Pear, Almond and Chocolate Cupcakes Recipe

36th BDay Cupcakes CollageHello Lovelies,

Today I bring you the recipe for pear, almond and chocolate cupcakes. I made these for my Mr’s birthday. I asked him to pick three flavours and then I would turn them into a cupcake for him. This is what I came up with…36 BDay Cupcakes 01

You will need:

For the sponge:

275g self raising flour

175g soft brown sugar

100ml vegetable oil

200ml non dairy milk (soy or oat tend to work best)

1 tsp baking powder

1tps almond extract

30g ground almonds

1 pear, peeled and chopped

100g dark chocolate chips

For the frosting:

250g icing sugar

100g non-dairy spread

30g cocoa powder

Edible shimmer and chocolate decorations (optional)

What to do:

Pre-heat the oven to 200’c and line a 12 hole muffin pan with muffin cases.

1) sieve the flour and baking powder together into a large bowl. Add the ground almonds and sugar, mix together.36 BDay Cupcakes 02

2) In  a jug, whisk together the oil, non dairy milk and almond extract. Add to the dry ingredients.36 BDay Cupcakes 05

3) Add in the chopped pear and chocolate chips and stir the whole mixture until just mixed.36 BDay Cupcakes 06

4) Divide the mixture between the muffin cases (I use an ice-cream scoop to ensure my cupcakes are roughly the same size).36 BDay Cupcakes 07

5) Put onto the middle shelf in the oven for 18-22 minutes, until a toothpick/cake tester comes out clean.36 BDay Cupcakes 09

6) Transfer to a wire rack and leave to cool completely. In the meantime, combine all the frosting ingredient in a bowl and mix until light and fluffy. Put in the fridge until the cakes are cooled.36 BDay Cupcakes 08

7) Pipe a swirl of the frosting onto each cake. Finish off with a little edible lustre and a chocolate decoration if you like.36 BDay Cupcakes 11

8) Stuff them in your face.36 BDay Cupcakes 10


Deadly Cupcakes Recipe

Choc Chill + Orange Cupcakes 18Hello Lovelies,

Today, as promised, I bring you the recipe for the deadly cupcakes I made for this week’s Death Jam. I love chocolate and chilli together, I love chocolate and orange together but here I have combined all three. The chilli adds a kick and the heat and the orange undercuts with a slight tang to prevent the chilli from being overpowering. These goodies pack quite a punch, definitely not one for those of you who prefer milder flavours. So, dare you try them?Choc Chilli + Orange Cupcakes 01

You will Need:

For the Sponge:

275g self raising flour

175g soft brown sugar

1 tsp baking powder

30g cocoa

1- 1 1/2tsp hot chilli powder (depends how spicy you like things)

zest and juice of 1 large orange

approx 100-150ml of vegan milk (I used soy here)

100ml of vegetable or sunflower oil

1 tsp of orange extract

For the filling and topping:

100g of vegan spread

200g of icing sugar

1 tsp of orange extract

orange food colouring gel

1-2 tbs of water

fondant icing (I used pre-rolled ‘cos I was being lazy)

cocoa powder and chilli powder for dusting


A cupcake corer or apple corer will come in handy. Piping bag and medium plain nozzle (use a food bag with one of the bottom corners cut out if you don’t have a piping set). Cookie cutter the same size as the top of your muffin cases. You will also need some card, a pencil, a ruler and a craft knife if you plan on making a stencil for the top.

What to do:

Pre-heat your oven to 200’c and line a 12 hole muffin tin with cases.

1) Measure out the flour, cocoa, baking powder and chilli powder and sift together into a large mixing bowl. Add the sugar and stir gently until mixed.Choc Chilli + Orange Cupcakes 02

2) Wash the orange and then grate the zest into a shallow bowl. Cut the orange in half and juice it. Set the juice aside for a moment.Choc Chilli + Orange Cupcakes 03

3) In a large measuring jug, pour in the oil, then add the orange juice, finally, pour in the milk until the liquid reaches 300ml. Add the 1tsp of orange extract. Whisk briskly together.

