Do it at Home Doughnuts

For months i have been wanting to make some doughnuts, and everyone always said i couldn't without a fryer. But a purchase at the weekend finally gave me an at home doughnut recipe. Its very much a case of trial and error when it comes to the frying. But once you get it the final product is delicious.

Ingredients for the Doughnuts

1 tbsp Dried active yeast

60ml Lukewarm water

2 tbsp Caster sugar

190ml Warm milk

1 Large egg

30g Unsalted butter, melted

340g Strong white bread flour

700ml Sunflower oil for fryng

Ingredients for coating

100g Caster sugar

2 tsp Ground cinnamon

Method
1. In a large jug, dissolve the yeast in the lukewarm water with 1 tbsp of sugar. Stir together to help dissolve then leave the mixture to sit for around 20 mins or until there is a light foam on the surface.
2. Add the milk, egg and butter and remaining sugar to the yeast mixture.
3. In a seperate bowl, place the flour and make a well in the middle and then pour in the liquids into the well and mix together using your hands to form a dough. Once the mixture has come together into a dough, turn t out onto a lightly floured surface and knead well. This may take around 15 mins till you have a smooth and even dough.
4. Place the dough into a large mixing bowl and cover with cling film. Put the bowl somewhere warm and leave the dough to prove for about 40 mins or until it has doubled in size.
5. Once the dough has risen knock it back down and roll it out onto a lightly floured surface to about 2.5cm thick. Using two round cutters, one larger then the other, cut out the doughnut shapes.
6. In a large pan heat up the sunflower oil to about 170 degrees. Either test this by using a thermometer or try a test cube of any left over dough.
7. When the oil is ready, carefully lower the doughnuts into the oil using a slotted spoon. Fry the dounhnuts for around 2 mins on each side or until golden brown, once cooked on one side gently flip it over and do the same on the other side. With the first one take it out and cut open to see if cooked through inside. This is where a case of trial and error is likely to take place.
8. When removed out of the oil place onto a sheet of kitchen paper to allow the oil to drain of slightly. While this is happening make the coating but putting the sugar and cinnamon into a bowl and mixing so the cinnamon is evenly spread.
9. Finally toss the doughnuts in the sugar mixture till evenly covered.
10. Enjoy while warm.

Carrot Cake

So the classics are nearly always the best and we had a hankering for a slice of carrot cake and what a treat it was. We doubled up our cake as one layer just wasn't good enough.

Ingredients for the cake

175g Plain white flour

1 tbsp Baking powder

1 tsp Ground cinnamon

1 tsp Ground ginger

175g butter, softened

175g Light muscovado sugar

3 Eggs, beaten

2 tbsp Orange juice

200g Carrots, coarsely grated

Ingredients of frosting

55g full fat soft cheese

250g icing sugar

Method

1 Preheat oven to 160 degrees and grease a loose bottom round cake tin.
2. Sift flour, baking powder, cinnamon and ginger into a bowl and add the butter, muscovado sugar and eggs. Beat well until smooth and then stir in the orange juice and the grated carrots.
3. Spoon mixture into the prepared tin and bake the cake for 1-1 1/2 hours or until it is risen, firm and golden brown.
4. Leave to cool in tin for 10mins, then turnout and leave to finish cooling.
5. For the frosting place all ingredients into a owl and combined until smooth and thick, adding more icing sugar if to runny. Then spread over cooled cake and decorate as desired.

And as I said we actually made two layers so we made the recipe twice but had enough frosting to put some in the middle to put the two layers together and one top without making more then the recipe says.

Such a delicious cake which gives the illusion of healthiness because of the vegetable in its name but healthy or not such a yummy cake and perfect for a picnic treat in the hopefully coming summer.

Red Velvet Beauties

Red velvet is most glorious cupcake around, and the hummingbird make the best so we used their recipe book creat ours. The taste of the cake with the smooth cream cheese icing make these cake completely mouthwatering.

