Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Monday, 31 March 2014

31/03 Creative Mondays Blog Hop And Features...

Hello and welcome to Creative Mondays blog hop...

What has got you creative this week?

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week..


This weeks Creative Monday feature and pinned blogs are-

Flapper Costume Refashion | DIY Dress Up Clothes
Sews N Bows
Auteur Ariel
Fudge with chocolate eggs
More Than Mummies

Monday, 3 February 2014

Millionaire's Flapjacks...


We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it.

My grandma always made it for me on special occasions and she knew how much I love it. She would also make me and my granddad a batch to share to surprise us often. After my grandad died she always carried on making me some up, even in her 90's.

She made the best ever millionaires shortbread and when she passed away bless her, it was up to me to take over the baking it. However much I try I can never make it as good as hers was, my shortbread never turns out as good. I tried this recipe with a twist and replaced the shortbread for flapjack,, wow it tasted great.

Saturday, 1 February 2014

Easy Pizza Muffins


My kids love having pizza muffins every Friday at school so I decided to surprise them and make lots of yummy pizza muffins at home to share. These pizza are great for party food too...


Makes 20

Ingredients
  • 10 Muffin (breakfast roll ones)
  • 180g Grated cheese
  • 20 tablespoons of tomatoes paste
  • 10 slices of chorizo
  • 3 large slices of ham
  • Few chopped mushrooms
  • Spray light cooking spray
Method
  • Pre heat oven to 180c.
  • Get a large cooking tray ready.
  • Cut the breakfast muffins in half and lay cut side upwards on the tray.
  • Place a spoon full of tomatoes paste on each muffin and spread all over the tops.
  • Sprinkle the cheese evenly over the muffins.
  • Chop the chorizo ham and mushrooms up in separate bowls.
  • Sprinkle different topping on each of the muffins and mix and match some so there is lot of variety.
  • Just ham? just mushroom? chorizo and mushroom ? or all 3?
  • A quick burst of cooking spray on top
  • Cooki for around 15-20 minutes until golden and cooked.

Monday, 30 December 2013

30/12 Creative Mondays Blog Hop And This Weeks Features...


Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thoughtwhere you can link up all your creative post each week.

Hope you have all had a lovely Christmas/ holidays?

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week...

Monday, 2 December 2013

Christmas Reindeer Biscuits...


Makes approx 20 biscuits

2/12 Creative Mondays Blog Hop And This Weeks Features.


Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week...

This weeks Creative Monday feature and pinned blogs are-

Distressed DonnaDown Home

Tuesday, 19 November 2013

Primula Santa’s Cheese Cakes...


Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking...

Preparation: 24 hours

Makes:12


Ingredients

  • 1 tube of Primula Original Cheese
  • 4 ginger biscuits
  • 3 digestive biscuits
  • 12 strawberries
  • 60g icing sugar
  • 200ml double cream
  • 50g butter
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • 12 cupcake liners (5cm in diameter)


Method

  • Melt the butter in a bowl in the microwave for 30 seconds.
  • Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.
  • Mix the biscuit crumbs with the melted butter until it starts to join together.
  • Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. 
  • It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. 
  • Place in the fridge to set whilst you make the cheese mix.
  • Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. 
  • Mix to a smooth consistency.
  • In a separate bowl whip up 150ml double cream until it stands in stiff peaks. 
  • Fold the cream into the cheese mixture.
  • Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
  • Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.
  • Take the cheesecakes out of the fridge and remove the liners. 
  • To decorate, cut the tops off 12 strawberries. 
  • Place the strawberries upside down on the top to look like a Santa hat.
  • Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag. 
  • Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.
  • This will look like the fur parts of the hat! Serve and enjoy!

About this post -

Recipe and photo credit by Primula


Primula Surprise Mince Pies...



Christmas is all about spreading joy; so why not give your loved ones a little surprise this year with real mince pies, loaded with spicy minced beef and a surprise cheesy centre.


