Blueberry Pancake Cupcakes

Happy Pancake Day everyone! I mean, its the most important day of the month today, right?

And I know that I know there are some people out there who aren’t totally pancake crazy (weirdos.. I joke) but if that’s the case or not, I thought this would be the perfect opportunity to share a recipe I’ve been sitting on for a little while now: my blueberry pancake cupcakes!

For the cupcakes, you’ll need 125g butter, 125g caster sugar, 2 eggs, 125g self raising flour, 1 tsp vanilla extract and 1/2 tsp cinnamon (optional), plus a handful of blueberries – you can decide how blueberry crazy you want to be! Oh, and preheat your oven to 190C

  • Cream together the butter and sugar, then whisk in the egg.
  • Add the vanilla extract, then sift together the flour and cinnamon and mix well.
  • Line a cupcake tray with 12 cases, and drop a couple of blueberries into the bottom of each case, then add your remaining blueberries to the cake mix and whisk a little more so that they break up and release some of their yumminess into the mix.
  • Bake for 12-15 mins, then remove and allow to cool

While your cupcakes are baking, you can start on the fun task of making the (optional) tiny pancake toppers for the cupcakes, because these will also need a chance to cool before you compile your cupcakes at the end. This really calls for a classic American style pancake, and if you have your own favourite recipe then you can go ahead and whip that up, or this is the recipe that I use (you may want to make a half batch though!):

  • Sift together 135g plain flour with 1 tsp baking powder, 1/2 tsp salt and 2 tbsp caster sugar.
  • Separately whisk up 130ml milk with an egg and 2 tbsp melted butter, then pour into the flour mixture and whisk well until completely smooth.
  • Then you can go ahead and fry up your pancakes on a hob set at a medium heat – you can judge when its time to flip when little bubbles start to form on the top!

I tend to make a bunch of big pancakes, then use a cookie cutter to get them down to cupcake size, but if you have the patience to make a bunch of teeny tiny cupcakes then I’m all for that too! Pop these to one side, and make the buttercream:

  • Whisk together 175g caster sugar with 500g icing sugar until smooth
  • Optional: add 2 tbsp maple syrup and combine well – you may need to give your icing a chance to chill in the fridge before piping

Once everything is ready, get building! Pipe or spoon a good helping of buttercream onto each cupcake, top with a pancake and drizzle a little golden or maple syrup over the top and enjoy! If you’re making these in advance, don’t add the pancake until right before you serve, otherwise it can dry out a little bit, but the cupcakes themselves will store in a sealed container for up to a week!

You can thank me later!

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Baking Magic – Red Velvet Whoopie Pies

When it comes to snacks and desserts at Disney parks, everyone’s got their favourites, right?

Out of those favourites, we tend to have the favourites that you can get everywhere – popcorn, churros etc – and the ones that you savour in certain locations. Today’s recipe is one of the latter.

Sunshine Seasons inside The Land at Epcot ranks pretty high in my favourite quick service restaurants, and if its not the Mongolian beef that gets my taste buds excited (YUM), its the red velvet whoopie pies that keep me coming back again and again, so today I decided to make them!

  1. Preheat the oven to 180C. In a microwave-safe bowl, melt 1 oz dark chocolate and 1/2 oz milk chocolate together, and mix to combine the two.
  2. In a separate bowl, melt 3/4 cups butter, then whisk in 1/2 cup sour cream, 2 eggs, 1 1/2 tsps white wine vinegar and a splash of vanilla extract. Add red gel or paste food colouring until the mix is a nice shade of reddy-pink.
  3. In another bowl, combine 2 1/4 cups plain flour, 1 cup caster sugar, 1/4 cup cocoa powder, 2 tsp baking powder and 1/2 tsp baking soda. Pour in the red mix bit by bit and whisk until smooth, then stir in the melted chocolate mix.
  4. Cover a baking tray in greaseproof paper, and spoon the mix into 2 inch round circles, about 1 inch apart. Bake for 8-10 minutes, then transfer to a cooling rack.

Red Velvet Whoopie Pies

  1. While the whoopies are cooling, make the cream cheese filling by whisking together 125g cream cheese and 50g butter, then sift in 300g icing sugar and mix until smooth, then refrigerate until ready for sandwiching.
  2. Once cooled, pair up the whoopies and stick them together with a good helping of the frosting, then roll the edges in chocolate chips to finish!

Red Velvet Whoopie Pies

What are your favourite park treats?

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Treat Yourself – Pastel Dream Cheesecake

For a lover of bright and bold colours, I’m surprisingly obsessed with pastels right now.

So I’m scrolling through Pinterest, looking for pins for my new Pastel Dreams board, when I came across this ADORABLE cheesecake from SprinkleBakes, and I knew I had to give it a go – with my own twist, of course!

