Category Archives: Cupcakes

Dr Pepper Cupcakes!

My other half stumbled across this recipe and dropped some MASSIVE hints for me to make them for him. This weekend, I finally decided to oblige and give them a go. I was pleasantly surprised with the results! Here is what you will need to make about 10 cupcakes.

  • 330ml can of Dr Pepper
  • 100g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 2 tbsp Cherry Jam
  • 100g Plain Flour
  • 50g Cocoa Powder
  • 1 tsp Baking Powder
  • 150g Dark Muscovado Sugar
  • 2 Eggs

For the Frosting

  • 120g Unsalted Butter
  • 240g Icing Sugar
  • 1 tbsp Cherry Jam
  • 1 tsp Almond Extract
  • 1-2 tbsp Cherry Cordial

Preheat your oven to 200°C/Fan 180° and line a cupcake tin with foil cases. Fill a large tray with cold water and put into the bottom of the oven. (This will create steam which will help your cakes to be moist and rise well.)

Pour the can of Dr Pepper into a heavy base saucepan and simmer over a medium-high heat until it’s reduced its volume by 2 thirds. (Hopefully leaving you with approx 110ml.)

Then stir in the butter, vanilla extract, almond extract and cherry jam until it’s all dissolved.

In a large bowl, sieve together the flour, cocoa powder, baking powder and the sugar. (You don’t have to sieve the sugar but I wanted to as muscovado can be particularly lumpy!)

Gradually pour the wet mixture, followed by the eggs, into the dry ingredients and carefully mix until everything is incorporated and a smooth batter is created.

Fill each case 2 thirds full and put into the oven for approx 15 minutes, turning halfway to ensure an even bake. Check with a skewer – if it comes out clean they’re done, if not – they need another minute or two.

Allow to sit in the tin for 5 minutes then transfer to a wire rack to cool completely before frosting.

To make the frosting, sieve the icing sugar into a bowl. Then soften the butter in another large bowl using an electric hand whisk.

2-3 tbsp at a time, add the icing sugar into the butter and beat well after each addition until all the icing sugar is used up.

Add in the cherry jam (sieve if it has bits) & the almond extract and mix well. Then, a little at a time, add the cherry cordial. This will affect both the taste and the consistency of the frosting so do not add it all at once! Once you’ve achieved your desired consistency and flavour – load the frosting into a piping bag prepared with your nozzle of choice.

When the cakes are completely cooled, slice the tops to make a flat surface (it’s much easier to pipe onto) and pipe on a swirl of frosting.

Then decorate with whatever takes your fancy!

I’m not quite sure what I was expecting but they really do taste like Dr Pepper! The cherry, almondy flavours make it feel like your eating a can of the stuff! Definitely a really interesting cupcake flavour.

The Mr gave them a big fat thumbs up too!

Hope you enjoyed the post chaps & chapettes – until next time.

Miss KitchenMason

To Celebrate My 100th Post – Spooktacular Halloween Cupcakes!

Happy 100th post to KitchenMason, Hooray! Can’t believe I’ve actually written that many posts! Well, I plan on writing a whole lot more for you hungry lot, starting with my spooky Halloween cupcakes. They were definitely a labour of love but one that I am very proud of and happy to share with you guys!

You can use any vanilla or lemon cupcake recipe for this & any complimentary buttercream frosting.

KitchenMason Top Tip!

You can freeze buttercream frosting! I tested this theory recently as I always seem to get quite a lot of leftover frosting from recipes. All you need to do is put it in an airtight tub and freeze for up to 2 months. When you want to use it, defrost in your fridge overnight then allow to come to room temperature. Give it a good mix with an electric hand whisk until smooth. And there you have it, waste not want not!

For the “Blood” Filling

You will need approx 100g of lemon curd per 6-8 cupcakes & some red food colouring gel. Simply put the lemon curd into a bowl and gradually add red food colouring until you get the depth of colour you want. (I find it best to use a clean cocktail stick every time you add more colour. This way you don’t get icing in your gel pot!)

When your cakes have completely cooled, slice off the tops to flatten – this makes it easier to pipe on the frosting later. Then using an apple corer, carefully core out the middle (be careful not to go all the way to the bottom!) to make room for the lemon curd filling.

Fill a piping bag with the lemon curd then snip a small part of the end off and fill each hole with the “blood”.

Pipe on your different coloured frostings and top with spooky Halloween sugar decorations!

How To Make Your Own Sugar Decorations

To make your own coloured icing (also known as sugar paste) buy a block of ready made white icing. You can get this at all supermarkets.

