Homemade Funfetti Cupcakes (& my 4th Blogiversary!)

Homemade Funfetti Cupcakes

There’s just something about sprinkles that just makes me smile. Especially rainbow sprinkles. They just remind me of birthday parties and childhood and about eating cake without any guilt (and loads of frosting on your face). Last year I made a Homemade Funfetti Cake that went down a storm with the teachers at school, so I’ve decided to share the recipe for these gorgeous, portable, single-serving Homemade Funfetti Cupcakes which are not only ADORABLE but super moist and delicious.Sprinkles

But this post is not just to celebrate these delicious Homemade Funfetti Cupcakes, no matter how irresistible the may be. This post is to celebrate 4 YEARS of this little blog I have been writing. There’s not many things I can keep going for more than 4 years! So I’m going to do a little dance and look forward to what the year ahead brings. Ok, back to the reason why we’re all here: the cupcakes!

Homemade Funfetti Cupcakes

These Homemade Funfetti Cupcakes are great because they are SO easy to whip up and taste so much better than any *cough, cough* boxed version. They are super moist and packed with that cake batter vanilla flavor. These little beauties also hold up incredibly well when topped with dollops of whipped buttercream frosting and tons of rainbow sprinkles. Makes sure you don’t skimp on the frosting or sprinkles, though. They totally make these cupcakes shine!Homemade Funfetti Cupcakes

Don’t you just want to take a big bite? I love the first bite of this cupcake the best, because it reveals the surprises inside. The speckled interior is enough to blow anyone’s mind! But to get that great, confetti-like surprise inside, make sure you don’t mix your sprinkles too well into the batter as they may bleed their color. You want to keep that vanilla cake white, with pops of color throughout.

Top tip: when decorating cupcakes, make sure they have cooled completely before topping with any frosting. If they are still warm, the frosting can melt! I have definitely had some good piping work go to waste as it has slowly slid off the top of a still-too-warm cupcake.

Homemade Funfetti Cupcakes

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The Best of 2015

Another year bites the dust! And what a year it has been! Here are the most popular recipes of 2015, ending with your favorite recipe of the year! What did you enjoy most? I would love to read your feedback for The Best of 2015 in the comments! Happy New Year!

Perfect Peanut Butter Cookies

10. Perfect Peanut Butter Cookies

Best Ever Banana Bread

9. Best Ever Banana Bread

Strawberry Lemonade Bars

8. Strawberry Lemonade Bars

Classic French Madeleines

7. Classic French Madeleines

Perfect Pimm's Cup

6. Pimm’s Cup Cocktail

Pasteis de Nata (Portuguese Custard Tarts)

5. Pasteis de Nata (Portuguese Custard Tarts)

Strawberry Rhubarb Scones

4. Strawberry Rhubarb Scones

Freezer Breakfast Burritos

3. Bacon, Egg and Spinach Freezer Breakfast Burritos

Homemade Funfetti Cake

2. Homemade Funfetti Cake

Condensed Milk Bundt Cake

1. Condensed Milk Bundt Cake

Welp! That’s all for this year folks! See you in 2016! x

Chocolate Yogurt Bundt Cake

Chocolate Yogurt Bundt Cake

Chocolate’s not usually my thing. I was always a vanilla kid. I mean, don’t get me wrong I wouldn’t turn it down, but it’s not usually the flavor I’d choose first. But every once in a while there’s a dish or a recipe that surprises me, and my tastebuds for that matter. This cake is one of them. This luscious Chocolate Yogurt Bundt Cake is unreal. Rich, but light. Decadent, but not too sweet. Chocolatey, but not overwhelmingly so. It is the perfect balance of moisture and crumb and is topped off with a gleaming chocolate ganache glaze.

Chocolate Yogurt Bundt Cake

This Chocolate Yogurt Bundt Cake has a little secret ingredient: coffee! Coffee really is chocolate’s best friend when it comes to chocolatey baked goods (see here and here). It gives the chocolate the punch it needs when being baked, allowing the chocolate to keep all it’s richness. The coffee also ensures a really moist cake! As a hint to what really gives this cake it’s great flavor, I decorated it with come chocolate coated coffee beans! A great little crunch and pop of coffee when taking a bite!Chocolate Yogurt Bundt Cake

Another great thing about this cake is that it’s quite easy to whip up. Yes, there is some stovetop action necessary, but I didn’t even need to get out my mixer when whisking together this batter! Happy (with fewer dishes) hubby!
Chocolate Yogurt Bundt Cake

When you’re mixing up this gorgeous beauty, be sure not to skimp on the ganache. It really does take this Chocolate Yogurt Bundt Cake to the next level! It is amazing when still warm, but even once it has set, it is velvety smooth and delicious. Make sure not to put the cake in the fridge until the ganache has set, or else the chocolate will lose it’s decadent shine!
Chocolate Yogurt Bundt Cake

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Greek Yogurt Panna Cotta

Greek Yogurt Panna Cotta

Since traveling to Italy this summer, I have been obsessed with panna cotta. A light, creamy and refreshing dessert that there somehow always seems to be enough room for. The great thing about a panna cotta is that you can infuse almost any flavor into the cream. Here, I use the classic vanilla pod, but I am scheming up ways to infuse the cream with basil, chocolate, hazelnuts, lime and the list is, well I guess you are starting to tell, endless. This time, however, I wanted to keep it simple. Classic vanilla inside a wibbly, wobbly Greek Yogurt Panna Cotta.

