This amazing cheesecake recipe and see for yourself just how addictively delicious it is. A word to the wise: if you've got kids at home and a partner with a sweet tooth, hide the Kinder Buenos well.

Chocolate scoffers aside, this cheesecake is pure indulgent joy. Once you get the hang of this recipe, it's one you'll go back to again and again!

Why you'll love this kinder bueno cheesecake

• This cheesecake recipe is completely irresistible. It has a lovely rich chocolatey flavour which is complemented by the chocolate / candy bar toppings.
• This cheesecake is an absolute showstopper that looks incredible
• It's the perfect dessert for chocoholics, especially Kinder Bueno fans

Products you'll need

• Kinder Bueno candy bars - why not purchase a pack of 30 Kinder Bueno bars for this Kinder Bueno cheesecake? You know, just in case some happen to mysteriously disappear, if you know what I mean.
• Kinder chocolate bars - a box of 10 packs of these small chocolate bars can be used for topping ideas.

How to make Kinder Bueno cheesecake

You need biscuits, Kinder and Kinder Bueno chocolates, butter, cream cheese, cream and sugar for this recipe.

Line a cheesecake tin.

Place the Kinder Bueno bars and cookies in a food processor.

Blitz until a rough crumb forms.

Melt the butter.

Drizzle it over the crumbs and mix.

Transfer to the cheesecake tin.

Flatten it to an even layer.

Place the Kinder chocolate in a bowl and zap for short stints in a microwave.

Make sure the chocolate is completely melted. Set aside to cool.

Place the sugar, vanilla and cream cheese in a mixing bowl.

Whisk until everything is well incorporated.

Pour in the cooled, melted chocolate.

Mix well.

Whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the chocolate mixture.

Transfer to the cheesecake tin. Chill for at least 6 hours but preferably overnight. Decorate to your heart's content. Enjoy!

What to serve with Kinder Bueno cheesecake

Tea or coffee

Your favourite hot beverage is perfect accompaniment to this luscious cheesecake.

Wine

Fancy pairing this dessert with a glass of wine? A light, fragrant, semi-sweet sparkling red would elevate this wonderful cheesecake, complementing the chocolate flavor. My recommendation is the delicious Italian red Valpolicella. Failing that, go for a Bartenura.

Popular substitutions

• I've gone for plain digestive biscuits for this cheesecake recipe. However, you can use any biscuit you like. You could use Hobnobs or ginger biscuits, for example. For those in the U.S., Graham crackers are a great alternative.
• Make the biscuit base even more decadent by using chocolate chip cookies.

Variations

Nutella cheesecake

You can use a hazelnut spread to enhance the flavours of this Kinder Bueno cheesecake recipe. You can use any type of hazelnut spread, but I also go for Nutella. Nutella never disappoints. Just add 3 tablespoons of Nutella into the cream cheese filling and you are good to go. You can control the intensity of the nutty flavours by adding or reducing the amount of Nutella you use.

Extra toppings

Here are the best toppings you can use for this Kinder Bueno cheesecake recipe:

• Kinder Bueno candy bars - by far the best and most suitable toppings
• Kinder chocolate bars - another agreeable topping
• chocolate fudge sauce or caramel sauce
• Kinder schoko bons or Kinder eggs (an excellent choice for birthdays, celebrations or Easter).
• hazelnuts or almond flakes
• chocolate shavings
• cocoa powder

Spice up your biscuit base

Add half a teaspoon of cinnamon to the biscuit base mix. You could even add some orange zest to bring out the fruity flavours

Cocoa powder

Add a teaspoon of cocoa powder to the Kinder bueno cheesecake mixture for an even richer more chocolatey flavour

Different chocolates

Use any of your favourite chocolates to decorate the top of the cheesecake on top. The likes of Minstrels, Maltesers and Oreos would all be great.

More amazing cheesecake recipes:

Indulge in these tempting and memorable cheesecake recipes. You'll be forever known as the master of cheesecakes!

• Toblerone cheesecake - another indulgent cheesecake recipe this Toblerone cheesecake is blissful
• Crunchie cheesecake - if you've got leftover Crunchie bars, you can also sprinkle some over the Kinder Bueno cheesecake.
• Maltesers cheesecake - who doesn't love Maltesers? This cheesecake is wonderful
• Aero mint cheesecake - a great choice if you are in the mood for a cooling cheesecake. Perfect for peppermint lovers
• Biscoff cheesecake - this recipe is out of this world!

📖 Recipe

Kinder Bueno Cheesecake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

• Author: Michelle Minnaar
• Total Time: 6 hours 30 minutes
• Yield: 12 portions
• Diet: Vegetarian

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Description

Purchase a large pack of Kinder Bueno candy bars and make this irresistible Kinder Bueno cheesecake recipe.

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Ingredients

Units USM

Biscuit Base:

• 3 cups (300g) digestive biscuits, crushed
• 4 Kinder Bueno chocolate bars, crushed
• ⅔ cup (150g) butter, melted

Cheesecake Filling:

• 2 ½ cups (600g) cream cheese
• 1 cup (100g) powdered sugar (icing sugar)
• 1 teaspoon (5ml) vanilla extract
• 10.5 oz (300g) Kinder chocolate, melted
• 1 ⅔ cups (400ml) heavy cream (double cream)

Garnishing Ideas:

• extra heavy cream (double cream), for whipping
• extra Kinder Bueno chocolate bars
• milk and white chocolate, for drizzling

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Instructions

For the Biscuit Base: 

1. Place the digestive biscuits and Kinder Bueno chocolate bars in a sealable plastic bag. Using a rolling pin, crush them into fine crumbs.
2. In a bowl, mix the melted butter with the crumbs until well combined.
3. Spoon the crumb mixture into the base of a 9-inch (23cm) springform cake tin. Press the mixture down firmly and evenly with the back of a spoon to create a flat base.
4. Refrigerate the base for at least 1 hour to set.

For the Cheesecake Filling: 

1. In a microwave-safe bowl, melt the Kinder chocolate in short bursts of about 30 seconds, stirring between each burst until the chocolate is completely melted. Set aside to cool slightly.
2. In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and well combined.
3. Gradually add the melted chocolate to the cream cheese mixture, stirring continuously until fully incorporated.
4. In a separate bowl, pour the heavy cream and whisk until soft peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until evenly combined and smooth.
6. Spoon the cheesecake filling over the chilled biscuit base. Spread the filling evenly with a spatula, ensuring a smooth top.
7. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.

To Serve: 

1. Once the cheesecake has set, carefully release the side of the springform cake tin and transfer the cheesecake to a serving plate.
2. Garnish with whipped cream, extra Kinder Bueno pieces, and a drizzle of melted milk and white chocolate as desired.
3. Slice, serve, and enjoy!

