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Recipe | Blueberry Cupcakes  I've been gone for a hot minute! Here's a much-enjoyed recipe from the Lola's Forever recipe book of Lola's Cupcakes. Original recipe proportions of sugar and other changes in brackets. I used the cream cheese frosting proportions from the Red Velvet and Carrot cupcakes.
Makes: 12-16 Ingredients 200g Self-raising flour 1 teaspoon Baking powder 175g unsalted Butter 180g Soft light brown sugar (recipe: 250g caster/granulated sugar) 1 1/2 teaspoons Vanilla essence (recipe: vanilla bean paste) 3 Eggs 175ml Soured Cream 48 blueberries Cream cheese icing 60g blueberries 1 teaspoon Caster/granulated sugar 60g unsalted Butter 1 teaspoon Vanilla essence (recipe: vanilla bean paste) 200g Icing sugar 400g cream cheese (Philadelphia light) To decorate 36 fresh blueberries Method 1) Preheat the oven to 180oC/ Fan 160oC/ Gas Mark 4 and line a muffin pan with 12 muffin cases. 2) Sift the flour and baking powder in a bowl and set aside. Mix the butter and sugar in a separate bowl and beat until light and fluffy. Scrape down the sides and mix again. 3) Add the vanilla bean past and mix. Slowly add in the eggs, one at a time. 4) Add the dry ingredients and mix slowly until combined. Once you have a smooth batter, add the soured cream - do not over-mix. 5) Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost 2/3rds full. Gently push four blueberries into the batter of each cake. 6) Bake in pre-heated oven for 20-25 minutes, until well-risen and a skewer insert into the cakes comes out clean. Transfer to a wire rack to cool completely. Cream cheese icing 1) Simmer the blueberries in a saucepan with the caster/granulated sugar and 1 teaspoon of water for 10 minutes, then blend until smooth. Set aside to cool. 2) Beat the butter in a bowl until soft and smooth then add vanilla essence and sift in the icing sugar in 2 batches. 3) Add the cream cheese and mix until smooth and glossy. Do not over-mix. Add the cooled blueberry puree and slowly combine (you can leave a small blueberry ripple). 4) Spoon the icing into a piping or pastry bag with a large star nozzle tip and pipe a swirl onto each cupcake. 5) Alternatively, spread the icing onto each cupcake using a palette knie or metal spatula 6) Finish each cupcake with 3 blueberries on top. Enjoy, ladies and gents! I must tell you, the folks at work loved this. The all-pervading blueberry scent as you open the carrying box is amazing! It is creamy but bursting with blueberry tastiness. And the blueberry puree is an idea for a healthier option beside blueberry pancakes (with a dollop of natural yoghurt perhaps?). Let me know how you get on with this one! Laters!
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Red Velvet Cupcakes 1  This was a wonderful surprise gift from a lovely friend, Nyla aka Kulchibeauty on YouTube (check out her hair and make-up videos - they are amazing!). She got me two great big books for more inspiration! Yay!
So here is one I tried last week. I have made red velvet several times this year and I have used other recipes. I will share those as we proceed in the year and give my verdict on my favourite. This recipe is from Lola's Forever by my Namesake bakery, Lola's cupcakes. They also feature a gluten-free one which I will also try (since I have the rice flour already!). I tweaked the recipe to reduce the sugar content (tweaks in pink). I used my own favourite cream cheese icing recipe (75g unsalted butter, 125g Icing sugar and 250g of medium-fat (Philadelphia light) Cream Cheese. So without much further ado.... Prep time: 20 minutes Baking time: 18-22 minutes Makes 12 - 15 cupcakes Ingredients: 110g unsalted Butter 160g Caster/ granulated Sugar (80g light brown + 70g caster sugar) 1 teaspoon Vanilla bean paste (1 teaspoon vanilla extract) 1/2 teaspoon Red food colouring paste (2 tspns Cochineal red food colour) 1 Egg 3 tablespoons Sunflower oil 3/4 tablespoons White wine vinegar/freshly squeezed lemon juice (red wine vinegar) 35g dark/bittersweet Chocolate, melted 190g Plain/all-purpose Flour 1/2 teaspoon Baking Powder 1/2 teaspoon Bicarbonate of soda/ Baking soda 3/4 tablespoon Unsweetened Cocoa Powder 70mls Single/light Cream ( sour cream) 70mls Full-fat/ Whole milk (Almond milk) 35g Ground Almonds Cream Cheese Icing 60g Butter 1 teaspoon Vanilla bean paste 200g Icing/confectioner's sugar 400g Full-fat Cream Cheese Method: 1) Preheat oven to 180oC/ 160oC Fan/350oF/Gas 4. Line a muffin pan with 12 muffin cases. 