Chocolate Button Cupcakes

Ingredients: 
220g Softened Butter
220g Caster Sugar
4 Eggs
2 tsp Vanilla Extract

220g Self Raising Flour
3-4 tbsp Whole Milk



Vanilla Cream Frosting:
500g Caster Sugar
200g Butter
1 tsp Vanilla Extract
1-2 tbsp Whipping Cream
12 Chocolate Buttons


To Make: 
Preheat your oven to 180°C.  In a large mixing bowl cream together the butter and sugar until the mixture is pale and fluffy. To the ingredients add the eggs and the vanilla extract and beat well until smooth. 

Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the frosting beat together the butter and sugar. Once smooth add the vanilla extract and whipping cream until the correct consistency for piping. Pipe on top of each cupcake and finish by placing a chocolate button on top of each one. 

Enjoy!

Mars Bar Squares

Ingredients:
4 Mars Bars 
4oz of Butter
4oz of Rice Krispies 
150g Milk Chocolate

To Make:
Line a baking tray approximately the size 28x18cm with grease proof paper. In a glass bowl over bowling water melt the mars bars and butter together until completely smooth. Once melted gradually add all of the Rice Krispies mixing well. 

Spoon the mixture into the baking tray and leave to cool. Whilst cooling melt the chocolate and pour over the Krispies mixture spreading the chocolate over evenly. Set side to cool and chill in the fridge until set. Once set cut into square and serve.

Enjoy!

Millionaire Shortbread

Ingredients: 

Shortbread - 250g Plain Flour
                   - 75g Caster Sugar
                   - 175g Softened Butter

Caramel - 100g Softened Butter
               - 100g Light Muscovado Sugar
               - 2 x 397g Cans of Condensed Milk

Topping - 200g Milk Chocolate

To Make:

Preheat your oven at 180°c. For the shortbread base, in a large mixing bowl sieve together the caster sugar, plain flour and rub in the butter until combined, forming the shape of a ball. Once all the ingredients are kneaded together take your baking tray roughly the size 28x18cms and press the shortbread mixture evenly out in the tin, pricking with the fork. Bake in the oven for 20 minutes until a nice golden colour. Once cooked leave to cool at room temperature ready for the caramel.





For the caramel layer, melt the butter in a saucepan adding the sugar and the 2 tins of condensed milk. Bring the ingredients to boil stirring continuously. Once boiled reduce the heat, letting the caramel simmer whilst continuing to stir until the caramel thickens. Leave to cool and pour on top of the shortbread.











For the topping, melt 200g of chocolate in a glass bowl over hot water. Once melted pour over the caramel and leave to cool before cutting into evenly sized pieces.

Enjoy!

Creme Egg Cupcakes

Cupcake Ingredients: 
110g Plain Flour
20g Cocoa Powder
140g Caster Sugar
110g Butter
2 Eggs
1 tsp Vanilla Extract
3 Creme Eggs

Vanilla Icing Ingredients:
70g unsalted butter
170g Icing Sugar
1 tsp Vanilla Extract
1 tbsp Whole Milk

To Make:

Preheat your oven to 180°C and line a muffin tray with 12 cupcake cases. In a large mixing bowl cream together the butter and caster sugar until it is a light pale colour. Beat in the eggs and add the vanilla extract to the cake mixture. Next step is to gradually fold in the sifted flour and cocoa powder to the cake mixture and mix together. Spoon the cupcake mixture half filling the cases and place in the oven to bake for 10-15 minutes until nice and golden.

For the vanilla icing, in a mixing bowl beat the butter until it is pale and fluffy, to this add half of the icing sugar mixing together well so that you are left with no lumps. Slowly beat in the vanilla extract, the milk and add the rest of the icing sugar into the bowl and beat well until you get the right consistency to pipe with.

For the centre of these cupcakes we are going to melt creme eggs in the microwave and add them to the cupcake. Firstly, we have to take each cupcake a cut out the centre, enough to pour in the creme eggs. Once all the cupcakes are filled place the cake back on top and pipe the vanilla icing on top. To finish with I sprinkled some milk chocolate vermicelli on top of the icing for the decoration.

Enjoy!