4) Pour the liquid into the dry ingredients and stir until just combined (do not over mix). Divide the mixture between the muffin cases (I use an ice-cream scoop to ensure my cakes are equally sized) and then transfer to the middle tray of your oven for 18-22 minutes.

5) The muffins are ready when  a toothpick or cake tester comes out clean. I usually check mine at 18 minutes (make sure you shut the oven door while you test your cakes!) and if they are not quite done I will put them back in and check on them for after 2 more minutes until they are ready.Choc Chilli + Orange Cupcakes 04

6) Place the muffins on a wire rack and leave them to cool almost completely before using a bread knife to slice the tops off (if you do it when they are stone cold, the tops will be a little harder to slice off). Then use your corer to remove the middle of each cake. Put the tops and cake holes in an airtight container and save for another recipe or cheeky snack. Choc Chilli + Orange Cupcakes 06

Choc Chilli + Orange Cupcakes 087) Leave the cakes to cool completely. In the meantime, measure out the frosting ingredients and put into a medium mixing bowl. Using a metal spoon gently combine the ingredients. Once roughly combined, add a couple of drops of the food colouring gel and the orange extract. Using a hand or electric whisk, whip up the frosting until it is super fluffy and the food colouring in integrated. Add the water in if needed to get the required consistency. The frosting should form soft peaks. It shouldn’t be too stiff or too runny.Choc Chilli + Orange Cupcakes 09

8) Fill the piping bag with the frosting (it helps if you put the bag in a large glass to hold it upright while you fill it). Pipe frosting into the middle of each cake until a little spills over the top.Choc Chilli + Orange Cupcakes 10 Choc Chilli + Orange Cupcakes 11

9) Use a pallet knife to spread the excess frosting out over the top of the cakes. This is what will help your fondant discs stick. Roll out your fondant icing (or unroll it if it’s pre-rolled like mine was) to about 3-4mm thick. Use your cookie cutter to cut out 12 discs (I used a wine glass as I didn’t have the right sized cookie cutter). Use a pallet knife to pick up the discs and place them on top of your cakes.Choc Chilli + Orange Cupcakes 12 Choc Chilli + Orange Cupcakes 13 Choc Chilli + Orange Cupcakes 14

10) This is when I made my stencil. I drew out a circle the same size as my fondant discs and sketched out a skull shape. I used my stanley knife to cut out the shape. I then cut the card, leaving enough space around the circle to ensure that only the centre of the fondant gets dusted.

11) Mix together 2 tablespoons of cocoa and 1/2 teaspoon of chilli powder into a small bowl. Place your wire rack over a baking tray to catch excess cocoa, place the template over your first cupcake. Using a small sieve or shaker (I used my loose tea strainer), dust each cake gently. Carefully remove the stencil and shake off the excess cocoa mix, put the cake aside. Repeat for each cupcake.Choc Chilli + Orange Cupcakes 16 Choc Chilli + Orange Cupcakes 15 Choc Chilli + Orange Cupcakes 17

* Of course, the final two steps are completely optional. If you don’t want to use a stencil, you can simply dust it without one. Or, you can omit the fondant topping altogether and instead, frost the top of the cake. If you do, ensure that you double the frosting recipe so that you have enough. Then dust the swirly peaks of frosting instead. I think I’ll try that the next time I make this recipe.Choc Chilli + Orange Cupcakes 19

Well, that’s the recipe. Let me know how you get on with it, I always welcome feedback as it helps me refine my recipes. I also like to see what twists you put on it. That’s all for today, thank you kindly for reading.



Scotch Pancakes

So, um yeah. It’s been a looong time. Between an ant infestation in the kitchen (EEEUW) and starting my own business, baking had to take a back seat. But it’s a new year and I now have a bit more free time too, so baking resumes. Yay! I really missed creating tasty treats for my nearest and dearest and have come to realise that I need it to help me relax and unwind.

