Thursday, 13 April 2017


So as promised here is another recipe just in time for the four day Easter weekend! My last recipe was for super gooey Creme Egg cupcakes and I did say in that post that I would be sharing a recipe for all you Mini Egg lovers out there. 

Mini Eggs are so moreish and there are hundreds of recipes on the internet of various baked goods revolving around them. I wanted to do something perhaps a little bit different... so here are my Mini Egg cookie cups! Okay I wanted them initially to be just cookies but the first batch turned out a little bit thicker than I intended them to be. But I kinda had the eureka moment and thought, well why can't they taste like the usual cookie dough but be thicker and more cakey? Am I making any sense? I hope so.

So then I had to think of what else I wanted to add into the cookie cups... There was endless ideas but I really liked the sound of added a nutty flavour and the best combination? ALMONDS! Ahhh these cookie cups smelt DIVINE!! And again they proved to go down a treat... Here is the recipe and how to and I hope you enjoy them just as much as my family did...

What you will need
250g Unsalted butter
120g Brown sugar
300g Self raising flour
150g Plain flour 
1tsp Almond extract/paste
125ml Whole milk (although Semi Skimmed would be okay)
200g Almond flakes 
275g Mini Eggs

Before you start making and baking you will need to set your oven to 170 celsius! This recipe will also make 16/18 cookie cups!

1. In a large bowl beat the butter until a smooth paste and then add the sugar. Continue beating together with an electric mix until both are combined well. Add the almond extract and stir in. 

2. Weigh out the plain and self raising flour and add to the butter mixture. Using an electric mix continually mix until all is combined in a cookie dough like mixture. The mixture will be quite stiff so you may want to use a wooden spoon and manually combine the milk into the mixture instead of using an electric whisk. Place cling film over the top of the bowl and leave in the fridge for 30-40 minutes. 

3. Next you're going to want to add in your almonds. Now for this step I took the dough out of the bowl and put on a floured surface and worked the almonds in myself. I did this by pressing down on the dough on the surface and sprinkling in some of the almonds and then folding the dough over. Continue until all almonds are evenly distributed through the dough.

4. Take a standard cupcake baking tin (ensuring it is either non-stick or lightly buttered to avoid the cookie cup sticking once baked) and distribute your dough evenly among the holes. Once divided take a spoon and press down on the dough so it spreads out in the little hole. 

5. Bake for 15 minutes on 170 celsius and carefully remove from the oven and push 3-4 Mini Eggs into the dough ensuring they are pushed well into the cookie cups. Place back into the oven for a further 5 minutes until your cookies are a nice golden brown. 

6. Remove from oven and enjoy!

What do you think? Is this something you would try? I would love to know if you have any other combination ideas for Mini Eggs, let me know in the comments below...

Love, Emily Jayne xox 

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Friday, 7 April 2017


Hello, Hello, Hello! Wow it's been a long time since I last posted on here and honestly? I have really missed it! But once again I let my perfectionism get the better of me and never really felt I had anything worthy to post. The truth is if I wait until I am 100% happy with my content I will end up never posting and honestly? That's a shame. I like blogging and creating a little space on the internet full of my creative ideas.

With that being said I thought what better way to kick start the old blog again than by sharing a recipe I have done a couple of times now and every time received good feedback from it. Of corse with it being Easter I had to add to theme it around the holiday and so I present to you these gorgeously Gooey Creme Egg cupcakes complete with homemade fondant filling and Creme Egg on top. 

Creme Egg's seem to divide the nation; you either love them and can eat 12 in a row (like my mum did once - true story) or you find them too sickly and would rather reach your hand into a bag of Mini Eggs *ahem obviously you can equally love both too duh*. I will hopefully be sharing a recipe more based around Mini Eggs later this week but for now let us all pay our respects to the sugary goodness that is the Creme Egg. 

Now I am going to split this recipe into three sections purely for the fact that you're going to want to make the fondant first, let it set, make your sponge and whilst their cooling make your icing. 

