Cupcakes – Feasting Is Fun

Fresh Raspberry Frosted Lemon Cupcakes

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.

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.

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.

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

For the cupcakes:

100g/4oz Unsalted Butter at room temperature

100g/4oz Caster Sugar

1/8 tsp Sea Salt – I use Maldon

2 Large Free Range Eggs

1/2 tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

1 tsp Baking Powder

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 .

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.

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.

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.

Vibrant, fresh raspberry frosting topped with a luminous lemon segment.

Serve with lemon tea or freshly made lemonade. And where possible, enjoy sitting outside in the garden listening to the birdsong.

If you have enjoyed this recipe for Fresh Raspberry Frosted Lemon Cupcakes you may also like these:

Marshmmallow Frosted Mango Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Malteser Popping Candy Cupcakes

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.

Elizabeth Harris Perfect Cupcake Decorating Kit

Here on Feasting is Fun we encourage sharing. Whether it be bakes freshly made in our kitchens, or inviting friends and neighbours round for a cup of tea and a natter. As part of this I get asked by different companies to review products or produce. Resulting in me getting to share with you, my lovely readers, great products that really do earn their place in the kitchen. Today I share with you the Elizabeth Harris Perfect Cupcake Decorating Kit Review.

Elizabeth Harris learned to bake when she was young, in her Mum’s kitchen. Her love and passion deveolped over the years and she is now renowned for making bespoke cakes for every occasion. Developing her own product range, including the Perfect Cupcake Decorating Kit, is a step further to equipping and teaching others how they too can create stunning cakes.

Few people have the luxury of large kitchens with empty cupboards waiting to be filled. Items that take up valuable storage space need to earn their place. Everything needed, except for ingredients, to decorate a cupcake is contained within the sturdy, neat tin. First impression when handling the tin and it’s contents is of quality as well as a beautiful design.

Elizabeth Harris Perfect Cupcake Decorating Kit — Elizabeth Harris Perfect Decorating Cupcake Kit tin and contents.

Neatly packaged within the tin are the following items:

12 cupcake cases.
3 piping nozzles of different sizes and shapes.
Cupcake corer, used to remove the centre of a cupcake so that it can be filled.
Sturdy 14in/35cm reusable piping bag.
Splatter proof, fully comprehensive instruction guide, including basic cupcake and buttercream recipe. Also step-by-step photographs showing how to achieve 3 different cupcake decorations.

Since the instruction guide provides a reliable cupcake and buttercream recipe, it is ideal for those who are just learning to bake. Likewise, the quality of the nozzles and variety of decorating designs is perfect for both the inexperienced and more proficient cake decorator. A washable reusable piping bag not only helps the environment, but also saves money on buying their disposable counterparts. Finally the addition of a cupcake corer allows the baker to fill the cupcake with a sweet surprise.

While reviewing the kit, the basic cupcake recipe included in the instruction guide was used. Three different flavoured cupcakes were made. Vanilla, rose and lemon and peach with an apricot jam filling. Flavour extracts were used for the cake batter and food colours for the buttercream. The recommended buttercream recipe was also used.

Recipe used from the instruction leaflet. Makes 12 cupcakes.

110g/4oz Butter softened at room temperature
110g/4oz Caster Sugar
1/8tsp Salt – added as unsalted butter was used
2 Free Range Eggs – I use large – lightly beaten
1tsp Vanilla Extract – I use Nielsen-Massey
110g/4oz Self Raising Flour
1-2tbsp Milk
Optional 1/4tsp each Lemon and Rose extract. Also available from Nielsen-Massey
Optional 15 drops Peach flavouring available from – Foodie Flavours. Apricot Jam for the hidden filling.
Gold Sugar Balls

Method: followed from the instructions given.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

Line a muffin tin with 12 cupcake cases.
Cream together the butter, salt and sugar in a bowl, until pale.
Add 1tbsp of flour, vanilla extract and slowly beat in the eggs to the mixture.
If using flavourings add and beat into the mix.
Gently fold in the remaining flour, adding 1-2tbsp milk until the cake batter just drops from a spoon (dropping consistency).
Spoon the cake batter to half fill each cupcake case.
Place the muffin tin in the centre of the oven and bake for 10-15 minutes.
The cupcakes are baked when they are golden in colour and an inserted cocktail stick comes out clean. As soon as the cupcakes are baked remove from the oven.

Allow the cupcakes to cool for 10 minutes in the tin then remove and place on a cooling rack to completely cool.
For apricot jam filled peach cupcakes, once cool, place the cupcake corer on to the centre of the cupcake. Twist until the corer touches the top of cupcake. Remove and add 1/2tsp of jam. Press the top of the corer and the cake plug will be released. Place on top of the jam filled cupcake. Continue until each cupcake is filled.
Proceed to pipe a hydrangea pattern, using the medium star nozzle, as detailed in the instructions. See below for buttercream recipe.

Making the buttercream:

140g/5oz Butter softened
280g/10oz White Icing Sugar
1-2tbsp Milk
Food Colouring – I used gel colours available from Wilton

Whisk the butter in a bowl until softened. Add the icing sugar and whisk slowly to start, increasing in speed. Add milk if the mixture is too stiff. Continue whisking until the buttercream is pale and fluffy. Divide the buttercream into separate bowls and colour as desired. A cocktail stick dipped into gel colouring allows control of depth of colour. While carrying out the review I created a light and dark orange. Finishing the frill and hydrangea cupcakes with these colours.

While simply spooning alternate colours into a piping bag gave the hydrangea cupcakes a pretty, range of colours. Just like on a real flower.

Using deep orange buttercream with the flat nozzle fitted to the piping bag, the frilled cupcakes were decorated. Since the nozzle was the wrong way round each frill faced downwards creating a ballerina tutu effect. Gold sugar balls topped off these vanilla cupcakes.

