cup cakes, everything you need to know on one page...

Standard “cake club” recipe 1) Preheat oven to GM4/1750c 2) Place 18 paper muffin cases in muffin tins 2) Put all cake ingredients in a large bowl and whisk with an electric whisk for 2 mins (longer if using a wooden spoon!) 3) Spoon the mixture using a teaspoon into the muffin cases 4) Bake for 20-25 mins or until cakes are springy to touch 5) Meanwhile, make icing a) beat butter until smooth b) gradually stir in sugar and vanilla essence c) beat well with electric whisk until smooth d) leave in fridge for 15 mins before using Variations:

makes 18 225g/8oz soft butter 225g/8oz caster sugar 225g/8oz self raising flour 1 tsp baking powder 4 eggs 1 tsp vanilla essence icing 180g/7oz icing sugar 100g/4oz unsalted butter (softened in microwave for a few seconds) 2tsp vanilla essence

1) choc cup cakes a) butterfly style: cake: replace vanilla essence in cake mixture with 2 tbs cocoa powder icing: replace vanilla essence with 2 tsp of cocoa powder dissolved in 4 tsp of boiling water; put inside cakes by removing a cone shape or making wings b) plain style: cake: replace vanilla essence in cake mixture with 2 tbs cocoa powder icing: instead of icing pour over recently melted chocolate (approx  200g) variation: insert M&M’s while choc still warm 2) mocha and walnut cup cakes cake: add 100g/3 ½ oz chopped walnuts icing: ·        225g/8oz unsalted butter ·        340g/11 ½ oz icing sugar ·        1 tbs instant coffee granules combined with        1 tsp hot coffee   ·        1 tsp vanilla essence ·        spread thickly (1cm) over top of cooled cakes

3) colourful cup cakes a) butterfly style: cake: stir in 110g/4oz sultanas just before putting in cases icing: add a few drops of food colouring then put inside cakes by removing a cone shape or making wings b) plain style: cake: stir in 110g/4oz sultanas just before putting in cases icing: make a glace icing to spread over top of cakes: ·        8oz icing sugar, ·        few drops of vanilla essence ·        2 tbs hot water few drops of food colouring (make in two batches if two separate colours required)    “cake club”  quantity also makes a big rectangular cake if placed in a 20cm x 30cm, greased and lined tin. Cook for 30mins or until a knife comes out clean.

It has been a while but fortunately blogs don't run out if not used for a while...

Chocolate Fudge Brownies

Chocolate Fudge Brownies are my favourite, only in small doses mind you, as they can be very rich. I found this recipe on Marriages' website, where incidentally, they make great flour for bread-making. Not that i can attest to that fact as i use Allinson's flour, but they do have a good reputation.

What You Will Need

Preparation: 15 minutes
Cooking: 25 minutes
Makes 16

225g unsalted butter, diced
100g dark chocolate, broken up
200g caster sugar
4 large free-range eggs, at room temperature
½ teaspoon vanilla essence
50g Marriage’s Finest Plain Flour
50g cocoa powder
A good pinch of salt
75g walnut pieces
Icing sugar for dusting
20.5cm square tin, greased and base-lined

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the pieces of butter and chocolate into a small heavy pan. Set over the lowest possible heat and leave to melt gently, stirring frequently, until smooth but not hot. Remove from the heat and leave until needed.

Put the sugar, eggs and vanilla into a mixing bowl large enough to hold all the ingredients. Mix thoroughly with a wire whisk or wooden spoon.  Whisk in the melted chocolate mixture. Sift the flour, cocoa and salt into the bowl and mix until thoroughly combined. Stir in the nuts then transfer the mixture to the prepared tin and spread evenly. Bang the tin on the worksurface to expel any air bubbles. 

Bake in the heated oven for about 25 minutes until a skewer inserted into the centre of the mixture comes out with moist crumbs – the mixture will continue cooking after it comes out of the oven and it’s vital not to overcook it. Note that the mixture will puff up in the oven but sink on cooling. Stand the tin on a wire cooling rack and leave to cool completely before cutting into squares. Dust with icing sugar just before serving. Store in an airtight container and eat within a week.

Lemon bars

I made this as a tray bake, but it would also work well as a pudding served warm with custard.

