Sunday, 31 May 2015

Double Cheese, Hummus and Spinach Toastie

It's over. My final year of my MChem degree is finally all over. Friday saw out the presentation and poster I had to do after completing my exams so now I am well and truly freeeeeeee! Until the autumn when it all atarts again but so much worse. No really, I do want to do a PhD. Honest.
A toastie or Grilled Cheese Sandwich packed with cream cheese, Cheddar, spinach and homemade sundried tomato hummus.
This toastie (or grilled cheese if you prefer) is something I frequently had for lunch throughout my revision period. One day I figured this particular combination of fillings was so good that I had to share it with you. It really did keep me going but that isn't to say you have to eat it under times of stress. Yes, it's the perfect comforter and brain food meal but really, I would happily eat it all year round. I'm not one for only eating certain food at certain times of the year. 
A toastie or Grilled Cheese Sandwich packed with cream cheese, Cheddar, spinach and homemade sundried tomato hummus.
So what is in that filling which is tantalisingly oozing out of the centre. Let's start from the first layer of bread. I chose wholemeal because I like the nutty flavour and the feeling that I am being marginally healthier. Then there is a thin blanket of cream cheese to give a soft background to the heat that comes from the smear of mustard or sweet chilli sauce that comes next. Next a layer of grated cheddar. A bed of torn spinach leaves adds some colour and a boost of nutrients then a thick spreading of homamade sundried tomato hummus add more goodness for the body and soul. Next another sprinkling of grated cheddar then the finaly layer of bread spread with cream cheese again goes on top. 
A toastie or Grilled Cheese Sandwich packed with cream cheese, Cheddar, spinach and homemade sundried tomato hummus.
The cheeses and hummus melt into one amazing, oozing gooey layer of such flavour and delight that I cannot describe it. You can of course use a shop bought hummus or your favourite homemade version. Your favourite cheese would also work - just make sure you choose a strong flavoured one so it complements the creamy softness of the Philadelphia. My final no to so secret tip is to cook your toastie/grilled cheese not under the grill but on the hob in a frying pan, with the butter or mayonnaise (yes!!!) spread on the outside. I hope I have earned your trust by now to convince you to just go with it. Enjoy!


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Double Cheese, Hummus and Spinach Toastie
Grilled cheese sandwich or a classic toastie - whatever you called it, this is packed with cream cheese, Cheddar, spinach and sun dried tomato hummus aka love you can hold in your hand.
Ingredients
  • 2 slices bread
  • Cream cheese
  • Cheddar cheese, grated
  • Mustard or sweet chilli sauce
  • Handful of spinach leaves, torn
  • Sun dried tomato hummus
  • Butter, margarine or mayonnaise
Instructions
1. Construct your sandwich using this (recommended) order: slice of bread, cream cheese, mustard or sweet chilli sauce, Cheddar, spinach, hummus, Cheddar, cream cheese, slice of bread.2. Set a non stick frying pan over a medium heat. Spread the top slice of bread with the butter, margarine or mayonnaise. Carefully place the sandwich into the heated frying pan spread side down and reduce the heat to low.3. Spread the now top slice of bread as before. After a minute or two carefully ease up a corner of the sandwich to check how done it is. When it is a deep golden brown and crispy to your preference, carefully flip the sandwich over. Cook as before.4. Once ready, transfer to a plate, slice in half and devour. 
Optional: if you have a lid to your frying pan, place it over the sanwich once it has been flipped to help the filling get steaming hot and extra gooey.

I'm hoping I'll be allowed to enter this toastie into Simple and in Season because I've just managed to catch the end of the season when it is at its best. This month is hosted by Elizabeth from Elizabeth's Kitchen Diary for Ren Behan Food. Also to Meat Free Mondays run by Jacqueline at Tinned Tomatoes, full of lovely vegetarian and vegan recipes.

