Red Velvet Cupcakes with Cream Cheese

Hi guys, the last time I tried to make a red velvet cake I was not as successful but these cupcakes are fantastic. When ever decorating with a sweet top I try to make sure the actual cake mixture is not too sweet so when you bite into the cupcake there’s a subtle sweetness from the cream cheese. 

I even used matching red cupcake cases

On top I’ve added some sugar coloured crystals which looked great in the pictures.

Oreo Cupcakes

Hey everyone, so I had a box of chocolate Oreos in the cupboard for ages because wasn’t quite sure what I wanted to bake with them. Then I just decided on Oreo Cupcakes!! The recipe is super simple and the buttetcream is actually to die for, like it tastes so so good and isn’t too sweet. These cupcakes would definitely go down well for the festive seasonal parties.

Makes 12

200g plain flour
40g cocoa powder
250g caster sugar
2 tsp baking powder
Pinch of salt
80g butter, at room temperature
240ml milk
½ tsp vanilla extract
6 Oreo biscuits

4 Oreo biscuits, smashed up
100g butter at room temperature
250g icing sugar


1. Preheat the oven to gas mark 4 and place 12 cupcake cases into the cupcake tray holes.

2. In a large bowl, add the flour, sugar, cocoa powder, baking powder and salt then mix well.

3. Next melt the butter and add to a jug with the milk, eggs and vanilla extract, whisk well and slowly pour into the flour mix stirring well until it turns to a smooth consistency.

4. Evenly distribute the cake mixture between the cupcake cases about 2/3’s full. Bake in the oven for 25 mins and leave to cool down fully.

5. Whilst the cupcakes are baking make the buttercream by mixing together all the ingredients and leave in a piping bag.

6. Once baked and completely cool pipe the buttercream onto the cupcakes equally then twist the Oreo biscuits in half and place each half on top of a cupcake.

All done, now you can relax and enjoy the cupcakes!!

Poppyseed Shortbread

I’ve made shortbread a few times now and I definitely won’t forget the chocolate swirl shortbread, recipe here However this recipe has poppyseeds which have their own distinct flavour and adds more texture when you take a bite. I love making shortbread because it’s such a simple quick recipe and it tastes amazing.

Makes 15

Ingredients                                                                                                                                            175g butter (at room temp)                                              75g caster sugar                                                                  250g plain flour                                                                  30g poppyseeds


1. Preheat the oven to gas mark 3 and line a baking tray with parchment paper.

2. Then cream the butter and sugar together until pale before adding the poppyseeds.

3. Next add the flour and knead everything together to form a smooth dough. Now the dough can be rolled out to 1cm thick.

4. Place onto the tray carefully and poke holes throughout the slab using a fork. Bake in the oven for 30 minutes until slightly golden then sprinkle with icing sugar!!

Happy Baking 🙂

For extra flavour try adding:


Cocoa powder

Orange zest

Ground ginger

Chocolate chips

Chocolate Swirl Shortbread

WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.

Plain Shortbread:
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature

Chocolate Shortbread:
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature

Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Chocolate shortbread: mix  the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.


Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.


The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.

You can now bake them for 20-25 minutes in the oven.

Midnight Cookies

The flavour of chocolate in baking is so tasty and the smell is divine. These cookies are nice and crunchy with a subtle sweet taste.


125g butter
175g castor sugar
1 egg
½ tsp vanilla extract
125 plain flour
35g cocoa powder
½ tsp bicarbonate soda


1. Preheat the oven to gas mark 4 and line two trays with parchment paper.

2. Put the butter and sugar into a large bowl, cream together until light and fluffy. Next add the egg and vanilla extract until smooth. Then sift in the flour, cocoa powder and bicarbonate soda mix well.

3. Wet your hands slightly and roll into medium sized balls placing them spaced out on the baking tray.

4. Place in the oven and bake for roughly 13 minutes until set, then leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.