Ghost Cupcakes

Halloween is just around the corner and to help you get ready, Aldi Baking and I have come up with some frightfully great bakes! First up we have this 'fraid of Ghost Cupcakes. Did you know that fraid or fright were used as the collective nouns when describing a group of ghosts? Me neither.. and if the internet is to be trusted, it's the truth!

Back to what we do know though.. and that's baking! So easy to rustle up, these boo-tiful cupcakes are an absolute breeze to make. With a stable go-to vanilla cake recipe forming the base and a frightfully delicious marshmallow frosting on top, these cupcakes are guaranteed treats. No tricks around here!

There are a few steps to follow in putting them together but, nothing too scary I promise! They will not disappoint your little or big monsters when it comes to eating them. 

Vanilla Cupcakes 

125g of room temperature butter
225g caster sugar
1/2 tsp vanilla
225g self raising flour
1/2 tsp baking powder
2 large free range room temperature eggs
125ml buttermilk

Preheat your oven to 350F/180C/160C fan or Gas mark 4. Line a 12 tray cupcake pan with cases. 

Cream your butter and sugar until light and fluffy and pale. Add in an egg, one at a time until the yolks have been incorporated. Add the vanilla.

Dry whisk or sieve your flour and the baking powder together. Add half your dry ingredients to the butter/sugar/egg combination and then half the buttermilk. Mix until combined and repeat. Be careful not to over mix the batter here as you want them to stay light and fluffy. Just make sure all the ingredients have been mixed together.

Fill your cases to two thirds full. Bake for 20 to 25 minutes. You know they are done when the tops are golden, have a slight spring in them when you gently push down or a skewer inserted in the middle comes out clear!

Allow to cool on a wire rack until cold and ready to be used. 

Marshmallow Frosting 

275g granulated sugar

3 egg whites, at room temperature

¼ teaspoon cream of tartar

1½ teaspoons vanilla extract

Pinch of salt

In the bowl of an electric mixer, whisk together the sugar, egg whites, cream of tartar and salt. Set the bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture reaches 160 degrees, or the sugar has completely dissolved (if you rub some mixture between your fingers, it will feel silky smooth). While the mixture is still hot, beat on high speed until the frosting forms stiff peaks, and as cooled significantly (about 12 to 16 minutes). Add the vanilla extract and beat until combined.

Transfer the frosting to a large pastry bag and snip off the top. Pipe a high swirl of frosting onto the top of each cupcake, like the picture above.

Transfer the cupcakes to a baking sheet and freeze or refrigerate (but ideally freeze if you can) while preparing the chocolate coating.

Chocolate Coating

340g white chocolate, finely chopped

3 tablespoons vegetable oil

Combine the chocolate and oil in a medium heat-proof bowl and melt slowly in the microwave or over a pot of simmering water. Transfer to a small (deep) bowl or cup and cool to room temperature.

Remove the cupcakes from the freezer and holding each cupcake by its bottom, quickly dip each cupcake into the chocolate to coat the frosting, remove, turn back around and place on a wire rack. Place two sprinkles in the wet chocolate as eyes.

Let the cupcakes stand at room temperature for about 15 minutes, then refrigerate for 30 minutes uncovered. 

Cupcakes can be refrigerated for up to 3 days.

***Disclaimer: Sponsored Post*** 

Aldi very kindly, provided me with the ingredients to bring this post together.

All comments and views however, are completely my own.

Zombie Unicorn Cake

Halloween in our house has always been about spooky. My kids like scary and they have always liked to dress up scary for trick or treating. We make spooky snacks and tell made up ghost stories to each other, seeing who can out do last years attempts.

This year, trying to be on trend with drips cakes and unicorns, we decided to merge the two together and add some of our own spooky flair! Zombies are a big part of Halloween conversations so why not make a Zombie Unicorn Cake? Aldi Baking helped us out along the way, providing our ingredients and the platform to make it happen!

It was so much fun coming up with what way our Unicorn Zombie would look, never mind taste but damn, did he taste delicious! Chocolate, raspberries and a super tasty buttercream brought this cake to life with very little hassle.

Chocolate Cake

150g of good plain chocolate (Try the darkest you can handle!)
225g caster sugar
150g coco powder
300g self raising flour
1 tsp salt
2 tsp baking powder
4 large, free range eggs
60ml hot and strong coffee
225ml vegetable oil
175ml buttermilk
1 tsp vanilla

Preheat your oven to 180 C/ 350 F or Gas Mark 4. 

