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June, 2015

  1. Psychedelicupcakes

    June 4, 2015 by Lally

    It’s been over a year since I posted about my cupcakes, so I am welcoming them back to my blog with a real goodie: my Psychedelicupakes! Being a psychedelic gal myself, I adore these cupcakes. It took some patience and practice to master the icing, but the result and cursing coming from the kitchen were worth it!


    Note to reader: Since making these cupcakes I have discovered duo piping bags from Lakeland which produce two coloured icing, but I think it’s worth the extra effort to get the triple effect.

    I first made these for an equally psychedelic  friend’s wedding and they were a complete hit! The cupcake base used for these were my Guinness & Whiskey recipe (a particular favourite of the bride), but you can you use any favourite cupcake and (non-coloured) icing recipe for these as it’s all about the colour you add in.

    You will need:

    A batch of your favourite (non-coloured icing)

    Desired food colouring (gels recommended)

    Lots of little bowls

    3 small icing bags

    1 large icing bag with desired nozzle

    Wire food bag ties

    Please note: When I took these photos, I was making a double batch which is why you see 6 colours used.


    How to:

    Make up the icing batch as normal and split the mixture equally into smaller bowls. As I’m somewhat of a control freak, I weighed out the mixture to ensure I had exact equal amounts of each colour).

    Icing split equally and ready for a splash of colour

    Add your colour as required. I find that gel colours are best for achieving a bold colour, especially for orange. (I once gave myself a blister from tying to make orange by hand using red and yellow liquid colours, adding a little bit more red, then a little bit more yellow over and over again and only ever achieving pink or coral).

    Oooooh – pretty!

    Once your colours are all mixed and looking pretty, transfer into separate small piping bags. It takes some practice to do this in a smooth and need process (I am now a pro).

    TOP TIP: If you have difficulty and tend to make a messy when filling an icing bag, I find it helps using a tall glass. Put the empty bag into the glass and wrap the bag over the top of the glass. This holds the bag in place for filling and prevents spillage from the top. Once filled (3/4 full maximum) lift out the bag and gently shake the bag to ensure the icing moves to the bottom and removes any air gaps.

    I recently saw this which is frankly, in my opinion, a complete waste of £9.99 when a glass does practically the same thing! But if you have lots of kitchen storage space and a big baking budget, then why not?!

    My icing rainbow

    It’s important that you seal the filled bags using the ties – twist first then use the ties. This will ensure clean, stress free piping.

    Prepare the large piping bag with you desired nozzle. Then cut the ends off the smaller filled bags (give them another little gentle shake to release any more trapped air) and carefully place them inside the big bag. Please be patient and slow, they will all fit.

    Then pipe away! I found that each cupcake looked different due the way the bag was squeezed, some only having two colours, but this is absolutely fine.


  2. Guinness & Whiskey Cupcakes of Irish Dreams

    June 4, 2015 by Lally

    Although these cupcakes suit St. Patrick’s day down to a T, I’ve made these part of my repertoire and they have since become a bit of a staple of mine in the last months. They are too good not to bake and unfortunately my ordinary chocolate versions have been demoted. These are now my cupcake of choice, even for me who doesn’t have a sweet tooth or even like chocolate!! I can’t resist a nibble on these!

    guinness and whiskey birthday

    All dressed up for a friends birthday


    For 12 cupcakes:

    Cake mixture:

    Dry Ingredients:

    60g cocoa

    120g caster sugar

    130g plain flour

    1/2 tsp baking soda / bicarbonate of soda

    pinch salt


    Wet Ingredients:

    60g butter – melted. Must be melted!

    170ml Guinness – at room temperature. Must be at room temperature!

    1/2 tsp vanilla extract

    2 small eggs

    80ml cream

    guinness and whiskey

    All pretty on a cake stand

    Put the oven on to 180˚C to preheat.

    1. Sieve and combine all the dry ingredients into a bowl
    2. If not already done, melt the butter.
    3. The guinness needs to be at room temperature otherwise the butter will solidify and you will cry/panic/curse like I did on my first attempt!
    4. Whisk the guinness and butter together with the vanilla. This can be done by hand or in a mixer.
    5. Mix in the eggs one at a time, and then mix in the cream.
    6. Once all the wet ingredients are combined, add in the dry ingredients a bit at a time.
    7. Split evenly the mixture into paper cases placed in a cupcake tin.
    8. Bake for 20 minutes and check if cooked by inserting a wooden cocktail stick. If the stick comes out with mixture on it, leave in for another few minutes and check again. Leave in the tin to cool before transferring to a wire rack to cool completely.


    Icing mixture:

    170g butter

    250g icing sugar

    Splash of cream if you’re feeling particulaly luxurious

    2 tbsp of whiskey (or more to taste)

    1. Mix the butter and sieved icing sugar with an electric whisk/mixer.
    2. Add the cream and/or whiskey to loosen up the mixture. It needs to be a thick consistency, but not too loose or solid. You can add more whiskey or icing sugar to make more thin or thick as required.
    3. Use a piping bag and medium size nozzle, swirl the icing onto the cooled cakes.
    4. Decorate as desired, but these are amazing enough to live without decoration.
    5. Enjoy!