Showing posts with label Cup cakes. Show all posts
Showing posts with label Cup cakes. Show all posts

Wednesday, 16 April 2014

Jelly Bean Easter Nest Cupcakes : Guest Post...


Pretty vanilla cupcakes each topped with butter cream and a chocolate nest of Jelly Belly "eggs". You can use any Jelly Belly beans for decoration but the Ice Cream Parlour mix is especially pretty with egg like speckles!



Makes 12

For the cakes-
  • 125g softened butter or baking margarine
  • 125g caster sugar
  • 2 eggs - beaten
  • 125g self raising flour - or plain flour with a tsp of baking powder added
  • ½ tsp vanilla essence
  • pinch salt
  • 1 - 2 tbs milk


For the butter cream-

This quantity will be enough to pipe the frosting onto the cakes - if you are going to spread the frosting you can reduce the amounts by a third.
  • 100g softened butter
  • 200g icing sugar
  • Green food colouring
  • 1 - 2 tbs milk

For the Chocolate Nests
  • 40g butter
  • 1 ½ tbs golden syrup
  • 1 ½ tbs cocoa powder
  • 1 ½ tbs white granulated sugar
  • 50g shredded wheat - crushed


Method

For the cakes-
  • Cream the butter and sugar together with a hand held mixer or in your stand mixer. 
  •  Add the eggs together with a tablespoon of the flour and beat well.
  • Sieve the flour, baking powder, vanilla essence and salt and fold into the batter. 
  • If the batter is very stiff add the milk to loosen the mixture.
  • Line a bun tin with fairy cake cases. 
  • Fill each case 2/3 full with batter and bake at 190C / GM 5 for about 12 - 14 minutes.
  • The buns are done when risen and springy. 
  •  Remove from the oven and allow to cool for 5 minutes then removed from the tin.


For the butter cream-
  • The secret to fluffy butter cream is to beat the butter really well before you add any sugar. 
  • Place the butter in a bowl and beat with an electric hand mixer until soft and fluffy. 
  • Slowly add the icing sugar beating as you go. 
  • Add the milk to loosen the mixture. 
  • Add the food colouring a few drops at a time until the frosting is the colour you require. 
  • You can also make your buttercream in a food processor, again beat the butter well before adding the icing sugar, milk and colouring.

For the chocolate nests-
  • Place the butter, syrup, cocoa powder and sugar into a small saucepan and heat gently, stirring all the time, until melted. 
  • Remove from the heat and stir in the crushed shredded wheat.
  • Dollop teaspoons of the mixture onto a piece of greaseproof paper or silicon baking mat and shape into nests by flattening and hollowing out the centre. 
  • Allow to cool and set.

Decoration-
  • Pipe or spread the butter cream onto each cake, top each with a chocolate nest filled with a few Jelly Belly jelly bean "eggs".

About this guest post-

Recipe, styling & photography by Helen Best-Shaw (fussfreeflavours.com) for Jelly Belly UK

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


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



Thursday, 3 January 2013

Britain loves Beetroot : Beetroot And Raspberries Chocolate Muffins ...


A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign. They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.  We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.


 This is the hamper we kindly got sent- 4 different jars of beetroot, a cooking apron and this beautiful picnic hamper. It arrived Christmas eve, great timing then to go with lots of party food. The first thing we tried was some Rosy Roast Beetroot Roots , a recipe I posted for Baxters a while ago. Not having got around to trying it myself I was looking forward to making these. As it was for Christmas day dinner and we were already having mash and roasted potatoes, I decided to change the recipe slightly to 300g of parsnips in place of the potatoes.


Apart from lots of little snacks over the Christmas holidays using the beetroot, I was thinking is there a sweet recipe I could try? How could I incorporate beetroot into cake? There must be a way!! 

 Here then is my recipe I made up for the beetroot challenge.  My daughter who is not yet a beetroot fan could not wait to try them, and she loved them too...


Ingredients

  • 75g Beetroot in sweet malt vinegar, drained and grated
  • 75g Thawed raspberries drained and cut up
  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Stork baking liquid
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence

Topping

  • 100g Cream cheese
  • 70g Icing sugar
  • 1 Tbsp of raspberries juice ( from the thawed raspberries)
  • 12 Thawed raspberries
  • Chocolate sprinkles
  • Sprinkle of icing sugar for dusting tops

Method

  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the baking liquid and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder.
  • Using a wooden spoon mix in the beetroot, Raspberries and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.

