Tag: Cupcakes

Pea and Ham Muffins

Pea and Ham Muffins

pea and ham muffins

I knoww, I know. Savoury muffins! Who am I?! But divisive though they may be, I have to say I’m a fan. Especially pea and ham flavoured, though I like pea and ham flavoured everything so its no real surprise.

Fresh from the oven for a weekend brunch with a smear of butter these muffins are just divine! And a nice change from a sugary buttercream covered cupcake!

pea and ham muffins

pea and ham muffins

Muffins, although not exactly healthy, are a really lovely breakfast that aren’t too heavy but still feel like a real treat. They’re super easy to whip up in the morning, and as you can eat them warm they’re perfect for a lazy morning.

You’ll need to put the peas out to defrost for 5 or so minutes, but other than that no prep is required. For me, the strong flavour from the ham is the real star of the show here with the peas complementing perfectly. You could add some cheese to the mixture aswell, as the batter is quite versatile!

pea and ham muffins

It makes a very thick batter, so don’t be alarmed. But make sure the batter is spread evenly in each muffin case before you bake, so that each muffin cooks evenly.

The muffins definitely taste best on the day of baking, so you might need to invite a few friends round to share. Or if not, they can be popped in the microwave for 30 seconds to freshen up again.

Let me know if you’re a savoury muffin fan, and if you give these a whirl! ­čÖé

Pea and Ham Muffins

Yield: 12 Muffins

Pea and Ham Muffins

Ingredients

  • 300g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 2 large eggs
  • 250ml whole milk
  • 85g unsalted butter, melted
  • 70g peas, defrosted
  • 60g cooked ham, cut into small chunks

Instructions

  • Firstly, preheat the oven to 190C/Gas mark 5 and line a 12-hole muffin tin.
  • In a large bowl sift the flour, baking powder, bicarb and salt together. Then in a jug, whisk together the eggs and milk.
  • Make a well in the centre of the dry ingredients and pour in the egg mixture, using a hand-held electric whisk on a low speed. Once all of the ingredients have combined, add in the melted butter and mix again on a medium speed until the batter is smooth.
  • Stir in the peas and ham by hand, making sure they are evenly distributed in the batter.
  • Finally, evenly spoon the mixture into the muffin cases and bake for 25 minutes or until the tops of the muffins are golden. Allow to cool in the tin for a few minutes, before transferring to a wire rack.
  • Eat warm with a smear of butter.
  • Notes

    http://bakingwithaimee.com/2018/01/21/pea-ham-muffins/

    Snowglobe Cupcakes

    Snowglobe Cupcakes

    snowglobe cupcakessnowglobe cupcakes

    I love snowglobes. I think as a child I found them quite magical and fascinating, so now when I look at them as an adult they remind me of the excitement and magic surrounding Christmas as a kid. I saw this idea on Pinterest and thought it was SO cool! Though obviously, with most things on Pinterest it’s never as easy as you imagine!

    I also made the cupcakes on a Saturday, leaving the snowglobes to dry overnight. Then proceeded to drink wayy too much at a party and be so hungover the next day that I couldn’t face taking pictures of the snowglobes till the afternoon when I’d lost natural light. So lesson to all, don’t get drunk on a baking/photography weekend. Though I imagine the different light in the pictures is probably more aggravating to myself than anybody else!

    snowglobe cupcakes

    It definitely takes some practise to get the snowglobe right, but they can look so adorable once they are! It’s all completely edible too, as you make the globes from gelatin. The process to make the snowglobe is actually fairly simple, but you’ll need a fair bit of time for the gelatin to dry. Overnight is perfect though!

    To create the snowglobe shape, you’ll need to blow up some small balloons. Then melt the gelatin sheets over a low heat until its a thin enough consistency to be able to dip the balloons in. These are then left to set overnight until the gelatin is no longer tacky. The balloons can then be (carefully!) popped and you will be left with a hard shell-like snowglobe to place over your cupcake. Stopping the balloons from sticking together was an issue! But I figured it out below, by sticking skewers through the balloon tie and sticking them into polystyrene.

    snowglobe cupcakessnowglobe cupcakes

    For the base of the snowglobe, I made gingerbread cupcakes which are so moist and have the perfect amount of spice. I topped the cupcakes with a little vanilla icing, and some sugar sprinkles to look like snow. For the decorations inside the snowglobe, I used fondant icing to create presents, trees and snowmen. You could make any little decorations you wanted, but modelling fondant is nottt my forte so I tried to stick to quite simple shapes!

    I really hope you give these snowglobe cupcakes a go, even with the added effort and time I think they’re so worth it! And best of all they taste delicious and super festive!

