Rocky Road Cupcakes

To make rocky road cupcakes you will need:-


100g Butter (room temp)

100g Self Raising Flour

100g Muscovado Sugar (or golden caster)

2 medium eggs

1 tea spoon baking powder

1 tablespoon good quality cocoa powder

Mixed chopped nuts



Buttercream :- 1 tablespoon butter (room temp), 1 tablespoon hazlenut chocolate spread, 1 tablespoon milk, icing sugar (enough to make the butter cream hold its shape in a peak)

Glacier cherries

Digestive biscuits

Mini Marshmallows

Walnuts or more mixed chopped nuts

White chocolate (for drizzling if desired)



Preheat oven to gas mark 4

Mix flour, sugar, cocoa powder and baking powder in a bowl. Add butter and milk and mix well. Add eggs and whisk until light and fluffy. Add chopped nuts.

Fill 12 cupcake/muffin cases 2/3rds full and place in pre-heated oven for around 15-20 minutes until the tops bounce back to the touch.

Leave to cool in tins for 5 minutes and then place on wire rack until cool.

Add the buttercream ingredients into a bowl and whisk together until smooth and fluffy. Add enough icing sugar to have the butter cream hold its shape into a peak.

Place into your piping back, I use a Wilton 1M nozzle. Twist the top and start to ice your cupcakes. Starting with a blob in the middle work your way round the cupcake to the outer edge in circular movement until the cupcake is covered, release pressure on the bag and continue to rotate around the cupcake until the buttercream makes its own end. Do this for each cupcake. Add on your rocky road toppings, broken digestive biscuits, glacier cherries, mini marshmallows and nuts. Line your cupcakes into two rows of 6. Melt some white (or other if desired) chocolate and use a tablespoon to drizzle over your cupcakes.


And there you have it ….

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Cake Pops – My way!

Cake pop recipes are pretty much all over the internet nowadays – they are fun to make, and decorate in all different styles! Here is my basic method and a few pictures of some I have already tried.

To make the cake for the pops you will need:-

100g Butter (room temp)

100g Self Raising Flour

100g Caster Suger/Brown Caster Sugar/Muscovado Sugar

2 medium eggs

Baking powder (1 tea spoon)

tablespoon (or so) of milk

Combine ingredients and mix/use hand mixer until light and fluffy. Fill a lined cake tin and place in oven which has been pre-heated at gas mark 4.

When I have made cake pops I have done them by using half the above mixture to make 6 cupcakes and the other half of the mixture I have filled a silcone muffin tray (no liners) and baked at the same time. This makes for shorter baking/cooling time and means you get 6 yummy cupcakes to ice and around 12-15 cake pops which is probably enough really!!

When your cake/muffins have cooled turn out into a bowl and crush into crumbs.

Whip up some butter cream/frosting using:-

tablespoon of butter (room temp)

dash of milk

(flavouring as desired – few drops of vanilla essence/orange oil etc)

Icing sugar (add as required until the butter cream can hold a peak shape using a fork)

Add this to your crumbs and mix thoroughly. You should have a sticky dough consistancy that you can get your hands into and roll into balls.

Cover a chopping board with cling film/baking paper.

Roll your mixture into balls a little smaller than golf balls and place on your lined board. When all the mixture has been rolled, pop in the fridge for around an hour.

Melt a little bit of chocolate and dip in your lolly sticks (available online – I got mine from Ebay). Remove your tray from the fridge and insert your sticks around 3/4 of the way into the centre of each of the balls – the chocolate will help keep the sticks in place. Once all your cake balls have sticks in – place back in the fridge for another hour or so.

When you are ready to decorate, melt some chocolate into a bowl. You can use whichever chocolate you fancy, white, dark and milk all work well. Have your bowls of toppings ready too – you will need to work quickly with your chocolaty pops! Touch your cake pops in the chocolate, lifting the blow and getting an angle so as to cover the whole ball. I use the edge of the bowl to skim the sides of the pop. You do not want to submerge your cake pop into the chocolate as it probably won’t come back out – and you do not want so much chocolate on the pop as to have it dripping back off, you need to spend some time rotating the pop while the chocolate settles a little. Once you are confident the cake pop won’t drip and hasn’t got lots of excess chocolate on, dip it in to your desired topping (chocolate flecks, 100s and 1000s etc etc. Place the finished cake pop back on your covered board to dry. Repeat for all cake pops.

Place back in the fridge for another hour before serving! Enjoy!!

Here are a few pictures.


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Hazelnut chocolate and marshmallow fluff cupcakes!

Hazlenut chocolate and Marshmallow fluff cupcakes

To make 12 cupcakes you will need:-

100g Caster Sugar

100g Self Raising Four

100g Marg

2 eggs

1tsp baking powder

1tsp vanilla extract

Chocolate spread

Preheat the oven to gas mk4. Once you have combined your ingredients make sure you give the mixture a good beating to get some air into it, then proceed to fill your lined cupcake tins each case should be half full. Before putting them in the oven, get half a tsp of your chosen chocolate spread and knock it off into the middle of the cupcake, do this for each one.

Place in the oven for 15/20mins until the tops spring back when pressed slightly. Leave in tins for 5 mins to cool then remove from tins and leave to cool completely.

To make the frosting:-

Get two bowls. Put a tablespoon of marg in each. In one put a tablespoon of cocoa powder in, and a tablespoon of chocolate spread. In the other put a tablespoon of marshmallow fluff in. In each add a tablespoon of milk. In each add some icing sugar and stir. Keep adding more icing sugar until the mixtures are able to stand in a peak.

Use the two tone frosting method I have previously posted. Create your swirls and top with any fancy toppers you like, I went for tiny chocolate balls and a chocolate malted ball on each.

Yum yum!

(this is my first recipe posting so please let me know if anything isn’t clear! Hope you enjoy it!!)

two tone frosting

I have been experimenting with two tone frosting in the last week, you will see from my pictures I have been mixing colours and then today I have mixed flavours too! I did this by filling two seperate piping bags with my frostings, attached my chosen nozzle (1M) to the main bag, snipped the ends of the two containing the frosting and slipped them inside the main one making sure they sit nicely inside the nozzle. Do a little practice line to get any air out and to make sure that both colours/flavours are coming through and then your good to go!!

I have tried pink and purple, green and blue, and hazelnut chocolate and marshmallow fluff. These I think were the tastiest yet!! Recipe to follow….

Hi i’m Becky, pleased to meet you!! ….

Hello there, thank you for visiting my blog!

I’ve never done this before – so here go’s!

My blog is going to be about my experiments with cupcakes. I love making them. I love making different sponges and buttercream/frosting to go on top! All different flavours, colours, styles i’m gonna have a go at as many as I can think of! I also like baking biscuits, cookies and cakes. For those of you who know me, if you would like to order any cupcakes for a special occasion or just a cosy Saturday night in, please do get in touch!! I’ll close for now and get on with posting some pictures of my creations thus far!

Tarrah for now! 🙂

Hello world!

Hey there, thanks for visiting!

I’m Becky, 26 and live in Leeds with my husband and beautiful 15 month old daughter. When i’m not working and have a little free time, I love to bake! My blog is devoted to my creations, failed and successful and will include recipes, techniques and pictures for you to enjoy with me x