Strawberry Chocolate Valentine Cupcakes Recipe

Strawberry Chocolate Cupcakes

Happe Valentines day! Whether you're single or coupled up this Valentines, the holiday of love is a great excuse for themed cakes! Using this simple strawberry and white chocolate flavoured recipe, you'll be sure to wow your other half and definately be worth that romantic candlelight dinner that is surely planned and prepared! This recipe uses a favourite flavour combination of mine.. inspired by the ultimate romantic dessert, chocolate and stawberries! 

Using a light and fluffy strawberry sponge, combined with white chocolate chips and a smooth strawberry buttercream, this melt in the mouth cupcake is perfect for that after dinner indulgence.



Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

160g Self-Raising Flour

2 to 3 Tbsp Milk

1/2 to 1 Tsp Strawberry Extract
5 to 6 Chopped Frozen or Dried Strawberries

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 Tbsp Milk (+ more if necessary)
30g Melted White Chocolate
Pink Edible Spray
Gummy Heart Sweets
Chocolates from a Chocolate box
Edible Pink and Purple Crystals or Sprinkles

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add strawberry extract.
• Fold in the flour a little at a time, using a spoon. 
• Fold in chopped strawberries.
• Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in strawberry extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. 
• Spray the cakes with edible pink glitter spray (hold can approx. 20cm from cake)
• Decorate with chocolate from a chocolate box or heart shapped sweets.
• Sprinkle some edible red and pink crystals.
• Dust with edible glitter if you wish!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving Ideas

• Serve with a large bouquet of fresh red roses...!
• Colour the buttericing with red or pink food colouring.

Cara X

Sweet Strawberry Valentine Cupcakes Recipe

Sweet Strawberry Valentine Cupcakes

It's that time of year again, where every couple feel couplier and everyone who's single feels singlier..? Either way, why not make some love themed cupcakes to show the one you love just how much you love them
(A'ww!). Contrary to last year, this year I happen to be one among the singletons, and therefore have undoubtedly given myself the title of a spinster that snarls at all of the happy-faced cuddly bears and ribbon wrapped chocolates on the Valentine themed shelves. Be that as it may, I have experienced the special feeling on Valentines when you are in love, and I still get excited for any holiday that gives a reason for themed cakes! Be it for yourself (self love is priority!) or for a significant other, these are a perfect homemade Valentine gift baked with love.

Happy Valentine's Day!

This recipe combines a sweet strawberry flavoured moist sponge with a pink rose water buttercream for an adorable and romantic little treat.


Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

1/2 to 1 Tsp Strawberry Extract

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 Tbsp Milk (+ more if necessary)
1/2 Tsp Rose Water (or Strawberry Extract)
Pink Food Colouring
Pink / White / Purple Edible Crystals

Edible Heart Decorations

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in vanilla or strawberry extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Decorate with edible heart decorations, sprinkles and crystals in valentine colours!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Add dried, frozen or chopped fresh strawberries into the buttercream.
• Add a berry jam filling.
• Top with a meringue buttercream.
• Make some homemade mini fondant hearts to decorate!
  

Make a combination of cupcakes in each box!

Cara X

Pink Sparkly Party Ring Cupcakes Recipe

Sparkly Party Ring Cupcakes

Do you ever get one of those days where no matter how much of a manly man type of girl you usually are, you just fancy something that is overloaded with pink , sugar, sparkles and glitter?! I just experienced such a day and created some pink, sparkly cupcakes! I always have some mini Party Rings on hand (who doesn't?!) as everybody knows that anything that comes in miniature form is instantly 10x more adorable. Mini glittery iced biscuit cupcakes? What could be cuter than that?!

Let the party begin!

Teamed with pink, white  purple edible crystals and a mini Party Ring biscuit on top, these are the ultimate girly girl cupcakes. Perfect for young girls' parties, you're going to love these sweet vanilla buttercream cakes!

One for you.. three for me..

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

1 to 2 tbsp edible Pink or Multicolour Sprinkles

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
1/2 tsp Vanilla Extract
Pink Edible Spray
Pink / White / Purple Edible Crystals

3 to 4 bags Mini Party Rings

Edible Glitter

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the pink (or multicoloured) sprinkles.
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in vanilla extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Spray the cakes with edible pink glitter spray (hold can approx. 20cm from icing). Or any spray you may have!
• Sprinkle on some small edible pink, white and purple crystals.
• Place a party ring on top, or cut two different colours in half and place one of each beside each other!
• Dust with edible glitter if you wish!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Go for different coloured sprays and glitter on different cakes in the Party Ring colour palette!
• Add a pink raspberry jam filling.
• You could also add food colouring to the buttercream!
  
