Christmas Spice Cupcakes

These are a great alternative to the traditional Christmas fruit cake with ground almonds, cinnamon and mixed spice but without the heavy fruit.

Recipe

Makes 12

Ingredients

125g unsalted butter, softened

200g golden caster sugar

4-6 drops almond extract

4 eggs, lightly beaten

150g self raising flour

175g ground almonds

1 tsp mixed spice

1/2 tsp ground cinnamon

Icing

60g unsalted butter, softened

85g full fat cream cheese

225g icing sugar, sifted

1/4 tsp ground cinnamon

Christmas sprinkles

1. Preheat the oven to 180C or gas mark 4. Line a 12 hole muffin tin with 12 paper cases.
2. Place the butter, sugar and almond extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Sift in the flour and fold into the mixture with a metal spoon, followed by the ground almonds. Spoon the mixture into the paper cases.
3. Bake in the preheated oven for about 20 minutes until risen and golden brown. Transfer to a wire rack and leave to cool completely.
4. Cream the butter and cream cheese together in a mixer for a couple of minutes. Add the icing sugar and cinnamon and beat until smooth but be careful not to over beat as the mixture can go runny. Pipe a swirl on top of each cake and finish with sprinkles.

Lemon Meringue Cupcakes

This is a great modern take on a tradition classic pudding.

 

Recipe 

Makes 12

Ingredients

100g unsalted butter, softened

100g golden caster sugar

1tsp vanilla extract

2 large free range eggs

100g SR Flour, sifted

Zest 1 unwaxed lemon

50g lemon curd

Meringue Topping

2 large free range egg whites

100g golden caster sugar

1. Preheat oven to 180C or gas mark 4 and line a muffin tin with 12 paper cases.
2. Mix the butter, sugar and vanilla extract together with an electric mixer until light and fluffy. Add the eggs, one at a time with a little of the flour to prevent curdling and beat until fully incorporated. Fold in the remaining flour and the lemon zest until well combined.
3. Spoon the mixture into the paper cases and add a teaspoon of lemon curd on the top of each. Bake for 15-20 minutes until golden brown and light and springy. Leave the cakes in the tin to cool for about 10 minutes before transferring to a wire rack to cool completely.
4. For the meringue topping, whisk the egg whites until stiff peaks form. Gradually add the sugar, whisking until stiff peaks are formed and mixture is thick and glossy.
5. Heat the grill then pipe the meringue onto the cupcakes and grill until the meringue is golden brown. Keep an eye on them as they can burn quickly. Leave to cool.

Easy Chocolate Chip Brownies

This particular recipe is really quick and easy to make as all the ingredients are mixed together at the same time.

Recipe - Makes 20

Ingredients

400g golden caster sugar
225g unsalted butter, melted
60g cocoa powder
1 tsp vanilla extract
4 large eggs
225g plain flour
1/2 tsp salt
1/2 tsp baking powder
100g white chocolate chips
Icing sugar to dust

1. Preheat oven to 180C or gas mark 4 and line a tin (23 x 33 cm) with grease proof paper.
2. Put all the ingredients in a bowl and mix with an electric mixer until well combined.
3. Spoon the mixture into your tin, level and put in the oven for 20-25 minutes.
4. Leave to cool completely in the tin before cutting into pieces. Dust with icing sugar.

Apple Cake

This recipe has been made by my mum for years and everyone who tries it always asks for the recipe. My sister and myself now carry on the family tradition and it has become a real family favourite. It freezes well so is a great standby to have in the freezer for a last minute treat. It can be eaten hot or cold and served with cream, custard or ice cream. I have also made it with rhubarb and ginger so you could try different fruits.

Recipe

Ingredients

4 oz butter

4 oz granulated sugar

6 oz S R Flour

1 large egg, beaten

4-5 tbsp milk

1 tsp ginger

1 tsp cinnamon

1 lb cooking apples. peeled, cored and sliced

Juice of half a lemon

1 oz demerara sugar

1. Preheat oven to 180C or gas mark 4 and grease and line a 7 inch cake tin.
2. Melt the butter in a pan then remove from heat and stir in sugar, flour, egg and enough milk to give a dropping consistency.
3. Put half of the mixture at the bottom of the tin and spread to cover the base. Place the sliced apples on top and then sprinkle over the spices, lemon juice and demerara sugar. Add the remaining cake mixture on top.
4. Bake for about 40-45 minutes.