2) Mix the butter, sugar and vanilla bean paste in a large bowl until light and fluffy. Add the food colouring paste and the egg, mixing slowly until combined. 3) Beat in the oil and vinegar followed by the melted chocolate. 4) Sift the flour, baking powder, baking soda and cocoa powder together in a separate bowl. Add the dry ingredients to the batter, a little at a time, alternating with the cream and milk until you have a soft batter. 5) Finally add the ground almonds and mix until a smooth and uniform colour is achieved. Scrape down the side of the bowl with a rubber spatula and mix again. Do not over-mix. 6) Using an ice-cream scoop, divide the mixture between the muffin cases, filling them to almost 2/3rd full. Bake in the preheated oven for 18-22 minutes or until risen and a skewer inserted into the cakes comes out clean. 7) Transfer to a wire rack for cooling. Icing method: 1) Place the butter in a large bowl and beat until soft and smooth (electric whisk, by hand or in a stand mixer). 2) Add the vanilla bean past and sift in the icing sugar. 3) Add the cream cheese and beat (medium to high speed for 30 seconds) until smooth and glossy). Do not over-mix. 4) Spoon the icing into a piping/pastry bag (fitted with a large star nozzle/tip) and pipe a swirl onto each cupcake. Alternatively, spread the cream icing onto each cupcake using a palette knife or metal spatula. 5) Crumble by hand or blitz one un-iced cupcake in a food processor and sprinke the red velvet cake crumbs onto each cupcake to decorate. You can store left-overs in an airtight container but allow it to dry out first. All done! Ps: there are no cupcakes left! Even my younger brother ate two by himself (he's usually a hard sell!). Recipe | Apricot Tea Bread  I tried this tea bread out because I was curious to see what adding apricots would do to a bread. It's absolutely lovely! And I'm not the only taster to attest to that! Better still, it came from a lower calorie cookbook!
Serves 10 Calories per serving 230 Prep time 25 minutes , plus soaking Cooking time 1 hour Ingredients: 100g Ready-to-eat Dried apricots, chopped 100g Sultanas 100g Raisins (I used currants as I had no raisins to hand) 130g Soft Light brown sugar 300mls Hot strong tea 275g Self-raising flour 1 Teaspoon Bicarbonate of soda 1 Teaspoon Ground cinnamon 1 egg, beaten Method: 1) Place the dried fruit and sugar in a mixing bowl and add hot tea before mixing. Leave to soak in for 4 hours or overnight. Meanwhile, pre-heat the oven 160oC (325 F and gas mark3. 2) Mix the flour, soda and cinnamon together and pour in the soaked fruits and beaten egg before stirring together. 3) Spoon this into a greased and lined 1kg (2lb) loaf tin. Level the surface and bake in the centre of a pre-heated oven for 1 hour or until well risen, the top has cracked and a skewer inserted into the centre comes out clean. 4) Leave to cool in the tin for 10 minutes before loosening the edges and lifting out with the lining paper. Transfer to a wire rack and peel off the lining paper to cool completely. Serve the sliced with a little butter. 5) Store in an airtight container for up to 1 week. Let me know how you find this one! Be good, *Mwah* Recipe | Chai Tea Bread  I made two flatter loaves so I could take one to work! A new tea bread recipe is always welcome. And one from a "Light Cakes and Desserts" recipe book! And only 302 calories per serving (if you take a whole slice)! Let me know how you find it!
