Fat Friday #8 September Apple Cake

I think most people have recipes that they often go back to again and again. This one is a favourite autumnal recipe that I try and make whenever I have some cooking apples available. This apple cake is also great for on the go or even better when its heated and laced with custard. 

Erg...This is just sexy...

Recipe: Makes 1 large cake  (Recipe Adapted from Cooking Up a Storm by Sam Stern) 

·      75g unsalted butter, softened

·      175g golden caster sugar

·      2 large eggs

·      255g plain flour, sifted 

·      2 teaspoons baking powder

·      The zest from 1 lemon

·      675g/2 large cooking apples

·      1 tablespoon orange marmalade      

·      1/2 teaspoon ground mixed spice

·      1/2 teaspoon ground cinnamon

·      2 tablespoons whole milk

·      A little dusting of icing sugar to decorate

 Equipment:

·       1 large cake tin lined with baking paper

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Peeler/Sharp knife

·       Knife

·       Tablespoon

·       Teaspoon

·       Grater

·       Wooden Spoon

 

1.  Pre heat the oven to 180c/350c/ Gas mark 4. Line the cake tin with the baking paper.

2. Peel, core and chop the apples into small chunks. 

3. Cream the butter and sugar together until pale, add the eggs and beat until all combined 

4. Sift the flour, baking powder and spices into the creamed mixture and fold until combined.   

5. Gently fold in the chopped apples, marmalade and lemon zest. Pour the batter into the cake tin.

6. Bake for 1 hour and test to see if the cake is cooked by prodding the middle with a clean knife. If it comes out clean, its done.

7. Place on a wire rack until completely cool and then dust a little icing sugar on top.    

Do you have go to recipes? What's your favourite autumnal recipe?

Home-made Raspberry Pink Lemonade

In the last two days its been really hot and humid here in the UK. I was going to do some baking but I found it so stifling and after a day's work, heat can make you so lazy. Instead of cooking, I made lemonade, for the first ever time! I've never thought to make it before! It was a good opportunity and why not? 

Also, I've been super busy planning my graduation ball (party time! woo!) and my actual graduation. I'm so excited and I can't believe its finally happening!! About damn time! I'll be posting pictures on instagram and will maybe do a vain follow-up post for it :D . In the meantime, put your feet-up, relax and sip this easy to make summer drink. 

Recipe:

Makes 4 glasses  (Recipe Adapted from Peggy Porschen Boutique Baking ) 

·      100ml fresh lemon juice

·      100g caster sugar

·      500ml spring water or filter water

·      60g fresh raspberries  

·      Ice cubes

·      Lemon or lime slices

 Equipment:

·       4 glasses plus pretty straws

·       Juicer

·       Saucepan
·       Sieve

·       Spoon

·       Jug

·       Saucepan

·       Bowl

1. Place the lemon juice, sugar and water into a saucepan and bring to the boil. 
2.Simmer until all the sugar has dissolved and set aside to cool.

3. While the lemon liquid is cooling, place the raspberries into a sieve, with a bowl underneath, and pass through using a spoon. You should have a fresh raspberry juice. 

4.Add the raspberry juice to the cooled lemon liquid, mix and serve in glasses with ice and lime. Drink.  

iI'm just so in love with the colour of this. Its bright and vibrant. Perfect summer cooler drink. 
I hope you all have a great weekend in the sun! I'll see you after I graduate WOOO!!!

50 Cupcakes for a 50th Birthday

First of all, I hope all my readers had a Happy Easter.
This Easter weekend has been the most challenging, baking wise, ever. Not only did I need to make something nice for Easter, but it was my mum's 50th birthday!

I mean it was on the same level as the Burger Cake as I had to stay up late putting the finishing touches on the 50 cupcakes. 

I know 50 isn't really a huge number compared to the professionals, but making the decorations like roses and buttons as well as paint them with edible paints is a tough job to do in one go. Nevertheless, I managed and they went down a treat. 

Lemon Cupcakes with a Lemon Buttercream 

Mum had no idea what she wanted, the only clue I was given was: "chocolate or lemon maybe... I'm not sure just make something nice for my 50th." 
By the end of the night I was covered in buttercream, icing sugar and glitter. I also had a fair amount of chocolate buttercream. It was just 'taste tasting'.

