Kinder Bueno Cupcakes

Hey beaut's!

If your a Kinder Bueno lover then these cupcakes will be right up your street, their made up of a gorgeous chocolate sponge with a chocolate hazelnut buttercream and finished off with lots of different Kinder goodies. You can also mix chopped hazelnuts into the cupcake batter, this really intensifies the chocolate hazelnut flavour, I've made these before and will pop the measurements you need down below, however this time I skipped the chopped hazelnuts as I didn't have any left over but they still taste just as amazing! 

Apple Crumble Cupcakes!

Hey beaut's!

It's been a while since I got in the kitchen and baked some cupcakes and seeing as Autumn is creeping ever closer I thought it was time for a cosy bake, this time around I opted for apple crumble cupcakes, they just sound so warming and autumnal don't they! These cupcakes have apple within the sponge and the most amazing cinnamon and brow sugar buttercream - which might I add is the best buttercream I've ever made, the addition of brown sugar is just immense and gives it a slight caramel vibe, oh my! Then the cupcakes are finished off with that yummy homemade crumble, whats not to love! 

What You Will Need For The Cupcakes
300g Cooking Apples
2 Eggs
125g Unsalted Butter 
230g Plain Flour
155g Golden Caster Sugar
2 tsps Baking Powder

1 tsp Cinnamon
Pinch Of Salt
Splash Of Milk

What You Will Need For The Crumble Topping
75g Golden Caster Sugar
100g Chilled Butter
140g Self-Raising Flour

1 tsp Vanilla Extract

What You Will Need For The Buttercream
125g Unsalted Butter
55g Soft Brown Sugar
200g Icing Sugar
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
Splash Of Milk

How To - Cupcakes
* Start off by making the apple mixture, I popped 250 grams of my cooking apples into a saucepan and covered them in a little water for around 5 minutes to soften, once soft drain the water and leave the apple mixture to cool. Then chop the remaining 50 grams of apple into tiny cubes and leave to aside!
* In a bowl cream together the butter and the golden caster sugar until light and fluffy then whack in the eggs and vanilla extract! Once all of the wet ingredients are combined add in the flour, baking powder, cinnamon and salt and gently mix until combined, at this point the batter might be quite stiff but fear not, pop in your softened apples and mix well - this will help loosen things up, if the batter is still quite stiff like mine was then keep adding in a splash of milk at a time until it loosens slightly.
* Finally before popping the batter into your cupcake cases mix through the remaining 50 grams of cubed apple, then bake at gas mark 4 for around 15-18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool

How To - Crumble
* The crumble topping is so easy to make, in a large bowl rub together the butter, flour and vanilla until it's nice and crumbly kind of like breadcrumbs, and then stir through the sugar. 
* Spread the crumble mixture onto a lined baking tray and bake for 5-10 minutes until just golden, I actually got my crumble out half way and used a knife to chop at it and move it around so the underneath of the crumbles firmed up too.

How To - Buttercream
* In a large bowl, beat the butter, brown sugar, cinnamon and vanilla extract until it becomes super whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and mix again until combined. As usual if the buttercream is too stiff then pop in some milk until you get your desired constancy.
* Pipe or spoon the icing on top of the cupcakes and sprinkle over lots of the yummy crumble, you can add a little or a lot depending on how much crumble your partial too and voila!

And there you have it beaut's, yummy apple crumble cupcakes that are so autumnal and delicious! These are a little more time consuming than general cupcakes because you have to make the crumble and soften the apples but it's totally worth it, especially on a cold autumn day!

Cute Party Ring Cupcakes!

Hey beaut's!

I've been in the kitchen again baking up a storm, this time I knew I wanted to make something a little bit cute and girlie so I decided to not only incorporate party rings in the decorating but also some gorgeous sprinkles and sugar decorations from Cake Angles! This recipe is very easy and will pretty much be to every ones taste because it's basically a Victoria sponge cake but in a cupcake, it has a yummy vanilla sponge which is stuffed with jam and finished off with vanilla buttercream, I mean whats not to love!