Making the icing

  • Place the cream cheese in a bowl with raspberries juice and with a fork mix together.
  • Sieve the icing sugar into the bowl and mix again ( place in fridge for 30 minutes) to cool as it may get a little runny.
  • Place a spoonful on top of each bun.
  • Place a raspberry in the middle few chocolate sprinkles and little bit of icing sugar.



I was so pleased with how my beetroot and raspberries chocolate muffins turned out...

About this post- I was kindly asked to take part in this beetroot challenge and was not paid for this post. All thoughts are my own honest opinion...

Wednesday, 26 September 2012

Cathedral City Mature Butternut Squash and Chilli Cupcake...


Celebrity MasterChef winner Liz McClarnon has a savoury tooth, always declines dessert and chooses cheese over chocolate any day.

That’s why she’s teamed up with Cathedral City, the nation’s favourite for British Cheese Week (22nd to 30th September 2012) to create a revolutionary take on one of the nation’s most popular treats – the cupcake, using Cathedral City cheddar and other savoury ingredients.


Makes: 20 cupcakes

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

For the cupcakes

  • 2 eggs
  • 175ml semi-skimmed milk
  • 250g mashed, roasted butternut squash
  • 125g Cathedral City Mature, grated
  • 3 chopped spring onions
  • 80g uncooked rolled oats
  • 125g whole wheat flour
  • 125g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. maple syrup


For the topping

  • Chopped spring onions (the darker green part)
  • 50g crème fraiche
  • 50g soft cream cheese
  • Chilli flakes


Method

  • Preheat the oven to 190°C and line a cupcake tray with 12 paper cases.
  • In a large mixing bowl combine the squash, milk and eggs.
  • In a separate medium bowl, sift together the flours, baking powder and salt, making sure they are evenly rubbed through. 
  • To this bowl, add the spring onions, Cathedral City Mature, oats and syrup and mix until evenly distributed. 
  • Pour in the egg mixture and mix until it is just about combined.
  • Fill the cupcake cases about 3/4 full with the mixture and bake for about 15-20 minutes or until they are a golden brown. 
  • Remove from oven and allow to cool completely before adding the topping.


To make the topping 

  • Mix the crème fraiche and the soft cheese together until smooth. 
  • Pop this in the fridge for about 10 minutes to get it to a good piping consistency. 
  • Using a piping bag with a star tip, pipe small 50p sized tops onto the cupcakes.
  • Dress this with a couple of sprigs of chopped spring onion and a smattering of chilli flakes. 
  • These will keep in an airtight tin for 24 hours


Recipe and photo credit by- Cathedral City



Sunday, 5 August 2012

Black Forest Cupcakes....



 Extra special

Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.

Makes 12

Preparation time: 30 minutes

Cooking time: 20-25 minutes

Cakes

  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 85 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa
  • 2 medium eggs
  • 1 teaspoon vanilla extract

Topping

  • 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
  • 2 tablespoons caster sugar
  • 6 tablespoons water
  • 1½ teaspoons cornflour
  • 100 g (4 oz) butter, at room temperature
  • 200 g (7 oz) icing sugar
  • 1 tablespoon semi skimmed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kirsch, optional

Method

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  • Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
  • Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth. 
  • Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
  • Transfer the cakes in their cases to a wire rack to cool completely. 
  • Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run. 
  • Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened. 
  • Take off the heat and leave to cool.
  • Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth. 
  • Spoon into a piping bag fitted with a large star nozzle.

When ready to serve,

  • Skewer the top of the cakes and drizzle the kirsch over the top, if using. 
  • Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.


Recipe and photo credits-  Seasonal Berries


Friday, 3 August 2012

Peanut Butter and Jam Cupcakes By Debbie Nicholas


Guest post today on the blog sharing some yummy Peanut Butter and Jam Cupcakes By Debbie Nicholas.


Makes 10

410 calories / 25.3g fat per portion

Debbie says: ‘These yummy cupcakes are so easy - perfect for kids and grown-ups alike. And there’s the added excitement of seeing the jam ooze out of the middle when you bite!’

