Snowball Cupcakes

Snowball Cupcakes

Have you ever had a real snowball fight? Like the ones you see in the movies? I had one back in my university days that went on for hours, and it was great fun. Nowadays I’d rather fight over who gets the last one of my Snowball Cupcakes! These frosty treats are flavoured with a rather tropical ingredient… coconut! It resembles snow perfectly so it had to be part of these Snowball Cupcakes. As did marshmallow fluff, which is a yummy American gooey marshmallow spread that you’ll find in the centre of the cupcakes. Making the snowflake shapes was so easy too with the help of a fondant cutter. The Snowball Cupcakes would also be great for a Disney’s Frozen themed party!

Jump straight to the recipe!

I started by making the snowflake decorations. I got some baby blue fondant and rolled it out, then I cut out snowflake shapes using a cutter. You can find links to the cutters I used at the end of the post.

I creamed together the butter and sugar until smooth.

Then I added the eggs, vanilla, coconut and self raising flour.

I divided the mixture between 12 baby blue cupcake cases.

They baked for 20 minutes until then were golden brown. I left them to cool completely.

Using a cupcake corer, I made holes in the middle of each cake.

  

I filled each hole with marshmallow fluff, which is an amazing spread that is basically like the gooey middle of a hot marshmallow! Find it in Sainsburys, and other supermarkets in the American section.

To decorate the snowball cupcakes I made a vanilla buttercream, then piped it on using a circular nozzle. I dipped the edges in dessicated coconut, then added the snowflake shapes.

These snowball cupcakes were such a hit! My boyfriend put them in his top five favourite things I’ve ever made (and he’s eaten pretty much everything on this blog!) And my sister told me her colleagues were still talking about the snowball cupcakes several days later.

Snowball cupcakes

Tips:

If you can’t find baby blue cupcake cases, you could also use white ones.

The snowflake cutters are really cheap, easy to use and create such a pretty effect. I recommend grabbing one from Amazon on the link below!

If you don’t want to pipe the icing on, just spread it on with a spoon.

You can also use a knife to cut out the holes in the cupcakes if you don’t have a cupcake corer.

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Friday.

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5 from 4 votes
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Snowball Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla extract

For decoration

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar to dust

Instructions

  1. Start by making the snowflake decorations. Dust a mat or work surface with icing sugar and roll out the fondant

  2. Using a cutter, cut out snowflake shapes and place them on baking or greaseproof paper to dry out and harden

  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with 12 light blue cupcake cases, or another colour if you can't find light blue. White would work well

  4. Cream together the butter and caster sugar until smooth

  5. Add the eggs, vanilla and coconut, mix them in

  6. Add the flour and mix it in

  7. Divide the mixture between the cupcake cases, then bake for 20 minutes until then are golden brown. Let them cool completely on a cooling rack

  8. Using a cupcake corer or a knife, make holes in the middle of each cake

  9. Spoon or pipe the marshmallow fluff spread into each hole

  10. Make the buttercream by mixing the ingredients together in a stand mixer or with an electric hand whisk until they are smooth, then put it into a piping bag fitted with a circular nozzle and pipe it onto the cupcakes

  11. Dip the sides of the buttercream in the dessicated coconut, then add the snowflake shape in the centre

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Vegan Mini Key Lime Pies

Vegan Mini Key Lime Pies

I heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week, I made these vegan mini key lime pies and I was so pleased with the results! I used pecans in the base because they make me think of American desserts, which the traditional key lime pie is. I added spinach and avocado to the filling to give it a green hue. And I wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.

To make the base I used my nutribullet to whizz up 150g almonds, 150g pecans and 160g dates.

I melted 90g coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. I then put it in the fridge for 30 minutes to set.

 

To make the filling I again used my nutribullet to whizz up 200g cashews (that had been soaked overnight), 1 avocado, 6 tbsp maple syrup, the juice of 7 limes, 70g melted coconut oil and a handful of spinach. I was perfectly smooth and creamy.