Line three 8 inch round cake tins with parchment, or spray with some cake release spray.
Make the coffee, make yourself one and take out 60ml. Pour over the chocolate and allow to melt. When melted add the vanilla and the salt.
Beat the sugar and the eggs until light and fluffy. They will increase in size.
Dry whisk all your dry ingredients together. 

Slowly add them to the sugar/egg combination.
Add the buttermilk and mix until just combined.
Add the oil and mix until just combined.
Finally fold through the coffee/chocolate combination with a spatula.

This mix is thick but runny so you can pour it into the pans easy.. divide evenly and tap the bottom of the pan gently off the counter to get rid of any bubbles.

When you have the pans filled, bake for 30-40 minutes, depending on your oven. You'll know it's done when a skewer inserted in the middle comes out clean.

Drink the coffee you made for yourself a few moments ago.

When the cakes are cooked, allow them to cool in the pans for about 10 minutes. Then turn out onto a wire tray and allow to cool FULLY before assembling.

Raspberry Buttercream

227g soft, room temperature, unsalted butter
400g sifted icing sugar
100g of fresh raspberries
drop of black food colouring to make it a very pale grey

Using an electric mixer, beat the butter on high until it is very soft and pale. (TIP: pop the butter in the microwave for a few seconds until very soft.)
Add in the icing sugar a few teacups at a time. Mash through the raspberries, leaving them chunky and bitty and bloody looking. 

Mix the holy moly out of it until light and fluffy. The faster and longer you mix this, the lighter and fluffier it will be.

Once the cake layers are cool, sandwich each layer with a good helping of the buttercream, Finish off the sides and top of the cake with the left over buttercream. Leave to set in the fridge while you make the rest.

Bloody Ganache

100ml of double cream
200g white chocolate
couple drops of red and blue food colouring

Break up the white chocolate and pop it into a heat resistant bowl. Heat the double cream in a small pot until just before boiling, pour over the white chocolate. Cover the bowl over with a plate and allow a few minutes for the chocolate to melt.


Stir until the chocolate and cream are fully mixed, add drops or red and blue food colouring until you get your blood colour. Set aside to thicken.

Hair and Brain Frosting

227g soft, room temperature, unsalted butter
400g sifted icing sugar
1-2 tbsp milk if needed

Make another batch of buttercream as above but without the raspberries and separate it into four bowls, dying one bowl brain colour pink, a little black for the face details and the other two your choice of unicorn hair colour.

Putting it altogether...

Scoop out a piece of cake and add in a fake plastic eye. Add drips to the top of one half of the cake, allowing it to run over the edges. Pipe on the pink brain buttercream in a swirly pattern mimicking brain swirls. Pipe the other coloured buttercream on to the other side of the cake in rosettes and stars to look like unicorn hair. Pipe on the face using the grey buttercream.

Add a fondant unicorn horn and ear to the top of the cake and leave to set in the fridge.

Bring the cake to room temperature before serving.

***Disclaimer: Sponsored Post*** 

Aldi very kindly, provided me with the ingredients to bring this post together.

All comments and views however, are completely my own.

Mini Chocolate Chip Cheesecake

Wanting to celebrate National Cheesecake Day, (which is tomorrow, Sunday the 30th by the way) but find yourself with very little time, baking knowledge or motivation?

Fear not for today, along with some great Aldi Baking products, I am going to help you create tasty morsels of delight, in plenty of time for National Cheesecake Day*. Sure what more could you want?

*Imagine my telephone voice... Can you tell I have always wanted my own baking show?! Haha!

These mini Chocolate Chip Cheesecake are genuinely simple and really delicious! A ready made cookie dough, chopped up and squashed into the bottom of some cupcake liners form the base. A creamy mix of 5.. FIVE folks.. that's one hands worth of ingredients makes the cheesecake mixture, forms the baked filling with some extra chocolate chips thrown in for good measure!

This cheats bake, easy make is perfect for those with limited baking experience or for those of you who want something nice to have, but want as little effort as possible! Aldi and I have got you both covered.

Cheesecake Mixture

400g cream cheese, softened

200g caster sugar

2 eggs

1 teaspoon vanilla extract

100g chocolate chips

Crust

1 packet Cookie Dough, chopped and shaped into 12 circles

Whipped Cream Topping

250ml double cream

2 tbsp icing sugar

½ teaspoon vanilla extract

Putting it together...