Finally the rose and lemon cupcakes, topped with a deep red edged cream frosting. A technique that is easier than it looks. Since, as suggested in the instructions dual coloured icings can be spooned either side of the piping bag, fitted with the large star nozzle, giving a pretty coloured rose when piped. Yet a different effect can also be achieved by dipping the blunt end of a wooden barbecue skewer into your chosen colour food colour. Place the gel end of the skewer into the empty piping bag, nozzle attached and wipe the gel up once side of the bag. Repeat on the other side. Fill the bag with uncoloured buttercream.

To decorate, squeeze out some buttercream into a bowl until the colour starts to show. Spoon back into the piping bag. Starting in the centre of a cupcake, keep an even pressure and pipe a swirl as detailed in the instructions. As each cupcake is frosted the intense colour will pale in colour. Finally giving variation, similar to real roses.

After washing, drying, reusing and storing every part of the Elizabeth Harris Perfect Cupcake Decorating Kit, I am thoroughly impressed. The instructions are clear and easy to wipe down for the messy baker! Each piece of equipment feels strong and sturdy. Three decorating ideas are given, each with great photos and easily understood. More ideas are available on Elizabeth’s YouTube channel here.

Elizabeth Harris Perfect Cupcake Decorating Kit is available to buy from larger Home Bargains stores nationwide. An ideal present for a beginner baker, or someone who bakes but wants to learn decorating techniques. Finally a warning, cake decorating can become addictive. Elizabeth Harris has a beautifully designed range of cake decorating equipment, bakeware and items for the kitchen, simply visit her website.

FF Elizabeth Harris Cupcake Decorating Kit. — Learn how to create beautiful cupcakes with the Elizabeth Harris Perfect Cupcake Decorating Kit.

If you have enjoyed this review of the Elizabeth Harris Perfect Cupcake Decorating Kit you may also enjoy these cupcake recipes to use with your kit:

Maltesers Popping Candy Cupcakes

Raspberry Ripple Almond Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

Carrying out reviews allows access to products that I may not normally come across. Creating cupcakes with this Perfect Cupcake Decorating Kit taught me new decorating techniques. Also, developing new cupcake recipes is always a bonus. Quite often I give away reviewed products. Not so with this kit. It has found a permanent home in my newly decorated kitchen. It will be bought and given as gifts.

Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Elizabeth Harris sent me the Perfect Cupcake Decorating Kit to review. I was not paid for carrying out this review or writing this blog post. All opinions, observations, product/ingredient recommendations are mine alone. No part of this blog post may be copied or reproduced without the written permission of the owner. Please see my Disclosure Policy.

Marshmallow Frosted Mango Cupcakes

At long last, today is the first day of Spring! And as the sun shone this morning I listened to birds chirping in the garden. While people are outside in the sunshine mowing their lawns I was inspired to create a cupcake that celebrates the passing of Winter. So, here are my gluten free Marshmallow Frosted Mango Cupcakes.

Sarah at Heavenly Marshmallows sent me a selection of her homemade, artisan marshmallows. Since the selection included nine mango and passionfruit flavour I decided to use them in a recipe.

Because the mango and passionfruit marshmallows are gluten free I decided to make a gluten free cupcake, with mango in the cake batter.

HM Marshmallow Frosted Mango Cupcakes — **Marshmallow Frosted Mango Cupcakes**

While making gluten free cupcakes was first for me, I also wanted to incorporate the delicious mango and passionfruit marshmallows into the frosting. Since I had seen lots of different marshmallow frosting ideas on Pinterest. However, after reading through a few different recipes, as usual I decided to come up with something of my own.

The Gluten Free Taste Test

So, for these Marshmallow Frosted Mango Cupcakes I decided to make two cake batters. As can be seen, the first gluten free batch of cupcakes are baked in yellow cupcake cases. Because the cupcake wrappers are yellow floral they are ideal for Spring.

While the second batch are in the orange wrappers and are made using plain flour, that is NOT gluten free. Since no one in our home is gluten intolerant, my wonderful family were to serve as ‘taste testers’, in a blind taste testing.

FF Marshmallow Frosted Mango Cupcakes — Marshmallow Frosted Mango Cupcakes

Each batch of cake batter had some mango added to it. Because I didn’t have any fresh mango, I used mango from a pot in juice. Mashing up the mango with a fork and adding it to the cake batter. And, in both bakes, the mango stayed evenly distributed throughout the baked cupcake. Finally, I had successfully made gluten free cupcakes, with a good texture.

Marsmallow In The Frosting?

The Success Of Marshmallow Frosted Mango Cupcakes

Next came the frosting, which wasn’t as daunting as I’d imagined. While the hardest part was saying goodbye to each of the 8 mango and passionfruit marshmallows as I put them in a heatproof bowl, over a double boiler.

Effectively this dreamy marshmallow frosting is buttercream, with melted marshmallows added to it. While there’s a bit more to making it than that, it is no more difficult than making a chocolate ganache, that is then whipped and piped.

Rather than the sticky, sweet, frosting I’d imagined, the opposite was true. Resulting in marshmallow frosting that is the stuff of dreams, where fairies and unicorns live and rain falls like glittery sprinkles. I took myself off into my dream world there. And the result is amazing. Because, the melted marshmallows lighten the buttercream frosting. Resulting in a mallow, sponginess, that doesn’t set hard and melts, almost like sherbet on your tongue.

Recipe: Makes 12 Marshmallow Frosted Mango Cupcakes

Alternatively these cupcakes can be made with regular wheat flower. Substitute the same quantity of plain white, wheat flour instead of gluten free flour. Method and cooking times are exactly the same.

For the Mango Cupcakes

100g/4oz Unsalted Butter-at room temperature

100g/4oz Caster Sugar

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Gluten Free White Flour – I use Doves Farm

1tsp Baking Powder – Waitrose Cooks’ Homebaking baking powder as it is gluten free – check yours not all brands are gluten free.

