MELTING ICE CREAM CUPCAKES

Me and Dylan made these cute little cupcakes last week. So so good. They are made using cooked cupcakes and raw cake mix to give a melty effect!

Ingredients

250g of Butter

250g Caster Sugar

250g Self-Raising Flour

4 Eggs

A little Vanilla Essence
Ice Cream Cones
(Cocoa Powder for Chocolate cupcakes)

Method

001. Preheat oven to 180°C /350°F/Gas Mark 4. Fill your Cupcake Baking Tray with your Cupcake Cases.

002. Cream your Butter, Vanilla Essence and Caster Sugar together in a mixing bowl and add the Eggs. 

003. Gradually sieve in the Flour (and Cocoa powder) whilst mixing all the ingredients. The mixture should be smooth, if not add a little milk. 

004. Half the mixture, and divide one half into your Cupcake cases, and place your Tray into the Oven.

005. Bake for 10-15 minutes, until nice and golden brown! Stick a fork through one of the Cupcakes to check it's cooked through, the fork should come out clean when inserted into the centre. 

006. Leave to cool on a rack for a while. When cool cut each cupcake into 3 pieces. 

007. Stuff one piece of cake into each Ice Cream cone and pour in one Tablespoon of cake mix, then another piece of cupcake, and cake mix etc. Making sure the top of the cupcake is placed in last. 

008. For the icing i cheated and bought some Betty Crocker Rich & Creamy Vanilla frosting. It's amazing. Ice the top of the cupcake carefully.

009. And decorate! 

CHOCOLATE FUDGE BROWNIE BITES

As a little leaving activity Dylan and I made these today and there were so good (even if i didn't manage so eat many), so here's the recipe if you'd like to have a go!

Ingredients

115g of Butter

115g of Milk Chocolate

300g Caster Sugar

A Pinch of Salt

2 Large Eggs

140g of Plain Flour

2 tbsp of Cocoa Powder

50g of White Chocolate

A Hand full of Fudge Pieces

A Generous helping of Toffee Sauce

Method

001. Preheat oven to 180°C /350°F/Gas Mark 4. Line an 18cm square baking tin with Grease Proof paper. 

002. Chop the white chocolate into small chunks. Break the Milk chocolate into bits and but into a heatproof bowl with the butter and heat over a pan of simmering water until melted and smooth. Stir and leave to cool slightly.

003. Stir in the Caster Sugar, the Salt, then gradually stir in the Eggs. Stir well until blended.

004. Sift the Flour and Cocoa into the mixture and beat well until smooth. Stir in the White chocolate chunks, Toffee Sauce and Fudge pieces. Transfer to the tin and smooth the surface.

005. Bake for 30-35 minutes (or longer if you don't want them as gooey). Stick a fork through the brownie to check it's cooked through, the fork should come out clean when inserted into the centre. Remember the brownies should still be fudgy inside!

006. Leave to cool in the tin for a while while, then squirt on some Toffee sauce if you fancy!

Ps. Enjoy and Remember to share!

BIRTHDAY CUPCAKES!

So it's been a month since i last posted, Wow. I've spent the last month pretty much doing nothing, but i'm going to schedule this post to when it should have been posted, but shhhh!  Moving on... it was my Mums Birthday on the 26th and being unorganised i forgot to buy a cake. So me and my sister made these yummy Birthday Cupcakes! The recipe makes 14, to spell out H-A-P-P-Y  B-I-R-T-H-D-A-Y-!

Ingredients

170g of Butter

170g Caster Sugar

170g Self-Raising Flour

3 Eggs

A little Vanilla Essence
Strawberry Jam

Method

001. Preheat oven to 180°C /350°F/Gas Mark 4. Fill your Cupcake Baking Tray with your Cupcake Cases.

002. Cream your Butter, Vanilla Essence and Caster Sugar together in a mixing bowl and add the Egg. 

003. Gradually sieve in the Flour whilst mixing all the ingredients. The mixture should be smooth, if not add a little milk. 

004. Equally divide the mixture into your Cupcake cases and place your Tray into the Oven.

005. Bake for 10-15 minutes, until nice and golden brown! Stick a fork through one of the Cupcakes to check it's cooked through, the fork should come out clean when inserted into the centre. 

006. Leave to cool on a rack for a while, to prepare for icing. 

007. Carefully cut out the top off the Cupcakes and fill with a teaspoon of Strawberry Jam. Then replace the Cake. 

008. For the icing i cheated and bought some Betty Crocker Rich & Creamy Vanilla frosting. It's amazing. Ice the top of the cupcake carefully.

009. And decorate! 

Ps. I was in a bit of a rush, so hopefully yours will look a lot better than mine!

MINT CHOCOLATE BROWNIE BITES

Wow, my first baking post! I bake a lot so i'm shocked this is my first one. Definitely having another go at Piñata Cookies soon, they were quite the disaster. But Dylan and I made these yesterday and there were super yummy, so here's the recipe if you'd like to have a go!

Ingredients

115g of Butter

115g of Dark Chocolate

300g Caster Sugar

A Pinch of Salt

2 Large Eggs

140g of Plain Flour

2 tbsp of Cocoa Powder

50g of White Chocolate

A Hand full of Mini Marshmallows and Biscuit Pieces

150g of Peppermint Chocolate 

Method

001. Preheat oven to 180°C /350°F/Gas Mark 4. Line an 18cm square baking tin with Grease Proof paper. 

002. Chop the white chocolate into small chunks. Break the Dark chocolate into bits and but into a heatproof bowl with the butter and heat over a pan of simmering water until melted and smooth. Stir and leave to cool slightly.

003. Stir in the Caster Sugar, the Salt, then gradually stir in the Eggs. Stir well until blended.

004. Sift the Flour and Cocoa into the mixture and beat well until smooth. Stir in the White chocolate chunks, Biscuit Pieces and Mini Marshmallows. Transfer to the tin and smooth the surface.

005. Bake for 30-35 minutes (or longer if you don't want them as gooey). Stick a fork through the brownie to check it's cooked through, the fork should come out clean when inserted into the centre. Remember the brownies should still be fudgy inside!

006. Leave to cool in the tin for a while while you melt the Mint Chocolate topping.

007. Break up the Peppermint Chocolate into small pieces and place in a heatproof bowl and heat over a pot of simmering water until fully melted, keep stirring throughout. 

008. Pour the melted chocolate over the brownie and smooth over to create an even surface then leave to harden. I placed mine in the fridge overnight to set. Then remove from the baking tray and cut into 12 even pieces.

Ps. Enjoy and Remember to share!