Serves 12
Ingredients
2 eggs
200g caster sugar
130g plain flour
50g cocoa powder
1 tsp baking powder
pinch of salt
160ml milk
1/4 tsp vanilla extract
160g unsalted butter, melted
120g chocolate (can be roughly chopped chocolate, or I used a mixture of white, milk and dark chocolate chips)
50g dark chocolate to top
Instructions
1. Preheat the oven to 170c
2. Mix the eggs and sugar in a freestanding mixer with a paddle attachment and beat until pale and well-mixed.
3. In a separate bowl, sift the flour, cocoa powder, baking powder and salt, and stir to mix. In a third bowl, combine the milk and vanilla extract.
4. Gradually beat these 2 mixtures into the egg mixture alternately, small amounts at a time, and beat until well combined.
5. Stir in the melted butter until well combined, then stir in the chocolate chips or chunks.
6. Spoon in to muffin cases until 2/3 full, and bake in the oven for 25-30 minutes (the sponge should bounce back when touched). Leave to cool in the tray before transferring to a wire cooling rack.
7. Once cooled completely, melt the dark chocolate over a pan of water and spoon over the top.
Adapted from The Hummingbird Bakery Cookbook
I love the hardened chocolate on the top of these as it adds a little crunch before the soft sponge. I also topped these with some honeycomb crumbles for an extra treat!
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Saturday, 3 October 2015
Banana and Chocolate Muffins
Serves 12
Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate
Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins.
Adapted from The Hummingbird Bakery Cookbook
These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.
Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate
Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins.
Adapted from The Hummingbird Bakery Cookbook
These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.
Tuesday, 16 September 2014
Chocolate chickpea brownies
Makes 30 brownie bites
Ingredients
1.25 cups dark chocolate chips
1 can chickpeas, rinsed and drained
2 eggs
1/4 tsp cinnamon
2 tbsp cocoa powder
1 tbsp vegetable oil
2 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp baking powder
Instructions
1. Melt the chocolate chips in a bowl over a saucepan of simmering water. Preheat the oven to 160c.
2. Add all the ingredients (except the chocolate) to a blender and blend until smooth. Add the melted chocolate and blend until combined.
3. Line an 8"x8" tin with parchment paper. Pour the brownie batter in to the tin and smooth with a knife.
4. Bake for 28-30 minutes. Allow brownies to cool for a few minutes, then remove from the tin and peel off the parchment paper.
Adapted from www.theroastedroot.net
Nutritional Info: 87 calories, 3.9 fat, 2.2g saturated fat, 18mg sodium, 47.5g potassium, 14.2g carbohydrate, 1.4g dietary fiber, 9.6g sugars (please note may not be exact)
Ingredients
1.25 cups dark chocolate chips
1 can chickpeas, rinsed and drained
2 eggs
1/4 tsp cinnamon
2 tbsp cocoa powder
1 tbsp vegetable oil
2 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp baking powder
Instructions
1. Melt the chocolate chips in a bowl over a saucepan of simmering water. Preheat the oven to 160c.
2. Add all the ingredients (except the chocolate) to a blender and blend until smooth. Add the melted chocolate and blend until combined.
3. Line an 8"x8" tin with parchment paper. Pour the brownie batter in to the tin and smooth with a knife.
4. Bake for 28-30 minutes. Allow brownies to cool for a few minutes, then remove from the tin and peel off the parchment paper.
Adapted from www.theroastedroot.net
Nutritional Info: 87 calories, 3.9 fat, 2.2g saturated fat, 18mg sodium, 47.5g potassium, 14.2g carbohydrate, 1.4g dietary fiber, 9.6g sugars (please note may not be exact)
Monday, 26 May 2014
Toffee Cupcakes with Caramel Cream Cheese Frosting
Makes 12 cupcakes
Ingredients
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For the cake:
190g plain flour, sifted
1 1/2 tsp baking powder
120g soft brown sugar
pinch of salt
120ml milk
2 eggs
6 tbsp melted butter
2 tsp vanilla extract
For the filling:
125g condensed milk (to make dulce de leche)
For the frosting:
100g full fat cream cheese
100g unsalted butter
250g icing sugar, sifted
60g condensed milk (to make dulce de leche)
Instructions
1. Preheat the oven to 170c. In a large bowl, mix together flour, salt and baking powder. Add the sugar and mix well.
2. In a separate bowl, mix the milk, eggs, vanilla and butter. Whisk together until light and fluffy. Add to the flour and mix well until smooth.