1/4 tsp Salt – I use Maldon

75g/3oz Fresh or Tinned Mango – any juice strained off and mango mashed with a fork.

For the Marshmallow Frosting

8 Heavenly Marshmallows Mango and Passionfruit flavour marshmallows – see note at bottom of post Art of Mallow

1tbsp Glycerine

300g/11oz Icing Sugar – sifted

150g/6oz Unsalted Butter – very soft

3tsp Boiling Water

Sprinkles of your choice

Making And Baking The Mango Cupcakes

First of all, place 12 cupcake cases in a cupcake or muffin tin.
Add the caster sugar,vanilla and butter into a medium sized bowl and whisk/beat together until pale and creamy.
Sift in the gluten free flour, baking powder and salt.
Add 2 eggs.
Whisk/beat until all the ingredients have come together and the batter is smooth.
Always take care to not over mix the cake batter.
Add the mashed mango and fold into the cake batter.
Spoon the cupcake mixture evenly into the cupcake cases.

Bake in the middle of the oven for 25-30 minutes. The low slow cooking will ensure flat tops, perfect for frosting.
The cupcakes are baked when they are golden brown and spring back from a light touch.
As soon as the cupcakes are baked remove from the oven.
Allow to cool for 5 minutes in the tin.
Remove the cupcakes from the tin and place on a cooling rack to cool completely.

Making The Marshmallow Frosting

First of all, place the marshmallows into a heatproof bowl and place over a saucepan of barely simmering water.

As the marshmallows melt it is important to keep stirring continuously.
As soon as they are melted remove the bowl from the saucepan and set to one side to cool.

While the melted marshmallows are cooling make the buttercream.
Add the softened butter and boiling water into the bowl of sifted icing sugar.
Whisk on a high speed until light and creamy.
Add the glycerine and whisk into the buttercream.
Pour the warm melted marshmallows into the buttercream, whilst the whisk is still mixing.
Continue mixing on a medium speed for 5 minutes.
Resulting in the lightest frosting to pipe onto your cakes.

Piping The Marshmallow Frosting

Fit a large piping bag with a large star tip – I used Wilton #1M
Place the bag inside a sturdy jug or glass, folding back the sides of the bag.
Fill the bag with the marshmallow frosting.
Pipe swirls (like ice cream in cones) or roses see here.
Finally, sprinkle over the topping of your choice.

Unsurprisingly, these Marshmallow Frosted Mango Cupcakes are completely delicious and in a blind taste test the gluten free cupcakes tasted exactly the same as the regular ones! Most importantly, no difference at all was detected between the two versions. Obviously, as a recipe developer, this made me very happy.

And one part that was declared “exceptional” was the marshmallow frosting. So, this is a frosting that I will definitely be making again. Since both taste and texture are most definitely worth the extra step!

If you enjoyed this recipe for Marshmallow Frosted Mango Cupcakes You May Also Like These:

Raspberry Ripple Almond Cupcakes

Springtime Vanilla Cupcakes

Maltesers Popping Candy Cupcakes

So, if you make these, or indeed any of my recipes, please post a photo, if you are able, on Twitter or Instagram and tag me in. Because I really enjoy seeing your makes and bakes.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Heavenly Marshmallows provided me with the marshmallows for this recipe. All content, photographs and recipes are my own. Please see my Disclosure Policy.

Unfortunately Heavenly Marshmallows are no longer trading. So, I suggest Art of Mallow Mango Passion Fruity Mallows, which I have tested using this recipe and are an equally good alternative.

Springtime Vanilla Cupcakes

Wednesday this week was a truly dreary, dark and very cold day. All types of weather threw themselves at the ground; hail, snow, rain, sleet and it was windy too. Especially as it is March, I want to see evidence of Spring. Most of all flowers and lambs. Finally, I an attempt to cheer us all up I made these very pretty and extremely delicious Springtime Vanilla Cupcakes.

So, does the image of pink, raspberry buttercream topped cupcakes, adorned with large daisy flowers and butterflies cheer you up?

FF Springtime Vanilla Cupcakes — Springtime Vanilla Cupcakes

While the weather was so chilly and dreary, I was also feeling a little blue too, having just received news that a very close friend is extremely poorly. And so baking these cupcakes was therapeutic on both counts.

Do you find baking relaxing?

Springtime Vanilla Cupcakes

Using Naturally Flavoured Icing Sugar

Although these are called Springtime Vanilla Cupcakes, which is true, the cake part is flavoured with Nielsen – Massey Vanilla Extract, for the buttercream I have used a favourite flavoured icing sugar.

Sugar and Crumbs sell an amazing range of naturally flavoured icing sugars. While making my Raspberry Ripple Cupcakes I used their Raspberry Ripple flavoured icing sugar. Since the day that last cupcake was eaten, in Kylie’s own words “I just can’t get you outta my head” I have wanted more. Especially more of the delicious tasting buttercream and more cupcake to swirl it onto!!

And so these Springtime Vanilla Cupcakes were the perfect excuse to indulge my passion again.

Importantly, this time I wanted to leave the option of using flavoured buttercream as a choice. Also, if you do buy some flavoured icing sugar, you can choose to make the buttercream any flavour you want. Especially, as the vanilla sponge goes well with any flavoured frosting. Alternatively, if you want to stick with vanilla buttercream that tastes awesome as well.

Personally I think the pink icing, along with the decorations, really set these cupcakes apart. Although ‘Springtime’ was at the forefront of my mind whilst creating these beauties, with Mother’s Day being this coming Sunday, they would also make a perfect gift for any Mum.

Recipe: Makes 18 Large Springtime Vanilla Cupcakes

For the Cake:

175g/6oz Caster Sugar

175g/6oz Unsalted Butter at room temp.

