Category Archives: Cupcakes & Muffins

You’ve found the Cupcakes & Muffins recipes! Whether you prefer light and fluffy cupcakes with frosting or simple and delicious muffins; you’re in the right place! 

Everyone has a favourite. You’re either a huge fan of cupcakes with the piles of buttercream, or you prefer the simplicity of a muffin. Whichever you prefer, there is something for everyone here. 

You’ll find a range of delicious cupcakes as well as sweet and savoury muffins here. 

Some of the most popular are:
Carrot Cupcakes with Cream Cheese Frosting
Mary Berry’s Christmas Chocolate Cupcakes
Rhubarb Crumble Muffins 
Cheese & Onion Chutney Muffins 

Gluten Free & Vegan Chocolate Orange Cupcakes

Gluten Free & Vegan Chocolate Orange Cupcakes are light and fluffy  with amazingly smooth and decadent chocolate orange frosting. You won’t believe they’re gluten free and vegan!

Creating vegan and gluten free cupcakes 

Following the success of my Vegan Chocolate Orange Loaf Cake, I decided to expand my vegan baking repertoire. I went back to the recipe by Kate from Veggie Desserts for my inspiration and from there decided to adapt it to attempt to make Gluten Free and Vegan Chocolate Orange Cupcakes. 

I’ve used the word attempt, because that was really what it was. I had attempted to make gluten free cupcakes before and they hadn’t turned out exactly as I wanted. The texture was too crumbly and the taste was different to the original recipe. So when I decided to adapt this recipe to be gluten free, I wasn’t holding out too much hope. 

Kitchen experiments don’t always end in success! 

Experimenting in the kitchen isn’t always going to be a success. I think having a failure every so often makes each success more satisfying. I find that sweet recipes are often the ones that need more tweaking until they are just right. This is because you can’t add things during the cooking process like you can with a lot of savoury recipes!

When these cupcakes turned out perfectly the after the first attempt, I was so chuffed. It did help that I was starting with a tried and tested base recipe though! Where I had gone wrong with my previous gluten free cupcakes attempt was that I had simply swapped the normal flour for gluten free flour. It was my coeliac friend, Zoe who recommended adding some xanthan gum which acts as a binding agent which the gluten free flour lacks. It worked perfectly and the result was a gluten free and vegan cupcake that had the texture of any other cupcake I have eaten – success!

Vegan frosting is amazing

My favourite part of these cupcakes is the frosting. I am not usually a fan of buttercream because to me I can taste the butter. Chocolate buttercream is usually my preferred buttercream but I have never tasted buttercream as good as this! It is so smooth and creamy which I think has to be down to the dairy free margarine. It also had such an appealing glossy shine to it which I loved. 

Eat the cupcakes quickly!

Before I rave on about how great I think these cupcakes are, there is one downside. As with other gluten free cake, these are really best eaten on the day they have been baked. You can eat them the day after too, but you will notice even only one day later they will have lost some of their fluffiness. A trick Zoe has learnt over the years is to keep some cupcakes unfrosted and when you’re ready to eat them give them a few seconds in the microwave to freshen them up before allowing to cool and frosting. You could also freeze the cupcakes before they are frosted as a way to prolong them a little longer if you don’t think you’ll manage eating all ten in two days. 

 

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Gluten Free & Vegan Chocolate Orange Cupcakes

Gluten Free & Vegan Chocolate Orange Cupcakes are light and fluffy  with amazingly smooth and decadent chocolate orange frosting. You won't believe they're gluten free and vegan!



Course Cupcakes
Cuisine American
Keyword Cupcakes, Gluten Free, Chocolate, Vegan, Dairy Free
Prep Time 25 minutes
Cook Time 20 minutes
Servings 10
Calories 273 kcal
Author Adapted from Veggie Desserts

Ingredients

For the cupcakes

  • 140 ml soy milk
  • 75 g non dairy margarine
  • tbsp golden syrup
  • ½ tsp coffee granules
  • 140 g plain flour
  • 1 ¼ tsp baking powder
  • 90 g caster sugar
  • 2 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp orange juice
  • 1 orange zested
  • ¼ tsp xanthan gum