To colour them, you need to use colouring gels NOT ordinary liquid food colouring. The liquid colourings will alter the consistency of the icing and make it way too sticky & difficult to work with. You don’t need to go mad on spending, so long as you have the primary colours and a black – you can pretty much make any colour. (I got mine from ASDA, usually on offer at 2 for £3)

To make the Halloween decorations, you will also need some edible glue. It’s not expensive and it will last you for ages! I got mine from a brilliant baking supplies website called Planet Bake.

1. First you need to tear the quantity of icing you need from the original white icing block. Make sure you get enough as you probably won’t be able to make the exact same colour again. Knead the icing on a surface lightly dusted with icing sugar until it’s malleable.

2. Using a cocktail stick, smear on a small amount of colouring gel. Remember, you can always add more but you can’t take out. So add gradually.

3. Keep kneading and adding colour until it’s evenly distributed and the colour you want.

4. Repeat for as many colours as you need to make your spooky decorations.

How To Make a Sugar Bat

1. Roll out black sugar paste to about 3mm thick and carve out a bat shape using a sharp knife.

2. Roll out yellow sugar paste and cut out small triangles to make eyes. Using edible glue, stick the eyes to the black bat shapes.

How To Make a Sugar Ghost

1. Roll out white sugar paste and cut into 6.5cm diameter circles. (I cut around a cup that was approx this size.)

2. Using the end of a vegetable peeler (or similar item with a smooth, rounded edge) carefully mould the white circle around it and pleat the “skirt” of the ghost.

3. Roll two small balls & a slightly larger ball out of black sugar paste. Dab a little edible glue onto the eye & mouth areas and press the balls gently onto the glue – flatten slightly. Carefully remove from the peeler and place on the top of a cake!

How To Make a Sugar Pumpkin

1. Roll out a ball from orange sugar paste.

2. Roll out a small ball from green sugar paste and flatten to make a disc. Also in green, roll out a small “stem” shape.

3. Using edible glue, stick the green disc to the top of the orange ball then glue the stem to the top of the green disc. At this point, you could score lines down the sides like you would get on a traditional pumpkin but I wanted to keep mine simple.

4. Roll out some black sugar paste and carve out two triangles for the eyes & a scary mouth shape. (This is fiddly so take your time!)

5. Using edible glue, stick the eyes and mouth onto the orange pumpkin.

How To Make A Sugar Tombstone

1. Using grey sugar paste, roll out an oval about 1cm thick.

2. Cut the oval in half to make two tombstones.

3. Using white (or black) sugar paste & a sharp knife, carve out 3 rectangles (1 long, 2 short) that will form the cross.

4. Using edible glue, carefully stick the cross onto the tombstone and stand upright.

How To Make a Sugar Spider

Note!

Act quickly on this one as the sugar “legs” will dry out fairly quickly & make it difficult to manipulate them. Make sure to have your cakes already frosted and ready to go when doing this decoration.

1. Roll out a ball using black sugar paste.

2. Roll out black sugar paste to about 3mm thick and cut out 8 strips. Then roll them into “legs.”

3. For the evil eyes, roll out small balls in red sugar paste. Then, using edible glue, stick & slightly flatten them onto the body.

4. Trim the legs so all eight are equal in size.

5. Carefully manipulate a bend in each leg and stick into the frosting. Prop the bottom of the leg by pushing it into the sides of the frosting.

6. Put the spider body into the middle of the legs to create a full spider.

And there you have it, your very own spooktacular sugar decorations. They do take a little time to make, but as a result – you get that wow factor on top of your cakes! They look so striking too, very pleased with them!

I also love that when you bite into these cakes, a surprise gushing of blood will come oozing out too! Hope none of you are squeamish..? Haha.

At this point I would like to give a very special mention to my Gran, who’s birthday is actually on Halloween. So Happy Birthday Gran!!

I hope you all get no tricks but lots of treats this week!

Happy Halloween folks! Mwahahahahaha! (Deep, evil, roaring laugh)

Miss KitchenMason

Chocolate Cupcakes

I feel like I have been on a quest to find a great chocolate cupcake recipe for an age! All the recipes I have tried have either ended up being to dry or too dense. There never seemed to be a happy medium… until now.

I have tried a few recipes from the Hummingbird Bakery iPhone app but it occurred to me that I have never tried the chocolate cupcake recipe! Straight away I decided to give it a go. Here is what you will need to make approx 12-15 cakes:

  • 80g Unsalted Butter (Room Temp!)
  • 280g Golden Caster Sugar
  • 200g Plain Flour
  • 40g Cocoa Powder
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Full Fat Milk  (Room Temp!)
  • 2 Large Eggs

For the Frosting:

  • 400g Icing Sugar
  • 100g Cocoa Powder
  • 160g Unsalted Butter (Room Temp!)
  • 50ml Full Fat Milk (Room Temp!)

Preheat the oven to 180°C and line a cupcake tin with foil cases.

