Chocolate Coconut Cupcakes.

Yesterday, I made these chocolate coconut cupcakes because I thought they sounded like a really yummy flavour combination and I've got to say I was actually really pleased with how they turned out as they tasted lovely and I kind of just made the recipe up on the spot. I adore Bounty's but, I know they're not everyone's cup of tea. Does anyone else find that when the celebrations tin goes round at Christmas you always get left with half a tin of Bounty's and Milkyway's which, nobody else wants? That's always fine by me though as I think Bounty's are delicious so, while everyone else is fighting over the Galaxy's and Maltesers, I'm happily munching away on a pile of Bounty's. 

Anyway, I'm starting to feel like a bit of a Bounty saleswoman right now with the amount of times I've said Bounty in this post so I will stop now. If you do like the combination of chocolate and coconut though, I hope you enjoy these cupcakes! In a few weeks I am going to trial this recipe again too and add in a chocolate and malibu ganache so, I will let you know how that works out, I'm hoping pretty well as I can't really think of anything more delicious than a cake oozing with chocolate and malibu ganache right now!

Recipe

For the Chocolate Cupcakes-

110g butter, room temperature 

220g dark brown sugar

2 large eggs

165g self raising flour, sifted

55g cocoa, sifted

½ tsp. bicarbonate of soda

½ tsp. baking powder

140ml sour cream

For the Coconut Frosting-

520g icing sugar

90ml Coconut milk

115g butter

100g desiccated coconut

Plus extra desiccated coconut and 12 chunks of bounty (chop two bars of bounty into 6 pieces) for decorating.

Method

1. Pre-heat the oven to 180°c.
2. Place 12 muffin cases into a 12 hole muffin tin.
3. For the chocolate cupcakes, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs and add the sour cream. Sieve together the flour, cocoa powder, baking powder and bicarbonate of soda and delicately fold into the mixture.
4. Divide the mixture into the 12 cake cases and bake for 15-17 minutes or until the sponge springs back when the surface is pressed lightly.

5. Place the cupcakes on a wire rack and allow to cool.

6. Whilst the cupcakes are cooling, prepare the coconut frosting. Beat together the butter and icing sugar. Pour in the coconut milk and beat again until smooth and fairly thick. Stir through the desiccated coconut.

7.  Next, place a fairly deep layer of about 100g of desiccated coconut into a bowl, tray or on to a plate. Cut a small hole in the centre of each cupcake using an apple corer and fill with the coconut frosting. Using a palette knife then spread a layer of the coconut frosting on the top of each cupcake and roll in the tray of desiccated coconut to completely coat the top. 

8. Finally, place a chunk of bounty on the top of each cake and there you have it; twelve delicious chocolate coconut cupcakes to enjoy!

Onion Bhaji Burger and Homemade Chips.

7 years ago my 13 year old self decided to stop eating meat and now I couldn't imagine anything different. I love cooking veggie food and I try my best to make unique tasty dishes which, you often can't get as a vegetarian when you go to restaurants or buy foods in supermarkets as the choice is more limited. Last weekend I decided to make these quirky and yummy onion bhaji burgers which, I served with the Hairy Biker's special homemade chip recipe and rest assured that Si and Dave certainly know what they're doing when it comes to making chips as these chips are delicious. Deep fried chips and deep fried onion bhaji's, so obviously not the healthiest of meals I've ever made. Come to think of it, do I ever really make healthy meals? Nevermind though, a little bit of what you fancy does you good is what my Nan always says so, if you do fancy giving these onion bhaji burgers a go, please do and let me know what you think!

Recipe
Serves 4
For the Onion Bhaji Burgers-
For the Onion Bhajis-
2 red onions, one finely chopped and one thinly sliced
100g gram flour (chickpea flour)
1/2 tsp. baking powder
2 tsp. curry paste (I used Tesco finest Goan Massala paste which was very yummy but, it is a mild coconut flavoured paste so feel free to use a spicier curry paste like rogan josh or madras if you'd prefer a kick)
1 red chilli, deseeded and finely chopped
For the Garlic, Mint and Cucumber Raita-
150g natural yoghurt
2 tbsp. chopped mint
1 small garlic clove, crushed
8 slices of cucumber, each cut into 8

Mango Chutney
1 Beef tomato, sliced
Iceberg Lettuce, chopped
White english muffins  

For the Chips-
4 large Maris Piper potatoes
sea salt

Method

1. Start by preparing the chips. Peel the potatoes and cut lengthways into roughly 1cm thick slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) 

2. After soaking, pat the chips dry with kitchen paper. Heat an electric deep-fat fryer to 130C. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.

3. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips and set aside. (The chips can be left for several hours at this stage.)

4. Next, mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Refrigerate until needed.

5. Prepare the onion bhajis. Sift the flour and baking powder into a bowl. Add the curry paste, chopped chilli and a good sprinkling of salt. Add about 80-100ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.

6. When the onion bhaji batter is prepared, heat the oil in the deep-fat fryer to 180C. Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper and keep warm while you cook the remaining bhajis.

7. Once all of the bhajis are prepared, finish cooking the chips. Increase the temperature of the deep-fat fryer to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt to serve.

8. Finish by assembling the onion bhaji burgers. Halve and lightly toast the english muffins. Spread one half with mango chutney and one half with the raita. Place lettuce and tomato on top of one of the halves of each muffin. Add the onion bhaji (or two bhajis if they are quite small), place the lid on and hold together with a cocktail stick. Serve alongside the chips and enjoy!

Black Forest Cupcakes.

Today I made my lovely Dad some Black Forest cupcakes as part of his Father's Day present as Black Forest Gateau is one of his favourite cakes. I actually make these cupcakes quite often and somehow every time I do, they seem to get even tastier. A combination of chocolate, cherries and cream though, it's a match made in heaven! Add a good slosh of brandy too and you're good to go. Well, you have to really don't you? Happy Father's Day Dads!

Recipe

For the Chocolate Cupcakes-

110g butter, room temperature 
220g dark brown sugar

2 large eggs

165g self raising flour, sifted

55g cocoa, sifted

½ tsp. bicarbonate of soda

½ tsp. baking powder

140ml sour cream

For the Cherry Brandy Filling-

1 Tin of Hartley's Cherry pie filling (reserve 12 cherries to decorate the tops of the cupcakes)

2 tbsp. Brandy

For the Topping-

600ml Double Cream

12 cherries

Method

1. Pre-heat the oven to 180°c.
2. Place muffin cases into a 12 hole muffin tin.
3. For the chocolate cupcakes, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs and add the sour cream. Sieve together the flour, cocoa powder, baking powder and bicarbonate of soda and delicately fold into the mixture.
4. Divide the mixture into the 12 cake cases and bake for 15-17 minutes or until the sponge springs back when the surface is pressed lightly.
5. Allow the cupcakes to cool and prepare the Cherry Brandy filling. Take a tin of Hartley's cherry pie filling and add 2 tbsp. of Brandy and mix. 
6. Once the cupcakes are cool, use an apple corer to create a hole in the middle of each cupcake and add about 2 tsp. of the cherry brandy filling to the centre.
7.  Finally, beat the double cream with an electric whisk until it thickens and light peaks form and then you can either scoop it straight onto the cupcakes or use whatever piping bag and nozzle you wish to create a swirl of cream on the top of each cupcake. Last of all, top each cupcake with one of the cherries you have reserved from the Hartley's Cherry pie filling and you are finished! Now go enjoy!

Homemade Nachos.

Last week I decided to branch away from the old mixing bowl and cupcake tin to make some homemade nachos which, are something I've never made before but, they are now something I will be making time and time again. I love nachos and they are actually one of my favourite foods so I thought I would try making them from scratch and they are honestly completely delicious! Crispy tortilla chips smothered in melted cheese, refreshing salsa, cool sour cream and tangy guacamole. They are perfect! Not so good for the old waistline but, the best food never is. The diet starts tomorrow I promise... unless there's another giant bowl of homemade nachos on offer again! There are lots of components to the dish but, none of them actually take very long to make so if you do have the time and you are a big nacho fan, give these nachos a go and I really hope you enjoy them!

