Blueberry and White Chocolate Cake Recipe

Ingredients

150g blueberries

75g butter, cut into squares to soften

Blueberry and White Chocolate Cake Recipe
Blueberry and White Chocolate Cake Recipe

125g caster sugar

250g white chocolate

2 large eggs, beaten

1 teaspoon vanilla extract

150g self-raising flour

How to make blueberry and white chocolate cake

  1. Preheat oven to 180°C
  2. Grease and line (bottom only) an 8 inch square tin.
  3. Break 175g of the white chocolate into cubes. Put the white chocolate cubes in a heatproof bowl. Place bowl over a saucepan of simmering water, but not  have bowl touching water in the saucepan. Remove bowl from heat once white chocolate has melted and cool a little.
  4. Roughly chop remaining white chocolate and reserve.
  5. Cream butter and sugar using an electric mixer.  Add beaten eggs and vanilla and mix through. Add flour in small amounts until all mixed.
  6. Now using a wooden spoon, stir through the melted white chocolate.
  7. Carefully add the blueberries and chopped white chocolate.
  8. Spoon mixture into the prepared tin and bake for 35 minutes. Test by inserting a cocktail stick, it should come out with a few sticky crumbs.
  9. Allow to cool, then cut into squares or rectangle slices.

Notes

The texture of Blueberry and white chocolate cake is like a brownie, a slightly crunchy top with a soft centre.

 

 

Blueberry and Lemon Gluten Free cake recipe

Blueberry and Lemon Gluten Free Cake Recipe
Blueberry and Lemon Gluten Free Cake Recipe

Blueberry and Lemon Gluten Free Cake Recipe Ingredients

100g butter
100g caster sugar
100g ground almonds
2 eggs
90g cornmeal
1 teaspoon baking powder
1 lemon, for zest and juice
100ml natural yoghurt
100g blueberries

How to make blueberry and lemon gluten free cake

  1. Preheat oven to 180°C (160°C if using fan oven). Grease and line a 1kg loaf tin.
  2. Cream butter and sugar with an electric mixer until soft and pale.
  3. Add one egg and about 25g ground almonds, mix, then add the second egg and another 25g ground almond and mix through.
  4. Next add the cornmeal, lemon juice and zest and mix.
  5. Then add baking powder, yoghurt and the remaining ground almonds and mix well.
  6. Stop using electric mixer and stir in the blueberries with a wooden spoon, taking care not to crush the blueberries.
  7. Pour into the loaf tin and bake for 45 minutes.

Disclaimer

As far as I am aware this is a gluten free recipe. If you believe otherwise, send me a postcard and let me know.

Please note this recipe also contains nuts and may not be suitable for people with nut allergies.

 

PS – If you do make my blueberry and lemon gluten free cake recipe, tweet (@HobSpotTweets)/instagram (@HobSpot) me a pic and let me know or post it on my facebook page to show everyone your handiwork.

 

 

Little Chocolate Cake Nibbles Recipe

Chocolate Cake Nibbles Recipe
Chocolate Cake Nibbles Recipe

This small chocolate nibbles recipe makes lovely little, bite-sized chocolatey treats. Be warned: they are extremely more-ish so make a large batch at your own risk.

Small Chocolate Nibbles Recipe Ingredients

100g plain cake (eg Madeira cake)
50g butter
50g icing sugar
200g white chocolate bar
Chocolate rice or coloured sugar sprinkles
Small paper cases

 

How to make chocolate cake nibbles

  1. Crumble the cake and sift inthe icing sugar.
  2. Put a small saucepan of water over a low heat. Stand a large heat resistant glass bowl over the saucepan, preferably not touching the water.
  3. Break the white chocolate into cubes and put in the glass bowl. Cut the butter into cubes and slowly melt together with the white chocolate cubes.
  4. When mixture is melted, remove bowl from saucepan. Add cake crumbs mixture and combine.
  5. Take a small amount at a time and roll them in your palms to make a little ball.
  6. Roll the little cake ball in a plate of chocolate rice or coloured sprinkles. Put each in a paper case and put in the refrigerator for one hour to firm up.

Variations

Use plain chocolate instead of white chocolate.

Use dessicated coconut to coat your cake nibbles

If you make them, do share a pic with me on instagram or my Facebook page or leave a comment below and let me know how you got on.

Double Chocolate Cupcakes Recipe

Recipe image coming soon
Recipe image coming soon

The secret to making the best double chocolate cupcakes is to use really good quality chocolate and cocoa. Don’t scrimp on the ingredients or you’ll regret it later, the richness of the flavour just won’t be there.

Double Chocolate Cupcakes Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
50g butter
100ml soured cream
2 tbsp cold coffee
250g plain flour
2 tsp baking powder
4 tbsp cocoa powder
100g plain chocolate

Note – for the cocoa powder and plain chocolate, use really good quality ingredients. It makes a huge difference to the finished cupcakes 😉

For the frosting…

60g butter
300g icing sugar
1 tsp vanilla sugar
2 tbsp cocoa powder
100g cream cheese
1/2 tbsp hot coffee
Hundreds and thousands and sugar flowers to decorate

How to make double chocolate cupcakes…

For the cupcakes…

  1. Pre-heat your oven to 180°C, fan 160°C, gas mark 4
  2. Line muffin tin with paper muffin liners
  3. Beat eggs, caster sugar and vanilla sugar together either by hand or using an electric whisk until thick, white and fluffy.
  4. Melt the butter in a small pan. Add the soured cream and cold coffee then gently fold into the cream mixture.
  5. In a separate bowl, mix the flour, cocoa powder and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the melted chocolate.
  6. Fill each of the muffin cases to about 2/3 full and bake for 15-20 minutes or until well risen. Remove from oven and place on a cooling rack.

