Raspberry filled Almond Cupcakes

These were made purely because I baked some cherry bakewell tarts and had spare cake mix. Because I also had spare jam, I filled the middle of the cupcakes and decorated them as normal. The jam keeps them wonderfully moist in the middle and the almond and raspberry compliment each other extremely well, these cupcakes really are a delicious twist to a standard vanilla sponge.

I would highly recommend these cupcakes to make! Only a few different ingredients but they have an exceptional taste.

This recipe makes 12 standard cupcakes.

Ingredients:
110g butter, softened
110g caster sugar
2 medium free-range eggs
55g ground almonds
55g self-raising flour
1/2 tsp almond extract
Raspberry jam (for filling)

Icing sugar

Dried raspberry pieces (optional)

Method:

1. Preheat the oven to 180°C (gas mark 4) and fill a cupcake tin with cupcake liners. 

2. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth.

3. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. 

4. Add the flour, remaining almonds and almond extract and stir well.

5. Fill the cupcake liners and bake for 20 minutes, or until cooked (an inserted knife will come out clean). 

6. Take out of the oven and leave to cool.

7. Once cooled, using a teaspoon dig into the centre of the cupcakes and remove some of the sponge. Take care not to remove sponge such that the bottom of the cake case is being exposed. Fill the gap with raspberry jam to fill to the top.

8. Create a thick icing with the icing sugar and water and decorate on top. Add optional dried raspberry pieces.

Cherry Bakewell Tartlets

For my first ever batch of cherry bakewells, these came out wonderfully. It you want to make some delicious little tarts, then follow this recipe and you won't be disappointed. I actually had too much material for this recipe but it might have been because I used a slightly smaller baking tray. I still produced LOADS of wonderfully bitesized treats though!

Ingredients:
500g sweet shortcrust pastry
3 - 6 tbsp Raspberry jam
200g butter, softened
200g caster sugar
4 medium free-range eggs
100g ground almonds
100g self-raising flour, plus extra for dusting
1 tsp almond extract

For the topping:
300g icing sugar (approximately)
Glacé cherries to decorate

Method
1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 29cm x 21cm (or a 30cm x 20cm) baking tray. Spread the jam over the pastry base.
2. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.
3. Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool.
4. In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve. 

Recipe adapted from: http://www.deliciousmagazine.co.uk/recipes/iced-bakewell-tray-bake

Nigella Lawson Chocolate Orange Cake

This recipe was meant to have an orange glaze on top, however I improvised with chocolate buttercream icing and decorated the top with Terry's Chocolate Orange. The cake recipe is very easy to do and worth the wait.

Ingredients:
1 large orange or 2 small, weighing approximately 375g
6 eggs
1 heaped teaspoon of baking powder
½ teaspoon of bicarbonate of soda
200g of ground almonds
250g of caster sugar
50g of good quality cocoa
Decoration; Chocolate Buttercream Icing and Terry's Chocolate Orange

Method:
1. Put the oranges whole and unpeeled in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the oranges in half and remove any large pips.
2. Grease a 20cm springform pan and preheat the oven to 180 Celsius (350 Fahrenheit, or gas mark 4).
3. Pulp the orange in a food processor before adding the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa and processing until you have a smooth batter, but still flecked with orange.
4. Pour the batter into the springform pan and bake for 1 hour. Check the cake after 45 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through.
5. Let the cake cool in the tin before removing and decorating.

6. Decorate the cake with the chocolate butterceam icing and the chocolate orange on top (aim for one orange segment per slice of cake). The cake can also be decorated with other things.

Chocolate Chip Cookie Cupcakes

These are chocolate chip fairy cakes, topped with a simple butter icing and a miniature bite-sized Maryland cookie for decoration. I made these for my mum who is feeling a little poorly. There is nothing like cookies and cake to make someone feel better!

Ingredients:
110g Butter
110g Caster Sugar
110g Self raising flower
1tbsp Vanilla extract
1tbsp Milk
2 Free range eggs
Chocolate chips
For the decoration;
50g Butter
100g Icing sugar
Maryland bite-sized cookies

Method:
1. Preheat oven to 180°C/fan 160°C/ gas 4. Line a cake tin with cupcake liners.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour.
4. Sift over the remaining flour and gently fold in until just combined.

5. Add in the chocolate chips (this is optional as to how many chips you would like in your cupcakes).
6. Evenly place into the cake tins.
7. Bake for about 20 minutes or until risen and golden. Cool for 10 minutes, then place onto a wire rack and set aside to cool.

8. While the cupcakes are cooling, make the icing by creaming the butter and icing sugar together. You may want to add more icing sugar for the correct consistency.

9. Pipe the icing onto the cakes and place the cookies on top for decoration.

Mini Malteser Cupcakes

These are the same as the Rolo cupcakes I wrote about!

Ingredients:
50g Butter
50g Caster sugar
30g 70% dark cocoa powder
25g Sel-raising flour
1 egg
For the icing and decoration;
50g Icing sugar
30g butter
Chocolate Maltesers

Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. Add the egg and beat the mixture.
4. Sift in the cocoa powder and flour and gently fold in until combined.
5. Pour the cake mix into the mini cupcake cases.
6. Bake for about 20 minutes or until risen; a knife should come out of the cakes clean when inserted. Leave out to cool.
7. To make the icing; cream the butter and icing sugar together. More icing sugar may need to be added.
8. Pipe onto the cakes.

9. Crush some Maltesers and sprinkle on top of the cakes. Then add a whole Malteser on top for decoration. 

Mini Rolo Cupcakes

These are simple to make and can be transformed into normal sized cupcakes, but for this recipe I made enough for approximately 18 miniature cupcakes.

Ingredients:
50g Butter
 50g Caster sugar
 30g 70% dark cocoa powder
 25g Sel-raising flour
 1 egg
 For the icing and decoration;
50g Icing sugar
30g butter
Chocolate Rolos

Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. Add the egg and beat the mixture.
4. Sift in the cocoa powder and flour and gently fold in until combined.
5. Pour the cake mix into the mini cupcake cases.
6. Bake for about 20 minutes or until risen; a knife should come out of the cakes clean when inserted. Leave out to cool.

7. To make the icing; cream the butter and icing sugar together. More icing sugar may need to be added. 

8. Pipe onto the cakes and place a Rolo on top for decoration. 

Candy Crush Saga Cake

I produced this cake for my mother's birthday. I took a simple Victoria Sponge cake recipe and decorated it with fondant icing for the decoration. I even personalised the 'level' and 'score' to fit my mother's age and birthday!

For this cake, I used a deep rectangle cake tray, but any cake tin can in theory be used.

Ingredients:
150g Butter
150g Caster Sugar
150g Self Raising Flower
3 Eggs
1 tsp Vanilla extract
Fondant Icing
Food Colouring
Icing Tube

Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour.
4. Sift over the remaining flour and gently fold in until just combined.
5. Pour the cake mix into the cake tin.
6. Bake for about 20 minutes or until risen and golden. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool.

7. Meanwhile, roll out white fondant icing and apply to the cake when cool.

8. This cake was decorated with pink fondant icing (dyed with food colouring) and the shapes were made from other coloured fondant icing. The writing was done with the icing tube.