For the frosting

  • 75 g non dairy margarine
  • 200 g icing sugar
  • 4 tbsp cocoa powder
  • 1 tbsp soy milk
  • 1 tbsp orange juice

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180°C non fan) and line a cupcake tin with 10 cases

  2. Zest the orange before juicing it . Whisk the orange juice and soy milk together and set aside
  3. In a pan over a medium heat, gently melt the margarine, coffee and golden syrup. Once melted take off the heat and allow to cool slightly
  4. Sift the flour, cocoa powder, sugar, bicarbonate of soda and xatham gum together in a bowl before adding the milk and margarine mixtures. Stir well until the batter is smooth
  5. Divide the mixture between the cupcake cases and bake in the oven for 18-20 minutes minutes or until a cocktail stick comes out clean when poked into a cake
  6. Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely
  7. Once completely cooled, make the frosting
  8. Add the margarine and icing sugar to the mixer and beat until combined
  9. Add the soy milk and orange juice and beat until smooth and fluffy
  10. Spoon the frosting into a piping bag with a nozzle and pipe onto each cupcake. Decorate however you like

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Gluten Free & Vegan Chocolate Orange Cupcakes
Amount Per Serving
Calories 273 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 75mg3%
Potassium 178mg5%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 33g37%
Protein 3g6%
Vitamin A 97IU2%
Vitamin C 11mg13%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chorizo, Red Pepper & Cheese Muffins

Tasty muffins studded with chorizo and red pepper with a lovely chilli warmth. These Chorizo, Red Pepper & Cheese Muffins are very moreish. 

Do you like savoury muffins?

I love a savoury muffin. I love muffins in general because of how easy they are to make, but savoury muffins are so tasty. They are incredibly versatile and you can create so many delicious flavours. These Chorizo, Red Pepper & Cheese Muffins are a meat option but for vegetarian muffins I have Cheese & Onion Chutney Muffins and Cheese & Mango Chutney Muffins

Picking your ingredients for Chorio, Red Pepper & Cheese Muffins

Chorizo is such a flavoursome meat. For this recipe I buy the rings of chorizo that need the skin removing before you use them. You can buy these in all supermarkets where there is usually an option for a standard or spicy version. I tend to buy the spicy option because it has a slight kick but nothing too crazy. 

I use cheddar cheese for these muffins because I always have some in the fridge. My preference is extra strong cheddar because I love the extra saltiness it has. You could use any hard cheese such as Gruyere. 

I use ancho chilli powder because it is one of my favourites. I don’t add much so it only adds a very slight warmth. This shouldn’t be too much for anyone as my eighteen month old nephew loves these! You can use a mild chilli powder if you prefer or leave it out altogether.  

Be patient and let the muffins cool 

You will probably be tempted to eat these as soon as they have cooled enough. Personally I prefer them when they have cooled completely. Once they have cooled, I think you can taste the flavours better than when they are still warm. I really like how the oils from the chorizo stain the muffins making them a lovely colour. Also if you eat them when they are still warm, the muffin tends to stick to the cases more. If you wait for them to cool completely the cases peel straight off. 

These really can only be kept for 2 days to eat them at their best. After this they do become a little drier. I’ve found that freezing them once they have cooled completely is a great way of keeping them fresh for longer. I just take them out of the freezer the night before I want them and they are defrosted and ready to eat the next morning.

A quick & easy bake 

These Chorizo, Red Pepper & Cheese Muffins  are really quick and easy to make. One of my favourite things about making them is you do not need to use a mixer. I do love my mixer and it makes baking so many things far easier. Sometimes you just want to bake something with minimum effort and washing up. These muffins are definitely one of those bakes! The less effort you put into mixing them, the lighter and fluffier your muffins will turn out. If you were to use a mixer you would definitely run the risk of over mixing them which could make them tough. And no one wants a tough muffin!

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Chorizo, Red Pepper & Cheese Muffins

Tasty muffins studded with chorizo and red pepper with a lovely chilli warmth. These Chorizo, Red Pepper & Cheese Muffins are very moreish. 