1tsp Vanilla Bean Paste – or you can substitute for Vanilla Extract

3 Large Free Range Eggs

3tbsp Milk – whole or semi skimmed

175g/6oz Plain White Flour

1.5tsp Baking Powder

1/8th tsp/pinch of Salt – I use Maldon

For the Buttercream:

350g12oz Icing Sugar – I used 250g Sugar and Crumbs Raspberry Ripple flavour and 100g/4oz Plain Icing Sugar. (Confectioners Sugar)

175g/6oz Unsalted Butter

Pink Food Colour – I used Wilton pink food colouring gel (available from cake decorating shops, Amazon and similar from Lakeland UK)

2tbsp Very Hot Water

Dr Oetker rice paper daisies, various sprinkles (available from most supermarkets)

Rice paper butterflies – from Amazon

Method: Preheat the oven to 170C/150C fan oven, gas mark 3, 325F

Making The Vanilla Cupcake Batter

First of all, line 2 cupcake tins with 18 muffin or deep cupcake cases – the ones I used were a Christmas present from Lakeland.
Into a large bowl add your butter and sugar.
Whisk or beat until pale and creamy – approx 5 minutes.
Add 3 eggs, milk and Vanilla Bean Paste.
Sift into the bowl the flour, baking powder and salt.
Note: This is called the all-in-one method.
Whisk or beat until all of the ingredients are combined – take care not to over mix and this will make the cupcakes tough, not light and springy.
Place a heaped dessert spoonful of cake batter into each cupcake case.

NM Springtime Vanilla Cupcakes — **Springtime Vanilla Cupcakes**

Baking The Vanilla Cupcakes

Place the cupcakes into the oven and bake for 20-30 minutes,
The cupcakes are baked when they have risen and are a golden colour. They should spring back when pressed lightly on the top.
As soon as the cupcakes are baked remove from the oven.

Allow to cool completely before icing.

Making The Pink Buttercream

Place the softened butter into a large bowl.
Sift the icing sugar into the same bowl.
Add the 2 tablespoons of hot water.
Add the food colouring, I use a cocktail stick and simply insert the tip into the food colouring gel and then add to the bowl.
Start slowly, whisking the buttercream ingredients until light, creamy and uniform in colour.

Fit a piping bag with a large star tip.

Piping Swirls Of Buttercream On To The Cupcakes

Place the icing bag into a tall sturdy container, I use a jug.
Use a spoon or spatula, fill the icing bag with all of the buttercream.
Practise on a plate, if piping for the first time.
Squeeze the bag so that all the buttercream is together.
Keep an even pressure with one hand squeezing the bag and using the other hand to guide the piping tip, pipe swirls onto the cupcakes.

Finally add the decorations.

Gifting Springtime Vanilla Cupcakes

Because I like giving the food I make away, I bought some cupcake pods, little plastic containers, perfect for holding one cupcake in and a great way to give individual cupcakes away as a gift. Since they were from Amazon and work out to about 10 pence per pod. Also, they can be washed up and used again, which is great recycling and means you can share even more cupcakes with others!

Since piping the swirls onto the cupcakes gives them a beautiful, professional finish. means use whatever cupcake toppers and sprinkles that you have to hand. The beauty of these Springtime Vanilla Cupcakes is that they are individual to your own sense of taste and style.

If you like the Springtime Vanilla Cupcakes you will love these recipes:

Vanilla Bean Cupcakes

Raspberry Ripple Almond Cupcakes

Strawberry Sweatheart Cake

Strawberry Sweetheart Cake swirled with roses and sprinkled with love

So, enjoy baking and experimenting with piping different swirls!

Sammie xx

No part of the post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry Ripple Almond Cupcakes

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.

Naturally Flavoured Frosted Cupcakes — 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.

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.

Recipe: Makes 18 Raspberry Ripple Almond Cupcakes

175g/6oz Plain White Flour

1.5tsp BakingPowder

175g/6oz Unsalted Butter – soft

175g/6oz Caster Sugar

30ml/2tbsp Milk

1/4tsp Salt

1tsp Vanilla Extract

1/2tsp Almond Extract – I use Nielsen-Massey

For the buttercream

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.

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.

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.

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.

Singular Raspberry Rippled Iced Almond Cupcake — 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.

If you enjoyed these Raspberry Ripple Almond Cupcakes you are sure to love these:

Lemon Blueberry Cupcakes

Black Forest Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

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 Crumbs however, 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.

British Bakeware Product Review

Hello lovely readers. Today I am so thrilled to share with you my British Bakeware Product Review.

British Bakeware produce a wide range of fantastic bakeware that is all manufactured in the UK. If you need a well made, durable piece of baking kit, British Bakeware stock it.

I was sent a Large Baking Tray, 3lb Loaf Tin and 12 Cup Muffin Tray to review. I had so much fun developing recipes and testing each product and am excited to share the final results and my thoughts on their products with you.

Large Baking Tray dimensions 33cm length x 24cm wide x 2.5cm deep

British Bakeware Product Review — **Large Baking Tray** with a non-stick finish.

This Large Baking Tray has a double non-stick coating and is oven, freezer and dishwasher safe.

Oh, did I mention it comes with a 5 year guarantee – yep a whole 5 years.

I really put this baking tray through it’s paces. From baking sausage rolls, on Christmas Eve, to roasting chicken, making biscuits and baking rolls. This baking tray performed time and time again.

Food cooked evenly and the baking tray was a dream to clean. Although it is non stick I gave it a very light coating of oil prior to using it. Doing so prolongs the life any non stick bakeware.

During my British Bakeware Product Review I developed new recipes. Using this Large Baking Tray I made Roast Chicken Noodle Soup that is very low in fat and these Cherry Bakewell Cookies for a little treat!

Cherry Bakewell Cookies cooling on the baking tray.

I deliberately did not grease the baking tray, or line with parchment paper. These cookies were very easy to remove, using a palette knife. That for me was the ultimate non-stick test and this large baking tray passed with flying colours.

