Oreo cupcakes

June 21, 2012

oreo cupcakes

There is this great cook I know – Groovy Gaz – who I feel puts me to shame a bit when it comes to, what I see as my speciality (sponge-based food). Here’s GG’s amazing Oreo cupcakes, with a cookie on the top and the bottom they’re a true treat (and about your week’s worth of calories in one sitting, oops!)

Vanilla Cupcakes: Ingredients:

  • 110 grams unsalted butter, room temperature
  • 130 grams granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 195 grams all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk
  • 12 oreo cookies

Vanilla Cupcakes: Method

  • Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners add an oreo cookie to the bottom of each case.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  • In a separate bowl whisk together the flour, baking powder, and salt.
  • With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  • Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.

Oreo frosting:

  • 300ml Whipped cream
  • 18 oreos, 6 smashed into small pieces
  • Whip cream until nearly whipped
  • Add 6 smashed oreos and fold into cream

Top cakes with cream and finish with an oreo.

oreo cupcake


Jubilee queenie cupcakes

April 5, 2012

These went down a treat. You can make any themed cupcake, just cut out some images of relevant person (queenie), stick to toothpicks then place in the middle of the cake. Easyness! If you’re off to a picnic, don’t bother with icing, just buy some squirty cream and bring with you, that way the cakes don’t get ruined en route. (I learnt this after many a transportation disasters!) However, bear in mind that the cream will fizzle down within minutes so make sure you make a grand entrance with your cakes so people can see them in their full glory while they still look hot! Of course opting for proper butter icing is the best option if possible and means the cakes will continue to look good for the duration of your picnic/party and they’ll be no rush to gobble them down.


Probably the best chocolate pudding cake everrrrrr

February 5, 2012
Chocolate fondant

Don’t even think about not making it…

This I think is the best chocolate cake slash pudding that you will ever consume. I’m pretty confident that anyone who likes chocolate and goo will go a bit crazy for this little piece of deliciousness.

My friend/partner in cooking crimes stumbled across this whilst putting together a menu for her ‘Come Dine With Me’ meal. (If you don’t know it’s a UK show where 4/5 people fight it off to hold the best dinner party). I am pretty sure she cannot fail with this amazing pudding.

Here’s the recipe: Thanks Curt

Ingredients:

  • butter, for greasing
  • 90 g flour, plus extra for sprinkling
  • 125 g dark chocolate, 70% cocoa solids broken in pieces
  • 125 g unsalted butter
  • 2 whole eggs
  • 2 egg yolks
  • 65 g caster sugar

Method

1. Preheat the oven to 200°C/gas 6. Place a baking tray in the oven to heat.

2. Grease the insides of four *ramekins with butter. Sprinkle with flour.

3. Melt the chocolate in a bowl set over a pan of simmering water.

4. Stir the butter into the melted chocolate.

5. Put the whole eggs, the yolks and the sugar in a large bowl or standing mixer. Whisk for 5-7 minutes until light and foamy.

6. Fold in the melted chocolate, then whisk in the flour.

7. Pour the mixture into moulds. Place on the hot baking tray and bake in the oven for 10 minutes until firm.

8. Run the tip of a knife round the edge of the mould. Turn out onto serving plates and add a few raspberries dusted with icing sugar.

We didn’t go for the whole rasberry thing this time but I’m sure it’s a great combo. However, it was darn delish with glorious carbalicious dollops of double cream.

*On a slightly separate but related note, we realised our love for the word “ramekin”


Top ten 2012 cake trends

January 10, 2012

What you will be gorging on this year, (apparently)

Cakes and the baking movement are majorly on the up, thanks to the boom in TV baking shows such as Great British Bake Off in 2011. The term ‘cake’ has surged on web searches in the UK, knocking ‘chicken’ off its number one food-search hotspot. So, with cakes looking to be huge this year, in what forms are we likely to see our beloved sponge pop up over the next 12 months?

1. The rival cupcake for 2012 is looking rather Frenchified…The James Beard Foundation in New York predict that canelés are going to be the thing to pop in your bouche. Watch out for this little Bordeaux treat, with a crispy, caramelised crust and chewy, custardy middle, made from crêpe-like batter.

canneleThanks@chezpim.com

2. Others predict other French fancy, the macaroon will be the big hitter this year,  a good competitor surely, considering it’s darn cute to look at and can be reinvented in all sorts of colours and flavours, just as cupcakes have been.Maccaroons

Thanks@goodtoknow.co.uk

3. Layered cake will be yet another cupcake rival, according to the dirtylaundry.com blog. Now this sure is not something you can whip up in half an hour though!

Layered rainbow cake

Thanks @Mariolacookingtherapy.blogspot.com

4. But the cupcake craze isn’t dead, despite certain critics who find the food garish and rather kitsch…and The Guardian’s Charlie Brooker who claims “Cupcakes are for people who can’t handle reality“. But surely Mr Brooker the off-the-wall nature of the mini sponge is precisely its appeal?….