Course Snack
Cuisine British
Keyword Chorizo, Muffins, Savoury Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Servings 9
Calories 266 kcal
Author Curly

Ingredients

  • 100 g chorizo diced
  • ½ red pepper approx 100g (diced)
  • 175 g plain flour
  • ¼ tsp mustard powder
  • ¼ tsp ancho chilli powder
  • 2 tsp baking powder
  • 2 tsp caster sugar
  • ½  tsp salt
  • pinch of cayenne pepper
  • 130 g cheddar cheese grated
  • 80 ml semi-skimmed milk
  • 60 ml sunflower oil
  • 1 egg

To finish

  • 20 g cheddar cheese grated

Instructions

  1. Add the diced chorizo and red pepper to a pan over a medium heat and cook for 5 minutes until the pepper has softened. Stir every so often to stop the chorizo getting too brown

  2. Preheat the oven to 180ºC (fan assisted, 200°C non fan) and line a muffin tin with 9 cases

  3. Mix the flour, baking powder, sugar, mustard powder, cayenne pepper, chilli powder, salt and pepper in a bowl. Stir in the grated cheese

  4. In another bowl, beat the egg, milk and oil
  5. Mix the wet ingredients with the dry ingredients along with the peppers and chorizo. Only mix until everything is just combined - don't overwork it
  6. Divide the mix between the muffin cases and scatter each with the remaining cheese

  7. Bake in the oven for 18 minutes
  8. Allow to cool slightly in the tin before allowing to cool completely on a wire rack

Recipe Notes

Keep in an airtight container for 2 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Chorizo, Red Pepper & Cheese Muffins
Amount Per Serving
Calories 266 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 46mg15%
Sodium 383mg17%
Potassium 225mg6%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 409IU8%
Vitamin C 8mg10%
Calcium 185mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Courgette Cupcakes with Lemon Curd & Cream Cheese

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

                                      

Courgette or Zucchini?

Courgette or zucchini, whatever you like to call them, they are 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 from it. It really was a beast! 

Courgettes are available all year round here in the UK. But they are in season from June to October so this is the best time to make the most of them! 

Baking with courgettes 

When people find out these cupcakes have courgette in them, you might see them doubt you. Personally courgettes aren’t my favourite vegetable , 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! I also like the flecks of green the courgette adds to the cake batter. 

If cupcakes aren’t your thing, you can always make my Courgette Cake with Lemon Curd and Cream Cheese Frosting. As the name suggests it is essentially the same as these cupcakes but in cake form! 

Grating your courgettes 

When it comes to grating your courgettes, you can use a course hand held grater or the attachment on your food processor. If you use a food processor with a grater attachment, it somehow gives you quite a dry grating. However if you use a normal grater you might end up with a wetter grating. Just make sure you don’t use a fine grater or else the courgette will become too mushy. If like me you’re lazy and don’t want to wash up your food processor definitely just use a normal grater. Grating courgettes is no where near as bad as grating carrots in my opinion! 

 

The perfect cupcake for summer

These Courgette Cupcakes with Lemon Curd & Cream Cheese 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. The lemon curd and lime zest also add a sharpness which cuts through the cream cheese frosting perfectly. 

Perfectly piping these Courgette Cupcakes with Lemon Curd & Cream Cheese 

Cream cheese frosting isn’t as thick as buttercream. I always make sure I drain off any water that may be in the tub before adding it to the rest of the ingredients. This might sound really weird if you live in America. I have heard amazing rumours that you can buy cream cheese in blocks?! This is obviously thicker than what we can get here (lucky people!). So anyway, because of cream cheese frosting being a little looser, it is sometimes harder to pipe. 

Instead of stressing yourself out trying to pipe fancy patterns; just use a round piping nozzle! Not only do I like how this looks, it also means you won’t loose definition – because there isn’t any! 

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Courgette Cupcakes with Lemon Curd & Cream Cheese

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

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Lemon curd, Cream Cheese Frosting, Courgette, Zucchini
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18
Calories 321 kcal
Author Curly

Ingredients

For the cupcakes:

  • 250 g courgettes coarsely grated
  • 2 eggs
  • 125 ml vegetable oil
  • 150 g caster sugar
  • 225 g self-raising flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder

For the filling:

  • 120 g lemon curd

For the frosting:

  • 200 g full fat cream cheese
  • 75 g unsalted butter
  • 500 g icing sugar
  • zest of one lime finely grated
  • 1 tbsp lime juice
  • 3 tbsp unsalted pistachios roughly chopped

Instructions

  1. Preheat the oven to 160ºC and line a cupcake tin with 18 cases

  2. Rinse the courgettes and then grate them using a coarse grater - if the grater is too fine, the courgette will turn to mush
  3. Add the flour, bicarbonate of soda and baking powder to the bowl of your mixer. In a separate jug, whisk the eggs, oil and sugar until creamy.