In future I would line with baking parchment, as it is a great baking tray and I don’t want to scratch it!

Overall I was very impressed with the quality, durability and versatility of this Large Baking Tray.

12 Cup Muffin Tray dimensions 36cm length x 26cm wide x 3cm deep

This Muffin Tray has a double non-stick coating and is oven, freezer and dishwasher safe.

Yes this Muffin Tray also has a whopping 5 year guarantee.

Although this is a Muffin Tray I wanted to bake deep cupcakes in it, to see how it performed.

With the 12 Cup Muffin Tray I baked a batch of these Vanilla Bean Cupcakes. The cupcakes baked evenly across the tray and were easy to remove.

What I particularly like about this Muffin Tray is the lip it has, that runs around the outside, on the top of the tray. This is a fantastic feature when baking any muffin or cupcake with a streusel topping. Inevitably some of the crumbly streusel gets knocked off the top of the muffin whilst moving the tray, this little addition ensures the sticky, crumbly mixture, doesn’t end up on your oven floor!

I do not know anyone who enjoys having to clean the oven!!!

So top marks for that British Bakeware.

This 12 Cup Muffin Tray was easy to clean, baked evenly and can be used for muffins and cupcakes. It is a complete winner all round.

3lb Loaf Pan dimensions 21cm long x 13cm wide x 12cm deep.

The 3lb Loaf Tin has a non-stick coating and is also oven, freezer and dishwasher safe.

Those of you who know me, know I love baking all sorts of delicious cakes, cookies, pies……

Did you know that I bake almost ALL of our bread?

This 3lb Loaf Tin has been used almost every day, since just before Christmas. I have baked our regular variety of loaves and created 2 new recipes in honour of this loaf tin – if it is possible to love an item of baking equipment, well, let’s just say, don’t try and come between me and this loaf tin. Are we clear???

Time after time it produced fantastic loaves. If you bake bread you NEED this tin. If you don’t and want to start get THIS tin.

I have been baking bread for the best part of 40 years (I started very young!!) and this is, without question, the best non-stick loaf tin I have ever used.

I created a recipe for a Wholemeal Loaf and a Spiced Fruit Loaf.

The fruit loaf has a very, very sticky dough, yet it baked perfectly in this Loaf Tin.

The 100% Wholemeal Loaf also baked beautifully in this 3lb Loaf Tin.

Have I convinced you to start making your own bread yet?

I have thoroughly enjoyed carrying out this British Bakeware Product Review, not least because the products I reviewed were of excellent quality. They withstood the rigours of a normal household kitchen, although, it is probable that I bake more than most.

Whether you are a frequent baker, or not I can thoroughly recommend British Bakeware products. They are very reasonably priced, especially when you consider all three items I reviewed come with a 5 year guarantee and they are made right here in the UK.

Following this British Bakeware Product Review they will now be the first place I turn to when I need baking equipment – in fact I already have a few items on my list!!

As you know I frequently mention sharing on here. First home, wedding, birthday – how about giving a baking gift from British Bakeware? Maybe go one step further, pick a recipe (from feastingisfun of course 😉) buy the ingredients and the bakeware to bake it in and give it as a present?

Here are the links to get you started!

Large Baking Tray

12 Cup Muffin Tray

3lb Deep Farmhouse Loaf Tin

Do you enjoy baking?

Would you like to start baking?

Please let me know. I really enjoy reading your comments. I am not an expert but will always aim to give helpful advice.

Have fun baking, I’m off to do some online shopping at British Bakeware

Sammie xx

British Bakeware provided me with the 3lb loaf pan, large baking tray and 12 cup muffin tray, for me to review. All opinions and content are my own. I did not receive any payment for carrying out this review.

Black Forest Cupcakes

Hello there, today we are talking birthdays. Most importantly, birthdays mean cake, lots of it. Shared amongst family and friends in a celebration of us getting another year older. And yes, I hear you, cakes could also be seen as a comfort food, for those of us notching up the years! When I was younger, every year for my birthday I would ask for a Black Forest Gateaux. Especially as the best part was having a slice for breakfast, the day after my birthday. Ooh it tasted so good and my love for this dessert inspired me to make these Black Forest Cupcakes.

Also I have added my own little twists, but the basic components stay the same; lighter than light chocolate sponge, dark cherries in glorious deep ruby syrup and a mascarpone cream topping. So, have I got your attention now?

Remembered Flavours

Previously as I’ve mentioned before on this blog, I actually don’t bake cupcakes very often. Such was my craving for the taste of Black Forest Gateaux that I finally conceded to make these Black Forest Cupcakes.

Ina Garten, The Barefoot Contessa herself is famous for saying she likes “Rembered flavours.” Since our tastebuds can transport us to various places and times the instant they are tantalised with a remembered flavour.

And Black Forest Cupcakes so do that to me. Memories of birthdays past flooded my brain as I took the first bite. Delicious doesn’t even begin to describe how good these cupcakes are!

Using mascarpone and cream for the topping gives these cupcakes a rich, creamy flavour. You can see I haven’t overloaded these cupcakes with topping. A small swirl, topped with a syrupy cherry, is the perfect compliment to the moist, light, chocolate, sponge.

Okay confession time! As soon as these Black Forest Cupcakes had been assembled and had their beauty shots taken, I unashamedly face planted, straight into one. And what’s life without a little fun?! So I had to wash my face, hands afterwards, yet it was totally worth it. So, when you make these, I encourage you to do the same. And have some fun!

Recipe : Makes 18 Black Forest Cupcakes

225g/8oz Unsalted Butter – room temperature

225g/8oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Plain White Flour

50g/2oz Cocoa – I use Callebaut

2tsp Baking Powder

4 Large Eggs – free range if possible

50ml/2fl oz Milk – whole or semi skimmed

250g/9oz Mascarpone Cheese

150ml/5fl oz Double Cream

1tsp Caster Sugar

375g/10oz Pouch or Tin Good Quality Cherry Pie Filling – alternatively use fresh cherries with the stone removed.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

Making The Chocolate Cupcake Batter

First of all, place 18 cupcake cases into deep cupcake or muffin tins.
Then place the butter, sugar, vanilla extract and salt in to a large bowl.

