bakingwithelliott

Salted Caramel Cupcakes

It’s now unofficially the season of all things warm and cosy – these salted caramel cupcakes hit the spot just perfectly!

I know you may be thinking ‘I don’t like salted caramel’ or that its overrated and I get that but I don’t care, I still made these and want to share the joy with you.

Starting with a light brown sugar cupcake (the light brown sugar adds a slightly more caramel flavour), filled with salted caramel, topped with a caramel Italian buttercream and finished with a drizzle of salted caramel chocolate spread, copper star sprinkles and a couple of salted pretzels.

It’s easy to think that these cupcakes could be overly sweet and toothachingly sweet to eat but you’d be wrong. The buttercream is slightly different and is more on the side of a buttery taste and the use of salt in the salted caramel actually helps to cut through the sweetness – which is always welcome. It’s perfectly balanced, which is kind of like finding that sweet and salty.

If these cupcakes sound like your sort of sweet treat, why not give them a try? You won’t regret it – I promise. Even those who don’t really like salted caramel were able to enjoy these cupcakes – so you have nothing to lose!

Anyway, let’s get started, shall we?

Ingredients:

Cupcakes:

175g butter, at room temperature.

175g light brown sugar.

2 eggs.

1 tsp vanilla extract.

175g plain flour.

1 tsp baking powder.

1 tsp salt.

Filling:

Caramel or salted caramel sauce for the filling (whichever you prefer).

Caramel Buttercream:

125g granulated sugar.

30ml water.

35g egg yolks.

1 whole egg.

250g butter, at room temperature.

100g salted caramel sauce.

Decoration:

M&S salted caramel chocolate spread (or something similar).

Copper star sprinkles.

Mini salted pretzels.

Methods:

Before you get started on the recipe, you’ll want to do some prep. Weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need ready – such as a stand mixer and spatula.

Start by beating the butter and light brown sugar together until they are lighter and fluffier in colour and consistency.

You can then go ahead and add in the eggs, one at a time beating well in-between addition. Add in the vanilla extract and mix until fully incorporated.

Give the bowl and good scrapping down just to incorporate any bits that may not have been fully incorporated.

Go ahead and pass the dry ingredients through a sieve, this will remove any big lumps from the mixture and won’t ruin your final result.

Mix all of the dry ingredients into the batter and mix just until a clear batter has formed – try not to over-mix at this stage, otherwise the cupcakes will have a tough texture.

Transfer the cake batter into the cases, I choose to use a piping bag but you can also use spoons to scoop the mixture in. Ensure they are filled around 3/4 or 2/3 of the way full, then transfer the cupcake tray into the preheated oven and bake for around 20-22 minutes or until well rises (or better, when a tester is inserted into the centre, it comes out clean).

While the cupcakes are baking, its the perfect time to make the buttercream.

Before you get started on any aspect of the recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, grabbing your stand/hand mixer and don’t forget to grab a spatula and thermometer.

To start on the recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.

While you’re waiting for your mixture to come up to temperature, you can work on the egg part.

Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.

Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.

Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.

Add in the vanilla and whisk until everything has been fully incorporated. I also add in the caramel, mixing until its fully incorporated.

If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm.

So, to finish the cupcakes you’ll want to start by coining out a hole in the centre, being careful not to remove all of the centre. Generously fill that with some caramel and repeat the process for all of the holes.

Then pipe your buttercream on top, however you’d like and finish them fully. I like to drizzle over some chocolate salted caramel spread, sprinkle over some copper star sprinkles and add some pretzels – done.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Pumpkin Cinnamon Rolls

by bakingwithelliott Leave a Comment

We are now in the dying days of summer, its finally almost autumn time. When I think of autumn, I think of all the ground spices and pumpkin, all very warming, that’s why I’m making these pumpkin cinnamon rolls.

If you’re thinking, pumpkin isn’t strongly flavoured or it’s boring – you’re wrong. When it’s added into baked goods, it makes them more tender and can be used as an egg replacement or along side eggs to act as binding ingredient or to add moisture – all without ruining the flavour.

These rolls won’t be the most seasonal variety available (I have another recipe coming up in Autumn which is going to be for a pumpkin spice flavoured roll) but let me assure you, they’ll be pillowy soft and perfectly spiced to get you through until next time.

