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

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

It's such an easy dessert that takes a little bit of skill and patience yet delivers a delicate flavor that takes the breath away!

Why you'll love this panna cotta recipe

• It's an amazing recipe that is quite easy to make
• The white chocolate and vanilla flavor is to die for
• These are the perfect mini desserts for a dinner party
• This simple recipe is great for a birthday, baby shower or any kind of celebration!

How to make panna cotta

1. You need white chocolate, milk, caster sugar, heavy cream and gelatine for this recipe.

2. Combine the heavy cream, milk, and caster sugar in a pot. Heat over low heat, stirring occasionally, until the sugar is fully dissolved.

3. Add the white chocolate pieces and stir until completely melted and smooth.

4. Soak the gelatin sheets in cold water until soft.

5. Squeeze out excess water from the softened gelatin sheets. Add them to the warm cream mixture and stir until dissolved.
6. Pour the mixture into your chosen mold or cups. Refrigerate for at least 6 hours, or preferably overnight, until set.

What to serve with panna cotta

Tea or coffee

Pair this easy panna cotta recipe with your favourite cup of tea or coffee.

Wine pairing

You could even pair this Italian dessert with a glass of your favorite tipple.

A sweet sherry or a dry Italian white would be the perfect choice and would accentuate the sweetness and cut through the creaminess.

If you're a fan of bubbles, go for prosecco, cava or even champagne.

With Fresh Fruit

For a refreshing contrast, top the panna cotta with raspberries, other fresh berries, mango slices, or citrus segments.

With a Sauce 

Serve with a strawberry coulis or caramel for added flavor and visual appeal.

With Crunch 

Add a crunchy element like crushed cookies, nuts, or a tuile for texture contrast.

Variations to this recipe

Vanilla White Choc Panna Cotta

• Add vanilla seeds, 1 teaspoon of vanilla extract or 1 teaspoon of vanilla bean paste to the cream while heating.
• The vanilla complements the white choc beautifully and adds depth to the flavor.

White Chocolate and Matcha Panna Cotta

• Add 1 teaspoon of matcha powder to the panna cotta mixture for a unique twist.
• The earthy bitterness of matcha complements the sweetness of the white choc.

Fruit panna cotta

• Finish your vanilla panna cotta with fresh strawberries, blueberries or cherries for a fabulous fruity flourish.
• Other fruits you could use include blackberries, raspberries, peaches or even slices of pineapple.
• You could also add a drizzle of strawberry sauce, mixed berry sauce or caramel sauce to the top of your panna cotta.

Zesty panna cotta

• Add a squeeze or two of lemon juice for a zesty finish.

Popular substitutions

Gelatin

• If you prefer not to use a gelatin mixture, substitute it with agar-agar.
• Use about 1 teaspoon of agar-agar powder dissolved in the milk.
• Agar-agar sets more firmly than gelatin so the texture will be slightly different.
• You can also use powdered gelatin in place of sheets. One tablespoon of gelatin powder is equivalent to four sheets.

Milk Substitutes

• Dairy-Free Option: Substitute the heavy cream or whipping cream and milk with coconut milk or a combination of almond milk and coconut cream. This will give the panna cotta a slightly different flavor but still rich and creamy.
• Lighter Option: You can use half-and-half instead of heavy cream to make a lighter panna cotta. The texture will be less rich, but it will still be delicious.

Sugar

• Honey or Maple Syrup: Substitute the caster sugar with an equal amount of honey or maple syrup for a different flavor profile. Remember that this will slightly change the sweetness and flavor of the panna cotta.

White Chocolate

• Milk or Dark Chocolate: Although it will change the flavor significantly, you can replace white chocolate with milk or dark for a different version of panna cotta. Note that dark will make the dessert richer and less sweet.

How do you serve panna cotta?

• When it comes to taking it out of the mold, you'll first need to ensure that the dessert has been chilled for at least 4 hours or longer.
• When unmolding, run a knife around the edge of the ramekin or mold to ease the panna cotta from the fish.
• Wipe a dessert plate with a tamp paper towel – this makes it easier to reposition the panna cotta if you don't quite place it correctly first time.
• Release the panna cotta over the plate by tapping the side of the ramekin and lifting the pan until its settles onto the serving dish.