Ingredients

For the cupcakes

  • 150g (5oz) Kerrygold butter
  • 150g (5oz) caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 125g (4½ oz) plain flour
  • 1 tsp baking powder
  • 120ml (4fl oz) milk
  • 75g (3oz) blackcurrant or raspberry seedless jam
For the frosting

  • 150g (5oz) cream cheese or mascarpone
  • 350g (12oz) icing sugar
  • 110g (4oz) smooth peanut butter
  • 25g (1oz) unsalted peanuts, finely chopped

Method

  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 paper cupcake cases into a bun tin.
  • Beat the butter and sugar together until light and fluffy. 
  • Gradually add the egg, beating well between each addition. 
  • Stir in the vanilla extract.
  • Sift the flour and baking powder together and fold one third into the mixture, then stir in one third of the milk. 
  • Continue this process until both are fully mixed in.
  • Spoon the mixture into the cases (try using an ice cream scoop to keep the cupcakes the same size). 
  • Bake for 23-25 minutes.
  • When the cakes have cooled, inject with the jam using a syringe (available over the counter at chemists’ for administering children’s medicine).

To make the topping,

  • Beat together the cream cheese or mascarpone, icing sugar and peanut butter until smooth. 
  • Pipe or swirl onto each cake and finish with a sprinkling of crushed peanuts. 
  • Enjoy!

Cook’s tip: 

  • If you like, use low fat soft cheese instead of cream cheese or mascarpone.

Recipe and photo credits-

 Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.

Friday, 27 April 2012

Raspberry Cream Cupcakes...


Makes 12

Preparation time: 15 minutes

Cooking time: 15 minutes

To decorate: 15 minutes

Cakes

  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 125 g (41/2 oz) self-raising flour
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 100 g (4 oz) raspberries, crumbled


To decorate

  • 150 g (5 oz) full fat cream cheese
  • 150 g (5 oz) icing sugar, sifted
  • ½ teaspoon vanilla extract
  • Extra raspberries and edible glitter flakes
  • Cupcake wraps, optional


Method

  1. Preheat the oven to 180oC/fan 160oC/Gas Mark 4. 
  2. Separate 12 foil or paper cup cake cases and put into a bun or muffin tin.
  3. Add all the cake ingredients to a bowl except the raspberries and beat until smooth. 
  4. Fold in the crumbled raspberries then divide evenly between the paper cases. 
  5. Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip.
  6. Take out of the tin and leave to cool on a wire rack.
  7. Add the cream cheese to a bowl and soften with a wooden spoon. 
  8. Gradually mix in the icing sugar then the vanilla until smooth. 
  9. Pipe over the top of the cakes then decorate with the raspberries and glitter flakes. 
  10. Add cupcake wraps if liked. Store in the fridge until ready to serve.


Guest post Credits-  Seasonal Berries



Thursday, 12 April 2012

Healthy Food Guide blueberry muffins....



prep 10 min cook 25 min

makes 12

Ingredients

2 medium eggs

250ml jar apple sauce

5tbsp light olive oil

250ml skimmed milk

1tsp vanilla extract or paste

200g plain wholemeal flour

100g plain flour

3½tsp baking powder

50g caster sugar

200g blueberries, thawed if frozen

1tsp icing sugar, sifted, to decorate

Method

1 Preheat the oven to 190°C/170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.

2 In a bowl, lightly beat the eggs, apple sauce, olive oil, skimmed milk and vanilla extract or paste.

3 Sift the flours, baking powder and sugar into a large bowl and pour in the egg mixture. Add two-thirds of the blueberries and mix until just combined.

4 Spoon the mixture into the muffin cases and scatter with the remaining blueberries. Bake for 20–25 min, or until an inserted skewer comes out clean.

5 Leave to cool, then sprinkle with the icing sugar.


Friday, 6 April 2012

Vanilla Easter Cup Cakes...


