Bounty Cupcakes - A Birthday Treat!

I have a confession to make. I am the worst gift giver. It's not something I enjoy doing because the amount of pressure, I most likely put on myself, to find the perfect gift. Also I am tight when it comes to money and if I am going to spend my money on a gift it has to be good. Right?

The point of this mini-rant is that instead of having a minor anxiety attack over a present for friends I just bake their favorite cake or bake! My friend Sam recently turned 30 and had a low-key party at her house so I brought a dozen cupcakes.

After a text of "name your top five favorite cakes" she responded with chocolate, coconut, peanut butter, carrot cake, and red velvet. It was a no-brainer to combine the first two choices with these delicious cupcakes from a Hummingbird Bakery cookbook - Home Sweet Home. The book is 4 years old now, not as old as my friend Sam though! Sorry Sam!

If you want to make these again here's how!

Bounty Cupcakes

70g unsalted butter
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1/2 tsp salt
210 ml whole milk
2 large eggs
about 6 Bounty's total, cut into chunks as seen in the photos
desiccated coconut, to decorate

Frosting
500g icing sugar, sifted
160g unsalted butter
60 ml coconut milk

Heat the oven to 170C and line your muffin tin!
Beat the butter, flour, sugar, cocoa powder, baking powder and salt together in a freestanding mixer or with a handheld mixer, until combined but crumb looking.
In a separate bowl mix the milk and eggs together with a fork.
Gradually add the milk/egg mixture to the dry ingredients, beat until just combined.
Using an ice cream scoop if available, scoop the batter into the cases. Place a piece of Bounty in the middle before baking for 20-25 minutes in your pre-heated oven.
To tell when the cupcakes are done they should spring back slightly when gently prodded.

While they are cooling make the frosting, by beating the butter until whipped and then gradually add the icing sugar. This is to keep it from flying everywhere. Slowly pour in the coconut milk, beating all the while. Once it is all incorporated beat on high for a minute or two to get it fluffy.

Frost the cupcakes once they are cooled and sprinkle with desiccated coconut and top with a piece of Bounty!

These were good cupcakes and a hit with the birthday girl and her party goers! I would be curious to try these the other way around, coconut cupcakes with a chocolate frosting ...... maybe for next time!

top tip - bargain stores have small cans (120ml) of coconut milk so you don't have to buy a huge tin (400 odd ml). However, if you can't find a small can use the rest of the coconut milk for a curry or something?

Last note - if you like to bake and you don't own a Hummingbird Bakery book I suggest you get one immediately. Not later, I mean right this minute go online, you already are online so it's easy right? And order yourself a copy of  Hummingbird Bakery The Cookbook, Cake Days, Home Sweet Home, or Life is Sweet. My personal favorite is Cake Days, but have a look as every single recipe I have ever tried of any one of these books has turned out for me!

Strawberry Milkshake Cupcakes & Kids on Social Media

It's sometimes hard for me to remember my life before social media. It's also weird for me to know my girls will never a life without it. Recently they have been asking me for phones, they are 8 and 6! I felt like a right old fuddy duddy explaining to them that I didn't have a cell/mobile phone until I was 20 years old and that when I was there age cell/mobile phones weren't widely available.

They were more widely popular by the time I was 20, but I was one of the last of my friends to get a phone. I really hated the idea of people thinking they could get ahold of me 24/7 and now I live on social media sites that inform strangers of my whereabouts. What a turn around!

Myspace was a thing just as I was leaving high school and my friends in college had live journal accounts. If you had told me then that I would have stuck to writing a blog for nearly 5 years I would have thought you were crazy. I can't help but be grateful for being almost literally the last generation to grow up without Facebook, Twitter, and Instagram.

It's somewhat disturbing to me to know that my girls know what all three of those things are and I have never sat down and told them about them. We took a big step last Christmas and their grandmother bought them Kindle Fires. They love them! The first thing they did was vlog all their Christmas presents.

You read that right. They charged their Kindles and the first thing they did was video themselves showing off the rest of their Christmas presents. So, now when they bake with me they video it. Or as much as I will let them video it. They took turns videoing each other decorating the cupcakes and then when I set them up for photos they were right there with me taking pictures.

Part of me loves it and part of me is sad that it's normal for them. I like to think that I maintain a balance of online and real life for myself as much as for them. We are strict on how much time they get to spend online, playing video games, and TV. I don't keep it from them completely because it's just not the world we live in, but it doesn't have to be the end all of everything.