Preheat oven to 180C/350F or Gas mark 4.  

Line a 12 hole cupcake pan with cupcake liners.

Press a circle of cookie dough into the bottom of each cavity.

In a large mixing bowl or stand mixer, beat the cream cheese and the sugar together.

Add in the eggs, one at a time, and vanilla until well combined. Stir in miniature chocolate chips.

Pour cream cheese mixture into each cupcake liner about  ¾ of the way full.

Bake for 20 minutes, then turn off oven and leave the door slightly open to allow the cheesecakes to cool for a further 20 minutes.

Remove from oven and cool completely on wire rack before removing from pan. They may dip in the centre during cooling.

Whisk together sugar and the double cream until stiff peaks form.

Top cheesecakes with whipped cream and serve. 

***Disclaimer: Sponsored Post*** 

Aldi very kindly, provided me with the ingredients to bring this post together.

All comments and views however, are completely my own.

Lemon, Berry and Mascarpone Layer Cake

Did you know that from July and for a period of time all of the berries available in ALDI will be grown in Ireland? How cool is that.. Local produce, from local growers making my dessert table very happy!

I wanted to show you how to take those colorful summer berries and turn them in dessert a BBQ party would be proud of. Think of this as a dessert to serve at a dinner party or summer lunch, on the porch with prosecco pouring. 

Ok.. ooohhh kaaayyy... I know it's Ireland. So you might have to scatter indoors and stay out of the rain but the sentiment for sunshine is still there and that can never be a bad thing.

The cake starts off with a basic soft set jam filling. No fiddling about with thermometers and jam sugars here, just heat it up, nice and thick and let it cool! BINGO! You’ve got a jam. 

Smoosh that jam in between layers of luscious lemon cake and sandwich them together with a whipped cream, mascarpone frosting. All the taste of a sweet buttercream but much, much lighter. Lads, I am not joking you this is such an easy bake. 

This really delicious dessert is so easy to set up. Honestly. Follow the steps that follow and not only will you be in possession of a super cake to wow your friends… you’ll have a super cake you could keep to yourself!

Though I do recommend sharing it, it’s nice to be nice right?

Berry Jam Filling

240g strawberries, blueberries and raspberries (80g of each) +extra for decoration

45ml water

125g regular sugar

3 tbsp cornflour (45g)

·        

Add the berries and water to a food processor, or use a hand blender and puree until smooth. Combine the sugar and cornflour in a medium saucepan. Stir in the berry puree. Mix it all smooth.

Cook the mixture over medium heat, stirring consistently until mixture thickens and comes to a boil. Takes about 10 minutes. Allow to boil for 1 minute and then remove from heat. Set aside and allow to cool completely.

Lemon Cake

325g self raising flour

250g caster sugar

250g soft butter

1 tsp baking powder

225ml milk

Zest and juice of one medium lemon

2 large free range eggs

Cake Layers:

Preheat oven to 350F 180C or Gas Mark 4. Prepare three 8 inch cake pans with parchment paper on the bottom and sides. This cake can have a tendency to stick to the bottom of the pan, so I strongly recommend the parchment paper on the bottom.

Cream the butter, sugar and lemon zest together until pale. Add the eggs one at a time, not adding the next until the yolk of the first has disappeared.

Combine the flour and baking powder together, sift through and set to one side.

Add half the flour and milk, mix until just combined. Add the rest, followed by the lemon juice and mix until just combined. Do not over mix.

Scrape down the sides of the bowl as needed to make sure everything is well combined.

Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes on a middle shelf until golden on top, or until a cake tester comes out clear.

Remove the cakes from oven and allow to cool for 5 minutes in the pans, then remove to a wire rack to finish cooling completely. 

Mascarpone Frosting

500ml double cream, cold

125g icing sugar

250g mascarpone cheese, chilled

1 tsp vanilla extract

Frosting:

Add the double cream and icing sugar to a large mixer bowl and whip on high speed until soft peaks form.

Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator until needed.

Assembly:

When the cakes are cold place the first layer upside down on a serving plate, or cardboard cake round. (If your cake has a slight dome in it, use a serrated knife to level it off as best you can before you start layering).

Using a disposable piping bag, fill it with some frosting and pipe a little wall of frosting around the outside edge of the cake.

