Tag Archives: cupcakes

St Andrew’s Day: Nutty Fruit Cakes

Nutty Fruit Cake

To all our Scottish followers, happy St Andrew’s Day!

 

We hope you have a lovely day.

Find out a little bit more about this famous Saint’s Day here.

And if you’re looking for something new and rather delicious to bake today (with Scotch whisky of course) look no further than these cute cupcakes.

Gently spiced and packed full of fruit and chopped pecan nuts, these moist cakes are topped with a scrumptious chocolate whisky frosting.

Of course, you could always serve with a ‘wee dram’, it is St Andrew’s Day after all!

 

Nutty Fruit Cakes 

Apple & Pear Quinoa Porridge

 

Dairy Diary 2021 Christmas Gifts

 

Dairy Diary 2021 is packed with delicious seasonal recipes like this one

It’s not too late to buy.

 

Dairy Diary 2021

Click here for more information.

 

 

 

 

Emily Davenport
Emily Davenport

 

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

 

Celebrate St Patrick’s Day with Chocolate Guinness Cupcakes

Rich Chocolate Guinness Cupcakes

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Chocolate Guinness Cupcakes

It’s St Patrick’s Day tomorrow and to celebrate, why not make these rich gooey chocolate cupcakes.

They are divine!

Time 1 hr
Makes 16
Calories 373
Fat 24g of which 13.6g is saturated
Suitable for vegetarians

Cocoa powder 60g (2½oz)
Guinness 200ml (7fl oz)
Butter 250g (9oz), softened
Caster sugar 300g (11oz)
Eggs 2 large, beaten
Self-raising flour 225g (8oz), sifted
Baking powder 1 tsp
Buttermilk 75ml (2½fl oz)
Double cream 150ml (¼ pint)
Cook’s dark chocolate 150g (5oz), finely chopped
Green sugar and grated white chocolate to decorate, optional

1 Preheat oven to 180°C/Gas 4. Line 16 muffin tin holes with paper muffin cases.

2 Sift cocoa into a pan, add Guinness and bring up to boil, stirring. Cool for 10 minutes.

3 Using an electric mixer, cream 225g (8oz) butter with sugar until light and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, baking powder, buttermilk and cocoa. Mix until blended. Divide mixture between cases, then bake for 25-30 minutes until firm. Leave to cool in tins for a few minutes, then cool completely on a wire rack.

4 Heat cream until almost boiling, then pour onto chocolate and remaining butter. Mix well. Spread onto each muffin and decorate if wished.

A Dairy Diary recipe

 

#stpatricksday

Ginger Cupcakes with Mulled Wine Sultanas

Ginger Cupcakes with Mulled Wine Sultanas

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Ginger Cupcakes with Mulled Wine Sultanas

Hotel ChocolatOooo look what arrived in the post last week? What a treat!

I sometimes get requests from PR agencies to review their products but most of the time the products are not relevant to the Dairy Diary blog.

When Hotel Chocolat
contacted me though,
I just couldn’t resist!

Inside this beautifully wrapped package I discovered a pot of Mulled Wine Sultanas. Perfect, I thought, for using to top cupcakes to sell for Children in Need.

After perusing all our diaries and cookbooks, I opted for ginger muffins, a subtly spiced cake, to complement the spices in the sultanas.

 

Ginger Cupcakes with Mulled Wine Sultanas

For the muffins

Muffin cases 12-15
Egg 1
Caster sugar 200g (7oz)
Plain flour 350g (12oz), sifted
Baking powder 1½ tsp
Ground ginger 2 tsp
Ground cinnamon 1½ tsp
Butter 225g (8oz)
Black treacle 175g (6oz)
Milk 200ml (7fl oz)
Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tray with 12-15 paper cases.

1 In a bowl, whisk together the egg and sugar until fluffy.

2 Sift the dry ingredients into a separate, large bowl and make a well in the centre.

3 Melt the butter and treacle in a small saucepan. Cool slightly and then fold into the dry ingredients along with the egg mixture.

4 Bring the milk to the boil and then stir into the mixture.

5 Spoon into the paper cases and then bake for 20-25 minutes, until well risen and firm. Cool on a wire rack.

 

I then topped the muffins with piped buttercream (from the Dairy Book of Home Cookery of course).

Ginger Cupcakes

For the buttercream topping

Butter 125g (5oz)
Icing sugar 275g (10oz), sifted
Milk 2½ tbsp

Ginger Cupcakes 1 Beat the butter until soft.

2 Gradually beat in the icing sugar and milk.

3 Spoon into a piping bag and pipe in concentric circles on top of the muffins.

 

And to finish, I used the Mulled Wine Sultanas and chocolate gold pearls (from the cake decoration dept in the supermarket) to give the cupcakes the wow factor.

 

Ginger-Cupcakes-box

I put several boxes of cakes on sale in the office kitchen to raise money for Children in Need. And guess what? They sold in minutes – and were a big hit with my fellow office-workers.

Now’s your chance to sample something yummy.

Hotel Chocolat has kindly
offered a tub of delectable
Mulled Wine Sultanas to one of you.

Enter here for your chance to win.

Win a tub of delectable Hotel Chocolat Mulled Wine Sultanas

Win Mulled Wine Sultanas

These mulled wine sultanas make the perfect grown-up treat. Every sultana has been soaked in fortified wine, along with cinnamon, nutmeg, cloves, cardamom, allspice, mace and ginger, until plump and full of festive spice. Popped into a festively decorated tub for easy nibbling.

Win an M&S £250 Giftcard

 

 

 

Good luck!

 

 

 

 

 

Dainty Floral Cupcake

Dainty Floral Cupcake

Dainty-Floral-CupcakesMakes 9
Time 45 mins
Calories 485
Fat 27g of which 16.9g is saturated
Suitable for vegetarians
Suitable for freezing

Butter, at room temperature and very soft 110g (4oz)
Caster sugar 110g (4oz)
Lemon extract 1 tsp
Eggs 2 large, beaten
Self-raising flour 110g (4oz)
Baking powder 1 tsp
Milk 1 tbsp

For the topping
Butter, softened 175g (6oz)
Icing sugar 300g (11oz), sifted
Lemon extract 1 tsp
Sugar flowers and sugar sprinkles (glimmer) to decorate

1 Preheat oven to 180ºC/Gas 4 and place cupcake cases in a muffin tin. Put butter and sugar in an electric mixer. Add lemon extract with eggs, flour, baking powder and milk. Using beater attachment, mix batter well until you have a smooth pale cake mixture.

2 Divide mixture between cupcake cases. Bake for 15-20 minutes until golden and firm to touch. Leave in the tin to cool.

3 Beat butter, using an electric whisk, until pale then add icing sugar and mix on lowest setting until blended. Then blend on full speed for a minute. Add lemon extract and beat again. Spoon buttercream into a piping bag fitted with a star nozzle and pipe swirls onto cupcakes. Decorate with sugar flowers and glimmer.

A Dairy Diary 2014 recipe.

 

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