THE BAKES OF CHRISTMAS PAST

Hello everyone! In previous years by now i would already got at least two or three Christmas themed baking posts ready to go, oh how times have changed. Since changing the way i eat/lifestyle at the start of the year (which i have touched on in previous posts), i have obviously cut down the amount of unhealthier options by a lot. That being said i do plan on squeezing an all new baking post before the big day later on in the month, until then i am trying to hold off. Keeping in mind that not every one likes to resist the urge to indulge at this time of year, i thought i would share with you a round up of some of my personal favourite festive bakes...

carrot and gingerbread cupcakes | click to bake |

First up is a twist on a cake that Nigella Lawson did last year, but rather than one large cake i made the recipe into cupcake form. Personally for me carrot cake is hands down one of my favourite, along side gingerbread so combine the two together and you are in for a treat. Cupcakes are such an easy thing to make, as you basically have a classic base then all you can do to switch things up is add in any flavouring and decorate how you choose.

mincemeat, pecan and cinnamon crumble bars | click to bake |

Just looking back and remembering how yummy these crumble bars were, just makes me want to either lick the screen or cave and make them right now. I am such a mince pie fan when it comes to Christmas desserts and this is the perfect twist on a classic, which is just a little more modern with the added flavours and textures from the pecans and cinnamon. 

chocolate holly cupcakes | click to bake |

Next up is definitely one for any chocolate lovers out there and even more so if you love both cupcake and anything chocolatey. Yet again this is another cupcake recipe that you can use and decorate as you choose to do, but i personally love how with the added holly shaped icing on top makes the cupcakes look more like Christmas puddings. Another great decoration topping idea is to add some different coloured M&M's placed around and on-top of some black pen icing, for the appearance of fairy lights.

Want another Christmas themed read? Catch up on my previous post for more:

winter scents: the christmas candle edit

xo.

CHRISTMAS BAKING #4: THE BAKES OF CHRISTMAS PAST

Hello everyone and welcome back to the forth and final "Christmas Baking" post this December! If you haven't seen any of this years baking instalments so far, i will link them at the end of this post for you to catch up on. With that in mind for the final instalment i thought i would switch things up by doing something different, in the form of sharing a selection of the Christmas bakes from last years blogmas.

| gingerbread cupcakes two ways | click to bake |

First up we have probably one of the most traditional flavour when it comes to Christmas and that is gingerbread, last blogmas i shared this gingerbread cupcakes with two different ways in how to decorate/serve them. The first way was to simply bake/buy some little gingerbread men and place over top of the cinnamon flavoured frosting, the second way was to simply crush some gingerbread/gingerbread men up with a rolling pin before sprinkling over top of the same cinnamon flavoured frosting.

| frangipane mince pies | click to bake |

Next up is a twist on the ever so classic mince pie (which is a pretty big deal if you are from the UK at Christmas) and to me at Christmas i eat as many of them as possible, because they are simply so yummy. Usually the "lid" of the mince pie will either be a simple pastry lid or a pastry star, but i wanted to do something different so i added this yummy frangipane topping instead. If you aren't sure what frangipane is, it is basically an almond-like flavoured cake topping and i also share how to make that from start to finish too.

| hot chocolate cupcakes | click to bake |

Finally we have a cool spin with a classic drink that we all tend to indulge in during the Christmas/Winter months and that drink is a steaming cup of hot chocolate. So for last years blogmas post i shared this super simple hot chocolate cupcake recipe, complete with "whipped cream" style frosting, marshmallows and candy cane decorative straw, which really reminds me of the whole frozen hot chocolates you see in movies.

Catch up on this years "Christmas Baking" instalments...

| christmas baking #1: chocolate holly cupcakes | christmas baking #2: mincemeat, pecan and cinnamon crumble bars | christmas baking #3 carrot + gingerbread cupcakes |

Merry Christmas Everyone!

xo.

CHRISTMAS BAKING #3: CARROT AND GINGERBREAD CUPCAKES

Hello everyone and welcome back to another instalment of my "Sunday Christmas Baking" series this December! When it comes to Christmas is it honestly Christmas without something Gingerbread related, whether that be a Starbucks gingerbread latte, a gingerbread man/house or a delicious gingerbread scented candle. With that in mind i wanted a different type of cupcake rather than just gingerbread, then i saw Nigella make a carrot and ginger cake on TV and decided to go from there with an added twist.

to make the carrot and gingerbread cupcakes you will need:

| 165g grated carrot | 160g caster sugar | 150ml sunflower oil | 2 large eggs | 150g plain flour | 50g dried mixed fruit | 1tsp ground ginger | 1/2 tsp bicarbonate soda | 1/2 tsp baking powder |

method:

First things first, you are going to want to pre-heat your oven to gas mark 4/180c/350f and then line your baking trays with the cupcake cases. Then you are going to want to start on your cupcake mixture, take the caster sugar, sunflower oil and eggs and place them all in your mixer or bowl whichever way you prefer to mix your mixture. Then you are going to want to start mixing the ingredients on a low speed and gradually add the flour, ground ginger, bicarbonate soda and baking powder, then slowly start to speed up the mixer. Mix all together until combined and smooth. Once combined you are going to want to take your dried mixed fruit and grated carrot and fold the two ingredients into the mixture. Before baking you are going to want to take your mixture and spoon an amount into your cupcake cases and place in your pre-heated oven for 22-25 minutes, once out of the oven leave to cool completely.

to make the frosting you will need:

| 300g icing sugar | 50g softened butter | 125g mascapone | gingerbread men sprinkles |

method:

For the frosting you are going to want to take the softened butter and place it in a bowl/mixer, beat slightly before adding in the mascapone and beating the two together. Slowly add in the icing sugar (it is better to sift in the icing sugar) and continue to mix until combined. All that is left to do is spoon or pipe on the frosting onto your completely cooled cupcakes and decorate with some little gingerbread men sprinkles (or any sprinkle of choice) or you could simply lightly dust on some ground cinnamon.

Catch up on my previous "christmas baking" posts here...

christmas baking #1: chocolate holly cupcakes

christmas baking #2: mincmeat, pecan and cinnamon crumble bars

xo.

CHRISTMAS BAKING #1: CHOCOLATE HOLLY CUPCAKES

Hello everyone and welcome to the first baking instalment of December! I wanted to kick Christmas baking off with something simple, yet obviously yummy and chocolate cupcakes tick both of those boxes. This recipe could of course be used at any time of year, all you would have to do is switch up the decoration on top and you would be good to go. Also this particular chocolate "frosting" topping is a new recipe and it is literally heavenly.

to make the cupcakes you will need:

| 12 cupcake cases | 125g self raising flour | 50g cocoa powder | 175g softened unsalted butter | 

| 175g caster sugar | 3 eggs | 1tsp baking powder |

method:

First things first, you are going to want to pre-heat your oven to gas mark 4/180c/350f and then line your baking trays with the cupcake cases. Then you are going to want to start on your cupcake mixture, take the sugar, butter and eggs and place them all in your mixer or bowl whichever way you prefer to make your mixture up. Then you are going to want to start mixing the ingredients on a low speed and gradually add the sifted flour, cocoa powder and baking powder, then slowly start to speed up the mixer. Mix all together until combined and smooth. Next you are going to want to take your mixture and spoon them into your cupcake cases and place in your pre-heated oven for 22-25 minutes, once out of the oven leave to cool completely.

to make the frosting you will need:

| 75g dark chocolate | 35g unsalted butter | 100g mascarpone | 165g icing sugar |

method:

First things first you are going to want to melt the dark chocolate in a bowl, over simmering water and leave to cool. Then to make the frosting/topping you are going to want to beat the butter and the mascarpone together before adding half of the sifted icing sugar, then beat until well combined before adding in the other half of the sifted icing sugar. Add in the cooled melted dark chocolate and mix again until well combined, by adding the dark chocolate it makes the frosting this beautiful moose-like topping that honestly tastes so delicious. All that is left to do then is decorate using some red and green ready roll icing cut into holly shapes and dust with a light sprinkling of icing sugar for a Christmas-y/Snowy effect.

See you tomorrow for an all new post at 5PM GMT...

xo.

HALLOWEEN EYEBALL CUPCAKES

Hello everyone! If you read last Monday's post where i talked about pinterest halloween treats inspiration, then you will know that i was looking for some serious inspiration to create something fun/new to bake this Halloween. With that in mind and after shopping around to find some different Halloween inspired toppings other than sprinkles, i finally came up with this super cool yet creepy eyeball decorated cupcakes.

to make the cupcakes you will need: 

175g caster sugar

175g butter

150g self raising flour

25g coco powder

1tsp baking powder

3 eggs

12 cupcake cases

250g mascarpone cheese

2tbsp icing sugar

1/2tsp vanilla

red icing pen

eyeball jelly sweets

method:

