Finally Spring has finally arrived! And following what has seemed a very long, very cold and very dark Winter, daffodils are now lighting up the landscape with their cheery yellow faces. Bird song is abundant, especially as long shut windows have now been flung open. So in celebration of this beautiful season I have created a fruit packed cupcake that will bring sunshine to your day even when the rain clouds descend. Enjoy these Fresh Raspberry Frosted Lemon Cupcakes at anytime of the year.
Fresh Raspberry Frosted Lemon Cupcakes
Light, lemon flavoured cupcakes topped with a fresh (frozen out of season), vibrant pink raspberry buttercream. Since both fruits used in this recipe can be tart to the palette, the combination is very refreshing. Also using fresh raspberries, as opposed to raspberry jam, results in the frosting having an almost sherbet like flavour. Resulting in a subtle, yet delicious change from a regular, sweet cupcake.
Fresh Raspberry Frosted Lemon Cupcakes
Simply looking at these cupcakes reminds me of sunshine. Something that has been in scant supply these past few months. So I say, when the clouds gather, you simply have to bake the sunshine into your day. While you are making these, why not double up and make some to share among neighbours, friends or work colleagues? And they are certain to cheer anyone’s day as food always tastes better when shared.
Fresh Raspberry Lemon Frosted Cupcakes
Note – when making the frosting don’t worry if it looks like it has curdled. It hasn’t! Rather it is the addition of fresh raspberries that give it a slightly mottled appearance.
Recipe: Fresh Raspberry Frosted Lemon Cupcakes – makes 12
Finely Grated Zest of 1 Large Lemon – approximately 1 tsp
For the frosting:
100g/4oz Raspberries – if using frozen include defrosting juice in weight
150g/5.2oz Unsalted Butter at room temperature
300g/10.5oz White Icing Sugar (confectioners sugar)
To decorate:
3 slices of fresh lemon
Method: preheat oven to 160C/140C fan, 325F, gas mark 3
Making And Baking The Lemon Cupcakes
First of all line a muffin tin with 12 pretty cupcake cases.
Into a bowl add the butter, sugar, salt and vanilla extract. Whisk together until pale and creamy.
Next add the two eggs and then sift in the flour and baking powder. Finely add the finely grated zest of a lemon.
Whisk all the ingredients together until they are combined. Importantly, avoid over mixing as this can lead to a tough cake when baked.
Divide the mixture equally between the 12 cupcake cases .
Making the lemon cupcake batter.
Place the cupcakes in the centre of the oven and bake for 30 minutes.
Additionaly, baking at a low temperature for a longer time results in well risen, flat topped cupcakes.
The cupcakes are baked when risen, golden and spring back from a light touch.
As soon as the cupcakes are baked remove from the oven.
Baked cupcakes.
Leave to cool in the tin for 5 minutes then remove and place the cupcakes on a cooling rack to completely cool.
While the cupcakes cool make the fresh raspberry frosting.
Making The Fresh Raspberry Buttercream Frosting
Place the raspberries into a bowl and mash using a fork.
Add the butter and icing sugar to the mashed raspberries and whisk together – approximately 5 minutes. resulting in a frosting that should be shocking pink in colour and have a light airy texture.
Decant the frosting into a piping bag that has not been fitted with a piping nozzle. If using a disposable bag cut the end to leave a 1cm opening.
Preparing the pink fresh raspberry frosting.
Before piping on to the cupcakes cut 3 slices of lemon. Cut each slice into 4 portions. Each will decorate the top of the frosted cupcakes.
To pipe the swirls on to the cupcakes: start at the outside edge of the cupcake, keep an even pressure on the bag and pipe a double swirl.
Top each frosted cupcake with a lemon segment.
Fresh Raspberry Frosted Lemon Cupcakes
Vibrant, fresh raspberry frosting topped with a luminous lemon segment.
Fresh Raspberry Frosted Lemon Cupcakes
Serve with lemon tea or freshly made lemonade. And where possible, enjoy sitting outside in the garden listening to the birdsong.
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Baking and sharing are at the very heart of Feasting is Fun. While I thoroughly enjoy creating new recipes to share with you my readers, encouraging you to share what you have made is as important. Especially as there are many lonely people in this world. Because simple gift of a cake, or meal such as this Chicken and Four Cheese Lasagne, given with a smile can lift an entire day for a stay at home mum with young children. Just one example of how you can help.
So whatever you are making, baking and creating, have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
“Remember, remember the 5th of November, gunpowder, treason and plot.” Bonfire night, celebrated here in the U.K. on November 5th, each year remembers the over thrown plot, lead by Guy Fawkes, to blow up the Houses of Parliament. Bonfires are lit and fireworks set off in remembrance of this foiled attack. Standing around a bonfire with a hot chocolate and something sweet on a cold Autumn night only enhances the celebration. While these Marbled Chocolate Orange Bonfire Cupcakes are ideal for eating, watching fireworks explode in the night sky.
Marbled Chocolate Orange Bonfire Cupcakes
While s’mores are traditionally eaten around a bonfire, this is not possible if attending an organised event. Something the Fire Services are increasingly urging us all to do for safety reasons. Yet these Marbled Chocolate Orange Bonfire Cupcakes can be eaten wherever you are. Even indoors watching through the windows, whilst keeping pets calm from the loud bangs and crackles. I love the idea of an edible bonfire that can be taken anywhere, without fear of danger.
Marbled Chocolate Orange Bonfire Cupcakes
Using Wright’s Chocolate Fudge and Orange Cake mixes, marbled together creates a delicious cupcake. I topped them with flame like, piped orange butter cream, jelly lemons, chocolate orange matchmakers and a sprinkle of edible glitter, not only are these cupcakes tasty to eat, they are also fun to make and look at! Also the ‘bonfires’ do not need to be checked for hedgehogs or other small mammals. Something that should always be done by anyone hosting their own bonfire party.
Marbled Chocolate Orange Bonfire Cupcakes
While the sparkles, whooshing sounds and spectacular colours of fireworks are stunning, for me, being close enough to feel the warmth of a bonfire on my face really is my favourite part of bonfire night. I love the crackle, hissing and spitting of wood as it burns is mesmerising. Also, wrapping jacket potatoes in foil and placing in the fire itself is so much fun. Unwrapping piping hot potatoes, slathering with butter before tucking into them with a fork is one of life’s simplest pleasures.
