Author: Katie

June 22, 2015

Tunnock’s teacupcakes

Fanfare please! We have reached the final post of the British favourites series. This has been fun, and I hope you’ve enjoyed it, but I for one am looking forward to eating something other than cupcakes soon. Safe to say my family and friends have enjoyed themselves the past few weeks. I should probably do a detox series next.

What better way to top this all off than with the Tunnock’s tea cake? The Tunnock’s bakery was founded in 1890, I’m not sure when the idea of the teacake popped into Mr Tunnock’s head but I’m sure glad it did.

You will need

For the cake:

185g/6.5 oz self raising flour

185g/6.5 oz butter/margarine (I use Stork)

185g/6.5 oz caster sugar

3 eggs

1 tsp bicarbonate of soda

1 tsp vanilla extract/paste

For the filling:

200g/7 oz milk chocolate

150ml/5 fl oz double cream

For the frosting/icing:

2 egg whites

225g/8oz caster sugar

1/2 tsp cream of tartar

75ml/2.5 fl oz water

250g/9oz milk chocolate (for coating)

(makes 12)

Step one

Beat together the butter and sugar until light and fluffy. If you have an electric whisk it’d be a good idea to use it.

Add the eggs and whisk again until combined.

Step two

Pop in the vanilla extract, flour and bicarbonate of soda and whisk again. You might want to pre-stir a little before turning on the whisk to avoid flour going everywhere.

Step three

Spoon the mixture into cases (preferably silver and red foil ones to stay on brand) and bake in a preheated oven on gas mark 4/180C/350F for 20-25 minutes.

Step four

Make the ganache filling by chopping the chocolate finely and putting in a heatproof bowl. Gently heat the cream in a saucepan until you start to see little bubbles at the side and steam floating on the surface.

Pour the cream over the chocolate and use a hand whisk to melt the chocolate into the cream. Set aside to cool.

Step five

The third and final time we’re making seven minute frosting in this series, so you should be a dab hand by now. If you’ve not made this before then it’s quite straightforward, no need to be intimidated.

Pop a heatproof bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Add the egg whites, sugar, water and cream of tartare and whisk for, well, seven minutes.

When you’re finished the mixture should be able to hold its shape, and not drop off a spoon when held upside down (stiff peaks).

Step six

Make a hole in the cupcakes and remove the spongey bit from the cut out. Fill with ganache and pop the ‘lid’ back on. I then spread a little of the meringue frosting over the surface to even it out a little. Pipe the frosting onto the cake using a round nozzle and holding pointed directly down at the cake (perpendicular) and squeeze.

Put in the freezer for a few hours.

Step seven

Melt the chocolate either by putting in the microwave for 20 second bursts, or in a bowl over a pan of simmering water.

You need to find a shallow but wide pot/cup to use for dipping. It needs to be wide enough for the cupcake and your fingers.

Remove the cupcakes from the freezer and dip them in the chocolate.

Leave to set.

Fin.

June 15, 2015

Stickeh toffeh

There’s no way I could sleep at night if I didn’t include this next dessert in my British Favourites series.

I mean, I could probably sleep at night, I sleep like a baby, but sticky toffee pudding is one of the best puds Britain has produced. It wouldn’t be right not to feature it here.

So without further ado, here’s the recipe for sticky toffee cupcakes, enjoy my friends.

You will need

For the cakes:

200g/7 oz plain flour

160g/5.5 oz soft brown sugar

100g/3.5 oz unsalted butter/margarine (I use Stork for cakes)

150g/5 oz dates (medjool)

2 eggs

1 tsp bicarbonate of soda

For the toffee filling:

200g/7 oz sweetened condensed milk (half a tin)

100g/3.5 oz soft brown sugar

100g/3.5 oz unsalted butter (used salted if you prefer salted caramel to a more dulce de leche/toffee flavour)

50ml/1.75 fl oz double cream

For the toffee frosting/icing:

400g/14 oz of the toffee filling

100g/3.5 oz unsalted butter

100g/3.5 oz icing sugar

Dairy fudge pieces for decoration

(makes 12)

Step one

Cakes first chaps.

Whisk together the sugar and butter until smooth. Add the eggs and whisk again until the mix is fully combined.

Step two

Add the flour and bicarbonate of soda and whisk again. The batter should be light and fluffy.

Step three

Chop the dates up into the mixture. I just used scissors for this.

Stir in so they are evenly distributed.

