Sunday, 13 March 2016

Lemon Cupcakes

My lovely colleague Ana left today. She has taught me so much and I have absolutely LOVED working with her. To mark her last day I made these cupcakes. This lemon cake... My goodness. For me, this is the definitive recipe. 

Ingredients for the cake
250g butter
250g sugar
250g self raising flour
4 eggs
2 tbsp milk
2 finely zested lemons 
For the buttercream 
150g butter
icing sugar
1. Cream the butter and sugar together. Add the remaining ingredients and beat until smooth. 
2. Preheat the oven to 180. Divide the mixture between 12 cupcake cases. Bake for 15-20 minutes until risen and golden brown. Leave to cool completely.
3. Cream the butter and slowly add enough icing sugar until it is a stiff consistency. Put into a piping bag, with a star nozzle attached, and pipe a swirl of butter cream on top. 

Happy Last Day Ana! It has been a pleasure working with you and I'll see you soon for our next Harry Potter Movie Night! X Bo

Monday, 28 December 2015

Peppermint Candy Cane Cupcakes

Inspired by this cake on Audra Fullerton's blog, these cupcakes were my go-to bake this Christmas. 

Ingredients for the cupcakes
140g caster sugar
220g plain flour 
45g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
For the ganache (cheat version)
100g chocolate spread
a few drops of peppermint extract
For the frosting

85g cream cheese
115g soft butter
350g icing sugar
1/2 tsp vanilla extract
a few drops of peppermint extract
For the decorations
mini candy canes

1. To make the cupcakes, preheat the oven to 180. Combine all the dry ingredients in a mixing bowl. One by one, add the wet ingredients, mixing after every addition.
2. Bake for 15 minutes. Use a cake tester to check they are done and it comes out clean. Leave to cool.
3. To make the ganache, mix the peppermint extract into the chocolate spread and leave on one side. 
4. To make the frosting, beat the butter and cream cheese together. Add the extracts. Slowly add the icing sugar, a third at a time until smooth and thick. 
5. To assemble, level off the cupcakes to ensure a flat top. Spread some ganache on top of each cake. Fit a piping back with a star nozzle. Pipe a swirl of frosting on top of each cake. Place a candy cane on top.

Ta da! A very different, chocolatey, rich, minty, delicious Christmassy bake! X Bo