 Serves: 12

Preparation time: 15 minutes Cooking time: 20-25 minutes

Ingredients

  • 220g butter or margarine, room temperature
  • 220g caster sugar
  • 2 large eggs, beaten 25g Rachel’s low fat vanilla yogurt
  • 220g self raising flour, sifted
  • 2 tbsp Rachel’s low fat vanilla yogurt

Icing

  • 250g icing sugar
  • 80g unsalted butter, room temperature
  • 25g Rachel’s low fat vanilla yogurt




Method

  • Pre-heat the oven to 180°C/350°F/Gas Mark 5.
  • Line a cup cake or muffin tray with paper cases.
  • Beat together the butter and caster sugar until light and fluffy.
  •  Add the eggs a little at a time.
  • Fold in the flour and yogurt.
  • Spoon the mixture into the paper cases until half full.
  • Bake in the oven until golden brown and springy to touch or test using a skewer, if it comes away clean the cakes are ready.
  • Leave them to cool on a wire rack.
  • Meanwhile prepare the icing.
  • Begin by beating the butter and icing sugar until pale and well mixed, ideally using an electric mixer.
  • Add the yogurt and continue to beat on medium to high speed until the icing is fluffy.
  • The longer you beat the lighter the icing.
  • Spoon the icing into a piping bag fitted with a star piping nozzle. 
  • In a circular motion swirl the icing around each cake.
  • Decorate with mini eggs.

Per serving

345kcal,
 Protein 2.6g,
 Carbs 43.4g,
Fat 17.7g,
 Sat Fat 10.9g,
Fibre 1.2g,
Sugar 33.5g,
Salt 0.4g

Cosr per serving £0.15


Recipe and photo credits- Rachel's

Tuesday, 28 February 2012

Lisa Faulkner's Bran And Blueberry Muffins...




Makes 18

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

  • 250 g (9 oz) wholewheat flour
  • 200 g (7 oz) natural oat or wheatbran
  • 4 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • Pinch salt
  • 450 ml (3/4 pint) natural yogurt or buttermilk
  • 180 ml (6 fl oz) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 100 g (4 oz) light muscovado sugar
  • 350 g (12 oz) blueberries


Method

  • Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. 
  • Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
  • Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. 
  • Add to the bowl of dry ingredients and fork together until just mixed.
  • Add the blueberries and mix briefly, being careful not to overmix. 
  • Divide the mixture between the sections of the muffin tin.
  • Bake at 200oC (400F) Gas mark 6 for about 20 minutes until tops are firm when pressed. 
  • Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely





Recipe and photo credits-  Seasonal Berries


Wednesday, 8 February 2012

Beetroot & Vanilla Cup Cakes With Rose Butter Icing...



Makes 12 cupcakes

Preparation time: 45 minutes, plus drying time

Cooking time: 20 minutes

You’ll need

For the cupcakes

  • 175g caster sugar
  • 175g unsalted butter
  • 3 large eggs, separated
  • 175g self raising flour
  • 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
  • 1 tbsp vanilla extract

For the icing

  • 300g Icing sugar
  • 150g unsalted butter, slightly softened
  • a few drops rose flower water, to taste
  • a few drops beetroot juice, to colour

For the crystallized rose petals
  • 3 organic pink roses, separated into petals
  • 1 egg white
  • Caster sugar (a sprinkling)

What to do

  • Make the crystallized rose petals the day before you want to serve the cupcakes. 
  • They will keep in an airtight box for a few weeks. 
  • Lay out a piece of silicon-coated baking paper on a tray. 
  • Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray. 
  • Brush gently with egg white and sprinkle all over with caster sugar. 
  • Allow to dry in a warm place for 8 hours before using.
  • When you are ready to make the cupcakes, preheat the oven to 180˚C/Gas Mark 4.
  •  Blend together the sugar and butter until light and creamy. 
  • Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  • In a clean bowl whisk the egg whites until fairly stiff. 
  • Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. 
  • Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
  • Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. 
  • Remove and cool on a wire rack.
  • To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. 
  • Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
  • Spread generously or pipe over the cooled cupcakes and top each with a rose petal.


About this post -

Recipe and photo credit by  Love Beetroot

Tuesday, 17 January 2012

Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush....



Belvoir Fruit Farms Cranberry Cupcakes...


