Healthy granola and dark chocolate chip cupcakes

When I first saw these in the Cox Cookies and Cake recipe book, I was dubious – healthy cupcakes? Cupcakes are a delicious treat but they’re definitely an indulgence and do not fall into the healthy category generally…

Really, these cupcakes are more of a muffin since they aren’t slathered with frosting, but I like calling them cupcakes – and these are cupcakes that you can even enjoy if you’re watching your weight! They also freeze well and are great for taking along on a walk or picnic for a healthy snack. If you want them to be EVEN healthier, you could just leave out the chocolate but I couldn’t resist sneaking some in…. plus isn’t dark chocolate like a health food anyway?

You’ll need (makes 6 cupcakes)

  • 115g wholemeal flour
  • 50g mixed muesli/granola
  • 1 tsp baking powder
  • 30ml sunflower oil
  • 50ml honey
  • 80ml milk
  • 1 tbsp poppy seeds
  • 1 pinch cinnamon
  • 30g dark chocolate, broken into pieces
  • a sprinking more of muesli/granola for the top

Right, lets get going! First, before you’ve even got a bowl out of the cupboard or anything, preheat your oven to a medium heat – say 150 degrees/gas mark 5.

This is a really easy recipe to make – combine your dry ingredients in one bowl, wet in another (whisking the oil, honey and milk together) and then combine the two!

Dry ingredients...

Spoon the mixture into cupcake cases and sprinkle over about a teaspoon more granola/muesli onto each one. Bake in the preheated oven for around 20 minutes until a toothpick comes out clean.

Enjoy with a cuppa! After making these the first time it occured to me how much yummier they would probably me with the addition of some mashed banana so I suggest trying that and easy off on the oil if you decide to make these!

x Kerry


Review : Relish café, Beeston

I’ve lived in Beeston for almost a year now and one of the things that I’ve enjoyed most since moving here is discovering locally-run cafes and shops. I now get all my fruit and veg from Fred Hallam which is amazing value and saves me loads of money compared to buying it at Tesco. When I saw that a new cafe was opening, I couldn’t wait to try it. The road that Relish is on has become increasingly gentrified over the last few years, with quite a few different delis and cute homeware and crafty shops popping up.

I visited Relish last weekend with three friends and we were lucky to get a table – it was really busy! Considering the economic climate and the fact that it had just opened, I was relieved to see that lots of local people had turned out to give the new place a try.

Relish is a large airy cafe with three separate areas, a main one with the counter, menu and merchandise (as well as food, Relish also sell upmarket treats like biscotti, chocolates and biscuits), a left hand area with generously spaced (lovely real wood) dining tables and a right hand area with leather sofas.

While we were perusing the menu I was pleased to see that most of the food and drink options were good value for money – for example a pot of tea for one at Relish is £1.60 whereas at the Malt Cross in Nottingham city, its £2.50 – I’m not saying that the Malt Cross is horrendously expensive, but that I’d expect Relish to be cheaper since its not in the city.

Food and drink wise, I went for a pot of tea for one (a generous 2.5 cups) along with a scone with cream and jam (£2.45). The scone was pretty nice but not perfect for me (It was…. rustic? and I prefer a more floury crumbly sweet scone) and came with gorgeous jam….. and whipped double cream. Now for me serving double instead of clotted cream falls into the category of things that are wrong! Clotted cream and scones were just born for each other, why deny them their destiny? Based on that I wouldn’t go for the scone and cream at Relish again, but I would certainly try their other option which looked incredibly yummy. They do a very reasonably priced range of breakfast foods including toast, muesli and a veggie full English, as well as various veggie-friendly options for lunch.

The tea came with a tiny adorable and delicious shortbread biscuit!

Two of my friends went for a healthy jacket potato with veggie chilli which was great value (I think it was about £4.50). I failed to take a picture, but they both seemed to really enjoy them.

