19 Cupcakes and Biscuits Inspired by Game of Thrones

Get ready to indulge your sweet tooth with this collection of 19 cupcakes and biscuits inspired by the enchanting world of Highgarden from Game of Thrones. Each treat is crafted to evoke the charm and elegance of the Tyrells, featuring delightful flavors and whimsical designs that will transport you straight to the rolling hills of Westeros. Perfect for any gathering or just a cozy night in, these recipes will add a touch of magic to your baking adventures.

Rosewater Honey Cupcakes

These Rosewater Honey Cupcakes are a delightful treat that captures the essence of floral flavors with the sweetness of honey. The cupcakes are soft and airy, infused with a hint of rosewater that gives them a unique taste. They are not only easy to make but also create an elegant dessert perfect for any occasion.

Topped with a luscious honey glaze, these cupcakes offer a lovely balance of sweetness and floral aroma. They are sure to impress your guests and become a favorite in your dessert lineup.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons rosewater
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/2 cup powdered sugar
• 1 tablespoon warm water

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the milk and rosewater until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Pour the batter into the lined cupcake pans, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. While the cupcakes are cooling, prepare the honey glaze by mixing the honey, powdered sugar, and warm water until smooth.
7. Once the cupcakes are completely cooled, drizzle the honey glaze over the top and serve.

Lemon Thyme Shortbread

Lemon thyme shortbread is a delightful treat that brings a refreshing twist to traditional biscuits. The buttery, melt-in-your-mouth texture pairs perfectly with the zesty notes of lemon and the subtle earthiness of thyme. This recipe is simple enough for anyone to whip up, making it a great option for both casual snack times and special gatherings.

The combination of flavors in these shortbreads makes them stand out. The lemon adds a bright, tangy flavor, while the thyme contributes a fragrant herbal touch that elevates them to a new level. Perfect with tea or coffee, these biscuits are bound to please any crowd.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
3. Add in the lemon zest, thyme, and vanilla extract, mixing until evenly combined.
4. Gradually add the flour and salt, stirring until a soft dough forms.
5. Roll the dough into a log shape and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. Once chilled, slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on a wire rack before serving.

Lavender Almond Biscuits

These Lavender Almond Biscuits offer a delightful crunch and a unique flavor that’s both nutty and floral. The combination of almond and lavender creates a refreshing twist, making these biscuits a perfect treat for any occasion. They are simple to make, and your kitchen will be filled with an enchanting aroma while baking.

The subtle sweetness paired with the floral notes provides a soothing experience that everyone will love. Whether enjoyed with tea or as a standalone snack, these biscuits are sure to charm your taste buds and impress your guests.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tablespoon dried culinary lavender
• 1 teaspoon almond extract

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, ground almonds, baking powder, and salt until combined.
3. Cream the Butter and Sugar: In another bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, lavender, and almond extract, mixing until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It should be slightly sticky but manageable.
5. Shape the Biscuits: Scoop small portions of dough and shape them into balls. Place them on the prepared baking sheet and gently flatten them with your palm. Use a knife to create a light score on top for decoration.
6. Bake: Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. Allow them to cool on a wire rack before serving.

Blackberry Cream Cupcakes

These Blackberry Cream Cupcakes are a delightful treat that combines a light sponge base with a luscious blackberry compote filling, topped off with fluffy whipped cream. The balance of sweet and tart flavors makes every bite a joy, perfect for any occasion or just a simple indulgence at home.

Making these cupcakes is straightforward, even for novice bakers! With a few basic ingredients, you can create a stunning dessert that impresses family and friends. The blackberry compote adds a burst of fruity goodness that pairs beautifully with the soft sponge and creamy topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh blackberries (for compote)
• 1/4 cup sugar (for compote)
• 1 tablespoon lemon juice (for compote)
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• Extra blackberries for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, mix the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, and mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
5. To make the blackberry compote, combine fresh blackberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Let it cool.
6. Whip the heavy cream with the powdered sugar until soft peaks form.
7. Once the cupcakes are cool, create a small indentation in the center of each cupcake and fill it with the blackberry compote. Top with whipped cream and garnish with extra blackberries.

Chamomile Honey Biscuits

Chamomile honey biscuits are a delightful treat that pairs perfectly with a cup of tea. Infused with the soothing flavor of chamomile, these cookies offer a gentle sweetness from honey, making them a lovely addition to any afternoon tea. They are simple to make, requiring just a few ingredients, and perfect for bakers of any level.

