Category Archives: Cupcakes & Muffins

Courgette Cupcakes with Lemon Curd & Cream Cheese Frosting

Fluffy cupcakes filled with sharp lemon curd and covered in delicious cream cheese frosting. These Courgette Cupcakes with Lemon Curd & Cream Cheese Frosting are far too tasty to get put off by the fact they have courgette in them!

Courgette or zucchini, whatever you like to call them, they seem to be in abundance at the moment. My parents have an allotment which appears to have the perfect courgette growing conditions because they have grown more courgettes than we could eat this year! They also grew one particularly huge specimen which was so big I made 24 cupcakes, a two layer cake and also a chocolate loaf cake. It really was a beast! 

When I tell people the cakes have courgette in them, you can see a lot of people instantly get put off. Personally I am not a huge fan of courgettes, but in a cake they are delicious. It really isn’t any different than using carrot in cake – and we all know how good that tastes! 

These Courgette Cupcakes with Lemon Curd & Cream Cheese Frosting are so summery in taste. The lemon curd in the middle is so bright and zingy which along with the lime in the frosting makes them so incredibly delicious. I add the lime to my favourite cream cheese frosting which could be why I love these cupcakes so much. 

Usually when I am making cupcakes, I fill the liners two thirds of the way which means your cupcake isn’t too much taller than the liner. With these cupcakes, I fill them around half way because if you fill them more than that they seem to rise up and look more like muffins. Muffins aren’t a bad thing, but it makes them harder to frost as you ideally need a nice flat surface. If you do get a bit carried away and they are quite domed, you may want to level them off with a knife before you add the lemon curd. This will all be hidden later when you frost them, and it also means you get to eat the off-cuts! 

If you have a food processor with a grating attachment, I would definitely recommend using this. As well as making it far quicker and easier, it also creates very defined gratings of courgette unlike a hand held grater which can make it more mushy. If you only have a hand held grater this is still absolutely fine, but your mix may be slightly wetter. If the courgette is particularly wet once you have grated it, I would allow it to sit in some kitchen paper so it can absorb some of the excess moisture.  

When you are making the frosting, add enough lime juice to get the right consistency. You don’t want it too think so it drips off the cupcake so don’t add all of the lime juice at once; keep adding small amounts until you have it right. If you do put in too much lime juice, just add a little bit more icing sugar to help thicken it up slightly. 

Makes 18 cupcakes 

For the cupcakes:
250g courgettes
2 eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder

For the filling:
70g lemon curd (approx)

For the frosting:
200g full fat cream cheese
75g unsalted butter
500g icing sugar
Finely grated zest of 1 lime 

Juice of 1 lime
3 tbsp chopped pistachios (not the salted kind)

  1. Preheat then oven to 170ºC and line cupcake tin with liners
  2. Rinse the courgettes and then grate them using a coarse grater – if the grater is too fine, the courgette will turn to mush

  1. Put eggs, oil and sugar into a bowl and mix until creamy. Fold in sifted flour, bicarbonate of soda and baking powder and then stir in the grated courgette

  1. Split the mixture between the cupcake cases make sure you only fill them half way. Bake in the oven for 17-20 minutes or until a cocktail stick comes out clean

  1. Leave to cool for around 10 minutes and then remove from the tins and allow to cool completely on a wire rack
  2. To make the frosting, beat the butter until softened and then add the cream cheese and icing sugar and mix until completely smooth
  3. Add the lime zest and juice. If you have a particularly juicy lime, start by adding the juice of half of it and adding more if needed. Mix until combined and set aside

  1. Once the cakes are completely cooled, make a a hole in the centre of each cake make sure you don’t go all the way to the bottom. I do this using an apple corer but you could use a small knife, just mind your fingers

  1. Fill each hole with the lemon curd – about ½ teaspoon per cupcake

  1. Frost each cupcake and decorate with a sprinkling of chopped pistachios
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Nutella Cupcakes

If you’re a Nutella fan, you need to try these. They are full on Nutella goodness – especially with Nutella buttercream too!
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I made these for my boyfriend’s sister and her now husband to try as they had asked me to make the cakes for their wedding. They had asked me to make some Nutella cupcakes for them to try so I went to trusty Pinterest and found this recipe on Love Life and Sugar. She is a massive Nutella fan too so she loved the Nutella cupcakes with Nutella buttercream but they didn’t decide to go with them for the wedding because they were definitely not for the just the mild Nutella fan.