Cooking: 18-20 minutes

Makes:10


Ingredients

  • 1 tube of Primula Original Cheese
  • 500g ready-rolled short crust pastry
  • 150g minced beef
  • 4-5 chopped sundried tomatoes
  • ½ diced onion
  • ½ pint beef stock
  • 1 crushed garlic clove
  • 2tbsps tomato puree
  • 1tsp cayenne pepper
  • 1tsp paprika
  • 1tsp corn flour
  • ½tsp sugar
  • 1tsp olive oil


Method

  • Preheat the oven to 180oC. 
  • Roll out pastry large enough to cut out 10 discs to line the mini muffin tin moulds and 10 smaller discs for lids. 
  • Brush the tin moulds with a little oil.
  • In a frying pan, fry the mince with about ½ teaspoon of oil. 
  • Add the crushed garlic and onions and cook. 
  • When the mince is brown add sundried tomatoes, tomato puree and the stock.
  • Add the cayenne pepper, cumin, paprika and sugar and simmer for about 10 minutes so that the liquid reduces. 
  • Add the corn flour and mix thoroughly. 
  • Season to taste.
  • In the bottom of each of the pie bases spoon a layer of mince into each and squeeze a layer of Primula Original Cheese on top. 
  • Leave enough space to fit the pastry lid.
  • Brush the rim of the pie with milk and place the lid on top. 
  • Pinch around the rim to seal the lid and then make a small hole in the top to allow steam to escape.
  • Brush the top with some milk.
  • Bake in the oven for 18-20 minutes. 
  • Take out of the oven when the pastry is a nice golden brown. 
  • Enjoy piping hot from the oven or cool for a chilled treat.


About this post -

Recipe and photo credit by Primula

Thursday, 14 November 2013

Chocolate Roulade With Boozy Blackberries...



Chocolate roulade with boozy blackberries

Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries.


Serves 8

Prep: 45 minutes

Cook: 15 minutes

Cooling: 3-4 hours

Ingredients 

  • 200g (7oz) dark chocolate, broken into pieces
  • 5 large eggs, separated
  • 175g (6oz) caster sugar, plus a little extra
  • 50g (2oz) ground hazelnuts
  • 2 tablespoons hot water
  • 225g (8oz) blackberries
  • 3 tablespoons sloe gin, cherry brandy or kirsch
  • 400ml (14fl oz) double cream
  • 2 tablespoons icing sugar
  • Chocolate holly leaves and extra blackberries to decorate


Method


  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. 
  • Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
  • Melt the chocolate in a bowl set over a saucepan of very gently simmering water. 
  • Using an electric whisk, whisk the egg whites until peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
  • Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. 
  • Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
  • Spoon into the tin and lightly ease into an even layer. 
  • Bake for 15 minutes until well risen and the top is slightly crusty. 
  • Leave to cool covered with a clean teacloth. 
  • Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4
  • hours, or longer if that suits you better.
  • About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
  • Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. 
  • Top this with a clean sheet of non-stick baking paper and sprinklewith a little extra sugar. 
  • Turn the roulade out on to the sugared paper and remove the lining paper.
  • Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. 
  • The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. 
  • Wrap the paper and cloth around the roulade for a few minutes to set the shape.
  •  (If you would like to serve this for Christmas day, wrap the roulade in paper and foil and keep in the fridge overnight)
  • Remove the paper and cloth and transfer the roulade to a serving plate. 
  • Decorate with chocolate holly leaves (see tip below) and extra blackberries.

Chocolate holly leaves

  • Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. 
  • Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
  • Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. 
  • Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
  • When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. 
  • Arrange on the top of the roulade.


Cook’s tip

  • Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. 
  • If your local store doesn’t stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor.


About this post -

Recipe and photo credit by Seasonal Berries


Saturday, 28 September 2013

The Baking Boutique Cake Pop Maker From QVC Review...


I am a huge fan of sweet and yummy treats, especially when it comes to making cakes. Just recently I have become obsessed with wanting to try the latest craze, the cake pops. I have been bookmarking fun recipes to try, and planning to treat us all to an electronic cake pop maker around Christmas, so me and the children can have fun making some and decorating them too. With all this in mind I was very pleased when QVC UK asked me if I would like to review one of the silicone Baking Boutique cake pop set that they sell. I was very interested in seeing how the cakes would turned out, being cooked in the oven.


What are cake pops?

They are a form of cake styled as a lollipop - cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks.



When my parcel arrived I was impressed with the quality of the silicon mould and 72 reusable cake pop sticks you get in the set. I was really looking forward to trying it out and reading the recipes too. Aw no recipes included, this is such a shame as I would have like a few fun ideas and had no clue of the quantilty of cake mixture to use!!