3. Spoon in to muffin cases and bake for 20-25 minutes.
4. Make the dulce de leche/caramel - pour the condensed milk in to a bowl over boiling water. Cover with tin foil and boil for 1-2 hours, regularly checking and stirring. Will thicken and darken in colour. (This is my preferred method for making the dulce de leche - it can be bought ready made, or made by alternative methods).
5. Once the cupcakes are cooled, use a cupcake corer to take out the centre of each and fill with a spoonful of dulce de leche filling.
6. Make the frosting: Beat the cream cheese until light and creamy. Beat the butter and icing sugar together until fluffy, then add the cream cheese and beat. Add the dulce de leche, beat until combined then place in the fridge to thicken a little.
7. Spoon or pipe the frosting on to the cupcakes and decorate as preferred.
Cake recipe kindly adapted from allrecipes.com
Frosting recipe adapted from The Little Loaf (from Peggy Porschen)
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Ingredients
For the cake: 190g plain flour, sifted
1 1/2 tsp baking powder
120g soft brown sugar
pinch of salt
120ml milk
2 eggs
6 tbsp melted butter
2 tsp vanilla extract
For the filling:
125g condensed milk (to make dulce de leche)
For the frosting:
100g full fat cream cheese
100g unsalted butter
250g icing sugar, sifted
60g condensed milk (to make dulce de leche)
Instructions
1. Preheat the oven to 170c. In a large bowl, mix together flour, salt and baking powder. Add the sugar and mix well.
2. In a separate bowl, mix the milk, eggs, vanilla and butter. Whisk together until light and fluffy. Add to the flour and mix well until smooth.
3. Spoon in to muffin cases and bake for 20-25 minutes.
4. Make the dulce de leche/caramel - pour the condensed milk in to a bowl over boiling water. Cover with tin foil and boil for 1-2 hours, regularly checking and stirring. Will thicken and darken in colour. (This is my preferred method for making the dulce de leche - it can be bought ready made, or made by alternative methods).
5. Once the cupcakes are cooled, use a cupcake corer to take out the centre of each and fill with a spoonful of dulce de leche filling.6. Make the frosting: Beat the cream cheese until light and creamy. Beat the butter and icing sugar together until fluffy, then add the cream cheese and beat. Add the dulce de leche, beat until combined then place in the fridge to thicken a little.
7. Spoon or pipe the frosting on to the cupcakes and decorate as preferred.
Cake recipe kindly adapted from allrecipes.com
Frosting recipe adapted from The Little Loaf (from Peggy Porschen)
Thursday, 17 April 2014
Lemon Cupcakes (Hummingbird Bakery)
Makes 12 cupcakesIngredients
120g plain flour
150g caster sugar
1 1/2 tsp baking powder
2 tbsp grated lemon zest
40g unsalted butter
120ml milk
1 egg
Splash of lemon juice (not in the original recipe)
For the frosting:
250g icing sugar
80g butter
2 tbsp grated lemon zest
yellow food colouring (as much as for the desired colour)
25ml milk
Splash of lemon juice (not in the original recipe)
Instructions
1. Preheat oven to 170c. Put flour, sugar, baking powder, zest, and butter in a freestanding electric mixer with a paddle attachment. Beat on slow speed until a sandy consistency is reached. Gradually pour in the milk and beat until just mixed. Add lemon juice if using.
2. Add the egg and continue beating until just mixed (scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple of minutes until smooth (do not over-mix).
3. Spoon the mixture in to paper cases, filling 2/3 full. Bake for 20-25 minutes. Leave to cool slightly before turning out of the tin on to a wire cooling rack.
For the frosting:
1. Beat together the icing sugar, butter, lemon zest and food colouring in a free-standing mixer on medium-slow until well mixed.
2. Turn the mixer down to slow and add the milk and lemon juice if using. When it is all mixed in, turn the mixer up to high speed. Continue beating until light and fluffy, at least 5 minutes.
3. When the cupcakes are cold, pipe or spoon the frosting on top and decorate.
Notes: I wanted to make these particularly lemony so added lemon juice to both the cakes and the frosting.
Adapted from The Hummingbird Bakery Cookbook
Monday, 17 March 2014
St Patrick's Day Green Velvet Cupcakes
Ingredients
2.5 cups all purpose flour
2 cups sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla
1 oz green food colouring
Instructions
1. Preheat oven to 170c.
2. Lightly whisk the eggs. Add in the remaining liquid ingredients. Whisk until well blended, then set aside.
3. Place all the dry ingredients in your mixing bowl and stir together well. Add the food colouring in to the wet ingredients.