I know, these aren’t exactly revolutionising the bread making world but flavour wise, they are special.

Anyway, let’s get started, shall we?

Bread:

500g white bread flour.

8g salt.

7g yeast.

125g butter.

50g granulated sugar.

3 eggs.

100-150g pumpkin puree.

75ml whole milk.

Cinnamon Filling:

200g Light brown sugar.

200g Butter.

15g Ground cinnamon.

Cream Cheese Icing:

85g Soft cheese.

60g Butter.

200g Icing sugar.

Methods:

Before you get into any baking, you’ll want to do some prep work first. Take the time to weigh up all the ingredients, lightly oil a bowl and get any equipment ready. When the time comes, preheat your oven to 180˚c/350˚f.

Bread:

To start on the bread dough, place the bread flour and salt into a bowl and give it a good mix to incorporate the two together.

Then place the remaining ingredients into the bowl, then mix them all together on a medium-low speed until a dough has formed. The dough should be soft, if it’s sticky, add a little flour.

Flour the work surface with a generous amount of bread flour and place the dough onto it. Knead the dough until the dough is smooth and elasticated. This takes around 5-7 minutes, depending on how well mixed it was in the first place.

Place the dough into the lightly oiled bowl, cover the bowl with cling-film and allow to proof/prove for around 60 minutes or until the dough has doubled in size.

While the dough is proving, you can make the cinnamon sugar filling. Into a bowl, place the butter, light brown sugar and cinnamon into a mixing bowl.

Beat all the ingredients together until they are all well combined, they should come together and form a cinnamony-brown coloured spreadable paste (it looks questionable but smells unbelievable).

Once the dough has completed its first proof/prove, you’ll want to generously flour your worktop and place the dough onto it. You can then knock the dough back, this is just the process of removing the gases that had built up.

Now the dough has been knocked back, onto a floured worktop, bring the dough into a ball shape and start to roll the dough out using a rolling pin. The dough may resist being rolled out, this is a sign that the gluten has formed, this is a good sign. You’ll want to roll the dough out to roughly 30cmx30cm.

Take the cinnamon sugar filling and spread it all over the dough, until you have a generous and level amount spread on the dough.

While your dough still laid on the counter, use a knife and cut 1 inch strips of dough, rolling them up individually. Repeat this process for all 12 rolls.

Place the rolls into a deep sided tray, into my 9×13 trays I was able to get all 12. Although it looks a little snug, this will help the buns batch together while proving and baking.

Cover the tray with cling film and allow to double in size. Prove for around 30-45 minutes – these will batch while baking, this is normal.

Bake in your preheated oven at 180˚c/350˚f for 20-25 minutes or until golden brown.

Now that the cinnamon buns are baked, remove from the oven and allow to cool down, while you make the icing.

Into your mixing bowl of choice, place the cream cheese, butter, icing sugar and vanilla extract. Beat together all of the ingredients have become fully combined.

You can start to add the cream cheese icing on to the buns. I start with a little on each and adding more as its needed – add as much as you’d like.

I personally like to add the cream cheese icing on top while the buns are still warm, this way the icing seeps into the buns and just sets better – which is what I prefer but you can also add the icing once the buns are fully cool.

Then to finish the rolls, you’ll want to give them a light dusting of some ground cinnamon. This is optional but I really like cinnamon, so why not?

Banoffee Pie

by bakingwithelliott Leave a Comment

I have to try something a little different his week, due to the unseasonably high temperatures we are currently experiencing. I love baking as much as the next person but honestly, when its too hot – I’d rather not be baking. That’s why I’m sharing this no-bake recipe, which is perfect – trust me.

I feel that this is much more of a summery feeling desert but we are in the dying days of summer at this point, so may as well take advantage of the warmer weather and enjoy a simple treat.

If you haven’t heard of this dessert before, you’re missing out – seriously. It starts with a simple yet tasty buttery biscuit case, lusciously filled with caramel/dulce de leche, topped with freshly whipped cream and finished with a coating of dark chocolate – don’t tell me it doesn’t sound good!

It’s light, sweet and will hit the spot – plus its a crowd pleaser, this won’t last long around your friends and family!

For this recipe, I used the vanilla extract and dark chocolate from the team over at OliveNation – don’t forget to check them out!

Anyway, let’s get started, shall we?