Pastel Cheesecake

You’ll need an 8 inch springform pan (I used a silicone one which made getting it out a little tricky!), an electric mixer – handheld or stand based – and plenty of bowls and spatulas at the ready!

To start off, I made my favourite cheesecake base: Oreos! Crush up 250g, and mix with 40g melted butter until its nice and sticky, then press into the base of your tin, making sure to get it nice and even. Pop this in the fridge for now.

Pastel Cheesecake

Next up, make the cheesecake mix. I stuck to the SprinkleBakes recipe:

  • Whip 1 3/4 cups of whipping cream in a glass bowl. Once it starts to thicken, gradually add 1/2 cup sugar and whisk until stiff peaks form
  • Give 10 oz. cream cheese a good stir to make sure its nice and soft, then beat this into the cream bit by bit, then add 2 tsp vanilla extract
  • Sprinkle 1 tsp powdered gelation over 1 tbsp water, and let it absorb fully – about 2-3 minutes – before blitzing it in the microwave for 10 seconds, then folding it into your cheesecake mix
  • Divvy the mix up into three bowls, then using gel food colouring, tint the mixes into your favourite pastel shades. I really wouldn’t recommend using liquid colouring here!

Ok, this is where I deviated from SBs technique a little..

Inspired by another pastel favourite of mine, Flumps, I bought a load of the extra long ones and cut them up into 1.5 inch lengths, although if you can get shorter ones you’ll save yourself a job!

Pastel Cheesecake

Take the base out of the fridge, and very carefully stand the marshmallows around the edge of the base – don’t worry, they’ll hold up fine once you start filling it with cheesecake mix!

Pastel Cheesecake

Pile in your first colour, then smooth it out carefully with a palette knife, and repeat with all your other colours. Get this into the freezer now, and leave it for a good hour or two to set nice and solid.

I recommend taking it out of the freezer about 20-30 minutes before serving; it makes it a lot easier to remove from the tin, and cleaner to cut!

Pastel Cheesecake

Pastel Cheesecake

Dreamy, right? Another great reason to serve it semi-frozen is that it has the consistency of icecream and its just so yum!

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Baking Magic – Mickey Cake Balls

I was gonna start off this post by saying its a great way to use up leftover cake, but seriously, who ever has leftover cake? Like, is that even a thing?

So you might need to bake a cake in preparation for this; I think its a pretty good excuse. Personally, whenever I make a cake and I need to cut it down so its level, my offcuts are always destined for cake pop mix, saves waste! As well as pop mix, all you need is candy melts in black and red, and you’re good to go!

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Now you will find making these cute little Mickeys SO much easier to make if you use traditional cake pop mix, rather than just baking cakes using a ‘cake pop’ mould. Never made it before? Its the easiest thing: crumble up cake into a fine crumb, then mix with buttercream until it combines into a semi-sticky, mouldable dough of deliciousness.

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Ok, so get rolling the dough into little balls, place onto greaseproof paper and get them into the fridge to chill nicely while you start melting down your Candy Melts, starting with black. I recommend melting the buttons down with a splash of oil (I use a lump of Trex) to give it a better consistency and shine.

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Once you’re happy with the consistency, take the balls out of the fridge, and dip the top of the balls into the candy so it covers about half. Place the half dipped balls, dipped side up, back onto your greaseproof paper, then use two more candy buttons to create Mickey ears – do this one at a time, otherwise the candy could harden before you get the ears in!

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Back into the fridge with the balls, and onto melting the red candy. I always melt my candy on a double boiler rather than a microwave so that I can keep the mix warm while I’m working with it, but its probably 5x quicker to microwave them – just preference I guess! Once melted, grab onto those nicely hardened Mickey ears and dip the remaining half of the cake ball into the red to create Mickey’s trousers. At this point, you could pop the balls onto sticks and let them cool standing up, but I like to smush them back onto the greaseproof paper to make little feet!

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You could even go the extra mile and use a bit of white or yellow to add buttons or shoe details if you were really trying to impress!

Who’s the leader of the pack who’s made for you and me? M-I-C-K-E-Y-M-O-U-S-E

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Baking Magic – Lost Princess Loaf Cake

I’M SO EXCITED ABOUT THIS SERIES!

Something I don’t talk about on my blog very much is that while I’m not busy blogging away, I have my own cake business, and there’s nothing I love more than baking and developing new recipes. Something I talk about almost every day on the blog is how much I love Disney, so this series is sharing my two great loves in order to create some food magic by recreating some Disney park favourites, and also sharing some fun Disney-inspired baking creations! Are you as excited as I am for this?!

Today I’m making one of my favourite basic-but-impressive cakes – the hidden centre loaf cake! You might have seen my Mickey Mouse one a while back, but today I’m taking inspiration from my favourite girl Punz as it seems so fitting!