What You Will Need For The Cupcakes

125g butter
2 large free-range eggs or 3 medium
125g self raising flour
125g caster sugar
1/4 bicarbonate of soda 
1/2 teaspoon of vanilla extract
2-3 tablespoons milk (optional)

What You Will Need For The Icing/Decorating
150g butter
300g icing sugar
1/2 teaspoon of vanilla extract
2-3 tablespoons milk (optional)
2-3 tablespoons of jam 
Cake Angels Blush Sprinkles*
Cake Angles Under The Sea - Aloha Sugar Decorations*
Mini Party Rings

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, whack in all of your cupcakes ingredients and mix until smooth with a hand whizzer. If the mixture is a little thick add in some milk a tablespoon at a time until you get your desired constancy!
3. Once the cupcake batter is smooth pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing/Decorating
1. Once the cupcakes are completely cool your going to want to stuff them with some jam before you start on the icing, to make the holes in the centre of the cupcakes I used a drinking straw to make a small hole in the centre of each cupcake and then I used a piping nozzle to make the whole a little bigger, if you have an apple corer this would be ideal *I must remember to buy one lol*! Then pop some jam in a piping bag and stuff those cupcakes!
2. Once your cupcakes are filled to the brim with jam grab a large bowl and beat the butter until it becomes smooth and whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. Then add in your vanilla extract and any milk if you feel like your buttercream needs it a mix again!
3. Pipe or spoon the icing on top of the cupcakes and then go to town on the decorating, I used a Wilton 2D piping tip to pipe my buttercream then I decorated six of my cupcakes with Party Rings and six with the Cake Angles Under The Sea - Aloha Sugar Decorations, I then finished off every cupcakes with the Cake Angels Blush Sprinkles and voila!!

And there you have it beaut's, a very basic but very tasty cupcake which looks so adorable, these are so perfect for parties I tell ya!

Lemon Cupcake Recipe!

Hey beaut's!

The weather has been gorgeous this week so I wanted a nice refreshing cupcake to tuck into and lemon is always a great flavour for the summer so I whipped up a cheeky batch of lemon cupcakes, and wow these where delicious!  

What You Will Need For The Cupcakes

125g butter

2 large free-range eggs 

125g self raising flour

125g caster sugar

Finely grated zest of 1 lemon

2-3 tablespoons milk (optional)

What You Will Need For The Icing

125g butter

250g icing sugar

juice of 1 small lemon

lemon to decorate (optional)

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.

2. In a large mixing bowl, whack in all of your cupcakes ingredients and mix until smooth with a hand whizzer. If the mixture is a little thick add in some milk and tablespoon at a time!

3. Once the cupcake batter is smooth mix pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing
1. In a large bowl, beat the butter until it becomes smooth and whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. Then pop in your lemon juice and mix again, this not gives the icing a lovely fresh lemon taste but acts as the liquid to get the buttercream at the perfect texture, you shouldn't need to add in any milk at all. 
2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I chopped up some lemon slices and popped them on top, this is OK if the cupcakes are going to be eaten straight away but if not I'd just decorate with some sprinkles!

And there you have it, super yummy lemon cupcakes that are so easy to make! If your fond of lemon I really recommend you give these a try, their also great for this heat because I really don't fancy a chocolate cupcake when it's hot but refreshing lemon I certainly do he he!

Toblerone Cupcake Recipe!

Hey beaut's!

I've been baking again.... This time I wanted to bake come cupcakes for my Dad for Fathers Day, and one of my Dad's favourite chocolates in a Toblerone so of course I just had to incorporate some Toblerone within the cupcakes. These beauties have a plain cupcake base with a hint of almond extract and chunks of chopped up Toblerone within the cupcake batter and are finished off with chocolate buttercream and more Toblerone to decorate, they are so delicious even if I do say so myself!

What You Will Need For The Cupcakes

125g butter

2 large free-range eggs 

125g self raising flour

125g caster sugar

100g crushed/chopped Toblerone

1/4 tsp bicarbonate of soda

1/2 tsp almond extract

2-3 tablespoons milk (optional)

What You Will Need For The Icing

150g butter

300g icing sugar

30g cocoa powder (I use Bournville)

2-3 tablespoons milk (optional)

Toblerone to decorate

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.

2. In a large mixing bowl, whack in your butter and sugar and cream together, them pop in the rest of your cupcake ingredients apart from the crushed Toblerone and mix until smooth with a hand whizzer.

3. Once the cupcake batter is smooth mix through the crushed/chopped Toblerone with a wooden spoon or spatula making sure you don't knock too much air out of your batter.

4. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing

1. In a large bowl, beat the butter until it becomes smooth and whippy, then start adding the icing sugar and cocoa powder slowly to avoid the dreaded icing sugar cloud and again mix until combined. If your buttercream becomes thick just add in a tablespoon of milk at a time until you get the perfect consistency.

