Baking · Cupcakes

Raspberry and Coconut Muffins

More summery muffins? Check. Raspberries and coconut. That’s right. One of my favourite combinations makes up these beautiful muffins – a coconut cake, filled with raspberry compote and topped with a raspberry buttercream. If you liked the coconut dream cake, you’ll love these!

Raspberry and Coconut Muffins

Raspberry and Coconut Muffins



  • 8oz butter
  • 8oz caster sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 4oz plain flour
  • 4oz dessicated coconut
  • 3 tsp baking powder


  • 2 punnets of raspberries
  • 1 tbsp caster sugar

Buttercream Topping

  • 160g butter
  • 500g icing sugar
  • 40ml milk
  • Fresh raspberries, to decorate
  • Dessicated coconut, to decorate
  • Other decorations as required.

Instructions: Preheat the oven to Gas Mark 5 and line a 12-hole cupcake tray with liners. Cream together the butter and sugar before beating in the eggs and vanilla essence. Stir in the baking powder, plain flour and desiccated coconut and mix until well combined. Spoon into the cupcake liners and bake for 30 minutes until form and golden brown. Remove, place on a wire rack and leave to cool. Make the raspberry compote by placing the raspberries and sugar in a pan, and gently cooking until thick and the raspberries have broken down. Leave the mixture to cool. Use a cupcake corer or sharp knife to make a small hole in the cupcake before filling with the raspberry compote (or jam), retaining half the mixture. Make the buttercream by beating the butter, sugar and milk until thick and fluffy (about 5 minutes). Add in the reserved raspberry compote and beat until well combined. Spoon into a piping bag fitted with a star-shaped nozzle and pipe onto the cupcakes. Decorate with the raspberries, coconut and other decorations.

Baking · Cake · Europe · Marzipan Modelling · Muffins · Nation Cake Challenge · Uncategorized

Norway: Espresso and Blueberry Muffins

Flag of Norway Español: Bandera de Noruega Før...

Trivia fact of the day, Scandinavian countries drink the most coffee (per capita) in the whole world. Out of the top 6 countries (according to Wikipedia), the only other country to come close is the Netherlands – hardly a surprising inclusion. We mentioned the importance of coffee during the creation of the Icelandic Slongakuka, but today we are going for a different take, and travelling rather to the mainland of Scandinavia, Norway.

Norway muffins 1

Coming in a second place – Finland takes first – Norway consumes 9.9kg of coffee per person, per year. The coffee culture in this country is on of the most developed in the world, and is an integral part of the societal culture. This cake was designed to incorporate this important flavour, but to combine it with a fruit into a muffin that could be eaten alongside. Blueberries grow throughout Norway, and their natural affinity with coffee made them a natural option to include in the cake. The coffee flavour is very strong in this recipe, hence the title ‘espresso’. If you prefer a lighter flavour, then halve the quantity.

Norway Muffins 2

Espresso and Blueberry Muffins 


  • 8oz butter
  • 8oz caster sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 8oz plain flour
  • 3 tsp baking powder
  • 3 tbsp instant coffee
  • 3 tbsp boiling water
  • 2 punnets of blueberries
  • 120g butter
  • 375g icing sugar
  • 2 tbsp instant coffee
  • 30ml boiling water
  • White icing
  • Blue food colouring
  • 1 tbsp cocoa powder.


Preheat the oven to Gas Mark 5 and line a 12-hole muffin tin with muffin liners. Cream together the butter and sugar, before adding in the eggs and vanilla extract. Beat in the flour and baking powder and mix well. Dissolve the coffee in the boiling water before adding to the cake mixture and beating until completely combined. Reserve 1/4 of the blueberries and gently fold the remainder into the cake mixture, trying not to break the berries. Spoon the mixture into the cases and bake in the oven for 30 minutes until golden brown and cooked through. Leave to cool completely.

Whilst the cakes are cooling, make the flowers.Take a golf ball sized piece of white icing and briefly knead it, before using a few drops of blue food colouring to create a pale blue fondant. Roll it out to 3mm thick and cut out flower shapes using both a small and large cutter. Colour another golf ball sized piece of fondant brown using the cocoa powder before following the same process to cut out more flowers. These may be either used individually or stacked. Set aside to dry.

Once the muffins are cool, make the icing by beating the butter, icing sugar and coffee (again dissolving the instant coffee in the boiling water) until it is thick and fluffy. Spoon into a piping bag fitted with a large star-shaped nozzle and pipe onto the top of each muffin, before decorating with the icing flowers and reserved blueberries.

Baking · Cake · Cupcakes

Apple and Vanilla Mini Muffins

As I type this, the sky outside is grey as steel, with no trace of this ‘supposed’ summer. I suppose this is what you get for living in the North of England, but still I can’t help but yearn for the sun that *should* be coming!

Mini Muffins 2

Last week though, the sun came out. The sky was blue and I didn’t have to have a cardigan and coat when walking to school. In this midst of this weather I wanted to make a cake that fitted the summer atmosphere, and these mini muffins fitted the bill. The size makes them easy to  eat in the hot weather, and the flavours are redolent of the heat of a British summer. A vanilla cake with chunks of apple, topped with a vanilla whipped cream topping, these muffins will fill that small gap when our summer finally arrives.

Mini Muffins 1

Apple and Vanilla Mini Muffins


  • 2oz butter
  • 2oz caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2oz plain flour
  • 1/2 tsp baking powder
  • 0.5oz ground almonds
  • 1 small apple, cut into tiny dice.
  • 75g whipped cream
  • 1/2 vanilla pod
  • Flaked almonds, to decorate.


Preheat the oven to Gas Mark 5 and line a 12-hole mini muffin tray with liners.

Cream together the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla extract and beat thoroughly. Add the flour, baking powder, ground almonds and diced apple and mix until well combined. Add teaspoonfuls of the mixture to the cases and bake in the oven for 25 minutes, turning after 20 minutes to ensure they don’t burn on one side! Remove from the oven and leave to cool on a wire rack.

Once the cupcakes have cooled completely, scrape the seeds out of the vanilla pod and add to the whipped cream. Whip until holding soft peaks before spooning into a piping bag fitted with a round nozzle. Pipe a small amount onto each mini muffin and decorate with flaked almonds.