Saturday, 3 September 2011
Vanilla Cupcakes with Jam Center and Raspberry Jam Buttercream
So I've got a bit of a baking bug and decided that letting M eat 9/12 cupcakes wasn't enough, so I made some more. I decided to go forth with the piping bag once more and not let the grey frosting put me off, so I thought Amie, keep it more simple. Which is exactly what I did.
Ingredients
Cakes
110g Unsalted Butter
110g Caster Sugar
2 Eggs
1 teaspoon Vanilla extract
110g Self Raising flour
1 'blob' (that is the technical term!) of jam per cake.
Buttercream
140g butter
280g Caster sugar
A few 'blobs' jam
Method:
1. Preheat your ovens to 180 and line your cupcake tray with cases. It is now that I found that I have lost one of my newly purchased by dearly loved cupcake cases. RIP green case.
2. Beat together the sugar and butter until pale and creamy, then gradually add in the eggs and vanilla extract.
3. Fold in the sifted flour with a large metal spoon, keeping those precious air bubbles inside the batter. Then pour even amounts into cupcake cases.
4. Bake for 10 - 15 minutes whilst resisting the temptation to open the oven beforehand! Insert a skewer into the middle of the cake to check if they're done and leave to cool.
5. Core out the middle of the cupcakes - I'm sure there's a technical way to do it, however I just took off and promptly ate the top, and made a nice hole ! Add a delicious blob of jam.
6. To make the buttercream, mix together the butter, vanilla and half (140g) of the icing sugar, once thick, add in the extra half (oh how i did make a mess!) and whip up until thick.
Here is where I made my 2nd frosting error. The mixture was perfect, I did a couple practice stars which were gorgeous but I wasn't happy with the natural colour of the buttercream, and as I don't currently have any food colouring, I added Jam. Foolproof, I thought. No Amie, it isn't.
Of course I didn't count for the extra liquid e.g. jam, within my buttercream so it turned from the beautiful textured delight, to a bit more runny texture. Amazing to eat but still, annoyed at myself none the less. I WILL finally get it right one day!!!
Recipe idea from BBC Food
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| my other love. |
Ingredients
Cakes
110g Unsalted Butter
110g Caster Sugar
2 Eggs
1 teaspoon Vanilla extract
110g Self Raising flour
1 'blob' (that is the technical term!) of jam per cake.
Buttercream
140g butter
280g Caster sugar
A few 'blobs' jam
Method:
1. Preheat your ovens to 180 and line your cupcake tray with cases. It is now that I found that I have lost one of my newly purchased by dearly loved cupcake cases. RIP green case.
2. Beat together the sugar and butter until pale and creamy, then gradually add in the eggs and vanilla extract.
3. Fold in the sifted flour with a large metal spoon, keeping those precious air bubbles inside the batter. Then pour even amounts into cupcake cases.
4. Bake for 10 - 15 minutes whilst resisting the temptation to open the oven beforehand! Insert a skewer into the middle of the cake to check if they're done and leave to cool.
5. Core out the middle of the cupcakes - I'm sure there's a technical way to do it, however I just took off and promptly ate the top, and made a nice hole ! Add a delicious blob of jam.
 |
| nomnomnom. |
6. To make the buttercream, mix together the butter, vanilla and half (140g) of the icing sugar, once thick, add in the extra half (oh how i did make a mess!) and whip up until thick.
Of course I didn't count for the extra liquid e.g. jam, within my buttercream so it turned from the beautiful textured delight, to a bit more runny texture. Amazing to eat but still, annoyed at myself none the less. I WILL finally get it right one day!!!
Recipe idea from BBC Food
Friday, 2 September 2011
Anybody Watch This Show?
I think this is what sparked my fascination with baking (that and all the free time I have recently!) People all across America who have these amazing cupcake businesses go head to head creating some of the most beautiful cupcakes I've ever seen and can only someday wish to create with amazing skill and confidence whilst I'm still here in learner stages, not taking my eyes away from the methods!
Vanilla Cupcake with an Oreo Bottom and Oreo Frosting
I am so desperate to try something that at least looks interesting, like a red velvet, but for now I have to try and get my vanilla sponge right. So I came across this blog in my new obsession of cupcake/baking blogs and although it is primarily a chocolate cupcake, I took the idea of putting a double stuffed oreo at the bottom of my cupcakes :) delicious.
Ingredients
Cakes
110g Unsalted Butter
110g Caster Sugar
2 Eggs
1 teaspoon Vanilla extract
110g Self Raising flour
Frosting
300mls Whipping Cream
50g Icing Sugar
6 Finely Crushed Oreo Cookies
1/2 teaspoon vanilla extract
Method made easy!