Whisked butter sugar salt and vanilla extract form the basis of the cupcakes batter. — Whisked butter, sugar, salt and vanilla extract.

Whisk the butter, sugar, vanilla and salt together until pale and creamy.
Sift the flour, cocoa and baking powder together into a separate bowl (dry mix).
Add one third of the dry mix to the creamed butter mixture, whisk briefly and then add 2 eggs and whisk again.
Repeat the last 2 steps again and then finish by adding the milk and the last of the dry mix. Whisk until fully incorporated.

Chocolate cupcake batter that will form the The Base of each Black Forest Cupcake. — Chocolate cupcake batter.

Spoon the chocolate batter into each cupcake case. I use a standard ice cream scoop as this ensures each cupcake is the same size.

Using an ice cream scoop to evenly fill each cupcake case. — Filling the cupcake cases.

Finally, check that all of the cupcake cases are filled equally.

Cupcake cases filled with chocolate batter ready to be baked and decorated as Black Forest Cupcakes. — Cupcakes ready to be baked.

Baking The Cupcakes

Place the tins into the middle and lower part of a preheated oven and bake for 15 – 20 minutes.
The cupcakes are cooked when pressed lightly on top, the sponge springs back.

Tins containing freshly baked chocolate cupcakes. — Freshly backed chocolate cupcakes.

As soon as the cupcakes are baked remove from the oven.
Remove the cupcakes from the pan and leave to cool completely on a cooling rack.

Chocolate cupcakes cooling on a rack prior to being turned into Black Forest Cupcakes. — Freshly baked chocolate cupcakes cooling on a rack.

Making The Whipped Mascarpone Frosting And Decorating The Cupcakes

To make the topping, whisk together the mascarpone, cream and caster sugar until stiffened.
This process can easily done by hand, it takes very little time. Also beware of over whisking as the mixture will separate.

Black Forest Cupcakes whipped mascarpone topping in a bowl. — Whipped mascarpone cupcake frosting.

Fit a large piping bag with a large star tip, I use Wilton 1M. Fill with the mascarpone mixture and pipe small swirls on top of each cupcake.

Swirls of piped mascarpone frosting on top of the chocolate sponge reading to be finished with a cherry and some syrup that completes the Black Forest Cupcakes — Whipped mascarpone topped chocolate cupcakes.

Tip the cherry pie filling into a bowl.
Use a spoon to place a cherry on top of each of the cupcakes.
Finally, go back and drizzle a little of the syrup over each cupcake.

If not eaten immediately, these Black Forest Cupcakes need to be kept refrigerated in an air tight container, where they will keep for up to 3 days.

If you have enjoyed this recipe for Black Forest Cupcakes you may also like these:

Lemon Blueberry Cupcakes

Blueberry topped cupcakes. — Lemon Blueberry Cupcakes

Vanilla Bean Cupcakes

Edible pearl topped frosted cupcakes in wintage style cupcake cases on a doilie topped cake stand. — Vanilla Bean Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Cupcakes in pink cupcake cases topped with piped white frosting and a single pink chocolate speckled heart. — Pink Heart Topped White Chocolate Cupcakes

Since I have revealed my birthday cake of choice from my younger years and also today, I would love to know if you’ve had a favourite flavour. Either birthday cakes or remembered flavours from days gone by? And because I love Black Forest flavours so much I also have a gluten free Black Forest Roulade which you may want to try!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Lemon Blueberry Cupcakes

Hello, I have an incredibly delicious treat for you today, these Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, except today, I had this big punnet of beautiful, juicy, blueberries sitting in the fridge, waiting to be eaten. And then I noticed the lemons. I love lemon, the flavour, the scent and these lemons are super special – they are called Eureka lemons. What a cool name. So I had a little think to myself (mostly a dangerous pursuit!) and decided it was time to make me some cupcakes.

Actually, when I say me I mean our family. Because all of us enjoy a cupcake and as I don’t make them very often they really are a treat. Although I must confess that two of these cupcakes didn’t make it throught to the frosting stage, because my daughter and I snaffled one each whilst they were still warm. Mmm. Totally worth it. Jammy pods of sweet, warm blueberry in a moist lemon crumb, yep no guilt felt at all. In fact you could make these and skip the frosting stage completely and they’d still be knockout delicious!

Warning, the frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Since using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. And it adds another dimension of sweet/tart creaminess that simply makes these cupcakes awesome.

I actually had to resist adding some sparkles to these cupcakes, because sparkles?? I held back as the blueberry, polka dot studded frosting looked so pure and, well, perfect. However, If you want to add sprinkles or sparkles, just know I’m good with that.

Recipe : Makes 12 Lemon Blueberry Cupcakes

For The Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

3 Large Free Range Eggs

175g/6oz Plain White Flour

1 1/2tsp Baking Powder – I use Waitrose

300g/11oz Fresh Blueberries

1 Lemon zest

For The Frosting

400g/14oz Icing Sugar (Confectioners sugar)

150g/5oz Unsalted Butter at room temperature

3-4tbsp Lemon Juice (from the lemon above)

Making the cupcakes

Preheat the oven to 180C/160C fan, 350F, gas mark 4

First of all add the sugar, salt and butter to a large mixing bowl.
Whisk together until pale and creamy.

Add the vanilla extract and 2 eggs and whisk thoroughly.
Remove 1 tablespoon of flour, for dusting the blueberries later.
Sift in half the flour/baking powder and mix until just combined. I usually do this by hand, or use a low setting on a stand mixer.
Add the remaining egg. Stir briefly before adding the remaining sifted, dry ingredients. Mix until everything is just incorporated.