Prep: 20 mins Cook: 20-25mins Makes 12

 Ingredients

  • 150g/5oz plain flour
  • 100g/4oz caster sugar
  • 7.5ml/1 1/2 tsp baking powder
  • 100g/4oz soft butter
  • 75ml/5tbsp Belvoir Cranberry cordial
  • 2 large eggs

For the icing

  • 225g/8oz icing sugar
  • 75g/3oz soft butter
  • 30ml/2tbsp cranberry cordial
  • pink sprinkles to decorate

Method

  • Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4. 
  • Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
  • Sift the flour, sugar and baking powder together into a large bowl. 
  • Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. 
  • Once it has come together whisk on top speed for 1 minute.
  • Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. 
  • Cool in the tray for a few minutes before transferring to a wire rack to cool completely.

For the frosting

  •  Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. 
  • Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
  • Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.


Belvoir Fruit Farms Raspberry Blush


Ingredients

  • 50ml Hendricks Gin
  • 5 Raspberries
  • 3 Lime Wedges
  • 15ml Raspberry & Rose Cordial
  • 75ml Lychee Juice


Method

  • Add all ingredients to a cocktail shaker and shake with plenty of ice, strain into a hiball glass over fresh cubed ice and garnish with a lychee and raspberry on a stick.




 Recipe and photo credits- Belvoir Fruit Farms


Thursday, 29 December 2011

Creative Thursday....



This is the last ever Creative Thursday posted today and we will re-posted next Thursday lasting for 10 day though out the Christmas Holidays.

We love this hop so much we have decide to change it to Creative Mondays.Starting from Monday 2nd January 2012 each Monday the hop will be started and the linky will be open until Sunday night so you have all week to pop back and link up with us.

Hosted by Clairejustineoxox and Judy-H-JS Thoughts this is a hop to share fun thing's you have been doing and you can link as many posts as you like as long as it something creative.All welcome wishing everyone a Merry Christmas and we hope you will join us in the New Year....


This week I've been making Christmas Cupcakes....


Ingredients

  • 115g Butter at room Temperature
  • 115g Caster sugar
  • 115g Self raising flour
  • 2 Eggs
  • 1 Tablespoon milk
  • 2 Eggs
  • Few drops green food colouring
  • Few drops orange extracts

For icing

  • 200g Soft cheese spread
  • 300g Icing sugar
  • Half a teaspoon orange extract
  • 1 Tablespoon of milk
  • Few drops of green food colouring
  • Christmas sprinkles

Method

  •  Pre-heat oven to 180c.
  • Place 12 muffin cases in a muffin backing tray.
  • Put the butter and sugar in a mixing bowl and beat until light and fluffy.
  • Add  a little flour then one egg at a time will a little flour added to each then mix the remaining flour in.
  • Add the milk food colouring and orange extracts.
  • Place the mixture into the muffin cases and cook for around 20  minutes until well risen.
  • Leave to cool completely.
  • Beat the cheese spread and the icing sugar together until all mixed in.
  • Add the milk, food colouring and orange extract and mix well.
  • Place in a icing bag and swirl around the buns.
  • Add sprinkles and place in refrigerator to set....


Sunday, 27 November 2011

Alternative Christmas Cakes...



A tasty original alternative to Christmas cake...

Perfect for gifts for your guests.

Everything you could want in a cupcake, dried fruit, chocolate and booze!

Ingredients

  • Brandy soaked cranberries chocolate cupcake Makes 12 cupcakes
  • 130g plain flour
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • 20g cocoa powder
  • 40g softened salted butter
  • 1 egg
  • 120ml whole milk
  • 10ml vanilla extract
  • 1 handful of dark choc chips (min 53% cocoa solids)
  • 100g (freshly bought) dried cranberries
  • 100ml cooking brandy

For the icing

  • 300g icing sugar
  • 100g salted butter
  • 45g cocoa powder
  • 30ml whole milk
  • 10ml vanilla extract
Decorations

  • Dark green fondant (m and b is best for this)
  • Poppy red fondant (regal ice)
  • White fondant

Equipment

  • Muffin tray
  • Brown muffin cases
  • Rolling Pin
  • Icing sugar dispenser
  • All fondant
  • Small holly leaf cutter
  • Thin paintbrush and glass of water for glue
  • Star nozzle 848 and piping bag
  • Sieve
  • Mixer
  • Mixing bowls
  • Hob
  • Saucepan
  • Measuring jug
  • Spoons and measuring spoons
  • Cooling rack
  • Oven 170 for 20 mins