Mocha Cupcakes

I recently treated myself to the new book from The Hummingbird Bakery, Cake Days and have been dying to try some of their recipes. This is the first one I have tried from the book and they went down a treat at a friends birthday party, only they went down so quickly the birthday boy himself missed out!!!

                                                           

Recipe

Makes 12-16

Ingredients

240ml whole milk

15g hot-chocolate powder

5g instant espresso powder

80g unsalted butter, softened

280g caster sugar

240g plain flour

1 tbsp baking powder

1/4 tsp salt

2 large eggs

Frosting

50ml whole milk

30g hot-chocolate powder

500g icing sugar

160g unsalted butter, softened

12-16 chocolate decorations

1. Preheat the oven to 190C or gas mark 5 and line 1or 2 muffin tins with muffin cases.
2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.
3. Using a hand-held electric whisk or an electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.
4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour 3/4 of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and batter is smooth once again.
5. Spoon the batter into the paper cases, up to 2/3 full. If any batter is left over, use it to fill up some more cases in another tin. Pop in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.
6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.
7. Using the electric whisk or electric mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.
8. When the cupcakes are fully cooled, pipe a swirl with the frosting and decorate with a chocolate.

Toadstool Cake

It's my daughters 12th birthday today and she requested a toadstool cake for her sleepover party tomorrow. I was able to try out my grass nozzel for the first time and was pleased with the result.

Chocolate Orange Cupcakes

My father in law is a big fan of Terry's Chocolate orange so I thought these would make a great Father's Day gift. I used a Primrose Bakery recipe and then finished them off with a selection of different flavoured Terry's Chocolate Orange segments.

Recipe

Makes 12

Ingredients

115g dark chocolate (70%)

90g unsalted butter, at room temperature

175g golden caster sugar

Grated zest and juice of 1 orange (75ml juice)

2 large eggs

185g plain flour, sifted

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 tsp salt

1 tbsp semi skimmed milk, at room temperature

Vanilla Buttercream

250g icing sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

12 Chocolate Orange segments

1. Preheat the oven to 180C or gas mark 4 and line a 12 hole muffin tray with paper cases.
2. Break the chocolate into pieces and place in a microwave-safe bowl. Melt on a medium setting in 30 second bursts until completely melted. Set aside to cool.
3. In a large mixing bowl cream the butter, sugar and orange zest until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs and beat again briefly.
4. Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Mix the milk and orange juice in a jug.
5. Add the chocolate to the creamed mixture and beat on a low speed until the mixture is just combined. The batter will still be streaky. Add one third of the flour mix and beat until it all just comes together. Add half of the juice/milk mix and beat again until the mixture just comes together. Repeat these steps until all the ingredients have been incorporated.
6. Carefully spoon the mixture in to the cupcake cases, filling them to about two thirds full. Bake in the oven for about 28-30 minutes or until a skewer comes out clean. Leave to cool in their tins for about 10 minutes before placing on a wire rack to cool completely before icing.
7. Beat the butter in an electric mixer and then gradually mix in the icing sugar and vanilla extract. Beat until light and fluffy. Pipe a swirl on top of each cake and top with chocolate orange segment.

Strawberry & Cream Cupcakes

With Wimbledon quickly approaching, what better to bake than these summery cakes. They are decorated with fresh strawberries from my mum and dad's allotment.

 

Recipe

Serves 12

Ingredients

175g unsalted butter

175g golden caster sugar

175g self raising flour

1/2 tsp baking powder

3 large eggs

1 tsp vanilla extract

12 dsp strawberry jam

Vanilla Buttercream

250g icing sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

Fresh strawberries

1. Preheat the oven to 180C or gas mark 4 and line a muffin tray with 12 paper cases.
2. Put all the ingredients in an electric mixer and beat until smooth.
3. Divide half of the cake mixture between the paper cases and then add a spoonful of strawberry jam. Finish off with the remaining cake mixture.
4. Bake for 15-20 minutes until springy to touch. Remove from the oven and leave in the tray for about 5 minutes. Transfer to a wire rack and leave to cool completely before icing.
5. Beat the butter in an electric mixer and then gradually mix in the icing sugar and vanilla extract. Beat until light and fluffy. Pipe a swirl on top of each cake and top with a fresh strawberry.