Thursday, 28 May 2015

Chocolate and Hazelnut Cottage Cake

I think we've well established by now that I am no cake decorator. I prefer quick and easy bakes because that means I can be getting on with devouring what I have made much sooner. Hence why there are a number of all-in-one method cakes on here. Sometimes though, an opportunity comes along which is too good to resist and I just have to give it a go. Anyway, who wouldn't want to live in a house make of cake and chocolate?
Chocolate & Hazelnut Cottage Cake also featuring Nutella, chocolate fudge icing and Twirl!
When Ocean Finance got in contact about the Cake Off competition they are running I immediately wanted to enter. The prizes sounded fantastic, even if I only got through to the finals and not the overall winner. Don't you think the Bakewell Baking Festival sounds fantastic? I'd be eternally grateful if you could vote for my cake here.
Chocolate & Hazelnut Cottage Cake also featuring Nutella, chocolate fudge icing and Twirl!
It didn't take me long to come up with a plan. Cake decorating might not be my strength but chocolate is. Ok, so it's also my weakness because I eat half my ingredients before they reach their purpose but still, a cake containing as much chocolate as possible was my answer. I certainly managed that! The bricks are chocolate and hazelnut cake made using my favourite super quick all in one method. The cement is Nutella (!!!) The rendering is chocolate fudge icing while the roof is thatched with broken Twirl Bites and the windows and doors are triple glazed with white chocolate. It was so good my brother decided to go for a run so he had spare calories to use on a slice.
Chocolate & Hazelnut Cottage Cake also featuring Nutella, chocolate fudge icing and Twirl!
I chose a cottage because I would love the peace and quiet of a secluded home in the depths of the countryside. As long as I didn't eat it first. The cake is wonderfully soft and moist, the ground hazelnuts adding to both the texture and amazing flavour. Nutty but not overpowering. Then you hit the Nutella running throughout each piece and we all know how dreamy that tastes. The chocolate icing really is like a layer of fudge coating the whole thing, smooth and creamy, the perfect depth of chocolate flavour. Then the chocolate to decorate adds the final element of fun. I saved the roof until last every time I had a slice.
Chocolate & Hazelnut Cottage Cake also featuring Nutella, chocolate fudge icing and Twirl!
Building a cottage from cake was so fun and enjoyable - I really surprised myself. My family all loved it. It was so easy too. No templates are needed, simply two square cake tins or a large tray bake tin. Bake, trim, stack and decorate and you're there. An impressive cake for sure - you'll amaze everyone who sees it let alone tastes it.


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Chocolate and Hazelnut Cottage Cake
A delicious chocolate and hazelnut sponge sandwiched together with Nutella then decorated with even more chocolate. Extra quick using the all in one method.
Ingredients
  • 100g hazelnuts
  • 250g plain flour
  • 40g cocoa powder
  • 250g caster sugar
  • 300g tub margarine or softened butter
  • 5 eggs
  • Splash of milk, if needed
  • 50 ml milk
  • 50g caster sugar
  • 75g chocolate, milk or dark, chopped
  • 25g butter
  • Twirl bites
  • 25g white chocolate, melted
  • Nutella
Instructions
1. Set the oven to 180 C/160 C fan and line 2 8 inch square baking tins with baking parchment.2. Use a blender to grind the hazelnuts to a texture like ground almonds - you are unlikely to get it as fine as shop bought but a few larger pieces are fine to add texture.3. Place the ground hazelnuts into a mixing bowl with all the other cake ingredients are mix until smooth and just evenly combined. Divide between the two tins and bake in the preheated oven for about 40 mins or until a cake tester inserted into the centre comes out clean. Cool completely on a wire rack.4. Stir the Nutella to soften. Trim the edges off one of the cakes and level the top if it is very domed. Cut in half lengthways to give you two rectangles. Sandwich these together with Nutella. Cut the other cake in half and trim/carve as needed to give a roof shape. (I cut the corner edge off both long sides so it was slanted with a bit of flat space on top still.) Stick the roof onto the house with more Nutella.5. To make the fudge icing, place the milk and sugar in a saucepan over a low heat and stir until the sugar has dissolved. Increase the heat and boil for 1 to 2 mins then remove from the heat and beat in the butter and chocolate. Continue beating until the mixture cools and thickens but does not set. Spread the icing over the outside of the cake.6. Crush the Twirl bites and stick to the roof to create thatching while the icing is still soft. Spread the white chocolate into squares/rectangles to make windows and a door on greaseproof paper. Once set carefully peel off the paper nad stick to the walls of the cottage. Add a chimney on top if you wish.

I'm sending this cake off to CookBlogShare run by Lucy from Supergolden Bakes. Also to Dom's Simply Eggcellent at Belleau Kitchen because I did need 5 eggs for the recipe after all!