Using an electric whisk (or an electric stand mixer) beat together the butter and the sugar until fluffy.

Then sift in the flour, cocoa powder & baking powder and add the salt. Mix until it reaches a sand like texture.

Pour the milk into a jug then beat in the egg. Pour 3 quarters of the milk mixture into the dry ingredients and mix until combined.

Then add in the rest of the milk and stir until you get a smooth, fairly runny sponge batter.

Spoon the mixture into the foil cases until they’re two thirds full. If you have any spare batter just fill more cases.

Put into the middle of the preheated oven for 15-20 minutes. Check cakes with a skewer. If it comes out clean – they’re ready. If it has cake batter on it, it needs another minute or two.

Leave in the tin for about 5-10 minutes until cooled slightly then transfer to a wire rack to cool completely.

You should get a good rise out of these cakes due to the amount of baking powder in them. I find it easier to frost them when they have flat tops. If you do too, wait until they are completely cooled before slicing the tops of to make them flat.

To Make The Frosting

Sift the icing sugar and the cocoa powder into a bowl. In a separate large bowl, beat the butter to soften a little. Gradually work in the icing sugar/cocoa powder mix until you end up with a dry frosting mix. It doesn’t much resemble frosting yet but just you wait!

Add in the full fat milk and mix until the mixture becomes smooth and shiny. If you want the frosting to be softer, just add a little more milk.

At this point I was a little worried. As you do, I dipped my finger in to have a taste. Sweet bejesus was it rich! Actually quite bitter too! But remember those tops I cut off the cakes earlier? Yeah? Well they all went into my “bakers rights” bowl. (A bowl I always fill with cake tops and leftover frosting!) So I grabbed a top, plopped on a bit of icing and wowsers. Because the sponge was so sweet, the rich chocolatey frosting worked perfectly with it!

When the cakes are completely cooled, pipe on the frosting and top with a pretty sugar decoration.

I was so surprised with these cupcakes. The sponge was amazingly light yet very moist. And the frosting, although it was extremely rich, complimented the sweet sponge fantastically!

I do believe this may become my staple chocolate cupcake recipe from now on.

In the words of Jeremy Clarkson – And on that bombshell… Goodnight!

Miss KitchenMason

Wispa Cupcakes!

It was a friend’s 40th birthday not too long ago and his favourite chocolate bar is Wispa. Turns out, this is one of the Mr’s fave chocolate bars too. I couldn’t resist seizing the opportunity to create Wispa cupcakes!

This is what you will need to make approx 12-16 Cupcakes.

For the Sponge Batter

  • 115g Dark Chocolate
  • 85g Unsalted Butter Room Temp!
  • 175g Soft Light Brown Sugar
  • 2 Eggs, separated Room Temp!
  • 185g Plain Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Bicarbonate of Soda
  • Salt, pinch
  • 250ml Milk Room Temp!
  • 1 tsp Vanilla Extract

For the Chocolate Frosting

  • 175g Cadbury’s Milk Chocolate
  • 225g Butter
  • 300g Icing Sugar
  • 1 tsp Vanilla Extract

Decoration & Chocolate Chips for Sponge Mix

Preheat the oven to 200°C/Fan 180°C and line a cupcake tin with foil cases.

Break the dark chocolate into a glass bowl and set over a pan of barely simmering water. Melt slowly and leave to one side.

Cream the butter & the sugar in a large bowl with an electric hand whisk until light & fluffy. Mix in the egg yolks one at a time then add in the melted chocolate.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Measure the milk into a jug and stir in the vanilla extract.

Gradually add alternate thirds of the flour mix & milk mix into the batter. Be careful not to over mix.

Chop half the bag of Wispa bites into smaller chunks to make “chocolate chips” and carefully fold into the sponge batter.

In a clean bowl, whisk the egg whites until stiff peaks form then carefully fold them into the sponge batter.

Spoon the mixture into the cupcake cases (about two thirds full) and place in the oven for about 20  minutes. Use a skewer to check when they’re done.

Leave in the tin for 10 minutes then turn out onto a wire rack to cool completely.

To make the Chocolate Frosting

Melt the Cadbury’s milk chocolate in a glass bowl over simmering water or in a microwave and set to one side.

Sift the icing sugar into a bowl then cream the butter in another large bowl using an electric hand whisk. Gradually add the icing sugar into the butter and mix well after each addition. Add the melted chocolate and vanilla extract then whisk a little with the electric hand whisk until light and fluffy.

To Decorate

Pipe the milk chocolate frosting on the top of the cooled cakes and top with 1 or 2 Bitsa Wispa.

This was a new sponge recipe for me. Even though it was really nice and light I’m not sure that it’s the perfect batter to hold chocolate chips. I don’t think that it’s quite stable enough. If I make these again I would either remove the chocolate chips or try a new chocolate sponge recipe.