Captain Rex Birthday Cake

It's been a little quite on the baking front recently due to trying to be good and having a busy diary visiting friends, kids activities etc. Somehow managed to find time to make my sons birthday cake. Until a few days before I made it he wanted a Hexbug cake then at the last minute he changed his mind to a Captain Rex (Clone Wars) cake. He was really happy with the finished article.

Red Velvet Cupcakes

The growing trend at the moment for wedding cakes is a red velvet cake, whether it be a large cake or cupcakes. This recipe is from The Hummingbird Bakery who have found this to be one of their best-selling cakes. To keep them topical I have decorated them with a Royal Wedding theme.

 

   

Recipe

Makes 12

Ingredients

60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring (preferably Dr. Oetker's as red food colourings vary in strength)
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar


Buttercream
125g butter, softened
250g icing sugar, sifted
1tbsp milk

½tsp vanilla extract

Sprinkles and decorations of your choice

• Preheat the oven to 170°C/325°F/gas mark 3 and line a 12 hole cake tin with paper cases.
• Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
• In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely before icing.
• Put butter, icing sugar, vanilla extract and milk into an electric mixer and beat until well mixed. Continue beating for a couple more minutes until fluffy. Decorate with sprinkles.

Chocolate and Strawberry Birthday Cake

It was my birthday on Friday and this was the cake I made for myself. For the main cake, I used a foolproof recipe that my mum has made for years (that's why its all in imperial measurements). Its really easy to make, looks impressive and tastes delicious!!

Recipe

Ingredients
6 oz caster sugar
6 oz butter or margarine
4 oz self raising flour
2 oz cocoa powder
3 medium eggs
1 1/2 tsp baking powder
1 tbsp warm water

Chocolate Buttercream 
250g  unsalted butter at room temperature
500g icing sugar
100g dark chocolate, 70% cocoa solids, melted and cooled slightly


Decoration
2 boxes of chocolate fingers, 1 white and 1 milk chocolate
2 Punnets of strawberries or any fruit of your choice

• Preheat oven to 170C or gas mark 3 and grease and line two 7 inch sandwich tins.
• Put all of the ingredients in a food processor or food mixer and mix very well until combined.
• Divide mixture between the two tins and spread evenly. I always weigh each tin to make sure I have an equal quantity in each one. Bake for 25-30 minutes until the top springs back once touched. Leave to cool for about 10 minutes before transferring to a wire rack. Cool completely before icing.
• In an electric mixer, cream together the butter and icing sugar. Stir in the cooled, melted chocolate and mix well.
• In an electric mixer, cream together the butter and icing sugar and then add the cooled melted chocolate. Mix until all the chocolate is incorporated.
• Using some of the buttercream, sandwich together the cakes with a nice thick layer. Then using the rest of the buttercream cover the sides and the top of the cake. Stick the chocolate fingers round the edge and alternate between the white and milk chocolate.
• Pile your strawberries or other fruit on the top of the cake.

Simnel Muffins

This is a slight variation on the traditional Easter Simnel cake. Instead of the top being covered with marzipan, there is a layer of marzipan inside each cake.

Recipe

Makes 12

Ingredients
250g mixed dried fruit
Grated zest and juice of 1 medium orange (reserve 2tbsp juice for the icing)
175g butter, softened
175g golden caster sugar
3 large eggs, beaten
300g self-raising flour
1 tsp mixed spice
1/2 tsp freshly grated nutmeg
5 tbsp milk
100g marzipan, cut into 12 pieces


Decoration
200g icing sugar
2 tbsp orange juice
Mini eggs

• Put the dried fruit in a bowl and add the orange juice and zest and leave to soak for about an hour. Preheat the oven to 180C or gas mark 4 and line a 12 hole muffin tin with muffin paper cases.
• Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy. This will take about 3-5 minutes. Stir in the fruit and mix well.
• Spoon the mixture to half fill the paper cases. Roll each piece of marzipan into a ball and flatten with your thumb. Put one in each of the muffin cases and then spoon the rest of the mixture on top. Bake for 25-30 minutes, until risen and golden brown. Transfer to a wire rack and leave to cool completely before icing.
• Beat together the icing sugar and orange juice until well mixed. Drizzle over each muffin and decorate with mini eggs.

