STRAWBERRY AND CREAM WHOOPIE PIES

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Forget the terrible name these mini cakes seem to have been called because they are anything but terrible. Like the cupcake they are so versatile and you can combine many flavors and in return you are given a delicious mouthful. They are the sponge cake equivalent to the french macaron and I am going to enjoy experimenting with these little sponge cakes and I hope you do to. Happy Baking!!!

MAKES: 10 PIES

INGREDIENTS 

  • 175g unsalted butter, softened
  • 175g soft light brown sugar
  • 1 large egg
  • 225g self-raising flour
  • 75g cocoa powder
  • 1 tsp baking powder
  • 150ml whole milk
  • 2 tbsp Greek yogurt
  • 150ml double cream, whipped
  • 250g strawberries, thinly sliced
  • icing sugar, for dusting

METHOD

  1. Preheat the oven to 180c/160c fan. Line a few baking sheets with parchment or grease with some butter. Cream the butter and sugar until fluffy. Beat in the egg and vanilla extract.
  2.  In another bowl, sift in the flour, cocoa and baking powder. Mix the dry ingredients and the milk into the batter alternatively, a spoonful at a time. Fold in the yogurt. BeFunky Collage122
  3. Put heaped tablespoons of the batter onto the baking sheets, leaving space for the mixture to spread. Dip a tablespoon in warm water and use the back to smooth over the surface of the pies.                                                                                       whoopie
  4. Bake for 10-12mins, until well risen. Leave the pies for a few minutes, then turn out onto a wire rack to cool.
  5. Spread the cream onto half the cakes. Top with a layer of strawberries and a second cake. Dust with icing sugar and serve. These do not store well and should be eaten on the day.   P1010091                               P1010098

Recipe Source: ‘Step by step baking’ by Caroline Bretherton

CARROT AND ORANGE CUPCAKES

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These cupcakes are similar to carrot cake but with an orange twist. The sponge is deliciously moist with a nice kick of mixed spice and a nice fruity hit from the oranges. Despite the sponge being extremely tasty I was disappointed with the mascarpone frosting, I don’t know if it’s because I associate carrot cake with a cream cheese frosting but I just felt it did not do the cupcakes justice. I will make these cakes again in the future cause they really are tasty however I will replace the mascarpone frosting with a cream cheese one. I will include the ingredients for the mascarpone frosting in case you want to give it a go, which I suggest you do as everybody has different tastes. Alternatively you can skip the frosting altogether and have carrot and orange muffins, which are equally as good, I ended up eating them as muffins as I scraped the mascarpone frosting off. Whatever way you decided to make them I hope you enjoy them. Happy Baking!!!

MAKES: 12 Cupcakes

INGREDIENTS 

  • 115g butter, softened
  • 115g light brown sugar
  • Juice and finely grated zest of 1 small orange
  • 2 large eggs, lightly beaten
  • 175g carrots, grated (this is roughly 2 medium sized carrots)
  • 25g walnut pieces, roughly chopped (optional)
  • 125g plain flour
  • 1 tsp ground mixed spice
  • 1 1/2 tsp baking powder
  • FROSTING:
  • 280g mascarpone cheese
  • 4 tbsp icing sugar
  • Grated rind of 1 large orange

METHOD

  1. Prepare you muffin pan with cases, than preheat your oven to 180c/160c fan.
  2. Put the butter, sugar and orange rind in a bowl and beat together until light and fluffy. Gradually add the eggs beating well after each addition.
  3. Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice. Stir the mixture until mixed well. Sift in the flour, mixed spice and baking powder and then, using a metal spoon fold into the mixture.                  P1010107
  4. Spoon the mixture in to the prepared cases and bake for 25 minutes or until well risen, firm to touch and golden brown. Transfer to a wire rack to cool.BeFunky Collage123
  5. To make the frosting, put the mascarpone cheese, icing sugar and orange rind in a large bowl and beat until smooth.                                                                         P1010115
  6. When the cupcakes are cold, spread a little frosting on top of each, swirling it with a round bladed knife. Store in an airtight container in the fridge until ready to serve.

Recipe Source: Cupcakes & Mini Bakes by The Sweet Treat Collection.

VANILLA CREAM CUPCAKES

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Who does not love cupcakes? They are sweet, delicious, moist and so versatile. This recipe for Vanilla Cream Cupcakes is so simple and it’s perfect if you want to get your creative juices following by decorating them in any way you want. You can add food coloring, sprinkles, glitter what ever you fancy, I had so much fun letting my inner child out decorating them.  The buttercream in this recipe is certainly a winner for me, it is the best I have ever tried and I will be using it for other recipes which require buttercream. The vanilla buttercream was so creamy and had just the right amount of sweetness, it reminded me of vanilla ice cream in a frosting, I mean what could be better? I have struggled with cupcakes in the past whether I have made them or bought them, I always found the frosting overpowered the sponge however this recipe has renewed my love for these mini cakes and i’m looking forward to making them again and to get creative and let my imagination go wild. Happy Baking!!!