Marbled Chocolate Orange Bonfire Cupcakes
Meanwhile, while the potatoes are baking, mugs of steaming hot chocolate perfectly accompany these delicious cupcakes. Since juggling a hot drink and a cupcake can be challenging, I suggest removing the wrappers before serving. Hot drink in one hand, cupcake in the other, with no finger acrobatics needed to enjoy both.
Recipe: Marbled Chocolate Orange Bonfire Cupcakes makes 24
1 packet each of Chocolate Fudge and Orange Cake Mixes available fromWright’s Baking
Optional – small lemon jellies and red/blue edible sprinkles
To make 12 cupcakes, use half of each bag of cake mix and icing.
Method: Preheat oven to 180C/160C fan, gas mark 4
First of all, fill 2 deep muffin tins with 24 cupcake/muffin cases.
Make both the Orange and Chocolate Fudge cake mixes up in separate bowls according to the packet instructions.
Spoon half a dessert spoonful of orange cake batter into each cupcake case. Now scoop a whole dessert spoonful of Chocolate Fudge cake batter on top of the orange. Follow by adding another half of a dessert spoonful of orange batter on to the top of the chocolate.
Using a cocktail stick, swirl the two different cake batters together.
Place the cupcake tins, spaced evenly apart, into the preheated oven and bake for 25-30 minutes.
Filling, marbling and baking the cupcakes.
As soon as the cupcakes are well risen and spring back from a light touch they are baked.
Remove the cupcake tins from the oven and immediately transfer the cupcakes to a cooling rack. Leave until completely cooled before decorating.
To make the icing, sift the icing sugar into a large bowl. Add the softened butter, salt, vanilla extract and food colouring to the same bowl.
Next add one tablespoon of very hot water. Immediately start whisking the ingredients together on a slow speed, increasing the speed as they combine.
Continue whisking until the buttercream is pale and creamy, adjusting the colour if necessary.
Once fully whisked transfer the buttercream to a piping bag fitted with a 1cm round nozzle.
Staring in the centre of a fully cooled cupcake pipe a dot and pull away the piping bag. This will leave a small peak which will resemble flames.
Continue until the top of each cupcake is covered.
Make buttercream and piping flames on to Cupcakes.
To create the bonfire effect, break up 2 or 3 matchmaker sticks and push into the icing so they look like logs on a bonfire.
Follow by adding the jellied lemons. Angle them outwards from the ‘logs’ to give the effect of flames licking at the wood.
Finally, to finish sprinkle first with red edible glitter and then again with slightly less blue edible glitter.
Finishing touches added to create the Bonfire effect.
Display the finished cupcakes on wooden boards, or slabs. Chopping boards and cheese boards can also be used to great effect.
Marbled Chocolate Orange Bonfire Cupcakes
The marbled combination of chocolate and orange can be seen and tasted with the first bite into a cupcake.
The marbling effect in the cupcakes.
Easy to make and ideal for any firework party gathering. These cupcakes are sure to induce as many ooh’s and aah’s as the firework’s themselves.
Make ahead and store in an airtight container for up to 2 days.
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Democracy is of upmost importance here in the U.K. Since this is exactly why we celebrate Bonfire Night. Since the very night that our democracy was due to be blown to pieces, by a group of men with different ideas, our freedom and democracy are celebrated and not taken for granted. While the very same can be said of terrorists and terror events in the modern day. People seeking disrupt and create chaos in countries where their ideas are not followed. Our privilege to speak freely, practice our own faith, without causing harm to others, is something that we must and should hold dear.
If you would like more information please see Important Stuff
Whatever you are making, baking and creating have fun preparing your feast. Also have a safe Bonfire Night.
Sammie xx
Wright’s Baking provided the cake mixes to create this recipe. All thoughts, opinions and content are my own. I was not paid to write this post.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy
If you are a parent and have children, you will know that from year 6, exams become an important part of their lives. Whether it’s SATS, GCSE’s, A Levels. College or University exams. The end game always focuses on tests or exams. Since today is the start of GCSE’s here in England these Double Chocolate Exam Busting Cupcakes, are designed to lift the spirits and fill the tummies of all students sitting their exams.
Double Chocolate Exam Busting Cupcakes with coffee – study fuel!
Of course these cupcakes could and should be made all year round, such is their delicious simplicity. Chocolate cake topped with the ultimate white chocolate vanilla frosting. Perfect for chocolate lovers everywhere.
Double Chocolate Exam Busting Cupcakes the reflect balance of flavours.
A quick bake
Since these cupcakes can be made, from start to finish in under an hour, they are also handy for short notice or unexpected guests. Likewise they can be whipped up, literally, in moments. The comforting aroma of home baking, wrapping around your weary children, like a cosy, soft blanket, when they arrive home.
Double Chocolate Exam Busting Cupcakes comfort at the ready.
While my hard working teens are sitting and studying for their exams, I can be found in the kitchen. Busy rustling up delicious, sustained energy food and lots of treats. The amount of energy burned up during studying is vast. Since this can be a tough time of year for them, their usual ‘healthy’ food intake is topped up with extra yummy goodies!
Recipe: Double Chocolate Exam Busting Cupcakes makes 12
100g/4oz Unsalted Butter – softened to room temperature
Method: Preheat the oven to 160C/140C fan, gas mark 3
First of all line a 12 hole cupcake tin with cupcake cases.
Making the cupcakes
Into a medium sized bowl add the butter, both sugars and salt. Beat together until the mixture is free from lumps and smooth.
Now add the vanilla extract and all three eggs.
Sift in the flour, cocoa and baking powder.
Beat/whisk all of the ingredients together until fully mixed.
Divide the mixture between the 12 cupcake cases – approximately one dessert spoonful of mixture per case.
Place the cupcake tin into the centre of the preheated oven and bake for 25-30 minutes.
The chocolate cupcakes are baked when they spring back from a light touch.
When baked remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack. Allow to fully cool.
Making, filling and baking chocolate cupcakes
Preparing the frosting and decorating the cupcakes
Note – due to the high chocolate content of the frosting it is advisable to make it directly before piping, while it is soft.
Firstly, break up the white chocolate and place in a heatproof, microwaveable bowl. Set to one side.
Into a separate bowl add the icing sugar, butter and one teaspoon of very hot water, from a recently boiled kettle. Whisk until almost combined.
Place the bowl with the white chocolate into the microwave. Heat for 20 seconds, stirring in between, until the chocolate is liquid.
Pour the warm, melted chocolate in with the butter and icing sugar mixture.
Whisk the ingredients together immediately and then continue to whisk until the frosting is light and fluffy. During the whisking add the vanilla bean paste.
Making the frosting, piping and decorating the chocolate cupcakes.
