THE EXTRAORDINARY ART OF CAKES

Christmas Baking: Bche de Nol or

Chocolate Yule Log Recipe
Recipe adapted from Nigella's Christmas

For the chocolate yule

For the chocolate

log:

buttercream:

6 eggs (separated)

175 g dark chocolate

150 g caster sugar

250 g icing sugar

50 g cocoa

225 unsalted butter

1 tsp vanilla extract

1 tbsp vanilla extrac

Line a Swiss roll tin or shallow baking tin with baking parchment.
Preheat the oven to 180 C
In a medium bowl whisk the egg whites until they form stiff peaks, still whisking
gradually add 50g of caster sugar, continue to whisk until the peaks are stiff but not
dry. Set aside
In a separate larger bowl, whisk the egg yolks with 100g of caster sugar until they
are thick, light and airy and pale in colour.
Add the vanilla extract and sieve the cocoa powder onto the yolk mixture, gently
fold them in. Add a dollop or two of egg white to the yolk mixture to lighten it and
gently fold to combine. Gradually, and gently, fold in the rest of the egg whites.
Pour the mix into the prepared Swiss roll tin or shallow baking tin. Bake for 20
minutes. Allow the cake to cool a little before turning out onto a clean sheet
of baking parchment. Trim the edges of the cake with a sharp knife.

To make the chocolate buttercream:

Melt the chocolate in a heatproof bowl placed over a pan of barely simmering
water, remove from the heat and set the bowl aside to cool.
In a large bowl cream together the butter and icing sugar for around 3 minutes. Add
the chocolate and vanilla extract to the buttercream and beat for a further 2
minutes.

To Assemble:
Spread the cooled cake with a thin layer of chocolate buttercream.
With the long side of the cake facing you, gently roll the cake away from you, the
the baking parchment to help you curl the end under and put pressure on the log
as you roll it, this will help insure a tight roll. Don't worry if the sponge cracks a
little, the buttercream will hide a multitude of sins.
Cut the ends at an angle, and save the pieces you have removed to create a ranch
or two later.
Cover the yule log with the chocolate buttercream, using a palette knife or the back
of a spoon to create a rough finish. Place the pieces of cake you removed earlier
on the side of the log to create branches and ice these with buttercream in the
same way.
Use a wooden skewer or similar instrument to mark lines in the buttercream,
creating the bark pattern, don't forget the wriggly round markings at the end of the
log.
How you decorate is up to you, I kept my log pretty
traditional with sugar mushrooms and a dusting of snowy
icing sugar. I even added a little dusting of cocoa powder
to the board and mushrooms to add to the woodland
effect. You could add little sugar Holly leaves, Christmas
bows, little woodland creatures, a little gingerbread house
and a few white chocolate decorations would look
gorgeous too.

Burnt Sugar Bundt Cake Recipe

For the Burnt Sugar
Liquid

into

1-inch

cubes,

at

room

temperature
2 cups granulated sugar

cup granulated sugar

4 large eggs

1/2 cup heavy cream

1 teaspoon pure vanilla extract

Approximately 3/4 cup coconut milk

Burnt Sugar Liquid (see above)

1 tablespoons fresh lemon juice

For the Caramel Rum

For the Bundt Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cups unsalted butter (2. sticks)

Frosting
1/2 cup (1 stick) unsalted butter
2 tablespoons dark rum
2 13 cups confectioners sugar
Burnt Sugar Liquid (see above)

cut

Make the Burnt Sugar Liquid

In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden
spoon to stir it continuously to ensure even melting. When the sugar turns a dark
caramel color, remove the pan from the heat and slowly stream in the cream while
continuing to stir (dont worry if mixture starts to clump). Return the pan to medium
heat and stir until completely combined; cook for 2 minutes longer, stirring. Transfer
the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like
Pyrex) and add enough coconut milk to make 1 1/4 cups liquid. Add the lemon
juice. Whisk to combine, divide the mixture in half, and set both portions aside.

Make the Bundt Cake

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch Bundt
pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour,
and knock out the excess flour. In a medium bowl, whisk together the flour, baking
powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with
the paddle attachment, beat the butter and sugar until pale and fluffy. Scrape down
the bowl and add the eggs, one at a time, beating until each is incorporated. Add
the vanilla and beat for 5 more seconds. Retrieve one of the reserved portions of
burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt
sugar, beginning and ending with the flour mixture. Scrape down the sides and
bottom of the bowl and beat again for 10 seconds. Pour the batter into the
prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted
into the center of the cake comes out clean. Transfer the pan to a wire rack to cool
completely. Gently loosen the sides of the cake from the pan and turn it out onto
the rack.

Make

the

Caramel

Rum

Frosting
Put the butter, rum, confectioners sugar, and
remaining portion of burnt sugar liquid in a
food processor. Pulse in short bursts until the
frosting is shiny and smooth. Use an offset
spatula to spread the frosting over the crown
of the Bundt in a thick layer. Let the frosting set before serving.

Caramel Shard Topping

This caramel shard decoration is entirely optionalbut it looks spectacular.
Ingredient 1/2 cup granulated sugar. Place the sugar in a small saucepan. Add
enough waterit takes approximately 1 teaspoonto make it the texture of wet
sand. Cook on high heat until the sugar turns amber. Pour the caramel onto a halfsheet pan lined with a Silpat (or other silicone nonstick) baking mat. Let cool. Break
the cooled caramel into small shards and use them to decorate the frosted cake.

Makes one 10 inch Bundt Cake.

Caramel and Coffee Layer Cake

100g dark brown sugar

For the Caramel:

125g light brown sugar

1 x 410g tin evaporated milk

4 large eggs

125ml golden syrup

30ml very strong coffee

200g caster sugar

2 tbsp milk

1 tsp coffee and chicory essence

1/2 tsp vanilla paste

For the Cake:

225g

unsalted

For
butter.

room

the

Caramel

temperature

Frosting:

225g self raising flour

325g unsalted butter, very soft

To Make the Caramel:

Combine the evaporated milk, golden syrup and caster sugar in a very large
saucepan, place over a low-medium heat and bring to the boil. Allow the caramel to
bubble away for 15-20 minutes, until dark amber in colour and the caramel thickly
coats a rubber spatula. The caramel will thicken further once cool.
Add the coffee and chicory essence, mixing until evenly distributed and leave the
caramel to cool on the kitchen counter for around 15 minutes.
Pour the caramel into a heatproof bowl and cover with cling film, refrigerate the
caramel for a minimum of 2 hours before using.

To Make the Cake:

Pre-heat the oven to 180C, Gas Mark 4. Lightly butter 2x20cm diameter, 4.5cm
deep sandwich tins and line with baking parchment.

Using an electric whisk, cream together the butter and both sugars for about 5
minutes until very light and fluffy.
Add the eggs one at a time, beating well after each addition. Add 1 tbsp of the flour
along with the third egg to prevent curdling.
Finally, using a large spoon or rubber spatula, fold in the rest of the flour. Add the
milk, coffee and vanilla and mix just until
blended.
Divide the batter between the tins and
bake for 20-30 minutes until the cakes
spring back to the touch, or a cake tester
inserted in the centre comes out clean.
Leave the layers to cool in their tins for
around 15 minutes before turning them out onto a wire rack to cool completely.

To Make the Caramel Frosting:

In a large mixing bowl, beat the butter using an electric mixer until very soft and
smooth.
Remove the caramel from the fridge and beat until smooth, creamy and lighter in
colour, around 2 minutes. Take 175ml of caramel and set aside (this will be used as
drizzle for the top of the cake and in between the layers).
Add the remaining caramel to the butter and beat on a medium speed until smooth
and creamy, around 3 minutes.
If your frosting splits and looks curdled simply add a little more very soft butter and
beat. Make sure the butter is very soft and
beaten well otherwise your frosting will be filled
with little lumps.

To Assemble the Cake:

Place one cake layer on a serving plate or cake
board and spread caramel frosting over the top. Pour half of your reserved

caramel on top of the frosted layer. Top with the second layer of cake and use the
remaining caramel frosting to ice both the top and sides of the cake. Drizzle the
cake with the last of the caramel, to decorate.

Carrot Cake
Recipe adapted from A Piece of Cake by Leila Lindholm
Makes 1 two-layer cake

For the cake:

3 organic eggs
270g caster sugar
1 tsp vanilla paste

1 pinch of salt
150ml sunflower oil
450g grated carrots
2 x 20cm cake tins

180g plain flour

Cream Cheese Frosting

3 tsp baking powder

65g unsalted butter, softened

1 1/2 tsp ground cinnamon

240g icing sugar

1/2 tsp mixed spice

1/2 tsp vanilla paste

1/2 tsp ground ginger

100g cream cheese

1. Preheat the oven to 150C/300F/gas 2. Line the bases of your cake tins, butter
and flour the tins tapping out any excess flour.
2. Beat together the eggs and the sugar until pale and fluffy, add the vanilla paste
and beat until well combined.
3. Sift together the dry ingredients and blend into the egg mixture.
4. Stir in the oil and the carrots.
5. Divide the mixture between the two cake tins and bake in the centre of the
preheated oven for about 55 minutes or until a skewer inserted into the centre
comes out clean.
6. Leave the cake to cool.
8. Mix together the ingredients for the frosting, beating until creamy and smooth.
9. Once the cake is completely cool turn one of the layers upside down and frost
the flat side, place the second cake layer flat side down on top of the frosted layer
and spread the remaining icing on top.

I love carrot cake at Easter time and it's so easy to make your carrot cake more
festive. I made this one a couple of years ago now and even though it's a little
messy Bunny is super cute.

Chocolate Tiger Strip Bundt Cake

Recipe adapted from - United Cakes of America by Warren Brown

For the cake:

Dry Ingredients

15 oz (3 cups) plain flour

1/4 tsp baking soda
1/2 tsp salt
1 oz cocoa powder

Wet Ingredients

3/4 cup milk

2 tsp instant coffee granules dissolve

in 1/4 boiling water
2 tsp vanilla extract
4 oz dark chocolate, melted

Creaming Ingredients

oz (2

sticks)

unsalted

butter,

softened
21 oz ( 2 1/2 cups + 2 tbsp) caster
sugar
6 eggs

1. Preheat oven to 170C. Spray a 12-cup Bundt pan with non-stick baking spray.
2. Combine the dry ingredients in one bowl and the wet ingredients in another. Set
aside.
3. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle
attachment and mix on a low speed for about 5 minutes, until light and fluffy.
4. Add the eggs one at a time. Scrape the sides of the bowl all the way to the
bottom using a flexible spatula and mix until everything is thoroughly combined.
5. Alternately add the dry and wet mixtures about a quarter at a time without
pausing between additions. Scrape the sides of the bowl again and mix on low for
another 20 seconds.
6. Gently scoop the batter into the prepared pan and bake for 50 minutes, until the
cake bounces back when lightly pressed and a cake skewer inserted in the centre
comes out clean.
7. Cool the cake in the pan for 5 minutes, then invert it onto a wire rack so it is
resting right side up.

For the Peanut Butter Cream Cheese Frosting

100g cream cheese

2 heaped tbsp crunchy peanut butter
125g icing sugar
1/3 milk
1. Using an electric mixer beat together the
cream cheese and peanut butter until
completely combined.
2. Sift the icing sugar into the cream
cheese mixture, beating until smooth.
Gradually add the milk and beat of a further minute.
Once the cake is iced, melt and cool some dark chocolate, (I melted about 80g but
had a bit left), fill a disposable piping bag with your melted chocolate and snip of
the end (you want a very small opening). Pipe chocolate across the cake in a
zigzag like pattern, turning the cake as you pipe. Leave to set.
In other exciting news I am designing
cupcakes for a chain of hotels next week,
the idea is that miniature bespoke cupcakes
will replace the chocolate you usually find on
your pillow and large bespoke cupcakes will
be available to pre-order and could be
waiting in your room along with a bottle of
Champagne for example, to welcome you to
the hotel and make your stay a little sweeter.

