Red Velvet Cupcakes with Cream Cheese

Hi guys, the last time I tried to make a red velvet cake I was not as successful but these cupcakes are fantastic. When ever decorating with a sweet top I try to make sure the actual cake mixture is not too sweet so when you bite into the cupcake there’s a subtle sweetness from the cream cheese. 

I even used matching red cupcake cases

On top I’ve added some sugar coloured crystals which looked great in the pictures.

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Oreo Cupcakes

Hey everyone, so I had a box of chocolate Oreos in the cupboard for ages because wasn’t quite sure what I wanted to bake with them. Then I just decided on Oreo Cupcakes!! The recipe is super simple and the buttetcream is actually to die for, like it tastes so so good and isn’t too sweet. These cupcakes would definitely go down well for the festive seasonal parties.

Makes 12

200g plain flour
40g cocoa powder
250g caster sugar
2 tsp baking powder
Pinch of salt
80g butter, at room temperature
240ml milk
½ tsp vanilla extract
6 Oreo biscuits

4 Oreo biscuits, smashed up
100g butter at room temperature
250g icing sugar


1. Preheat the oven to gas mark 4 and place 12 cupcake cases into the cupcake tray holes.

2. In a large bowl, add the flour, sugar, cocoa powder, baking powder and salt then mix well.

3. Next melt the butter and add to a jug with the milk, eggs and vanilla extract, whisk well and slowly pour into the flour mix stirring well until it turns to a smooth consistency.

4. Evenly distribute the cake mixture between the cupcake cases about 2/3’s full. Bake in the oven for 25 mins and leave to cool down fully.

5. Whilst the cupcakes are baking make the buttercream by mixing together all the ingredients and leave in a piping bag.

6. Once baked and completely cool pipe the buttercream onto the cupcakes equally then twist the Oreo biscuits in half and place each half on top of a cupcake.

All done, now you can relax and enjoy the cupcakes!!

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Poppyseed Shortbread

I’ve made shortbread a few times now and I definitely won’t forget the chocolate swirl shortbread, recipe here However this recipe has poppyseeds which have their own distinct flavour and adds more texture when you take a bite. I love making shortbread because it’s such a simple quick recipe and it tastes amazing.

Makes 15

Ingredients                                                                                                                                            175g butter (at room temp)                                              75g caster sugar                                                                  250g plain flour                                                                  30g poppyseeds


1. Preheat the oven to gas mark 3 and line a baking tray with parchment paper.

2. Then cream the butter and sugar together until pale before adding the poppyseeds.

3. Next add the flour and knead everything together to form a smooth dough. Now the dough can be rolled out to 1cm thick.

4. Place onto the tray carefully and poke holes throughout the slab using a fork. Bake in the oven for 30 minutes until slightly golden then sprinkle with icing sugar!!

Happy Baking 🙂

For extra flavour try adding:


Cocoa powder

Orange zest

Ground ginger

Chocolate chips

Chocolate Swirl Shortbread

WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.


Plain Shortbread:
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature

Chocolate Shortbread:
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature

Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Chocolate shortbread: mix  the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.


Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.


The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.

You can now bake them for 20-25 minutes in the oven.

Midnight Cookies

The flavour of chocolate in baking is so tasty and the smell is divine. These cookies are nice and crunchy with a subtle sweet taste.


125g butter
175g castor sugar
1 egg
½ tsp vanilla extract
125 plain flour
35g cocoa powder
½ tsp bicarbonate soda


1. Preheat the oven to gas mark 4 and line two trays with parchment paper.

2. Put the butter and sugar into a large bowl, cream together until light and fluffy. Next add the egg and vanilla extract until smooth. Then sift in the flour, cocoa powder and bicarbonate soda mix well.

3. Wet your hands slightly and roll into medium sized balls placing them spaced out on the baking tray.

4. Place in the oven and bake for roughly 13 minutes until set, then leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.



Crunchy Golden Oaty Biscuits

I am back 🙂 with a biscuit recipe!!

Makes: 14


Not the best picture -_-

75g oats
75g plain flour
50g unsweetened desiccated coconut
75g caster sugar
75g butter
2 tbsp honey
1 tsp bicarbonate soda
2 tbsp warm water

1. Preheat the oven to gas mark 4 and line two trays with parchment paper.

2. Mix together the oats, flour, coconut and sugar in a bowl.

3. Melt the butter and honey in a small pan on a low heat. Stir the bicarbonate soda into the warm water mixing quickly as it foams and pour into the pan.