    Snowglobe Cupcakes

    Yield: 16 cupcakes

    Snowglobe Cupcakes

    Ingredients

      Cupcakes
    • 140g unsalted butter
    • 200g caster sugar
    • 60g black treacle
    • 60g golden syrup
    • 2 large eggs & 2 egg yolks
    • 310g plain flour
    • 1tbsp cocoa powder
    • 1tsp ground ginger
    • 1tsp ground cinnamon
    • 1tsp ground nutmeg
    • 2tsp baking powder
    • 1tsp salt
    • 240ml hot milk
      Vanilla buttercream
    • 120g unsalted butter
    • 200g icing sugar
    • 1tsp vanilla extract
    • 2tbsp milk
      Decoration
    • 16 small 4" balloons
    • 16 gelatin leaves
    • one tube sugar 'snow' sprinkles
    • fondant icing in assorted colours

    Instructions

  • Firstly blow up 16 balloons, until they are a similar size to a muffin case. Place a skewer through the balloon tie and set aside.
  • Fill a bowl with ice-cold water and place the gelatin leaves in one at a time, making sure they are submerged. Then leave for 10 minutes to soften.
  • Once they are soft, remove the leaves from the bowl and squeeze them to remove all excess water. Then place in a saucepan and add 3tbsp of the water from the bowl. Melt the gelatin over a low heat, stirring occasionally. You don't want to get this too hot, so keep an eye on it and remove it from the heat as soon as the gelatin is melted and fluid.
  • Spray some non-stick cooking oil or dab some liquid oil onto your hands, and then rub over the balloons. You don't want a lot of oil here, just a light coating - enough to ensure you will be able to remove the gelatin from the balloons.
  • Pour the gelatin into a measuring jug and dip the balloons one by one into the melted gelatin. Turning the balloons so they have an even covering and letting any excess drip back into the jug. If the gelatin starts to set whilst you're dipping them, return the gelatin to the saucepan to re-melt.
  • Let the balloons set for about 10 minutes and then repeat the process so they have a double layer. Then leave to set overnight, ensuring none of the balloons are touching each other. I stuck the skewers into styrofoam.
  • For the cupcakes, preheat the oven to 190C, Gas Mark 5 and line a muffin tin with 16 muffin cases.
  • Using a hand-mixer, beat the butter and sugar together until pale and fluffy. Then add the treacle, golden syrup, eggs and egg yolks and continue beating until all ingredients are combined.
  • In a separate bowl sift together the flour, cocoa powder, spices, baking powder and and salt. Then whilst mixing on a low speed, add the dry ingredients to the butter and egg mixture in three batches alternating with the hot milk. Ensuring you start and end with the dry mixture. Mix until the dry ingredients are just combined, then divide the mixture between the muffin cases.
  • Bake in the oven for 18-20 minutes or until risen and springy to the touch. Remove from the muffin tin and leave to cool completely on a wire rack.
  • For the buttercream, beat the butter and icing sugar together using a hand-mixer on a low speed. Once combined, add the vanilla extract and milk then beat again on a high-speed until creamy and smooth.
  • For the decoration, using the fondant icing create 16 festive items such as christmas trees, presents and snowmen.
  • For the assembly, divide the buttercream between the 16 cupcakes and using a palette knife spread the buttercream to the edges of the cupcake creating a flat base. Then cover the buttercream in sugar 'snow' sprinkles and add a fondant decoration to each cupcake.
  • When the gelatin balloons are no longer tacky to the touch and feel almost like plastic, carefully pierce the balloons and remove them from the snowglobes. The balloon should naturally pull away from the sides of the gelatin, but be careful when pulling it away if it gets stuck. Place a gelatin balloon over each cupcake to create the snowglobe.
  • Notes

    Gingerbread cupcake recipe adapted from The Hummingbird Bakery, Cake Days

    Snowglobe idea inspired from Sugar Hero

    http://bakingwithaimee.com/2017/12/22/snowglobe-cupcakes/

    Spooky Spiderweb Smores Cupcakes

    Spooky Spiderweb Smores Cupcakes

    spooky-spiderweb-smores-cupcakes-1spooky spiderweb smores cupcakes

    Spooky spiderweb smores cupcakes. I’m┬ápretty sure this is the most halloween-ish (can we make that a word?) bake I’ve ever created. I’m not really one for Halloween if I’m honest. I hate scary films, fancy dress stresses me out and I’ve only ever trick or treated once, maybe twice in my life. I guess it’s just not very British! That and my childhood home was egged and a stink bomb was chucked through our letterbox when I was little, so that definitely put me off.

    But, when it comes to baking I’m always interested in baking something new, and in the interest of sticking to the seasonal theme I thought I’d have a go. Cobwebs always seem to play a big part in halloween decoration, that and pumpkins. Buttttt I’m not a huge fan of the flavour of pumpkin, unless its in a soup. Then I guess it just reminds me of butternut squash. Baked pumpkin flavour though, is just not for me. I’ll admit I don’t even like a pumpkin spice latte! Am I even a blogger?!