Step four

Spoon the mixture into cupcake cases. Two dessert spoons in each should do the trick.

Bake on gas mark 4/180C/350F for 20-25 minutes. I overdid mine a bit so perhaps closer to the 20 minute end is better.

Step five

Place all of the filling ingredients into a saucepan and put on a low-medium heat until all are melted.

Turn the heat up until the mix reaches a gentle boil. Cook for 5-10 minutes, stirring constantly.

Remove from heat, pour into a heatproof bowl and leave to cool, you can pop in in the fridge after about half an hour to speed up the process.

Step six

For the toffee frosting add 400g of the toffee mix to 100g of butter and 100g of icing sugar. The butter and toffee should be at room temperature.

Step seven

Cut a hole in the middle of the cupcakes and remove the sponge bit, keeping the top. Fill with the remaining toffee and replace the cake lid. Pipe on the frosting and sprinkle with dairy fudge pieces. You can buy these in the home baking section but I prefer to buy the big bags of individually wrapped ones and chop them into smaller pieces myself. You get WAY more for your money that way.

June 8, 2015

Rhubarb and custard

If you’ve been following this blog for a while, you might remember my dear mother’s ventures into gardening. Last year I made a rhubarb and honey cake from one of her crops, and this year’s slotted in nicely into this cupcake series. For where would the British public be without rhubarb and custard?

Ok, let’s be honest. We’d probably be fine without rhubarb and custard. I’m not even sure people eat it that much nowadays. But it is pretty nice baked into a cupcake, they really are a great pair. Maybe we ought to resurrect it. Starting now.

Go forth and bake people of Britain (and the rest of the world too if you’re reading this).

You will need

For the cakes:

250g/8.75 oz plain flour

250g/8.75 oz caster sugar

300ml/10 fl oz water

6 tbsp vegetable oil

1 tsp bicarbonate of soda

1 tsp cider vinegar

1 tsp vanilla extract

For the rhubarb filling:

200g/7 oz rhubarb

6 tbsp granulated sugar

3 tbsp water

For the custard frosting/icing:

250g/8.75 oz unsalted butter

225g/8 oz packet custard (yes, I used a carton of ambrosia, so sue me)

75g/2.5 oz icing sugar

Vanilla pod/paste (extract is fine, but I wanted the flecks)

(makes 12)

Step one

Start with the cupcakes. Combine the dry ingredients and make a well in the middle.

Pour the water, oil, extract and vinegar into the centre. Using a hand whisk, stir in small circles, gradually widening the circle until the dry ingredients are fully incorporated. Doing it gradually prevents lumps of flour in the batter.

Step two

Use a jug to pour the batter into the cases. Bake on gas mark 4/350F/180C for 20-25 minutes.

Step three

Chop the rhubarb into small slices.

Step four

Put the rhubarb, water and sugar into a frying pan and set to a low-medium temperature. Once the sugar has dissolved, turn the heat up and bring to a simmer.

The rhubarb will break down and the whole thing will start to resemble jam. Allow it to thicken a bit, about 10 minutes on the heat will do the trick.

If you want to you could sieve this into more of a rhubarb puree. I didn’t bother and they were still tasty. Just to reassure you, everything softens enough so there’s no weird stringy texture or anything.

Set aside to cool.

Step five

For the custard buttercream whisk the butter with an electric whisk until smooth, light and fluffy.

Add the custard a few tablespoons at a time, whisking in between. You can add the icing sugar and vanilla somewhere in the middle there.

This is a slight wandering from the German buttercream recipes that use custard and butter. I needed a little sweetener to take away a little from the butter flavour.

Step six

Cut a hole in the cupcake and remove the sponge bit, keeping just the top. Fill with rhubarb and replace the cake ‘lid’. Pipe on the buttercream and some sprinkles if you have them.

Take a big old bite of nostalgia.

June 1, 2015

When life gives you lemons

GUYS. I GOT A BLOWTORCH.

I won’t regale you with the tale of trying to fuel said blowtorch because it’s an epic tragedy to rival those of the Greeks. However, at LAST the correct butane was obtained and I held FIRE in my hands. It’s dangerous really. I’m incredibly clumsy. But hey, I’ve wanted one for years, and I was not disappointed.

You don’t actually need a blowtorch for this recipe, but I think everyone should have one so we can compare notes.