I also spent a while perusing the cake selection at Relish. I was initially disappointed that they don’t serve homemade cakes (all the cakes are bought in from a local company called Classy Cupcakes which are also based in Beeston). The types of cakes they had an offer while I was there were a yummy looking coffee and walnut cake, a victoria sponge, vanilla and chocolate cupcakes, chocolate brownies and chocolate caramel shortbread. The coffee cake and victoria sponge both looked lovely, but at £2.85 and cut into pretty small, ungenerous slices, I went for more cake for my money and chose two vanilla cupcakes to take away at £1.50 each.

The icing on the cupcakes was somewhat hard – I get the feeling they’d been waiting around for someone to buy them for while. However the cake inside was perfectly soft. The cakes were quite good, although they had far too much frosting for my liking – the proportion of frosting to cake on the white cupcake was 2 to 1!! I probably wouldn’t buy more of these cupcakes again, they weren’t amazing, especially not compared to the ones that the amazing Liana at Star Bakery makes! I would try their other cakes or chocolate caramel shortcake though as they looked yum!

I really enjoyed my trip to Relish and will definitely be popping in again for more fun times and nice food!


Spooky scary Halloween dark chocolate cupcakes!

As promised, here are my Halloween cupcakes that I made this weekend! They seemed to go down *fairly* well at this months cake club and were very very chocolatey! I made bright orange, green and aubergine/black frosting. I was actually going for bright bright purple frosting but can never seem to quite achieve it!

I used the Halloween toppers that I’d bought from Sainsburys a few weeks ago (and the Halloween cases too!).

Once I ran out of toppers, I used dark chocolate sprinkles – I still think these look really cool though.

Here’s the recipe I used – it was adapted from this one – I sort of doubled it and then messed around with the quantities some more. If you’ve ever made Nigella’s brownies, making these will be a snap as the method is practically identical. I was going for 24 but this recipe made 30 cupcakes for me!

  • 2 cups butter
  • 250g dark chocolate
  • 4 eggs
  • 2 cups sugar
  • 1 tbsp vanilla extract
  • pinch salt
  • 3 cups plain flour
  • 1 tbsp baking powder
  • 100ml milk(I used semi-skimmed)

For the frosting

  • 1kg icing sugar
  • 160g butter
  • 300ml milk (I used semi-skimmed)

First preheat your oven to your preferred cupcake baking temperature. For me that would be around 160/gas 5 or 6

Next, melt your chocolate and butter together. I did this in the microwave, just stir periodically as chocolate only burns in the microwave when its not stirred. I used this dark/plain chocolate from tesco which was very reasonably priced.

Once you’ve melted the chocolate and butter, add in your sugar and your eggs. Check the mix isn’t too hot before you add your eggs in as they could scramble if its very not (never happened to me though and I don’t exactly err on the side of caution). Mix them up!


YUM! Now add the dry ingredients and the vanilla extract. I added milk at the end to slacken the mixture as it was very thick and I wanted it to be more liquid and cupcake batter like. See how you go with it though and add milk as necessary. I also noticed that the mix firmed right up when it was sitting while I baked batches, so to slacken it again I just added a few more tablespoons of milk.

Fill your cupcake cases – as you can see, I am not the queen of doing this neatly! But when they’re cooked, everything seems to even out nicely by itself! I cooked mine for about 20-24 minutes per batch and turned them half way through. They’re ready when a clean knife, skewer or toothpick comes out clean (steamy, as opposed to covered in batter!).

I thought I’d show you my method for getting the cupcakes out of the pan as well – have your cooling tray ready and insert a knife (a palette knife would work well) under your cupcake and lever it out of the tin. Grab with your other hand and transfer to the cooling tray.

While my cupcakes were cooking and cooling, I got to work on frosting! I knew I would need A LOT of frosting, so I doubled the usual Hummingbird bakery frosting recipe that I like to use (recipe at the top of the page). I wasn’t sure whether I’d be successful with the bright green (I liked it!) or bright purple (came out almost black!) frosting so I kept most of it back to be orange. I used A LOT of sugarflair yellow and red colouring to achieve this colour – at least 3 tsps!