2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I chopped up a Toblerone to create the individual triangles and popped them on top of the buttercream, I had a few Toblerone off-cuts too so I crushed them up and used them as sprinkles.

And there you have it, super yummy Toblerone cupcakes that are so easy to make! If your fond of a Toblerone then I really recommend you give these a try!

Nutella Cupcake Recipe

Hey beaut's!

I've been absolutely obsessed with Nutella recently and have been trying to bake with it in every way possible, I did some Nutella Brownies a couple of weeks ago which where immense even if I do say so myself, the recipe is HERE if you'd like to have a read. Anyway today I thought I'd share with you a yummy Nutella Cupcake recipe which I would go as far as saying is my favourite cupcake flavour I've ever baked, it has a yummy chocolate sponge with chopped hazelnuts within it and it's finished off with a Nutella buttercream, trust me these beauties will knock your Nutella loving socks off!

What You Will Need For The Cupcakes
50g roasted, chopped hazelnuts
100g self raising flour
25g cocoa powder
125g caster sugar
1/4 tsp bicarbonate of soda
140g Stork with butter
2 large free-range eggs 0r 3 medium
1/4 tsp vanilla extract

What You Will Need For The Icing
100g Stork with butter
150g Nutella
225g icing sugar
3-4 tbsp whole milk

How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, whack in all of your cupcake ingredients and mix until smooth with a hand whizzer. If you can only find whole hazelnuts in the supermarket your going to need to finely chop them or blitz them in a processor first before throwing them into your cupcake batter, luckily I found some ready chopped which makes it so much easier.
3. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18-20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing
1. In a large bowl, beat the butter and the Nutella together until it becomes smooth and silky, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. You will notice that the buttercream becomes really thick and almost dry looking at this stage and needs loosening up to become more spreadable so just add in a tablespoon of milk at a time until you get the perfect consistency.
2. Pipe or spoon the icing on top of the cupcakes, I actually used a disposable piping bag with the end snipped off to ice mine, I wanted them to look plain without fancy patterns but you go for what you like, my boyfriend says mine look like emoji poo's (LOL) how delightful! 

And there you have it, super yummy Nutella cupcakes that are so easy to make! If you really wanted to go for it with the decoration you could add some more chopped hazelnuts on top of the buttercream or you could melt some Nutella and drizzle it over the top, gosh that sounds good. If your a Nutella lover then you have to try these beauties, trust me you wont regret it! 

Valentines Red Velvet Cupcake Recipe!

Hey beaut's!

Valentines Day is literally just around the corner, in fact it's tomorrow eeeakkk -  so obviously that gave me the perfect excuse to get back into the kitchen and do what I love....and that's to get my bake on! Today I have a yummy red velvet cupcake recipe for you which is so quick and easy to make and tastes amazing, they are the perfect Valentines treat for you and your partner to share or you can just make them for yourself and your girls if you like!

What You Will Need For The Cupcakes

100g of Stork with Butter, softened

150g of caster sugar

125g of self-raising flour

25g of cocoa powder

2 large eggs or 3 medium

2 tablespoons of milk

Red food-colouring

What You Will Need For The Icing

100g Stork with Butter, softened

225 icing sugar

1 teaspoon of vanilla extract

1-2 tablespoons of milk

Pink or red food colouring

Sprinkles to decorate (optional)

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.

2. In a large mixing bowl, whack in all of your cupcake ingredients minus the food colouring and mix until smooth with a hand whizzer. Once the mixture is smooth fold in your food colouring until you get the colour intensity you desire.

3. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18-20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing

1. In a large bowl, beat the butter with an electric whizzer for around 5 minutes or until the butter has turned super pale and smooth, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix for another 5 or so minutes until smooth. Then pop in the vanilla extract and a couple of tablespoons of milk if you feel your butter cream is a bit stiff. Once the icing is at the perfect consistency pop in the food colouring, I just added a tiny amount of the red I used for the cupcakes to get a pretty pink colour.

2. Pipe or spoon the icing on top of the cupcakes and top with some sprinkles if you like, I found these cute little princess sprinkles in Tesco which I thought looked perfect for Valentines Day, and there you have it!

Will you be baking any treats for Valentines Day beaut's? 

Candy Corn Inspired Cupcakes

Hey beaut's!