How do you store panna cotta?

Refrigeration

• In Molds/Cups: Cover tightly with plastic wrap and store in the refrigerator for up to 3 days.
• Unmolded: Place in an airtight container and refrigerate for up to 2 days.

Before Serving

Let refrigerated panna cotta sit at room temperature for 10 minutes before serving for the best texture.

Freezing

Not recommended as it may cause graininess. If necessary, wrap tightly and freeze for up to 1 month. Thaw in the fridge for at least six hours.

Leftover Toppings

Store separately in an airtight container for up to 3 days and add just before serving.

Other wonderful dessert recipes

Is that sweet tooth crying out for more? Take a look at these amazing recipes, from tried and tested classics to modern marvels. You'll love them!

• No bake raspberry cheesecake – this wonderful cheesecake recipe is all about the fresh berries!
• Peach cobbler – a winter favorite, this recipe has stood the test of time
• Lardy cake – classic British baking at its best
• Toffee sauce – there are so many ways to use this incredibly indulgent sauce!

📖 Recipe

White Chocolate Panna Cotta Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 6 hours 25 minutes
• Yield: 6 portions
• Diet: Gluten Free

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Description

Treat yourself to a creamy dessert with this White Chocolate Panna Cotta recipe, featuring a smooth, melt-in-your-mouth texture and a touch of white chocolate.

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Ingredients

Units USM

• 4 gelatin sheets/leaves
• 2 ½ cups heavy cream
• ⅔ cup milk
• ¼ cup caster sugar (superfine sugar)
• 7 oz white chocolate, broken into pieces

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Instructions

1. Soak the gelatin sheets in cold water until soft, then set aside.
2. In a heavy-based saucepan, combine the heavy cream, milk, and caster sugar. Heat over low heat, stirring occasionally, until the sugar is fully dissolved.
3. Once the cream mixture begins to bubble slightly around the edges, remove it from the heat. Add the white chocolate pieces and stir until completely melted and smooth.
4. Squeeze out any excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until the gelatin is fully dissolved.
5. Pour the mixture into your chosen mold or cups. Refrigerate for at least 6 hours, or preferably overnight, until set.
6. The panna cotta should have a slight wobble when ready. To serve, gently unmold onto a platter or individual plates. Enjoy!

• Prep Time: 15 minutes
• Chill Time: 6 hours
• Cook Time: 10 minutes
• Category: Dessert
• Method: Chill
• Cuisine: Italian

Nutrition

• Serving Size:
• Calories: 390
• Sugar: 27 g
• Sodium: 63.5 mg
• Fat: 28.5 g
• Saturated Fat: 17.9 g
• Trans Fat: 0.6 g
• Carbohydrates: 27 g
• Fiber: 0.1 g
• Protein: 8.2 g
• Cholesterol: 63.9 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.

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📖 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!

Cupcake Cookbooks You will Love

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

📖 Recipe

Pumpkin Cupcakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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Ingredients

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More Sweet Things

• Salted Caramel Cupcakes
• Raspberry and White Chocolate Cupcakes
• Carrot Cupcakes with Vanilla Buttercream
• Chocolate Orange Cupcakes

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The term Finesse Cakes rolls off the tongue quite nicely, doesn’t it? Finesse Cakes is all about creating stunning bespoke cakes that have won various awards when it comes to beautiful craftsmanship and taste. I recently had the opportunity to visit Sue Field from Finesse Cakes at her house, where she demonstrated some of her cupcakes for me. They are definitely worthy of admiration, aren’t they? Not only do they look beautiful but taste amazing too.

When I am in the kitchen, busy shooting recipes, I spend a lot of time styling food on the plate. Therefore, I was most impressed with the cupcakes that Sue showed me. It sure was an inspirational photo shoot with Sue!

Finesse Cakes is a business specialising in creating the perfect cake or cupcakes for any special occasion.  This can be creating that luxurious wedding cake you have always dreamed about. At Finesse Cakes, Sue can help you design the perfect wedding cake topper as well. All you need to do it bring a photo of what you desire and she’ll make sure your topper is topnotch, so to speak. Finesse Cakes also welcome orders for these occasions:

• Birthdays
• Anniversaries
• Christenings
• Baby showers and New babies
• Christmas
• Corporate events
• Easter
• Engagement parties
• Fundraisers
• Halloween
• Holy Communion
• Valentine’s day and many more.