Ingredients for the cake

60g Unsalted butter at room temperature

150g Caster sugar

1 tbsp Cocoa powder

2 tbsp Red food colouring

1/2 tsp Vanilla extract

120g Buttermilk

150g Plain flour

1/2 Bicarbonate of soda

Ingredients for Icing

300g Icing sugar

50g Butter at room temperature

125g Cream cheese

Methods
1. Preheat the oven to 170 degrees
2. Mix the butter and sugar together until light and fluffy then add the egg and beat until all well combined.
3. In another bowl, mix the cocoa, red food colouring and vanilla extract to make a thick dark Paste.
4. Add this to the butter mixture and stir till all colour is dispersed and evenly spread.
5. Pour in half the butter milk, half flour and beat till well combined then repeat with the rest of both ingredients. Beat until you get a smooth even mixture. Then finally add the bicarbonate and mix.
6. Spoon mixture two thirds full into paper cases, then put in the oven to cook for 20 to 25 mins or until the cake bounces back when touched.
7. Once cooked remove from oven and leave to cool.
8. While cooling make the icing by beating the icing sugar and butter in a bowl until the mixture comes together, then add the cream cheese in one go and completely incorporate.
9. Beat all together until the frosting is light and fluffy which should take around 5 mins.
10. When cake are cool pipe the icing on the top of each cake then enjoy these delicious beauties.

These elegant but simple treats can make for perfect occasion cakes and a great treat for especially valentines day.

Tip Top Tiffin's

 If I was to go to a café and get a cake with my coffee itwas and always will be a nice slice of chocolate tiffin. The café ones and niceand nutty with lots of cherries. But for me the best bit is chocolaty biscuittexture. So I decided to make a more child friendly version with my favouritechocolate treat. The trusty malteser.

Ingredients for the base

200g Milk chocolate

100g Unsalted butter

2tbsp Golden syrup

125g Digestive biscuits

 (although rounded upto the an actual biscuit number is fine)

135g Maltesers

Ingredients for the topping

200g Milk chocolate

25g Unsalted butter

1tbsp Golden syrup

Method

1.  Line a square baking tin with baking paper,

2.  Place the butter, chocolate for the base andgolden syrup into a heat proof bowl and melt in microwave or over a pan ofboiling water. Make sure not the over heat as will burn. To prevent this onlymelt till there are a few remaining chunks of chocolate and then gently stirthese in and they will gradually melt.

3.  Place the biscuits and 35g of maltesers into asandwich bag and bash into pieces (I love this bit as it’s a great way to let outsome anger, well until the bad splits then it’s a disaster) lumps do not matterbut the finer the better. Once crushed mix them into you chocolate mixture.

4.  Combined together then add the remaining wholemaltesers. Once al is coated then add into your prepared tin and press down.

5.   For the topping melt the chocolate, butter andsyrup and then pour over the base. Then cover with cling film or foil andrefrigerate for 1-2 hours before cutting into squares.

Tip:

·        I put it into the freezer to help it set better.

·        Once cut into squares try not to leave out fortoo long as does start to melt and become quit sticky.

·        Cut into bite size squares as quit rich due toall the chocolate

These are great little treats to keep in the freezer in case of any unexpected visitors you may want something to go with a cuppa. Or would be brilliant rewards for kids on a Friday after a hard week of school.

Shortbread Worthy of a Millionaire

The best thing about millionaire shortbread is the variety of textures. You get the crumbly base, the gooey caramel and the melt in your mouth chocolate which all come together to creat a lovely, but pretty sinful, treat,

Ingredients for the shortbread

250g Plain Flour

75g Caster sugar

175g Butter

Ingredients for the caramel

100g Butter or Margarine

100g Light muscovado sugar

2 397g tins Condensed milk

Ingredients for the topping

200g plain or milk chocolate broken into pieces

Method
1. Preheat the oven to 180 degrees. Lightly grease a rectangle tin
2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Squeeze the bread crumbs into a ball and place in the baking tray. Then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the Pre heated oven for about 20 mins or until firm to the touch and very lightly browned.
3. Leave to cool in the tin.
4. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved.
5. Bring to boil, stirring all the time, then reduce the heat a gently simmer stirring all the time for approximately 5 mins when you will be able to feel that the mixture has thickened. Once done pour over the shortbread and Leave to cool.
6. For topping, melt the chocolate slowly. And pour over the cold caramel and leave to set.
7. Once set, cut into squares carefully. And then help yourself.