Ingredients (makes 24 squares)

175g/6oz flour

125g/4oz butter

50g/2oz granulated sugar

200g/7oz caster sugar

2 tbsp flour

½ tsp baking powder

¼ tsp salt

2 medium eggs, lightly beaten

Juice & finely grated rind of 1 lemon

Sifted icing sugar to decorate

 

Preheat the oven to 170C/325F/GM 3, 10 mins before baking. Lightly oil and line a 20.5cm/8” square cake tin with greaseproof paper.

Rub together the flour and butter until the mixture resembles breadcrumbs. Stir in the granulated sugar and mix.

Turn the mixture into the prepared tin and press down firmly. Bake in the pre heated oven for 25 mins until pale golden.

Meanwhile, in a food processor, mix together the caster sugar, flour, baking powder, salt, eggs, lemon juice and rind until smooth. Pour over the prepared base.

Transfer to the preheated oven and bake for a further 25-30 mins, until nearly set but still a bit wobbly in the centre. Remove from the oven and cool in the tin on a wire rack.

Dust with icing sugar and cut in to squares.

Tuna and Spinach Cannelloni

I haven't posted anything for awhile now, so here is an old receipt from Sainsbury's.

 

Ingredients

250g of Lasagne Sheets
1 Onion
125g of Mozzarella Cheese
500g of Passata Sauce
370g of Tuna Chunks
700g of Frozen Spinach

Seasoning to taste
Serves 4

Method

1. Preheat the oven to 180oC, gas mark 4. 
2. Gently shallow fry the onion, peeled and finely chopped, until softened. Add the tuna chunks and the frozen spinach. Heat until the spinach has broken up and the mixture is piping hot. Season with a little salt and pepper to taste.
3. Meanwhile, Cut all the lasagne sheets in half to make squares. Place 2 tablespoons of the mixture onto the end of each square and roll up so you have 12 cannelloni. Place along the bottom of a large ovenproof dish.
4. Pour the passata over the cannelloni. Drain and tear into pieces the mozzarella cheese, sprinkle over cannelloni.
5. Bake for 30 minutes, then grill for 2-3 minutes until top is golden and the cheese is bubbling. 

Notes

Mozzarella is a full-fat cheese, so for those seeking a low-fat option a number of different cheeses can be used, Ricotta is just one such option.

Quick Chocolate Brownies

These are very quick and easy and always turn out well. Might be useful to use up any left over Easter chocolate.... This recipe makes 16 brownies.

INGREDIENTS:
45g / 1 1/2 ozcocoa
125 g / 4 oz butter
2 eggs
225g / 8 oz caster sugar
60 g / 2 oz self-raising flour
100 g / 3 1/2 oz chopped chocolate or nuts (optional)

METHOD
You need a 20 cm / 8 inch square baking pan, greased and lined with baking paper. Preheat oven to Gas 4.

Melt the butter with the cocoa in a pan or microwave. Leave aside to cool.

Whisk the eggs with an electric mixer until thick and pale. Whisk in the sugar a little at a time. Mix in the cooled cocoa mixture. Sieve in the flour and fold in carefully. Add the chocolate / nuts if using.

Pour into the pan and bake for 25 - 35 mins until cooked through and springy, but don't over cook. Leave to cool in the pan for a few minutes then turn out and cut up!

Butterscotch cream pie

6-8 oz rich shortcrust pastry
For filling
2 oz bitter
4 oz dark brown sugar
1/4 pint boiling water
2 tbs cornflour
1 tbs flour
large pinch salt
1/2 pint milk
2 egg yolks beaten
2 drops vanilla essence

8 inch diameter flan ring

Method
1) line the flan ring with pastry, blind bake and chill cooked flan case
2) melt butter and when golden brown add the brown sugar, stir until foaming and boil for 2-3 mins
3) remove from heat and stir in boiling water
4) place the cornflour, flour and salt in a saucepan and mix to a smooth paste with the milk, then add the brown sugar mixture
5) stir over gentle heat until boiling and cook for 1 minute
6) pour half the mixture on the beaten yolks, return mixture to the pan and continue to cook for 1 minute, add vanilla essence
7) pour the mixture into the baked pastry flan and chill flan.