Ingredients:

Base:

225g digestive biscuits.

150g butter.

Filling:

400g tin caramel/dulce de leche.

3 banana’s, sliced.

Topping:

300ml double cream.

25g icing sugar.

1 tsp vanilla extract.

Finishing:

Dark chocolate, grated.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, grab your 9 inch/ 23cm pie dish and get any equipment you may need, such as a food processor or rolling pin.

To start on the recipe, you’ll want to make the case. So start by crushing your biscuits up into a fine crumb – you can do this but using a food processor or a food bag and rolling pin, either method will work well.

Once you have the biscuit crumbs, you can then add in the butter, which has been melted. Mix everything together until the biscuit crumbs look more like wet sand.

Transfer the biscuit mixture into your pie tin and spread the mixture about, then start to apply some pressure, this is to compact the mixture down. You need to ensure it is compact as can be.

Chill in the fridge for 10-15 minutes or until slightly firmer to the touch.

Remove the case from the fridge and fill generously with the caramel/dulce de leche. Spread and level it out as best you possibly can, ideally using a small offset spatula.

Top the caramel with the banana slices, ensuring there are as many as possible in there. I follow a simple pattern, just going around the case, ensuring there is banana all over.

Now take a mixing bowl and place in the double cream, icing sugar and vanilla extract. Whisk everything together over a medium- high speed, until the mixture thickens enough to hold its shape but not too thick its over whisked.

Take the cream and spread it all over the top of the pie – you could also pipe it on but this is up to you.

To finish the pie off, you simple need to grate over a generous amount of dark chocolate.

Black Forest Gateau (2021)

by bakingwithelliott Leave a Comment

You may be thinking, another black forest gateau recipe… Really? Well, yes really. This classic inspired cake is always a crowd pleaser, whenever I make it.

I have made this cake every year on my YouTube channel since 2016, is there really many more ways I can reinvent such a classic? Not really but I have changed the sponges in this cake from butter based to an oil based.

The other major difference I have made is the ingredients used. Earlier on this year, I was contacted by the wonderful people over at OliveNation. If you don’t know who they are, they are a dedicated company providing then highest quality cooking and baking ingredients, including pantry staples through to the harder to find products – all at affordable prices. I have been fortunate enough too be sent a selection of products to use and review – so I have been able to use a majority of them in this cake, its a win-win!

This cake is rich, decadent and totally indulgent – the perfect cake for any occasion, especially if you’re celebrating and love fresh cream, chocolate and cherry!

Three layers of darkly decadent chocolate cake, sandwiched and filled with freshly whipped (slightly) sweetened cream and cherry jam, coated with more cream, grated dark chocolate, fresh cream rosettes and cherries – sounds good, right?

The ingredients I have used from OliveNation, all add a little extra indulgence, which doesn’t go unnoticed. The cocoa powder adds colour, richness and a unique flavour. The extracts help add even more flavour and compliment the flavours that are already in the cake and the chocolate is dark enough to add a nice bit of sharpness but not enough to take away from the cake, simply only adding to the decadence of the cake… Tell me that doesn’t sound good… I can wait!

Anyway, let’s get started, shall we?

Ingredients:

345g granulated sugar.

200g plain flour.

50g Jet black Blommer cocoa powder.

1.5 tsp baking powder.

1.5 tsp bicarbonate of soda.

200 ml whole milk.

45ml vegetable oil.

1.5 tsp vanilla extract.

1.5 tsp chocolate extract.

185ml Boiling water.

Whipped cream:

450ml double cream.

30-50g icing sugar.

1.5 tsp vanilla extract.

Decoration & Filling:

Jar of cherry jam (homemade or store bought).

100g-150g dark chocolate, grated.

Cherries, whichever you can get your hands on.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Starting by weighing up all of your ingredients, preheating your oven to 180˚/350˚f and get any equipment you may need ready, such a mixing bowl and whisk. Don’t forget to line your baking pans with parchment.

To start on the recipe, you’ll want to start by placing the granulate sugar, plain flour, baking powder and bicarbonate of soda into a bowl, passing though a sieve first to remove any lumps that may be in the dry mix. Once they have been sifted, whisk together with a whisk – set aside until needed later on.