Fit a large piping bag with a large closed star piping nozzle.
Fill the piping bag with the frosting and proceed to pipe rose swirls on each cupcake. Starting in the centre of the cupcake, pipe the shape of an ‘e’ then continue around until the cupcake has a complete swirl on top.
Finally, sprinkle over your choice of decoration.
Double Chocolate Exam Busting Cupcakes so good!
Serve with a hug, smile and a hot drink!
Double Chocolate Exam Busting Cupcakes much needed.
Store these cupcakes in an airtight container where they will last for three days.
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While cupcakes are delicious, the cookies are for those meltdown moments when the pressure is simply too much. Firstly, so that whoever reads this blog post realises that they aren’t on their own. Sometimes it all gets too much. Fresh air, good music and a break all help. As do hugs, talking and simply letting it all out.
Wishing anyone taking exams, all the very best. If you do your best, no one can expect more of you than that x.
Today is the first day of December. Visits from Jack Frost over the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes.
Coconut White Chocolate Snowball Cupcakes these are definitely not for throwing!
Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! And a complete covering of sweetened coconut and dusting of edible Magic Sparkles finishes the decoration. If you like coconut, I can guarantee you’ll love these cupcakes.
Coconut White Chocolate Snowball Cupcakes full of flavour.
Using Sweetened Shredded Coconut
While there is a potential for these cupcakes to be overly sweet, I can assure you that they are not. Since the sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.
I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.
Coconut White Chocolate Snowball Cupcakes delicious any time of the year.
These cupcakes are a delicious bake for over the festive season. So, why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. And, as Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?
Recipe: Coconut White Chocolate Snowball Cupcakes makes 12
Method: Preheat the oven to 170C/150C fan, gas mark 3.5, 325F
Making And Baking The Coconut Cupcakes
First of all, line a 12 hole cupcake tin with cupcake cases.
Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.
Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.
Place a dessertspoon of cake batter into each cupcake case.
Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.
The cupcakes are baked when they are risen, golden and spring back from a light touch.
As soon as the cupcakes are baked, remove from the oven.
Making the cupcake batter, filling the cases and baking the cupcakes.
Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.
Remove the hot cupcakes from the tin and place on to a cooling rack.
Making The White Chocolate Frosting And Piping Onto The Cupcakes
While the cupcakes are cooling make the buttercream icing.
First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.
Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.
Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.
Once the chocolate is completely melted pour it into the buttercream.
Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.
Fit a piping bag with a round piping tip approximately 12mm in diameter.
Fill the bag with the whipped, white chocolate, buttercream. Set to one side.
Remember to wait until the cupcakes are completely cooled before icing.
To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.
Swirled white chocolate frosting on top of each cupcake.
Decorating The Cupcakes
Sweetened Coconut and Magic Sparkles3 used to cover the cupcakes.
Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.
To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.
Next, sprinkle over the edible sparkles. Add as much glitter as you like!
Coconut White Chocolate Snowball Cupcakes, decorated with a snowy, festive theme.
These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.
Coconut White Chocolate Snowball Cupcakes too good to keep to yourself!
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Marshmallow Frosted Mango Cupcakes can be made gluten free.
While baking these coconut cupcakes with the festive season in mind, they would be a delicious treat at any time of the year. Because, baking to share, with love stirred in abundance, also makes a delicious treat for family, friends, or work colleagues. And food always tastes better when it is shared, these cupcakes are ideal for sharing.
So, whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing and sharing your feast.
Today we are celebrating National Apple Day here in the U.K. Since there are two trees groaning under the weight of their abundant apple harvest in our back garden, an apple bake is needed. And a gift of maple syrup sparked inspiration resulting in these Maple Syrup FrostedApple Cupcakes. Finally, the finished result is better than I could imagine.
Maple Syrup Frosted Apple Cupcakes
One apple tree produces Spartan apples. Tennis ball sized, shiny red-green apples that are deliciously crunchy, sweet and ideal for little people hands! While the other apple tree variety is unknown. Sharper in taste than the Spartans, they are similar to a slightly sweeter version of Granny Smith apple. Also they are slightly larger with a similar colour that when rubbed becomes shiny. And fortunately, both apples are great for eating and cooking. Resulting in a combination of both being used for these cupcakes.
Maple Syrup Frosted Apple Cupcakes
Apples, The Core Of These Cupcakes:
Unlike Granny Smith apples, both varieties brown easily when sliced/grated and exposed to the air. While the grated apple be tossed in some fresh lemon juice, which would have prevented discolouration, I didn’t want to do this for two reasons. First of all, the lemon flavour would change the cupcake flavour, possibly overpowering the apple and frosting. Also, the lemon juice would have added moisture, resulting in a wetter batter, where the apple may not have kept it’s even distribution. Grating the apples into the cake batter keeps any discolouration to a minimum.
Maple Syrup Frosted Apple Cupcakes
Preparing the cake batter first and then adding the grated batter works really well. As it ensures each cupcake has plenty of evenly distributed apple within a light, moist crumb. Without the maple syrup frosting, these could easily be served as muffins, in which case the addition of some toasted pecan or walnut pieces would bring added flavour and texture. Tasting these cupcakes with the dreamy frosting means I could not possibly eat them any other way now!
A Maple Syrup Frosted Apple Cupcake cut in half.
Maple syrup frosting. Just think on those words for a moment!
Initially I had worried that the addition of maple syrup to a buttercream frosting would result in a too sweet topping. Instead, the opposite happened, with the maple syrup adding a very slight smoky, creamy flavour. Resulting in the sweetness of the unflavoured frosting being dumbed down. As a result, the final flavour paired beautifully with the lightly spiced apple cupcake.
Recipe: Maple Syrup Frosted Apple Cupcakes – makes 12
200g/7oz Grated Eating Apple – approximately 3-4 peeled apples
Frosting Ingredients: you may have extra frosting left over
250g/9oz Salted Butter very soft, ideally removed from the fridge the night before
500g/1lb 2oz Sifted Icing Sugar
1tsp Vanilla Extract
2tbsp Maple Syrup – use real maple syrup not maple syrup flavouring
1tbsp Very Hot Water from a recently boiled kettle
Extra Maple Syrup to drizzle over the finished cupcakes
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.
Making And Baking The Cupcakes:
First of all, line a 12 hole deep muffin tin with tulip cupcake wrappers, or deep muffin cases.
Next in a large bowl add the butter, sugar and salt. Whisk/beat them together until they are very pale and creamy.
Add the vanilla extract and all 3 eggs to the bowl. Whisk/beat briefly to partially mix the ingredients, without the risk of them curdling – no more than 30 seconds.
