It was the annual Macmillan bake sale at work on Friday and my contribution was these bad boys. Alert!! You will find chocolate in every part of these cupcakes, the cakes chocolate chipped, it’s in the filling, buttercream and on top. These little (big) treats may look a bit tricky to make but were actually very easy, and I only had a whisk and a wooden spoon (I really am in need of a kitchen aid, a girl can dream).
You will need:
- 225g Butter, melted
- 225g Caster Sugar
- 3 Eggs
- 3 tablespoons of milk
- 225g Self Raising Flour
- 100g Chocolate Chips
- 1 jar of Nutella
for or the buttercream/ toppings:
- 300g butter, soft
- 450g Icing sugar
- 2 bars of Bueno, broken into the individual pieces
- Preheat oven to 180 degrees Celsius.
- In a large bowl whisk together the melted butter, milk and sugar until well combined then one by on add the eggs and whisk in.
- Mix in the flour until you have a nice thick cake mix.
- Add 2 tablespoons of Nutella and the chocolate chips and stir in until the chocolate chips are evenly spread out.
- Line a muffin tray with cupcake cases, add a dessert spoon of mix to each of the cases.
- Top the cake mix with a heaped teaspoon of Nutella and then top each one with another spoon of cake mix.
- Bake in the oven for 20 mins until the cakes are golden and spring back up when softly pressed down.
- Transfer the cakes onto a wire rack to cool.
- While the cakes are cooling to make the buttercream mix together the butter, icing sugar and the rest of the Nutella from the jar until a light fluffy light brown buttercream is formed.
- When the cakes are cooled pipe on the buttercream and top with a piece of Bueno. Voila!!
Last weekend it was birthday time, which means…. Cake time!!!!! Or cupcake time in this instance. For my dad’s birthday I decided on cupcakes but to go down a classic Victoria sponge route, then I couldn’t decide on strawberry or chocolate, strawberry or chocolate, strawberry or chocolate. Cue brainwave….. I’ll do both.
This recipe makes 24 cupcakes, 12 strawberry and 12 chocolate. After all, when there’s your family and a cake fiend boyfriend to feed there can never be too much.
You will need:
- 350g Self Raising Flour
- 350g Butter
- 350g Caster Sugar
- 6 eggs
- 1/2 teaspoon Vanilla Extract
- 3 tablespoons Baking Powder
- 500ml Double Cream
- 12 heaped teaspoons Strawberry Jam
- 12 Strawberries
- 12 heaped teaspoons Nutella
- 12 chunks of Chocolate
- 1 tablespoon Icing Sugar
- Pre heat oven to 180 degrees Celsius.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- One by one mix in the eggs until thoroughly mixed in. Add the vanilla essence and mix.
- Fold in the flour and baking powder until a thick cake mix is formed.
- Line a muffin tin with 12 cupcake cases.
- for the strawberry, add a heaped teaspoon of cake mix to each of the cases, then add a heaped teaspoon on strawberry jam on top of the mix, then add another heaped teaspoons of cake mix to top it all off.
- Bake the cupcakes for 20 mins until golden and the cakes spring back up when lightly pressed.
- for the chocolate, repeat the same process as the strawberry except use Nutella in the place of strawberry jam.
- When the cakes are cooled its time to decorate. Whip up the double cream and icing sugar until stiff and forms peaks. Using a piping bags pipe the cream onto each of the cupcakes.
- Top each one with a strawberry or chunk of chocolate and enjoy!!
You will notice that these cupcakes use fresh cream and strawberries so won’t last as long as other cupcakes, not that we ever have a problem I’m our house.
Okay, okay. I admit that I have a bit of a thing for a dark chocolate and hazelnut combination but when something works, it just works, right? Here it is, the recipe for my dark chocolate and hazelnut fudge, I made this using a few leftover buts I had from when I made my Caramel Fudge (see earlier post) it makes enough if just for yourself and a friend but for bigger portions just double (or triple needed) the quantities used.
You will need:
- 100g Dark Chocolate with Hazelnuts
- 120ml Double Cream
- 180g Caster Sugar
- 40g Butter
- 4 tablespoons Glucose Syrup
- 1 tablespoon Cocoa Powder
- 1 tablespoon icing sugar
- Sugar thermometer
- Line a high sided baking tin with baking paper and grease well.