Into another mixing bowl you’ll want to combine the wet ingredients, which are the milk, vegetable oil, chocolate and vanilla extract, whisk them together until everything is fully combined.

You can then add the wet ingredients into the dry and mix until everything is combined and you have a semi thick cake batter – it should look slightly granular, this is normal.

Now you can take the boiling water and add it into the cake batter – this may sound unconventional but for this recipe it works and makes the best chocolate cake recipe.

For ease, you can transfer the cake batter into a jug. This is optional and can be poured from a bowl if preferred.

Grab your cake tins that have been lined with parchment and pour the batter into them – distributing the cake batter equally between the can tins, as this helps them raise the perfect amount once baked. Once all of your cases have been filled, you can transfer the pan into your preheated oven and bake for 25-30 minutes or until a tester comes out clean when inserted into the centre.

While the cakes are in the oven baking, you ca go ahead and whip up the cream. Into a clean mixing bowl add in the double cream, icing sugar and vanilla extract – whisk everything together until the whipped cream reaches a stiff peak (where it holds its shape well). This will happen all of a sudden, so make sure you keep your eye on the mixture, otherwise it will become over whipped and have an unpleasant mouthfeel. Transfer the cream into a piping bag fitted with a nozzle of your choice

Once you have the cakes baked and cooled, the cream whipped, chocolate grated and cherry jam ready – you can start the assembly process.

To start, take your plate/stand/board and smear a small amount of the cream into the centre of it. This will act like the glue, keeping the cake secured in place. Place your first layer off cake on, pressing it down just to secure it in place.

the layer on the cream, generously and dollop into the centre a voluptuous about of the cherry jam – the more the better right. Never under fill a cake, you won’t regret it. Remember this is a celebration cake, so don’t be stingy with the filling – repeat until you have used all of your cake layers up.

Coat the entire cake in a generous layer of cream, again, don’t be stingy with any element of this cake. It’s supposed to be luscious.

Smooth and level it out as best you possibly can, then take the grated chocolate and apply it to the sides and top of the cake.

Reserve enough cream to pipe rosettes on top of the cake. This is an ideal way to add height and make your cake look more professional – trust me.

Then to finish the cake, you’ll want to place a single cherry onto the top of each rosette – then you’re done. A very quick, easy and straightforward method and recipe for a gorgeous celebration cake – this classic may be a little dated, but when made right – it’s super good!

Lemon Blueberry Rolls

by bakingwithelliott Leave a Comment

I don’t know about you but when the end of August comes around, for me personally, it signifies the end of summer and the unofficial start of autumn BUT before we get there, I may as well share the last few summery feeling recipes.

These lemon blueberry rolls are the best thing too make – even when the weather is warm. They’ll go down a real treat, as they’re good to have as a light breakfast, afternoon snack or evening treat – what’s not to like?

It all starts with an enriched dough, which has lemon zest added. Filled with a blueberry jam, rolled up and baked. Topped with a simple vanilla cream cheese and lemon zest – fresh and zesty without being too much.

If you’re fortunate to live somewhere that has a warm climate, then you’ll find your dough will rise easier and quicker than somewhere in a colder climate.

Anyway, let’s get started, shall we?

Ingredients:

Dough:

500g strong white bread flour.

8g salt.

7g dried yeast.

75g butter.

75g granulated sugar.

1 egg.

175ml water.

zest of two lemons.

Filling:

200-250g blueberry jam (smooth or with bits).

Icing:

86g plain soft cheese.

60g butter.

200g icing sugar.

1 tsp vanilla extract.

Lemon zest (to finish).

Method:

Before you get into any baking, you’ll want to do some prep work first. Weigh up all the ingredients, lightly oil a bowl and get any equipment ready, such as a stand mixer and spatula. When the time comes, preheat your oven to 180˚c/350˚f.

To start on the the recipe, you’ll want to start on the bread dough, place the bread flour, salt and lemon zest into a bowl and give it a good mix to incorporate the two together.

You can then go ahead and add in the yeast, butter, sugart, egg and water – then mix everything together on a low speed for 2 minutes, followed by a further 6 minutes on a medium-high speed. Once completely mixed, the dough should be soft, if it’s overly sticky, add a little flour.

Flour the work surface with a generous amount of bread flour and place the dough onto it. Knead the dough until the dough is smooth and elasticated.

