Broken Glass Cupcakes!

Broken Glass CupcakesIt’s Halloween on Friday! I love this time of year. Ok, yes it’s a little colder and yes, it’s getting darker – but I don’t mind if it means I get to bake really fun, super awesome things like this! I think they’re SO eye-catching and would make a great addition to a Halloween party table.

Other recipes for these tend use a liquid food for the ‘blood’ but, the KitchenMason twist?  I use a smooth jam. When heated up, it’s runny & easy to use but then it solidifies back into jam! Making it ‘no mess’ when you come to display/eat them.

However, two important things to note before you embark upon your spooky, baking journey. 1. The caramel can be quite sharp so be careful if children are to eat them. 2. The caramel will only last a few hours before starting to go ‘frosty’ so decorate right before serving for optimum effect.

With that in mind, here is what you will need to make about 12 – 16 cakes.

For the Caramel

  • 340g Granulated Sugar
  • 180ml Water

For the Vanilla Sponge

  • 80g Unsalted Butter, Room Temp
  • 280g Golden Caster Sugar
  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Whole Milk, Room Temp
  • 1 tsp Vanilla Extract
  • 2 Eggs, Room Temp

 For the Vanilla Buttercream Frosting

  • 400g Icing Sugar
  • 200g Unsalted Butter, Room Temp & Cubed
  • Splash of milk or cream
  • 1 tsp Vanilla Extract

 For the Blood

  • approx 200g Smooth Jam (Any red coloured flavour)

To make the sponge, preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases. (You may need 2 tins if your mix makes more than 12 cakes.)

In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, baking powder & salt until sandy in consistency.

Broken Glass CupcakesIn a jug, beat together the milk, vanilla extract & eggs. Add three quarters to the bowl and mix until really smooth.

Then add in the remaining quarter, mix until completely blended in and smooth.

Broken Glass CupcakesSpoon the mixture into the prepared cases. I only fill mine about halfway to allow plenty of room for rising.

Broken Glass CupcakesBake in the preheated oven for 15 – 18 minutes or until a skewer inserted in the middle comes out clean.

Remove from the oven, allow to sit in the tin for a couple of minutes, then remove each cake and place on a wire rack to cool completely whilst we get on with the frosting.

To make the Buttercream Frosting:

In a stand mixer, add in the butter and the icing sugar and mix until smooth. (You may want to use the lid attachment to save yourself being covered in a mushroom cloud of icing sugar!)

OR

In a large bowl, cream the butter until smooth then gradually add in the icing sugar and beat well in-between each addition until all the sugar is used up.

 

Then add in the vanilla extract and splashes of the milk/cream until you get the consistency you want. It needs to be smooth enough to pipe but thick enough to hold it’s shape.

Broken Glass CupcakesTo make the Caramel:

Take a large, rimmed baking tray and line with a silicone baking sheet.

To make the caramel, bring the sugar and water to a boil over a high heat in a small high-sided saucepan, stirring until the sugar dissolves.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Then reduce the heat to medium/high and cook until it just starts to turn golden. This should take approx 15-20 minutes but don’t step away from the pan. You can guarantee, as soon as you do – it will turn and you’ll have to start all over again!

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Moving as quickly as you can, pour the caramel onto the prepared baking sheet & spread out as thinly as possible. The thinner the caramel, the clearer it will be. (As you can see from my results below – the thinner pieces are clearer whereas the thicker pieces are more ‘mottled’)

Allow to set hard and cool completely before breaking into shards. CAREFUL! They can be sharp.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Once your caramel shards are ready, load the frosting up into a large piping bag fitted with your nozzle of choice. (I used a 3M star nozzle.)

Pipe a swirl, covering all the sponge, on top of each cupcake.

Broken Glass CupcakesNext, push a couple of shards into each cake. Remember not to do this until just before serving.

In a small saucepan, warm up the jam until smooth and runny. Give it a good stir then, using a teaspoon, blob the jam onto each cupcake.

If it starts to solidify, simply put the pan back on the heat for 30 seconds to loosen it up again.

Repeat until all your cakes are covered in a spattering of blood!

Broken Glass CupcakesNow you have the creepiest, spookiest and coolest Halloween cupcakes in all the land! They’ll definitely make an impact at your Halloween party and you’re sure to be asked for the recipe as they taste SO good!

I hope you enjoyed this week’s spooky post, until next time lovelies.

Miss KitchenMason

Chocolate ‘Christmas Pud’ Cupcakes!