Tuesday, 26 May 2015

4 Ingredient Chocolate Chip Almond Butter Cookies - Gluten Free

I swear that I've blogged more this May than since I said I would have to cut down to focus on my final year. Too many mornings of waking up early and not being able to get back to sleep would be the cause of that. If I'm awake I might as well do something useful. Now that exams are over I want to get right back into blogging and implement the plans I have for this little space of mine. We'll see if they happen between moving, results day, graduation and the family stuff that's going to have me flitting between Doncaster and Huddersfield all summer.
4 Ingredient Almond Butter Cookies - gluten free, grain free and delicious
I actually baked these cookies quite some time ago, back when I was sent some goodies from MyProtein to review. I made some chocolate buckwheat muffins to showcase them. Did you know they do lots more than protein powders? Like giant tubs of nut butters? I had to keep myself from opening my tub of almond butter from as long as possible because I knew what I'd do as soon as the seal was broken. But hey, it got me through writing my dissertation. All 104 pages of it.
4 Ingredient Almond Butter Cookies - gluten free, grain free and delicious
This flour free, grain free, nut butter cookie recipe has been doing the rounds for ages. I'd been intending to make them with peanut butter but each time I bought a jar it would be empty again before I got chance to bake them. That is no loss though because this almond butter version was so wonderful it was clearly meant to be. I can barely describe them they were that good. Perfect almond flavour disturbed only by the background notes of a little honey used to sweeten them. Chunks of milk chocolate add little creamy pockets of treats dispersed throughout the morsels of chewy, nutty perfection.
4 Ingredient Almond Butter Cookies - gluten free, grain free and delicious
Think chunks of baked marzipan, but of course you could used any nut butter. I think a hazelnut version would be wonderful. I used less sugar than most of these naturally gluten free cookie recipes call for because I realy couldn't see the point in diluting the almond flavour with unnecessary sweetness. Well, I was right. What's more, miss out the chocolate and you will still have beautiful little cookies which you can eat for breakfast with no guilt whatsoever (I ca personally attest to that). These aren't the typical sugar filled treat hiding as a breakfast cookie. They are simply quick to make, delightful to eat, bites of perfection. 
4 Ingredient Almond Butter Cookies - gluten free, grain free and delicious
(P.S. My nails don't currently look like that much to my dismay.)


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Chocolate Chip Almond Butter Cookies
Four ingredient gluten free almond butter cookies, reminiscent of baked marzipan hiding chunks of creamy milk chocolate throughout.
Ingredients
  • 250g almond butter
  • 4 tbsp honey (your favourite)
  • 1 large egg
  • 100g milk chocolate, chopped
Instructions
1. Set the oven to 180 C/160 C fan and line a baking sheet with baking paper.2. Mix the hoeny into the almond butter followed by the egg. Fold in the chopped chocolate.3. Form into walnut sized balls and place on the baking sheet. Flatten slightly and bake in the preheated oven for 8-12 mins depending on how thick you made them and how soft you prefer your cookies.4. After a few mins on the baking sheet out of the oven, remove to a wire rack too cool and repeat with the remaining mixture.

I'm sending these off to CookBlogShare, this month hosted by Angela of Patisserie Makes Perfect on behalf of Lucy from Supergolden Bakes. Also, to Shop Local run by Elizabeth from Elizabeth's Kitchen Diary because the honey was produced locally in Barnsley though sadly the farmers market where I bought it didn't give me any more information.