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217g all purpose flour
207g sugar
¼ tsp bicarbonate of soda
1 tsp baking powder
168g salted butter, room temperature
160g Nutella
3 egg whites
1 tsp vanilla extract
120ml sour cream
120ml milk

  1. Preheat the oven to 180°C and line a cupcake tin with cupcake cases
  2. Mix together the flour, sugar, bicarbonate of soda and baking powder in a large mixing bowl
  3. Add butter, Nutella, egg whites, vanilla, sour cream and milk and mix on medium speed until all ingredients are combined and the mixture is smooth
  4. Add the mix to the cupcake cases filling them approximately half way

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  1. Bake for 19-21 minutes or until a toothpick comes out with only a few crumbs

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  1. Remove cupcakes from oven and allow to cool for 10 minutes or so before allowing them to cool completely on a wire rack
When cooled, frost the cupcakes. I’d recommend either vanilla buttercream or if you’re a real Nutella fanatic like myself, Nutella Buttercream.

 

Half Batch Vanilla Cupcakes

How else would I ask people to be my Bridesmaid than with cake?!

I haven’t been blogging as often in the past month due to moving house. We are now all moved in and mostly unpacked so I will hopefully have lots of yummy recipes heading your way soon!

We got the keys to our house on Friday 13th November – a good job neither of us are superstitious! As if the excitement of getting the keys to our first house wasn’t enough, Rien also asked me to marry him. Since then we have been mainly focusing on the house, but now we have sorted out everything that urgently needs doing, we can start wedding planning!

After talking to Rien, I knew who I wanted to ask to be my Bridesmaids and knew that the only way I could do this was with cake. I decided to make a cupcake for each Bridesmaid and make a little flag asking them the question. I think asking someone to be your Bridesmaid is one of the most exciting part of the wedding preparations. Obviously getting engaged is incredibly exciting and I think asking someone to be your Bridesmaid is a way of sharing that excitement as (hopefully) they will be excited too.

The easiest person to ask was my sister as she knew I would ask her. I did surprise and slightly shock her though with her flag. I had a quick google to get the correct terminology, and as it turns out she is my ‘Matron of Honour’; much to her horror. She said it made her sound really old which isn’t what she is looking for at only 26! Her exact words were ‘Could you not have just called me a Bridesmaid?!’ She’s been married for nearly 4 years now so she will definitely be able to help out and give advice as she’s been there before.

The other people I asked were my friend from primary school, Georgie and Yasmin who I met in secondary school. I always knew I would ask these two. To say they were both chuffed would be an understatement!

I didn’t want to make my usual batch of 12 cupcakes because I only needed a couple of cupcakes. I’ve used this recipe time and time again to make a smaller batch of 5 or 6 cupcakes. This recipe is really handy as you can’t just half my usual cupcake recipe as it has 3 eggs (how on earth would you half an egg?!).

I wanted to keep the cupcakes quite simple in decoration, so opted for slightly tinting the buttercream with a Wilton gel colour in Ivory. Although in the photos you might not be able to pick up the difference in colour from normal buttercream, you could in person. I used a Wilton 1M nozzle to create the rose design starting piping from the middle outwards.

For the cupcakes
75g caster sugar
75g butter or margarine
1 egg
1 tsp vanilla bean paste (or vanilla extract)
75g self raising flour 

For the buttercream
70g unsalted butter
140g icing sugar
1 tbsp milk 

  1. Preheat the oven to 170ºC
  2. Beat the butter and sugar together until light and fluffy
  3. Add the vanilla bean paste and eggs and mix
  4. Add the flour and mix until it is combined. Spoon into cupcake cases filling each 2/3 full
  5. Bake in the oven for 14 minutes or until a cocktail stick comes out clean
  6. Let the cupcakes cool slightly before removing them and leaving cool completely on a wire rack before icing
  7. Beat softened butter and icing sugar together
  8. Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
  9. Spoon the buttercream into a piping bag and pipe onto the cupcakes

 

Banana & Honey Muffins

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I always seem to have a few bananas that get forgotten about and end up getting a bit too ripe to eat. This is why I’m keen to find recipes to use them up! In my quest to find tasty, healthy muffins I looked in Lorraine Pascale’s A Lighter Way To Bake and came across her recipe for Banana and Honey Muffins. They were perfect as they were a healthy muffin that would use up my overripe bananas.

