Trifle Cupcakes

It’s the year of the jubilee and the year of celebrating everything British! Trifle is a long established classic British dessert that has been made in England since 1596. It started out life a flavoured cream, but has since gone on to develop further layers of sponge, fruit and custard. There are so many variations of trifle, different fruit can be added, as well as alcohol if desired. I think trifle is brilliant! My stepmum does a trifle at Christmas (last year I had 3 helpings), but I’d quite happily eat it any time of the year. This absolutely adorable idea and modern twist on trifle consumption is the brain child of CakeyBoi, a fellow blogger. Of course, being a big trifle and cupcake lover, I had to try it for myself!

I started with a basic sponge recipe for 12 cupcakes. I creamed 150g butter and 150g caster sugar together first, then added 3 eggs, 1 tsp vanilla extract and 1 tbsp milk, and finally sifted in 150g self raising flour.

I used my new muffin tray to bake these to make sure the cupcakes were nice and big to fit the trifle filling inside. I wouldn’t recommend fairy cakes for this recipe. You need nice big muffins or large cupcakes.

Pop in the oven for 15-20 minutes on 220C/425F/Gas Mark 7, but keep an eye on them. You know they’re done when they turn golden brown and you insert a metal skewer (or sharp knife) into the centre of the cake and it comes out clean.

Mine kind of exploded… it’s my muffin tray’s first outing and I overestimated the amount of mixture I needed to use. Thankfully the middle of the cake was getting scooped out so it wasn’t an issue!

I used a small knife to cut a circle in the top of the cake, then scooped out the sponge with a small spoon. Leave enough cake at the bottom and sides so that the cupcake retains it’s structure and won’t collapse.

Put a raspberry in each cupcake and squish it down.

Here’s some jelly I made earlier! Red strawberry jelly in a red bowl. Jelly takes a few hours (min 4) to set, so make this the day before. You can use strawberry or raspberry jelly. I put some jelly on top of the raspberry.

Then add custard. I used ready made custard from a carton. You can make your own if you’re feeling energetic, but it does need to be quite thick. Finally, whip up some cream! I used a food processor for this as it saves time and hurts your arm a lot less. Put the cream on top and cover the cupcake, this is the ‘icing’. Sprinkle with grated chocolate curls like I did, or a bashed up Flake.

And there you have it – trifle cupcakes! A dessert within a dessert.

Many thanks to CakeyBoi for this fabulous recipe. My housemates and colleagues are very pleased with this, as is my tummy 🙂 I am even thinking of doing a giant version at Christmas.

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Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

First I melted the butter in a pan on a low heat. Once it had all melted, I took it off the heat and added the white chocolate, I left it to melt into the butter then stirred then stirred them together after 5 minutes.

I whisked the eggs with the golden caster sugar sugar until they were frothy, then I poured in the melted butter and white chocolate mixture.

Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Once the blondies had cooled I melted some more white chocolate and drizzled it all over them, then I sprinkled some red 100s and 1000s on top too.

The blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!

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Recipe adapted from BBC Good Food

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Raspberry & White Chocolate Blondies

Servings 12

Ingredients

For the blondies

  • 200 g Butter
  • 75 g White chocolate Chopped up
  • 300 g Golden caster sugar
  • 3 Eggs
  • 200 g Plain flour
  • 275 g Fresh raspberries
  • 75 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles Optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a traybake tin

  2. Melt the butter in a pan on a low heat. Once it has melted, take it off the heat and add the white chocolate. Leave it to melt into the butter then stir together after 5 minutes

  3. Whisk the eggs and golden caster sugar together well until frothy

  4. Pour the melted butter and white chocolate mixture into the egg and sugar mixture, whisk together

  5. Add the plain flour and mix well, then pour the mixture into the tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake on 180C/Fan 160C/Gas Mark 4 for 40 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles if desired

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Things To Do With… Leftover Semolina

Things To Do With… Leftover Semolina

I recently made some foccacia bread and the recipe called for semolina. So I bought a big box of it. Now I have leftover semolina in my cupboard! I hate wasting food so I always try and find ways to use up ingredients whenever I can. As you can see from the picture above it is most commonly used as a type of pudding (similar to rice pudding). If you add milk to semolina and heat it up you get the pudding well known from school dinner days of the past here in the UK. Semolina is actually a type of flour. It’s not used often in modern British cuisine, but is very popular in India and other parts of Asia for various desserts. The Italians use semolina when making gnocchi, pasta and some breads. In general it can be used a a substitute for part of the flour in most recipes for cakes and biscuits to change the texture of the final product. I’ve had a look around the web for some leftover semolina recipe ideas and here are my favourites…

Nan Khatai (Indian biscuits) Baked Apples in Semolina Souffle Semolina Shortbreads
Uses 2 tbsp of Semolina Uses 70g of Semolina Uses 75g Semolina
Baked Semolina Gnocchi Peach Semolina Cake Lemon Semolina Cake
Uses 100g of Semolina Uses 100g Semolina Uses 133g Semolina
Orange Semolina Cupcakes Baked Strawberry Pudding Semolina Cake with Orange Honey Syrup
Uses 135g Semolina Uses 180g Semolina Uses 200g Semolina
Semolina Cake with Blueberry Compote Almond Coconut Semolina Cake Moroccan Semolina Flatbread
Uses 250g Semolina Uses 400g of Semolina Uses 400g Semolina

Let me know in the comments if you make any of these leftover semolina recipes and how they turn out!