Chocolate Chip
Madeira Cake

Recipe adapted from - The Great British Book of Baking

250g plain flour

3 medium eggs, room temperature

a pinch of salt

1 tsp vanilla extract

1 teaspoon of baking powder

170g chocolate chips

175g

unsalted

butter,

room

a 20cm round deep cake tin or a loaf

temperature

tin,

175g caster sugar

greased and lined.

Preheat the oven to 170C/325F/gas 3. Sift the flour, salt and baking powder on to
a sheet of greaseproof paper and set aside until needed.
Put the soft butter into the bowl of an electric mixer and beat well for a minute.
When the butter looks lighter and creamier, add the sugar and beat well for 5
minutes, until the mixture looks very light and fluffy. Gradually add the eggs one at
a time beating well after each addition and adding a tablespoon of the flour and the
vanilla extract with the last egg.
Take a tablespoon of the flour and mix with the chocolate chips in a small bowl.
Add the rest of your flour mixture to your batter, folding it in gently until thoroughly
combined. Fold in the floured chocolate chips.
Transfer the mixture to your prepared tin and spread it out evenly, gently bang the
tin down on the work surface to dislodge any
air pockets and bake in the preheated oven for
between 1 hour and 1 hour 15 minutes, or until
firm to the touch.
Remove from the oven and stand the tin on a
cooling rack. When completely cold, remove
the cake from the tin and peel off the lining
paper. Store in an airtight container.

Coffee & Bailey's Streusel Loaf Cake

For

the

Streusel

For the Cake:

120g butter

Topping:

200g caster sugar

1/2 cup flour

1/4 cup dark brown sugar
75g butter, chilled
1/2 tsp ground cinnamon
Rub the butter into the four until the
mixture resembles course sand.
Mix in the sugar and cinnamon, set
aside.

2 eggs
100g self raising flour
75g plain flour
60ml Bailey's Cream
60ml strong black coffee, cooled
2 tbsp milk
1tsp vanilla extract
1 x 9 inch - 5 inch Loaf Tin,
lined or sprayed with non stick baking
spray.

Preheat your oven to 180 C.

Cream the butter and sugar together in a large bowl, beating until very smooth.
Add the eggs one at a time, beating well after each addition. Combine the flours in
a medium bowl and combine the cream, milk, coffee and vanilla in a small jug. Add
the flour in three parts, alternating with your wet ingredients, mix well after each
addition. Pour the batter into your prepared loaf tin. Sprinkle the streusel topping
on top of the batter and place in your preheated oven for around 50 minutes or until
a cake tester inserted into the centre comes out clean.
I think this would be fantastic served with whipped or clotted cream.

Coffee and Walnut Cake

Recipe adapted from - Bake and Decorate by Fiona Cairns

Serves 8

For the cake

60g walnuts, crushed

25ml very strong coffee - filter,

espresso or instant

225g self-raising flour

For the buttercream

1 tsp baking powder

60g walnuts, crushed

225g unsalted butter, softened

100g butter, softened

225g light muscovado sugar

200g icing sugar

4 eggs, lightly beaten

25ml very strong coffee

2 tbsp milk
Pre-heat the oven to 180C, Gas Mark 4. Lightly butter 2x20cm diameter, 4.5cm
deep sandwich tins, then line the bases with baking parchment.
To make the cake, sift together the flour and baking powder into a bowl and set
aside. Using an electric whisk, cream together the butter and sugar for about 5
minutes until very light and fluffy.
Add the eggs very slowly, with the mixer running, adding 1 tbsp of the flour to
prevent curdling.
Finally, using a large spoon or spatula, fold in the remaining flour, 60g of the nuts,
milk and coffee until well blended.
Divide the batter between the tins and bake for 2530 minutes until the cakes
spring back to the touch, or a skewer comes out clean. Leave to cool in their tins
slightly, then turn out on to a wire rack.
To make the buttercream, cream the butter and sugar together for at least 5
minutes until really light and airy, then add the coffee.
Mix well, then fold in some of the remaining walnuts, keeping most back to
decorate. Spread half the coffee buttercream on to the base of one cake, lay the
other cake on top (flat bases together) and finish with the remaining buttercream.
Scatter over the reserved walnuts.

Salted Butter Popcorn Macarons

(Macaron recipe adapted from I Heart Macarons, Buttercream recipe adapted from
Zumbo)

For the Macarons:

85g ground almonds
150g icing sugar
3 large egg whites
65g caster sugar
1 tsp vanilla extract

For the Buttercream:

45g egg yolks

200g butter
3g sea salt flakes
1

bag

microwaveable

natural

or

butter-flavoured popcorn
Melted unsalted butter, for brushing

For the Macarons:

100g caster sugar

Line two baking sheets with baking

38g water

paper.

75g lightly beaten egg

Sift the almonds and icing sugar together into a medium bowl and set aside
Place the egg whites into a large mixing bowl and whisk until they reach soft
peaks. Gradually add the caster sugar, whisking continuously until you have a
firm,glossy meringue. Add the vanilla extract and whisk until evenly distributed.

Using a rubber spatula, gradually fold in the almond mixture, one third at a time.
Once all the almond mixture has been incorporated use the spatula to cut through
and fold the mixture a few more times. Just until the batter falls from the spatula in
a thick ribbon that sinks back into the rest of the mixture within about 30 seconds.
Pour the mixture into a large piping bag fitted with a 1cm plain round nozzle and
pipe small rounds of equal size. Tap the baking sheets firmly against the counter
top to knock out any air bubbles and help the macarons settle. Leave the
macarons on the counter at room temperature for around 30 minutes or until they
form a skin.
Preheat the oven to 160C .
Bake the macarons one tray at a time in the preheated oven for 10-15 minutes
depending on their size.
When baked, remove from the oven and slide the baking paper off of the hot tray
and allow the macarons to cool on the sheet for 10 minutes before peeling the
shells off the baking paper.

To Make The Buttercream:

Beat the softened butter in a medium sized bowl until very soft and creamy, set
aside.
Place the eggs and egg yolks into a large mixing bowl and set aside.
Combine the water and sugar in a small saucepan and place over a medium-low
heat until the sugar dissolves. Turn the heat up to medium and cook until the syrup
reaches 121C.
While heating the syrup beat the eggs and yolks at a medium speed with an
electric mixer for two minutes. Whisking continuously poor the hot syrup in a thin,
steady stream over the egg mixture. Whisk the mixture until thick and cooled to
50C.
Slowly add the softened butter, a teaspoon sized amount at a time, mix well after
each addition to ensure there are no lumps. Fold in the salt.

To Assemble:
Cook the popcorn according to the instructions on the packet and blitz half of the
popcorn to a crumb in a food processor.
Pair up your macaron shells. Brush the top of each macron with melted butter and
sprinkle with popcorn crumbs. Leave for 10 minutes for the butter to set.
Fill a piping bag fitted with a 9mm plain round nozzle with buttercream. Pipe
around a tsp of buttercream onto the flat side of one macaron in each pair and
sandwich together with it's partner.
Refrigerate the macarons to set. Serve at room temperature.

Eton Mess Cake - Cakes to Celebrate

Love and Life
3 cups (420g) flour

1 1/2 cups (300g) sugar

1 1/2 tsp bicarbonate soda

3 large eggs

1 1/2 tsp baking powder

1 tbsp vanilla essence

3/4 tsp salt

1 1/2 cups (375ml) buttermilk

170g butter, at room temperature

Pre heat the oven to 180C. Grease a large 24 x 32 cm sheet cake pan.
Into a medium bowl, sift the flour, bicarbonate soda, baking powder and salt. Set
aside.
In the bowl of an electric mixer, with the paddle attachment, beat the butter and
sugar until creamy. Beat in the eggs, one at a time. Mix in the vanilla essence.
Add the flour and buttermilk alternately to the butter mixture, ending with the flour.
Pour the batter into the prepared pan, and then bake for 50-60 minutes. Rest for
10 minutes before turning out. Once completely cool, spoon the mess over the
cake.

'Mess'
The volume of the mess is all up to you, so no exact measurements here.
3 cups (450g) strawberries

meringues, broken up

a dash of sugar

cream, softly whipped (I used about

a dash of port

500ml)

Mash half the strawberries with a little sugar and port, fold in the broken meringues
and whipped cream. Use remaining strawberries to decorate.

Meringues

4 large egg whites

1 cup (200g) caster sugar
Pre heat the oven to 140C. Line 2 baking
trays with baking paper.
In the bowl of an electric mixer, fitted with
the whisk attachment, whisk the egg
whites until soft peak stage. Gradually
add the caster sugar, one tablespoon at a
time,

making

sure

to

incorporate

completely.
Whisk until stiff peak stage and very shiny.
Pipe desired shapes onto the baking trays
and bake for 1 hour, and the switch of the
stove and let the meringues dry out in the oven.

Lemon-Syrup Loaf Cake

125g unsalted butter

For the syrup:

175g caster sugar

juice of 1 and a half lemons

2 large eggs

100g icing sugar

zest of 1 lemon
175g self raising flour

For the glaze:

pinch of salt
4 tablespoons milk

juice of 1/2 a lemon

23x13x7cm loaf tin buttered and lined

150g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark
4.
Butter and line your loaf tin well.
Cream together butter and sugar and
add eggs and lemon zest, beating
them in well.
Gently fold in the flour and the salt,
mixing

thoroughly

and

then add

the milk.
Spoon the batter into your prepared tin
and bake for 45 mins or until cake
tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the
sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over
the syrup.
Leave cake to cool completely before removing from the tin.

For the glaze:

Combine lemon juice and icing sugar until smooth and white, add a little more icing
sugar if needed. Make sure your cake is completely cool before drizzling with the
glaze.

Lemon Meringue Cake

Recipe From Feast Food that Celebrates Life by Nigella Lawson

Ingredients
125g very soft unsalted butter
4 eggs, separated
300g plus 1 teaspoon caster sugar
100g plain flour
25g cornflour
1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

Zest of 1 lemon
4 teaspoons lemon juice
2 teaspoons milk
1/2 teaspoon cream of tartar
150ml double or whipping cream
150g good quality lemon curd

Method
Preheat the oven to gas mark 6/200C. Line and butter two 21cm sandwich tins.
Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder,
bicarb, and lemon zest in a processor. Add the lemon juice and milk and process
again.

Divide the mixture between the prepared tins. You will think you don't even have
enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber
spatula until smooth.
Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in
200g of sugar. Divide the whisked whites between the two sponge-filled tins,
pouring or, more accurately, spreading the meringue straight on top of the cake
batter.
Smooth one flat with a metal spatula, and with the back of a spoon, peak the other
and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25
minutes.
With a cake-tester, pierce the cake that has the flat meringue topping to check it's
cooked all through. (It will have risen now but will fall back flattish later.) No sponge
mixture should stick to the tester. Remove both cakes to a wire rack and let cool
completely in the tins.
Unmould the flat-topped one on to a cake stand or plate, meringue side down.
Whisk the double cream until thick but not stiff and set aside. Spread the flat
sponge surface of the first, waiting, cake with the lemon curd and than spatula over
the cream and top with the remaining cake, bronze-peaked meringue uppermost.
Serves: Makes 8 Slices

Lemon & Lime Drizzle Cake

juice of 1/2 lime

For the Cake:

1 x 23 x 13cm loaf tin greased and

225g plain flour

lined with baking paper.

2 tsp baking powder

For the Drizzle:

1/2 tsp salt

225g

unsalted

butter,

at

room

100g icing sugar

temperature

juice of 1/2 lemon

225g vanilla sugar (or caster sugar)

juice of 1/2 lime

zest of 1 lemon

For the Glaze:

zest of 1 lime
5 medium eggs, room temperature
juice of 1/2 lemon

150g icing sugar

2 tbsp lemon juice
2 tbsp lime juice

For the Cake:

Preheat the oven to 175C.
Sift together the flour, baking powder and salt into a medium sized bowl and set
aside.
Using an electric mixer, in a large bowl cream together the butter, sugar and
the lemon and lime zest for around 5 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add a tablespoon of
flour to the mixture after adding the third and fourth eggs to prevent curdling.
Add the juice of half a lemon and half a lime and mix well.
Gently fold in the flour mixture, until fully combined.
Scrape the cake batter into the prepared loaf tin and place in the preheated oven
for 45-50 minutes or until a cake tester inserted into the centre of the cake comes
out clean.