Halloween is fast approaching (yayyy) so that means I not only get to fill my house full of pumpkins and all thinks spooky but I can get in the kitchen and bake some yummy treats, and I couldn't resist sharing my super cute Candy Corn inspired cupcakes! These are so simple to make as their just vanilla sponges, but I wanted to share them as I think they would make the perfect centre piece at any Halloween party whether its for kids or adults!

What You Will Need For The Cupcakes
120g butter, softened
120g caster sugar
1 egg
1tsp vanilla extract
120g self-raising flour
1-2 tsp milk (optional)
Yellow food colouring
Orange food colouring

What You Will Need For The Buttercream
100g Stork with butter
200g icing sugar
milk
Yellow food colouring
Orange food colouring
Yellow and Orange sprinkles (optional)
Candy Corn pieces (optional)

How To - Cupcakes
1. Firstly you want to preheat your oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and the sugar together in a bowl until pale, then pop in the egg  and the vanilla extract and mix again.
3. Fold in the flour, adding a little milk to the mixture if it's too thick. When fully mixed separate the batter as even as you can into two bowls and add yellow food colouring to one and orange food colouring to the other until bright and vibrant, then pop a tablespoon of the yellow batter into each cupcake case and the top with the orange batter! 
4. Bake in the oven for 10-15 minutes, or until golden on top and a skewer inserted into one of the cakes comes out clean, then set aside to cool.

How To - Buttercream
1. To make the buttercream just beat the butter with an electric whizzer for a couple of minutes until it starts to go pale and fluffy then gradually add in the icing sugar and beat again for a few minutes. If you find your icing is slightly stiff just mix in a small amount of milk to loosen it up a bit.
2. Once the buttercream is done your going to want to separate it into two bowls and add yellow food colouring to one and orange food colouring to the other until bright and vibrant just like we did with the cupcake batter!
3.  To decorate the cupcakes I decided to do go for two tone look and pipe the yellow and orange buttercream together at the same time to really recreate that candy corn look, to do this you need 3 pipping bags, fill one with yellow buttercream and another with the orange buttercream then pop both of those into an empty pipping bag with your chosen nozzle and pipe away, the two colours pipe out together and it looks pretty cool to be honest.
4. I finished the cupcakes off with some yellow and orange sprinkles and some candy corn pieces on the top of each one and voila!!!  

These are so simple to make as their just vanilla sponges and vanilla buttercream but the fun is in the decoration, and because I coloured the batter once you bite into a cupcake you get this cool yellow and orange marble effect, I love them and think their perfect for Halloween!

Easter White Chocolate Cupcakes

Hey beaut's!

Easter is fast approaching so obviously that gives me an excuse to get in the kitchen and get my bake on again, so today I decided to do some white chocolate chip cupcakes with white chocolate buttercream and finished them off with some mini eggs, definitely the perfect chocolaty Easter treat.

What You Need - Cupcakes
– 165g Unsalted Butter at room temperature
– 115g Caster Sugar
– 3 Eggs
– 165g Self-Raising Flour
- 1tsp Vanilla Extract 
– 2tbsp Milk
– 100g White Chocolate Chips 

What You Need - White Chocolate Buttercream Frosting
– 125g Unsalted Butter at room temperature
– 300g Icing Sugar
– 1 Large Bar of White Chocolate, melted
- Food Colour Gels (optional)
- Mini Eggs

How To 
1) To make the cupcakes Pre-Heat your oven to 180C/160 Fan/350F/Gas Mark 4 and line a cupcake/muffin tin with 12 cupcakes cases.
2) In a bowl, beat the butter with the caster sugar until it's light and fluffy and then add in the eggs, vanilla and self-raising flour and mix until well combined. If the mixture is too stiff you can add a little bit of milk a tablespoon at a time to get a smooth light consistency which is what I did. Finally stir in your white chocolate chips until they are even through the batter.
3) Spoon the mixture into the cupcake cases then bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch.
4) To make the white chocolate buttercream firstly melt you large bar of white chocolate then set aside to completely cool, then beat the butter with an electric whizzer for a couple of minutes until it starts to go pale and fluffy then gradually add in the icing sugar and beat again for a few minutes, then add in your large melted bar of white chocolate to the buttercream and continue mixing along with food colouring of your choice. If you find your icing is slightly stiff once you add in your melted chocolate just mix in a small amount of milk to loosen it up a bit.
5) To decorate the cupcakes I just pipped on the buttercream, then I grated a little bit of chocolate onto each cupcake (white chocolate would be better for this but I had run out so I used milk chocolate instead) and the I finished them off with some Cadbury Mine Eggs to give them an Easter twist.