Main image Source

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Bagels Bagels Bagels: GBBO Week #2

 

Episode 2 of The Great British Bake Off was all about bread! Most bakers are more familiar with cakes (myself included), so bread week always sorts the best from the rest. The contestants made flatbreads, an 8 plaited loaf, and bagels. I was particularly impressed with Brendan’s attempt (picture below) – seriously they look perfect! Although Paul Hollywood was not too keen on the bagels ‘twists’ Brendan made, I thought they were really creative and he is becoming a strong player in the series. He definitely stuck in my mind especially when he cooked his flatbreads over hot rocks, I love a baker that takes risks and just goes for it!

I didn’t even know it was possible to plait with 8 strands, but apparently it is! Well, for some of us
 The technical challenge was a plaited loaf (picture below) and hilarity ensued as the bakers attempted to get the plait right. It looked like an absolute nightmare if you ask me, and once baked you can’t really differentiate between the 8 strands so I’m a little unsure on the need for 8 strands. Or maybe that’s my lack of bread knowledge showing through?
As I have decided to make something each week that is made on the show, this week I picked bagels. I decided to copy the bakers and do one sweet flavour and one savoury flavour. I got creative and decided to invent a savoury flavour that I don’t think has ever been tried before (well, according to Google) – ‘hummus’ bagels. This idea came from me having a can of chickpeas in the cupboard for a few months now and also I was thinking about how nice a toasted bagel would be dipped in hummus. So I though
 why not put the hummus in the bagel dough?! Crazy, no? I did a little research and found some breads that are made with chickpea flour, but none with chickpeas actually in the bread. This only encouraged me to try it out!
For my sweet flavour I went for lemon and blueberry as it is a classic mix and a favourite of mine that I often make cupcakes with.
I started with 600g strong white bread flour, added 2 tsp salt, 2 tsp sugar, a sachet of easy dried yeast, 1 tbsp of sunflower oil, and finally 300ml warm water.
Mix it all together and you get a big lump of dough. I kneaded the dough for about 10 minutes; it looked quite lumpy at first, but eventually softened up.
I split the dough in half, popped it into an oiled bowl, covered with cling film, and wondered off to do some other things (like make homemade hummus) for an hour or so.
Making the homemade hummus was pretty simple. I mashed up the chick peas.
I added 1 heaped tsp garlic, the juice of half a lemon, some salt, pepper and paprika to taste. You can make the hummus however you want as it really is just a taste issue. You could add other herbs, or some chilli.

 

Once risen, the dough was all puffy and rather bloated. I pushed it back to its original size, cut it into 4 pieces, and began shaping it into rings. Now I didn’t take many photos at this stage because shaping it into rings, whilst simultaneously adding the flavours was extremely difficult!! So I was rather distracted. My first mistake was definitely that I didn’t add the flavour earlier on. I mixed lemon zest into the dough, and tried to do the same with blueberries, but as the blueberries squished and popped it made for a very soggy bagel. I changed my method to shaping the dough first, then pushing the blueberries into it. Suffice to say, this was not without difficulty and frustration, but I was determined. I would advise using dried blueberries if you try this.
Mixing the hummus into the dough was a lot easier. But I still had problems getting the dough to form a ring. I used the sausage method where you roll the dough into a sausage then wrap it round your hand and attach the ends. Those ends just did not want to join together!
Finally I had 4 shaped bagels. Some looked prettier than others

And my hands smelt really strongly of garlic. Thankfully I had some lemons to rub over them! I put the dough rings on a baking tray lined with greaseproof baking paper, covered with cling film and a tea towel, and left them for an hour, whilst I cleaned up my mess. I also mixed more lemon juice together with sugar as a glaze for the lemon and blueberry bagels once they were baked.
I came back to some rather larger dough rings.
Each one got boiled for one minute on either side, and then placed back on the baking tray. Boiling was painful for me as I burnt my stomach (through my t-shirt, just to note, I wasn’t cooking in the nude). Baking is not without risk! I need to get myself an apron, anyway… I egg washed all the bagels before baking at 200° (220° if you don’t have a fan oven, or Gas 7 if you don’t have an electric oven).
The recipe said 20-25 minutes but my bagels were done before this time. I’d say 15-20 minutes. But keep an eye on them. My sweet bagels were a tad over cooked. These two lemon and blueberry bagels snuggled up a bit too close in the oven. I drizzled the lemon and sugar glaze over them while they were hot. The hummus bagels came out a lovely golden brown colour.
And here are the final results (with a little impromptu food styling by my housemate)!