'Christmas Pud' Chocolate Cupcakes!This week I’m feeling all warm and fuzzy inside. Yep, Christmas has landed in the KitchenMason kitchen! Fancy making yourself some rich, chocolate and vanilla cupcakes that look just like little Christmas puds? Well you’ve come to the right place! Here is what you will need to make 12-16 of these cute little cupcakes.

For the Holly & Ivy Sugar Decorations

  • Green & Red Fondant Icing
  • Holly Plunge Cutter
  • Edible Glue OR Cold Water

For the Chocolate Sponge

  • 80g Unsalted Butter, Room Temp
  • 280g Soft Light Brown Sugar
  • 200g Plain Flour
  • 50g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Whole Milk, Room Temp
  • 1 tsp Instant Coffee Granules
  • 2 Eggs, Room Temp

For the Vanilla Frosting

  • 200g Icing Sugar
  • 100g Unsalted Butter, Room Temp
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Whole Milk

First things first, make the sugar decorations. Simply roll out your green fondant icing to about 3mm thick and cut out shapes using a Holly Leaf Plunge Cutter. Roll small balls, 3 for each leaf shape, using the red fondant icing. Lastly, either dabbing a little cold water or using edible glue, stick 3 red balls into the centre of each holly leaf shape. Place on a baking sheet and allow to dry a little at room temperature whilst you make the cakes.

Preheat your oven to 190°C/Fan 170°C and line a cupcake tin with foil cases.

To make the sponge – Use either a stand mixer or a large bowl with an electric hand whisk. Add in the butter, sugar, flour, cocoa powder, baking powder & salt. Mix on a medium to high speed until the mixture resembles a fine sand like texture.

Add 1 tbsp of luke warm water to a glass and stir in the coffee granules until dissolved.

In a jug, beat together the milk, eggs and the coffee then add a third into the bowl. Mix on a low speed until smooth and lump free. Add in the remaining liquid and mix until just incorporated.

(Don’t panic, it won’t taste of coffee I promise! It just makes it taste more chocolaty.)

Chocolate 'Christmas Pud' Cupcakes!Fill the prepared cases two thirds full. (I use an ice cream scoop and a teaspoon.) Then bake in the centre of the preheated oven for 16-18 minutes.

Chocolate 'Christmas Pud' Cupcakes!Use a skewer to test if they’re cooked. If it comes out clean, they’re done. If it has batter on it – they need a few more minutes.

Allow to cool completely on a wire rack whilst you make the vanilla buttercream frosting.

Chocolate 'Christmas Pud' Cupcakes!In a stand mixer or a large bowl with an electric hand whisk, beat the butter until light and smooth. Then sift in half the icing sugar and mix until incorporated. Repeat with the other half.

Add the vanilla extract then 1-2 tbsp milk until it reaches a nice, smooth, pipeable consistency. Load into a piping bag fitted with a nozzle of your choosing. (I used a 2D Drop Flower Nozzle.)

Pipe small swirls on top of each cupcake. (Ignore the cake pictured on the right, that was a spare I used for something else!)

Chocolate ‘Christmas Pud’ Cupcakes!Top with your homemade sugar holly & ivy decorations and precede to wow your family and friends!

Chocolate ‘Christmas Pud’ Cupcakes!I love how cute these are! They would look just the part in the centre of a festive buffet table. Or even make lovely gifts for your friends and family.

If I could suggest one thing, it would be to use the best ingredients you can afford. It really does make a huge difference. Particularly the vanilla extract. I only use Nielsen-Massey Pure Vanilla Extract now and I will never look back! I know it’s a little pricey but it’s the real deal & it will last you a long time. Those supermarket vanilla ‘flavourings’ are no comparison.

I hope I managed to get you in the festive spirit! Until next week my lovelies.

Miss KitchenMason

Oreo Cupcakes!

Oreo CupcakesThis is a recipe I have made before but wanted make again because 1. they are unbelievably awesome and 2. I thought you lovely lot would like to know how to make your very own! They also have a nice little surprise at the bottom…

Here is what you will need to make about 16-20 outstandingly delicious Oreo cupcakes!

For the Sponge

  • 280g Golden Caster Sugar
  • 80g Unsalted butter, room temp/cubed
  • 1/4 tsp Salt
  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • 240ml Whole Milk, room temp
  • 2 Eggs, room temp
  • 1 tsp Vanilla Extract, good quality*
  • 1-2 Packs of Oreos

For the Frosting

  • 125g Unsalted Butter, room temp
  • 200g Full Fat Philadelphia Cream Cheese, COLD**
  • 450g Icing Sugar
  • Oreo ‘halves’ reserved from the sponge recipe
  • 1-2 Packs of Oreos/Mini Oreos to decorate

Notes to the Chef

It is important to have all ingredients at the same temperature when baking, it helps them blend much better & you will have a more even texture to your cakes. If you don’t, you could end up with giant holes in them which is not what you want.

