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.