These where so yummy and really easy to make, and I think they look and taste prefect for Easter because not only is the buttercream in pretty pastel shades and decorated with mini eggs but the sponge and the buttercream both contain chocolate, yummy!

What will you be baking this Easter beaut's? I'd love to know!

Jammie Dodger Cupcake Recipe

Hey beaut's!

I love a good ole Jammie Dodger, I mean who doesn't, and recently I had the baking bug and really wanted to make some cupcakes, and with Valentines also on the way I wanted to do something that would be quite good but not too in your face or lover dovey so the Jammie Dodger cupcakes seemed perfect. These cupcakes are literally filled with raspberry jam goodness, they start with a mini Jammie Dodger at the bottom of the cupcake case, then the vanilla sponge has raspberry jam rippled through it, theres a squirt of jam in the middle of the cupcakes too and then their finished off with a vanilla butter cream which again has been rippled through with the jam, mmmm amazing! 

What You Will Need For The Cupcakes

 125g self raising flour

125g caster sugar

125g unsalted butter

1/4 tsp bicarbonate of soda

2 eggs

1 tsp vanilla

1 tbsp whole milk

12 mini Jammie Dodgers

Seedless Raspberry Jam

What You Will Need For The Butter cream/Decoration

150g unsalted butter 

340g icing sugar

2-3 tbsp milk

12 mini Jammie Dodgers

Seedless Raspberry Jam

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 and line a muffin tin with your cupcake cases popping one mini Jammie Dodger in the bottom of each cupcake case as you go.

2. Then in a large mixing bowl, throw in all of your cupcake ingredients apart from the milk and the jam and whizz together with an electric whizzer for about a minute or until your cupcake mixture is lovely and smooth.

3. Depending on how thick your mixture is you may need to add some milk just to loosen it up slightly, I added one tablespoon to mine which I found made the perfect consistency but you may want to add more, less or none to yours, it's totally down to what you think.

4. Next take 2 heaped table spoons of your jam and pop it in the microwave for 10-20 seconds to loosen up, then every time you fill your cupcake cases with your batter drizzle/ripple some of the jam through the mixture in the bowl before hand, you don't want to whack all the jam in and mix through you just want a ripple effect.

5. Bake in the oven for around 20 minutes or until the top of your cupcakes are springy to the touch.

How To - Butter cream/Filling/Decoration

1. Once the cupcakes are completely cool it's time for the fun part, frosting, filling and decorating. In a large bowl, beat the unsalted butter with your electric whizzer until it goes pale in colour and is a soft, whipped consistency. Then gradually add in your icing sugar and whizz again for another 3-4 mins, trust me beaut's the longer you beat your butter cream mixture the nicer it will be so just persevere.

2. Once your butter cream is ready just set it aside for a few minutes because now want to put a squirt of that yummy raspberry jam inside the cupcakes, just like before grab a few heaped tablespoons of jam and loosen it in the microwave, then pop some into a piping bag. Make a small hole in the centre of each cupcake and squirt in some of that yummy jam.

3. To get the rippled effect in your butter cream, grab another piping bag and some left over jam and with the back of a spoon literally wipe the inside of the piping bag with jam, then fill the jammy piping bag with the vanilla butter cream and frost however you like.

4. Finally finish you cupcakes with 12 more mini Jammie Dodgers and voila!!! 

Even though theres a few more steps than usual to make these cupcakes their totally worth it and taste so good even if I do say so myself, if your a fan of Jammie Dodgers or just jam in general then your going to love these.

Tanya Bakes Book + Chocolate Honeycomb Caramel Cupcake Recipe

Hey beaut's!

I've been baking again, but this time around I've done a recipe from Tanya Burr's new baking book Tanya Bakes. I literally couldn't wait to receive my Tanya Bakes Book, I had pre-ordered it such a long time ago so as soon as it arrived I looked through the whole book to choose my first bake, this was actually very hard because everything and I mean everything in the book looks and sounds incredible but finally I decided on the Chocolate Honeycomb Caramel Cupcakes! I thought I would share the recipe with you today because I found them very easy to make and they taste absolutely incredible.

What You Will Need For The Cupcakes

50g butter, softened

180g caster sugar

1 egg

splash of vanilla extract

100g plain flour

60g cocoa powder

2 teaspoons of baking powder

160ml milk

100g chocolate chips

What You Will Need For The Icing

500g icing sugar

250g butter

200g caramel

2 crunchie bars to decorate

How To - Cupcakes

1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.

