Reese Chocolate Cupcakes

reeses-cupcakes

Good evening everyone, I hope you all had a fabulous weekend doing what ever it is you do to relax and have fun. I took the weekend off and had some much needed R&R after what has been a crazy couple of weeks. It finally caught up with me so I literally just vegged out on the sofa, you know as Julia Roberts says in Pretty Woman – “lay like broccoli” and that’s what I did.

Last week, while on my baking roll, my husband (I get such excitement calling him that, we just got married in the summer and its the best feeling ever!!), well, he requested his favourite treat of all to be picked up at the local shop – Reese’s, and because I was in a baking mood, I decided to give these cupcakes a go. Bless him, he’s been asking for these for ages so I finally gave in.

If you are a lover of all things peanut butter like he is, then you are going to peanut heaven when you taste these. The peanut buttercream is soft and fluffy, the chocolate cupcake is what dreams are made of, and not forgetting the Reese cup inside?!?!?!?! OMG these are the ultimate dessert!!

When making these, I prefer to use Panda Smooth Peanut Butter, which I picked up in my local Tescos. The smooth one is best because when piping on the buttercream, theres no peanut bits that will get stuck in your piping bag causing a blockage. I’m sure if you used a large enough nozzle or even better none at all, then you could use whatever one you wanted. But for me, I prefer the smooth one either way.

My recipe makes 12 Reese Cupcakes, so if you want less just halve the recipe but believe me, if like me you have a full house with guests all the time (its because I’m a baker, everyone knows theres always something nice going to be here for them, lol) then you will need the 12. So what are we waiting for, right? Let’s get to it.

Recipe: Yields 12

For the Cupcakes:

150g Caster Sugar

150g Flora Buttery or Margarine

3 Medium Eggs (at room temperature)

120g Self Raising Flour

30g Cocoa Powder

1tsp Vanilla Extract

For the Buttercream:

115g Butter (at room temperature)

180g Peanut Butter

85g Icing Sugar

Method:

For the cupcakes:

  1. Preheat your oven to 180ºC/ Gas Mark 5
  2. Line your cupcake tins with 12 cupcake liners.
  3. Using your stand mixer, or hand whisk, cream the butter and sugar together until light and fluffy,
  4. Add in the eggs, one at a time until all three are combined. (You may need to add some flour if the mix begins to separate)
  5. In a separate bowl, mix the flour and cocoa powder with a wooden spoon until combined.
  6. Sieve your flour mix into the butter mix slowly, leaving the mixer on low speed until fully combined.
  7. Pour in the vanilla essence and mix for one more minute.
  8. Using a tablespoon, fill the cupcake liners half way and then place a full Reese into each cupcake. Do not push them in, just gently allow them to sit on top of the cupcake mix, as it will sink slightly itself. Then using equal amounts, pour the remaining mix into each cupcake covering the Reese completely.
  9. Bake in the preheated oven for 18-20 minutes or until risen well and springy to the touch.
  10. Place on a cooling rack and allow to cool.

For the buttercream:

  1. Cream the butter and peanut butter on a slow speed together until completely combined.
  2. Then slowly sieve in the icing sugar, allowing it to mix thoroughly each time.
  3. When the icing sugar is fully added into the mix, turn the mixer to a high speed and allow to mix for approx. 3-5 minutes. The mixing time will depend on the temperature of the butter. If at room temp, then it will be ready in approx. 3 minutes, if the butter is cold it will take longer. You will know when the buttercream is ready as the colour fades slightly and it will be light and fluffy.
  4. When the cupcakes have completely cooled, then using a piping bag and piping tip, swirl the buttercream on top of each one in a circular motion.

Finally, enjoy these babies with a cuppa and spread the love to family and friends. These are sure to be a huge hit and be prepared to be asked to bake them again, and again, and AGAIN!!!

Enjoy baking my lovelies and let me know how you got on if you gave them a go. Who am I kidding, let me know WHEN you give these a go.