I must say though, I loved the chocolate frosting! It really tasted like Cadbury’s milk chocolate. Delicious! It’s unusual to make a frosting with milk chocolate as it tends not to hold it’s shape as well as when you use dark chocolate. But with the addition of a little more icing sugar – it worked really well with this recipe!

And when I asked for the all important verdict from the Mr, all I got was, “F***ing Incredible.” Hahahaha! I think he liked them.

However, I am still on a quest to find the perfect chocolate fudge cupcake recipe. If any of you guys have a recipe that you’ve tried and think I would like I would love it if you could share with me! I love trying new recipes to find what works best.

Hope you enjoyed the post.

Live long and eat chocolate!

Miss KitchenMason

Rainbow Cupcakes!

Yep, super funky rainbow cupcakes! I have seen numerous blog posts across the internet for these and have always wanted to try them. So this weekend I thought, sod it, I’m making me some rainbow cupcakes! Here is what you will need to make about 12-15 cupcakes.

  • 110g Unsalted Butter Room Temp!
  • 225g Golden Caster Sugar
  • 2 Eggs Room Temp!
  • 120ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour
  • 125g Plain Flour
  • Red, Yellow, Blue & Green Food Colouring Gels

Cream Cheese Frosting

  • 175g Cream Cheese Room Temp!
  • 450g Icing Sugar
  • 125g Butter Room Temp!
  • 1/2 tsp Vanilla Extract

Top Tip!

Use good quality vanilla extract, (Such as Neilson Massey’s)  it will make a huge difference to the flavour of your cakes. Trust me!

Preheat your oven to 200°C/Fan 180°C and line a cupcake tin with cases.

To make the sponge batter, cream the butter and the sugar in a large bowl using an electric hand whisk. Do this for a few minutes until light and fluffy.

Beat both the eggs in a bowl/jug and add to the mixture a quarter at a time. Beat really well after each addition.

Sieve both the plain & self raising flour into a bowl and set to one side. Pour the milk into a jug and stir in the vanilla extract.

Add a quarter of the flour into the batter and mix, then add a quarter of the milk and mix. Mix only until just incorporated. Then repeat the process until all ingredients are used up.

Divide the batter evenly between four bowls. Using cocktail sticks, add small amounts of the food colouring gels and mix through until the desired colours are achieved. Try and be patient when mixing in the colours, if you stir too much you will get the glutens in the flour working which will make your cakes quite dense as opposed to light and fluffy.

Spoon blobs of each colour into each case, then using cocktail sticks, carefully swirl the colours to make funky random patterns within your cakes.

Be aware to still only fill the cases 2 thirds full. It’s easy to get carried away when you’re getting all arty farty with the funky coloured batters!!

Place in the preheated oven for 15-20 minutes or until a skewer comes out clean. Turn halfway to ensure an even bake.

Remove from the oven, allow to sit in the tin for 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the cream cheese frosting.

Sift the icing sugar into a large bowl. In another large bowl, beat together the butter & cream cheese. Gradually, about 2-3 tbsp at a time, mix the icing sugar into the butter/cheese mix using a rubber spatula. Keep going until all the icing sugar has been used.

Add in the vanilla extract then “fluff up”  slightly by mixing for a few minutes with an electric hand whisk. Cream cheese frosting can be slightly wet and difficult to pipe. By whisking with an electric hand whisk, it should make it easier to pipe onto your cakes.

Naturally, you can decorate however you want to. In fact – I encourage it!! The beauty of cupcake decorating is that you can do whatever the hell you like, go nuts! Use your imagination to create your own personalised funky cakes.

On this batch, I used a 2D drop flower nozzle. Working from the middle – with the bag in a vertical position, swirl your way to the outside of the cake. It will create a rose effect. I then topped with some edible glitter.

I love these cakes, even though mine did end up being slightly more dense than I would have liked. (It just required more patience on my part when mixing in the colours.)

They are just so damn funky! Especially with it looking fairly plain from the outside being covered in simple white frosting. Then you take a bite and it’s just an explosion of colour and happiness! Haha, these would be the perfect party cupcakes I think, they just make you smile no matter what mood you’re in.

Hope you enjoyed the post as always! And if you have any cupcake ideas you’d like to share/me to try –  I’m all ears!

Until next time my sugar plum fairies.

Miss KitchenMason

The Perfect Vanilla Cupcake!

Well, in my opinion anyway! The sponge is unbelievably soft & light and the vanilla buttercream frosting is super smooth and delicious.

So when I discovered the perfect vanilla cupcake what did I do first? Share the recipe with you lot of course! Yeah… ok you got me. I ate one first but THEN I shared it with you lot! The sponge recipe is adapted from a Primrose Bakery Apprecipe and the frosting is another adapted favourite of mine from Cox Cookies & Cake.

