Rose Cupcakes with Raspberry Rose Buttercream

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Delicate rose cupcakes with a raspberry rose buttercream ~

Mother’s Day has already been and gone here in the UK, but I know it’s coming up soon in the US and Canada and these cupcakes could make a perfect mother’s day treat. The cupcakes are light and moist with a subtle rose flavour and they’re topped with a really creamy buttercream frosting that gets its pretty pale pink colour just from the raspberry jam – no food colouring required.

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Banoffee Cupcakes

Banoffee Cupcakes | Blueberry Kitchen

Moist banana cupcakes filled with dulce de leche and topped with whipped chantilly cream ~

Banoffee¬† pie is a traditional English dessert that combines banana, toffee and whipped cream in a delicious pie. For my cupcake version I used dulce de leche to get a toffee like flavour. You probably already know this, but you can either buy ready made dulce de leche or use condensed milk and try one these methods to make your own. I used condensed milk and went for the oven option as this one sounded the safest! (I already have some lovely burn scars down the right side of my body after I managed to spill a whole cafetiere of coffee down me last spring, so it’s probably not a good idea for me to be playing with anything where there’s a chance of very hot liquid exploding!) My dulce de leche reached a perfect caramel consistency after an hour and a half in the oven.

Banoffee Cupcakes | Blueberry Kitchen

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Chocolate Buttermilk Cupcakes with Chocolate Fudge Frosting

Chocolate Fudge Cupcakes | Blueberry Kitchen

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Fudgy chocolate cupcakes topped with a luxurious chocolate fudge frosting ~

Ingredients –

For the cupcakes –
100g/ 3 1/2 oz dark chocolate, broken into small pieces
50g/ 2oz/ 1/2 stick unsalted butter, at room temperature
120g/ 4oz/ 3/4 cup soft light brown sugar
1 egg
120g/ 4oz/ 3/4 cup plain flour
1 1/2 tsp baking powder
pinch salt
1 tsp vanilla extract
100ml/ 1/2 cup buttermilk

For the icing –
100g/ 3 1/2 oz dark chocolate
60g/ 2oz/ 1/2 stick unsalted butter
175g/ 6oz 1 1/4 cup icing sugar/ powdered sugar
50ml/ 1/4 cup whole milk

makes approx 6 cupcakes

Chocolate Fudge Cupcakes | Blueberry Kitchen

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