Monday, 8 February 2016

Strawberry Cupcakes with Nutella Buttercream

January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It's Chinese New Year today, Mother's Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine's Day, which I think is a perfect time of year to show love. It doesn't just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These cupcakes of course! Easy to make, pretty to look at it, and best of all - totally delicious to eat.

I started by dicing up 400g fresh strawberries. I added 1 heaped tsp flour and mixed in, to ensure they wouldn't sink when baking.

I stirred together 480g self raising flour, 1 tsp baking powder and 1 tbsp cinnamon.

I added 285ml almond milk (or you can use regular milk), 225g melted butter and 2 beaten eggs.

I gently folded in the strawberries and 285g caster sugar.

I filled 23 cupcake cases with the mixture.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together 150g butter and 300g icing sugar.

I then added 200g Nutella, 3 tbsp double cream and 1/2 tsp vanilla extract.

I piped it onto the cupcakes using a piping bag and sprinkled some pink heart sprinkles on top. The cupcakes are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It's just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine's Day.

I'm entering this into myself and Cakeyboi's monthly challenge Treat Petite, this month hosted by United Cakedom. The theme is Like It, Love It, Gotta Have It! And I certainly feel that way about Nutella!

And into this month's Food Year Link Up hosted by Charlotte's Lively Kitchen, for Valentine's Day.

print recipe

Strawberry Cupcakes with Nutella Buttercream
  • 400g Fresh strawberries
  • 480g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285ml Almond milk
  • 225g Butter, melted
  • 2 Eggs
  • 285g Caster sugar
  • 150g Butter
  • 300g Icing sugar
  • 200g Nutella
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract
Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink when bakingStir together the flour, baking powder and cinnamonAdd the almond milk (or you can use regular milk), melted butter and eggsGently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixtureBake them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then leave them to cool To make the buttercream, mix together the 150g butter and icing sugar.Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag, then add sprinkles as desired
Yield: 23 cupcakes

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

Friday, 5 February 2016

6 Month Bake Box Subscription Giveaway

I am so excited about this giveaway! You may have noticed that subscription boxes are all the rage at the moment, I've seen them for beauty products, geeky gadgets, weeknight dinners, snacks, alcohol... the list goes on! And now finally I am so pleased that Bake Box has come along for all the bakers out there. And I'm even more pleased that I am offering you the chance to win a 6 month subscription!

Each box has a surprise theme, which I found so fun as I had no idea what to expect when I opened it. It was so exciting discovering what was inside.

As well as the theme, you get 6 recipe cards with each box, 6-8 baking gadgets or tools, 1 decorative ingredient such as food colouring and access to the Bake Box Bake Club!

From the box I chose to make the Fashonista Biscuits. The recipe card was so easy to follow and all the baking gadgets I needed to create the biscuits were included in the box. I used the dress shaped cookie cutter, the circular plunger, and the fondant wheel cutter to shape and decorate the biscuits.

It was perfect timing as I was hosting a clothes swap party that weekend and these colourful dress biscuits went down so well! I used some Renshaw ready to roll fondant that I already had in the cupboard too so I got creative with my dress colours and designs!

I really love Bake Box and I honestly wish I could win this giveaway myself! Well I can't win it, but you could! Enter using the Raffecopter below...

Sunday, 31 January 2016

Treat Petite January - Round Up

I hope you all had a great January and that, if you made any, your resolutions are going well. I haven't made any that I've set in stone, but I definitely want to move more this year. As in, get off my butt and do some exercise! I also want to do better with meal planning so I don't have to reach for treats or processed foods as last minute options. Some of the tasty fruit and veg filled treats below will certainly help with this! Look out for February's challenge on United Cakedom who is guest hosting!

Flower Sprout & Brie Mini Filo Pies by Belleau Kitchen. Filo pastry is satisfyingly crispy and the filling sounds yummy!

Date, Apple & Almond Energy Balls by Only Crumbs Remain. A tasty on the go snack full of goodness!

Twelfth Night Lemon Cardamom Marzipan Cakes by Tin & Thyme. I love the gorgeous mix of flavours, definitely something to try out!

Eggless Dates & Walnut Cupcakes by Herbs, Spices & Tradition. A great recipe for those who have an egg free diet, and if you replace the honey with maple syrup these would be vegan too!

Chocolate Avocado Brownies by me. Avocados are so nutrious and they replace butter and/or oil in this recipe which leads to a much healthier, but still incredibly tasty, brownie!

Party Pizza Pinwheels by Caroline Makes. Pizza in bitesize and party perfect form!

Courgette, Basil, Polenta & Cheese Wedges by The More Than Occassional Baker. This would make such a delicious weeknight dinner!