Bake With Me #9 – Chocolate Cupcakes with Chocolate icing

Time for another baking post πŸ˜€ This one is chocolate cupcakes, again from the Hummingbird Bakery cookbook πŸ™‚

Photo 21-08-2017, 10 46 31

Ingredients (makes 12 cupcakes)

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 tsp baking powder

40g unsalted butter

120ml whole milk

1 egg

1/4 tsp vanilla extract

For the icing:

300g icing sugar (sifted)

100g unsalted butter

40g cocoa powder (sifted)

40ml whole milk

  1. Preheat the oven to gas mark 3 (170 degrees c)
  2. Put the flour, cocoa powder, sugar, baking powder and butter in a large bowl and mix together until a sandy consistency and everything is combined.
  3. In a jug whisk together the milk, vanilla extract and egg and slowly pour into the flour/butter mix. Mix together until everything is mixed in and the mixture is smooth.Β Photo 22-08-2017, 12 20 11
  4. Spoon the mixture into 12 muffin cases until 2/3 full.
  5. Bake for 20-25 mins. Photo 22-08-2017, 12 55 46
  6. Once the cupcakes are cool it’s time to ice and decorate.
  7. Beat the icing sugar, butter and cocoa powder together in a bowl until the mixture comes together. Slowly add the milk to the mix and beat it all together. Keep mixing it for a while (best use an electric mixer) – around 5 mins until it is all fluffy. The longer the icing is beaten for the better πŸ™‚
  8. Put the icing in a piping bag then pipe it on to the top of the cakes and then decorate. I then topped the cupcakes with some decorations that I had left in the cupboard πŸ™‚

Photo 22-08-2017, 15 56 03

Photo 22-08-2017, 16 07 36

I hope you enjoyed today’s post πŸ™‚ I’ll see you again soon πŸ™‚


Bake With Me #8 – Blueberry Muffins

So I think it is about time for another baking post! Today I’m going to share with you how to make blueberry muffins. They were so tasty! Again the recipe is from The Hummingbird Bakery Cookbook, which is in my opinion one of the best baking books out there!

Photo 21-08-2017, 10 46 31


360g plain flour

370g caster sugar

1 1/2 tsp baking powder

1/2 tsp bicarbonate soda

375ml buttermilk

1 egg

1/2 tsp vanilla extract

70g unsalted butter (melted)

250g blueberries

  1. Preheat the oven to gas mark 3
  2. Gently mix together the flour, sugar, baking powder and bicarbonate soda in a large bowl.
  3. In a jug mix together the buttermilk, egg and vanilla extract, and slowly pour into the bowl of flour etc. Gently mix until it is all mixed together.Photo 22-08-2017, 10 06 39
  4. Pour in the melted butter and beat on a medium speed until the mix is smooth.Β Photo 22-08-2017, 10 09 36
  5. Gently fold through the blueberries
  6. Line a muffin tray with muffin cases. Now this recipe says it makes 12. I tried to make 12 and they overflowed so I’d add maybe 18 to be on the safe side!Β Photo 22-08-2017, 10 21 59
  7. Fill the muffin cases until they’re 2/3 full.
  8. Bake for 20-25 mins (or until a skewer comes out clean)

Photo 22-08-2017, 11 06 40

As I said, mine overflowed! Also Paul and Mary wouldn’t have been very happy because all my blueberries sunk to the bottom! πŸ˜‰ They were still super tasty!

Bake With Me #7 – Chocolate Muffins

I love a good chocolate chip muffin, so I was so excited to make some last time I was home. The recipe I used comes from the Hummingbird Bakery Cookbook πŸ™‚

Photo 21-08-2017, 10 46 31

Ingredients (for 12 muffins)

2 eggs

200g caster sugar

130g plain flour

50g cocoa powder

2 tsp baking powder

160ml whole milk

1/4 tsp vanilla extract

160g unsalted butter, meted

120g chocolate chips (I recommend chips rather than chopping up your own)

  1. Preheat the oven to gas mark 3
  2. Mix together the eggs and sugar in a mixer until well mixedPhoto 22-08-2017, 09 02 00
  3. In a different bowl, sieve together the flour, cocoa powder and baking powderPhoto 22-08-2017, 09 03 46
  4. In a jug mix together the milk and vanilla extract.Photo 22-08-2017, 09 05 48
  5. A little at a time, alternate mixing the milk mix and the dry ingredients in with the sugar/egg mix. Mix them together until well combined.Β Photo 22-08-2017, 09 15 58
  6. Stir in the melted butter and then fold in the chocolate chipsΒ Photo 22-08-2017, 09 16 46
  7. Spoon the mixture into the cases (about 2/3 full) then bake for around 30 mins.Β Photo 22-08-2017, 09 54 38
  8. Eat!

