Lemon cream cheese cupcakes

 

These yummy cupcakes are full of flavour. With cream cheese added to the ingredients it's taste like a cross between a butter cake & Japanese baked cheese cake. 

Flavour is amazing as the zesty lemon is refreshing. 

(Recipe adapted from Tempt: cupcakes to excite by Betty Saw with slight adjustment) 

Ingredients:

135g Plain flour

1/2. Tsp baking powder 

1/2. Tsp bicarbonate of soda

125g butter (softened at room temperature)

100g cream cheese

130g caster sugar

2 eggs

Grated zest of one lemon. 

1. Tbsp lemon juice. 

Method:

Preheat the oven at 180c. 

Sift the flour with baking powder & bicarbonate of soda together.  Set aside.

Cream the butter & cream cheese till light and fluffy then add the sugar and whisk for a few minutes so its all combined. Scrape down the sides to make sure everything is mixed together. 

Add the lemon zest and mix it in.

Whisk in the eggs one at a time.

Nutella cupcakes

Mmmmm Chocolates! My weakness and I can't get enough of it!
How about a soft chocolate sponge with thick creamy Nutella buttercream?
This is one you have to try if you have a sweet tooth and a big fan of chocolate.
My daughter have helped me with this and it's the kind of baking you can get your children involve too!

 

Late post: Easter Cakes 2014

Very late post I'm updating but I have to fit this is as it's one of my favourite cakes of all time.

 

 Didn't think I would be able to make Easter cakes this year, children poorly and busy all week coming up to the  Easter holidays.

 

I manage to make these the very last minute as my poorly child was actually didn't need much looking after.  She was off sick with a viral infection, she missed the two last most fun days off school. 

 

 

 Here is a quick video I made to show you how to pipe the weave pattern.

Click here

 

 

 

 

Molten lava cupcakes

 

I've always think it's beautiful how chocolate oozes out of a chocolate molten lava cakes.

I don't have enough ramekins so I thought baking them in cupcakes I might get similar results, in fact this was better than expected.

Small and dainty, it was perfect for me!

It's so easy to put together as I always like simple recipes and something fuss free!

This can be made all in 30 minutes if you have everything ready.

You can get 6 mini size molten lava cupcakes out of this recipe but if you like a larger size just double up the ingredients and bake for longer.

 

 

Blueberry Cupcakes

 

 

 

Blueberry cupcakes

 

Ingredients:

 

125g unsalted butter

120g caster sugar

190g self raising flour

2 eggs, beaten

80ml milk

1/2. Tsp vanilla extract

1 cup of blueberries

 

Method:

 

Preheat oven at 180c.

Cream the butter and sugar until light, pale and fluffy.

Add the beaten egg graduallyto the mix.

Add flour and milk alternating until you get a smooth batter.

Coat the blueberries in flour.

Put cupcake cases into the muffin tin and spoon in the batter adding the blueberries on top.

Bake for 20-25 minutes or until golden brown.

Remove from the oven and cool on a wire rack.

 

 

This recipe makes 10 cupcakes.

 

 

 

 

 

 



Lemon sour cream cakes

If you have made a baked cheese cake and have some sour cream and cream cheese left over.

You can try using it up to make Lemon sour cream cakes.

Blood Orange sponge cupcakes

Blood Oranges are very juicy and the ones I bought tastes no difference to a normal orange.

My daughter wasn't too keen on the look of it and now refuse to eat it.

 I decide to make orange sponge cupcakes hoping the kids will still eat it in cake form haha...

And yes they did, I think I have to bake with more fruits as my son still refuse to eat any fruits.

This sponge cupcake is very soft and as the egg batter is whisked to ribbon stage, the stabilised egg batter have made this cake really spongy and springs back when I pressed it.

Here is a video of how spongy the sponge cake is.

I only have a 6 hole muffin tin so I managed to get 6 large cupcakes and 3 small square chiffon cup cases with this recipe.