This half term we've been outside everyday rain or shine. Maybe a day out or just to the park, but we haven't just sat around. Early last week it was just to wet outside and to keep them from udder boredom we made cupcakes and they got to choose whichever ones they wanted!

After looking though almost every baking book I own (which is a lot - just see the tab up above (it hasn't been updated recently either so it's just an estimate of how many books I own!)) they wanted to make Strawberry Milkshake Cupcakes from the Hummingbird Bakery Cookbook Home Sweet Home.

They are super sweet! If I ever make them again, I'd probably cut some of the sugar out! However, they are super good too! They taste exactly like a Strawberry Milkshake. I didn't taste it in the actual cake so might not be necessary, but I followed their instructions.

Strawberry Milkshake Cupcakes were all the rage 3 years ago when the book was published. So, a bit behind the times, but they were so good! If you'd like to try them out here is the recipe:

Strawberry Milkshake Cupcakes

70g unsalted butter, room temperature
210g plain flour
250g caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
210ml milk
2 large eggs
40g strawberry milkshake powder (Nesquik)

Heat the oven to 170C and line your muffin tin. Be prepared that this recipe makes between 12-16 cupcakes. Beat the butter, flour, sugar, baking powder, and salt together until it resembles bread crumbs. In a separate jug mix the milk, eggs, and milkshake powder together. Gradually pour in half of the liquid mixture into the dry mixture while beating continually (low speed for stand mixers.) Beat on medium for a few minutes to remove any lumps before gradually adding the rest of the liquid mixture - again on a low speed.
Fill the cupcake cases two thirds full and bake for 20-25 minutes. Use the skewer test to determine if the cupcakes are cooked through. Once baked leave in the tin to cool for about 5 minutes before removing them to a cooling rack - leave to cool completely before frosting.

frosting
500g icing sugar, sifted
160g unsalted butter, room temperature
50ml milk
100g strawberry milkshake powder (Nesquik)
mini marshmallows to decorate
paper or candy straws to decorate

Beat the butter until soft before adding a little bit of the icing sugar. Continue to gradually add the rest of the icing sugar, beat until smooth. In a jug whisk the milk and milkshake powder together. Pour the mixture into the butter/icing sugar mixture and beat on medium/high until smooth and fluffy.
Fill a piping bag and nozzle with the frosting and pipe onto the cooled cupcakes before decorating with mini marshmallows and straws!

notes: Recipe is adapted from the hummingbird baker Home Sweet Home - I reviewed the book here! They are some of my favourite books check them all out on the hummingbird bakery website!

Red Velvet Ancient Egyptian Mummy Cake {Halloween}

Halloween is almost upon us! Tis the season of ghosts and goblins and candy! This was the inspiration for this month’s Clandestine Cake Club. Having recently taken over the organisation of the Reading group I was happy that a few old faces showed up! Just because I love Halloween doesn't mean everyone else does so I made the theme Halloween/Bonfire Night/Autumn.

I stuck with Halloween, because as I mentioned I love it. A red velvet cake seemed approiate. The only question was how to decorate it? After the debate vampire or ghost I went with a mummy. Not a mother mummy, but an ancient Egyptian dead one.

Also the reason I went with a mummy as it was going to be super easy. I’ve said it before and I’ll say it again I’m no cake decorator so keeping it easy is how I roll. Took out my piping bag and had a look through my nozzles took the one that looked most flat like and used it to pipe bandages across the cake in all different directions.

Please don’t ask me which nozzle I used because I couldn’t tell you! I can tell you that I used a tried and tested over and over again red velvet cupcake recipe. Straight from the original the hummingbird bakery cookbook. It’s one of those books that’s super reliable and would recommend to anyone.

This cake is great for any Halloween celebration! Or a monster movie marathon!

