Very Vanilla Cupcakes

Very Vanilla Cupcakes

I have been trying to create the perfect vanilla cupcake for some time now. There have been some serious trials and errors along the way (they still tasted good when they were smothered in custard!), but I think I have finally created the best vanilla cupcake ever!

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These cupcakes are super moist and are packed with awesome vanilla flavor. The buttercream is lusciously sweet and the sprinkles are just fun!

Too be honest, this recipe has been about a year in the making. Every time that I have made vanilla cupcakes in the past, they haven’t been quite right. It usually came down to texture (either too dry or too dense). There’s nothing worse than a chewy cupcake!

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The recipe is really easy and doesn’t require too much effort. The batter is very runny, but don’t worry, they bake up perfectly. The secret to the ultra-moistness is heating the butter, water, oil and vanilla together in a small saucepan over a low heat, until everything is melted. Once this mixture cools slightly, you mix it into the flour and sugar mix. Just to add even more moisture, I add in some buttermilk, 1 egg and some vanilla paste (for an extra vanilla kick).

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They are so yummy that you might have trouble stopping yourself from eating the entire batch (I know I did)!

Very Vanilla Cupcakes

  • Servings: 12
  • Time: 2hr 30min
  • Difficulty: Easy
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Ingredients:

Cupcakes:

  • 250ml self-raising flour, sifted
  • 250ml sugar
  • 1/2 tsp baking powder
  • 62.5g butter
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 125ml water
  • 1/4 cup buttermilk
  • 1 extra large egg
  • 1 tsp vanilla paste

Buttercream:

  • 125g salted butter
  • 3 & 1/2 cups icing sugar, sifted
  • 1 & 1/2 tsp vanilla paste
  • 2 tbsp milk
  • Sprinkles to decorate

Directions:

  1. Preheat the oven to 180°C and line a 12 hole cupcake pan with paper cupcake cases.
  2. In a small saucepan, combine the butter, water, oil and vanilla extract and stir over a low heat until it all melts & starts to simmer. Remove from the heat and cool for 10 min.
  3. Mix the sifted flour, sugar and baking powder into a large bowl.
  4. Whisk the buttermilk, egg and vanilla paste together in a small jug.
  5. Mix the cooled vanilla butter mixture into your dry ingredients and mix well.
  6. Mix in the buttermilk, egg and vanilla paste mixture until it’s all combined.
  7. Fill your prepared cupcake pans with the batter. It will be very runny.
  8. Bake for about 15 min in your preheated oven and allow to cool in the pan.
  9. Buttercream: Beat the butter and vanilla paste until smooth. Add in the sifted icing sugar, 1 cup at a time and mix well. Add in 1-2 tbsp of the milk until your frosting is at a pipeable consistency, i.e. it should be soft, but still hold its shape and not drop off the spoon when lifted out of the bowl.
  10. Once your cupcakes are cool, pipe swirls of your vanilla buttercream onto the cupcakes and top with sprinkles.

Lemon Curd Filled Cupcakes

Lemon Curd Filled Cupcakes

Lemon Curd filled Cupcakes Cover

Soft vanilla cupcakes. Velvety lemon curd. Fluffy marshmallow frosting. Three of my favorite things wrapped into one awesome little cupcake. I love filled cupcakes. Biting into one of these luscious treats is always fun because, even though you filled the cupcakes yourself, you still get a lovely surprise when a sweet gooey filling oozes out of it!

These filled cupcakes are a bit time consuming to put together, but all the elements are really easy to make. My lemon curd recipe is so simple, anyone can make it! The bonus about the lemon curd recipe is that there’s always enough left over to eat on some scones or just straight out of the fridge.

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First, you need to make the lemon curd, so it has enough time to cool down. Combine cornflour, caster sugar, lemon juice, water and finely chopped lemon zest in a small saucepan. Bring it to the boil and when it starts to thicken, reduce the heat and simmer for 1 minute, then remove it from the heat.

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It should look almost Vaseline-like when you’ve removed it from the heat. Now stir in the butter and egg yolks and you’ll end up with a luscious lemon curd.

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Lovely, velvety smooth lemon curd! Leave it to cool while you make the cupcakes.

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The vanilla cupcakes are very basic and easy to make. Cream butter and sugar together, add in your egg yolks & vanilla and mix well. Add in your flour & milk and finally fold in whipped egg whites. Bake for 15 min in a preheated oven.

