Tuesday, 30 July 2013
Tuesday, 16 July 2013
My Favourite Chocolate Fudge Cupcake recipe (super quick too)
Ingredients100g unsalted butter (softened)100g caster sugar (I use golden) 2 eggs 75g self-raising flour 25g cocoa powder 1 tsp baking powder For the topping: 100g good chocolate - milk or dark, up to you 2tbsp milk 50g unsalted butter 90g icing sugar Sprinkles | |
Method1. Preheat oven to 180c/160c fan oven. Line a deep muffin tray with muffin cases.2. Cream butter and sugar with electric mixers until pale and fluffy. Add eggs one at a time and beat until creamy. Sift flour, cocoa and baking powder and fold/gently stir into egg mixture. 3. Dollop a spoonful into each cake case - don't worry if it looks like a small amount in each one, you'll need room on top for the icing anyway. 4. Bake for about 18-20 minutes until firm/springy to touch. 5. ICING: Melt chocolate and butter in a bowl over a pan of boiling water, adding milk and stirring gently. When melted, leave to cool a bit, then sift in the icing sugar and beat well. 6. Cover the cakes as soon as they are cool, swirling the mixture on with the back of a spoon, and sprinkle with decorations if required (we use sugar stars on ours). Handy HintWill keep in a tin for a few days, but mine never make it that far! Makes 10-12. Choc chips can be added to the cake mixture if you are feeling extra gluttonous :) | |
My Favourite Red Velvet Cupcake Recipe
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Monday, 15 July 2013
My Cake Stall At Bicesters Health and Wellbeing Centre
This place does some fantastic work. My Nan attends the club every monday from 9am-3pm and she absolutely loves it!! They are some amazing people and deserve every bit of support! On the 6th of July they held a fete and allowed local businesses to hold a stall, pictures of mine are below! :)
Sorry Bloggers!! I'm Back!
Well these past few weeks have been absolute mayhem!! and to top it off i came down with food poisoning! I am no back in good shape and ready to share with you my events over the past couple of weeks! Look out for my following posts!! :)
Tuesday, 2 July 2013
Baby Boys Shower Cupcakes!
So my friend had a last minute panic and i said id help her out with some cupcakes for her friends Baby Shower who has found out shes having a Baby Boy! :)
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