    So with pumpkins out the window I knew I wanted to incorporate cobwebs into the bake instead. I’d seen a video on Facebook a few weeks ago where a baker covered an entire cake in stringy marshmallow and I knew straight away thats what I wanted to do. And there was born my spooky spiderweb smores cupcakes.

    spooky spiderweb smores cupcakes

    spooky spiderweb smores cupcakes

    Creating the webbing was SO MESSY. Honestly, I was getting stuck to everything!! So make sure all the cupcakes are laid out in front of you, so you don’t have any issues like me. It was quite satisfying though, a bit like the feeling of that PVA glue you’d use in school. The kind which everyone would purposefully get on their hands just so they could pull it off again. It begins to harden pretty quickly, so you do need to work relatively fast. The best technique I found was to rub a little between your hands and then stretch out a few times to get the optimum stringiness before placing over the cupcake. The messier the better really though, as they’re not meant to look too neat.

    So if you’ve read my title correctly you’re probably wondering where a certain aspect comes in to the spooky spiderweb smores cupcakes! The cupcake sponge itself has four digestives in to give that classic graham cracker taste. This is then secretly filled with chocolate ganache, homemade marshmallow is piped on top and then dunked in melted chocolate. Smores is such a classic American treat, but the topping tasted exactly like a tunnocks teacake to me. Or the very best homemade teacake actually!

    I almost didn’t want to cover them in the marshmallow webbing, as the chocolate looked like cute little hats on the piped marshmallow. But, I had to give them their Halloween treatment!

    spooky spiderweb smores cupcakesspooky spiderweb smores cupcakes

    The soft sponge, surprise ganache centre, oozing marshmallow and crack as you bite into the chocolate hat gives the most wonderful combination of textures. And they do taste quite aptly autumnal, as if you can imagine sitting around a camp fire with them. Perhaps even telling ghost stories!

    If you do give them a go, bear in mind they taste best on the day of baking. If you store them in an air-tight container the marshmallow webbing will go slightly sticky due to the condensation. They are still perfectly fine to eat, but won’t look quite as good.

    Spooky Spiderweb Smores Cupcakes

    Yield: 12 Cupcakes

    Spooky Spiderweb Smores Cupcakes

    Ingredients

      Sponge
    • 80g unsalted butter, softened
    • 280g caster sugar
    • 240g plain flour
    • 60g digestive biscuits, finely ground (about 4)
    • 1tbsp baking powder
    • 1/4tsp salt
    • 240ml whole milk
    • 1/2tsp vanilla extract
    • 2 large eggs, room temperature
      Ganache Filling
    • 100g dark chocolate, about 70% cocoa solids
    • 1tsp unsalted butter, room temperature
    • 50ml double cream
      Marshmallow Topping
    • 125g caster sugar
    • 75g golden syrup
    • 2 large egg whites
    • 1/2tsp vanilla extract
      Decoration
    • 150g dark chocolate, about 70% cocoa solids
    • 150g mini marshmallows

    Instructions

  • Firstly, preheat the oven to 190C/170C Fan/Gas Mark 5 and place 12 cupcakes cases into a cupcake tin.
  • In a large bowl slowly beat together the butter, sugar, flour, digestives, baking powder and salt until the mixture resembles fine breadcrumbs. In a jug mix together the milk, vanilla extract and eggs. Pour three-quarters of the mixture into the dry ingredients and mix well until fully incorporated. Add the rest of the liquid mixture, and beat until smooth.
  • Spoon the batter evenly into the cupcake cases, up to two-thirds full. Then bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean and they are springy to touch. Place cupcakes on a cooling rack to cool completely until filling and decoration.
  • For the ganache filling, break up the chocolate into small pieces and place in a pyrex bowl. Heat the butter and cream in a small saucepan, until hot but not boiling. Then pour over the chocolate, leave for a minute and then stir to form a smooth ganache. Place in the fridge to chill for around 30 minutes, until the ganache is firm and scoop-able.
  • For the marshmallow topping put the sugar, golden syrup and two tablespoons of water into a medium saucepan and stir to combine. Place over a medium heat and without stirring heat until you reach the soft-ball stage (118C). If you don't have a candy thermometer, the bubbles will begin to stick together and the syrup will run in a stream off a spatula. Remove the pan from the heat.
  • In a pyrex bowl, whisk the egg whites with an electric hand whisk until soft peaks form. Then with the whisk on low, carefully pour in the hot syrup. Once all incorporated, whisk on a high speed until the mixture becomes thick and glossy and the sides of the bowl return to room temperature. Add the vanilla extract and whisk to incorporate one more time. Transfer the mixture to a piping bag with the tip cut off, whilst still slightly warm as its easier to pipe.
  • To assemble the cupcakes, using a sharp knife cut a shallow cone shape out of each cupcake and fill the holes with ganache. Replace the cone shapes onto each cupcake like a hat. Then pipe a round of marshmallow onto each, ending in a point. It should look like a meringue kiss. Then put the cupcakes into the freezer for 10 minutes to firm up, whilst you melt the chocolate for decoration.
  • Using a bain-marie (place a heat proof bowl over a pan of simmering water, ensuring the water doesn't touch the base of the bowl), melt the chocolate. Leave to cool for a few minutes, then dip the cupcakes upside down into the melted chocolate, so only the marshmallow is submerged. It will look like you've added a 'hat' to the marshmallow. Leave to set at room temperature.
  • Finally, using a bain-marie again melt the mini-marshmallows with 2 tablespoons of water stirring constantly. Once melted take off the heat and leave to cool for a few minutes, until it is cool enough to touch but not too firm. Stretch the melted marshmallows between your fingers to achieve the stringy effect, and drape over each cupcake as desired.
  • Notes