So moving on from my pyromaniac tendencies…my mum’s lemon meringue pie takes some beating. And by that, I mean, nobody has beaten it. Ever. I have a separate stomach that’s just for lemon meringue pie.

There would be no completing this British favourites series (not that we’re completing it today, buckle up friend) without lemon meringue pie. I’m actually a bit torn, because how can you convert something as delicious as lemon meringue into a cupcake recipe? Well. I tried it. They’re pretty yummy.

You will need

For the cake:

185g/6.5 oz self raising flour

185g/6.5 oz butter/margarine (I use Stork)

185g/6.5 oz caster sugar

3 eggs

1 tsp bicarbonate of soda

1 tsp vanilla extract/paste

For the frosting/icing:

2 egg whites

225g/8oz caster sugar

1/2 tsp cream of tartar

75ml/2.5 fl oz water

BLOWTORCH (optional)

For the lemon curd:

2 whole eggs

1 egg yolk

85g/3 oz caster sugar

60g/2 oz butter

90ml/3 fl oz freshly squeezed lemon juice (2 lemons should do)

Zest of two lemons

(makes 12)

Step one

Using an electric whisk (if you have one, otherwise a wooden spoon will do), whisk together the butter/margarine and sugar.

Add the eggs once the batter is light and fluffy and beat again until combined.

Step two

Add the flour and bicarbonate of soda, vanilla essence if you have it, and whisk until you have a lovely airy consistency.

Step three

Spoon the batter into 12 cupcake cases and bake for 20-25 minutes on 350F/180C/gas mark 4.

Once out of the oven leave to cool completely.

Step four

Zest the lemons.

Roll them around on a smooth, clean surface pressing down firmly. You can also pop them in the microwave for 10-20 seconds. This is all in aide of releasing the juices.

Squeeze the juice until you have 90ml, don’t worry if you’re slightly over or under.

Step five

Set a heatproof bowl above a pan of barely simmering water, ensuring the water isn’t touching the bottom of the bowl.

Add all the curd ingredients.

I’ve sort of been judging the readiness of this by eye. I reckon it takes around 10 minutes for the curd to thicken.

Whisk intermittently and just keep an eye on it. It will thicken more when it cools but ensure that it coats the back of a metal spoon before removing from the heat.

Step six

Sieve the curd by stirring it through with a metal spoon.

Pop it in the fridge to cool it down quicker if you need to.

Step six

This is the second time I’ve made swiss meringue/seven minute frosting in this series. It’s so much easier than you would think.

Put the water, sugar, cream of tartar and egg whites into a heatproof bowl. This should be placed over a pan of simmering water. Again, don’t let the water touch the bottom of the bowl.

Whisk it for seven minutes, don’t leave it. It should be able to hold its own shape and not fall off the whisk when you lift it. If it’s not stiff enough just keep whisking for another minute or two.

Step seven

Cut a hole out out of the middle of the cupcakes and chop off the triangular bit, keeping the ‘lid’. Fill with curd and place the lid back on.

Pipe the frosting on, or even spoon on like a proper old fashioned lemon meringue pie.

If you have a blowtorch, singe that bad boy. If you don’t, look at your feet and have a little sad moment. Don’t worry though, your cupcakes will still be delicious.

Enjoy!

May 25, 2015

Minty fresh

Welcome back friend.

Week five of the British favourites cupcakes, and before we begin, I have a minor claim to fame on this one. My grandad used to engrave the embossing plates for the clock that characterises this evening treat. You know the old one with all the swirls n’ stuff.

Any guesses? The After Eight dinner mint you say? Dang straight.

Now, I know mint as a flavour polarises people, but I’m generally a fan. I can do away with a whole box of these if I’m in the right mood.

As far as the cake version goes, you don’t have to go too crazy, a little hint of mint really sets off the dark chocolate in this recipe nicely. The cake is made without eggs and butter so it’s light and fluffy allowing for a nice rich ganache icing. This is probably one of the easiest recipes in this little series, so if baking makes you nervous, start here.

As I’ve started sounding like the baking equivalent of a used car salesman we better make a start.

You will need

For the cakes:

250g/8.5 oz plain flour

250g/8.5 oz caster sugar

30g/1 oz cocoa powder

300ml/10 fl oz water

6 tbsp vegetable oil

1 tsp bicarbonate of soda

1 tsp cider vinegar

1 tsp vanilla extract

For the filling:

150g/5.5 oz icing sugar

1 1/2 tbsp water

1 tsp peppermint extract

For the ganache icing:

175ml/6 fl oz double cream

250g/8.5 oz dark chocolate

The little extras (you know, it’s polite to stay on brand):

Edible gold powder

Black muffin/cupcake cases

(makes 12)

Step one

To make the cakes, mix together the caster sugar, cocoa powder, bicarbonate of soda and plain flour.