• Prep Time: 30 minutes
• Chill Time: 6 hours
• Category: Dessert
• Method: Chill
• Cuisine: International

Nutrition

• Serving Size:
• Calories: 660
• Sugar: 33.2 g
• Sodium: 485.6 mg
• Fat: 50.3 g
• Saturated Fat: 30.1 g
• Trans Fat: 0.3 g
• Carbohydrates: 48.5 g
• Fiber: 3.1 g
• Protein: 7.7 g
• Cholesterol: 106.1 mg

Bite-sized, beautiful, and so good you’ll wonder why you didn’t make extra. Trust me, these are the kind of treats that disappear faster than the time it takes to say, "mini muffin tin."

How To Make Cranberry Brie Bites Appetizer

1. You need puff pastry, brie cheese, cranberry jam and chopped walnuts for this recipe.

2. Slice the puff pastry sheet into 12 even squares.

3. Place the pastry squares in a greased muffin tin, forming little baskets.

4. Divide the brie into even slices and place in the pastry cups.

5. Add a dollop of sauce on top.

6. Sprinkle with chopped walnut or pecans. Bake until golden. Serve immediately. Enjoy!

Expert Tips

• Mini Muffin Tin Is Your Best Friend: It keeps the bites neat and helps the pastry puff just right.
• Don’t Skip the Chill: Slightly chilled pastry is easier to work with and bakes better.
• Size Matters: Cut brie into small, even pieces for consistent melting.
• Thicker Cranberry Sauce Wins: A runny sauce won’t stay put during baking.
• Customize Like a Pro: Add chopped pecans for crunch or drizzle with honey for a sweet twist.

Recipe Variations + Topping Suggestions

Why stick to just one flavor combo when you can experiment?

• Swap the Sauce: Try fig or apricot preserves instead of cranberry.
• Add Crunch: Top with chopped pistachios, pecans, or toasted walnuts before baking.
• Go Savory: A drizzle of balsamic glaze before serving adds a gourmet edge.
• Spice Things Up: A pinch of cayenne or smoked paprika brings heat to the sweet.
• Play with Cheese: Any semi-soft cheese would work and so would goat cheese!

Feeling adventurous? Sprinkle sea salt on top for that perfect salty-sweet balance.

Serving Suggestions

These puff pastry cups are the MVP of any gathering. Serve them warm for maximum gooey brie factor. Arrange them on a platter with sprigs of rosemary, and you’ve got yourself a showstopper.

You can pair them with:

• Sparkling wine or cocktails (hello, instant elegance). Try this popular martini!
• Love puff pastry? Here are chicken vol-au-vents you can serve to meat eaters.
• A festive cheese board with fruits like grapes or apple slices.
• These caprese skewers are dead easy to make.
• Cured meats for a heartier spread.
• Stuffed cherry tomatoes can have loads of different fillings.

Looking for more Christmas canapes? Check out these recipes for inspiration.

Make Ahead and Storage and Freezing

Planning ahead is your holiday superpower.

• Refrigerate: Assemble the bites in the muffin tin but hold off on baking. Cover and refrigerate for up to 24 hours.
• Freeze: You can freeze cranberry brie bites unbaked on a baking sheet or in a muffin tin in the freezer until solid, then transfer to a freezer-safe container.
• Reheat: You can reheat cranberry brie bites by baking them straight from the freezer. Just add a few extra minutes to the baking time.

Leftovers? (If there are any.) Store them in the fridge for up to three days and reheat in the oven at 350°F to bring back the crunch.

📖 Recipe

Cranberry Brie Bites Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 25 minutes
• Yield: 12 pastry cups
• Diet: Vegetarian

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Cranberry Brie Bites are made with crescent dough, brie cheese, pecan nuts, and cranberry sauce. A festive holiday appetizer!

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Ingredients

Units USM

• 1 sheet frozen puff pastry, thawed
• 1 (8-ounce) wheel of Brie cheese
• ½ cup whole berry cranberry sauce
• ¼ cup chopped pecans or walnuts
• fresh thyme or rosemary sprigs, for garnishing

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Instructions

1. Preheat oven to 400°F (200°C). Lightly coat a mini muffin tin with nonstick cooking spray to ensure easy removal of the baked cranberry brie bites.
2. Roll the puff pastry sheet on a lightly floured surface to smooth any creases. Cut the pastry dough into 12 equal squares using a sharp knife.
3. Place each pastry square into a mini muffin cup, pressing gently to create a sturdy base for the filling. If you're using crescent roll dough, follow the same cutting and shaping process.
4. Cut the wheel of brie into 12 small pieces. For easier handling, ensure you use chilled brie and optionally remove the rind off the brie for a smoother texture. Place one cheese square in the center of each puff pastry cup.
5. Top each piece of creamy brie with a teaspoon of cranberry sauce. Opt for whole berry cranberry sauce or homemade cranberry sauce for the best results. If desired, try flavor variations such as raspberry jam, fig jam, or even red pepper jelly.
6. Sprinkle finely chopped pecans or chopped walnuts over the brie cranberry sauce for added crunch. A dash of sea salt can elevate the flavors.
7. Bake the cranberry brie bites in the oven for 15–18 minutes, or until the flaky puff pastry is golden brown and puffed. Keep an eye on the mini muffin pan to avoid burning.
8. Let the baked brie bites cool slightly in the muffin tin before carefully removing them. Garnish each with a sprig of fresh rosemary for a festive touch.
9. Serve warm as a perfect holiday appetizer, or store leftovers in an airtight container. To reheat, simply place the baked cranberry brie bites on a baking sheet and warm them in the oven at 350°F (175°C) for 5–7 minutes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizers
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 pastry cup
• Calories: 2578
• Sugar: 47.8 g
• Sodium: 2136.5 mg
• Fat: 180.4 g
• Saturated Fat: 57 g
• Trans Fat: 0 g
• Carbohydrates: 173.4 g
• Fiber: 8 g
• Protein: 71.5 g
• Cholesterol: 240 mg

Simple, healthy ingredients and big flavors make this recipe a must make! So, read on to find out how to make this delicious soup.

How To Make Simple Kabocha Squash Soup

Halve the pumpkin and roast them until tender.

Gently fry the onions until softened.

Tip in the cooked pumpkin flesh and butter beans.

Add the stock, coconut cream and curry powder.

Simmer for 10 minutes.

Blend until smooth in food processor. Serve with crusty bread. Enjoy!

Don’t forget to come back and let me know how your recipe turned out!

📖 Recipe

Pumpkin Bean Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 1 hour 15 minutes
• Yield: 6 portions
• Diet: Vegan

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Description

This Pumpkin Bean Soup is super easy to prepare. Best served with a dash of cream and some fresh buttered bread.