I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.

vegan mini key lime pies

I again used my nutribullet to whizz up two tins of coconut milk (it had been in the fridge and I only used the solid white milk at the top of the tin) along with 2 tsp vanilla extract and 4 tbsp maple syrup. I piped it onto the vegan mini key lime pies in rosettes and sprinkled some lime zest in the middle.

These vegan mini key lime pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!

      

I’m linking these mini pies up with Treat Petite hosted by myself this month. Also linking up to Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.

5 from 1 vote
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Vegan Mini Key Lime Pies


Servings 8
Author thebakingexplorer

Ingredients

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 160 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 10 tbsp Maple Syrup
  • 2 tsp Vanilla extract
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach
  • 2 tins tins of Coconut milk stored in the fridge overnight

Instructions

  1. To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates

  2. Mix in 90g of the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set
  3. To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, 6 tbsp of the maple syrup, the juice of the limes, 70g of the melted coconut oil and the spinach until it was perfectly smooth and creamy
  4. Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  5. Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and 4 tbsp of the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle
  6. Store in the fridge until serving
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Raspberry & Coconut Tarts (Vegan)

Raspberry & Coconut Tarts (Vegan)

Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it’s that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These Raspberry & Coconut Tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn’t made them yourself! They’re also vegan friendly, so if you’ve decided to follow Veganuary they are a great recipe to try out.

To make the base I put 100g blanched almonds, 90g dried dates, 90g wholegrain crackers, 2 1/2 tbsp cocoa powder and a pinch a salt into a food processor and blitzed it until it resembled fine crumbs.

I melted 55g of coconut oil and added it to the ‘crumbs’ along with 6 tsp maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.

To make the filling I took two cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with 1 1/2 tsp vanilla extract and 4 tbsp maple syrup (I like it quite sweet but you can add less maple syrup if you wish).

I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazlenuts on top.

And the tarts were done! This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it’s actually good for you. Surely the perfect health food?!

The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these tarts depending on your preference, and any nuts too.

I’m linking this recipe up to Treat Petite, hosted by Cakeyboi this month (and me on alternate months).

And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.

Recipe adapted from Healthista/Fearne Cotton.

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Raspberry & Coconut Tarts (Vegan)

Servings 8

Ingredients

  • 100 g Blanched almonds
  • 90 g Dried dates
  • 90 g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55 g Coconut oil
  • 6 tsp Maple syrup
  • 4 tbsp Maple syrup
  • 2 400ml cans of Coconut milk stored in the fridge overnight
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts

Instructions

  1. To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs

  2. Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together

  3. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes

  4. To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup

  5. Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top

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Banana & Coconut No Churn Ice Cream

Banana & Coconut No Churn Ice Cream
 Delicious magazine is the last of three magazine subscriptions I’ve received from Magazine.co.uk. It’s packed full of a huge variety of recipes, from cheese toasties to fish pie, and rhubarb tarts to curries. I really was drooling when flicking through it! I think I am becoming a bit of a foodie magazine addict. I absolutely love it when they arrive and I’ve made so many recipes, both sweet and savoury, out the magazines I’ve received so far (the other two I have subscriptions for are Olive and Veggie).

I chose to make this banana ice cream as the weather has been warm and sunny recently, so I thought it would be the perfect refresher. It’s also a bit healthier than regular ice cream which is full of double cream, sugar and egg yolks. This ice cream is simply made with bananas, coconut, some condensed milk and Lotus biscuits. It’s so easy to make, and you knock up a batch of this in no time, freeze it overnight, and the next day you’ll have a tasty treat waiting for you. It’s great for kids, and the caramel sauce adds extra indulgence for grown ups too!

To make the ice cream I mixed 4 mashed up ripe bananas, 400ml coconut milk, 160ml coconut cream and a 397g condensed milk with an electric hand mixer until frothy.

I then broke up 150g Lotus biscuits (or you could also use gingernuts if you can’t find them) and stirred them into the banana mixture.

I poured the mixture into a 3 litre tub and put it in the freezer. I left it in there overnight to set.