4. Then pour into the bowl mixing in carefully. Make small balls out of the dough, place evenly on both trays and flatten.

5. Bake in the oven for 15 minutes until they start to brown. Gently remove from the tray and place onto a wire rack.

Wait until the biscuits have cooled down before eating!

Shortbread Slab


A quick recipe today!

175g butter
75g castor sugar
225g plain flour
30g raisins

1. Preheat the oven to gas mark 3 and line a small tray with parchment paper.

2. Using a wooden spoon cream the butter and sugar together in a bowl. Sift in the flour and add the raisins, combine the mixture until smooth (do not knead) now you can roll out the dough.

3. Roll out to the thickness of 1cm and place onto the baking tray. (You can prick it with a fork now) and bake for 30- 40 minutes until golden.

4. Once baked sprinkle with extra sugar, break off and enjoy 😛

More food pictures on my instagram: angelicaa_b

Cookie Dough Chocolate Brownies

This is a combination of two recipes in one, really sweet and chocolatey. You can’t really see the cookie dough but it’s mixed in the brownie somewhere, when I added the cookie dough the brownie mixture was still warm so some of the dough melted.


200g dark chocolate, broken up
75g butter, cubed
2 eggs
125g caster sugar
75g plain flour

Cookie Dough recipe here:

1. Preheat the oven to gas mark 4 and line a baking tray with parchment paper. Set a medium pan of water on the stove and cover with a heatproof bowl.

2. Once the water is simmering add the broken chocolate and butter, stir together and leave to cool.

3. In a separate bowl mix the eggs and sugar until pale, then stir in the flour and the melted chocolate.

4. If you now check out the link for the cookie dough recipe you can make the dough and mix it in with the brownie mixture.

5. Pour into the baking tray and bake for 30 minutes, it should be flaky on top but soft at the bottom. Leave to cool completely before cutting into squares 🙂




Oreo Stuffed Cookies

I found it on the BBC food website but halved the entire recipe as I didn’t have that many Oreo biscuits. Also the recipe included some chocolate chips which I didn’t add because for me it would have been too sweet. I really enjoyed baking these because I’ve never baked with a biscuit before but when biting into the cookie you get an Oreo surprise.


220g softened butter
85g light brown sugar
110g granulated sugar
1 egg
1 tsp vanilla extract
400g plain flour
Pinch of salt
1/2 tsp baking soda
1 pack of Oreo’s

1.Preheat the oven to gas mark 4 and cover to baking trays with parchment paper.

2. Cream together the butter and sugar until pale. Add in the eggs and sugar until well combined.

3. In a separate bowl mix the flour, salt and baking powder then slowly add to the wet ingredients.

4. Use a tbsp to scoop out some of the dough and place on the bottom of an Oreo biscuit get another tbsp of dough and cover the top of the biscuit, gently squeeze together until the Oreo is completely enclosed within the dough.

5. Place onto the baking tray and repeat until all the biscuits are covered. Leave a good amount of space between each biscuit as they will expand. Bake in the oven for 10- 15 minutes and leave to cool for 5 minutes before transferring to a wire rack.

Best served warm which means you can taste them straight away! Also Happy International Women’s Day image


For the original recipe check out the website below!


Orangey Chocolate Biscuits

The great thing about this recipe is that you don’t have to add the chocolate and it will still taste delicious. The orange and chocolate combination works really well together with the bitter chocolate and sweet orange…

150g plain flour
Pinch of salt
50g butter
1 orange
50g ground almonds
50g caster sugar
1 egg yolk
125g dark chocolate (I used choc shot from Sweet Freedom)

1. Preheat the oven to gas mark 4 and line 2 baking trays with parchment paper. Sift the flour into a large bowl and add the salt, stir in the butter until you reach a breadcrumb consistency.

2. Wash the orange and grate the zest into the bowl. Next add the ground almonds, sugar and squeeze in the juice of the orange along with the egg yolk. Stir until combined and chill for 30mins.

3. Roll out the dough to 1cm thick, cut out the biscuits using a 5cm cutter. Arrange the biscuits on to the baking tray and bake for 10- 15 minutes. Leave to cool on a wire rack.

4. For this part I just squeezed some chocolate sauce from Choc Shot and then sprinkled with some chopped nuts. You can easily melt some chocolate in a bowl over simmering water and spoon the chocolate over half the biscuit.



You could really use any chocolate of your choice white, milk or dark. I used choc shot because I thought I would use something different that’s made of really good ingredients, the taste is slightly bitter compared to what I’m used to but still nice on the biscuits 🙂

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