Getting started I made up my favourite cake mixture using-

Ingredients

175g Margarine

175g Caster Sugar

3 Eggs

175g Self raising flour

2 Tbsp of Cocoa powder

Setting the cake pop sticks

4 Piece of cooking chocolate

Decorating the cakes

200g Cooking chocolate

Rainbow sprinkles

Method

pre heat oven 170c 325f/gas mark 3

Mix the margarine with an electric whisk until light and fluffy

With a wooden spoon mix in the eggs one at a time, adding a little flour until all mixed in

Then use the electric whisk add the cocoa powder and mix well together all the ingredients

Spoon the mixture into the cake pop tray

cover with cake pop tray cover

Cook for around 20 minutes

Leave to cool

Remove from the tray

Them place them back inside to add the cake pop sticks

Melt the 4 piece of cooking chocolate in a microwave

Mix the end of the cake pop sticks inside the chocolate, then scoop a bit of the chocolate into the cakes

Place in fridge for 15 minutes so the cake pop sticks can set

Melt the cooking chocolate and place some rainbow sprinkles into a bowl

Dip the cake pops into the chocolate then into some sprinkles and place standing up into a cup

Leave to set


 I really like the cake pop maker, I think it would have been great with a recipe booklet. My cake mix there was a bit left over so I also made 6 cupcakes too. I think there is plenty with this recipe for 2 batches as I used a little too much mixture in the trays, with not really knowing how much to put in at first go. The cakes did taste great but a few were a bit to heavy for the sticks and fell off!!

 Just need to find the perfect recipe now

About the Baking Boutique cake pop set

This two-piece set includes 72 re-useable sticks and a silicone cake pop mould. Fun for all the family, this cake pop set is a great way to use up leftover cake and create delicious treats for everyone.

Use up leftover cake or cake crumbs

Sticks cannot be used in the oven but the silicone can

Bake the cake mix in the silicone moulds, wait till cool, add the sticks and decorate

Dimensions of tray (l x w x h): 28.5cm x 26.5cm x 5cm (12.25" x 10.4" x 2")

Hand wash only

Instructions included

Precautionary information: Do not place the silicone cake pop mould under or over a direct heat source - on a hot hob or under a grill.

All measurements are approximate

Price £15.75 clearance price £7.92

About this review- I was sent this cake pop maker to review, I was not paid for this post and all thoughts are my own honest opinion

Sunday, 22 September 2013

Lyle’s Golden Syrup Cupcakes...


What time is it?
Time for some yummy Golden syrup cupcakes ...



Makes 12

Prep time 25 minutes

Cooking time 20-25 minutes

For the cupcakes

  • 185g (6½oz) unsalted butter, softened
  • 3 tbsp Lyle’s Golden Syrup
  • 150g (5oz) Tate & Lyle’s Golden Caster sugar
  • 185g (6½oz) self-raising flour
  • 3 large eggs
  • 2 tbsp milk

For the butter cream & decoration

  • 110g (4oz) unsalted butter, softened
  • 200g (7oz) Tate & Lyle’s Icing sugar + extra for dusting
  • 2 tbsp Lyle’s Golden Syrup + extra for drizzling
  • 1 tbsp milk

You will also need 

  • 12-hole muffin tin lined with paper cake cases
  • Piping bag fitted with a star nozzle.

Method

  • Preheat the oven to 180°C/Fan 160°, Gas 4.
  • Combine the butter, Lyle’s Golden Syrup, Tate & Lyle’s Golden Caster sugar, flour, eggs and milk together in a bowl.
  • Beat with an electric hand mixer for about 1 minute until soft and creamy.
  • Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger.
  • Transfer the cupcakes to a wire rack to cool.
  • For the butter cream, put the butter in a bowl, sift over the icing sugar and mix until soft, then add the Lyle’s Golden Syrup and milk and stir until smooth.
  • Transfer to the piping bag and nozzle and decorate the cakes with a swirl of butter cream.
  • Drizzle over a little Lyle’s Golden Syrup, lightly dust with Tate & Lyle’s Icing sugar and serve.