For the Drizzle:

As the cake is nearing the end of its cooking time make the drizzle. Combine the
icing sugar and lemon and lime juice in a small saucepan and place over a medium
heat. Simmer the syrup for a few minutes until all the sugar has dissolved.
Once the cake is cooked, remove from the oven and with the cake still in the tin,
immediately use a cocktails stick or wooden skewer to make holes all over the loaf
cake. Pour the syrup all over the cake allowing it to soak through the loaf. Leave
the syrup sodden loaf to cool in the tin for 20 minutes before removing it from the
cake tin and placing on a wire rack.

For the Glaze:

Sieve the icing sugar into a medium bowl and add the lemon and lime juice 1 tbsp
at a time until you reach the desired consistency. You may not need the full 4
tablespoons or you may need a little more, the glaze should be nice and thick.
Pour the glaze over the top of the loaf cake, letting it drip down the sides.
This yummy cake will keep for 3-5 days, store airtight and at room temperature.

Strawberry Shortcake Recipe

Cake

1 tsp vanilla extract

Cream Filling
11/2 cups self-raising flour

2 cups heavy cream

11/4 cups all purpose flour

1/4 cup confectioners' sugar

1 cup (2 sticks) unsalted butter,

2 tsp vanilla extract

softened

Berry Filling

2 cups sugar
4 large eggs, at room temperature
1 cup milk

2 pints (4 cups) ripe strawberries,

sliced in half
2 tablespoons sugar

Preheat oven to 350F.

Grease and lightly flour three 9 x 2 inch round cake pans, then line the bottoms
with waxed paper.

To make the cake: In a small bowl, combine the flours and set aside.

In

a large bowl, on the medium speed of an electric mixer, cream the butter until
smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the
eggs one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla extract.
With each addition, beat until the ingredients are incorporated, but do not over
beat. Using a rubber spatula scrape down the batter in the bowl, making sure the
ingredients are well blended.
Divide the batter among the prepared pans and bake for 25-30 minutes, or until a
cake tester inserted in the centre of the cake comes out clean. Let the layers cool
in the pans for 1 hour. Remove from the pans and allow to cool completely on a
wire rack.

To make the cream filling: In a large bowl, whip the heavy cream
with the sugar and vanilla until stiff peaks form.

To make the berry filling: Gently toss the berries with the sugar to
evenly coat the fruit.

To assemble the cake: When the cake layers have cooled completely,
spread one third of the whipped cream filling over the bottom cake layer, followed
by one third of the berry filling. Repeat with the remaining layers.
Serve soon after assembling.
Makes one 3 layer 9 inch cake.

Maple Layer Cake With Fluffy Maple

Frosting - The Magnolia Bakery
Cookbook
3 3/4 cups self-rising flour

2 egg whites

1/2 teaspoon ginger

1/2 cup maple syrup

3/4 cup (1 1/2 sticks) unsalted butter,

3/4 cup sugar

softened

1/4 teaspoon cream of tartar

1/2 cup sugar

1/4 teaspoon salt

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 1/2 cups pure maple syrup

1/4 teaspoon maple extract

3/4 cup hot water

Garnish:

Frosting:

1 cup chopped walnuts

Preheat oven to 350 degrees.

Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with
waxed paper.
To make the cake: In a large bowl, sift together the flour and the ginger and set
aside.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the
eggs one at a time, beating until well combined. Beat in the maple syrup gradually.
Add the flour mixture in thirds, alternating with the water, beating after each
addition until smooth. Divide the batter between the prepared pans and bake for
30-35 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on
wire rack.
To make the frosting: In the top of a double boiler, combine first five ingredients.
Cook over boiling water, beating constantly on the medium-high speed of an

electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot
from heat. Add the vanilla and the maple extracts and continue beating 1 minute
more until thick enough to spread.
When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped
walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the
remaining chopped walnuts.

Williams Sonoma Giant Oreo Cookie

Cake
Ingredients: For the cakes

1/2 cup cocoa powder, plus

more for dusting
7 oz. bittersweet chocolate,
broken into pieces
14

Tbs.

unsalted

(1

3/4

sticks)

butter, cut

into

cubes
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 3/4 cups granulated sugar
4 eggs
1 3/4 tsp. vanilla extract

For the quick buttercream frosting

4 1/2 cups confectioners sugar
12 Tbs. (1 1/2 sticks) unsalted butter
3 1/2 Tbs. milk, plus more, if needed
1 1/2 tsp. vanilla extract
Pinch of kosher salt

Directions:
Have all the ingredients at room temperature.
Preheat an oven to 350F (180 C). Using a small pastry brush, grease 2 sandwich
cookie cake pans with shortening or softened butter, making sure to coat the
details and crevices in the pans. Dust thoroughly with cocoa powder; tap out
excess. (Bake Easy people, get some! I didn't dust either).
To make the cakes, put the chocolate and butter in a heatproof bowl and
microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the
chocolate in a heatproof bowl and set over but not touching barely simmering water

in a saucepan. Melt the

chocolate,
occasionally.

stirring
Remove

the bowl from the heat

and stir in the butter, a
few pieces at a time, until
blended.

Let

the

chocolate mixture cool

slightly.
In a bowl, whisk together
the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set
aside.
In a large bowl, whisk together the granulated sugar, eggs and vanilla until well
combined. Add the chocolate mixture and whisk until incorporated.
(I tempered the egg mixture by adding only spoonfuls of the melted chocolate
mixture at a time initially).
Whisk in the flour mixture until combined. Divide the batter between the prepared
pans and spread evenly. Gently tap the pans on the counter to release any air
bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the
center comes out with a few crumbs attached, about 35 minutes.
Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes
onto a cutting board.
Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted
with the flat beater, combine the confectioners sugar, butter, the 3 1/2 Tbs. milk,
the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the
mixer and scrape down the sides of the bowl. Increase the speed to medium and
beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 tsp. at a
time, until it is creamy but still holds peaks.
Using a large spatula, carefully turn 1 cake over so the printed side faces down.
Spread the buttercream evenly over the flat side of the cake. Place the second
cake, printed side up, on top.

Pistachio Loaf Cake

Recipe adapted from - Hummingbird Bakery Cake Days Recipes
190g

unsalted

butter,

at

room

2 tbsp buttermilk

temperature, plus extra for greasing

1 tsp vanilla paste

190g caster sugar

100g

3 large eggs

chopped

190g plain flour

For the glaze

1 tsp baking powder

1/2 tsp salt

shelled

pistachios,

roughly

125g icing sugar

40g ground pistachios

To make the pistachio loaf cake:

Preheat the oven to 170C then grease and line a 8.5cm x 17.5cm loaf tin.
Using a hand-held electric whisk or a freestanding electric mixer with the paddle
attachment, cream together the butter and sugar until pale and fluffy. Add the eggs
one at a time, mixing well after each addition and scraping down the sides of the
bowl to make sure all the ingredients are properly mixed together.
Sift together the flour, baking powder and salt, then add to the creamed mixture in
two batches and mix on a low speed until just incorporated. Add the buttermilk and
vanilla paste, then stir in the chopped pistachios by hand.
Pour or spoon the batter into the prepared tin, then place in the oven and bake for
50 60 minutes or until the sponge feels firm to the touch and a skewer inserted
into the middle of the loaf comes out clean, with no uncooked batter sticking to it.
Allow the loaf to cool a little in the tin, then turn out on a wire rack to cool down fully
before adding the glaze.

To make the glaze:

Place the icing sugar in a bowl, add 2 tablespoons of water and mix together. This
will form a fairly runny paste; if the glaze seems too thick, add a little more water to
thin it 1/4 teaspoon at a time. Pour the glaze over the cooled loaf and sprinkle
with the ground pistachios.

Nigella's Spruced-Up Vanilla Cake

Recipe adapted from Nigella's Christmas

225g/8oz soft butter, plus extra for

tsp bicarbonate of soda

greasing

250ml/9oz low-fat natural yoghurt

300g/10oz caster sugar

2 tsp vanilla extract

6 large free-range eggs

1 1/2 tsp vanilla paste

350g/10oz plain flour

1-2 tbsp icing sugar, to taste

Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat.
Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally
with butter or spray with a non-stick baking spray such as Wilton Bake Non-Stick
Spray.
Cream the butter and sugar together in a large bowl with an electric mixer or
wooden spoon until light and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour.
Carefully fold in the remaining flour using a large metal spoon, then fold in the
yoghurt and vanilla extract until well combined.
Pour the mixture into the prepared tin and spread until level. Knock the base of the
tin against the counter a few
times to knock out any air
bubbles and place the tin on
the preheated baking sheet in
the oven.

Bake for 45-60

minutes, until well risen and

golden-brown.

After

45

minutes, push a metal skewer

into the centre of the cake. If it
comes out clean, the cake is
cooked.
Remove the cake from the oven and place onto a wire rack, without removing it
from the tin. Leave to cool for 15 minutes.
Gently pull away the edges of the cake from the tin with your fingers, then carefully
turn out the cake onto the wire rack. Leave to cool completely.

Once cool, sieve the icing sugar over the cake and serve.

Strawberry Cheesecake Gteau

Serves 12
230g butter, softened, plus extra for

300g strawberries,

greasing

reserve a couple for decoration, hull

230g golden caster sugar

and halve the rest

4 eggs

2 shortbread fingers, crumbled

1 tsp vanilla extract

Cream Cheese Icing

230g self-raising flour

1 tsp baking powder
2 tbsp milk
200ml double cream

200g icing sugar

30g butter
80g cream cheese

1. Preheat the oven to 180C/gas 4. Grease three 18cm- diameter cake tins and
line the bases.
2. In a large bowl or a food processor, beat the sugar, butter, eggs, vanilla, flour,
baking powder and milk into a smooth batter. Divide between the tins and bake for
about 18 minutes, until golden and a skewer inserted in the centre comes out
clean. Leave for 5-10 minutes in the tin, then transfer to a wire rack to cool
completely.
3. Whip the cream and use to sandwich the layers together, adding strawberry
halves to each cream layer.
4. Combine the icing ingredients and pipe over the top of the sponge, or spread it
over with a spatula. Finish with crumbled shortbread and whole strawberries.
I am in love with this cream cheese icing and the shortbread crumble sets it off
perfectly, I'll be making a cupcake version of this cake very soon. I'm not a fan of

the all in one method so I used the creaming method, creaming the butter and
sugar, adding the egg and vanilla and beating well before adding the dry
ingredients followed by the milk.

Strawberry Sweetheart Cake

Ingredients

150g

unsalted

butter,

room

200ml double cream

temperature

1 tbsp icing sugar, sifted

150g vanilla sugar (or caster sugar)

1 tsp vanilla paste

2 eggs

1 punnet of strawberries

1tsp vanilla paste

For the Cream Cheese

150g plain flour

2 tsp baking powder

Frosting:

pinch of salt

175g icing sugar

75ml milk

25g butter, room temperature

75g cream cheese, room temperature
2 shortbread biscuits

For

the

Vanilla

Whipped Cream Filling:

For the cake:
Greece and line two 18cm cake tins.
Preheat the oven to 180C.
Cream together the butter and sugar until pale and fluffy, about 4 minutes. Add the
eggs one at a time, beating well after each addition. Add the vanilla paste and mix
until fully incorporated.
Sift together the plain flour, baking powder and salt. Gently fold into the butter
mixture. Add the milk and mix until fully incorporated.
Divide the batter between your prepared cake tins and bake for around 25 minutes
or until a cake tester inserted in the centre comes out clean.
Allow cakes to cool in tins before removing to a wire rack, cool completely before
icing.