Now sift the flour, baking powder and cinnamon into the bowl. Set the bowl to one side.
Working quickly, yet carefully, peel and grate 200 grams of apple.
Add the grated apple on top of the flour, in the large bowl and using a spoon mix all the ingredients together, until they are just combined.
Next, using a dessert spoon, place a heaped spoonful of cake batter into each of the cupcake wrappers. Finish by dividing any remaining batter between the twelve cases, so that they are all equally filled.
Finally place the tin in the middle of the preheated oven and bake the cupcakes for 25-35 minutes.
The cupcakes are baked when they spring back from a light touch. Use an inserted skewer to check if they are baked, if it comes out clean they are ready to remove from the oven.
As soon as the cupcakes are baked remove them from the oven and leave them in the tin to fully cool, regardless of which type of wrapper/case has been used.
The stages of making the cupcake batter, through to filling and baking them.
Allow the cupcakes to fully cool before frosting them.
Making The Frosting And Decorating The Cupcakes:
First, add the very soft butter to a large bowl.
Then sift the icing sugar into the bowl.
Next add the vanilla extract, maple syrup and very hot water.
Finally whisk the ingredients, starting slowly and increasing in speed, until you have a smooth, creamy, light buttercream.
Fit a large piping bag with a large star piping nozzle – Wilton #1M.
Fill the piping bag with the maple syrup frosting.
Start in the centre of each cupcake pipe swirls, so the entire top of the cupcake is covered and then, continue to pipe, bringing the tip back to the centre and finishing with a star, as the nozzle is pulled away.
Continue to pipe frosting until each cupcake is generously topped with frosting.
To finish the decoration, drizzle approximately 1/2 teaspoon of maple syrup on to the top of the frosting, allowing the drizzle to drip around the frosting swirls.
Maple Syrup Frosted Apple Cupcakes ready to be served.
Maple Syrup Frosted Apple Cupcakes a taste of Autumn in a cupcake! If you enjoy the season of Autumn, or Fall as it’s also known, take a look at this non food related post Autumn The Most Beautiful Season.
Maple Syrup Frosted Apple Cupcakes
Baking these cupcakes certainly makes the most of seasonal fruit. Since there are plenty of apples freely available I will be making again. Another reason to bake them is also so they can be shared. While none of our friends or neighbours expect deliveries of cake, it is an extra special way of sharing our abundance of apples, which are also given away.
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I enjoy baking and find the process very relaxing. And creating new recipes is also be very rewarding, especially as I get to share them here, on Feasting Is Fun. Firstly as a personal achievement and also because of the pleasure my baking brings to others. Watching faces full of pleasure as they bite into a delicious treat, big smiles when a friend receives a birthday bake and gracious thanks from a busy, tired family upon receipt of a homemade lasagne, all bring me a deep sense of joy. Life is for sharing and if my small contribution encourages others to do the same, well then, this blog, Feasting is Fun, will have served its purpose.
Do you share your makes and bakes?
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Birthday season is upon us in the Feasting family. Cakes, bakes, canapés and celebration continue from now, right through to the New Year. Therefore, making this Orange Lemon Ombre Piped Rose Cake with family in mind, resulted in a beautifully decorated, delicious cake, perfect for guys and girls of all ages.
Orange Lemon Ombre Piped Rose Cake delicious citrus flavours all the way through.
So the cake itself is made using Wright’s Baking Orange Cake Mix, to which lemon zest is added. Baked as a single cake, it is then sliced into three layers which are sandwiched back together using tart lemon curd. The result, a balanced citrus flavoured cake, that wakes up your tastebuds ready to party!
Orange Lemon Ombre Piped Rose Cake full of hidden fruit.
In addition, the decision to decorate the cake with piped buttercream roses, shows an increase in confidence with regard to piping. Creating an ombré effect, from pale lemon swirls to deeper tangerine lends a modern finish to this cake.
Orange Lemon Ombre Piped Rose Cake a stunning centrepiece perfect for celebrating.
Since piping this Heart Engagement BundtCake, crumb coating, covering the whole cake in a thin layer of buttercream, was not an option, it was a must. Resulting in a cake that looks much cleaner, more professional, as well as any gaps between the roses are already covered.
Orange Lemon Ombre Piped Rose Cake my entry for #GBBOTwitterBakeAlong
While not absolutely necessary, the added edible violas give the finished cake an elegant, yet natural touch. Their presence hints at the floral, citrus flavoured cake hidden by the piped roses.
Recipe: Orange Lemon Ombre Piped Rose Cake serves 12-14
2 Packets Orange Cake Mix available from Wright’sBaking online shop you will need 1 1/2 packets of mix for this recipe
90ml Vegetable Oil – I use sunflower oil plus a little extra for greasing the cake tin
300ml Water
1 Large Free Range Egg
1tsp Lemon Zest – the zest of one regular lemon
Approx 1/2 jar Lemon Curd
For the ombre buttercream:
700g White Icing Sugar
350g Unsalted Butter – softened to room temperature
2tbsp Very Hot Water
Gel Food Colouring – Red and Yellow, or Orange – I use Wilton
Method: Preheat the oven to 170C/150C fan, gas mark 3.5
You will need a 20cm/8″ diameter 8.5cm/3.5″ deep tin to bake this cake.
Starting with the cake tin, grease the entire tin and also line the base with parchment paper.
Into a large bowl add the water, egg, oil and one packet of the orange cake mix. Weigh the other packet of cake mix and divide in half. Add half of the packet contents to the bowl – it was approximately 260g. Please check the weight for yourself.
Whisk the ingredients together according to the instructions on the packet.
Finally add the finely grated zest of 1 lemon, approximately 1tsp, to the bowl. Whisk to distribute and combine.
Pour the citrus cake batter into the prepared tin.
Cake batter in the tin and ready for the oven.
Place the cake tin in the centre of the oven and bake for 1 hour 30 minutes. Test the cake at 1 hour 20 minutes with a skewer. The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remov from the oven, place on a rack and allow the cake to cool completely in the tin.
Breath in the rich, citrus, homebaked aroma.
When the cake has cooled turn it out of the tin. Also if necessary, run around the outer rim of the cake with a palette knife. Doing this will loosen any slight sticking, that said Wright’s cake mixes are excellent and always turn out of the tin easily.
Preparing the cake for decoration:
During baking the cake rose slightly more in the centre. The cause may have been the addition of an egg to the cake mixture, or, baking at a slightly higher temperature.