 

Please comment below and let me know what you think!
We dug in while they were warm, and the hummus bagels were delicious with butter, they tasted similar to garlic bread and had a perfect chewy texture. It was a bit late at night to appreciate the lemon and blueberry but I had one with jam in the morning!
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My Baking Past

I wanted to write a post to introduce myself and talk a bit about my baking experience, share some old photos, and explain my baking habits and why I’m so passionate about baking! So here it is…

Let’s be clear – I am an amateur baker. I am still learning and I know I have a long way to go to reach the heights of even other amateur bakers. But I do this for fun and because I love it. Baking is one of the main things I think about day-in, day-out, I am a little bit obsessed!

Above is the earliest photo I could find (from 2007) of something I baked. It’s safe to say documenting my culinary work is not something I have done until recently. I have always enjoyed making things ever since Home Economics (now called Food Technology) at school. In particular fun and creative baking is what I enjoy the most.

I made these reindeer cupcakes in December 2010 after seeing the idea in a Morrison’s magazine. Something like this is really fun as it gets a great reaction from people. Why do a plain chocolate cupcake when you can put Rudolph’s face on it instead?!
 

I remember trying pumpkin pie from a school friend’s mum who was American. I must have been about 9 years old. I have always remembered how good it tasted. After much searching round supermarkets for canned pumpkin without success, I found the technique for making the pumpkin puree from scratch. In 2010 I created the above pumpkin pie and I was extremely pleased with the results!

Showing off my 2011 Halloween pumpkin pie! I used ready made frozen pastry and had some severe problems with it, ending up with a big hole the bottom of my pie. It didn’t happen the year before so I was confused. My baking is not without trauma, I regularly experience problems and have to improvise! Or the problems happen because of my improvising!

And mini pumpkin pie tarts I made with leftover mixture. I was determined my pumpkin puree would not go to waste! It is hard work and time consuming turning a large pumpkin into soft bake-able puree. But totally worth it for this delicious sweet pie.

Easter 2011 and a variation on the reindeer cakes provided me with these super cute bunny rabbit cupcakes. I had some trouble with my icing on these as you can probably tell!! Icing is a problem for me, I always make it too ‘wet’ – it’s something I am working on correcting.

Not exactly baking…but I couldn’t resist making my own Easter eggs from silicone moulds! Of course I had to add the extra twist of mixing two types of chocolate!

My housemates loved these chocolate orange cakes! I live with 5 people at the moment and they are the continued lucky recipients of my baking experiments. I remember getting a lot of praise for these earlier this year. Definitely a huge success.

Banoffee pie – this is the most simple thing I have ever made but creates the most delicious results! My first time doing a biscuit base. You will notice that the majority of things I make are for the first time! I rarely repeat my recipes, trying new things is just too exciting to resist!

Foccacia bread was my first ever time baking bread! I made it too thick and the middle bottom part of the loaf was still dough. It was a shame, as it looks so perfectly golden on top. But the cooked parts tasted really good, and dough or not, it all got eaten!

‘Burger’ cupcakes. A friend of mine went to Iceland and took a photo of this fabulous idea. I searched the Internet and found several recipes and variations. In the end I came up with the above, a vanilla cupcake for the ‘bun’, chocolate brownie for the ‘burger’, coloured butter cream for the ‘cheese and lettuce’, and finally a sprinkling of sesame seeds creates the burger effect. Some people were rather confused when they took their first bite!

I hope you have enjoyed reading about my baking past and seeing what I have unsuccessfully and successfully made before. If you would like recipes for any of the above leave a comment and let me know!

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Traffic Light Cake: GBBO Season 3 Begins!

The new series of The Great British Bake Off (Tuesday nights on BBC2 at 8pm) started last week and one of the challenges was ‘hidden image cakes’.

My favourites were the Union Jack cake (above) and the flower cake (below).

I was very impressed by this type of cake design as I hadn’t seen anything like it before, and of course, I wanted to try it out for myself!

As an amateur baker I decided to keep things simple for myself and just do layers of colour. Thinking about the food colouring I had in the cupboard (red, green and yellow) I decided a traffic light cake was my best option.

I followed a basic victoria sponge recipe to make the cake, seperated the mixture into three bowls using scales to make sure it was evenly split, and added the colour! I put jam in between the green and yellow layers, and homemade buttercream in between the yellow and red layers. And a final dust of icing sugar over the top!

The sponge came out really fluffy and light, and the cake looks so bright and fun! Next time I will try a more complex design…

Basic Victoria Sponge

175g butter
175g caster sugar
3 eggs
1 tsp vanilla extract
175g self raising flour
1 tsp baking powder

Whisk butter and sugar in a bowl until fluffy. Add the eggs one at a time and mix in well. Add the vanilla extract and mix in well. Sift flour and baking powder into the bowl and fold in with a metal spoon. Divide mixture into tins and bake on 180° (350°F/Gas 4) for 20-25 mins.

Tip: If you split this into 3 layers like I did, it will take less time to bake.

Once the sponge is cooked and cooled, add jam and buttercream between the layers.

Buttercream

50g butter
100g icing sugar
1 tsp vanilla extract

Mix ingredients together in a bowl until smooth.

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