Serves: 10 Preparation time: 15 minutes plus standing Cooking time: 1 1/4 hours Ingredients: 5 Chai tea bags 300mls (1/2 pint) Boiling water 250g Self-raising flour 1 teaspoon Baking powder 150g Light Muscovado sugar 300g Mixed dried fruit 50g Brazil nuts, chopped 1 Egg, beaten Method: 1) Preheat oven to 160oC/140oCFan/325oF/Gas Mark 3 and grease and line a 1kg (2lb) or 1.3L (2 1/4 pint) loaf tin. 2) Stir the tea bags into the measured water in a jug and leave to stand for 10 minutes. 3) Mix together the flour, baking powder, sugar, dried fruit and nuts in a bowl. Remove the tea bags from the water, squeezing out the excess water. Thinly slice the butter into the water and stir until melted. Leave to cool slightly. Add to the dry ingredients with the egg and mix together well. 4) Spoon the mixture into the prepared tin and spread it into the corners. Bake in the oven for 1 1/4 hours or until risen, firm and a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to wire rack. Peel off the lining paper and leave to cool. 5) Spread the top with chai cream frosting, if you prefer! (See below) Chai cream frosting: (113 calories per serving) 1. Put 50mls of milk and 3 Chai tea bags in a saucepan and bring to the boil. Remove from the heat and leave the tea bags to infuse into the milk until cold. Discard the tea bags (squeeze out excess first). 2. Beat together 200g of cream cheese and 25g of very soft unsalted butter in a bowl until smooth. 3. Beat in the flavoured milk and 75g of sifted icing sugar. Shrove Tuesday Special! I tried out 3 different pancake recipes (all in the name of research, of course) which I made in smaller batches than below. They all make great mixes and you will love them! Never again will you turn to the ready-made!  Drop Scones: Recipe courtesy of Mary Berry 1. Drop Scones aka Scotch Pancakes Makes around 21 pancakes Cookware needed: a griddle or frying pan Ingredients 175g (6oz) Self-raising flour 1 level teaspoon Baking powder 40g (1 1/2 oz) Caster sugar 1 large Egg About 200ml (7 fl oz) Milk Butter and golden syrup, to serve (optional) Method 1. Measure the flour, baking powder and sugar into a large bowl, make a well in the centre and then add the egg and half the milk. Beat to a smooth, thick batter, then beat in the remaining milk to give the batter the consistency thick cream. 2. Drop the mixture in tablespoonfuls onto the hot griddle or frying pan (using vegetable oil), spacing the mixture well apart. When bubbles rise to the surface, turn the scones over with a palette knife and cook on the other side for a further 30 seconds to 1 minute, until golden brown. 3. Lift them off onto a wire rack and cover with a clean tea towel to keep them soft and warm. Cook the remaining mixture in the same way, serving warm with butter and golden syrup.  2. Lemon and Blueberry pancakes Prep time: 15 minutes Cooking time: about 15 minutes Ingredients 125g (4oz) Wholemeal plain flour 1 teaspoon Baking powder 1/4 teaspoon Bicarbonate of soda 2 tablespoons Golden Caster Sugar Finely grated zest of 1 Lemon 125g (4oz) Natural yoghurt 2 tablespoons Milk 2 medium Eggs 40g ( 1 1/2 oz) Butter 100g (3 1/2 oz) Blueberries 1 teaspoon Sunflower oil Natural yoghurt and fruit compote to serve Method 1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and lemon zest. Pour in the yoghurt and milk. Break the egg into the mixture and whisk together. 2. Melt 25g (1 oz) Butter in a pan, add to the bowl followed by the blueberries and stir everything together. 3. Heat a dot of butter with the oil in a frying pan over a medium heat until hot. Add four large spoonfuls of the mixture to the pan to make four pancakes. After about 2 minutes, flip them over and cook for 1-2 minutes. Repeat with the remainder of the mixture. 4. Serve with natural yoghurt and some fruit compote.  3. American-Style Pancakes Prep time: 10 minutes, plus standing Cooking time: about 15 minutes Ingredients 1775g (6oz) Self-raising flour 1 Teaspoon baking powder 1 Teaspoon Bicarbonate of soda A pinch of Salt 50g (2oz) Caster Sugar 1 large Egg, beaten 300ml (1/2 pint) buttermilk 50g (2oz) Butter, melted and cooled slightly, plus extra fro frying Milk (optional) 100g milk chocolate chunks or chips (optional) Crispy streaky bacon and maple syrup to serve Method 1. In a bowl, sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar. 2. Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter, the consistency of thick double cream - add a drop of milk if needed. Add the chocolate chips (if using) and leave to stand for 5 minutes. 