Vegan Peanut Butter Cups!



Hey guys!


Since it's Christmas I thought we'd do something fun together so today I'm showing you how to make one of my favourite sweet treats- peanut butter cups! They're super easy to make, so delicious, and the best part is you only need 3 ingredients..oh and did I mention that they're vegan too?! They make the perfect Christmas gift when wrapped in little cellophane bags...that's if you don't eat them all first! If you give this recipe a go please do let me know how you get on and share your photos with me over on Instagram @claireelizabethcakes



Claire x




Vegan Peanut Butter Cups:

100g peanut butter (choose your favourite!)
50g icing sugar
200g vegan chocolate
Optional ingredients can include salt and vanilla extract

You'll also need some mini paper cases to make your cups!

  1. Put your peanut butter in a mixing bowl and sift in the icing sugar. Beat together until you have a smooth dough..unless of course you're using crunchy peanut butter!
  2. Using your hands, roll pieces of this dough into small balls and transfer to a tray lined with baking parchment. Chill in the fridge for 30 minutes
  3. Melt your chocolate and put a small amount of this into your paper cases (or you can use silicone ones!). Take your peanut butter dough balls out of the fridge and place one into each case. Pour the remaining melted chocolate on top of until the peanut butter filling is fully coated.
  4. Top each cup with a roasted peanut to decorate...or just keep them as they are!
  5. Chill in the fridge for another 20 minutes....and then they're ready to eat!

To make a non vegan version, you can add 25g of softened butter to the peanut butter dough for extra richness and flavour, and of course use any kind of chocolate you like!


Enjoy...and have a very Happy Christmas :-)

How to ice a cake!

Hey guys!


Now as you may know if you follow me on social media, I don’t do many fondant iced cakes these days…I’m all about the naked cakes! However, that being said I still think that know how to ice a cake in fondant is an important skill to have, as it’s a good finish for traditional cakes and keeps all that moisture locked in!


Today I show you how to marzipan and ice a fruit cake, and this technique can also be applied to any sponge cake- just miss out the marzipan layer! Thank you for watching and please do tag me in your cake creations over on Insta – @claireelizabethcakes


Thank you for watching 🙂


Vegan meringues!

So recently I did something totally crazy, and made vegan meringues from, wait for it…..chickpea water! Insane right?! I’d seen floating around on the internet other people doing this so I just had to try it out for myself, and guess what? It totally worked!


Now I love chickpeas, they’re such a versatile food that can be used in soups, salads, dips etc. but I’ve never actually thought about using the water, so it has always gone straight down the drain. However, this time I put that water to one side and into my mixer it went. Could it really be that this strange murky (and rather smelly) water could turn into some deliciously sweet meringues? Well, there was only one way to find out!


I was pretty surprised at the’s what happened!


Remember Malted Milk?

The cows want it back!



I was recently browsing the biscuit aisle and I spotted a packet of very recognisable biscuits that brought back such big memories from childhood. Sweet little malty biscuits with a design that features a big cow and a little calf- they’re just so enjoyable to eat you know? They bring back such fond childhood memories for me, and I’m so glad these biscuits are still around now! Since I love creating sweet treats that are reminiscent of childhood, I just had to incorporate these cute little biscuits into a new cake. Since I was kind of going with a milk theme, I just had throw in a few of those milk bottle sweets too- do you remember them? Most of the ones you can get these days don’t have that white powdery dusting like you get on jelly babies, and so I was very happy to find some that do- for me that is partly what makes a milk bottle stand out from the crowd!




The result was deliciously moist vanilla cake, with Malted milk buttercream, and creamy milk chocolate swirls- what do you think? I absolutely loved creating this cake and it’s got my mind exploding with ideas about all the other cakes I could make using old school biscuits!



If you want to see how I did it, be sure to check out my little video above and give me a thumbs up if you like it!


What is your favourite biscuit from childhood?


Claire x





Meringue kisses


Meringue kisses…I mean I don’t really get why they call them that- probably because they look like Hershey’s kisses- but I prefer to just call them mini meringues, which is pretty much what they are anyway!


I made these this week to form part of the decoration for a lemon meringue cake as they look pretty cool and add a little extra height- just look at those peaks! 🏔👀


I made a little recipe video on YouTube to show you exactly how they’re made so that you can have a go yourself, please do go and check it out, I’d love to know what you think!


Oh and don’t forget to show me any photos if you do make them, thank you muchly! 💗


Claire x

Gluten free mini egg blondies



Everyone loves a few mini eggs at this time of year (or any time to be fair) and they're not around for long so hey you may as well make the most of them whilst they are! Those pretty pastel coloured crisp sugar shells enclosing a solid milk chocolate egg are just the perfect chocolates for decorating Easter themed cakes.


I've always bought the Cadburys mini eggs in the past, but since they started changing their recipes and decreasing pack sizes (don't think I didn't notice Mr Cadbury!) I refuse to buy them. This year I spotted that Aldi were selling an own brand version, and being a big fan of Aldi chocolate already, I just had to give them a try. They certainly passed my taste tests, and so I was soon back to stock up my kitchen cupboards. Let the Easter baking commence!




Okay so I admit I may have eaten quite a few of them before I actually got around to any baking, but hey I did manage to save just enough for one bake- and a good one too!


I'd seen a lot of mini egg brownie recipes around, but I fancied something a little different so thought I'd do the opposite of that and go for blondies. I wanted mine to be really moist and fudgy, with a slight chewyness and I reckon I got it just right- let me know what you think!




120g butter, melted

220g light brown sugar

2 medium eggs

1 tsp vanilla extract

Pinch of salt

130g gluten free flour

100g mini chocolate eggs, slightly crushed

50g white chocolate, melted


  1. Pre-heat your oven to 170C (gas mark 3) and line an 8x8" square tin with baking parchment
  2. In a mixing bowl, stir together the melted butter, sugar, egg, and vanilla extract until well combined. Sift in the flour and salt, and carefully fold in until you get a smooth batter.
  3. Spread your batter evenly into your tin, and sprinkle the crushed chocolate eggs on top
  4. Bake for 20-25 minutes, then remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack
  5. Once cool, drizzle the melted white chocolate on a decorative fashion :-)
  6. Slice and enjoy!


If you have a go at making this recipe, take a quick snap and tag your photo with the hashtag

    #MakingLifeSweeter - I would love to see your own creations on Facebook, Instagram, and Twitter!


Claire x