Recipe for Fiendish Fizzies cupcakes

Makes 36 cupcakes

Ingredients:
1 Free range egg
2 oz Self raising flour
2 oz Unsalted butter
2 oz Caster sugar
1/4 tsp Baking powder
1tsp Vanilla extract
2tsp Coca powder

Decoration:
6oz Icing sugar
3oz Unsalted butter
1tsp Vanilla flavour
1tsp Green food colouring
1 pack of Fiendish Fizzies

Method
1. Preheat the oven to 170C.
2. Cream 2oz of unsalted butter in your food blender. Once smooth add the sponge mix of caster sugar, flour, cocoa powder, baking powder, vanilla extract and one large egg. Mix into a smooth batter.
3. Place 36 mini muffin cases into a mini muffin tin and spoon in the batter. Bake for approximately 10 minutes. Remove from the oven and set aside to cool.
4. Smooth 3oz of unsalted butter. Then add the icing sugar with a small amount of water, mix slowly for two minutes and add the vanilla flavour and green colour. Then mix until smooth.
5. Spread or pipe the icing over the top of the cooled cupcakes. Then decorate with your Fiendish Fizzies. Your cupcakes will need 15 minutes for the icing to set.

www.lovehearts.com

www.heylittlecupcake.co.uk

 

 

You Baby Me Mummy

Halloween Carrot Muffins

Preparation: 20mins
Cooking: 25mins

Makes 12

 

200g/7oz soft light brown sugar

200ml/7floz sunflower oil

2 medium eggs

200g/7oz plain flour

2.5ml/1/2 tsp baking powder

2.5ml/1/2tsp bicarbonate of soda

pinch of salt

5ml/1 tsp ground cinnamon

200g/7oz carrots, peeled and grated

50g/2oz walnut pieces, chopped

5ml/1 tsp vanilla essence

For the icing:

225g/ icing sugar, sifted

25g/1oz unsalted butter

75g/3oz chilled full fat cream cheese

food colouring and writing icing

1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.

2. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence.

3. Divide the mixture between the paper cake cases. Bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.

4. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions:

Un-iced these muffins freeze well. Once cold pack them into a freezer proof container or bag and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then ice as instructed.

 

3 Little Buttons

The Ultimate chocolate brownies recipe.

Luscious, special brownies with a crisp and fragile top and moist inside, made with extra virgin olive oil instead of butter.

Chccolate Brownie Recipe

This chocolate brownies recipe makes 12

115g / 4oz best 70% cocoa chocolate

80ml/ 5 ½ tbsp extra virgin olive oil

70g/ 2 ½ oz self raising flour

1 level tsp baking powder

Pinch of salt

3 medium eggs

150g / 5 ½ oz caster sugar

1 tsp vanilla extract

Icing sugar for sprinkling (optional)

Place chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until chocolate melts. Alternatively melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.

Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix. Gently fold in the flour mix, until all is incorporated. Line an 8in / 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.

Bake in a pre-heated oven, Gas 5 / 375F / 180C for 20 – 22 minutes. Test with the point of a thin sharp knife – which should come out just clean, but slightly moist. Cool then cut into squares. Serve sprinkled with sifted icing sugar.

Will you try this chocolate brownies recipe?

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