First before you start on the cupcake mixture, you are going to want to pre-heat your oven to 180c/350f/gasmark4 and line the baking tin/s with the 12 cupcake cases. Taking a bowl/mixer, sift in the flour, cocoa powder and baking powder before adding in the butter, sugar and eggs. Mix all of the ingredients together until well combined and a smooth-like consistency. Divide the mixture into your pre-lined cupcake cases (i went with these super cute halloween designed cases from Sainsbury's), filling each case around 2/3 full and bake in the oven for around 20-25 minutes or until springy to touch. Once out of the oven leave to cook completely before decorating with the mascarpone topping and design. To make the mascarpone topping, take the mascarpone, icing sugar and vanilla into a bowl/mixer and mix under well combined/smooth texture. Pipe or spoon on the mixture to the cooled cupcakes, this is going to be the "white part" of the eyeball. Taking your eyeball sweets (i picked mine up from poundland) and placing one in the centre of the topping of each cupcake. Then finally taking your red icing pen and roughly drawing "blood-shot" looking lines around the eyeballs for a spooky effect.

Catch up on my previous post HERE...

xo.

VALENTINES DAY RED VELVET CUPCAKES

Hey guys, i hope you are all having an amazing day whatever you are up to! Seeing as Valentine's Day is literally a few days away, i thought it would be fitting to share with you this amazing/yummy "Red Velvet Cupcakes" recipe because if you can't have an excuse to crave that chocolate fix on and around Valentine's Day when can you?

For the cupcakes you will need:
60 g unsalted butter at room temperature
150 g caster sugar
1 egg
20 g cocoa powder
40 ml red food colouring
½ tsp vanilla extract
120 ml buttermilk
150 g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
12 cupcake cases

For the frosting you will need:
250g icing sugar, sifted
80g unsalted butter, room temperature
25ml whole milk
a couple of drops of vanilla extract

Method:

Preheat the oven to 170°C/325°F/gas mark 3. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. 

Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. 

Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). 

Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. 

Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. 

Turn the mixer up to high speed and beat until you have a smooth, even mixture. 

Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. 

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. 

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. 

For the frosting beat the icing sugar and butter together in your electric mixer on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slow speed. Combine the milk and vanilla extract in a separate bowl, then add them to the butter mixture a couple of spoons full at a time. Once all the milk has been incorporated, turn the mixer up to a high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier it becomes. 

Once the cupcakes are completely cooled all is left to do is spoon or pipe on the frosting and decorate to your choice. 

♥

BLOGMAS DAY SIX: CHRISTMAS COOKIE CRUNCH CUPCAKES

Hey guys, i hope you are all having an amazing day and welcome to day six of blogmas! Today's post is the first of a many baking posts i plan on doing during the build up to Christmas. First up is these oh so yummy "Christmas Cookie Crunch Cupcakes" because who doesn't love a good cupcake? If you want to find out how to recreate these cupcakes then please keep reading...

To make the cupcakes you will need:

12 cupcake cases

175g self raising flour (sifted)

175g caster sugar

175g butter 

1 teaspoon vanilla

1 teaspoon baking powder

3 large eggs

To decorate you will need:

300g icing sugar (sifted)

100g butter

40g cocoa powder (sifted)

40ml milk

decorations of your choice

Method:

Firstly you are going to want to pre heat your oven to gas mark 4/180c/350f and then line your baking tins with the cupcake cases. Then you are going to want to start on your cupcake mixture, take the sugar, butter and eggs and place them all in your mixer or bowl whichever way you prefer to make your mixture up. Then you are going to want to start mixing the ingredients on a low speed and gradually add the sifted flour and baking powder, then slowly start to speed up the mixer. Mix all together until combined and smooth. Next you are going to want to take your mixture and spoon them into your cupcake cases and place in your pre heated oven for 25 minutes. Once removed from the oven make sure you leave the cupcakes to cool completely before decorating. 

To make the frosting:

Place the icing sugar, butter and cocoa powder in your mixer and beat the mixture together on a medium to slow speed until the mixture binds together. Turn the mixer down to a slow speed and the milk to the mixture a few spoon fulls at a time then turn the mixer up to a high speed. Continue to mix the mixture until it is light and fluffy this will take around 5 minutes. 

All that is left to do then is spoon or pipe your frosting onto your completely cooled cupcakes and decorate as you please. I went for a selection of different crunchy toppings from this toppings turner i bought which includes: nut crunch, cookie crunch, dark chocolate crunch and also orange crunch! When decorated all is left to do is eat and enjoy!

♥

HALLOWEEN WEEK: CREEPY CUPCAKES

Hey guys, i hope you all had a great weekend and welcome to Halloween Week! For today's post i thought i would share with you these cool yet creepy cupcakes perfect for any Halloween party or just to recreate for fun. I also want to share with you a few cool ways you could decorate for this holiday in a very inexpensive way...

