Tag Archives: icing

jubilee_cupcakes

Jammy Jubilee Cupcakes and Jubilee Celebrations!

Happy Jubilee Weekend! I have been celebrating with a street party in my street today and have just popped in to write this blog before the Jubilee is over. The party is in full swing, there was a big lunch, races (Russ didn’t win the sack race), a 50s exhibition in the church, facepainting and our balcony doors are open so I am listening to the live band outside play some Elvis at the moment. Sounding good!

Yesterday Russell and I braved central London and went to watch the Thames Diamond Jubilee Pageant. It was packed but there was a great atmosphere around, and it wasn’t until after the pageant that the rain really started to come down. We found a little stool and both managed to balance on top of it to get a view over the crowds of the boats that went past. We managed to get a view of the Queen’s boat!

As my family demolished the Jubilee Celebration Cake I made last weekend, I made some Jubilee Cupcakes as my offering for the party today! They disappeared before Russell could even get one! These cupcakes use the same recipe as these cupcakes that I have posted before. They are vanilla cupcakes with a vanilla and cream cheese frosting. The only difference is that I gave these Jubilee ones a raspberry jam filling. The decorations 0n the top are hand made, I am quite proud of the union jack ones in particular!

 

Enjoy the rest of the long Jubilee Weekend!

Please leave a comment below and follow me on twitter @lotts_louise if you are a tweeter! Thanks!

Lottie xx

Gluten_free_lemon_and_poppy_seed_cake

Gluten Free Lemon and Poppy Seed Cake for Coeliac UK Awareness Week

This week (14th-20th May) has been Coeliac UK Awareness Week. Coeliac Disease is an autoimmune disease where gluten triggers an immune reaction and damages the small intestine. This means that people suffering from coeliac disease have to avoid foods containing gluten, these include wheat, barley and rye. The theme for the Coeliac UK Awareness Week is The Gluten-free Challenge. I don’t do much gluten free baking, and use wheat flour in pretty much all the cakes I bake, so this is something new for me. I found a recipe on BBC Good Food for this gluten free lemon drizzle cake. I was very surprised to see that the key ingredient to the cake is 250g MASHED POTATO! I have used vegetables in cakes before, obviously carrot is very popular in cake and courgette and beetroot are becoming increasingly popular cake ingredients (you can find my recipe for chocolate beetroot cake here). However I have never heard of using mashed potato so although slightly sceptical I thought I would give it a go! I have to say I have been pleasantly surprised with the results, it created a lovely and moist lemon cake and it doesn’t taste of potato!

 

Recipe (based on BBC Good Good Gluten Free Lemon Drizzle Cake):

200g butter or margarine
200g golden caster sugar
4 eggs
175g ground almonds
250g mashed potato
zest of 3 lemons
2tsp gluten free baking powder
15g poppy seeds

Drizzle:
4tbsp granulated sugar
juice of 1 lemon

Icing:
150g icing sugar
4tbsp lemon juice

Beat the butter and sugar together and then beat in the eggs one at a time. Fold the almonds, mashed potato, zest, poppy seeds and baking powder into the mixture.  Incorparate well. The mashed potato needs to be lump free, so mash it well!

The secret ingredient:

 

Pour the mixture into a greased tin and bake at 180C for approx 45 minutes until the cake is golden. Make the drizzle while the cake is baking. In a pan heat up the sugar and lemon until the sugar has dissolved. Once the cake is out of the oven prick the surface and pour half of the syrup over the cake. Let it sink in and leave the cake to cool for 10 minutes in the pan. Turn the cake out onto a wire rack, pierce the top and drizzle with the remaining syrup. Allow to cool completely.

 

To make the icing mix together the icing sugar and lemon juice, varying the quantities based on how thick or thin you want the icing to be. Once the cake is completely cool drizzle the icing over the cake. It is now ready to serve, you will be surprised how well the mashed potato works!

 

 

Enjoy!

