Lemon & Elderflower Cake

Two layers of zingy lemon sponge, sandwiched together with lemon curd and elderflower buttercream. Finished with a scatter of edible flowers, and a sprinkle of lemon zest. Tastes just as good as it looks!

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The thin coating of buttercream on the sides is called a ‘semi-naked cake’. There’s a minimal amount of buttercream swiped around the sides, to show off the cakes’ natural texture and filling. It looks really effective and is great if you aren’t a perfectionist as it’s not meant to be neat. There’s no need to crumb-coat, chill, frost, repeat, which also helps save time.

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Ingredients

For the cake:

200g unsalted butter or Stork tub
200g golden caster sugar
3 large eggs
200g self-raising flour
Zest of 2 lemons

For the filling:

2 tbsp homemade or shop-bought lemon curd (here’s my recipe for super easy lemon curd)
250g unsalted butter, soft at room temp
500g icing sugar
2 tbsp elderflower cordial

To decorate:

Edible flower blossoms (I bought mine from Sainsbury’s)

Method

  1. Preheat the oven to 180°C. Grease and line two 8inch round baking tin with greaseproof paper.
  2. Beat the sugar and butter together until light and creamy. Add one egg at a time, along with a little flour, and mix together.
  3. Add the remaining flour and lemon zest and fold together until fully mixed.
  4. Divide the mixture evenly between the two tins, and bake in the oven for 30-40 minutes until the cakes have turned a golden colour and a skewer inserted in the middle comes out clean. Leave aside to cool.
  5. Once the cake is cooled, make your elderflower buttercream by first beating the butter with an electric whisk until soft. Sift in half the icing sugar and beat together until smooth. Sift in the remaining icing sugar, add the elderflower cordial and beat again until you have a smooth buttercream.

To decorate

  1. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cake turntable or serving plate.
  2. Using an icing spatular, spread a layer of buttercream evenly on top. Drizzle over 2 tbsp of lemon curd.
  3. Top with the 2nd cake layer and spread the remaining buttercream on top and all around the sides. Using a flat knife or an icing scraper, smooth out the buttercream on the sides of the cake. This should be rough and the sides of the cake should show through.
  4. Finish by decorating with flower blossoms. Keep in the fridge until you’re ready to serve.

Lemon Meringue Tartlets

Dare I say it, it feels like Summer is just round the corner! The leaves are back on the trees, outdoor seating has become a thing again and the winter coat is back in the wardrobe. These lemon meringue tartlets are the perfect dessert to enjoy on a sunshine filled day.

The tartlets have a slightly spicy ginger nut case, and are filled with a zesty lemon curd, and finished with a swirl of melt in your mouth meringue.

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The recipe only requires a few ingredients, most of which you probably have already. The case is simply crushed biscuits and a little melted butter (no pastry making skills required!). The cases are filled with a homemade lemon curd – trust me it’s super easy and tastes 100x better than shop bought. And the meringue will take you no more than 10 minutes to whip up. If like me, homemade meringue is a little scary, check out this video tutorial from BBC Good Food.

Ingredients (makes 4 tartlets)

For the base:
150g ginger nut biscuits
75g unsalted butter

For the lemon curd:
Finely grated zest of 3 lemons
Juice of 6 lemons
50ml water
2 tbsp cornflour
175g caster sugar
3 large egg yolks
25g unsalted butter

For the meringue:
3 large egg whites
175g caster sugar
1 tsp cornflour

Method

Prepare 4 loose based individual tart tins by lightly greasing the sides and base with a little butter.

In a microwave-safe bowl melt the butter in 20 second increments until liquid. Crush the ginger nut biscuits to fine crumbs, using a rolling pin or food processor. Mix with the melted butter. Divide the mixture between the tins, pressing it into the base and sides. Place in the fridge to set for at least 30 minutes.

Now move on to the lemon curd. In a small saucepan combine the lemon zest, lemon juice, water, sugar, cornflour and egg yolks (remember to reserve the egg whites for your meringue). Gently heat over a low setting, stirring continuously, until the curd starts to thicken. Be patient as this could take 10-15 minutes. You can test the mixture by spooning a little on a kitchen towel or plate, it should hold its shape.

Finally stir in the butter. Spoon a layer over the biscuit base and leave to cool and set. Keep your leftover curd in a sealed jar in the fridge.

Pre-heat the oven to 190°C.

For the meringue, whisk the egg whites in a large, clean bowl until stiff (they should look a similar consistency to whipped cream and be thick, bright white and glossy). Mix in the sugar a spoonful at a time. Fold in the cornflour. Spoon or pipe the meringue on top of the lemon curd.

