Peanut Butter and Chocolate Chip Cupcakes/Muffins

Makes 12

Delicious warm out of the oven without frosting and topped with a variety of frostings.

Ingredients
250g margarine
125g caster sugar
125g soft dark brown sugar
4 large eggs
3 heaped tbsp chunky peanut butter
100g milk chocolate chips
250g self raising flour

Method

1. Preheat the oven to 180 degrees C/ 160 degrees C for fan assisted.
2. Cream together the margarine and sugars until light and fluffy.
3. Mix in the eggs one at a time, adding a little of the flour if it begins to split.
4. Beat in the peanut butter and chocolate chips, and lastly the flour.
5. Fill the cupcake cases until 2/3 full and bake in the oven for 20-25 mins, or until it is golden brown and springs back.
6. Remove from the oven. Eat warm or leave to cool and frost.
   
   
   

Chocolate Brownies

Serves 16

Ingredients
350g chocolate (50-60% cocoa)
250g butter
3 large eggs
250g soft dark brown sugar
2 tbsp strong black coffee
85g plain flour
1 tsp baking powder
50g chopped mixed nuts

Method

1. Preheat the oven to 150 degrees C. Grease and line a 9 x 9 inch cake tin with baking paper.
2. Melt the chocolate and the butter together, in a microwave.
3. With an electric mixer whisk the eggs until light and airy, this will take several minutes. Sieve and slowly add the sugar, until the mixture is thick and glossy.
4. Fold the chocolate mixture and the coffee into the eggs, then sift in the flour and baking powder, and stir until smooth and fully combined.
5. Pour into the prepared cake tin and scatter the nuts over the top of the mixture.
6. Bake for 45-50 minutes, it should still be moist and dense in the centre, it will firm up when cooling.
7. Cool in the tin for 1 hour, then cut into 16 squares and leave to finish cooling on a wire rack.

Lime Cupcakes

Serves 12

Ingredients
80g butter, melted
1 large egg
175ml plain yoghurt
Juice and zest of 1 large lime or 1.5 small limes
250g plain flour
1 tbsp baking powder
150g caster sugar
3 tbsp milk

1 quantity of  lime buttercream http://12557keepcalmandbakeon.blogspot.co.uk/2012/09/lime-buttercream.html

Method
1) Preheat the over to 180 degrees C/ Gas 4.
2) Line a 12 hole muffin tin with cupcake cases.
3) Mix together the butter (melted), egg, yoghurt, lime juice and zest.
4) Sift in the flour, baking powder and sugar. Stir until just combined. Mix in the milk.
6) Spoon into the cases until 2/3 full. Bake in the oven for 25 minutes until golden.
7) Leave to cool in the tin for 5 minutes then turn onto a wire rack to cool.
8) Make the buttercream and pipe onto the cupcakes once cool. Decorate as you like.
9) Finally ... ENJOY.

Lime Buttercream

Ingredients
225g butter, softened
340g icing sugar
2 tbsp lime juice

Method
1) Beat the butter in a bowl until creamy and smooth.
2) Gradually beat in the icing sugar, then stir in the lime juice. Taste the icing as you add the lime because the strength of the lime juice varies.
3) Pipe or spread onto your cake of choice.
4) Finally ... ENJOY

Rocky Road Cupcake

I made these as congratulations cakes for my little sister when she got her GCSE results. They are delicious and you can change the toppings to suit your tastes. I used mini marshmallows and honeycomb pieces, with dark chocolate drizzled over the top.

Ingredients
140g margarine
140g caster sugar
1 tsp vanilla essence
3 eggs, lightly beaten
150g self raising flour
55g cocoa powder
Toppings
1 amount of chocolate buttercream http://12557keepcalmandbakeon.blogspot.co.uk/2012/08/chocolate-buttercream.html
85g mini marshmallows
40g honeycomb pieces
55g chocolate (any variety), melted

Method
1) Preheat the oven to 180 degrees C, 350F or gas mark 4.
2) Line a 12 hole muffin tin with paper cases.
3) Beat together the margarine and sugar until fluffy, then add the vanilla essence.
4) Gradually beat in the eggs, then sift in the flour and cocoa, and fold into the mixture.
5) Divide the mixture between the cases.
6) Bake in the oven for 20-25 minutes. Then transfer to a wire rack to cool.
7) Once cooled pipe the buttercream on top of the cakes, try to create a flat top because it will allow you to put more toppings onto the cake.
8) Sprinkle your toppings onto your cakes, gently pressing any toppings which look as if they may fall off.
9) Drizzle with the melted chocolate and leave to set. (this is very important as it holds your toppings onto the top of your cakes.)
10) Finally ... ENJOY

Chocolate Buttercream

Ingredients

225g butter, softened

3 tbsp milk

285g icing sugar

55g cocoa powder

Method

1) Beat the butter and milk together until combined.

2) Add the cocoa and icing sugar, then beat until smooth.

Apricot and Ginger Chelsea Buns

Serves 8 (Best eaten the same day)

Ingredients

450g strong white flour
2 x 7g sachets of easy-blend yeast
50g caster sugar
1 tsp salt
150ml of warm milk
50ml warm water
1 egg, beaten
50g unsalted butter, melted
(oil, for greasing)
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45g softened butter
160g dried apricots, finely chopped
25g caster sugar
2 tsp ground ginger
2 tbsp apricot jam
1 tbsp water

Method

1) Mix the flour, yeast, sugar and salt in a large bowl.
2) Make a well in the centre and pour in the milk, water, egg and melted butter. Mix together to form a dough with a wooden spoon and finish with your hands. (If the dough is too dry add a little more warm water, if too wet add more flour).
3) Knead on a floured surface for at least 5 minutes until smooth and stretchy. Put into a greased bowl and cover with a clean damp tea towel. Leave in a warm place to rise for an hour.
4) Heat the oven to 200 degrees C (180 fan, gas 6). Grease a 21-23cm cake tin with some of the softened butter.
5) Tip the dough onto a floured surface and knead briefly. Roll into a rough 20x30cm rectangle. Spread the butter evenly over the dough, sprinkle with the chopped apricots and a mixture of the caster sugar and ground ginger.
6) From the long edge roll the dough, like a swiss roll. Trim the ends of the roll. Cut 8 even slices using a sharp knife, to form pin-wheels.
7) Arrange in the cake tin, cut side up. Cover with a clean damp tea towel and leave to rise for another 20mins in a warm place..
8) Bake the buns for 10mins, then lower the temperature to 180 degrees C (160 fan, gas 4). Cook for another 10 minutes until golden brown.
9) Melt the jam with the water. Brush over the top of the buns.
10) Finally ... ENJOY!