Place the dough into the lightly oiled bowl, cover the bowl with cling-film and allow to proof/prove for around an hour or until the dough has doubled in size.

Once the dough has completed its first proof/prove, you’ll want to generously flour your work surface and place the dough onto it. You can then knock the dough back, this is just the process of removing the gases that had built up.

Now the dough has been knocked back, bring the dough into a ball shape and start to roll the dough out using a rolling pin. The dough may resist being rolled out, this shows the gluten has formed, its all good. You’ll want to roll the dough out to roughly 40cm x 60cm – it’ll be rectangular.

Take the blueberry jam and spread it all over the dough, until you have a generous and level amount spread on the dough.

Slice the dough at around 1 inch for each roll – repeat for the remaining dough until you have all if your rolls. Roll up each roll.

Place the rolls into a lined deep sided tray 9×13 inch tray, they should all comfortably fit into this tray.

Cover the tray with cling film and allow to double in size. Prove for around 30-45 minutes – these will batch while baking, this is normal.

Bake in your preheated oven for 20-22 minutes or until golden brown.

While your rolls are baking in the oven, it’s the perfect time to make the cream cheese icing which will top the rolls.

Into your mixing bowl, place the cream cheese and butter – mix together using a spatula or whisk until all of the ingredients have become fully combined – this doesn’t take very long at all.

Once you have been mixing the cream cheese icing for around 2-3 minutes, you should notice that the mixture goes from a yellowish colour to a lighter yellow but more white colour and should be much lighter and fluffier in consistency. Set the cream cheese icing aside until its needed later.

Now that the lemon rolls are baked, remove from the oven and allow to cool down, almost fully before you finish them off.

Once the rolls are almost cooled down, you can start to add the cream cheese icing on to the buns. I start with a little on each and adding more as its needed – add as much as you’d like.

Then to finish the rolls, you’ll want to zest over the zest of a lemon. This is optional but I really like lemon, so why not?

Well, that’s how you make lemon blueberry rolls my way. They are quick and easy to make, which makes them more enjoyable. If you make too many, bake them off, then wrap them with some cling film and place into the freezer. You can keep the rolls in the freeze for up to 3 months, just make fresh cream cheese icing when you take them out.

Salted Caramel Pretzel Blondies

by bakingwithelliott Leave a Comment

Keeping things pretty simple this week with a batch of blondies BUT not just any blondies, these are salted caramel pretzel blondies – these may just become your new favourite… Don’t believe me? Give them a try for yourself!

These blondies aren’t overly sweet, considering they have white chocolate spread and dulce de leche swirled through them – this is thanks for the salted pretzels but don’t worry, it doesn’t make them overly salty either, which is always a welcome addition.

I know salted caramel is hit or miss with most people but I took some of these into work to share with my colleagues and surprisingly, they went down a treat – an honest shock – so thats why you have this recipe today!

If you’re looking for something quick, easy and straightforward – look no further, I have you covered.

Anyway, let’s gets started, shall we?

Ingredients:

200g white chocolate.

130g butter

160g light brown sugar.

3 eggs.

190g plain flour.

½ tsp salt.

1-2 tsp vanilla extract.

100g white chocolate chips.

Topping:

16 sea salted pretzels (the mini bar snack variety).

60g white chocolate spread.

60g caramel/dulce de leche.

40-60g white chocolate chips.

Sprinkles – optional.

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.

Into a bowl, place your butter and white chocolate and melt them in the microwave over 20 second bursts, stirring in-between each burst just until everything has melted and is now smooth and well combined.

Once the butter and chocolate are melted, add in your light brown sugar and whisk it in until fully incorporated.

Now add in the eggs and vanilla extract, all in at the same time and whisk them in until they are fully incorporated – you should notice a change in the consistency of the mixture, this is normal.

Next you can add in the plain flour andsalt, you’re best to incorporate them using a silicon spatula, this is what I find the best to work with. Once you can’t see a trace of the flour/salt, stop mixing, you don’t want to over-mix the batter. The consistency will have changed again and become thicker, which is expected.

This is the perfect time to add in the white chocolate chips, if you’re using them.

Pour the blondie batter into your lined 8 inch square cake tin and level it out using your silicon spatula – it may not seem like you need to level it out but to ensure consistent baking, you’re best to do it.