Bake the tarts in the oven for 15 minutes, until the meringue tops have lightly browned. Leave to cool completely before removing the tarts from the tin.

 

 

 

Lotus Biscoff White Chocolate Brownies

Fudgy Brownie. White chocolate chunks. Biscoff Biscuits. Biscoff Spread. What a combination!

I’ve wanted to make something with Biscoff for a while now, that distinct caramel flavour is so delicious and so addictive *eats another biscuit as she types*. And now that I have a brand-new fully functioning oven (my last one packed in three months ago – which for a baker is very sad times!) I knew this was the first recipe I wanted to try.

It most definitely delivered. The crunch from the biscuits, the swirl of the Biscoff spread and the creamy, ever so slightly melted, white chocolate chunks. All encased within a fudgy, rich and gooey brownie.

A bake that looks and tastes delicious.

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The recipe is super easy, 10 minutes to prepare and 20 to bake. I’ve sped the recipe up by using a microwave to melt the chocolate and butter, but if you need to, you can do this the traditional way on the hob.

Once you have finished your brownie mixture, throw in the biscuits and white chocolate and mix through. At this stage feel free to add any other ingredients that you fancy…caramel pieces, dark chocolate, maybe even a different type of biscuit (Oreos!?).

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Now that’s done, evenly spread half of the mixture into your baking tin. Then drizzle the melted Biscoff spread on top. It’s all about that surprise middle layer and this will create that beautiful marble effect in the brownie. Top with the rest of the mixture and bake.

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Next on the list to try…Biscoff cheescake, Biscoff cupcakes, Biscoff blondies. Best get to it!

Recipe: Lotus Biscoff White Chocolate Brownies

Ingredients

150g self-raising flour
150g unsalted butter
225g caster sugar
2 medium eggs
170g 70% dark chocolate, chopped
50g white chocolate, chopped
1 jar of Lotus Biscoff spread
1 pack of Lotus Biscoff biscuits

Method

Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper. Set aside.

In a microwave-safe bowl, combine the chopped dark chocolate and butter. Melt in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour the melted chocolate into the egg mixture and add the flour. Fold everything together in a figure of eight motion until you have a thick chocolate mixture.

Add the chopped white chocolate and using your hands crush roughly half the pack of biscuits into the mixture. Fold everything together.

Spread half of the mixture evenly in the bottom of the baking tin. Melt 2 tablespoons of the Lotus Biscoff spread in the microwave for 10 seconds. Pour this across the brownie layer. Finish by spreading the remaining brownie mixture on top in an even layer.

Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack.

Leave to cool completely before cutting into 12. If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked. No-one liked a dry, crumbly brownie 🙂

 

Caramel & White Chocolate Brownies

You may already know that I am a little bit brownie obsessed. We’ve had Malteser brownies, Snickers brownies, Cheesecake brownies, Choc-chip brookie stack an epic brownie vs. blondie bake off. The list goes on.

So when I had some left over caramel from my last bake, I knew what had to be done… Make brownies, cover them in white chocolate and drizzle the caramel on top of course!

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This time round I thought I’d mix it up and test out a new basic brownie recipe. First, I added a little cocoa powder to intensify the deep chocolate flavour and make the brownies even more fudgy. Then, I used a mix of white caster sugar and light brown sugar to give the brownies a chewy texture. The result? Heaven!

Ingredients (makes 12 large/16 small brownies) 

150g self-raising flour
50g cocoa powder
150g unsalted butter
170g 70% dark chocolate
150g white caster sugar
75g light brown sugar
2 medium eggs
200g white chocolate
Homemade/shop bought caramel sauce – if you fancy making your own check out my fool-proof recipe here.

Let’s get baking…

Preheat the oven to 180°C. Line a 20x20cm square baking tin with greaseproof paper.

Break the dark chocolate up into pieces and chop the butter into chunks. Put both into a medium-size bowl.

Set the bowl over a pan of simmering water on the hob and stir until melted. Alternatively, use a microwave proof bowl and melt in the microwave in 30 second blasts. Leave to cool.

In a separate bowl whisk together the two sugars and eggs until frothy. Pour in the butter and chocolate mixture, add in the flour and cocoa powder, and fold together until you have a thick chocolate mixture.

Spoon the mixture into the baking tin, spreading it out into an even layer.

Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack. Leave to cool. Brownies will harden as they cool so don’t worry if they initially look under baked.

Now melt the white chocolate in the microwave and pour over the top of the brownies. Put in the fridge for 20-30 minutes to allow the chocolate set.

