Coconut, white chocolate and cranberry muffins

Very tasty, soft white chocolate muffins with dessicated coconut and fresh and dried cranberries. The best when freshly baked a little bit dry later but still good with cup of freshly brewed tea or coffee. 

Ingredients for 12 - 18 muffins:

• 125g white chocolate
• 250ml milk
• 250g flour
• 2 tsp baking powder
• pinch of salt
• 150g dried cranberries (I had only 90g)
• 50g dessicated coconut
• 2 eggs
• 100g sugar
• 90ml canola oil
• 65g frozen cranberries (I added the as I didn't have enough of dried cranberries)

 Preheat the oven to 200C. line muffin tin with paper cases. 

Break the chocolate and place it in a bowl then add the milk. Place the bowl over a pot with boiling water and stir until chocolate melts down. Remove form heat and set aside.

Into separate bowl put the flour, baking powder, salt, dried cranberries, coconut and mix them all. Set aside.

In third bowl place the eggs and sugar and whisk them until pale and fluffy. Then add the canola oil. Add half of the flour mixture and half of milk and stir them together with a spoon until smooth. Then add the remaining flour and milk and stir again. At last fold in the frozen cranberries. 

Spoon the  batter into prepared earlier muffin cases, 3/4 full. Bake in preheated oven for 25 - 30 minutes until well risen and golden on the top. 

Enjoy !

For recipe in Polish have a look here.

White chocoate - cupcakes and frosting

They were really delicious. The white chocolate frosting wasn't as smooth as I would prefer but was really tasty. About the cake - light, fluffy with lovely crust. I used to bake them before, here is the recipe  and we really enjoyed them. I think they worth to give them a try. 

Ingredients for 12 -18 cupcakes:

• 100g butter
• 175g caster sugar
• 2 eggs (room temperature)
• 275g flour
• 2 tsp baking powder
• 100g white chocolate melted
• 125ml warmed milk

Preheat the oven to 170C. Line muffin tin with paper cases.

Put the butter and sugar into an electric mixer bowl and beat until pale and smooth.

Then add one egg at the time mixing continuously.

In a meantime warm up the milk to the body temperature, set aside. And melt down the white chocolate, set aside.

Sift the flour into a bowl with baking powder. 

Set the mixer on low speed and add half portion of the flour and half of the milk. When mixed, pour in the melted chocolate and add remaining flour and milk. Mix until batter will have smooth and creamy texture.

Spoon the batter into prepared muffin tin. Fill them half full as they rise a lot while baked. Bake 20-25 minutes until skewer picked in the middle comes out clean. When ready transform to the wire rack to cool down.

In a  meantime prepare the frosting.

Ingredients for frosting:

• 100g white chocolate
• 50g soft butter
• 250g mascarpone cheese
• 200g icing sugar
• 1 tsp vanilla extract

To get smooth texture frosting all the ingredients need to be in room temperature.

Melt the chocolate and set aside to cool down.

Place the butter and mascaropne into electric mixer bowl and beat them until smooth. Then add the icing sugar and beat well. Next add the vanilla extract. At last pour gently in the white chocolate beating continuously. Ready frosting is a little bit runny. Place it in the fridge to chill it. 

After about an hour when cupcakes are cooled and frosting chilled you can decorate the cupcakes. 

Enjoy !

Caramel mud cupcakes

Caramel mud cupcakes were divine. Very sweet, moist, crunchy on top. Perfect. The recipe comes form The Australian Womens' Weekly 'Cupcakes'. 

 Ingredients for 12 muffins:

• 125g butter
• 100g white chocolate
• 150g brown sugar
• 90g golden syrup (I didn't have enough of golden syrup so I added 50g of golden syrup and 40g of honey)
• 160ml milk
• 200g flour
• 1/2 tsp baking powder
• 1 egg
• icing sugar for dusting

Preheat the oven to 170C.

Line muffin tin with paper cases.

Put the butter, broken into smaller chunks white chocolate, sugar, golden syrup (or golden syrup and honey) and milk into a sauce pan. Heat up all ingredients stirring occasionally until melted. Pour the liquid into a bowl and set aside to cool down for 15 minutes.