Raspberry and white Chocolate wonders

We had a mother daughter bring your own cake afternoon, And my chosen treat to bring was the luxurious white chocolate and raspberry muffins and they were made in minutes and tasted great.

Ingredients

300g Plain flour

1tbsp Baking powder

100g Caster sugar

100g Unsalted butter

2 Large eggs

200ml semi-skimmed milk

150g Fresh Raspberries

100g White chocolate

1. Preheat the one to 200 degrees, line your muffin tins with 12 cases.
2. Mix together the flour, baking powder and sugar.
3. In a separate bowl melt the butter, the add the milk and eggs to it. Combined all well and then transfer the liquid into the dry ingredients.
4. Make sure you mix thoroughly so the baking powder is all combined.
5. Stir in the raspberries but leave 12 to put on top of the cupcakes, then add the chocolate and spread equally.
6. Spoon the mixture 3/4s full into the muffin cases and then top each with the saved raspberries.
7. Cook for 15 to 20mins or until golden on top.

These muffins contain such lovely ingredients that I don't think anything can top them if you want a quick and easy beautiful cakes.

Once it's Scone it's Gone

You can't beat an Beautiful Afternoon tea spread. And these scones make the perfect treat with a slight twist. Three ingredients is all it takes to make a luxurious scone.

Ingredients
325g Self-raising flour
170ml Lemonade
170ml

1. Preheat oven to 220 degrees, line a baking tray with grease proof paper and sprinkle over a little bit of flour.
2. In one bowl sift the flour, in a jug measure out the two liquids. Pour over the flour and fold in to form a wet dough. But make sure you don't over fold or the dough will become to tough.
3. Place dough onto a lightly floured surface and form into a ball. Then flatten out to approximately 2cm thick.
4. Using a cutter to make your scone shapes. And move onto the prepared tray. Once on brush over a small amount of eggs. Make sure not to put to much as it will give a strong taste to your scones.
5. Place into the oven for 15 mins, or until lightly golden on top and make a hollow noise when you tap the bottom.

For a perfect tea time scone make sure to fill with clotted cream and jam of your choosing (my favourite is strawberry). Tea with a cup of tea out of the pot and enjoy.

Coca cola cake

I love it when a birthday comes in the family (obviously the most when it's mine) because it gives me an excuse to get my bake on. And as it was my mothers birthday I thought only except able to make the biggest chocolate cake I know. I decided on a chocolate coca cola cake, the tastiest chocolate cake I know. The extra coca cola makes a moist and delicious cake.

Ingredients For the cake

250g Self raising flour

300g Golden caster sugar

3 Heaped tbsp cocoa

Generous pinch bicarbonate of soda

250g Butter

250ml Coca cola

125ml Milk

2 Eggs beaten

1 Tsp Vanilla extract

For the Icing

100g Butter

2 Tbsp Coca cola

2 Tbsp Cocoa

200g Icing sugar

1. Pre heat the oven to 180 degrees.

2. Sift all of the dry ingredients into a large mixing bowl and combined.

3. Melt the butter in a pan the pour in the cocoa cola, on a gentle heat but don't let boil. Then add to the dry mixture.

4. Also mix in the milk, eggs and vanilla and combined all together gentle but thoroughly.

5. Pour the mixture into a well greased and floured removable bottoms tin. Bake for about 50mins or until firm and no loose mixture if skewered inserted in the centre.

6. While cooking make the icing, put the butter cocoa cola and cocoa in a pan and melt slowly. Bring mixture to boil and then pour onto icing sugar. And combined well.

