Banoffee Cupcakes (banana and toffee muffins with a toffee frosting on top of that)… Happy Birthday Sugar and Spice Baking 10 months!

Posted by Sugar and Spice Baking

Celebrations again!!! Mr. Octo, Mr. Croco and Mr. Water Draggo are celebrating Sugar and Spice Baking’s 10 months Anniversary with some delicious British Banoffee Cupcakes. The muffins are moist and creamy and filled with yummy bananas and toffee. On top of that a delicious and smooth toffee frosting… Mmmmm… Happy Birthday Sugar and Spice Baking!

Recipe (makes 15 Cupcakes)

Mixture

125 g buttery spread
1 1/2 dl granulated sugar
2 eggs
4 1/2 dl plain flour
2 teaspoons baking powder
1 1/2 dl milk
1 tablespoon vanilla sugar
1 1/2 big bananas, sliced
12 tablespoons carnation caramel

Frosting

170 g carnation caramel
600 g icing sugar
170 g unsalted butter
2 tablespoons milk

Decoration

1/2 banana, sliced

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 15 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the carnation caramel and the sliced bananas until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 20-25 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting and cupcakes:

Beat caramel with the unsalted butter, milk and icing sugar to form a thick icing. The more you beat it the fluffier it becomes. Spoon into a piping bag and pipe onto the cakes. Decorate with one sliced banana on each cupcake.

Happy Birthday Sugar and Spice Baking and Banoffee Cupcake Baking!

Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping… Heaven!

Posted by Sugar and Spice Baking

Friday is finally here and how do we celebrate it?! How about with some yummy Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping??!! Yummy in your Beach 2013 Sugar and Spice tummy!!

Recipe (makes 12 cupcakes)

Mixture

65 g unsalted butter
0.75 dl granulated sugar
1 egg
2.25 dl plain flour
1 teaspoon baking powder
4 tablespoons unsweetened cocoa powder
1 tablespoon vanilla sugar
1 dl whole milk
50 g chocolate chips

Topping

3 cups icing/confectioners’ sugar, sifted
80 g unsalted butter
2 tablespoons whole milk
1/2 teaspoon vanilla extract with seeds
1 mashed banana

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the cocoa, vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the chocolate chips until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Topping:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. . Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. Finally, pour in the mashed banana and give it a good old stir until everything is just incorporated.

Cupcakes:

Use a piping bag to pipe a bit of the topping on top of the cupcakes. Don’t pipe out too much.

Happy Cupcake and Friday Baking Everyone!

Chocolate Yourself! Tasty Chocolate Coffee Cupcakes with a delicious Chocolate Frosting

Posted by Sugar and Spice Baking

Go and CHOCOLATE yourself with some tasty Chocolate Coffee Cupcakes with a delicious Chocolate Frosting on. Mmmm…. yummy in your tummy!

Recipe (makes 12 cupcakes)

Mixture

65 g unsalted butter
0.75 dl granulated sugar
1 egg
2.25 dl plain flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1 tablespoon vanilla sugar
0.75 dl whole milk
1 tablespoon strong coffee

Frosting

2 1/3 cups icing/confectioners’ sugar
100 g unsalted butter, at room temperature
1/3 cup unsweetened cocoa powder
3 tablespoons whole milk

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the coffee, cocoa, vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Beat the icing/confectioners’ sugar, butter and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Happy Chocolate Coffee Cupcake Baking!

Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting

Posted by Sugar and Spice Baking

Yesterday, I baked some moist and yummy Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting on!

Recipe (makes 14 Cupcakes)

Mixture

65 g unsalted butter
0.75 dl granulated sugar
1 egg
2.25 dl plain flour
1 teaspoon baking powder
2 teaspoons vanilla sugar
1 1/2 dl double cream
3 tablespoons of Clippy’s Apples ‘Apple Rudebarb & Ginger’ fruit-tastic conserve

Frosting

2 cups icing/confectioners’ sugar, sifted
80 g unsalted butter
2 tablespoons whole milk
1/2 teaspoon vanilla extract with seeds
1 teaspoon Dr. Oetker red food colouring

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3. Place 14 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the cream and continue mixing for a couple more minutes until the mixture is smooth. Finally, add the fruit conserve and mix until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Enjoy!

Happy Cupcake Baking Everyone!

Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting… to die for! Absolutely AMAZING!!

