Blueberry and Almond Muffins

Anyone fancy some scrumptious muffins that are quick and easy to prepare and make the perfect breakfast or snack? If you do, this recipe is for you! Before I go any further, I must confess that I don't actually like blueberries, or almonds. I did taste test them though before I passed them on to Brian's Mum and they were goooood (even though I picked out the blueberries). They probably certainly aren't the healthiest way to start your day but they do include some fruit and nuts so that makes it better, right? I'm sure you could adapt this recipe to make it a bit more healthy but I am definitely not the person you want to look to for healthy baking recipes. When I bake I go all out, completely unhealthy and full of sugar but it's just a treat, everything in moderation! However, if you would like to make healthy baked goodies, I highly recommend having a look at Chocolate Covered Katie. Her website has tonnes of amazing healthy alternative recipes that will have your mouth watering just reading them. 

Back to the muffins, this recipe makes 10 big muffins, or 18 cupcakes if you would prefer. This recipe does call for buttermilk but not to worry if you don't have any you can make some by mixing regular milk with a tablespoon of lemon juice or white vinegar and leaving to stand for 10 minutes. You could use any kind of berries you would like, if I were to make them or myself  I think I would use strawberries. Happy baking! 

What you will need:

200g plain flour

2tsp baking powder

1tsp cinnamon

50g ground almonds

175g caster sugar

1 egg

300ml buttermilk

50g butter, melted

200g blueberries 

15g almonds, chopped 

1. Preheat your oven to 200C/400F/Gas Mark 6 and line your muffin tin with cases. 

2. Sift the flour, baking powder, cinnamon into a large bowl and then mix in your sugar and ground almonds. 

3. In a separate, beat together the butter, eggs and buttermilk.

4. Slowly add the second mixture into the dry ingredients then fold in the blueberries. 

5. Spoon the mixture into the cases, until they're three quarters full and sprinkle with chopped almonds.

6. Bake for 15-20 minutes, or until a skewer comes out clean and they have turned a golden colour. 

7. Leave to cool on a wire rack. These muffins are best served warm! 

Chocolate Orange Cupcakes

I've been baking loads of yummy goodies the past two weeks, so I have a backlog of recipes for you guys. However, I made these beauties for the second time today and I just couldn't wait any longer to share it with you all! Terry's chocolate orange is my absolute all time favourite kind of chocolate, if you're anything like me you will love these cupcakes. This recipe is just a really simple twist on a normal chocolate cupcake and I've used a mixture of different recipes to make these, and the icing. I made this batch as a gift for someone so I haven't been able to try one but I'll let you guys know what they thought! This recipe makes 12 big cupcakes and I would think about 18 smaller ones. Happy baking!

What you will need:

125g butter

120g sugar 

2 eggs

50g plain chocolate, melted 

140g self raising flour

2tbsp cocoa powder

1tsp baking powder

1 orange, zest and juice 

For the icing:

100g butter
200g icing sugar
50g chocolate, melted

1 orange, zest and juice

1tbsp milk

1. Preheat your oven to 180C/350F/Gas Mark 4 and line your cupcake tin with cases.

2. Beat together the butter, sugar and eggs. Add in the melted chocolate and beat again until smooth.
 

3. Sieve in the flour, cocoa powder and baking powder. Mix together with an electric mixer (the mixture may become stiff at this point, don't worry it'll loosen with the orange juice) and then add in the zest and juice of one orange.

4. To make large cupcakes like mine, fill your cases with 3 teaspoons of the mixture and bake for 20 minutes, or until a skewer/knife comes out clean

5. Meanwhile, make your icing by combining the butter, icing sugar and chocolate then add the zest and juice of one orange and the milk to loosen the mixture.

6. Let the cupcakes cool completely before you ice and decorate them as desired! 

Marble Cupcakes with Vanilla Buttercream Frosting

I am genuinely surprised by the lack of things I make that have chocolate in them. I am a chocolate fiend, certainly not someone that prefers savoury snacks. I'm not even a massive fan of sweets, just chocolate. I have wanted to make these for ages now, I remember making a marble cake with my Nan a couple of years back, and more than anything I just love the way the inside looks. I don't really make cakes, unless they're for a special occasion. I find it easier to just make cupcakes as they're easier to give to people. Not many people got these cupcakes, they were toooo yummy for me to give away. One of the great things about these cupcakes is that you don't actually need any chocolate, just cocoa powder, which makes me feel a little better about myself when I'm stuffing them in my mouth. This recipe makes 12 cupcakes and I choose to frost them with vanilla buttercream icing, you could use chocolate icing but I thought that may be a little too much chocolate. Happy baking! 

What you will need:

150g butter
150g caster sugar
3 eggs
175g self raising flour
50ml warm milk
2tbsp cocoa powder

For the icing:
100g butter
200g icing sugar
1tsp vanilla extract
2tbsp milk

1. Preheat your oven to 180C/350F/Gas Mark 4. Line your cupcake tray with 12 cupcake cakes. 

2. Mix together your butter, sugar and eggs with an electric mixer until it's pale and light. 

3. Add in your flour while still mixing and when the mixture begins to stiffen, start adding your milk. 

4. Divide your mixture between two bowls (I didn't divide mine evenly and ended up with more chocolate than plain, oops.) and stir your cocoa powder into one of the bowls.

5. Add a heaped teaspoon of plain mixture into your cases, a teaspoon of the chocolate mixture and then another teaspoon of the plain on top. I've found this works best to make the marble effect.

6. Take a skewer, or the tip of the knife and gently swirl around your mixture. Do not over swirl, it will not be pretty. 

7. Bake for 20 minutes, or until a skewer comes out clean. Leave to cool while you make your icing. 

8. To make the icing, beat together your sugar and butter (put your electric mixer onto a low setting or else there will be an icing sugar disaster) then mix in your vanilla extract and milk. 

9. Wait until the cupcakes have completely cooled to ice them and decorate as desired! 

Lemon Cupcakes with Lemon Frosting

These lemon cupcakes are super zesty and make the perfect homemade baked treat for Easter. They're simple to make and a really yummy way to use up any lemons left over from pancake day, I don't know about you guys, but we still had some. The icing is optional, these cupcakes are really moist anyway but it does add an extra bit of lemon-y goodness. Happy baking!

What you will need:
125g self raising flour
125g butter
125g caster sugar
3tbsp milk
2 eggs
1tsp baking powder
1tbsp lemon juice
1 zest of lemon

For the icing:
75g butter
175g icing sugar
1 zest of lemon
3tbsp lemon juice

1. Preheat the oven to 180C and line your cupcake tin with cases, this recipe should make 12 cupcakes.

2. Mix together your butter, sugar and eggs.

3. Add your flour, baking powder and then your milk to loosen the mixture.

4. Lastly, mix in your lemon zest and juice.

5. Fill your cupcake case with a tablespoon and a half of mixture.

6. Bake for 20-25 minutes, or until your knife/skewer comes out clean.

7. While your cupcakes are baking, make your icing by mixing all of the ingredients together. If the mixture is too runny, add more icing sugar. 

8. Make sure your cupcakes have completely cooled and then ice them with your butter cream frosting.

I think some little edible flowers or mini eggs would look so cute on top of these. Drizzling some lemon curd on top could also make a yummy addition to these cupcakes!