Here is what you will need to make about 12-15 cupcakes.

  • 110g Unsalted Butter Room Temp!
  • 225g Golden Caster Sugar
  • 2 Eggs Room Temp!
  • 120ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour
  • 125g Plain Flour

Vanilla Buttercream Frosting:

  • 200g Unsalted Butter Room Temp!
  • 400g Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Milk

Ingredients Tips!

If you have time, it is always best to have all ingredients at room temperature. So take the butter & eggs for this recipe out of the fridge a few hours before you will be baking. Also, use a good quality vanilla extract. I use Neilson Masseys. Believe me, it makes a HUGE difference to the overall flavour of your cakes.

First up, preheat your oven to 200°C/Fan 180°C and line a cupcake tin with cases.

Cream the butter and the sugar in a large bowl using an electric hand whisk. Do this for a few minutes until light and fluffy.

Beat the eggs in a bowl/jug and add to the mixture a quarter at a time. Beat really well after each addition.

Sieve the flours into a bowl and leave to one side. Measure the milk in a jug and stir in the vanilla extract.

Add a quarter of the flour into the batter and mix, then add a quarter of the milk. Mix until just incorporated and repeat until all ingredients are used up.

Spoon the batter into the prepared cases, about 2 thirds full. Bake in the preheated oven for about 15-20 minutes until a skewer comes out clean. Turn halfway for an even bake.

Vanilla Buttercream Frosting

For the vanilla buttercream frosting, using an electric hand whisk, cream the butter in a large mixing bowl until smooth. Sieve the icing sugar into a large bowl, then mix 2 tbsp at a time into the butter. Being careful not to engulf yourself in an icing sugar mushroom cloud! (Speaking from experience) I find using a rubber spatula is the best way forward with this.

Then when all the icing sugar has been used, add the vanilla extract & milk and mix with an electric hand whisk until smooth.

Decorating

Be as creative as your imagination will let you be! There are NO RULES to decorating cupcakes. For this particular attempt though, I coloured the frosting with yellow food colouring gel and piped it onto the cakes using a 2D drop flower nozzle  to create a “rose” effect. I then topped with edible glitter and put a butterfly sugar decoration on the side. I was quite proud of how they turned out!

In other news this week, can you all remember when I was pestering you to vote for my pie?? Well, my Apple Pie recipe came in 2nd place in the Bake It Yourself:Perfect Pie Competition. I couldn’t believe it! Thank you all so much for voting! Love you lots like Jelly Tots.

Yesterday morning, my prizes for coming 2nd arrived, I was so excited! Lots of new toys to play with!

I got a Lakeland pastry block, a Lakeland clafoutis dish, a Lakeland blackbird pie funnel, a Jospeh & Joseph rolling pin, a Bake It Yourself jute bag, a Bake It Yourself apron, a Neff recipe book, a Neff pastry brush & 2 Neff spatulas. What a haul!!

I sincerely thank you all so so much for taking the time to vote for my recipe. I wouldn’t have any of this if it wasn’t for you. So thank you!! *BIG HUG*

Until next time my little chipolatas.

Miss KitchenMason

Creme Egg Cupcakes!

Yes, you heard me. Frickin super sexylicious creme egg cupcakes! Sounds like food heaven right?? Well you’d be correct in that assumption my friends. Heaven. Pure astronomical, out of this galaxy, gooey, chocolatey heaven!

It was my brothers’ Birthday on Monday and it’s fast becoming a tradition that I make a batch of cupcakes for the Birthday boy/girl. The only question that needs asking is, “What is your favourite chocolate bar?”

Now my brother was somewhat… indecisive. First it was Double Decker, then it was Toblerone, then it was Toblerone Fruit & Nut then he said Creme Egg. In all fairness, as soon as he said those two magical words I was sold on the idea of creating it. He had no choice. It had to be Creme Egg cupcakes!

Here is what you will need to recreate this unbelievably amazing treat.

Makes 12

  • 100g Dark Chocolate
  • 100g Butter (Room Temp!)
  • 1/2 tbsp Coffee Granules
  • 45g Self Raising Flour
  • 45g Plain Flour
  • Pinch Bicarbonated Soda
  • 100g Light Muscovado Sugar
  • 100g Golden Caster Sugar
  • 15g Cocoa Powder
  • 2 Eggs (Room Temp!)
  • 40ml Buttermilk (Room Temp!)

Buttercream Frosting

  • 200g Butter (Room Temp!)
  • 400g Icing Sugar
  • 2tbsp Milk
  • 1tsp Vanilla Extract
  • Yellow Food Colouring Gel

Decoration

  • 24 Mini Cadbury’s Creme Eggs (x12 to fill/x12 to decorate)

Advance Preperation!