Make a well in the middle.

Step two

In a jug combine the oil, water, vanilla extract and vinegar.

Pour the wet ingredients into the middle of the dry ones. Using a hand whisk stir in small circles at the middle to gradually incorporate the dry ingredients without getting lumps.

Step three

Pour the mixture into 12 cupcake cases. The mix will be fairly worryingly close to the tops of the cases but you shouldn’t have any problems, they aren’t the biggest risers.

To do this, I usually put the batter back into the jug I used for the wet ingredients in step two because it’s pretty runny.

Step four

Bake on 180C/350F/gas mark 4 for 20-25 minutes.

Step five

Finely chop the dark chocolate and place in a heatproof bowl. People who have been reading my blog for a while will be sick of hearing this, but a bread knife does a great job on chocolate. You can chop it real thin without bits flying off everywhere.

Gently heat the cream in a saucepan until it just begins to bubble. Stir constantly. It doesn’t take long for it to heat to this point so not a time to go and hang your washing out.

Once the cream has heated pour over the chocolate and stir with a whisk until fully combined.

Step six

Combine the filling ingredients. I felt it fairly unnecessary to photograph this bit. I reckon you’ll manage just fine on your own.

Step seven

Fill and ice the cupcakes. Remove a bit of cake from the middle by running a small knife around in a circle. Cut the pointed bit off, fill the hole and place just the lid on top.

Pipe on the ganache using your favourite nozzle. You’ll know it’s cool enough when a spoonful of mixture holds its shape when dropped back onto the rest.

Step eight

If you have it, paint on the gold powder. I’m a sucker for the details. You can get this kind of thing fairly cheaply at most UK supermarkets nowadays.

Eat them at any time in the day you like. I recommend breakfast personally, there’s an 8 in the morning too.

May 18, 2015

Witty title here

Burning the midnight oil to bring you this week’s British favourite. The reason being is that my rather lovely friend took me along to a screen printing workshop for a little birthday treat tonight. If you want to have a cheeky stalk there’s a *few* pictures on Instagram.

Back to this week though, and the question of a another cupcake and a few bananas. Of course, it’s about time the classic banoffee pie made an appearance in this little series. There’re few things that pair better than banana and caramel in my opinion, so it took quite a lot of focus not to just make the toffee filling and skip off to the garden with a bowl of banana to suffocate in sauce. I mean, if you’re going to eat fruit, do it right.

So, without further ado, here go the banoffee pie cupcakes.

You will need

For the cakes:

140g/5 oz self raising flour

140g/5 oz caster sugar

140g/5 oz unsalted butter/margarine

2 eggs

2 ripe-over ripe bananas

1 tsp baking powder

For the filling:

200g/7 oz sweetened condensed milk (half a tin)

100g/3.5 oz soft brown sugar

100g/3.5 oz unsalted butter (used salted if you prefer salted caramel to a more dulce de leche/toffee flavour)

50ml/1.75 fl oz double cream

For the frosting/icing

350g/12.5 oz icing sugar

250g/9 oz unsalted butter (room temperature)

150ml/5 fl oz double cream

Vanilla essence/paste/pod

(makes 12)

Step one

Using an electric whisk if you have one, a wooden spoon if not, beat together the butter/margarine and caster sugar until light and fluffy. I use Stork margarine for sponge as it’s pretty cheap and does the trick well.

Step two

Chop up the banana. You can mash it if you want but the whisk kinda does the work for you so why bother? The riper the bananas the more intense the flavour.

Add the eggs and banana to the mix and whisk until combined.

Step three

Whisk in the flour and baking powder, stir it in a little first with the beaters to prevent a mushroom cloud of flour hitting you in the face.

Step four

Distribute the mixture evenly between 12 cupcake/muffin cases. Usually about two rounded dessert spoons in each is a nice amount.

Step five

Bake on gas mark 4/350F/180C for 20-25 minutes until golden brown and springy to the touch.

Step six

While the cakes are in the oven, make the filling by combining all the ingredients in a small/medium saucepan.

