Cutcakes Creations – Cake Recipes

Some samples of my cake recipes…

 strawberry and cream muffins

Strawberry and cream muffins

75g butter
200g plain flour
2 teaspoons baking powder 
75g fine sugar
pinch of salt
100ml yoghurt
100ml milk
1 large egg
200g strawberries, chopped
12 whole strawberries (small if possible)
250ml cream

Equipment: scales, 2 bowls, wooden spoon, sieve, pan, sharp knife, measuring jug, cooling rack, muffin tin, 12 muffin cases.

1. Set the oven to 200c or gas mark 6.
2. Set out a muffin tin with 12 muffin cases in.
3. Melt the butter and leave to cool, but not set.
4. Sift the flour, sugar and baking powder into a bowl (TIP: hold the sieve up high to get plenty of air in). Add salt.
5. Beat the egg in a bowl and add the yoghurt, milk and melted butter. Mix well.
6. Gently fold the wet ingredients into the bowl of dry ingredients. (TIP: don’t overmix!) 
7. Add the strawberries and gently fold these into the mixture.
8. Spoon the mixture into the muffin cases.
9. Bake in the oven for 20 minutes until the muffins are golden in colour and firm ontop (TIP: try not to open the oven at the beginning of cooking, otherwise the muffins don’t rise as well!)
10. When the muffins are baked, take them out of the oven and leave in the tin for 1 minute before placing on a cooling rack.
11. Whip the cream in a bowl.
12. When the muffins are cool, use a sharp knife to cut the middle of the top off each one (approx 3cm wide and 1 cm deep). This is to make a hole to put the cream in!
13. Using a spoon (or piping bag if you have one) fill the hole on the top of each muffin with a generous amount of whipped cream.
14. Put a whole strawberry in the middle of the cream to finish (TIP: you can slice the strawberries and make more interesting designs in the cream too!)
15. Eat while they are still fresh – enjoy!


Brownies 24.04.09

Nutella and walnut brownies

150g fine sugar
125g butter
125g dark chocolate
2 medium eggs
30g plain flour
30g cocoa
1teaspoon baking powder
100g Nutella
50g walnuts

Equipment: large bread tin (approx 25cm by 10cm), baking parchment/paper, scales, 2 large bowls, 2 small bowls, wooden spoon, metal spoon, sieve, pan,  flat knife, sharp knife, chopping board, baking tray

1. Set the oven to 180c or gass mark 4.
2. Line the bread tin with the baking paper. (TIP: If you don’t have a bread tin, you can also use a round cake tin or a small sqaure roasting tin – just make sure the proportions are similar to the one described above.)
3. Beat the sugar and butter in a large bowl with a wooden spoon until soft and fluffy (TIP: cut the butter into small pieces before starting, this makes the mixing easier!)
4. Melt the chocolate in a small bowl, resting over some water simmering in a pan. (TIP: make sure no water gets into the chocolate, as this make it form lumps and prevent it from melting. If this does happen, try adding a little butter.)
5. Once the chocolate has melted, take off the heat and leave to cool slightly (TIP: the ideal temperature is skin temperature – it shouldn’t feel hot or cold when you dip your finger in!)
6. Beat the two eggs with a fork in a small bowl.
7. Bit by bit, mix the egg into the sugar and butter mix. (TIP: only add a small amount of egg at a time and make sure it is properly mixed in before adding the next bit.)
8. Pour the melted chocolate into the sugar, butter and egg mix. Use a  metal spoon to fold this in until the mixture is an even colour (TIP: use big, circular movements with the spoon and don’t overmix!)
9. Sift the flour, cocoa and baking powder over the mixture. Use the metal spoon to gently fold this in.
10. Spoon the mixture into the lined baking tin. Use a flat knife to make sure the mixture is distributed evenly and smooth down the top.
11. Put the tin in the oven and bake for 30 minutes.
12. Test if the mixture is cooked by inserting a sharp knife. If it is cooked, it should come out a little bit sticky, but not with raw mixture on it. (TIP: Don’t overcook the brownies, they are meant to be sticky and gooey.)
13. Take the tin out of the oven and leave to cool. (TIP: the top of the brownies may rise slightly when cooking, then flatten when you take them out of the oven – this is normal, don’t worry!)
14. Chop the walnuts into smallish pieces and place them on a baking sheet.
15. Put into the oven (the same temperature as you set for the brownies) and roast for 5 minutes.
16. When the brownies have cooled, carefully lift the cake out of the baking tin and place on a chopping board. 
17. Spread the Nutella over the top of the brownies. (TIP: you don’t have to do this neatly!)
18. Sprinkle the roasted walnuts over the top of the Nutella.
19. Cut into generous (or small!) slices and enjoy!

 Carrot, ginger and honey cupcakes

Carrot, ginger and honey cupcakes

125g fine sugar
6 tablespoons honey
175g grated carrot
75g sultanas
2 teaspoons of grated fresh ginger
125g butter
1 egg
150ml water
250g plain flour
2 teaspoons baking powder
250g cream cheese
100g icing sugar

Equipment: scales, 1 large bowl, 1 small bowl, saucepan, wooden spoon, metal spoon, sieve, grater,  measuring jug, cooling rack, muffin tin, 12 muffin cases, whisk, piping bag and nozzle (optional).

1. Set the oven to 180c or gas mark 4.
2. Set out muffin tin with 12 muffin cases in.
3. Put the sugar, honey, grated carrot, sultanas, 1 teaspoon of grated ginger, butter and water into a saucepan and bring to the boil. (TIP: only use 1 teaspoon of ginger at this stage – the other teaspoon is for the topping later!)
4. Boil the mix for 5 minutes then remove from the heat to cool down (TIP: make sure the mix is completely cooled before going on to the next stage, otherwise the heat from the mix will cook the flour and egg when you add it!)
4. Break the egg into a small bowl and beat it.
5. Pour the  mix from the suacepan into a bowl and add the beaten egg.
6. Stir until the egg is completely mixed in.
7. Sift in the flour and baking powder and stir into mixture well. (TIP: make sure there are no flour lumps – use the spoon to cut through the mixture to break down the flour)
8. Spoon the mix into the muffin cases, using a metal spoon.
9. Bake for 30 minutes, until golden brown. (TIP: check that cakes are cooked by inserting a small knife into the middle of one of the cakes – if the knife comes out clean with no mixture on it, then the cakes are done).
10. Leave the cakes in the tin for 1 minute and then gently lift them out to cool on a cooling rack.
11. Put the cream cheese into a bowl with 1 teaspoon of grated ginger and sift in the icing sugar.
12. Mix well, using a hand whisk or electric whisk.
13. When the cakes are cool, either spread the topping on using a knife, or spoon the topping into a piping bag and pipe on. (TIP: if you don’t have a piping bag, don’t worry – these cakes look nice with a rustic touch too!)
14. If you like, you can sprinkle just a few shreads of ginger onto the topping (TIP: ginger is very strong, so only sprinkle very few!)
15. Eat and enjoy!


My Haus Party Cakes 16.05.09

My Haus Party Cakes 16.05.09


  1. Yesso! Brownie recipe! Once I can get my ass to an open supermarket those babies are literally going to be ALL I EAT.

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front photo becky 2

For four months living in Berlin in 2009, I offered cuts and cakes combos around the city.

Documented by before and after haircut photos, recipes of the cakes, plus a diary of haircuts and sweet treats that I stumbled across along the way.

Happy days.


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