Coconut and Lime Cupcakes

Today’s recipe is a simple and yummy one for you guys who like to daydream about the Caribbean whilst the rain is pouring down… Luckily, we are blessed with sun today where I am. 😀

I chose to have a vanilla frosting on top of the muffins, but you can easily change that into a coconut frosting instead with adding coconut milk instead of ordinary whole milk. 😀

Recipe (makes 12)

Muffins

• 150 ml granulated sugar
• 125 g butter
• 2 eggs
• 1 tablespoon vanilla sugar
• 2 teaspoons baking powder
• 450 ml plain flour
• 150 ml whole milk
• 200 ml flaked coconut
• zest of lime

Frosting

• 2 cups icing/confectioners’ sugar,  sifted
• 80 g unsalted butter
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract with seeds

 

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a  baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the flaked coconut and zest of lime until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15-20 minutes.

 Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Happy Baking Everyone! 😀

 

 

 

Chocolate Orange Cupcakes with a Chocolate Orange Frosting… Lush!

What could be better to end the weekend with than Chocolate Orange Cupcakes with a Chocolate Orange Frosting? Devine Cupcakes with a rich flavour of Chocolate and Orange… 😀 Forget about everything which has to do with diet this weekend! Have two of them and indulge… 😀

Recipe (makes 12)

Mixture

• 125 g unsalted butter
• 1 dl granulated sugar
• 1/2 dl dark brown soft sugar
• 2 eggs
• 4 1/2 dl plain flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract with seeds
• 2 tablespoons cocoa powder
• 3 teaspoons orange zest
• 100 g dark chocolate chips
• 1 1/2 dl milk

Frosting

• 300 g (2 1/3 cups) icing/confectioners sugar, sifted
• 100 g (6 ½ tablespoons) unsalted butter, at room temperature
• 40 g (1/3 cup) unsweetened cocoa powder, sifted
• 3 teaspoons orange zest
• 3 tablespoons whole milk

Muffins: 

Preheat the oven to 175 degrees C.

Place the paper cases on a baking sheet.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla extract, baking powder, cocoa powder, orange zest and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour the chocolate chips into the mixture and stir until everything is just incorporated.

Pour the mixture into the paper cases with help of a tablespoon.

Bake in the middle of the oven for about 20 minutes.

Allow to cool before you put the frosting on.

Frosting:

Beat the icing/confectioners’ sugar, butter, orange zest and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the chocolate frosting on top of the muffins and sprinkle them with orange zest.

Happy Cupcake Baking Everyone!  😀

Do you remember my Chicken Cupcakes on a Hen do with LoveBanus from last year?

Do you remember my Chicken Cupcakes on a Hen do with Lovebanus from last year? 😀

Happy Summer Everyone!  😀

Banoffee Cupcakes (banana and toffee muffins with a toffee frosting on top of that)… Happy Birthday Sugar and Spice Baking 10 months!

Celebrations again!!! 😀 Mr. Octo, Mr. Croco and Mr. Water Draggo are celebrating Sugar and Spice Baking’s 10 months Anniversary with some delicious British Banoffee Cupcakes. The muffins are moist and creamy and filled with yummy bananas and toffee. On top of that a delicious and smooth toffee frosting… Mmmmm… 😀 Happy Birthday Sugar and Spice Baking! 😀

Recipe (makes 15 Cupcakes)

Mixture

• 125 g buttery spread
• 1 1/2 dl granulated sugar
• 2 eggs
• 4 1/2 dl plain flour
• 2 teaspoons baking powder
• 1 1/2 dl milk
• 1 tablespoon vanilla sugar
• 1 1/2 big bananas, sliced
• 12 tablespoons carnation caramel

Frosting

• 170 g carnation caramel
• 600 g icing sugar
• 170 g unsalted butter
• 2 tablespoons milk

Decoration

• 1/2 banana, sliced

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 15 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the carnation caramel and the sliced bananas until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 20-25 minutes.

 Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting and cupcakes:

Beat caramel with the unsalted butter, milk and icing sugar to form a thick icing. The more you beat it the fluffier it becomes. Spoon into a piping bag and pipe onto the cakes. Decorate with one sliced banana on each cupcake.

Happy Birthday Sugar and Spice Baking and Banoffee Cupcake Baking!  😀

London Marathon

Happy Marathon Day in London!  😀

Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping… Heaven!

Friday is finally here and how do we celebrate it?! How about with some yummy Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping??!! 😀 Yummy in your Beach 2013 Sugar and Spice tummy!! 😀

Recipe (makes 12 cupcakes)

Mixture

• 65 g unsalted butter
• 0.75 dl granulated sugar
• 1 egg
• 2.25 dl plain flour
• 1 teaspoon baking powder
• 4 tablespoons unsweetened cocoa powder
• 1 tablespoon vanilla sugar
• 1 dl whole milk
• 50 g chocolate chips

Topping

• 3 cups icing/confectioners’ sugar,  sifted
• 80 g unsalted butter
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract with seeds
• 1 mashed banana

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the cocoa, vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the chocolate chips until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Topping:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. . Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. Finally, pour in the mashed banana and give it a good old stir until everything is just incorporated.

