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Naughty Nutella Cupcakes

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I was wondering what to bake these holidays, so I thought something chocolatey and indulgeIMG_7797nt would do the job and my sister asked me to bake her friend a gift for her birthday, so I thought these cupcakes were the perfect treat to whip up. With the combination of Nutella and a decadent Ferrero Roche to top it all off, how could it go wrong?

Begin by preheating your oven to 180 degrees celsius and line a muffin tray with 12 muffin cases. Next get on to creaming the butter and the sugar until nice and smooth. Add the eggs, one by one, mixing briefly after each addition.Then gradually beat in the flour, cinnamon,  baking powder and the milk.

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Now evenly distribute the butter into the muffin cases. And here’s for the fun part: Heat the Nutella for about 20 seconds in the microwave. Then add a teaspoon of Nutella into each muffin case and with a skewer swirl the mixture. This will not only taste incredible but it will give the cupcakes a lovely marbling.IMG_7768
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Place the cupcakes in the oven for 20-25 minutes and in the meantime start on the icing which involves yes you’ve guessed it… NUTELLA!

Melt some chocolate in the microwave or over the stove and then transfer into a mixing bowl. Once the chocolate has cooled a little, add the double cream, butter and vanilla extract and beat well. 

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IMG_7783Then just beat in the nutella until the icing is smooth creamy and ready to devour. Place the icing in the fridge until the cupcakes come out of the oven and have cooled for a good 10 minutes.

Now all that’s left to do is ice the cupcakes.. you can do this with a piping bag or for the rustic look (which I’ve gone for) just spread with a knife. Finally add a Ferrero Roche for that finishing touch and I guarantee you won’t be able to resist!


Here’s what you need for 12:

Cupcake:

  • 175g butter.IMG_7761
  • 175g caster sugar.
  • 3 eggs.
  • 200g s-r flour.
  • 1 tsp baking powder.
  • 2 tsp ground cinnamon. 
  • 4 tbsp milk.
  • 12 tsp Nutella 😛

Icing:

  • 300g milk chocolate.IMG_7795
  • 60 ml double cream.
  • 4 tbsp butter.
  • 1/2 tsp vanilla extract.
  • 250g Nutella 😛

& Don’t forget 12 Ferrero Roche to decorate.


 And that’s the recipe for today. They are so delicious and so naughty that you just can’t help yourself. It’s holidays and you are free, so eat up and enjoy yourselves!

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Love Susie ❤

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Choc-Chip Banana Mini Muffins

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 I’ve had a lot of time on me lately so I wanted to concoct a delicious healthy breakfast and snacking muffin. I threw together some nutritious and delicious ingredients to come up with these mini delights! They are so yummy that I’ve made a batch each day this week and they’ve been all gobbled down by the fam. I’ve also been doubling the batter as a pancake and it’s just as delish as these muffs!

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To start grease a mini muffin tray, then set aside. Don’t forget to preheat the oven to 190 degree. Then its time to make a start on the dry ingredients. Mix together the almond meal, oat bran, baking powder and cinnamon. Then make a well in the middle of the bowl and set aside.

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Now for the wet ingredients: Melt the almond butter and the honey in the microwave for 20 seconds. Mash half a banana and combine with a lightly beaten egg and the vanilla essence. Also mix the cup of milk with the bicarb soda. Then pour the wet ingredients into the well of the dry ingredients. Mix well.

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Finally add the chocolate chips and stir together.

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Now pour a table spoon of the mixture into each muffin mould and then slice the other half of the banana, placing one slice on top of each muffin. Oh and feel free to use any left over mixture for pancakes!

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Finally place the muffins in the oven for 20 minutes or until baked well.

Ingredients (makes 12 mini muffins):

  • 1 cup Almond meal
  • 3/4 cup Oat bran
  • 1 tsp Baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp Bicarb soda
  • 1 cup almond milk (or any milk you prefer)
  • 1/4 cup honey
  • 1.5 tbsps Almond butter.
  • 1 large banana
  • 1 tsp vanilla essence
  • 1/2 cup Chocolate chips
  • 1 egg

And there you go! Healthy, delicious, nutritious and guaranteed to disappear by the end of the day 😛

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Enjoy friends 🙂

Love, Susie ❤

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Very Vanilla Cupcakes

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This weekend I finally got to baking, I’ve been so busy lately but I couldn’t take it anymore I just had to whip out my whisk and wooden spoon. Forget homework, assignments and housework I just needed to bake!! So what better than these sweet, delicate and very vanilla cupcakes which I made for all my little cousins at a family get together on Sunday!

We start by preheating the oven to 180 degrees as well as lining 12 muffin tins with your cuttest cupcake holders. Then cream the butter and sugar.IMG_6265

Add the eggs one by one, mixing briefly in between.

Then in a separate bowl sift the flours and mix together.

Next mix the vanilla extract and the milk together.