Method 

  • Bring the brandy up to the boil on the hob then remove and add the cranberries. 
  • Cover with a lid and leave for one hour. 
  • Meanwhile, put the dry ingredients into a mixing bowl – flour, sugar, baking powder, cocoa  and butter (treat butter as ‘dry’ for our purposes). 
  • Mix until you have an even sandy consistency. 
  • Measure out the milk in a jug, add the egg and vanilla and whisk well. 
  • Drizzle into the flour whilst mixing, until you have a smooth batter/mixture.
  • Add the chocolate chips and drained cranberries and mix in briefly without bashing into pieces. 
  • Reserve your brandy. 
  • Spoon evenly into 12 cupcake cases and bake at 170 degrees for 20 minutes until bounce back to the touch. 
  • Cool on a wire rack and in the meantime make the icing by mixing all the ingredients together for several minutes until light and fluffy.
  • Pour in 10-20ml of your cooking brandy into the icing depending on the consistency – you should aim for something that holds its shape without being too stiff. 
  • Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle.

To decorate

  • Roll out a small amount of white fondant and cut with a circular cutter about 2 inches in diameter. 
  • Place with on top of your icing allowing folds to appear like a table cloth around the sides.  
  • Roll out some dark green fondant and either cut out three holly leaves if you have a cutter or mould three leaves if you do not.  
  • Place these on your fondant with a dab of a damp paintbrush.  
  • Roll three red berries from your red fondant and stick on top with the damp paintbrush to finish.
  • For a basic cupcake recipe just use mine above and leave out the brandy soaked cranberries.



Recipe and photo credit by- - Food Network


Heart of Gold Christmas Cake Cupcakes...



Makes 12 cakes

Equipment

  • Mixing bowl
  • Electric whisk/ wooden spoon
  • Spoon/ ice cream scoop
  • Spatula
  • 12 cup muffin pan
  • 12 muffin cases

Ingredients

  • 3oz (75g) unsalted butter OR Margarine *butter will produce a richer sponge*
  • 3 fluid oz (75ml) Heart of Gold Rapeseed oil
  • 6 oz (175g) Dark brown sugar
  • 3 eggs
  • 8oz (225g) self-raising flour
  • 3 1/2 oz (100g) mixed dried fruit
  • 2oz (50g) chopped golden marzipan

Before you start

  • Line a 12 cup muffin tin with muffin cases.
  • Pre heat oven, 180oC, 160oC fan oven, gas mark 4.

How to make

  • Using a wooden spoon or electric whisk if possible soften the butter in a bowl until it forms a creamy soft texture.
  • Add in the Heart of Gold rapeseed oil and combine with the butter.
  • Add in the dark brown sugar and mix well with the butter/rapeseed oil.
  • Add the eggs one by one into the mixture until all 3 are well mixed in. 
  • Adding the eggs one by one also prevents from spoiling the mixture if you happen to come across a bad egg.
  • Sift in the self-raising flour and bring the mixture together.
  • Finally stir in the mixed dried fruit and marzipan.
  • Divide the cake mixture between the 12 muffin cases using a spoon or ice cream scoop.
  • Place on the middle shelf in the oven for 20 minutes. 
  • If are unsure if the cupcakes are baked after 20 minutes gently press the top of one of the cupcakes. 
  • It should feel spongy and bounce back up.
  • Once baked remove from the oven and allow to cool on a cool wire.
  • Decorate with some Christmas sparkle and enjoy.


Recipe and photo credit by-  Heart Of Gold Rapeseed Oil


Thursday, 24 November 2011

Creative Thursday





Welcome to Creative Thursday a hop where you can add all of your creative posts.Hosted by Clairejustineoxox and Judy-H-JS Thoughts share some fun thing's you have been doing.
This week Judy came up with a great idea that we could share pictures of decorations, recipes, and anything to do with Thanksgiving.

Also you can link anything else that has got you creative this week.The hop is open till next Wednesday so plenty of time to come back and link up and we always welcome new theme idea...

Happy Thanksgiving to everyone in the USA.