Get your white chocolate spread and caramel/dulce de leche and add dollops around the top of the blondies, then swirl it around the tin using a butter knife (if you think there doesn’t look enough, don’t worry, its swirled and buried into the blondie batter. You haven’t lost anything, its just hidden).

Place into your preheated oven and bake for 15-20 minutes, before removing from the oven to place on the toppings. I like to place around 16 pretzels on top, then in-between the pretzels scatter over some white chocolate chips and fished them with some glittery bronze sprinkles (remembering these are optional).

Place it back in the oven and bake for a further 10-15 minutes or until a tester inserted into the centre comes out clean (it should be golden brown around the edges, which is always a good sign.

Once baked and out of the oven, allow to cool fully before you try to cut them. I recommend leaving them in the fridge for at least 8 hours, if you can, this makes them easier to slice and helps them remain perfectly fudgy.

Now they are fully cooled, you can cut them into slices. I cut mine into 9 rather generous squares but you could always cut them into 8 rectangle portions but you cut them to suit you!

Chocolate Banana Bread

by bakingwithelliott Leave a Comment

Do you like banana bread? You’ll love this chocolate banana bread!

Remember back in 2020 when everybody and their dog was baking banana bread? Well, we’ve moved along ever slightly and made a chocolate variety. It’s the same classic banana bread with a careful combination of cocoa powder and chocolate chips because who doesn’t like chocolate?

Banana and chocolate are a winning combinations, right? I mean, it may be one of those personal combinations that others might not like but I personally think its a winning combo.

You make the banana bread the same way you would any other banana bread but with the dry ingredients, you change the quantity of flour and incorporate a small amount of cocoa powder.

If you like the classic and want to give something else a try, this is the recipe for you.

Anyway, let’s get started, shall we?

Ingredients:

100g butter, at room temperature.

175g granulated sugar.

2 eggs.

2 bananas, ripe and peeled.

200g plain flour.

30g cocoa powder.

1 tsp baking powder.

50g milk chocolate chips.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, preheating your oven to 180˚c/350˚f and get any equipment you may need ready.

To start on the loaf, take your mixing bowl and place in the butter and granulated sugar. Beat the two together over a medium-high speed until they are fully combined.

Add in your eggs, one at a time, beating well in-between each addition. Once the eggs have been fully incorporated, you can add the vanilla extract and mix until its fully incorporated.

Add in the bananas, mixing until they are incorporated (there will be some bigger chunks of banana).

Give the bowl a good scraping down, just to incorporate any bits that may not have been fully mixed in.

Now add in the dry ingredients, passing them through a sieve first to remove any lumps. Incorporate over a low speed to start with, working your way up to a medium-high just until a clear batter has formed.

Take the bowl and give it a good scraping down. just to incorporate any bits thats may not have been fully incorporated.

Transfer the cake batter into a loaf pan that has been lined with a loaf liner, levelling it out as best as you possibly can. Scatter over the chocolate chips and then place into your preheated oven and bake for 40-45 minutes or until a tester comes out clean when inserted into the centre.

Allow to cool and enjoy. This cake will keep really well if wrapped and stored correctly but I doubt it will last that long once you start sharing it, chocolate and banana is a winning combination – thats for sure.

Kinder Bueno Cookies

by bakingwithelliott Leave a Comment

Can you ever go wrong with cookies? I think not.

That’s why today I’m sharing my recipe for a batch of kinder bueno cookies – if you like the chocolate on its own usually, then you’ll love these cookies.

I’ve taken the classic cookie and made a batch of kinder bueno cookies… If I haven’t convinced you already, I’ll tell you what’s within the cookies to make you want these even more!

Starting with the classic cookie dough, studded with a mixture of milk chocolate chips, white chocolate chips and roughly chopped toasted hazelnuts. Filled with a white chocolate hazelnut spread filling and finished with pieces of kinder bueno, chocolate chips and more toasted hazelnuts – sounds good, right?

If you or someone you know like kinder bueno, these cookies are a must make! They are fun, quick and easy – what more could you ask for?

Anyway, let’s get started, shall we?

Ingredients:

150g butter.

150g light brown sugar.

150g granulated sugar.

2 eggs.

1 tsp vanilla extract.

350g plain flour.

1 tsp baking powder.

1/2 salt.