To make the cupcakes you will need:

175g Self Raising Flour (Sifted)

1 tsp Baking Powder (Sifted)

175g Caster Sugar

175g Soft Unsalted Butter or Light Baking Spread

3 Eggs (Whisked) 

1 tsp Vanilla Extract

12 Cupcake Cases

To make the frosting you will need:

250g Mascarpone Cheese

25g Icing Sugar

1 tsp Vanilla Extract

Decorations of your choice 

Method:

First things first you are going to want to pre-heat your oven to Gas Mark 4/180c or 350f and then line your cupcake tin with your paper cases. You are going to want to take your sifted flour and baking powder and place them in your mixing bowl, next you are going to want to add the caster sugar, butter, eggs, vanilla and begin to mix them in your mixer. (Make sure you start your mixer on a slow speed and then gradually increase your speed) Mix until combined.

Next you are going to want to place your mixture into your pre lined cases allowing room to rise and then place them in the oven for 25 minutes. Once cooked and take them out of the oven and place on a cooling wrack to cool completely before decorating. Once cool you can begin decorating... 

So once the cupcakes have cooled you are going to want to make your topping. Take your mascarpone, caster sugar, vanilla extract and mix together until combined. Once the mixture is all combined you are going to either want to pipe the topping onto the cupcake or if you prefer just spoon on the topping and smooth with a knife. All that if left to do then is to decorate the cupcakes with a design of your choice.

Now here is a few cool yet inexpensive ways to decorate for Halloween...

Table Place Settings.

You can get hold of a lot of different items to dress your table for Halloween so easily like these ones i picked up from my local supermarket.  

Candles.

Candles are a great way to add to the whole Halloween/Spooky vibe, these Sampler candles from Yankee Candle are perfect as they come in their limited edition Halloween scents. These two scents are my particular favourites and they are so inexpensive at just over £1.

My mum got this ghost tea light holder which was just too cute not to show you all. 

♥

TRIED IT OUT TUESDAY: CHEEKY CHERRY CUPCAKES

Hey guys, i hope you are all having a great day! For today's post i am back with another cupcake recipe as it has been a while now. So if you love anything cherry flavoured or just cupcakes in general and you want to recreate them then please keep reading..

To make the cupcakes you will need:

175g Self Raising Flour (Sifted)

1 tsp Baking Powder (Sifted)

175g Caster Sugar

175g Soft Unsalted Butter or Light Baking Spread

3 Eggs (Whisked) 

1 tsp Vanilla Extract

1 Tub Glacé Cherries

12 Cupcake Cases

For the icing you will need:

225g Icing Sugar

2/3 tbsp Water

1 tsp Vanilla Extract

First things first you are going to want to pre-heat your oven to Gas Mark 4/180c or 350f and then line your cupcake tin with your paper cases. You are going to want to take your sifted flour and baking powder and place them in your mixing bowl, next you are going to want to add the caster sugar, butter, eggs, vanilla and begin to mix them in your mixer. (Make sure you start your mixer on a slow speed and then gradually increase your speed) Mix until combined.

Once combined you are going to want to add your glacé cherries (Make sure you save 12 cherries for decoration). You can either add your cherries to the mixture cut up or whole if you prefer. Slowly mix the cherries into the mixture until all combined.

Next you are going to want to place your mixture into your pre lined cases allowing room to rise and then place them in the oven for 25 minutes. Once cooked and take them out of the oven and place on a cooling wrack to cool completely before decorating. Once cool you can begin decorating... 

Take your icing sugar, water, vanilla and stir until the ingredients are all combined to make a paste.

Finally you are going to want to take you icing and spoon on top of the cupcakes how you desire and then place a whole glacé cherry on top to finish.

If you decide to give these cheeky cupcakes a go please let me know!

♥  

WORLD CUP(CAKES)

Hey guys, hope you are all having a great day! So seeing as i hadn't done a baking blog post in a couple of months i would do another one for you all and also with the World Cup starting this week, the timing couldn't of been better to create some football/world cup themed cupcakes. So if you want to know how to make these World Cup(Cakes) please keep reading...

For the cupcakes you will need:

12 cupcake cases

150g self raising flour (i photographed plain my mistake)

25g cocoa powder

1tsp baking powder

175g caster sugar

175g soft butter

3 large eggs

For the topping you will need:

250g mascarpone cheese

25g icing sugar

a few drops of green gel food colour (or as much for how green you want the frosting)

1/4tsp peppermint extract

brazil m&m's (or any blue,green and yellow candy)

or football wrapped chocolates

cocktail sticks for handmade country flags (optional)

Firstly you are going to make sure you have clean hands. Then you are going to want to pre heat your oven to gas mark 4 or /180C or 350F and then also you are going to want to line your tray with the cases.