If you have a 12 hole muffin tin then you can get 9 cupcakes out of it.

 

 

Hokkaido chiffon cupcakes with vanilla custard cream

北海道蛋糕

I suppose I don't really need to introduce the Hokkaido chiffon cupcake.
It's like almost every baker new or experienced have attempted this already.

But what I like about this cupcake is that I can eat it almost immediately after baking.
To me, this is a baby version of the chiffon cake but in a cupcake case.
I've tried a few recipes and find that this one suits me more.
It's soft, fluffy & very delicious.

My family's top favourite cupcakes.

Ingredients:

(A)
3 egg yolks
30g sugar
45g oil
65g plain flour
60ml milk
1/2. Tsp vanilla extract

(B)
3 egg whites
45g sugar
1/4. Tsp cream of tartar

Method:

Whisk egg yolks with sugar until pale & fluffy.
Add oil and whisk well.
Add in the milk and vanilla extract & whisk to combine.
Fold in the sifted flour gently.

In a seperate bowl, whisk egg whites until frothy then add the cream of tartar.
Whisk to soft peak and add sugar gradually til you reach stiff peak.

Fold in the meringue to the yolk batter, fold in carefully not to deflate the batter.
Spoon into paper cases and bake in a preheated oven at 160c for 25 mins.

Once baked take out the oven and cool on a cooling rack.

You can pipe in cream and decorate with fruits & dust with icing sugar.

I made vanilla custard cream by adding a pot of ready made custard to freshly whipped cream.

Carrot cupcakes with cream cheese frosting

 

These are really moist and fluffy. 

Baking them into individual cupcakes are easier to serve. 

This recipe is for 6 large cupcakes, if you have a 12 muffin tin to fill then just double up the recipe. 

Ingredients: 

1 large egg

70ml oil

100g light brown sugar

150g grated carrots

50g raisins

40g chopped walnuts

Sift together:

90g self raising flour

Pinch of salt

1/4. Tsp bicarbonate of soda 

1/4. Tsp ground cinnamon 

1/4. Mixed spice (I left this out)

Cream cheese frosting recipe:

125g cream cheese

25g butter (room temperature)

1/2. Tsp vanilla extract

150g icing sugar

Method:

Weight out all your ingredients and get ready to make this. 

 

Mix together the oil, brown sugar, and egg into a bowl and whisk lightly until the sugar has partly dissolve. 

 

Add in the grated carrots and chopped walnuts and mix well. 

 

Mix in the sifted flour and fold to combine the mixture.

 

Divide into 6 large cupcake cases or muffin cases.

Put into a preheated oven of 180c and bake for 20-25 minutes. 

 

Once baked, cool on a cooling rack and prepare the cream cheese frosting by mixing everything into a bowl and whisk. 

Put the frosting into a piping bag to decorate your cupcakes. Sprinkle with grated carrots and garnish with a half walnut (optional but makes the cupcakes look pretty)

 

 

This carrot cupcake is a great for picnics or small snack for children. 

I'm not a keen carrot cake eater but even I'm converted! 

 

Red velvet cupcakes with cream cheese frosting

I always wanted to bake Red Velvet cupcakes as they look so pretty. 

I've search the Internet and found this Recipe from Nigella.com

I think I put a drop too many of the red gel colour as I didn't have red food past.

 After eating half a cupcake, my tongue was bright red. 

As you can see in the oven they look like they were glowing. 

But once they were out the oven, the colour was deeper and no longer bright red. 

The cupcakes were very soft and fluffy. 

And tastes really good. 

I piped rosettes to them and they look like roses. 

Carrot cupcakes with cream cheese icing

Carrot cupcakes went down a treat for the kids. I love the idea of drawing faces on the Macarons. 

Kids had so much fun helping me. 

They tasted so good with a cup of tea especially after coming back from trick or treating in the cold.