For the brandy caramel sauce, I put 225g light brown sugar, 50ml brandy, 100g butter and 250ml double cream into a pan. I heated it gently until it all melted together, then I brought it to a simmer and let it bubble for 10 minutes, stirring all the time. I put it into a jug for easy pouring. The sauce thickened up a lot when I left overnight in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan.

The next day I scooped out some ice cream, drizzled on some sauce, and added a sprinkle of toasted coconut flakes. The ice cream looked amazing with the biscuit pieces running through it! Despite no added sugar, the ice cream is as sweet as you’d expect from regular ice cream and the banana and coconut flavours come through strongly. The brandy caramel sauce is to die for – just give me a bowl of that and a spoon! I loved the extra crunch of the toasted coconut flakes on top too, definitely a must for the true package.

I’m entering this recipe into Simple and in Season hosted by Feeding Boys, as it’s certainly the season for ice cream!

And into Tasty Tuesdays hosted by Honest Mum.


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Banana & Coconut No Churn Ice Cream

Ingredients

  • 4 Bananas mashed
  • 400 ml Coconut milk
  • 160 ml Coconut cream
  • 397 g Condensed milk
  • 150 g Lotus biscuits
  • 225 g Light brown sugar
  • 50 ml Brandy
  • 100 g Butter
  • 250 ml Double cream
  • A handful of Toasted coconut flakes

Instructions

  1. To make the ice cream mix the bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothy
  2. Break up Lotus biscuits (or you could also use gingernuts if you can't find them) and stir them into the banana mixture
  3. Pour the mixture into a 3 litre tub and put it in the freezer overnight or for at least 4 hours
  4. For the brandy caramel sauce, put the light brown sugar, brandy, butter and double cream into a pan. Heat it gently until it all melts together, then bring it to a simmer and let it bubble for 10 minutes, stirring all the time. Put it into a jug for easy pouring. The sauce will thicken up a lot when left in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan
  5. Scoop the ice cream into a bowl, drizzle over the sauce and sprinkle some toasted coconut flakes on top to serve

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Key Lime Pie with Coconut Oreo Crust

Key Lime Pie with Coconut Oreo Crust
I found some coconut oreos on my trip to Hong Kong (as well as some  strawberry ones that are long gone!) back in September and I just had to grab some to bake with. I’ve had this recipe idea for a Key Lime Pie with Coconut Oreo Crust in my head for ages but somehow haven’t got round to making it until now. Thankfully oreos have a long shelf life! I thought that a zesty lime filling would perfectly balance out the sweet coconut, plus the chocolate of an oreo biscuit.

These are the coconut delight oreos I purchased in Hong Kong. I think you can get these in other parts of Asia and probably the USA too, also check out Amazon as they do groceries.

In a food processor I whizzed up 180g of the coconut oreos with 20g  dessicated coconut. If you can’t get hold of coconut oreos, you can use regular oreos and add some extra dessicated coconut. Or add some coconut flavouring perhaps.

I melted 75g butter and mixed it with the oreo crumbs. I pressed it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. I put it in the fridge for 30 minutes.

To make the lime filling I whisked together 3 egg yolks and the zest of 3 limes until the mixture
thickened.

I then added a 397g can of condensed milk, and
whisked again for 5 minutes.

Finally in went the juice of 5 limes, and I whisked until thoroughly combined and nice and frothy.

I poured the lime filling into the chilled oreo crust.

I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. I let it cool in the tin, then removed it and placed on a serving tray once fully cool.

For the decoration I whipped up a 250ml pot of double cream.

I piped the cream on the pie, and added some extra lime zest for garnish. I served any leftover cream on the side with slices of the pie, and stored the leftovers in the fridge.

The pie was so tasty! Whipped cream is the ideal accompaniment to the sweet base and zesty filling. I’m so pleased I combined these two delicious things.

    

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations and to Cook Blog Share hosted by Hijacked By Twins.