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Once the cupcakes and lemon curd have cooled, make the marshmallow fluff and put it in a piping bag.

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Core your cupcakes (with a cupcake corer or a small sharp knife). You can eat the cupcake centers as you go (that’s what I do, haha), or keep them for later.

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Fill your cupcakes with the luscious lemon curd (I also eat some of the curd as I go along!).

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Pipe lovely little swirls of fluffy marshmallow frosting on top of your filled cupcakes and they’re ready to serve!

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Gorgeous little luscious lemon curd filled vanilla cupcakes with fluffy marshmallow frosting are the perfect weekend treat. Please check out the full, printable recipe below.

Lemon Curd Filled Cupcakes

  • Servings: 12
  • Time: 3 hrs
  • Difficulty: Easy
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Ingredients:

Lemon curd:

  • 1/3 cup cornflour
  • 1 cup caster sugar
  • 1/2 cup lemon juice
  • 1 1/4 cup water
  • 1 tsp grated lemon zest
  • 60g butter, chopped
  • 3 egg yolks (reserve egg whites for marshmallow fluff)

Vanilla cupcakes:

  • 62.5g butter
  • 1/2 cup white sugar
  • 2 eggs, separated
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup self-raising flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt

Marshmallow fluff frosting:

  • 3 egg whites (reserved egg whites from lemon curd)
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Directions:

  1. Make lemon curd: Combine sugar & cornflour in a small saucepan & gradually stir in juice, zest and water until it’s smooth. Cook until the mixture boils and thickens. Reduce the heat and simmer for 1 min. Remove from the heat and stir in butter & egg yolks. Allow to cool.
  2. Preheat the oven to 180°C and line a 12 hole cupcake pan with cupcake cases.
  3. Cream butter and sugar together, add in egg yolks and vanilla. Beat well.
  4. Add milk, a little at a time, alternating with the sifted flour, baking powder & salt, mix well.
  5. Whip the egg whites to stiff peaks & fold into your batter.
  6. Pour batter into prepared cupcake pan and bake for 15 min. Remove from oven and allow to cool in pan.
  7. Make the marshmallow fluff: Put all the ingredients into a bowl over a pot of simmering water. Beat with a hand mixer until it all combines and becomes white & fluffy. Transfer the mixture to a stand mixer and beat on high for 10 min, until it becomes light & fluffy.

Assembly:

  1. Core the cupcakes with a cupcake corer or a small sharp knife.
  2. Fill your cupcakes with the lemon curd.
  3. Pipe swirls of marshmallow fluff frosting on top of your filled cupcakes.

Notes: Store your left over lemon curd in an airtight container in the fridge. The lemon curd works great on scones or just eat a spoonful straight out of the tub!

Death by Chocolate Truffle Cookies

Death by Chocolate Truffle Cookies

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These cookies are a chocolate lovers dream. They are soft, chewy and intensely chocolatey!

They are so easy to make and will definitely satisfy any chocolate craving. I love dunking them in a hot cup of cappuccino and biting into all that chocolate goodness. They really do taste just like chocolate truffles! Very easy to make, but they will get your hands a bit messy (you’ll end up with sticky palms and fingers, but it’s so worth it!).

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Sifted flour, cocoa, baking powder, caster sugar and bits of salted butter, ready to be mixed together.

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Once you’ve mixed it all together with your fingertips, it should look a bit like sand.

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When you mix in the egg and hazelnut liqueur, it will turn into a very sticky dough (that’s why I said your hands will get really messy!). Pop it in the fridge to chill and it will be ready to roll (literally).

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Once you’ve rolled the dough into 3cm diameter balls, coat them in icing sugar and place them on a lined baking tray.

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After baking in a 180°C oven for 10 min, you’ll end up with these little beauties!

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Little bites of happiness just waiting to be wolfed down!

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I really hope you enjoy these yummy chocolate truffle cookies. They are absolute bliss!