For the Vanilla Whipped Cream Filling:

In a large bowl beat the cream on a high speed until thick, add the sifted icing
sugar and vanilla. Beat until the icing sugar and vanilla is combined and the cream
is fully whipped.

For the Cream Cheese Frosting

Beat together the butter and cream cheese. Add the sifted icing sugar and beat for
3 minutes.

Apply cream to the top of one of the sponge layers and top with strawberry halves,
place the final layer on top and spread on the cream cheese frosting. Crumble the
shortbread biscuits and sprinkle over the top of the cake before finishing with
strawberries.

Vanilla & Caramel Layer Cake

2x 23cm cake tins, buttered and

For the Cake:

floured

275g plain flour

For the Dulce de leche

50g corn flour

2 1/2 tsp baking powder

Buttercream:

1 tsp salt
225g

unsalted

butter,

temperature
300g caster sugar
4 medium eggs
250ml milk
1 tsp vanilla paste

room

300g

unsalted

butter,

room

temperature
225g icing sugar
40ml milk
150g dulce de leche, store bought or
homemade

To Make the Cake:

Pre-heat the oven to 180C.
Sift together the flour, corn flour, baking powder and salt and set aside.
In the bowl of a freestanding mixer, or in a large mixing bowl with a handheld
electric mixer, beat the butter until creamy, around 1 minute. Add the sugar and
beat until pale and fluffy, around 3 minutes. Add the eggs one at a time, beating
well after each addition.
With your mixer on a low speed, alternately add the dry ingredients in 3 batches
and the milk in two. Add the vanilla along with the last portion of milk.
Once all of the ingredient have been added, scrape down the bowl and beat the
batter once more just until smooth, around 5 seconds.
Divide the batter among the prepared cake tins and smooth the top with a rubber
spatula and drop the pans lightly on the counter to expel any air bubbles.
Bake the cakes until a toothpick inserted in the middle comes out clean, around 30
minutes.
Allow the cakes to cool in their tins for around 20 minutes before inverting onto wire
racks to cool completely.

To Make the Dulce de

Leche Buttercream:
In the bowl of a freestanding mixer, or
in a large mixing bowl with a handheld
electric mixer, beat the butter until
creamy, around 1 minute. Add the icing
sugar and milk and beat until smooth
and creamy, 1-2 minutes.
Add the dulce de leche and beat until
fully incorporated.

To Assemble:
Place one of the cake layers on a cake
stand or cake plate and spread with
buttercream, top with the second layer
of cake and spread buttercream across
the top and sides

Vanilla, Strawberry & Coconut Cake

Ingredients

225g unsalted butter, softened

250g caster sugar

4 large eggs

150g

unsalted

butter,

210g plain flour

temperature

1 tsp baking powder

250g icing sugar, sifted

2 tbsp (30ml) milk

2 tbsp milk

1 tsp vanilla essence or 1/2 tsp vanilla

1 vanilla pod

paste

To Decorate

room

2 tbsp strawberry jam

Vanilla

Bean

Buttercream

desiccated coconut
23 x 13 x 7cm loaf tin, buttered and
lined.

To make the Cake:

Preheat the oven to 180C.
In the bowl of an electric mixer, with the paddle attachment cream the butter and
caster sugar until light and fluffy. Add the eggs one at a time, remembering to
scrape down the sides regularly.
Sift the flour and baking powder together. Fold in the flour mixture, milk and vanilla
essence until the mixture is smooth.
Pour the cake batter into the prepared loaf tin and bake for 40 minutes, or until
golden and the centre of the cake springs back when gently pressed. Leave the
cake to cool in the tin for 5-10 minutes before removing to a wire rack to cool
completely.

To make the Buttercream

Place the butter in to a large mixing bowl and beat for 1 minute. Add half of the
icing sugar and the milk and beat until combined. Add the remaining icing sugar
and the seeds from the vanilla pod and beat for a minimum of 5 minutes.

To make the Jam Drizzle

Place the strawberry jam into a small saucepan and add 1 tbsp of water. Place
over a medium heat until runny, a minute or two should be fine. Remove from the
heat and leave to cool.

To Assemble:

Once the cake is completely cool, top with buttercream and create yummy peaks
using the back of a spoon or a palette knife. Drizzle with the cooled strawberry jam
and sprinkle with a handful of desiccated coconut.

Victoria Sponge
Recipe adapted from
Cakes to Celebrate Love & Life Callie Maritz & Mari-Louis Guy

2 tbsp (30ml) milk

Ingrdients

1 tsp vanilla essence

225g unsalted butter, softened

4/5 cup (200ml) double cream

1 1/4 cups (250g) caster sugar

1 tbsp caster sugar

4 large eggs

1 tsp vanilla essence

1 1/2 cups (210g) plain flour

3 tbsp (45ml) strawberry jam

1 tsp baking powder

icing sugar for dusting

Preheat the oven to 180C. Line and grease 2 x 20cm or 3 x 15cm cake pans.
In the bowl of an electric mixer, with the paddle attachment cream the butter and
caster sugar until light and fluffy. Add the eggs one at a time, remembering to
scrape down the sides regularly.
Sift the flour and baking powder together. Fold in the flour mixture, milk and vanilla
essence until the mixture is smooth.
Pour equal amounts of cake batter into the prepared pans and bake for 25-35
minutes, or until golden and the centre of
the

cake

springs

back

when

gently

pressed. Invert onto a wire rack and cool

completely.
In a clean bowl whisk the cream, sugar and
vanilla until stiff peaks form.
To assemble, sandwich the layers together
with jam and cream. Dust the top with icing
sugar.

Walnut and Honey Loaf

Hummingbird Bakery Cake Days
Serves 8-10

Ingredients:

190g unsalted butter, plus extra for

tsp salt

greasing

25g plain yoghurt

190g plain flour, plus extra for dusting

1 tsp vanilla essence

190g caster sugar

2 tbsp runny honey

3 eggs

60g walnuts, roughly chopped

1 tsp baking powder

One 8.5 x 17.5cm (3 x 7in) loaf tin with 7.5cm (3in) sides
(I used a 11 x 22cm loaf tin as that is all I had at home, I didn't have any problems).
Preheat the oven to 170C, then grease the loaf tin with butter and dust with flour.
Using a hand-held electric whisk or a freestanding electric mixer with the paddle
attachment, cream together the butter and sugar until pale and fluffy. Break in the
eggs one at a time, whisking well.
Sift together the flour, baking powder and salt, then add these dry ingredients to
the batter in two stages and mix on a low speed until just incorporated. Mix in the
yoghurt, vanilla essence and half the honey, then stir in the walnuts by hand. Pour
or spoon the batter into the prepared loaf tin and bake for 50-60 minutes or until
the sponge is firm and a skewer inserted into the centre of the cake comes out
clean of any uncooked batter.
While the cake is cooking, place the remaining honey in a small saucepan with
50ml of water and bring to the boil, allowing the syrup to reduce by about half. Pour
the warm syrup over the cake when it comes out of the oven, then leave to cool in
the tin before turning out on to a wire rack and allowing to cool completely before
serving.

CUPCAKES AND MUFFINGS

Boston Cream Pie Cupcakes - Martha Stewart's Cupcakes
Makes 18

Ingredients
1 1/2 cups all-purpose flour, plus
more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup whole milk

3 ounces (6 tablespoons) unsalted
butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together
flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan
over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5
minutes. Beat in dry ingredients.

Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter,
and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each
halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10
minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla
cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and
serve immediately.

Vanilla Cream
Makes 1 1/2 cups

Ingredients
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

Directions
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan
over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture
begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to
saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes.
Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on
surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Ganache Glaze

Makes about 1 1/4 cups

Ingredients
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Directions
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate
and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl,
and let cool, stirring often. Use immediately.

For the Victoria Sponges I made a strawberry syrup by boiling pureed strawberries
with sugar and a little water until thick. I sandwiched the cakes together with the
syrup and vanilla sweetened whipped cream. The whipping cream is whipped with
powdered sugar and a dash of powdered vanilla, it is delicious.

Buttercream
Bakery

Vanilla
Cupcakes
Makes 12 Cupcakes

Ingredientes:
120g unsalted butter, room temperature
100g caster sugar
20g vanilla sugar
2 large eggs

100g self-raising flour

75g plain flour
1/2 tsp baking powder
pinch of salt
120ml milk
1tsp vanilla paste

Preheat your oven to 170C. Line a 12-hole cupcake tray with paper cases.
Sift both flours, the baking powder and salt into a medium bowl and set aside.
In a large mixing bowl beat the butter, caster sugar and vanilla sugar until light and creamy,
beat for no less than 3 minutes. Add the eggs one at a time beating well after each
addition.
Add one third of the flour and fold into the batter, pour half of the milk into the batter and
beat until totally incorporated. Repeat this process, adding another third of flour, followed
by the rest of the milk and vanilla extract. Finish by adding the final third of flour.

Spoon the batter into the cupcake cases, filing each until 2/3 full.
Bake for 20 minutes or until well risen and a cake tester inserted into the centre comes out
clean.
Leave cupcakes to cool in the tray for a minute or so before removing and placing on a
cooling rack.

Buttercream Bakery Vanilla Buttercream

160g unsalted butter, room temperature
225g icing sugar, sifted
2-3 tbsp milk
1 tsp vanilla paste
Place the butter into a large mixing bowl and beat for about 5 minutes or until significantly
lighter in colour.
Add the sifted icing sugar and 2 tbsp of the milk and beat until totally incorporated. Add
the vanilla paste and beat for a further 5 minutes or until the buttercream becomes lighter
in colour and creamy. If necessary add the remaining tbsp of milk and beat for another
minute of so.

Stroopwafel Caramel, Maple and Cinnamon Cupcakes

Recipe
For the Caramel:
200g caster sugar
200ml golden syrup
250ml double cream
pinch of sea salt
120ml crme fraiche

For the Cupcakes:

100ml maple syrup
50g brown sugar

100ml double cream

50ml milk
225g plain flour
2 tsp cocoa powder

3/4 tsp cinnamon

250g unsalted butter, room temperature

2 tsp baking powder

250g caramel

110g unsalted butter, room temperature

2 tbsp maple syrup

100g brown sugar

1/4 tsp cinnamon

2 large eggs, room temperature

Mini Stroopwafels to decorate

For

the

Caramel

Frosting:

To Make The Caramel:

Prepare the caramel the day before you plan to bake the cupcakes.
1. Combine the sugar, golden syrup and cream in a large saucepan, (the mixture will
bubble up rapidly so be sure to start with a generous sized pan), place the mixture over a
low-medium heat and do not stir the caramel at all from this point onwards. Allow the
mixture to bubble for 15-25 minutes or until the mixture is dark amber in colour and coats
the back of a spoon.
2. Remove the pan from the heat and carefully whisk in the crme frache and salt.
3. Set aside to cool completely before pouring the caramel into an airtight container.
Refrigerate the caramel overnight before proceeding with the cupcake recipe.
You will beat the caramel before using, it will become smooth, creamy and significantly
lighter in colour.

To Make The Cupcakes:

Line one standard muffin tray with 12 cupcake cases and set aside.
Pre-heat the oven to 170C.

1. Combine the maple syrup, brown sugar, double cream and milk in a small saucepan
and place on the hob, over a very low heat until the sugar has melted. Do not allow the
mixture to boil. Remove the pan from the heat and set aside to cool.
2. Sift together the flour, cocoa powder, cinnamon and baking powder and set aside.
3. In a large mixing bowl beat the butter with an electric mixer until smooth, about 1
minute. Add the brown sugar and beat to combine. Cream together the butter and sugar
for a further 5 minutes until the mixture is smooth, creamy and significantly lighter in
colour. Remember to stop the mixture and scrape down the sides of the bowl periodically
during mixing.
4. Add the eggs to the mixture, one at a time, beating for 1 minute after each addition.
Beat the mixture for a further 3 minutes.
5. Gently fold one third of the flour mixture into the butter mixture insuring the flour is fully
incorporated before adding one half of the syrup mixture made in step 1, beat until fully
combined. Continue alternating between the flour mixture and syrup until all the
ingredients are combined.
6. Divide the cupcake batter equally between the cupcake cases and bake for around 20
minutes or until the cupcakes are well risen and a cake tester inserted into the centre
of one of the cupcakes comes out clean.
7. Remove the cupcakes from the oven and place on a wire rack to cool completely.