 
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Key Lime Pie with Coconut Oreo Crust

Ingredients

  • 180 g Coconut Oreos
  • 20 g Desiccated coconut
  • 75 g Butter
  • 3 Egg yolks
  • 5 Limes
  • 397 g Condensed milk
  • 250 ml Double cream

Instructions

  1. In a food processor whizz up the coconut oreos with the dessicated coconut
  2. Melt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutes
  3. To make the lime filling whisk together the egg yolks and the zest of 3 of the limes until the mixture thickens
  4. Then add the can of condensed milk, and whisk again for 5 minutes
  5. Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
  6. Pour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully cool
  7. Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
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Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)

Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)
A while back the kind people at Magazine.co.uk signed me up for 3 magazine subscriptions of my choice. (If you follow my blog you may remember this delicious Coconut Bar Cake I made from Olive magazine.) So this time round I got my first issue of Veggie magazine through the letterbox. I chose all food related magazines for my subscriptions – obviously! As we’re a vegetarian friendly household I’m always looking out for new veggie recipes so it was the perfect fit.

Veggie magazine is completely vegetarian, from it’s recipes to the beauty and skincare products it recommends. It also includes some vegan and gluten free recipes. My sister is vegan and we’ve recently found a love of baking together so when we do we of course make vegan friendly treats. So this chocolate tart was an easy choice to make as it sounded damn delicious!

I started by making the tart base which involved gently warming 75g coconut oil and 4 tbsp maple syrup in a pan. Once it melted together I added 150g dessicated coconut and 2 tbsp cocoa powder and mixed in.

I pressed the base into a tart tin making sure to pack it as tightly as I could and also cover the sides. I decided to use my rectangular tin as I love the elegant look of a tart this shape.

I baked the base on 180C/350F/Gas Mark 4 for 15 minutes, I left it to cool. Put it on a baking tray when in the oven as some of the coconut oil can leak out.

I made the filling by warming 270ml coconut cream, 1 tsp ground cardamom and a pinch of salt until just simmering. I then left it to thicken for 10 minutes with a lid on the pan.

I added 100g 70% dark chocolate to the coconut cream and stirred until it melted. If you want this to be a vegan tart make sure the chocolate doesn’t contain any milk (‘may contain’ is ok as this is related to people who have allergies).

I poured the ganache into the tart base and put it in the fridge for 2 hours to set. Once set I decorated it with raspberries and a sprinkling of salt. You could decorate it with any fresh berries you like, or some grated dark chocolate, or leave it plain.

Wow this tart was decadent! The filling was so rich and creamy with the perfect chocolate hit. The cardamom lingered delicately in the background and the sea salt provided the perfect kick. The base was deliciously crunchy, it all came together so well. This is a dessert that can be enjoyed by vegans and non-vegans alike, and would be perfect for a dinner party where your guests have mixed dietary needs.

 

I’m entering this into We Should Cocoa hosted by Tin & Thyme. The theme this month is butter, or coconut oil for vegan recipes.

And the Sunday Fitness & Food Link Up hosted by Marathons & Motivations and Ilkas Blog.

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Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)

Ingredients

  • 75 g Coconut oil
  • 4 tbsp Maple Syrup
  • 150 g Desiccated coconut
  • 2 tbsp Cocoa powder
  • 270 ml Coconut cream
  • 1 tsp Ground cardamom
  • 1 tsp Salt
  • 100 g 70% dark chocolate
  • 10 Fresh raspberries

Instructions

  1. Gently warm the coconut oil and maple syrup in a pan. Once melted, add the desiccated coconut and cocoa powder and mix in
  2. Press the base into a tart tin, pack it tightly along the bottom and sides
  3. Bake the base in the tart tin, and on a baking tray in case any coconut oil leaks out, on 180C/350F/Gas Mark 4 for 15 minutes. Then leave to cool
  4. Make the filling by warming the coconut cream, ground cardamom and a pinch of the salt until just simmering. Then leave it to thicken for 10 minutes with a lid on the pan
  5. Add the dark chocolate to the coconut cream and stir until melted
  6. Pour the filling into the tart base and put it in the fridge for 2 hours to set. Once set, decorate with raspberries and a sprinkling of salt
 
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Coconut Bar Cake

Coconut Bar Cake
I recently received a subscription to Olive Magazine from Magazines.co.uk. I’ve bought the magazine a couple of times in the past and always found the recipes to be very drool worthy! I was so pleased to get a year’s subscription to it and it will certainly cause my ‘to bake’ list to expand. I’ve already made Vegetarian Stuffed Peppers from a previous issue which was featured on magazine.co.uk’s blog. I highly recommend it if you’re looking for a healthy meal that’s also really delicious.