Chocolate Brownie Cheesecake

I made this for Mother's Day last weekend as I had both families round for lunch. It went down very well. It is a baked cheesecake that has a chocolate brownie bottom instead of a more traditional biscuit crumb base.

 

Recipe 

Serves 12

Ingredients

Base

115g unsalted butter

115g plain chocolate

200g caster sugar

2 eggs, beaten

50ml milk

115g plain flour

Topping

500g soft cheese

125g caster sugar

3 eggs, beaten

1 tsp vanilla essence

125ml natural yoghurt

Few squares of plain chocolate, melted to drizzle

Handful of fresh raspberries

• Preheat the oven to 180C or gas mark 4. Lightly grease and flour a 23cm loose bottomed tin.
• Melt the butter and chocolate in a saucepan over a low heat, stirring often, until smooth. Remove from the heat and beat in the sugar.
• Add the eggs and milk, beating well. Stir in the flour, mixing just until blended. Spoon into the prepared tin and spread evenly.
• Bake in the oven for 25 minutes. Remove from the oven and reduce temperature to 160C or gas mark 3.
• For the topping, beat together the cheese, sugar, eggs and vanilla essence until well blended. Stir in the yoghurt, then pour over the brownie base. Bake for a further 34-55 minutes or until the centre is almost set.
• Chill overnight in the fridge before removing from the tin. Drizzle with the melted chocolate and decorate with fresh raspberries.

Mother's Day Cupcakes

This year for Mother's Day I wanted to try making my mom and my mother-in-law a gift box of cupcakes. I had had some new cutters I wanted to try out but also I wanted to have a go at using texture mats and two tone buttercream. For a first attempt, I was really pleased with the result and so were the mums.

Lemon Cupcakes

Spring has sprung!! These are a lovely fresh tasting cupcake, garnished with lemon buttercream and icing flowers.

Recipe

Makes 12

Ingredients

110g unsalted butter, at room temperature

225g caster sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

90ml semi skimmed milk

2 tbsp freshly squeezed lemon juice

1 tbsp sour cream

1 tsp grated lemon zest

Lemon Buttercream
250g icing sugar, sifted

80g unsalted butter, at room temperature

2 tbsp grated lemon zest

25ml whole milk

• Preheat oven to 180C or gas mark 4 and line a muffin tin with paper cases.
• In a large mixing bowl cream together the butter and sugar until mixture is light and fluffy. Add the eggs one at a time and mix well.
• In a separate bowl mix both flours and in another bowl mix milk, lemon juice and sour cream. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk mixture and beat again. Repeat until all the flour and milk has been added. Add the lemon zest and mix well.
• Spoon the mixture into the paper cases and bake for 25 minutes until golden brown.
•  Leave cakes in the tin for about 10 minutes before transferring to a wire rack to cool completely before icing.
• Beat together the icing sugar, butter and lemon zest by hand or in a food processor until well mixed.
• Slowly pour in the milk and then beat until well incorporated and is light and fluffy. The longer it is beaten, the fluffier it becomes, at least 5 minutes. 
• Pipe on the buttercream and decorate with a flower.

Millionaire's Shortbread

These bring back memories from when I was a kid as one of my my neighbours used to make them. A really naughty treat to sit back enjoy with a cuppa.