Gently melt the mixture on a low heat and then turn it up to medium. Boil slowly for 7-10 minutes stirring the whole time. See those flecks in my mix? Took my eyes off the prize.

Allow to cool completely before use.

Step seven

Combine the icing ingredients by gently stirring the icing sugar and butter together before putting the whisk on the lowest setting. Add the cream and the vanilla once they’ve started to combine. The double cream will thicken it nicely and add a lightness to the texture.

It’s really yummy but probably not the best for piping consistency, so I wouldn’t dream up fancy decoration with this one. That’s pretty consistent with a banoffee pie anyway, when was the last time you saw a pretty one of those? Yeah. Exactly.

Step eight

If you’ve been following this series so far then you know the drill by now. Cut a hole in the cupcake with a small sharp knife and discard the middle bit, keeping only the lid. Fill with the toffee sauce and replace the cake lid. Spread the icing on top and grate over a little chocolate for an authentic look.

Bon(offee) apetit!

May 11, 2015

The only good thing to come from Eton*

Eton Mess. One of the best summer puds going. You might disagree with me, but you would be wrong. There’s nothing quite like strawberries and meringue where this person is concerned. I’ll even put down my chocolate for it. Though, most likely, if I’m at a barbecue, I’m just skipping the savoury to make way for the chocolate option and the Eton Mess.

Enough of my complete incapacity to avoid sweet things. Onto this week’s British favourites cupcake instead. Probably unsurprisingly given my rambling introduction it’s the recipe for Eton Mess cupcakes.

This recipe uses seven minute swiss meringue frosting. It’s the first time I’ve made it and it was pretty darn easy, so definitely give it a bash. I did notice that over a couple of days it hardens and basically becomes a meringue, and mine was a touch gritty. I think the best thing to do is make them and allow to sit out for a couple of hours so the outside hardens a little but the inside is still fluffy and smooth. A make on the day jobby if you can I reckon.

*Any association to real persons, living or dead, is purely coincidental.

You will need

For the cake:

185g/6.5 oz self raising flour

185g/6.5 oz butter/margarine (I use Stork)

185g/6.5 oz caster sugar

3 eggs

1 tsp bicarbonate of soda

1 tsp vanilla extract/paste

For the centre:

Strawberry jam (yeah, I cheated. feel 100% free to make your own, I tip my hat to you)

For the frosting/icing:

2 egg whites

225g/8oz caster sugar

1/2 tsp cream of tartar

75ml/2.5 fl oz water

If you’re fancy like me then some freeze dried strawberries to sprinkle wouldn’t go amiss.

(makes 12)

Step one

Whisk together the margarine and caster sugar until the mix is light and fluffy. If you are using butter then make sure it’s room temperature else the sugar will fly everywhere and you will just have a block of butter stuck in the middle of your whisk.

I used some strange hybrid which was Stork in a block form. Curious.

Step two

Add the eggs and whisk again until combined. Don’t worry if the mixture looks split, there’s just too much liquid at this stage. Time to add the flour.

Step three

Add the vanilla, flour and bicarbonate of soda and beat with your electric whisk until smooth as above.

Step four

Distribute the mixture evenly between 12 cupcake cases. Usually about two rounded dessert spoons into each case does the trick.

Bake on 180C/gas mark 4/350F for 25 minutes until golden and springy to the touch.

Step five

It’s seven minute frosting time.

Don’t get scared, I’ve been meaning to try this for ages but kept putting it off because I thought it looked like a pain. In fact, the hardest part was separating the eggs, and it’s so satisfying to pipe. I think I’m maybe a bit too into baking…

Anyway. Put the water, sugar, cream of tartar and egg whites into a heatproof bowl. This should be placed over a pan of simmering water. Don’t let the water touch the bottom of the bowl.

Whisk, for, you guessed it, seven minutes. It should be able to hold its own shape and not fall off the whisk when you lift it. If it’s not stiff enough just keep whisking for another minute or two.

I wouldn’t really recommend this if you don’t have an electric whisk.

Step six

Cut a hole in the middle of your cupcakes with a small sharp knife. Remove the pointy bit, just keeping the top. Place excess cake in mouth.

Fill the hole with jam and place the lid back on.

Fill a piping bag with the swiss meringue frosting and pipe on in your preferred way. I used a fairly standard star shaped nozzle for this.

Sprinkle with freeze dried strawberries, or maybe pop a fresh one on there if you have some going.