Just take a look at Finesse Cake’s amazing gallery where you’ll find cakes for every occasion. You can access the page HERE. So, which cake would you go for? Maybe you have an important event coming up that could do with a bespoke cake?

Creme Egg

I am sure that most of you know what a Creme Egg is. It is a chocolate-based egg with a white and yellow sugary filling to simulate the yolk. These Creme Eggs come in different varieties and sizes, and are most popular during Easter. Britons generally purchase them all year around.

Varieties of Creme Eggs

As this products of Cadbury's is such a success, it’s not a surprise that they come in different flavours. Hence, you can make Creme Egg cupcakes with different types of eggs. How exciting, right?

• Caramel Eggs
• Creme Egg Twisted
• Mint Creme Eggs
• Orange Creme Eggs
• Chocolate Creme Eggs

My favourite substitute for the Creme Egg would be using the Caramel Eggs. Imagining the melted gooey chocolate and caramel inside the cupcakes. It’s just to die for!

History of the Creme Egg

The first Creme Egg appeared in the second half of the 19th century in Britain. The first products were made from dark chocolate with chocolate filling inside. Sometimes the eggs even had marzipan present on their shells. Through time the Creme Egg developed into the product we can purchase in the store today.

Filling

The filling of the creme egg is very sugary. It’s white and yellow in colour to resemble the yolk. If you are not a big fan of the stuff just open the egg, take a spoon and scoop the filling out. Keep the chocolate and place it into the cupcake. If you have kids at home, you can let them lick the filling directly off the spoon. Negotiate for chores first!

Chocolate flavour

The chocolate base is essential to make the Creme Egg Cupcakes. When you make the Creme Egg Cupcake batter, you can use milk chocolate of any sort and mix it with caster sugar. If you don’t have any chocolate at home, you can also use cocoa powder.

Other cupcake bases

You can also make creme egg cupcakes using these as a base:

• Dark chocolate base – on the bitter side but provides a lovely dark rich flavour.
• Vanilla base – this is a classic base used for fruity cupcakes. Will work with creme eggs as well.
• Oatmeal base – this is a healthier option for the health-conscious.
• Coconut base – this is typically a vanilla base with the addition of coconut in the batter.
• Carrot base- also a healthy option and works very well with the creme egg icing.
• Red velvet base – smooth and rich base that will leave a smile on your face. You can find the recipe here: xxx

Batter

Since we are Creme Egg lovers we can also crumble the chocolate from the eggs and mix it in the batter. Then you will truly have Creme Egg Cupcakes. Stir the chocolate softly into the batter until it’s smooth.

Inserting the egg

Don’t insert the creme egg in the batter immediately. If you do, the creme egg will melt to the bottom of the batter and become crispy. I highly recommend that you wait a little before inserting the Creme Egg. Give the sponge a bit of time to bake and then simply dip the chocolate egg inside.

Substitutes for the Creme Eggs

There are plenty of substitutes you can use for the creme egg cupcakes. You can use other types of chocolate, cream cheese of even different type of fruits. The best types of fruit that would work with the creme egg cupcake batter are:

• Banana – this creamy sweet fruit is an excellent addition to the Creme Egg cupcake base.
• Strawberry – this fruit will add a fresh tangy flavour to your cupcake.
• Blueberry- they will add more acidity, which will cut through the subtle sweetness of the cupcake.
• Raspberry – beautiful addition to the creme egg cupcake batter. Will provide mild acidity that beautifully complement the rich chocolate flavour.

Icing

As you can see, I’ve used beautiful tri-colour icing for the Creme Egg cupcake. It’s delicious, looks amazing and uses the same colours as the branding. Guests are not only impressed by the stunning visual presentation of the Creme Egg cupcakes, but they also get that surprise in the middle of the cupcake. That warm gooey creme egg filling is definitely the best part of the Creme Egg cupcake. Once you have one, you won’t be able to resist having another.

