a sugar thermometer (or until it has been bubbling for about 5 minutes).

While the sugar syrup is cooking, whisk together the egg whites until stiff peaks form. Then continue to whisk, as you pour in the hot sugar syrup.

Continue whisking for a further few minutes, until the mixture in smooth and glossy.

Transfer 1/3 of the mixture to a separate bowl and stir though the food colouring, until it is an egg yolk orange colour.

Assembling:

Cut a 3cm wide hole into the top of each cupcake.

Spoon 1tsp of white marshmallow into the hole, then use a spoon to create a hollow in the middle of the white marshallow, and add 1/2 a tsp of the orange marshmallow.

IMAG0299

Roll out the fondant icing to about 1cm thickness. Cut out 20 disks of about the same size as the tops of the cupcakes (I used the plastic container for the cupcake cases as a guide!).

Spread a tin layer of white marshmallow over the top of each cupcake, and then stick on the fondant icing disk, pressing it down at the edges, to completely cover the cake.

Use the writing icing to create easter egg patterns on the top of each cupcake – I’ve mainly used zig-zag lines and dots.

Serve!

DSC04851

Banana Milkshake Cupcakes

Fluffy banana cupcakes, topped with creamy banana milkshake flavoured buttercream.

DSC04763

What do you do when you have a bunch of brown bananas, make banana bread? Next time, why not try something a bit more exciting like my banana milkshake cupcakes!

This week when I decided to use up my old bananas in a cake I decided to go for something a bit different to boring old banana banana bread, so I decided to make cupcakes. I had the idea to make them milkshake flavoured, when I found a tub of banana milkshake powder in the cupboard, and realised it would make a lovely buttercream flavour.

DSC04781

I brought these into work and they went down very well, even some people who don’t normally like banana very much, thought they were really yummy, because the buttercream tastes just like banana sweets!

So all in all breaking from the banana bread tradition went really well, and I reccomend giving it a go!

DSC04776

Variations: you could easily make these into strawberry or chocolate milkshake cupcakes, by replacing the banana in the sponge and the milkshake powder with strawberry or chocolate.

Ingredients: Makes 15 Large Cupcakes

The Cakes:

  • 250g Caster Sugar
  • 2 Eggs
  • 1tsp vanilla extract
  • 3 Bananas, mashed
  • 280g Self Raising Flour
  • 125g Butter, melted

The Buttercream:

  • 200g Butter
  • 400g Icing Sugar
  • 50g Banana Milkshake Powder

DSC04762

To Make:

The Cakes:

Preheat the oven to 180°C, and line a cupcake tray with muffin cases.

Whisk together the eggs and sugar until pale and fluffy – should take about 5 minutes.

Fold in the mashed bananas and vanilla essence. Then fold in the flour, bit at a time, and then the butter.

Spoon into the muffin cases, until 2/3 full. Bake in the preheated oven for 20 minutes until cooked through and golden brown.

Leave to cool on a wire rack before icing

The Buttercream:

Cream together all the ingredients for the buttercream in a large bowl.

Spoon into a piping bag with a star shaped nozzle and pipe a swirl onto the top of each cupcake.

Decorate each cupcake. With a small straw to make them look like milkshakes, and serve!

DSC04780