To Make The Caramel Frosting:

1. Remove your caramel from the fridge, place in a large mixing bowl and beat on a
medium speed for 1-2 minutes, until smooth, creamy and significantly lighter in colour.
2. Weigh out 250g of caramel and set the remaining caramel aside, (you will use the
remaining caramel later to fill the cupcakes).
3. Place the butter in a large mixing bowl and beat on a med-high speed until very soft.
Add the caramel, maple syrup and cinnamon and beat for 2-3 minutes on a medium speed
until luscious, smooth and creamy.

To Assemble The Cupcakes:

1. Once the cupcakes are completely cool, take a small,
serrated knife and cut a circle of cake from the centre of
each cupcake, creating a well for the caramel. You will
end up with small cone shaped pieces of cake, keep
the small pieces of cake that you have removed.
2. Place the remaining caramel in a piping bag and fill
the 'wells' generously with caramel before replacing the
small cones of cake you removed. You may have a little
caramel left over.
3. Fill another large piping bag, fitted with a large open
star tip with Caramel Frosting and ice each cupcake.
Add one miniature Stroopwafel to the top of each iced cupcake, chop up a few
Stroopwafels into chunks and crumble a couple more, sprinkle the Stroopwafel chunks and
crumbs over the cupcakes.

Handwritten Hostess Style Coffee

Cupcakes Recipe
The idea is from the fabulous Martha Stewart's
Cupcakes by Martha Stewart, a book packed
full of great ideas and yummy recipes.
The cupcake recipe I used however is from
The Crabapple Bakery Cupcake Cookbook by
Jennifer Graham.

It a great book and a

brilliant recipe, the cake has a great coffee

flavour and a lovely moist and light texture. I
omitted the walnuts and halved the recipe, I
ended up with nine large cupcakes.

Afternoon Tea Coffee & Walnut Cupcakes Recipe

The Crabapple Bakery Cupcake Cookbook by Jennifer Graham

Ingredients
11/2 cups self-raising flour
1tsp baking powder
200g softened butter
1 cup caster sugar

4 eggs
2 tsp vanilla extract
2 tbsp instant coffee granules
1/4 cup boiling water
11/2 cups chopped walnuts
Makes 24

Preheat oven to 170C. Line two 12-hole muffin trays with cupcake papers.
Sift together the flour and baking powder.
In a separate bowl, cream the butter for two minutes. Add half the caster sugar and beat
for another 2 minutes. Add the remaining caster sugar and beat for a further 2 minutes or
until the mixture is light and fluffy.
Add the eggs one at a time, beating for 1 minute after each addition or until mixture is light
and fluffy. Add the vanilla and beat until combined.
Add half the flour mixture to the creamed mixture and beat on a low speed until combined.
Dissolve coffee in boiling water. Add to the cake mixture and beat until dissolved. Add the
remaining flour and beat until well combined; do not over-beat as this will toughen the
mixture. Fold in the chopped walnuts.
Spoon mixture into cupcake papers, filling each about three quarters full. Bake for 18-20
minutes or until a cake tester inserted in the centre comes out clean. Remove cupcakes
from the tray immediately and cool on a wire rack for 30 minutes before frosting.

Chocolate Ganache Recipe adapted from Martha

Stewart's Cupcakes

2 ounces semisweet chocolate, finely chopped

2/3 cup heavy cream
Bring the cream to a simmer in a saucepan over a medium heat. Pour cream over the
chocolate and stir until all the chocolate has melted. Use immediately.

Icing & Decorating

Dip each cupcake in the chocolate ganache, letting excess drip off; invert and let set for 30
minutes. Fill a small piping bag with cooled white chocolate and write messages on
cupcakes, working left to right without stopping. I need a bit of practise I must say.
Mine said baby love, cupcake, I love you and bad ass.

French Toast Cupcakes

Recipe from - Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes
According to Cookie Girl
Makes 12.

Ingredients
170 g/6 oz plain flour

2 tsp maple syrup

50 ml/2 fl oz milk

1 & 12 tsp baking powder

For the icing

12 tsp ground cinnamon

110

14 tsp salt
110 g/4 oz unsalted butter
225 g/8 oz granulated sugar

g/4

oz

unsalted

butter,

room

cheese,

room

temperature
110

g/4

oz

cream

temperature
450 g/1 lb icing sugar, sifted 14 tsp

2 large eggs

cinnamon brown food colouring

2 tsp vanilla extract

(optional) sprinkles to decorate

Directions
1. Preheat the oven to 180C/ 350F/Gas 4. Line a 12-hole non- stick muffin tray with
paper cases.
2. Sift the flour, baking powder, cinnamon and salt into a bowl. Melt the butter and let it
cool slightly.
3. In a large bowl, whisk the sugar and eggs together, then add the melted butter. Mix the
vanilla, maple syrup and milk in a separate bowl or jug.
4. Now stir the flour mixture into the sugar, eggs and butter, followed by the milk mixture.
Beat until everything is well combined.
5. Divide the mixture between the paper cases so that each is about three-quarters full.
Bake in the centre of the preheated oven for 20 minutes. Check with a skewer it should
come out clean if the cakes are cooked. Remove the cakes from the oven and place them
on a wire rack to cool.
6. Meanwhile, make the icing. Using an electric whisk, mix the butter and cream cheese.
Add the icing sugar, a third at a time, beating thoroughly after each addition. Add the
cinnamon with the last of the icing sugar. Add a dot or two of food colouring if you like.
7. Using a piping bag with a straight- edged nozzle, pipe icing onto the cakes, working
from the outside into a peak in the centre. Decorate with sprinkles I like to use
gingerbread men.

Gingerbread Cupcake Recipe

Makes 12 Cupcakes
Taken from Cupcakes, Cupcakes & more Cupcakes by Lilach German

Ingredients
2 1/2 cups Plain Flour

1/4 tsp Salt

1 tbsp Baking Powder

1/2 tbsp Ground Ginger

1 cup Brown Sugar

1/4 tbsp Ground Nutmeg

2 tbsp Golden Syrup

1/2 tbsp Ground Cinnamon

2 Eggs

1/4 tbsp Baking Soda

1/2 cup Whole Milk

1/2 cup Butter

Preparation
1. Preheat the oven to 160C. Line one cupcake pan with your chosen cupcake
papers.
2. In a bowl, sift together flour, salt, baking powder, ginger, cinnamon, nutmeg and
baking soda.
3. Place butter and sugar in a mixing bowl, beating on a medium speed.
4. Add golden syrup and mix until a light and airy butter is achieved.
5. Reduce mixing speed to low, add eggs one at a time, mixing well.
6. Add small amounts of the dry ingredients (prepared in Step 2), alternating with
small amounts of the milk until the mixture is completely integrated and smooth.
7. Fill the cupcake papers two-thirds full.
8. Bake for 20-25 minutes, or until cupcakes are springy to the touch ans a
toothpick inserted in cupcake's centre comes out clean.
9. Remove from oven and cool on a wire rack for 10 minutes.

Caramel Ginger Frosting

Recipe from Divine Cupcakes by Tamara Jane

Ingredients:

125g Butter, 200g Brown Sugar, 80ml Cream, 1 tbsp Ground

Ginger, 500g Icing Sugar

Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat
until the sugar dissolves. Bring the mix to the boil, reduce heat and cook for 2-3
minutes. Stir in the cream and ginger.
Cool to lukewarm temperature. Gradually stir in the icing sugar and cool the
mixture completely. Beat until the frosting is light and creamy. If the frosting is too
stiff, add a little more cream.
I cannot describe how delicious this frosting is, it is definitely in my top 5. If you are
looking for a new cupcake book I highly recommend Divine Cupcakes, it is full of
fantastic recipes and is packed full of gorgeous photographs Making it an absolute
pleasure to browse through.

Gingerbread
Latte
Cupcakes
Recipe adapted from - Making Cupcakes with Lola
Makes 12
I actually ended up with 14 generous cupcakes so be careful not to overfill the
cupcake cases.

I am adding Lola's US conversions too, although some seem a little off in places,
for example 1 stick of butter is 113g not 135g as the cupcake recipe states, you will
also notice the buttercream recipe says to use 120g grams or 1 stick of butter
As I was using grams anyway I added 135g and 120g of butter respectively and all
was fine.

For the Cupcakes:

120g / 1/2 cup golden syrup or light

1 tsp ground espresso

2 tsp ground ginger

corn syrup

1/2 tsp ground allspice

120g / 1/2 cup black treacle/dark

1/2 tsp ground nutmeg

molasses
200ml/ 3/4 cup double/heavy cream
250g/ 2 cups plain/all purpose flour

1/4 tsp salt

135g / 1 stick butter, cubed and soft
125g 2/3 cup packed dark brown

2 tsp baking powder

sugar

1 1/2 tbsp cocoa powder

2 medium eggs

For the Coffee Cinnamon Buttercream:

120g/ 1 stick butter, cubed and soft
1 tsp vanilla extract
500g/ 3 2/3 cups icing sugar
3 tbsp milk
2 tsp ground espresso

and 1 tsp ground cinnamon mixed with

1/2 tsp hot water.
Gingerbread Men Sprinkles - to decorate
Muffin pan lined with 12 large cupcake cases (muffin sized).

Directions
Preheat the oven to 180C/350F/Gas 4.
Sift together the flour, baking powder, cocoa powder, ground espresso, ginger,
allspice, nutmeg and salt in a medium bowl.
Put the golden syrup or corn syrup , treacle/molasses and cream in a saucepan
and heat gently until just melted and well mixed. Do not allow to boil.
Put the butter and sugar in a large mixing bowl and beat with an electric hand
mixer until pale and fluffy. Stop to scrape down the sides of the bowl occasionally.
Add the eggs one at a time, beating well after each addition.
Add the syrup mixture to the egg mixture in thirds, alternating with the flour mixture.
Divide the mixture between the prepared muffin cases.
Bake in the preheated oven for 25-30 minutes or until well risen and a cake tester
inserted into the centre comes out clean. Remove from the oven and allow the
cupcakes to cool in the tray for a minute or two until removing to a wire rack to cool
completely.

To Make the Buttercream:

While the cupcakes are cooling down, make the coffee cinnamon buttercream.
Put the butter in a bowl and beat with an electric mixer until very soft, smooth and lighter in
colour. Stir in the vanilla.
Sift half of the icing sugar into the bowl, beating until fully incorporated.
Add the second half of the sugar and beat on a low speed. gradually add the milk, beating
continuously. Once combined turn the speed up to high and beat for a further 3 minutes.
Add the espresso-cinnamon paste and beat to combine.
Once the cupcakes are completely cool, spread, spoon or pipe the frosting onto the
cupcakes and top with gingerbread men sprinkles.

Greek Yogurt & Honey Cupcakes

Love Bakery, Cupcakes from the Heart
by Samantha Blears
Makes 12

For the Cakes:

125g

unsalted

butter,

at

room

2 eggs, at room temperature

temperature

125g self-raising flour

125g caster sugar

1/2 tsp baking powder

1 1/2 tsp vanilla extract

3 tbsp semi-skimmed milk

2 tbsp clear honey

To make the cakes:

Preheat the oven to 180C/350F/Gas Mark 4 and line the holes of your muffin tin
with muffin cases.
Add the butter, caster sugar, vanilla extract and honey to the bowl of an electric
mixer and cream together for 7 minutes, or until light and fluffy.
Add the eggs one at a time and mix for two minutes.
Mix the flour and baking powder together in a separate bowl, then add to the mixer
and mix until incorporated. Add the milk and mix for a further minute.
Divide the mixture evenly between the muffin cases. Bake for 25 minutes.
Remove the baked cupcakes from the oven and immediately transfer to a wire
rack. Leave to cool.