Recipe

Serves 3-4

For the Salsa-

6 medium tomatoes, peeled and finely chopped

1/2 medium red onion, very finely chopped

1 small garlic clove, crushed

Small splash of white wine vinegar

Squeeze of lime juice

Handful of fresh coriander, roughly chopped

Salt and pepper to taste

For the Guacamole-

1/2 large ripe tomato

2 small avocados, very ripe but not bruised

juice 1/2 large lime

small handful coriander, roughly chopped

1/2 red onion, finely chopped

1/2 red chilli, deseeded and finely chopped

For the Sour Cream and Chive Dip-

5 tbsp. sour cream

4 tbsp. chopped chives

2 tsp. lemon juice

Pinch of salt

For the Tortilla Chips-

4 Flour tortillas

Vegetable oil

A hefty noggin of cheese

Method

1.First, prepare the salsa. Combine all of the ingredients in a bowl, stir. Refrigerate until ready to use. To peel the tomatoes; make slits all over the tomatoes, place in a bowl and cover with boiled water. Leave for 2-3 mins and then peel.

2. Next, prepare the guacamole. Use a large knife to pulverize the tomato on a chopping board, then tip into a bowl. Halve and stone the avocados (saving the stones) and use a spoon to scoop out the flesh and add to the bowl with the tomato. Tip all of the other ingredients into the bowl, then season with salt and pepper. Use a whisk or potato masher to roughly mash everything together. Sit the stones in the guacamole to stop it going brown, cover with cling film and chill until needed.

3. To make the sour cream and chive dip; mix all of the ingredients together in a bowl and refrigerate.

4. Next, prepare the tortilla chips. Take the 4 tortilla wraps and use scissors to cut each into 3 strips of equal thickness, then snip into triangles and other fairly large shapes ready for frying. Heat your deep fat fryer to 190°C or heat oil in a large pan. When heated to the correct temperature, start to add 4-6 tortilla chips to the deep fat fryer at a time and turn until bronze and crispy. If using a pan to cook, test the oil with a small piece of tortilla wrap to see when the oil is hot enough for frying. Use a slotted spoon to remove the tortilla chips from the oil and place on to a kitchen towel on a plate to drain off some of the oil. You can sprinkle and season with salt if you like but, it isn't essential. 

5. Finally, when all of the tortilla chips are cooked, take a large dish or casserole bowl and place a layer of tortilla chips into the bottom, scatter with grated cheese and melt under the grill. Place another layer of tortilla chips on top, scatter with cheese and some tomato salsa and melt the cheese under the grill again. Place a final tortilla chip layer on top and scatter with salsa and cheese, melt the cheese under the grill one last time and spoon a large scoop of sour cream, salsa and guacamole onto the top of the nacho stack.

Then most importantly...Tuck in! Devour! Indulge! And don't you dare leave a single crumb!

Enjoy the rest of your week everyone!

Blueberry Crumble Cupcakes.

Hello again! Yes I know, yet another cupcake recipe for you. I promise I do do other things and don't just sit in my kitchen baking cupcakes all day, not everyday anyway. I do occasionally make other types of food too I swear, in fact I am actually making some homemade nachos, guacamole and salsa tomorrow. Yum. Does anyone else adore nachos? 

I really wanted to sell my cupcakes at farmers markets this summer to see if anybody would like and buy them but, I haven't had much luck with hearing any good news back from farmers markets yet so I don't think it looks likely now. As I mentioned in my blog post the other day, I'd really like to start up my own little baking business after University and to run a food truck so that I can travel around Cornwall selling my food. I thought that selling my cakes at farmers markets would be a good place to start just to see if people would actually like my food but, never mind. I'll just keep practicing my recipes for now and then hopefully one day CeeJay's Cupcake Cafe will be trundling along from beach to beach in Cornwall serving up ice cream and cakes. Who knows ay? Fingers crossed.  
Anyway, on to the cupcake recipe.

Recipe

For the Blueberry Cupcakes-

300g plain flour

155g caster sugar

1 tbsp. baking powder

½ tsp. bicarbonate of soda

¼ tsp. salt

250ml whole milk

2 large eggs

1 tsp. vanilla essence

85g unsalted butter, melted

50g fresh or frozen blueberries, plus extra for decorating

50g fresh or frozen raspberries

For the Crumble Topping-

50g plain flour

40g unsalted butter

30g soft light brown sugar

40g pecans, chopped

1 tsp. cinnamon

For the Blueberry Sauce-

70g blueberries

20ml water

60ml orange or lemon juice

40g caster sugar

20ml cold water

10g corn flour

1 tsp. almond extract

1 tsp. cinnamon

For the Lemon Curd Frosting-

250g icing sugar

80g butter

50g lemon curd

Method

1. First, prepare the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients and place enough (perhaps 1 tbsp.) of the crumble topping into a tray and bake in the oven for about ten minutes until golden and crunchy, ready to scatter on the tops of the cupcakes. Set the rest aside for later.

