Halloween Bakes

Have you started planning your Halloween bakes yet? Check out the links below for some inspiration. 

1. Dios de los Muertos Cupcakes- Ok not really Halloween but great hit at parties.

2.Pumpkin Pecan Bars- Because pumpkin. And its October. 

3.Orange Juice Cupcakes-Juicy and bursting full of citrus flavour.

4.Pumpkin Chocolate Brownie-See number 2

5. Ginger and Treacle Cupcakes

6.Chocolate Cola Cake-Beautifully chocolaty and a little fizzy with the cola. 

7.Horror Film Gory Cupcakes- Ahh that poor sour patch kid!!

8.Gluten Free Zombie Cookies-Well we needed zombies in this list! It IS Halloween after all! 

So what will you be making for Halloween?

What I got For Christmas 2014

I'm very lucky to have friends and family who know me very well. They know that getting food and baking related gifts is always a winner. I'm so grateful for all my gifts this year, and I thought I would share with you readers what I got. (Its also a thank-you post as well :))  

One of the coolest notebooks that I've ever received is the 'Notes of a Baking Genius'. Which sums me up perfectly! Which my friends Lucy and Ben got me. I'm also in love with my cute cupcake little diary which I'll be documenting my blog post dates and college deadlines (Thanks Nan and Gramps). The baking dvd and book combo my mum got, when I have a moment I'll have to watch it (Thanks Mum!) Also, the tea towels my Mum got me as well, which are very pretty.

 I got the Great British Bake Off Showstoppers (thankies Sofia!) which I've been browsing for my next bake. Also, I got the latest Primrose Bakery book which is all about Christmas cakes and bakes (again thank you Mum). I haven't had a chance to look at this one, but I'm looking forward to reading it. Another fantastic gift is the green tea-towel which has written on here: "1. Bake Cake, 2. Accidentally eat it all myself." Again, Lucy and Ben nailed it, thank you!

Another couple of lovely gifts I got were from 2 good friends of mine, unfortunately I was too stupid to take any pictures of them. I opened them up at different times before Christmas and, I tend to get a bit over excited, so I ripped them to shreds. Firstly, I received a pretty blue owl mug and Instant Chai Latte mix that I got from Chloe. I wish I had taken a picture of the whole thing wrapped up because it was so pretty. Many thankies Chloe! Also, my friend Zoe knows me very well in my love off all things coffee related and she got Starbucks Hot Chocolate Mixes *Homer Simpson Drool*. Thanks Zoe!! I'm also very lucky in getting my first ever blowtorch, which is a girly pink! I also got 2 adorable little heart shaped crème brulee pots with the blowtorch! Thanks Chantelle and Nicky, I can't wait to use this!

Lastly, Rob got me the coolest thing ever: a Rice Cube! (didn't take pictures was to busy being a child and opening them up). Its a cute little device that makes sushi simple. I can't wait to start playing with it. Rob also got me a traditional bamboo steamer, presumably to go with my Rice Cube. Thank you so much Rob!

The next gift has nothing to do with baking at all, but it definitely deserves a mention. Its a zombie desktop shooting set! I've got a pencil gun with rubber band shots and zombie rubber targets. I keep getting distracted cause they need to be shot at! (Lucy and Ben woo!! Thank you very very much for this!)

I did get more pressies but they were more skincare related and there are plenty of blogs that showcase beauty and make-up bits. This be a foodie blog and make-up is not really my domain anyway.

Did you get any food related gifts this Christmas?

Killer Snow-woman, Boyfriends and Cranberry and Orange Cupcakes

"It's only cupcakes Penny, the ingredients don't have to be exact."

"Hey let's eat the batter."

"Look it's a Snow-woman in a Lush bath. It looks like you!"

Some of the best quotes that my boyfriend had blurted out when we were baking cupcakes. 

He doesn't bake much, bless. 

Baking is one of these things that can bring people together. The combination of doing something fun with someone you love as well as dancing around the kitchen to some tacky music to finally decorating the cupcakes and stuffing them in our faces afterwards. 

