One of Jon’s favourite cakes is carrot cake and he’s been nagging me for ages to make a carrot cake to share on here.
I’m happy to say that I’ve finally mastered a carrot cake that we absolutely love (well it’s actually cupcakes as recipe testing is far easier for little cakes). Before I get to the recipe for the cake (I promise I’ll share it very soon), I thought I’d share my recipe for delicious, smooth cream cheese buttercream. It’s the perfect match for my fruity carrot cake or a red velvet cake.
A couple of weeks ago I shared my recipe for vegan vanilla cupcakes. At the time I promised I would also share my vegan vanilla buttercream to top them with, so here it is!
As promised, I’m back with my recipe for coconut buttercream to top the coconut cupcakes I shared last week.
As with the cupcakes, the key to getting lots of coconut flavour into this buttercream is using creamed coconut block from the asian food aisle. It also means that your buttercream is lovely and smooth so it’s perfect for piping…
Well we’ve reached the final day of my Festive Buttercream Week. I hope you’ve liked my new flavours.
My final new recipe is inspired by the Christmas classic, brandy butter. It’s something I hadn’t tried until I met Jon and I’ll admit that until I tried it I was unconvinced that I’d like it (I’m not really a huge fan of brandy as a drink in it’s own right). He eventually convinced me to give it a go on my mince pies and I was converted, it’s absolutely delicious.
It’s day 4 of Festive Buttercream Week and today’s recipe is Marzipan Buttercream.
My husband and my Dad are both huge marzipan fans, so I wanted to create a recipe using one of their favourite flavours. It includes lots of real marzipan, as well as a few drops of almond extract to really bring out the flavour. It would make a fantastic alternative to using marzipan under your icing on your Christmas cake, or a little piped on top of your mince pies…
I love gingerbread biscuits at Christmas (well all year round really, but they just feel “right” at Christmas), so when it came to thinking up a flavour for day 3 of my festive buttercream week I decided that it had to be gingerbread.
I’ve experimented with ginger buttercream before but never managed to get the flavour quite rich enough to really bring all the memories of gingerbread biscuits when eating it. I ended up pouring over gingerbread biscuit recipes thinking about what gives them their distinctive flavour and thinking about whether I could somehow shoehorn that into a smooth buttercream…
Welcome to day 2 of Festive Buttercream Week, the week (that I made up) to celebrate all things smooth, delicious and perfect for piping onto cupcakes.
Today’s buttercream flavour is peppermint, which is served here on my yummy chocolate cupcakes. Not only is it delicious, but it’s also the perfect buttercream choice if you’re planning on getting a Christmas kiss under the mistletoe…
It’s been a little while since I added to my cupcakes and icing collection so I thought it was about time I created another new flavour – Peanut Buttercream.
Firstly a big thank you to everyone on twitter who helped me name this recipe. I was torn between Peanut Butter Buttercream (which I guess is really what it is, but it’s a bit of a mouthful to say) and Peanut Buttercream (which is much less of a tongue twister). The votes were pretty close but Peanut Buttercream was the winner.
A few days ago I shared my dairy-free chocolate cupcakes with the promise of sharing the buttercream (can you call it BUTTERcream if it’s dairy-free? what do you think?) to go on top.
As with the cupcakes, this buttercream gets it’s really chocolatey flavour from using a combination of both cocoa powder and real melted chocolate (dairy-free of course) in the mix and as with the cupcakes, you’d have no idea it was dairy-free unless you’re told – it’s delicious…
It’s been at least a week since I last shared a buttercream recipe with you, so I thought it was about time I posted another one. This one is flavoured with one of my favourite things – Baileys Irish Cream 🙂
I’ve piped this buttercream onto some delicious Bailey’s cupcakes (recipe coming very soon) but it would also go brilliantly with other flavours such as vanilla, chocolate or coffee. As you know, I like to post my cupcakes and icing separately so you can mix-and-match the flavours to your heart’s content.