For the chocolate frosting…

  1. Soften the butter and beat with the icing sugar, vanilla sugar, cocoa powder and cream cheese in a bowl. Stir in the hot coffee.
  2. Spread onto the cupcakes and decorate with the hundred and thousands and sugar flowers.

I always love seeing your cupcake pictures so if you make a batch of double chocolate cupcakes be sure to snap them on your mobile and share a pic via facebook, twitter or instagram.

Lemon and Poppy Seed Cupcakes Recipe

Lemon and Poppy Seed Cupcakes
Lemon and Poppy Seed Cupcakes

When I visit my favourite coffee shop they always have the most delicious lemon and poppy seed cupcakes. They’re irresistable and far too tempting. One just has indulge.

This recipe makes 16 and I guarantee they won’t be around for long. If you make them, let me know or better still, send me a pic from your phone via facebook, twitter or instagram. I always enjoy seeing your creations – especially the cupcakes.

Lemon and Poppy Seed Cupcakes Recipe Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
60g poppy seeds
Finely grated zest of 1 lemon
Juice of 2 lemons

For the frosting…

60g butter
300g icing sugar
1 tsp vanilla sugar
Finely grated zest of 2 lemons
Juice of 1/2 lemon
100g cream cheese
Poppy seeds and white currants to decorate

How to make lemon and poppy seed cupcakes…

For the cupcakes…

  1. Pre-heat your oven to 180°C, fan 160°C, gas mark 4
  2. Line muffin tin with paper muffin liners
  3. Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
  4. Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
  5. In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the poppy seeds, lemon zest and juice.

    Lemon and Poppy Seed Cupcakes - Oven ready
    Lemon and Poppy Seed Cupcakes – Oven ready
  6. Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.
Lemon and Poppy Seed Cupcakes - Baked
Lemon and Poppy Seed Cupcakes – Ready for Icing

For the cream cheese frosting…

  1. Soften the butter and beat with the icing sugar, vanilla sugar, lemon juice, lemon zest and poppy seeds in a bowl.
  2. Spread onto the cupcakes and decorate with poppy seeds and white currants.

Don’t forget, I want to see pics. If you’ve made this recipe, share a snap from your phone with me via facebook, twitter or instagram. It’s always great to see what your creations look like.

BTW, if you have any other great cupcake flavour combos, leave a comment below and let me know.

Raspberry Cupcakes Recipe

Recipe image coming soon
Recipe image coming soon

Everyone loves cupcakes and this recipe for raspberry cupcakes is a great alternative to strawberry or chocolate. My kids and husband both love these. In fact, they don’t last long and if I’m not quick all that’s left is a plate of crumbs.

Raspberry cupcakes are a delight to make and I’d love to see yours so if you make this recipe be sure to snap a quick pic on your phone and share it with me on my facebook page, twitter or instagram.

Raspberry Cupcakes Recipe Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon
250g fresh raspberries

For the frosting…

150g icing sugar
200g fresh raspberries plus extra to decorate
200g cream cheese

How to make raspberry cupcakes…

For the raspberry cupcakes…

  1. preheat your oven to 180°C, fan 160°C, gas mark 4
  2. Line 16 muffin tins with paper muffin liners
  3. Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
  4. Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
  5. In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the raspberries, lemon zest and juice.
  6. Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

For the raspberry frosting…

  1. Beat the icing sugar and cream cheese together in a bowl.
  2. Fold the berries into the mix.
  3. Spread onto the cupcakes and decorate with fresh raspberries.

 

Whilst they’re cooling take a quick pic one your mobile and share it with me on my facebook page, twitter or instagram. Don’t forget to tell me how long the batch lasted for.

Cream Cheese Cupcakes Recipe

Recipe image coming soon
Recipe image coming soon

This recipe for cream cheese cupcakes is great for beginners and children alike. It’s a very basic recipe and extremely easy to follow. It’s also a useful starting point or base recipe to adapt for all kinds of other cupcakes too.

If you may this one be sure to let me know how it went. Leave a comment below or better still tweet me a pic on @HobSpotTweets or instagram me @HobSpot

Cream Cheese Cupcakes Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon

For the frosting…

60g butter
300g icing sugar
1 tsp vanilla sugar
1 tbsp lemon juice
100g cream cheese
Hundreds and thousands/sugar sprinkles

How to make cream cheese cupcakes

For the cupcakes…

  1. Pre-heat your oven to 180°C, fan 160°C, gas mark 4
  2. Line 16 muffin tins with paper muffin liners
  3. Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
  4. Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
  5. In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the lemon zest and juice.
  6. Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

For the cream cheese frosting…

Soften the butter and mix with the icing sugar, vanilla sugar, lemon juice and cream cheese in a bowl.

Spread onto the cupcakes and decorate.

Your cream cheese cupcakes won’t stay around for long. I’d love to see a quick pic of your wonderful creations before there’s nothing but crumbs left. Snap them now on your phone and tweet me @HobSpotTweets or post it on my Facebook page.