  

This counts as a balanced breakfast.. right?!

Cara X

Double Chocolate Fudge Cupcakes

Double Chocolate Fudge Cupcakes

Chocolate fudge cakes in mini single-serve form? With real fudge, chocolate chips, chocolate sponge, chocolate buttericing and filling?! Yes please! Throughout my life I've always been a die hard chocoholic, where having Easter eggs for lunch has not only been acceptable but has been a staple for many a year. One of my favourite chocolate fillings is fudge, so a combination of both was inevitably on the cards for these delicious little cupcakes. Here's a super simple recipe that is sure to satisfy even the most hardcore chocoholics out there!

Chocolate upon chocolate upon chocolate...

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g plain cocoa powder

A Splash of Milk

Chocolate Chips

For the filling:

1 tsp Milk Chocolate Spread (such as Nutella or Cadbury's)

For the buttericing:

140g Butter

340g Icing Sugar (+ more as necessary)

1 to 2 tbsp Milk (+ more as necessary)

2 to 3 tbsp Cocoa Powder

6 to 12 Minstrels

3 to 6 Fudge chunks 

Chocolate Sprinkles

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the chocolate chips.
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Using a teaspoon, apple corer or knife, cut a small hole in the centre at the top of each cake and fill with a teaspoon of chocolate spread before placing the cut out sponge back on top.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust the cakes with some cocoa powder and chocolate sprinkles.
• Chop fudge into halves.
• On half of the cupcakes, place a minstrel on top, on the other half place a piece of fudge.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Melt some chocolate and drizzle on top!
• You could also use toffee, Maltesers and caramels.
• Spread the tops with chocolate ganache, or use as a filling.
  
  
  Cara X

Easy Double Chocolate Chocolate Coin Cupcakes Recipe

Double Chocolate Chocolate Coin Cupcakes

... Phew! Enough chocolate there? I'm a firm believer that there is no such thing as too much chocolate, if adding more chocolate is an option, then it should be done. These were made late one night when my mother confessed a craving for both chocolate coins and cake.. and so the double chocolate chocolate coin cupcake was born. They are also a great way to use up any chocolate coin sweets that may be left over after the Christmas holidays! (If they haven't been snatched up already). This is a simple chocolate and chocolate buttericing recipe that is super easy and quick to make and decorate (while still looking effective!). 

A Chocoholic's dream

If you're a chocoholic then these are the cakes for you, combining both dark and milk chocolate with a sweet old coin on top.

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g Plain Cocoa Powder

A Splash of Milk

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 tbsp Milk (+ more if necessary)
3 to 4 tbsp Cocoa Powder

6 to 12 Chocolate Coins

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are slightly dark and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust cakes with some more cocoa.
• Cut chocolate coins in half and place one half on each cake.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.
  

Tips & Serving ideas

• Try drizzling some melted chocolate on top.
• Decorate with chocolate shavings or sprinkles.
• These were served with a big mug of milky hot chocolate.. try it!

Cara X

Simple Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread. Cupcakes. Two desserts in one, could there be anything better? Gingerbread is a wonderful wintery treat and these cupcakes are sure to bring some warm, home cooked comfort to these last couple of cold months. This is another great recipe to use up any left over Christmas sweets and spices!

Do you know.. the muffin man?!

 These were first made as Christmas gifts and are a great alternative to traditional vanilla or chocolate cakes... yum!

Box 'em up for a lovely home baked gift!

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

2 tsp Ground Cinnamon

2 to 3 tsp Ground Ginger

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
1/2 tsp Ground Ginger

1/2 tsp Cinnamon

12 to 24 Edible Mini Gingerbread men decorations (or same amount of mini gingerbread man biscuits or pieces of gingerbread)

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Mix in the honey.
• Fold in the flour, ginger and cinnamon, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Sprinkle some nutmeg or mixed spice on top of each cake.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the ginger.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust with some ginger and cinnamon.
• Place a small edible decorative gingerbread man on top (alternatively, use a mini gingerbread man biscuit or a piece of gingerbread).
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Mix some dried fruit such as raisins or sultanas into the sponge.
• Decorate with a thick glaze or royal icing instead of buttercream.
  
