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Caxey, Alvaton, KY (2026)

07/27/2023

Double-chocolate cupcakes❤️❤️

Ingredients:

1 cup (250ml) thickened cream

450g good-quality dark chocolate

5 eggs

3/4 cup (165g) caster sugar

1 cup (150g) plain flour

1 tbsp Cocoa Powder

1/2 tsp baking powder

Sugar flowers (optional), to decorate

Chocolate sauce:

100g dark chocolate, broken into pieces

1/3 cup (80ml) thin cream

Directions:

-Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.

-Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.

-Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.

-Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.

-Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.

-Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.

-Remove from heat and stir until smooth.

-Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

07/26/2023

Almond Joy Cupcakes❤️❤️

-Consider making a double batch of this cupcake version of a well-known candy bar.

Ingredients:

CUPCAKES:

1 1/2 c. semisweet chocolate chips
1 c. (2 sticks) unsalted butter
5 large eggs
1 c. granulated sugar
2 tbsp. cocoa powder

COCONUT FROSTING:

1 c. heavy cream
1/4 c. coconut milk
2 tbsp. confectioners’ sugar
pinch kosher salt

TOPPING:

3/4 c. sweetened shredded coconut
12 cocoa-dusted almonds
2 oz. semisweet chocolate, chopped

Directions:

-Heat oven to 375°F. In a small saucepan, melt the chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in the eggs, sugar, and cocoa.

-Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1⁄4-inch from the top). Bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).

-Make the frosting. Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until medium peaks form, 2 to 4 minutes.

-Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top each with an almond.

-In a small microwave-safe bowl, melt the chocolate until smooth, about 20 seconds. Drizzle over the cupcakes.

07/25/2023

CARAMEL FILLED CUPCAKES❤️❤️

-These cupcakes with caramel filling are the best and taste like caramel! It features a handcrafted salted caramel, salted caramel buttercream, and a really soft chocolate cupcake!

Ingredients:

CHOCOLATE CUPCAKE:

120 g boiling water
160 g all-purpose flour
200 g sugar
50 g unsweetened cocoa powder
1 teaspoon instant espresso powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
120 g sour cream 18% room temperature
75 g vegetable oil
2 large eggs room temperature
1 ½ teaspoon vanilla extract

SALTED CARAMEL:

180 g granulated sugar
200 g heavy cream
50 g butter
1 teaspoon vanilla paste
Pinch of salt

CARAMEL BUTTERCREAM:

225 g butter room temperature
75 g caramel + extra for drizzling on top
500 g powdered sugar
1 teaspoon vanilla extract
1-3 tablespoon whole milk

Directions:

CHOCOLATE CUPCAKE:

-Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.

-Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

-In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

-In another mixing bowl add all of the wet ingredients, including the water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

-Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.

-Divide the cake batter into the 12 cupcake liners and bake them for 15-17 minutes

-Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

SALTED CARAMEL:

-While the cupcakes are baking, make the caramel.

-In a small saucepan, slowly melt the granulated sugar over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble. Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Turn off the heat and add the butter. Stir it in until the butter has melted into the caramel. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30 minutes to an 1 hour to become room temperature.

BUTTERCREAM:

-Once the cupcakes and caramel has cooled down make the buttercream

-Sift the powdered sugar.

-In your stand mixer, using the paddle attachment, start by creaming the butter and 75 g of the homemade caramel for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.

-On low speed, add the sifted powdered sugar in 2 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract and milk and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

-Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

-Transfer the buttercream to a piping back with a big star piping tip.

ASSEMBLING:

-Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the caramel.

-Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake.

-Drizzle any leftover caramel over the buttercream and decorate with some cake crumbs, off the scraps, from the cupcakes.

-Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.

07/23/2023

Black forest cupcakes❤️❤️

-These luscious cupcakes are alcoholic, so it would be better to save them for after trick-or-treating night when the kids are in bed.