This recipe makes 12 large cupcakes meaning you could probably make more if you did mini versions. You will need to set your oven at 180 celsius if electric and 350 fahrenheit if gas. Now let's get on to the best bit, making them...

What you will need for the fondant!
170g Golden syrup 
60g Unsalted butter
375g Icing sugar
1-2tbs Yellow/orange gel food colouring 
1tsp Vanilla extract 

What you will need for the chocolate cupcakes!
75g Unsalted butter
150g Light brown sugar
2 Medium eggs 
1tsp Vanilla extract 
30g Cocoa powder (I used Cadburys)
145g Plain flour 
1tsp Baking powder
1/2tsp Bicarb soda
1/2tsp White wine vinegar 
125ml Milk (I suggest whole milk but I regularly use Semi Skimmed and it doesn't seem to make a difference)

What you will need for the topping!
12 Mini Creme Eggs
280g Icing sugar
140g Unsalted butter
2-3tbs Food colouring (orange or yellow to represent the yolk)

Part one: making the fondant!
1. In a large bowl using an electric mixer mix the syrup, butter and vanilla extract until combined.

2. Next you want to measure out your icing sugar into a separate bowl and slowly begin to combine the icing sugar with your syrupy mixture. Do this slowly with your mixer on a slow setting, gradually adding more icing sugar until all is combined together. You will know the mixture is turning into a fondant because it will become thick and when picked up with a spoon it will not fall off. 

3. Ensuring all the mixture is off the mixer, using a table spoon add your food colouring. I used gel because I didn't want a liquid to water down the fondant. You can add as much or little as you want (you don't even have to add any as the syrup gives it a nice yellow tint naturally!) This is going to be in the centre of your cupcakes, so imagine the centre of a Creme Egg! Keep mixing in the food colouring in your bowl until you are happy with the colouring.

4. Now you're going to want to let your fondant set. To do this you can take some clingfilm and place it over your mixing bowl and place it in the freezer for 1 and a half hours. Whilst you're waiting for it to set you can start to make your cupcakes. 

Part two: making the cupcakes!
1. This is more or less the exact same recipe I use to make red velvet cupcakes only we're going to use more cocoa powder and obviously no red food colouring. Firstly you're going to beat together the butter and sugar until smooth and combined then add your eggs separately, then the vanilla extract beating them together well but ensuring it doesn't curdle. 

2. In a separate bowl combine the cocoa powder and flour together before eventually adding into the butter/sugar mix and beating all together with an electric mix.
3. Now you're mixture maybe looking a little thick but do not fear as this is where you are going to add in your milk. Now what I suggest is gradually adding your milk by the tablespoon and continually beating it into the mixture. The consistency you are wanting is what I can describe as pourable. It shouldn't be stuck to the spoon but you also want to ensure it isn't like water too! If you accidentally make it too thin just add a little bit more flour to bring the thickness back. 

4. Once you are happy with your mixture you're going to want to add the bicarb, baking powder and vinegar and give it a quick beating together with there rest of your mixture until all is combined. 

5. Divide the mixture into your cupcake cases - I aim to fill 3/4 of the cupcake cases. Then place in the oven for about 20-25 mins, but I suggest checking on them after 20 mins and doing the skewer test and seeing if it comes out clear; this way you know they are ready.

Part three: making the icing & decorating your cakes!
1. For the icing I just used a really simple/go-to icing recipe that is pretty much linear for every baker. I didn't want to make something that would overpower the sweet fondant filling and be a bit too much, you know what I mean? I mean you don't necessarily have to add the icing and could just add a little Creme Egg to the top of the fondant - but the icing does let you add a nice cupcake aesthetic. 

Wow that seems like it was a long one, but it is so worth it, I promise! I was pleased with the feedback I got for them and they seemed to be a hit especially with it being the Easter holiday. Obviously these don't have to be restricted to an Easter treat and can be enjoyed at anytime during the year. 

What's your favourite thing to eat or bake during Easter? Do you think you will be trying out this recipe? If you do please tell me! I would love to see. 

Love, Emily Jayne xox

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