Lottie xx

I am entering this into the One Ingredient May Challenge hosted by How to Cook Good Food and Working London Mummy. The theme this month is Lemon.

 

macaroon

Cappuccino Macarons!

Well I did it…..I finally finally finally made Macarons! Those tricky little things! After round 1 I was ready to give them up for good! (I don’t like failing!) But round 2 was a success! Yaaaay!

I used this recipe and technique from Delicious Magazine because it looked pretty easy, surely it wouldn’t go wrong! I don’t have a sugar thermometer so needed a recipe that didn’t involve precisely making a sugar syrup at a certain temperature.
But I was wrong….round 1 produced flat pancake like macarons, that cracked on the top and spread on the baking tray. Fail!
I realised that I had overmixed the mix by adding the flavours and colours at the very end and then mixing them in. By adding the flavours and colours directly to the whisked egg whites made a much better macaron! I was making 3 different types of macaron so I weighed the egg whites before whisking them so once whisked I could weigh them out into 3 equal portions.

So here is my success with Macarons. For the Cappuccino version (other flavours to come later!):

175g icing sugar
125g ground almonds
3 large egg whites (approx 110g)
75g caster sugar

Put the icing sugar and the ground almonds into a food processor and blitz to a fine mixture. Sift into a bowl and discard any lumps left in the seive.

In a clean bowl whisk the egg whites with a pinch of salt until they form soft peaks. At this stage add the caster sugar and continue to whisk until they form stiff peaks and the mix is thick and glossy. This is done much easier with an electric whisk than a hand whisk. You can test when the egg whites are whisked enough by  briefly holding the bowl upside down (over your head if you dare), the eggs should stay in the bowl. If you are making different flavour macarons then at this point divide the meringue among different bowls.

I then added half a teaspoon vanilla essence to the egg whites and mixed this in. Now it is time to add the sieved almonds and sugar. Gently fold half the mixture into the meringue and mix well, but make sure you don’t overmix. Use a flexible spatula to do this mixing. Once it is all combined add the second half of the mixture and mix until it is shiny and all combined. The mixture shouldn’t be too runny, it should be able to hold its shape and have lots of air still in it, a ribbon like consistency as it falls from the spatula.

Fill a piping bag with the macaron mixture. The piping bag should be fitted with a plain round nozzle, or you can just chop the end off the piping bag about 1cm from the tip.

Pipe the mixture onto a baking tray lined with greaseproof paper, into circles of about 3-4cm diameter. I made a template on the computer with circles of 4cm diameter that I put under the greaseproof paper and slid it out once I had finished. Once you have piped your macarons you need to tap / drop the baking trays straight onto a hard surface, this is so the macarons have a nice ‘foot’ when they are baked.

 Leave the macarons for 30 minutes at room temperature to form a skin. This is very important so that they don’t crack during baking. You should be able to lightly touch the macarons without getting it on your finger. Now dust the macarons with a little cocoa powder to give them that cappuccino look.

Bake in a preheated oven at 160 for about 10-15 minutes, but keep an eye on them. You don’t want them to discolour but they are ready when they can be lifted off the baking paper. Remove from the oven and cool.

 To make the filling:

I made two fillings, chocolate ganache for the very centre and a coffee buttercream to surround it.

For the chocolate ganache (you only need a tiny bit): Use equal amounts of chocolate and double cream (Use 100g chocolate and 100g cream and you can freeze any that might be left).

Heat the cream gently in a pan and then add the chocolate. Stir until the chocolate has melted. This should be made in advance so that you can leave the ganache in the fridge for a few hours to set.

For the coffee buttercream:

140g unsalted butter, softened
200g icing sugar
coffee granules and hot water

Beat the butter until it is soft and then beat in the icing sugar half at a time. Add 1-2 tsp of coffee granules (you can change this depending on how strong you want your icing) to a cup and add a tiny amount of boiling water. Mix to make a paste. Add to the buttericing and mix well.