We did bake and decorate the cupcakes in the end and not just flinging flour at each other. It was lovely to spend some down-time in the kitchen with my better half. We, (well I did really,) decided upon Cranberry and Orange cupcakes with an Orange Cream Cheese Frosting.  

Cupcakes makes 12

•      228g plain flour
•      ½  tsp of baking power
•      1/4 tsp salt
•      ¼ tsp bicarbonate of soda
•      1 tsp ground cinnamon
•      200g caster sugar
•      2 large eggs
•      100g sunflower oil
•      135ml sour cream
•      1 tsp vanilla extract
•      Grated orange zest about 1 tea spoon
•      140g fresh or frozen cranberries, finely chopped

For the Frosting:

•     175g cream cheese
•     450g icing sugar, sifted
•     125g unsalted butter at room temperature
•     Grated zest of one orange

Equipment

•  12 hole muffin tray lined with cupcake cases
• Sieve
• Knife and chopping board
• Bowl x 2
• Electric hand whisk/ mixer 
• Christmas themed decorations 
• A bit of tacky Christmas music (optional)

1. Pre-heat the oven to 150c/300f/Gas Mark 2. Line a 12 hole muffin tray with 12 cupcake cases.
2. Cream the eggs and sugar together until pale and fluffy. This should take around 3-5 minutes with an electric hand whisk. Slowly pour in the oil, a little at a time, beating well after each addition, repeat this process with the sour cream and vanilla extract, making sure that everything is well combined. Add the orange zest once everything is well combined.
3. Sift the dry ingredients together in a bowl and then add to the batter and beat well. Finally, fold in the cranberries.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes or until tester inserted into the centre comes out clean. Remove from oven and cool.
5. To make the frosting place all the ingredients into a mixing bowl and beat well until well combined and the icing is smooth and pale.

My Boyfriend came up with a story for the snowman on these cakes: "This is a single snowman all on his own and no one to talk too."

 "Next he meets a lovely snow-woman called Penny and they fall in love."
"Awww That's sweet."
"Not for long. The snowman is beginning to annoy the snow-woman. He keeps messing up the cupcake decorations and weighing out the ingredients...."

"So she kills him for messing up her cupcakes."

 "To celebrate her cupcakes no longer getting messed up. She has a Lush bath. THE END!"

I stood there in an annoyed silence with which he stroked my arm and said:
"LOVE YOU!" and he turned back to decorating cupcakes with a silly smile on his face. 

 <<<<<<Something like this<<<<<<
So sweetie, you wanted a mention on the blog and here it is! That's what you get for saying:
"It's only cupcakes, Penny"
Well too baking mad people like me, its not just cupcakes. Its bite sized cups of heaven. 

Bake on and Merry Christmas! (And you have been warned in boyfriend baking)

Penny 

Christmas Tree Cupcakes Inspired by a Real Christmas Tree

From a real Christmas tree, lovingly decorated by me and mum to a baked and decorated cupcake by me! 

The cupcake sponge in this recipe is very easy to make as it is an 'all in one bowl' recipe. The butter-cream is simple to make and you can really go crazy with the decorations! Glitter, silver balls, stars, snowflakes and whatever you feel is Christmasy. 

Recipe: Cupcakes  

•        2 Eggs
•        110g/4oz self raising flour, sieved 
•        50g/1 ½ of ground almonds
•        110g/4oz unsalted butter
•        1tsp baking powder
•        110g/4oz caster sugar
•        1 tsp vanilla extract
•        1 tbsp whole milk

Equipment:

•        Sieve
•        Bowl
•        Mixer
•        12 hole Muffin tin with cupcake cases in them.

1.    Preheat oven to 190c/Gas Mark 5. Place 12 cupcake cases into the muffin tray.

2.    Put all of the cupcake ingredients into a bowl and beat well until smooth.

3.    Spoon the mixture into the cases and bake in the oven for 15-20 minutes until golden. Leave to cool on a wire rack.