Out of all of the healthy muffins I have made, these are definitely the most moist as well being one of the lowest in calories. The bananas add the extra moistness without adding any unnecessary calories. Rien isn’t usually tempted by my healthy muffins, but he loved these. You really can’t tell that these muffins only have 176 calories each! Another great thing is that the mix makes twelve really big muffins! These are definitely one of my favourite muffins so far.

The recipe called for four bananas – one to go on the top. I only had three which is why mine don’t have the pretty decoration on top.

As with all of the muffins I make, they are perfect to freeze and then leave out to defrost overnight to make a great breakfast.

Makes 12 muffins
300g wholewheat flour 

1 tsp baking powder
½ tsp bicarbonate of soda
1 egg
2 egg whites
200ml semi-skimmed milk
100g low-fat natural yogurt
50ml sunflower oil
2 tbsp honey 
1 tsp vanilla extract
4 overripe bananas

  1. Preheat the oven to 200ºC (180ºC fan). Line a muffin tin with paper muffin cases
  2. Mix the flour, baking powder and bicarbonate of soda together in a large bowl. Beat the egg and egg white briefly in a jug and then beat in the milk, yogurt, oil, honey and vanilla extract until smooth and completely combined
  3. Mix the wet ingredients into the dry with as few stirs as possible until you get a wet, sloppy mixture

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  1. Roughly mash 3 bananas and gently fold them into the mixture

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  1. Divide the mixture into the paper cases. Peel and cut the remaining banana into 12 slices roughly ½cm thick and place one slice on top  of each of the muffins

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  1. Bake them in the oven for 20 minutes or until a skewer comes out clean

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  1. Leave to cool in the tin for a few minutes before leaving to cool completely on a wire rack

Chocolate Creme Egg Cupcakes

Delicious chocolate cupcake with a gooey Creme Egg hidden inside – these Chocolate Creme Egg Cupcakes are the perfect cupcakes for Easter! 

Easter is such a great time to bake, you can make anything Easter themed by just adding a mini egg to it! This year I have mainly been making these cupcakes and mini egg fridge cake. Like usual I gave up chocolate for lent which has not been fun as I’ve had a couple of orders for chocolate cake with ganache and even more chocolate on top.  Making these and smelling the chocolate was hard, but I managed to make them without even licking the spoon!

I read on Taming Twins blog that it is better to lie the Creme Eggs horizontally. I assumed you would place them vertically so the egg was upright, but this makes the egg less stable so it can wobble all over the place. It is also better to use frozen Creme Eggs as this helps them keep their shape whilst in the oven. 

I fill the cupcake cases roughly one third full before putting in the creme egg and then covering the egg with the remaining cake mix. I’ve tried adding a few different amounts of cake mix before you add the Creme Egg and however much you add, the Creme Egg sinks anyway! So don’t panic if yours sinks, just make sure there is some cake mix on the bottom and you completely cover the creme egg then you’ll be good. 

You can use a full sized Creme Egg if you would like but obviously this would mean it is more Creme Egg than cupcake! If you want to make them even more chocolatey you could make chocolate frosting.

The quantity of frosting in this recipe is enough for a very generous helping on each cupcake. I used a very large piping nozzle which means you can pipe a lot of frosting onto each cupcake. I also used yellow gel food colouring to colour half of the frosting a bright yellow colour. 

To get the two tone swirled frosting, I spooned each colour of frosting into either side of the piping bag. As the colours come out of the piping bag, you won’t necessarily get an even colour distribution right from the start, but I don’t think this matters. Obviously you don’t need to colour the frosting, you can decorate the cupcakes however you would like.  