Finish by drizzling the caramel over the top.

 

Foolproof caramel

Ever started making caramel to find that it always ends up crystallising? I know that feeling far too well and completely understand how frustrating it can be.

So when I decided to make a Caramel Apple Cake to celebrate Bonfire Night, I sat down, did some research and decided to give it one last go. The result? Beautifully smooth, golden caramel – no lumps here!

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Time to share the secret, but before we begin, here are my top-tips:

1. Use a medium-large saucepan so the sugar becomes thinly spread along the bottom. This is help the sugar to melt evenly and stop it from burning.

2. Make sure your saucepan and utensils are completely dry and free from any debris.

3. Add a few spoons of water to the sugar before putting it on the heat. The water will help prevent crystallisation.

4. Resist the urge to stir the sugar as it melts. Simply swirl the saucepan to stop it from burning.

5. The cream and butter must be at room temperature before you add that them to the melted sugar, I would recommend getting them out the fridge at least 30 minutes before you start.

Ingredients (makes enough caramel to cover an 8inch cake, or 12 cupcakes).

200g granulated sugar
4 tbsps. water
80g butter, at room temperate
120g heavy cream, at room temperature

Method

Take the cream and butter out of the fridge and leave to get to room temperature for at least 30 minutes.

Add the sugar and water to a medium-large sized saucepan and stir until combined. Set the saucepan over a medium heat.

Leave the sugar to melt, do not stir the sugar. Simply swirl the saucepan until the sugar has melted and turns a light amber colour, similar to the picture below. Be patient, this can take a while!

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Carefully add the butter and immediately whisk until all the butter has melted.

Now remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated and you have smooth caramel.

Pour into a bowl and leave to cool and thicken for about 5 minutes.

 

Caramel Apple Cake

Before I start to explain how insanely tasty this cake is, I have a confession… this is not my own recipe.

In fact, it’s my future Mother-in-laws, and after tasting this cake a few weeks ago I knew I just had to share it with you (Ruth I hope I’ve done it justice!).

Unlike the usual ‘cream your butter and sugar together’ method, this recipe requires you to rub the butter into the flour, coating the flour proteins in a layer of fat. The ‘rubbing-in’ method makes it harder for water to get through, resulting in less gluten and a finer, more tender crumb. Trust me once you take your first bite you will know what I’m talking about.

I decided to drizzle the cake with homemade caramel, because well you know it’s November…bonfire night, toffee apples and all that, and also I wanted to practise my caramel making skills, or lack of! For some reason it always seems to crystallize for me, but not this time I think i’ve finally cracked it 🙂 Read on to see my top tips for beautifully smooth golden caramel.

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Ingredients (makes an 8inch round cake)

300g self-raising flour
2 tsps. ground cinnamon

1 tsp. baking powder

150g unsalted butter, cold and cut into cubes
150g light brown sugar
2 medium eggs, at room temp
8 tbsps. milk
100g sultanas
250-300g Granny Smith Apples, peeled cored and chopped into small chunks

For the caramel drizzle

100g granulated sugar
2 tbsps. water
40g butter, at room temperate and cut into pieces
60g heavy cream, at room temperature

Method

Preheat oven to 180°C and line an 20cm round cake tin with grease proof paper. I use cake liners for ease, which can be purchased from most large supermarkets.

Mix the flour, baking powder and the cinnamon together in a large bowl.

Add the chilled butter and rub it into the flour until it begins to look like fine breadcrumbs.

Now stir in the light brown sugar.

Add the egg and milk, and mix together until you reach a smooth, thick cake batter.

Fold in the apple and sultanas until coated in mixture.

Pour the mixture into your tin and bake in the center of the oven for 40-50 minutes, until the cake has browned on top and is springy to the touch. A skewer inserted into a centre should come out clean.

Leave on the side to cool whilst you make your caramel drizzle.

For the caramel drizzle*

Add the sugar and water to a medium-large sized saucepan set over medium heat. Stir until combined.

Leave the sugar to melt, do not stir the sugar. Simply swirl the saucepan until the sugar has melted and turns a light amber colour, similar to the picture below. Be patient, this can take a while!

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Carefully add the butter and whisk until all the butter has melted.

Now remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated and you have smooth caramel.

Pour into a bowl and leave to cool and thicken for about 5 minutes. Using a spoon, drizzle the caramel over the cake.

*here are my top-tips for smooth, golden caramel – no lumps here! 

1. Use a medium-large saucepan so the sugar becomes thinly spread along the bottom. This is help the sugar to melt evenly and stop it from burning.

