Peanut Butter Cupcake with Cream Cheese Frosting

Another new recipe from my new book :) These turned out really well, the cupcakes came out nice and even and were lovely and moist. The recipe made a little too much icing but it's always good to have a little bit left over in the fridge for dipping bits of fruit in or something... yum !

Recipe:
175g peanut butter, 50g softened butter, 125g soft brown sugar, 2eggs, 1tbsp golden syrup, 250g plain flour, 2tsp baking powder, 225ml milk

Cream the butters together, and beat in the sugar and golden syrup for 4mins until light and fluffy. Beat in the eggs one by one mixing very well each time you add one. Fold in half the flour and baking powder then beat in the milk, and the rest of the flour. Spoon into cupcake cases in a tray, fill up to 3/4 and then bake at 180C for 25mins until golden. Cool on a wire rack

Cream Cheese Icing

225g cream cheese, 225g icing sugar, 25g soft butter.

Beat together for 3-4mins until well mixed and creamy

Ice the cakes when completely cool and grate some milk chocolate over them to garnish .. mmmm !

Hummingbird Birthday!

So i wanted something different and decided to make this classic hummingbird cake ! I was sceptical at first when i looked at the ingredients but it turned out to be a super moist cake that was full of flavour! My mum hates nutty cakes but even she loved it... win win!

Recipe

300g caster sugar, 3 eggs, 300ml sunflower oil*, 270g peeled mashed bananas, 1tsp cinnamon, 300g plain flour, 1tsp bicarbonate soda, 1/2 tsp salt, 1/4 tsp vanilla extract, 100g tinned pineapple chopped into small bits, 100g pecans or walnuts and a few extra for on top!

Gas 3 or 170C

Grease and line 3 x 20cm tins

• Beat the sugar, eggs, oil, banana and cinnamon together until incorporated ** might look curdled at this stage dont worry! 
• Slowly add the flour, bicarb, salt and vanilla and beat everything until well mixed
• Stir in the pineapple and nuts, until evenly dispersed 
• Pour evenly into 3 tins and smooth over (lift tins 3inches off counter and drop!)
• Bake for 20 - 25 mins until sponge bounces back or cake skewer comes out clean
• Cool in tins slightly and turn onto wire rack.. cool some more!
• Ice! .........

Cream Cheese Icing
600g icing sugar , 100g softened butter, 250g cream cheese

Beat sugar and butter together until smooth, add in the cream cheese and beat again for about 6 mins until light and fluffy. Sandwich cakes and ice all over aswell . Scatter with chopped nuts.... Devour!

* dont use other oils like olive oil etc as they are too strong in flavour