- Roughly chop the chocolate to break up the hazelnuts.
- In a medium pan add the double cream, sugar, butter and glucose and melt together over a medium heat. Once all the ingredients have combined together, turn up the heat and continue to heat until 110 degree Celsius (this is where you will need the sugar thermometer). Try not to stir the mixture too much but you will need to to prevent the mix burning and just remember be careful because sugar work is hot!!
- Once the mix is up to temperature, take off the heat and stir in the chocolate until fully mixed in and the mix is smooth and glossy.
- Next, whisk in the cocoa and icing sugar, be careful as the mix will still be extremely hot.
- Once everything is all mixed in pour the fudge mix into your prepared tin and leave to cool and set for a few hours.
- When the mixture is set chop up into nice little (big) squares and enjoy.
I’m getting into the swing of fudge making and really happy with the results, can’t wait to start experiment with some new flavours. If you have any that are worth a try, let me know.
I came accross this recipe for this quick, simple yet indulgent and impressive in a magazine and couldn’t wait to create it. Made ahead will prove showstopper for any party, a perfect summer dessert, it’s messy and loads of fun.
You will need:
- 250g Caramel Biscuits (or digestives will do the trick)
- 85g Melted Butter
- 500g Vanilla Ice Cream (I used Carte Dor but any good quality would do)
- 140g Honeycomb (See yesterdays post for the recipe [you will need to use about half of what you made])
- 400g Raspberries
- Approx 20cm loose bottom pie dish
- Crush or blitz the biscuit until they resemble crumbs and mix with the butter. Line the pie dish making sure the bottom and all of the sides of dish are covered. Put in the fridge for a minimum of 30 mins until the filling is ready.
- Take the ice cream out the freezer and leave to slightly defrost.
- While its defrosting tip half the raspberries in a large bowl and crush using a masher, the back of a fork or whatever you have to hand.
- Add half the Honeycomb to the raspberries and tip over the softened ice cream. Spoon together until the mixture has a marbled effect.
- Tip the mixture into the prepared base and flatten down. Put in the freezer to set for a minimum of 4 hours (I would recommend overnight to allow the mix to become more solid as it makes the cake easier to handle)
- Just before you are about to serve the cake take it out the freezer and decorate with the rest of the raspberries & honeycomb. Enjoy!!
If you don’t fancy Vanilla Ice Cream & Raspberries Why not try using Rich Chocolate ice cream and topping with Black Cherries to make the cake even more indulgent. Why not serve with the Quick and Easy Caramel Sauce from my earlier post.
This is the cake I spoke about in my previous post (Hello August) and is soo good I just had to share it. Inspired by Sunday afternoon boredom, a ripe punnet of Plums and whatever else I could find in my cupboard, the results are just amazing.
You will need: (this makes enough for approx 10 portions)
- 150g Self Raising Flour
- 150g Soft Butter
- 150g Demerara Sugar (plus 3 tablespoons for the crunch)
- 3 Eggs
- 1 teaspoon Baking Powder
- 150g Hazelnuts
- 1 Punnet Ripe Plums
- 2 tablespoons Maple Syrup
- Loose Bottom Spring Form Cake Tin (approx 20cm)
- Preheat your oven to 175 degrees/ gas mark 4 and grease and line your cake tin with baking parchment.
- Cut 3 of your plums in half (and remove the stone) for the top of the cake and roughly dice the rest, place to on side in a bowl.
- Roughly chop the Hazelnuts with a sharp knife and place in another bowl to one side.
- In a large bowl cream together the butter and sugar until light and fluffy. Beat the eggs and stir into the mixture.
- Fold in the flour and baking powder. Take 3 tablespoons of the chopped hazelnuts and add to the sugar reserved for the crunch and add the rest to the cake mixture.
- Add the chopped plums, drizzle in the maple syprup and fold in so evenly distributed throughout the mix.
- Pour the mix into the cake tin and level out. Top with the halved plums and the hazelnut/ sugar mix and bake in the oven for 50 mins until golden and firm to the touch.
- Leave to slightly cool and enjoy at your leisure.
This is great just served simply with a scoop of ice cream or dollop of cream and a perfect accompaniment to a hot brew.