Keep back enough blueberries to decorate the cupcakes with. Now toss the remaining blueberries in the tablespoon of flour. This will stop them sinking to the bottom of the cupcake whilst baking.
Zest the lemon using a grater or, as I have, a lemon zester. Add to the bowl.
Stir the batter carefully by hand to avoid breaking up the blueberries.

Line a muffin/cupcake tin with 12 cupcake cases.
Using an ice cream scoop fill the cases evenly with batter.

Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.
Bake for 20 – 25 minutes. The cupcakes are baked when they are golden brown and spring back when lightly pressed.
I don’t suggest using a toothpick or skewer to check these particular cupcakes, as they are full of jammy blueberries, the skewer is likely to come out unclean.
As soon as the cupcakes are baked remove from the oven.

Leave the cupcakes to cool in the tin for 10 minutes.
Then place the cupcakes on a cooling rack.

Making the buttercream and icing the cupcakes

Place the icing sugar, soft butter and 3 tablespoons of lemon juice into a bowl.
Whisk thoroughly adding more lemon juice if the frosting is too thick.

The whipped buttercream.
Fit a nozzle of your choice (I used a large star tip) to a piping bag. I then turn over the outside edges and use a large glass or jug to put my piping bag in whilst I fill it with the frosting. I created a swirl pattern with my frosting.

Start at the outside edge and keeping an even pressure on the piping bag ice the cupcake in a circular motion.
Repeat until all of the cupcakes are frosted.

Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved.

If not served immediately store in an airtight container. During hot weather refrigerate. Eat within 3 days.

If you have enjoyed this recipe for Lemon Blueberry Cupcakes you may also like these:

Black Forest Cupcakes

FF Lemon Blueberry Cupcakes — Black Forest Cupcakes

Caramac Frosted Chocolate Cupcakes

Fresh Raspberry Frosted Lemon Cupcakes

While enjoying these Lemon Blueberry Cupcakes it is important to me to share. Seeing the pleasure on neighbours and friends faces when you pop round with one of these beauties makes me go all warm and fuzzy inside. Most importantly, it isn’t because of my actions, rather the reaction of seeing the recipient grinning. And, I honestly believe that all food tastes better when shared.

So whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Bakewell Cupcakes

Hello people, do I have the perfect picnic Cupcake for you to make and enjoy this sunny day here in the UK today? I think so. So, let me introduce these delicious Bakewell Cupcakes. All the yumminess of a Bakewell Tart in Cupcake form.

Since I love Bakewell Tart, the raspberry jam layer, enveloped in an almond sponge or frangipane, so I set about turning one of my favourite tarts into a cupcake. Resulting in the creation of these Bakewell Cupcakes.

A cooling rack packed with red cherry topped Bakewell Cupcakes. — Bakewell Cupcakes

While you have to admit, these cupcakes even look cheerful. Maybe it’s the bright red cherry on top of the almond glaze? And when you bite into these Bakewell Cupcakes your mouth is filled with an assortment of tastes and textures. Since the hidden raspberry jam and almonds flakes in the centre are a wonderful surprise.

A Bakewell Cupcake with a bite taken out of it. — Bakewell Cupcakes layers of flavour.

Also, the use of flaked almond in the centre is two-fold, firstly they provided a delightful crunch, secondly they stop the Raspberry jam from sinking to the bottom of the cupcake. So, when you bite through the glorious almond glaze into the moist cupcake sponge, your mouth is then filled with tart raspberry jam and crunchy almond flakes. Resulting in the perfect cupcake flavour and texture balance.

Finally, enough of me telling you how scrummy these are, let’s get on with how to make them!

Recipe : Bakewell Cupcakes makes 18

For the cupcakes:

18 Cupcake Cases

225g/8oz Unsalted Butter – at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

1 tsp Vanilla Extract

1/2tsp Almond Extract – I use Nielsen-Massey

225g/8oz Self Raising White Flour

1/2 Jar Raspberry Jam

175g/6oz Flaked Almonds

For the topping:

400g/14oz Icing Sugar

1/2tsp Almond Extract

18 Red Glacé Cherries

Making The Cupcake Batter

Preheat Oven to 180C/160C (fan), gas Mark 4, 350F.

First of all line the muffin tins with the cupcake cases.

Add the butter, sugar and salt to a large bowl.

Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.

Add half the flour and 2 eggs, whisk together to combine.

Add the remaining flour and eggs, whisk until combined.

Light, fluffy, Almond flavoured cake batter.

Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.

I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.

Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.

Place 1/2 a teaspoon of raspberry jam on top of the Almonds.

When the jam has been added then place a heaped teaspoon of cake better on top.

The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!

Baking The Cupcakes

Place the Bakewell Cupcakes into a preheated oven and bake for 15-20 mins, until the top is golden brown and springs back when lightly pressed.

Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.

Making The Almond Glacé Icing

To make the icing, sift the icing sugar into a bowl, add 1/2tsp of Almond Extract and enough water to make a thick, fluid icing. It should be able to hold a figure of eight.

Almond flavour glaze that's just the right consistency. — Almond flavour glaze that’s just the right consistency.

Decorating The Cupcakes

Use a teaspoon to cover the top of the cupcakes with the icing.

Now pop a cherry on top and leave to set for a couple of hours - if you can wait that long?? — Now pop a cherry on top and leave to set for a couple of hours – if you can wait that long??

Bakewell Cupcakes are not only pretty and delicious, they also make perfect, portable, picnic food. Likewise, they are ideal for sharing with friends, family or someone you know, who needs a little pick-me-up!