First cut off any dome on the top of the cake. Having a small rise in the centre is an advantage with the finished cake.
Slice the cake evenly into 3 layers. A serrated knife cuts cleanly through the cake, minimising crumbs.
Place the bottom layer, cut side up, on a board or cake stand.
Spread the bottom layer with an even, thin layer of lemon curd, so that it almost reaches the edges.
Next, place the middle layer on top of the bottom layer, matching up the sides.
Again, spread a thin, even layer of lemon curd on to the cake, keeping just inside the edges.
Finally place the top of the cake on to the middle layer.
Shaping, slicing and then reassembling the cake.
Preparing the cake:
Place the softened butter into a large bowl.
Sift the icing sugar into the same bowl.
Next add the very hot water and lemon extract.
Finally whisk the ingredients together, starting on a slow speed and increasing the speed, until you have a pale, fluffy, lump free, buttercream.
Remove 3 heaped tablespoons of the buttercream and set aside to crumb coat the cake. First place the buttercream on the top of the cake. Use an offset spatula to spread the icing across the top of the cake, gently pushing it over the sides. Rotating the stand, or board, gradually cover the sides of the cake with a thin layer of buttercream. Finish by dipping a palette knife into hot water, drying and running the hot knife over the cake, this will produce a smooth finish. Place the cake in the fridge for 30 minutes to allow the crumb coat to set slightly.
Colouring the buttercream:
Divide the remaining buttercream equally, between 3 bowls.
Use cocktail sticks, gel food colouring and a teaspoon to stir, start colouring the icing. It is easier to achieve the lightest colour, which is piped on to the top of the cake, first. Doing so sets the shade and tint of the icing.
Following on, add more colouring to the next bowl, until the shade is correct. Finishing with the last bowl and deepest colour, add extra red and yellow gel until the desired deeper colour is obtained.
To pipe the buutercream, fit 3 large, disposable piping bags with large star piping nozzles – Wilton #1M. Fill each bag with a separate shade of buttercream. Label the piping bags light, medium, dark, so they are distinguishable.
Natural lemon flavoured buttercream and the 3 shades created for the ombré effect.
Decorating the Cake:
Starting right in the centre, on top of the cake, using the lightest shade, pipe the first rose. Begin in the centre of the rose, keeping pressure steady on the bag pipe a star, continuing into an e shape, then continuing round to form a rose swirl.
Continue working evenly around the centrally piped rose, piping more rose swirls. Carry on until the top of the cake is covered, or almost covered, in evenly piped rose swirls.
Following on, use the next shade darker, pipe rose swirls around and inbetween the lighter shade, then pipe evenly around the side of the cake.
The image on the right shows the colour difference.
Complete the cake by piping the darkest shade around the base of the cake. The full ombré effect is then complete.
Orange Lemon Ombre Piped Rose Cake very effective.
For the very best results place the piped cake into the fridge, or somewhere cold, for 30 minutes.
Just prior to serving add the edible violas.
Orange Lemon Ombre Piped Rose Cake perfect with a Buck’s Fizz!
Beautifully baked, evenly distributed fruit, decorated with rose swirls, this Orange Lemon Ombre Piped Rose Cake demonstrates how easy it is to create a sensational cake using a mix.
Because of my health limitations, creating this cake from scratch would be too much for me. Of most importance, my aim, to show how the ombré piping effect is achievable, at home, with a little practice. Secure in the knowledge that the cake underneath is reliably good. A couple of badly piped roses were removed, using a butter knife and re-piped. Practice and making mistakes is how we learn to improve our skills.
If you have enjoyed the recipe for this Orange Lemon Ombre Piped Rose Cake you may also like these:
Beautiful cakes do not have to be difficult to create. Since I am most definitely not an accomplished cake decorator, I have learned a few decorating techniques that enable me to finish a cake to a good standard.
Most of all I hope you have been inspired to try out a new technique? Also homemade cakes taste infinitely better than their supermarket counterparts. While they are convenient, no amount of love, has, at any stage been added to the cake. Whereas baking at home creates a unique, delicious cake that will prompt huge smiles from the recipient and those who share in the celebration and cake!
For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful LoveliestLemon Curd Cake.
Loveliest Lemon Curd Cake perfect for afternoon tea.
A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.
If you love lemons, then I’ll guarantee this LoveliestLemon Curd Cake will delight you!
Loveliest Lemon Curd Cake whatever time of year brings the sunshine indoors.
Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.
Loveliest Lemon Curd Cake with an added sprinkle of glitter.
I was sent a new cake tin to try out, so I decided on this Loveliest Lemon CurdCake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.
Loveliest Lemon Curd Cake look at how the light shines through the lemony yellow of the cake?
Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!
Recipe: LoveliestLemon Curd Cake serves 8-10
You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep
275g/10oz Unsalted Butter – plus a little extra for greasing
4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one
For the icing:
100g/4oz Unsalted Butter
200g/7oz Sifted Icing Sugar
1/2tsp Lemon Oil – or 1tbsp Lemon Curd
2tbsp Very Hot Water from a kettle
Optional – Sprinkles and edible glitter
Method: Preheat the oven to 160C/140C fan, gas mark 3
Grease with butter and line the base of the cake tin with baking parchment. I was testing a new PushPan. I still greased and lined the tin.
Into a large bowl add the butter, salt and sugar.
Whisk/beat until pale and creamy.
Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.
Sift in the self raising flour.
Mix on a low speed until just combined.
Add the finely grated zest of one whole lemon.
Mix the cake batter until just smooth – I do this by hand using a spoon.
Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.
Loveliest Lemon Curd Cake ready for the oven.
Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.
Once the cake is baked remove from the oven and allow to cool completely in the cake tin.
Baked Loveliest Lemon Curd Cake cooling in the tin.
When the cake is cold remove from the tin.
With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.
Loveliest Lemon Curd Cake easily released from the PushPan
Making the lemon buttercream:
Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.
Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.
Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.
Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.
Spoon enough lemon curd on to the bottom layer to cover it generously.
Add a generous layer of lemon curd.
Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.
Loveliest Lemon Curd Cake so pretty but there’s room for a finishing touch.
Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.
I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!
Loveliest Lemon Curd Cake perfect for any occasion, but especially afternoon tea.
I honestly think the pictures in this post speak for themselves. This LoveliestLemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.
Today will not be the only time I make this cake!!
If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:
Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.
Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.
Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.
Hello, I have an exciting recipe to share today. Since I first admiring the variety of Drip Cakes on Pinterest I have wanted to make one. This past weekend with the help of 2 Wright’s Baking cake mix kits, I did it (full recipe instructions for making this cake from scratch are included). Finally, I have now made this Strawberry Chocolate Vanilla Drip Cake.