Serves 12

Ingredients

  • 125g margarine
  • 125g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 150g self raising flour
  • 4 tbsp milk
  • 400ml double cream
  • Icing sugar to dust
Method

  • Preheat the oven to 200C,gas mark 6.
  • Cream together the butter and sugar until creamy and pale. In a separate bowl, whisk the eggs with the vanilla. 
  • Whisk the egg mix into the butter and sugar mix.
  • Sift half the flour in, and fold. 
  • Then add the milk and mix in well. 
  • Fold in the other half of the sifted flour.
  • Place 12 paper cases into a cake baking tray.
  • Spoon the mixture into the paper cases.
  • Place the buns into the oven for about 15 - 20 mins until golden and crisp on top.
  • When cool cut off the peck and cut into 2 put the cream into the hole and add the two wings.
  • Sieve a little icing sugar over for effect....
Over the next few weeks the theme is Christmas so share all your Creative Christmas posts with us...

Thursday, 27 October 2011

Creative Thursday...

Hello and welcome to Creative Thursday, what has everyone been up to this week?


Want to join in the fun ?


  1. This is a creative blog hop where you can add all your home made creative projects from making cakes to needle craft and you can add as many links as you like...
  2. So one question ...What have you been making ?
  3. Join in and visit other blogs leave comments and visit people who comment on your blog.....
I would like to thank

Where nothing good comes easy for carrot-cake-pancakes

Scrap Project 365 for perfect-campfire-kit

And Mud pies and Marmalade for cheesy-witchy-fingers

With the kids being off this week my 14 year old son has been making lots of cakes these are some yummy milk chocolate icing buns he made us this week...

Serves 12

What you need

For the cupcakes

  • 12 muffin cases
  • 125g soft butter
  • 125g sugar
  • 125g plain flour
  • 2 eggs
  • half a teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the icing

  • 250g sieved icing sugar
  • 60g margarine
  • 1 tbsp cocoa powder
  • 3 tbsp hot milk
  • 1 tsp vanilla essence

Method

  • Pre-heat the oven to 200 c/gas mark 6 and place 12 muffin cases in a muffin tray.
  • Mix the butter and sugar together.
  • Add the eggs one at a time adding a little flour.
  • Fold in the rest of the flour and add the, bicarbonate of soda, baking powder and vanilla extract.
  • Place the mixture into the paper cases and bake for around 15-20 minutes until a golden colour.
  • Place on a wire rack leave until cold.

To make the icing

  • Melt the margarine, blend in cocoa, then stir in the icing sugar, milk and vanilla essence.
  • Beat well until smooth and thick.
  •  Then add to the chocolate mix to the cold cakes by either dipping the cakes into the mixture or spooning onto the cakes.
  • Leave until set.
  • Enjoy!!


Don't forget to like your favourite ones ...

Thursday, 20 October 2011

Creative Thursday #Week 1...


24 Halloween Cupcakes


For the cupcakes you will need

  • 24 paper cases.
  • 230g /8 oz self-raising flour
  • 2 tsp baking powder
  • 230g/8 oz butter or soft margarine
  • 230g/8 oz caster sugar
  • 4 eggs
  • finely grated rind from a orange.
  • 4 tbsp milk

For the topping you will need

  • 170g/6 oz butter
  • 350g butter
  • 2 tbsp orange juice
  • 2 drops red food colouring
  • 2 drops yellow food colouring
  • 24 spooky jelly sweets

Method

  • Pre-heat oven to 180 c 350 f and put 24 paper cases 2 cupcake trays.
  • Squeeze the orange juice in a bowl and save for later,then grate the orange rind into finely pieces.
  • Sift the flour,baking powder and sugar in a large bowl and add the butter, eggs, milk and orange rind beat together until all mixed in nicely.
  • Spoon the mixture evenly between the 24 paper cases and bake for around 20 minutes until well risen and golden brown.
  • Place on a wire rack and leave until cold.

Making the butter icing

  • Beat the butter until soft and sift the icing sugar into the bowl and add the orange juice and food colourings, beat well until light and fluffy.
  • Place in a piping bag with a star end.
  • Swirl the butter icing around the top of the cakes.
  • When all 24 are finished place a sweet on top.
  • Leave to chill for a while if the butter icing goes a little soft when handling.

These cakes taste great only one problem I can't find orange food colouring anywhere so I made my own but it did look slightly light any ideas how to make a brighter orange any one?

 please : )



This is a creative blog hop where you can add all your home made creative projects from making cakes to needle craft and you can add as many links as you like...

So one question ...What have you been making ?

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