Piña Colada Cupcakes

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For anyone who didn't go to Nottinghill Carnival this year, bake some carnival love in your kitchen! These cupcakes have a delicious Caribbean flavoured sponge. One bite and I wanted to jet off somewhere where coconut and palm trees are a standard view.

 

These cakes are for adults only.

 

Ingredients:

 

125g salted butter

200g soft brown sugar

Half a teaspoon of pineapple essence

Half a teaspoon of rum essence

50ml coconut flavoured rum, I used Kokomo.

200g self raising flour

70g desiccated coconut

1 tbsp pineapple juice

2 medium eggs

 

Topping:

 

125g unsalted butter

300g icing sugar

20ml Kokomo or another alcoholic rum.

Few drops of pineapple juice (optional)

Dessicated coconut

Fresh pineapple

Edible yellow glitter

 

Method:

 

Preheat oven 180° c.

Beat butter and sugar until combined and fluffy, then add eggs one at a time.

Add essences, alcohol, desiccated coconut and juice.

Lastly add flour and stir well. Don't over beat.

Scoop mixture into 12 muffin cases.

 Bake for 25 minutes.
 Once risen and slightly golden, take out immediately and leave to cool until cold to touch.

 

Carnival love:

 

Whisk butter, icing sugar and alcohol.

If butter cream is still a bit hard add a few drops of pineapple juice. This is optional.
 Pipe generously on each cupcake.
Decorate with fresh pineapple dipped in glitter and extra coconut.

 

I presented a batch of these for an engagement party last weekend where I also got my second wedding cake order! Super excited about how busy next year will be. I kept a few for carnival and after a busy day dancing like there's no tomorrow to Major Lazer and eating goat curry, this girl needs some time out!

 

Songs to do the dutty wine move to...

 

'Watch Out For This'

 

Mini Coffee Cakes

♬ In the mix...
 

 

 I'm not an avid fan of the rich coffee bean. A few family members love it, so I whisked up these cute cupcakes for a little celebration last weekend.

 

I first remember tasting coffee when I was at university, hoping a shot would keep me awake whilst revising. It didn't. Instead my tongue wanted to be stripped of all coffee essence and only a pear drop was the savour that evening.

 

Any coffee lovers out there will adore these cakes. They are not too strong in flavour and from what other people have told me they taste fabulous. I did eat one and now tempted to give coffee another chance.

 

Start brewing and baking..

 

Ingredients:

 

125g soft unsalted butter

125g soft brown sugar

2 medium eggs

125g self raising flour

Half a teaspoon of baking powder

20ml brewed strong black instant coffee.

Topping:

125g soft unsalted butter

250g icing sugar
20g cocoa powder

1 tbsp cooled black coffee

Method:

Preheat oven 180° c.

Beat butter and sugar until combined and fluffy, then add eggs.

Stir in flour, baking powder and coffee.

Scoop mixture into 12 cases .

 Bake for 20 minutes.
 Once risen and slightly golden, take out immediately and leave to cool until cold to touch.

 

Make butter cream by whisking butter, icing sugar and coffee.
 Pipe small amounts on each cupcake.
Decorate with chopped walnuts or mixed nuts.

Favourite song from album:

'People Help The People'

M.x

Choco Hazelnut Cake

 

INCREDIBLY INDULGENT.

 

 

♬

What was playing:

 

 

 

Another successful baking weekend. This cake is decadent, sexy and very rich. Only for true chocoholics and anyone with an extra sweet tooth.

 

INGREDIENTS for two 18inch sandwich tins.

120g unsalted soft butter

 300g soft brown sugar 

2 medium eggs at room temperature.

 40g cocoa powder 

300g plain flour 

260ml semi skimmed milk mixed with 2 tbsp white wine vinegar (buttermilk)

 Half a teaspoon of bicarbonate of soda 

3 tsp white wine vinegar 

 

To cover the sides:

 

125g unsalted soft butter 

250g icing sugar

 30g cocoa powder 

2 tsp vanilla essence

 2tbsp milk

 

Chocolate ganache for top of one cake and filling:

 

200g organic milk chocolate

250ml double cream

 

Chopped hazelnuts

White edible glitter

 

METHOD:

 

Boil cream and pour over chocolate chunks. Whisk until thick and refrigerate until cakes are ready to assemble. I made mine the night before and warmed it up in a microwave for 20 seconds before spreading it on cakes.