Recipe

Makes 16

Ingredients

240g plain flour

90g caster sugar

220g unsalted butter, cubed

1 tin of condensed milk (379g)

100g soft light brown sugar

2 tbsp golden syrup

100g unsalted butter

175g milk chocolate

50g white chocolate

• Preheat the oven to 180C or gas mark 4 and grease a 23cm square tin.
• Put the 220g butter, flour and caster sugar in a food processor and mix until the mixture is like fine breadcrumbs. Tip into your greased tin and press down. Prick surface with a fork and chill for about 20 minutes. Bake in the oven for 25-30 minutes until just golden. Leave to cool.
• Put the condensed milk, soft light brown sugar, syrup and 100g butter in a pan and heat until boiling. Continue to boil for about 5 minutes, stirring all the time until mixture is thickened. Pour the caramel on top of the shortbread and leave to cool for at least 30 minutes.
• Break the chocolate into pieces in two seperate bowls and melt over a pan of simmering water. Firstly pour the milk chocolate over the caramel and spead to cover completely. Pour over the white chocolate and then using a skewer, swirl to achieve a marble effect. Put in the fridge to set completely before cutting into squares.

Choc-o-tastic Cupcakes

Like most women I love anything chocolatey and these cupcakes a sure way to get that chocolate hit! Thanks to The Hummingbird Bakery for the recipe.

Recipe

Makes 12

Ingredients

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 tsp baking powder

A pinch of salt

40g unsalted butter, at room temperature

120ml whole milk

1 large egg

1/4 tsp vanilla extract

Chocolate Buttercream

300g icing sugar

100g icing suagr , at room temperature

40g cocoa powder, sifted

40ml whole milk

Sprinkles to decorate

• Preheat the oven to 170C or gas mark 3 and line your tin with 12 paper cases.
• Put the flour, cocoa powder, sugar, baking powder and salt in a bowl and with an electric mixer, mix until mixture has a sandy consistancy and everything is well combined.
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
• Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula.) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
• Spoon the mixture into the paper cases until two-thirds full and bake for 20-25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in a tray before turning out onto a wire cooling rack to cool completely before icing.
• Put the icing sugar, butter and cocoa powder in a large bowl or food processor and mix well. Add the milk and slowly beat again until well mixed. Continue beating on a higher speed for a few minutes until the buttercream is light and fluffy.
• Spread or pipe icing on top of each cake and decorate with the sprinkles.

Vegetable Samosas

For my 40th birthday last year my husband treated me to a one day Hot & Spicy workshop at the The Cordon Vert Cookery School. http://www.seedlingshowcase.com/cv08/cv.aspx
I had a fantastic day learning all about and cooking with chillies and spices and got to work in a professional kitchen which was a big thrill!!
This is one of the recipes that we learnt to cook and because you use filo pastry they are not as fattening as the traditional samosas.

Recipe 

Makes 16 small samosas

Ingredients
1 tsp cumin seeds
3tsp coriander seeds
1tsp mustard seeds
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tbsp oil
225g onion, chopped finely
2 cloves garlic, crushed
225g potato, cooked and diced
50g mung beans, soaked and cooked (100g cooked weight) or lentils
50g peas
1 tsp fresh ginger, grated
1/2 lemon, juice only
Seasoning
225g filo pastry
50g butter

• Preheat oven to 200C or gas mark 6.
• Dry roast cumin seeds, coriander seeds and mustard seeds. Grind them together with the turmeric, ground cumin and cayenne pepper.
• Fry the onion until softened but not browned. Add all the spices and fry for 1-2 minutes. Add garlic and fry for 1 more minute.
• Add potato and mung beans and peas and fry for another 1-2 minutes.
• Add ginger and lemon juice and season to taste. Cool.
• Cut the filo pastry into 5 cm strips. Melt butter. Take two of the strips of pastry and brush one of them with melted butter. Always cover the rest of the pastry that is not in use with cling film to prevent it from drying out.Then cover with the other strip.
• Put a small spoonful of filling at one end of the strip and fold up in triangles to make a samosa shape.

 

• Place on a baking tray and brush with melted butter. Repeat until all the filo pastry is used.
• Bake in a preheated oven for about 10-15 minutes until golden.

Raspberry & White Chocolate Muffins

This is a great mix of flavours and works well with frozen as well as fresh raspberries.