Greek Yogurt Panna CottaThis Greek Yogurt Panna Cotta is great because greek yogurt gives the dessert a great creamy texture and the slight tang that comes with a good Greek yogurt. It balances perfectly with the sweet amber honey that is drizzled over when serving. The panna cotta was SO good, that hubby even caught me topping one with granola and having for breakfast with fruit! You know it’s good when you can have it for breakfast!

When I took these little darlings out of the fridge for the first time after letting them set, I was so worried about how to get them out of the molds! The last thing I wanted to do was scrape a knife down the sides and destroy my perfectly formed panna cottas! If they’re struggling to come out of the molds (if using), you can dip the outside of the mold into a bowl of warm water, being careful not to get any water into the panna cotta of course! This should loosen the sides enough to allow it to plop out onto a plate.
Greek Yogurt Panna CottaAnother great thing about this dessert is that it can be prepared in advance. It only takes about 10 minutes to prepare, then it’s just poured into the molds, placed in the fridge to set and voila! Perfect for a busy dinner party as it can be done the night before and it is oh so impressive!

I think the thing I love most about this Greek Yogurt Panna Cotta is the texture. It is creamier than creamy, so smooth and refreshing. Make sure that the gelatin is completely dissolved when mixing together in order to achieve this consistency. Topping with a sliced fig instantly transports me to Mykonos, where I imagine I’m staring at the aquamarine sea and soaking in the Mediterranean sunshine and dipping a tiny spoon into a wobbling, sweet, creamy Greek Yogurt Panna Cotta.

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Italy in an Instagram: Genoa and Turin (Genova/Torino)

The harbor of Genoa

The harbor of Genoa

We had an amazing summer holiday this year. Whilst we are saving up to visit California for Christmas this year, we decided that we would stay relatively local and European this summer. Then came the difficulty of finding a place both my husband and I have never been. Oh dear. So we decided on Lyon, France and two less visited locations in Italy: Genoa and Turin. I could not have been more pleased with our decision! Two utterly Italian cities without the touristy-rush of Rome or Florence. We could wander around, exploring and just enjoying each day of the glorious Italian sun. Here are some snaps of our journey.

Speck, Mozzarella and Artichoke Bruschetta

Speck, Mozzarella and Artichoke Bruschetta

Over the summer we spent some time in Genoa and Turin, two fascinating cities in Northern Italy. When we returned, we were so inspired by the food that we ate, that not only did we start to make our own pasta, but we tried to recreate a few dishes that tantalized our tastebuds. My favorite meals in Italy were actually the most simple. Fresh pasta with pesto, a tomato and basil pizza, salads of antipasti and some gorgeous varieties of bruschetta. This Speck, Mozzarella and Artichoke Bruschetta is a take on a version I had in Turin.

The soft, freshly baked bread is a delicious vehicle for the salty speck, which is an Italian type of prosciutto that is more robust than the cured meats of Southern Italy. The tangy, charred artichoke hearts and creamy buffalo mozzarella work perfectly together when topped off with peppery arugula. This is a perfect appetizer to precede any Italian meal, or just with a glass of wine when you’re feeling like an Italian escape. Ciao!
Speck, Mozzarella and Artichoke Bruschetta

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Baked Blueberry Lemon Glazed Doughnuts

Baked Blueberry Lemon Glazed Doughnuts

I have an addiction: buying bakeware, cookware and anything else kitchen-related. So, I treated myself to some brand new doughnut pans over the summer, and boy, they are such a great investment! I got two large pans that make 6 large doughnuts each, and one mini pan that makes a dozen mini doughnuts, so all of my doughnut making dreams could become a reality! After traveling throughout France and Italy this summer, it was nice to return home and get back to reality by baking. When I was contemplating what I could bring a bunch of teachers on the first day of work, my new doughnut pans sprung to mind and I knew that it would be a hit!

Baked Blueberry Lemon Glazed Doughnuts

These Baked Blueberry Lemon Glazed Doughnuts are absolutely delicious. They are a classic cake doughnut that is springy and moist, scented with lemon and dotted with juicy blueberries. The tart, lemony glaze keeps the moisture in the doughnuts and gives them the doughnut shop shine! These doughnuts are so delicious with a cup of fresh coffee or a glass of ice cold milk. I think Homer would be in heaven!

Baked Blueberry Lemon Glazed Doughnuts

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