*I can’t stress enough the difference that using a good quality vanilla extract will make to the overall flavour of your cakes. I always use Nielsen Massey’s Pure Vanilla Extract. Compared to the fake vanilla flavouring you get in the supermarkets it’s honestly no contest! I know it’s a little expensive but it’s a big bottle & will last you a long time. Just trust me on this one.

** Don’t be tempted to switch out the Philadelphia for a low fat version or a cheaper version. In my experience, it just doesn’t work as they are not substantial enough and will give you a runny, un-pipeable frosting. Not good.

Right! On with the show…

Preheat your oven to 190°C/Fan 170°C and line a cupcake tin with cases. (You may need two tins OR to cook them in batches.)

Take your Oreos and twist them into halves. Place the cream sides faced up in the base of all the cases and reserve the plain halves until later. Don’t eat them. Yes you, refrain yourself! It’ll be worth it.

Oreo Cupcakes

Oreo CupcakesNext, either in a stand mixer or a large bowl with an electric hand whisk, add the caster sugar, butter, salt and sift in the flour & baking powder.

Mix until it resemble fine breadcrumbs.

Oreo Cupcakes

Oreo CupcakesIn a jug, measure out the whole milk then beat in the eggs & the vanilla extract. Pour two thirds of the mixture into the dry ingredients and mix until smooth and lump free. Add in the remaining milk and mix again until you have a smooth, thick but slightly runny cake batter.

Oreo CupcakesFill the cases to about two thirds full. Don’t be tempted to add more if you have leftover batter, just make more cupcakes!

Oreo CupcakesBake in the centre of the preheated oven for about 15-20 minutes. Test with a skewer, if it comes out clean they’re cooked. If it comes out with batter, they need another minute or two.

Allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely.

Meanwhile, make the Oreo cream cheese frosting.

In a food processor (or a bag with a rolling pin if you require some therapeutic bashing) add the reserved Oreo halves from earlier and blitz/bash until they’re fine crumbs. Set to one side.

Oreo Cupcakes - Oreo Cream Cheese FrostingIn a large bowl, cream the room temperature butter with a spatula until smooth.

Oreo Cupcakes - Oreo Cream Cheese FrostingTake the cream cheese out the fridge (it’s important to keep it cold right until the last moment) and add it to the butter. Blend until smooth and fully incorporated but don’t over mix.

Oreo Cupcakes - Oreo Cream Cheese FrostingSift the icing sugar then add half into the butter/cream cheese mixture. Carefully fold it in and beat until smooth then repeat with the remaining half. Again, don’t over mix.

Oreo Cupcakes - Oreo Cream Cheese FrostingWhen smooth, thick & lump free – fold in the Oreo crumbs. And there you have it, Oreo cream cheese frosting. If yours is a little runny, pop it in the fridge for 20 minutes and it should firm up a little.

Oreo Cupcakes - Oreo Cream Cheese FrostingWhen the cakes are completely cooled, pipe on the frosting with a nozzle of your choice (I used a 3M tip) and top with a whole Oreo/mini Oreo for decoration.

Oreo CupcakesAnd there you have it, possibly the greatest cupcake EVER! There’s something about the combination of Oreos and cream cheese, it’s just incredible! If you feel the same way you will definitely love my recipe for Oreo truffles AND they make fantastic gifts! Check out the recipe Here.

On that tasty note, I bid you fairwell until next week.

Carry on cooking my lovelies!

Miss KitchenMason

Carrot Cake Cupcakes – Revisited!

Carrot Cake Cupcakes

In true British style I’ll begin by complaining about the weather… If it ain’t too cold it’s too bloomin’ hot!! It hit 30°C today and boy oh boy was it roasting in the KitchenMason kitchen! Possibly not the greatest idea I’ve ever had to invite a friend round the house, switch on the oven & do some baking – buy hey, it’s fun haha!

My friend Charlie really likes carrot cake so I told her I’d share a recipe & teach her how to bake them. Here is what you will need to make approx 12 cakes.