About this post -

Recipe and photo credit by-

This recipe was made using Tate & Lyle sugars and Lyle’s golden syrup, for more delicious recipes visit Taste And Smile or Lyles Golden Syrup


Tuesday, 13 August 2013

I Heart Cake, Hearty Slice Challenge...


Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.

I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.

The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.

I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.


Serves 6 large hearts

Ingredients

  • 250g Margarine
  • 250g Caster sugar
  • 350g Self raising flour
  • 1 Teaspoon vanilla extract
  • 3 Medium eggs
  • 180ml Skimmed milk
  • 2 Table spoons cocoa powder

Topping

  • 200ml Double cream
  • 400g strawberries, washed hulled and half, few quartered
  • 1 Teaspoon cocoa powder

You will need

  • I heart cake mould

Method

  • Pre heat oven to 180c ( 170c fan )
  • Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
  • Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
  • Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
  • Spoon mixture into mould one spoonful then another to separate the colours.
  • Bake in over for 55-60 minutes
  • Leave to cool for 5-10 minutes then turn out to cool completely.
  • When cool place back in mould.
  • Whisk the double cream till double in size.
  • Place on to the cake top.
  • Place the chopped strawberries on top of the cream.
  • Sieve a little cocoa powder over the cake.



So so yummy, I can not wait to make another

You can also find every ones entry on Twitter by using the hastag #HeartySlice

How sweet is this mould? perfect for anytime of the year, sharing your hearts...

Heart mould £14.99 from find me a gift

About this review-

I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .

Tuesday, 26 March 2013

Chocolate Coconut Truffles...


Ready in 50 minutes

Serves: 5

Ingredients

1 packet (250g) of milk arrowroot biscuits

1/3 cup (40g) of Food Thoughts Cocoa Powder

1/2 cup (45g) of desiccated coconut (plus a little extra for rolling the alls in)

1 tin (395g) of condensed milk


Method

Prep: 20 minutes | Extra time: 30 minutes, chilling

Crush the biscuits and place into a mixing bowl

Add cocoa and coconut, stir together then add condensed milk

Take small amount of mixture and roll into a ball, then roll through extra coconut

Continue with the rest of the mixture, place the chocolate balls on a plate and chill in the fridge for 30 minutes


About this post -

Recipe and photo credit by Food For Thoughts



Friday, 22 March 2013

Bourbon Bacon Chocolate Truffles...



Ingredients

6 slices of streaky bacon

6 heaped tbsp soft brown sugar

250 ml single cream

250g dark chocolate (roughly chopped)

25ml bourbon

100g cocoa

Method

Preheat oven to 200ºC.

Spread one heaped tbsp of sugar on each bacon rasher, rubbing it in on each side with your fingers. Lay out flat and cook for 10 minutes, turn and lay flat and cook for 10 more minutes.

Take each slice out and lay on a buttered plate or greaseproof paper and allow to cool. Chop finely when cold.

Heat the cream until it just shivers, if you boil it it will change the taste and be too hot for the chocolate.

 Add the chocolate off the heat and stir in to melt, and add the bourbon add bacon. Stir in and leave to chill in the fridge for 2 hours until solid.

Put the cocoa on a plate and scoop out your truffles with a teaspoon. Roll them in the cocoa and chill.

About this post -

Recipe and photo credit by Niamh Shields - eat like a girl


Tuesday, 19 March 2013

Lemon Curd And Cherry Mini Cheesecakes...



Makes about 14-16 cupcake size individual cheesecakes

You Will Need

  • 200g ginger biscuits
  • 60g melted butter
  • 500g cream cheese
  • 250g mascarpone
  • 100g caster sugar
  • 1 jar English Provender Lemon curd
  • 2 eggs
  • 20 cherries, pitted and simmered in a pan for 10 minutes with a splash of water (If not in season use 150g drained cherry compote -I use Bonne Maman, or tinned cherries)

How To Make

  • Preheat the oven to 180c. 
  • Crush the biscuits in a food processor and pour the melted butter over.
  • Mix well and spoon into the bottom of 14-16 cupcake cases set in a cupcake tin.
  • Using an electric mixer beat the cream cheese, mascarpone, lemon curd and sugar.
  • Add the eggs one at a time.
  • Beat until smooth and then pour over the biscuit base.
  • Bake for 5 minutes and then lower temperature to 150c and bake for another 15-20 minutes.
  • Turn off the oven but let them sit in the oven to cool for a bit.
  • It will still be slightly wobbly but it will firm up in the fridge.
  • When cool, place the tin in the refrigerator.
  • When ready to serve peel off the cupcake wrappers and dollop each cheesecake with some cherries.