The delicate floral notes combined with a soft texture create a light and airy cookie that is sure to impress your guests. These biscuits are not only tasty but also bring a touch of elegance to your tea time.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup honey
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon dried chamomile flowers
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Butter and Sugar: In a bowl, cream together the softened butter and honey until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and dried chamomile. Gradually add this mixture to the wet ingredients, mixing until a soft dough forms.
4. Shape the Biscuits: Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with your fingers.
5. Bake: Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

Wild Strawberry Tarts

Wild Strawberry Tarts are delightful mini cupcakes that perfectly marry sweetness with tartness. These little treats feature a soft cupcake base filled with a vibrant strawberry compote, offering a burst of flavor in every bite. They’re simple to make, making them an excellent choice for both experienced bakers and those just starting out.

The rich taste of the cupcake pairs beautifully with the fresh, tangy compote, creating a balance that’s sure to impress. Whether you’re serving them at a gathering or just treating yourself, these strawberry tarts are a refreshing delight!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup fresh strawberries, hulled and chopped
• 1/4 cup sugar (for compote)
• 1 tablespoon lemon juice
• 1 cup whipped cream (for topping)
• Fresh mint leaves (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the softened butter, eggs, vanilla extract, and milk. Gradually add the dry ingredients into the wet mixture until smooth.
3. Fill each cupcake liner about halfway with batter. Bake for 15-18 minutes or until a toothpick comes out clean. Let them cool completely.
4. For the strawberry compote, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries break down and the mixture thickens, about 5-7 minutes. Let it cool.
5. Once the cupcakes are cool, use a small knife to cut a small hole in the center of each cupcake. Fill the holes with the strawberry compote.
6. Top with whipped cream and garnish with fresh strawberries and mint leaves before serving.

Elderflower Cream Biscuits

Elderflower cream biscuits are a delightful treat that brings a touch of floral sweetness to your dessert table. These light and buttery biscuits are topped with a dusting of powdered sugar and filled with a rich elderflower cream, making them perfect for any occasion. The subtle floral notes combined with the soft texture create a unique taste experience that is both refreshing and comforting.

Making these biscuits is quite simple, even for beginners. With just a few ingredients, you can whip up a batch to impress your friends and family. They make a lovely addition to afternoon tea or a sweet snack for any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup elderflower syrup
• 1 cup heavy cream
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, cream together the softened butter and sugar until light and fluffy.
2. Add in the egg, vanilla extract, and elderflower syrup. Mix well until all ingredients are combined.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, stirring until a soft dough forms.
4. Roll out the dough on a floured surface to about 1/4 inch thick. Cut out biscuits using a cookie cutter and place them on a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes or until golden. Allow biscuits to cool completely.
6. While the biscuits cool, whip the heavy cream until soft peaks form. Gently fold in a bit of elderflower syrup to add flavor.
7. Once the biscuits are cool, spread a layer of elderflower cream between two biscuits and dust the tops with powdered sugar before serving.

Sugared Violets Cupcakes

These Sugared Violets Cupcakes are a delightful treat that combines the lightness of fluffy vanilla cakes with the unique touch of candied violet petals. The cupcakes are soft and airy, making each bite a sweet and floral experience. They are perfect for celebrations or just a casual afternoon tea.

Simple to make, these cupcakes feature a classic vanilla batter that comes together quickly. Topped with a creamy frosting and adorned with sugared violets, they not only taste amazing but also look stunning on any dessert table. Let’s dive into the recipe so you can create this charming dessert at home!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups powdered sugar
• ½ cup unsalted butter, softened
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup candied violet petals

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a large bowl, mix flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
3. In another bowl, whisk together milk, eggs, and vanilla extract. Gradually combine this with the dry ingredients, mixing until smooth.
4. Pour the batter into cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
5. Allow the cupcakes to cool completely before frosting.
6. For the frosting, beat together the powdered sugar, softened butter, milk, and vanilla until creamy. Spread over each cupcake.
7. Top each frosted cupcake with a few sugared violet petals to finish.

Apple Blossom Oat Biscuits

These Apple Blossom Oat Biscuits combine heartiness with a soft chew, offering a delightful treat that’s both comforting and a bit fancy. The subtle essence of blooming apples adds a fragrant note, making them perfect for any time of day—from breakfast to an afternoon snack.

Easy to whip up, this recipe is great for both novice bakers and seasoned pros. With familiar ingredients and straightforward steps, you’ll have delicious biscuits ready in no time!

Ingredients

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped apples
• 1/4 cup apple blossoms (edible, optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, mix together the rolled oats, flour, brown sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, cream together the softened butter, honey, and vanilla extract until smooth. Stir in the chopped apples and apple blossoms if using.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined.
5. Scoop and Shape: Drop spoonfuls of the dough onto the prepared baking sheet, shaping them into rounds.
6. Bake: Bake for 12-15 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Peaches & Cream Cupcakes

If you’re craving a sweet treat that captures the essence of summer, these peaches and cream cupcakes are a must-try. Each bite features fluffy, moist peach-infused cupcakes topped with a rich vanilla cream frosting that feels like a warm embrace. This recipe is simple enough for both beginners and seasoned bakers, making it a perfect addition to any gathering or a delightful way to enjoy a quiet afternoon.