Bake With Me #6 – Gingerbread

I love gingerbread and I find it one of the easier biscuits to make. So when I popped home last I was so excited to finally be able to bake again! πŸ™‚

The recipe I’m using here comes from “The Hummingbird Bakery Cookbook“. I love this recipe book it has the recipes for basically everything you want to make in it! πŸ™‚Β Photo 21-08-2017, 10 46 31


400g plain flour

3/4 tsp bicarbonate soda

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

180g unsalted butter, softened

125g soft dark brown sugar

1 egg

125 g black treacle

  1. Sieve together the flour, bicarbonate of soda and spices into a bowl.
  2. In another bowl mix together the butter and sugar and beat until creamyΒ Photo 21-08-2017, 10 56 56
  3. Beat in the egg and treacle to the butter sugar mix. You’ll probably have to scrape the bowl round a few times with a spatula to ensure it all mixes in.
  4. Once the egg and treacle have mixed in slowly add the flour and spice mix a few spoonfuls at a time and keep mixing it until a dough forms. Be careful not to overmix it though because it won’t come together into a dough. If the butter melts too much like it did for me I added a little more flour until it came together as a dough. Although it’ll still be quite a sticky dough. Β Photo 21-08-2017, 11 19 29
  5. Wrap the dough in clingfilm and put it in the fridge for 20 mins or so to let it firm back up. Preheat the oven to gas mark 3 and line 2 baking trays with baking paper.
  6. I like to roll out my rough between two sheets of baking paper! It’s less messy! So get the dough out the fridge and stick it between the baking paper and roll it out to 4mm thickness. You may find it easier to split the dough in two and roll it out depending on how big your worktop is!Photo 21-08-2017, 11 54 21
  7. Using cutters cut out shapes and put them on the baking tray
  8. Bake for around 12-15 minutes in the oven. They should still be a little soft when you bring them out! It is so easy to over-cook gingerbread!Β Photo 21-08-2017, 12 48 05
  9. Once the biscuits are cool you can decorate them! πŸ™‚

I really like this recipe as it uses more spices than other recipes I’ve used and it definitely tastes much better!



Bake With Me #5 – Waffles

Can you call waffles baking? I’m not sure? But never mind! πŸ™‚ Just over a year ago I visited Norway and whilst we were staying in Oslo the hotel had a waffle maker in their breakfast buffet! It was awesome! πŸ˜€ So when I got home, obviously the first thing I bought was a waffle maker!

My waffle maker is an AmazonBasics one, sadly they don’t sell it anymore, but it is a really good waffle maker. It is completely non stick and heats up quickly!

Ingredients (makes around 6 waffles):

125g margarine or butter (I always use margarine)

3 eggs

50g sugar (I use caster sugar)

1 tsp vanilla extract

250g plain flour

2 tsp baking powder

125 ml lukewarm water

  1. Whisk together the margarine, sugar and vanilla extract. I tend to use an electric whisk as its quicker and easier!Photo 20-08-2017, 09 28 11
  2. Sieve the flour and baking powder in a separate bowl.
  3. Then one at a time add the eggs to the butter and sugar mix. But add a little of the flour mixture with them as it tends to curdle a bit.

    Photo 20-08-2017, 09 30 23
    I accidentally put it all in in one go!Β 
  4. Add the rest of the flour mixture and water to the mixture then whisk it a bit more.Β Photo 20-08-2017, 09 32 01
  5. Bake the mixture in the waffle maker.

We then eat them with jam, golden syrup or maple syrup πŸ™‚





Bake With Me #4 – Chocolate Mug Cake 2

So a little while ago I told you of my adventures of making my first mug cake. I decided the other day to make another one, trying a similar recipe but with cocoa powder this time instead of milk chocolate. It’s safe to say that I preferred this one!


30g butter

1 egg

2 tbsp caster sugar (although I’ve used granulated and it works just fine)

1 tsp vanilla extract

2 tbsp cocoa powder

4 tbsp plain flour

1/2 tsp baking powder

  1. Melt the butter in a mug in the microwave (should take around 30 seconds)Photo 23-05-2017, 17 27 21
  2. Mix in the egg, flour, sugar, cocoa powder, baking powder and vanilla extract one at a time. I recommend adding the egg first so you can whisk it up properly, but make sure you’ve let the butter cool a little first. Also a note here I recommend adding a drop of milk, as the mix is a bit stiff and hard to mix so I think some milk would make it easier.Photo 23-05-2017, 17 31 42
  3. Microwave for approximately 1min 20 on high power and then eat pretty much straight away πŸ™‚Β Photo 23-05-2017, 17 34 04

There we have it a chocolate mug cake! πŸ™‚ It won’t win any prizes for presentation but it tastes great πŸ™‚ Let me know if you try it!

Bake With Me #3: Banana Bread

I found some really black bananas inΒ the fruit bowl and decided to make some banana bread instead of throwing it away! So today I thought I’d share with you my banana bread recipe.Photo 13-04-2017, 14 05 00


  • 140g butter, softened (I used stork)
  • 140g caster sugar
  • 2 eggs, beaten
  • 140g self-raising flour
  • 1tsp baking powder
  • 2 mashed bananas

Banana bread is an incredibly simple and quick cake to make πŸ™‚

  1. Line a 2lb loaf tin and pre-heat the oven to gas mark 4. I cheat and use loaf tin liners.
  2. Cream together the sugar and butter until pale and fluffy.Photo 13-04-2017, 12 39 03
  3. Beat the eggs and add little by little with some flour to make sure it doesn’t curdle.
  4. Add the remaining flour, baking powder and mashed bananas and fold in gently.Photo 13-04-2017, 12 49 32
  5. Pour the mix into the loaf tin and bake for around 40 mins.Β Photo 13-04-2017, 12 53 13Photo 13-04-2017, 14 05 00