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.