Strawberry Chocolate Vanilla Drip Cake
Had it not been for the cake mixes from Wright’s I honestly would not have had the energy to make this cake. Yet, I proved that with a little bit of patience and guidance anyone can make a drip cake using great packet mixes, plus some extra chocolate and strawberries.
The Chocolate and Victoria sponge mixes create cakes that are as light as clouds. I baked the cakes on Saturday and then assembled and decorated this gorgeous Strawberry Chocolate Vanilla Drip Cake on the Sunday.
Strawberry Chocolate Vanilla Drip Cake
You Too Can Make This Drip Cake :
If you have ever wanted to make a drip cake, yet been too scared or overwhelmed to try? Use the following step by step photographs and instructions to show you how. You need not be a proficient baker or cake decorator, yet you CAN make this Strawberry Chocolate Vanilla Drip Cake.
Taking you through every stage, you will learn how to achieve a stunning drip cake. Once you have learnt the basics you can create all different kinds of drip cakes. I wanted to keep my cake simple, yet elegant. The chocolate dipped strawberries add height and a pop of colour.
Strawberry Chocolate Vanilla Drip Cake
Above all, I never dreamt that my Strawberry Chocolate VanillaDrip Cake would turn out so well.
Pushing Out Of My Cake Decorating Comfort Zone:
Because cake decorating isn’t my strongest skill, learning new techniques can be challenging. Also sometimes my hands can be really shaky, resulting fewer cake recipes making it on to the blog.
What I’m trying to say is, I’m just like you. Yes I’ve learnt to pipe roses with buttercream, but that really is the extent of my cake decorating knowledge. So my hope is to teach you how to create a show stopping cake and that, with a little patience you too can create one!
Strawberry Chocolate Vanilla Drip Cake
There’s No Shame In Using Great Quality Cake Mixes:
Starting with a good quality boxed cake mix from Wright’s meant that all my concentration could be used decorating the cake. I will be creating recipes with different flavours, colours and toppings in the future, but for my first drip cake, all I wanted to concentrate on was creating that iconic ‘drip’!
Chocolate and vanilla were chosen simply because the inside of the cake would then reflect the beautiful outside. The cake mixes are so easy to whip up and bake, plus the buttercream mixture is included in the box. All I needed to add was butter.
Strawberry Chocolate Vanilla Drip Cake
Note: in order to decorate this cake successfully you will need a large palette knife (not a small offset one – that I mention in some of my recipes). Also if making the cake using my recipes you will have ire than you need. Perhaps you could bake an extra layer?
( Make the cake batter as instructed in the recipe. Use half of the vanilla batter to bake 2 plain sponges. Add 75g Cocoa powder and 2tbsp milk to the remaining batter, stir gently until the ingredients are fully incorporated. Bake the chocolate sponges as instructed.)
2tbsp Butter for greasing the sandwich cake tins
240g Unsalted Butter- softened to room temperature
200g White Chocolate – I use Waitrose Belgian white chocolate
100g Dark Chocolate minimum 70% Cocoa Solids
15 Good Quality Fresh Strawberries medium/large in size – if only very large strawberries are available you may want to use fewer.
Note: if making your own buttercream you will need 250g unsalted butter, 100g good quality cocoa powder (sifted) and 400g icing sugar (sifted), prepare as for the buttercream including the 2tbsp very hot water.
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F
Making And Baking The Sponge Cakes:
Grease 2 x 7″ (17.5cm) sandwich cake tins and line the base with baking parchment.
Make up one packet – I used the Victoria sponge mix first – according to the instructions on the box.
Divide the cake batter equally between the 2 tins.
Place the sponge tins in the centre of the oven and bake for 15- 20 minutes. The sponges are baked when they are a golden colour and spring back from a light touch. Mine took just under 20 minutes to bake. Also, baking times may vary slightly if making from scratch*.
As soon as the cakes are baked remove from the oven.
Allow the sponges to cool for 5 minutes, then run a palette knife around the outside rim of the cake.
Turn the cake out gently and place right side up on a cooling rack.
Wash up the sponge tins in warm soapy water, dry, grease and line the bases as before.
Make up the chocolate sponge mix according to the packet instructions.
Divide the cake batter equally between the 2 tins and bake in the middle of the oven, as before for 15 – 20 minutes. Mine were baked at 15 minutes.
As soon as the chocolate sponges are baked remove from the oven. See note * above.
After 5 minutes cooling run a palette knife around the outside of the cake, turn out gently and allow to cool on a rack.
Once cool your cake is ready to assemble and decorate.
Making The Frosting And Assembling The Cake:
Gently peel the parchment paper away from the base of each sponge.
Whisk/beat 240g of softened butter in a large bowl.
Add both packets of buttercream mix – chocolate and vanilla.
Slowly whisk until they are incorporated into the butter.
OPTIONAL – I always add 1-2 tablespoons of very hot water to any buttercream that I make. I added 2 tablespoons to the buttercream mixture. I would not advise adding water if you are using stork or other margarines.
Continue whisking until you have a smooth, glossy, chocolate buttercream.
I recommend using either a cake board or a flat plate placed on a cake stand, or cake decorating turntable. I used a cake board on top of my cake stand. This is so that once covered in buttercream, the cake, will fit into the fridge to chill.
First of all add a generous tablespoon of buttercream to the cake board, this helps anchor the cake whilst it is being assembled and decorated.
Place the first sponge flat side up on the centre of the board.
Using a palette knife thinly coat the upper, flat side of the sponge in buttercream.
Next add the second chocolate sponge, again flat side up and cover with a thin layer of buttercream.
Continue in the same manner with the vanilla sponges, leaving the last sponge without a covering of buttercream.
Covering The Cake With Buttercream Frosting:
Ensure that you have plenty of space to work around the cake. I moved mine to the dining room table where I was able to sit (better for my back) and cover the cake.
Add enough buttercream to cover the top of the cake evenly – approximately 0.5-1cm deep. Run the palette knife across the top to roughly smooth it.
Next add buttercream to the side of the cake near the top. Spread it with the palette knife so that it fills in the gaps between the sponges. I started at the top and rotated the cake stand, working my way down to the bottom of the cake as each sponge layer was covered. Always aim to keep the buttercream as even and smooth as possible, using a palette knife.
The whole cake is now covered in buttercream with a roughly smoothed top and sides.
Fill a large jug with very hot water and have some pieces of kitchen paper to hand.
