Halloween Cupcakes with Chestnut and White Chocolate Cream


My kids where waiting for Halloween to go on trick or treat especially my daughter, but sadly we won’t do it as they got a virus and the doctor said we shouldn’t go in public because it is contaminating. What are the chances?! Halloween is once a year and they got ill on that week!

We did some dressing up and they painted Halloween ceramics and I baked some cupcakes all in the spirit of Halloween.


For this occasion I baked a batch of vanilla cupcakes -which once again has proved to be a perfect base as it is plain but delicious and easy to make.

The frosting is made from white chocolate ganache with chestnut puree. When I use chestnut puree in a recipe I usually just whip it with double cream, but this time I made a white chocolate ganache first (the previous day) and then whipped up together. Very good and dense!


The Halloween toppings are stickers from Hobby Craft. No way I could find the time to make sugarpaste decorations, although I had some good ideas, but I will save it for next time.
In the end I sprinkled black glitter on top for that extra special Halloween touch.

-125 g butter, softened at room temperature
-1 cup brown sugar
-2 eggs
-1+1/3 cup flour
-1/3 cup milk
-2 teaspoon vanilla extract
-pinch of salt
-2 teaspoon baking powder
-300 ml double cream
-150 g white chocolate
-250 g chestnut puree (mine is from Hungary, it comes frozen, it is pure chestnut, naturally sweet, so no need to add sugar)
-black gemz glitter
-Halloween stickers and tooth pricks to attach them
Preheat the oven to 160 C (in my case I turn the gas on mark 7). Line your cupcake pan with the cases. In a bowl, use an electric mixer on high speed to cream the butter and sugar together until it’s light and fluffy. Add the eggs and mix well.
Add the vanilla, flour and milk, and beat with the electric mixer until combined, but be careful DO NOT OVER-MIX, because it will become dry and sort of a bread (take Laura Vitale’s word for that 🙂
Use an ice cream scoop -if you have, and divide the mixture evenly in your cupcake cases, but fill them only 3/4.
Bake them for around 20 minutes, half way through you can turn your tray in the oven, but NEVER open the oven in the first 10 minutes of baking, this is important!
Take them out from the oven, but leave the cupcakes in the pan for about 5 minutes before you transfer them on a wire rack.
For the frosting (need to be done the day before or at least 6 hours ahead to allow time to cool), put the double cream in a deep pan, add the white chocolate broken into pieces and stir until completely melted, then put it away to cool. Eventually put it in the fridge over night. When they have cooled you mix it with the chestnut puree using an electric mixer.



My Halloween Baby in her scary costume 🙂




Tiramisu lovers, you will absolutely LOVE These!


Is there anyone out there who doesn’t like Tiramisu? Surely no one, and certainly it isn’t you since you read this which means you stopped by and that can only mean one thing: you love Tiramisu just like me! Busted 🙂


But hey, do I blame you? How can I, when I could eat Tiramisu every day at any occasion. No wonder that I have had this Tiramisu Cupcake “making plan” in my mind for a long time, but it only happened on the last week. I waited too long, way too long to make these, and I can’t really explain why? I guess I thought it will be complicated or time consuming or whatever, but honestly, these Tiramisu Cupcakes where easy and simple and so delicious that my husband and I ate them all in the course of 24 hours.

Ok, the children ate some too, and before you raise your eyebrows, no, their cupcakes did not have rum 🙂


To make these I baked a batch of my usual vanilla cupcakes (You know, the one from Laura Vitale’s kitchen recipes. I will not insert the recipe for that except if someone asks for it.)

After they have cooled completely, I cored the cupcakes and sprinkled 2-3 tsp of Rum + Coffe mixture on each. I filled them with Tiramisu cream making a flat surface on top. To make the cream I whipped 250 gr mascarpone cream cheese and 300 ml double cream + 2 tbsp of powder sugar and about 200 ml Madagascan Vanilla Custard. But, next time I want to make a proper Tiramisu cream which is made with eggs. This time though I used ready made vanilla custard because of my lack of time but it was very delicious anyway.


I sifted the cocoa powder on top using a stencil.


I tried the chandelier stencil too, but eventually I gave up the idea because I wanted more cocoa powder on top.



Red Currants and Lemon? Oh, yes!


How did I get the idea to combine these two? Well, remember my last post about the Lemon Drizzle Cupcakes? (yes guys, I’m still with the lemons… 🙂 I made those lemon cupcakes for someone, but she only asked for a few cakes, but since I baked a whole batch we had some for ourselves. This is how I combined these lemon cupcakes with fresh whipped cream and fresh red currants from the fridge, and voila! And remember, they also have a lemon cream filling inside….the recipe you can find at my previous post.


Lemon Drizzle Cupcakes Reloaded!


So, here I am again with a new batch of these truly amazing lemon cupcakes!
This time I will share the recipe too. I did some changes because the lady I made these for asked the cupcakes to be filled inside rather then having the cream on the top.



-1 cup self raising flour

1 cup demerara sugar

-3 large eggs

-half stick of good quality butter which is 125 gr (my personal favourite is President french butter)

-2 large unwaxed lemon

-1 or 2 tablespoon of sugar (apart from the cup)

First, preheat the oven on Gas mark 6-7 and line the cupcake baking tray with cupcake cases.

Beat the butter in a mixing bowl until light and fluffy then add the sugar and beat them together too. Star adding the eggs one by one beating after each addition.

Add the sifted flour to the mixture but now use the lowest speed on the mixer and only beat until everything is combined.

Zest 1 of the lemons straight in your bowl and when done with that cut it in half and stir in the juice of one half lemon.

Divide the mixture in the cupcake cases and put it in the oven for about 20-25 minutes.

While baking, take the half lemon and the other lemon, juice them in a cup then stir in the tablespoon of sugar (1 or 2, depending on your taste…). You should get a tasty lemon syrup.

When your cupcakes are done, take them out from the oven and whilst it is still hot, prick them all over with a skewer then using a spoon spread over your drizzle mixture from earlier and  then leave it to cool completely.

I let them cool for about an hour then cored them and filled them.

For the filling I used double cream and lemon flavoured icing sugar to make a light, delicious cream. I also add a teaspoon of Sicilian Lemon Extract from Dr. Oetker to make it even more intense. Ah, that really worked well 🙂

Last time when I made the Lemon Drizzle Cupcakes with Vanilla  Cream, I didn’t core those, but instead I frost them with vanilla buttercream (butter+lemon flavour icing sugar+lemon extract+a little yellow colouring).


Strawberry Cupcakes Filled With Cream and Strawberries


I made these for someone last weekend. She wanted it to be filled with cream inside the cake rather then frosted. I do like a good cupcake that has creamy filling underneath the icing, and I think these came out pretty good!


I used my ever so popular vanilla cupcake from Laura Vitale’s Kitchen, so I will not write the recipe. I did few modifications though.

I add a cup of fresh strawberries to the batter, and after baking and cooling down, I cored each cupcake and filled them with a slice of strawberry and fresh cream which I previously whipped with strawberry flavoured icing sugar.


To decorate the cupcakes I used white sugarpaste/fondant and some glitter.

DSC_9002 I took these 2 cupcakes aside and made them to my husband who absolutely preferres a tall, extra creamy cupcake with fresh fruits versus a shallow, flat one iced with fondant. And so do I….