I would recommend that, since this is a large amount of cupcakes, that you use a mixer like a Kitchen Aid. It makes things a little easier. However, if you half each recipe you can use a small hand held whisk (Lemon cupcakes 12 and Chocolate cupcakes 16). 

Recipe: Makes 24 cupcakes (Adapted from Cupcakes from The Primrose Bakery)

·       220g unsalted butter, at room temperature

·       550g golden caster sugar

·       4 large eggs

·       300g self raising flour, sifted

·       350g plain flour, sifted

·       180ml semi-skimmed milk at room temperature

·       4 tablespoons freshly squeezed lemon juice

·       2 tablespoon natural yoghurt

·       Grated zest of lemon (About 2 teaspoons)

Lemon Cupcake Ingredients

Buttercream

·       220g unsalted butter, at room temperature

·       8 tablespoons freshly squeezed lemon juice

·       Grated zest of 2-3 unwaxed lemons about 4 teaspoons

·       1kg icing sugar, sifted
 ·      Glitter, sprinkles, decorations and even candles!

Equipment:

·       Bowl x3

·       Mixer

·       Grater/zester

·       Measuring Jug

·       Sieve

·       Tablespoon

·       Muffin tray lined with cupcake cases x 2 

·       Palette Knife 

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line a 12 hole muffin tray with cupcake cases.

Step 2. Cream the Butter and Sugar together.

Step 2. Add the eggs and beat well

2.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric mixer. Add the eggs into the creamed mixture, beat until incorporated. 

3.    Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added, incorporating the lemon zest with the last third with the flour. Don’t worry if the mixture begins to curdle: simply add another spoonful of plain flour and beat well.

Step 3. The lemon cupcake cake batter once all the ingredients have been added. 

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.

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.

6.    In a large mixing bowl beat the butter, lemon juice, zest and half the icing sugar until smooth-this can take several minutes using a electric hand mixer. Gradually add the reminder of the icing sugar and beat again until smooth and creamy.

 There were quite a few cupcakes....

Ok, there were a lot of cupcakes and that's just the lemon ones!

Chocolate Cupcakes decorated with sugar paste buttons and butterflies. 

Chocolate Cupcakes (Adapted from Cupcakes from The Primrose Bakery)

Recipe: Makes 32 cupcakes

·       230g 70% good-quality dark chocolate

·       170g unsalted butter, at room temperature

·       350g golden caster sugar

·       4 large eggs, separated

·       370g plain flour, sifted

·       1 ¾ teaspoons baking powder

·       1 ¾ teaspoons bicarbonate of soda

·       500ml semi-skimmed milk at room temperature

·       Large pinch of salt

·       2 teaspoons of vanilla extract

Buttercream

·       344g 70% good-quality dark chocolate

·       2 tablespoons semi-skimmed milk at room temperature

·       450g unsalted butter, at room temperature

·       2 teaspoons vanilla extract

·       500g icing sugar, sifted

Equipment:

·       Bowl x3

·       Mixer

·       Electric hand mixer/whisk

·       Measuring Jug

·       Sieve

·       Tablespoon

·       Teaspoon

·       Large Metal spoon

·       Muffin tray lined with cupcake cases x 3   
·       Palette Knife/Icing bag fitted with a star nozzle

1.    Pre-heat the oven to 170c fan/190c/350f/Gas Mark 5 and line the 12 hole muffin trays with cupcake cases.

Step 2. Melt the chocolate in 30 second bursts mixing well in between 

2.    Break the chocolate up into squares and place in a microwavable bowl. On a medium heat, melt the chocolate in the microwave in 30 second bursts, stir and microwave for a further 30 seconds until smooth. Make sure not to burn the chocolate!

Step 3. Cream the butter and sugar. Add the eggs and beat well. 

3.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric mixer. In a different bowl beat the egg yolks with a fork for several minutes. Add the eggs to the creamed mixture and beat well. Next, add the melted chocolate to the mixture and beat again.

Step 4. The cake mixture with the flour and milk mixtures all added. 

4.    Combine the flour, baking powder, bicarbonate of soda and salt in a separate bowl. Put the milk and vanilla extract in a jug. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added.

5.    In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold in the eggs whites into the cake batter with a metal spoon. (Don’t beat or you’ll take the air out of the mixture.)

