25 Nov 2013

Chilli chocolate challenge

Ever heard of Russian roulette? This is essentially a chocolate roulette, a game of chance, with one in 5 chocolates being a throat scorcher.

It starts off with a selection of chilli chocolate buttons, placed in front of the players. Each player is to take a button. The chocolates are mixed up and have different heats, ranging from low to extra hot. It can work as a party game or a dare, but I would recommend serving these with a glass of milk, having learnt my lesson the hard way.

Ingredients- Makes 30 buttons
2 bars of milk chocolate
Chilli flakes
Cayenne pepper


1. Fill a pan with boiling water and place a glass bowl over the top
2. Add 6 squares (1/5th of the chocolate bars) to the bowl and melt. Add 1 pinch of cayenne pepper and stir.
3. Using a teaspoon, spoon the mixture onto a lined baking tray and flatten into a circle shape. Sprinkle a few chilli flakes on the top.
4. Allow the buttons to cool.
5. Repeat the process for the following buttons. The heats can be adjusted by the amount of cayenne pepper added:

Plain- 0 pinch cayenne pepper
Low heat- 1 pinch cayenne pepper
Medium heat- 2 pinch cayenne pepper
Hot- 3 pinch cayenne pepper
Extra hot- 4 pinch cayenne pepper

22 Aug 2013

Hot Chocolate Cupcakes Recipe

There is nothing quite like the light, fluffy chocolate buttercream and soft cocoa infused sponge of a chocolate cupcake. The cheeky chocolate cupcake is a great treat after a long day and can be used to help relax. Here is my recipe for the "Chocolat Chaud" (hot chocolate) cupcake. I hope you like it!


  • 24 mini cupcakes
  • 12 standard sized cupcakes
  • 6 Muffin sized cupcakes (cakes baked in muffin cases instead of cupcake cases)


125g Butter, softened
125g Caster sugar
100g Self-raising flour
2 Eggs
2 Tbsp milk
3 level tbsp Cocoa

Chocolate sauce
50g soft brown sugar
25g cocoa
1/4 pint milk

1 carton double cream
Drinking chocolate

1. Preheat oven to gas mark 5
2. Put butter and sugar in a bowl and beat until light in colour and fluffy.
3. Add the milk, cocoa and flour and beat until the mixture is smooth.
4.Divide the mixture between the cupcake cases and bake for

  • Mini cupcakes- 10-12 minutes
  • Standard sized cupcakes 12-15 minutes
  • Muffin sized cupcakes 15-20 minutes
Until they spring back when touched.

5. Put the ingredients for the chocolate sauce in a saucepan. Heat until boiling, stirring to dissolve. 
6.Simmer for about 20-30 minutes until thick, stirring occasionally to prevent sticking.
7. Using an apple corer, take a chunk out of the centre of each cupcake and fill with chocolate sauce.
8. Put the double cream in a bowl and whisk until it can hold it's shape when piped. Put in a piping bag and pipe onto the cupcakes.
9. Sprinkle with a little drinking chocolate and serve.

I've served mine in teacup shaped cupcake cases with marshmallows on top and a mini chocolate chip biscuit on the side. 

If you make these, please tell me how it turns out!

The cupcake faerie

Super easy rose cupcakes

Ever wondered how to make a decorative rose cupcake, without the fiddly fondant or risky buttercream? Get down the supermarket and get yourself a pack of pink pig sweets, and you are all set!

You will need a plain cupcake and a fair number of pink pig sweets. You will also need some pink buttercream to cover the base of the cupcake. Start by spreading pink buttercream over the surface of the cupcake. Then, place the pig sweets around the edge of the cupcake, in a circle. Keep adding more layers of pig heads until you get a rose design, like the one below.

This cupcake was originally a normal cake with buttercream piped on top. However, my mum, gran, aunt and I decided to try and hoard as many pig sweets on top as possible, it being a make your own cupcake stand. We put as many as we could on top, and it turned out to look like a very pretty rose. The buttercream in the middle is an unfortunate side effect, of placing them on top of lots of icing, but what can you do?

