Tag Archives: cupcakes

Candy Cane Cupcakes

21 Dec

chocolate peppermint cupcake

Not everyone likes a mince-pie, or a slice of brandy rich, fruity Christmas cake. I mean, there must be something wrong with them, right? But let’s not discriminate. Here’s a festive morsel for those raisin haters out there.

candy cane cupcake

Chocolate & Peppermint cupcakes
makes 16 cupcakes

For the cupcakes
50g cocoa powder
225g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp fine salt
165g butter
250g caster sugar
2 eggs
1 tsp vanilla extract
125ml sour cream

For the icing
400g icing sugar
125g butter
40ml milk
1tsp peppermint essence
16 mini candy canes

1. Preheat the oven to 180/160 fan/Gas 4, and line 2 muffin tins with 16 cupcake cases.

2. Mix the cocoa powder, flour, bicarb of soda, baking powder, and salt together in a bowl.

3. Melt the butter and allow to cool, then beat in the sugar and then the eggs and vanilla. Mix in half the flour mixture followed by half the sour cream. Then mix in the other half of the flour followed by the other half of the sour cream.

4. Divide the mixture between the cupcake cakes and bake for about 20 minutes. Allow to cool slightly then transfer to a wire rack to cool completely.

5. To make the icing beat the butter and icing sugar together until well combined and creamy. Beat in the peppermint essence (you can add more or less to taste). Spread the icing on the cooled cupcakes and top each one with a mini candy cane.


Frosty The Snowman

18 Oct


Last weekend saw the final race of the year for me & Mr Cakes – the inaugural Snowman Triathlon run by Always Aim High Events. Brrr, sounds chilly, no? Gingerly stepping into Lake Mymbyr for the swim it certainly was, but we weren’t given much time to get in and worry about it before the starting hooter honked. The water was 11 degrees, they said, chilliest swim yet this year.

Big sis and Big-bro-in-law were our support team for the weekend. Dave, of the wonderful Dave Johnson’s Photography documented the weekend, all the photos here are his. Good, yes?

Swim over, and I couldn’t feel my feet. I shouted as much to Big sis as I ran tried to run into transition. The longest transition of the year followed; socks on, tights on, jacket on, drink, eat, gloves on, sunglasses, helmet, race belt, don’t forget your bike, and try to squeeze out of transition and onto the road.



Naturally, it didn’t take long for Mr Cakes to overtake me on the bike leg, with a shout of “Come on 42!” We’ll meet again, I thought. And we did, just before he almost disappeared down a bog halfway up Moel Siabod. Yep, a fell run on this tri. It had been billed as probably the hardest run route on any triathlon in the UK. Ouch! This was not to be our most successful outing.

It was , however, the prettiest. The glassy lake, the picturesque cycle through Betws-y-Coed and past the Llanwrst tea room, covered in autumnal ivy, and the view from the top of Moel Siabod. My favourite part of the race? Stopping to pat the little husky at the top of the mountain. The marshalls, spectators, and other competitors cheering us on really made the race a good ‘un.

And thank goodness for Big sis who’d made suitably themed Tri-fle cupcakes for afterwards. We needed them, and they were ruddy good too.

Fellow blogger Rosemary over at Planet Byde did rather well, coming 3rd in the ladies race. Read all about it here!

And now, time to plan next year. I’m already gagging to perfect fell running. Slateman Triathlon anyone?

Green and Hairy cupcakes

14 Aug

Gooseberry Elderflower Cupcake

The wonderful thing about preserves is, well, that you can preserve your garden goodies for a later date. Gooseberry season is almost over, so get them now while you can – do you really want to wait until next summer before you can eat them again? Once you’ve made a perfect batch of gooseberry jam, you’re one step closer to these beauties – Gooseberry and Elderflower cupcakes. The delicate flavour of elderflower and the tangy sharpness of gooseberries is a match made in heaven. They happen to be in season at the same time, it’s almost like there was a plan…

gooseberry cupcake batter

gooseberry cupcake batter in tin

baked gooseberry cupcakes

iced gooseberry cupcakes

Gooseberry Elderflower Cupcakes
makes 12

For the cupcakes –
125g butter
180g caster sugar
2 large eggs
250g self-raising flour
125ml milk
3 tbsp gooseberry jam
2 tsp elderflower cordial

For the buttercream –
100g butter, softened
200g icing sugar
2 tsp elderflower cordial

1. Heat the oven to 180C/160C fan and line a muffin pan with muffin cases (this is infinitely better than a bun tray, cupcakes should be BIG)

2. Cream the very soft butter and sugar until smooth, and then beat in the eggs. I did all this by hand, but feel free to use an electric whisk or food processor.

3. Mix in half the flour until fully combined, then half the milk. Repeat.

4. Mix the gooseberry jam and the elderflower cordial together and then fold through the sponge mixture. Don’t mix in completely – you want to be able to see the jam streaking through the sponge.

5. Divide between the cake cases and bake for 25 mins

6. To make the buttercream, beat the butter and icing sugar together. Once combined mix in the cordial. When the cupcakes have completely cooled ice with the buttercream and add decoration of your choice.

Gooseberry Elderflower Cupcakes

Good things come to those who wait

5 Jul

Single Guinness Cup Cake

Remember the chocolate guinness mud cake that came 2nd in the wedding bake off? Well, ever since that post I’d been thinking about how good it was! I had to have it again, and so decided to convert Nigella’s recipe to one for cupcakes. How perfect do they look? Like little sweet pints of Guinness. They taste the business too, even a few days after baking when they magically become even more squidgy and muddy.

Guinness Cup Cakes

iced guinness cupcakes

plain guinness cupcake

guinness cake iced

Good thing cupcakes
Makes 24 cupcakes

1. Make a batch of Nigella’s Chocolate Guinness Cake batter and icing. Preheat the oven to gas mark 4/180°C
2. Line 2x 12 hole muffin tins with muffin cases. Pour the cake batter into a measuring jug and then divide between the cases.
3. Bake the cupcakes, 1 tray at a time for 15 minutes per tray. The cakes will still feel quite squishy and soft when you press them, but as long as a skewer inserted into the middle of the cake comes out clean, they are cooked.
4. Once the cupcakes are completely cooled, pipe the icing onto the top of the cake in a lovely swirl.
5. Batch them up in pretty tins and share with your friends!

cake boxes

Final tip – these will work best if you use a muffin pan and muffin cases. A bun tray doesn’t do these fellas justice.