2. Then in a large mixing bowl, cream together the butter and the sugar until light and fluffy.

3. Stir in the egg and vanilla extract and then fold in your flour, cocoa powder and baking powder.

4. Slowly add in your milk until you get a smooth batter, the recipe says full fat milk however I don't drink full fat milk so I used semi-skimmed instead and it worked out fine so I'd just go for your preferred milk.

5. Once your batter is smooth stir in your chocolate chips until their well distributed through the batter.

 6. Pop a tablespoon of the cupcake batter into each cupcake case and the top each one with any left over batter.

7. Bake in the oven for around 20 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing

1. In a large bowl, beat the butter and caramel together until smooth then start adding the icing sugar slowing to avoid the dreaded icing sugar cloud and again mix until smooth.

2. Pipe or spoon the icing on top of the cupcakes and top with crushed pieces of crunchie bar and voila!

These cupcakes where so incredibley easy to make and they taste so rich and chocolaty, this cupcake is definitely a sweet toothed persons dream that's for sure! If you haven't got Tanya's book yet I'd highly recommend it if your into baking, theres so many recipes to choose from, from cakes, cupcakes, cookies, bread, pastry, puddings and even special occasion treats for birthdays, Christmas and Halloween.

Did you get the Tanya Bakes Book beaut? What do you plan on baking? I'd love to know!

Easy Malteser Cupcake Recipe

Hey beaut's!

I've been baking again and this time around I went for Malteser Cupcakes! I'm slightly addicted to Maltesers, their like Pringles for me as in once I open a packet I have to scoff the lot he he. So I thought I'd take my addiction up a notch and try Malteser cupcakes and honestly these are one of the easiest yet tastiest cupcakes I've ever made, they may look slightly rustic but the taste is just WOW!

What You Will Need For The Cupcakes

*Makes 12 Cupcakes*

135g unsalted butter, softened

2 large eggs

¼ tsp vanilla extract

1 ½ tbsp milk

5g Cocoa powder

25g Horlicks (any malted milk drinking powder will do)

95g Self-raising flour

125g Caster sugar

¼ tsp Bicarbonate of soda

Pinch of salt

12 cupcakes cases of your choice

What You Will Need For The Buttercream

150g unsalted butter, softened

350g icing sugar

¼ tsp vanilla extract

milk optional

100g crushed Maltesers

Extra Maltesers for the top 

How To

1. Firstly pre-heat your oven to gas mark 4 and line a muffin tin with your cupcake cases.

2. Then in a large mixing bowl, throw in all of your cupcake ingredients apart from the milk and whizz together with an electric whizzer for about a minute or until your cupcake mixture is lovely and smooth.

3. Depending on how thick your mixture is you may need to add some milk just to loosen it up slightly, I added one and half tablespoons to mine which I found made the perfect consistency but you may want to add more, less or none to yours, it's totally down to what you think.

4. Pop a tablespoon of the cupcake batter into each cupcake case and the top each one with any left over batter.

5. Bake in the oven for around 20 minutes or until the top of your cupcakes are springy to the touch.

6. Once the cupcakes are completely cool it's time for the fun part, frosting and decorating. In a large bowl, beat the unsalted butter with your electric whizzer for 3-4 minutes or until your butter goes pale in colour and is a soft and whipped consistency. Then pop in your vanilla extract and gradually add in your icing sugar and whizz again for another 3-4 mins, trust me beaut's the longer your beat your buttercream mixture the nicer it will be so just persevere.

7. If you find your buttercream is too thick and not pipable/spreadable then pop in some milk a tablespoon at a time, I popped one tablespoon of milk in mine and that was plenty.

8. Once your buttercream is at your desired consistency pop in your 100 grams on crushed maltesers, to crush mine I just popped my maltesers in a sandwich bag, wrapped it in a tea towel and beat with a rolling pin. Mix the crushed maltesers throughout your buttercream and frost your cupcakes how you'd like.

10. Once I frosted all of my cupcakes I just finished them off with any left over maltesers I had. You could always sprinkle the tops with more crushed maltesers too if you'd like.

And there you have it, easy but very yummy Malteser Cupcakes! I was so happy with how these turned out because they where just so tasty, the Horlicks and the smidge of cocoa powder in the cupcake batter just add's that malteser taste and they where so light and moist too and the buttercream was lovely with the crunchy malteser pieces, you definitely have to make these beaut's!