Enjoy!

May 4, 2015

Jaffa-ncy a cake?

Week two of the British favourites series. One of the most heavily contested treats in GB, it had to go to court in 1991 to establish once and for all if it were a cake or a biscuit to make sure McVitie’s (its creators) were in the right tax category.

This version is 100% a cake and I dare say my favourite of this series, though there are a few still to be baked, so we’ll see.

Though this recipe contains an orange curd and a chocolate ganache it’s actually pretty easy to make, and has been met with universal approval by all who have consumed, so please don’t be put off.

You will need

For the cake:

185g/6.5 oz self raising flour

185g/6.5 oz butter/margarine (I use Stork)

185g/6.5 oz caster sugar

3 eggs

1 tsp bicarbonate of soda

1 tsp vanilla extract/paste

For the orange curd:

2 whole eggs

1 egg yolk

85g/3 oz caster sugar

60g/2 oz butter

90ml/3 fl oz freshly squeezed orange juice (2 oranges should do)

Zest of one orange

For the ganache:

150ml/5 fl oz double cream

200g/7 oz dark chocolate

(makes 12)

Step one

Zest one of the oranges on the smallest setting of your grater. If you don’t have a small setting don’t worry, we’re going to sieve it later. If you don’t have a small setting or a sieve then you’re stuffed, and a little odd.

Step two

Roll the oranges around to release the juices a little more. I also give them 10-20 seconds in the microwave.

Juice them using a juicer or a fork until you have the required 90ml.

Step three

Combine the eggs and yolk, sugar, butter and the orange related ingredients into a heatproof bowl.

Set aside a little bit of zest aside to decorate with later.

Step four

Place the bowl on top of a pan of simmering water. Stir regularly with a whisk until the mixture thickens. It should coat the back of a metal spoon without sliding off and will be fairly opaque and lighter in colour too.

Step five

Sieve the mixture to remove the zest. Stir with a dessert spoon to get as much of the mixture through the sieve as possible.

Step six

It’s time to make the cakes! This is a basic sponge recipe as the base of a jaffa cake is not flavoured per se. If you want an extra boost of flavour you could zest the second orange and add it to the cake batter. I’ve not actually tried this (though I expect it would be nice) and they are good without so not to worry if you don’t fancy it.

Combine the butter/margarine and the caster sugar. Using an electric whisk beat until smooth and fluffy. Add the eggs and whisk again.

Step seven

Beat in the flour, bicarbonate of soda and vanilla until fully combined.

Step eight

Spoon the mixture evenly into 12 cupcake cases. It’s about two dessert spoons per case, but just keep topping up until you run out.

Bake on gas mark 4/180C/350F for 20-25 minutes. Take care not to open the oven halfway through or your cakes will sink.

Step nine

While the cakes are cooling make the ganache.

Finely chop the chocolate (or grate it if you’re super keen) and place in a clean bowl. Heat the cream in a saucepan. Do this slowly on a low heat, it burns quite easily.

The cream only needs to barely simmer before being poured over the chocolate and stirred until smooth.

The ganache won’t take long until it’s ready to pipe so only prepare it when the cakes and orange curd are nearly cooled.

You will know it’s ready when you drop a spoonful back into the bowl and it holds it’s shape.

Step ten

Cut a section of sponge out the middle with a small veg knife, and chop off the pointy bit, saving the lid.

Fill with curd and place the sponge lid back on.

Point a piping bag full of ganache straight down and squeeze. You may need to use the tip of the back to spread it out a little as you go.

Enjoy!!

April 27, 2015

Oh you tart.

Hullo again. I’ve decided to start a small series. I know, I can smell your excitement from here.

I will probably break it up a little every so often because it has one main theme (cupcakes) and I don’t want to bore. Not that cupcakes could ever be boring right?

The other day I was handed a Bakewell tart on the street (by a man in a co-op uniform, don’t worry, I’m not taking sweets from strangers). It’s been a while since I had a Bakewell tart, and you know what? I actually quite enjoyed it.

Then the thought struck me…a series of British sweets/puds baked into cupcakes is just what this blog needs.

For anyone who doesn’t know, a Bakewell tart has a pastry case, full of frangipane (almond), cherry jam and is topped with a thick layer of icing and half a glacé cherry.

So without further ado let’s kick off with an easy peasy Bakewell tart cupcake, which are also handily dairy free for our lactose intolerant friends.