For the Frosting:

50g unsalted butter, at room temperature, 6 tbsp Greek Yogurt, 1 tsp lemon juice,
380g icing sugar, sifted

To make the frosting:

Cream the butter, yogurt and lemon juice together in the mixer for 2 minutes until
light and fluffy.
Add the icing sugar, a tablespoon at a time, mixing after each addition until
completely smooth. Chill in the refrigerator until ready to use.

For the Love:

85g best quality strawberry jam

To add the love:

Top the cupcakes with frosting, either by piping or spreading with a palette knife
and then add a teaspoonful of jam to each.

High Hat Cupcakes

Cupcakes, Cupcakes & More Cupcakes by Lilach German
Makes 12

Ingredients
Cake:

1 1/2 cups buttermilk

3 cups plain flour

Meringue:

1 tablespoon baking powder

8 egg whites

1/4 tsp salt

2 1/4 cups sugar

1/2 cup butter, at room temperature

1/4 tsp cream of tartar

1 tablespoon vanilla extract

Garnish:

1 cup sugar

2 cups dark chocolate

2 eggs

3 tablespoons canola oil

1. Preheat the oven to 325F and line your muffin tin with paper cases.
2. In a medium bowl sift together flour, baking powder and salt.
3. In the bowl of an electric mixer cream the butter together with the vanilla and
sugar, beat until the mixture is light and fluffy.
4. Reduce mixing speed and add the eggs one at a time mixing well after each
addition.
5. Gradually add the dry ingredients, alternating with the buttermilk, mixing until the
batter is blended and smooth.
6. Fill the cupcake liners two-thirds full.
7. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a
toothpick inserted in the cupcakes centre comes out clean.
8. Remove from the oven and cool on a wire rack for ten minutes.
9. Prepare the meringue: Whisk egg whites, sugar and cream of tartar in a bowl
placed over a pot of hot water (double boiler), constantly mixing for about 5
minutes until texture is blended and mixture is hot to the touch.
10. Transfer to the bowl of an electric mixture, beat on high until the mixture has
completely cooled and the meringue has set.
11. Transfer meringue to a pastry bag with a plain round tip and pipe from the sides
of each cupcake up towards the centres in a snail shape. Chill for 30 minutes.

12. Prepare garnish: Melt

chocolate

and

oil

in

double boiler until texture is

smooth. Cool.
13.

Dip

each

frosted

cupcake in to the melted

chocolate mixture or spoon
chocolate on to the top of
each frosted cupcake.

Honey Cupcakes
Ingredients

110g unsalted butter, room

temperature

120g brown sugar

170g runny honey
2
large
eggs,

temperature
220g plain flour
1/2 tsp baking powder

room

1/2 tsp baking soda

1/2 tsp salt
1/2 tsp mixed spice
60ml milk
65ml buttermilk
1/2 tsp vanilla extract
1/2 tsp lemon extract
75g honeycomb, plus extra for
decorating

Directions
Preheat the oven to 160C and line a 12-hole muffin tray with cupcake papers.
Combine the flour, baking soda, baking powder, salt and mixed spice and sieve
together into a medium bowl.
Cream together the softened butter, sugar and honey using an electric mixer for
about 3 minutes, or until light and fluffy. Add the eggs one at a time, mixing well for
about a minute after each addition.
Combine the milk, buttermilk, vanilla and lemon extracts in a small bowl.
Add one third of the flour mixture to the creamed mixture and mix well, add a third
of the milk mixture and beat again. Repeat twice more until all the flour and milk
mixture have been used up.
Using a small knife chop the honeycomb into small pieces, fold this into the cake
batter evenly, ensuring there are no pieces larger than about 1 cm.

Spoon the mixture into the prepared cupcake cases, filling them about two-thirds
full. Bake for 20 - 25 minutes until golden brown. Insert a cake tester into the
centre of each cake, it should come out clean.
Remove from the oven cool in the tin for 10 minutes before removing to a wire rack
to cool completely.

Vanilla Lemon Buttercream

Ingredients
115g unsalted butter, very soft

60ml fresh lemon juice

450g powdered sugar

1 tsp vanilla extract

Directions
Place butter in large mixing bowl. Add half of the sugar and then juice and extract.
Beat until smooth and creamy. Gradually add the remaining sugar and beat until
icing is thick enough to be of good spreading consistency. Beat for another 3
minutes (they key to perfect frosting). Use and store at room temperature.

When cupcakes are cool ice as desired and top with a shard of honeycomb and
drizzle with runny honey.

Doughnut Muffins
Makes 10-12 Muffins

Ingredients
200g plain flour

60ml sunflower oil, plus extra for

greasing the muffin tin

2 tsp baking powder

For the coating:

pinch of salt

175g unsalted butter, melted

1/4 tsp cinnamon

175g caster sugar

170g caster sugar

100g jam

1 large egg, lightly beaten

1 x piping bag fitted with a plain round

190ml buttermilk

tip

1 tsp vanilla paste

1 x 12-hole muffin tin

Preheat the oven to 180C.

Grease a

12-hole

muffin tin

with

sunflower oil and set aside.

In a large mixing bowl, sift together
the flour, baking powder, salt and
cinnamon. Add the sugar and stir to
combine.
Make a well in the centre of the dry
ingredients

and pour

the

lightly

beaten egg, buttermilk, vanilla paste

and sunflower oil into the well.
Fold the dry and wet ingredients
together just until combined. Do not
over-mix.
Divide

the

mixture

evenly

between the cavities of the prepared muffin tray. Bake the muffins in the preheated
oven for 20-25 minutes.
Remove the tray from the oven and tip the muffins out, you may need to gently
tease the edges of some of the muffins to get them to fall.
Whilst the muffins are still hot from the oven, dip each one in the melted butter and
then roll in sugar, coating liberally.
Fill the prepared piping bag with
jam. Push the end of the piping tip
through the base of each muffin
and fill with jam.
Eat at least three immediately ; )

Magnolia Bakery Red Velvet Cake

Ingredients
3 cups cake flour (not self-rising)

3 tablespoons unsweetened cocoa

cup (1 sticks) unsalted butter,

1 teaspoons vanilla extract

softened

1 teaspoons salt

2 cups sugar

1 cups buttermilk

3 large eggs, at room temperature

1 teaspoons cider vinegar

6 tablespoons red food coloring

1 teaspoons baking soda

Directions
Preheat oven to 350 degrees.
Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl,
on the medium speed of an electric mixer, cream the butter and sugar until very
light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after
each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the
batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts,
alternating with the flour. With each addition, beat until the ingredients are
incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter
and mix well. Using a rubber spatula, scrape down the batter in the bowl, making
sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until
a cake tester inserted in the center of the cake comes out clean. Let the cupcakes
cool in the pans for 1 hour. Remove from the pans and cool completely on a wire
rack.

Magnolia Bakery Creamy Vanilla Frosting

Ingredients
6 tablespoons all-purpose flour, 2 cups milk, 2 cups (4 sticks) unsalted butter,
softened. 2 cups sugar , 2 teaspoons vanilla extract

Directions
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over
medium heat and, stirring constantly, cook until the mixture becomes very thick and
begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the
surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3
minutes, until smooth and creamy. Gradually add the sugar, beating continuously
for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5
minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for
15 minutes (no less and no longerset a timer!). Use immediately.

Maple Buttermilk Pancake Cupcakes

From Country Living Magazine

Makes about 18 cupcakes.

INGREDIENTS:
2 1/2 cups flour

1/2 cup light-brown sugar

2 teaspoon baking powder

2 large eggs

1 teaspoon baking soda

1 1/4 cups maple syrup

1/2 teaspoon salt

2 teaspoons vanilla extract

3/4 teaspoon ground ginger

1/2 cup buttermilk

1 stick or 1/2 cup unsalted butter,

1/2 cup walnuts or pecans, finely

softened

chopped

DIRECTIONS:
Preheat your oven 350 degrees F.
Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.
Then beat the butter and sugar on medium speed in a large bowl until they are
fluffy. (Your butter must be soft!) Add in eggs, syrup and vanilla. Mix until blended.
Then mix in the flour mixture alternating with the buttermilk. Do about one-third of
the flour and then one-third of the buttermilk, and so on.
Add the nuts if using.
Fill muffin or cupcake tins, either lined or buttered,
according to your preference.
Cook for approximately 20 minutes or until your tester
comes out clean. I use a steak knife.
Cool totally and then ice with Maple-Butter Frosting.

Maple-Butter Frosting Recipe

INGREDIENTS:
1 cup of softened, unsalted butter
3 ounces of cream cheese, also softened
2/3 cup of dark-brown sugar (I use golden)
1/4 teaspoon salt
3/4 cup of maple syrup
3/4 teaspoon of vanilla extract
1 cup of confectioners' (icing) sugar

DIRECTIONS:
Beat the softened butter, cream cheese, brown
sugar and salt in a medium-sized bowl until fluffy.
Once again, it is critical that your ingredients be softened.
While you keep beating, add both the maple syrup and the vanilla.
Slowly add the confectioners' sugar and gradually increase the speed to high.
Continue beating until the icing is fluffy.
Chill the maple-butter frosting for one hour before using

Marshmallow Cupcakes
The Hummingbird Bakery Cookbook
Makes 12

Ingredients
120g plain flour
140g caster sugar
11/2 tsp baking powder
a pinch of salt
45g unsalted butter at room

Vanilla Marshmallow
Buttercream
200g mini marshmallows
250g icing sugar, sifted
80g unsalted butter
25ml whole milk

temperature

a couple of drops of vanilla extract

120ml whole milk

Makes enough to frost 12 cupcakes.

1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows

For the cakes:

Preheat the oven to 170C (325F) Gas 3
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer
with a paddle attachment (or use a handheld electric whisk) and beat on slow
speed until you get a sandy consistency and everything is combined. Gradually
pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a
few seconds, then pour into the flour mixture and continue beating until just
incorporated (scrape any unmixed ingredients from the side of the bowl with a
rubber spatula). Continue mixing for a couple more minutes until the mixture is
smooth. Do not over mix.
Spoon the mixture into the paper cases until two-thirds full and bake in the
preheated oven for 20-25 minutes, or until light golden and the sponge bounces
back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to
cool completely.
Put the 12 medium marshmallows into a heatproof bowl over a pan of simmering
water. Leave until melted and smooth. When cupcakes are cold, hollow out a
small section in the centre of each one and fill with a dollop of melted
marshmallow. Leave to cool.

For the icing:

Beat the icing sugar and butter
together in a freestanding electric
mixer with a paddle attachment (or
use a handheld electric whisk) on a
medium-slow

speed

until

the

mixture comes together and is well

mixed. Turn the mixture down to a slow speed. Combine the milk and vanilla
extract in a separate bowl, then add to the butter mixture a couple of tablespoons
at a time. Once all the milk has been incorporated, turn the mixer up to a high
speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The
longer the frosting is beaten the fluffier and lighter it becomes. Stir the mini
marshmallows into the Vanilla Frosting by hand until evenly dispersed.
Spoon frosting on top of the cupcakes.

