‘Oreo’ Cheesecake Cupcakes

 

I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!

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Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream

Method

Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.

 

 

White Chocolate & Raspberry Cupcakes

It’s been a while since my last cupcake bake so I wanted to make sure this one was rather special. It’s not everyone’s cup of tea but personally I think there is nothing better than the combination of fruit and chocolate, in particular berries and white chocolate. So here we are people… Vanilla cupcakes filled with a super sweet raspberry purée, topped with deliciously smooth white chocolate buttercream and garnished with a fresh raspberry!

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Ingredients (makes 12 cupcakes)
For the sponge:
150g stork tub
150g self-raising flour
150g caster sugar
2 medium eggs, at room temp & beaten into a jug
1 tbsp milk
1 tsp vanilla extract
For the white chocolate buttercream:
110g unsalted butter, soft at room temp
250g icing sugar, sieved
150g white chocolate, broken into chunks
1 tbsp semi-skimmed milk
For the purée filling & decoration:
190g fresh raspberries
1 tbsp cornstarch
2 tbsps fresh lemon juice
56g caster sugar
12 fresh raspberries for decoration
Method 
Preheat the oven to 180°C and line a muffin tray with 12 cupcakes cases.
  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little of the flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the centre of one of the cakes comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
  3. Whilst your cakes are cooling make your raspberry purée by first mashing 190g fresh raspberries. In a pan combine the lemon juice, caster sugar and cornflour, then add in the mashed raspberries. Stir continuously over a medium-high heat until desired thickness is reached. Push the purée through a sieve to remove any seeds. Leave to cool completely.
  4. Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving the cored cake. Fill each one with the purée and place the cores back into the cakes to cap them.
  5. Next make your white chocolate buttercream by first creaming the butter until pale and fluffy. Beat in half the icing sugar until smooth, beat in the remaining icing sugar until smooth and creamy. Melt the white chocolate in the microwave in 20 second blasts until completely smooth, add to the buttercream along with the milk and fold the mixture together. Using a piping bag and large open star nozzle pipe the buttercream onto each cupcake and finally place a fresh raspberry on top.

Sugarpaste Experiment

I’m not at all familiar with using Sugarpaste (also known as Regal icing) so I decided to have a little play around and use my cake decorating tools to make some cupcake toppers. I invited a few friends round and we got stuck in, using glitter, shimmer dusts, food colouring, embossers, stencils, cutters and probably a million other things which I can’t remember. I’ve posted a few snaps below of the outcome…

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Strawberry Cheesecake Cupcakes

 

 

This has to be my favourite summer bake, I’ve taken the traditional Strawberry Cheesecake and turned it into delicious, moist, fruity, creamy and crunchy cupcakes. Each cupcake holds a vanilla sponge base, filled with sticky strawberry jam, topped with smooth cream cheese frosting, sprinkled with crushed Digestive’s and finished with a whole fresh strawberry. Elegant in appearance and fabulous in taste, Strawberry Cheesecake Cupcakes are needed at all summer parties, BBQ’s and dinners.

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 I feel like I need to tell you about my new baking gadget.. The cupcake corer! Mine is by ‘Sweetly Does It’ and I bought it from Amazon for £3, it’s not the most amazing corer but it sure does do the job and for that price you can’t go wrong. Adding that extra surprise inside your cupcakes really does give them the ‘wow’ factor, my family who got to taste these babies were totally impressed – even though it is very simple!

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Ingredients (males 12 cupcakes)
For the sponge:
150g Self-raising flour
150g Stork tub
150g Caster Sugar
2 medium eggs (room temp- beaten into a jug)
1 tsp Vanilla Extract
1 tbsp Milk
For the cream-cheese frosting:
200g Full-fat cream cheese (cold from the fridge)
400g Icing sugar
70g Unsalted butter (at room temp)
For the filling/decoration:
1 jar of strawberry jam
12 fresh whole strawberries
4/5 digestive biscuits (crumbled)
Method
Preheat the oven to 180°C and line a muffin baking tray with 12 cupcake cases.
  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until the mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the center of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
  3. Once cakes are cooled, remove the center of each cake by either using a cupcake corer, as shown above, or use a teaspoon to scoop out the middle. (I was a little too cautious when coring my cupcakes and should have made a deeper hole, don’t be afraid to remove too much!) Use a teaspoon to fill each cupcake with strawberry jam, then push the core back into the cupcake sealing of the hole.
  4. To make your cream-cheese frosting, first beat together the butter until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to overbeat as this will make the cream cheese loosen and too liquid*  Finally, sift in half the icing sugar and beat together, add the remaining half and mix again.
  5. Use a piping bag and a large open star nozzle, pipe the cream cheese frosting starting from the outside spiraling inwards onto the filled cupcakes. Add the finish touches, by sprinkling over the crumbled digestive biscuits and placing a strawberry on top.