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Ingredients

Units MUS

• 1.5kg (3lbs) kabocha squash or similar pumpkin
• 30ml (2 tbsp) olive oil
• 1 medium onion, peeled and roughly chopped
• 240g (1 14oz can) cooked butter beans, drained
• 12g (2 tbsp) curry powder
• 400ml (1 14oz can) coconut milk
• 750ml (3 cups) vegetable stock

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Instructions

1. Preheat the oven to 180°C/fan 160°C/355°F/gas mark 4. Halve the pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish. Bake, uncovered, for 30-45 minutes, or until fork tender. When it is cool enough to touch, discard the seeds. Scoop out the flesh and set it aside.
2. Meanwhile, heat the oil in a large pot. When the mixture starts sizzling, add the onion and fry gently until softened and translucent, which should take about 8 minutes.
3. Tip in the pumpkin, butter beans, coconut milk and vegetable stock. 
4. Turn up the heat and let the contents start boiling. Lower the heat until a simmering point is reached and cook for 10 minutes, or until the onions are completely cooked. 
5. Transfer the contents in batches to a food processor and blend until desired consistency. I prefer my soup to be silky smooth. 
6. Garnish to your heart’s content and serve immediately. Enjoy!

Notes

• For a complete meal you can serve brown bread with lashes of butter on the side.
• A dash of cream goes nicely with the soup.
• Different ovens cook different things at different rates. My old oven used to take about 90 minutes to bake a halved pumpkin. My new one takes 30 minutes. If you would rather want to play it safe, bake the pumpkin first, then only start cooking the beans.
• Feel free to use a different variety of pumpkin; whatever you find available. Locally grown is best!
• This soup freezes well. 

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 316
• Sugar: 7.5 g
• Sodium: 390.6 mg
• Fat: 19.2 g
• Saturated Fat: 12.9 g
• Trans Fat: 0 g
• Carbohydrates: 35.7 g
• Fiber: 7.3 g
• Protein: 6.9 g
• Cholesterol: 0 mg

The mix of rich melted cheese, sweet spring onion and fresh zucchini makes for a winning combination. Plus, everything is baked in the same dish – it's a true one dish wonder!

Perfect in the spring and summertime as a luscious light lunch, you can even save leftovers for a quick and easy midweek meal. What's more, this zucchini bake even makes for an ideal cooked breakfast casserole, and you can even add your own twist by including some of your favorite ingredients.

So, are you ready to get baking? Let's get started!

How to make zucchini egg bake

Crack the eggs in a large bowl.

Whisk the eggs.

Stir in the cheeses, spring onion, zucchini, flour and oil.

Transfer to a baking tin.

Bake until cooked and golden.

Serve immediately with a green salad. Enjoy!

You could also add a delicious smoky side, such as tobacco onions or this Miracle Whip Coleslaw. For a healthy vegan side dish, try some blanched kale.

📖 Recipe

Zucchini Egg Bake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 4 portions
• Diet: Vegetarian

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Description

A rich mix of egg, melted cheese, spring onion and fresh zucchini, simply stir together to make this tasty Zucchini Egg Bake.

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Ingredients

Units MUS

• 6 large eggs
• 32g (4 tbsp) wholemeal flour
• 125g (1 cup) cheddar cheese, grated
• 300g (1 ¾ cup) cottage cheese
• 2 zucchini, grated
• 3 spring onions, finely sliced
• 30ml (2 tbsp) olive oil
• Salt and pepper

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Instructions

1. Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
2. Crack the eggs in a large bowl and whisk well. 
3. While whisking the eggs, add the flour one spoonful at a time, ensuring the mixture is smooth and lump free. 
4. Add the two cheeses, grated zucchini, spring onions and olive oil and stir to combine. Season with salt and pepper.
5. Transfer the mixture into a lined baking tin.
6. Bake for 35-40 minutes, until cooked through and lightly browned on top.
7. Slice the casserole into four equal quadrants. Serve with a green salad. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 379
• Sugar: 3.9 g
• Sodium: 1122.1 mg
• Fat: 25.6 g
• Saturated Fat: 9.9 g
• Trans Fat: 0.4 g
• Carbohydrates: 12.7 g
• Fiber: 0.8 g
• Protein: 24.6 g
• Cholesterol: 285.5 mg

These Irish mashed potatoes are something special... believe me, make them once and you'll never want to make plain old mashed potatoes again!

Want to know how to master this Irish potato recipe? Let's take a look.

Why you'll love this colcannon recipe

• It's the perfect easy and delicious side dish
• Ideal for festivities – it's traditionally a St Patrick's Day dish and can be made for Thanksgiving and Christmas too.
• It's a very versatile dish that can be adapted, with lots of ingredients that you can add to suite your personal preferences.

How to make colcannon

You need potatoes, cabbage, butter, milk, scallions and seasoning for this recipe. Simple!

Boil the potatoes.

Melt the butter in a saucepan and gently fry the shredded cabbage until softened.

Mash the potatoes.

Add the milk, butter, seasoning to the mashed potatoes. Mix well.

Add the fried cabbage to the potatoes.

Top with chopped scallions.

Give it all a good stir and serve immediately. Enjoy!

Popular Substitutes

Cabbage/Kale

• Spinach: Substitute with spinach for a milder flavor. Spinach will cook down much faster, so add it at the last minute.
• Leeks: Replace the cabbage or kale with leeks for a softer, onion-like flavor. Be sure to clean them thoroughly before cooking.
• Savoy Cabbage: For a more tender and slightly milder taste, use Savoy cabbage instead of regular green cabbage.

Milk/Cream

• Buttermilk: Use buttermilk for a tangier flavor that adds a bit of complexity to the mash.
• Dairy-Free Milk: Substitute with almond, oat or coconut milk (unsweetened) for a dairy-free version. You may need to adjust the amount of salt.

Variations

Add Bacon

Fry 2-3 slices of bacon until crispy, then crumble and mix into the colcannon. Use the bacon fat to sauté the cabbage or kale for extra flavor.

Cheesy

Stir in ½ to 1 cup of shredded cheese (like cheddar or Parmesan) into the mash before mixing in the cabbage or kale. This adds a rich, creamy texture. You can also add a tablespoon of cream cheese or sour cream for a creamier texture.

Garlic Colcannon

Add 2-3 cloves of minced garlic to the cabbage or kale as it cooks for a more robust flavor. You can also add roasted garlic to the mashed potatoes for an extra layer of depth.

Herbed

Mix in fresh herbs such as parsley, chives, or thyme for added flavor. These herbs complement the traditional ingredients well, especially the green onions, and add a fresh note to the dish.

With Root Vegetables

Include other root vegetables like parsnips, turnips, or carrot in the mashed potatoes for additional flavor and color. These can be cooked alongside the potatoes and mashed together.

Vegan

Use plant-based milk and butter substitutes, and sauté the cabbage or kale in olive oil instead of butter. You can also add nutritional yeast for a cheesy flavor.