 

Recipe

Makes 12

Ingredients

400g self raising flour

1/2 tsp baking powder

100g white chocolate, chopped

100g raspberries

175g caster sugar

2 large eggs, lightly beaten

175ml sunflower oil

175ml semi-skimmed milk

• Preheat the oven to 190C or gas mark 5 and line a muffin tin with 12 muffin cases or you can make your own. Spray your muffin tin with oil and cut 12 squares out of grease proof paper. Push a square down into each muffin hole.
• Sift the flour and baking powder into a large bowl then mix in half of the chocolate, sugar and the raspberries. 
• Lightly whisk the eggs, oil and milk in a large jug until combined. Pour into the dry ingredients and mix briefly with a large metal spoon until everything is just combined.
• Divide the mixture between the muffin cases and sprinkle with the remaining chocolate and a few raspberries before baking.
• Bake for 25 minutes until well risen. Leave to cool ion the muffin tin for a couple of minutes then remove and cool on a wire rack.

Chocolate Daisy Cupcakes

I made these cakes for my mother-in-law's birthday, using a recipe from the Primrose Bakery's cook book. They are really light and moist and went down very well!! You can choose whatever colour and flavour buttercream you want to use. I used vanilla with pink food colouring to make them look a little more girlie!

Recipe

Makes 16

Ingredients

115g dark chocolate (70% cocoa solids)

85g unsalted butter, at room temperature

175g soft brown sugar

2 large eggs,free range, separated

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml semi skimmed milk, at room temperature

1 tsp good quality vanilla extract

Vanilla Buttercream

110g unsalted butter, at room temperature

60ml semi-skimmed milk, at room temperature

1 tsp good quality vanilla extract

500g icing sugar, sifted

Few drops food colouring

12 icing daisies, (I made my own but you could always buy them ready made)

• Preheat the oven to 190C or gas mark 5 and line a couple of 12 hole muffin trays with 16 paper cases.
• Break the chocolate into pieces in a basin and melt over a pan of simmering water. Stir until it has completely melted and is quite smooth. Leave to cool slightly.
• In a large bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric mixer. In a separate bowl and with clean beaters, beat the egg yolks for several minutes. Slowly add the egg yolks to the creamed mixture and beat well. Add the melted chocolate and again beat well.
• Combine the flour, baking powder, bicarbonate of soda and salt in a separate bowl. Put the milk in a jug with the vanilla extract. Add one third of the flour to the chocolate mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added. In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the egg whites into the batter using metal spoon. Do not beat or you will take all the air out of the mixture.
• Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. This is a fairly liquid batter, so take care when spooning out as it can end up being very messy. Alternatively, pour the batter into a jug to make it easier.
• Bake in the oven for 20-25 minutes. To check they are cooked , insert a skewer in the centre of one of the cakes-it should come out clean. Leave the cakes in the tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice the cakes.
• In a large mixing bowl (I used a food processor) beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.
• If you want to add colour to your buttercream, always start with one drop of colouring and beat thoroughly. Add carefully drop by drop until you build up your desired shade.
• Pipe an icing swirl on top of each of the cakes and decorate with an icing daisy. I then used decorative cupcake wrappers for an attractive finish.
  

 

Gluten Free Pear and Almond Muffins

I have had a few people ask me recently for gluten or wheat free recipes. This recipe is free from both and is easy to make.

Recipe
Makes 12

Ingredients
200g gluten and wheat free self raising flour
200g ground almonds
2tsp gluten free baking powder
175g caster sugar
200ml sunflower oil
200ml milk
2 large eggs, lightly beaten
200g peeled, coredand chopped pear
1/2 tsp vanilla extract
Handful of flaked almonds for decoration

• Preheat the oven to 190C or gas mark 5 and line a muffin tray with 12 muffin cases.
• Sift the flour and baking powder into a large bowl and stir in the ground almonds.
• Lightly whisk the eggs, oil and milk in a jug until combined and then add to the dry ingrdients. Mix briefly with a large wooden spoon then add the pear and vanilla extract. Mix again until everything is just mixed together.
• Spoon mixture into the muffin cases and sprinkle over the flaked almonds before baking.
• Bake in the oven for 25 minutes until well risen. Leave to cool in the muffin tray for a few minutes before transfering to a wire rack to cool.

Raspberry Cupcakes

These cakes are make with raspberry jam but I suppose you could use any jam of your choice. Hubbie reckons they are the best cakes I have ever made!!!