Put 12 of the Creme Eggs in the freezer the night before you plan on making them. These will be the ones to go in the sponge mix, freezing them stops them from melting into nothing.

While you are at it, remove all ingredients that say “(Room Temp!)” out of the fridge and leave to come to room temperature overnight.

Preheat your oven to 150°C & line a cupcake tin with 12 cases.

Make the sponge mixture the same way as the Ultimate Chocolate Cake but using the ingredient measures as stated above.

Spoon 1 tbsp of the mixture into each case then put a mini Creme Egg in each one. Top each Creme Egg with another 1/2 tbsp of sponge mix to cover.

Put the cupcakes onto the middle shelf of the oven for about 25 minutes turning half way to ensure an even bake. Test with a skewer towards the end of the cooking time, if it comes out clean they’re ready, if not – they need a little longer.

Remove from the oven, allow to sit in the tin for about 5 minutes before transferring onto a wire rack to cool completely.

Meanwhile, make the buttercream frosting.

Cream the butter in a large bowl with an electric hand mixer then, 2tbsp at a time, mix in the icing sugar. Beat well in-between each addition.

Once you have used all the icing sugar, add the milk & vanilla extract. Mix for a few minutes with the electric hand mixer until smooth, light & fluffy.

Put 3 heaped tablespoons of the frosting into another bowl. Add small amounts of the yellow food colouring until you get the “egg yolk” colour that you desire.

Spoon both coloured frostings into separate piping bags. You can either use large round tip nozzles or simply snip the ends off.

When the cakes are completely cooled, pipe a thick ring around the edge of the cupcakes with the white frosting. Then pipe the “yolk” in to the middle using the yellow frosting. Repeat for all 12 cupcakes and then put a mini Creme Egg on top to cover the seem created by the white frosting ring.

And there you have it. Possibly the best cupcake ever created.

These are super delicious. The “Ultimate Chocolate Cake” sponge mixture is moist and really chocolatey. The buttercream frosting is beautifully light and fluffy. Then when you bite into the middle and get to the goo of the Creme Egg, it’s just amazing!

I’m pleased to say that the Birthday boy enjoyed them. Despite the completely bizarre facial expression that he’s pulling in this photo haha! I’m not sure whether it’s joy, confusion, unexpectedness or just him being him to be honest! *giggles* I also heard on the grapevine that Phebe (his girlfriend) was bribing him for one with his Birthday presents! Definitely a big hit so I’m really chuffed.

This week I would also like to give a huge shout out & a MASSIVE thank you to Ady over at Proximity Solutions for providing the KitchenMason website with a beautiful new look! Creating  not only a corker of a header for the site but also, KitchenMason’s very own logo! What do you all think?

You guys should go check out his amazing work at www.proximity-solutions.co.uk.

So, Creme Egg cupcakes. How do you eat yours?

Until next time. GOO!

Miss KitchenMason

Mars Bar Cupcakes!

Ever since I can remember my brother has always been obsessed with Mars Bars. As it’s his birthday this Saturday, I decided to turn his favourite chocolate bar into his favourite cupcake!

I found a recipe for them over at Mummy Mishaps which I have adapted slightly.

Here is what you will need to make about 20 cupcakes. (Yes I know it’s a lot but trust me, you will eat them all!!)

  • 3 Mars Bars, chopped
  • 1 tbsp Milk
  • 200g Unsalted Butter
  • 200g Golden Caster Sugar
  • 200g Self Raising Flour
  • 25g Cocoa Powder
  • 4 Eggs

Chocolate Buttercream:

  • 190g Unsalted Butter
  • 250g Icing Sugar
  • 3 tbsp Cocoa Powder
  • 1 tbsp Milk
  • 1-2 Mars Bars, chopped to decorate

Preheat your oven to 190°C/Fan 180°C & Line a cupcake tin with cases.

Put the milk & the chopped Mars Bars into a heavy based pan and melt gently over a low heat. Leave to one side until needed.

Cream together the butter and the sugar with an electric hand whisk until light and fluffy.

Sieve the flour and cocoa powder into a bowl.

One at a time, beat 2 of the eggs into the butter and sugar mix. Then add half the flour/cocoa and stir until just combined. Repeat until all the eggs & flour/cocoa have been incorporated.

Pour in the melted Mars Bar and stir to combine.

Spoon the mixture evenly into the cases (about 2 thirds full) and cook in the centre of the oven for 18 minutes. Turn halfway to ensure an even bake.

You will need to cook them in two batches as this recipe makes so many!

Test with a skewer to see when they’re ready then remove from the oven. Allow to sit in the tin for 5 minutes before placing on a wire rack to cool completely.

Chocolate Buttercream Frosting

Sieve the icing sugar & the cocoa powder into a bowl. Set aside.