Clean the palette knife and let it sit, immersed in the hot water for a minute.
Remove the palette knife and wipe dry with the kitchen paper.
Hold the flat side of the palette knife to the side of the cake and smooth the buttercream. Repeat by dipping the palette knife back into the hot water, drying and smoothing, rotating the cake stand as you do so. This may take a little practice but you’ll soon get the hang of it.
The buttercream becomes very glossy and smooth. Continue until the sides are as smooth as you can get them.
Next smooth the top of the cake in exactly the same way.
Use kitchen paper to gently go around the base of the cake and remove excess buttercream from the board. I remove any big lumps and then hold the kitchen paper to the board as I rotate the cake, gradually getting closer and closer to the cake.
Place the covered cake into the fridge to chill and set for 30 minutes.
When it is touch dry you may start to decorate it.
Decorating The Strawberries With Chocolate:
Break up the white chocolate into a heatproof microwaveable bowl.
Zap in the microwave for 30 seconds at a time, stirring in between each heating session. When the chocolate has half melted remove the bowl from the microwave and continue stirring until all of the chocolate is melted.
Set to one side to cool.
Meanwhile break up the dark chocolate and melt in exactly the same way as for the white chocolate.
Dip half of the strawberries into the dark chocolate, ensuring they are completely covered with only the green showing, use a teaspoon to pour the chocolate near the top of the strawberry. Set the strawberries on to a silicone mat or some baking parchment.
Remove 2 tablespoons of the melted white chocolate and place in a small, disposable piping bag. Snip the very end off leaving a small hole.
Pipe lines across the uncovered strawberries and over the chocolate covered strawberries. You can also experiment with piping little dots on to the strawberries. Leave the strawberries to set.
Creating The Drip Effect:
Finally, while the white chocolate is still pourable but cooled you can start creating your drips.
Using a spoon pour the cooled, melted chocolate around the edge of the cake encouraging drips to form by adding a little more chocolate in places. Aim for a variety of drip lengths around the outside of the cake.
Next spoon the remaining white chocolate on to the centre of the top of the cake. Use the spoon to spread it to meet the rim formed by the drips and then swirl with your spoon to give an attractive finish.
Adding Chocolate Strawberries For A Spectacular Finish:
Gently add some strawberries to the back of the cake, building height by laying them on top of each other. Also add a few strawberries around the base to create a stunning, professional finish.
Strawberry Chocolate Vanilla Drip Cake
Place the cake back into the fridge, especially during warmer weather, until it has set.
Strawberry Chocolate Vanilla Drip Cake
Now take lots of photographs as it is great to have a visual reminder that you have accomplished something so stunning.
Importantly, keeping some of the strawberries red, with just a little piped white chocolate really makes the whole cake pop. Having a burst of colour stops the cake from being all brown and cream, which is definitely not as fun as a spot of red here and there!
If you have enjoyed the recipe and tutorial for making this Strawberry Chocolate Vanilla Drip Cake here are others you may also like:
Fluted Chocolate Lemon Marble Cake a great cheat at making an amazing looking cake.
Finally, while not being the world’s best cake decorator means I can learn. Baking and decorating cakes should be fun. And it can be with instructions and photos to guide you through the process. Above all, cakes are made for sharing with friends, family and even the Post Lady!
Have I inspired you to try a new cake decorating technique?
Have fun decorating, making and baking your feasts.
Sammie xx
Wright’s Baking provided me with the cake mix kits to try. All content, opinions, views and photographs are my own. Please see my Disclosure Policy. I am not a professional baker or cake decorator, any advice given is purely for guidance.
Today I am sharing my recipe for these Raspberry Ripple Almond Cupcakes with you. Moist, almond cupcakes, with a swirl of, pink streaked, raspberry ripple buttercream on top. And today these are definitely my favourite cupcakes ever. While I also may be a little bit obsessed with the buttercream frosting!
So, could you resist one or two of these delicious cupcakes?
I couldn’t! As soon as these photographs had been taken I ate two of these. I wanted the flavour sensation to continue after eating the first cupcake.
Raspberry Ripple Almond Cupcakes
A Gift Of Roses That Can Be Eaten!
Rather than giving roses for Valentine’s Day, or for other special occasions, why not bake up a batch of these delicious cupcakes? Also there are certain advantages to gifting these; they are easy to share and they are less of a dramatic statement than red roses, therefore more inclusive to groups of people that you love. Although, I can pretty much guarantee these Raspberry Ripple Almond Cupcakes won’t last as long as flowers.
Valentine’s Day is about love, whether that be your significant other, your family, your girl or guy friends. Show some love this Valentine’s Day, especially to those who may feel unloved.
Raspberry Ripple Almond Cupcakes
You may have seen there are a few raspberry and almond recipes on this site. As well as this Raspberry Almond Cream Cake. Because the flavours go so well together. While I enjoy creating new recipes and flavour combinations, there are a few classics that I could never mess with.
And these Raspberry Ripple Almond Cupcakes bring two classic flavours harmoniously together. So that your taste buds will sing as you take your first bite.
250g Raspberry Ripple flavour icing sugar – available from Sugar and Crumbs
125g/5oz Unsalted Butter – very soft
2-3tbsp Boiling Water
Pink Gel Food Colouring
Method: Preheat the oven to 170C/150C fan, 325F, gas mark 3
Making And Baking The Almond Cupcakes
First of all, line a cupcake tin with the prettiest wrappers you can find.
In a bowl whisk together the butter and sugar until light and get and creamy.
Add in the eggs, milk, almond extract, salt and sifted flour and baking powder.
Continue whisking on a low speed until all the ingredients are just combined, stopping halfway through to scrape down the bowl.
Add 1 dessert spoonful of cake batter to each cupcake case.
Place the cupcake tin into the centre of the oven and bake for 20 minutes.
Feel free to lick out the bowl once you’ve finished filling the cupcake cases!
The cupcakes are baked when they are golden brown and spring back when lightly pressed.
As soon as the cupcakes are baked remove from the oven and leave to cool for 5 minutes in the tin.
Remove from the oven once the Raspberry Ripple Almond Cupcakes are baked.
Place the cupcakes onto a cooling rack.
And leave to cool completely before decorating.
Making The Buttercream Frosting And Decorating The Cupcakes
Sift the icing sugar into a large bowl.
Add the softened butter and 2tbsp of boiling water.
Whisk until light, fluffy and creamy, adding up to 1 extra tablespoon of boiling water to obtain the desired consistency.
Raspberry Ripple buttercream, soft, smooth and utterly delicious.
