RECIPE LIST
CHOCOLATE PEANUT BUTTER FUDGE CUPCAKES
These cakes are rich, indulgent and delicious and are probably our top seller at the bakery. I don’t know anyone who doesn’t like a good chocolate cupcake. The best thing about these cakes is that you can easily pimp the flavour with the addition of orange or mint.
PREPARATION TIME: 30 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE CAKE MIXTURE
100G UNSALTED BUTTER, SOFTENED
100G CASTER SUGAR
100G LIGHT BROWN SUGAR
4 EGGS
160G SELF-RAISING FLOUR, SIFTED
60G COCOA POWDER, SIFTED
1 TEASPOON BICARBONATE OF SODA
80ML SOURED CREAM
2 TEASPOONS VANILLA BEAN PASTE
A PINCH OF SALT
FOR CAKE FLAVOURINGS (OPTIONAL)
ZEST OF 2 ORANGES AND 200G ORANGE
CHOCOLATE, CHOPPED, OR
2 TEASPOONS PEPPERMINT ESSENCE AND
200G OF MINT CHOCOLATE, CHOPPED
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
40G COCOA POWDER, SIFTED
150G UNSALTED BUTTER, SOFTENED
60ML MILK
TO DECORATE
ORANGE SEGMENTS, OR FRESH MINT LEAVES
EQUIPMENT: MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES, PIPING BAG FITTED WITH LARGE STAR NOZZLE
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter, caster sugar and light brown sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, cocoa powder, bicarbonate of soda, soured cream, vanilla bean paste and salt, using a spatula.
To pimp the cakes, you can add different flavourings to the batter and decorate them to match. For instance, add the zest of 2 oranges and 200g of chopped orange chocolate to the batter, or add 2 teaspoons of peppermint essence to the batter, along with 200g of chopped mint-flavoured chocolate.
Divide the cake mixture between the muffin cases and bake for 20 minutes, until the cakes are firm to touch and a skewer inserted into the centre of one of them comes out clean, with no cake batter on it. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, cocoa powder, butter and milk to make a rich chocolate frosting. Spoon into the piping bag and pipe a swirl on top of the cooled cupcakes.
Add decorations to match the flavour of your cakes: for example, orange pieces for chocolate orange cupcakes, or mint leaves for mint choc cupcakes.
The cakes will keep for up to 3 days if stored in an airtight container.
Indulgent Chocolate Cupcakes
Whether you like to dunk yours in milk, lick off the filling or just munch them, Oreo cookies are a surefire winner in my book. These cupcakes have a secret Oreo cookie base that softens as they are cooked. Kids just love it when they find the hidden cookie in the cupcake.
PREPARATION TIME: 25 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE CUPCAKES
12 REGULAR-SIZED CREME-FILLED CHOCOLATE COOKIES, SUCH AS OREOS
200G UNSALTED BUTTER, SOFTENED
220G CASTER SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
2 TEASPOONS BAKING POWDER
2 TEASPOONS VANILLA BEAN PASTE OR
VANILLA EXTRACT
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
1–2 TABLESPOONS WHOLE MILK
FINELY CRUSHED CREME-FILLED CHOCOLATE COOKIES, SUCH AS OREOS
TO DECORATE
36 MINI CREME-FILLED CHOCOLATE COOKIES, SUCH AS OREOS
EQUIPMENT: MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES, PIPING BAG FITTED WITH LARGE STAR NOZZLE
Preheat the oven to 160°C/325°F/Gas Mark 3.
Place a whole cookie in the base of each muffin case. Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder and vanilla bean paste, using a spatula.
Spoon the cake mixture over the cookies so that they are completely covered. Bake for 20 minutes, until the cakes are firm to touch and a skewer inserted into the centre of one of them comes out clean, with no cake batter on it. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, butter, crushed cookies and enough milk to make a smooth, stiff frosting. Spoon it into the piping bag and pipe a swirl on to each cake and place a whole mini cookie on top of each cake.
The cakes will keep for up to 3 days if stored in an airtight container.
Cookies and Cream Cupcakes
Cheesecake is such a popular dessert and makes a perfect cupcake with a buttery biscuit base. I like them best as plain vanilla, but you can top these cheesecakes with fresh berries and a drizzle of berry sauce and serve them for dessert if you wish.