This is a quick post about my post birthday party breakfast. Pancakes, nom! I knocked this recipe up real quick and thought you might like to try it too. It’s super quick and easy!

You will need:

For pancakes-

8 Tbls of self raising flour

1 Tsp of baking powder

300ml of soy milk

1 Tsp of good quality vanilla extract

pinch of fine salt

For Topping-

One ripe banana

Agave syrup (I used honey flavoured) or maple syrup


Vanilla Ice-cream (I used Swedish Glace)



1 Measuring jug

Metal whisk

Small frying pan

Small amount of sunflower or vegetable oil


1. Wipe the frying pan with a piece of kitchen towel soaked in oil to prep. In the jug, measure out 300ml of soy milk and then add in the flour, baking powder, vanilla extract and salt.

2. Briskly whisk the mixture to ensure it is completely combined and has no lumps in it.

3. Heat the frying pan until it smokes. Test a drop of batter to ensure the pan is hot enough.

Once ready, add about 2/3 of a ladle of batter to the pan and swirl it to fit the entire pan base. If you are using a big frying pan you may not want to do this as these are meant to be puffy Dutch style pancakes rather than thin crepes.

4. Once bubbles have appeared all over the surface of the pancake and it slips around easily in the pan, turn it over and cook the other side.


5. Turn out the pancake onto a plate or cookie sheet and put in the oven on a very low heat just to keep them warm while you cook the rest.

 6. Use up the batter, this recipe should make 6 pancakes. Stack with pieces of chocolate in between each layer (I only had caramel choccies so I added one of these on the top pancake and melted it in the frying pan). Mmmmm, melty.

7. Top off with a scoop of ice-cream, slices of banana and a drizzle of agave or maple syrup. Et Voila! Tasty vegan pancakey brekkie!


 Happy baking dollies!

Peanut Butter Filled Chocolate Cookies

Well hello lovelies, time for another recipe! Cookies again, I’m just crazy for these chewy biscuity treats right now.
I baked these for my boyfriend’s parents when I met them for the first time this Easter. It always helps to sweeten people up (yep, I will happily bribe people into my favour with baked goods).

I went to my local vegan cafe and they had some peanut butter pillows for sale. They were very crunchy (slightly burnt even) and the peanut butter was dried out in the middle, hmmm. I decided to try and make my own version of these. Something softer, chewier and moist. Here’s my recipe…


You will need.

125g of vegan spread.

125g of soft brown sugar.

200g of self raising flour.

1 tsp of baking powder.

25g of cocoa powder.
1tsp of pure vanilla extract
A small jar of peanut butter (crunchy or smooth, it’s up to you, I used smooth).

1 tbs of water.

Preheat oven to 200’C. Line a cookie sheet with baking parchment.

Ok, so here’s what you need to do…

1. Cream the sugar and spread together in a large bowl until they are light and fluffy.


2. Add the flour, baking powder, cocoa and vanilla extract and mix until incorporated. Add the tbls of water to form the dough.

3. Use a dessert spoon or melon baller to measure out the dough and place the balls onto the baking sheet with a bit of space between them (they will expand as they cook).

4. Squish each ball of dough down with the palm of your hand (you may need to dust it with a wee bit of flour or cocoa if it sticks).

5. Place a teaspoon of peanut butter in the centre of each cookie.

6. Measure out a slightly smaller piece of dough than that used for the base, squish it flat in your hands and lay it gently on top of the cookie (be careful not to tear this top layer, it’s quite delicate).

7. Gently dent all the way round each cookie with your finger tip to close it.

8. Place in the oven and bake for 10-12 minutes.

9. Take out of the oven and leave to cool for 5 minutes.

10. Transfer to a wire rack to cool then enjoy the peanutty yumminess :)

Here’s the finished cookies in their box and ready to go. Unfortunetly I forgot to take a picture of how they look on the inside when we got to my boyfriend’s parent’s house. Next time I bake these I will make sure I get a snap of the peanut butter filling for you.
Until next time, happy baking dollies.