Green frosting ready to be swirled!

Me frosting the cakes

And here the cakes are set up at Cake club yesterday!

More of the amazing cakes on offer – plus a spooky pumpkin!

The three cakes I went for to begin with – chocolate cheesecake (very tasty, great base), chocolate marble cake (very chocolatey indeed, lovely!), and a chocolate fudge cupcake (not fudgy but very nice).

So. Much. Cake! How are you celebrating Halloween? We haven’t gotten any trick or treaters yet – I hope some turn up soon!


Stop what you’re doing and look at this!


Super duper amazing DOUBLE RAINBOW cupcakes

I was super excited to be asked to bake something for my friend Mayumi’s recent fundraiser (she’s recently headed over to Japan to volunteer to help with the tsunami clear up and she also has a blog where you can read about her volunteering adventures!), because

a) I love to bake (and blog!)

b) It was the perfect opportunity to try something I’ve had my eye on for a while, RAINBOW CUPCAKES

c) everyone knows that cakes from a charity bake sale contain no calories. Zilch. Zero.

The recipe I used to make the rainbow cupcakes was the hummingbird bakery vanilla cupcake with vanilla frosting recipe that I tend to go back to at the moment. Since I’ve already posted the recipe on my blog, I won’t rehash it in this post, I’ll just cover the RAINBOW-ifying of the cupcakes. And you could RAINBOW-ify any cupcake or cake batter of your own recipe too. As well as making  the cake portion of the cupcake rainbowified, I also did rainbow frosting on some of the cupcakes, making them DOUBLE RAINBOW cupcakes. Like, woah.

First up on the road to RAINBOW, food colouring! A few months ago I invested in a set of five Sugarflair paste food colourings. Rather than a liquid food colouring like the ones we’re more used to, these are a gel consistency, and they’re super vibrant. I got mine from eBay for £10 for 5 but you can also get them from specialist baking shops.

Btw I have to apologise for the upcoming pictures – sadly its now dark by the time I get home every night which means I have to use the flash and take depressing pictures like this. I am getting a daylight bulb which should hopefully help though!

To get started on the rainbow, I divided my cupcake batter into six bowls (yes its true, the downside of rainbow cupcakes is the amount of washing up!) and coloured each one with my sugarflair colours. You can see how bright the colours turn out from the below picture!

BOWLS! I made red, yellow, pink, green, blue and purple batter. I mixed blue and yellow colouring to get green and was very pleased with how it turned out. My purple wasn’t as vibrant as I would have liked (I got the violet colour which appears to be the brightest purple in the range – let me know if anyone has any tips on how to make my purples brighter!?).

Next, start filling your cupcake cakes with the batter. I used a tablespoon to fill each case with a spoonful of red, then pink then yellow and so on.

Mmm delicious messy rainbow.

When the cupcakes were baked, I decided to frost them in different ways. I experimented with different coloured frosting – doing some yellow, some white and some swirly tie-dye. To achieve that effect, I painted gel colour on the inside of my piping bag (using a knife) before putting the frosting inside.

What do you think? I love how the ones with the swirly coloured frosting look like swirly mr whippys. It would be really cute to do this with just one colour – beautiful.

As I was piping away, I inexplicably did a perfect rose swirl…. by complete accident. I’m still not sure how.

Inside……… TASTE THE RAINBOW!

There was a little too much red and too little yellow but overall I was THRILLED with how these cupcakes turned out, and its given me lots of confidence to make more rainbow cakes in the future.

The possibilities are endless! And my success with rainbow cupcakes has made me want to turn my hand to rainbow cake….. stay tuned!

Source - The Whisk Kid


Spooky halloween baking inspiration!

Yes its nearly upon us – the most wonderful time of the year – Halloween!

