Salted Caramel Cupcakes

Salted Caramel Cupcake

Salted Caramel Cupcakes Recipe

Ingredients

110g Butter, softened

110g Soft Light Brown Sugar

1 Teaspoon Vanilla Extract

2 Medium Eggs, beaten

110g Self-Raising Flour

Pre heat the oven to 160c and prepare a 12 hole muffin tin with your cupcake cases.

Beat all the ingredients together for about 1 minute until well combined (but don’t overbeat.)

Divide the mixture between the 12 cupcake cases and bake for about 20 minutes, until firm and golden brown.

To make Salted Caramel buttercream to top the cupcakes

2 Tablespoons Salted Caramel (ready made or see below to make)

250g Icing Sugar

150g Butter, slightly softened

Beat the icing sugar and butter together until smooth and creamy then add the salted caramel.

OR

Salted Caramel Cream Cheese Frosting

Add 2 tablespoons of Salted Caramel to:-

100g Cream Cheese

50g Butter, slightly softened

250g Icing Sugar

To make Salted Caramel

100g Butter

150ml Double Cream

200g Soft Brown Sugar

1 Teaspoon Lemon Juice

1 Teaspoon Sea Salt

Add all the ingredients to a pan and heat until dissolved / melted. Then bring the ingredients to boil and simmer until it thickens.

You are what you eat so eat something sweet!

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Vanilla Rose Cupcakes

Vanilla Rose Cupcakes – Vanilla sponge with Rose Flavour Buttercream and sugar roses to top. Perfect for a Mother’s Day treat…

The recipe will give 10 – 12 cupcakes which are lovely for an afternoon tea – just right for mum on Mother’s Day. Alternatively, serve them in vintage bone china tea cups or put them in lacy wrappers and pretty boxes tied with ribbon for a scrumptious gift.

Vanilla Cupcakes Recipe

Ingredients:-
100g Butter, softened
110g Caster Sugar
1 Teaspoon Vanilla extract
120g Self-Raising Flour
2 Tablespoons Cornflour
2 Medium Eggs, beaten
3 Tablespoons Milk
Method:-
Heat the oven to 160c and place cupcake cases in a 12 hole muffin tin.
Beat the butter and caster sugar together well until soft and creamy. Add all the other ingredients and beat to combine but for no more than one minute. Divide between the cake cases ( you can make between 10 – 12 depending how much mixture you put in each.)

I completed my cupcakes with a rosewater flavoured buttercream rose swirl and added sugar rose decorations.

Sweet Bliss Bakes Cake Design Yeovil

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Easter Biscuits Recipe

 

Easter Biscuits

Easter Biscuits

Ingredients
225g Plain Flour
55g Custard Powder
225g Butter
110g Caster Sugar
75g Mixed Fruit (or can be one fruit e.g. sultanas)
15g Ground Almonds
Zest of 1 Lemon plus 1 teaspoon of the juice
½ Teaspoon Cinnamon or Mixed Spice
1 + ½ Egg Yolks
Method
Pre heat the oven to 175c and line a baking sheet.
Cream the butter and sugar together well then beat in the egg yolks.
Whisk the flour, custard powder and spice together and then stir in the fruit. Add this to the beaten egg, butter and sugar mix and also add the lemon juice and zest. Mix together. If it seems sticky, wrap it in cling-film and put into the fridge to firm up before rolling out. This should take about 30 minutes but it can be left overnight.
Roll out and cut out circles to the size you like – mine were quite small and I got 32 biscuits from the mixture.
Bake for about ten minutes. They should look light golden brown and need to be still fairly soft as they will firm up once cooled.

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Zesty Lime and Blueberry Cake

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Zesty Lime and Blueberry Cake

This cake is a basic sponge (baked in two 8” tins) but with the zest of two limes added. A syrup is then made with the juice of one of the limes and two tablespoons of sugar to drizzle over the cake as soon as it comes out of the oven. (To make the syrup just stir together the juice and sugar in a pan over a medium heat until the sugar is dissolved. Bring to the boil, stirring, until the mixture starts to thicken.)
I made two fillings for the cake which really gave it all the flavour, a lime curd and a blueberry and lime conserve. They were both slathered in between the two sponge cake layers to make this a really heavenly, zesty cake. The flavours are very fresh and would be perfect for Easter. A few crystallised violets would be pretty on top or pile on some cream and fresh blueberries.

Lime Curd

50g Butter
200g Sugar
Juice of 1 Lime
2 Eggs, well beaten
Place the butter, sugar and lime juice in a bowl over a pan of boiling water and continue to heat, stirring continuously to melt the butter and dissolve the sugar. Remove from the heat for a minute and then add the beaten eggs, stirring well. Put back on the heat, continuing to stir well until the mixture thickens. Leave to cool then it’s ready for use or can be stored in the fridge for a few days.

Blueberry and Lime Conserve

100g Blueberries
Juice of 1 Lime
4 tablespoons sugar
Place all the ingredients in a pan over a medium heat, stirring to dissolve the sugar and soften the fruit – about ten minutes. Mash the fruit down (I just used a potato masher) and bring to the boil. Leave the mixture to boil rapidly, stirring occasionally, until it thickens. It can be tested on a very cold saucer to see if it is set. I like mine fairly soft so that it spreads easily on the cake.

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Cappuccino Cupcakes Recipe

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Recipe for Cappuccino Cupcakes

125g self raising flour
1 teaspoon cocoa powder (sieved)
125g very soft butter
125g golden caster sugar
2 medium eggs
1 tablespoon coffee granules dissolved in 1 tablespoon of hot milk
Preheat oven to 160c
Put all the ingredients together in a mixer and mix until light and fluffy, but not for more than about 45 seconds. Fill 12 cupcake cases set in a 12 hole muffin tin and bake for 20 minutes in the centre of the oven. The cupcakes should be golden brown and firm to touch and a cocktail stick should come out clean when inserted into one of the cakes. Leave to cool completely before adding topping.
The cupcakes are now ready to cover with white chocolate buttercream…
150g white chocolate
50g soft butter
200g icing sugar
1 teaspoon vanilla extract
Melt the white chocolate carefully in a bowl over a pan of boiling water or in the microwave. Allow to cool a little while beating together the butter, icing sugar and vanilla extract. Add the melted chocolate. Pipe swirls of the topping onto each cupcake.
Complete the cappuccino cupcakes by shaking some cocoa powder over the top using a sieve.

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