Ingredients:

1 x 400g jar Taste the Difference morello cherry compote
1 tbsp kirsch or other cherry liqueur
200ml whole milk
125g extra-dark chocolate (at least 72% cocoa solids), roughly chopped
3 tbsp cornflour
3 tbsp dark cocoa powder
200g dark brown sugar
125ml groundnut oil or vegetable oil
3 medium eggs
1 tsp vanilla extract
150g plain flour
2 tsp baking powder

FOR THE BUTTERCREAM:

200g unsalted butter, softened
400g icing sugar, sifted
50g dark cocoa powder, sifted
2 tbsp kirsch or other cherry liqueur
4 x 15g tubes black gel food colouring (we used Dr Oetker), or see Kitchen tip, right

Directions:

-For a really deep black colour to the buttercream, make this 1-2 days ahead (see Kitchen tip, above). Whisk the butter until very light and fluffy then add half the icing sugar and beat to combine. Add the remaining icing sugar and cocoa and beat again until fully combined. Whisk in the kirsch then slowly add enough food colouring until you reach the desired colour.

-For the cherry filling, tip the compote into a sieve with a bowl underneath, to separate the whole cherries from the syrup. Weigh out 120g of the whole cherries and stir the kirsch through these. Set aside and pour the strained syrup back into the jar and reserve for other uses (try swirling it through yogurt for breakfast, or spoon over ice cream to make a quick and easy dessert).

-Preheat the oven to 180°C, fan 160°C, gas 4 and line a 12-hole muffin tin with deep muffin cases. Put the milk, extra-dark chocolate, cornflour, cocoa powder and sugar in a pan and heat gently until the chocolate has melted, stirring. Bring to a simmer and stir continuously until the mixture has thickened. Remove from the heat and cool slightly.

-Whisk together the oil, eggs and vanilla extract in a jug. In a separate bowl, sift together the flour and baking powder.

-Add the oil and egg mixture to the chocolate mixture and whisk until fully combined. Finally fold through the flour and baking powder. Fill each muffin case two-thirds full with the mixture, then spoon some of the cherries into the centre, pushing them down slightly. Cover the cherry centre with the remaining cupcake mixture. Bake for 20 minutes, or until risen and an inserted cake skewer comes out without any sticky cake mixture adhering. Leave to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

-Spoon the soft buttercream into a piping bag fitted with a large star nozzle. Pipe swirls on top of the cooled cupcakes, working from the outside to the centre.

07/21/2023

S'mores Cupcakes❤️❤️

Ingredients:

Cupcakes:

3/4 cup all-purpose flour (100 grams)

1/2 cup graham cracker crumbs (68 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters)

3/4 cup granulated sugar (150 grams)

1 egg

3/4 teaspoon vanilla extract

1/2 cup buttermilk (125 milliliters)

2 tablespoons boiling water (30 milliliters)

2 tablespoons cocoa powder (9 grams)

Marshmallow Topping:

3 egg whites

3/4 cup granulated sugar (150 grams)

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

12 squares milk chocolate, optional

Directions:

-For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.

-Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.

-Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.

-Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.

-Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.

-Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.

-For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.

-Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.

-Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.

07/20/2023

Salted Caramel Cupcakes❤️❤️

-The frosting is swirled with extra caramel sauce, and the cupcakes have a drizzle of salted caramel on top. These are the Ultimate Salted Caramel Cupcakes. They must be produced!

Ingredients:

Cupcakes:

2 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 stick of butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/2 tsp. vanilla
1 1/4 cups whole milk, at room temperature

For the frosting:

6 egg whites*
1 ½ cups (300g) granulated sugar
½ teaspoon coarse kosher salt
1 ½ cups (340g) unsalted butter at room temperature
1 recipe salted caramel sauce (about 1.5 cups)

Directions:

-Preheat oven to 350F. Line cupcake pans with liners, set aside.

-In a medium bowl, whisk together flour, baking powder, and salt.

-In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.

-Add flour mixture and milk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.

-Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.

-Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of caramel.

-Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved and it reaches 160°F (70°C) stirring continuously, about 5 minutes. Heat this slowly!! You don’t want scrambled eggs!

-Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

-Turn the mixer to medium speed and add the softened butter a little at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curdle half way. Keep adding the butter!)