Add the flour, baking powder and whisk. Then stir in the egg. 

Divide the mixture among paper cases.

Bake for 30 minutes. The remove form oven and set aside to cool down. Dust with icing sugar and enjoy !

 

 

Muffins with coconut Princessa wafer and white chocolate

Those muffins are one of my favourites. I like coconut very much, the coconut smell is just divine. As usually they are very easy to make. This time I added not only dessicated coconut but coconut wafer bar called Princessa as well. This time I was inspired by the recipe form this blog.  

Ingredients for 12 muffins:

• 270g flour
• 3 coconut Princessa wafer 44g each
• 130g sugar
• 100g white chocolate
• 2 tsp baking powder
• 250 ml milk
• 100 ml oil
• 1 egg
• 12 tsp dessicated coconut

First dice the wafers into small cubes, set aside. Grate the white chocolate into small shavings, set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

Into a big bowl sift the flour, baking powder and sugar. Stir them together. Then add the wafer cubes and chocolate shavings and stir them in.

Break the egg into a small bowl and whisk it with a fork. Add the milk and oil and stir well. Pour the wet ingredients mixture into dry ingredients. Stir all ingredients with a spoon until just combined.

Spoon the batter into paper cases, 3/4 full. Then put one tea spoon of dessicated coconut on top of each muffin.

Bake for 25 minutes, until well risen and golden on the top. Enjoy !

Raspberry muffins with white chocolate

This is extremely easy to make recipe and the result is delicious.  Very moist, packed with raspberries, sweet with chocolate chips muffins are divine. They are a little bit flat and not golden on the top as I added plenty of fruits to the batter. The recipe comes from this website.

Ingredients for 12-15 muffins:

• 380g flour
• 2 tsp baking powder
• 200g caster sugar
• 1 egg
• 280 ml milk
• 50gmelted butter
• 300g frozen raspberries
• 200g white chocolate

Preheat the oven to 190C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down. Chop the chocolate and set aside. 

Sift the flour add baking powder and sugar into a big bowl and whisk them together.

Break the egg into a small bowl and whisk the egg with fork. Pour in the milk and cooled down butter. Stir all ingredients together then pour the wet mixture into a bowl with dry ingredients. Stir all ingredients together until just combined. At last fold in the raspberries and chocolate chunks.

Spoon the batter into paper cases, 3/4 full. Bake for 20 - 25 minutes. Enjoy !  

Chocolate sour cream muffins with white chocolate

Chocolate sour cream muffins are very rich, dark, chocolaty  with white chocolate spots. This is the mixture of moist and slightly bitter cake with soft, melting pieces of sweet white chocolate. If you like this combination of flavours you will find those muffins delicious. The recipe comes from this website. Those muffin are in a way similar to the double chocolate muffins  which I baked some time ago.

Ingredients for 12 muffins:

• 225g plain flour
• 55g cocoa powder
• 1 tbsp baking powder
• pinch of salt
• 115g brown sugar
• 150g chopped white chocolate
• 2 eggs
• 200 ml sour cream
• 100ml milk
• 6 tbsp oil

Preheat the oven to 190C. Line muffin tin with paper cases.

Chop the chocolate into a chunks and set aside.

Sift the flour, baking powder, cocoa powder and salt into a big bowl. Whisk all ingredients together. Add the sugar and whisk everything again. Then add the white chocolate chunks.

In a separate bowl whisk the eggs add the sour cream, oil and combine all ingredients together. Add the dry ingredients mixture and stir in. If the batter is too thick add the milk. 

Spoon the batter into paper cases, 3/4 full. Bake 25-30 minutes. They are very tasty warm. Enjoy !

Raffaello cupcakes

Those cupcakes were supposed to taste like Raffaello sweets. Just in case you do not know what Raffaello is, a few words of explanation. The Raffaello is waffle ball covered with dessicated coconut filled with creamy custard and whole almond inside. I have to say I have almost achieved my goal. I liked those cupcakes a lot, their smell , their texture. The only one thing I didn't like about them was the fact that custard inside spread instead of creating small ball in the middle of the cake. Hmmm... I think I will try to make them again just to improve this and that and of course to eat them agian. 