So there you have it: the simplest rose cupcake possible. If you cannot find pink pig sweets, then any pink or red candy will do. Please feel free to send me any pictures of your own rose cupcakes. My email is: thecupcakefaeriewebsite@gmail.com

The cupcake faerie

27 May 2013

Coconut and raspberry cupcakes

Alternate option: Traybake


For the cake
4oz margarine or butter
4oz caster sugar
3oz self-raising flour
2oz desiccated coconut
1 1/2 tsp baking powder
2 eggs

For the raspberry compote
1 punnet raspberries (175g)
4 tbsp caster sugar
2 tbsp lemon juice
2 tsp cornflour


1. Preheat the oven to Gas Mark 5
2. Put the margarine, butter, caster sugar, self-raising flour, coconut and eggs in a bowl. Beat until the mixture is smooth.
3. Divide the mixture evenly between cupcake cases and put in the oven at Gas Mark 5 for 15-20 minutes until they spring back when touched and a stick comes out clean when pushed into the cake.
4. Put the raspberries, caster sugar and lemon juice in a pan and heat until the sugar dissolves and the raspberries begin to break down.
5. In a separate pot, mix the cornflour and some water together until it makes a watery, milky solution. Pour into the pan of raspberry sauce and continue to stir. The sauce should thicken to form a jam-like substance.
6. Spread the jam on top of the cupcakes, or alternatively, use an apple corer to take out the centre of the cupcake and fill with the jam.

The cupcake faerie

1 May 2013

"John Whaite Bakes" book review

On Saturday, I was incredibly excited to receive a new recipe book for playing the lead in my drama group's performance of "Peter Pan". The book was "John Whaite Bakes", a book I had been very eager to get! I was a great fan of John Whaite on The Great British Bake Off, and even more so because I had my photo taken with him at The Cake And Bake Show in London 2012 (see my Cake And Bake Show post for the pictures). I was very happy about getting this new book.

I must say, I am really looking forward to baking one of his recipes. I haven't had the chance yet as I am a few weeks away from the start of my GCSE's, but the range of recipes look stunning. The book is arranged into chapters, such as "calming a bag of nerves", "happy hour", "the artist within" and "The mood for food and love". I think this is a delightful way of organising everything. I haven't seen this in any of my other cook books, but it makes me even more eager to try some dishes out.

There are many fantastic looking recipes in the book, including white chocolate and raspberry melting cake, rose and lychee meringue hearts, curried halloumi, spinach and potato pithivier and strawberry and custard shortbreads. Not only does his book include tempting desserts, but it has mouth-watering savouries and even a few cocktails in the back. I like that there are a decent number of savoury recipes included in the book as well, because I know many books that concentrate mainly on sweet dishes.

I would thoroughly recommend this book to anyone. The recipes are different, exciting and there is one to fit your every mood! That is why it is moving to my number 1 priority on my baking "to-do list".

The cupcake faerie

14 Mar 2013

Cinnamon cookies

Hello everyone! Sorry I haven't posted recently. I have been so busy with various bits and pieces. However, I have got some good news! I have created a recipe for cinnamon cookies for you all! These cookies are deliciously crumbly. If you enjoy cinnamon, then this one is for you!

8oz butter/margarine, softened
5oz caster sugar
1 egg yolk, slightly beaten
10oz plain flour
1.5 tsp cinnamon (add more if you want- i just put some in and tested the mix)
pinch ginger
pinch cloves
pinch nutmeg

Preheat the oven to gas mark 5

1. Put the butter/margarine into a bowl and mix with the sugar until smooth and creamy
2. Stir in the egg, then add the flour. Combine to make a dough
3. Add the cinnamon, ginger, cloves and nutmeg. You should do this by putting it onto the dough and then mix it in (use whatever method you like, as long as it works). Make sure it is evenly distributed. You may want to try the dough (it is safe, despite popular belief. I have been eating raw cake mix all my life.) to test whether there is enough cinnamon
4. Knead the dough a little to add the air you knocked out when mixing in the spices
5. Roll out the dough on a floured surface. Cut out shapes with a cookie cutter and put onto a greased baking tray. 
6. Put cookies in the oven and bake for 15 minutes until lightly golden ( mine took about 25-30 minutes, but the original recipe says 15. Bearing in mind my cookies were rather large...)
7. Allow to cool then eat!

I hope this recipe works as well for you as it did for me!

I'm off to grab another cinnamon cookie now. Happy baking!