I decided to make the Coconut Bar Cake from October’s issue as I absolutely love coconut and I really wanted to try out this recipe and see what it tasted like. I also had some of the ingredients already in the cupboard so I thought it was a perfect way to use them up.

I started by mashing 100ml coconut oil with 100g golden caster sugar. I didn’t melt the coconut oil as the recipe didn’t state to do so.

In a separate bowl I whisked together 3 eggs, 150g coconut yoghurt and 175ml condensed milk.

I combined the oil and sugar mixture with the egg mixture and then mixed in 75g dessicated coconut and 300g self raising flour.

I poured the mixture into a lined loaf tin. I seemed like a lot of mixture and it did overflow a bit when baking, so when it came out I had to trim it. If you’re loaf tin runs on the smaller side I recommend not filling it with all of the mixture! I baked it on 180C/350F/Gas Mark 4 for 1 hour and 15 minutes. I covered it with foil for the last 15 minutes as I didn’t want the top to burn.

I made the icing by mixing 150g icing sugar with 3 tbsp coconut cream. I used one less tbsp than the recipe suggested as I wanted a thicker icing than in the photo. Finally I sprinkled toasted coconut flakes all over the top. This cake really is a coconut lover’s dream and it does taste like a bounty bar! I really enjoyed the flavour and texture of the this cake, it’s definitely a recipe I’ll make again.

Have you ever read Olive Magazine? Or made any recipes from it? Let me know in the comments!

I’m entering this in Credit Crunch Munch, hosted by Fuss Free Flavours and Fab Food 4 All, as I used a lot of ingredients I already had in the cupboard to make it.

I’m also entering it into No Waste Food Challenge, ran by Elizabeth’s Kitchen Diary and this month hosted by Veggie Desserts, for the same reason.

And finally into Simply Eggcellent, hosted by Belleau Kitchen, this month’s theme is anything goes.

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Coconut Bar Cake

Ingredients

  • 100 ml Coconut oil
  • 100 g Golden caster sugar
  • 3 Eggs
  • 150 g Coconut yoghurt
  • 175 ml Condensed milk
  • 75 g Dessicated coconut
  • 300 g Self raising flour
  • 150 g Icing sugar
  • 3 tbsp Coconut cream
  • A handful of Toasted coconut flakes

Instructions

  1. Mash the coconut oil with the golden caster sugar in a bowl
  2. In a separate bowl, whisk together the eggs, coconut yoghurt and condensed milk
  3. Combine the oil and sugar mixture with the egg mixture and then mix in the desiccated coconut and self raising flour
  4. Pour the mixture into a lined loaf tin. Bake it on 180C/350F/Gas Mark 4 for 1 hour and 15 minutes. Cover with foil for the last 15 minutes if the top starts to get too dark
  5. Make the icing by mixing the icing sugar with the coconut cream. Finally sprinkle the toasted coconut flakes all over the top
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Lemon ‘Easter Nest’ Baked Donuts

Lemon ‘Easter Nest’ Baked Donuts
I had the idea for these Lemon ‘Easter Nest’ Baked Donuts a couple of months ago, and I’ve patiently waited (something I’m not very good at!) until an appropriate time to make them. Easter eggs are in the shops, Mother’s Day and St Patrick’s Day are behind us, so it’s definitely ok to start baking for Easter in my eyes! These fresh lemon baked donuts are the perfect way to welcome spring with their light pastel colours and even lighter baked texture. Baked donuts are much different to the deep fried kind, their texture is similar to a light cake or I find them quite similar to Madelines too. I’ve topped them with toasted coconut which gives a satisfying crunch against the soft donut base when you bite into it. And you can’t beat some cheeky chocolate eggs in the middle too!