How to serve colcannon

• With Meats: Serve alongside boiled ham, corned beef, sausages, roast chicken, or pork chops.
• Topped: Add a fried egg, crispy bacon, or caramelized onions on top.
• As a Side: Pair with grilled fish or roasted vegetables.
• In Shepherd’s Pie: Use as a topping for shepherd’s pie.
• Holiday Side: Perfect for St Patrick's Day, Thanksgiving or Christmas dinners.
• As potato bread: Turn leftover colcannon into traditional Irish potato bread.

How do you store colcannon?

Refrigeration

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a bit of milk or butter if needed to restore creaminess.

Freezing

• Freeze Colcannon in an airtight container or freezer bag for up to 2 months.
• Thaw in the refrigerator overnight and reheat as needed, stirring occasionally to regain a smooth texture.

How do you reheat colcannon?

The best way to reheat colcannon, if you have time, is in the oven. Loosely cover an oven-proof dish with a sheet of aluminum foil and reheat at a temperature of 350°F (120°C) for 15-30 minutes

If you're in a hurry, reheat it in the microwave. Place the leftovers in a microwave-safe dish, cover loosely and heat on medium until heated through.

More Irish recipes

Once you've mastered this homemade colcannon recipe, try your hand at some of these classic Irish dishes:

• Traditional Irish lamb stew – a stone cold Irish classic that never fails to hit the spot
• Cottage pie – a comfort food classic, this dish is tailor made for the winter months
• Beef and Guinness stew – another wonderfully warming traditional Irish recipe
• Shepherds pie – a one dish wonder that, just like cottage pie, is perfect comfort food

📖 Recipe

Colcannon Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 6 portions
• Diet: Vegetarian

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Description

Bring a taste of Ireland to your table with this creamy Colcannon recipe, blending mashed potatoes with cabbage and scallions for a comforting side dish.

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Ingredients

Units USM

• 2 pounds potatoes, peeled and cut into chunks
• 4 tablespoons (½ stick) unsalted butter, divided
• 1 cup milk or cream
• 4 cups finely chopped cabbage or kale
• 4 green onions (scallions), chopped
• Salt and pepper, to taste
• Optional: 2-3 slices of bacon, cooked and crumbled (for garnish)
• Optional: Additional butter, for serving

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Instructions

1. Cook the Potatoes: Cover the potato chunks in a large pot with cold water. Add a pinch of salt to the water.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Let them sit for a minute or two to evaporate any excess moisture.
4. Cook the Cabbage/Kale: While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat.
5. Add the chopped cabbage or kale and cook until softened, about 5-7 minutes. Stir in the chopped green onions and cook for another 2 minutes. Remove from heat.
6. Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer until smooth.
7. Add the remaining 2 tablespoons of butter and the milk or cream to the potatoes, and continue mashing until the mixture is creamy and well combined.
8. Combine and Season: Stir the cooked cabbage or kale and green onions into the mashed potatoes until evenly distributed.
9. Season with salt and pepper to taste.
10. Serve: Transfer the colcannon to a serving dish. If desired, make a small well in the center and add a pat of butter to melt over the top.
11. For an extra touch, garnish with crumbled bacon.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boil
• Cuisine: Irish

Nutrition

• Serving Size:
• Calories: 207
• Sugar: 6.4 g
• Sodium: 59.6 mg
• Fat: 8 g
• Saturated Fat: 4.9 g
• Trans Fat: 0 g
• Carbohydrates: 30.6 g
• Fiber: 5 g
• Protein: 4.9 g
• Cholesterol: 21.2 mg

Are you ready to make this classic British dessert? Don the apron and let's get messy!

1. You need strawberries, meringue, heavy cream, sugar, and vanilla paste for this recipe.

2. Hull the strawberries and quarter them.

3. Sprinkle the strawberries with sugar and let them rest for 10 minutes, while you prepare the rest of the dessert.

4. Add the vanilla to the cream in a large mixing bowl.

5. Whip the cream until soft peaks form. Build the Eton Mess and use your creative flair. Enjoy!

Popular substitutions

• Strawberries: Choose raspberries, blueberries, blackberries, or a mix of your favorite berries. Peaches or mangoes can also be used for a different flavor profile.
• Heavy Whipping Cream: Coconut cream for a dairy-free version. You can also use Greek yogurt for a tangier and lighter option.
• Meringue Nests: Crushed macarons or angel food cake pieces for a different texture. Use vanilla meringue cookies for a vanilla flavor. For a gluten-free alternative, please ensure the meringue is gluten-free, or you can use gluten-free cookies.
• Powdered sugar: Replace granulated sugar with fine sugar if you prefer.

Variations

Chocolate Eton Mess

Add 1-2 tablespoons of cocoa powder to the whipped cream for a chocolate twist, and sprinkle some chocolate shavings on top for extra indulgence.

Tropical Eton Mess

Substitute the strawberries with tropical fruits like mango, pineapple, and passion fruit. Add some toasted coconut flakes for extra texture.

Nutty Eton Mess

Sprinkle toasted almonds, hazelnuts, or pistachios over the top for a nutty crunch that adds depth to the dessert.

Citrus Eton Mess

For a refreshing citrus note, add lemon zest to the whipped cream. You can also mix in some segments of fresh citrus fruit.

Boozy Eton Mess

Gently fold in 1-2 tablespoons of liqueur, such as Grand Marnier, Bailey's, Chambord, or Amaretto, into the whipped cream for an adult dessert version.

More wonderful strawberry dessert recipes

Once you've made this classic British strawberry dessert, delve into more amazing strawberry recipes:

• Strawberry coulis – a classic sweet sauce that is versatile and full of flavor
• Strawberry Cheesecake – creamy, rich, and bursting with summer flavor, this no bake cheesecake recipe is the perfect pudding for gatherings
• Strawberry Flan – a deliciosuly flaky base with an incredible custard filling and strawberry sauce topping
• Strawberry blackberry banana smoothie – this lusciously thick and fruity smoothie tastes like a dream
• Strawberry curd – this smooth and flavorful strawberry curd is the ideal topping for desserts and makes for a delicious addition to breakfast and brunch dishes

📖 Recipe

Eton Mess Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Michelle Minnaar
• Total Time: 15 minutes
• Yield: 4 portions
• Diet: Gluten Free

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Description

Eton Mess consists of meringue, whipped cream, fresh fruit and a sweet fruit sauce or sugar, all mixed together. Top with strawberries and Enjoy!

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Ingredients

Units USM

• 2 cups fresh strawberries, hulled and halved (plus extra for garnish)
• 1 tablespoon granulated sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 5 ready-made meringue nests, roughly crushed
• fresh mint leaves, for garnish (optional)

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Instructions

1. In a medium bowl, combine the halved strawberries with the granulated sugar. Toss to coat the strawberries evenly, then let them sit for 10-15 minutes. This allows the strawberries to release their juices and become slightly softened.
2. Pour the heavy whipping cream into a large mixing bowl and add the vanilla extract. Whisk the cream with an electric mixer or a whisk until soft peaks form. Be careful not to overwhip; you want the cream to be light and airy.
3. Gently fold the sugared strawberries and their juices into the whipped cream. Add the crushed meringue nests and fold again, being careful not to overmix. The meringue should remain slightly crunchy for texture.
4. Spoon the mixture into serving bowls or glasses. If desired, garnish with extra halved strawberries and a few fresh mint leaves.
5. Serve the Eton Mess immediately for the best texture, as the meringue will soften over time.