Put the set ganache into a piping bag and the coffee buttercream into another. Pair up the macarons into matching pairs and pipe once half of each pair with a little ganache and a ring of buttercream. Sandwich together and you are done!  Well done!

 

 

 

Good luck with your own Macarons!

Enjoy!

Lottie xx

Please follow me on Twitter @lotts_louise

If you have read my blog then please leave a comment, it is easy to do and I appreciate every comment I get!

 

 

lemon

Lovely Lemon Cupcakes

I have gone a bit lemon crazy recently and these cupcakes were one of the results. I made these to take to lectures as a thank you to people reading my blog! So here are another set of cupcakes that survived the journey all the way across London, and on the tube in rush hour, I think they deserve a round of applause. These are lemon cupcakes with a lemon curd filling and a lemon cream cheese icing, lemon lemon lemon!

So, if you want to make these luscious lemon cupcakes, you will need:

For the cake:

6oz butter or margarine
6oz caster sugar
3 eggs
6oz self raising flour
splash of milk
zest of 1 lemon

Cream together the butter and the sugar and then beat in the eggs one at a time. Add a little bit of the flour if the mix starts to curdle. Once the eggs are beaten in then fold in the flour. Finally mix in a splash of milk and the zest of 1 lemon. Line a muffin tray with cupcake (muffin) cases and spoon the mixture into the cases. This recipe will make 12 cupcakes. Bake in the oven at 180C for 15 minutes until the cakes are springy to touch. Cool on a wire tray.

Then you will need:

Lemon curd

Once the cakes are cool use a small sharp knife to cut away a small circle from the top of the cake. Fill the hole with lemon curd and replace the top. Your cupcakes will now burst with lemon when you bite into them.

Next comes the fun part, icing! You will need:

500g icing sugar
100g unsalted butter (softened)
250g cream cheese
zest of 1 lemon

Beat the icing sugar and butter together, trying not to get icing sugar flying everywhere as I normally do. Add the cream cheese and beat until well incorporated, light and fluffy. Mix in the zest of a lemon.

Now you are ready to spread on your icing, or get piping! I used my trusty Wilton 1M nozzle to pipe these. I did half of the cakes using the white icing and decorating with lemon zest. The other half I did two tone pink piping and decorated with fondant butterflies. To do the two tone piping read my Winter cupcake (some cupcakes that are quite apt for today’s snowy weather) blog post here.

And as a special addition to today’s post and the results of getting my sewing machine down from the loft….. here is my Lottie’s World of Cakes and Bakes apron that I have made!

Wrap up warm everybody and enjoy the snow!

Lottie xx (PS. if you haven’t done so yet, follow me on twitter! @lotts_louise )!

If you like this post then please leave a comment!

I am entering these cupcakes into the AlphaBakes Challenge hosted by The More than Occasional Baker (this month’s host) and Caroline Makes.

 

Foodies100 Index of UK Food Blogs
bonvoyage.co.uk

chocolate-orange

Chocolate Orange Cupcakes

I got three amazing baking books for Christmas (Great British Bake Off, The Primrose Bakery Book, Mary Berry’s Baking Bible), as well as a porcelain tiered cake stand and a Proteam Ho1931 Cup Cake Stand. This meant one thing. Urgent cupcake baking was required. New Years Day for my family is like another mini Christmas day with family round for dinner. This provided the perfect excuse for me to make lots and lots of cupcakes. But they apparently went down so well that people even took more home with them, which meant sadly there were not many left over. The first lot of cupcakes I made were these, Chocolate Orange cupcakes, inspired by the Terry’s Chocolate Orange that is always in my stocking at Christmas.

Cupcakes

The chocolate cupcake recipe is one from The Primrose Bakery Book. I adapted it to turn them into Chocolate Orange cupcakes.