Big fat bake-off with Grandma J

My Grandma and I found ourselves with a free day a few weeks back (sorry the post has taken so long!) and what is better to fill a day then with a huge baking adventure. From jam tarts to pasties, we went all out and had such fun… minus the cleaning up! Her kitchen truly did look like a bomb site of flour, icing sugar and dirty dishes. Here are a few snaps below, they are taken on my phone so excuse the bad quality. I think my favourite are the jam tarts, the hearts were my gran’s idea and really give them a fabulous finish. The cupcakes on the other hand, well erm.. they were a little on the large side!

 

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Mojito Cupcakes

When I think of Mojito’s I think…. summer, sunglasses, parties and sun. Mojito cocktails, in my opinion, are refreshing, smooth and jam packed with intense flavours. I have wondered for a while what a Mojito cupcake may taste like, and after a lot of baking, testing and tasting I can confirm that these boozy cupcakes are not to be missed.
Gorgeous in taste & appearance, Mojito cupcakes are the perfect addition to any summer party!
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Love my new cake tester…
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Mmmmmmm fluffy buttercream..
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Fresh mint from the garden…
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Ingredients (makes 12 cupcakes)
For the sponge:
125g self-raising flour
125g caster sugar
125g unsalted butter (soft, at room temperature)
2  eggs (at room temperature) – beaten into a jug
2-3 tbsp milk
1/2 tsp vanilla extract
For the mojito flavouring:
60ml white rum, poured into a bowl
2 tsp light brown sugar
2 limes, squeezed into a bowl
For the buttercream:
250g unsalted butter (soft, at room temperature)
500g icing sugar
White rum left over from flavouring
Lime juice left over from flavouring
Decoration:
Mini straws (can use normal sized straws and cut them short)
Mint leaves

Method

Preheat the oven to 180C and line a 12 holed muffin tray with cupcake cases.
  1. Start with the sponge ingredients. Cream the butter & sugar together until light, fluffy and pale in colour. Beat in the eggs slowly along with a little flour and stir in the vanilla extract.
  2. Add the remaining flour and fold into the mixture until all ingredients are combined. Now add the milk and mix until smooth and creamy. Bake in the oven for 15 minutes until a skewer in the center of one of the cakes comes out clean. When cooked remove cakes from the oven and leave to cool.
  3. When cakes are cooled, brush a coating of white rum onto each cake. Repeat with the lime juice. Now sprinkle each cake with a little light brown sugar. The liquids and sugar will soak into the cupcakes and the flavours will infuse into the sponge, giving you that amazing fresh Mojito taste!
  4. Next, make the buttercream by beating the butter in a large bowl until soft and pale in colour. Add 200g icing sugar and beat until smooth. Add a further 200g icing sugar and continue to beat until mixture is fluffy and combined.
  5. Add the remaining lime juice & rum to the buttercream and mix until incorporated. Add the last of the icing sugar (100g) and beat together until smooth,light and fluffy.
  6. Pipe the buttercream onto the cupcakes using a piping bag and star nozzle. Finally, push a mini straw and mint leaf into each cupcake and enjoy!

    There are many ways to decorate these delicious cakes so get creative! How would you decorate your Mojito cupcakes?

Malteser Cupcakes

As of late I’ve become a bit obsessed with Maltesers, their crunchy malt middle smothered in milky smooth chocolate. Ohhhh yes they are so moorish! After the success of my Malteser Brownies I thought why not put Malteser’s in a cupcake mixture and bake them? Well they definitely didn’t disappoint. Soft, moist sponge with a sudden malty crunch topped with sweet vanilla buttercream and finished with a whole Malteser.

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Love these cupcake cases, so cute!
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Ingredients ( 18 small fairycakes/12 large cupcakes)
For the cupcakes
125g self-raising flour
125g unsalted butter (at room temperature)
125g caster sugar
2 eggs, beaten in a jug/bowl
2 tablespoon’s milk
1/2 teaspoon vanilla extract
80g Malteser’s
For the Buttercream
145g unsalted butter (at room temperature)
280g icing sugar
1/2 teaspoon vanilla extract
18 extra Malteser’s for decorating
Method
Preheat oven to 180°C and line a muffin tray with 18/12 cupcake cases.
  1. Make up the cupcake mixture by first creaming the butter and sugar together. Beat in the eggs along with a little flour (15g) at a time then stir in the vanilla extract. (If your mixture curdles see here for help)
    Fold in the rest of the flour with a spatula or large spoon, mix in the milk until mixture drops off the spoon easily. Finally stir in the Malteser’s. 

  2. Divide the mixture into the cupcake cases and bake in the oven for 15 minutes, until a knife in the middle comes out clear. Remove and leave to cool completely.
  3. Now make the buttercream by beating the butter until soft. Add half the icing sugar and beat with a wooden spoon until smooth. Add the remaining icing sugar and vanilla extract and beat until mixture is light, fluffy and pale in colour. (This will take a while so remember to be patient and keep working the buttercream, trust me it will be worth it!)
  4. To decorate your cupcakes either spread over the cakes with the back of a spoon. Or for a more professional look use a piping bag and star nozzle and pipe the buttercream on the cupcake starting from the outside spiraling inwards. Pop a Malteser on top for that eye catching final touch.