Tag: Cupcakes

Spooky Spiderweb Smores Cupcakes

Spooky Spiderweb Smores Cupcakes

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

Spooky spiderweb smores cupcakes. I’m pretty 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. The 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. The 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. My 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/

    Chocolate and Biscoff Buttercream Cupcakes with Salted Caramel Drizzle

    Chocolate and Biscoff Buttercream Cupcakes with Salted Caramel Drizzle

    Chocolate-and-biscoff-cupcakesChocolate-and-biscoff-cupcakes

    If you haven’t heard of Biscoff then you must have been living under a rock for the past year. Its my absolute favourite tea-dunking biscuit, and more recently its been transformed into a spread creating untold baking possibilities!

    Now I’m actually a hater of any toast spread thats not butter or jam. Call me boring, but chocolate on bread is just so gross to me! Its up there with chocolate cereal…I know, who am I?! I saw a Milky Way spread in the supermarket the other day and had to walk away in disgust. BUT, biscoff in baking is the ultimate dream combination!

    I’ve made quite a few blondies with biscoff mixed in (must get a recipe up soon!), but this was my first endeavour into a biscoff buttercream. And let me tell you, its a delight!

    Chocolate-and-biscoff-cupcakesChocolate-and-biscoff-cupcakes

    A moist chocolate cupcake, fluffy biscoff buttercream and a salted caramel drizzle to finish, because why not? Salted Caramel makes everything better right?

    The biscoff buttercream is super easy to make, just combine butter and icing sugar for your basic buttercream. Then add the biscoff spread and some milk to get just the right piping consistency. It’s so light and creamy and has just the right amount of yummy caramelised flavour!

    You might know Biscoff as Speculoos, which I think is its American name! In the biscuit aisle you might know it as Lotus and you’ll find the spread with the jams and peanut butters. Even if you haven’t bought it before, you’ll probably have tasted one of the biscuits when you’ve had a cup of tea at a restaurant or even in the hairdressers!

    As I said its my absolute favourite tea-dunking biscuit; it retains the perfect amount of tea in the biccie and the caramelised flavour is amped up a few notches. I genuinely refrain from buying them too often, because I can eat like 3 5 in a row with a cuppa…!

    Chocolate-and-biscoff-cupcakesChocolate-and-biscoff-cupcakes

    The salted caramel drizzle has become my go-to recipe after making it for my Chocolate Layer Cake. It’s a fail-proof recipe and thickens to the perfect consistency. Also, whenever I make salted caramel I ALWAYS use Maldon Sea Salt Flakes. They’re just perfect for caramel, and look really pretty if you’re using them for decoration.

    So there we have it; a quick and easy chocolate cupcake topped with delicious Biscoff buttercream and a salted caramel drizzle. Let me know if you’re a Biscoff fan too!

    Chocolate and Biscoff Cupcakes with Salted Caramel Drizzle

    Yield: 12 Cupcakes

    Ingredients

      Chocolate Cupcake
    • 42g cocoa powder
    • 95g plain flour
    • 1/2tsp bicarbonate of soda
    • 3/4tsp baking powder
    • 1/4tsp salt
    • 2 large eggs, room temperature
    • 100g caster sugar
    • 100g light brown muscovado sugar
    • 80ml vegetable oil
    • 2sp vanilla extract
    • 120ml buttermilk, room temperature
      Biscoff Buttercream
    • 166g unsalted butter, softened
    • 333g icing sugar
    • 200g Biscoff Cookie Butter Spread
    • 30-40ml whole milk
      Salted Caramel Drizzle
    • 75g caster sugar
    • 1tbsp golden syrup
    • 1tbsp water
    • 56.5ml double cream
    • 1tbsp unsalted butter
    • 1/2tsp vanilla extract
    • flaked sea salt to taste
      Decoration
    • 2 Lotus Biscoff biscuits, crushed

    Instructions

  • Firstly, pre-heat the oven to Gas Mark 4/180C and line muffin tins with 12 cases.
  • Whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined, then set aside. In a medium bowl; whisk the eggs, caster sugar, brown sugar, oil and vanilla together until completely smooth. This will take a couple of minutes, and the mixture will turn slightly paler in colour.
  • Pour half of the wet ingredients into the dry, and then half of the buttermilk. Whisk gently, only about 5 whisks. Then add the remaining wet ingredients and the buttermilk. Again, whisk until just combined - the batter will be a little thin and lumpy!
  • Spoon the mixture into the muffin cases about two thirds full each and bake for 18-21 minutes.
  • Once baked, put the muffins onto a wire rack to completely cool.
  • For the frosting, beat the butter on a high speed until creamy. Then slowly add the icing sugar, mixing until its thoroughly combined and smooth. Do this in stages, so your kitchen doesn't get entirely covered in sugar!
  • Then add the Biscoff spread to the buttercream and beat until smooth. Finally, add the milk bit by bit, continuing to beat until you achieve the desired consistency. Set aside until ready to use.
  • For the salted caramel drizzle place the sugar, golden syrup and water in a heavy-bottomed pan and stir to combine.
  • Heat over a high heat, occasionally swirling the pan, until it turns a medium gold amber colour - this will take about 10 minutes. Once the caramel starts to deepen in colour, remove the pan from the heat. Slowly and carefully whisk in the cream, the mixture will bubble up so stand clear and keep stirring.
  • Add the butter, whilst continuing to stir until melted. Then add the salt and vanilla to combine, I added around 2 large pinches.
  • Pour into a heat-safe container (a pyrex bowl, jug or a jam jar will do) and set aside to cool and thicken.
  • To assemble, prepare a piping bag with a tip of your choice. I used a 2D/large star tip, and pipe swirls on top of each cupcake. Sprinkle over the crushed Lotus Biscoff biscuits. Pour the salted caramel into a piping bag, and snip off the end. Pipe the caramel over the cupcakes following the lines of the frosting or in any pattern you like.
  • Notes

