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.