Put the butter into another large bowl and soften with an electric hand whisk.

Mix the icing sugar/cocoa powder into the butter in thirds. Beat well after each addition.

Add the milk to loosen the mixture and make it smooth.

Then fill a piping bag prepared with a nozzle of your choice and pipe onto your cupcakes.

If you fancy it, chop up a Mars Bar and place a couple of pieces on top of each cupcake to decorate.

These cakes are moist, chocolatey and delicious! But in all fairness, they bloody well should be at just short of 350 calories per cupcake!

This beauty paves the way for many other chocolate bars to be turned into cupcakes though. I can’t wait to give some of them a try!

Mmmm, Galaxy cookie cupcakes, Cadburys flake cupcakes, Lindt lindor cupcakes, Yorkie cupcakes, Tobelerone cupcakes, Terry’s Chocolate Orange cupcakes, oh my god the list is actually endless! It’s a shame my stomach isn’t. Must.. make.. more.. cupcakes!!

God help my waistline.

On another note, I’m at the BBC Good Food Show again this Sunday helping my favourite chocolate pizza company! You should come and say hi if you get a chance, we’re on stand FLF34. If you haven’t already, go check out their website. www.gourmetchocolatepizza.co.uk. Their products are to die for!

Finally, a special shout out to my Dad who is in Sweden at the moment. He’s not long finished cycling in the Vätternrunden and totally smashed his previous time so well done Dad! I hope you have an awesome Fathers Day on Sunday and I will eat several Mars Bar cupcakes in your honour/absence. It’s a hard job but someone’s got to do it!

Until next time my lovelies!

Miss KitchenMason

Nat’s Birthday Bake!

I was really excited for this weekend. It’s my friend Natalie’s birthday soon and we wanted to do something a bit different. So I invited a few friends over to the KitchenMason kitchen to bake lots of yummy cake! YES!

First on the menu was the Ultimate Chocolate Cake from a post I did back in February. But this wasn’t enough for the likes of us ladies, oh no. On top of this, we also made a batch of lemon cupcakes… and a batch of  cherry chocolate chip cupcakes too!

Here is what you need to make both types of cupcake.

Lemon Cupcakes

Makes approx 12

  • 175g Unsalted Butter (Room temp!)
  • 175g Golden Caster Sugar
  • 3 Eggs (Room temp!)
  • 1 tbsp Lemon Juice
  • Finely Grated Zest of 1 Lemon
  • 175g Self Raising Flour, sieved

For the Lemon Buttercream Frosting

  • 200g Unsalted Butter (Room temp!)
  • 400g Icing Sugar
  • 1 tbsp Milk
  • 2 tbsp Lemon Juice
  • Yellow Food Colouring Gel

Preheat your oven to 200°C/fan 180°C and line a cupcake tin with cases.

Cream the butter and the sugar in a bowl with an electric hand mixer until light & fluffy.

Gradually beat in the eggs one by one then add the lemon zest & lemon juice.

Fold in the flour and divide the mix between the cases. Bake for 15-20 minutes turning half way. Test if ready with a skewer.

Leave in the tin for 5 minutes then place on a wire rack to cool completely.

For the frosting:

Cream the butter in a large bowl with an electric hand mixer. Blend the icing sugar in a quarter at a time, beat well after each addition.

Add the milk, the lemon juice and the food colouring then mix well until light and fluffy.

Pipe onto the cupcakes and decorate until your hearts content!

Cherry Chocolate Chip Cupcakes

Makes approx 12

  • 150g Unsalted Butter (Room Temp!)
  • 150g Golden Caster Sugar
  • 3 Eggs (Room Temp!)
  • 1 tbsp Cherry Soda Stream Syrup
  • 140g Self Raising Flour, sieved
  • 40g Cocoa Powder, sieved
  • 100g Chocolate, chopped

For the Frosting:

Preheat your oven to 200°C/fan 180°C and line a cupcake tin with cases.

Cream together the butter and the sugar in a large bowl until light and fluffy.

Add the eggs one at a time then sift in the flour and the cocoa powder.

Add the chocolate chunks and the cherry syrup. Mix until just incorporated and divide the mixtre between the cases.

Bake for 15 minutes, turning half way. Test with a skewer to make sure they’re cooked.

Leave in the tin for 5 minutes then place on a wire rack to cool completely.

For the Frosting:

Cream the butter in a large bowl with an electric hand mixer then add the icing sugar. Mix well.

Melt the chocolate in a bowl over simmering water then mix into the butter and sugar.

Add the milk and the cherry syrup, mix until light and fluffy.

Pipe onto the cupcakes and commence decorating!

∞

It really was such a fun day. Great cakes, great wine and great company! Here are a selection of pics from the day to feast your eyes on. Enjoy!

