Chocolate Salted Caramel Cupcakes

Hi and welcome to Little Miss Holly. I made some Chocolate Salted Caramel cupcakes and I thought I would share the recipe with you. These taste amazing! Enjoy 🙂

Makes 12 cupcakes.

Ingredients

Chocolate cupcakes:

125g butter, at room temperature

150g or 2/3 cup brown sugar

2 eggs

100g of 75% dark chocolate, melted and cooled

190g or 1 1/4 cups of plain flour

2 tbsp cocoa powder

2 tsp baking powder

125 ml or 1/2 cups of milk

Salted caramel frosting:

250g unsalted butter at room temperature

1/3 cups (115g) golden syrup

75g (1/3 cup) brown sugar

1 1/2 tsp sea salt flakes, or to taste

250g (1 cup) icing sugar

Method:

Preheat oven to 180ºC (160ºC fan-forced). Line a 12-hole muffin tray with muffin paper cases.

Use an electric mixer to beat the butter and sugar, scraping down the sides of the bowl occasionally, until pale and creamy. Add the eggs one at a time, beating well after each addition. Beat in the cooled chocolate.

Sift together the flour, cocoa powder and baking powder. Use a large metal spoon or spatula to fold half the flour through the chocolate mixture. Fold in the milk and then the remaining flour mixture until just combined.

Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).

Meanwhile, to make the salted caramel frosting, use an electric mixer to beat the butter, golden syrup, brown sugar and salt until pale and creamy. Add the icing sugar and beat until smooth and very pale and creamy. Sprinkle each cupcake with a little extra sea salt flakes.

I hope you enjoyed this post, if you have any questions or requests feel free to leave a comment.

Love, Holly

“People who love to eat are always the best people”

Posted 17 October 2016

Recipe: http://www.sbs.com.au/food/recipes/chocolate-cupcakes-salted-caramel-frosting

Delicious Mug Cake Recipe

Hi and welcome to Little Miss Holly. Today I have a delicious recipe for you which is simple and is actually cooked in the microwave so it’s great for if you want to only make a single serve of yummyness. There is so many different recipes out there now for mug cakes but this one is one of my favourites. It’s a breakfast almond and berry cake with a yummy crumble in top. Enjoy 🙂

Here’s the recipe for an almond and berry breakfast mug cake: 

Ingredients

2 tablespoons soft butter

1 medium egg

1 tablespoon runny honey

3 tablespoons golden caster sugar

3 tablespoons ground almonds

1/2 teaspoon ground cinnamon 

3 tablespoons self-raising flour

Pinch of salt

3 tablespoons mixed berries

Streusel topping

2 teaspoons cold butter, finely chopped

1/2 tablespoon self-raising flour

1/2 tablespoon golden caster sugar

1 teaspoon rolled oats

Pinch of ground cinnamon

1/2 tablespoon almonds, roughly chopped

Method 

Place butter in a 350ml mug and microwave for 10-20 seconds until melted.

All the egg, honey and sugar to the mug and beat with a fork until combined.

Add the ground almonds, cinnamon, flour and salt and beat again until smooth. Fold through half the berries and then top with the remainder.

To make the streusel, place all the ingredients in a small bowl and rub together with your fingertips to bring together, a bit like breadcrumbs.

Spoon the streusel topping over the cake and cook in the microwave for 2 minutes 50 seconds @ 600W, 2 minutes 30 seconds @ 800 W or 2 minutes 10 seconds @ 1000W. Leave to cool slightly then serve.

I like to serve with fresh fruit on the top.

This recipe is from ‘Mug Cakes’ by Mima Sinclair. It’s a great book with over 40 cakes in it which you can make in the microwave!

I hope you enjoyed this post, if you have any questions or requests feel free to leave a comment.
Love, Holly
“The best things in life are sweet”
Posted 1 August 2016

Simple Chocolate Slice

Hi and welcome to Little Miss Holly. I made some chocolate slice on the weekend and I thought I would share the recipe with you. It tastes yummy, it’s simple to make and it doesn’t have that many ingredients in it. Enjoy 🙂

 

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What you need:

2 x 200g packets of original Tim Tams

45g unsalted butter, chopped

1/3 cup (80ml) sweetened condensed milk

185g Jersey caramels, chopped coarsely (I couldn’t find any in the shops so I left them out)
Chocolate topping:

250g milk chocolate, chopped coarsely

2 teaspoons vegetable oil

Method

1. Grease 20cm X 30cm rectangular pan, line with baking paper.

2. Process half the biscuits until fine. Chop remaining biscuits coarsely.

3. Combine butter and condensed milk in small saucepan, stir over low heat until smooth.

4. Combine processed and chopped biscuits with caramels in medium bowl, stir in butter mixture. Press mixture firmly into pan. Refrigerate for 30 mins.

5. Chocolate Topping. Stir ingredients in small heatproof bowl over small saucepan of simmering water until smooth.

6. Spread chocolate topping over slice. Refrigerate for about 30 minutes or until firm.

I hope you enjoyed this post, if you have any questions or requests please feel free to leave a comment.

Love, Holly
•Quote of the week•

“Forget love, I’d rather fall in chocolate”

Posted 19 June 2016

Yummy Picnic Snacks

Hi and welcome to Little Miss Holly, today I will be sharing with you some yummy picnic snacks. Before I get into it, thankyou so much for 50 followers! It means so much to me. This is a collab with Liveandlaugh03 and GravityGirlxox I’ll leave their links at the end of the post. Enjoy 🙂


My first picnic food is basil pesto spaghetti in coffee cups. I think putting it into paper coffee cups is a great idea for picnic, no cleaning up and it looks cute and fun.

