Sunday, 15 January 2017

Chai Cupcakes with Spiced Buttercream


You may remember me mentioning back in late November that myself and my boyfriend were due to be moving into our first very own house before Christmas. Well, it got delayed so we spent in Christmas in our flat with a pile of boxes in the next room containing half of our belongings that we had already packed in preparation. To be fair, it was a lovely Christmas as the company and the food were amazing, which is all I needed. I am very excited however that the move is now finally going ahead in two weeks time! I'm not sure how often I'll be able to blog before and after the move as it will be a very busy time, but I'll certainly do my best. Hopefully these deliciously spiced cupcakes will keep you going for now!


I started by warming up 150ml milk (I used almond milk), I took it off the heat and poured it into a mug. I added 4 chai spiced tea bags to it and left them to brew for around 10 minutes. Before removing them I squeezed them out as much as I could.


I poured the milk into a mixing bowl and added 2 eggs and whisked them in.


In another mixing bowl I creamed together 100g golden caster sugar and 100g butter.


I poured in the milk and whisked it in. Then I added 250g self raising flour, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/2 tsp mixed spice, and mixed it in.


I divided the mixture between 12 cupcake liners and baked them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they were golden on top and a skewer came out clean. I let them cool completely on a wire rack.


I made the icing by mixing together 200g butter, 400g icing sugar, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp mixed spice and 2 tbsp milk (I used almond milk).


I used a piping bag with a Jem 1E tip to ice the cupcakes with the buttercream.


These cupcakes are packed with flavour from both the buttercream and the sponge. They are dark, spicy and deliciously warming which is very much needed this time of year. Pair one with a hot drink and you've got a match made in heaven!


I am linking this recipe up with Recipe Of The Week hosted by A Mummy Too.



And with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.


And with The No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I don't actually drink tea, and I bought the tea bags to make a Chai & Ginger Cake before christmas so I used more of them up in this recipe.


And with Cook Blog Share hosted this month by Hijacked By Twins.

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Chai Cupcakes with Spiced Buttercream - Makes twelve cupcakes

Ingredients

  • 100g Golden caster sugar
  • 300g Butter
  • 150ml + 2 tbsp Almond milk
  • 4 Chai spiced tea bags
  • 2 Eggs
  • 250g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 3/4 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 400g Icing sugar
Instructions
Warm up the 150ml of milk until it is hot but not boiling, take it off the heat and pour it into a mug. Add the chai spiced tea bags and leave to brew for 10 minutes. Before removing them, squeeze them out as much as possible.Pour the milk into a mixing bowl, add the eggs and whisk them in.In another mixing bowl cream together the golden caster sugar and 100g of the butter.Pour in the milk and egg mixture and whisk it in. Then add the self raising flour, bicarbonate of soda, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/2 tsp of the mixed spice, and mix together.Divide the mixture between 12 cupcake liners in a muffin tin and bake them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they are golden on top and a skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack.Make the icing by mixing together 200g of the butter, the icing sugar, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/4 tsp of the mixed spice. Once it comes together add the 2 tbsp milk.Use a piping bag with a Jem 1E nozzle to pipe the buttercream onto the cupcakes, or if you don't have one smooth it on with a spoon.

Monday, 2 January 2017

Raspberry & Coconut Tarts (Vegan)


Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it's that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn't made them yourself! They're also vegan friendly, so if you've decided to follow Veganuary they are a great recipe to try out.


To make the base I put 100g blanched almonds, 90g dried dates, 90g wholegrain crackers, 2 1/2 tbsp cocoa powder and a pinch a salt into a food processor and blitzed it until it resembled fine crumbs.


I melted 55g of coconut oil and added it to the 'crumbs' along with 6 tsp maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.


To make the filling I took two cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with 1 1/2 tsp vanilla extract and 4 tbsp maple syrup (I like it quite sweet but you can add less maple syrup if you wish).


I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazlenuts on top.


And the tarts were done! This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it's actually good for you. Surely the perfect health food?!


The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these tarts depending on your preference, and any nuts too.


I'm linking this recipe up to Treat Petite, hosted by Cakeyboi this month (and me on alternate months).


And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.

Recipe adapted from Healthista/Fearne Cotton.


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Raspberry & Coconut Tarts (Vegan) - Makes eight tarts

Ingredients

  • 100g Blanched almonds
  • 90g Dried dates
  • 90g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55g Coconut oil
  • 6 tsp + 4 tbsp Maple syrup
  • 2 x 400ml cans of Coconut milk (that have been in the fridge for several hours)
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts
Instructions
To make the base I put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitzed it until it resembled fine crumbs.I melted the coconut oil and added it to the 'crumbs' along with 6 tsp of the maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.To make the filling I took the cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with the vanilla extract and 4 tbsp of the maple syrup (I like it quite sweet but you can add less maple syrup if you wish).I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazlenuts on top.

Wednesday, 28 December 2016

Treat Petite December - Round Up


Welcome to December's round up of Treat Petite! Christmas may be over for another year, but there are some seriously tasty ideas below that you can bookmark for next year, or even make with leftovers! Thank you to everyone who took part this month, check out Cakeyboi for January's link up coming soon.


I started things off this month with my Syllabub Star Cups, which make a perfect sweet canape for any party.


Next up were these Mincemeat Streusel Slices from Tales From The Kitchen Shed, an easy to make alternative to mince pies.


Fix Me A Little Lunch linked up these Vegan Chocolate & Cherry Cupcakes to celebrate one year of blogging.


My Treat Petite co-host Cakeyboi made these fabulously festive Gingerbread Brownies which have ginger biscuits mixed into the batter.


Tin & Thyme linked up her Chocolate Pistachio Biscotti with Orange & Cardamom (Gluten Free), made with a gluten free flour mix they are a great edible gift.


These adorable Snowman Brownie Pops were linked up by Tales From The Kitchen Shed, they are so cute and perfect for Christmas gifts!


Only Crumbs Remain made Chocolate Brownies with Mincemeat, a delicious way to use up any leftover mincemeat.


Only Crumbs Remain also linked up Homemade Raspberry & White Chocolate Fudge, which is a gorgeous edible treat to give on Christmas, or any time of year.


This tasty looking stack of Festive Gluten Free & Vegetarian Rocky Road was linked up by Belleau Kitchen, and they were made with some gelatine free marshmallows and gluten free ameretti biscuits.



Green Gourmet Giraffe linked up these Seed Crackers which are a welcome healthy treat this time of year.


These Smoked Salmon, Crowdie & Tattie Scone 'Scottish Blinis' were sent over by Foodie Quine and don't they just look delightful? Crowdie is cream cheese and these would be an easy canape to make for a party.


Allotment 2 Kitchen linked up Vegan Welsh Savoury Pancakes, known as Crempog Las, which are coloured green by the addition of spinach.


And finally we have Gingerbread Cupcakes from Caroline Makes..., a very festive flavour and they are decorated with cupcake toppers.