Mango, Pineapple & Passion Fruit Mini

Cupcakes
(makes around 60 mini cupcakes)

Ingredients
125g unsalted butter
175g vanilla sugar or caster sugar
1 vanilla pod

160g

unsalted

butter,

temperature
225g icing sugar, sifted
3-4 tbsp mango coulis

2 large eggs

Passion Fruit Glaze

175g self raising flour

2 tbsp passion fruit coulis

1 tsp baking powder

4 tbsp icing sugar, sifted

pinch of salt

For the Syrup

5 tablespoons milk
1/2 tsp natural mango extract

Mango Buttercream

room

2 heaped tbsp pineapple jam

2 tbsp water

Directions
Preheat your oven to 180 C/ gas mark 4 and line your mini muffin tins with muffin
cases.
Cream together butter and sugar until light and fluffy, around 3 minutes. Split the
vanilla pod and scrape out the seeds, add to the butter mixture and beat well.
Add the eggs one at a time, beating well after each addition.
Sift together the flour, baking powder and salt, gently fold in to the butter mixture,
mixing thoroughly and then add the milk and mango extract.
Spoon the batter into your prepared cupcake cases and bake for around 10
minutes or until a cake tester inserted into the centre of one of the cupcakes comes
out clean.
Allow the cupcakes to cool in the tins for a few minutes before removing to a wire
rack to cool completely.

To Make the Mango

Buttercream
Place the butter into the large
bowl of an electric mixture and
beat for about 5 minutes or until
significantly lighter in colour.
Add half of the sifted icing sugar
and

beat

on

speed until fully

low

combined,

add the mango coulis and beat

until

incorporated.

Add

the

remaining icing sugar and beat

on a low speed for a further 3
minutes.

To Make the Passion Fruit Glaze

Mix together the passion fruit coulis and icing sugar until completely blended.
The glaze should be drizzling consistency, if not add a little extra icing sugar.

To Make the Pineapple Jam Syrup

Place the pineapple jam in a small saucepan and add the water, place on the hob
over a medium heat for around 3 minutes, until syrupy.

To Assemble
Dip the top of each mini cupcake in pineapple jam syrup, you will have to work
fairly quickly as the pineapple jam syrup will begin to set as it cools.
Fit a piping bag with a plain round nozzle and pipe mango buttercream on to each
cupcake.
Place the passion fruit glaze in uncut disposable piping bag, snip a very small hole
at the tip and drizzle the glaze over the top of each cupcake.

S'more Cupcakes
Hummingbird Bakery Cake Days
Makes 12-16 cupcakes

For the sponge:

30g (1oz) dark chocolate (minimum

2 large eggs
240ml whole milk

70% cocoa solids), chilled

For the topping:

5 digestive biscuits

200g (7oz) caster sugar

80g (3oz) unsalted butter, softened

4 egg whites

280g (10oz) caster sugar

100g

200g (7oz) plain flour

(minimum 70% cocoa solids),

40g (1 1/2 oz) cocoa powder

broken into squares, to decorate

1 tbsp baking powder

Blowtorch (optional)

(3

1/2oz)

dark

chocolate

1/4 tsp salt

Directions
1. Preheat the oven to 170C (325F), Gas mark 3, and line a muffin tin with muffin
cases. Use the finest blade of a cheese grater to shave the chilled chocolate, then
set aside. Crush the biscuits in a food processor with the blade attachment or in a
plastic bag using a rolling pin.
2. Using a hand-held electric whisk or a freestanding electric mixer with paddle
attachment, beat together the butter, sugar, flour, cocoa powder, baking powder
and salt on a low speed until resembling fine breadcrumbs.
3. Mix the eggs and milk by hand in a jug, then pour three-quarters of this into the
dry ingredients and mix on a low speed to combine. Increase the speed to a
medium and mix until smooth and thick. Scrape the sides of the bowl, add the
remaining milk mixture and keep mixing until all the ingredients are incorporated
and the batter is smooth.

4. Fill each paper case two-thirds full with batter. Sprinkle the chocolate shavings
and three-quarters or the crushed biscuits on top of the cupcakes, reserving the
remaining biscuit crumbs for later.
5. Bake in the oven for 18-20 minutes or until well risen and springy to the touch.
Leave to cool slightly, then remove from the tin and place on a wire rack to cool
completely before frosting.
6. Put the sugar into a saucepan with 150ml of
water and bring to the boil. Meanwhile, using
an electric hand whisk or freestanding mixer
with paddle attachment, whisk the egg whites
until foamy.
7. When the sugar has boiled for 5-10 minutes
and reach the soft-ball stage, pour onto the
beaten egg whites while mixing on a medium
speed. Once added, adjust the speed to high
and whisk until the underside of the bowl feels
lukewarm. At this stage, the meringue should
have increased in size and become, white,
smooth and shiny.
8. Smooth the meringue on to the cooled cupcakes, then swirl into decorative
spikes using a palate knife. With a cooks' blowtorch, lightly brown the meringue to
give it a baked appearance. Alternatively, pop the cakes under a hot grill - but only
for a few seconds, as the meringue will brown quickly and you don't want it to
burn. Decorate the cupcakes with biscuit crumbs and squares of chocolate.

Brown Sugar Crumble

Ingrdients
4 oz plain flour
2 oz butter, cubed
1 oz brown sugar
1 oz vanilla caster sugar
Use your fingers to rub the
butter into the flour, you want a
sand like consistency. Add the
sugar and mix well.

Strawberry Crumble Cupcakes

Makes 12

Ingredients
1 1/4 cups plain flour
1 tsp baking powder
100g unsalted butter, softened
3/4 cup caster sugar
2 large eggs
1 tsp vanilla extract
1/4 cup vanilla custard
1/4 cup milk
Strawberry Jam

Directions
Preheat the oven to 170C. Line a 12-hole muffin tray with cupcake papers.
Sift together the flour and baking powder. In a separate bowl, cream the butter for
1-2 minutes. Add the caster sugar a third at a time, beating for two minutes after
each addition. After the last addition, beat until the mixture is light and fluffy. Add
the eggs one at a time, beating for about a minute after each addition, or until the
mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour and beat on a very low speed until just combined. Combine
milk and vanilla custard in a small bowl or jug. Add half the milk mixture to the
batter and beat until just combined. Repeat this process. Add the remaining third
of flour and beat until totally combined. Do not over beat.
Spoon 1 tablespoon of cake batter into each of the 12 paper cases, add a
teaspoonful of strawberry jam into the centre and top with another tablespoonful of
cake batter. Your cupcake cases should be no more than 3/4 full. Sprinkle
each cupcake with a generous amount of crumble mixture and bake for 20
minutes.
Remove cakes from tray and cool on a wire rack

Toffee Apple Cupcakes

Makes 8

Ingrdients
2 oz unsalted butter, softened

pinch of cloves

125g / 4 1/2 oz soft light brown sugar

pinch salt

1 large egg, beaten

200g apple sauce, from a jar

1/2 lb cake or pastry flour

1 heaped tablespoon creme fraiche

1/4 tsp bicarbonate soda

12 toffees

3/4 tsp cinnamon

Directions
Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 8 paper muffin
cases.
Cream the butter and sugar together for about 3 minutes until smooth. Add the egg
beating until well combined. Sift in the flour, bicarbonate soda, cinnamon, cloves
and salt. Add the apple sauce and creme fraiche and mix until totally combined.
Spoon half the mixture into the paper cases, Place a toffee in the centre of each
and then spoon the remaining mixture on top. Bake for about 20 minutes, until well
risen and firm to the touch. Transfer to a wire rack to cool.

Caramel Buttercream
Ingredients: 1 stick butter, softened, 4 cups icing sugar, 3 tbsp caramel syrup
2 tbsp milk
In the bowl of an electric mixer fitted with the paddle attachment, combine
butter, half the icing sugar, milk, and caramel syrup. Beat on medium speed until
smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a
time, beating for about 2 minutes after each addition, until icing reaches desired
consistency; you may not need to add all the sugar.

Toffee Drizzle
6 toffees
1 tbsp vegetable oil
Melt the toffees and oil together in a small saucepan,
whisking until smooth. Cool before drizzling over
cupcakes.

Toffee and Apple Sauce Muffins

Home Bake by Eric Lanlard
Makes 12 Large Muffins

For the Apple Sauce

300g (11oz) Bramley apples (about one large apple)
100g (3 1/2oz) soft light brown sugar
1 tsp ground cinnamon
2tsp Calvados

For the Muffins

275g (9 1/2 oz) plain flour

100g (3 1/2oz) home-made or bought

100g (3 1/2 oz) caster sugar

fudge,

1 tbsp baking powder

chopped in to small chunks

75g

(2

3/4oz)

unsalted

butter,

2 tbsp cinnamon sugar

softened

(2 tbsp soft light brown sugar

2 large eggs

mixed with 1/4 tsp ground cinnamon)

125ml (4fl oz) full fat milk

icing sugar for dusting

To make the apple sauce:

Peel and core the apples and cut into small

cubes. Place the diced apples in a saucepan with the sugar, cinnamon, Calvados
and 1 teaspoon of water. Cook over a low heat until the apples are tender but not
mushy. Leave to cool.
Preheat the oven to 200C. Line a 12-cup muffin tin with muffin papers.
Sift the flour, sugar and baking powder into a large mixing bowl.
Beat the butter and eggs together, then add the milk. Stir this mixture into the flour
mixture along with the fudge, until just incorporated. Don't over stir, it's fine if the
mixture is a little lumpy.
Spoon half the mixture into the muffin cases, then spoon over 2/3 of the apple
sauce. (Ensure that the apple sauce is the same consistency as the batter so that
it doesn't sink into the cakes). Cover with the remaining muffin batter. With a small
spoon make a swirl of apple sauce in the top and dust with lots of cinnamon sugar.
Bake in the preheated oven for 20 - 25 minutes. Cool on a wire rack.
Serve dusted with icing sugar.
They are also fantastic warm with the steamy apple sauce centre and melting
fudge!
Next time your making muffins try these, you will not be disappointed.

Triple Chocolate Knockout Cupcakes

Recipe from - Cupcakes, Cupcakes & More Cupcakes
by Lilach German
Makes 12

Ingredients
2/3

cup

coarsely

chopped

dark

1/2 cup butter at room temperature

chocolate

3/4 cup sugar

2 tablespoons whipping cream

2 eggs

2 cups plain flour

1/2 cup white chocolate chips

1 tablespoon baking powder

1/3 cup dark chocolate chips

1 tablespoon cocoa powder

1/3 cup milk chocolate chips

1/4 teaspoon salt

Directions
1. Preheat the oven to 325F. Insert liners into muffin tin.
2. In a bowl placed over a pot of hot water (double boiler), melt dark chocolate,
adding whipping cream while constantly stirring until completely melted. Remove
from heat and cool slightly.

3. In a separate bowl, sift flour, baking powder, cocoa powder, and salt.
4. Cream butter and sugar in electric mixer with the mixer's flat beater on a
medium speed until mixture is light and airy.
5. Reduce mixing speed to low, add eggs one at a time, mixing well.
6. Gradually add dry ingredients and melted chocolate until incorporated into a
smooth batter.
7. Add all three types of chocolate chips and stir.
8. Fill the cupcake liners two-thirds full.
9. Bake for around 20 minutes or until a cake tester inserted into a cupcake's
centre comes out clean.
10. Remove from the oven and leave to cool on a wire rack for 10 minutes.