For the Sponge

  • 225g Plain Flour
  • 1 tsp Cinnamon
  • 3/4 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 150g Light Soft Brown Sugar
  • 3 Eggs
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 190ml Sunflower Oil
  • 150g Grated Carrot

For the Cream Cheese Frosting

  • 70g Unsalted Butter, softened
  • 200g Full Fat Philadelphia Cream Cheese
  • 450g Icing Sugar
  • 1/2 tsp Orange Extract (Optional)

First thing’s first, Preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases.

In a stand mixer or a large bowl, sift together the flour, cinnamon, baking powder & bicarbonate of soda then add the sugar.

Carrot Cake Sponge

Take one jug and beat in the eggs. Measure the oil out in a separate jug then slowly pour (whilst beating) into the eggs. Add in the orange zest & the lemon zest then gradually fold in the grated carrot.

The Wet IngredientsMix the dry ingredients together on a low speed (or by hand) then, in thirds, add the egg mixture into the bowl until you have a smooth but quite wet cake batter.

Carrot Cake Sponge BatterDivide the mixture between the foil cases. Be careful not to overfill them as they rise quite a lot. No more than two thirds full.

I asked my new assistant to help me out on this one, isn’t she good at it?!

Filling the Cases

Carrot Cakes Ready for the Oven

Bake in the preheated oven for approx 20 minutes. Check with a skewer to see if they are ready. If it comes out clean, they’re done – if there is cake batter on it, they need a bit longer.

When they are baked, remove from the tin and allow to cool completely on a wire rack before decorating.

Now for the humorous part. Cream cheese frosting has the tendency to be a little runny and unstable if not made carefully OR if made in a 30°C environment!!

Lesson most definitely learnt, cream cheese frosting does not like the British summer. Good job we don’t usually get that much of one haha!

But anyway, we battled on regardless. The best way to attack a cream cheese frosting is to make sure everything is cold. Start by putting the bowl you intend on making it in, in the fridge to chill.

Also, measure out the cream cheese and put it straight back in the fridge until you actually need it.

Ok here we go. Sieve the icing sugar into a bowl and set to one side. Then in the chilled bowl, soften the butter until smooth.

Cream Cheese FrostingTake the cream cheese out the fridge and add it to the bowl. It is important Not to over mix at this stage but you must make sure you smooth out all the butter otherwise it makes it very difficult to pipe later on. Lumps of butter will actually clog up your nozzle preventing the frosting from being piped neatly.

Cream Cheese Frosting

Now add half of the sieved icing sugar into the bowl and mix carefully. The idea is to mix slowly until the icing sugar is very nearly incorporated – then add in the rest of it and repeat until smooth. Remember – do not over mix! The more you mix, the runnier it will become.

As soon as all the icing sugar is in and the lumps are smoothed out – get it back in the fridge to firm up a little.

When the cakes have completely cooled and the frosting has firmed up, you are ready to decorate! Load up your piping bag with a nozzle of your choosing and pipe away.

I handed over to my marvelous assistant again, I think she’s getting the hang of this!

Piping Cream Cheese Frosting

And there is always an added bonus of making these beauties yourself…

Bakers Rights Bowl!The baker’s rights bowl of course! I tend to slice the tops off my cupcakes to ensure a flat surface to pipe on. These “tops” somehow always seem to end up in a bowl along with any leftover frosting… Yeah, you see why I had to join a gym now don’t you?!

Anyway, I’m off in search of a giant freezer I can hibernate in until this bizarre summer heatwave decides to move on haha!!

I hope you all enjoyed the post my lovelies.

Miss KitchenMason

The Mr’s 30th Birthday Cake & Nat’s Hen Weekend!

WOW! I’ve had such a busy week! On Friday I went away with the girls to Leeds to celebrate our Natti P getting hitched in a month’s time AND it’s the Mr’s 30th birthday tomorrow too so I had to get my bake on before I went!

Let’s start with the birthday cake.

The Mr loves playing computer games and one of the many he has completed over the years is a game called Portal. Now in this game, there is a cake. All the way through the game you see images of a cake on the walls and “the cake is a lie…” written next to it. It looks a little something like this…

Portal cakeLong story short, I really wanted to make this cake for him – so I did! Here is what you will need to make this little beauty for yourself.

