Wednesday, 10 September 2014

Raspberry and Coconut Cupcakes

I was recently bought a cupcake book by my boyfriend and it is amazing. It is by Cupcake Jemma off of youtube, I'm always watching her videos coming up with new ideas to cook. I definitely recommend checking out her videos. 

So with this recipe there are three parts to it, first the raspberry sauce, the cupcake itself and then the buttercream icing on top. 


Fruit Sauce
400g Raspberries
110g Caster Sugar
Lemon (optional)

120g Desiccated Coconut
250g Self-raising Flour 
250g Sugar
1/2 tsp Bicarbonate of soda 
250g Butter
4 Eggs
3 tbsp Milk 
3 tbsp Fruit sauce 

300g Butter
675g Icing Sugar
5 tbsp Coconut Cream
5 tbsp Desiccated Coconut (for topping)


So to begin with you need to make your raspberry sauce or as it is called in the book fruit goo. I already had raspberries in my freezer (I had a bit less than 400g but it made no difference to the making of the sauce). You need to measure out your sugar and raspberries and put them into a sauce on a medium heat for about 10 minutes. Make sure you stir the sauce now and then so the raspberries break down and it does not start sticking to the saucepan. At the end of the 10 minutes your sauce should be of a thick consistency, if not the leave it on the heat until the consistency is just right. So after this you want to take it off the heat and sieve it straight away to get the seeds out of your sauce. 

Next onto the cupcakes themselves.
So begin by placing 120g of desiccated coconut onto a baking tray and place it in the oven for 5 minutes at 170c. While the coconut is browning you can begin by creaming the butter and sugar together either with a wooden spoon or a hand mixer. You can then add half the flour, the bicarb and 2 eggs making sure it is mixed together well. Then you can add the rest of the flour,the last egg,milk and the coconut. Mix this for about 2 minutes. You can then spoon 3 tbsp of fruit sauce into your bowl and mix a little bit so it makes a swirl effect.  
Next fill the cupcake cases 3/4 of the way and place in the oven for 20 minutes.
Remove from oven and allow to cool on a cooling rack until they have completely cooled down.

While the cupcakes are cooling down you can begin to make the buttercream.Place the butter in a bowl and beat for at least 4 minutes, preferably with a hand mixer. Next add half of the icing sugar and careful mix this until it has just come together. Then add the other half of your icing sugar and your coconut cream. Beat this for 2 minutes and your buttercream is then complete. 

So now is the fun part, piping the buttercream onto the cupcake and then dipping it in the coconut to give this effect.  

If you do not own a piping bag then just use an ordinary freezer bag, place all of the buttercream into a corner of the bag and cut off the corner of your bag. There you have it, your makeshift piping bag. 

Here is the finished product. I'm not going to lie, it is one of the most fanciest cupcakes I have made. I am so used to sticking to plain, basic cupcakes but this was actually successful so I think I will be trying a lot of different recipes from now on. 
I hope you enjoyed following this :).

Tuesday, 2 September 2014

Peanut Butter Chocolate Chip Cupcakes

Not in a million years would I have thought to make these because to be honest I don't even like peanut butter that much.However with the Reese's cookies being such a hit with family and friends I decided to branch out and experiment with peanut butter. This is first of many experiments with peanut butter because every time I cook with it everyone seems to love it. So lets get into it.


2 cup of Plain flour 
2 Teaspoons of Baking powder
1/2 Teaspoon salt (optional)
2/3 Cup Peanut butter (I used crunchy)
2 Tablespoons Butter
1 cup Sugar
2 Eggs
3/4 cup Milk
2 bags of Chocolate Chips (I used 1 white chocolate and 1 Milk)


Begin by preheating your oven to 200c.
I started off by combining all of the dry ingredients together except the sugar in a large bowl which will come in handy later on when you mix everything together. So put the plain flour,baking powder and salt (if using,personally I didn't) into the big bowl. In a smaller bowl mix together the peanut butter,butter and sugar. Beat it together for a couple of minutes to make sure it is nice and creamy. Next add the eggs and milk to this mixture and beat for a further minute or so. 
Once this is completed pour the peanut butter mixture into the flour, stir together until it is just combined then add in the 2 bags of chocolate chips. 

 Now you can begin spooning the mixture into the cake cases. Fill each case 3/4 full with the mixture. I found it fitted perfectly into 12 cases. 

Place in the oven for 20-25 minutes. I originally done 20 minutes and I found they were the perfect colour just not quite not done on the inside so I put them back in for another 5 minutes on a lower heat. 
And this is the final result.

I hope you enjoyed reading this and hope you enjoying making them :)