4. Pour the wet ingredients in to the dry, and mix on medium-high speed for about a minute until well combined.
5. Fill the cupcake cases two-thirds full, then bake for 15-20 minutes.
Notes: I topped with some cream cheese frosting (see recipe), and some crushed mint matchmakers!
Notes: I topped with some cream cheese frosting (see recipe), and some crushed mint matchmakers!
Saturday, 15 March 2014
Vanilla Frosting (Hummingbird Bakery)
Makes enough for 12 cupcakes
Ingredients
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml milk
a couple of drops of vanilla extract
Instructions
1. Beat the icing sugar and butter together in a free standing mixer on medium slow speed until well mixed. Turn the mixture down to slow speed.
2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time.
3. Once all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Taken from The Hummingbird Bakery Cookbook
Ingredients
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml milk
a couple of drops of vanilla extract
Instructions
1. Beat the icing sugar and butter together in a free standing mixer on medium slow speed until well mixed. Turn the mixture down to slow speed.
2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time.
3. Once all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Taken from The Hummingbird Bakery Cookbook
Cream Cheese Frosting (Hummingbird Bakery)
Makes enough to frost 12 cupcakes
Ingredients
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Instructions
1. Beat the icing sugar and butter together in a free-standing mixture on medium-slow speed until the mixture comes together.
2. Add the cream cheese in one go and beat until completely incorporated. Turn the mixture up to medium high speed.
3. Continue beating until the frosting is light and fluffy (at least 5 minutes). Do not overbeat, as it will become runny.
Taken from The Hummingbird Bakery Cookbook
Ingredients
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Instructions
1. Beat the icing sugar and butter together in a free-standing mixture on medium-slow speed until the mixture comes together.
2. Add the cream cheese in one go and beat until completely incorporated. Turn the mixture up to medium high speed.
3. Continue beating until the frosting is light and fluffy (at least 5 minutes). Do not overbeat, as it will become runny.
Taken from The Hummingbird Bakery Cookbook
Red Velvet Cupcakes (Hummingbird Bakery)
Makes 12 large cupcakes
Ingredients
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
2 tbsp red food colouring (may vary depending on the manufacturer)
1/2 tsp vanilla extract
120 ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1.5 tsp white wine vinegar
1 quantity of Cream Cheese Frosting (see recipe)
Instructions
1. Preheat the oven to 170c. Put the butter and sugar in a free standing mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixture up to high speed, slowly add the egg and beat until everything is well incorporated.
2. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow and pour in half the buttermilk.
3. Beat until well mixed, then add half the flour and beat until well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl then turn up to high speed and beat until the mixture is smooth and even.
4. Turn the mixture down to slow speed, add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple of minutes.
5. Spoon the mixture in to the paper cases until two-thirds full, and bake for 20-25 minutes.
6. When the cupcakes have cooled completely, spoon the cream cheese frosting on top.
Taken from The Hummingbird Bakery Cookbook
Ingredients
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
2 tbsp red food colouring (may vary depending on the manufacturer)
1/2 tsp vanilla extract
120 ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1.5 tsp white wine vinegar
1 quantity of Cream Cheese Frosting (see recipe)
Instructions
1. Preheat the oven to 170c. Put the butter and sugar in a free standing mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixture up to high speed, slowly add the egg and beat until everything is well incorporated.
2. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow and pour in half the buttermilk.
3. Beat until well mixed, then add half the flour and beat until well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl then turn up to high speed and beat until the mixture is smooth and even.
4. Turn the mixture down to slow speed, add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple of minutes.
5. Spoon the mixture in to the paper cases until two-thirds full, and bake for 20-25 minutes.
6. When the cupcakes have cooled completely, spoon the cream cheese frosting on top.
Taken from The Hummingbird Bakery Cookbook
Marshmallow Cupcakes
Makes 12 large cupcakes
Ingredients
120g plain flour
140g caster sugar
1.5tsp baking powder
pinch of salt
45g unsalted butter, at room temperature
120ml milk
1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows
1 quantity of vanilla frosting (see recipe)
Instructions
1. Preheat oven to 170c. Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with paddle attachment, and beat on slow until a sandy consistency and everything is combined. Gradually pour in half the milk and beat until just incorporated.