The cupcake faerie

10 Mar 2013

Coconut and jam sponge

Hello everyone! Sorry that I haven't posted in a while, but I have been very very very very very very.... busy. I just haven't had the time to bake or think about cake, as sad as that may be. However, I was away on a trip this weekend which involved lots of outdoor activities. After freezing my fingers off outside taking part in some very fun and exciting activities, we were offered a very tempting jam and coconut sponge cake. This recipe is a very nice one, especially since the taste of coconut reminds me of when I used to make coconut mice. The recipe is from Jamie Oliver, so should work incredibly well!

Enjoy. I hope to make some of these at some point, providing I get the coconut and that I am not too busy. I apologise if I do not get round to it.

Visit this link to see my own recipe for this cake. I use a thickened raspberry compote on top of the cake instead of jam: http://thecupcakefaerie.blogspot.co.uk/2013/05/coconut-and-raspberry-cupcakes.html

The cupcake faerie

19 Feb 2013

A vintage spread

Last Friday i decided to do something a little different for my "baking day". With too many complaints on how I was trying fatten my family up with so many cakes, I made something a little healthier. Jam tarts. But to make it even better, I made a mini photo shoot with the collection of vintage teacups I have. The result was some very pretty pictures that look very quaint indeed. I hope you like them!

The cupcake faerie

Leftovers from last week's lemon loaf cake.

8 Feb 2013

Lemon drizzle loaf cake

Friday. My favourite day of the week. The last day of school before the weekend, and my baking day. What could be better? Today's bake was a lemon drizzle loaf cake. I had made this dish only once before on my work experience, where I had a great week working in a kitchen! That was a while ago though, so I may as well have been new to the recipe.

The cake was a simple recipe, great for beginners,and used the all in one method, which was very quick. I used a different recipe for the syrup because the one that was with the set of instructions for the loaf cake had more sugar than we had at home. The end result was a lovely soft sponge with a distinct lemon "zing" and a beautiful colour. The making did, however, involve a lot of mess, especially by getting lemon syrup all over the work surface. That doesn't matter, however. It's the taste that counts!

Recipe: http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake (Not the recipe I used, but BBC  Good Food always have trustworthy recipes!

The cupcake faerie

P.S Sorry about all the equipment in the photos :)

1 Feb 2013

Orange chiffon cake

A day off school, and what better is there to do than bake a cake? The next item on my "baking to-do" list was a chiffon cake. After trying an incredibly light cake at "The Cake and Bake Show 2012", which turned out to be a chiffon cake, I have been wanting to make it. I adapted the recipe to make an orange chiffon cake. I followed the recipe and the end result was excellent. A very soft sponge with a very distinct orange flavour. I decorated it with a few "orange blossoms". They are more like daisies, but it makes it look pretty. Here is the recipe I used:

Recipe: http://www.chow.com/recipes/28648-basic-chiffon-cake - I added the zest of 1 orange and 2tbsp freshly squeezed orange juice to the recipe. I also used icing sugar instead of the flour to coat the pan, but you are probably better off following the recipe.

The cupcake faerie

16 Jan 2013

My Cousin's amazing cheesecake!

These are the  photos of my cousin's cheesecake and either mine or my brother's mini pies (I think I made them, but am not 100% sure). The cheesecake, from looking at the pictures, I think was chocolate, coffee bean and raspberry, but again I don't know exactly. The cheesecake looked amazing, although regretfully, I didn't try any because I wasn't a fan of cheesecake at the time. However, I know that it went down well with those who did have a piece. I always like to share the works of my family or friends because they deserve a little credit for such an amazing, edible masterpiece. The mini pies also look great, whoever they were made by.

The cupcake faerie

Taste of Autumn food fair

At the start of Autumn this year, I visited the taste of Autumn food fair. There were many goodies on offer, with pies and pastries, cheeses and oils, apples and chocolates and cordials and marinades all over the place. There were a number of baked products, including cheesecakes and tarts, and the most delicious raspberry and apple pie. Although we did not buy one, we made one later that day which was equally as fruity and sweet.

 I had a lovely day sampling the various products, sampling a bit too much of some products, such as the flavourful smoked garlic oil at one stall, and the crispy turkey at another. I was particularly interested in all the bakes and cakes on offer. They certainly were stunning.

I have also added a few pictures of some nice things I saw in the gift shop. I hope you like these dainty delights as much as I did!

The cupcake faerie