-Switch to a paddle attachment and add 3/4 cup of caramel sauce. Beat the buttercream until well combined, about a minute.

-Pipe or spread onto cupcakes. Drizzle with remaining caramel sauce and sprinkle with sea salt.

07/18/2023

RED VELVET CUPCAKES❤️❤️

-These red velvet cupcakes aren't just for Valentine's Day; they're soft, buttery, and moist. They come with a handmade cream cheese icing and are incredibly simple to create.

Ingredients:

FOR THE RED VELVET CUPCAKES:

1 ⅓ cups cake flour spooned & leveled (145 grams)
2 tablespoons natural unsweetened cocoa powder (10 grams)
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter softened to room temperature (60 grams)
1 cup granulated sugar (200 grams)
1 large egg room temperature
¼ cup oil canola or vegetable work well (60 ml)
1 tablespoon liquid red food coloring (15 ml)
1 teaspoon pure vanilla extract
½ teaspoon distilled white vinegar
⅔ cup buttermilk room temperature (160 ml)

FOR THE CREAM CHEESE FROSTING:

½ cup unsalted butter softened (115 grams)
1 (8-ounce) package brick-style cream cheese softened (226 grams)
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract

Directions:

-Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.

-In a large mixing bowl, sift the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.

-In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar together on medium speed for 4 to 5 minutes or until light and fluffy.

-Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla extract, and vinegar, stopping to scrape down the sides of the bowl as needed.

-Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter.

-Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.

-Bake for 15 to 18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.

-Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

-In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.

-Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.

-Once the cupcakes have cooled completely, pipe the frosting on top.

07/16/2023

Oreo Cupcakes❤️❤️

-Huge mounds of moist Oreo cupcakes topped with wonderful cookies & cream icing loaded with crushed Oreos.

Ingredients:

For the Cupcakes:

2 cups all-purpose flour 240g
1 cup sugar 200g
1/4 teaspoon baking soda 1g,
1 1/2 teaspoons baking powder 5g
1/2 tsp salt
3/4 cup unsalted butter 170g, room temperature
3 egg whites
1 teaspoon vanilla extract 5mL
1/2 cup sour cream 120g
1/2 cup whole milk 118mL
1 cup chopped oreos

For the Buttercream:

1 1/2 cup unsalted butter 342g, room temperature
4 cups confectioners' sugar 440g
1/4 cup cream 60mL, added as needed
crushed oreos 120g
1 tsp vanilla extract 5mL, optional

Directions:

-Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.

-Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.

-In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.

-Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.

-Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You'll end up with a crumbly mixture.

-Add the wet mixture to the butter/flour mixture and mix on low until just combined.

-Fold in the chopped Oreos and mix until distributed.

-Divide the mixture evenly into cupcake papers using an ice cream scooper.

-Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.

-Beat the butter until light and fluffy. Add the confectioners' sugar, vanilla, and cream and mix.

-Crush the Oreos, add to the buttercream and mix until combined.

-Transfer buttercream to a piping bag fitted with a tip of your choice, I used and 869 and 1a tip for the cupcakes you see in the post.

-Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.

07/15/2023

Chocolate Fudge Cupcakes❤️❤️

-These Chocolate Fudge Cupcakes taste amazing. They have the softest, richest chocolate cupcake you've ever tasted, topped with the most decadent chocolate fudge frosting. It is quite easy to produce and is smooth and silky. Your new go-to recipe for chocolate cupcakes will be this simple one, which is ideal for any chocolate lover.

Ingredients:

CHOCOLATE FUDGE FROSTING:

150 gram powdered sugar
150 gram butter cut into small cubes
200 gram dark chocolate chopped
250 g sweetened condensed milk
1 teaspoon vanilla extract

CHOCOLATE CUPCAKE:

120 g boiling water
160 g all-purpose flour
200 g sugar
50 g unsweetened cocoa powder
1 teaspoon instant espresso powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
120 g sour cream room temperature
75 g vegetable oil
2 large eggs room temperature
1 ½ teaspoon vanilla extract

Directions:

-Melt all of the ingredients together in a pot over medium heat. With a rubber spatula, constantly fold the mixture together as it heats up. Once all of it has melted and combined, transfer it to a sallow bowl, so it can cool down faster, and cover it with plastic wrap, that touches the surface of the frosting. Let it cool down to room temperature in the fridge while making the cupcakes.

-Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.

-Start by boiling the water and weigh out the water so it can cool down a bit while preparing the other ingredients.

-In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

-In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

-Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.

-Let the cupcakes cool in the hot pan on a wire rack. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

-Add the frosting to a piping bag with a star piping tip, e.g. Wilton 1M. Pipe the frosting of the cupcakes.

07/15/2023

Matcha Cupcakes❤️❤️

-With a swirl of silky smooth whipped matcha ganache frosting on top, these delectable matcha cupcakes are only the beginning of what sweet, soft, moist, and tender have to say about them. You'll enter matcha bliss with this recipe for matcha cupcakes. Guaranteed.

Ingredients:

1 cup (150 g) all purpose flour
2 tablespoon (12 g) matcha powder
1 ½ teaspoon (6 g) baking powder
¼ teaspoon (1 g) salt
2 large eggs room temperature
¾ cup (150 g) granulated sugar
¼ cup (60 g) unsalted butter
½ cup (120 ml) milk whole full fat
1 teaspoon (5 g) vanilla extract
2 tablespoon (30 g) vegetable oil

Matcha Frosting:

1 ½ cup (375 ml) whipping cream, divided
1 cup (8 oz) white chocolate chips
1 tablespoon (6 g) matcha powder sifted

Directions:

-Preheat your oven to 350°F (180°C). Line your cupcake baking tray with cupcake liners.

-In a large mixing bowl, sift the all purpose flour, matcha powder, baking powder and salt. Mix to combine. Set aside.

-Using your stand mixer with a paddle attachment or an electric hand mixer, beat the eggs in a large bowl on high for about 30 seconds until frothy. While the mixer is running, slowly add the sugar and continue beating the eggs on high until it has tripled in volume and is a very pale yellow, about 6 minutes.

-Working in 3 batches, pour in ⅓ of the dry ingredient mixture into the eggs and beat on low to incorporate. Continue with the remaining thirds until fully incorporated. The mixture may get thick and hard to mix but thats ok.

-In a medium heatproof bowl, microwave the milk and butter to melt the butter. Make sure to not boil the milk. Then add the vanilla and oil and mix to combine. Cover and set aside.

-Temper the milk by adding ¾ cup of the matcha egg batter into the milk bowl and mixing until smooth. Then pour the milk mixture into the batter while simultaneously beating the batter with the electric mixer on low until combined.

-Pour the batter into the lined cupcake tin about ⅔ of the way up. Bake at 350°F (180°C) for 15 minutes or until a toothpick inserted in the middle comes out clean. Cool the cupcakes in the cupcake tin for about 2 minutes before removing them onto a wire rack to cool completely before frosting.

-Heat ¾ cup of the heavy cream in a small saucepan over medium heat until it begins to steam and simmer.

-Sift in the matcha powder and whisk the mixture until combined.

- Place the white chocolate in a large heat-proof bowl and pour the heated matcha heavy cream over the white chocolate. Let the chocolate sit for 5 minutes and then stir the chocolate until smooth and combined. Then, sift the matcha chocolate mixture through a fine-mesh sieve to remove any remaining clumps.

-Cover plastic wrap making sure the plastic touches the matcha chocolate to prevent a film. Chill in the refrigerator for 2-3 hours until cold or overnight.

-Once the ganache is cold and chilled, using a whisk attachment of your electric mixer, gently whisk the ganache on low and gradually working to high speed until the ganache is light and fluffy about 1 minute. Pour the remaining ¾ cup of cold heavy whipping cream and whip on low speed and slowly increase to medium speed until soft peaks form and the whip cream holds its shape another 1-2 minutes.

-Using a piping bag and a star tip, pipe the frosting onto the cupcakes and enjoy!

Caxey

07/27/2023

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