Actually I don’t think Halloween is THE most wonderful time of the year (Christmas definitely holds the top spot in my heart!) but Halloween is definitely a close second. True story – I spent many of my teenage Halloweens decorating our family home with Halloween decorations and making and icing intricate Halloween cookies and cupcakes only for my efforts to be spectacularly wasted on the 3 trick or treaters we’d get each year.

That hasn’t dampened my enthusiasm for Halloween baking though, and I’ll be making Halloween cupcakes this year for my friends and for the October Cake Eaters Anonymous event. So as well as telling you guys what I’m thinking of for my spooky cupcakes, I thought I’d share some other Halloween baking inspiration from around the world.

Ghost cupcakes

These ghost cupcakes by Kirbie Cravings are so cute! The ghosts are made from meringue and look very realistic, and I like how there isn’t too much frosting on them. Click here to find out how to make them!

Wiggly worm crunch

This recipe using rice crispies would be fantastic to make with kids – its really simple and I’m sure the idea of eating worms would completely captivate most young kids! This is a much easier Halloween option than most of the alternatives, you don’t even have to turn the oven on! Click here to find out how to make it.

Halloween cookies

You can definitely get Halloween cookie cutters in the UK (try eBay, and I think I got mine from Birthdays) – I have a cat, bat, ghost, pumpkin and a few other Halloween related things . These would be a pretty easy Halloween option – you could just add red eyes on the bat and black whiskers on the cat using writing icing. If you wanted to go to more effort, you could use icing to completely decorate the cookies like this, but I think they look pretty cool as they are. Click here for the recipe!

Pumpkin whoopie pies

Whoopie pies are really popular and its incredibly easy to give them a Halloween twist with a orange-tinted pumpkin filling. If you can’t find canned pumpkin (you can find it at Waitrose and online) then you could just make a plain filling which you colour orange (or you could even flavour it orange too!). Click here to see how to make them.

Halloween Cake Pops

If your baking skills are like, totally AMAZING, and you have a lot of time on your hands, these Halloween cake pops obviously look incredibly impressive. They take more work and effort than the other options but if you wanted to do something amazing for a Halloween event, they would totally rock. I certainly wouldn’t hand them out to trick-or-treaters though, they can be ungrateful little bastards! As you may recall, I once tried to make cake pops and it all went very wrong, so I can only marvel at Bakerella’s ability to produce all these fantastic little treats! Click here to find out how to make them.

As for me, I will be making Halloween cupcakes  using a chocolate cupcake, with a small cavity filled with caramel (similar to the cookie dough in my Chocolate Chip Cookie dough cupcakes!) and then frosted with bright orange frosting (spiked with a little caramel) with Halloween sprinkles and a caramel drizzle on top! Hopefully they will turn out similar (in colour) to the above picture. I’m hoping they go down well at the October Cake Eaters Anonymous event which is being held on October 30th!

Are you a Halloween fan? Will you be doing any Halloween baking this year – and if so will it be for your benefit or for your trick-or-treaters?


Exciting baking supplies shopping trip!

Okay – picture the scene – me stood in Sainsburys literally jumping up and down with excitement due to BAKING PRODUCTS. Yes, this is my life people.

And I love it!

Anyway, I decided to share my finds with you guys, so instead of doing a normal product review for you this week, I thought I’d compare the baking ranges of the two supermarkets and share with you the exciting new products that I found!

First up, sprinkles, decorations and frosting in Sainsburys. The range is so much bigger than the last time I noticed, with lots of new products by Silver Spoon and Dr Oetker. You can now buy fondant roses and flowers ready made too!

Silver spoon have also started selling coloured candy melts. Exciting!!

Hmm cupcake icing… in a can? Not sure this is a good thing. Shimmer spray in gold and silver for under £3 though – exciting!

Sainsburys has a good vanilla section with extract, vanilla bean pasta (!!!) and vanilla beans.

Some new Betty Crocker cake mixes – for Whoopie Pies (they’ve reached the mainstream!) and lemon cupcakes. Cute!

