That’s right: Cadbury creme eggs in chocolate cupcakes!
A friend of mine who absolutely adores Cadbury Creme Eggs sent me a link to a recipe video for these creme eggs cupcakes by Chef Club UK on Facebook. I took the hint!
The original recipe includes coffee, which I left out. I also added a little baking powder to guarantee a good rise. I put a few more steps in my method than the original. But please do check out the video if you think it will help you.
This is also an ideal recipe if you don’t have a stand mixer or electric hand mixer to help you.
Ingredients (makes 6 cupcakes – just double all quantities if you want to make 12)
Wait! There’s more. Click for the rest of the recipe and lovely pics!
Just three basic ingredients and a little chocolate make this yummy teatime treat.
Ingredients (makes 8 chocolate-dipped coconut macaroons)
I had one egg white to use up, so these are the quantities I used. If you want to make a larger batch of coconut macaroons, for each extra egg white increase the dry ingredients proportionally.
Baileys, Nutella, cheesecake, chocolate… many favourites in one delicious brownie
These are brilliant! I can’t remember what recipe I was looking for… but fortunately my search caused me to stumble across this recipe on the Good Housekeeping website. I made a couple of small changes to the recipe but the Baileys-Nutella combination with the cheesecake swirl is lovely and I can’t recommend these enough.
Ingredients (makes 16 – 32 brownies depending on how big you cut them)
Yummy, chewy golden syrup cookies. Also an easy recipe to make vegan!
Following the success of using golden syrup in my gingerbread cake, I did a search for biscuits made using this magic ingredient. I found this super-simple golden syrup cookie recipe on the BBC Good Food website.
Ingredients (makes 12-24 cookies depending on how big you make them)
Delicious, easy-to-make After Eight mint chocolate muffins!
My only tip for this recipe would be to make sure to keep some chocolate out of the mixture and pop it on top of each muffin before they go in the oven. Most of the chocolate will sink to the bottom of the muffin, so don’t skip this step if you want a better distribution of After Eight mint chocolate and some on the top.
Ingredients (makes 12 After Eight mint chocolate muffins)
Wait! There’s more. Click for the recipe and more photos!
Not bad for a first attempt at baking something bready!
After my attempt to make bread a few months back was fairly successful, I returned to The Big Book of Bread to find a finger bun recipe. They didn’t have one, so I used the one for “Devonshire splits”, figuring that a sweet bun recipe is just that and I could roll the dough into long shapes rather than rounds.
All-in-all I was pleased with the results although, when I make these again, I think I’ll leave the dough to prove for even longer because I’d like the end result to be a little lighter.
Ingredients (makes 10-12 finger buns depending on how big you make them)
These lemon drizzle cupcakes are just about perfect.
These lemon drizzle cupcakes are light and fluffy while also moist and tangy. They’re just about perfect and very easy to make.
I adapted the recipe from Mary Berry’s lemon drizzle traybake recipe. So if you want to make a bigger cake, you might want to take a look at Mary’s original recipe.
- 4 oz / 115 g butter at room temperature or baking margarine straight from the fridge
- 4 oz / 115 g caster sugar
- 2 eggs
- 2 tbsp milk
- Finely-grated zest of 1 lemon
- 1 level teaspoon baking powder
- 5 oz / 140 g self-raising flour, sifted
For the glaze
- Juice of 1 lemon
- 3 oz / 85 g granulated or caster sugar
Wait!There’s more. Click for the rest of the recipe and more lovely pics!
The fluffy goodness of a blueberry muffin, large enough to share!
I found the original recipe for this blueberry muffin cake over at Fine Cooking. I made a couple of small changes to the recipe and converted the weights so hopefully you’ll all be able to use them whatever measurement system you use. I also added a step if you want to make sure you get a crunchy, genuine muffin top on the cake.
Cute Valentine’s Day chocolate biscuits from only four ingredients!
A quick search for easy chocolate biscuit recipes turned up this one over at allrecipes. The original recipe suggested rolling the dough into small balls and pressing them down with a fork before baking. I went a little fancier in my decoration in honour of Valentine’s Day. But whether you make your chocolate biscuits heart-shaped or not, you’ll only need four ingredients.
Ingredients (makes approx. 12 biscuits – double up if you have hordes to feed!)
Soft, chewy biscuit with a soft heart of chocolate hazelnut cream. Delicious!
I found the recipe for these delicious treats at Sweetest Menu, which has loads of great recipes and is well-worth checking out. However, while the original recipe is to make 12 cookie cups using a muffin tin, I decided to use a mini muffin tin and so get 24 cookie cups from the same amount of ingredients.
So the size of your cookie cups is up to you!
Ingredients (makes 24 mini Nutella cookie cups or 12 large cookie cups)