For the Sponge

  • 160g Unsalted Butter, Room temp
  • 560g Golden Caster Sugar
  • 480g Plain Flour, Sifted
  • 2 tbsp Baking Powder
  • 1/2 tsp Salt
  • 480ml Whole Milk, Room temp
  • 2 tsp good quality Vanilla Extract
  • 4 Large eggs, Room temp

For the Frosting

  • 450g Unsalted Butter, Room temp
  • 500g Icing Sugar
  • 200-300g Nutella
  • 2-3 tbsp Double Cream
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 40-60g Cocoa Powder

To Decorate

  • small amount of Vanilla Frosting (or whipped double cream)
  • Glacier Cherries
  • Chocolate Flakes to cover

First things first, preheat your oven to 190°C/Fan 170°C. Grease 3 x 8″ round loose bottomed cake tins and line the bases with baking paper.

In a stand mixer (or a large bowl with a hand held electric mixer) beat together the butter, golden caster sugar, plain flour, baking powder & salt until sandy in texture.

Making the SpongeMeasure out the milk in a jug then beat in the eggs & vanilla extract. Add two thirds of the milk into the bowl and mix on a low speed until smooth and thick. Then slowly add the rest of the milk into the cake batter whilst still mixing on low. Continue to mix until everything is evenly incorporated.

Vanilla Cake BatterDivide the batter evenly between the 3 cake tins and bake in the centre of the oven for 30-35 minutes. Test with a skewer to see if they’re cooked. If it comes out clean, they’re ready – if there is batter on the skewer, they need a bit longer. Try not to open the oven door too much though or your cakes will sink.

Ready for the OvenLeave to cool for at least 30-60 minutes in the tins then remove and transfer to a wire rack to cool completely. This is important, they must be completely cool before you decorate them or your frosting will melt!

Whilst the cakes are cooling, make the Nutella frosting.

Sift the icing sugar in a bowl and set to one side. In a stand mixer (or a large bowl with a hand held electric mixer) cream the butter until smooth. Gradually add in the icing sugar and mix until smooth and thick.

Nutella FrostingAdd 200g of the Nutella into the bowl along with the salt & vanilla extract then mix together until smooth. Mix in the double cream but do this 1 tbsp at a time as you may not need it all. You want the frosting to be loose but still hold it’s shape. If you add too much liquid it can be tricky to bring it back.

At this point, if you want to you can add in more Nutella until the flavour is right for you.

Nutella FrostingDue to the colour of the actual Portal cake being darker, I added in some cocoa powder until I achieved the colour that I wanted. But if you like the flavour as it is, you can just leave it out.

When the cakes are completely cooled, level them off with a long sharp knife and you’re ready to decorate!

Place the bottom layer on a cake board and cut out strips of greaseproof paper. Place them around the underneath of your cake, this way you keep the board clean as you can simply remove them when you’re done decorating.

Ready for the frosting!Now it’s time to start slapping on that frosting! Put a big dollop of it on the top of the cake & start spreading with a pallet knife. Don’t make it too thick though as when you put the next layer on it will spread a little.

Frosting the CakeFrosting the CakeKeep adding the layers until all 3 are in place. Then carefully spread frosting over the top and all over the sides until it’s completely covered.

Ready for the Decoration!Smooth with a pallet knife and then you’re are ready to decorate. Grab your chocolate flakes and cover the whole cake. Pipe 8 swirls of the vanilla frosting or whipped cream at equal intervals around the top and place cherries on each swirl.

Pop a candle into the middle and et vous voila! You have yourself a Portal cake!

Portal CakeThe Cake is a Lie...I am so pleased with how this turned out and it went down a treat at the Mr’s 30th birthday party. The cake might be a lie but his age isn’t! (Sorry darlin haha!)

So as I mentioned earlier, I went on a hen weekend to Leeds to celebrate my good friend Nat diving into the world of wedlock. To start the weekend off, of course I made some cupcakes. Nat loves chocolate so naturally that was the choice of flavour but, with it being a hen weekend, I wanted to make them a little bit naughty…

Hen Party Willy Cupcakes!

Yeah that’s right, chocolate willys!! And very well received they were too! We did get a few funny looks on the train eating them though… haha!

What an action packed weekend it was though! We kicked things off at a casino on Friday night which was great fun and the food was delicious! On the Saturday we headed on over for breakfast and broke it to Nat (the hen) that we were all going to be dressing in black as pretty burlesque ladies and she was going to be our man pimp wearing a man’s shirt and tie and some seriously short shorts. Little did she know that we had a beautiful red & black basque made to measure for her with an attached black feather bustle. And may I say, she looked absolutely stunning in it!

Once we had her ready we whisked her off to a burlesque dance class followed by a lovely meal. After that we hit the clubs in our very own private party bus complete with loud music and more balloons & streamers than you could shake a stick at! All in all it was an absolutely fantastic weekend and our Natti loved every second of it.