7. Once cooked bring out of the oven and leave to cool slightly for 15 mins.

8. Before completely cooled pour the icing over the cake. Then leave the cake to cool.

9. Slice and enjoy.

Banana and Butterscotch Pudding

I am finally home for Easter and can now bake lots again!

What is even better is that I have 4 weeks to bake with Imogen and we have some awesome things to make and decorate.

Today we had our own Mother's day seeing as we are now all home. We split the meals, my brother took on the brunch with eggs Benedict it was soooo good I wish he had made lots more! My sister made a seafood pasta for our main and I made the banana and butterscotch pudding. 

I followed a simple recipe on the internet, and really enjoyed making it as you think it shouldn't work but it does....I'll explain.

Ingredients 

For the banana cake:

120g plain flour

1 pinch salt

120g caster sugar

1 tbsp baking powder

1 banana, mashed

200ml milk

1 egg, lightly beaten

1 tsp vanilla extract

85g unsalted butter, melted

For the butterscotch sauce:

140g brown sugar

4 tbsp golden syrup

250ml water, boiling

1. My First step was to preheat the oven to 180C. Then sift the flour, salt, sugar and baking powder in a bowl.
2. Next add the banana, milk, egg, butter and vanilla and whisk together until everything is well combined. (Now i'm back home I get to use my mum's Kenwood Mixer!!)
3. Once combined, pour the mix into a greased dish a put aside.

4. The next job is the sauce, place the sugar syrup and water in a pan and bring to the boil. When it becomes runny and most of the sugar is dissolved, it's ready!

5. Here's the bit that makes you think, how does this work?!? Pour the sauce over the banana mixture, try pouring evenly around the entire dish and watch the butterscotch sink to the bottom.

6. Pop in the over and bake for approximately 35 minutes. 

When baked the pudding will be very hot because of the butterscotch sauce so be careful. This dish is best served straight out of the oven with vanilla ice-cream or custard.

As you break into the pudding, the banana bread should be light and steaming, with the bottom soaked in the sauce, fill each bowl and make sure you scoop the extra sauce in the bottom of the dish!!

Unfortunately within seconds this bake was almost gone, but i managed to save one picture for you, I promise I'll do better in the future, I know how important pictures are, I LOVE staring at food!!

(I know it looks a bit soggy but trust me the butterscotch is delicious!)

Enjoy...

Ginger Goodies

A classic for me is the good old ginger bread man. I got my recipe from Blue Peter years ago. And now I will show you a few I made earlier!
Going with my decorating theme, today was the first time I have completed the whole process of baking and decorating a ginger bread man - usually they are scoffed before they get anywhere near a piping bag!

Gingerbread Men

Ingredients for biscuits

250g Plain flour

100g Margarine

1 tsp orange juice

100g Brown sugar

2 tsps Ground ginger

1 tbsp Black treacle

1 tbsp Golden syrup

Ingredients for decoration

5 tbsp Icing sugar

1 tbsp water

Pink food colouring

Smarties (or chosen sweet)

1. Pre heat the oven to 180 degrees.

2. Weigh out the flour, margarine and orange juice, stir together.

3. When mixed add the sugar and ginger.

4. Put 2 table spoons into a cup of boiled water to warm.

5. Using the warmed spoons, add the golden syrup and black treacle and gradually stir in with your hands to form a stiffer mix.

6. Once combined form into a ball and place onto a lightly floured surface.

7. Roll out mixture to the thickness of 1cm or to your own choice depending on the texture of biscuit you desire. The thicker the softer.

8. Using chosen cutters cut out biscuits and place onto a grease proof paper lined tray.

9. Re roll the excess mixture. And cut out again. Try and use as much of the mixture as possible. ( fun tip, if you have kids let them try and making other objects with the left overs, my favourite used to be a snail simple and easily recognisable)

10. Cook in the Pre heated over for 10 mins

11. Once cooked bring out to cool. While cooling start on the icing.

12. Mix icing sugar in a bowl with water. Add extra if needed to make the correct consistency

13. Place cooled ginger bread men on a tray for decoration.

14. Simply pipe 2 white dots for eyes and 2 large dollops on the tummy for the buttons.

15. When all the white icing is done add a few drops of food colouring. Use this coloured icing to make a mouth on the face. And add the smarties onto the white dollops on the stomach.