Updated 2018

For the cupcakes (makes 12 large cupcakes):
4tbsp water, boiled
40g cocoa powder
¼ tsp coffee granules 
175g margarine 

3 eggs
165g caster sugar
115g self raising flour
1 tsp baking powder 
12 mini Creme Eggs 

For the frosting:
200g softened butter
400g icing sugar
1-2 tbsp milk
Yellow gel colouring

6 mini Creme Eggs to decorate 

  1. Preheat the oven to 200ºC (180ºC fan assisted) and line a cupcake tin with liners and set aside
  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste 

  1. Add the margarine and beat until smooth. Add the rest of the ingredients apart from the Creme Eggs and mix until combined

  1. Fill the cupcake case roughly 1/3 full. Smooth out using a spoon and then place a mini Creme Egg horizontally lying down in each case

  1. Top with the remaining cake mix and bake for 10-12 minutes until a cocktail stick comes out clean. Allow to cool completely on a wire rack before decorating

  1. Beat softened butter until completely softened before adding the icing sugar and slowly mixing
  2. Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
  3. Put half of the frosting into a separate bowl and set aside
  4. Add some yellow gel food colouring to the remaining frosting in the mixer. Start by adding a little bit as you can always add more 
  5. When you are happy with the colour, spoon both of the colours into either side of your piping bag fitted with a nozzle. Try to keep the colours separate if possible 
  6. Pipe the frosting onto the cooled cupcakes and top with half a mini Creme Egg
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Thick Cream Cheese Frosting

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Cream cheese frosting is my favourite kind of frosting. It has a lovely creamy flavour that isn’t as sweet and sickly as buttercream in my opinion. But the cream cheese frosting recipes I have used before can sometimes be lumpy when the butter isn’t mixed in fully or it just becomes too runny. This recipe does not have those issues!

I don’t hide the fact I don’t like buttercream. It’s very sweet and to me just tastes like butter. People are now used to me baking cakes and cupcakes and taking them into work for everyone to enjoy without me actually eating any myself although they found it suspicious at first. You could ask why I don’t just frost all my cupcakes with cream cheese frosting but there is a very simple answer. I would eat them. If I use buttercream I get to bake which is what I love, but I also know I won’t eat the end product which is always a good thing in my constant struggle to eat better.

As I mentioned in my Funfetti Cake post, I was making a cake for a friend who also isn’t a fan of buttercream. I knew she loved the cream cheese frosting that I used on my carrot cupcakes but I knew there was no chance that would be thick enough to cover a whole cake. It tastes delicious but sometimes it is a little too runny which is why I always frost them with a large round nozzle because I’m worried any other frosting style won’t hold it’s shape. I was talking to someone on Twitter who recommended this recipe to me featured on Kerry Cook’s blog (www.kerrycooks.com). As soon as I saw Kerry had frosted a rainbow cake using her cream cheese frosting recipe, I knew this would be the perfect recipe.

This recipe does take slightly longer than other cream cheese recipes because you have to squeeze the cream cheese through muslin, but the end result is worth it. It’s the extra stage of squeezing the excess liquid from the cream cheese that makes it so thick. I can’t see that I will be going back to my old recipe!

250g cream cheese
100g unsalted butter

400-600g icing sugar

  1. Firstly you need to drain the cream cheese to get rid of as much excess water as you can. I recommend pouring the excess liquid that settles on the top down the sink. Then scoop the cream cheese into a square of muslin and gather the cloth up and twist. Holding it over a bowl or the sink, squeeze so the liquid starts dripping out. I managed to get roughly 2 tablespoons of excess liquid out of mine. Be careful to not get carried away and squeeze too hard though or else you’ll get small pieces of cheese coming through the muslin

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  1. Put the muslin ball on some kitchen paper to let it dry further
  2. In a heatproof bowl, melt the butter in the microwave for 10-15 seconds. You want it to be incredibly soft but not completely melted. It should still be partially solid

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  1. Whisk the butter until it is completely liquid and smooth

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  1. Unwrap the cream cheese from the muslin and add it into the butter mixture. Whisk until completely combined

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  1. Using a wooden spoon, begin adding the icing sugar. Sieve roughly 150g of icing sugar into the butter mixture at a time. Keep adding icing sugar until you have a thick consistency – I used 500g until the frosting was thick enough to not fall off the spoon. At first it might look a little lumpy, but keep going and you will have the most amazing thick cream frosting

The frosting was perfect for my funfetti cake and my friend really liked it. She said it was the best cake she had ever had which is high praise indeed! Although I know lots of people love buttercream, if I had it my way I would frost all cakes with this cream cheese frosting. It really is delicious and I am glad Kerry shared such a fantastic recipe on her blog.

