Mermaid Party Cupcakes

IMG_3851.JPGQuick and easy mermaid cupcakes by me and Liv P…

Me and Liv stumbled upon the mermaid cupcake set  in a lovely little shop in Kirkby Longsdale. It was way too cute not to buy…

These cakes are perfect for a baby shower, children’s parties, charity bake sales and basically anyone who loves mermaids and cake

Ingredients:

12 cupcakes –

  • 110g self raising flour
  • 110g unsalted butter
  • 1 tsp vanilla extract
  • 110g caster sugar
  • 2 medium free-range eggs
  • 2 tbsp milk
  • blackcurrant jam
  • strawberry jam

To decorate –

  • Betty Crocker’s vanilla buttercream frosting
  • Pink and blue food colouring
  • Dr Oetker Fairy Princess sprinkles
  • Mermaid cupcake set

Method:

  1. Preheat the oven to 180C/Gas 4 and place 12 paper cases into a muffin tin.
  2. Mix the butter and sugar together in a bowl. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour, adding a little milk. Spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 15 minutes. Set aside until the cakes are cool.
  5. When the cakes are cool, use a syringe to inject the jam into the cakes. We used blackcurrant jam for the blue cakes and strawberry jam for the pink cakes.
  6. For the topping, simply spoon out the buttercream into two bowls. Colour half of the cream pink and the other half blue.
  7. Carefully spoon on the buttercream onto the cake in a circular motion.
  8. Go crazy and sprinkle your desired decorations and then stick the mermaid skewers into the cake.
  9. ENJOY the cuteness
  10. ENJOY the taste 🙂

 

Creme Egg Brownie

EASTER EASTER EASTER

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Naturally, I have been searching on Pinterest for some Easter baking ideas and found the creme egg brownie and I just couldn’t resist

It is soooo chocolatey and just amazing and yummy

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What you will need –

  • 1 hour of your time
  • 20cm brownie tin
  • Baking paper

Ingredients:

  • 150g dark chocolate
  • 150g unsalted butter
  • 275g caster sugar
  • 3 medium eggs
  • 85g plain flour
  • 40g cocoa powder
  • 5 Cadbury creme eggs

Decoration:

  • Smartie mini eggs
  • Cadbury mini eggs
  • Cute little chicks

Method:

  1. Firstly, pre-heat your oven to 180C/gas 4. Grease the 20cm square tin with butter and line with baking paper.
  2. Put the butter and the chocolate into a bowl and set over a pan of simmering water, stirring occasionally until melted. Put the mixture into the fridge so that it cools down quickly.
  3. Break the eggs into a large bowl and tip in the caster sugar. Whisk the eggs and caster sugar for around 5-6 minutes with an electric mixer on maximum speed.
  4. Then pour the cooled chocolate mixture over the egg and sugar mixture and gently fold together.
  5. Sieve the flour and cocoa into the wet mixture and continue to fold the mixture gently until everything is combined.
  6. Pour the mixture into the brownie tin and place in the middle of the oven for 20 minutes.
  7. Whilst the cake is baking, cut the creme eggs in half (TIP: pour boiling hot water over the knife so that it cuts through the eggs easily). Crush a few of the mini eggs with a rolling pin but leave some whole.
  8. After the brownie has been in the oven for 20 minutes, take it out and place the creme eggs into the brownie. Then put it back into the oven for a further 5 minutes.
  9. Once baked and cooled down, scatter all the mini eggs over the brownie. Then place into the fridge for 1 hour to make sure that the brownie is firm.
  10. When the brownie is firm, decorate with the little chicks to get those Eastery vibes!
  11. ENJOY THAT BROWNIE
  12. (take pictures of the brownie from different angles cause you love it) :))))

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American Pancake Skewers

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IT’S PANCAKE DAY!!!

So, me and Liv obviously had to make pancakes. I’m not the best at making circular pancakes so we decided to make pancake scewers as they look cute and you can also make them circular with cookie cutters

Here is the super quick recipe

Ingredients:

  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg
  • 2 tbsp of olive olive (plus extra for cooking)

To serve: 

  • Nutella
  • Bananas
  • Strawberries
  • Blueberries
  • Skewers

Method:

1. Sift the flour, baking powder, salt and caster sugar into a bowl or jug. In a separate jug, lightly whisk together the milk and egg, then whisk in the olive oil.

2. Pour the mixed milk and egg into the flour mixture and, using a fork, beat until the batter is smooth.

3. Heat a non-stick frying pan on a medium heat, add the olive oil into the pan. Add as much batter as you like to the pan, when the top of the pancake starts to bubble that’s when you should flip the pancake. Cook until both sides are golden brown.

4. Once your pancakes have cooled down, get a circular cookie cutter and cut out small circles to make smaller pancakes. Spread Nutella over your tiny pancakes, then stab them onto the skewers. Also do this with the blueberries, bananas and strawberries.

5. Finally, for a finishing touch sift some icing sugar on top!

ENJOY 🙂

Jammie Dodger Cupcakes

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As it was Valentine’s Day this week it was only right to make cute Jammie Dodger Cupcakes…

So, as I made the cakes with my friend, Liv  it was kind of easier to make them as I made the cakes and she had the hard task of making the buttercream so it was good enough to pipe.

HOWEVER you can just buy Betty Crockers’ vanilla frosting, put it into a plastic freezer/sandwich bag and pipe away

INGREDIENTS

Cupcakes (makes 12 small cupcakes)

  • 110g butter, softened at room temperature
  • 150g caster sugar
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • 1-2 tbsp milk
  • Mini Jammie Dodger biscuits

Buttercream

  • 150g butter, softened
  • 280g icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

(We KIND of used these measurements for the buttercream but I guess it’s okay to improvise as you gotta make it thick)

METHOD

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

2. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. (I suggest that you make the buttercream first as it took Liv quite a long time and you can just leave it in the fridge ready to be piped)

3. Then add the remaining icing sugar with two tablespoons of the milk, until the mixture is smooth and creamy.

4. Stir in the teaspoon of vanilla extract into the smooooth buttercream.

4. For the cupcakes, add all of the ingredients to one bowl and mix (I’m not sure if this 100% right but it worked for me and it was super quick and easy)

5. Spoon the cake mixture into the cupcake cases and place into the oven for 10-15 minutes or until golden brown. When the cakes are ready, place them on a cooling rack.

6. Once the cakes are cool, inject some strawberry jam into the top of the cakes (we used a sringe).

7. Spoon the buttercream into a piping bag/sandwich bag and pipe the icing using a spiral motion onto the cupcakes to make a large swirl.

8. FINALLY place the mini Jammie Dodger biscuits onto the buttercream to make the cakes look super cute.

ENJOY 🙂