Now enjoy these easy to make and personalised biscuits. Great for all ages. And the perfect ginger goody.

Although these are great for all ages another ginger treat enjoyed more by the adults are the ginger tray bakes. A more cakey product which can be enjoyed with a cup of tea or an after dinner treat warmed up served with ice cream

Ginger Tray Bake

Ingredients

175g Unsalted butter

150g Muscavado sugar

175g Golden syrup

2 large eggs beaten

225g Self raising flour

100g Wholemeal flour

2 tsp ground ginger

1. Preheat the oven to 180 degrees. Grease a deep square tin and Lin the base with greaseproof paper.

2. Place the butter, sugar and golden syrup in a sauce pan and heat gently, stirring until melted, remove from heat.

3. Beat in the eggs, flour and ground ginger, beat thoroughly to mix evenly.

4. Spoon the batter into the prepared tin and cook for 40-45 mins or until risen and firm to touch.

5. Allow to cool in the tray, the remove and cut into square.

6. Enjoy!

A yummy treat with a full ginger flavour. You could even add some decoration or icing to make it a more tempting snack.

Iced To Perfection

So I have never been to into decorating the goodies I bake. Souly because I am to desperate to get them in my stomach and the waiting for them to cool and then ice just takes much to long. But this weekend I was brought a decorating magazine. And now I am desperate to get icing.

I can not wait until the Easter holiday where some of the amazing looking treats in this magazine will be part of our mass bake. And by the end of 4 weeks hopefully they will look just as tasty as they do in the magazine.

There are examples of royals icing designs, biscuit treats, and even the extra decorations to add to your iced products. And the brilliance of this present is the freebies. A free cake stand, two butterfly cutters and some lovely pink glitter. All the things you need to make some good looking snacks.

 

Tarty Farty

When I was younger my love for puddings wasn't satisfied by yogurts any more. After a Sunday dinner, even though I had demolished a massive plate and probably about 4 Yorkshire puddings, I still needed more. I started to make crumbles. At the time still needed help with cutting the fruit and cooking it, but I was a dab hand at making the topping.

The fact I loved mixing these ingredients with my hand made me curious to see how I would be at making pastry and tarts.

I chose to make Mary's Tarte Au Citron

Ingredients

For the pastry:

175g Plain flour

100g Cold butter

25g icing sugar

1 large egg yolk

1 tablespoon icy water

For the Filling:

5 large eggs

125ml double cream

225g caster sugar

4 medium lemons, grated and juiced

My problem when it comes to cooking is my impatience, which makes its very funny that I enjoy making bread so much because they require the patience of a saint and as I worked through the recipe I learnt this was a timely feet .

1. Combine flour, butter and icing sugar with your hands. Once breadcrumbs consistency add the egg yolk and water. Keep mixing till a ball starts to form

2. Tip mixture onto a floured surface and knead the mixture in a ball 3 times to make it chill.

3. Leave to chill for 15 mins. (this is where my impatience comes through)

4. Now place your tin base on grease proof paper and roughly draw cut around so there is an outline for the shape you need to roll out the mixture.

5. With the tin bottom on the great proof paper bring the party mix out of the fridge and roll out to the shape of the roughly drawn circle.

6. Once rolled pull all edges into the middle and place the tin bottom in the tin. And pull the edges back out and push into the edges of the tin.

7. Leave to chill for 30 mins. ( great another wait)

8. While chilling per heat the oven at 200 degrees.

9. After its chilled blind bake for 12 to 15 mins or until the pastry is set.

10. Once cooked cut of the excess pastry. And then put back into the oven for a further 10mins.

11. For the filling break the eggs and whisk together. Then add the rest of the ingredients and whisk them all together. Transfer the mixture into a pourable jug.