I’d love to hear whether you are a buttercream or cream cheese frosting fan; please leave me a comment with your favourite.

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Please check out the original thick cream cheese frosting recipe on Kerry Cook’s blog http://kerrycooks.com/foolproof-thick-cream-cheese-frosting-recipe/.

Mixed Berry & Cinnamon Muffins

Whole berry muffin 2

Photo by Greedy Betty

I hope you all had a fantastic Christmas and New Year celebrating with your family and friends and eating lots of delicious food. Like a lot of people, I don’t set New Year’s resolutions but have things I would like to achieve. This year, like last year, my aim is to become healthier. For the first six months I did really well last year and was pleased with my progress, but after a lovely holiday to Mexico, I really struggled to get back into the right frame of mind. So after realising I can do it, my aim this year is to go further and maintain a healthy lifestyle. I do believe in treating yourself every so often though so there will still be recipes for when only naughty food will do!

This is a great first recipe for 2015. It is another in my search for a tasty but healthy muffin. I came across this recipe in Lorraine Pascale’s ‘A Lighter Way to Bake’. My Mum bought me the book for my birthday and up until then I hadn’t heard of Lorraine. In the book she takes popular recipes that she has tweaked and made healthier. One thing I really like is that is not only shows you how many calories are in a serving, but it also states how many calories you would typically find in the usual recipe. I find this interesting because if I’m being good, I like to know just how good I’m being!

This recipe has a fantastically low 155 calories per muffin but you can tell it is a healthy muffin. Due to the lack of sugar and the only sweetness coming from the maple syrup, the muffins weren’t as sweet as I would usually want a muffin to be.  Not only are they low in calories, they also use wholemeal flour which is a plus! I did enjoy them and I will make them again – especially as they are so healthy.

The very talented Greedy Betty took the photos of the finished muffins which she also made. As a food blogger, how good the photographs are really affects how appealing your recipe is. Having a talented photographer to take great photos is a great help and is a service Greedy Betty provides (more details at the bottom).

For the muffins
300g wholewheat plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
1 egg
2 egg whites
200ml semi skimmed milk
100g low fat natural yogurt
50ml sunflower oil
4 tbsp maple syrup
200g frozen summer berry mix

  1. Preheat the oven to 200ºC, 180ºC fan and line a 12 hole muffin tin with liners
  2. Put the flour, baking powder, bicarbonate of soda and cinnamon in a bowl and mix
  3. Beat the egg and egg whites together and then add the milk, yogurt, oil and maple syrup and beat again until combined and smooth
  4. Add the wet ingredients to the dry ingredients and mix, it will be quite sloppy
  5. Gently fold in two thirds of the frozen berry mix

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  1. Divide the mix between the liners and scatter the remaining berries over the top of the muffin mix and gently press them in

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  1. Bake for 20 minutes or until a cocktail stick comes out clean. Allow to cool in the tin briefly before allowing to cool completely on a wire rack

Whole berry muffin 1

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Mary Berry’s Christmas Chocolate Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes are light, fluffy and topped with festive vanilla buttercream. Great for children to help decorate too! 

This is my go-to recipe for chocolate cupcakes and is so tasty I haven’t felt the need to look for an alternative. I’ve slightly adapted Mary Berry’s recipe to make these festive beauties. 

Mary Berry’s original recipe is a chocolate cupcake with chocolate buttercream that is spread on with a palate knife. I decided to swap the buttercream to vanilla because sometimes a chocolate cupcake and frosting can be a bit too much for people, and also I wanted to make the frosting look like a Christmas Tree which would be easier to colour with a vanilla frosting.

