These rum and raisin cupcakes are a delicious, but rather boozy bake. They’re reminiscent of Old Jamaica, a chocolate rum and raisin flavoured bar from my childhood. I used to save up my pocket money so I could occasionally indulge in what seemed to be a highly sophisticated treat at the time.
Whose up for some cake? These mini dark chocolate whisky cakes covered with a dark chocolate buttercream flavoured subtly with whisky are totally scrumptious. They’re excellent for parties and feeding a crowd, but best kept for the adults.
Easter is fast approaching and as it gets ever nearer, my thoughts turn to chocolate, although to be fair, my thoughts are rarely far from this exquisite food of the gods. Over the years I’ve made many Easter chocolate cakes, some more child friendly than others. These ones, containing rather a lot of rum are definitely of the adult variety.
A couple of weeks ago, The Book Shop, here in Liskeard, had a Books Are My Bag party. This entailed a local author coming in to read to the kids, music, a living statue in the window, jugglers and more. The colour for the event was orange, so what could I do but make some orange mini cakes?
Back along, I made these mini chocolate surprise cakes for a friend’s celebration, along with these dairy and gluten free lemon and almond coconut cakes. It so happens that I also made some rum and raisin cupcakes and these rather fun apple crumble and custard mini cakes for the same occasion.
When Kerry announced the theme for this month’s We Should Cocoa was going to be cupcakes, I was initially a little stumped. After all I have made many chocolate cupcakes in my time and was wondering what I could do that would be a little different.
When I borrowed the Primrose Bakery Christmas book out of the library a few weeks ago, I bookmarked several of the recipes. The one for blueberry cupcakes caught my eye, mostly for the fabulously coloured icing. It’s a rare occasion for me to use food dyes, but I do like my food to be colourful. Icing made with natural fruit juice is a win win and even more so with this sugar free version.
It’s rare for a week to go by without me baking something, but I don’t always manage to bake ninety six cakes all in one day. Admittedly, they were mini cakes, not large ones, but I still felt like it was a bit of an achievement.
Well Easter just wouldn’t be right without a little bit of baking. Oh and chocolate of course. Stork have come up with a fun bake to be enjoyed by friends and family over the Easter weekend. They reckon these Easter Nest Cupcakes would make a nice alternative to all those chocolate Easter eggs that abound at this time of the year. But why not have both I say.
Who doesn’t love a good Easter egg hunt? Well, I’m not actually sure I’ve ever been on one, but I love the idea and I’ve certainly witnessed a few with the excited squeals of children ringing in my ears. So when I was asked to create an Easter recipe for Sainsbury’s, I thought I’d hide a few Easter eggs inside some cupcakes. I give you my surprise Easter Egg cupcakes flavoured with almond and lemon.