100g milk chocolate chips.

100g white chocolate chips.

100g hazelnuts, roasted and roughly chopped.

White chocolate hazelnut spread.

Kinder bueno (I used milk and white but feel free to use whichever flavour you like).

Milk chocolate chips.

White chocolate chips.

Roasted hazelnuts.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining your baking trays with parchment paper and getting any equipment you may need, such as a mixer and mixing bowl. Don’t forget to preheat your oven to 180˚/350˚f.

To start on the recipe, take the mixing bowl and place in the butter, granulated sugar and light brown sugar. Beat them all together until they are well combined.

Add in your eggs, one at a time, beating well in-between each addition. Then you can add in your vanilla extract, just mixing until it’s combined.

Give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Grab the dry ingredients and place them into mixture but first pass them through a sieve, just to remove any lumps that may be in the mixture. You can also add in the chocolate chips and hazelnuts – combine everything together until a cookie dough has formed. Try your best not to over-mix the cookie dough, otherwise the cookies will have a tough texture.

For each cookie, take two scoops of dough and flatten them both slightly. Fill the centre of one of them with a generous amount of the white chocolate hazelnut spread and place the second half of dough, enclosing the filling inside the dough. Roll into a rounded shape and flatten slightly, then place onto a baking tray with space to allow spreading.

You can then place your cookies into the oven and bake for 12-14 minutes or until they have spread and the edges are a slightly more golden brown colour.

Straight from the oven, you’ll want to finish off the decorating process. Take your pieces of kinder bueno and place them into the centre of the cookie, then around the edge add milk and white chocolate chips, not forgetting the toasted hazelnuts.

Allow to cool and firm up a little, then enjoy slightly warm or cold – either way works well!

Banoffee Cupcakes

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You’ve probably heard of the classic banoffee pie, right? It’s an easy dessert. Starting with a digestive biscuit case, filled with sliced banana and caramel/dulce de leche and finished with freshly whipped cream and chocolate – it’s probably one of the best desserts you can make if you’re short on time.

I’m not showing you how to make that pie today but rather a reinvented version of it in cupcake form. Trust me when I say these cupcakes are super easy and can be enjoyed by almost all cake lovers – even those who don’t really like cake!

I haven’t yet got around to sharing my banoffee pie recipe but its coming up at some point in the next 6 weeks… Anyway, starting with a banana sponge cupcake, which is lusciously filled dulce de leche and then topped with a slightly sweetened whipped cream and a dashing of greeted dark chocolate – nothing overly sweet and all of the flavours just work in harmony – sounds good right?

Things are slowly getting back to whatever sort of normal we are approaching, so as you go out and see friends and family, why not take a batch of these cupcakes along with you – you won’t regret it. I promise you that!

Anyway, lets get started, shall we?

Ingredients (for 12 cupcakes):

175g butter, room temperature.

175g granulated sugar.

2 eggs.

2 tsp vanilla extract (or vanilla bean paste, if you prefer).

3 bananas, large and ripe.

175g plain flour.

1 tsp baking powder.

Filling:

1 can of dulce de leche.

Topping:

300ml double cream.

75g icing sugar.

1 tsp vanilla extract.

Finishing:

Banana chips (as many or as few as you’d like)

Grated dark chocolate.

Methods:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients and getting any equipment you may need such as a stand mixer and spatula.

To start on the cupcakes, take a mixing bowl and place in the butter and sugar. Beat the two together over a medium-high speed until they are well combined and the mixture has become much lighter and fluffier in colour and consistency.

You can then give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated from earlier on.

Now add in the eggs, one at a time, beating well in-between each addition – doing it this way will prevent the mixture from splitting or scrambling.

Once all of the eggs have been added, you can go ahead and add in all of the banana – mix to incorporate. You’ll notice the mixture look as if it has split or curdled, don’t worry. Adding the banana in adds a lot of moisture, which is a lot.

Give the mixing bowl another good scraping down, again just to incorporate any bits that didn’t get fully incorporated earlier on.

Take a sieve and place it on top of the mixing bowl, pass the dry ingredients through it and then incorporate them into the mixture over a medium speed, until a cake batter forms. If you find the mixtures a little stiff, feel free to add a dash of milk to help achieve the perfect consistency.