Red Velvet Ancient Egyptian Mummy Cake

60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
1/2 tsp red food coloring gel
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp salt
½ tsp bicarbonate of soda
1½ tsp cider vinegar

Heat the oven to 170°C before buttering a 7 inch round cake pan and leaving to the side. Beat the butter and sugar together until light and fluffy. Add the egg and beat until it’s fully mixed in. Add the cocoa powder, gel color, and vanilla extract and give it another good mix. First add half of the buttermilk, mix until just combined then add half the flour mixing, again until just combined. Repeat adding the remaining buttermilk, then mix. Add the last of the flour and mix. Add the salt, bicarb, and vinegar and beat until well mixed. Scrap down the sides of the bowl into the prepared cake pan and place in the preheated oven for 35-40 minutes. Cake sound spring back when gently pressed and skewer test should come out clean. Leave to cool for a few minutes before removing from the tin and leaving to cool completely before icing.

vanilla “bandage” frosting
250g icing sugar
80g unsalted butter, room temperature
1-2 tablespoons milk
½ teaspoon vanilla extract
2 googly eyes

Beat the icing sugar and butter together first before adding 1 tablespoon of milk and the vanilla extract. If it’s too thick then add the other tablespoon of milk, if it’s too soft add more icing sugar until you get the consistency you need to be able to pipe it. Fill the piping bag that has a flat like nozzle with the frosting and pipe a triangle in the middle of the cake wherever you want. Then continue to pipe “bandages” everywhere but inside the triangle. Add too googly eyes by adding a dot of frosting to the backs of each and stick on the cake left bare. Or you could pipe your eyes on. Whatever suits your skill level!

We had some other great cakes: 



Toffee Apple Cake

Chocolate Orange Spider Cake

Spiced Apple Cake

Gingerbread Grave Cake

We met up at the amazing Alto Lounge in Caversham, just outside Reading town centre. It has a homey atmosphere that was perfect for out gathering and the staff were super friendly!

Alto Lounge: 32 Church Street, Caversham, Reading RG4 8AU, England

Peanut Butter & Jelly Cake {the hummingbird bakery: Life is Sweet}

Yesterday I shared my thoughts with you on the new beautiful Hummingbird Bakery: Life is Sweet cookbook. So, today I am sharing with you the first thing I decided to bake from it. Which just had to be the Peanut Butter and Jelly layer cake!

I grew up on peanut butter and jelly sandwiches and even though I pretty much had them every day for lunch (back when you could take peanut butter to school) I still love them!

The combination of peanut butter and jelly is one that automatically makes brings “America” to mind. Therefore fitting right into everything that the Hummingbird Bakery stands for.

As usual the cake turned out great. Everything I have ever baked from the Hummingbird Bakery books has turned out lovely and exactly has expected.

There was a second attempt with the cake because the first time I didn't follow the instructions and used only 2 tins. The batter was dripping over the sides and all over the oven. Then it wasn't cooking right so, in the end I just dumped it and started again. It may have been okay, but my mood dictated that I start again. Sometimes starting from the beginning is the best way to clear your head and get what you want.

I am glad I did because it turned out lovely. The only teeny tiny gripe was the amount of frosting, but I think if I had used a bit more in between the layers it might have been okay.

It has been consistent with all the hummingbird bakery book that the frosting recipes tend to produce more then needed, but if you half the frosting it just isn't enough. In this situation I would prefer to have more then less.

Peanut Butter & Jelly Cake

110g unsalted butter, softened

380g caster sugar

320g plain flour

2 tsp baking powder

2 tsp bicarbonate of soda

255ml buttermilk

3 large eggs

3 ½ tablespoons of jam, flavor optional

Heat the oven to 170C and line three 8 inch/20 cm round cake pans with baking paper. Beat using a stand or hand mixer the butter, sugar, flour, baking powder, and bicarbonate together until you get a sandy constancy.

In a jug or bowl mix the buttermilk, eggs, and jam (flavor of your choice) together. Then gradually add half of this mixture to the butter mixture and beat on medium until combined. Scraping the sides of the bowl down as you go. Once it’s smooth and has no lumps add the rest and beat until incorporated.

Divide between the tins. If like me, you only have 2 round cake tins, bake 2 then bake the 3^rd one. It just takes more time, as you have to bake again and then wait for it to cool. Bake for 20-30 minutes, as ovens vary I would check on yours at 20 minutes then check again in 5 minute increments. It should have a nice golden brown color and spring back when touched. When in doubt use the skewer test. Leave to cool for about 10 minutes before removing from pan and leaving to cool completely before adding the frosting!!

peanut butter frosting:

190g smooth peanut butter

455g full-fat cream cheese, cold

2 tsp vanilla extract

¼ tsp salt

450g icing sugar, sifted

1-3 tablespoons milk

jam, same flavor as chosen above

Beat the peanut butter until lighter in color before adding the cream cheese, vanilla, and salt. Mix for only a minute until combined. I over mixed just a little and it was softer then I would have liked. Add the icing sugar a little at a time, until completely incorporated. Then add one tablespoon of milk one at a time only use if needed.

to finish: Spread a good layer of jam on the first layer and then gently spread 4-5 tablespoons of the frosting on top of that. You don’t have to go to the edges because the next layer will smoosh it out. Then add the second layer and repeat, top with the final layer and cover the whole cake in frosting then enjoy!

notes: Previous post is a review of the newly release hummingbird bakery book Life is Sweet! I love peanut butter. Just wanted to have a note on the bottom like all my other posts.... :0) Also these pictures are just okay, it's a really hard cake to photography. I need to take a photography class! Just another random thought to put here in the "note" section! 

the hummingbird bakery: Life is Sweet {book review}

The Hummingbird Bakery has done it again! Life is Sweet is the fourth book published by the infamous bakery and it’s out today!

 The book itself is gorgeous in the familiar pink color and packed with stunning photographs! It caters to a large range of baking skill. It is noted if more experience is recommended or not. However, I don’t think that should ever put someone off trying, if that’s what you want. It’s how we learn!

Life is Sweet has 100 new recipes that showcase exactly what American baking is! Tarek Malouf noticed a lack of American Style baking in the UK and in 2004 he opened The Hummingbird Bakery. There are now five locations throughout London and now a total of 4 books packed with American style bakes.

This new one does not disappoint! It has cakes and of course cupcakes along with a variety of pies, cookies and candies, pancakes, ice cream, puddings and even bread and other savory bakes.

I can’t wait to try:

Upside Down Pear Cake

Pumpkin Chai Cupcakes

Toasted Marshmallow Cupcakes

Peanut Butter and Jelly Cake… oh wait already tried that one (up on the blog tomorrow)

German Chocolate Cake

Strawberry Chiffon Pie

Blueberry Cream Cheese Pie

Soft Molasses Cookies

Vanilla-filled Chocolate Cookies

Birthday Cake Cookies

Turtle Cookies

Coconut Dream Bars

Red Velvet Brownies

Blackberry Limeade Bars

Cinnamon Pancake Cake

Grasshopper Pie Ice Cream

Fresh Peach Ice Cream

Peanut Butter Ice Cream

Sweet Potato Biscuits

Graham Crackers

The graham crackers really appeal to me. It’s because S’more’s really cannot be made without graham crackers and S’more’s are really really good!! All the recipes I have found previously have graham flour, not to be mistaken with gram flour, and graham flour is hard to find over here.

Everything I have ever baked from The Hummingbird Bakery books has turned out perfect. I have given Cake Days as a gift many times over to those who were looking to start out baking. It was the book that taught me a lot about baking. As an American in England it also gave me familiar and nostalgic bakes that I grew up with using UK measurements and ingredients. Which I was grateful for! It was the book that gave me the confidence to start my blog and share my baking experience online.

I guess you could say I owe a lot to them! Life is Sweet will make a great addition to my baking book collection and I am sure it will get used as much as my other Hummingbird Bakery books have!! 

Baking Book Gift Guide

It is the day after Thanksgiving. 

Sometimes it's also known as Black Friday. In the states after Thanksgiving people start getting ready for Christmas. A lot of families will be putting up trees and other decorations this weekend, along with starting their Christmas shopping.

It makes a bit of sense really, if the stores know that people are going to be shopping over the Thanksgiving holiday weekend then why not entice them in more with some great savings? 

It suits both retailers and shoppers. One makes a lot of money while the other gets some great savings. I don't like the chaos and you will never find me going out on Black Friday, but I don't hate it either.

So, because a lot of people will be starting their shopping this weekend I though I would write up a quick "gift guide" based on baking and cook books that I own. Then at the end of the post I have included my book "wish list" for books I wold love to read!

I have chosen these books because I think they would make great gifts for bakers with particular tastes! Some are just because they are a good read! 

To me it's not just about the recipes, it's about what they have to say as well! I like a cookbook that I can read and get into too! 

 

Cake by Rachel Allen

This literally has every and any cake you’d ever want to make in it! A great book for cake lovers!