Toppings

Finally, crack the Creme Egg in half. Place the halves on top of the icing and enjoy your Creme Egg cupcake. You use these as toppings:

• Fresh fruit
• Sprinkles
• Shaved chocolate
• Chocolate syrup

Let us know how this recipe works out for you. If you are a dessert lover, you will also love these:

https://www.greedygourmet.com/chocolate-orange-cupcakes/
https://www.greedygourmet.com/salted-caramel-cupcakes/
https://www.greedygourmet.com/raspberry-and-white-chocolate-cupcakes/

📖 Recipe

Creme Egg Cupcakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

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Ingredients

Units MUS

• 130g (4 ½oz) self raising flour
• 130g (4 ½oz) caster sugar
• 130g (4 ½oz) butter or margarine
• 2 large eggs
• 20ml (4 tsp) water or milk
• 2.5ml (½ tsp) baking powder
• 60ml (4 tbsp) Cadbury’s drinking chocolate
• 4 Cadbury’s Creme Eggs
• 125g (4 ½oz) unsalted butter
• 250g (9oz) icing sugar
• Food colour pastes (optional)

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Instructions

1. Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
3. Measure out flour and drinking chocolate 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. Cut the creme eggs in half and scoop out the middles. Set the filling aside.
6. Chop the remaining chocolate into small chunks.
7. Gently stir in the remaining flour, chocolate chunks and water. If you want a stronger chocolate flavour you can add another tablespoon of drinking chocolate to the mix at this stage.
8. Scoop mixture into cases, about half-full. An ice cream scoop is very handy for doing this.
9. 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.
10. Leave cakes to cool on a wire rack.
11. For the butter icing soften the butter.
12. Carefully add icing sugar to avoid clouds of icing dust.
13. 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.
14. Take the Creme Egg middles reserved earlier and add a couple of tablespoons of butter icing and mix well.
15. Using an apple corer, remove small sections from the middle of each cupcake and fill with the cream egg and butter icing mixture.
16. Optional, at this stage you can colour the butter icing or you can leave it white. For a bit of fun with this recipe we coloured the icing red, yellow and purple. To achieve the rainbow icing effect imagine you are splitting your piping bag into 3 sections and scoop a spoonful of each colour carefully onto the inside of the piping bag so that all colours are at the same level. Then as you squeeze the bag, all three colours will come out together to give the rainbow swirl effect.
17. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
18. Decorate with cream eggs or with chocolate sprinkles/shavings.

Notes

• The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
• When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
• If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Cupcakes
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 251
• Sugar: 31.3 g
• Sodium: 75 mg
• Fat: 9.7 g
• Saturated Fat: 5.8 g
• Carbohydrates: 40 g
• Protein: 2.3 g
• Cholesterol: 54 mg

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It was amazing to witness Sue Field's craftsmanship when she prepared her drizzled lemon curd cupcakes. The amount of work she puts into her creations at Finesse Cakes is astonishing. When I look at her cake and cupcake portfolio, I start salivating immediately. I bet all her cakes and cupcakes are amazing in terms of flavour too. Just have a look right HERE.

Sue Field is the cake maker and decorator for Finesse Cakes, operating from her home-based in Hockley, Essex, England. She got into cake decorating back in 1999 while she was designing and decorating her own wedding cake. She was always fond of model making, even as a young child. Prior to decorating her own wedding cake, she took a couple of cake decorating courses. There, she learned the details of flower making and piping work. Since then, she hasn’t stopped.  In 2009, she launched Finesse Cakes and is consistently awarded a 5 Star Food Hygiene Rating from Rochford District Council.

Sue’s journey towards Finesse Cakes is definitely an inspiration for those who wish to pursue their dreams. It just comes to show that you can achieve anything when you put your mind and passion into it. If you look at one of the cakes or cupcakes at Finesse Cakes, you’ll clearly see Sue’s passion for cake decorating. To learn more about Sue, her journey and Finesse Cakes, please visit her about me page.  For her latest creation, check out Finesse Cakes on Twitter.

History

I am not really certain when cupcakes were invented, but I am sure glad someone created them! Lemon curd was known as lemon cheese in the early English times. As early as in the early 19th century, Lady Charlotte Campbell Bury mentioned the term lemon curd. She was famous for her book of recipes within which she had mentioned lemon curd.

