Two-toned treats

I have been baking a lot recently, for CU mainly, and I have been getting bored of producing plain cupcakes. So, I decided to get a little inventive and have managed to create tasty marble cupcakes!

Preparation time: 10 minutes

Cooking time: 15 minutes

Cost per bake: £0.18 per cupcake (decorated)

Ingredients (to make 12 cupcakes)

• 100g plain flour
• 100g caster sugar
• 100g butter or baking spread
• 2 large eggs

(all of the above should be equal quantity)

• 1 tspn baking powder
• 1 tspn vanilla extract
• 2 tblspn cocoa powder
• 2 tblspn milk

For the icing

• 100g cream cheese
• 300g icing sugar
• 1 tspn vanilla extract
• sweet, chocolates or hot chocolate powder to decorate 

Equipment 

• cupcake tray
• cupcake cases
• 1 large mixing bowl
• 1 smaller mixing bowl
• 1 electric mixer/food processor/whisk or fork and muscle power
• 1 sieve
• 2 tblspns
• 1 knife

Instructions

1. Preheat the oven at 180*C
2. Place the cupcake cases into the tin and put aside.
3. Sift the flour, sugar and baking powder into the large mixing bowl. Mix. (if you are using a food processor, the jug of the blender will act as the large mixing bowl)
4. Add the butter and mix together.
5. Add the eggs one at the time, mixing in between. Also add the vanilla extract.
6. Divide your mix into two, in the one of the mixtures, add the cocoa and milk and mix well. 
7. Pour the chocolatey mixture back into the mixing bowl. Do not stir.
8. Using 2 tablespoons, divide the mixture into the 12 cake cases. Try get both colours on the same spoon, this will keep them separate so they do not combine and make one colour but also gives a great marble affect to the cupcakes.
9. Place in the oven for around 15 minutes (to check if they're cooked, place a skewer through the centre. When you pull it out, it should be clean) 
10. Once cooked, remove from the oven and leave to cool before decorating.

Decorating!

1. Mix together the sugar, cheese and vanilla extract so that the texture is creamy.
2. Leave in the fridge for around 10 minutes to firm up.
3. On cool cakes, spoon 1tspn of this mixture. Spread it around the cake evenly with the back of a knife or spatula.
4. Sprinkle with hot chocolate powder or add sweets to top it off. 
5. Fini!

I decided to top mine with chocolate raisins and a dusting of hot chocolate powder. What would you do?

Easy peasy lemon squeezey!

So, this is almost always my go-to dessert when asked to make a pudding. This lemon cheesecake recipe is easy, quick and delicious. You may get addicted to making it.

Preparation time: 12 minutes

Setting time: A minimum of 2 hours, but up to 24
Cost of make: £3.81 or 47p per portion

Ingredients (to make 8 portions)

• 12 digestive biscuits (or hobnobs)

• 100g butter (melted)

• 1 tbsp honey

• 500g marscapone cheese (two, whole tubs usually)

• 1 lemon (juice and zest)

• 200g icing sugar

Equipment

• 1 cake tin (preferably loose bottom)

• 1 food processor (if you do not own, use 2 sandwich bags, rolling pin, a mixing bowl, a fork and arm muscles)

• 1 zester

• 1 mixing bowl

• 1 spatula (if you do not own, use a 2 tablespoons)

Instructions

1. Using a small amount of the melted butter (about a teaspoon), grease the bottom of the cake tin.
2. Place the biscuits in the food processor, blending until crumbs. (place them inside the two sandwich bags and bash them to bits with the rolling pin...maybe think of somebody who, well, annoys you)
3. Add the honey and butter and mix well. Pour this mixture into the cake tin and spread around evenly. Press down hard to create a solid base, leave in the fridge.
4. Zest the skin of the lemon and place to one side.
5. In a mixing bowl, mix the cheese, sugar and lemon juice. Taste the mixture in case more lemon or sugar needs to be added.
6. Remove the base from the fridge and empty 3/4 of the cheese mixture on top. Spread the mixture evenly around the top, trying not to loosen any of the biscuit base (this may be a little trickier with the tablespoons)
7. Add the rest of the mixture, spreading as smoothly as possibly. A hill will usually appear in the middle, just scoop some of it up and relocate to the edges.
8. Sprinkle with the lemon zest, creating a simple yet traditional topping. Leave to set in the fridge.
9. Remove from the tin and serve from a plate/board. Enjoy!

A great thing about this dessert is that it is a blank canvas and can be decorated in a number of ways. Take a look:



Minus the lemon zest and covered in melted chocolate. Served with raspberries, this was the perfect birthday treat for mum.

With a sprig of holly, this cheesecake looked truly festive.












And to finish, my favourite video EVER!