Cake Days and Home Sweet Home by Hummingbird Bakery

Cake Days is the book that really started my baking and blogging life. I can’t recommend it enough. It has amazing recipes perfect for every season. 
Home Sweet Home is just as good! Perfect for a new or experienced baker! 

Chocolat by Eric Lanlard

~ For the chocolate lover in your life! 

Crumb by Ruby Tandoh

It is one of the most informed baking books I have ever read. Perfect for a new baker! 

Fat Witch Brownies by Patricia Helding

I think this has some of the best bars and brownies I have ever come across! Perfect for brownie lovers!

Jamie Magazine

Not a book, but I love this monthly addition to my recipe collecting habit. I should probably get a subscription!

Kitchen by Nigella Lawson

 I find myself engrossed in this book whenever I read it. Perfect for any cookbook lover!

Leon: Family & Friends (book 4) by John Vincent & Kay Plunkett-Hogge

Great book for anyone who likes to cook for their friends and family! 

Naughtiest Vegan Cakes in Town! by Ms. Cupcake

Not just for Vegans, but a must this Christmas for the Vegan in your life!

Perfect Scoop by David Lebovitz

Perfect gift for ice cream lovers! Make sure they have an ice cream maker!

Robicelli’s A Love Story with Cupcakes by Allison & Matt Robicelli
The funniest and most real cookbook I have ever read. For cupcakes biggest fan! 

Sprinklebakes by Heather Baird

 Need an artistic twist to your baking, then this is the book for you!

Sweet Treats for a Sugar Filled Life, Presented by Cakespy by Jessie Oleson-Moore

 This book is your guide to taking dessert above and beyond your wildest dreams!

The Vintage Sweets book, The Vintage Tea Party Book, The Vintage Tea Party Year by Angel Adoree

If you know someone who loves vintage, afternoon, tea, sweets, parties and more then this is the book for them! 

Warm Bread & Honey Cake by Gaitri Pagrach-Chandra

Great read and recipes in this book! Great for someone who loves to learn about food from all over the world. 

Now for the books I wouldn't mind appearing under my Christmas Tree this year!

Bake to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy by Anna Olsen

My Paris Kitchen: Recipes & Stories by David Lebovitz

Sweet by Valerie Gordon

Paris Sweets by Dorie Greenspan

Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients

& Baked Occasions by Matt Lewis and Renato Poliafito

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking by Johnny Iuzzini & Wes Martin

Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan

Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever

What is your favorite baking and/or cookbook that you think would make a great gift? Any book that you think everyone you know should own? Just leave a comment below because I am always looking for new cookbooks!!

notes: To see my full list of baking books and a handful of my cookbooks check out the tab above! I really need to update it! All opinions and suggestions are my own I have in no way been compensated for this post by any of the publishers or authors. Please see my contact/policy page for further information. The black box on the top is intentionally a black box. 

December vs. Chocolate Guinness Cake

I don’t really need to tell you that December is a busy month. It’s just a time of year that literally everyone is busy.

For example this week there was a birthday, my sister arrived from America to visit, a Christmas fair, and tomorrow we still have a birthday party to attend!

Then Sunday I am making and baking the stuff I didn't get to do because I was sick.

Oh and there is that!

This time of year is rife with germs! Tonsillitis is always fun to have. I was told if I couldn't swallow water then I’d have to be hospitalized because my tonsils were that swollen.

I’m still taking the antibiotics for it; the nurse gave me a 10-day course. I have never in my life been given 10 days worth of antibiotics!

Anyway going back to that birthday earlier this week. My father-in-law celebrated his 60^th birthday with dinner and bowling! Even though, due to various reasons I didn't get to attend, I did get a cake to him just in the nick of time!

I was told that it was absolutely delicious! 

He is and always has been, as long as I've known him, to be a huge chocolate fan and has always enjoyed a drink. So, a Guinness Cake was a perfect fit!

Chocolate Guinness Cake

250ml (9fl oz) Guinness

250g (9oz) unsalted butter

80g (3oz) cocoa powder

400g (14oz) caster sugar

2 eggs

1 tsp vanilla essence

140ml (5fl oz) buttermilk

280g (10oz) plain flour

2 tsp bicarbonate of soda

½ tsp baking powder

50g (1¾oz) unsalted butter, softened

300g (10½oz) icing sugar

125g (4½oz) full-fat cream cheese (such as Philadelphia)

Cocoa powder, for dusting (optional)

23cm (9in) diameter cake tin (mine was a 10in)

  

1. Preheat the oven to 170°C (325°F)/gas mark 3, then line the base of the tin with baking parchment.

2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

3. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.