  
  Cara X

Vanilla Rainbow Sprinkle Cupcake Recipe

Vanilla Rainbow Cupcakes

Did you ever get those pre-boxed cake ingredient packages as a child where you got so excited over your head might just blow off? No? Well that's what a Rainbow Cake box was for me and my brother. It held a large picture on the front of this huge one layer cake adorned with all the colours of the rainbow in tiny dots, slathered with a melted chocolate icing and decorated with.. you guessed it, even more rainbow sprinkles. It.Was. Divine. Since then I haven't seen them around much and have resorted to comforting the weeping child in me by re-making them with my own version! They've never been able to quite grasp that rainbow cake taste of my childhood.. but somehow, that's ok. As with all of my baking adventures, I have made these in cupcake version too! 

Yay! Colours!

These cakes are so simple to make, are extremely colourful, and are enough to bring a smile to even the most miserable of faces.. !


Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

2 tbsp edible good quality (strongly coloured) multicolour sprinkles

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 tbsp Milk (+ more if necessary)
2 to 3 tbsp cocoa powder

50g Milk Chocolate

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the multicoloured sprinkles (good quality, highly concentrated colours work best here).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Melt the chocolate by placing in a bowl over a saucepan of simmering water and stirring (alternatively, melt in a microwave).
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in cocoa powder and melted chocolate.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Sprinkle on some multicoloured sprinkles.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Decorate with multicoloured edible crystals.
• Instead of buttericing, use just melted chocolate drizzled over the cakes.

Not a care was given.. and it was great!

The cakes displayed here where given to my nine year old sister and three year old niece to decorate.. and I must say, I couldn't have done it better myself! These cakes are especially great for little kids as it's just about throwing colours... everywhere!

Cara X

Fresh Strawberry Cupcakes Recipe

Fresh Strawberry Cupcakes

For me, there's not much better than a new box of fresh red strawberries, especially when said strawberries are turned into a dessert! If you're a dessert and fruit lover like me, you 're going to absolutely love this recipe, with a combination of fresh fruit and moist sweet cake sponge..these cakes are definately a winner. As with all recipes, this can be easily adapted to use all kinds of fruit, or a combination (fruit smoothie cupcake anyone?!). The use of fresh ingredients means that these are best eaten within one or max. two days within baking, although whether they survive that long is highly unlikely! This recipe uses chopped fresh strawberries but you could also use a strawberry extract.

Nothing better than a ripe ol' Berry.. 

Given their fruity and fresh nature, these cakes would make a great accompaniment to a tea party, or other Spring / Summer events! They're also a great gift idea (I made these for the first time for my mother's birthday!), and would make a lovely homemade Valentine's gift for that special someone.. yum!

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

7 Medium sized Strawberries (Or 1 tsp Strawberry Extract)

For the filling:
12 to 24 tsp Strawberry Jam

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
2 Medium sized Strawberries (Or 1/2 tsp Strawberry Extract)
6 to 12 Large Strawberries to decorate
Pink or Red Food Colouring
Pink / White / Red Sprinkles or other edible decorations

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Wash and chop up the strawberries into small chunks and fold into the prepared mixture. (or alternatively, add the strawberry extract).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Wash and chop the strawberries into small chunks and fold into the icing (or alternatively, add the strawberry extract).
• Mix in the food colouring until you gain the shade you like.
• For the filling, cut out a shallow hole in the center of each cake using a teaspoon, knife or apple corer. 
• Place 1/2 to 1 tsp of jam into each hole and place the cut out piece of cake back on top of the jam.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Wash and cut the large strawberries length wise starting from the leaves and going downwards.
• Place half a strawberry on top of each cake, adding any additional sprinkles and decorations around.
• Allow to chill in a refrigerator.
• These will last for approx. 1- 2 days. (due to containing fresh strawberries). 

Tips & Serving ideas

• You could substitute the Strawberries for any other fruit, for example; blueberries with blue icing, lemon with yellow icing etc!
• A great alternative to buttericing is fresh whipped cream (these should then be eaten on the day of baking!).
• A drizzle of homemade or bought Strawberry coulis on top would add an extra level of Strawberry goodness as well as being decorative.. yum!
• Strawberry gummy sweets would also work well as decorations.. as would any other Strawberry looking treats!
• Add pink, red or green food colouring to the sponge too.
  
  

Cara X