Hen Party Burlesque NightHen Party Burlesque Night

So to round this week’s post off, I would like to say a massive Happy 30th Birthday to the wonderful man in my life! I love you more than life itself.

To my good friend Nat, I hope we sent you off into the life of a married woman in style. I wish you and Jim a long and happy life together and can’t wait for the big day in July!

Also, a big shout out to all the lovely hens. It was an absolute pleasure to have met you all. A fantastic time was had by all involved and I’m sure we will all remember this weekend for years to come!

And finally, the biggest shout out goes to the lovely Emma B for organizing the whole thing from start to finish. What a fabulous lady you are!

Phew! Well I don’t know about you but after all that I’m absolutely pooped! I’m off to get my slippers on, grab a nice cup of tea and do nothing for the rest of the evening!

Hope you all enjoyed the post my lovelies.

Miss KitchenMason

Strawberry Milkshake Cupcakes!

Strawberry Milkshake Cupcakes

This week I wanted to find a new cupcake recipe and this one sounded so awesome I had to try it! It’s a recipe from the new Hummingbird Bakery cookbook that the Mr treated me to a while ago. If you happen to be a baking addict like me – you’ll love it! It’s packed full of fantastic recipes and ideas for you to have a go at.

Here is what you will need to make approx 12-16 cupcakes.

For the Sponge

  • 70g Unsalted Butter, softened
  • 210g Plain Flour
  • 250g Golden Caster Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 210ml Whole Milk
  • 2 Eggs
  • 40g Strawberry Milkshake Powder

For the Frosting

  • 500g Icing Sugar
  • 160g Unsalted Butter, softened
  • 50ml Whole Milk
  • 100g Strawberry Milkshake Powder

For the Sugar Straws (Make 24 hours in advance)

  • White Fondant
  • Red Fondant *see notes

Note: you could also use white fondant coloured with a red food colouring gel.

Also, if you have time, take the butter, milk & eggs out the fridge to come to room temperature before you bake. This should prevent the mixture from curdling so you won’t have any big holes in the middle of your cakes. Ingredients also blend much better when they are at the same temperature.

How to Make Sugar Straws/Candy Canes1. To make the sugar straws, make the fondant more malleable by “massaging” it on a clean work surface until supple.

2. Roll out thin sausages of each coloured fondant.

3. Twist the two colours together.

4. Gently roll the fondant until smooth & even.

Home Made Sugar Straws/Candy Canes

Cut into 8cm lengths then shape into straws. Leave on a baking tray lined with baking paper to dry out overnight.

To make the sponge, preheat your oven to 170°C/Fan 160°C and line a muffin tin with foil cases.

In a stand mixer (or a food processor/then transferred to a large bowl if you don’t have a stand mixer) sift in the flour and add the butter, sugar & salt. Mix until it reaches a sandy consistency.

Making the SpongeIn a jug, mix together the milk, eggs & strawberry milkshake powder and beat with a fork.

The LiquidsSlowly add half of the liquid mixture to the bowl & mix on a medium speed until smooth and thick.  Then gradually add the remaining liquid whilst mixing on a low speed until you get a smooth batter.

Strawberry Milkshake Cake BatterSpoon the mixture into the foil cases until 1/2 full then bake for about 18-20 minutes until cooked through. Test with a skewer, if it comes out clean they’re cooked.

Leave to cool on a wire rack before decorating.

Strawberry Milkshake CupcakesTo make the frosting, sift the icing sugar into a bowl. Then soften the butter in a stand mixer (or by hand in a large bowl) and gradually add in the icing sugar. Mix until all the icing sugar is used up and the mixture is nicely combined.

Making the FrostingMix the strawberry milkshake powder into the milk then gradually add into the buttercream. Mix on a medium speed until light & fluffy.

Strawberry Milkshake Frosting

Strawberry Milkshake FrostingNow you just need to assemble these little beauties! Load the frosting into a piping bag fitted with a nozzle of your choosing. (I used a Jem 1M nozzle) Then pipe onto the cakes and top with a sugar straw.

Strawberry Milkshake CupcakesStrawberry Milkshake CupcakesI have to admit, this is one of the best cupcake flavours I have ever eaten! The sponge is so light and fluffy and the frosting is so creamy & smooth and tastes exactly like a glass of strawberry milkshake.

I love the decoration too, the fondant straws are so cute! A definite winner in my book and they went down a treat with my friends too.

Hope you all enjoyed the post my lovelies.

Until next week.

Miss KitchenMason

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