Cake in a mug…. in a box. Really?

Butterscotch chips, fudge chips and honeycomb chips. EXCITING!!

Chocolate blog chocolate chips! I guess these are the chocolate chips I should be buying?

Very very very exciting Halloween and Christmas section! With reasonablly priced decorations and accessories.

Here’s what I bought at Sainsburys!

OO cake flour – I’m very interested to see if using this makes a difference to my cakes. I’ve never seen it in any other supermarket so was excited to find it in Sainsburys for £1.42! I’ll keep you guys updated on the results


The cutttteeeeeeeeessst cupcake and fairy cake cases. The little ones were under a pound and the gingham ones were about £1.50 I think.

DULCE DE LECHE! Or caramel, to everyone else. Caramel. in. a. can. I have been looking into how to make this and trying to figure out where to buy it for quite a while. I can’t believe they had it in Sainsburys Beeston all along! It was around £1.60. Look what you can make with it!

I also bought vanilla bean paste (which I’ve also been lusting after for a while) which was £6.99 (I KNOW. But I’m planning on it lasting me until about 2014!). I also got strawberry flavouring and sicilian lemon flavouring which both smell delicious. I plan on using them to flavour cupcake frosting and cakes too!

Halloween supplies! I bought Halloween cupcake cases (pointless? perhaps. But at £1.09 for 75, they’ll last me through *quite* a few Halloweens) and Halloween cake decorations. Both of which are for my October Cake Eaters Anonymous entry which will be…. (drum roll please), Chocolate caramel halloween cupcakes with bright orange frosting, decorations and more caramel! What do you guys think?

So thats what I got in Sainsburys, I then trotted over to the big Tesco store to compare their baking range.

I spotted the famous Mary Berry (terrible) cake mixes. Oh Mary Berry, who designs your packaging, the 1970s?

Sprinkle and food colouring range – not as big as sainsburys but carrying more or less the same products.

Candy melts – 99p!!

Before I left I also snapped this picture of some new festive cadbury flake cakes and yule logs.

What are your baking essentials?


Everything you ever wanted to know about cupcakes (and more!)

Close-up of cupcake with pink frosting and spr...

Image via Wikipedia

Ah cupcakes. They’ve been pretty much on top of the world for about 20 years now, fueling the opening of more cupcake bakeries, recipe books and specialist equipment than you can shake a stick at! They’re entirely different to their less popular English cousin the fairy cake. Fairy cakes are dainty and delicate and feminine whereas cupcakes are (often) pretty massive by comparison!

There are two theories about how the cupcake got their name, the first one is that they were baked in teacups back in the 1800s (which you’ll remember if you’ve been watching the Great British Bake-Off this year). The second theory is that the recipe to make cupcakes uses a cup of flour, a cup of sugar and so on and that this measurement gave the cakes their name!

It’s thought that the small size of cupcakes made them perfect for cooking over the hearth (before modern ovens) since larger cakes were a lot trickier to cook through in the heart since they would burn on the outside before being cooked on the outside.

Cupcakes started to be made on a large scale in the last century when American company Hostess started mass producing them. Hostess also make twinkies – which I personally think taste terrible! If you’re curious about trying twinkies, hersheys chocolate or other American goodies, check out Cybercandy – they have shops in London, Birmingham and Brighton and you can buy online too and the delivery isn’t too expensive.

True story – in my first year at uni I ate my way through a case (36 bars!) of these. Since everyone in the UK thinks that Hersheys chocolate tastes like sick, I didn’t even have to share! It was great!

In this country (and certainly for me!) fairy cakes rather than cupcakes are what I associate strongly with childhood and birthday parties. It was probably during the 90s (and Sex and the City helped!) when cupcakes started to become very trendy. Although I do love cupcakes, the amount of frosting on ones that you get from bakeries and shops can sometimes be far too much (even for me!) and fairy cakes are definitely much better in that way. But I also love all the creative and amazing flavour combinations that you can try with cupcakes, such as my recent chocolate chip cookie dough cupcakes, and the tiramisu cupcakes that I made for my birthday barbeque this year that were very popular!