6.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. (You may find it easier to put the mixture into a jug to pour into cupcake cases, as its very liquid batter!) Bake in the oven for about 20-25 minutes. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

7.    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.

Step 8. Add the chocolate once all the other ingredients have been mixed.

8.    To make the chocolate buttercream, melt the chocolate as in step 2. In a large mixing bowl beat the butter, milk, vanilla extract and the icing sugar until smooth-this can take several minutes using an electric hand mixer. Add the chocolate and beat until all of the chocolate has been incorporated. This should be easy to pipe in a piping bag or spread with a palette knife. 

Chocolate buttercream in all it's chocolatey glory! Taste test required.

I'm gutted that I didn't take more pictures of the method process and the party guests having fun eating the cupcakes. But I was told by everyone, including the kids, that they were pretty damn yummy! But I got few pics of the chocolate cupcakes.

The most important thing is that mum had a good 50th birthday. I'll be posting really soon on where we went and what we did. It has something to do with baking (or at least eating baked products). For now I'll have to keep you guessing.

Easter Lemon and Ginger Cupcakes

With less then a week until Easter (and my mum's birthday) its time for some Easter cupcakes!

I'm keeping this blog post short as my eyes are killing me. I've been told that I need to wear glasses when I'm on computers but thats cool I'm mostly in the kitchen baking anyway. Next Sunday I'm making 50 cupcakes for my mums 50th birthday! I'm fine with making cupcakes but all in one go. Yikes, but challenge accepted. Will definitely keep you posted.

Ginger and Lemon Easter cupcakes.

(Recipe from Making Cupcakes with Lola)

Recipe: Cupcakes (Makes 17 normal cupcakes and 24 mini cakes)

·       75g Steamed Ginger syrup

·       75g Golden syrup

·       170ml double cream

·       300g all purpose flour

·       1 tsp ground cinnamon

·       ½ tsp ground cloves

·       2 tsp baking powder

·       1/4 tsp bicarbonate of soda

·       ¼ tsp salt

·       125g unsalted butter, room temperature

·       180g dark brown sugar

·       3 eggs

Recipe: Lemon Buttercream

·       125g unsalted butter, room temperature

·       300g icing sugar

·       Grated zest of 1 lemon

·       Lemon juice 1 teaspoon lemon juice

·       Food Colouring (Purple, pink, green)

·       Various sprinkles, and Easter decorations of your choice. (IF YOUR USING PLASTIC DECORATIONS, REMOVE THEM FOR CHILDREN)

Equipment:

·       Bowl x 2

·       Electric Whisk

·       Saucepan

·       Wooden spoon

·       Sieve

·       Muffin tray lined with 17 cupcake cases x 2

·       Mini cupcake lined with 24 cases x 1

·       Palette knife

Step 1

1.    Put the golden syrup and ginger syrup in a saucepan with the cream and heat gently until well mixed and melted. (Do not allow to boil!)

Step 1. After the syrup has turned golden.

Step 2. Sieve dry ingredients

2.    Sieve the flour, ground cinnamon, ginger, cloves, baking powder, bicarbonate of soda and salt in a bowl. Set aside.

Step 3. Cream the sugar and butter

3.    Cream the butter and sugar in a separate bowl with an electric whisk. Stop occasionally to scrape down the sides. Add the eggs in one at a time.

Step 4 Add the dry ingredients and syrup mix

4.    Gradually add the syrup mix and the sifted dry mix alternately, beating well between each addition.

Step 5 Spoon into cases

5.    Divide the mixture between the muffin cases. Bake in the preheated oven. 20-23 minutes for the normal cupcakes and 15 minutes for the mini cupcakes. Remove from the oven and cool on a wire rack.

6.    To make the buttercream, put the butter and mix until really smooth with an electric mixer. Stir in the lemon juice and sift the icing sugar in 4 batches, mixing really well so that the frosting is smooth.

7.    If the mixture is stiff, add a teaspoon of lemon juice or milk if you prefer.

8.    Separate the frostings into different bowls and colour as desired.

9.    Spread the frosting with a palette knife when the cupcakes are cold.

10.   Sprinkle and decorate. 

With this recipe you can really be creative with the decoration. I used stuff that was just sitting in the cupboards. 
Happy Easter and Happy Baking!