• Prep Time: 15 minutes
• Category: Dessert
• Method: No cook
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 307
• Sugar: 23.6 g
• Sodium: 104.6 mg
• Fat: 22 g
• Saturated Fat: 13.8 g
• Trans Fat: 0.7 g
• Carbohydrates: 25.6 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 67.8 mg

I’m serious! People go crazy for Chocolate Cheerio baubles! These are the perfect homemade Christmas treats.

So, if you want to create a memorable festive treat for your kids, or make irresistible gourmet gifts for your friends, this Chocolate Cheerio baubles recipe is for you. 

Products you need for this recipe

• Heat proof bowls – melt your chocolate down in a couple of heat proof bowls
• Wooden spoon – get yourself a good old fashioned wooden spoon for the stirring of the chocolate
• White chocolate – it wouldn’t be Christmas without white chocolate 
• Dark chocolate – if you’re making this recipe for kids, you might want to plump for plain. If you have find dark chocolate irresistible, however, this is the one for you 
• Plain chocolate – if you prefer your chocolate on the lighter, milkier side, get some plain chocolate. Kids will definitely prefer the lighter option too
• Crunchy peanut butter – the thing that really takes these Christmas treats to the next level is a little helping of crunchy peanut butter. Divine! 
• Cheerios – this recipe isn’t the same without Cheerios. They soak up the chocolate, yet keep a nice crispy crunch. Also, they’re one of the healthier cereals out there 
• Acrylic fillable baubles – these little bauble moulds are going to take a great recipe and turn it into something magical

Chocolate Cheerio baubles recipe

Call off the diet! 'Tis the season to be merry and bake some indulgent Christmas treats. When it comes to indulgence, this fun, festive crunchy chocolate Cheerios recipe is as good as it gets.

If you’re young at heart, you’ll fall in love with these little Christmas bauble treats. As for kids... well, they’ll be in dreamland! They can even help make them, which will make the Christmas chocolate snacks even more irresistible.

It’s a super simple recipe to make. First you melt the dark, or plain, and white chocolate in two separate mixing bowls. 

Then, to turn the decadence up a notch, you add crunchy peanut butter to the melted white chocolate.

Once you’ve given both bowls of melted chocolate a stir, in go the Cheerios! Like luscious little lifebuoys floating in a sea of chocolate!

Say cheerio to your Cheerios and stir them in so that every last one is covered in delicious melted chocolate. 

Now comes the magical part. Take your little acrylic bauble moulds and fill each half with the two chocolate mixtures.

Milk/dark on one side and white on the other. Make sure the mixtures meet in the middle, so that they’ll stay solid when chilled.

Try to mix things up a little and use different sized baubles.

Once you’ve chilled your little baubles for 2-3 hours, you’ll have the perfect Christmas chocolate baubles! Next comes my little trick for hanging them on your Christmas tree.

All you need to do is dip a Cheerio in the melted chocolate and attach it to the top of the bauble. Then, chill each bauble on a plate for around 15 minutes.

Once it’s chilled, the hoop will be ready. You can now attach your Chocolate Cheerio baubles to your Christmas tree.

Talk about a tasty Christmas decoration!

Can I Substitute Cheerios With Another Cereal?

There are three reasons why Cheerios are great for this chocolate Christmas treat recipe:

1. They add a satisfying crunch
2. They don't go soggy
3. They bulk out the chocolate

If you can’t get hold of Cheerios, don’t worry. There are a few good breakfast cereals that would work well in this recipe.

• Cheerios Oat Crunch – these alternative Cheerios are great if you want to bring a bit of an oaty honey flavor to your chocolate Cheerio baubles
• Honey Nut Cheerios – another great Cheerio alternative that’ll work well with this recipe, especially for those who like almonds, they also work great in this Honey Nut Cheerios Treats
• Kellog’s Corn Pops – this cereal would bring a sweet crispy crunch to these homemade Christmas treats
• Lucky Charms – this might be a little too sweet for some. Still, if you’re looking for a little extra decadence and a whole lot of charm, the addition of marshmallows might just make your Christmas all the more merrier
• Fruit Loops – this fruity classic cereal adds a great twist to this chocolate Christmas treat recipe
• Quaker Simply Granola – if you want an extra crunch to your chocolate baubles, try these
• Smart Bran – the ultimate healthy alternative, this cereal is perfect for those who want a lighter Christmas treat

What Type Of Chocolate Should I Use?

People tend to rant and rave about using the best quality, most expensive ingredients all the time. We’re not all made of money, though. Sometimes, you can be good to your pocket and get by with the basics.

This isn’t one of those occasions! If you buy cheap chocolate, this recipe will taste cheap and nasty. 

Buy the best chocolate you can afford. I recommend a brand called Callebaut. It’s a quality Belgian chocolate that’s produced specifically for cooking and baking. It tastes heavenly and is worth every penny!

If you’re going to splash out on a recipe, it should definitely be this one. After all, it’s Christmas!

Is there a quicker way to melt chocolate?

If you want to melt your chocolate quickly, you can use a microwave. Place your chocolate in a microwaveable bowl and put it in the microwave, giving it 10-second blasts at a time and stirring after each. It shouldn’t take much more than a minute. 

More Christmas chocolate treats

You can have a lot of fun with silicone moulds too. They’d be perfect for homemade advent calendar chocolate. You could even make chocolate snowflake lollies with the leftover chocolate.

If you’re using small moulds, leave out the Cheerios. Pour the dark chocolate in first because it has a thinner consistency that will capture more detail than the white chocolate.

After you’ve filled the moulds, give it a shake to get rid of air bubbles.

Other desserts to make the kids go weak at the knees

• Chocolate concrete – a nostalgic old-school classic, this chocolate pudding would make the perfect festive treat
• Pink custard – another retro pudding, this recipe makes the perfect combo with the chocolate concrete recipe above
• Chocolate flapjacks – what could be better than homemade flapjacks? Yep… homemade chocolate flapjacks. This one is sure to become a firm family favorite
• Cornflake tart – crunchy, sweet and irresistible, another old-school classic that’s super simple to make
• Chocolate orange cheesecake – next-level indulgence that will make your festive season all the more merrier. It’ll be gone before you can say “ho-ho-ho”
• Mars Bar cakes – the ultimate in indulgent chocolate treats, you’ll have to hide these so the family don’t devour them all in one go

Christmas compilation recipes

When it comes to Christmas recipes, I’ve got you covered! 

