This is a simple recipe for all-in-one buns that I got from my friend Jen. She got it from her Mam, (who does not like buns being called cupcakes!) and the recipe has changed a few times along the way!
150g butter (softened)
3/4 cup caster sugar (170g)
1 tsp vanilla
1.5 cups flour (210g)
1 tsp baking powder
pinch of salt
1/4 cup milk (60ml)
Cream the butter and sugar together.
Add in the eggs and vanilla and beat well.
Sift the flour, baking powder and salt into another bowl. Add half of this into the first bowl and gently combine. Add half the milk and gently combine. Repeat with the rest of the flour mix & milk.
You can also take the lazy route and bung all the ingredients into a food processor or blender and whizz until combined.
Fill bun cases to 3/4 full (12 large muffin-sized ones or 18 fairy cake size).
Bake for 5 mins at Gas mark 7 / 220 Deg C. then reduce the temperature to Gas mark 5 / 190 Deg C and bake until golden on top and spongy to the touch (another 15 mins for large buns, 10 mins for small).
The last time I made these I made a hole in each (cooled) bun with a cupcake plunger and filled the hole with raspberry jam before topping with buttercream. Delicious! (If you don’t have a cupcake plunger, you can use an apple corer or a teaspoon).
Do give these a try, and leave a comment below when you do!
This recipe is from Nigella Lawson’s book, ‘How to be a Domestic Goddess’. She calls it ‘Lemon Loaf’, and combines it with a sweet, sticky lemon syrup. I have also used it for cupcakes and as a sandwich sponge.
125g softened butter
175g caster sugar (3/4 cup)
2 large eggs
zest of 1 lemon
175g self raising flour (1.5 cups)
60ml milk (4 tblsp)
Preheat oven to 180degC / Gas mark 4.
Cream the butter and sugar together.
Beat in the eggs and lemon zest.
Fold in the flour and salt, and then the milk.
Bake until risen and golden. (Or for the time specified below, depending on what size tins you are using.)
Bake for 45 minutes (a cocktail stick inserted in the centre should come out clean).
While its baking, make a syrup by heating the juice of 1 lemon and 100g icing sugar until the sugar dissolves.
As soon as it’s out of the oven, prick holes all over the top using a skewer. Pour over the syrup. Allow to cool completely before removing from the tin.
Divide the mixture between 12 cupcake cases and bake for 20 minutes (they should be risen and golden). You can put lemon curd in the middle if you want; make a hole in the centre of the cupcake using an apple corer or cupcake plunger and fill with curd.
Top with piped buttercream and some white chocolate buttons or cigarillos or candied peel.
Divide the mixture between 2x 6inch sandwich tins and bake for 25 minutes. If you want to make an 8inch sandwich, use 1.5 times the recipe.
When cooled, sandwich with lemon curd and top with buttercream.
This slice of lemon sandwich has been topped with some white chocolate shavings.
Decorating with jellytots makes this into an easy birthday cake!
I made this cake for a kids birthday party recently using my favourite Chocolate Biscuit Cake recipe. I usually top this with malteasers, but I wanted to add some colour so I used Smarties instead. The cake wasn’t very deep so I cut the chocolate fingers in half before sticking them on.
This recipe is a little too rich for kids, so I made them all their own mini-cake instead. Very simple, just digestive or rich tea biscuits, spread with a little melted chocolate and topped with mini smarties. These went down a treat!
I made this card for a 21st Birthday using a Freebie image by Saturated Canary. I coloured the image with the following Promarkers:
- Cool Grey 1, 2, 3, 4, 5 & Black
- Lavender, Lilac & Amethyst
- Dusky Pink & Ivory for the skin
I embellished ith with ribbon, card candi, glossy accents, stickles and die cuts from the Cricut Cartridge Ashlyn’s Alphabet.