It isn’t very difficult to create these Christmas Chocolate Cupcakes. I’ve taken slightly tweaked Mary Berry’s chocolate cupcake recipe. For example I have altered the cooking temperature as I prefer a lower oven temperature when cooking cupcakes to help create a flat topped cupcake. 

On top of the simple, but very delicious cupcake, you add the Christmas Tree buttercream. This is actually really easy, especially once you have practiced your piping skills. The green colour comes from gel food colouring which I would definitely recommend you use instead of liquid food colourings. The gel colours are thick and a small amount goes a long way whereas you need to much of the liquid colours and even then the final colour isn’t very vibrant.

 
Once you have achieved your perfect Christmas Tree green, you can then pipe the buttercream. This is easier than you may think! Just go slow and remember if you really make a mess you can always carefully scrape off the buttercream and start again!

When your trees have been piped, you can then decorate then however you would like. Think of them as your own Christmas tree at home and add your own personality! Or better yet, get your children to help you and you will probably end up with brightly coloured trees with far too many sprinkles! 

  

If you want the icing to be a bit more luxurious, you could use whole milk or even cream. I use semi-skimmed or sometimes 1% fat milk as this is what I always have in the house and the icing is still really delicious. 

Apart from looking festive and cute, these cupcakes are really tasty. They are really light and fluffy with a lovely creamy buttercream. Plus they are also really simple to make! Give them a go this Christmas. 

Updated December 2018

5 from 6 votes
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Mary Berry's Christmas Chocolate Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes are light, fluffy and topped with festive vanilla buttercream. Great for children to help decorate too! 

Keyword Cupcakes, Chocolate, Mary Berry, Christmas Tree
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 389 kcal
Author Curly

Ingredients

For the cupcakes

  • 4 tbsp water boiled
  • 40 g cocoa powder
  • 3 eggs
  • 175 g margarine
  • 165 g caster sugar
  • 115 g self raising four
  • 1 tsp baking powder

For the buttercream

  • 140 g unsalted butter (softened)
  • 280 g icing sugar
  • 1-2 tbsp milk
  • green food colouring

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with 12 liners and set aside

  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste and then add the remaining cake ingredients. Mix until combined

  3. Divide the mix between the cupcake liners. Bake in the oven for 10 minutes until a cocktail stick comes out clean

  4. Leave to cool in the tin for 10 minutes or so before allowing to cool completely on a wire rack 

  5. When the cupcakes have cooled completely, make the buttercream. Beat the softened butter for a minute or so before adding the icing sugar 

  6. Add half of the milk and beat until the buttercream is smooth. Add small amounts of food colouring until you have managed to create a tree-like green. If the buttercream is too stiff, add a touch more milk 

  7. Spoon the buttercream into a piping bag with a star shaped tip. Starting at the edge of the cupcake, pipe round in a circle and then upwards to create the Christmas Tree look

  8. Add any decorations you like to make it look like a Christmas Tree 

Recipe Notes

When making the buttercream, add less milk to start with as if you're like me it will take a while to get the green colour you're looking for. Due to this, the buttercream will probably get mixed quite a lot making it looser. 

Nutritional information is given as a guide only

Nutrition Facts
Mary Berry's Christmas Chocolate Cupcakes
Amount Per Serving
Calories 389 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 66mg 22%
Sodium 156mg 7%
Potassium 114mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 36g
Protein 2g 4%
Vitamin A 17.5%
Calcium 3.7%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Vanilla Doughnuts

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I absolutely love doughnuts. As with everything I am quite fussy about what I consider to be my perfect doughnut. In my opinion Marks and Spencer have created the perfect filled doughnut and you can’t beat a Krispy Kreme vanilla glazed doughnut. Marks and Spencer fill their doughnuts with raspberry jam and lightly sprinkle them with icing sugar – not covered in crunchy granulated sugar.

Although I love doughnuts, I have never been very keen on the idea of making doughnuts because of all the faff involved with frying. A while ago I realised you could get doughnut trays so that you could make doughnuts in the oven which completely gets rid of the frying – perfect! I’m not trying to say that a baked doughnut is healthy by any stretch of the imagination, but a baked doughnut has to be healthier than a fried doughnut. I bought my doughnut trays from Sainsbury’s months ago and have been desperate to use them but didn’t get round to it – until now!