Breakfasts, snacks, treats, desserts, side dishes, cocktails, the main event… it’s all here, Greedy Gourmet style! So, clear some space in your kitchen, put on your Santa apron and your Rudolph antlers and get cooking!

• The best 15 Christmas desserts – from festive fudge sauce to Toblerone cheesecake, satisfy your festive sweet tooth with these amazing Christmas dessert recipes
• 15 best Christmas treats – bake up some cookies, fudge and cupcakes for a very merry Christmas
• 10 Christmas leftover ideas – stuck for ideas on what to do with your Christmas leftovers? From delicious wraps and sumptuous salads to tasty curries and amazing soups, here are 10 great recipes for some festive inspiration
• 8 Christmas cocktails – I’m sure you don’t need any excuse to get extra merry this Christmas. Still, check out these cocktail recipes and celebrate the holiday season in style
• 13 best Christmas breakfast recipes – start your festive day the way you mean to go on!
• Best 19 Christmas dinner recipes – need inspiration for the main event? Here are some great recipe ideas to make your Christmas a memorable one
• 19 best Christmas snacks – leave the additive-filled junk snacks on the shelf and whip up some little homemade treasures!
• 28 Christmas side dishes – when it comes to the holiday season, every little detail counts. Great side dishes are essential… here’s my list of the best
• 15 best Christmas canapes – a list of nice and easy appetizers, to get your Christmas Day off to a cracking start 
• 9 Christmas starters – elegant, delicious and easy to make, these Christmas starters are the perfect way to get your family and friends in the mood for a memorable Christmas

📖 Recipe

Chocolate Cheerio Baubles

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Michelle Minnaar
• Total Time: 30 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

Chocolate Cheerio Baubles are great for Christmas craft activities for children. Using just melted chocolate and Cheerios, you can get so creative.

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Ingredients

• butter to grease
• 200g (7 oz) white chocolate
• 200g (7 oz) plain chocolate
• 75g (2 ½ oz) crunchy peanut butter
• 75g (2 ½ oz / 2 ¼ cups) Cheerios

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Instructions

1. Melt the dark chocolate in a heat proof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until smooth and remove the bowl from the pan.
2. Melt the white chocolate in the same way and remove from the heat. Add the peanut butter to the white chocolate and stir well until smooth.
3. Add 33g (1 cup) of Cheerios to the melted dark chocolate and stir thoroughly until all the hoops are covered with chocolate. Add the remaining Cheerios to the melted white chocolate and do the same.
4. Now you need at least 10 x 5cm (2in) acrylic fillable baubles. Fill one half with white chocolate cheerios and the other with dark chocolate cheerios.
5. When putting the two bauble halves together, ensure that the fillings are touching each other so that they stick together in the chilling process. Chill for 2-3 hours until firm.
6. Remove the chocolate balls from the bauble casings.
7. Melt a bit of chocolate and dip one cheerio in it. Attach the dipped cheerio onto the chocolate ball, which will now act as a hoop for you to hook or string through to allow you to hang it onto your
8. Christmas tree. Repeat the process, until all balls are transformed into baubles.
9. Place the baubles onto a plate and chill for 10 minutes.
10. Use a hook or string to attach to your Christmas tree! Happy munching!

Notes

• If you’re not keen on dark chocolate, you can use milk chocolate too.
• You can also use the microwave to speed things up when melting the chocolate. Remember to give it 10 second blasts and stir in between until it’s all melted.
• You can use different sized baubles to change things up.
• Alternatively, you can create a homemade foodie gift for special occasions such as birthdays and Christmas. This will entail putting all the assembled concoctions in one block. Here’s how to do it: Line a shallow tin with greased baking parchment. Drop alternate spoonfuls of each chocolate mix into the prepared tin, then tap the tin to level the mixture. Chill for 2-3 hours until firm. Turn out onto a board and wrap in cellophane. Keep chilled in the fridge until giving it away.
• Another option is simply to use a lined muffin tin and filling them with the white and dark chocolate cheerios.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size: One bauble
• Calories: 247
• Sugar: 16.7 g
• Sodium: 48.8 mg
• Fat: 15.3 g
• Saturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 24.5 g
• Fiber: 2.5 g
• Protein: 4.3 g
• Cholesterol: 4.5 mg

A buttery crumbly topping with a juicy apple filling would be delicious enough, but my recipe takes things one sublime step further with the addition of an irresistible salted caramel sauce. So, prepare your taste buds to be stunned… this one is something truly special!

Salted caramel apple crumble recipe

Decadent desserts are never far from my mind, especially in the autumn/fall time. It’s that time of year when the days are shorter, the weather turns colder and warm comfort food takes on an added importance.

When it comes to baked fruit desserts, apple crumble really takes some beating. Well, this recipe beats it by adding a decadent twist!

Far from just a drizzling sauce, the caramel sauce plays a starring role in this recipe. It brings that unique rounded sweetness that perfectly complements the two main parts of this dish – the apple filling and the crumb topping. 

Apple filing

The apple filling is made up of just a few simple ingredients. First, the all-important apples. See ‘What are the best apples to use for this recipe’ for the ideal cooking apples to use.

The apples are cooked in unsalted butter, while lemon juice brings some extra acidity to the filling. You’ll also add a pinch of salt to taste. Once they’ve slightly softened, the apple slices are coated with the delicious salted caramel sauce.

Crumb topping

The perfect golden brown crispy crumble is what makes this dessert so special. The smell of this topping as it bakes will really make your mouth water! 

My crumb topping is made from flour, oats, brown sugar, granulated sugar, a pinch of salt and, not forgetting, the salted caramel sauce!

Origins of apple crumble

This classic baked dessert orinigated in Britain during World War II. It came about as a less expensive alternative to the popular apple pie.

Due to food rations, baking ingredients were in short supply. So, instead of baking pastry, cooks made a quicker, easier and less expensive topping for the standard baked apple dessert. 

Over the years, apple crumble has become a staple dish in British cuisine and has even gained popularity in neighbouring France, particularly during apple picking season in the autumn.

Crisp, crumble or cobbler… what’s the difference?

There is very little difference between them actually! It’s all in the details.

Apple crumble

The apple is normally sauteed in butter before being baked. The topping traditionally consists of flour, sugar and butter.

Apple crisp

While in the UK, the terms apple crisp and apple crumble are used to mean the same thing, in America they differ. Apple crisp has the addition of oats in the topping, much like this recipe. Check out this Apple Crisp if thats what you're looking for.

So, if you’re in the US, feel free to think of this as an apple crisp recipe!

Interestingly, the origins of apple crisp actually predate apple crumble. The first mention of apple crisp is way back in 1924, in an everyday US cookbook.

Apple cobbler

Cobblers usually have a deeper filling with a thick crust, often made from biscuits or pie dough. They originated in British American colonies as a cheaper way to make puddings in the autumn/fall.

A popular US variation on an apple cobbler is a Brown Betty, made with alternating layers of apple filling and crumbs.

Why add salted caramel to apple crumble?