2. Make sure your saucepan and ultensils are completely dry and free from any debris.

3. Add a few spoons of water to the sugar before putting it on the heat. The water will help prevent crystallisation.

4. Resist the urge to stir the sugar as it melts. Simply swirl the saucepan to stop it from burning.

5. The cream and butter must be at room temperature before you add that them to the melted sugar, I would recommend getting them out the fridge at least 30 minutes before you start.

 

Bake off: Brownies Vs Blondies

Rich fudgy brownies Vs Chewy butterscotch blondies

Which do you prefer? Is blonde the new brown? Or brown the new blonde?

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Personally, I’m in the brownie camp. Probably because I have a hugeeee sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you!? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

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Brownies = milk chocolate Reese’s cups + Brownie Oreos

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The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes! Grab your baking tins and be your own judge 🙂

 

Blondies (makes 16 small, 12 large)

170g unsalted butter
250g light brown sugar
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until liquid.

Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and a toothpick inserted into one of the edges comes out clean. Remove from the oven and leave to completely cool before slicing.

Your blondies will keep in an airtight container at room temperature for up to 4 days.

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Brownies (makes 16 small, 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool.

In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour and fold together until you have a thick chocolate mixture.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20 minutes*. The top should no longer be shiny and the edges should be starting to crack. Test the brownies with a toothpick, it should come out almost clean. Remove from the oven and leave to completely cool before slicing.

Your brownies will keep in an airtight container at room temperature for up to 4 days.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

 

 

Malt chocolate salted caramel slice

As Mary Berry would say this bake has ‘lovely layerrrrrrs!’ Let’s break it down…

Layer 1: A malt biscuit base
Layer 2: Crushed Malteser ganache
Layer 3: Salted caramel
Layer 4: Milk chocolate Malteser topping

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Now if that’s not indulgent I don’t know what is!

If you follow my blog then you will know Maltesers are a firm favourite of mine, but for this recipe feel free to substitute them with your favourite chocolate. Next time I’m thinking of adding chopped Crunchie to add a honeycomb twist!

This recipe may take a little longer due to all the ‘chilling’ but trust me it is so worth it and doesn’t require using an oven at all. I would recommend slicing into 20 bite-sized pieces as they are very rich and decadent…besides they last longer that way too 😉

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Ingredients (makes 20 bites)

Biscuit base

200g malted milk biscuits
100g unsalted butter

Chocolate Ganache layer

200g 70% dark chocolate
150ml double cream
100g Maltesers

Salted Caramel layer

250g condensed milk
150ml double cream
120g golden syrup
1 teaspoon salt

Milk chocolate topping

200g milk chocolate
100g Maltesers

Instructions

Begin with the biscuit base…

First line a 23 cm square baking tin with baking paper.

Crush the biscuits to a fine crumb using either a rolling-pin or a food processor. Now melt the butter in short 10 second blasts in the microwave until it becomes a liquid. Pour the butter into the biscuit crumbs and mix until it comes together. Transfer the mix to your baking tin and use your fingers to press the mixture out into an even layer, making sure it fills the corners. Place in the fridge to set for at least 30 minutes or over night.

Once set, you can make the chocolate ganache…

Melt the chocolate in the microwave in short 20 second blasts, stirring in-between. Now pour in the cream and stir everything together until the ganache starts to thicken. Whilst the ganache cools, chop your Maltesers in halves. Add these to the mixture and stir to combine. Pour your filling on top of the biscuit base and spread it out to form an even layer. Place the baking tin back in the fridge for at least another 20-30 minutes.

Stay with me, it’s time to get started on your salted caramel…

In a small saucepan combine all of the ingredients and stir together. On a medium-high heat bring the mixture to a boil stirring constantly. Once boiling, lower the heat and simmer for 15-20 minutes, stirring occasionally, until the caramel has thickened and turned a dark brown colour. Take the caramel off the heat and leave to cool for 10 minutes. Now pour the caramel over the ganache layer and spread into an even layer. Place the baking tin back in the fridge for at least another 20 minutes.

The final layer! The milk chocolate topping…

First chop your Maltesers in halves. Now melt the milk chocolate in short 10 second blasts in the microwave and pour it over the salted caramel layer. Finally scatter the Maltesers across the top and press them down into the mixture. Place the baking tin back in the fridge for 10 minutes to set the top layer.

Remove from the fridge for 20-30 minutes before slicing into 20 bites. Store in the fridge for up to 3-5 days.

Vanilla & Strawberry Sprinkle Cupcakes

Soft and fluffy cupcakes made with fresh seasonal strawberries, topped with creamy vanilla buttercream and decorated with rainbow sprinkles.

