Donal Skehan
My instagram
  • Did you spot #JuniorMasterChef on BBC Two this morning? It was all about chocolate- if you're still craving some check out my chocolate ginger truffle recipe on the blog- they make for great edible gifts! :)
  • Oh hello old friend! #ireland #howth
  • Good morning sunshine! #howth #ireland #maxthedog
  • Also am now obsessed with Raw Cacoa Nib Toffee- creamy, sweet, crunchy and bloomin delish! @susanjanekitchen has me completely converted! Very persuasive lady! :)
  • Beautiful little buckwheat pancakes from @thehappypearfood dudes early! So delicious! :)
  • Just made the healthiest pancakes in the world with these two nutters @thehappypearfood- Coming to youtube very soon! :)
  • Learning all things healthy & nutritious from the very glamorous and inspirational @SusanJaneKitchen! Coming to my youtube channel very soon! :)
  • I know what I'll be baking with this Christmas! Very cool! Thanks @NielsenMasseyUK! :)
  • Not a fan of Xmas cake? Try my Sticky Toffee Figgy Pudding as a great festive alternative! #Recipeoftheday
  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
  • Aussie presents from the brill @mycupcakeaddiction! Elise has given specific instructions on how to loose my Tim Tam virginity and sent on a copy of the cookbook that I chose every birthday cake I had growing up from! So cool! Thanks Elise! :)
  • Christmas shopping in Gothenburg! #sweden
  • #winterwalks #sweden #tjolöholm
  • Big hello from not so snowy Sweden! Went to the beautiful Tjolöholm Castle for a windy Winter walk today- now back home making a saffron fish soup for 18 Swedes- let's hope they like it! :)
  • Christmas rocky road recipe video up on my youtube channel today! Make sure you head over and check it out! Link in my profile! :) ⛄️
  • Happy Friday! It's Gingerbread Muffin time! :)
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Dark-Chocolate Beetroot Cupcakes

Don’t be nervous about using beetroot in these cupcakes. They help make a rich chocolate batter and there is just a faint, sweet earthiness.

Makes 9 to 12
100g dark chocolate
200g cooked beetroot, puréed with a blender
110g caster sugar
110g soft butter, softened and cut into small pieces
2 large eggs
175g self-raising flour
1 tsp baking powder
50ml milk

Chocolate frosting:
110g butter, at room temperature
1 tsp vanilla extract
325g icing sugar
4 tbsps cocoa powder
75ml double cream

Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases.

Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.

In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix.

Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.

To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the icing sugar and cocoa powder, a little at a time, to the double cream until it is all incorporated and the mixture is smooth.

Using a palate knife, frost the cupcakes when they are completely cool.

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My NYC Foodie Guide

Following on from my NYC report last week, I couldn’t move on with my life without telling you about the long list of places we visited during our stay. To be honest we didn’t eat out at as much during the evenings because we were so full from all the eating we did during the day.  The main eateries I recommend here are great little lunch and breakfast stops which are ideal with the amount of walking you’re likely to be doing. If you’re a food lover and are planning a visit to the Big Apple, I hope this guide provides you with lots of great places to try.

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Mega Chocolate Fudge Cupcakes

This batter makes really delicious and moist cupcakes which will give you more reason to have just one more! The batter is a lot more runny than normal cupcakes batters, but will rise so just make sure not to overfill the cases, halfway up is just perfect.

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Basic Cupcake Recipe

This recipe again comes from aunt Erica, and is adapted from her fairy cake recipe. If you are making these to decorate with kids, and want to limit the time it takes to put everything together, it may be easier to make the cupcakes ahead of time

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Christmas Cupcake Recipe

These cool Christmas cupcakes knock the socks of Christmas pudding any day! This recipe also works super for normal cupcakes too!

Makes approximately 8 cupcakes.
175g of self raising flour
110g of caster sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
110g of soft margarine or butter
2 large eggs
50ml of water/milk

To decorate:
Ready to roll icing
6 heaped tablespoons of icing sugar
1-2 teaspoons of water
Red and Green Food Colouring
A holly leaf cookie cutter

Preheat the oven to 180˚C and line a cupcake tray with paper cases.

In a large bowl combine all the dry ingredients.  Make a well in the center of the bowl and break in the 2 eggs and add the butter in small pieces.  Using an electric hand mixer beat all the ingredients together until combined.  Add in half the milk/water and beat again until combined.  You are looking for the batter to be light and creamy.  Add the rest of the liquid if you need it- you may not.

Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top.

Allow to cool on a wire rack before applying the frosting.

Combine the icing sugar and water until you get a thick icing, you may need to add more sugar or water depending if it’s too thick or too thin!  Spoon a little amount on the top of each cupcakes and allow to set while you get on with the holly and berries!  Make sure to leave a little aside to attach the rest of the decorations.

Knead a small amount of the green food colouring into a little of the ready to roll icing until you get a nicely coloured dough.  Repeat this with the red food colouring.  Roll out the green icing and with a holly cookie cutter cut out two leaves for each cupcake.  Dusting the worksurface with icing sugar will prevent any sticking.  With the red icing dough, roll out little balls.  With a spoon add a little dollop of the icing to the bottom of the holly and the berries and place on top of the cupcakes.

Allow the icing to set before eating, if you can wait that long!

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Blackberry Vanilla Cupcakes

This recipe makes delicious, light and moist cupcakes with a fruity taste.

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Cookies and Cream Chocolate Chip Oreo Cupcakes

This is my aunt Erica’s cupcake recipe and it could not be easier to make. You can easily adapt this recipe to make a regular plain cupcake mixture also, simply remove the cocao powder and chocolate chips from the ingredient list.

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