Baked apple crumbles can sometimes taste too sour. This is because the tartness of the apple needs to be sweetened and, oftentimes, isn’t sweetened enough.

While most apple crumble recipes call for a certain amount of sugar, this doesn’t always add up to a satisfying taste. That’s why I’ve gone for something that’s not just sweet, but brings a more complex flavour to bring some harmony to the flavour of the apple.

With hints of sweetness, sourness, bitterness, saltiness and an umami quality, salted caramel brings a completely different dimension to this classic recipe.

What salted caramel sauce should I use?

For this salted caramel apple crumble recipe, I’ve gone for Bad Brownie's Salted Caramel Sauce. Of course, if you’ve got the time, you can make your own homemade salted caramel sauce for an extra special apple crumble.

What are the best apples to use for this recipe?

There are a variety of different cooking apples you can use in this recipe. Here are some of my favourites:

Granny Smith
Crisp and hard with a very sharp taste, these tart cooking apples are the best for this recipe.

Bramley

This robust apple is perfect for cooking with, as it holds its texture. Large in size and tangy in taste, Bramley apples are more popular in the UK and Ireland than Granny Smith.

Golden Delicious

They have a sweeter, more mellow flavour than Granny Smith or Bramley apples.

Pink lady

A good all-rounder, Pink Lady apples are on the sweeter side, although they don’t hold up as well as Granny Smith or Bramley when baked.

Is this salted caramel apple crumble gluten free?

No, it’s not, as plain flour is used for the crumble topping and the salted caramel sauce contains gluten.

What do you do with leftover salted caramel apple crumble?

If you summon up the ability to resist scoffing the lot in one go, you can keep your apple crumble leftovers fresh for up to four days. Just place the leftovers in an airtight container and keep them in the fridge.

Can you freeze it?

Yes you can! Store apple crumble in a freezer safe airtight container and keep it in the freezer for up to 4 months.

How do I reheat the leftovers?

The easiest way is to pop your apple crumble onto a microwaveable plate, loosely cover and microwave for 30 seconds to a minute.

You can also reheat your leftovers in the oven. Just place it in an oven dish and heat at 180°C/356°F for 5 to 10 minutes.

Why is my apple crumble not crunchy?

The most common reason for this is the type of sugar used. Brown demerrera sugar gets the best results, ensuring your crumble is golden brown and crunchy. 

Another reason could be that the ratio of flour to butter is off. You need just the right balance to achieve that perfect crunch.

So, follow the recipe precisely and you should be fine.

What to serve with this recipe

In my opinion, the best thing to serve with salted caramel apple crumble is vanilla ice cream. You could also serve it with warm vanilla custard or, if you’re feeling in a fun and fruity mood, serve it with my delicious pink custard.

Tips for the perfect salted caramel apple crumble

Let’s recap on a few key points that will make this salted caramel apple crumble extra special:

• Slice your apple slices to about ½ cm thickness. If your sliced apples are too thin and they want hold their shape and will become too soggy
• After baking, allow the crumble to cool. As it cools, the crumb coating will harden and become crisp
• For best results, serve your salted caramel apple crumble while it’s still deliciously warm
• Use Granny Smith apples for best results

More apple recipes

Once you’ve mastered this salted caramel apple crumble recipe, try out some of these delicious apple dessert recipes:

• Apple and rhubarb crumble – another absolute classic of British puddings, this is pure old school indulgence. If you’re a fan of rhubarb, a criminally underrated ingredient, this one is a must
• Sugar free apple crisp – completely sugar free but still utterly wonderful, this is one of those desserts that you’ll be making time and time again 
• Apple crumble slice – these little joyful squares reshape the traditional crumble to create something utterly marvelous. Like a cross between an apple crumble and a flapjack, they’re the perfect snack for those with a sweet tooth 
• Poffert – this classic Dutch recipe is a sweet bread that just melts in the mouth. It’s just so incredibly tasty! Enjoy with a large pot of tea and a big grin
• Apple pie cookies – the traditional all-American pie in cookie form! This is one easy, delicious recipe that is absolutely guaranteed to please the whole family

📖 Recipe

Salted Caramel Apple Crumble Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 55 minutes
• Yield: 6 portions
• Diet: Vegetarian

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Description

Learn to make Salted Caramel Apple Crumble. A charming twist on a classic British recipe, this dessert is perfect for Autumn and the caramel is a sweet addition that will leave you wanting more. Best served with vanilla ice cream or custard.

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Ingredients

Units MUS

Apple Filling

• 500g (4 cups) Granny Smith apples, peeled, cored and sliced
• 60ml (4 tbsp) lemon juice
• 60g (4 tbsp) butter
• 1.5g (¼ tsp) sea salt
• 100g (½ jar) salted caramel sauce

Crumble Topping

• 140g (1 cup) plain flour
• 80g (1 cup) oats
• 140g (⅔ cup) brown sugar
• 140g (⅔ cup) granulated sugar
• 115g (½ cup) cold butter, cut into small cubes
• 3g (½ tsp) sea salt
• 50g (¼ jar) salted caramel sauce

Decoration

• vanilla ice cream
• salted caramel sauce

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Instructions

1. Preheat oven to 200°C fan / 180°C / 360°F / Gas mark 4
2. For the Apple Filling: Place a skillet pan, mine is 23cm (9in) wide, on a medium to high heat.
3. Add the apples, butter and lemon to the pan and cook until the liquid has evaporated, around 5-10 minutes.
4. Remove from heat and stir in the salted caramel and the sea salt.
5. For the Crumble Topping: In a mixing bowl, place all the ingredients for the topping and combine them using your fingers. (I used my fingers to prevent the butter from melting).
6. Sprinkle the crumble topping over the apples, distributing evenly.
7. Transfer to the oven and allow to cook for 15 minutes.
8. Take the crumble out of the oven and drizzle the salted caramel sauce and return to the oven for a further 10 minutes
9. Remove and allow to cool for 5 to 10 minutes, or until the topping has hardened, before serving. 
10. To Decorate: Serve it with vanilla ice cream and the salted caramel sauce. Enjoy!

Notes

• If you don’t have or like oats then feel free to replace with an extra cup of flour.
• If you don’t have a skillet, cook the apples in a regular frying pan and then transfer to a baking dish once cooked. Top with the crumble topping, cooking time and temperature should remain the same.
• You can easily divide the filling between mini skillets or individual baking dishes and follow the recipe as is. 
• Don’t worry if the crumble looks gloopy while cooking in the oven. This is due to its high butter and sugar content. Once out of the oven it will cool and harden. It will have a moreish, chewy crunch to it - trust me!
• Don’t feel like ice cream? You can have custard instead.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Bake
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 516
• Sugar: 65.1 g
• Sodium: 342.7 mg
• Fat: 10.3 g
• Saturated Fat: 5.7 g
• Trans Fat: 0 g
• Carbohydrates: 102.8 g
• Fiber: 4.4 g
• Protein: 5.7 g
• Cholesterol: 24.5 mg

Earlier this year I got to shoot a few recipes with Sue from Finesse Cakes. No, don't think about using medium eggs instead of large ones. Every gramme matters, says Sue! Follow the recipe below precisely and you'll have perfect cupcakes. Check out Sue's fabulous Wedding cupcakes she's made for clients and she's recently launched a Facebook page as well where you can keep track of her latest artwork.