2. Next, prepare the cupcakes. Pre-heat the oven to 190°C and line a cupcake tin with 12 muffin cases. Sift together the flour, baking powder, bicarbonate of soda, caster sugar and salt and place in a large bowl. Pour the milk into a jug, add the eggs and vanilla essence and mix together by hand.

3. Make a well in the centre of the dry ingredients and mixing slowly, pour in the egg and milk mixture. Scrape down the sides of the bowl to catch every bit of the mixture, increase the speed to medium and continue beating until smooth. Then pour the melted butter in and beat again to incorporate.

4. Stir in the berries by hand, making sure they are evenly spread throughout the mixture, then spoon the batter into the muffin cases, filling each up to two-thirds full and sprinkle with the remaining crumble topping.

5. Bake in the oven for 20-25 minutes until the cupcakes are bronzed and bounce back when lightly pressed. Transfer to a wire rack to cool.

6. While the cupcakes are cooling, prepare the blueberry sauce. In a saucepan over medium heat combine the blueberries, water, orange or lemon juice and sugar. Stir gently and bring to the boil.

7. In a cup, mix together the corn flour and cold water. Gently stir the corn flour mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, about 3-4 minutes.Remove from the heat and stir in the almond extract and cinnamon. Allow to cool slightly.

8. Cut a hole out of the centre of each cupcake and fill with 1-2 tsp. blueberry sauce. 

9. Next, prepare the lemon frosting. Beat together the butter, icing sugar and lemon curd until fluffy, light and smooth and pipe onto the cupcakes using your favorite piping bag and nozzle. Finally, scatter the top of each cupcake with some of the crunchy crumble you prepared earlier and finish with a plump, juicy blueberry.    

Note. instead of using the lemon frosting on these cupcakes you can also top them with whipped double cream and they are delicious, like mini gateau's! Just whip up 600ml double cream and dollop away! 

I also forgot to say the other day but, McBusted were incredible! Oh I do love a good boyband. It was just so much fun and such a great show and all of the guys looked like they were having a great time which, was really lovely to see. They were all hilarious and Danny and Dougie were looking particularly gorgeous too which, was rather nice. Since finding out James spends some of his time living in Padstow I also seem to have become quite attracted to him which, gives me even more reason to trundle to Padstow selling my cakes all in the hope that James will one day fall in love with me and my cooking. It was fun to be able to dance and sing along to every song and at the end of the night I just wanted them to do it all over again. It was honestly one of the best concerts I've ever been to! I definitely need to start going to more concerts, it's always such an amazing atmosphere and really incredible and overwhelming when you see a band you really like.

Death by Chocolate Cupcakes.

I would really love to one day run my own baking business and at the moment I am hoping to start my own mobile food business after university so that I can travel from beach to beach in Cornwall serving up my cupcakes and various other treats such as; ice cream, doughnuts and veggie burgers. I don't know how realistic my dream is right now and I don't know if my business would ever become very popular or if it would even be affordable or worth trying but, nothing makes me happier than baking and I really would love to give it a go.

One cupcake that no cupcake menu would be complete without is a decadent chocolate cupcake and this is my favorite recipe. A moist, soft sponge filled with rich, dark chocolate ganache and topped with a luxurious, creamy chocolate frosting and crunchy maltesers. Perfect.

Recipe

For the Chocolate Cupcakes-

110g unsalted butter, softened

220g dark brown sugar

2 eggs

165g self raising flour

55g cocoa powder

½  tsp bicarbonate of soda

½ tsp baking powder 

140ml sour cream

For the Chocolate Ganache Filling-

100ml double cream

100g dark chocolate, broken into pieces

For the Chocolate Frosting:

200g icing sugar, sieved 

100g unsalted butter, softened

140g cocoa powder, sifted 

40ml whole milk

Maltesers for decorating (12 whole and some crushed using a rolling pin)

Method

1. Pre-heat the oven to 180°c.

2. Line a muffin tin with 12 muffin cases.

3. For the cake, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa, baking powder and bicarbonate of soda and fold in to the mixture. Divide the mixture between the cake cases, filling about 2/3 full.