1. Preheat your ovens to 180 and line you cupcake tray with cases. Break the oreos in half and place the side with frosting into the cupcake tray, frosting side up.
2. Beat together the sugar and butter until pale and creamy, then gradually add in the eggs and vanilla extract.
3. Fold in the sifted flour with a large metal spoon, keeping those precious air bubbles inside the batter. Then pour even amounts into cupcake cases.
4. Bake for 10 - 15 minutes whilst resisting the temptation to open the oven beforehand! Insert a skewer into the middle of the cake to check if they're done and leave to cool.
5. To make the frosting, whip together the cream, icing sugar and vanilla extract in a bowl until the mixture forms stiff peaks. I did this with a hand whisk and it didn't take me as long as I would've expected! Gently fold in the crushed Oreos with a spatula.
6. Spoon the frosting mixture into a piping bag with a star tip and decorate away, finishing with an Oreo onto.
I was so pleased with my cupcakes, although a bit dense looking, but okay for a first attempt I thought. However... the mixture got too hot/wet in the piping bag and instead of having gorgeous white cream with flecks of oreos, I had grey frosting... which although tasted the same (we ate all 12!) just weren't pretty.
Note to self - practice makes perfect
Recipe Idea from Bakergirl
Ingredients
Cakes
110g Unsalted Butter
110g Caster Sugar
2 Eggs
1 teaspoon Vanilla extract
110g Self Raising flour
Frosting
300mls Whipping Cream
50g Icing Sugar
6 Finely Crushed Oreo Cookies
1/2 teaspoon vanilla extract
Method made easy!
1. Preheat your ovens to 180 and line you cupcake tray with cases. Break the oreos in half and place the side with frosting into the cupcake tray, frosting side up.
2. Beat together the sugar and butter until pale and creamy, then gradually add in the eggs and vanilla extract.
3. Fold in the sifted flour with a large metal spoon, keeping those precious air bubbles inside the batter. Then pour even amounts into cupcake cases.
4. Bake for 10 - 15 minutes whilst resisting the temptation to open the oven beforehand! Insert a skewer into the middle of the cake to check if they're done and leave to cool.
5. To make the frosting, whip together the cream, icing sugar and vanilla extract in a bowl until the mixture forms stiff peaks. I did this with a hand whisk and it didn't take me as long as I would've expected! Gently fold in the crushed Oreos with a spatula.
6. Spoon the frosting mixture into a piping bag with a star tip and decorate away, finishing with an Oreo onto.
I was so pleased with my cupcakes, although a bit dense looking, but okay for a first attempt I thought. However... the mixture got too hot/wet in the piping bag and instead of having gorgeous white cream with flecks of oreos, I had grey frosting... which although tasted the same (we ate all 12!) just weren't pretty.
Note to self - practice makes perfect
Recipe Idea from Bakergirl
Thursday, 1 September 2011
Lemon Drizzle Cake
Ingredients
225g unsalted butter
225g caster sugar
4 eggs
Finely grated zest 2 lemons
225g self raising flour
Method made easy!
1. Preheat the oven 180/fan, 160/gas and grease your chosen tin, or line with greaseproof paper.
2. Beat the butter and sugar together for 5mins with an electric whisk (cheater!!!) or 10mins by hand, until the mixture is pale and fluffy.
3. Whisk the eggs separately to ensure as much air as possible, and add gradually to the mixture, mixing well.
4. Sift in the flour and add the lemon zest, mixing well with a metal spoon. You can also add some lemon juice here if you like a really lemony taste!
5. Place in the preheated oven and bake for 45minutes or until a thin skewer is inserted into the middle of the cake and comes out clean.6. As the cake is cooling, prick the cake with a fork or skewer to allow the drizzle to soak through the cake.
7. Pour the drizzle (juice from 2 lemons, 85g caster sugar mixed together) over the cake, the juice will soak through leaving a gorgeous sugar crispy top.
8. Once cool, remove from tin and ENJOY!!!!
I did not take any photos of my attempt, as I forgot (the one above is not my own, but did look like it)! It was truly gorgeous and you can experiment with the amount of lemons you use to suit your taste.
First Post
I have decided to enter into the world of baking!! I am a complete beginner and am therefore making this blog so I can see how I progress throughout time! My partner works full time and at the moment I am half way into my 6 weeks off from Uni and get a great deal of joy and satisfaction from baking, and showing M, my partner, what I've made when he comes back :) So far, I'm keeping it simple as my piping as of yet is not amazing, but practice does make perfect!!!!
I'm going to put photos on, so be kind, like I said I'm just beginning!!!!!!!!
Amie
I'm going to put photos on, so be kind, like I said I'm just beginning!!!!!!!!
Amie
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