You will need paper bun cases and a bun tin, piping bag and tip
Preheat the oven to 175C.
Place the flour, butter, sugar, eggs and vanilla in a stand mixer (or use a hand mixer and bowl) and mix together on medium speed until smooth and well combined.
Add in the sprinkles and mix through
Fill each bun case about ¾ full with the batter. A potato scoop is useful here to get even size scoops of batter.
Bake at 175C for 18-20 minutes.
In the meantime make the buttercream icing.
Place the sieved icing sugar and soft butter into the bowl of the mixer along with a drop of vanilla extract and mix on a low speed first to combine and then gradually increase the speed.
Keep beating for 3-4 minutes to achieve a light fluffy icing.
When the cupcakes are baked leave to cool in the tin for 5 minutes then remove to a wire rack and leave until completely cold.
To get a stripe effect on the icing, using a long handled brush paint vertical stripes of food colouring on the inside of the icing bag. Fill the bag with the icing and then pipe on top of the cooled cupcakes.
You can add fondant ears and horn to make unicorn cupcakes!
I showed how to make these easy chocolate biscuit squares on TV3’s Ireland AM on 09/08/17. This is a very simple no-bake cake that the children will love to make. No baking involved – all it takes is a few hours setting in the fridge
400g milk chocolate
4 tablespoons golden syrup
125g digestive biscuits
125g rich tea biscuits
2 share packs of maltesers (approx 200g)
extra chocolate for drizzling and extra crushed maltesers for topping.
Place chocolate, butter and golden syrup in a bowl and melt together slowly over a bain marie or in a microwave.
Place biscuits in a zip lock bag and smash with a rolling pin to a fine crumb with a few small chunks of biscuit left. Add the biscuits to the melted chocolate mix along with the lightly crushed maltesers and stir well together.
Line an 8″ square tin with parchment paper and press cake mix into the tin. Refrigerate for at least 4 hours, or overnight.
When set, drizzle melted white, dark or milk chocolate over the top and sprinkle with extra crushed maltesers. Cut into squares and enjoy!
You can add other treats to this recipe such as crushed crunchie bars, chopped mars bars, chopped turkish delight, mini marshmallow – whatever takes your fancy!
I showed how to bake these on TV3’s Ireland AM on Friday 2nd June
You can watch me make these on my YouTube channel
A whoopie pie is sort of a cross between a cookie and a cake, usually sandwiched with buttercream or marshmallow fluff. I like to turn them into more of a dessert and sandwich them with fresh cream and berries.
They are so easy to make, an ideal recipe to make with the kids, and don’t need any baking tins or liners – just a flat baking sheet or cookie sheet, lined with greaseproof paper.
280g Plain Flour
1tsp Bread Soda
1 tsp vanilla extract
85g butter (room temp)
140g Caster Sugar
Chocolate chips/berries/nuts (topping of choice)
• Preheat oven to 170 degrees
• In a bowl combine flour, bread soda and salt.
• In a measuring jug combine the buttermilk and vanilla. Set both of these aside
• Using a stand mixer or a hand mixer cream the sugar and butter until light and fluffy.
• Add in the egg on medium speed and beat until combined.
• Reduce the speed on the mixer and alternately add in the flour and buttermilk mixes until flour is incorporated.
• With an ice-cream scoop or spoons scoop the batter onto a lined flat baking tray (make sure to leave space between each scoop as they will spread in the oven)
• Top each scoop with chocolate chips, fruit or topping of your choice
• Bake in a preheated oven 170C degrees for 12 minutes.
• Place on a rack to cool
• Once cooled, sandwich with buttercream or whipped cream and enjoy
• You can also add extra fruit to the filling such as chopped strawberries, blueberries or raspberries.
read moreThis week I did a Snapchat tutorial for these Chocolate Chip Cookies and I got such a great response, lots of followers made the cookies and sent me photos of their creations. But the worst thing about Snapchat of course is that it disappears in 24 hours (I should maybe look at trying Facebook Live for tutorials) and I’ve had so many requests for the recipe from people who missed it so here it is! This is a very straightforward recipe that we use for the café and a great one to make with the kids.
Preheat your oven to 175C and have ready a non-stick oven tray or a tray lined with parchment paper.
150g soft butter – it must be room temperature and please use real butter, not margarine
125g soft light brown sugar
100g caster sugar
a drop of vanilla extract
1 egg plus 1 egg yolk
300g plain white flour
1/4 teaspoon bread soda
Lots of chocolate chips – at least 100g (or alternatives – see below*)
You can use a food mixer or mix by hand if you have strong arms! In a bowl mix together the soft butter and the sugars until well blended. Add in the vanilla and the eggs and mix again until the eggs are absorbed into the mix.
Add the flour and bread soda and mix until the flour is just incorporated. You don’t want to overmix at this stage as the cookies will be tough. I sometimes stop the mixer just before the last of the flour disappears and finish the mixing by hand. Then add in copious amounts of chocolate chips and mix together.
*I prefer to use dark chocolate chips, but you can use milk or white chocolate, chop up a chocolate bar if you don’t have chips, You can also add nuts such as peanuts, macadamia, pecans, whatever takes your fancy. Another favourite with the kids is to use smarties or M&M’s instead of the chocolate chips.
Take a potato/ice cream scoop and scoop mounds of cookie dough onto the oven tray. Leave plenty of space between the cookies to allow expansion and no matter how tempting it is, DO NOT FLATTEN THE DOUGH MOUNDS!!
Add some extra chocolate chips on top of the cookies (or whatever filling you are using) and place them in the centre of the pre-heated oven baking for 15 minutes. The cookies will spread and rise in the oven, but when you take them out after the cooking time the dough will still be soft and the cookies will deflate somewhat. This is normal. Leave them on the tray for about 5 minutes and then carefully transfer to a cooling rack with a spatula or fish slice (something wide and flat!) As the cookies cool they will crisp on the outside but will remain soft and chewy in the centre.
These are at their most delicious eaten whist still slightly warm but they will keep for several days in an airtight tin or jar – but don’t store them until they are completely cold first.
If you bake them, let me know! I hope you enjoy them x
I heard it was a great night celebrating fantastic Laois businesses and of course I would have loved to have been part of it. I was delighted to win the e-commerce award – that really added to the wedding celebrations! – and thankfully Cian from Ortus Technology (who my brother Ryan works for) collected my award on my behalf.
The striking trophy was designed by Alan Meredith of Alan Meredith Studio. The trophy is sculpted from an apple tree grown at Emo Court, which is extra special to me as my Grandad is from Emo. I had got to know Alan through the IBYE competition earlier this year so it’s really nice that I now have a piece of his work.