    Leftover salted caramel can be stored in the fridge in an airtight container for up to a month.

    Biscoff buttercream recipe adapted from Jane's Patisserie.

    Salted caramel drizzle recipe adapted from StyleSweetCA.

    http://bakingwithaimee.com/2016/07/24/chocolate-biscoff-cupcakes-salted-caramel-drizzle/

    Lemon Curd and Raspberry Cupcakes

    Lemon Curd and Raspberry Cupcakes

    lemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakes

    I’m back with more cupcakes this week, but with spring in the air this time! These lemon curd and raspberry cupcakes are moist, tangy and packed full of flavour.

    A lemon sponge packed with lemon zest, is smothered in lemon curd frosting and garnished with a raspberry all whilst holding a secret raspberry jam filling. Lemon and raspberries are a match made in heaven to me, and are just the perfect flavours for spring.

    Last week Craig was tasked with making a cake for a charity bake sale at work, and he used Edd Kimber’s recipe for a Lemon present cake. It smelt incredible, and not being able to try a slice myself meant I was daydreaming all day about it! Luckily for me, the idea for these cupcakes jumped into my head and I knew my thirst for a lemon sponge would be sated.

    The cupcakes are really easy to make, and due to a cheeky lemon syrup stay super moist! The hidden raspberry jam filling also helps in that department, and cuts right through the sharp lemon curd. There’s something about a hidden filling that adds a little extra excitement to a cupcake, and its so easy to create!

    lemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakes

    The sponge is a really easy mixture to create, and is pretty thick for a cupcake recipe – so don’t be concerned! You’ll want to be careful to only mix it till everything’s combined though, otherwise you’ll end up with a tight sponge – which would be sad for all involved!

    For the lemon syrup, you simply boil caster sugar and lemon juice together until all the sugar has dissolved. This doesn’t take long at all, and really helps to keep the sponge nice and moist!

    The lemon curd frosting is a combination of butter, icing sugar, lemon curd and milk – only one bowl to wash up! I would definitely recommend adding the icing sugar in small increments however, unless you want to be wiping icing sugar off your kitchen walls for the next week.

    So finally on with the important bit; the recipe!

    Lemon Curd and Raspberry Cupcakes

    Yield: 12 Cupcakes

    Ingredients

      Cupcakes
    • 170g unsalted butter, at room temperature
    • 170g caster sugar
    • 1 lemon
    • 3 large eggs
    • 170g plain flour
    • 1.5tsp baking powder
    • 1/8tsp salt
    • 1tbsp milk
      Lemon Syrup
    • 50g caster sugar
    • 50ml lemon juice (about 1.5 large lemons)
      Frosting
    • 100g unsalted butter, at room temperature
    • 200g icing sugar
    • 80g lemon curd
    • 1tbsp milk
      Decoration
    • 70g raspberry jam
    • raspberries to garnish

    Instructions

  • Preheat the oven to Gas 4/160C Fan/180C, and line a cupcake tin with 12 cupcake cases.
  • Put the butter, sugar and lemon zest into a medium bowl and mix with an electric whisk until light and fluffy. Add the eggs, one at a time, beating well between each addition.
  • In a separate bowl, mix together the flour, baking powder and salt. Then add into the wet mixture in three additions, mixing until just combined. Finally, add 1tbsp of milk and mix until combined.
  • Spoon the batter into the cupcake cases, filling about 2/3 of the way full, then bake in the oven for 20 minutes. Test for doneness by pressing lightly on the cupcake, if it springs back its ready! Once baked, place the cupcakes on a cooling rack to completely cool.
  • To make the lemon syrup, put the sugar and lemon juice into a small pan and bring to the boil. Then gently simmer until all the sugar has dissolved. Remove from the heat and set aside to cool.
  • To make the frosting, place the butter in a large bowl and mix with an electric whisk until lightened and smooth. Slowly add the icing sugar, beating until incorporated, and then mix on a high speed until light and fluffy. Add the lemon curd and milk, and beat until combined.
  • To assemble the cupcakes, using a sharp knife cut a shallow cone shape out of each cupcake and fill the holes with jam. Replace the cone shapes onto each cupcake like a hat. Using a pastry brush, dab the lemon syrup over all the cupcakes. Finally, using a piping bag and star nozzle pipe the frosting over the cupcakes and garnish with a raspberry.
  • Notes

    Adapted from Edd Kimber's Lemon Present Cake from Say It With Cake.

    http://bakingwithaimee.com/2016/05/01/lemon-curd-raspberry-cupcakes/