St. Louis Gooey Butter Cake

United Cakes of America by Warren Brown

Dry Ingredients
All purpose flour - 12 ounces (2 1/2
cups)
Baking Powder - 1 1/2 tsp
Salt - 3/4 tsp

Wet Ingredients
Milk - 3/4 cup
Buttermilk - 3/4 cup
Vanilla Extract - 1 1/2 tsp

Creaming Ingredients

Superfine granulated sugar - 15

ounces (2 cups less 2 tbsp)
Vanilla Bean, seed only - 1/2 bean
Eggs - 3

For the Topping

Cream Cheese - 8 ounces
Confectioners' sugar - 16 ounces (4
cups)
Vanilla Bean or Extract - 1 bean
seeded or 1 tsp
Eggs - 3

Unsalted Butter - 3 ounce (6 tbsp)

Milk - 1/2 cup

Vegetable Shortening - 3 ounces (6

Yield: One 12 inch round cake or 18

tbsp)

cupcakes

Directions
1. Preheat the oven to 335 F and place the rack in the centre. Line the bottom of a
12 inch round cake pan with parchment or lightly coat a cupcake tray with non-stick
oil-and-starch spray and place paper liners in the cups. (I just sprayed the edges
of the holes with easy bake spray before putting my cases in).
2. Measure the dry ingredients and wet ingredients into separate bowls. Whisk
each to combine.
3. Measure the Butter, shortening, sugar and vanilla bean into the bowl of a free
standing mixer fitted with a paddle attachment. Combine on a medium to low
speed for about 5 minutes.
4. Add the eggs one at a time to the creamed butter mixture, allowing each to fully
incorporate before adding the next.
5. Alternately add the dry and wet ingredients about a quarter at a time. Scrape
the bowl to the bottom and mix for 20 seconds on a low speed.
6. Scoop the batter into prepared pans. (I filled the cupcake cases just under half
full with this batter, when you top with the cheesecake batter you want the cupcake
cases to end up about two thirds full, I have no idea if this is right the recipe doesn't
specify, I might try a bit more cheesecake batter next time just to see).
7. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream
cheese on a medium speed until smooth, about 1 minute. Add the rest of the
ingredients (including any variations, see below) and mix for about 4 minutes.
Don't worry if lumps of cream cheese remain, they will disappear during baking.
8. Pour the mixture onto the cake batter in the cake pan or scoop it into the
individual cupcake liners. For the cupcakes, bake for 18-24 minutes; for the cake,
bake for approximately 35 minutes, or until the sides are lightly browned and a
wooden skewer inserted into the centre comes out with just a few crumbs on it.
9. Sprinkle the cakes or cupcakes with confectioners' sugar if you like before
serving.

Gooey Variations
Add any of the following to the
topping:
2

ounces

chocolate,

bittersweet
1

ounce

unsweetened chocolate, and

1

ounce

unsalted

butte,

melted and combined.

3

ounces

natural

peanut

butter
Minced zest and juice of one lemon combined with 2 ounces of superfine
granulated sugar.

I can't wait to try the variations, I might make half chocolate and half peanut butter
next time, I also think Dulce De Leche would be an amazing addition. I'm also
looking forward to trying some more recipes from the book, you can tell just by the
way Brown talks about cake that he is good. The Caramel Cake, Coca Cola Cake
and Hoosier Cream Pie are next on my list

Blueberry Muffins
The Hummingbird Bakery Cookbook
Makes 12

Ingredients
360g plain flour

375ml buttermilk

370g caster sugar

1 egg

1 tsp salt

vanilla extract

1 tsp baking powder

70g unsalted butter, melted

bicarbonate of soda

250g blueberries

Directions
Preheat oven to 170C / 325F.
Line a 12-hole muffin tin with paper cases.
Put the flour, sugar, salt, baking powder and
bicarbonate of soda in an electric mixer with the
paddle attachment or in a large bowl and use an
electric blender or a hand whisk and beat.
Pour in the buttermilk, egg and vanilla extract
into a jug and mix to combine. Slowly pour into
the flour mixture

and beat until

all the

ingredients are incorporated.

Pour in the melted butter and beat until the butter is just incorporated, then beat
until the batter is even and smooth.
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the
preheated oven for 20-25 minutes, or until golden brown and the sponge bounces
back when touched. A skewer inserted in the centre should come out clean. Leave
the muffins to cool slightly in the tray before turning out onto a wire cooling rack to
cool completely.

30 Day Muffins
Recipe adapted from Rachel's Favourite Food by Rachel Allen
Makes 15-20 Muffins

Ingredients
2 eggs

370 g plain flour

225 g dark brown sugar

1/2 tsp salt

500 ml milk

110 g oats

1 tsp vanilla paste

3 tsp bicarbonate of soda

120 ml sunflower oil

Method
1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
2. Add the sunflower oil. Sieve the flour with the bicarbonate of soda and salt, and add to
the mixture followed by the oats. Mix again and cover tightly until needed - this mixture will
keep in the fridge for up to 30 days.
(At this point you can add any number of yummy things, i.e. chocolate crunch clusters and
coffee).
3. Preheat the oven to 180C/gas 4.
4. Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters full.
Bake for 15-20 minutes, or until firm to the touch and golden.
5. Cool on a wire rack before serving.

Muffin Round Up
30 Day Muffins- Batch One: Caramel Chocolate Chip with Golden Graham Crumble
Topping
30 Day Muffins - Batch Two: Lemon & Currant Muffins with Lemon Glaze
30 Day Muffins - Batch Three: Coffee Crunch Muffins
The Lemon and Currant Muffins were definitely my favourites, followed by these
Strawberry Shortcake ones but they were all yummy and I will make the plain muffin recipe
often I'm sure.

Peanut Butter Cupcakes

Martha Stewart's Cupcakes
Makes 18

Ingredients
1 3/4 cups all-purpose flour

2/3 cup natural, creamy peanut butter

3/4 tablespoon baking powder

3 large eggs

1/2 teaspoon salt

1/2 cup sour cream

1/4 teaspoon baking soda

1/2 teaspoon pure vanilla extract

6 ounces (1 1/2 sticks) unsalted

Peanut Butter Frosting (recipe below)

butter, softened

Strawberry Jam for topping

1 1/3 cups sugar

Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk
dry ingredients in a large bowl. Cream butter, peanut butter and sugar with a mixer
until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix sour cream and vanilla in a small bowl. Add dry
ingredients to butter mixture in 3 additions, alternating with wet ingredients and
ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each
2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20
minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3
days, unless otherwise noted.

Peanut

Butter

Frosting
Makes about 3 cups

Ingredients: 6 ounces cream cheese, 1/3 cup confectioners' sugar, 1/2

teaspoon salt, 1 cup creamy peanut butter (not natural), 1/2 teaspoon pure vanilla
extract, 1/2 cup heavy cream

Directions
Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add
salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then
fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to
2 days. (Bring to room temperature, and beat on low speed until smooth before
Frost cupcakes using a palette knife or small rubber spatula, make a circular indent
in the top of each frosted cupcake and fill with strawberry jam.

White Chocolate & Clementine

Cupcakes
Recipe adapted from Eat Me, The Stupendous, Self-Raising World of
Cupcakes & Bakes According to Cookie Girl.

Ingredients
110g/4

oz

unsalted

butter, room

140g/5oz self-raising flour

temperature

1 tsp baking powder

110g/4 oz sugar

85g/3 oz white chocolate

2 large eggs

zest of 3 clementines

juice of 2 clementines

For the meringue icing

170g/6 oz caster sugar
1 large egg white
2 tbsp hot water
pinch of cream of tartar

Directions
1. Preheat the oven ti 180 C/350 F/Gas 4. Line a twelve hole muffin tin with paper
muffin cases.
2. Cream the butter and sugar together until pale, light and fluffy. Add the eggs one
at a time, beating well after each addition. Sift the flour and baking powder
together and add this a third at a time to the batter. Chop the white chocolate and
add to the mixture along with the clementine zest and juice.
3. Spoon the mixture into paper cases so that they are three-quarters full. Bake
the cakes in the centre of the preheated oven for about 20 minutes. Check with a
skewer- if the cakes are cooked the skewer will come out clean. Remove from the
oven and place cakes on a wire rack to cool.
4. Put all the ingredients for the icing into a heatproof bowl over a pan of simmering
water. Beat with an electric whisk until soft peaks begin to form as you lift the
whisk.
5. Working quickly, ice the cooled cupcakes, creating peaks and swirls with a
palette knife.

White Velvet Cupcakes- Zombie

Cupcakes by Zilly Rosen
Makes 12 Cupcakes

Ingredients
3 large egg whites
175ml/6 fl oz milk
3/4 tsp pure vanilla extract
350g/12 oz white plain, cake or pastry flour
3 tsp baking powder
1/4 tsp salt
200g/7 oz granulated sugar
125g/41/2 oz unsalted butter, softened

Directions

Preheat the oven to 180C/160C fan/350F/Gas Mark 4. Line a 12-hole muffin tin
with 12 large paper baking cases. Put the egg whites, 2 tablespoons of the milk
and the vanilla extract in a medium bowl and mix together with a fork.
Sift the flour, baking powder and salt in a large bowl. Stir in the sugar. Add the
butter and remaining milk and, using an electric whisk, beat together until
combined. Gradually beat in the egg white mixture. Spoon the mixture into the
cases and bake for about 20 minutes, turning once halfway through baking, until
well risen and firm to the touch. Transfer to a wire rack and leave to cool.

Dark Chocolate Ganache

Makes enough to cover 12-14 cupcakes

Ingredients
475g/1 lb 1 oz mini plain chocolate chips
540ml/ 19 fl oz double cream
50g butter
Put the chocolate chips in a large heatproof
bowl. Bring the cream just to the boil in a large
saucepan.
Pour the cream into the chocolate chips and
whisk until smooth.
Add the butter and stir until smooth and shiny.
Place clingfilm directly over the surface to
prevent a skin forming, then leave over night at
room temperature to cool.

Store in the

refrigerator, covered for up to three weeks.

To make the knives:

Makes 12

Ingredients: 55g grey fondant, 15g brown fondant, 25g plain white royal icing
Directions

Roll out grey fondant very thinly on an acetate strip greased with white vegetable
fat. Cut 6 rectangles, each measuring 13 x 25mm/1/2 x 1 inch. Cut diagonally
across each rectangle to create 2 triangular knife blades.
Roll out brown fondant and cut into a rectangle measuring 13 x 25 mm/ 1/2 x 1
inch. Cut in half length ways, then make 5 evenly spaced vertical cuts to make
knife handles.
Using white royal icing in a piping bag fitted with a fine plain tip, attach a knife
handle to the corner of each knife blade. Pipe 2 or 3 dots on the handle to
represent rivets. Leave to dry overnight. Store in a cool, dry place but do not
refrigerate.

To make the Skeletal Zombies:

Using 85g fondant roll 2 x 5mm and 2 x 1cm balls for each cupcake, to create the
pelvis (you will have some fondant left over for the skulls). Roll out the larger balls
into ovals and press them flat on to two strips of acetate, using a damp paintbrush,
stick the two ovals together so that they are attached and narrow at the bottom.
Paint the bottoms of the joined ovals with water. Press the 2 small balls flat below
the ovals to form the bottom of the pelvic bone. The icing shape should resemble
a butterfly at this stage.

Paint water in the centre of the pelvic bone and press on 2-3 mint sweets, side by
side to create the base of the spinal column. Using the small end of a medium
plain piping nozzle, cut 4 holes from the pelvic bone. Repeat to make 11 pelvic
bones.
To make the skulls, roll twelve ovals from the remaining fondant. Use a craft knife
to cut part-way into each oval to create the mouth. Use a toothpick to create
the nose and black edible pen to paint on the eye sockets. Gently push a cocktail
stick into the base of each skull and leave to dry.
Once your cupcakes are cool pipe a round swirl of dark chocolate ganache onto
each cupcake. Press the pelvis onto one side of the cupcake, and use 6-7 mint
sweets, placed side by side, to create a spinal cord.
Dip each knife into red gel food colour and stab into the ganache at the place
where the mint sweets end.
Use the cocktail stick to hold the severed skull on the side of each cupcake,
severed from the body.

Basic muffin

30 Day Muffins
Recipe adapted from Rachel's Favourite Food by Rachel Allen
Makes 15-20 Muffins

Ingredients
2 eggs

370 g plain flour

225 g dark brown sugar

1/2 tsp salt

500 ml milk

110 g oats

1 tsp vanilla paste

3 tsp bicarbonate of soda

120 ml sunflower oil

Method
1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
2. Add the sunflower oil. Sieve the flour with the bicarbonate of soda and salt, and
add to the mixture followed by the oats. Mix again and cover tightly until needed this mixture will keep in the fridge for up to 30 days.
(At this point you can add any number of yummy things, but if you want to save
some of the plain batter remember to separate the mixture first).
3. Preheat the oven to 180C/gas 4.
4. Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters
full. Bake for 15-20 minutes, or until firm to the touch and golden.
5. Cool on a wire rack before serving.