I am entering this card into the Saturated Canary Challenge Black, White & one other
This luck girl also got half a dozen cupcakes to go with her card. This is my second attempt at using Marshmallow Fondant and my tappits letter/number stencils. Making marshmallow fondant seems to be easier than making any other type of material for decorating cakes such as flower paste or gum paste. I find it works well for cutting. I also used a butterfly cutter and embossing sheets that came free with a Cake Decorating Magazine.
Thanks for stopping by. I’d love it if you could leave a comment.
I’ve noticed that a lot of the views of my blog come from people searching for chocolate biscuit cake recipes and ideas. I’m going to share the recipe that is tried and trusted by my mother and I. It has been served at many an occasion!
This cake is quite easy to make but is always a winner. Good quality chocolate is the key. I use Callebaut Belgian chocolate. You can make as a loaf, or a round or square cake tin. This recipe will do a small loaf. For a 6 inch round cake, double the recipe, and for an 8 inch round cake, triple the recipe, and for a 10 inch round, use 4 times the recipe.
Best Chocolate Biscuit Cake
- 250g biscuits, all digestive or a mixture of a few types
- 150g milk chocolate
- 150g dark chocolate
- 100g butter
- 150g golden syrup
- 75g marshmallows/raisins/malteasers or whatever
- Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
- Melt the chocolate, butter and golden syrup together.
- Mix the melted mixture with all the bicsuits and your chosen extra ingredient. Pour into a loaf tin and top with an extra 150g melted chocolate (optional).
For a special occasion, you can decorate the cake with Cadbury’s Chocolate Fingers and Malteasers. Attach the fingers and malteasers with chocolate ganache or buttercream. For an 8 inch cake you will need 3 packets of Chocolate Fingers (1 of each milk, dark and white) and one large bag of malteasers.
If you have a lot of mouths to feed and you really want the ‘Wow’ factor, you can do a double tiered cake.
If you’re looking for something a bit different, really rich and a proper treat, then you have to make these cupcakes. Also it’s a nice loophole for anyone who has given up chocolate for lent! The easiest way to make these is to use a tin of Carnation Caramel; this stuff is so delicious, you could just eat it out the tin with a spoon. You can make your own caramel sauce if you like, but we’ll come back to that another day.
Makes 12 cupcakes
- 110g butter
- 240g light brown sugar or golden caster sugar
- 2 eggs
- 1/2 tsp vanilla
- 120g self-raising flour
- 120g plain flour
- 1/4 tin Carnation Caramel or 75ml homemade caramel sauce
- 50ml milk or cream
- Cream the butter and sugar together.
- Add in the eggs, one at a time, and then the vanilla.
- Combine the flours. Add one third of the flours and the caramel sauce to the butter/eggs/sugar and beat well.
- Add another third of the flour and the milk or cream and beat well.
- Add the remaining flour and mix until just combined.
- Spoon into muffin cases in a muffin tray (they should be approx 2/3 full).
- Bake in an oven at 180degC / Gas 4 for 25 minutes until a skewer inserted in the centre comes out clean.
Caramel Buttercream Ingredients
- 250g softened butter
- 500g icing sugar
- 1/4 tin Carnation Caramel
- 1/2 tsp vanilla
- 3-4 tblsp milk
Caramel Buttercream Method
- Put all the ingredients except the milk into an electric mixer and beat well. This may take a few minutes, so be patient!
- Add 1 tablespoon of milk at a time until you get the consistency needed for spreading/piping.
Assembling the cupcakes
- Using a cupcake plunger, apple corer or a spoon, make a small hole in the top of each cupcake and fill with some caramel.
- Pipe or spread the caramel buttercream on top of the cupcakes.
- Drizzle with some caramel and/or chocolate.
- Stick on the kettle and enjoy a deliciously rich caramel cupcake with a cuppa.
I’m showing this to Cheryl for Show Me Thursday. Sorry I can’t send you one in the post Cheryl!
Giant Cupcake the second turned out very pretty. Vanilla sponge, lemon curd filling, lemon buttercream, sprinkles, smarties and jelly tots.
Unfortunately, the top fell off in transit, leaving behind a cake massacre. It still tasted good though. 🙂