Lemon Blackberry Cupcakes

You know what the lack of excitement in my life means? More baking!!

I must confess I stole this recipe off of @thetravelingtolmans on Instagram and wow oh wow am I impressed by how these turned out! They are a lemon cupcake with a lemon cream filling and blackberry jam icing.  I converted their recipe from cups to grams and filled the cupcake cases fully and made around 15 cupcakes. However, if you wanted smaller cupcakes you could probably fill around 24 cupcake cases. I have also calculated and provided the macros for these cupcakes below!

This recipe makes 12-15 large cupcakes

Ingredients

For the batter…

Flour – 360 g

White Sugar – 150 g

Brown Sugar – 100 g

Baking Powder – 2 tsp

Softened Butter – 150 g

Large egg – X2

Milk – 120 ml

Greek Yogurt – 165 g

Zested Lemon – X3

Fresh Lemon Juice – 120 ml

Vanilla Extract – 2 tsp

For the filling…

Heavy Whipping Cream

Lemon Curd

(The recipe I followed didn’t specify how much but I made up 300 ml of whipping cream with 2 table spoons of lemon curd and only used half of it)

For the icing…

Icing Sugar – 400 g

Softened Butter – 200 g

Blackberry Jam – 110 g

Vanilla Extract – 1 tsp

 

Method

  1. Preheat the oven to 180’c and line a cupcake tray with cupcake cases
  2. Add the flour, white sugar, brown sugar and baking powder into a bowl and mix it together
  3. Add the softened butter and cream it together before adding both eggs and the milk and mixing completely
  4. Add the greek yogurt followed by the lemon zest and fresh lemon juice
  5. Finally mix in the vanilla extract and divide evenly into the cupcake cases
  6. Bake for 12-15 minutes
  7. For the filling whip the whipping cream until thick and add lemon curd a spoon-full at a time until your liking
  8. Once the cupcakes are baked and have fully cooled scoop out the middle of each one and fill with the lemon cream (at this stage you ca place in the fridge while you make the icing)
  9. For the icing cream together the icing sugar and butter and then add the jam and vanilla extract
  10. Finally pipe the icing onto the top of the cakes and top with a fresh blackberry (the jam I used had bits in it so made piping rather tricky as it kept blocking the nozzle, i suggest using a jam without bits to stop this from happening but if you guys have any tips share below in the comments)

 

Macros 

Total per cake

Calories: 681 kcal

Carbohydrate: 71.96 g

Protein: 17.31 g

Fat: 27 g

 

I hope you guys give this recipe a go because the cakes are amazing! Let me know what you think in the comments.

Peace out guys x

 

 

 

 

 

Cookie Monster

Time for another food post!

I’ve had this recipe for a few years now on how to make chocolate chip cookies. It’s the perfect recipe for big, warm, gooey cookies and i think everyone should give it a go because they are the best!

To begin with you’re going to need 250 grams of all purpose flower, 2 grams of baking powder, 170 grams of unsalted butter (softened), a whole lot of sugar; 220 grams of packed brown and 100 grams of white, 15ml (around a table spoon) of vanilla extract, 1 egg and 1 egg yolk.

Start by preheating the oven to 165’c and line a baking tray (or 2 if you can) with greece proof paper.

Take a big bowl and sift in the flower and baking powder, set this aside as you’ll need it later.

In a separate bowl mix together the softened butter, brown sugar and white sugar thoroughly. Then beat in the egg and egg yolk until you have a light, creamy mix!

Add the wet mix to the flower and ix it altogether, it should look something like cookie dough. Once it does chuck in as many chocolate chips as you’d like and mix them in using a wooden spoon.

Now you’ve got your dough, it’s ready to go in the oven. I recommend placing 3-4 dollops of dough on a baking tray at a time to ensure they have enough room to flatten out without touching each other or the sides. However, if you’re not bothered by this then there is no need. When i made the cookies for this post it meant doing to rounds of cooking with 11 cookies.

Place the cookies in the oven for between 15-17 minutes, 15 minutes is usually enough for me but it depends on your oven. Once they are ready to come out, let them sit as the tops will still be soft to touch. After around 5-7 minutes you can transfer them to a plate or chopping board (somewhere flat) to fully cool down and then place the second batch in the oven.

And there you have it! Big, warm, gooey cookies! Let me know in the comments how yours turn out and if you decide to put anything other than chocolate chips in them!!