Now grab a muffin pan and line it with cupcake cases, then transfer the cake batter into the cases, ensuring you’re filling them around 2/3 (or 3/.4) the way full – this will guarantee the perfect rise on the cupcakes – trust me I’m a master baker!

Place into the preheated oven and bake for 20-22 minutes (or until, a tester comes out clean when inserted into the centre).

If you intend on serving the cupcakes on the day you’re making them, then make the whipped cream topping. As you are aware, cream has a shortened shelf life and has to be eaten within 1 day of being whipped up.

Into a clean mixing bowl, pour in the double cream, add in the icing sugar and vanilla extract and whisk everything together on a medium-high speed – not forgetting to keep your eye on it. Cream thickens very quickly and can go from under whipped to over whipped in seconds. You’re looking for stiff peaks.

Once your cupcakes are baked and fully cool, you can start the decorating process. Take the whipped cream and place into a piping bag, fitted with a nozzle of your choice and also place the dulce de leche into a piping bag, this will make the process so much easier.

Core out the centres of your cupcakes, then replace the missing cake with the dulce de leche – pipe a fair amount in there. You’ll want to pipe right up to the top of the crevice you created.

Then top the cupcakes with the whipped cream, which has been put into a piping bag fitted with your nozzle of choice and pipe on as much or as little as you’d like.

Finish the cupcakes with a grating of dark chocolate and 2 banana chips per cupcake and then enjoy!

Lemon Drizzle Loaf Cake

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This is probably one of the simplest things to make and hands down, it’s one of the best cakes you can make… It’s the humble lemon drizzle loaf cake.

I know, you’ve probably had this a lot and they all taste somewhat similar but you cannot beat a classic, especially when its as zesty as this one. A basic sponge cake with added lemon zest, a tangy lemon drizzle brushed over and finished with a simple glaze – what’s not to like?

Personally, a loaf is always a good idea. It doesn’t require all the decorating a round cake demands and it doesn’t have any super sweet buttercream coating, just a simple lemon drizzle and glace icing – it’s super simple, no wonder this remains a classic.

This cake along with a coffee and walnut cake (or these coffee and walnut cupcakes) are here to stay, in one way, shape or form.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

225g butter, at room temperature.

225g granulated sugar.

225g plain flour.

1/2 tsp salt.

2 tsp baking powder.

4 eggs.

zest of 2-3 lemons.

Lemon Drizzle:

150ml lemon juice.

150g granulated sugar.

Glace Icing:

70-100g icing sugar.

small amount of water

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, preheating your oven to 180˚c/350˚f and line your loaf pan with a loaf liner or a strip of parchment paper.

To start on the recipe, grab a bowl and place in the butter and sugar and beat the two together until they are lighter and fluffier in colour and consistency (around 5-7 minutes should be the perfect amount of time).

Add in the eggs, one at a time, beating well in-between each addition. If the mixture starts to scramble or separate – don’t worry. This happens due to the amount of moisture you’re adding into the mix, slowly add the eggs and mix well in-between each addition, allowing each egg to fully incorporate.

Go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Then add in the dry ingredients, passing them through a sieve first, just to remove any lumps that may be in the dry mixture – don’t forget to add in the lemon zest as well.

Mix everything together over a medium-low speed to start with, working your way up to a medium-high speed, adding a small amount of milk (only if needed).

Once your cake batter is made, you can go ahead and grab your loaf pan – lining it with a loaf case or a strip of parchment paper. Now fill the loaf tin with your cake better and level it out to ensure consistent baking – transfer into your preheated oven and bake for around 40-45 minutes or until a tester comes out clean when inserted into the centre.

When there its about 5 minutes left to the baking time, make the lemon drizzle. Into a mixing bowl place granulated sugar and lemon juice, whisk together until the sugar is dissolved in the mixture, set aside until needed.

As soon as the cake is baked, take a pastry brush and generously brush it all over the top of the loaf – this will soak into the cake and bake it taste even more delicious. Allow the cake to cool down fully before you attempt to finish the cake.

Just before you want to decorate the cake, you’ll want to make the simple glaze. Take the icing sugar and add a small amount of water and mix together until you have a thick but spreadable consistency.

Take your loaf and remove the loaf case/parchment paper. However you’d like, drizzle over the icing and allow to set then enjoy.

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