The balance of fruity sweetness from the peaches combined with the creamy richness of the frosting creates a dessert that’s not only delicious but also visually appealing. These cupcakes will surely be the star of your dessert table!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup fresh peaches, peeled and diced
• 1 cup heavy cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Peach slices for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk until combined. Gently fold in the diced peaches.
5. Distribute the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
7. Once the cupcakes are completely cooled, pipe or spread the frosting on top. Garnish with additional peach slices if desired. Enjoy!

Almond Rose Biscotti

Almond Rose Biscotti are delightful treats that bring a touch of elegance to your dessert table. With their crunchy texture and lightly sweet flavor, they are perfect for pairing with a warm cup of tea or coffee. The subtle hints of almond and rosewater create a unique taste that’s both comforting and refreshing, making these biscotti a wonderful choice for any occasion.

Making Almond Rose Biscotti is quite simple, even for those new to baking. With just a few ingredients and straightforward steps, you’ll have a batch of these tasty treats ready to enjoy in no time. They not only make for a delicious snack but also serve as a charming gift when wrapped beautifully!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon almond extract
• 1 tablespoon rosewater
• 1 cup sliced almonds
• 1/2 cup powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the flour, sugar, baking powder, and salt together.
3. In another bowl, whisk the eggs, almond extract, and rosewater until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Fold in the sliced almonds.
5. Divide the dough in half and shape each half into a log about 12 inches long. Place the logs on the prepared baking sheet, leaving space between them.
6. Bake for about 25-30 minutes, or until the tops are golden brown. Remove from the oven and let cool for 10 minutes.
7. Slice the logs diagonally into about 1-inch thick pieces. Lay the slices cut-side down on the baking sheet.
8. Bake again for 10-15 minutes, turning halfway, until the biscotti are crisp. Let them cool completely.
9. Dust with powdered sugar before serving, if desired.

Vanilla Bean & Poppyseed Biscuits

These Vanilla Bean & Poppyseed Biscuits are a delightful treat that combines the sweet, aromatic flavor of vanilla with the subtle crunch of poppy seeds. Crisp on the outside and tender on the inside, they offer a wonderful balance of texture and taste. Perfect for tea time or as a light snack, these biscuits are surprisingly easy to whip up and are sure to impress any guest.

The fragrant notes of vanilla paired with the nutty poppy seeds create a unique flavor profile that is both comforting and sophisticated. Whether you enjoy them plain or with a dollop of cream, these biscuits are a must-try for any baking enthusiast!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup milk
• 1 tablespoon vanilla bean paste
• 2 tablespoons poppy seeds

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
3. Stir in the milk, vanilla bean paste, and poppy seeds until just combined. Be careful not to overmix.
4. Turn the dough out onto a floured surface and roll it out to about 1/2 inch thick. Cut into desired shapes and place them on the prepared baking sheet.
5. Bake for about 15-20 minutes or until the edges are lightly golden. Allow to cool before serving.

Fig & Honey Cupcakes

These Fig & Honey Cupcakes are a delightful treat that combines the natural sweetness of figs with the rich flavor of honey. They are moist and flavorful, making them a perfect addition to any gathering or special occasion. The creamy honey frosting adds a luxurious touch, while the dried fig topping brings a chewy texture that complements the cupcake beautifully.

Not only are these cupcakes delicious, but they are also surprisingly simple to make. With just a few ingredients, you can whip up a batch that will impress your family and friends. Enjoy these cupcakes with a cozy cup of tea or as a sweet ending to a lovely meal.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup dried figs, chopped
• 1 cup powdered sugar
• 1/4 cup honey (for frosting)
• 1/4 cup unsalted butter (for frosting)
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in honey and mix until combined. In another bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in the chopped dried figs.
5. Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. While the cupcakes cool, prepare the honey frosting by beating together softened butter, powdered sugar, honey, and vanilla until smooth and creamy.
7. Once the cupcakes are completely cool, frost them with the honey mixture and top with additional dried figs if desired. Serve and enjoy!

Jasmine Biscuit Bites

Jasmine Biscuit Bites are delightful mini shortbread treats that bring a touch of floral elegance to your dessert table. Infused with the delicate notes of jasmine, these biscuits are both buttery and slightly sweet, making them the perfect accompaniment to tea or coffee.

They are surprisingly simple to make, requiring just a few basic ingredients. These charming bites are ideal for gatherings or quiet moments when you want a little something sweet.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon dried jasmine flowers (or jasmine extract)
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, cornstarch, dried jasmine flowers, and salt.
4. Gradually add the dry ingredients to the butter mixture, stirring until the dough comes together.
5. Form small balls of dough and place them on the prepared baking sheet. Flatten each ball slightly with a fork.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on a wire rack before serving.

