All posts tagged frosting

Crazy-ass Cupcakes: Chilli-chocolate-thyme cupcakes with thyme and honey frosting

Published May 18, 2013 by The Feminist


I know what you’re all thinking right now: Freak. Nut job. Completely bonkers.

Although I will not deny all these accusations (they are –after all- true) , the fact that you honestly believe that putting thyme and chilli in cupcakes is “not done”, frankly, says more about you than me.

Why are you so afraid to live on the crazy-side of life? Aren’t you tired of eating plain vanilla cupcakes? Wouldn’t you prefer being blown away by awesomely extravagant flavours?

If you are ready to step away from the ordinary vanillas of life and embrace your inner freaky chilli personality, this recipe is definitely something for you! The chocolate provides that reassuring comfort, whereas the chilli and thyme blow your flavour palette wide open. The fresh thyme adds a distinct flowery aroma to the sponge and the chilli creates that little tingle on your tongue, without completely overpowering all the other flavours or making your eyes water. The intriguing honey comes through in the end, composing a taste-bud tickling aftertaste drenched in heavenly sweetness…


Chilli-chocolate-thyme cupcakes with thyme and honey frosting

Ingredients (makes 6)

For the sponge:
• 20gr unsalted butter
• 10gr cocoa powder
• 50gr plain flour
• 70gr caster sugar
• ¾ tsp baking powder
• ¼ tsp (hot!) chilli powder
• 1 tbsp of fresh thyme leaves
• 1 egg
• 50ml milk

For the frosting:
• 50gr unsalted butter
• 75gr icing sugar
• 4 tbsp runny honey
• Pinch of chilli powder
• Fresh thyme


1. Preheat the oven to 170°C. Put the butter, sugar, flour, baking powder, cocoa powder and chilli powder in a large bowl and mix until you get a sandy consistency.
2. Slowly pour in the milk and add the egg, mixing well until all the ingredients are combined.
3. Stir through the fresh thyme.
4. Spoon the mixture into cupcake cases and bake into the oven for 20 minutes. Leave to cool completely before frosting.
5. For the frosting, mix together the butter, sugar, chilli powder and honey until it is smooth and glossy. Spread a generous amount of frosting onto each cupcake and sprinkle on some fresh thyme leaves.

Going nuts over Peanuts: Peanut butter-maple cupcakes and chocolate-peanut cookies

Published March 23, 2013 by The Feminist

In one of my very first blog posts ever (God, that seems such a long time ago!), I wrote about my obsession with peanut butter. (check out the post here) Well, dear readers, I have a confession to make: over the time that has passed, my obsession for this jar of ultimate comfort food has grown even more. (I had no idea that was even remotely possible!)

I simply can’t stop using it in desserts, cakes or curries. It adds richness, is packed full of flavour and it has that very famous “je ne sais quoi”-quality to it. Even if your pantry cupboard is completely empty, you can still bake the most amazingly delicious cakes if you keep a jar of peanut butter hidden under your bed (Who doesn’t , right? 😉 ) And you know what? Desserts with peanut butter are dead easy! So what better way to beat a bad mood than to conjure up some delicious peanutty goodness!

For those among you who are in a bad mood: stop whining! Start baking!

Peanut butter-maple cupcakes (makes 12-16)


For the sponge:
• 70gr butter
• 210gr plain flour
• 250gr caster sugar
• 1tbsp baking powder
• ½ tsp salt
• 210ml whole milk
• 2 eggs
• 40gr peanut butter

For the frosting:
• 100gr cream cheese
• 30gr peanut butter
• 4 tbsp maple syrup
• 100gr unsalted peanuts, caramelized in a couple of tablespoons of maple syrup


1. Preheat the oven to 170°C and line the muffin tin with paper cases.
2. Mix the butter, flour, sugar, salt and baking powder together until you get a crumb-like consistency.
3. In a jug, mix together the milk and eggs and slowly pour it in the crumb mixture. Mix until the batter is smooth and combined.
4. Add the peanut butter and mix through.
5. Spoon the batter into the prepared paper cases and bake for 20 minutes.
6. While the cupcakes are cooling, make the frosting. Mix together the cream cheese, maple syrup and peanut butter and spoon generous amounts of the frosting on top of each cupcake.

7. Top each cupcake with a sprinkling of the chopped caramelized nuts.


Chocolate-peanut cookies


• 170gr plain flour
• 40gr cocoa powder
• ½ tsp bicarbonate of soda
• Pinch of salt
• 115gr unsalted butter
• 120gr peanut butter
• 120gr caster sugar, plus 40gr extra for rolling
• 90gr muscovado sugar
• 1 egg


1. Preheat the oven to 170°C and line baking trays with baking parchment.
2. Sift together the flour, cocoa, bicarbonate of soda and salt.
3. Cream the butter, peanut butter and both sugars until light and fluffy. Add the egg and mix well.
4. Add the dry ingredients and mix until a dough has formed.
5. Put the extra caster sugar in a small bowl. Roll the dough into balls (4-5cm) and roll each ball in the caster sugar to give it a sexy and sugary coating.Place on the baking trays about 4 cm apart.
6. Bake for 10-15 minutes until they have a crusty surface and have cracked.

Is it magic? No, it’s me being absolutely brilliant! One batter, two totally different cupcakes

Published March 14, 2013 by The Feminist

What could be better than a cupcake to go with your afternoon cup of coffee? Two cupcakes, maybe? Two totally different but equally delicious cupcakes? Well, consider it done.

I would like you to meet Mr. Pim Cupcake and Mss. Strawberry Daiquiry Cupcake. Two siblings, made out of the same batter, but each with their distinct flavour and independent awesomeness!

Mr Pim is a very intense man. Although he may look very dark (and chocolaty) on the outside, he literally has a heart of gold (and orange marmalade).