Friday, 22 May 2015

Baileys Whisky Brownies

Following on from the good news of getting my PhD offer and finishing my exams, I have even more good news to share. I'm moving!!!! Such a simple thing and it would have had to have happened anyway at the end of June when my uni tenancy runs out but when you find a new house that you really want to go to, moving becomes something of an excitement. 
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
Admittedly I'm getting excited too early. I've only just started the tenancy application and I might not get it yet. But it's lovely and it felt right as soon as I saw it. So now I've fell in love with the house I want to out of this horrible down ASAP. Which means I want to get everything I'm taking packed into boxes and opened packets used up. These brownies are the result of that quest. 
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
For all the alcohol that I don't cosume because of not drinking, I make up for it by thinking of baking ideas for it instead. Whisky is probably my favourite spirit to add to cakes. It goes so well with chocolate don't you think? So when I ended up with a couple of tablespoons of whisky left in the bottle, a sample bottle of Baileys Chocolat Luxe and four chocolate eggs filled with whisky cream liqueur, marrying them together in a batch of super gooey brownies was the only answer.
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
These are the result. The amazign result. When I first bit into one a smug little smile crept over my face. I immediately looked forward to dropping them off at the soon-to-be-my-research-office and I was not disappointed. They went down a treat. Sumptuous and sweet, the hit of the chocolate and cocoa is the perfect carrier for the smoky kick of the whisky. The creaminess of the Baileys and the liqueur shines through, smoothly swirling around the generous chunks of chocolate sprinkled throughout.
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
I have a bit of a thing for brownies. It's hard to pick my favourite but these Baileys brownies are definitely up there. These Cadbury mini egg brownies are the twin to my celebratory caramel egg brownies. I've also made overloaded brownies and ones with courgettes and stuffed with Nutella. I even made myself a batch of peanut butter brownies to see myself through exam week. The results of that forray will beup soon enough but for now, I hope these will tide you over.


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Baileys Whisky Brownies
The perfect gooey chocolate brownie infused with whisky and Baileys Chocolat Luxe for a little devilish treat.
Ingredients
  • 85g butter
  • 4-6 (depending on size/preference) whisky cream liqueurs
  • 75g + 25g dark chocolate, chopped
  • 2 tbsp whisky
  • 50 ml Baileys Chocolat Luxe
  • 3 large eggs
  • 150g granulated sugar
  • 1 tsp vanilla extract
  • 30g cocoa
  • 100g plain flour
  • 100g milk chocolate, chopped
Instructions
1. Melt the butter, liqueurs and 75g dark chocolate together in the microwave. Stir in the whisky and Baileys then set aside to cool slightly.2.Set the oven to 170 C/150 C fan and line a 8" square tin with baking paper.3. Whisk the eggs with the sugar until frothy then whisk in the vanilla extract followed by the cooled melted chocolate mixture. Sift in the flour and cocoa and stir into the mixture with the milk chocolate and remaining dark chocolate until just combined. If you wish, save some of the chocolate to sprinkle on top of the brownies.4. Pour the mixture into the tin and bake in the preheated oven for 30-35 mins until a cake tester inserted into thecentre comes out with just a bit of gooey mixture on. Sprinkle on the reserved chocolate after 20 mins baking time.5. Cool fully on a wire rack then lift out and slice into pieces.


I'm sending these brownies off to CookBlogShare run by Lucy at Supergolden Bakes but this month hosted by Angela of Patisserie Makes Perfect. Also, to Karen at Lavender and Lovage who is hosting We Should Cocoa for Choclette at Tin and Thyme this month. The theme is vanilla and I always put vanilla in brownies.

Monday, 18 May 2015

Tomato Pesto Stuffed Cornbread Muffins

Exams are over. Yayyyyyy! But I still have work to do. Booooo. No really, they make us do exams then a couple of weeks later with have to do a presentation on our final year project with a poster session afterwards. Then after the poster session everyone gets very drunk on the beers and wine that are put out - except me because I don't drink. It's the most looked forward to event of the year. Even though I've still got work to do I'm extra enjoying writing this post because it's the first one I've been able to write for months without any guilt. And the goods are so worthwhile.
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
It took me a while to find a cornbread recipe I actually liked. At first they were either too dull or too sweet. The I found this skillet cornbread recipe from Crunchy Creamy Sweet. It was perfect and I couldn't wait to make it again. Except life and university got in the way. Now that I'm moving (yayyyyy!) I'm trying to use things up from my cupboards and with a packet of polenta open I thought it was the perfect opportunity. I also discovered how much I like Asda own brand tomato and ricotta pesto so that needed using up too before I ate the entire jad with a spoon. I know. I'm disgusting.
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
Hopefully you'll forgive me because I brought you these incredibly easy and quick to bake muffins. The morning I made them I ate too for breakfast. Well, I couldn't just leave on in the tin, sliced in half after the photos could I?
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
Perfect baked fresh for breakfast or as a handy snack these muffins could replace a sandwich at lunchtime or sit happily alongside a bowl of soup. Bite through the thin and crisp crust and you will be rewarded by a delightfully soft golden yellow crumb with a hint of texture from the polenta. Soon you will reach the core where a herby pocket of rich and creamy pesto awaits. You had best reach for another because you'll finish the first off far too quickly. Bland is not a word that can be applied here.
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
Any pesto would work as a filling for these muffins. I simply went with what I was enjoying at the time. I'm extra pleased they are carrying on from the success of my other savoury muffins. Next time I think I'll make them as a whole skillet cornbread bake so I get extra pesto because why not?