Death by Chocolate Truffle Cookies

  • Servings: 15
  • Time: 1 hr
  • Difficulty: Easy
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Ingredients:

  • 80g plain flour
  • 25g cocoa powder
  • 1/2 tsp baking powder
  • 90g caster sugar
  • 25g salted butter, cubed
  • 1 large egg
  • 10ml Frangelico (hazelnut liqueur)
  • 100g chocolate, chopped
  • 50g icing sugar, to coat

Directions:

  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  2. Sift the flour, cocoa powder and baking powder together into a large bowl.
  3. Stir in the caster sugar. Then, using your fingertips, rub the cubed butter into the dry ingredients until the mixture forms a sandy consistency.
  4. In a jug, whisk the egg and hazelnut liqueur together. Stir the liquid into the butter and dry ingredients mixture to form a soft dough.
  5. Mix in the chopped chocolate.
  6. Cover bowl with clingfilm and chill in the fridge for 30 min.
  7. Place the icing sugar in a medium sized bowl and roll dough into 3cm diameter balls. Coat in icing sugar.
  8. Place balls on lined baking tray and bake for 10 min.
  9. Allow cookies to cool completely on the trays.

Simple Supper – Ultimate Chicken Burger

Simple Supper – Ultimate Chicken Burger

  
Every second Friday night is burger night in our house (every other Friday is pizza night). I love a good burger and I love making them at home. This turned out to be my fiancé’s favorite burger so far. It’s easy to make and the whole family will love it!

Ultimate Chicken Burgers

  • Servings: 4
  • Time: 25 min
  • Difficulty: Easy
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Ingredients:

  • 4 skinless, boneless chicken breasts
  • 4 hamburger rolls
  • Lettuce
  • 4 large tomato slices
  • 4 large gherkins, sliced lengthways
  • 8 rashers bacon, cooked
  • 1 medium onion, sliced
  • 4 slices cheese
  • 4 slices pineapple
  • Burger relish
  • Burger sauce (mix 2 tbsp mayo with 1 tbsp ketchup, 1 tbsp mustard and 4 tsp gherkin juice)

Directions:

  1. Butterfly your chicken breasts and season with desired seasoning (I use some soy sauce and steak seasoning).
  2. Cook chicken breasts in preheated, oiled frying pan for about 5 min a side.
  3. Place cheese on top of chicken breasts, cover pan and allow the chicken to steam and the cheese to melt, about 3 -5 min. Remove chicken from the pan and set aside.
  4. Grill pineapple in the same pan until you get a golden color on each side.
  5. Cut burger buns in half, butter the bottom half of the bun, add lettuce, burger relish, tomato slice, pineapple and gherkins.
  6. Place cooked chicken breasts on top of gherkins, top with slices of cooked bacon.
  7. Spread burger sauce on top half of bun and add onion slices.
  8. Serve with fries or just enjoy it on its own!

    Simple Supper – Bacon and Pea Pasta

    Simple Supper – Bacon and Pea Pasta

    This is the first short post in a weekly “Simple Supper” recipe segment that I’ll be doing. All the recipes will be easy to make and budget friendly (Bonus!).

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    This bacon & pea pasta recipe is so simple and delicious that it’s become a firm family favorite in my home. It only takes about 30 min to make and you end up with a light pasta dish that’s comforting & filling! Check out the recipe below 🙂

    Simple Bacon and Pea Pasta

    • Servings: 4
    • Time: 30 mins
    • Difficulty: Easy
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    Ingredients:

    • 350 – 400g pasta (I used Penne)
    • 200g streaky bacon, cooked
    • 1 cup frozen peas
    • Half an onion, chopped
    • 100ml white wine
    • 2 tbsp butter
    • 1 clove garlic, crushed
    • 125g cream cheese
    • 1/2 cup grated Parmesan cheese
    • Salt, pepper & paprika, to taste

    Directions:

    1. Cook pasta in boiling water, until al dente, about 15 mins.
    2. Drain pasta and reserve 4 tbsp of the pasta water.
    3. Cook bacon until crispy (I cook it in the microwave, on high, 4-5 pieces at a time for about 30 sec – 1 min per piece, but you can cook it anyway you like).
    4. While your bacon is cooking, melt butter in a large frying pan, over medium heat.
    5. Add peas, onion and garlic to butter and cook for 5 mins.
    6. Add wine and saute for an additional 5 mins.
    7. Add cream cheese and stir until melted.
    8. Season your sauce with salt, pepper and paprika, to taste.
    9. Add your reserved pasta water and pasta to your sauce and toss until coated.
    10. Serve, topped with grated Parmesan.