Recipe: Buttercream

•        120g/4oz unsalted butter diced
•        225g/8oz icing sugar
•        ½ tsp vanilla extract
•        Green food colouring paste. (I used gooseberry green)
•        Christmas decorations of your choice. Including glitter (because its Christmas. Glitter is a must)

Equipment:

•        Sieve
•        Knife
•        Mixer
•        Palette knife
•        Piping bag
•        Spoon
•        Bowl x2

1.    Beat the butter in a bowl until creamy. Gradually add the icing sugar, beat constantly. Stir in the vanilla extract.

2.    Put 2/3 of the buttercream into a separate bowl and add the food colouring.

3.    Spread the uncoloured buttercream into each cake using a palette knife. (This will be the snow covered ground.)

4.    Spoon the green colouring into a piping bag. Pipe short lengths on top of each other in round layers to create a Christmas tree shape. (Criss-crossing over one another.)

5.    Add your decorations and sprinkle with glitter. 

Christmas Tree Cupcakes and Stained Glass Cookies.

Bake On and Merry Christmas!!
Penny  

Halloween and Dios De Los Muertos Cooking featuring Orange Juice, Chocolate and Ginger

Sorry for the lateness of the post, I know that Halloween has long gone now and everyone is now planning for Christmas (Its only November but its good to be organised). I thought that I'd still put my Halloween cupcake recipes anyway. 
This post is dedicated to my better half and his lovely housemates, who munched all of the cupcakes leaving me with 12 empty cupcake wrappers. I went to Portsmouth for the weekend that why the post was so late. 
Guys, you're the funniest and hopefully, next time I'll win at Monopoly! And not go bankrupt! 
These recipes can also be made during Autumn for those cosy nights in as there not specific to Halloween apart from the decorations. 

Orange Juice Cupcakes
These cupcakes are a little different from the traditional buttercream instead having a decorators glaze which is sweet and tangy. (The decorations that I have used I got from Sugar Robot on Etsy)

Orange Juice decorated with an orange juice glaze and edible bats. 

Recipe: Makes 16 cupcakes

·       125g unsalted butter, at room temperature

·       2 teaspoons of baking powder

·       1 teaspoon of salt

·       2 large eggs

·       300g plain flour, sifted

·       200g sugar

·       Juice and finely grated rind of 1 orange

·       1 tablespoon lemon juice

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line 2 mini muffin trays with cupcake cases. Mix flour, baking powder and salt and set aside.

2.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric hand mixer.Add eggs on at a time mixing well.

3.    Combine orange juice and lemon juice and add enough water to make 2/3 cup. Alternately add the flour mixture and liquid. Add the orange rind and beat batter until smooth. Add food colouring if using.  

4.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

Decorators Glaze

·       200g sugar

·       ¼ cup cornflour

·       240ml orange juice

·       1 teaspoon lemon juice

·       Pinch of salt

·       30g unsalted butter

Recipe:

1.    Combine sugar and cornflour in a pan over a low heat. Gradually add orange and lemon juices and stir until well blended. Add salt and butter. Cook over a low heat, stirring constantly until the mixture is thick and glossy. Remove from heat and cool. Add food colouring, if desired. Glaze the cooled cupcakes.

Ginger Cupcakes with Ginger Frosting
This recipe is taken from the Primrose Bakery Cupcake Book and works so well on cold winter evenings. 

Recipe: Makes 18

200g unsalted butter, at room temperature

175g dark soft brown sugar

    3 tablespoons black treacle

4 pieces of stem ginger, drained and chopped (reserve the syrup for the ginger icing)

    2 large eggs

300g self raising flour, sifted

150ml semi-skimmed milk at room temperature

1 tablespoon ground ginger

Pinch of salt

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line 2 cupcake trays with cupcake cases.

2.    Melt the butter, sugar and treacle in a saucepan over a low heat. Cool briefly and then stir in the milk.

3.    Add the chopped ginger to the beaten eggs then beat into the butter mixture. Sift the flour, ground ginger and salt and add to the warm mixture. Combine thoroughly.