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Tomato Pesto Stuffed Cornbread Muffins
Soft and full of flavour, these cornbread muffins hide pockets of a creamy, tangy tomato pesto. Perfect for breakfast or a snack, with soup or salad.
Ingredients
  • 125g plain flour
  • 150g polenta (or cornmeal)
  • 15g sugar
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 1 large egg
  • 60 ml oil
  • 240 ml buttermilk (or mix 2 tsp vinegar with milk)
  • 12 tsp tomato pesto
Instructions
1. Set the oven to 200 C/180 C fan and line a muffin tray with paper muffin cases.2. Sift together the flour, polenta, sugar, baking powder, bicarbonate of soda and salt. In a jug, whisk together the the egg, oil and buttermilk. Stir the wet into the dry until just combined. A little lumpy is fine.3. Divide the mixture between the cases, reserving about 1/4. Make a slight dip in the centre of each muffin and add 1 tsp of pesto. Carefully cover with the remaining micture.4. Bake in the preheated oven for 15-18 mins. Carefully remove each muffin from the tray and place on a wire rack to cool.
I'm sharing these muffins with Simply Eggcellent run by Dom at Belleau Kitchen - the theme this month is Savoury. The Biscuit Barrel Challenge is themed Party and as much as I love sweet things, even I'll acknowledge that parties need savoury snacks too. Alexandra from The Lass in the Apron has done such a fantastic job hosting for me while I finished my degree that I'm going to feel like I'm stealing the reins back next month! I'm also sending them off to Elizabeth's No Waste Food Challenge at Elizabeth's Kitchen Diary. I needed to use the jar up that was unopened in my cupboard because I'm moving soon and these muffins were inspired by my clear out.

Sunday, 10 May 2015

New Method Chocolate Chip Cookies

These cookies were an accident. Not the most enticing start to a blog post but it's true. Which makes me extra pleased to report that they are in fact wonderful.
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
I set out to make these cookies from Handle the Heat. Sometimes I want to bake so many things that I don't know what to bake. However, this recipe caught my eye as soon as it popped into my email inbox, so much so that I knew I had to bake them. After breakfast I headed into the kitchen. Aaaaaand forgot to put the sugar in.
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
 Yep, that's right. I accidentally created a low sugar chocolate chip cookie that tastes beautiful. I didn't forget the honey or the molasses that I use to make my oown brown sugar instead of buying it so there is still some sweetness. The generous chunks of milk and dark chocolate add to that too so you won't miss the sugar in the slightest. Tessa describes her cookie recipe as a digestive biscuit in chewy chocolate chip cookie form and that is exactly what I was reminded of at my first bite.
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
These cookies have a slightly crisp edge with a soft, deliciously tender inside that practically melts in your mouth. They stay soft and yielding too, making you return again and again for another portion of delight. The flavour is sublime - using a well flavoured honey only adds to that while the little bit of molasses adds a touch of caramel which I will never, ever argue with. Then the chocolate. Hand cut chunks prevail throughout as little pockets of sweet and creamy rewards while more sit invitingly on top. 
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
Are you a dark chocolate digestive fan or a milk chocolate lover? I used to only touch dark chocolate digestives but I'm being slowly turned towards milk, making the combination I used here perfect. Use whatever chocolate prefer - white would be good too. What's more, these cookies are egg free so will cater to a group of people who normally miss out on such treats. Whatever your diet, I reckon it's time to put the kettle on.


