My Life in Baking #3: Mini Chocolate Oreo Cupcakes

Hey everyone! So yep, we have another baking post today! It's Birthday season in my family and friend circle so it's definitely cupcake making time. I just wanted to thank you all for the comments for the Lemon Meringue Cupcakes, I love you all! 

So today we have something a little different. I was asked to make these very special cupcakes for my friends daughter's 2nd birthday party and with little kiddies running around, what's best? Well mini cakes are best, but what child doesn't like Oreo's...none that I know anyway. ;) 

So today's pick is Mini Oreo chocolate cake with an Oreo cream cheese buttercream. 

1) Pre-heat oven on gas mark 2 or 3

2) Prep your baking cases by placing them in the trays then adding one Oreo to the bottom of every cake case

3) Place butter and caster sugar in a bowl and cream together until the mixture turns fluffy and light

4) Add in the flour, coco powder and eggs and mix all together 

5) Stir in the vanilla extract and the milk

6) Use a spoon or ice-cream scoop and place an even amount of mixture into your cases. 

7) Bake on a low gas. I use 2 or 3 and bake until the cakes have risen - usually around 10 minutes or place a tooth pick inside one cake and see if the mixture is cooked.

8) Take out of the oven and place on a cake rack to cool. 

8) While your waiting for the cakes to cool down. Make the Oreo cream cheese buttercream. 

9 ) Mix the unsalted butter in a bowl until the butter is light and fluffy

10) Add in half the icing sugar and mix together, repeat until all the icing and butter have all been mixed together. 

11) Add the cream cheese and mix, then add the tsp of vanilla extract and some crushed up Oreo biscuits.

12) Beat all together until your buttercream is very fluffy and light 

13) Only decorate your cakes ONCE the cakes have cooled down. Then decorate as you wish and place a Oreo on top!

Enjoy! 

{Feature} My Life in Baking #2: Lemon Meringue Cupcakes

Hi everyone! So I'm back with another baking post. I had so much feedback from the Lemon and Blueberry cupcakes and I really appreciated it, I love you guys!

So if you haven't already seen on Facebook and Instagram then I'm hoping you will be excited to see what I made a few days ago. This time I actually made them for one of my blogging besties, you may know her Misty @ Bookaholic Book Club as it was her birthday yesterday and because she's such a fan of lemon meringue, I decided to make;

Lemon cupcakes with a dollop of lemon curd topped with fresh meringue aka Lemon Meringue Cupcakes! Yum! 

1) Pre-heat oven on gas mark 2 or 3

2) Place butter and caster sugar in a bowl and cream together until the mixture turns fluffy and light

3) Add in the flour and eggs and mix all together 

4) Stir in the lemon extract or fresh lemon juice

5) Use a spoon or ice-cream scoop and place an even amount of mixture into your cases. 

6) Bake on a low gas. I use 2 or 3 and bake until the cakes turn a golden brown - usually around 15/20 minutes

7) Take out of the oven and place on a cake rack to cool. 

8) While your waiting for the cakes to cool down. Make the meringue.

9) Whisk your egg whites in a bowl until they become thick (you should be able to turn the bowl upside down and no mixture will fall out)

10) Whisk in a spoon full of sugar at a time until all the sugar is all gone. 

11) At this point, your cakes should be cool enough to decorate. Place a generous amount of lemon curd on top of each cupcake and spread so the top of the cake is covered. 

12) Then add your meringue on top. I pipe mine on but you could just slap it on either way will be fine. ;)

13) Once all the cupcakes are covered in meringue, put them back into the oven and bake on a low heat until the meringue has turned a slight golden brown. And then you have this; 

These were so easy to make guys, perfect if you don't like buttercream (like me) but otherwise just nice to try a new and refreshing recipe. Enjoy!

My Life in Baking #1: Lemon & Blueberry Cupcakes

Most of you know how much I enjoy baking, at one point I hoped to turn it into a business but I later decided that I preferred to bake just for fun. So that's why I've decided every time I bake, I'm going to blog about it and show you guys my progress. 

It might not be every week, possibly even once a week or even every two weeks, it's just whenever I feel like baking.  And I hope you enjoy my journey! 

And today's pick is; a lemon cupcake baked with fresh blueberries, topped with a lemon cream cheese buttercream. 

1) Pre-heat oven on gas mark 2 or 3

2) Place butter and caster sugar in a bowl and cream together until the mixture turns fluffy and light

3) Add in the flour and eggs and mix all together

4) Stir in the lemon paste and fresh blueberries using a spoon

5) Use a spoon or ice-cream scoop and place an even amount of mixture into your cases. Push in a few blueberries into the top of the cakes too. 



6) Bake on a low gas. I use 2 or 3 and bake until the cakes turn a golden brown - usually around 15/20 minutes

7) Take out of the oven and place on a cake rack to cool.

8) While your waiting for the cakes to cool down. Make the lemon cheese butter cream.

9) Mix the unsalted butter in a bowl until the butter is light and fluffy

10) Add in half the icing sugar and mix together, repeat until all the icing and butter have all been mixed together.

11) Add the cream cheese and mix, then add the tsp of lemon extract and also a tiny bit of yellow food colouring paste

12) Beat all together until your buttercream is very fluffy and light

13) Only decorate your cakes ONCE the cakes have cooled down. Then decorate as you wish and place some blueberries on top for decoration.

Perfect to eat in the nice weather with a nice book to read!