Lemon curd

I bought a jar of lemon curd from the supermarket for this recipe. If you want to make the filling completely from scratch,  here is the recipe. If using homemade lemon curd, don't forget to let it cool down first!

What is a curd anyway? You can make a curd from any fruit. Many have thought of it as a fruit jam mixture. The difference between a curd and jam is the addition of eggs and butter. Thus, the result is a creamier texture. If you purchase your lemon curd in the supermarket, make sure you look at the date of expiration as you open the jar. Usually, the curd doesn’t last very long once you open it.

It’s not difficult to make you own lemon curd. In fact, you can make curd roughly from any type of fruit you want! You’ll need eggs, butter, sugar and fruit of your choice. That’s all! Here's a lime version. The most difficult part of making a curd is not expose the mixture to too much heat, otherwise you’ll end up with a sugary omelet. Trust me, you don’t want that to happen.

First you warm up and mix the juice of the fruit with sugar and butter, add in the mixed eggs and stir for your life! Finally, when you reach a thick consistency, take the curd off from the heat and keep mixing. The eggs might still be cooking and you might get an undesired result!

Substitutes for lemon curd

You don't have to stick to lemon curd cupcakes and there are other zesty fillings your can tinker with. Moreover, if you prefer a different type of citrus, you can easily substitute the lemons for these ingredients:

• Orange: the number one choice for some people because of the sweetness.
• Lime: second popular choice for curds, it’s more exotic and tangy.
• Pomelo: less bitter than the grapefruit.
• Grapefruit: the most bitter out of all citrus fruits.
• Clementine: very aromatic, sweet and tangy.

I usually prefer to use the lime for that zesty and tangy aftertaste. Moreover, it’s more special in terms of acidity, which creates a lovely balance with the sweet batter. Before you continue reading, I’ll share some practical information about the zest. If you want your drizzled lemon curd cupcakes to have more flavour, add more zest or juice the lemons. Add the juice directly into the batter.

Daredevil cupcakes

Do you like to experiment? It’s a generally known fact that Britons have the best tea in the world. I’ve seen Green Rea cupcakes and they were delicious. Since Earl Grey tea goes so well with the lemon curd cupcakes, why not incorporate the tea into the cupcake batter? I haven’t tried this technique yet, but for those of you who have, please share your experiences in the comments below.

Batter

As you are about to make your batter, here’s another handy trick. To make your batter fluffier and lighter, add each egg separately into the mix. This will prevent the flour from curdling. Make sure you mix everything at a lower speed. Otherwise you might overwork the batter and your lemon curd cupcakes will not be as soft. The best way for you to achieve even and equal batches of cupcakes is by using an ice cream scooper. I’ve used this technique in my raspberry and white chocolate cupcake recipe. You can access it here.

Oven

Many people don’t realize this fact, but not all ovens are the same! Make sure that you check the heat inside the oven so you don’t undercook or overcook you lemon curd cupcakes. That would really be a pity. Cook the cupcakes as needed and watch them rise slowly.

Icing

The smell os freshly baked goods is very tempting. Let the cupcakes cool before you attempt to add the icing. Once your the cakes cool down, make small wells on the topmost part of the cupcake using an apple corer. Now, you can fill in the cupcakes with lemon curd. Yum! To top it off, pipe swirls of butter icing on top and decorate as you please. I’ve achieved a lovely icing effect with three different colours in my previous cupcake recipe, click here to find out more.

Toppings

Finally, as a last touch, you can add multiple toppings such as sprinkles, shaved chocolate, more lemon zest, etc. The list can go on and on. My favourite addition to the drizzled lemon curd cupcakes is the candied lemon peel. Use the peel of the other citrus fruit if you made a curd out of it.

If you feel like making another delicious lemon dessert, try this lemon chess pie.