Recipe

Makes 12

Ingredients

110g unsalted butter, at room temperature

180g golden caster sugar

2 large eggs

125g self raising flour, sifted

120g plain flour, sifted

125 ml semi-skimmed milk, at room temperature

1 tsp vanilla extract

3 tbsp seedless raspberry jam

To Decorate

1 tsp raspberry jam, 1 for each cake, warmed slightly

250g icing sugar, sifted

80g unsalted butter, at room temperature

25ml milk

a few drops vanilla extract

12 raspberries

• Preheat oven to 180C or gas mark 4 and line a bun tray with 12 paper cases.
• In a large mixing bowl cream the butter and sugar until pale and smooth with an electric mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
• Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
• Gently fold in the raspberry jam until most of it is combined.  You just want to have a few jam steaks running through the mixture. Carefully spoon the mixture into the cupcake cases and bake in the preheated oven for 20-25 minutes until slightly raised and golden brown.
• Remove from oven and leave cakes in the tin for about 10 minutes then transfer to a wire rack to cool completely before icing.
• Beat the icing sugar and butter together in a food processor or with an electric mixer. Add the vanilla extract to the milk and add to the creamed mixture a little at a time until all is completely mixed in. Continue beating for a little longer as icing will become fluffier.
• Once the cakes have cooled , cut a small hole in the centre of each cake using a sharp knife and fill will a teaspoon of jam.
• Ice the cakes with the buttercream and decorate with fresh raspberries.

Heart Cakes

Here is another Valentine idea for you. For this recipe I used a silicon heart shaped muffin tray with a basic vanilla sponge or you could just use normal cupcake cases. It is then up to you how you wish to decorate them. 

Recipe

Makes 12

Ingredients

125g soft margarine

125g golden caster sugar

125g self raising flour

2 medium eggs

1/2 tsp vanilla extract

Decoration

100g red ready roll icing

100g white ready roll icing

Apricot glaze (or jam warmed slighty)

Sugar glue, water or buttercream (to stick decorations on)

• Preheat oven to 180C or gas mark 4. Grease your silicon cake tray with vegetable oil or line a bun tray with 12 paper cases.
• Put all ingredients in a bowl and beat together until smooth.
• Divide the mixture between the heart sections in your tray or cupcake cases, if using.
• Bake in the oven for about 15 minutes until springy to the touch. Once cooked leave in tray for 5 minutes before transfering to a wire rack. Leave to cool completely before decorating.
• Using a sharp knife, carefully slice the off the top of the cake to give a smooth flat surface.
• Lightly dust your working surface with some icing sugar and roll out your icing until about 4mm thick. Using a larger heart shaped cutter cut out 6 red and 6 white hearts.
• Brush the tops of your cakes with the warmed apricot glaze and then stick the heart icing on top. Finally, cut out some smaller hearts to decorate and stick on to the icing with sugar glue.

Shortbread Hearts

My hubbie bought me a selection of heart shaped baking cutters etc for our anniversary this week. So over the next few days I will be posting a few Valentine recipes.

Recipe
Makes about 15-20 depending on cutter size (I used 5cm cutter)

Ingredients
200g unsalted butter, softened
110g caster sugar
330g plain flour
1/2 tsp mixed spice
25g dark chocolate

• Put the butter and sugar into a mixing bowl and beat with an electric mixer until light and fluffy.
• Sieve the flour and spice into the bowl and mix in with a wooden spoon. Bring the mixture together with your hands to make a ball of dough then wrap in clingfilm and put in the fridge to chill for 15-30 minutes.
• Meanwhile preheat oven to 180C or gas mark 4 and line 2 baking trays with greaseproof paper.
• Take the dough out of the fridge and roll out on a floured surface until it is about 8mm thick. Cut out the shapes and arrange on the baking trays leaving a gap inbetween them. Re-roll the trimmings and cut out more shapes.
• Bake for about 12-18 minutes until firm and pale in colour. Leave to cool on the trays for 5 minutes to firm up then transfer to a wire rack and leave to cool completely.
• Break the chocolate into a bowl and place over a pan of hot water until melted. Drizzle the chocolate over the shortbread using a piping bag with a very fine nozzle, a spoon or I used a great gadget my sister brought me for Christmas see link below. Leave for chocolate to set.

http://www.amazon.co.uk/Lekue-Decopen-Assorted-Colours/dp/B0030BWRNE/ref=sr_1_3?ie=UTF8&qid=1296770217&sr=8-3

VW Camper Van Cake

It was my hubbie's birthday on Monday and I normally make him a birthday cake. As he is a massive camper van fan I thought I would have a go a making one. He was over the moon with the end result.