3. Brush the surface of a large frying pan with melted butter over a medium heat. Pour around 2 tablespoons of the mixture into the centre of the pan. It should spread to form a 10cm (4in) circle. Cook for 2 minutes or until bubble appear on the surface. Turn it over and cook for another 1-2 minutes or until golden brown. 4. Continue in batches, re-greasing the pan as needed and serve warm with crispy bacon and maple syrup. My verdict! I loved both the drop scones and the blueberry pancakes but the American-Style pancakes felt too much like a greasy fry up to me. Maybe it would have been better with bacon?! Chocolate Brownies  Oh no, she didn't! Oh yes...... I DID! I made brownies! Gooey and yummy but in bite-sized pieces you won't be able to resist! Here's how you make these: Makes: 25 Prep: 15 minutes plus cooling Cook: 14-18 minutes Ingredients 115g Unsalted butter, cut into pieces, plus extra for greasing 100g Plain chocolate, roughly chopped 2 Eggs 140g light Muscovado (soft brown) sugar 1 tspn vanilla extract 55g Plain flour 25g Cocoa powder 40g Pecan or Walnuts, roughly chopped Method: 1. Preheat the oven to 200oC/ 180oC Fan/400oF/ Gas Mark 6. Grease and line the base and sides of an 18cm/7-inch shallow square cake tin/tray. 2. Put the butter and chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Leave the mixture to cool slightly. 3. Put the eggs, sugar and vanilla in a mixing bowl and beat together (with an electric handheld whisk or by hand) until the mixture starts to turn frothy. Stir in the chocolate mixture until combined. 4. Sift the flour and cocoa powder into the bowl and scatter in the nuts. Stir together gently, then turn the mixture into the tin and level the surface. 5. Bake in the preheated oven for 14 - 18 minutes, or until the crust feels dry but gives a bit when gently pressed. (If unsure, better to have it slightly undercooked so it doesn't loose its gooeyness. Another test it to gently press a nice into natural cracks in the surface and the knife comes out clean.) Leave in the tin l for 10 minutes before transferring to a wire rack to cool. Cut into 25 squares (4 lines each way). Simple yet AMAZE-BALLS! Just made another batch earlier for someone's birthday treats! A tip for melting chocolate and butter is to keep the water level lower than the bottom of the bowl - if it touches the bowl, you may burn the chocolate you're melting. Let me know how you find this recipe! Recipe adapted from: Mini Cakes by Jeanna Farrow for Love Food. Doughnut Muffins!  All I can say this week is Delish! Lol!
Seriously, after a rather poor attempt at a beetroot red-velvet cupcake mix last Sunday (need to keep working on the beetroot quantities) and a weird but lovely Hot-Cross Bun cupcake recipe from BBC Good Food. I amalgamated two recipes to make these yummy, light Doughnut muffins! From BBC Good Food and "Cupcakes and Muffins" by Love Food, here you are! Makes 12 - 15 muffins Ingredients 175g Unsalted butter, softened, plus extra for greasing 140g Golden caster sugar 2 Medium eggs, lightly beaten 375g Plain flour 3/4 tablespoon Baking Powder 1/4 teaspoon Bicarbonate of soda Pinch of salt 1/2 teaspoon Freshly grated nutmeg (I substituted ground Cinnamon) 250ml Milk Optional - 12 teaspoons Strawberry/ Raspberry jam Topping 15g Caster sugar 1/4 teaspoon Cinnamon 2 tablespoons Butter, melted Method 1. Grease a deep 12-cup muffin pan and preheat the oven to 180oC/160oC Fan/350oF/Gas Mark 4. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions. 2. Sift the flour, baking powder, bicarbonate of soda, salt and nutmeg (or cinnamon, in my case) together. Add half to the creamed mixture with half of the milk. Gently fold together before adding the rest of the flour and milk. 3. Spoon the mixture into the prepared muffin tins. If adding jam, fill halfway, add a teaspoon of jam to the centre of each, then cover with the remaining mixture. 4. Bake in preheated oven for 15-20 minutes or until the muffins are lightly brown and firm to the touch. Remove from the oven and add the topping before leaving to cool on the wire rack. 5. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold. That really is all it takes, folks! Now for another of my confessions. I don't use a whisk for making my mixes. I do it all by hand with a fork. I may use a whisk in the future for the icing efforts that need a nice whipped and fluffy finish but not for the actual baking for now. I wouldn't say no to a KitchenAid as a gift though! lol! Have a lovely week, all! Peanut butter Muffins!  Welcome to another week of baking! How have you enjoyed January's installments so far?