12. Take pastry case out of the oven and leave to cool. Reduce oven temperature to 160 degrees.

13. When case is cooled transfer the mixture into the case.

14. Bake for 30 to 35 mins. Or until filling is cooked with a slight wobble in the middle.
15. Bring out of the oven, leave to cool.

16. Sprinkle with icing sugar or decorate as desired.

17. Cut and enjoy with ice cream or cream or however you desire.

This is such a lovely Tarte. But make sure you leave enough time to do all the steps without skipping any as they are vital to the final piece. Although it may hurt when you grate yourself then squeeze the lemon in the cuts this is a well worth trying Tarte.  

With enough lemon in it gives a delicious kick which works with the sweetness or the mixture.

Tips

•  Don’t cut off the excess pastry to early or the case will shrink.
•  Use a loose bottom tin
• When pouring in the mixture do it on or in the oven otherwise the mixture will spill during movement.
• This Tarte taste just as good days after so do not through away an left overs. Eat all!

Cupcake Combination

So cup cakes are the best thing when it comes to baking. You can start of simple, a little bit of vanilla, chuck in a sprinkle of cocoa. But adding a few simple and well-loved ingredients you can get some mouth-watering (the clique food adjective) baked wonders.
Everyone loves a good old Oreo, but how about crunching up a bunch and putting them in your mixture. They give a bit of texture, and a strong mix of vanilla and chocolate that you can't get just from adding the usual ingredients.

Ingredients

For the Cupcake:

100g Caster Sugar
100g Butter or Margarine
1Egg
100g Plain flour
Pinch or baking powder
6 Oreos crushed

My other recently found favourite which is a twist on the classic flavours. I found this recipe on a Waitrose recipe card (always check them out) and mixed the recipe slightly to make a simple but amazingly cheeky treat.

Ingredients

For the Cupcake:

100g Caster Sugar
100g Butter or Margarine
1Egg
100g Plain flour
Pinch or baking powder
1 tsp Vanilla extract
Tub of Nutella ( 1 small tsp per cake)

When making the cupcakes just add a dollop of Nutella onto your spooned out mixture in the cupcake cases then cover with a little bit more of the cupcake mix. The delight of this cupcake is the melt in the middle spread that you bight into when hot. And the lovely “hazelnutty” bite you get if snacking on them cold. It's just an easy to make melt in the middle cupcake!

Cupcake Crazy!!!

I have some very very exciting news! My amazingly talented baker and fab friend Imogen is going to join me in my blogging!!

That means double the stories and double the food!

I apologize for all of these !!!!!!!!
but it's very very exciting for me, and soon we will hopefully move on to setting up a mini bakery from out of our kitchen's to share our tasty treats with everyone.

She's ready to blog so next time you'll hear from her...........

Banana Cupcakes

Unfortunately I don't have a picture to show you what delicious healthy snack I made, but I did make something....and they are healthy but just as yummy!

My banana cupcakes turned out perfectly in my maker, and would work well as part of a breakfast in the mornings.

Ingredients

For the Cupcakes:

170g Wholemeal flour

20g honey

1 tsp baking powder

2 egg whites 

2 mashed (very ripe) bananas

I began by mixing the dry ingredients first; the flour and baking powder, i then added the mashed banana and mixed well, followed by the egg whites, and lastly the honey. No sugar and no butter needed!

It's that simple, mix it all together and pour into cupcake cases. I used my maker, but would suggest baking for about 20-25 minutes or until a cocktail stick comes out clean!

There are no pictures as due to the wholemeal flour they don't quit please the eye, but they are very yummy and good for you and definitely worth a go!! 

Healthy Eating

I know, it doesn't appeal to me either when the option of making amazingly yummy cupcakes is available!

But I feel I have been too naughty the past few weeks and now I regret it. So I won't be eating anything unhealthy until I break up for Eater-that's the 15th March, and even then cupcakes will be baked for your eyes and my friends only. I know I will be much happier once i'm eating more healthily. A little secret of mine... comfort food lasts an hour tops, but a deliciously cooked healthy meal will satisfy your tummy and your mind for a long time.