Ingredients for custard filling:

• 100 ml coconut milk
• 50g sugar
• 1 egg yolk
• 1/2 tbsp flour

Pour the milk and add sugar into a small sauce pan. Bring this mixture to boil  stirring from time to time. Remove from heat. In a  meantime in a small bowl combine the egg yolk with flour. Pour 1-2 tablespoons of hot liquid into egg yolk and whisk immediately. Then return egg yolk to the sauce pan. Bring it to the boil again stirring it all the time. When the custard is ready pour it in a bowl and leave it cool down. If it happened that the egg scrambled a little bit pour ready custard through the sieve. 

Ingredients for 6-8 cupcakes:

• 170g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 1/4 tsp salt
• 70g melted margarine
• 80g sugar
• 80 ml milk
• 1 egg white
• 30g white chocolate
• 6-8 almonds
• dessicated coconut

Melt the margarine and set aside. I used liquid margarine.

Grate the chocolate, set aside.

Pour some hot water over almonds and then remove their brown skin off.

Preheat the oven to 190C. Line muffin tin with paper cases.

In a big bowl sift the flour, add the sugar, baking powder, salt and chocolate. Whisk them together and set aside. 

In a measuring jug whisk together the milk, egg white and margarine. Pour this mixture into the dry ingredients. Combine all ingredients together.

Spoon one table spoon of the batter into each paper case, then put one teaspoon custard in the middle, place one almond in each cupcake and cover with remaining batter. Sprinkle each cupcake with thick layer of dessicated coconut.

Bake for 20 minutes, until well risen. let them cool down a litte bit and enjoy !

Honey muffins with honeycomb and white chocolate

Extremely sweet ... just perfect. The recipe comes form 'The Australian Women's Weekly'. The batter is so easy ta make that my 2 and 6 years old children were helping me. The youngest was mixing the dry ingredients the older was mixing the wet ones. We had fun !

Ingredients for 12-18 muffins:

• 300g flour
• 1tbsp baking powder
• 55g caster sugar
• 160g white chocolate
• 100g chocolate coated honeycomb
• 1 egg
• 60g butter
• 250ml buttermilk
• 80g honey
• 1 tsp vanilla bean paste

Chop the chocolate and honeycomb into small chunks. Set aside. Melt the butter in microwave or in the saucepan on medium heat. Set aside to cool down.

Preheat the oven to 190C. Line muffin tin with paper cases. 

In a big bowl combine together the flour, sugar, baking powder, white chocolate and honeycomb.

In a measuring jug whisk the egg, add the buttermilk, butter, honey and vanilla. 

Pour the wet ingredients into the bowl with dry ingredients. Whisk all together until just combined.

Spoon the batter into paper cases, 2/3 full. Bake for 20 minutes. When ready transfer to the wire rack and cool them down.

Custard filled white chocolate muffins

Since I have received those beautiful sugar butterflies I was wondering what kind of muffins they may go with. I was thinking about vanilla cupcakes with butter cream frosting but I have already bake something similar and I do not like to repeat recipes. So when I came across this recipe I though it is perfect. Those muffins are spongy, well risen, sweet with drop of custard and white chocolate in the middle coated with white chocolate ganache. They were very tasty !

Ingredients for custard filling:

• 1 batch of vanilla custard powder
• 350 ml milk
• white chocolate chips

To make those muffins start with making vanilla custard as it has to have a time to cool down and thickened. Pour about 300 ml of milk into sauce pan and heat it up. In a jug stir the powder into remaining milk. When custard is dissolved, pour this mixture into warm milk.Cook it stirring constantly. When starts boiling, pour the hot custard into a bowl. Cover with cling film, so the cling film will touch the custard. It protects the custard against creating thick layer on the top. Set aside to cool down.

 

 

Ingredients for 12-15 muffins:

• 340g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 1/4 tsp salt
• 150 g melted butter
• 160g sugar
• 150 ml milk
• 2 eggs

Preheat the oven to 200C. Line muffin tin with paper cases.