2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour in to the flour mixture. Continue beating until just incorporated, scrape down the edges, then mix for a couple more minutes until smooth (don't overmix).
3. Spoon in to the paper cases until two-thirds full and bake for 20-25 minutes. Leave to cool slightly in the tray before turning out onto a cooling rack.
4. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each and fill with a dollop of marshmallow. Leave to cool.
5. Stir the remaining mini marshmallows in to the frosting until dispersed then spoon on to the cupcakes.
Taken from the Hummingbird Bakery Cookbook
Ingredients
120g plain flour
140g caster sugar
1.5tsp baking powder
pinch of salt
45g unsalted butter, at room temperature
120ml milk
1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows
1 quantity of vanilla frosting (see recipe)
Instructions
1. Preheat oven to 170c. Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with paddle attachment, and beat on slow until a sandy consistency and everything is combined. Gradually pour in half the milk and beat until just incorporated.
2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour in to the flour mixture. Continue beating until just incorporated, scrape down the edges, then mix for a couple more minutes until smooth (don't overmix).
3. Spoon in to the paper cases until two-thirds full and bake for 20-25 minutes. Leave to cool slightly in the tray before turning out onto a cooling rack.
4. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each and fill with a dollop of marshmallow. Leave to cool.
5. Stir the remaining mini marshmallows in to the frosting until dispersed then spoon on to the cupcakes.
Taken from the Hummingbird Bakery Cookbook
Friday, 17 January 2014
Banana Bread (with soaked raisins)
Makes 1 loaf
Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins.
5. Leave in the tin to cool, then turn out on to a rack.
Adapted from Nigella Community Recipes
Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.
Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins.
5. Leave in the tin to cool, then turn out on to a rack.
Adapted from Nigella Community Recipes
Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.
Vanilla Buttercream
Makes enough for about 30 cupcakes
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tbsp vanilla extract
Instructions
1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl.
2. Reduce the speed to low and gradually add the icing sugar. Once it is all mixed in, increase the speed to medium high and add the vanilla. Whip until light and fluffy, scraping down the bowl as needed.
Adapted from browneyedbaker.com
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tbsp vanilla extract
Instructions
1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl.
2. Reduce the speed to low and gradually add the icing sugar. Once it is all mixed in, increase the speed to medium high and add the vanilla. Whip until light and fluffy, scraping down the bowl as needed.
Adapted from browneyedbaker.com
Chocolate Buttercream (The best ever!)
Makes enough for about 30 cupcakes
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tsp vanilla extract
4oz semisweet chocolate, melted and cooled
Instructions
1. Whip the butter on medium-high speed for 5 minutes (using stand mixer).
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until blended. Add the melted chocolate, whip at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.
This can be stored for a couple of weeks in the fridge - it'll just need re-whipping before using.
Adapted from browneyedbaker.com
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tsp vanilla extract
4oz semisweet chocolate, melted and cooled
Instructions
1. Whip the butter on medium-high speed for 5 minutes (using stand mixer).
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until blended. Add the melted chocolate, whip at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.
This can be stored for a couple of weeks in the fridge - it'll just need re-whipping before using.
Adapted from browneyedbaker.com
Hummingbird Bakery Chocolate Cupcakes
Makes 12 cupcakes
Ingredients
3/4 cup plus 2 tbsp all purpose flour
2 1/2 tbsp cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 tsp vanilla extract
Instructions
1. Preheat the oven to 325F.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer. Beat on a slow speed until a sandy consistency.
3. Whisk the milk, egg and vanilla together, then slowly pour about half in to the flour mixutre. Beat to combine and turn the mixer up to high speed.
4. Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes, until the batter is smooth.
5. Spoon the batter in to paper cases until 2/3 full. Bake in the preheated oven for 22-25 minutes.
6. Let the cupcakes cool in the tin before turning out on to a wire rack to cool completely.
7. Decorate!
Taken from Hummingbird Bakery Cookbook
Ingredients
3/4 cup plus 2 tbsp all purpose flour
2 1/2 tbsp cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 tsp vanilla extract
Instructions
1. Preheat the oven to 325F.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer. Beat on a slow speed until a sandy consistency.
3. Whisk the milk, egg and vanilla together, then slowly pour about half in to the flour mixutre. Beat to combine and turn the mixer up to high speed.
4. Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes, until the batter is smooth.