If you have enjoyed this recipe for Bakewell Cupcakes you may also like these:

Iced Bakewell Tart

FF Bakewell Cupcakes — Iced Bakewell Tart

Bakewell Shortbread Bars

Cherry Bakewell Cookies

Because I adore the combination of flavours found in a traditional Bakewell Tart I am always looking to incorporate them in other bakes. Since creating these cupcakes I have also made Cherry Bakewell Hot Cross Buns which have been featured in The Guardian newspaper! Also, I’ve made these very delicious Cherry Bakewell Rocky Road Bars which are a great no bake treat. So, if you enjoy all things Bakewell, be sure to check out my other recipes.

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.

Double Chocolate Chunk Mint Cupcakes.

Hi there, I hope you are having a good day and hopefully this recipe for Double Chocolate Chunk Mint Cupcakes will make you smile and encourage you to get baking!!!!

So late (7.30pm – that’s late for me!) the other night, I was in bed and our lil man popped his head round the door and said “Mummy it’s the school bake sale tomorrow. Do we have anything that I can take in?”. Looking at me with his angelic, freckled face and gorgeous green eyes, hopeful, expectant. Mummy’s can sort anything out, at a moments notice – can’t they????

Well of course we can! Improvisation is one of the most important parenting tools any mum or dad learns.

So, fortunately my cupboards are groaning under the weight of baking ingredients at the mo, due to being unwell over Christmas – see there’s a silver lining to every dark cloud! If I was going to bake I was definitely going to blog about it. Only problem with that is, have already posted Chocolate Chunk Cupcakes (chocolate cupcakes guaranteed to sell and make the most money!), I needed a different chocolate recipe. So I invented a new recipe on the spot – Double Chocolate Chunk Mint Cupcakes!

Double Chocolate Chunk Mint Cupcakes. They look and taste soooo good!

Given my desire to get back to bed ASAP I decided not to frost these cupcakes. Sprinkling each individual cupcake top with chopped up crunchy after dinner mints turned out better than I hoped for. The crunchy mint chocolate shards didn’t melt, or lose their shape and once cooled provided an excellent topping in itself! Ditching the frosting also made it much easier for my lil man to transport these scrumptious (WHAT?? – of course we had to try them!!!) cupcakes to school.

Recipe : Makes 33-36 Cupcakes

1lb/450g Unsalted Butter – at room temp

1lb/450g Light Soft Brown Sugar

8 Eggs – Large, room temp – pref free range

2tsp. Vanilla Extract

1tsp. Peppermint Extract

1/4tsp. Salt – I use Kosher (free flowing and additive free)

12oz/350g White Self Raising Flour

4oz/100g Cocoa Powder

8oz/225g Milk Chocolate Chunks (or chips)

4oz/100g Dark Mint Chocolate

Method :

Preheat oven to 190C (175C fan).

Place the butter and sugar into a large bowl and whisk (using an electric whisk, or beater paddle in a stand mixer) until completely combined (this is called creaming) and light and fluffy in texture.

A mix of sugars. Dark and light brown and white caster - it was late and it was the best I could do!!!! — A mix of sugars. Dark and light brown and white caster – it was late and it was the best I could do!!!!

It all whisked up beautifully - breathed sigh of relief!!!! — It all whisked up beautifully – breathes sigh of relief!!!!

Add the vanilla/peppermint extracts and the salt. Whisk in thoroughly. Now add the eggs, one at a time, whisking between each addition – I break each egg into a separate bowl before adding it to the mixture – it helps keep any errant eggshell out of the batter. If the eggs are at room temp then the batter shouldn’t curdle, however, if it does start to curdle just add 1 tablespoon of your flour and the mixture will come back together again.

All 8 eggs whisked in and no curdling! I was relieved.

Next sift in the flour and cocoa powder. Fold this in using a spoon/spatula, using a gentle figure-of-eight movement rotating the bowl to ensure the flour/cocoa become fully incorporated. The idea is to keep the mixture light and not lose too much of the trapped air from the whisked in eggs.

Add the milk chocolate chunks and fold these into the Cupcake batter so they are evenly distributed.

This mixture looks, smells and tastes scrumptious!

Line you cupcake/muffin tin with cupcake cases and using an ice cream scoop, fill the cases 3/4 full (one scoop full). Remember I’m not frosting these cupcakes so I want them to have a nice rounded top!

Plop! The exact amount of batter drops into the cupcake case - brilliant - and quick - and much less messy than using 2 spoons! — Plop! The exact amount of batter drops into the cupcake case – brilliant – and quick – and much less messy than using 2 spoons!

Sprinkle the crunchy, dark mint chocolate shards over the top of each uncooked cupcake, pushing slightly into the batter.

Bake the cupcakes for 15-20 mins depending on your oven. I usually test if cupcakes are cooked by lightly pressing in the middle and if it springs back it’s cooked. I DON’T suggest you do this – I did, forgetting there would be melted chocolate on the top – OUCH!! So, when the Double Chocolate Chunk Mint Cupcakes are risen, with a nice dome shape, lightly press the SIDE of the cupcake top. If firm remove the cupcakes from the oven, if it’s still a bit sticky and wobbly, leave them in the oven for 3-5 minutes until firm and then remove.

Leave to cool for a good 5 minutes before removing to cool on a baking rack.

If you’ve only got a couple of cupcake tins you can pop them on the garden bench to speed up the cooling process, so you can decant the cupcakes, wash the tins, get the next batch in the oven and get back to bed!!!!

When the cupcakes are all cool, pack into an airtight container, cupcake box for school bake sale or place one on a plate pour a glass of milk and take it up to bed to enjoy!!!!

All Double Chocolate Chunk Mint Cupcakes were sold out in 2 minutes the next day, raising £10 for the charity Mencap!!!

The fun bits……..

Who needs a dishwasher...... — Who needs a dishwasher……

You could easily halve this recipe, should you not have a cake sale to bake for, or, here’s a thought – use the recipe, as is, and surprise someone with a tin/box/plateful of scrummy cupcakes!!

Remember Food Tastes Better When It’s Shared. Happy Feasting!

Sammie x