 

Melt the butter and set aside to cool down.

 

Sift the flour, baking powder, soda and salt into big bowl and whisk them together. 

In a separate bowl whisk the eggs with sugar, add the milk and cooled down butter. Pour this mixture into the dry ingredients bowl. Combine all ingredients together. Do not over stir the mixture. 

Spoon the batter into paper cases. Put one spoon of the batter then one teaspoon of cooled down custard and few white chocolate chips and cover with another layer of batter. Do not overload the paper cases, try to put no more then 3/4 full.

Bake for 15 minutes. until well risen. Place on wire rack to cool down.

 

In a meantime prepare white chocolate ganache to coat the muffins.

Ingredients for white chocolate ganache:

• 50 ml milk
• 50 ml cream
• 100g white chocolate
• some sugar sprinkles for decoration

Pour the milk and cream into sauce pan and heat them up stirring continuously. Gradually add the chocolate. Cook until get creamy, thick sauce. set aside and let it cool for a moment, stirring from time to time. When slightly cooled and thickened pour over each muffin. Sprinkle wit sugar sprinkles if desired. Enjoy !
 

  

 

Rice krispies cupcakes

I have received square muffin silicone tin and was thinking what to prepare in it. One morning, when my children were eating their breakfast I saw this recipe on Kellog's Rice Krispies box. It was perfect for my new muffin tin. It was very easy to make. Cupcakes were lovely and I do not have to mention that children love them.

Ingredients for 10 cupcakes:

• 15g butter
• 100g marshmallows
• 60g rice krispies
• m&ms
• 10 white chocolate cubes

 As I  mentioned earlier I had silicone muffin tin so there is no need for greasing but  traditional one have to be greased.
Prepare your muffin tin. To decorate your cupcakes with m&ms sprinkle a few into each muffin tin hole.
In a large sauce pan melt the butter over low heat. When butter is melted add marshmallows and stir until completely melted. Remove from heat. Gently fold in Rice Krispies. Stir until well coated. Be careful this mixture is very sticky. Before you spoon this mixture into muffin tin butter spoon. Evenly press mixture over sweets. Place your tin in a fridge to cool mixture down. After about an hour remove from muffin tin. Cupcake might be still sticky so lightly butter your fingers.
Melt white chocolate in microwave and pour it over each cupcake top. Enjoy !

Rocky road muffins

Rocky road is one of my favourite snacks, so when I found rocky road muffins recipe I had to give it a try. Muffins are lovely, very chocolaty, filled in half baked marshmallows, melted white and dark chocolate... divine. Perfect for today's rainy day. Although I added more ingredients to them than there were in original recipe I think next time I will add handful of nuts as well.    

Ingredients for 12 muffins:

• 225g flour
• 60g cocoa
• 1 tbsp baking powder
• pinch of salt
• 110g caster sugar
• 100g chopped white chocolate
• 90g chopped dark chocolate
• 60g mini marshmallows
• 5 digestive cookies broken into pieces
• 1 egg
• 250ml milk
• 6 tbsp canola oil

 Preheat the oven to 200C. Line muffin tin with paper cases.

Sift the flour, cocoa, baking powder, salt, sugar, chopped chocolate, marshmallows, cookies and whisk them together.

In separate jug whisk together the milk, egg and oil.

Pour wet ingredients mixture into dry one. Combine all ingredients, do not over stir them. Spoon the batter into the paper cases. Bake for 20 min until well risen. check with toothpick if they are baked in the middle.

White chocolate muffins

This recipe comes from 'Chocolate bakes' cookbook. Muffins are easy to made and very tasty. They are soft, spongy, sweet. 

Ingredients for 12-18 muffins:

• 100g butter 
• 175g caster sugar
• 2 eggs
• 275g plain flour
• 2 tsp baking powder
• 100g white chocolate melted
• 125ml warmed milk
• 25g melted white chocolate for decoration
• sprinkles

Preheat oven to 170C. Line muffin tin with paper cases. 

Put the sugar and soft butter into electric mixer bowl and whisk on medium speed until white and fluffy. Beat in the eggs one at a time. In a meantime melt the chocolate and set aside. Warm up the milk and set aside.