This week, I go nuts for peanuts! I have made this twice and I tried out the muffins with strawberry jam: yes, my very own peanut butter and jelly sandwich equivalent! Sooooo good! (Sorry) This recipe -courtesy of Catherine Atkinson's "Muffins Galore" is filled to the brim with peanuts...well, almost! I added 4 tablespoons of peanuts to the muffin mix instead of 2 and used an extra 2 tbspns for the topping. I really like peanuts though! Enjoy! (Ps: for most recipes which calls for milk, I use Almond or Oat milk - lactose-free alternatives). Makes 12 muffins Prep time: 20-25 minutes Baking time: 16-18 minutes Ingredients: 300g Plain flour 1 1/2 teaspoons Baking powder 1/2 teaspoon Salt 4 tablespoons Finely chopped unsalted, roasted Peanuts 90g Soft light brown sugar 200g Smooth Peanut butter 175ml Milk 2 tablespoons Vegetable oil 2 Eggs, lightly beaten 1 tablespoon Demerara sugar Method: 1. Preheat the oven to 190oC/170oC Fan/375oF/Gas mark 5. Grease a 12-cup muffin tin or line the cups with paper muffin cases. 2. Mix the flour, baking powder and salt in a large bowl. Stir in 2 tablespoons of the chopped peanuts (I used 4, oops) and the brown sugar. Add the peanut butter and rub in until the mixture resembles coarse breadcrumbs. 3. In a separate bowl or jug, mix together the milk, the vegetable oil and eggs. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. 4. Spoon the batter into the prepare muffin cups, dividing it evenly. Combine the remaining chopped peanuts and demerara sugar, then sprinkle this mixture over the tops of the muffins. 5. Bake in the oven for 16-18 mintues, or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold. As I mentioned above, you can serve this with some jam to make a lovely peanut butter-and-jelly muffin of it. By itself, it really hits the spot for a peanut fix. And the roasted peanuts on top are yummy. Enough of me gushing about this, try it our yourself and let me know how it goes! Cappucino (Coffee) Cupcakes!  Finally: the Recipe of the Week is here! This is a mix of a cake recipe and another icing recipe from Mary Berry! Enjoy!
Ingredients: 100g Butter, softened (unsalted) 90g Light brown sugar 2 Eggs (medium) 100g Self-raising flour 1/2 tspn Baking powder 1 tbspn Instant coffee powder mixed with 2 tspns hot water 30g Walnut pieces For the icing: 150ml Pouring double cream 1/2 tspn instant coffee with 1 tspn hot water A little Cocoa powder or drinking chocolate, for dusting Method: 1. Pre-heat the oven to 160oC/ Fan 140oC/ Gas 3. Line 12 muffin holes in a tray with 12 muffin cases. 2. Mix the butter and sugar together until creamy then add the eggs. 3. Sift in the flour and baking powder (in batches) and add the coffee mix and walnuts. Divide the mixture into the prepared cases and place in oven. 4. Bake for 16 - 18 minures until the cupcakes are well-risen and golden. The tops of the cupcakes should spring back when lightly preseeed with a finger. 5. Allow the cupcakes to cool for a few minutes the place on a wire rack to cool completely. 6. Whip the double cream until it just holds its shape and then stir in the dissolved coffee. Gently smooth onto cupcakes using a palette knofe and dust with sifted cocoa or drinking chocolate. Best eaten fresh but youu can store it in the fridge if necessary. Hope you have fun baking this! Let me know how it goes! Spiced Chocolate Muffins with Ganache frosting!  Welcome, Cake-lovers! This week's offering is a Devil's food cake style cupcake with a Ganache-style chocolate frosting. The difference is that the "Ganache" here is achieved with sour cream instead of double cream. (Still feels like I have truffles on top of the cupcakes though, lol!) Without much further ado! Makes: 18 cupcakes Prep-time: 30 minutes Cooking time: 22 minutes Ingredients: 90g Unsalted butter, softened 115g Caster sugar 90g Soft light brown sugar 2 Medium eggs 150mls Sour Cream 4 tbspns (60mls) Milk 200g Plain flour 1 teaspoon Bicarbonate of soda 2 tablespoons Cocoa powder 1 teaspoon Chinese 5-spice 100g / 4oz Plain (dark) chocolate chips Frosting: 100g / 4oz Plain (dark) chocolate 2 tablespoons Caster sugar 150ml / 5 fl oz Sour Cream Sprinkle (optional) Method:
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LolasCurls
 Hey there!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes. I blog about life, running and of course, hair! I'm an AltraRunCrew sponsored Athlete and a "RADRabbit" with Rabbit athletic gear, so I will do the occasional running shoe review. For business enquires, email me at [email protected] I do not own the copyright to all the pictures so I will credit the source, where that is the case. Categories
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