Monday, 9 May 2011

Mixed Berry Muffins

I had some frozen mixed berries to use up so decided to make some muffins.  I halved a recipe for 12 muffins, which actually made 8 large muffins!  I'll post the recipe for 8, so you can double it if you want to make more.  These are buttermilk muffins, the buttermilk makes the muffins really light and fluffy.  If you don't have any, you can substitute it with milk and add about a tablespoon of lemon juice to it, which is what I did as this recipe calls for lemon rind anyway.

200g plain flour
88g caster sugar
1/2 tbsp baking powder
finely grated rind of 1 lemon (use 1/2 if you don't want it too lemony)
1/4 tsp salt
142ml buttermilk
1 egg
42g butter, melted
150g fresh or frozen berries

I started by preheating the oven to gas 6 and lining my muffin tin.  I then combined the flour, sugar, baking powder, lemon rind and salt.  In a seperate bowl I whisked together the buttermilk, egg and butter.  Then I added the liquid mixture to the dry ingredients and stirred gently until incorporated.  It is important you mix it til it's only just come together otherwise your muffins will come out heavy.  I then added the frozen berries, filled the muffin cases and placed in the oven.  The recipe suggested they would take 25 minutes, however mine took about 30.

The muffins tasted deeelicious and I will definately be making another batch with the rest of my frozen berries.  I will also try adapting this recipe for other muffins as they produced such a nice texture.

Saturday, 7 May 2011

Lemon Drizzle Squares

These were my second offering to my friends barbecue.  They were so lemony and moist, I couldn't stop eating them, and I'll definately be making them again in future!

150g butter
175g caster sugar
2 eggs
grated rind of 1 lemon (I used 2 to be extra lemony)
175g self-raising flour
125ml milk
icing sugar for dusting

140g icing sugar
50ml fresh lemon juice (for syrup)

So to make them I lines a 9" square tin and preheated the over to gas 4.
Then I creamed the butter and sugar, mixed in the eggs, then lemon rind, then folded in the flour, and finally the milk.  Once poured in the tin, it took 45 mins to bake.
Once done, I heated the icing sugar and lemon juice in a pan on a low heat until the sugar dissolved, pricked the surface of the cake with a fork, and then poured the syrup evenly over the cake. 

Once cooled, I dusted with icing sugar and cut into 16 squares.

These little cakes were actually great for travelling with and were the perfect bite size pieces for a party.

Friday, 6 May 2011

Vanilla Cupcakes

I had to bring a contribution to my friends' bank holiday barbecue, and automatically assigned to cakes, I decided on some simple cupcakes.
I used a new recipe, it can be found here -

They came out perfectly, evenly risen and had a gorgous fluffy texture.

I wanted pink buttercream icing, and decided red food colouring would probably give me a better pink than pink itself.  But as you can see from the pictures.. I had a little trouble with that and ended up with peach icing.  But I think this was because I was using buttercream, which turns naturally a yellow colour from the butter, and yellow + red = orange, probably should have realised this beforehand.  Icing disaster number one, now for disaster number two.  I had actually bought a bargain £1.29 piping bag with plastic nozzles to try out.  My first attempt at piping... not good.  Although I think partly because the nozzle I was using was too small for the effect I was aiming for.  So I gave that up, and went back to spreading with a good old knife, and it looked much better.

And then a 40 minute drive in the car, praying they would not fall everywhere and lose their icing.  Luckily, the majority of them did just that, but the four in a smaller tin ended up everywhere, still tasted great though!

I also made some yummy lemon drizzle squares for the barbecue, will post them very soon.

Monday, 2 May 2011

Carrot Cake Slices

One of my friends told me she had never tried carrot cake before, so I decided to make her some! This recipe is so easy, and I will definately be making it again in the future.

175g light muscovado sugar
175ml sunflower oil
3 large eggs
140g grated carrot
100g raisins
grated zest of 1 orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp grated nutmeg (I didn't have any so used mixed spices)

The oven needs to be preheated to gas mark 4, then I lined a 9" square tin, though the recipe says 7" which doesn't make sense as it fitted exactly into a 9" and came out looking like the picture.

Mix the sugar oil and eggs together in one bowl and mix, then stir in the raisins, orange rind and carrot.  Mix the flour, bicarb and spices together, and then add to the wet mixture and stir. 
Then it's ready to go into the over for 40-45 minutes.

For icing I mixed icing sugar with the orange juice, I never follow quantities for icing, just keep going until it looks like enough.  Then drizzled it over the top as you can see in the pic.  I know carrot cake usually has a cream cheese frosting but I don't really like it and it's just extra fat, but it would go well with this cake if you wanted.