4.Bake for 15-17 minutes or until risen and just firm to touch. Remove from the oven and allow to cool on a wire rack.

5. Prepare the chocolate ganache. Heat the cream until it simmers and stir in the dark chocolate until it completely melts and produces a glossy, dark chocolate ganache. Allow to cool until it thickens slightly but, not too much as it will be difficult to fill the cupcakes.

6. Once the cupcakes are cool use an apple corer to cut out a dip in the centre of each cupcake and once the ganache is cool fill each dip/hole with 1-2 tsp. chocolate ganache.

7. Finally, prepare the chocolate frosting. Beat together the butter, icing sugar, cocoa powder and milk until the frosting is light and fluffy, about 5 minutes. Then pipe a swirl of the frosting onto each cupcake, scatter with crushed maltesers and place a whole malteser on to the top of each cake.

Enjoy!

Lemon Curd Cupcakes.

Hello! Long time no speak. I have now officially finished my exams and also my first year of University which, literally just flew by and I can't actually believe it's already over! I am so happy to be home now though and can't wait to spend my summer at home in Cornwall with my family. As lovely as Liverpool is, Cornwall is home and there is no place I'd rather be, especially in the summer when you can spend your days lying on the beach and munching on clotted cream and jam scones! Lovely.

I don't think there is anything more summery, refreshing and delicious than a lemon cake and last weekend I decided to embrace the gorgeous weather we were having and bake some yummy, zesty lemon cupcakes. I really love this recipe; the lemon and poppy seed cupcakes are so moist and soft, the lemon curd is zesty and delicious (thanks very much Delia!) and this lemon curd frosting, oh this lemon curd frosting is so sweet and velvety. If you decide to give these a go I really hope you enjoy them and let me know what you think!

Recipe

For the Lemon and Poppy seed Cupcakes:

225g self-raising flour

175g golden caster sugar

zest of 2 lemons

1 tbsp. poppy seeds

3 eggs

100g natural yoghurt

175g unsalted butter,melted and cooled a little

For the Lemon Curd:

Grated zest of 1 lemon

Juice of 2 lemons

2 eggs

90g golden caster sugar

55g butter

For the Lemon Curd Frosting:

250g icing sugar

80g butter

50g lemon curd

To decorate- Crushed lemon sherbet sweets, grind in a food processor or crush with a rolling pin

Method

1. Heat oven to 180°C/ 160°C fan and line a 12-hole muffin tin with muffin cases. 
2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide mixture between the cases. 
3. Bake the cupcakes for 20-22 mins until a skewer poked in comes out clean or the surface springs back when lightly pressed – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
4. Next, prepare the lemon curd. Sit a heatproof bowl over a pan of barely simmering water, but don't let the bowl touch the water. Then place the eggs, sugar, lemon zest and juice in the bowl and whisk together. Now add the butter piece by piece and cook for about 15 minutes, giving it a good whisk from time to time, until the curd has become smooth, glossy and thickened. Allow to cool.
5. Once the cupcakes are cool use an apple corer to cut out a dip in the centre of each cupcake and once the lemon curd is cool fill each dip/hole with 1-2 tsp. lemon curd.
6. Finally, prepare the lemon curd frosting. Beat together the butter, icing sugar and 50g of your homemade lemon curd until the frosting is light and fluffy, about 5 minutes. Then pipe a swirl of the frosting onto each cupcake and scatter with the pieces of crushed lemon sherbet sweets.

This time next week I'll be queuing up to see McBusted so I can't wait to revert back to my 10 year old self again as I sing and dance along to Year 3000 and Air Hostess. As much as I pride myself on loving rock music, I do love a good boyband and I always will! McFly and Busted are two of my favorites as well so I can't wait to see them, I think it will be a lot of fun and McFly are also singing Shine A Light which, I'm really happy about as it's one of my favourite songs. Dougie Poynter also happens to be one of the most beautiful men alive so, he'll also be pretty wonderful to look at, Ellie Goulding you lucky girl! 

Have you got any exciting plans for the rest of may? How will you be spending your summer?