Jen ♥ xx

 

Gluten Free Cookies

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These bad boys are like eating chocolate fluffy clouds (so my sister told me), and I think her way of describing them is on point! They’re slightly crunchy yet crumbly on the outside and soft and fluffy on the inside, mildly chewy and simply an all round feel good comfort treat. And do you want to know what the best part for me is?!? They’re gluten free!!

No, I am not coeliac, but I do have an intolerance to wheat, which of course is in regular baking flour, so this fact alone makes me happy. No cramps, no sluggish feeling, no bloating, but best of all after a hard days work, I can curb that chocolate sweet treat craving with one of these fluffy delights and not suffer the consequences.

When deciding to go on a gluten free diet, I spoke with a lot of people who had either made the same choice or medically have to consume gluten free foods due to their medical condition of being coeliac. A lot of them recommended Doves gluten free self raising flour to me, and so I trusted their judgement, after all they had been using it long before me. it can be found in all Tescos store, and can be purchased online here. I also googled a lot to find gluten free recipes, especially for cookies as these are a firm favourite of mine and my family as a treat, and after lots of googling and testing recipes, I finally can say I have modified and combined some different recipes to come up with my very own recipe to suit the type of cookie I enjoy.

doves flour

When most people I talk to hear of gluten free, a lot of the time they presume that the food is “like cardboard”, but I can guarantee you these are anything but! I absolutely love these, so does my husband and 4 year old (yes, even she devours them). So if you fancy giving these ago, I have included the recipe below, along with the brands that I use. I am only recommending them as they are tried and tested brands for me in baking, but if you wish to use an alternative, go for it!

Recipe makes 15 large cookies

Equipment needed:

Stand mixer or electric hand whisk

Weighing scales

Tesco non-stick baking paper (or greaseproof/parchment paper)

Flat baking trays (approx. 3)

Mixing bowl

Sieve

Cup and fork

Tablespoon

Ingredients:

250g Doves Gluten free self raising flour

200g Gem Soft dark brown sugar

100g Tesco Real Butter

2 Medium Eggs (beaten)

35g Tesco Baking Cocoa powder

1tsp Odlums Baking powder

1tsp Odlums Bicarbonate of soda

250g of Dr Oetker White chocolate chips (or dark/plain, or why not all three to make triple chocolate cookies?) mmm another thought!!!

Method:

In my method, I used my Kenwood Stand Mixer with the paddle attachment, but they will work the same using a hand mixer with the whisk attachment.

  • Preheat your oven at 180 degrees and line your baking trays with non stick paper.
  • Using the mixer, cream the butter and sugar together until light and fluffy.
  • To beat the eggs, pour them into your cup and whisk with the fork until the egg whites and yellows are completely combined.
  • When the butter and sugar are light and fluffy, leaving the mixer on slow speed, gradually add the eggs in little by little until completely combined and then beat on high speed for approximately 1min.
  • Sieve all your dry ingredients together into the mixing bowl to combine them all together. Then sieve them again into the bowl of the stand mixer and mix on low speed to form a thick cookie dough.
  • Pour in your chocolate chips and mix in with the tablespoon. Using the spoon again, taking heaped tablespoonfuls of the cookie dough, place them onto your lined baking trays with a good distance apart from each other (6 per tray) and then bang the tray on the counter to allow the cookie dough to spread and flatten out.
  • Bake them in the oven for approx. 12-15 minutes until completely cooked. A quick way of testing this is to lift the cookie off the paper. If it lifts up with ease and not stuck to the paper, they are ready to take out of the oven.
  • Allow them to cool on the wire rack completely, or if you’re like me and you like your cookies warm, give them approx. 3 minutes to cool and indulge in some fluffy heaven with a nice glass of milk!!!
  • You can store them in an airtight container for approx. 4-5 days.

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Let me know how you got on, and leave some pics/comments below.

Have a great day!

Jen ♥ xx