  4. Pour the egg mixture into the flour and mix until combined before adding in the grated courgette and mixing again

  5. Divide the mix between the cupcake cases making sure you only fill them half way. Bake in the oven for 15-17 minutes or until a cocktail stick comes out clean

  6. Leave to cool for around 10 minutes then allow to cool completely on a wire rack

  7. Once the cupcakes are completely cooled, make a a hole in the centre of each cupcake about 1cm down. I do this using an apple corer but you could use a small knife, just mind your fingers

  8. Fill each hole with the lemon curd

  9. To make the frosting, beat the butter until soft and then add the cream cheese and icing sugar and mix until completely smooth

  10. Add the lime zest and juice. Mix until combined and set aside

  11. Frost each cupcake and decorate with a sprinkling of chopped pistachios

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Courgette Cupcakes with Lemon Curd & Cream Cheese
Amount Per Serving
Calories 321 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 27mg9%
Sodium 65mg3%
Potassium 94mg3%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 40g44%
Protein 3g6%
Vitamin A 165IU3%
Vitamin C 2.8mg3%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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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!
2016-04-17 13.25.14
 
 

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.

2016-04-17 13.24.15

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

2016-04-15 18.06.24

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

2016-04-15 18.24.58

  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

 

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 the best time to do some baking 

Easter is such a great time to bake, you can make anything Easter themed by just adding a mini egg to it! Every year I give up Chocolate for Lent. This isn’t for religious reasons, but more so to prove to myself that I do have willpower! It means that when Easter does come around I am ready to bake as many chocolate filled treats as possible! As well as these Chocolate Creme Egg Cupcakes I make Mini Egg Rice Crispy Squares, Double Chocolate Mini Egg Cookies and Maltesers Cookie Bars

Creme Egg Placement 

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. This helps them to keep their shape and not melt when they are 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. 

Tips for perfect 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. If your nozzle is smaller or you just prefer less frosting, I would recommend using 140g butter and 280g icing sugar with one tablespoon or so of milk. These quantities would provide a more ‘normal’ amount of frosting. 

If you are wanting to have the two colours of frosting, I would definitely recommend using gel food colouring. It is different from the liquid colouring you can buy in most supermarkets. If you do want to use the liquid food colouring, it will still work but you will need to use a lot more of it to get the 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.  

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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!   

Course Cupcakes
Cuisine British
Keyword Cupcakes, Chocolate, Creme Egg
Prep Time 45 minutes
Cook Time 10 minutes
Servings 12
Calories 544 kcal
Author Curly

Ingredients

  • 4 tbsp water boiled
  • 40 g cocoa powder
  • ¼ tsp coffee granules
  • 175 g margarine
  • 3 eggs
  • 165 g caster sugar
  • 115 g self raising flour
  • 1 tsp baking powder
  • 12 mini Creme Eggs frozen

For the frosting

  • 200 g unsalted butter softened
  • 400 g icing sugar
  • 1-2 tbsp milk
  • Yellow gel colouring
  • 6 mini Creme Eggs to decorate

For the cupcakes

Instructions

  1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and add cupcake cases to a cupcake tin and set aside

  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste
  3. Add the margarine and beat until smooth. Add the rest of the ingredients apart from the Creme Eggs and mix until combined
  4. 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
  5. 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
  6. Beat softened butter until completely softened before adding the icing sugar and slowly mixing
  7. Gradually add the milk until it becomes smooth and quite thick - you may not need all of the milk
  8. Put half of the frosting into a separate bowl and set aside
  9. 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
  10. 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
  11. Pipe the frosting onto the cooled cupcakes and top with half a mini Creme Egg

Recipe Notes

Keep in an airtight container for 2-3 days.