4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.

5. Using the electric whisk or the freestanding mixer with paddle attachment, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix in a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.

6. Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.

notes: Don't even get me started on what I have to do next week! I love the holiday's but dude they get hectic! The recipe is copied directly from Hummingbird Bakery’s Cake Days. I also found it on this website. 

make mine a double

A double shot of espresso. I love coffee flavored bakes!! This loaf cake has coffee in the cake and in the frosting! Double yum! 

I realized lately that I love a lot of things. I love apple, cinnamon, apple + cinnamon, vanilla, brownies, peanut butter, caramel, coffee, and so on. I also realize that when I make something with these flavors I am always going on about how I love them. You all must think I am very fickle.

Maybe I don’t have to just love one thing? I mean my relationship with flavors doesn't have to be monogamous does it?? I didn't think so.

When someone my husband knows let it be known that he enjoys coffee and dark chocolate, great flavors on their own, but even better together, I made this chocolate and coffee loaf and topped it with my favorite espresso buttercream and chocolate sprinkles with him in mind!

I am told he really enjoyed it. I did too. I didn't give up the whole loaf, because like I said I am a huge fan of coffee flavored bakes! Also I’m not that generous and maybe sometimes a little possessive? Not possessive enough not to share the recipe with you! Enjoy!

Chocolate Coffee loaf
190g butter
130g plain flour
190g light brown sugar
3 large eggs
60g cocoa powder
1 tsp baking powder 
20ml whole milk
1 tbsp coffee extract

Preheat 170C/325C/gas3. Grease a 2lb loaf tin with butter and lightly flour it tap out the extra flour. 
Cream the butter and sugar together until it lightens in color and is fluffy. While the butter and sugar are beating sift the flour, brown sugar, and cocoa powder together in a separate bowl and measure out your milk. Then lightly beat the eggs in a jug and gradually add the eggs, making sure it's completely mixed in. Add half of the dry ingredients, then half the milk, then the other half of the dry, and lastly the rest of the milk. Mix well after each addition and scrape down the sides as needed. Up the speed to med/high until it's a smooth even batter. Pour into the prepared tin. Bake for about 1 hour, check on it just before the hour is up and take out if a skewer comes out clean or give it a few more minutes if it's not. Allow to cool in the tin for a bit before trying to turn it out. 

Espresso Buttercream:
I used the same recipe I used on these espresso cupcakes just follow the link and half the recipe for the buttercream.

notes: Check the side bar for buttons to all the things I love! The recipe is adapted from Hummingbird Bakery Cake Days. How to make coffee extract. 

Peach Melba Cupcakes!!

These cupcakes were my entry to the Emerald Street Cupcake Challenge. I thought I had a pretty good chance of winning … that is until the amount of entries passed 1,000+! There were so many amazing cupcakes entered!

There were also so many entries that completely missed the point. I mean someone actually entered a vanilla cupcake with vanilla frosting dyed blue. Sometimes I worry about people. It was stated right in the rules that they were looking for new flavors. 

The five that were chosen as finalists were in my opinion just okay. As there was more then one person who entered similar flavors. I saw at least 2 or more Peanut Butter and Jelly cupcakes and the same for the American breakfast ones… I sort of feel bad for those who made a similar flavor cupcake to the cupcakes that won and they didn't win. Makes me wonder how they chose them.

Anyhow I do offer my congratulations to the winners, as there was some tough competition! I had a hard time deciding what to enter and in the end I decided on these Peach Melba Cupcakes… they were delicious.

How I Made Them: I used Hummingbird Bakery recipes from their first book. I adjusted the vanilla sponge recipe to hold canned peaches and used a little of the syrup in the batter. Then I filled it with the raspberry cream that usually tops their raspberry cream cheese brownies. Then I used the vanilla butter cream frosting and decorated it with a fresh peach and raspberry. Then from my Betty Crocker cookbook I made my own raspberry drizzle! Yum Yum!! I had a lot of fun with this competition and would enter again even knowing I didn't really stand a chance.

notes: to check out the winners visit The Emerald Street website no longer available (updated 2017); to buy the Hummingbird Bakery Cookbook(s)