Dairy Free Rocky Road Cupcakes

"If you're going to be alive and on this planet, you have to, like, suck the marrow out of every day and get the most out of it." Drew Barrymore

Rocky Road cupcakes are one of the easiest yet most rewarding cupcake topping going, you can simply edit this basic recipe to your desire. If you aren't raisins why not replace them with walnut pieces? Not into marshmallows? Try fudge instead!

These dairy free Rocky Road cupcakes have a chocolate sponge with dark chocolate chips with a tasty chocolate buttercream topped with glace cherries, digestive biscuits, raisins, chocolate chips and marshmallows.

Chocolate Chip Sponge
What you will need:

• 3 Eggs
• 180 g of Caster Sugar 
• 180 g Pure Margarine 
• 150 g of Self Raising Flour
• 30 g of Cocoa Powder
• 100 g Dark Chocolate Chips
• Dash of Vanilla Essence

1. Pre Heat oven at 180 degrees and line 12 cupcakes 
2. Cream in the margarine and sugar until smooth
3. Once well mixed add an egg one by one and whisk, add drops vanilla essence
4. Sift in the flour & cocoa powder and beat with a wooden until smooth
5. Add the chocolate chips and gently mix
6. Place in cupcake cases 
7. Cook for 20-22 minutes or until the top is spongy or golden brown & leave to cool

Chocolate Buttercream

What you will need:

• 200g Stork Butter Block
• 250 g Icing Sugar 
• 30 g of Cocoa Powder
• Few drops Vanilla
• Handful of Marshmallows/Biscuits/Raisins/Glace Cherries/Chocolate Chips
• Pipping Bags
• Piping nozzle

1. To decorate, cut the butter into small cubes and whisk until soft and pale. Gradually beat in the icing sugar and cocoa powder using a wooden spoon until creamy and soft.
2. Add vanilla essence
3. Fill a pipping bag with a 1M Wilton tip (or whichever you wish to use) and pipe a rose or swirl.
4. Decorate!

P.s This song will get you in the decorating mood! 

    Signed, Kathryn x

Eton Mess Inspired Cupcakes

"Passion is energy. Feel the power that comes from focusing on what excites you" Oprah Winfrey 

Today's post is all about these beautiful Strawberry & Meringue cupcakes, I suppose we could call them Eton Mess?

These have a strawberry sponge with a hint of pink food colouring then a sprinkling of mini marshmallows in the mixture to add a chewy meringue feel to the cakes. Yum.


Strawberry & Marshmallow Sponge
What you will need:

• 3 Eggs
• 180 g of Caster Sugar 
• 180 g Pure Margarine 
• 180 g of Self Raising Flour
• 100 g of Mini Marshmallows
• Cap full of Strawberry Essence
• Dash of Vanilla Essence
• Pink food colouring 

1. Pre Heat oven at 180 degrees and line 12 cupcakes 
2. Cream in the margarine and sugar until smooth
3. Once well mixed add an egg one by one and whisk, add drops of strawberry & vanilla essence
4. Sift in the flour and beat with a wooden until smooth
5. Add the marshmallows and a very small amount of food colouring and gently mix (but not too much)
6. Place in cupcake cases 
7. Cook for 20-22 minutes or until the top is spongy or golden brown & leave to cool

Strawberry  Buttercream

What you will need:

• 250g Stork Butter Block
• 250-350g Icing Sugar 
• Few drops of Strawberry Essence and Vanilla
• Pink Gel Food Colouring
• Pipping Bags
• Piping nozzle
• Dr Oetker Eton Mess Sprinkles

1. To decorate, cut the butter into small cubes and whisk until soft and pale. Gradually beat in the icing sugar using a wooden spoon until creamy and soft.
2. Add the strawberry and vanilla essence.
3. Add a tiny amount of Pink Gel Food Colour and mix until a pastel pink shade.
4. Fill a pipping bag with a 2D Wilton Flower Nozzle (or whichever you wish to use) and pipe a rose or swirl.
5. Decorate with Eton Mess Sprinkles!

If you really wanted to push the boat out why not cut out the center of the cupcake and fill with your favourite strawberry jam! 

P.s. This song deserves a place here as I listened to it on repeat writing this! Years and Years hands up to you guys!

Signed, Kathryn x