4.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 30-35 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

5.    Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, you can ice the cupcakes.

Buttercream

·       140g unsalted butter, at room temperate

·       4 tablespoons freshly ginger syrup, drained from a jar of steam ginger

·       2 teaspoons freshly squeezed lemon juice

·       300g icing sugar, sifted

Recipe:

1.    In a large mixing bowl beat the butter for a few minutes until really smooth, the add the remaining ingredients and beat again until the icing is smooth and creamy. 

Last but certainly not least, my personal favourite. For Dios de los Muertos, or Day of the Dead, I made chocolate cinnamon cupcakes. 
In Mexico, on the 1st November, families gather to remember and pray for deceased loved ones. Traditions include making private altar decorated with Sugar Skulls. (The decorations that I have used I got from Sugar Robot on Etsy)

Picture from: Indian Country Today Media Network

Dios de los Muertos Cupcakes

Dios de los Muertos Cinnamon and Chocolate Cupcakes decorated with Sugar Skulls

Recipe: Makes 16 cupcakes

·       125g unsalted butter, at room temperature

·       2 teaspoons of baking powder

·       1 teaspoon of salt, plus a little for the egg whites

·       1 teaspoons cinnamon

·       4 eggs separated

·       175g chocolate

·       120ml milk

·       265g plain flour, sifted

·       150g soft brown sugar

·       1 teaspoon of vanilla extract

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line 2 mini muffin trays with cupcake cases. Mix dry ingredients together and set aside.

2.    Melt chocolate and milk together in a bowl over a pan of simmering water or in the microwave. As soon as the chocolate is melted, remove from heat, stir to blend, set aside and cool

3.    Cream butter and soft butter sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Add flour addition in three parts, blending well until flour disappears.

4.    Beat egg whites with a pinch of salt until they are stiff but not dry. Gently fold whites into batter.

5.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 20-25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

Buttercream

·       300g icing sugar

·       1 tablespoon milk

·       125g unsalted butter

·       1 teaspoon vanilla extract

·       1 teaspoon cinnamon

Recipe:

1.    Cream butter and sugar until light and fluffy. Add milk, vanilla and cinnamon and continue beating until frosting is of a good spreading consistency. 

i

I hope you all had a good Halloween! 

Bake On!

Penny 

Apple Juice Cupcakes with a Apple Filling

So it's National Cupcake Week and for some reason I'm in the mood for apples. It must be the change of season. If you want to make a student version-Use cider instead of apple juice.
Time for some baking!

For the apple cupcakes

•  225g plain flour
• 2 teaspoons of baking power
• 1 teaspoon salt
• 1teaspoon cinnamon
• 125g unsalted butter    
• 130g sugar
• 2 eggs
• 180ml sweet cider/apple juice
• 150g dried apples cut into little pieces

For the Apple Filling

• ¾ apples peeled, cored and chopped into small sugar
• 200g soft brown sugar
• 100g unsalted butter
• 30 ml water
• 1 teaspoon cinnamon
• ½ teaspoon salt
• Cinnamon for dusting
• Apple wedges either dried or fresh

1.    Pre-heat the oven to 180c/350f/Gas Mark 4.
2.    Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition. Alternately add cider and dry ingredients. When batter is thoroughly blended fold in dried apples.
3.    Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes or until tester inserted into the centre comes out clean. Remove from oven and cool.

4.    When cupcakes are cooled, scoop out the centre and heap full with apple filling.

5.    Combine all filling ingredients in a heavy based pan and cook over low heat for about 5-10 mins or until the apples are soft.
6.    Let the apple filling cool and blitz in a blender.
7.    Dust each cupcake with a little cinnamon and apple wedges. 

They may not be pretty but these capture the taste of autumn in a cake.
I have to cut the entry short as I've got to get up early because I'm going to the Cake and Bake show tomorrow!
Bake On!
Penny