Cupcakes

Blueberry, Squash and Spice Muffins (GF/ R.Sugar Free)

Yep, I’ve jumped on the detox January bandwagon, and here’s the first of my healthier bakes; butternut squash, date, blueberry and cinnamon muffins. A quick scroll through my blog and it won’t come as a shock that I’m a bit clueless when it comes to ‘free from’ baking, but I’ve actually surprised myself with what can be done without the conventional sugars and flours I’m used to. The fruit in these muffins add sweetness and the almonds create a moist and soft texture making them a great (and still tasty) alternative to the sugar packed treats I’m sure we’ve all indulged in over Christmas. Give them a try!

muffin-1

Ingredients (makes 12):

  • 200g finely grated butternut squash
  • 100g melted butter
  • 100g chopped dates (softened in a little boiling water)
  • 2 eggs
  • 2tsp baking powder
  • 2tsp cinnamon
  • 1tsp mixed spice
  • 60g ground almonds
  • 175g buckwheat flour (or self raising if you don’t need a GF option)
  • 200g fresh blueberries

muffin3

Method:

  1. Preheat the oven to 180c. Line a muffin tray with paper cases.
  2. Place the squash in a bowl along with the melted butter, dates, date water and eggs. Mix together thoroughly.
  3. Add the baking powder, spices, ground almonds, flour and blueberries. Stir gently into the wet ingredients until just combined then distribute evenly between the muffin cases.
  4. Bake for 20-25 minutes until risen and golden brown.

muffin2

Advertisements

Gingerbread Latte Cupcakes

As it’s now officially December ( ie. time to go Christmas mad) I thought I would share my recipe for gingerbread latte cupcakes! These treats are my baked take on the delicious Christmas drinks Costa and Starbucks are serving at this time of year, and are a great alternative to regular gingerbread or ginger biscuits. I’ve made little gingerbread stars to top my cakes, but you could make any shape you like, or sprinkle with glitter instead!

DSCN0844

To make the ginger cupcake mix, you will need (makes 12-15): 300g plain flour, 2tsp ginger, 1tsp cinnamon, 1tsp mixed spice, 2tsp baking powder, pinch salt, 220g caster sugar, 150g butter, 60g golden syrup, 2 eggs, 225ml milk.

Preheat the oven to 190c (fan) and line a cupcake tin with cases.

Sift the flour, ginger, cinnamon, spice, baking powder, salt and caster sugar into a large mixing bowl.

Melt the butter then whisk together with the syrup, eggs and milk in a jug. Make a well in the dry ingredients and pour in the wet mix. Stir until well combined and you are left with a fairly loose batter.

Fill each cupcake case 2/3 full and bake in the oven for 25-30 minutes.

Once baked, cool on a wire rack.

And to make the coffee frosting, you will need: 500g icing sugar, 140g softened butter, 3tsp very strong espresso

Using an electric whisk, combine the icing sugar, butter and espresso until very smooth. If thick, loosen with a little milk until it reaches a piping consistency.

Pile the buttercream into a piping bag with a star nozzle and pipe onto the cupcakes. Top with espresso powder and some gingerbread shapes.

Enjoy, and keep your eyes peeled for Christmas recipes!

A Christmas Hit of Vitamin C

Everyone loves a chocolate orange in their stocking at Christmas, so I’ve concocted these rich chocolate orange cupcakes as a baked alternative. Orange spiked chocolate sponge topped with a smooth cream cheese frosting- what’s not to like!?

DSCN2932

To make these Christmas treats you’ll need: 80g butter, 200g caster sugar, 100g soft brown sugar, 2 eggs, a couple of drops of vanilla extract, 240 ml milk, the zest of one orange, 250g plain flour, 50g cocoa powder, pinch salt and 1tbsp baking powder (Makes 12)

First of all, line a muffin tray with cupcake cases and preheat the oven to 190c (fan).

Cream your butter and sugars together until fluffy, then sift in your plain flour, cocoa powder, baking powder and salt.

In a jug, whisk together the eggs, vanilla, milk and orange zest then add to the bowl in three additions, carefully mixing between each.

Separate the mix between your cases and bake for 20-25 minutes. Remove from the oven and leave to cool.

For the topping you will need: 600g icing sugar, 50g butter, 250g cream cheese, 60g cocoa powder and 2tbsp orange zest.

Mix together your icing sugar, cocoa powder and butter until a crumb-like mix has formed, then add your cream cheese in three additions, mixing vigorously between each. Stir in the zest and use a piping bag to neatly top your cooled sponges (or just spread over with a palette knife, if you like).

Decorate as you wish, I’ve used a little reserved orange zest, some chocolate swirls I set in the fridge, and a Christmassy flourish of glitter!

Enjoy!

DSCN2946