Gingerbread Cupcakes Recipe🧁

ingredients

  • 115g self raising flour
  • 115g Stork Tub
  • 115g caster sugar
  • 2 medium eggs
  • 1 teaspoon mixed spice
  • 50g gingernut biscuits, crumbled
  • 125g icing sugar
  • 40g Stork tub
  • 50g gingernut biscuits
  • A 12-cup muffin tray lined with a paper cases

method

  • Preheat the oven to 180°C, 160 °C fan  oven, Gas mark 4.
  • Place all cake ingredients except ginger biscuits into a mixing bowl and mix for 3-4 minutes with a wooden spoon or mixer until smooth.
  • Stir in gingernuts.
  • Divide the batter (2 tablespoons) evenly between the cupcake cases in the tin. Bake the cupcakes in the preheated oven for 20-25 minutes until golden brown. Allow to cool.
  • The topping: Beat the icing sugar with the Stork  using a mixer or wooden spoon until smooth
  • Crumble 25g gingernuts and fold into the mixture.Top each cupcake with a spoonful of icing and decorate  with more crumbled biscuit or your chosen decoration.

Fam feedback:

Rating: 5 out of 5.

jo

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https://www.bakewithstork.com/recipe/gingerbread-cupcakes-192609

McVitie’s Digestives© Cupcakes Recipe🍪🧁

McVitie’s Digestives biscuits go well with a cup of tea. This is my first McVitie’s Recipe. I thought the sound of crumbled biscuits on cupcakes sounded yummy so decided to give this recipe a go and it did not disappoint🍪🧁

ingredients

  • 20g dark chocolate, chilled
  • 4 McVITIE’S Digestives©
  • 1/4 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 cup self-raising flour, sieved
  • 1/3 cup cocoa powder, sieved
  • 2 large eggs
  • 1/2 cup milk
  • Line a muffin tin with 10-12 muffin cases.
  • Use a fine grater to grate the chocolate and place the grated chocolate back in the fridge.
  • Put the McVITIE’S DIGESTIVES© in a plastic bag and crush them with a rolling pin. Set aside.
  • In a large bowl, mix together the butter, sugar, flour, cocoa powder, salt, eggs and milk until completely blended and smooth.
  • Divide this mixture between the muffin cases and bake for 18-20 minutes until well risen and springy to the touch.
  • Allow to cool before sprinkling with chocolate shavings and McVITIE’S DIGESTIVES© crumbs.

Jo

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https://mcvitiescanada.com/en/recipe/mcvities-digestives-cupcakes

Lemon Curd and Blueberry Butterfly Fairy Cakes🍋🦋

I enjoyed making these fairy cakes. For a slightly healthier option, natural yoghurt or crème fraîche may be used instead of cream if preferred. Blueberries may be substituted with any other fruit. Chopped kiwi, grapes or other berries may work well too.

ingredients

  • 1 tsp Baking Powder
  • 100g Caster Sugar
  • 2 large eggs
  • 1 lemon (finely grated zest only)
  • 100g Self-Raising Flour
  • 100g Unsalted Butter (softened)

To decorate

  • 150ml Fresh Cream
  • 125g Fresh Curd
  • 36 Blueberries
  • 1 tbsp Icing Sugar for dusting (optional)

method

  • Preheat the oven to 180°/gas mark 4. Line a 12-hole bun tin or fairy cake tin with fairy cake-sized paper cases.
  • Put all the ingredients for the fairy cakes in a large bowl and beat until smooth and well combined.
  • Divide the batter evenly between the paper cases. Bake in the oven for 15 to 20 minutes until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack. Leave to cool.
  • Once cool, use a sharp knife to slice the top off each fairy cake to give a disc. Cut this in half and set the pieces aside. Spread an even amount of lemon curd on top of each fairy cake.
  • Whip the cream to soft peaks, then spoon a small dollop in the centre of each one.
  • Arrange two of the reserved fairy cake halves sitting upright on top of each one to resemble butterfly wings. Put three blueberries down the centre of each one. Dust with a little icing sugar.

fam feedback:

Rating: 5 out of 5.

Jo

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https://supervalu.ie/real-food/recipes/simple-lemon-curd-and-blueberry-butterfly-fairy-cakes?ref=meal_planner

Red Velvet Cupcakes Recipe🧁

This recipe is by Nigella Lawson and makes 24. 🥜Nut free

ingredients

  • For the cupcakes
  • 250g plain flour
  • 2 tablespoons cocoa powder (sifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 heaped tablespoon red food colouring
  • 2 tsp vanilla extract
  • 2 large eggs
  • 175ml buttermilk
  • For the icing
  • 500g icing sugar
  • 125g cream cheese
  • 125g soft unsalted butter
  • Chocolate sprinkles for decoration

method

  • Preheat the oven to 170° C and line two muffin tins with paper cases.
  • Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
  • Cream the butter and sugar, beating well.
  • Beat in all of the food colouring and the vanilla extract.
  • Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
  • Finally, beat in the buttermilk.
  • Divide the batter between the buncases and bake in the oven for about 20 minutes.
  • Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime
  • Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.

Fam feedback:

Rating: 5 out of 5.

Jo

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https://www.nigella.com/recipes/red-velvet-cupcakes

June, 2020