Things you need

200g/7 oz plain flour

200g/7 oz caster sugar

50g/1.75 oz ground almonds

5 tbsp vegetable oil

250ml/6.5 fl oz cold water

1 tsp vanilla extract

2 tsp almond extract

1 tsp bicarbonate of soda

1 tsp white vinegar (I won’t lie…I actually used cider vinegar, because I wasn’t about to buy a whole bottle for a single teaspoon)

To decorate:

Icing sugar (royal icing works well if you have it)

6 glacé cherries

Cherry jam

Silver foil cupcake cases (to add that authentic touch)

(Makes 12 cupcakes)

Step one

Mix together the flour, almonds and baking powder.

Step two

Add the caster sugar and stir again until combined. Yup, this is SUCH an easy recipe that I gave that its own step.

Step three

Make a well in the middle and add the water, oil, vinegar and extracts.

Using a hand whisk make small circular motions until all the flour mix is gradually incorporated. Doing it that way will reduce the number of lumps.

Step four

Using a jug distribute the mixture evenly between 12 cupcake cases. Trust me. You will want a jug.

Bake on gas mark 4/180C/350F for 20-25 minutes until they spring back when touched.

Step five

Cut a circular section out of the middle with a small knife and fill with cherry jam. Remove excess sponge from the bit you removed and put the lid back on.

Step six

Mix some icing sugar with water until you have quite a thick consistency. Royal icing is good for this because it’s thicker and more opaque generally.

Pipe onto the cupcake, try to get it as round as you can.

Step seven

Pop half a glacé cherry on top.

TADA

Jaffa cakes, you’re next.

April 20, 2015

Crabbie birthday to you

Another week another birthday. This time round it’s my lovely housemate who is bravely entering her mid-twenties; just another excuse for me to get in the kitchen.

Earlier in the week Vicky (the birthday girl in question), Matt (the fiance) and I, had sat down to watch The Princess Bride (a hilarious farce of a film), and we cracked open some Crabbie’s. It was such a lovely little evening, and I thought I would bake the experience into a cake to commemorate the little one’s birth.

Crabbie’s, for anyone who doesn’t know (more fool you), is alcoholic ginger beer. This particular batch was raspberry flavoured, and nobody was more surprised than me to discover how nicely ginger and raspberry complement each other. Add to that a honey and vanilla icing and you’ve got a birthday cake fit for any 24 year old.

You will need

For the cake:

255g/9 oz self raising flour

255g/9 oz caster sugar

255g/9 oz margarine/butter (I use stork for cakes)

4 eggs

2 tsp ground ginger (add a bit more if you want a really strong ginger taste, 2 tsp is nice and subtle)

1 tsp vanilla extract/paste

1 tsp bicarbonate of soda

200g/7 oz raspberries

For the icing/decoration:

350g/12 oz icing sugar

150g/5 oz softened butter

170g/6 oz honey

1-2 tsp vanilla extract/paste (or even a pod if you have one so you get the lovely flecks)

100g/3.5 oz raspberries

Step one

Using an electric whisk beat together the margarine and sugar until well blended and fluffy.

Step two

Add the eggs and beat again until combined. It looks a little split at this stage (see those little lumps at the sides) but you don’t need to worry, the flour never fails to sort that out.

Step three

Add the flour, bicarbonate of soda and ginger and whisk again until smooth.

I also added the vanilla at this point which is in the form great paste my friend brought me back from Vanuatu, tastes delicious and has the beans in it. If you aren’t swinging by the South Pacific any time soon and don’t fancy the investment in a pod or some paste then extract will do the trick.

Step four

Add the raspberries and stir them in with a wooden spoon. I crushed some of them with the back of the spoon against the side of the bowl to help distribute them a little better.

Step five

Spoon into a greased and lined tin, or two tins. Bake on 180C/350F/gas mark 4.

If you are just using a single tin you need about 45-55 minutes and make sure you line the sides so that the greaseproof protects the sides and top of the cake from burning. If you are using two separate tins 35-40 minutes should do the trick, and you only need to line the bottoms of the tins.

Step six

Whisk together the butter, icing sugar, vanilla and honey for the icing. Cover the bowl with a tea towel before turning on the whisk so you don’t get covered in icing sugar.

Step seven

Once the cake has completely cooled assemble it. Use just under half the icing in the middle and the rest on top.

I then decorated with the remaining raspberries, but feel free to get creative!