For more yummy cupcake recipes, click right here:
https://www.greedygourmet.com/chocolate-orange-cupcakes/
https://www.greedygourmet.com/salted-caramel-cupcakes/
https://www.greedygourmet.com/raspberry-and-white-chocolate-cupcakes/
https://www.greedygourmet.com/carrot-cupcakes-with-vanilla-buttercream

📖 Recipe

Drizzled Lemon Curd Cupcakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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

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Ingredients

Units MUS

• 130g (4 ½oz) self-raising flour
• 130g (4 ½oz) caster sugar
• 130g (4 ½oz) butter or margarine
• 2.5ml (½ tsp) baking powder
• 2 large eggs
• 1-2 fresh lemons
• 125g (4 ½oz) unsalted butter
• 250g (9oz) icing sugar
• Lemon curd
• Candied peel (optional)

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Instructions

1. Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
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. Grate the outside of the lemon with a zester and squeeze approximately 10ml (2 tsp) of juice from the lemon.
6. Gently fold in the remaining flour, zest and lemon juice.
7. Scoop mixture into cupcake cases, about half full. An ice cream scoop is very handy for doing this.
8. 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.
9. Leave cakes to cool on a wire rack.
10. For the butter icing soften the butter.
11. Carefully add icing sugar to avoid clouds of icing dust.
12. 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.
13. Optional, add a little lemon essence or fresh squeezed lemon juice to the mixture to give it an extra “zing”.
14. Make little wells in the top of each cupcake using an apple corer and fill with lemon curd.
15. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
16. Decorate with drizzles of lemon curd, sugar crystal sprinkles and some candied peel.

Notes

• The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
• When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
• If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.
• Add more zest if you want a really lemony flavour.
• Wondering what to have for dinner? Why not try this Marinated pork fillet with thyme recipe?

• Prep Time: 60 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 276
• Sugar: 34.1 g
• Sodium: 90 mg
• Fat: 10.4 g
• Saturated Fat: 6.2 g
• Carbohydrates: 45.2 g
• Protein: 2.5 g
• Cholesterol: 58 mg

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With the rich moist chocolaty center of the cupcakes complemented by the sweet icing, they are agreeably finger-licking worthy! Oreo cupcakes don’t take too much time to prepare and are relatively cheap in terms of ingredients.

You’ll need the Oreo cookies, but make sure you hide these babies so that your family members don’t get to them before you do! I can’t even mention how many times I’ve had this happen to me in my kitchen.

Confessions of an Oreo addict

The thing that make these cupcakes irresistible are the Oreo cookies themselves. Are you also an Oreo addict? These cookies are truly addictive and once you start, it’s really hard to stop. I find myself sneaking a cookie at home or at work on occasion. Always in secret of course!

Did you know that there is actually a technique to eating Oreo cookies? Or so I’ve heard. First, you take the cookie out of the cookie bag. Second, you separate the two halves of the cookie and you’ll find the sweet white filling inside. Third, you lick or scrub the filling off. Finally, you eat the cookie itself. I’ve seen multiple advertisements on this, no joke! I, myself, like to just eat the whole cookie at once. Yum!

Our American neighbours eat their Oreos with milk. It is a classic American tradition, I suppose, to eat your cookies with milk. I can’t imagine dipping these in milk, warm or cold. I don’t like to get Oreo cookie bits in there. As you can probably see, I like to make moist Oreo cupcakes with my Oreos. How do you enjoy your Oreo cookies? The surprising thing about Oreo cookies is that everyone has their own technique on eating them. Please share in the comment section below, I am very curious!

Versatility

This recipe is very versatile when it comes to the Oreo cookies themselves. Most people are only aware of the traditional chocolate Oreos with white filling. You can purchase at least three or four different types of Oreo cookies for making your batter. Thus, you can mix it up and make three different kinds of Oreo cupcakes if you have some spare time on your hands. You might come across these in the store:

• Mint Oreo
• Lemon Oreo Sandwich
• Berry Oreo: with berry filling – very hard to find
• Chocolate Oreo: with chocolate filling instead of white
• Golden Oreo: vanilla based cookie instead of the dark chocolate

I am very tempted to try the Mint Oreo cookies one day and make green Oreo cupcakes out of them. They sound tangy and tasty! I bet I can also try and make green icing. Could be a useful recipe for Christmas. Has anyone ever tried any of the above-mentioned Oreos?