To start the cupcake mixture you are going to want to take your sugar, butter and eggs into your mixer along with the sifted cocoa powder, self raising flour and baking powder... mix until combined and smooth.

Next you are going to want to take your mixture and spoon them into the cupcake cases, then place into the pre heated oven for 20 minutes. Once you remove your cupcakes from the oven leave the cupcakes on a cooling wrack and make sure they are completely cooled before decorating.

So once the cupcakes have cooled you are going to want to make your topping. Take your mascarpone, caster sugar, peppermint extract and green gel colouring and mix all together until combined. Once the mixture is all combined you are going to either want to pipe the topping onto the cupcake or if you prefer just spoon on the topping and smooth with a knife. Then finally all you are going to want to do is top the decorating off with either the m&m's, chocolate footballs or flags (i have done a variety just to show what cool options you can create).

Hope you have enjoyed this type of blog post and don't forget to cheer on your country during the competition!

CHOCOLATE PRETZEL CUPCAKES

Hey guys, i hope you are all having an amazing day. I felt like i was in the mood for something chocolaty but different and easy to make. So seeing as i haven't uploading a baking blog post since back in December for Blogmas or baking at all since then, i thought i would give these chocolate cupcakes a go. If you want to re-create these "chocolate pretzel cupcakes" then please keep reading...

To make the cupcakes you will need:

175g caster sugar

175g butter

3 eggs

150g self raising flour

25g cocoa powder

1 level tsp. baking powder

12 cupcake cases

To make the topping you will need:

250g mascarpone cheese

2 tbsp. icing sugar

2 tbsp. freshly squeezed orange juice

1 bag cadbury's pretzels

Firstly before you start you are going to want to make sure you have clean hands. Then you are going to want to pre-heat your oven to gas mark 4 or 180°C/350°F and taking your baking tray you are going to want to line it with 12 cupcake cases.

To start off the cupcake mixture you are going to want to take you sugar, butter and eggs into your mixer and the sift in the flour, cocoa powder and baking powder.. then mix all together until combined and smooth.

Next you are going to want to take your mixture and spoon it into your cupcake cases, then place in the oven for 20 minutes. Once your cupcakes are cooked remove from the oven and leave to cool on a cooling wrack (you are going to have to make sure they are complete cool before moving on to the next step). 

So once cooled you are going to want to make your topping for the cupcakes, take your mascarpone, icing sugar and orange juice and mix it all together. Once the mixture is all combined either spoon or pipe your mixture onto your cupcakes then finally add your chocolate pretzels to top it off. When you have done all of this all there is left to do is eat, so enjoy!

Hope you enjoyed this type of blog post, if you ever decide to re-create this recipe then don't forget to tweet me a picture to @iamkatiee_

I would also love to know what your favourite thing is to bake?

BLOGMAS DAY SEVENTEEN AND EIGHTEEN: CHOCOLATE CANDY CANE CUPCAKES

Today's blog post is combined from yesterday and today, as yesterday i didn't feel too good when i got home from catching up with a friend and doing some shopping. So here is an extra special recipe for the third and final installment of my Christmas Baking blog posts i have been doing on Wednesday's. Christmas is just a week away now, exciting much!! 

So here is a recipe i used to create chocolate candy cane cupcakes...

To make the cupcakes you will need:

125g soft butter

125g caster sugar

150g self raising flour

2 large eggs

2tbsp cocoa powder

25g melted chocolate 

Cupcake cases (12 as the recipe makes 12 cupcakes)

To make the butter-icing you will need:

100g unsalted butter (Softened)

225g icing sugar (Sifted)

1tsp vanilla paste

1tbsp milk

Candy canes (12) or Decorations of your choice

Pre-heat the oven to 180c/350f/gas mark 4. Place 12 paper cupcake cases in to a shallow bun tin. Place the butter, caster sugar, flour, eggs and cocoa powder into a large bowl and beat with an electric whisk until the mixture is just smooth and then beat in the melted chocolate.

Spoon the mixture into the cupcake cases filling them 3/4's full. Bake in the pre-heated oven for 15 minutes or until springy to the touch. Transfer to a wire rack and leave to cool completely.

To make the butter icing, place softened butter into a mixing bowl. Gradually beat in the sifted icing sugar with the vanilla paste and the milk. Beat until fully combined. Spoon or pipe the mixture onto the cupcakes and decorate them with candy canes or as you desire.

 If you're like me and love chocolate, cupcakes and candy canes you will love this. 

Hope you are all having a Happy Wednesday...

Katie ♥