About this post - Recipe and photo credit by English Provender Co.

Sunday, 17 March 2013

Lemon Curd Eclairs With Raspberry Icing...



Makes about 12 éclairs (depending on size/length)

For the choux pastry

50g unsalted butter

50ml milk

75ml water

½ teaspoon fine salt

1 tablespoon caster sugar

125g plain white flour

3 medium eggs

For the lemon curd cream

400ml double cream

1 jar English Provender Co. Lemon Curd

For the icing

4 tbsp raspberry puree (place about 150g frozen raspberries in a sieve and squeeze out the juice, discarding the seeds)

200g icing sugar

How To Make

 Preheat the oven to 200°C. Place the butter, milk, water, salt and sugar in a pan and bring to the boil.

Sift the flour and when the liquid reaches boiling point add the flour and beat well for 30 seconds until dough leaves sides of pan.

Remove the dough from the pan to cool a little then place back in the pan and beat in the eggs one at a time.
Line a large baking tray with non stick baking paper and while the mixture is still warm spoon or pipe it onto the baking tray in long lines and place in the oven.

Do not open the oven door, reduce heat to 180° and bake for 20 mins until crisp and dry.
Whisk the cream until you have peaks then stir in the lemon curd.

For the raspberry icing, stir the raspberry puree into the icing sugar until you have a thick but runny consistency.

When ready to serve, cut the éclairs in half and fill with some cream. Spread the icing over the top of each éclair and leave to set for an hour or so.

About this post -

Recipe and photo credit by English Provender Co.


Saturday, 16 March 2013

Ginger And Lemon Cake...


Makes 8 Generous Slices



You will need

300g pack full fat cream cheese

125g/4oz icing sugar, sifted

175g/6oz unsalted butter or margarine, softened

175g/6oz caster sugar

4 tsp Very Lazy Ginger Paste

Finely grated rind and juice of 2 lemons

3 medium eggs, beaten

175g/6oz self raising flour

4 tbsp English Provender Co. Luxury Lemon Curd

How to make

 Beat the cream cheese and icing sugar together until smooth.

 Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency.

 Chill until ready to use.

Preheat the oven to 180⁰C/fan oven 160⁰C/Gas Mark 4.

Lightly grease and base line with greaseproof paper two 18cm/7inch sandwich tins.

 Cream the butter, sugar, ginger paste and lemon rind together in a large bowl until pale and well combined.

Gradually beat in the eggs adding a little flour after each addition if the mixture starts to curdle.

Sift any remaining flour over the mixture and fold in with a large metal spoon.

 Divide the mixture between the tins and level the surface with the back of a spoon.

Bake for 20-25 minutes until risen golden and firm to the touch.

 Allow to cool in the tins for 5 minutes before turning out onto a wire rack.

 Peel the paper off the backs of the sponges.

Spread half the cream cheese mixture over the tops of each sponge right up to the edges.

Drop spoonfuls of the lemon curd randomly over the cream cheese mixture then using a skewer or teaspoon pull through the lemon curd to create a swirled effect.

Sandwich the cakes together and lift onto a serving plate.

 Decorate with fresh flowers or mini chocolate eggs.

About this post -

Recipe and photo credit by English Provender Co.



Friday, 15 March 2013

Easter Chocolate Cup Cake...


Servings: 18 – 20

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients for cake
  • 115g (4 oz) Stork tub
  • 115g (4 oz) castor sugar
  • 2 eggs, large
  • 115g (4 oz) self-raising flour, sieved together with
  • 1 tablespoon cocoa, and
  • ½ teaspoon baking powder
Chocolate Icing

  • 85g (3 oz) Stork tub
  • 1-2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved

To decorate

  • Mini chocolate Easter eggs


Method

  • To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes.
  • Place teaspoons of the mixture in 18 - 20 paper cases or 12-14 muffin cases place in patty tins.
  • Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 - 20 minutes.
  • Cool on a wire tray.
  • To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
  • Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.



Recipe and photo credit by Stork



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