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Chocolate Creme Egg Cupcakes
Amount Per Serving
Calories 544 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 77mg26%
Sodium 158mg7%
Potassium 128mg4%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 47g52%
Protein 3g6%
Vitamin A 998IU20%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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 practised 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, Mary Berry’s Christmas Chocolate 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. 

 

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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*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 66mg22%
Sodium 156mg7%
Potassium 114mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 36g40%
Protein 2g4%
Vitamin A 875IU18%
Calcium 37mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Jam Muffins

Tasty fluffy muffins with a sweet jam swirl. These Easy Jam Muffins are quick and simple to make and perfect for breakfast or a mid morning snack. 

Just how easy are these Easy Jam Muffins?

These Easy Jam Muffins really are easy. I love making muffins because they are so tasty but also because of how simple they are. You don’t always want to get all of your baking equipment out every time you want something sweet. These muffins don’t require any beating or the need for a mixer. They are a great recipe for beginner bakers as they are so simple. They are also a great recipe for children to help out with. 

If jam isn’t your thing, try my Gluten Free Blueberry Muffins or Chocolate & Banana Muffins

Why use jam for these muffins?

I do love fresh fruit, but it isn’t always the best option. If you buy fruit out of season here in the UK often lacks flavour which is definitely not what you are looking for in your bakes. Also, I don’t know about you but I don’t always plan what I’m baking in advance. The beauty about using jam is that people tend to have a jar hanging around in their fridge or cupboard. This makes it very easy to whip these Easy Jam Muffins up at a moments notice! 

You can use whatever flavoured jam you like. Raspberry, strawberry and blueberry would go really well with the vanilla in the muffins. Experiment with whatever flavours you have in your cupboard! 

I you fancy making a cake instead of a muffin, try my Raspberry & Vanilla Swirl Sheet Cake

Easy Jam Muffin baking tips 

The biggest tip I can give you when baking these Easy Jam Muffins is to try and keep the jam away from the paper cases. If the jam escapes and touches the cases it will stick to them. This is definitely not an issue but it makes peeling the cases off a little sticky. 

I would recommend stirring the jam in the bowl to loosen it. It can be a little hard straight from the jar so this makes it a bit easier to spoon onto the muffins. 

How long do these muffins keep?

Like all muffins, they are best eaten on the day you bake the or the next day. I find muffins dry out quicker than other baked goods. If you don’t plan on eating them all in a couple of days you can freeze them. Wrap each muffin individually and then put them in a bag or a container in the freezer. Get one out of the freezer and let it defrost overnight for a tasty breakfast. 

5 from 4 votes
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Easy Jam Muffins

Tasty fluffy muffins with a sweet jam swirl. These Easy Jam Muffins are quick and simple to make and perfect for breakfast or a mid morning snack. 

Course Snack, Muffin
Cuisine British
Keyword Muffins, Jam
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12
Calories 262 kcal
Author Curly

Ingredients

  • 350 g plain flour
  • 150 g caster sugar
  • 3 tsp baking powder
  • pinch salt
  • 70 ml vegetable oil
  • 320 g non fat yogurt
  • 1 egg
  • 1 tsp vanilla extract
  • 150 g jam

Instructions

  1. Preheat the oven to 180°C (fan assisted, 200°C non fan). Line a muffin tin with paper cases

  2. In a large bowl mix together the flour, caster sugar, salt and baking powder

  3. In a jug whisk together the vegetable oil, yogurt, egg and vanilla

  4. Pour the wet ingredients into the dry ingredients and mix until just combined

  5. Spoon half of the batter into to the bottom of the muffin cases

  6. Flatten out the batter so that it completely covers the bottom of the cases. Spoon a small amount of the jam into the middle of each muffin case

  7. Spoon the rest of the batter on top making sure the jam is covered

  8. Spoon the rest of the jam on each muffin and swirl it around using a cocktail stick

  9. Bake in the oven for 20 minutes

  10. Leave to cool in the tin for 10 minutes before transferring to a wire rack and cooling completely

Recipe Notes

These are best eaten the day you bake them or the next day. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Easy Jam Muffins
Amount Per Serving
Calories 262 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 32mg1%
Potassium 240mg7%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutella Stuffed Muffins

Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast. 
2014-09-08 20.21.30

I LOVE Nutella. I think it is possibly one of the greatest things ever invented. I’m not one of those people you see in the advert that likes to eat Nutella on toast for breakfast, no way. My favourite way to eat Nutella without a doubt is with a spoon straight from the jar. This is why it is very dangerous for me to have Nutella in the house because it sits in the cupboard tempting me.