Cupcakes

Cupcakes are still king of the bakes, in my book anyways

5. It’s all about moneysaving DIY cakes. Tough financial times have led people to become more resourceful with their cash, which means the bake at home trend is ever-growing. In uncertain times, we are likely to want to stick to trustworthy family recipes, says UK food and drink company My Secret Kitchen.

Cupcake batter

When the pennies are being stretched, get that apron on and bake your own

6. Cakes in a jar, a new way to present edible gifts. (But just be careful if you’re planning to take your present airborne, with airport officials now classing cake as a ‘potential weapon’ in some cases…)

DIY presents

In 2012 it’s all about the cake and the jar, ‘they’ say

7. Wedding cake trends: According to various wedding blogs, cupcake towers will still be big this year, along with beautifully crafted ‘cake pops’, macaroons and cookies, decorated in coordinated colours, says aprilbakery.com.Wedding cupcake tower

Thanks @Marthastewart.com

With a general return of the ‘old school’ cake, 2012 will also see us reunited with the wedding dessert trolly, claims jonbradley.co.uk.

8. Gluten free cooking. More and more people have been converting to G-free, as the category moves from a medical niche, to a mainstream empire, with more brits googling the term than ever. For these reasons many foodies, analysts and companies predict an ongoing boom in cakes, breads and such that don’t contain any of the belly-bloating ingredient.

9. South American treats. My Secret Kitchen also suggests South America will have a big influence on our eating habits. The Bakery Spot blog claims Argentinian Alfajores will be a big hitter: two round sweet biscuits held together by deliciously sickly dulce de leche (or jam). Alternatively the biscuits can be simply covered in black or white chocolate.Alfajores

Thanks @thebakeryspot.com

10. Bit of Britishness, aprilbakery.co.uk notes the year will be all about embracing our culture and heritage with major events such as the Queen’s Jubilee and the Olympics. You can see these special dates just crying out for ‘Will’s and Kate’ style cupcake fests as we wave our little union jack flags (nationalist or not, you will end up with one somehow at some point, there’s no escaping).

April Bakery claims the demand for huge, extravagant American style cupcakes, bulging in bright icing will ease, making way for more dainty, English-style cupcakes with natural flavours such as Vanilla, Lavender and Elderflower. Lovely.


This is the shizzle: lemon drizzle

January 5, 2012

I’m not a major fan of the lemon+pudding combo, but recently after a few rather delicious lemon-flavoured desserts I have been converted.

My mother produced this tasty slice after finding a recipe on the back of a yoghurt pot.

Lemon cake

Born again lemon cake lover...

Lemon drizzle cake: method:

Ingredients:

  • 125g  butter
  • 150g caster sugar
  • 200g plain flour
  • 1 heaped teaspoon: bicarbonate of soda
  • 3 eggs
  • 150g plain yoghurt
  • 1 large lemon (zest and juice)

Method:

  1. Preheat overn, gas mark 5 (190c)
  2. Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating between each addition.
  3. Sieve dry ingredients together in a separate bowl (flour and bicarbonate)
  4. Add in spoons of yoghurt and flour, alternating between the two. Blend between additions.
  5. Stir in lemon zest/juice.
  6. Pour mixture into a greased, 18cm tin.
  7. Bake for 40-45mins until all risen.
  8. Icing: stir in lemon juice with icing sugar. Just before cake is ready warm the icing gently.
  9. Take out your cake, prick to test and then pour on the warmed icing.
  10. Enjoy. You’ll find this cake is super moist and fresh tasting….

Chocolate banoffee pie

January 4, 2012

My cousin saved the day this xmas by dishing up this amazing Banoffee pie. I was over the moon to feast my eyes and taste buds on it, firstly because I have a bit of an aversion to the christmas pud (therefore I’m always happy to see an alternative). Plus, I always love a bit of a chocolate overdose and this adaptation of the traditional banana-toffee treat did just the trick, although I challenge even the greatest pudding fan to finish their slice….this is one hell of a dessert.

Chocolate banoffee pie

Hi delicious choc-banoffee pie

This is where the recipe is from:

Method etc

Base:

  • 85g butter, melted
  • 250g dark chocolate digestive biscuits, finely crushed

Filling:

  • 200g dark chocolate, melted
  • 397g can of tinned Caramel

Top:

  • 4 bananas
  • 300ml carton double cream, lightly whipped
  • cocoa powder, to dust (we bumped up the choc-fest experience with some chocolate balls)

Make

  1. Add the melted butter to the crushed biscuits and blend. Press the mixture into the base and partway up the sides of an 18cm loose-bottomed cake tin, then leave to chill.
  2. The filling: melt the chocolate a wee bit in the microwave then mix in the caramel. Beat until smooth. Spread the filling over the biscuit base and chill for about 1 hour until firm.
  3. To serve, slice the bananas, fold half of them into the whipped cream and spoon over the base. Decorate with the remaining bananas and dust with cocoa powder (although as you can see we opted for massive choco balls).
Chocolate banoffee pie

Cuddly (snowman and christmas tree shaped) cakes

December 20, 2011

Check out our adorable xmas cupcakes….