MAKES: 24         PREP TIME: 20mins        BAKING TIME: 20-25mins

INGREDIENTS 

  • 200g plain flour, sifted
  • 2 tsp baking powder
  • 200g caster sugar
  • 1/2tsp salt
  • 100g unsalted butter, softened
  • 3 eggs
  • 150ml milk
  • 1 tsp vanilla extract
  • FOR THE ICING:
  • 200g icing sugar
  • 1 tsp vanilla extract
  • 100g unsalted butter, softened
  • Decorative toppings (optional)
  • Food coloring (optional)

METHOD

  1. Preheat the oven to 180c/160c fan and line 2 x 12 hole cupcake trays.
  2. Place the first 5 ingredients in a bowl and mix together with your fingertips until it resembles fine breadcrumbs.                                                                             P1010028
  3. In another bowl whisk together the eggs, milk and vanilla extract until well blended.P1010034
  4. Slowly pour the egg mixture into the dry ingredients, using an electric hand whisk continue whisking all the time. Whisk gently until the mixture is smooth, being careful not to over mix as this can toughen the cakes.                                                  P1010046
  5. Pour the mixture in to a jug to make it easier to handle as it is quite a runny mixture. Carefully pour the cake mixture in to the paper cases, filling each one only half way. P1010051
  6. Bake in the preheated oven for 20-25 mins. Leave to cool and then make the icing.
  7. To make the icing, combine the icing sugar, vanilla extract and butter in a bowl. Beat with an electric whisk for 5 mins, be patient the mixture will seem too dry at first but it will come together. Add your food coloring, I split the mixture in 2 and used pink and violet colors.
  8. If icing by hand add a teaspoonful of the frosting to the top of each cake and use the back of the spoon, dipped in warm water to smooth the surface. If piping the icing transfer the mixture to a piping bag and pipe a spiral on to the top of each cake. I found there was enough icing to frost the cakes using the teaspoon however there was not enough for piping therefore I suggest making double the amount of frosting if you wish to pipe and if there is any left over you can freeze it for another time.                                                                                      P1010075
  9. Decorate with sprinkles or any other decorative toppings you have if you wish. The cakes can be kept for 3 days in an airtight container.                                                      P1010073

Recipe taken from: Step by step baking by Caroline Bretherton. 

 

 

YOGURT AND NUTELLA MUFFINS

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Greek yogurt and Nutella is a match made in heaven when combined in these dreamy muffins. The yogurt and oil mixture makes them very light while the Nutella and equally delicious strudel topping just takes these muffins to another level. These muffins will have you coming back for more and will fast become a staple in your baking repertoire as they are so delicious and easy to make. Happy Baking!!!!

MAKES: 12-14 MUFFINS

INGREDIENTS

  • 2 cups (approx 280g) of plain flour
  • 1 cup (approx 200g) caster sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup Greek yogurt 
  • 1 jar Nutella
  • TOPPING:
  • 2/3 cup (approx 115g) brown sugar
  • 1/3 cup (approx 50g) plain flour
  • 1 tsp cinnamon
  • 2 tbsp soft butter

METHOD

  1. Preheat oven to 200c/180c fan. Line your muffin tray with muffin cases.
  2. In a medium bowl, mix together the dry ingredients; flour, sugar, salt and baking powder.
  3. In a large bowl, mix together the wet ingredients; vegetable oil, eggs and yogurt. Whisk the wet ingredients till fully combined.

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4. Add the flour mixture to the yogurt mixture and mix until just combined.

5.TO MAKE THE TOPPING; Combine the topping ingredients in a small bowl. Mix together with your fingertips to make a crumb like mixture.

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6. Fill the muffin cases with the batter about 1/3 full (about 1 tsp). Add a generous amount of Nutella, add more muffin batter on top of the Nutella to fill the cases to 3/4 full.

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7. Sprinkle the topping mixture over the muffins and bake for 20 mins. Serve and enjoy. Happy Baking!!!

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Recipe taken from: http://juliasalbum.com/2013/08/greek-yogurt-muffins-with-nutella/

DOUGHNUT MUFFINS

 

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I love these little bite-sized treats they are so yummy I can’t stop eating them. Unlike doughnuts there is no yeast dough which means there is no kneading, proving etc needed and you don’t need to fry them. They are perfect if you have a craving for doughnuts but can’t be bothered with the hassle, so you can enjoy these in super quick time.

If you would like me to do a blog post on how to make Doughnuts let me know in the comments below.

Prep Time: 20 Mins            Cooking Time: 18 mins         Makes: 12

INGREDIENTS

140g Golden Caster Sugar

200g Plain Flour

1tsp Bicarbonate of Soda

100ml Natural Yoghurt

2 Large Eggs, Beaten

1tsp Vanilla Extract

140g Butter, Melted

12 tsp Seedless strawberry or raspberry jam

METHOD

1. Preheat oven to 190c and prepare a muffin tin.

2. Put the flour, sugar and bicarbonate of soda in a large bowl and mix together. In a jug whisk together the yogurt, eggs and vanilla extract. Add the mixture in the jug and the melted butter to the dry ingredients and quickly fold in with a metal spoon.

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3. Add two-thirds of the mixture to the muffin holes in the muffin tin, add a tsp of jam in to the center of each and then cover with the remaining mixture.

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4. Bake for 16-18 Mins until risen and golden.

5. Leave muffins for 5 mins before lifting out of tin. Then roll in extra sugar.

6. Serve and enjoy 🙂

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Notes:

-You can add any type of jam to doughnuts muffins like apricot or try adding Nutella (chocolate spread) for something different.

-You could also add cinnamon to the sugar for the outside of the muffins if you want to add a little spice to them.