5. Spoon the batter in to paper cases until 2/3 full. Bake in the preheated oven for 22-25 minutes.
6. Let the cupcakes cool in the tin before turning out on to a wire rack to cool completely.
7. Decorate!
Taken from Hummingbird Bakery Cookbook
Hummingbird Bakery Vanilla Cupcakes
Makes 12 cupcakes
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup of whole milk
1 large egg
1/4 tsp vanilla extract
Instructions
1. Preheat oven to 325f.
2. Put the flour, sugar, baking powder, salt, and butter in an electric mixer and beat on slow spped until it reaches a sandy consistency.
3. Gradually pour in half the milk and beat until the milk is just combined
4. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds and then pour into the flour mixture and continue beating until just incorporated.
5. Scrap any unmixed ingredients from the side of the bowl and continue mixing for a couple more minutes, until smooth. Do not over mix.
6. Spoon the batter in to the paper cases until 2/3 full and bake for 20-25 minutes.
7. Let the cupcakes cool before turning out on to a wire rack to cook completely.
8. Decorate!
Taken from Hummingbird Bakery Cookbook
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup of whole milk
1 large egg
1/4 tsp vanilla extract
Instructions
1. Preheat oven to 325f.
2. Put the flour, sugar, baking powder, salt, and butter in an electric mixer and beat on slow spped until it reaches a sandy consistency.
3. Gradually pour in half the milk and beat until the milk is just combined
4. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds and then pour into the flour mixture and continue beating until just incorporated.
5. Scrap any unmixed ingredients from the side of the bowl and continue mixing for a couple more minutes, until smooth. Do not over mix.
6. Spoon the batter in to the paper cases until 2/3 full and bake for 20-25 minutes.
7. Let the cupcakes cool before turning out on to a wire rack to cook completely.
8. Decorate!
Taken from Hummingbird Bakery Cookbook
Saturday, 4 January 2014
Raspberry Muffins
Makes 14 muffinsIngredients
60g butter, melted
200g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
pinch of salt
120ml milk
1 large egg
1 tbsp lemon juice
180g raspberries
Instructions
1. Preheat the oven to 200c
2. Melt the butter in the microwave and leave to cool. Meanwhile, sift together the flour, baking powder and bicarbonate of soda into a large bowl. Add the caster sugar and salt, and mix.
3. In a separate bowl/jug, whisk together the egg, milk, lemon juice and butter. Add to the dry ingredients, and mix well.
4. Fold in the raspberries, but don't over-stir as the raspberries will break up.
5. Spoon in to a lined muffin tray and bake for 20 minutes in the oven.
Adapted from Jamie Oliver's members' recipes
Sunday, 13 October 2013
Lemon Drizzle Cake
Makes 1 x 2lb loaf
Ingredients
100g soft margerine
175g self-raising flour, sifted
175g caster sugar
2 large eggs
4 tbsp milk
grated zest and juice of 2 unwaxed lemons
100g granulated sugar
Instructions
1. Preheat the oven to 160c. Grease and line the loaf tin. Put the margerine, flour, caster sugar, eggs, milk and lemon zest into a large bowl, and beat until the mixture is really pale and fluffy.
2. Pour the mixture into the tin, and smooth the surface. Bake for 30 mins, or until the cake is firm and springy.
3. Mix the lemon juice and granulated sugar together and as soon as the cake comes out the oven, spread the mixture over the top of the cake. Leave to cool in the tin. Turn out of the tin once completely cooled.
Taken from Cake Magic
Ingredients
100g soft margerine
175g self-raising flour, sifted
175g caster sugar
2 large eggs
4 tbsp milk
grated zest and juice of 2 unwaxed lemons
100g granulated sugar
Instructions
1. Preheat the oven to 160c. Grease and line the loaf tin. Put the margerine, flour, caster sugar, eggs, milk and lemon zest into a large bowl, and beat until the mixture is really pale and fluffy.
2. Pour the mixture into the tin, and smooth the surface. Bake for 30 mins, or until the cake is firm and springy.
3. Mix the lemon juice and granulated sugar together and as soon as the cake comes out the oven, spread the mixture over the top of the cake. Leave to cool in the tin. Turn out of the tin once completely cooled.
Taken from Cake Magic
Sunday, 6 October 2013
Ginger Lemon Bites
Serves 15
Ingredients
225g (8oz) unsalted butter
75g (2.5oz) icing sugar
200g (7oz) plain flour
25g (1oz) cornflour
3 tsp ground ginger
2 tbsp milk
2 tbsp lemon curd
2 tbsp icing sugar, sifted
juice of 1 lemon
Instructions
1. Preheat the oven to 180c and line a muffin tin with paper cases.
2. Beat the butter and icing sugar together until pale and fluffy. Beat in the flour and cornflour and ginger. Add the milk (the mixture will be quite thick).