Add the flour and baking powder into butter mixture and gently fold them in. Then add melted chocolate and milk, whisk for a while. Spoon the batter into paper cases. Bake for 20-25 min until well riosen and golden. Cool down on wire rack.

Melt the remaining chocolate and spread it over each muffin top then sprinkle with spinkles. Enjoy !

Apricot, walnut and white chocolate muffins

These muffins are great, filled with fresh apricots, walnuts and white chocolate, moisture and very sweet. I made them for my guests and they liked them very much. Recipe comes form this website.

Ingredients for 12 :

• 200g flour
• 60g cane sugar
• 75g sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 160 ml milk
• 120 ml melted butter
• 2 eggs
• 2 tsp vanilla sugar
• 150g diced fresh apricots
• 170g chopped white chocolate
• 90g chopped walnuts

Wash and dice the apricots, chop the chocolate and walnuts, set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift the flour, sugars, vanilla sugar, baking powder  into big bowl and combine together. Melt and cooled down the butter. Pour the milk, butter add the eggs into dry ingredients mixture. Whisk everything together. Gently fold in the apricots, walnuts and chocolate. Spoon  the batter into paper cases, bake for 30 min. Cool down on wire rack and enjoy :)

Non-baking cup cakes

I made my daughter's favourite sweets yesterday. It is a mixture of rice krispies cereals and white chocolate, which I usually serve in muffin cases so I think it matches to my blog. This is great snack for teddy bear picnic. 

Ingredients for 7 cup cakes:

• 200g white chocolate
• 50g rise krispies
• sugar sprinkles for decoration

Break the chocolate into small pieces and put them in big bowl. Melt the chocolate in microwave. Stir in the rice krispies cereals as all well covered in chocolate. Spoon this mixture into paper cases. Sprinkle top of each cup cake with sugar sprinkles. Put them into a fridge for about an hour as they harden. 

Enjoy :)

Lemon cup cakes

It is almost Easter. Because of that I baked lemon cup cakes form Rachel Allen book 'Bake" and decorated them whit shell eggs.

Ingredients for 12 cup cakes:

• 125g soft butter
• 125g caster sugar
• 1tsp lemon extract
• 2 eggs, beaten
• 150 g plain flour
• 1/4 tsp baking powder

For decorations: eggs in a crisp shell, white chocolate, ready to use cream or butter cream

Preheat the oven to 180C. Line a 12 hole muffin tin with paper cases.

Using electric mixer cream the butter  add sugar and lemon extract and beat until light and fluffy. Gradually add the beaten eggs. Then gently fold in the flour and baking powder. Spoon the batter into paper cases. bake for 20 min until well risen and golden. When baked cool on a wire rack.

To decorate I melt white chocolate and spread it over cupcakes.

Serving suggestion

I had  ready to use Dr. Oetker green cream too.You can also make your own butter cream from the recipe for Vanilla cupcakes

Serving suggestion

 
Happy Easter !!

Double Chocolate muffins

I was in a mood for something chocolaty and couldn't made up my mind if it  was white or dark chocolate. So I baked double chocolate muffins - recipe from 'Home baking cookbook'

Ingredients for 12 muffins:

• 200g plain flour
• 25g cocoa powder
• 1tbsp baking powder
• 1tsp ground cinnamon
• 115g caster sugar
• 185g white chocolate broken into pieces (125g for batter, 60g for decoration)
• 2 eggs
• 100ml sunflower oil
• 225 ml milk

 Preheat the oven to 200C. Line muffin tin with muffin cases. 

Sift the flour, baking powder, cocoa, cinnamon together into large bowl. Add sugar and chocolate. 

In separate bowl whisk the eggs and oil until frothy, gradually add milk. Stir the mixture of wet ingredients into dry one until just blended. Spoon the batter into muffin cases 3/4 full. 

Bake for 20 min until well risen and springy in touch. Leave the muffins to cool down a little bit in the tin, transfer to a wire rack and leave to cool completely.

Melt the remaining chocolate in microwave and spread over the tops of muffins.