Fit a large piping bag (I use disposable ones for coloured icing) with a large, open star piping nozzle, I use Wilton 1M.
Fold the bag back on itself, opening up the inside.
Use a small brush and paint two lines of food colouring gel, in a line, from the tip, to approximately half way up the bag.
The second line should be opposite the first.
Place the bag in a stable container, I use a large jug.
Fill the piping bag with the buttercream.
As soon as the cupcakes are cooled, they are ready to be iced.
Holding a cupcake with one hand and starting 1/3 down from the edge, pipe a letter e, keeping the pressure constant. As you get to the end of the e continue piping around the cupcake in one complete circle.
Practice Will Help You Nail Piping Skills
Piping the frosting on to these Raspberry Ripple Almond Cupcakes was my first attempt at creating buttercream roses. And I’m really proud of how they turned out, especially as I am not a natural cake decorator.
Practicing is the best way to improve piping skills. Also, if you are unsure of how to pipe these look on Pinterest or YouTube, there are plenty of short tutorials showing you what to do.
When choosing from the vast array of piping tips available, if you want a professional, bakery style finish to your cupcake Wilton’s Large Open Star 1M is a great nozzle to start with.
Raspberry Ripple Almond Cupcakes
With the cupcake above, keeping steady pressure on the piping bag, I started in the centre of the cake and piped in circles, building layers to create the classic cupcake swirl.
Additionally, it is worth making up a bag of plain icing and practicing different methods, so that you feel confident icing your cupcakes.
Raspberry Ripple Almond Cupcakes
If you enjoyed these Raspberry Ripple Almond Cupcakes you are sure to love these:
These Raspberry Ripple Almond Cupcakes are utterly delicious and the icing is very light. I enjoy using the natural flavoured icing sugars from Sugar and Crumbshowever, you can easily use plain icing sugar and add a few drops of natural flavour extract.
Do you celebrate Valentine’s Day? And if so, do you keep the celebrations between you and your partner, or spread the love further afield?
Regardless of how you spend February 14th, I hope you know that you are loved (see Important Stuff).
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
It’s Sunday, time for a little treat?? So how about these Vanilla Bean Cupcakes? Moist, vanilla flavoured sponge, topped with the lightest, most dreamy vanilla buttercream and a pearl, because you are special.
Look how pretty these cupcakes are. So beautiful, that I almost called them antique Vanilla Bean Cupcakes, although I thought better of it. Since I’m pretty sure everyone would have imagined them as hard, mouldy, relics of the past – yep not conjuring up the image I’d like!!!
Especially stunning are these cupcake cases. A wonderful Christmas present from a much loved friend.
Vanilla Bean Cupcakes
Thank You For The Presents:
Because I received quite a few cooking and baking related presents last year, for both Christmas and my birthday, using them feel extra extra special. Especially the little, cute, individual cupcake stand , present from my hubby.
Also I was very excited to receive four cookbooks, which I enjoy reading, as if they are novels. Although I very rarely follow a recipe religiously, I gather inspiration and ideas from my ever increasing cookbook collection.
Am I alone in my cookbook obsession collection? Thought not!!!
Vanilla Bean Cupcakes
These Vanilla Bean Cupcakes were the final bake for a review I have been carrying out. So after much discussion with my daughter, regarding flavour combinations, we decided to settle on a classic vanilla sponge, with the addition of vanilla bean paste instead of extract. Yet I kept to vanilla extract for the best buttercream icing ever!
The result being, the best cupcakes I have made, this year!
Recipe: Makes 12 deep filled Vanilla Bean Cupcakes or 18-20 standard ones.
Method: Preheat the oven to 180C/160C fan oven, gas mark 4, 350F
Making And Baking The Vanilla Bean Cupcakes
First of all, into a large bowl add the butter and caster sugar.
Whisk the ingredients together until pale and creamy.
Add the eggs, milk, vanilla bean extract and salt to the bowl and whisk until fully combined.
Sift the flour and baking powder into the bowl.
Fold all of the ingredients together.
Spoon the cake batter into each cupcake case so that they are half full.
Place the cupcake tray into the middle of the preheated oven and bake for 20 – 25 minutes (a shorter time will be required for smaller cupcakes).
The cupcakes are baked when golden brown and spring back when pressed lightly in the centre.
As soon as the cupcakes are baked remove the from the oven.
Vanilla Bean Cupcakes.
Allow the cupcakes to cool in the pan for 10 minutes and then place them on to a cooling rack to cool completely.
The Key To Making The Lightest Buttercream Frosting:
Place the butter, salt, vanilla extract and butter into a large bowl.
Starting on a low speed whisk all of the ingredients together.
For the very lightest, creamiest buttercream, continue mixing for 10 minutes. The result will be the dreamiest buttercream icing you will ever have tasted.
The addition of very hot water to the buttercream mix, stops it from forming a hard crust.
Decorating The Cupcakes:
Fit a large piping bag with the tip of your choice – I used a large French star tip.
Fill the bag with buttercream and fold over the top of the bag.
Using a circular motion, pipe buttercream in a swirl effect, onto the top of each cupcake.
Vanilla Bean Cupcakes
Finally top each cupcake with an edible pearl, or edible decoration of your choice.
Vanilla Bean Cupcakes
I hope you’ll agree with me, that these cupcakes are elegantly beautiful ?
Usually I cannot wait to sprinkle edible glitter on, well pretty much anything I bake, but these Vanilla Bean Cupcakes looked so perfect after the addition of the pearl, that I managed to restrain myself.
Resulting in a spectacularly elegant cupcake, that tastes every bit as good as it looks.
Vanilla Bean Cupcakes
While carrying out a review of a cupcake tin for British Bakeware, I was impressed with how evenly the cupcakes baked. Also the tin washed clean easily in hot soapy water.
These Vanilla Bean Cupcakes did not last very long in our home, although I did give our neighbours a couple. I believe food tastes better when shared. While I only spent 10 minutes with them, we had a lovely catch up chat and they were thrilled with the cupcakes I gave to them.
If you enjoyed this recipe for Vanilla Bean Cupcakes, then I hope you’ll like these too:
During the winter months especially, weeks, indeed months can easily pass without people living in close proximity, exchanging a word. Furthermore it really is worth taking a few minutes out of each day, once a week, or so, to make the effort to talk to those who live close by.
Are you friendly with your neighbours?
Do you keep a check on elderly or infirm neighbours, especially during the cold, winter months?
Whatever you are making, baking and creating have fun preparing and sharing your feast.
