This week we have been super busy crafting, cooking and having fun over the school holidays. Thanks to Flora for sending us a love parcel full of goodies. My son has been enjoying making a cake or 2. First up we made some Banana cup cakes from an Flora activity guides we received.
These banana cupcakes tasted so yummy and was really easy to make.
115 g (4 oz) Flora Buttery
115 g (4 oz) caster sugar
2 eggs , Medium
115 g (4 oz) self-raising flour
1 ripe banana , mashed
55 g (2 oz) Flora Buttery
225 g icing sugar sieved
1/2 tsp vanilla essence
Banana chips or popping candy to decorate
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour.
Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed.
Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and then spread or pipe over the cakes.
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!
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
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
1 ½ tbs golden syrup
1 ½ tbs cocoa powder
1 ½ tbs white granulated sugar
50g shredded wheat - crushed
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.
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
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...
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
25g Coco powder
1tsp vanilla essence
100g Cream cheese
70g Icing sugar
1 Tbsp of raspberries juice ( from the thawed raspberries)
12 Thawed raspberries
Sprinkle of icing sugar for dusting tops
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...
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.
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....
115g Butter at room Temperature
115g Caster sugar
115g Self raising flour
1 Tablespoon milk
Few drops green food colouring
Few drops orange extracts
200g Soft cheese spread
300g Icing sugar
Half a teaspoon orange extract
1 Tablespoon of milk
Few drops of green food colouring
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....