    Smore's cupcake recipe adapted from Martha Collinson's Twist.

    http://bakingwithaimee.com/2016/10/27/spooky-spiderweb-smores-cupcakes/

    Chocolate Butterfly Cakes

    Chocolate Butterfly Cakes

    I originally planned to create an Autumnal inspired cinnamony bake this week, but when you’re hurting you need comfort food. And to me, comfort bakes are bakes that remind me of childhood. Humble chocolate butterfly cakes are a simple yet delicious classic that I’m sure everyone remembers making as a little-un.

    Before writing this I had a little research into the history of butterfly and fairy cakes and it frustrated me.┬áThe history of the large, overly frosted cupcake seems to have overtaken all internet records of the humble fairy cake. Obviously I love cupcakes (I have a plethora of recipes dedicated to them here!) but their daintier cousin deserves a little context don’t you think?

    chocolate butterfly cakeschocolate butterfly cakes

    Butterfly cakes are so-named for their little sponge wings, that turn a pretty ordinary sponge into a cute little treat.┬áThe ratio of sponge to buttercream is also spot on with these cakes, and their cute size means you can definitely get away with eating two at once…right?

    As I child I remember making vanilla cakes all the time, but these chocolate butterfly cakes are a real treat.┬áMy plan going in was to make everything super simple, but when you’re used to making more adventurous recipes I couldn’t resist a few extras. White chocolate chips for an added chocolate kick, and two tablespoon’s of freshly brewed coffee to really bring out that chocolate flavour.

    chocolate butterfly cakeschocolate butterfly cakes

    The buttercream I did keep really simple though, with the biggest effort being putting the buttercream into a piping bag. That was my own fault though, as I put it all in the bag before I’d attached a piping tip. Fail! I wanted to have a pretty swirl, so I had to decant and refill into another bag actually fitted with a tip. I used the Wilton 2D if you’re wondering.

    So, chocolate butterfly cakes. A simple yet sweet treat that can be baked, frosted and eaten in less than an hour!

    Chocolate Butterfly Cakes

    Yield: 12 butterfly cakes

    Chocolate Butterfly Cakes

    Ingredients

      Cakes
    • 110g unsalted butter, room temperature
    • 100g caster sugar
    • 2 large eggs
    • 75g self-raising flour
    • 25g cocoa powder
    • 2tbsp freshly brewed coffee
    • 75g white chocolate chips
      Chocolate Buttercream
    • 75g unsalted butter, room temperature
    • 200g icing sugar
    • 45g cocoa powder
    • 2tbsp milk/water
    • icing sugar to decorate

    Instructions

  • Preheat your oven to 180C/160C Fan/Gas 4 and place 12 cupcake cases in a cupcake tin.
  • In a large bowl, cream together the butter and sugar. Once the mixture is fluffy, add in the eggs one at a time. You may need to add a little of the flour with the second egg to ensure the mixture doesn't curdle. Finally, add in the flour and cocoa powder and mix until just combined. Then add the freshly brewed coffee and the chocolate chips.
  • Evenly spoon the mixture into each cupcake case, and bake for 15 minutes or until the mixture is firm but still springs back to the touch. Place the cakes onto a cooling rack to cool completely.
  • For the buttercream, in a large bowl beat together the butter and icing sugar. Then add the cocoa powder until fully incorporated. Your mixture will be very stiff at this point. Finally, add in 2tbsp milk or water and continue to beat until your buttercream if fluffy and pipeable. Add more milk/water if necessary.
  • To assemble, using a sharp knife cute a shallow cone out the top of the cake and then cut in half. Using a piping bag and star tip, pipe the buttercream into the hole and then place the two sponge halves onto the buttercream like wings.
  • Dust all cakes with icing sugar to decorate.
  • http://bakingwithaimee.com/2016/09/25/chocolate-butterfly-cakes/