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New Method Chocolate Chip Cookies
Imagine a soft baked chewy chocolate chip cookies crossed with a digestive biscuit and you've got these cookies in one. Hand cut the chocolate for large chunks in eat bite. As an added bonus they are low sugar too!
Ingredients
  • 310g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 115g cold butter, cubed
  • 4 tbsp milk
  • 4 tbsp honey
  • 1 tsp molasses
  • 1 tsp vanilla extract
  • 200g your favourite chocolate, chopped
Instructions
1. Sieve together the flour, bicarbonate of sida and cinnamon. Rub in the butter until it looks like breadcrumbs. Mix together the honey, molasses, milk and vanilla then pour into the flour/butter. Mix together until combined evenly then stir in the chocolate. 2. Squeeze the dough together into a disc and wrap in cling film. Place in the fridge for at least 2 hours.3. After at least two hours, set the oven to 180 C/160 C fan and line a baking sheet with baking paper. Roll the dough into balls and place on the baking sheet, pressing down slightly. My cookies weighed about 35g each.4. Bake in the preheated oven for 12 minutes then remove from the oven, waiting a few minutes for the cookies to firm up before transferring to a wire rack. Cool the baking sheet and bake the rest of the cookie dough as before.


I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes. Also to Bookmarked Recipes run by Jacqueline from Tinned Tomatoes because I wanted to bake them as soon as I saw them.

Thursday, 7 May 2015

Speculaas Spiced Cupcakes

Exams are looming. I know I keep repeating this fact but it's pretty much all I'm thinking about right now. Which means it's almost time for graduation and then freedom!!!!! Of course all this means I shouldn't be writing a blog post but seeing as I'm frequently awake at stupid times I keep doing little bits here and there. Well I might as well make the most of my time if my body won't use it for sensible things like sleeping, hadn't I?
Speculaas Spiced Cupcakes aka Speculoos, Biscoff or Cookie Butter
These cupcakes are another of the things I had on the list of cakes to bake that I wrote while studying the melting point of my compound. Talk of cake is not excluded from the lab. In fact, the lab is the perfect time to talk about cake. Well, it is in my lab. The other chemists in there has better get ready for the next three years.
Speculaas Spiced Cupcakes aka Speculoos, Biscoff or Cookie Butter
I've actually had the idea for these in my head since I made these speculaas spiced shortbread biscuits. I wanted something simple to really show off the flavour of the spices. It had to be quick  too because my time is really limited so I went for the all in one sponge method. The results were perfect. Light and airy, the tender soft pillow of sponge provides a delicate base to show off the aromatic mix of spices that is characteristic of speculaas. The dreamy buttercream is whipped to a fluffiness unrivalled by other frostings. It allows the spices to ride through in a sultry manner to complement the cupcake underneath.
Speculaas Spiced Cupcakes aka Speculoos, Biscoff or Cookie Butter
I admit that I had to explain several times to the people in the lab what speculaas actually is. I'm afraid it didn't quite sink in. They were probably paying more attention to the fact that there was cake available. No matter, these spiced cupcakes went down a treat - proof that I can actually bake things that don't contain chocolate! I was told the next day that everyone loved them so really, why would I ask for more.


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Speculaas Spiced Cupcakes
Wonderfully soft sponge spiced with the authentic speculaas spice blend and topped with a perfectly light and fluffy caramel spiced buttercream. Made using the super quick all in one method, these will go down a treat.
Ingredients
For the cupcakes:
  • 175g tub margarine or softened butter
  • 175g caster sugar
  • 175g plain flour
  • 2 tsp baking powder
  • 1 tbsp Speculaas spice mix
  • Splash of milk
For the buttercream:
  • 60g butter, softened
  • 0.25 tsp molasses
  • 150g icing sugar
  • 1 tbsp Speculaas spice mix
  • 2 tbsp milk
Instructions
1. Set the oven to 180 C/160 C fan and place 12 cupcake cases into a muffin tray.2. Place all the cupcake ingredients into a bowl and mix together until smooth and just combined3. Divide the mixture between the cases and bake for about 18-20 mins until a cake tester inserted into the centre of a cupcake comes out clean. Remove from the oven and carefully remove the cupcakes from the tray to a wire rack to cool completely.4. For the buttercream, beat the butter until pale and creamy then beat in the molasses. Sieve the icing sugar and spices into the bowl in portions, mixing in between each addition. Mix in the milk then continue to mix until the buttercream is light and fluffy.5. Spread or pipe the buttercream onto the cupcakes and decorate if you wish.


I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes. The Spice Trail run by Vanesther at Bagers & Mash has the theme of spice mixes this month so these cupcakes are perfect for it. Speculaas spices come from the Netherlands which is a country in the Eurovision song contest so is perfect for Treat Petite this month hosted by Stuart from Cakeyboi, who alternates with Kat from The Baking Explorer.