Cupcakes:

Use a piping bag to pipe a bit of the topping on top of the cupcakes. Don’t pipe out too much.

Happy Cupcake and Friday Baking Everyone! 😀

Chocolate Yourself! Tasty Chocolate Coffee Cupcakes with a delicious Chocolate Frosting

Go and CHOCOLATE  yourself with some tasty Chocolate Coffee Cupcakes with a delicious Chocolate Frosting on. Mmmm…. yummy in your tummy! 😀

Recipe (makes 12 cupcakes)

Mixture

• 65 g unsalted butter
• 0.75 dl granulated sugar
• 1 egg
• 2.25 dl plain flour
• 1 teaspoon baking powder
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon vanilla sugar
• 0.75 dl whole milk
• 1 tablespoon strong coffee

Frosting

• 2 1/3 cups icing/confectioners’ sugar
• 100 g unsalted butter, at room temperature
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons whole milk

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour  the coffee, cocoa, vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Beat the icing/confectioners’ sugar, butter and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Happy Chocolate Coffee Cupcake Baking! 😀

Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting

Yesterday, I baked some moist and yummy Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting on! 😀

Recipe (makes 14 Cupcakes)

Mixture

• 65 g unsalted butter
• 0.75 dl granulated sugar
• 1 egg
• 2.25 dl plain flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 1 1/2 dl double cream
• 3 tablespoons of Clippy’s Apples ‘Apple Rudebarb & Ginger’ fruit-tastic conserve

Frosting

• 2 cups icing/confectioners’ sugar,  sifted
• 80 g unsalted butter
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract with seeds
• 1 teaspoon Dr. Oetker red food colouring

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3. Place 14 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour  the vanilla sugar, baking powder and flour into the bowl.  Add the cream and continue mixing for a couple more minutes until the mixture is smooth. Finally, add the fruit conserve and mix until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Enjoy!

Happy Cupcake Baking Everyone! 😀

Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting… to die for! Absolutely AMAZING!!

Let me introduce todays AMAZING recipe – Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting!!!  They melt in your mouth and you can’t have enough of them… Diet Recipe? Not at all, but instead a perfect treat for yourself. Could it be better??! 

Recipe (makes 65 Mini Muffins; about 25-30 of them Cupcakes)

Mixture 

• 100 g Milk Chocolate Chunks
• 125 g slightly salted butter
• 1 ½ dl caster sugar
• 2 eggs
• 4 ½ dl plain flour
• 2 teaspoons baking powder
• 1 ½ dl whole milk
• 1 tablespoon vanilla sugar
• 3 tablespoons cacao

Frosting 

• 100 g Milk Chocolate Chips
• 2 cups icing/confectioners’ sugar, sifted
• 5 tablespoons unsalted butter, at room temperature
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract with seeds

Muffins: 

Preheat the oven to 175 degrees C.

Place the paper cases on two baking sheets.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla sugar, baking powder, cacao and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour the milk chocolate chunks into the mixture and stir until everything is just incorporated.

Pour the mixture into the paper cases with help of a teaspoon.

Bake in the middle of the oven for about 12-13 minutes.

Allow to cool before you put the frosting on.

Frosting and Cupcakes:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. Finally, pour the chocolate chips into the frosting and stir until everything is just incorporated.

Pipe the frosting on top of the cupcakes and decorate with an English flag!

Happy Mini Cupcake Making!

 

 

Rolo Cupcakes with Vanilla Frosting. Happy Birthday Sugar & Spice Baking 5 months…

Mr. Croco is back to celebrate that his favourite blog Sugar and Spice Baking has existed for 5 months. He has baked some very, very yummy Rolo Cupcakes with Vanilla Frosting on. Absolutely delicious and amazing!!! 😀

Mr. Croco celebrating in style with his favourite Rolo Cupcakes and his new tie! 😀

😀

Recipe (makes 10 cupcakes) 

Mixture

• 70 gr butter 
• 0.75 dl caster sugar
• 1 egg
• 2 1/4 dl plain flour
• 1 teaspoon baking powder
• 0.75 dl whole milk
• 1 tablespoon vanilla sugar
• 104 gr Rolo (for the mixture 14 pieces & decoration 6 pieces)

Vanilla Frosting

• 500 gr (4 cups) icing/confectioners’ sugar, sifted
• 150-160 gr (10 tablespoons) unsalted butter, at room temperature
• 4 tablespoons whole milk
• 1 teaspoon pure vanilla extract

Preheat the oven to 170 degrees C (325 degrees F) Gas 3. Place 10 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour  the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Cut the Rolo pieces into smaller pieces and add them into the mixture.  Continue to whisk until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15- 20 minutes.

😀

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Cupcakes: 

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Pipe the frosting on top of the cupcakes and decorate with cut Rolo pieces.

Happy Birthday Sugar and Spice Baking! 😀