For the Chocolate cupcakes (from the Cookies and Cream cupcake recipe in The Primrose Bakery Book):

115g dark chocolate
85g soft unsalted butter
175g soft brown sugar (I used caster sugar and it worked fine)
2 large eggs
185g plain flour
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
pinch of salt
250 ml semi skimmed milk
1tsp vanilla extract

Preheat the oven to 190C and line a muffin tray. This recipe makes about 16 cupcakes.

Melt the chocolate in a bowl over simmering water and leave to cool slightly. Meanwhile cream the butter and sugar together until smooth. Then add the egg yolks one at a time and beat well each time. Once both eggs have been added add the melted chocolate and beat well again.

Sift the flour, baking powder, bicarbonate of soda and salt into another bowl and mix together. Add the vanilla extract to the milk in a measuring jug.  Alternately add the flour and the milk to the butter mixture, adding a little bit each time, and beating well after each addition. In yet another bowl whisk the egg whites to stiff peaks and use a spatula to fold the egg whites into the batter.

Now spoon the mixture into the muffin cases. They should be about 2 thirds full. Bake for 20-25 minutes and leave them to cool slightly in the tray before leaving them to cool on a wire rack.

Cupcakes

To turn them into chocolate orange cupcakes:

2tbsp caster sugar
juice of an orange

Heat the sugar and orange juice in a saucepan, stirring well until the sugar has disappeared. I used this little fruit juicer that I got at a market in Berlin last year. I thought it was pretty clever! You twist it into the orange (or lemon, or lime) and then just squeeze and pour the juice out. Easy! It even came with a little tiny dish to sit the fruit in in the fridge if you didn’t want all the juice.

Orange juicer

Screw in

Squeeze

 

While the cupcakes are still warm prick each one several times with a skewer and drizzle the syrup over all the cupcakes. It will soak into the cupcakes to give ribbons of orange running through.

Chocolate butter icing:

150g unsalted butter, softened
400g icing sugar
1tbsp milk
finely grated zest of an orange
2tbsp orange juice
2 or 3 tbsp cocoa powder



Beat the butter until it is soft. I find that the more you whip it the lighter your butter icing will be. Gradually add the icing sugar and keep beating. Add a tbsp of milk to loosen the mixture if you need to. Beat in the cocoa powder. You can vary the amount depending on how chocolatey you like your icing. Make sure you seive both the icing sugar and cocoa powder to avoid any little lumps. Add the orange zest and orange juice. Put the butter icing into a piping bag and pipe onto your cupcakes or spread with a knife.

Iced cakes

Icing

 Finish off with some orange zest and grated chocolate!

 

With orange zest

With chocolate

Cakes

 

Cakes on stand

 

Close up

Enjoy!

Have a look at the Citrus Love blog hop!

Lottie xx

P.S Please follow me on twitter – @lotts_louise

Optimized-DSC_0265 (2)

A Gingerbread House!

My sister and I decided to devote an afternoon this week to creating a sweetie covered gingerbread house! My sister is definitely into pretty baking and anything pink, and she was in charge of sweet buying, so there is definitely a pretty pink theme to our gingerbread house! They are such fun to make, we couldn’t believe how well it turned out and were so proud of it that it now has prime position on my parent’s dining room table so we can keep admiring it over Christmas!  We decided to go with this recipe for gingerbread and template on the BBC Good Food website and then had lots of fun decorating! Here are some pictures from each stage of our gingerbread house building:

Gingerbread dough

First make the dough! (from the recipe here)

Roll out the dough

Roll out the dough. We found that as the dough cooled it got quite difficult to work with and broke easily. It was much easier to work with while it was warm, so work quickly.

Pieces for the house

 

Put the house together

Start building the house. We ignored the leave to dry overnight instruction and just carried straight on with decorating. The icing dried so quickly that it didn’t matter. This step was a lot easier than we had imagined!

The house

The roof

Jazzles for the roof!

