Monday, 26 March 2012

Teatime at Tiffany's Cupcakes

One of my favourite films of all time is Breakfast at Tiffany's, but I think Teatime at Tiffany's would most definitely be a more glamourous affair.

As Holly Golightly famously said, she was just crazy about Tiffany's, and you'll be crazy about these cupcakes when you give them a go!  Individual, moist, vanilla sponges topped with sweet, thick, buttercream frosting in that signature blue that Tiffany's is famous for.  All this deliciousness is finished with a sprinkle of luxurious pearls...the edible sugary ones in this instance.

So put on your pearls, slip into that little black dress, make like Audrey Hepburn and enjoy these delightful little cakes...who needs breakfast at Tiffany's when teatime includes these beauties.

Teatime at Tiffany's Cupcakes 


175g unsalted butter, softened
175g golden caster sugar
2 large eggs, beaten
1/2 tsp vanilla extract
175g self raising flour
1tsp baking powder
2tbsp plain yogurt

For the topping

125g unsalted butter, softened
400g icing sugar
3tbsp milk
1tsp vanilla extract
blue food colouring
sugar pearl decorations

Preheat the oven to 180C/gas 4 and line a 12 and a 6 hole baking tray (will make about 18 cakes) with paper cases.

In a large bowl beat the butter and sugar until smooth and creamy.  Add the egg and the vanilla and beat until well combined.  Sift over the flour and baking powder and mix well.  Finally, add the yogurt and mix until smooth and even coloured.

Divide the mixture between the paper cases and bake in the oven for 15-20 minutes until golden.  Allow to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.

To make the topping; place the butter in a bowl and sift over the icing sugar.  Beat carefully with a wooden spoon, you will find the mixture quite thick.  Add the milk and vanilla and beat until just combined, be careful not to over mix or the butter will become too soft.  Add the food colouring, adding more or less until you get that signature Tiffany's colour, and mix until even coloured.

When the cakes are completely cold, either spoon the buttercream on each cake or pipe on using a star nozzle.  Sprinkle each cake with the pearl decorations and voila!

Belle's Top Tip
These cupcakes look so glamourous and glitzy they make great celebration treats.  How about giving them as Wedding Favours or for baby showers, you can always use pink icing instead!

Saturday, 3 March 2012

Chocolate Cola Cake

I would love to take credit for this recipe, but the genius behind it is actually chef extraordinaire James Martin, but like I say...if it ain't broke don't fix it!

This cake is absolutely AMAZING! I can't compliment it enough; chocolatey, moist, sweet and oh so more-ish, you really must give it a go!  It may seem odd adding cola to a cake, but I promise it really does work fantastically.

Great for a dessert, a special occasion, or just as a really will love this cake as much I do!

Chocolate Cola Cake


250g self-raising flour
300g golden caster sugar
5tbsp cocoa powder
1/2tsp bicarbonate of soda
250g unsalted butter
330ml (1 can) cola
125ml milk
2 eggs, beaten
1tsp vanilla extract
200g icing sugar

Preheat the oven to 180C/gas 4 and generously grease a square baking tin with butter.

In a large bowl sift in the flour, sugar, 3 tablespoons of the cocoa powder and bicarbonate of soda and mix well with a wooden spoon.  Make a well in the centre of the mixture and leave to one side.

Place a saucepan over a low heat and gently melt together the butter and 250ml of the cola.  Stir occasionally until the butter has completely melted.

Pour the wet mixture into the dry mixture, add the milk, eggs and vanilla, and mix until well combined and smooth.

Pour the mixture into the prepared tin and bake in the oven for about 40minutes until a skewer inserted in the middle comes out clean.  Leave to cool in the tin whilst you make the topping.

To make the topping; in a large bowl sift in the icing sugar and the remaining cocoa powder.  In a saucepan heat the remaining cola until it starts to bubble then leave to one side to cool.

Pour the cola into the icing sugar mix and stir well.  Pour the icing over the cooled cake and use a spatula to ensure it is completely covered.  Place in the fridge for 10 minutes to set then you're ready to cut and serve!

Belle's Top Tip
If you're making this cake for a special occasion or a treat for the kids why not top with popping candy to make a fizzy cola cake or decorate with fizzy cola bottle sweets for a fun touch!