3. Transfer teaspoons of the mixture to paper cases and level out with the back of the spoon. Bake in the oven for 20 minutes or until golden. As soon as they're out of the oven, push a hole in the centre of each with a wooden spoon end.
4. Leave the cakes to cool in the tin, then put a little blob of lemon curd in the centre of each. Make a thin icing with the icing sugar and lemon juice, then drizzle over the top of each cake.
Taken from Cake Magic, Kate Shirazi
Ingredients
225g (8oz) unsalted butter
75g (2.5oz) icing sugar
200g (7oz) plain flour
25g (1oz) cornflour
3 tsp ground ginger
2 tbsp milk
2 tbsp lemon curd
2 tbsp icing sugar, sifted
juice of 1 lemon
Instructions
1. Preheat the oven to 180c and line a muffin tin with paper cases.
2. Beat the butter and icing sugar together until pale and fluffy. Beat in the flour and cornflour and ginger. Add the milk (the mixture will be quite thick).
3. Transfer teaspoons of the mixture to paper cases and level out with the back of the spoon. Bake in the oven for 20 minutes or until golden. As soon as they're out of the oven, push a hole in the centre of each with a wooden spoon end.
4. Leave the cakes to cool in the tin, then put a little blob of lemon curd in the centre of each. Make a thin icing with the icing sugar and lemon juice, then drizzle over the top of each cake.
Taken from Cake Magic, Kate Shirazi
Saturday, 21 September 2013
Chocolate Fudge Cake
Ingredients
150ml (5fl oz) sunflower oil, plus extra for greasing
175g (6oz) self-raising flour
25g (scant 1oz) cocoa powder
1tsp baking powder
150g (5 1/2 oz) soft light brown sugar
3 tbsp golden syrup
2 eggs
150ml (5fl oz) milk
For the icing
125g (4 1/2 oz) unsalted butter
25g (scant 1oz) cocoa powder
125g (4 1/2 oz) icing sugar
2 tbsp milk, if necessary
Instructions
1. Preheat the oven to 180c. Grease the tins and line the bases with baking parchment. In a large bowl, sift together the flour, cocoa, and baking powder. Mix in the sugar.
2. Gently heat the golden syrup until runny and leave to cool. In a separate bowl, beat the eggs, sunflower oil, and milk together using an electrical whisk.
3. Whisk the egg mixture into the flour mixture until well combined. Gently fold in the syrup and divide the batter between the cake tins.
4. Bake the cakes int he middle of the oven for 30 minutes or until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool slightly in the tins, then turn out onto a wire rack to cool completely. Remove the parchment.
5. To make the icing, melt the butter over low heat. Stir in the cocoa powder and cook gently for 1-2 minutes, then leave to cool completely. Sift the icing sugar into a bowl
6. Pour the melted butter and cocoa into the icing sugar and beat together to combine If the mixture seems too dry, add the milk, 1 tbsp at a time until the icing is smooth and glossy. Leave to cool for up to 30 minutes. It will thicken as it cools.
7. When thick, use half the icing to fill the cake, and the other half to top it.
Taken from Step-by-Step Baking
Lemon Poppy Seed Muffins
Ingredients
60g (2oz) unsalted butter
280g (10oz) plain flour
1 tbsp baking powder
pinch of salt
200g (7oz) caster sugar, plus 2 tsp for sprinkling
1 egg, beaten
250ml (8fl oz) milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon
Instructions
1. Preheat oven to 220c. Melt the butter in a pan over medium-low heat, then leave to cool slightly. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar and make a well in the centre.
2. Put the egg in a separate bowl. Add in the melted butter, vanilla and milk, and beat the mixture until foamy. Stir in the poppy seeds, and the lemon zest and juice.
3. Pour the egg mixture in to the well in the flour. Stir to make a smooth batter, but do not over-mix Stop as soon as the ingredients are blended.
4. Place muffin cases in the muffin tin. Spoon the batter evenly between the cases and sprinkle with 2 tsp of sugar.
5. Bake for 15-20 minutes until a skewer inserted in to the centre of a muffin comes out clean. Let the muffins cool slightly, then transfer them to a wire rack to cool completely.
Taken from Step-by-step Baking
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