Instead of candles I used cake ice fountains which I have never used before. Result...impressive!!

Chocolate Chip Flapjacks

This recipe was a big hit with the hubbie and kids, no soon as I made them they were gone!

Recipe
Makes 12

Ingredients
150g unsalted butter
125g light brown muscovado sugar
2 tbsp golden syrup
200g jumbo porridge oats
a pinch of salt
75g chocolate chips

• Preheat the oven to 150C or gas mark 2 and grease a 20cm square tin.
• Put the butter, sugar and golden syrup into a pan large enough to hold all the ingredients. Heat gently, stirring from time to time, until the butter has melted.
• Remove the pan from the heat and stir in the oats and salt. Then add the chocolate chips.
• Transfer the mixture to the prepared tin and spread it out evenly. Use the back of a spoon to press down the mixture.
• Bake in the oven for 25 to 30 minutes, until golden brown. Remove from the oven and leave to cool for 10 minutes.
• Run a round - bladed knife around the inside of the tin to loosen the flapjack, then score into 12. Leave to cool before cutting into bars.
• Store in an airtight container.

Apple Crumble Cupcakes

These are a great treat which can be eaten hot or cold, with custard, ice cream or low fat creme fraiche if you are trying to be good.

Recipe
Makes 12-14

Ingredients
1/2 tsp bicarbonate of soda
280g jar Bramley apple sauce
55g butter, softened or soft margarine
85g demerara sugar
1 large egg, lightly beaten
175g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp ground ginger

Topping
50g plain white flour
50g demerara sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
35g butter, cut into small pieces

• Preheat the oven to 180C or gas mark 4. Line 2 x 12 hole bun tins with 14 paper cases.
• First, make the topping. Place the flour, sugar, cinnamon and ginger in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Set aside for now.
• To make the cupcakes, add the bicarbonate of soda to the jar of apple sauce and stir until dissolved.
• Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, then gradually beat in the egg. Spoon the mixture into the paper cases and sprinkle with the reserved topping.
• Sift in the flour, cinnamon and ginger and fold into the mixture, alternating with the apple sauce.
• Bake in the preheated oven for 20 minutes or until well risen and golden brown.
• Leave the cakes for 2-3 minutes in the tins before serving warm or transfer to a wire rack to cool completely.

Chocolate Shortbread

For Christmas I had  The Great British Book of Baking  and have been itching to try out some of the recipes. This one was requested by my kids who love shortbread, especially chocolate.

                     

Recipe
Makes 12

Ingredients
260g plain flour
100g caster sugar
40g cocoa powder
a pinch of sea salt
200g unsalted butter, chilled and diced
extra sugar for sprinkling

As the mixture is rich in cocoa, watch it carefully as it bakes so that it doesn't scorch. However, undercooked shortbread does not taste good either, so reduce the oven temperature if it begins to turn too brown before it is fully cooked.

• Preheat oven to 180C or gas 4 and grease well a 20.5cm loose-based sandwich tin.
• To make the shortbread in a food processor, put the flour, sugar, cocoa and salt into the bowl and pulse for a few seconds, just to combine indgredients. Add the butter and run the machine for about 30 seconds (until it looks like fine sand). Turn off the machine, remove the blade and transfer to prepared tin.
• To make the shortbread by hand, put the flour, sugar, cocoa and salt into a mixing bowl and stir well to thoroughly combine. Add the butter and rub into the dry ingredients, using the tips of your fingers. When the mixture looks like fine sandy breadcrumbs, tip into the prepared tin.
• Press the mixture into an even layer, using the back of a spoon. Prick the dough well and lightly score into 12 sections with a round-bladed knife.
• Bake in the preheated oven for about 25 minutes, until just firm.
• Remove from the oven, sprinkle with sugar and cut into sections along the marked lines with a very sharp knife. Leave to cool before removing from the tin.
• Store in an airtight container.