Rose decorates

Rose has a go at the icicles! To make the icicles just squeeze the piping bag and then pull away letting the icing drop down.

Decorated hosue

Finished!

Finished!!

Lottie xx

midnight winter cake

Winter Cupcakes!

I’m pretty sure I am developing an addiction to piping now, looks like cupcakes are going to be a regular thing! I wanted to try out doing some two tone icing, so used blue colouring to get a two tone wintery look for these cakes. I made these cakes to take to Cambridge for a friend’s birthday present. This meant having to very carefully transport them on the tube and the train! I managed! Transporting cakes across London seems to be becoming one of my specialities!

Winter cupcakes

So, to make the cupcakes:
6oz margarine or butter
6oz caster sugar
6oz self raising flour
3 eggs
splash of milk
1 tsp vanilla essence.

Mix together the butter and sugar first. Add the eggs one at a time and mix after each one. If it starts to separate then add a little bit of the flour in. Then fold the flour into the mix. Add a splash of milk and a tsp of vanilla essence and combine well. Spoon the mixture into cupcake/muffin cases and bake for 15 minutes at 180C.

Cakes

To make the buttercream icing:
210g unsalted butter (softened)
420g icing sugar
1-2 tbsp milk

Whisk the butter first to soften it and then add the icing sugar half at a time. Add a tablespoon of milk to soften the mixture a bit and another one if needed.

To get a two tone effect on the icing you need a gel or paste food colouring such as Wilton or Sugarflair. Use a paint brush to paint a couple of stripes of the colouring inside your piping bag. Then roll the outside of the bag so that the inside of the bag is coated with the food colouring. A little bit goes a long way! In my first attempt I used too much food colouring and got quite a dark colour, these became my midnight winter cupcakes! Second attempt worked much better and gave a more subtle blue. I used Wilton sky blue colour.

Piping bag

Fill the piping bag with your buttercream, push the icing down into the bag and twist the top. Once the cakes are completely cool you can get piping. You will need to pipe a bit of the icing out first until the colour starts coming through.

Two tone icing

I finished mine off with white snowflakes which I made from white ready to roll icing, and a sprinkle of glitter dust!

A winter cupcake

And here is one of my midnight winter cupcakes!

Midnight cupcake

Boxed cakes
I have also entered this into Very Good Recipes – White Christmas Challenge.

Lottie xx

cupcakes 150

Pretty Butterfly Vanilla Cupcakes with Cream Cheese Vanilla Icing

So, I just couldn’t wait, I had to test out my new piping nozzle straight away! And I love it! I felt like making something pretty to take round to a friend’s house and thought some pretty butterfly cakes to match my butterfly blog would be perfect! And baking is always a welcome break from revision!

12 Butterfly Cakes

Vanilla Cupcake Recipe: Uniced cupcakes

6oz butter/margarine
6oz caster sugar
6oz self raising flour
2 large eggs
splash of milk
1 tsp vanilla essence

Simple, mix everything together in a big bowl. Starting by mixing the butter and sugar, then adding the eggs one at a time. Add the flour and fold in with a metal spoon. Finally mix in the milk and vanilla. Spoon into cupcake cases, filling each one about 2 thirds full and bake in a preheated oven (180C) for 15 -20 minutes.

Icing ingredients:

300g Icing sugar
50g Butter
150g Cream Cheese (cold)

Mix the icing sugar and butter together first. Add the cream cheese all at once and mix it quickly on a high speed, but make sure you don’t overbeat it as it will go runny.

Once the cakes are cooled, you can ice the cakes! Swirl the icing on to the cakes using a knife or use a piping bag. Then decorate! I made butterflies out of white fondant icing to use on mine.

Pink and White iced cakes

To get the effect on the white cakes (I think it looks like whippy Ice Cream!) start from the outside and pipe in to the centre. For the rose effect on the pink cakes, start in the centre and pipe outwards.

Butterflies

2 cupcakes

Lottie xx