Tomorrow I start the day with a run before lectures start. Once the work is over I'll be off for a a spot of kayaking (my sport which I love!) so I will be busy. However, Wednesday looks good for some free time to whip up something delicious, I won't tell you what I'm doing now just in-case you are already put off by the word 'healthy', but come back Wednesday or Thursday to find out how I have begun my healthy streak!!

Vanilla Cupcakes!

As promised...here are my Vanilla Cupcakes!

I decided in the end I didn't want to cheat and so I made a small batch from scratch.

The small batch only made 6 cupcakes, the perfect amount for my brand new cupcake maker! Some may say that is cheating also, however I think it does the same trick as an oven, and it help me build on my collection of baking gadgets.

I decided not to follow any particular recipe as  the batch was so small. So instead I guesstimated what I though would be enough! They turned out a bit on the eggie side but I had no choice, it's either 1  egg or none. Being a student I'm also a yet to purchase any scales, so the measurements are based on whar I could use from my cupboard!

Ingredients

For the Cupcake:

1 egg

4 tbsp sugar

4 tbsp butter

1 tsp vanilla extract

3/4 mug plain flour

1 tsp baking powder

1 tbsp milk

For the icing:

100g (roughly) butter

200g (roughly) icing sugar 

1 tsp vanilla extract

1 tbsp milk

This is my new cupcake maker from American Originals, I bough it for £25, I wanted to ensure it would do the job, so after searching threw reviews and comments I decided this one would be best even if it takes away from my food budget for this month!

Most recipes will tell you to mix the dry contents and wet contents separately (which I also recommend) however in this circumstance I was too keen to try out my icing gadgets and so I whacked it all in together and filled up the cupcake cases. 

While the cupcakes were in the maker, I cracked on with the icing, I first placed the butter in the bowl, making sure it was nice and soft, I then added the milk followed by some of the icing sugar.

After a couple of stirs I added a bit more, repeating until it was all in. 

Finally I added a drop of vanilla extract to create a buttery topping for the cakes.

As I didn't make much icing, I decided to also save my piping bag and use the plastic one that came with the maker. Although I'm yet to use the bag I would recommend that would be better, as this one was too small and didn't let out all the icing.

The actual icing of the cupcakes however was very easy, I started from the outside and worked my way into the middle, lifting up to finish it off.

And there you have it.... not the best cupcakes, and maybe more icing quantities would have allowed me to get a thicker texture on the butter-cream  But overall I am pretty pleased and can't wait to start making some really wacky cupcakes!

 

Vanilla Cupcakes and Peanut Butter Cups!

I have finally received all the gadgets needed to start some serious baking!

There are so many recipes I want to try, but first I am going to start off with some traditional Vanilla Cupcakes.

I know its cheating, but I really want to practice some icing techniques and so I will be using a mix for the sponge, but creating my own butter icing (with recipe attached ). The first thing I ordered was an icing kit from Tala. It includes 8 different nozzles for all sorts of shapes, so I am going to experiment a different design on each individual cupcake!

Whilst I have the spare time (only having one lecture on a Monday morning) I decided that I should make my own Peanut Butter Cups. They are so simple to make and don't involve any baking, but perfect for a little snack to share with course-mates  in between our busy work schedule on a Tuesday!

Both creations will be posted later today with pictures!!

Welcome to Cupcake Central

I haven't always enjoyed baking, I wouldn't even attempt to step in the kitchen for any type of cooking!
It wasn't until I went to University that I realised how fun and relaxing it can be, especially when you have free time, and friends to share food with.

After finding some pretty yummy recipes to make I decided it was my turn to share!
Hopefully, not only will I be able to provide you with some delicious cakes to drool over and some fun new recipes of my own, I will also be able to learn with you!

It may be a slow start while I prepare, but once we hit the Easter break, I will be baking everyday!