I’ve made a few differeny flavours of Baked Donuts before (Pumpkin, Chocolate & Vanilla) so I used the same basic recipe. I started with 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil, 1 tsp vanilla extract and the zest of 2 lemons.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I greased my Wilton donut pan with butter.

I filled each hole with about 3 tbsp of batter and I baked on 160C/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done.

I gently prised the donuts out of the pan using a spoon and let them cool.

I made an icing using 200g icing sugar and the juice of 1 and a half lemons. I wanted the icing to be fairly thick so I added the juice slowly. I spread the icing on top of the donut with a palette knife, then sprinkled the toasted coconut on top and left them to set. I got the toasted coconut from Holland & Barrett. Once they were set I placed three mini eggs in the middle.

Everyone commented on how cute they looked and how the citrus flavour was delicious! They are best eaten straight away as the coconut can lose it’s crunch, but they still taste good the next day. The lemon flavour is so fresh and zingy, especially the icing, it goes perfectly with the coconut. The perfect way to welcome in Easter!

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Lemon 'Easter Nest' Baked Donuts

Ingredients

  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 2 Lemon
  • 1 tsp Vanilla extract
  • 200 g Icing sugar
  • Toasted coconut flakes
  • Butter for greasing
  • 2 packs of Mini eggs

Instructions

  1. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
  2. In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the 2 lemons
  3. Pour the wet mixture into the dry mixture and whisk until combined and smooth
  4. Grease the donut pan with butter
  5. Fill each hole with about 3 tbsp of batter and bake on 160C/325F/Gas Mark 3 for 10-12 minutes Gently prise the donuts out of the pan using a spoon and let them cool
  6. Make an icing by mixing the icing sugar with the juice of 1 and a half of the lemons. Add the juice slowly. Spread the icing on top of the donuts with a palette knife, then sprinkle the toasted coconut on top and leave them to set. Once they are set place three mini eggs in the middle
 
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Review: Sainsbury’s Infused Sugars

 

 
 

Early this year Sainsbury’s expanded their baking range to make it bigger and better, and to meet the demand for baking products from the public. Their baking range now has products to suit both beginner and more experienced bakers. Part of that expansion is the Taste the Difference Infused Sugars (pictured above).

What Sainsbury’s say about the sugars:

“The more experienced baker can create, decorate and present a selection of sophisticated home baked delights using ingredients like Taste the Difference infused Lavender, Vanilla and Cinnamon sugars. Try the Lavender Sugar to make sophisticated Lavender shortbread, delicious served with creamy desserts like lemon posset or syllabub. The Vanilla Sugar provides the base for the ultimate Victoria sponge while the Cinnamon Sugar, seasoned to perfection with ground cinnamon and a cinnamon stick, is a wonderful way to add extra flavour to cakes like Carrot or Simnel.”

I decided to create 3 recipes using the sugars and utilise my trusty co-workers as guinea pigs to see what they thought…

 

I started with the lavender sugar and as this was my first time baking with lavender, and only my second time baking with a flower flavour, I referred back to what I’d paired with rose – raspberries. Therefore, I thought blackberries would be a good match for the lavender.

I creamed together 120g butter and 120g Sainsbury’s Taste the Difference Infused Lavender Sugar.

I added 2 eggs, and whisked in, then added 120g self raising flour and folded in.

This made 8 good sized cupcakes. I baked on 180C/350F/Gas Mark 4 for 20-25 minutes.

I used these gorgeous fresh British blackberries from Sainsbury’s to make the buttercream.

I mixed together 60g butter, 8 mashed up blackberries and 300g icing sugar until it was smooth.

I piped the icing on top of the cupcakes and added a fresh blackberry to garnish.

I had mixed results from these cupcakes. Here are some comments from my tasters:

“It’s an unusual flavour, but it tastes good.”

“The sponge alone would be too strong, but the blackberry icing compliments the lavender perfectly.”