PREPARATION TIME: 30 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE BISCUIT BASE
120G DIGESTIVE BISCUITS
60G UNSALTED BUTTER, MELTED
FOR THE CUPCAKE SPONGES
100G UNSALTED BUTTER, SOFTENED
110G CASTER SUGAR
2 EGGS
110G SELF-RAISING FLOUR
2 TEASPOONS BAKING POWDER
FOR THE CREAM CHEESE FILLING
200G CREAM CHEESE
1 EGG
75G CASTER SUGAR
FOR THE CREAM CHEESE ICING
450G ICING SUGAR, SIFTED
70G UNSALTED BUTTER, SOFTENED
180G CREAM CHEESE
TO DECORATE
FRESH BERRIES
STRAWBERRY ICE-CREAM TOPPING
EQUIPMENT: FOOD PROCESSOR, MIXER, 12-HOLE MUFFIN TIN LINED WITH 6 MUFFIN CASES, PIPING BAG FITTED WITH LARGE STAR NOZZLE
Preheat the oven to 160°C/325°F/Gas Mark 3.
In a food processor, blitz the digestive biscuits to fine crumbs. Stir in the melted butter and mix well until all the crumbs are coated. Divide the crumbs between the muffin cases and press down with the back of a spoon to compact the crumbs into a layer.
Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour and baking powder, using a spatula.
For the cream cheese filling, whisk together the cream cheese, egg and caster sugar in a separate bowl. It is best to have the cream cheese at room temperature when you do this, otherwise the filling can be lumpy.
Place a spoonful of the cake mixture in each muffin case on top of the biscuit base, then top with a layer of cream cheese filling and finish with a further spoonful of cake batter so that the cheesecake filling is covered.
Bake in the oven for 20 minutes, until the cakes are firm to touch and spring back when you press them with your fingertips. Remove from the oven and leave to cool.
To make the icing, whisk together the icing sugar, butter and cream cheese in a mixing bowl until light and creamy. Spoon into the piping bag and pipe a swirl on top of the cooled cupcakes. Top with fresh berries and a drizzle of strawberry sauce just before serving.
These cakes will keep for up to 3 days if stored in the refrigerator.
Cheesecake Cupcakes
These are one of Dixie Cupcakery’s most indulgent cakes – peanut chocolate sponge, topped with peanut butter frosting, chopped honey-coated peanuts and mini Reese’s Peanut Butter Cups. They are one of my favourites!
PREPARATION TIME: 25 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE CUPCAKES
100G UNSALTED BUTTER, SOFTENED
100G CASTER SUGAR
100G LIGHT BROWN SUGAR
4 EGGS
160G SELF-RAISING FLOUR, SIFTED
60G COCOA POWDER, SIFTED
1 TEASPOON BICARBONATE OF SODA
80ML SOURED CREAM
4 TABLESPOONS CRUNCHY PEANUT BUTTER
A PINCH OF SALT
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
2 TABLESPOONS SMOOTH PEANUT BUTTER
60ML MILK
TO DECORATE
HONEY-ROASTED PEANUTS, FINELY CHOPPED
MINI REESE’S PEANUT BUTTER CUPS (OPTIONAL)
EQUIPMENT: MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES, PIPING BAG FITTED WITH LARGE STAR NOZZLE
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter, caster sugar and light brown sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, cocoa powder, bicarbonate of soda, soured cream, peanut butter and salt, using a spatula.
Divide the mixture between the muffin cases and bake for 20 minutes, until the cakes are firm to touch and a skewer inserted into the centre of one of them comes out clean, with no cake batter on it. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, butter, peanut butter and enough milk to make a smooth, stiff frosting. Spoon it into the piping bag and pipe a swirl on to each cake. Sprinkle with the chopped peanuts and decorate with the mini Peanut Butter Cups.
These cakes will keep for up to 3 days in an airtight container.
Chocolate Peanut Butter Fudge Cupcakes
Apple crumble was one of the first things I learnt to bake when I was a kid. It is still a popular dessert in my house today, and it’s the inspiration for these warming spiced cupcakes. With apple batter, flavoured with cinnamon and nutmeg, cinnamon frosting and buttery crumble topping, these are great cupcakes to serve to friends and family. If you like, you can serve them as a dessert, with hot golden custard on the side.