Slowly pour even amounts of milk and flour into the egg mixture, adding small amounts bit by bit.

When your mixture is smooth and creamy you can turn off the mix master and start evenly portioning the batter into the muffin tin.IMG_6271IMG_6272

 

 

The cupcakes are now ready for the oven.       Place them in for 25 minutes and magic will happen. 

Whilst the cupcakes are doing their thing in the oven it’s time to start on the icing. 

Running with the vanilla theme I bought some vanilla pods to put in my icing. It adds great flavourand a lovely look for the final product. Simply, mix sieved sugar, softened butter, buttermilk, vanilla essence and pod. Stir until smooth and lucious.

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When the cupcakes are ready, test them with a skewer and them bring them out of the oven to rest ona drying rack. The cakes should look beautiful and golden. 

IMG_6277Let them cool for about 15 minutes and then it’s that time we’ve all beenwaiting for! THE ICING! Yayy 😛 

I chose to ice my cupcakes quite rustically as the littleys will devour the cakes no matter how they look and I won’t be depressed if my casually spread icing is demolished in a heart beat hAhA. 

I chose to glam my cupcakes abit by adding some drops of glitz. I just love those colourful little pearls you find in the baking section at coles and each time I walk past I just can’t help to take! So get creative and style with your fave decorations and toppings 🙂

IMG_6291Ingredients (makes 12): 

For the cakes:

  • 110g butter
  • 225g caster sugar
  • 2 eggs
  • 125g plain flour
  • 150g s-r flour
  • 120ml milk
  • 1 tsp vanilla extract

For the icing

  • 50 g butter
  • 125g icing sugarIMG_6290
  • 1 tbsp buttermilk
  • 1 tsp vanilla extract
  • Seeds from 1 vanilla pod

 

And that’s that! Perfect for kids, perfect for the cold, perfect for a party, just perfect! So if your’e sweet tooth is yearning for a treat I highly suggest you relieve your craving and munch on these nommies!

 

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Loveeee, Suzz xxx

 

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Super S’more Cupcakes

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Lazy, rainy Sundays… what could be better than being with your favourite people creating scrumptious memories! For this recipe Sandy and I combined our love of baking with our good friend Sam and our sublime photographer Rach. It was so much fun to be sharing a laugh (listening to the soundtrack from Frozen) in the kitchen whilst stuffing our faces with sugar and butter.

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So S’mores what could go wrong…. bisuity base, layered with chocolate muffin and a meringue frosting. (Recipe developed from Bakerella)

Begin with the biscuit base. Preheat the oven to 180 degrees. Line 12-cup muffin pans with cup cake liners. 

Time to let out all your anger by crushing up the marie bikkies. ☕Then in a medium bowl mix the crumbs with the sugar and add the melted butter until the mixture is well combined.

Line two 12-cup muffin pans with cupcake liners.DSC_0100

Place 1 tablespoon of the mixture into each cup can holder. Press the crumbs flat into the liner using your fingers. Sprinkle about 2 teaspoons of chocolate over each crust. (Reserve remaining marie bikkie crumbs and chopped chocolate to top the cupcakes before baking.)In a medium bow, mix together crumbs and sugar. Add melted butter until well blended and no dry crumbs remain.

Bake crusts for 8 minutes. Remove the pans and let crusts cool for at least 5 minutes before adding cupcake batter.

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DSC_0195After crusts are prepared, increase oven temperature to 180 degrees.🌟

Combine eggs, milk, oil and vanilla in the bowl the mixmaster fitted with a paddle . Add sugar and mix until combined. Then add flour mixture. Blend at low and then increase to medium. Beat for 2 minutes until blended and smooth.😉 Remove bowl from stand and add boiling water🔥 Gently stir with a wooden spoon until smooth. Don’t get worried the batter will be thin. Then let batter rest for 15 minutes and stir again gently before putting it in the liners. Fill liners with prepared crusts three-quarters full with batter. Sprinkle with the rest of the chocolate and graham cracker mixture. Bake for about 16-20 minutes until done. Cool in pan

for 5 minutes and then remove to a rack to cool completely.In a large bowl, sift togeth

er flour, cocoa, baking powder, bakingsoda and salt. Then set it set aside.

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✨Now comes the delicious part the meringue.✨

So first you beat the egg whites till light and fluffy and there is a soft peek. Then you add in the sugar and beat for a while. then finally add in the cream of tarter and the fun really begins

THE BLOW TORCH🙌

You must use a piping bag and when piping make huge big tall swirls because this icing is to delicious for words. Once you have made a swirl use the blow torch and bowl evenly around the cup cake for a gorgeous finish.

Serve these lovely straight out the oven as after a few days the icing will shrink 💗

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Lots of LOve,

Susie and Sandy

&

Sam our guest baker

&

Rachie our fabulous photographer 

💛 💙 💜 💚 💗