YOU WILL NEED:
- 175g self-raising flour
- 1tsp baking powder
- 175g softened butter
- 175g golden caster sugar
- 3 eggs
- Few drops of vanilla essence
- Pinch of Cinamon
- 100g Dark Chocolate
- 100g Mixed Blackberries, Raspberries, Redcurrants & Blackcurrants
[★] Heat oven to 180 C and line a muffin tray with cases. Melt the Dark chocolate in a bowl over a boiling pan of water.
[★] Cream the Sugar & Butter together, and mix all of the Ingredients together in a Bowl. Stir in the Melted Chocolate.
[★] Divide between the cases – I managed 20 with this Recipe!
[★] Bake for 25 mins, inserting a skewer to check they are cooked thoroughly. Cool on a rack.
[★] To decorate, melt a further 100g of Dark Chocolate over the pan and put 1tsp over each Muffin. Adorn with either a Raspberry or a Blackberry.
HAPPY VALENTINES DAY FROM THE MAD HOUSE ♥
Not fancying a solitary bottle of wine & a chick flick yesterday, I made 24 cupcakes to give out to my nearest & dearest (Which consists of three people – Haha!) and spread a bit of the Appreciation Feels.
Get Loved. Get Cake. Get Fat. Get Happy!
YOU WILL NEED:
100g/3.5oz Self Raising Flower
Optional: Pinch of cinnamon, Vanilla extract & a Handful of Porridge Oats.
PINK CAKE CASES: 100g White Chocolate
BLUE CAKE CASES: 150g Cadbury’s Wholenut
[★] Melt chocolate in a bowl over a pan of boiling water. Heat oven to 160C/140C fan/gas 3. Pop cake cases into the holes in a muffin tin. If you’re between muffin tins like I am, any sort of baking tray is fine.
[★] Cream the Sugar & Butter until smooth, and beat the eggs in a separate bowl before adding these. Stir in the Chocolate and Optional: ingredients. Sift in the Flour and fold.
[★] Divide between the Cake cases and bake for 20 minutes. Remove from oven and cool.
HAPPY HAMSTER CUPCAKES!
Using Marzipan & Food colouring, I followed this Tutorial:
I had such a laugh making these, the Lady in the video makes them look so effortless whereas mine look a bit confused – and NOT like stripey poo’s – Haha! I popped them on a bed of Pink Strawberry Frosting and delightedly showed the other half of Sukiwear when she popped over in the evening for another order swap, before sending her home with a tin.
CHOCOLATE BUTTERCREAM & HEART SPRINKLES
VANILLA & WHOLENUT HEARTS
I used a can of the Squirty Vanilla frosting for these – don’t ever buy it. Ridiculously expensive waste of money as it only did 6 cakes! I melted the remaining Wholenut chocolate into these heart moulds and sprinkled the top of the frosting with chopped nuts.
YOU WILL NEED:
175g/6oz Self Raising Flower
25g/1oz Porridge Oats OR dry Rice Crispies
2 tbsp Golden Syrup
Smarties to decorate
Optional: Pinch of cinnamon & Vanilla extract
[★] Heat oven to 160C/140C fan/gas 3. Line two Baking Trays with Paper and/or Butter.
[★] Beat together the Sugar, Butter & Golden Syrup until smooth, and add the Optional: ingredients. Sift in the Flour and mix together, before folding in the Oats/Crispies.
[★] Roll the sticky mixture into walnut-sized balls and place spaciously across the baking trays and flatten the tops slightly – these babies will grow outwards as they cook so be generous with space! I had enough for 11 cookies. Decorate each ball with Smarties.
[★] Bake for 25 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
FOR THE BASE:
250g Biscuits – I generally use Hobnobs
Optional: Handful of Porridge Oats, a few drops of Vanilla extract & a pinch of Cinammon.
[★] Preheat Oven to 220C/Gas 7. Lubricate (Heh!) a round baking tin. I never use baking paper but it’s all personal preference!
[★] Wrap the Biscuits in a parcel with clingfilm and bray them enthusiastically with a rolling pin until mostly crumbs remain.
[★] Melt the butter in a medium pan over a low heat. Add the biscuit crumbs, sugar and the optional ingredients to the liquid butter and heat gently.
[★] Once the butter is dissolved, remove from the heat and press the mixture evenly into the baking tin. Bake in the oven for 10 minutes, and pop it in the fridge to set.
FOR THE TOPPING:
400g/14oz Cream Cheese
1 pot Double Cream
As much Bailey’s as you fancy (Keep testing this to make sure the quality is okay 😉 )
[★] Snap the chocolate into squares and melt in a bowl over a pan of hot water, and leave to cool slightly. Pour a quarter of the pot of cream into a mixing bowl and begin to whip using a hand whisk. As it stiffens, gradually add the rest of the melted chocolate and the cream (a bit at a time) until you have a lovely chocolate cream compote.
[★] Add the Cream cheese and the Baileys and beat together with the whisk. I’ve found Electric whisks murder it at this point 😦 You should have a lovely liquid gloopy mess at this point. A finger dip will confirm that it’s lovely.
[★] Pour the mixture over the biscuit base and freeze.
[★] To serve, defrost in the Fridge for 15 minutes & decorate with whatever you fancy!
I’ve recently taken up Baking…
…And discovered that I’m actually quite good at it ♥
GCSE Food Tech was indeed not so much of a failure after all…Take your ‘D’ and have it with custard, Miss Simpson, you Witch!!
It’s really weird, but since I left home 8 years ago, I’d never made Cakes up until a few weeks ago when I went Mad Scientist in my kitchen with cinnamon buttercream, heart sprinkles, chocolate shavings and cocoa powder for two dozen Fairycakes which I then gave to my very appreciative nearest & dearest, who will now get fat instead of me – Mwaa haa haa!
The next week, I dragged my bum out of bed to fetch Dandelions for Twylla from down the Dene next to where I live and hunted Blackberries to make a Fruit Crumble (Cheating with mixing a carton of mixed forest berries from ALDI in there because the Blackberry season was almost over – I know where the best spots are now though!) which I was well pleased with 😀
Next week is Cheesecake week!
My newly-Christened Baking cupboard is now decently stocked – trying not to get too carried away with it and ending up with a few 25-stone friends by Christmas – Haha!
YOU WILL NEED:
175g/6oz Golden syrup
350g/12oz Porridge Oats
[★] Preheat Oven to 150C/300F/Gas 2. Lubricate (Heh!) & line a 20cm/8in square baking tin with baking paper.
I also did Mini-Flapjacks in cupcake cases!
[★] Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the liquid butter and heat gently.
[★] Once the sugar is dissolved, remove the pan from the heat and stir in the porridge oats with a pinch of cinammon. You can also add chocolate drops, Peanuts or anything else you fancy at this point.
[★] Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes, and cool.
FOR THE TOPPING, which also did a few Cupcake Flapjacks, I used:
1 Bar cooking Milk Chocolate
1/2 Bar Cadbury’s Oreo Milk Chocolate.
1 pot Double Cream.
For most of the Cupcakes to contrast [ Chocolate tends to ‘shrink’ when it’s being used on a Cake 😉 ], I used white Chocolate for the Topping, Strawberries (Smarties would look awesome too!) instead of Raspberries and grating milk Chocolate over the lot.