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I’m finally back after taking a much longer than expected blogging break, so please forgive me if I’m a little rusty 🙂

I going to let you in on a little secret though, these cupcakes were a mistake gone right!

After putting them in the oven, I began cleaning up and soon realised that I’d forgot to add the rest of the flour – eeeeek! After panicking and debating whether to take them out of the oven and start again, I decided to cross my fingers and hope for the best.

The result?

Absolute heaven ❤ These cupcakes are SO light, SO fluffy and perfectly balanced in taste. The days of equal parts butter, sugar and flour are no more!

I mixed chopped strawberries and fresh strawberry puree into the mixture to add taste and texture and topped them with my classic vanilla buttercream recipe. Which I’m told from my friend “is just so good… it’s got class!” 🙂 thanks Stef!

So let’s get baking shall we….

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Ingredients (makes 12 large cupcakes)

Cupcakes:

150g self-raising flour
200g caster sugar
1 tsp baking powder
200g unsalted butter, I always use Stork as it makes your cakes so much more fluffy.
2 large eggs, at room temperature
1 tsp vanilla extract
1 tbsp whole milk
100g fresh strawberries, pureed using a blender or processor
100g fresh strawberries, chopped into small pieces

Vanilla buttercream:

250g unsalted butter, soft at room temperature
600g icing sugar, sieved into a bowl
1 tsp vanilla extract
1 tbsp whole whmilk

Decoration:
Coloured sprinkles
12 fresh stawberries

 

Method

Let’s start by making the cupcakes…

  1. Preheat oven to 180°C and line a 12 hole cupcake/muffin tray with baking cases.
  2. Cream together the unsalted butter and caster sugar with a wooden spoon/electric mixer until creamy and smooth. Add the beaten eggs and vanilla extract and continue to mix until combined.
  3. In a seperate bowl combine the flour and baking powder. Add 1/2 of this as well as the milk to the butter and sugar mix and fold together until combined.
  4. Now pour in the strawberry puree, along with the remaining flour and fold together. Finally add in chopped strawberries and mix until completely covered.
  5. Spoon batter into cupcake liners filling 3/4 of the way. Bake for 18-20 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.

Once the cakes a cool we can make the buttercream…

  1. Beat the butter using a wooden spoon/electric mixer until light, fluffy and pale in colour.
  2. Add 300g of the icing sugar and the vanilla extract and beat until smooth.
  3. Now add the remaining 300g of icing sugar continue to beat until smooth and creamy.

To decorate…

  1. Frost your cupcakes as desired, (I used a medium sized round piping tip) decorate with the coloured sprinkles and garnish each with a strawberry.

Banana Protein Muffins

 

A healthy recipe for delicious muffins that taste exactly like banana bread. Made using unsweetened applesauce and greek yoghurt instead of butter, oats instead of flour and the additional of cinnamon spice these muffins are naturally sweet, perfectly moist & full of warm spice and you can enjoy them completely guilt free!

Plus the recipe couldn’t be easier… simply mix the wet and dry ingredients in separate bowls, combine together before transferring to your muffin tin and bake for 12 minutes. You can make, bake and eat these babies in less than 30 minutes – perfect if you have a sudden sweet craving!

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Ingredients (makes 12 muffins)

60g protein powder (I used MyProtein Cookies and Cream flavour)
1 tsp ground cinnamon
140g rolled oats
2 tsp baking powder
2 medium ripe bananas (approx. 200g)
4 medium egg whites
120g unsweetened apple sauce
140g 0% Fat Total Greek Yoghurt
1 tsp vanilla extract

Method

Preheat the oven to 180ºC and spray a 12-hole muffin tin with non-stick spray or lightly grease with coconut oil.

In a bowl mix together the protein powder, cinnamon, oats and baking powder.

In a separate bowl use a fork to mash the bananas. Now add the egg whites, apple sauce, Greek yoghurt and vanilla extract and mix together. Now add the wet ingredients into the dry ingredients and use a spatular to fold the mixture together until fully combined.

Divide the mixture evenly between the baking tin holes and bake in the centre of the oven for 12 minutes, until the edges are lightly browned.

Best served warm, with a dollop of Greek yoghurt and a drizzle of all-natural nut butter (try Meridians new Coconut & Peanut Butter … it’s delicious!)

Nutritional Information per 1 muffin

Calories: 110
Fat: 1.1g
of which Saturated: 0.3g
Carbs:17.6g
of which Sugar: 7.2g
Protein: 6.8g