Spread some of the cold berry jam filling evenly on top of the cake layer, inside the frosting wall.  

Add more of the frosting to the top of the berry filling and spread into an even layer to cover over the berry filling.

Add the second layer of cake in the same way.

Add the final layer of cake on top, smoothing out the frosting on the sides. Use some left-over frosting to cover and fill, then smooth out the frosting around the sides and top of the cake.

Finish off the cake with swirls of frosting and extra fresh berries.

Refrigerate the cake until ready to serve.

***Disclaimer: Sponsored Post*** 

Aldi very kindly, provided me with the ingredients to bring this post together.

All comments and views however, are completely my own.

Beer Batter Cupcakes

Apprehension aside, due to the Irish affliction of not being able to talk positively about your accomplishments without someone commenting about your notions... These cupcakes tasted AH-MAZING!!!

I was totally blown away by the malty, toffee flavour of the ale left over after baking. Not something you usually get when adding pale ale, or light beer to a bake.. my experience has been that the flavour dulls or tends to evaporate altogether!

When tasked with making treats for Super Saturday, the last weekend of the Six Nations, I thought about what folk usually consume when watching sports. Beer and crisps is honestly my go to and possibly the best I could do given my zero interest in sports in the first place. But dwelling on the beer and crisps notion.. I thought why not combine them into a cupcake. Because who doesn't like cupcakes??

Am I right??

Aldi have some really great craft beers in store and I really enjoyed the Dungarvan Brewing Company's American Pale Ale. Being a major fan of Aldi's Okey Dokeys crisps I thought I would lash the two together and see what I got. Re-imagining my own tried and tested very vanilla cupcake recipe, I added the ale and much to my (and literally everyone who tasted them) delight, that malty, toffee undertone stayed true. The beer offset the sweetness of the buttercream and added a nice counterbalance to the bacon flavour of the crisps.

These cupcakes worked out a charm.

Beer Batter Cupcakes 

125g of room temperature butter
225g caster sugar
275g self raising flour
A half a teaspoon of baking powder
2 large free range room temperature eggs
125ml buttermilk
125ml Dungarvan Brewery American Pale Ale

Preheat your oven to 350F/180C/160C fan or Gas mark 4. Line a 12 tray cupcake pan with cases. (I used a 6 tray and made mini donuts for decoration with  my left over batter!)

Cream your butter and sugar until light and fluffy and pale. Add in an egg, one at a time until the yolks have been incorporated.

Dry whisk or sieve your flour and the baking powder together. Add half your dry ingredients to the butter/sugar/egg combination and then half the buttermilk. Mix until combined and repeat. Be careful not to over mix the batter here as you want them to stay light and fluffy. Just make sure all the ingredients have been mixed together.

Fold through the beer, gently.

Fill your cases to two thirds full. Bake for 20 to 25 minutes. You know they are done when the tops are golden, have a slight spring in them when you gently push down or a skewer inserted in the middle comes out clear!

Allow to cool on a wire rack until cold and ready to be used. 

Toffee Sauce

Cook 125g butter and 180g of dark brown sugar in a medium non stick pan over a medium heat for two to three minutes, until the butter has melted and the sugar has dissolved.
Whisk in 200ml of double cream and bring the entire thing to a light boil, stirring constantly.

Turn off the heat and allow to stand until it's cooled slightly, stirring often.

Toffee Buttercream

225g soft, room temperature, unsalted butter
500g sifted icing sugar
up to 60ml cream/whole milk
few tbsp of toffee sauce to your taste

Using an electric mixer, beat the butter on high until it is very soft and pale. (TIP: pop the butter in the microwave for a few seconds until very soft.)
Add in the icing sugar a few cups at a time.
If the buttercream is very thick, add a tablespoon of cream or milk in until the desired texture has been reached. 
Add a few tablespoons of the toffee sauce.

Mix the whole until light and fluffy. The faster and longer you mix this, the lighter and fluffier it will be. 

Once the cupcakes have cooled and the toffee sauce thickened, pipe the buttercream on in mounds. Garnish with a drizzle of the left over toffee sauce and sprinkle on some bacon flavour crisps. 

Honestly the beer, crisps and sweet combo work really well here! Try it.. you won't regret it!

***Disclaimer: Sponsored Post*** 

Aldi very kindly, provided me with the ingredients to bring this post together.

All comments and views however, are completely my own.