For my first attempt I wanted to try some vanilla doughnuts. I initially found this recipe on Pinterest and it is from a great blog called Cooking Classy (http://www.cookingclassy.com/2014/02/baked-vanilla-bean-doughnuts/). I was really impressed with how great these tasted, they were lovely and light and fluffy with a fantastic flavour.

One tip I have is that when you are filling the doughnut tins, fill them just over half way. I got a bit carried away and filled them nearly to the top which meant I had doughnuts that were about 5cm high and not the prettiest looking. If you fill them just over half way, you should get very pretty, dainty doughnuts which I was incredibly happy with.

For the doughnuts
2 2/3 cups plain flour
1 ½ baking powder
¼ tsp bicarbonate of soda
3/4 tsp salt
¼ unsalted butter, melted
¼ vegetable oil
3/4 cup + 2 tbsp granulated sugar
½ tsp vanilla bean paste
2 large eggs
2 tsp vanilla extract
1 cup milk
spray oil (for the trays)

  1. Preheat the oven to 200ºC and spray the doughnut tray with oil
  2. Mix together the flour, baking powder, bicarbonate of soda and salt
  3. In a separate bowl, mix together the melted butter, vegetable oil, sugar and vanilla bean paste. Once this is combined, mix the eggs in one at a time and then add the vanilla extract
  4. Add the flour mixture and milk to the wet mixture alternating between the two starting and ending with the flour (add 1/3 of the flour followed by half the milk etc). Mix until just combined after each addition

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  1. Spoon the batter into the doughnut holes. I haven’t found a particularly quick way of doing this, I just used two teaspoons and tried to keep it in the holes as much as possible!

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  1. Bake in the oven for 8 – 10 minutes or until a cocktail stick comes out clean. Allow to cool until lukewarm on a wire rack
For the glaze
1 ½ cups icing sugar
3 tbsp. unsalted butter, melted
1 tsp vanilla extract
1 small pinch of salt
2 – 3 tbsp milk
Food colouring and sprinkles (optional)
 
  1. In a bowl, whisk together the icing sugar, melted butter, vanilla and salt. Once combined stir in 2 tbsp of milk and then gradually add more if needed to get to the desired consistency. Don’t add too much at a time or else it will become too runny
  2. Add food colouring if you want and then dip in your doughnuts. If you are adding sprinkles, add them straight away or else they won’t stick once the glaze has dried

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I was really pleased with these doughnuts and will definitely be making these again as well as trying different recipes.

Raspberry Jam Muffins

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This is another attempt at a healthy muffin for breakfast. After the Nutella muffins, I thought I would try a spoonful of jam instead. You can use any jam you like, but make sure it is a good quality one as it does make a difference. To enhance the raspberry taste further, I added some freeze dried raspberries to the mixture and then to try and make it healthier I used half plain flour and half wholemeal flour. I didn’t use just wholemeal flour because it can change the texture and make it a little dryer and the aim is to make muffins that are healthy but also tasty.

I was very pleased with how these muffins turned out. The jam works really well because it provides a lovely moistness to the muffin. I was most impressed with how few calories there were in each muffin – just over 150! This was a massive improvement on the Nutella muffins and are equally as tasty.

1 cup plain flour
1 cup wholemeal flour
1 cup caster sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/3 cup no fat Greek yogurt
12 tsp raspberry jam

  1. Preheat the oven to 200°C and line a muffin tin with liners
  2. Mix together the flours, sugar, salt, baking powder and freeze dried raspberries
  3. In a separate bowl whisk together the vegetable oil, eggs and yogurt
  4. Add the wet ingredients to the dry ingredients and mix until just combined

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  1. Fill the cases half way with mix and then add a level teaspoon of jam into the middle of each muffin. Cover the jam with the remaining muffin mix

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  1. Bake in the oven for 20 minutes or until a cocktail stick comes out clean

These are another really simple and quick recipe. They also freeze really well so you can get them out the night before and they’ll be defrosted ready for your breakfast.