 

Preheat oven 180°c.

Beat butter and sugar until combined and fluffy, then add eggs.

Stir in cocoa, flour and buttermilk mixture.

Lastly add bicarbonate of soda ,vinegar and mix for a final time.

Pour mixture into two lined tins and bake for 30 minutes.

Once risen and a butter knife comes out clean from the middle, leave out to cool.

 

Once cakes are completely cold, decide which sponge is best for the top and bottom. Spread ganache as a filling and on top of cake.

Pipe buttercream in large roses ensuring they stick properly, press them gently.

Sprinkle chopped nuts on top sponge with ganache and sprinkle glitter on roses.

 

DONE!

 

Favourite song:

'Halo' by Florence and The Machine

 

 

Cherry Cola Cupcakes

 

This bad girl cake will make any heart melt. 

 

 

 

 

Playing:

 

 

 

Hear me out, this recipe is a sure winner to impress any chocolate lover.

 

I made a batch for my local boxing club and in aid of Stylists 'bake the cover' competition, which I didn't win. I'm sure who ever blesses this months cover has a gorgeous creation.

 

Over the years blogging I've learnt to take time into presenting food, because lets face facts - if food doesn't look good most of us won't want to eat it. I started this blog not having a clue and I'm still learning! Also when it comes to cakes and puddings it has to have an enticing and luring effect.

 

These cakes are impressive to look at and taste incredible.

 

 

 INGREDIENTS:

60g unsalted soft butter

 150g soft brown sugar 

1 medium egg at room temperature.

 20g cocoa powder 

150g plain flour 

130ml semi skimmed milk mixed with 1 tbsp white wine vinegar (buttermilk)

 Half a teaspoon of bicarbonate of soda 

2 tsp white wine vinegar 

Topping:

125g unsalted soft butter 

250g icing sugar

 30g cocoa powder 

2 tsp cola flavouring

 2tbsp milk

 Dr Oetker gold spray 

Fizzy cola bottles

Fresh cherries (12)

20g milk chocolate 

Edible red glitter from specialist cake shops.

METHOD:

Melt chocolate in bowl over boiling water. Dip cherries in and place on a plate with greaseproof paper. Leave in the fridge to cool, after 10 minutes sprinkle red glitter on top of each one and leave to refrigerate until completely chilled.

Preheat oven 180°c.

Beat butter and sugar until combined and fluffy, then add egg.

Stir in cocoa, flour and buttermilk mixture.

Lastly add bicarbonate of soda ,vinegar and mix for a final time.

Divide mixture into 12 muffin cases and bake for 20 minutes.

Once risen and a butter knife comes out clean from middle cake, take out of cupcake tin to cool.

 

Make frosting by softening butter first (otherwise icing sugar will go everywhere) and stirring in icing sugar slowly then whisking with cocoa, milk and flavouring.

Pipe on completely cold cakes, spray gold from a short distance and top with cola bottles and cherries.

 

 

 My eyes are saying "bake it, eat it and love it".

 

Favourite Songs:

 

'Attracting Flies'

'Your Drums, Your Love'

 

 

 

Super Green Smoothie

 

Playing:

 

 

 

Green is associated with jealousy, nature, spring, regeneration and re birth.

Minus the jealousy aspect and add a spring to your step with this powerful smoothie, most ingredients are boosting with amazing vitamins and minerals.

 

Incorporate a green philosophy in your life.

 

I'm currently on a mission to get better after a busy week in Ibiza and boosting every meal and drink with plenty of raw green ingredients.

You have to try this smoothie, when putting the ingredients in a blender I was starting to get worried about how it would taste! The outcome was incredible. Sweet tasting with a hint of banana and mango, you won't even taste the spinach or coriander. The best part is that it's in there!