Posted by Sugar and Spice Baking

Let me introduce todays AMAZING recipe – Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting!!! They melt in your mouth and you can’t have enough of them… Diet Recipe? Not at all, but instead a perfect treat for yourself. Could it be better??!

Recipe (makes 65 Mini Muffins; about 25-30 of them Cupcakes)

Mixture

100 g Milk Chocolate Chunks
125 g slightly salted butter
1 ½ dl caster sugar
2 eggs
4 ½ dl plain flour
2 teaspoons baking powder
1 ½ dl whole milk
1 tablespoon vanilla sugar
3 tablespoons cacao

Frosting

100 g Milk Chocolate Chips
2 cups icing/confectioners’ sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract with seeds

Muffins:

Preheat the oven to 175 degrees C.

Place the paper cases on two baking sheets.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla sugar, baking powder, cacao and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour the milk chocolate chunks into the mixture and stir until everything is just incorporated.

Pour the mixture into the paper cases with help of a teaspoon.

Bake in the middle of the oven for about 12-13 minutes.

Allow to cool before you put the frosting on.

Frosting and Cupcakes:

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. Finally, pour the chocolate chips into the frosting and stir until everything is just incorporated.

Pipe the frosting on top of the cupcakes and decorate with an English flag!

Happy Mini Cupcake Making!

Chocolate Sauce Strawberry Chocolate Bar Muffins

Posted by Sugar and Spice Baking

I am back in Stockholm, Sweden over the Weekend and celebrating it with baking Chocolate Sauce Strawberry Chocolate Bar Muffins. Yummy muffins! If you want to add an extra treat, just decorate the muffins with icing… mmmm…

Recipe (makes 24 small muffins)

Mixture

125 g butter
1 ½ dl granulated sugar
2 eggs
1 tablespoon vanilla sugar
2 teaspoons baking powder
1 tablespoon cocoa
½ dl chocolate sauce
4 ½ dl plain flour
1 ½ dl whole milk
100 g chopped Marabou strawberry chocolate bar

Decoration

icing

Preheat the oven to 175 degrees C.

Place 24 paper cases on a baking sheet.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla sugar, baking powder, cocoa and flour into the bowl and whisk a bit.

Add the chocolate sauce and milk and continue mixing for a couple of minutes more until the mixture is smooth.

Finally, stir the chocolate into the mixture until everything is just incorporated.

Pour the mixture into the paper cases until 2/3 full.

Bake in the middle of the oven for about 15-20 minutes.

Allow to cool before you put the icing on.

Enjoy!

Happy Chocolate Baking! :-D

Spicy Gingerbread Lingonberry Muffins and Loaf

Posted by Sugar and Spice Baking

It has finally started to SNOW in England, with other words, the winter has finally arrived! “Better late than never…”

Yesterday, I baked Spicy Gingerbread lingonberry muffins & loaf. A moist and spicy texture which melts immediately in your mouth. Optionally, you can put some icing on the muffins or/and on the loaf. Could it be better than that when the snow is falling beautifully and white on the ground? Light some candles and just relax and feel your inner peace…

Recipe (makes 12 muffins & 1 loaf)

350 gr plain flour
100 gr granulated sugar
125 gr unsalted butter
2 eggs
225 ml golden syrup
2 teaspoons bicarbonate of soda
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon salt
100 ml hot water
1 ½ dl lingonberry jam
½ tablespoon vanilla sugar

Preheat the oven to 175 degrees C.

Place 12 paper cases on a baking sheet. Grease a loaf tin.

In a large bowl, cream together the sugar and butter. Beat in the eggs and mix in the golden syrup.

In a bowl, sift together the flour, bicarbonate of soda, salt, cinnamon, ginger and vanilla sugar. Blend into the creamed mixture. Add the lingonberry jam and whisk until just incorporated. Stir in the hot water.

Pour the mixture into the paper cases until 2/3 full. Pour the rest of the mixture into the greased loaf tin.

Bake the muffins in the middle of the oven for about 20 minutes. When the muffins are ready, take them out and let them cool on a wire rack. Put the loaf tin into the oven and bake for about 40-45 minutes, until a knife inserted in the centre comes out clean. Let the cake cool on a wire rack.

Optionally, you can put some icing on the muffins or/and on the cake.

Happy Spicy Gingerbread Lingonberry Muffins & Loaf Baking!

