Lemon and Raspberry Cupcakes

After baking a few things the past couple of weeks, nothing to me was blogable. I like to put things on that I would want to see myself (quality over quantity, I'm aiming for), so I hope you like this one!

Lemon cupcakes, with lemon buttercream, filled with raspberry jam, these cupcakes are perfect with a cup of tea in the afternoon and everyone seems to love them.

I still can't find my 1M Wilton tip that I basically use for ALL my cupcakes, and I think I'm going have to get a new one soon because someone has thrown it out (someone meaning my dad) so I just used a piping bag for the buttercream. They still look pretty though I think!

Ingredients:

For the cupcakes-
•180g unsalted butter
•180g caster sugar
•3 eggs, beaten
•zest and juice of 2 lemons
•180g self raising flour

For the icing and filling-
•10 tbsp raspberry jam
•200g unsalted butter
•400g icing sugar, sifted
• zest and juice of one lemon

Preheat your oven to 180c and line a muffin tray with 10 cases.

In a large bowl, beat together the butter and sugar until light and fluffy.

Gradually add your beaten eggs and then the zest and juice of the lemons.

Sift over the flour, and gently fold in with a metal spoon until incorporated.

Divide between the cases and place into the oven for 18-20 minutes, until a toothpick inserted comes out clean.

Leave to cool completely on a cooling rack.

Once cooled cut a lid out of each and place a tsp of jam in each, then place the lid back on top.

For the frosting,beat the butter until pale in colour, then gradually add the icing sugar, lemon zest and juice until a thick consistency.

Pipe or spread on top of each cupcake, I decorated mine with white chocolate buttons.

Chocolate Caramel Torte with Peanut Brittle

I know I have only just posted a chocolate recipe, but really, who can get enough of chocolate? Or caramel... Which is why I have made this!

Looks difficult and a bit fiddly but is actually very simple and doesn't use too many ingredients.

Best served warm with cream or, my favourite, vanilla ice cream!

Ingredients:

For the torte-
•200g unsalted butter
•100g milk chocolate
•100g dark chocolate
•1 tsp almond extract
•4 eggs
•200g soft brown sugar
•200g self raising flour

For the caramel-
• 2 tbsp condensed milk
• 2 tbsp soft brown sugar
• 2 tbsp unsalted butter
,
For the peanut brittle-
•80g caster sugar
• a couple of handfuls of salted peanuts


Preheat your oven to 180c and grease and line a 20cm springform pan with baking paper.

In a medium saucepan, melt together the butter and chocolate, once melted stir in the almond extract and take off the heat.

In a large bowl beat together the eggs and sugar until doubled in volume and light in colour. Slowly drizzle in the chocolate mixture and gently fold in.

Sift over the flour and again, fold in gently until incorporated.

Pour into the prepared pan and bake for 35 minutes.

Once baked, leave to cool completely before removing.

To make the caramel, put all three ingredients into a frying pan and bring to the boil, then turn down the heat and continue stirring until golden and thick.
Spread on top of the cooled torte.

For the peanut brittle, line a baking tray with greaseproof paper.
Carefully melt the sugar in a medium saucepan, shaking the pan now and again, until it reaches a golden colour.
Add in the peanuts and then pour onto the baking tray to harden.

Once set break into small pieces and sprinkle on top of the torte.