PREPARATION TIME: 25 MINUTES | BAKING TIME: 25-30 MINUTES | MAKES 12 CAKES
FOR THE CUPCAKES
200G UNSALTED BUTTER, SOFTENED
220G DARK BROWN SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
3 TEASPOONS BAKING POWDER
2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
A PINCH OF FRESHLY GRATED NUTMEG
2 TEASPOONS GROUND CINNAMON
4 COOKING APPLES, PEELED, CORED AND FINELY DICED
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
1 TABLESPOON DARK BROWN SUGAR
1 TEASPOON GROUND CINNAMON
150G UNSALTED BUTTER, SOFTENED
1–2 TABLESPOONS WHOLE MILK
FOR THE CRUMBLE TOPPING
1 TABLESPOON BUTTER, SOFTENED
1 TABLESPOON BROWN SUGAR
2 TABLESPOONS PLAIN FLOUR
½ TEASPOON GROUND CINNAMON
A PINCH OF FRESHLY GRATED NUTMEG
EQUIPMENT: GREASED AND LINED BAKING TRAY, MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES
Preheat the oven to 160°C/325°F/Gas Mark 3.
Begin by preparing the crumble. Place the butter, sugar, flour, cinnamon and nutmeg in a bowl and rub together with clean fingertips to form large crumbs. Sprinkle on the prepared baking tray in a thin layer and bake in the oven for 5–10 minutes, until the crumbs start to turn golden brown. Remove from the oven and leave to cool on the tray. Leave the oven on.
Using a mixer, whisk together the butter and brown sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder, vanilla bean paste, nutmeg and cinnamon, using a spatula. Add the apple pieces and stir again so that they are all coated in the batter. (If you chop the apples ahead of time, coat them with a little lemon juice to prevent them discolouring.)
Divide the mixture between the muffin cases and bake for 20 minutes, until the cakes are firm to touch and a skewer inserted into the centre of one of them comes out clean, with no cake batter on it. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, dark brown sugar, cinnamon, butter and enough milk to make a smooth, stiff frosting. Spread it over the top of each cake with a palette knife and sprinkle with the cooled crumble mixture.
These cakes will keep for up to 3 days in an airtight container and are delicious served warm with custard.
Apple Crumble Cupcakes
Toffee cakes with a hollowed-out cavity filled with salted caramel sauce and topped with salted caramel butter cream and shards make an indulgent treat.
PREPARATION TIME: 25 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE CUPCAKES
200G UNSALTED BUTTER, SOFTENED
220G CASTER SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
2 TEASPOONS BAKING POWDER
4 TABLESPOONS DOLCE DE LECHE CARAMEL SAUCE
1 TEASPOON SEA SALT FLAKES
FOR THE FILLING
6 TABLESPOONS DOLCE DE LECHE CARAMEL SAUCE
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
2 TABLESPOONS DOLCE DE LECHE CARAMEL SAUCE
½ TEASPOON SEA SALT FLAKES
1–2 TABLESPOONS WHOLE MILK
FOR THE CARAMEL SHARDS
100G CASTER SUGAR
EQUIPMENT: MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES, CUPCAKE PLUNGER OR SHARP KNIFE, BAKING TRAY LINED WITH BAKING PAPER, PIPING BAG FITTED WITH LARGE STAR NOZZLE
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder, caramel sauce and salt, using a spatula.
Divide the mixture between the muffin cases and bake for 20 minutes, until the cakes are firm to touch and a skewer inserted into the centre of one of them comes out clean, with no cake batter on it. Transfer to a rack to cool.
When the cakes are cool, remove the centre of each cupcake using a cupcake plunger or a sharp knife, and fill the hole with a little caramel sauce. Replace the removed cake on top of the caramel.
For the buttercream, whisk together the icing sugar, butter, caramel sauce, salt and enough milk to make a smooth, stiff frosting. Spoon into the piping bag and pipe a swirl on top of each cake.
For the caramel shards, heat the sugar in a pan until it melts and starts to turn golden brown. Do not stir the sugar, but swirl the saucepan over the heat from time to time to ensure even cooking. Watch carefully – when the sugar melts, it can easily burn. When melted, pour the caramel on to the prepared baking tray, either in one large piece or swirling the melted sugar into pretty patterns. Leave to set for about 20 minutes, until the caramel is cool. If you have made a large sheet of caramel, break it into shards. Decorate the tops of the cupcakes with the sugar shards or patterned decorations and serve straight away. The sugar decorations need to be made shortly before serving, as they become sticky over time when exposed to air.
Salted Caramel Cupcakes