Nutella Banana Cupcakes with Vanilla and Nutella Frosting….mmmmm…

Posted by Sugar and Spice Baking

Today it’s the 2nd of Advent. A bit more than 2 weeks left until it’s Christmas. I have partly spent some of my Sunday evening with baking these delicious Nutella Banana Cupcakes with Vanilla and Nutella Frosting on….mmmmm… Definitely worth a try!

Recipe (makes 8 muffins & 4 cupcakes; for more cupcakes just triple the frosting recipe)

Mixture

70 gr unsalted butter
0.75 dl caster sugar
1 egg
2 1/4 dl plain flour
1 teaspoon baking powder
0.75 dl whole milk
2 teaspoons vanilla sugar
2 tablespoons Nutella
1 banana

Vanilla & Nutella Frosting

1 cup icing/confectioners’ sugar, sifted
40 gr unsalted butter, at room temperature
1 tablespoon whole milk
½ teaspoon pure vanilla extract
2 tablespoons Nutella

For decoration

Fiddes Payne’s choco decs delicious sugar shapes

Preheat the oven to 175 degrees C (325 degrees F) Gas 3. Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and the Nutella and continue mixing for a couple more minutes until the mixture is smooth.

Spoon the mixture into the paper cases until two-thirds full.

Cut the banana into 12 slices and put one slice on each muffin.

Bake in the middle of the oven for 15- 20 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Cupcakes:

Then layered vanilla frosting and Nutella into a piping bag to create a marbled effect for the topping.

Pipe the frosting on top of the cupcakes and decorate with Fiddes Payne’s choco decs delicious sugar shapes.

Happy Nutella Banana Cupcake Baking!

Rolo Cupcakes with Vanilla Frosting. Happy Birthday Sugar & Spice Baking 5 months…

Posted by Sugar and Spice Baking

Mr. Croco is back to celebrate that his favourite blog Sugar and Spice Baking has existed for 5 months. He has baked some very, very yummy Rolo Cupcakes with Vanilla Frosting on. Absolutely delicious and amazing!!!

Mr. Croco celebrating in style with his favourite Rolo Cupcakes and his new tie!

Recipe (makes 10 cupcakes)

Mixture

70 gr butter
0.75 dl caster sugar
1 egg
2 1/4 dl plain flour
1 teaspoon baking powder
0.75 dl whole milk
1 tablespoon vanilla sugar
104 gr Rolo (for the mixture 14 pieces & decoration 6 pieces)

Vanilla Frosting

500 gr (4 cups) icing/confectioners’ sugar, sifted
150-160 gr (10 tablespoons) unsalted butter, at room temperature
4 tablespoons whole milk
1 teaspoon pure vanilla extract

Preheat the oven to 170 degrees C (325 degrees F) Gas 3. Place 10 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Cut the Rolo pieces into smaller pieces and add them into the mixture. Continue to whisk until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15- 20 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Cupcakes:

Pipe the frosting on top of the cupcakes and decorate with cut Rolo pieces.

Happy Birthday Sugar and Spice Baking!

After Eight Cupcakes with Vanilla Frosting- Happy 4 months Sugar and Spice Baking….

Posted by Sugar and Spice Baking

I am FINALLY back and I am now based in a small town called Cirencester in the UK. Mr. Croco is today celebrating that his favourite blog has existed for 4 months! His treat is some yummy After Eight Cupcakes with Vanilla Frosting on…mmmm…

Recipe (makes 6 cupcakes and 14 muffins)

Mixture

125 gr butter
1 ½ dl sugar
2 eggs
4 ½ dl plain flour
2 teaspoons baking powder
1 ½ dl milk
1 tablespoon vanilla sugar
200 gr After Eight Chocolate

Vanilla Frosting

250 g (2 cups) icing/confectioners’ sugar, sifted
80 g (5 tablespoons) unsalted butter, at room temperature
2 tablespoons whole milk
a couple of drops of pure vanilla extract

For decoration

1/4 After Eight on each cupcake
Sugar Crunch

Mixture:

Preheat the oven to 170 degrees C (325 degrees F) Gas 3. Place 20 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Break the After Eight Chocolate pieces into smaller pieces and add them into the mixture. Continue to whisk until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full. Bake in the middle of the oven for 20 minutes. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Cupcakes:

Pipe the frosting on top of the cupcakes and decorate with After Eight and Sugar Crunch.

Happy After Eight Baking!