Which do you prefer, cupcakes or fairy cakes – or neither? Let me know below!

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Review : Cupcakes by the Bluebell Bakery & De Cecco pasta sauce

Vanilla cupcake by the Bluebell Bakery

Last week the Bluebell Bakery (based in Nottingham) came to Boots head office to sell cupcakes! And my very lovely friend Mayumi bought me one! So for all the Nottingham-based people, I thought I’d let you know what I thought of them!

First of all, before I even get to the cupcake, I love the name Bluebell Bakery. Its a really cute name and I’m a little bit mad at them for stealing my bakery name (if I ever win the lottery).

Onto the cupcake!

Presentation wise, it looked great. The frosting was swirled on using the wilton 2d tip and looked very pretty. The frosting tasted like it had cream in it and was very tasty and not too overwhelmingly sweet.

The cake was a decentish vanilla cupcake – I couldn’t actually TASTE any vanilla but that is a hard thing to achieve! Overall I would rate the cake as good, verging on quite/very good, but I would always recommend going with Star Bakery if you ever need to order cupcakes as I fully believe that Liana is an angel put on earth to make amazing cakes!

De Cecco pasta sauce

I tried this sauce for the first time recently as it was on special offer in Tesco – half price! It was 94p instead of nearly £1.90.

As I’ve said before, I find the price of a decent pasta sauce a little hard to stomach – I DON’T want to be paying £2 a jar. I know you have to pay for quality food but it really irks me! So I try to stock up whenever they’re on offer. I bought 6 jars (3 napoletana and 3 arrabbiata) so I was very relieved when I tried it and found it to be edible.

The sauces only have a handful of normal-sounding ingredients like tomatoes, olive oil, basil and salt and pepper, and contain no weird sounding chemicals or preservatives. They truly are ‘homemade’ pasta sauce in a jar and taste really great.The napoletana one is perfect for plain tomato pasta or pasta bake or pizza and the arrabbiata one has a nice chilli kick but isn’t TOO spicy.

This may sound strange, but I also love the retro design of the jar – its quite cool!

De Cecco also do dry pasta, look out for that and their range of sauces in the supermarket (when its on offer!).

Have you tried any new products that you loved lately? Let me know in the comments! I’m very excited to try the new Boost cake bars soon!


The Great British Bake Off episode 2

The Great British Bake Off Scone Palace Scotland

Image by Tour Scotland Photographs via Flickr

What did you think of The Great British Bake Off last night? I really enjoyed it but it wasn’t my favourite as I’m not really pastry’s number one fan (thats not to say I wouldn’t eat a slice of homemade tarte au citron if it were offered but its just not my favourite thing). I was quite surprised that ‘the handsome one’ stayed in despite his pastry disaster, but at the same time I’m sure cooking under those conditions is incredibly stressful and even the best of us would probably mess up our most tried and tested recipe!

I am very excited about next weeks episode though – I love bread! Especially foccacia bread – in fact I’ve been meaning to make some for a while, so I think I’ll make some using the same recipe the contestants use and see how it turns out.

Fun bake off fact – Mary Berry is 76 years old – I hope I look that good in 50 years time!

Some Bake-off links for you!

The recipes from the series so far! They also have some great videos on how to ice cupcakes too!

The Great British Bake-off recipe book (which I’m hearing great things about) – is just £10 on amazon.

Maison cupcake did a great post on the contestants for this year so now you can follow them on twitter and read their blogs!

Holly’s blog Recipes from a normal mum

Edd’s (last years winner) blog The Boy who Bakes. He also has a cookbook coming out in a couple of weeks

Ruth’s (last years runner up) blog The Pink Whisk - I’ve been reading this for a while – its a great blog


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