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You’re gonna need: 250g butter (today I’m using dairy free!), 250g sugar, 5 eggs, 250g self-raising flour and vanilla extract, as well as some food colouring (I used yellow, its totally your choice though), a Swiss roll tin, a standard loaf tin, a crown cookie cutter and any icing or decoration of your choosing!

You’re also gonna want to preheat your oven to 180°C

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1. First up, mix together 150g of the butter and sugar, beat in 3 of the eggs and a splash of vanilla, then stir in the flour. Once you’re happy with it, add your food colouring – I would always recommend a professional gel or paste colouring, either Wilton or Sugarflair, because you get much better colours with minimal colourant added! Line your swiss roll tin with greaseproof paper, and spread this mix out across it – its gonna look pretty thin, but its gonna rise up nicely in the oven. Pop it in for 10 minutes, then let it cool on a cooling rack.

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2. Once cooled, take your cookie cutter and go to town, but be sure to get as many crowns out as you can.

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3. Mix together your remaining ingredients in the same way as Step 1, just no more food colouring this time! Its up to you whether you want to grease or line your loaf tin, or even use loaf liners, but do that now, then pour about half of this new cake mix into the bottom and spread it out evenly.

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4. Now take those pretty little crowns and line them up in the tin; squish them together nicely, but don’t overpack – if you’ve got some crowns leftover then lucky you!

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5. Pour your remaining mix over the top of the crown-sausage and spread it out – again, don’t worry if it looks thin or your crowns are poking up a little, it’ll be fine! Back in the oven with the cake, for about 20-25 minutes, then let it cool in the tin a little before turning it out onto a cooling rack.

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6. Now its time to get creative! Decorate your cake however you wish (you can use this as an opportunity to cover up any crowns that are peaking out), and then watch your friends faces as you slice to reveal the secret within..

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Who’s your favourite Disney princess?

DIY Hidden Mickey Loaf Cake

Not everyone is aware of the hidden Mickey, which is part of the beauty of it really.

But the clever folks over at Disney HQ have managed to sneak thousands of the little guys into pretty much every aspect of Disney life; you can find them all over the Disney parks and snuck into the films in the strangest of places.

And while artsy stuff isn’t my strong point, cake is. So I made this:

 

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Hidden Mickey cake!

And you can do it to 🙂

You will need:

250g butter, 250g caster sugar, 5 eggs, 30g cocoa powder, 220g self raising flour, vanilla extract and your favourite frosting

a loaf tin and a swiss roll tin, both greased and lined with baking paper

a mickey mouse shaped cookie cutter

an oven preheated to 180C

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First things first, cream together 150g butter, 150g caster sugar, then beat in 3 eggs. Stir together the 30g cocoa powder and 120g self-raising flour and whisk into the mix. Boom, chocolate cake batter!

Pour this into your pre-prepared swiss roll tin, and spread to the edges using a spatula, making sure it is smooth all over.

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If you don’t own a swiss roll tin, you can always bake a chocolate cake in a regular cake tin, it just may need leveling off before the next step.

Bake for 10 mins until the cake springs back when lightly poked 🙂

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Once cooled, take your Mickey cutter and go to town on it!

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Depending on the thickness of your cake, you may find you get enough Mickeys out of it for a second loaf.

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Now for the slightly trickier bit.. Line up your Mickeys in the centre of your prepared loaf tin so that they are tightly packed and less likely to slip out of place.

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You’re aiming for a sort of Mickey sausage!

Then cream together the remaining 100g butter, 100g sugar, a tsp or so of vanilla extract and 2 eggs, and mix in the 100g self-raising flour to make the surrounding batter.

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Slowly pour the mix over the Mickeys and spread evenly across the tin. You’ll probably find the Mickey ears are a little taller than the rest, but this will be fine once the cake has risen!

Bake for approx. 20 mins, until the cake springs bake when touched or a skewer inserted down the sides comes out clean.

Once cooled decorate as you wish 🙂 I always like to decorate my hidden surprise cakes so they hint at the centre, but don’t give it away just yet!

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When the time comes.. Slice!

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And ta-da!

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A Mickey for everyone 🙂

Stay tuned for the matching cupcakes!

360° of Disney Cake by Lottie’s Cupcakes

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Aladdin’s lamp, Cinderella’s pumpkin, Fairy Godmother wand and the enchanted rose from Beauty and the Beast

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Toy Story aliens and pea pods, Tinkerbell’s wand and Olaf

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Poison apple, lost runes of Atlantis and the iconic lantern scene from Tangled.

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Monsters Inc and The Lion King

 

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Ariel, Nemo, 101 Dalmatians and Lilo and Stitch

To show your love, head on over to www.facebook.com/LottiesCupcakesBournemouth and like their page 🙂