 Regenerate, power and boost your morning with this crazy mix. Sorry about the picture, it may look like an average green smoothie but this is definitely worth writing about and trying again.

 

You will need:

For 1 large cup.

 

Good quality blender.

 

1 large banana

5 large strawberries

1 tsp organic Agave nectar

200ml oat milk

1 small cup of brewed match green tea which has been cooled (50ml)

2 tbsp low fat mango yoghurt

15 fresh spinach leaves

Small bunch of coriander (I used about 5 leaves, including stems)

 

Brew a small cup of matcha tea. I ripped open the tea bag, poured over boiling water, then sieved cooled tea in blender.

Put everything else in the blender and whizz on a high setting until there are no more green leaves showing. May take about 40 seconds.

 

Sorted!

Let me know what you think and other ingredients you have added.

 

Favourite songs:

 

"Ex Factor"

"Everything is Everything"

"Ready Or Not"

 

 

Ice Cream Cone Cakes

Before I get into the bulk of this post, check out this cool, non practical hat.

 

 

 

LOVE IT.

 

 

 

 

♬ 'Settle' by Disclosure

 

Getting ready to possibly see Disclosure in Ibiza next week! This summer is going pretty well for MixitCookit. There's talk of a pop up cupcake shop, creative order requests and another photo shoot on its way. Will inform you all in due course.

 

Cake is good. Ice cream is slightly better on a hot day.

I combined the look of ice cream but it's actually all cake!

 

Now I know these are everywhere and I couldn't help but make a few for a kids party the other week. Next time I'm thinking of piping fresh ice cream on top then coating this in melted chocolate to harden. Watch this space if this idea works out.

 

What I like about cupcakes is the wonderful twenty minutes it takes to bake them. This is why placing cake mixture in a wafer cone will do nothing to the cone at all. It's already a dried airy biscuit so being in the oven won't affect its taste or appearance. I think the key point when making these is to not overfill each wafer cone. I used the border line under the stars as a reference to stop. By doing this you will ensure each wafer cone cake is the same size. Make sure you have a decent metal large piping nozzle (preferably rose tip) and lots of fun toppings and colourings.

 

Makes 12

 

Ingredients:

 

125g soft unsalted butter

125g soft brown sugar

2 medium eggs

125g self raising flour

Half a teaspoon of baking powder

2tbsp milk

2 tsp vanilla essence

 

Embellish:

 

125g soft unsalted butter

250g icing sugar

Drop of red colouring (or another of your choice)

Bit of milk
Sprinkles
Chocolate fingers

 

When mixing the butter cream, play around with liquid quantities. I tend to add more milk than colouring. Good quality colouring/paste makes a massive difference.

 

▶ Method

 

Preheat oven 180° c.

Put 12 wafer cones in a large roasting dish. Don't worry they won't tumble over unless you keep on moving the tray around.

Beat butter and sugar until combined and fluffy, then add eggs.

Stir in flour, baking powder, milk and essence.

Scoop mixture into cases carefully by holding each cone and filling up to the line.

 Bake for 20 minutes.
 Once risen and slightly golden, take out immediately and leave to cool until cold to touch.

 

Make butter cream by whisking butter, icing sugar and milk.
Spoon two tablespoons at a time in a piping bag fitted with nozzle and get piping!
Decorate with sprinkles and chocolate fingers.

Kids go crazy for these, trust me.

If normal vanilla sponge is too basic in your cones try these variations for adults:

Black forest cones:
Chocolate sponge
Whipped cream
Grated chocolate
Cherry on top with chocolate syrup.

Chocolate orange cones:
Marbled chocolate and plain sponge
Orange coloured butter cream
Chocolate orange segment on top

Lemon drizzle cones:
Lemon sponge
Place teaspoon of lemon curd inside sponge by using an apple corer.
Pipe yellow butter cream on top with yellow sprinkles

Salted chocolate caramel cones:
Double chocolate chip sponge
Chocolate butter cream with a pinch of sea salt.
Spray with Dr Oetker silver cake spray.

That's enough for now! Let me know what you have created on twitter
@mixitcookit

Favourite song:

'Help Me Lose My Mind' featuring London Grammar

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