Ferrero Rocher Cupcakes with Nutella Frosting

I sometimes have this urge to bake, it can come at the most random times and when it does I love it! This time around I had the feeling that I wanted to make something sweet and chocolaty so I decided to make these super easy Ferrero Rocher Cupcakes with Nutella Frosting! I wasn't planing on writing a post on them but due to popular demand on instagram here goes! p.s I am no professional baker so use your own recipe and methods if it suits you! 

This Recipe Makes 16 Cupcakes

Cupcakes:

188g of Self-Raising Flour
155g of Butter or Margarine
1/2 Teaspoon of Baking Soda
2 Teaspoons of Bicarb of Soda
3 Tablespoons of Cocoa Powder
150g of Caster Sugar
1 Cup of Milk 

NOTE - My family don't eat eggs, making this an eggless recipe if you do eat eggs then you can adapt the recipe. Minus the milk, bicarb of soda and add 2 large eggs instead. 

Frosting:

150g of butter or margarine 

185g of Icing Sugar

Generous Amount of Nutella (this is all up to personal preference, I added loads!)

Decoration:

Ferrero Rocher's 

Strawberries

Anything !

To Make the Cupcakes: 

(Pre-Heat at 180 Degrees)

1. Sift the all the dry ingredients into one bowl and set aside, in another mixing bowl you want to start creaming the butter and sugar together until it makes a pomade (goes fluffy). Make sure you butter is soft before using. 

2. Add in half of the dry ingredients and half of the milk and carry on mixing until thoroughly combined. You then want to add the rest of the mixture and the milk and make sure that everything is mixed well until smooth. At this point if you are following the eggless recipe then you may have to add some more milk. (Where I have put milk, is the equivalent of 1 egg)

3. Divide the batter between the cupcake cases that you own, mine are from Poundworld! Pop into the oven on the second shelf for 20 minutes. Depending on your oven they may take longer, so just check by inserting a cocktail stick and seeing if it comes out clean or not. Clean = Ready

4. Take them out to cool and start making the frosting - the tasty part! Add the butter into a mixing bowl and make it go like a pomade similar to the cupcakes, the sift in the icing sugar until its nice and fluffy. Then you add all the Nutella you want and go crazy if you want a rich colour and rich taste, and go light if you don't want it to overpower the cake. We ended up adding around 5 heaped tablespoons but I could have added more. 

5. I then took a piping bag and very badly piped each cupcake, gave up in the end and used a spoon to apply the mixture. Then add your decoration and they are ready to eat! 

Hope you enjoyed reading, and let me know if you make them! 

 

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Quick and Easy Oreo Cupcakes

You're going to be seeing a lot more baking posts on the blog as its something that I want to start doing more of and to kick it off I'm going to show you this super quick and easy recipe to make oreo cupcakes and trust you and me they are delicious! The recipe I used for the cake doesn't use eggs but feel free to if you want! 

Ingredients

For the Cake - 

* Plain Flour

* Bicarbonate of Soda

* Baking Powder

* Coca Powder

* Butter at room temp

* Sugar

For Decoration - 

*About 2 Oreo Packets

* Butter cream icing 

-- Pre-heat your oven to 180C

Method;

1. In a bowl beat together the butter and sugar until its fluffy and combined 

2. To that you want to sift in the flour, bicarb, baking powder and coca powder and then using a electric whisk mix it all together until its fluffy and it at a thickness that you want

3. I then took one oreo and placed it at the bottom of each cupcake case, I used silicone ones because they are re-usable and much easier to use! Having a Oreo at the bottom gives the cake a sense of surprise!

4. Using an ice cream scoop I then did one scoop the batter into each case until it was full and popped them in the oven for about 12-15 Minutes!

5. Whilst the cakes are cooling I went on to make the icing I took half of the butter cream in the tub and mixed in a bowl with some crushed Oreo's. I started with the Oreo's in a bag but then decided to use the blender until they were fine and it made life easier

6. Using a spoon (or you could use a piping bag) cover the tops of your cakes and then use the remaining oreo crumble mix and the Oreo's you have left over to decorate and viola!

 

  

These tasted so good and my family were so surprised when they opened them up and it had an Oreo at the bottom, it created a beautiful picture as well! 

 

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Recipe||Eggless Chocolate Cake ♥

I thought I would mix things up a little bit on my blog and share with you a recipe that I have been using very recently to make a 'Chocolate Cake' but there is something special about this one and that is that it is eggless! My family and I don't keep or eat eggs in the house, so when it comes to baking we substitute things and I have tried so many recipes in the past that have just been to difficult to make or even don't work. There are so many recipes you can find for cakes these days, type want you want to bake in to google and i can guarantee you will find something! I hope that I will be doing more of these recipe style posts in the future, where I basically take you all along with me - enjoy and don't get too hungry!
This recipe can be made not chocolate, by not adding the coca.

Ingredients 
- Condescend Milk - 1 medium tin
- Flour - 200g
- Butter - 70g
- Milk - 1 Cup
- Baking Powder - 1 tsp
- Bicarb of Soda - 1 tsp
- Double Cream to your desire I used a small pot
- Coca Powder again to your desire I eye balled it! 

Tools
- Mixing Bowls x2 (one small, and one large)
-Electric Whisk
- Spoons
-Knife (not pictured)
- Weighing Scales
-Baking Tray/Dish

Method
-After you have got all your ingredients out and ready with the tools that you need, we can begin our baking adventure!
- First thing you need to do is empty out the tin of condensed milk into the larger mixing bowl and put the butter into. On a slow speed start to whisk together both the milk and butter until they are combined. 

- In the smaller bowl you want to measure out the dry ingredients (flour, baking powder, bicarb of soda, coca powder) and use a spoon to fold them together. 

- You want to add half of the dry ingredients mixture into the other bowl and whisk together, start on a slow speed and gradually get faster. 
- At this point you also want to switch the oven on at 180/160 

- Add the other half and carry on whisking, the mixture will become thick so don't panic!
- Then to thin it down and make it the right consistency for a cake batter you want to slowly add the cup of milk this will thin down the batter and make it more cake like. 
- After this you want to grease your baking dish with some butter to avoid anything sticking and then pour the batter into the dish and spread evenly using the back of a spoon.

- Pop in the oven for around 30 minutes, or until golden brown and to check whether it is cooked or not stick a knife in slowly and if it comes out clean you are all done!
- I forgot to photograph this but, all you want to do is pour the cream into a bowl/mixing bowl and whisk until thick and then spread on top of your cake or even cut the cake in half and spread like a sandwich. I also didn't manage to take a clear photo of the cake, so just imagine it in your head! 


Hope you enjoyed this post, and let me know if I should carry these things on! xx