Nat’s ultimate chocolate birthday cake

The girlees hard at work!

One of the many beautiful cupcakes that were made

Look at the concentration!

The fruits of our labour. Look how pretty!

The birthday girl and the cutting of the cake. Look at the joy on that face haha!

This is Jim. Chocolate covered Jim. I think he liked the cake haha!

Hope you enjoyed this weeks post my lovelies!

Enjoy the rest of your lazy Sunday and I’ll catch you all next time.

Miss KitchenMason

Jubilee Cupcakes & Top Tips!

Yep, that’s right. I’m still going through my “cupcake mad” phase. Though I’m proud to say that I have learnt a lot since I started! Later in the post I will share with you some top tips on cupcake making. For now, it’s back to my new favourite recipe book: Cox Cookies & Cake.

I wanted to get the basics right this time so opted for a simple vanilla sponge with vanilla frosting. Although as it’s Jubilee week I thought I’ve got to get some red, white and blue in there somewhere! Thought I’d have a bash at triple striped frosting.

Here is what you will need to make 12 cupcakes.

  • 175g Golden Caster Sugar
  • 175g Butter (Room Temp!)
  • 3 Eggs
  • 175g Self Raising Flour
  • 1 tsp Vanilla Extract

For the Vanilla Buttercream Frosting

  • 250g Butter (Room Temp!)
  • 500g Icing Sugar, sieved
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • Red Food Colouring Gel
  • Blue Food Colouring Gel

Preheat your oven to 200°C/Fan 180°C and line a cupcake tin with cases.

In a large bowl, cream the butter and the sugar together with an electric hand whisk until light and fluffy. This stage is more important than you’d think. Don’t just mix until its combined, keep going until its light in colour and really fluffy. It will help your cakes rise well and achieve a great texture. Be cautious not to overdo it though as you can cause the mixture to split.

Add the eggs 1 at a time and beat with a wooden spoon until incorporated.

Add the vanilla extract and fold in the flour.

It’s worth mentioning at this point that using a good quality vanilla extract really does make a HUGE difference to the taste of your cupcakes. I recently treated myself to Nielsen-Massey pure vanilla extract and boy oh boy the difference is amazing! Well worth the extra few pounds.

Divide the mixture evenly between the cases. I actually got 13 out of this mix but it depends on the size of your tin/cases.

Cook in the middle of the oven for 20 minutes turning half way to ensure an even bake. Check with a skewer at 15 minutes. If it comes out clean, they are done. If there is cake mix on it, they need a little longer.

Leave for 5 minutes in the tin then transfer to a wire rack to cool completely before frosting.

To make the vanilla buttercream frosting, cream the butter in a large bowl with an electric hand whisk until softened.

Add the sieved icing sugar a quarter at a time and beat until blended. Add the milk and vanilla extract and continue to mix until smooth, light & fluffy.

Split the frosting between 3 bowls. Add a small amount of red colouring gel to one bowl and mix well. Repeat in another bowl with the blue colouring. Leave the last as it is. If you are using normal liquid colour as opposed to gel, be very careful as they can effect the consistency of your frosting.

Load up 3 small piping bags with the 3 coloured frostings, snip the ends and carefully put into a larger piping bag prepared with a Large Open Star Nozzle.

Test first to make sure all three colours come through, you may need to do a bit of shuffling. Then pipe in swirls on the tops of the cupcakes.

If you are picky like me, you can slice the tops of the cakes to make a nice flat surface to pipe onto. This also creates a Brucey “Bakers Rights” Bonus! Pop them in a bowl and top with whatever left over frosting you have. Nom! Go on, no one will ever know…

And there you have it. Delicious vanilla Jubilee Cupcakes!

So now the basics have been mastered (ish!) I will share some of my top tips with you.

1. Use foil cases as opposed to paper cases. Foil cases help to keep your cakes moist for longer and paper cases do not. They will also stop butter from seeping out whereas paper cases will become very greasy.

2. Use unrefined golden caster sugar instead of white caster sugar wherever possible. This will give a better overall flavour to your cakes.

3. Use all ingredients at room temperature. If you add cold, wet ingredients to room temperature ingredients, it can cause the butter to curdle. (This will create holes in your sponge)

4. Find the hot spots in your oven. These can be the death of 2 or 3 cupcakes per batch if you don’t figure out where you will get the most “even bake” in your oven.

5. Use food colouring gels as opposed to liquid food colours. Liquid colouring can easily alter the consistency of your frostings or sponge mixes, gel colours won’t. You will also get deeper colours from the gels as they are more concentrated.

I hope my top tips will help you in your baking adventures. And I hope they help prevent you learning some things the hard way like I did!

Have a brilliant Jubilee bank holiday weekend guys.

Miss KitchenMason