What you need:

– Spaghetti

– Basil pesto (I bough mine from the shops but you can make your own)

– Bacon (You don’t need this but I think it tastes better)

– Parmesan cheese

– Cherry tomatoes (I forgot to buy some of these but pesto spaghetti tastes amazing with them)

– Paper coffee cups

– Something to decorate the coffee cups (I used wrapping paper)

I bought plain white coffee cups from Coles but you can get them from anywhere, I decorated them with a strip of pretty wrapping paper.

1. Cook the spaghetti

2. Cut bacon into little squares and fry in a pan

3. Drain the spaghetti and mix in the pesto sauce, I put about half the jar with around 1/3 to 1/2 of the packet of spaghetti

4. Put spaghetti covered in basil pesto into the coffee cups, sprinkle with bacon and Parmesan cheese

5. Enjoy!

The next picnic snack is lollies covered in chocolate. These taste sooo yum.

What you need

– Lollies

– Chocolate (Either cooking chocolate or normal)

– Baking paper

– Container or tray

1. Melt the chocolate, either in a bowl over a sauspan with a bit of water in the bottom and on the stove, or in a microwave with 20 second intervals, mixing in between

2. Take chocolate off heat

3. Put either one or a few lollies into the chocolate and completely cover, spoon out and put onto tray or container lined with baking paper. Make sure the lollies aren’t sitting on the chocolate for too long because they may start to melt

4. Put into the fridge until set


This was a collab with LiveandLaugh03 and gravitygirlxox, I’ll leave their links below so don’t forget to go check out their blogs and see what food they made for the picnic

Liveandlaugh03 : https://liveandlaugh03.wordpress.com

gravitygirlxox : https://gravitygirlxox.wordpress.com

I hope you enjoyed this post, if you have any questions or requests please feel free to leave a comment.
Love, Holly
•Quote of the week•

“Life needs a few more polka dots and picnics”
Posted 22 May 2016

Gingerbread Recipe

Hi and welcome to Little Miss Holly, for this blog post I will be showing you my favourite gingerbread recipe, this is a delicious, quick, and simple recipe that is perfect for Christmas. It’s even great as a last minute Christmas present.

Makes approx 20 gingerbread biscuits (but I used quite large cookie cutters).

Ingredients:

Plain flour (3 cups)

Butter, chopped (120g)

Bicarbonate of soda (2 tsp)

Ground cloves (1/2 tsp)

Ground ginger (2 tsp)

Brown sugar (1/3 cup)

Golden syrup (1/2 cup)

Egg (1)

Ground cinnamon (2 tsp)
Cookie cutters

Wooden spoon

Baking paper

Bowl

Rolling pin

Baking tray

Method:

Preheat oven to 160°C

Combine all of the ingredients in a bowl with a wooden spoon

Knead until smooth

Roll with a rolling pin between two sheets of baking paper until about 1   1/2 cm thick.

Place on baking paper and on a tray

Bake for 15 minutes

Ice once gingerbread are cool



If you want to ice them, the Queen Decorating Icing Kit is great because it comes with 3 colours and 4 different nozzle designs, it is super easy to apply and you can create so many different styles.



I love this recipe because the gingerbread is so thick and so flavoursome.

I hope you enjoyed this post, if you have any questions or requests, please feel free to leave a comment.

Instagram: LittleMissHolly2
Love, Holly
•Quote of the week•
” You only live once, lick the bowel ”
Posted 24th December 2015

Ginger-Lemon Drink

Hi and welcome to Little Miss Holly,
For this blog post I will be showing you a recipe for a Ginger and Lemonade Drink. I think this is a great refreshment for hot summer days and picnics.

Ginger and Lemonade Drink

Makes: Approx 1 litre                              Time to make: from 2 hours

INGREDIENTS:

-Juice of 5 lemons (I used the Lemon Fresh 100% Lemon Juice but you can juice the lemons yourself)

-Ginger (I used 50g but it depends how much you like ginger)

-Water (approx 7 cups)

-Sugar (100g)


METHOD:

-Peel the ginger then chop into pieces

-Pour sugar, 1 cup of water and chopped ginger into a saupan

-Put sauspan on a stove and bring to boil over medium-high heat, let simmer for 5 minutes then remove from heat

-Place lid on sauspan and set asside, off the heat. This will allow the ginger to steep into the sugar syrup. I let it steep for 30 minutes but if you are after more bite to the drink allow it to steep for longer

-Pour the syrup into a heat proof cotainer, mason jar etc and place in fridge, leave it in there until cool

-Now it is time to mix the syrup, lemon juice and remaining water (but this part totally depends on you, so as you are adding in the liquids, be sure to taste it so you get the perfect combination).

-Add in some ice cubes and your done!


For lemonade ice blocks, make this recipie and pour the mixture into ice bloock moulds and let them freeze in the freezer.

I hope you enjoyed this post, if you have any questions or requests please feel free to leave a comment.

Instagram: LittleMissHolly2

Love, Holly
•Quote of the week•
Any day spent with you is my favourite day, so today is my new favourite day.

Posted 7 November 2015