Cupcake Cookbooks You will Love

• Cupcakes
• The Hummingbird Bakery Cupcakes & Muffins
• Cupcakes From the Primrose Bakery
• Making Cupcakes with Lola

The cupcakes themselves are pretty straightforward to make. If you check out the recipe below, it's actually split into three parts: cupcakes, salted caramel and butter icing. The ingredients are also listed in the correct order as you would prepare the three different elements.

While the cupcakes are cooling, make the salted caramel. Some patience is needed but it's so worth it.

This is where the fun starts. Use an apple corer to hull the cupcakes. You will be filling the hole with cooled down caramel.

Warning: this cupcake is super sweet!

Lastly, we need the icing to top the cupcake with. Add some caramel to the standard butter and sugar mixture to give it its unique flavour.

Before the shoot I browsed the web for inspiration and saw some lovely examples where delicate threads were drizzled on the cupcakes. I mistakenly thought these were caramel but let me assure you that it's not. We really tried to create the same effect but caramel turned out to be a clunky decorating ingredient. Hmmm, perhaps the other bakers used spun sugar? The cupcakes turned out a bit messy but finger licking good.

Print

📖 Recipe

Salted Caramel Cupcakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

• Author: Michelle Minnaar
• Total Time: 1 hours 20 minutes
• Yield: 12

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Description

Finger licking good cupcakes with a salted caramel filling.

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Ingredients

Units MUS

• 130g self raising flour
• 65g caster sugar
• 65g soft brown sugar
• 130g margarine
• 1 tsp baking powder
• 2 large eggs
• 100g granulated sugar
• 45g salted butter
• 60ml double cream
• ½ teaspoon salt
• 125g unsalted butter
• 250g icing sugar

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Instructions

1. Cupcakes: Pre-heat oven to 175°C (temperature varies on each oven so you may need to make your oven slightly hotter or cooler) and place appropriate number of muffin cases in a muffin tray (set aside until required).
2. Measure out margarine and brown sugar into same bowl and cream together until well mixed and turns lighter in colour (I mix 1 egg mixes by hand, but for larger quantities a food mixer is easier to use).
3. Measure out flour into a separate bowl and add the baking powder (gently stir together).
4. Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
5. Scoop mixture into cases (about half full). An ice cream scoop is very handy for doing this.
6. Place the mixture in the oven for approximately 15-20 minutes (check after 15 minutes to see if cooked). Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
7. Salted Caramel: Heat the granulated sugar in a large bowl placed over a pan of boiling water, stirring continually. Take care that the water is not touching the bottom of the bowl. The sugar will form lumps and eventually turn into a thick liquid.
8. Stir continually until the sugar is completely melted.
9. As soon as the sugar has melted, add the salted butter. Add with care as the butter will make the mixture bubble up.
10. Continue stirring the mixture until the butter has completely melted, then slowly and carefully add the cream as the mixture will bubble up rapidly again.
11. Continue to stir the mixture until it comes to the boil and then continue to heat for about a minute. It will begin to rise up the sides of the saucepan as it boils.
12. Remove from heat and stir in salt. You may want to add a little extra salt depending on how salty you like you salted caramel.
13. Leave to cool before using.
14. Butter icing: Soften the unsalted butter (this works well in microwave in 10 second bursts, checking each time to see if butter is softening)
15. Carefully add icing sugar to avoid clouds of icing dust.
16. Mix until fully incorporated and butter icing becomes whiter. (You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed)
17. Optional, add a little salted caramel to the butter icing and mix in well.
18. Make a little hole in the top of the cake using an apple coring tool and add a small scoop of softened salted carame.
19. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
20. Decorate with drizzles of warmed salted caramel or decoration of your choice.

Notes

Enjoy as part of an afternoon tea.

• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 86.7g
• Calories: 399
• Sugar: 40.8 g
• Sodium: 142 mg
• Fat: 23.3 g
• Carbohydrates: 46.5 g
• Protein: 2.9 g
• Cholesterol: 61 mg

More Sweet Things

• Raspberry and White Chocolate Cupcakes
• Carrot Cupcakes with Vanilla Buttercream

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If you look at my calendar, which resembles a colourful mosaic of entries, you'll notice that I like to plan things. Lots of things. Things like my children's schedules and when they need what for school or extracurricular activities. Appointments, important dates, reminders, you name it - Ms Reliable has got it covered. It used to drive my ex-husband crazy, saying that life's meant to be more spontaneous. Really?!

The other day that old conversation went through my head as I drove home from yet another appointment entered in my diary. It was raining. Hard. The dark, grey clouds didn't look as if they were going to ease off any time soon and the idea of walking in this weather filled me with dread. In 30 minutes I was meant to do a school run. My original plan was to park at home, cram as much work in as possible and then walk to the school. Sod it. I'm going to be spontaneous. I'm going to drive to school instead, park and listen to music while I wait. Giving myself a pat on the back for spontaneity suddenly spurting out of my ears I headed to school. Baby steps, right? Only to find all the nearby streets fully parked by other sad parents. A quick calculation told me I might as well park at home and walk. Screw spontaneity.

Planning and routine give me comfort. It gives everyone an opportunity to get to do something. It's fair even if it means compromise. Living life in limbo the past year, it's given me some sense of control. With my life built around my kids I only have a limited amount of time to get things done. Every night, I meticulously go over what I accomplished on the day and write out the following day's to-do list. It's surprising how efficient and focused you can be if you make it a daily ritual.

In August I had big plans for my online shop . Halloween stock was ordered, product photography done and photos processed in Lightroom. I was revved up and ready for a big Halloween marketing campaign. Only to find out my father's health was failing. All my plans flew out of the window as I boarded the first plane to South Africa in angst. Little did I know what was in store for me; sleep deprivation, constant nausea and seesaw emotions as we visited my father three times a day in hospital and watch his health take one step forwards and two steps back. A week after I arrived home he passed away.

All plans and motivation seeped out of me on 11 October 2014. What was the point? We're all going die anyway. Everyone deals with grief in their own way. Mine was to practise escapism by playing lots of computer games.

Life happens when you're making other plans.

After you've hit rock bottom the only way is up. Slowly my drive came back to me over the weeks and here are my pumpkin cupcakes. Better late than never.

Cream cheese icing, laced with cinnamon, was used to top these cupcakes. Divine!

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📖 Recipe

Pumpkin Cupcakes

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5 from 2 reviews

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Ingredients

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