@rowanclaughton | Creator profile on Nutcake

What kind of content does Rowan Claughton make?

Rowan Claughton shares vibrant, lifestyle-focused content across Instagram and TikTok. On Instagram, Rowan's posts average over 36,000 views, showcasing a keen eye for aesthetic and relatable everyday moments. Their TikTok presence complements this with engaging, personality-driven videos that resonate with a broad audience. Rowan's authentic approach makes them an ideal partner for brands seeking to connect with a dynamic and visually-oriented community.

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Welcome back to Baking on a Budget, the series where I create easy recipes that won’t break the bank but taste incredible✨ For the sixth episode, we have a one bowl, air fryer banana bread with chocolate 🍰 The whole loaf costs under a fiver to make and it’s so moist and packed with chocolate, perfect to make with the kids (or just you!) The full recipe is below x #budget #baking #airfryer #easybaking #bananabreadrecipe

Ingredients:
210g margarine
100g light brown sugar
110g caster sugar
3 medium ripe bananas
1 tsp vanilla extract
3 large eggs
210g self raising flour
1 1/2 tsp baking powder
200g dark chocolate, chopped

Method:
1. In a large bowl, mash the bananas until smooth before adding the sugar, vanilla, eggs and margarine. Beat until combined before adding the flour and baking powder. Combine and stir through the chopped chocolate:
2. Line a 2lb loaf tin with parchment and add the batter. Bake in the air fryer at 150c for 60 minutes. Leave to cool before slicing and serving!

ad I personally agree with summer baking when a fan is nearby and a cold drink is to hand so these Lemon, Thyme & Blueberry Cupcakes are going to be the perfect weekend bake for you all☀️🫐🍋 Made using @cotswoldflour Fine Cake Flour, these are GLORIOUS and the thyme adds such a unique flavour to an already delish bake✨p.s it’s National Cream Day too! The full recipe is below x #easyrecipes #baking #lemoncupcakes #heatwave #cupcakes

Ingredients:
For the cupcakes:
225g unsalted butter, softened
225g caster sugar
4 large eggs
Zest 1 lemon
1 ½ tsp lemon extract
225g Mathews Cotswold Fine Cake Flour
1 ¼ tsp baking powder
2 tbsp thyme, finely chopped
For the blueberry compote:
300g blueberries
175g caster sugar
Juice 1 lemon
1 tbsp cornflour
1 tbsp water
For the Swiss meringue buttercream:
4 large egg whites
300g caster sugar
375g unsalted butter, softened
1 tsp lemon extract
To decorate:
75g lemon curd
Sprigs of thyme, chopped
Julienned lemon peel
Method:
1. Preheat the oven to 160c fan and line a 12 hole cupcake tin with large cupcake cases. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs
and beat between each addition, followed by the lemon zest and extract. Sift in the flour, baking powder and thyme & beat to combine. Scoop the mixture evenly into the cases and bake for 24 minutes.
2. Meanwhile, make the blueberry compote. In a large pan, add the blueberries, sugar and lemon juice and bring to a simmer over a medium heat for five minutes. Allow the fruit to soften before mixing the cornflour with the water and adding to the mixture. Cook for a further few minutes before leaving to cool.
3. Next, make the Swiss meringue buttercream. Whisk the egg whites with the sugar and place over a Bain-marie. Stir until all the sugar has dissolved before transferring to a stand mixer and beating until thickened and cooled somewhat, about 5 minutes. Add the butter a little at a time until incorporated. Add the lemon extract and set aside.
4. Make holes in the cupcakes and fill with the blueberry compote. Pipe over the
buttercream and make a well on the top. Spoon in more compote. Finish with the thyme sprigs and lemon

The heatwave has arrived and summer is here which means these lemon and passionfruit cookies need to be top of your list of things to make this summer season☀️✨🍋 They’re light, crisp on the outside and filled with a passionfruit curd for the ultimate sweet treat! The full recipe is below x #cookies #cookierecipe #passionfruit #lemoncookies #bakingideas

Ingredients:
90g unsalted butter, melted
210g caster sugar
2 large eggs
Zest 1 lemon
255g sifted plain flour
1 tsp baking powder
1 tsp lemon extract
200g icing sugar, to coat
For the curd:
5 passion fruits, hulled
Juice 3 lemons
100ml water
160g caster sugar
20g cornflour
40g unsalted butter

Method:
1. In a large bowl mix the butter, sugar and eggs until combined before adding the flour, baking powder, lemon zest & extract. Form a dough and refrigerate for an hour.
2. Once firm, roll into equal size balls and place onto a baking tray before chilling again. You can put them in the freezer if soft. Once solid, roll in icing sugar and place onto a baking tray, with space enough for them to spread. Using a tbsp measure, make holes into the cookies for your coulis later. Bake for 15 minutes at 160c. Whilst still warm, compress any spread middles with the measure again. Leave to cool completely.
3. In a saucepan, add the passion fruit, lemon juice, sugar, water and cornflour and stir to combine. Place over a medium heat and whisk until thick and glossy. Add the butter and stir through before leaving to cool.
4. Fill the cookies with the curd and enjoy!

Welcome back to Baking on a Budget, the series where I create easy recipes that won’t break the bank but taste just as delicious ✨ For the fifth episode, we have the traditional school cake, made in an Air fryer! 🍰 Using a simple sponge recipe, we’ve turned a popular childhood bake into a budget friendly classic and it is so delicious and so simple to do. The full recipe is below x #baking #budget #cakerecipes #easybaking #airfryer

Ingredients:
250g unsalted butter, softened
250g caster sugar
1 tsp vanilla extract
4 medium eggs
250g self raising flour
1 tsp baking powder
200g icing sugar
1-2 tbsp water
Sprinkles

Method:
1. Line a 9” square cake tin with parchment paper and preheat the Airfryer to 160c (or 170c oven). In a large bowl, mix the butter, sugar & vanilla extract until combined before adding the eggs and mixing. Add the flour and baking powder and combine. Bake for 25 minutes.
2. Mix the icing sugar with the water and cover the cooled cake. Add the sprinkles, let the icing set and slice into 9. Enjoy!

Who is Rowan Claughton’s audience?

Rowan Claughton's audience is likely comprised of individuals interested in [insert likely content niche based on Rowan's profile]. Their strong Instagram engagement rate of 6.00% significantly surpasses platform benchmarks (Instagram ~1.5% ER), indicating a highly receptive and active community. This suggests a high-quality audience that is not only numerous but also deeply invested in Rowan's content, signaling strong potential for brand partnerships and campaign success. Further analysis of TikTok engagement would provide a more complete picture of their reach and audience interaction across platforms.

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