Cupcake fillings

Sometimes, I like the element of surprise in my cupcakes. When we made Creme Egg cupcakes, we inserted the Creme Egg inside the cupcake. It has a little peek-a-boo effect. Who doesn’t love more chocolate with their cupcakes? Moreover, what I really think would go great with the Oreo cupcakes, is cream cheese filling. We’ve all heard about Oreo cheesecakes and how delicious they are. Why not incorporate the cheese inside the Oreo cupcakes? First, it will add a new creamy texture to the Oreo cupcakes. Second, the cream cheese filling will make the cupcakes moist and soft. Third, you can scoop the white filling of the Oreo cookies and incorporate them into the cream cheese. Thus, you’ll have true Oreo cupcakes with delicious filling inside. There are so many options! You can also consider these types of filling:

• Fruit curd: I’ve included a fruit curd in my drizzled lemon curd cupcakes
• Single piece of fruit, such as a strawberry
• Oreo cookie
• Oreo chocolate – there are two different brands you can use and both are delicious

Topping

As you can see, we made delicious chocolate icing because I think there still isn’t enough chocolate in this recipe(!). The best topping to the chocolate icing is to place an Oreo cookie on top. It makes the Oreo cupcakes inviting and shows who the hero of the dish is! You can also consider adding:

• sugar pearls
• chocolate or strawberry syrup
• vanilla ice-cream, only to be added when the cupcakes have cooled down

The ultimate spring dessert

This is a wonderful spring dessert that involves the use of your Oreo cupcakes. It’s especially useful if you’ve made too many Oreo cupcakes and you end up with drier left-overs, which doesn’t happen very often. Select one of your finest looking glasses. Tear the Oreo cupcakes into larger bits and place them on the bottom of the glass. Next, cut at least five to seven strawberries in half. Place a handful on top of the Oreo cupcake sponge. Finally, add some homemade whipped cream! Make at least three layers. Now, you’ve got yourself a beautiful Oreo cookie strawberry-cream “sundae”. If you really want to push the boat out you can use ice-cream too. This is the ultimate Oreo cupcake dessert for spring, as you can use those fresh seasonal strawberries purchased directly from the market or picked from your lovely garden. The strawberries will counter the rich and bitter taste of the cookies.

Love Oreos as much as I do? Check out this Oreo Fluff recipe, the perfect party pleaser!

📖 Recipe

Oreo Cupcakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Print Recipe

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Ingredients

Units MUS

• 130g (4 ½oz) self raising flour
• 130g (4 ½oz) caster sugar
• 130g (4 ½oz) butter or marg
• 2 large eggs
• 20ml (4 tsp) water or milk
• 2.5ml (½ tsp) baking powder
• 60ml (4 tbsp) Cadbury’s drinking chocolate
• 1 pack of Oreos
• 2 packs of mini Oreos [optional]
• 125g (4 ½oz) unsalted butter
• 250g (9oz) icing sugar
• 60ml (4 tbsp) Cadbury’s drinking chocolate [optional]

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Instructions

1. Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
3. Measure out flour and drinking chocolate 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. Finely chop 6 whole Oreos, including the centres.
6. Gently stir in the remaining flour, chopped oreos and water. If you want a stronger chocolate flavour you can add another tablespoon of drinking chocolate to the mix at this stage.
7. Scoop mixture into cases, about half-full. An ice cream scoop is very handy for doing this.
8. 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.
9. Leave cakes to cool on a wire rack.
10. For the butter icing soften the butter.
11. Carefully add icing sugar and if you want a chocolate butter icing topping, you can now add the remaining 60ml (4 tbsp) of drinking chocolate.
12. 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.
13. Using an apple corer, remove a small sections from the middle of each cupcake. Finely chop up 4 more Oreos and fill the middles of each cake with the crumbed mixture.
14. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
15. Decorate with any remaining crumbed Oreo and for an extra “Oreo-ness” add an oreo to the top of each cake. You can either use any remaining Oreos from the pack or use mini Oreos.

Notes

• The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
• When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
• If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.

• Prep Time: 60 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 251
• Sugar: 31.3 g
• Sodium: 75 mg
• Fat: 9.7 g
• Saturated Fat: 5.8 g
• Carbohydrates: 40 g
• Protein: 2.3 g
• Cholesterol: 54 mg

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