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Tag Archives: Drizzle

Apple Cinnamon Tarte Tatin Cupcakes wth Caramel Drizzle

A Tarte Tatin is a French upside-down apple tart.

These gourmet cupcakes double up as a scrumptious posh desert…just remove the cupcake papers!

Makes 16 cupcakes


250g plain flour

2 teaspoons baking powder

1 teaspoon salt

100g light brown sugar

125g butter

2 beaten eggs

120 ml milk

1 teaspoon vanilla extract

Caramelized Apples

65g butter

4 apples, peeled, cored and cut each apple into 16 pieces

4 tablespoons of sugar

Caramel Drizzle

65g butter

50g light brown sugar

25g icing sugar

1 teaspoon vanilla extract

1 tablespoon milk

1. Mix the flour, baking powder, salt and sugar then add all of the other ingredients and beat with a wooden spoon until smooth

2. Spoon mixture into cupcake papers (nesting in a cupcake tin) to about 2/3rds full

3. Bake for 20 mins at 180c/350F, then allow to cool

4. To caramelize the apples: melt the butter in a large pan and place half of the apples in, once golden turn over to brown on the other   side. Repeat with the other half of the apples. Put all of the apples back in the pan and add the sugar, allow the sugar to dissolve completely and remove from the pan to cool.

5. Arrange 4 slices of apple on each cupcake as prettily as you can

6. For the caramel drizzle: melt the butter on a low heat, add the sugar and allow to melt for a few minutes. Remove from the heat and whisk in the sieved icing sugar. vanilla and milk. Dribble about a tablespoon of caramel over each cupcake.


Raspberry and Blueberry Lime Drizzle Cake

Thank you to Claire Giddy for this yummy recipe!

Makes 12 slices


225g softened butter – plus extra for greasing

225g golden caster sugar

4 medium eggs

2 limes – grated zest and juice

250g self-raising flour – sifted with a pinch of salt, plus extra flour

25g ground almonds

100g each of blueberries and raspberries


8tbsp lime juice (I got this amount from 3 limes)

1 lime grated zest

140g golden caster sugar

  1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.  Tip – I dusted the raspberries and blueberries slightly to stop them from sinking to the bottom.
  4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.  I baked it for about 1 hour 5 mins and it was perfect.
  5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. Tip – The syrup took about 5-10mins to do so I would start doing this about 10mins before the cake needs to come out of the oven to save it sitting around for too long which can cause a “syrup skin” to form.
  6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 slices to serve.

My cake didn’t rise very much but it was yummy and loved by everyone.  I would definitely recommend a slice with a cup of tea 🙂