“I love lavender and these cupcakes are brilliant!”

If you are already a fan of lavender, you with without a doubt love these cupcakes! If you’ve never had it before, the fruit icing tones downs the flavour so it’s not too strong. I’d say it was definitely worth a try as discovering a new flavour that you turn out to love is always a good thing! And if you’re not a fan, it’s all part of the experience! Plus the icing is pretty good…

 
Recipe adapted from BBC Good Food.

Cinnamon sugar was next and I had several idea of what to do with this (one was cinnamon scones, perhaps a future bake!) But seen as I had lots of leftover blackberries from the cupcakes, I decided to use them up for these tasty squares.

In a bowl I mixed together 250g self raising flour, 25g oats, 30g golden caster sugar and 250g Sainsbury’s Taste the Difference Infused Cinnamon Sugar.

I rubbed 200g cold butter, cut into squares, into the mixture using my fingers.

I gently mixed in 75g coconut, then filled an (appropriately labelled!) mug with the mixture and set it aside.

I beat 2 eggs in a separate bowl, then added them to mixture and combined. I greased a square roasting tin and spread the mixture evenly into it.

I placed the blackberries (about a punnet and a half / 350g) on top.

Then I sprinkled over the mixture in the mug.

I baked on 180C/350F/Gas Mark 4 for 45 minutes, then reduced to 160C/325F/Gas Mark 3 for a final 15 minutes. It smelt so good!

I left it to cool in the tin, then cut into squares and removed from the tin. 

What did my taster’s have to say about this bake…

“Very good cake!”

“Cake was amazing – thank you!”

“Delicious with great flavour, is there anymore?”

I really loved this bake, and it was so simple and quick to make. The cinnamon flavour was absolutely gorgeous in the squares and the tart juicy blackberries set it off perfectly. I struggled to restrain myself from having several pieces of this! If you don’t like coconut, use ground almonds instead, or omit it entirely.

The final pot of sugar was vanilla. I wanted the vanilla flavour to really come out and hold it’s own so I decided to use pears in this recipe as they have a light, refreshing taste that is not overpowering. They are also juicy and delicious!

I peeled, cored and halved five pears. I drizzled 1 tbsp brandy over them…just because!

I creamed together 225g butter and 225g Sainsbury’s Vanilla Infused Sugar.

I added 3 eggs and 1 tsp vanilla extract.

 

 

 

I folded in 225g self raising flour, 60g ground almonds and 1 tsp baking powder. I smoothed the batter into a greased square pan.

I placed the pears on top of the batter and sprinkled the remaining vanilla sugar over the top.

I baked on 180C/350F/Gas Mark 4 for 35 minutes until it was golden. Cut into slices and serve, ideally with custard or ice cream. I’d recommend serving the same day, as the pears are very juicy the sponge went a bit soggy by the next day, although that didn’t stop my eager tasters!

“That was amazing, thank you!”


“It reminds me of my childhood…it’s really good.”


“Well, this cake was amazing.”

Not quite sure what the childhood comment means, but this cake was definitely a winner. Full of fresh, sweet flavours with a lovely hit of vanilla. This is definitely the most versatile of the sugars, you could really experiment with different flavour combinations.
 

Lavender & Blackberry Cupcakes
 
 
Ingredients
  • 180g Butter
  • 120g I creamed together 120g butter and 120g Sainsbury’s Taste the Difference Infused Lavender Sugar
  • 2 Eggs
  • 120g Self raising flour
  • 16 Blackberries
  • 300g Icing sugar
 
Instructions
Cream together 120g of the butter and the lavender sugar
Add the eggs, whisk in, then add the self raising flour and fold in
Bake on 180C/350F/Gas Mark 4 for 20-25 minutes
For the buttercream mix together 60g of the butter, 8 mashed up blackberries and the icing sugar until smooth
Pipe the icing on top of the cupcakes and add a fresh blackberry to garnish
 

 

 