Plum & Cardamom Cupcakes

These Plum & Cardamom Cupcakes bring a delightful twist to traditional treats. They feature a bold flavor profile with the warm spice of cardamom perfectly complementing the tartness of fresh plums. The combination creates a cupcake that is both aromatic and delicious, making them a wonderful addition to any gathering.

Not only do they taste amazing, but they’re also quite simple to make. With a straightforward mixing process and a quick bake time, you’ll be enjoying these fabulous cupcakes in no time. Top them off with a luscious plum glaze for an extra touch of sweetness and color!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cardamom
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup plums, pitted and chopped

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Stir until just combined, then fold in the chopped plums.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
6. Let the cupcakes cool completely before glazing with a plum glaze or your favorite frosting.

Rosehip Tea Biscuits

Rosehip tea biscuits are a delightful treat that perfectly complement a warm cup of tea. With their subtle floral notes and slightly sweet flavor, these biscuits offer a gentle taste that’s both comforting and refreshing. They are simple to make, making them ideal for both novice and seasoned bakers alike.

These biscuits have a light texture and a hint of rosehip’s natural sweetness, making them perfect for afternoon tea or a cozy snack. The addition of rosehip adds not only flavor but also a touch of elegance to your baking routine. Enjoy them alone or paired with jam for an extra treat!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup rosehip tea (strongly brewed and cooled)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the brewed rosehip tea. Stir until a dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet, flattening them slightly.
6. Bake for about 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Mint & Lemon Drizzle Cupcakes

These Mint & Lemon Drizzle Cupcakes are the perfect blend of zesty and refreshing. The bright lemon flavor pairs wonderfully with the mint, creating a light and uplifting treat that’s ideal for any occasion. They’re simple to make, which means you can whip them up even on a busy day!

The cupcakes are moist and fluffy, topped with a smooth lemon-infused frosting that adds the right amount of sweetness. A drizzle of mint syrup enhances the flavor, making these cupcakes a delightful choice for spring gatherings or a cozy afternoon snack.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon
• Fresh mint leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the milk, vanilla extract, lemon zest, and lemon juice.
4. In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
7. For frosting, mix together butter, powdered sugar, lemon juice, and a bit of mint extract until smooth and creamy. Frost the cooled cupcakes and drizzle with additional mint syrup if desired.
8. Garnish with fresh mint leaves and enjoy!

Orange Blossom Shortbread

Orange Blossom Shortbread cookies are a delightful treat that combines the rich, buttery flavor of traditional shortbread with the delicate notes of citrus and flowers. The result is a cookie that is both light and indulgent, making it perfect for any occasion. These cookies are simple to make, requiring just a handful of ingredients, and they bring a refreshing twist to the classic shortbread recipe.

With each bite, you’ll enjoy a buttery texture that melts in your mouth, complemented by the fragrant essence of orange blossom. These cookies not only taste fantastic but also fill your kitchen with a lovely aroma as they bake. They’re ideal for tea time or as a sweet addition to any dessert table.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons orange blossom water
• Zest of 1 orange

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
3. Gradually add the flour and salt, mixing until just combined.
4. Stir in the orange blossom water and orange zest until evenly incorporated.
5. Form the dough into small balls and place them on the prepared baking sheet, flattening each ball slightly with your hand.
6. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Highgarden Signature Cupcake

This Highgarden Signature Cupcake is a delightful treat that embodies the essence of floral flavors, combining the sweet notes of honey with the aromatic scents of rose and elderflower. The result is a light and airy cupcake that not only tastes incredible but also adds a touch of elegance to any gathering. It’s surprisingly simple to make, making it perfect for both beginner bakers and seasoned pros looking to impress.

Each bite reveals a perfect balance of sweetness and floral undertones, making it a refreshing addition to your dessert table. With a fluffy vanilla base topped with a luscious elderflower-infused frosting and adorned with edible flowers, these cupcakes are as beautiful as they are delicious. Here’s how to whip up this enchanting dessert!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup elderflower cordial
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Edible flowers for decoration

Instructions

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the milk, vanilla extract, and honey until combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. For the frosting, beat the heavy cream and powdered sugar together until stiff peaks form. Gently fold in the elderflower cordial until well combined.
7. Frost the cooled cupcakes generously with the elderflower frosting and top with edible flowers for decoration. Enjoy your Highgarden Signature Cupcake!

If you enjoyed this blog you can visit us or check out our other blogs and learn a bit about us.

Disclaimer: This blog post is inspired by fictional universes and characters created by their respective rights holders. All related content and imagery remain the property of their respective rights holder. This fan-inspired content is for entertainment and commentary purposes only and is not affiliated with or endorsed by HBO, Disney, Warner Bros., Lionsgate, or any other rights holders. To explore the official source material, please visit:

HBO

Disney

DC

Mad Men on AMC

The Great Gatsby