My lovely friend Millie, bought me the cutest heart shaped spoon which she had engraved with ‘Nutella spoon’ because she knows how much I love it. I now have to use that spoon every time I have Nutella and it makes me think of Millie.

As I have mentioned before, I like to have a muffin for breakfast and am trying to find healthier recipes for muffins. When I was thinking of different flavoured muffins, Nutella popped into my head. Now I know what you’re thinking – Nutella is not healthy. I’m not trying to claim it is, but by using yogurt in the recipe it reduces some of the fat and you only need a teaspoon full of Nutella. Depending on how generous you are with the Nutella will change how many calories are in the muffins, but if you use a level teaspoon the muffins are roughly 270 calories. In my quest to find a tasty, healthy muffin I know 270 calories is still not great, but it is less than the blueberry muffins I made so it is a start!

The muffins were lovely and fluffy with amazing Nutella goodness. I freeze them and the night before I want one, take it out and leave it on the side to defrost. This does mean they aren’t as fluffy as when they were first baked but I don’t want to eat 12 muffins in one sitting!

Depending on how big you make them, this mix will make between 12 and 14 muffins.2014-09-08 20.22.19

2 cups plain 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
70g Nutella
1 tbsp chopped roasted hazelnuts

  1. Preheat the oven to 200°C and line a muffin tin with liners
  2. Mix together the flour, sugar, salt and baking powder
  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 Nutella into the middle of each muffin. Cover the Nutella 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

Oreo Cupcakes

2014-09-27 13.00.21

I had seen a number of posts online where people had used mini Oreos on various cakes and thought they looked incredibly cute. I came across them in a shop the other day and instantly knew I wanted to make Oreo cupcakes with a mini Oreo on top. You could use a normal sized Oreo, but it doesn’t look as cute.

There are quite a few different recipes online for Oreo cupcakes so it was a case of looking around and finding the one I liked the sound of. I decided to make the recipe by Good Food Channel. A few of the other recipes I had looked at said the cupcakes were too sweet or they hadn’t turned out right. All of the recipes used cream cheese in the frosting which I thought sounded a little strange – cheese and chocolate, but it really works!

The original recipe said to use half an Oreo, but why would you use half when you can use the whole thing?! Yes I was feeling greedy, but I thought it would look better when you saw the inside of the cupcake.

For the cupcakes
11 large Oreo cookies
115g unsalted butter, softened
115g caster sugar
½ tsp vanilla extract
100g self raising flour
20g cocoa powder
2 large eggs
1 tsp milk

  1. Preheat the oven to 180°C/160°C fan/gas 4. Line a muffin tin with 11 paper cases and put an Oreo in the bottom of each case

2014-09-26 20.11.10

  1. Beat the butter, sugar and vanilla extract together until  pale and fluffy
  2. Sift the flour and cocoa powder and add to the mixture along with the eggs. Mix until all ingredients are combined. Add the milk and mix to combine
  3. Divide the mixture evenly between the cupcake cases and bake for 20-25 mins or until a cocktail stick comes out clean

2014-09-26 20.26.56

For the frosting
50g butter, softened
80g full fat cream cheese
175g icing sugar
6 large Oreo cookies
11 mini Oreos to decorate

  1. If you have a food processor, whizz the large Oreos into fine crumbs. If like me you don’t have a food processor, but them in a sealed sandwich bag and bash them with a rolling pin. Make sure the crumbs are quite fine or else they will get stuck in the nozzle when you are piping
  2. Beat the butter, cream cheese and icing sugar together. Gently fold in the Oreo crumbs, be careful to not over mix. If the frosting is a little runny, put it in the fridge to chill for 15 mins or so

2014-09-26 22.49.18

  1. After you have piped the frosting onto the cupcakes, decorate each with a mini Oreo

2014-09-27 12.55.02

If you are making them in advanced, wait until you are about to serve them before you decorate with the mini Oreo as it can become a bit soft if you do this in advanced.

These cupcakes went down really well and are a must if you are an Oreo fan!