Blackberry, Coconut & Cinnamon Squares
 
 
Ingredients
  • 250g Self raising flour
  • 25g Oats
  • 30g Golden caster sugar
  • 250g Sainsbury’s Taste the Difference Infused Cinnamon Sugar
  • 200g Butter
  • 75g Dessicated coconut
  • 2 Eggs
  • 350g Blackberries
 
Instructions
In a bowl mix together the self raising flour, oats, golden caster sugar and cinnamon sugar
Rub the butter, cut into squares, into the mixture using your fingers
Mix in the dessicated coconut, then fill a mug with some of the mixture and set it aside
Beat in the eggs in a separate bowl, then add them to the bowl and combine. Grease a square roasting tin and spread the mixture evenly into it
Place the blackberries on top of the mixture
Then sprinkled over the reserved mixture in the mug
Bake on 180C/350F/Gas Mark 4 for 45 minutes, then reduce to 160C/325F/Gas Mark 3 for a final 15 minutes

 

Pear & Vanilla Cake
 
 
Ingredients
  • 5 Pears
  • 1 tbsp Brandy
  • 225g Butter
  • 250g Sainsburys Vanilla Infused Sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 225g Self raising flour
  • 60g Ground almonds
  • 1 tsp Baking Powder
 
Instructions
Peel, core and halve the pears. Drizzle the brandy over them
Cream together the butter and 225g of the vanilla sugarAdd the eggs and vanilla extract
Fold in the self raising flour, ground almonds and baking powder. Smooth the batter into a greased square pan
Place the pears on top of the batter and sprinkle the remaining 25g vanilla sugar over the top
Bake on 180C/350F/Gas Mark 4 for 35 minutes until it is golden
 
 
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Coconut & Lime Loaf Cake

Coconut & Lime Loaf Cake

I love to bake with lime as it my absolute favourite citrus fruit. Mixing it with coconut creates a tropical feel so this bake is perfect for summer time. This cake is a great way to start baking with lime, especially if you’ve never had lime in a cake before. Loaf cakes are very easy to make and usually require little decoration, this cake is all about the zingy citrus flavour so a sprinkling of coconut on top of this golden cake is all you need to do. This cake uses a ‘low and slow’ bake method, which means it takes a long time on a low temperature, so be patient and you’ll get great results!

To make the sponge I creamed together the butter and caster sugar along with the zest of the limes.

I added the eggs and milk and whisked in, then added the dessicated coconut and the self raising flour.

I poured the mixture into a 1lb loaf tin (you can test the size by seeing how much water the tin can hold, 1lb will hold about 1 litre of water) and baked for an hour.

While it was baking I made a drizzle by mixing together caster sugar and lime juice. As soon as the cake was done I used a thin skewer to poke holes all over it then I poured the syrup onto the hot cake bit by bit and left it to cool in the tin. When it was cool I sprinkled the top of the cake with some dessicated coconut.

 

This loaf cake is so simple to make, with a superb result. The lime is a delicious flavour and the coconut adds yummy texture.

I’ve made this cake countless times and my friends, colleagues and family know it well and they get excited every time I bake it and always enjoy it.

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Coconut & Lime Loaf

Ingredients

  • 200 g Butter
  • 200 g Caster sugar
  • 2 Limes
  • 4 Eggs
  • 2 tbsp Milk
  • 50 g Dessicated coconut Plus more for sprinkling on top
  • 200 g Self raising flour
  • 4 tbsp Caster sugar

Instructions

  1. Pre heat the oven to 170C/150C Fan/350F/Gas Mark 4 and grease and line a 1lb loaf tin

  2. Cream together the butter, caster sugar and the zest of the limes until light and fluffy

  3. Add the eggs and milk and whisk in until smooth

  4. Mix in the dessicated coconut and the self raising flour

  5. Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean

  6. Mix together the juice of the limes with the caster sugar, the sugar will dissolve into the juice while the cake is baking

  7. When the cake is done, poke holes all over it with a thin skewer and pour the drizzle over it, a little at a time until it is all soaked into the cake

  8. Sprinkle the top of the cake with some dessicated coconut

Recipe adapted from Be-ro

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