Mss. Strawberry Daiquiry is a true diva. She is light, frivolous and likes to brighten up the atmosphere with her sunny personality. Her pink sweetness may sound very appealing, but her perfect cocktail of fruitiness and Bacardi depth can leave you hung over from time to time.

If you would like to have a personal rendezvous with one of them – or what the heck!- even both, just follow the instructions below:

For the basic cupcake batter:

Ingredients(makes 12-14):
• 70gr unsalted butter
• 210gr plain flour
• 250gr caster sugar
• 1tbsp baking powder
• ½ tsp salt
• 210ml whole milk
• 2 eggs


1. Preheat the oven to 170°C and line a muffin tin with paper cases.
2. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs.
4. Gradually pour the liquid into the butter and flour mixture.
5. Spoon the batter into the paper cases and bake for 20-25 minutes.


For Mr. Pim:
• 12-14 basic cupcakes (see recipe above)
• 100gr orange marmalade
• 200gr chocolate and orange spread
• Pim/ jaffa cakes to decorate


1. Bake the cupcakes according to the above instructions. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake.
2. Spoon about one teaspoon of orange marmalade into the hollow.
3. Spread a generous amount of chocolate and orange spread onto each cupcake and top each one with a Pim (or Jaffa) cake.


For Mss Strawberry Daiquiri:
• 12-14 basic cupcakes
• 100ml white rum
• 30gr caster sugar
• 110gr icing sugar
• 45gr unsalted butter
• Red food colouring
• Strawberry jam
• Fresh strawberries to decorate (or raspberries, in this case, since I couldn’t find any strawberries)


1. Baking the cupcakes according to the above instructions. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake.
2. Add the rum and caster sugar to a small saucepan and bring to the boil, allowing it to reduce by half.
3. Spoon about 2 teaspoons of rum reduction in each hollow.
4. Spoon 1 teaspoon of strawberry jam into each hollow.
5. Beat the butter and icing sugar together with the remaining rum reduction and red food colouring. (Two drops of food colouring will give your frosting a lovely pale hue.)

Arabian Nights in My Kitchen: Aladdin’s Wonderful Apricot and Saffron Cake

Published March 2, 2013 by The Feminist

The name is Scheherazade. That’s Miss Scheherazade to you.You’re probably wondering why I suddenly decided to change my name and call myself after a Middle Eastern queen from an Arabian collection of folk tales. Well, the explanation is very simple: this apricot and saffron cake just makes me want to slip into my jeweled slippers and wear a purple gauze veil. Merely looking at this cake triggers this sudden urge to belly dance, drink tea on big, satin poufs and smoke a water pipe.
It is something I imagine Aladdin would eat on his flying carpet. Or maybe Ali Baba and his forty thieves…

Anyway, if you don’t believe me you should try it out for yourself. The apricot compote makes the cake incredibly moist and the musky saffron has such an aromatic flavour it will make your taste buds sing! Yet the saffron flavour isn’t overpowering at all, it simply adds that little Persian touch to an already delicious cake. Bake this for family and friends and they will definitely strew your path with rose petals in gratitude.

Apricot and saffron cake with coconut and cream cheese frosting


For the cake:

• 2 eggs
• 125ml sunflower oil
• 180g caster sugar
• 212g apricot compote
• 170g plain flour
• 1tsp baking powder
• ½ tsp bicarbonate of soda
• A pinch of ginger
• A pinch of saffron
• A pinch of salt

For the frosting:

• 110gr cream cheese (such as Philadelphia)
• 30gr icing sugar
• 30gr desiccated coconut


1. Preheat the oven to 170°C and line a 14x23cm baking tray with baking parchment.
2. Mix together the eggs, oil, sugar and apricot compote until well combined.
3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt.
4. Add the dry ingredients to the apricot mixture and mix until it has formed a smooth and even batter.
5. Pour the batter into the prepared baking tray and bake for approximately 30 minutes. Set aside and allow to cool completely before frosting.
6. While the sponge is cooling, make the topping. Beat the ingredients for the frosting together until light and fluffy.
7. Spoon the topping on top of the cake and spread it out evenly. Sprinkle with some extra desiccated coconut.

Where there is no imagination, there is no horror

Published October 31, 2012 by The Feminist

I’ve never been very subtle when it comes to expressing my likes and dislikes, so why start now, right? If my previous posts about my love for pumpkins haven’t made it clear, I will say it one last time: I LOVE HALLOWEEN!!!!!
Not because of the decoration ( I HATE the corny decoration!) and not because of the horror ( I am a TOTAL WUSS !) but because of all the YUMMY FOOD!!
What could be better than cooking a Halloween dinner? Cooking a Halloween dinner while being dressed like a vampire, of course!
On the menu: all things orange
• Pumpkin coriander dip with grissini
• Pumpkin soup with goats cheese and Black Forest ham
• Eerie pumpkin cupcakes (To be honest, I actually tried to make a spider web frosting but failed miserably. So I thought “eerie” was a better description 😉 )

sunday baking sunday

Published September 30, 2012 by The Feminist


I love baking. I dare say that I get almost as much pleasure out of baking a cake as I do eating it.

This morning I decided to bake my favorite autumn treat: a spiced carrot cake with cream cheese frosting. It is moist, sweet and incredibly easy to make. Whatever the occasion, a slice of delicious carrot cake will always add that special touch of home-made satisfaction.

Opt for a traditional carrot cake if your grandma is coming to lunch, but don’t be afraid to experiment with exiting new flavour combinations from time to time. Why not add cardamom seeds, candied ginger or a splash of single malt Whisky? Or maybe scatter over some marshmallows? No matter which variation you decide to try, I am confident you will make it again and again and again and …