I love tea, I love cake, so putting tea into a cake is like a match made in heaven to me. This recipe comes from the Great British Bake Off book.
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May 9, 2012
Earl Grey Cup Cakes
February 13, 2011
Valentines Cupcakes Part 2
This recipe is exactly the same as the other one, except with fruit instead of chocolate and coconut. Its a very basic sponge mix but it works so well. This was my first attempt at using a piping bag- I’ve recently bought one but never used it so this was a new experience for me. I think it worked quite well, although I did make a lot of mess getting the icing into the bag!
Blueberry and Cherry Cupcakes.
For the Cake:
125g/ 4oz caster sugar
125g/ 4oz self raising flour
125g/ 4oz unsalted butter
2 free range eggs
Vanilla Essence
Blueberries
Cherries
For the icing:
500g/ 1lb 1 1/4oz icing sugar
160g/ 5 1/4oz butter
Vanilla Essence
50ml/ 1 3/4oz milk
pink food colouring
1. Beat together the butter and sugar until creamy.
2. Beat in the eggs.
3. Gradually fold in the flour, vanilla essence, fruit (you can substitute with raspberries, strawberries etc).
4. Divide into the cake cases.
5. Bake at 180C/350F/Gas 4 in a pre-heated over for approx 20 mins.
6. Take out and leave to cool.
7. Cream the icing sugar and butter together until light and fluffy. Add in the vanilla essence and food colouring. Gradually whisk in enough milk to form a smooth paste.
8. Spoon the icing into a piping bag and pipe the icing over the cake.
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February 13, 2011
Valentines Cupcakes Part 1
To celebrate the season of love I decided to get my bake on and make some very pink cakes. Not that I need an excuse to use pink icing. I made two different types of cake and in this post I will tell you about the first.
Chocolate chip and Coconut Love heart cakes.
For the Cake:
125g/ 4oz caster sugar
125g/ 4oz self-raising flour
125g/ 4oz unsalted butter
2 free range eggs
Vanilla Essence
Chocolate Chips
Desiccated coconut
For the icing:
500g/ 1lb 1 1/4oz icing sugar
160g/ 5 1/4oz butter
Vanilla Essence
50ml/ 1 3/4oz milk
pink food colouring
Love hearts
1. Beat together the butter and sugar until creamy.
2. Beat in the eggs.
3. Gradually fold in the flour, vanilla essence, chocolate chips and coconut.
4. Divide into the cake cases.
5. Bake at 180C/350F/Gas 4 in a pre-heated over for approx 20 mins.
6. Take out and leave to cool.
7. Cream the icing sugar and butter together until light and fluffy. Add in the vanilla essence and food colouring. Gradually whisk in enough milk to form a smooth paste.
8. Spoon the icing into a piping bag and pipe the icing over the cake. Decorate with Love hearts.
Abandon Spoon! 