Time for another baking post 😀 This one is chocolate cupcakes, again from the Hummingbird Bakery cookbook 🙂
Ingredients (makes 12 cupcakes)
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
40g unsalted butter
120ml whole milk
1/4 tsp vanilla extract
For the icing:
300g icing sugar (sifted)
100g unsalted butter
40g cocoa powder (sifted)
40ml whole milk
Preheat the oven to gas mark 3 (170 degrees c)
Put the flour, cocoa powder, sugar, baking powder and butter in a large bowl and mix together until a sandy consistency and everything is combined.
In a jug whisk together the milk, vanilla extract and egg and slowly pour into the flour/butter mix. Mix together until everything is mixed in and the mixture is smooth.
Spoon the mixture into 12 muffin cases until 2/3 full.
Bake for 20-25 mins.
Once the cupcakes are cool it’s time to ice and decorate.
Beat the icing sugar, butter and cocoa powder together in a bowl until the mixture comes together. Slowly add the milk to the mix and beat it all together. Keep mixing it for a while (best use an electric mixer) – around 5 mins until it is all fluffy. The longer the icing is beaten for the better 🙂
Put the icing in a piping bag then pipe it on to the top of the cakes and then decorate. I then topped the cupcakes with some decorations that I had left in the cupboard 🙂
I hope you enjoyed today’s post 🙂 I’ll see you again soon 🙂
So I think it is about time for another baking post! Today I’m going to share with you how to make blueberry muffins. They were so tasty! Again the recipe is from The Hummingbird Bakery Cookbook, which is in my opinion one of the best baking books out there!
360g plain flour
370g caster sugar
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp vanilla extract
70g unsalted butter (melted)
Preheat the oven to gas mark 3
Gently mix together the flour, sugar, baking powder and bicarbonate soda in a large bowl.
In a jug mix together the buttermilk, egg and vanilla extract, and slowly pour into the bowl of flour etc. Gently mix until it is all mixed together.
Pour in the melted butter and beat on a medium speed until the mix is smooth.
Gently fold through the blueberries
Line a muffin tray with muffin cases. Now this recipe says it makes 12. I tried to make 12 and they overflowed so I’d add maybe 18 to be on the safe side!
Fill the muffin cases until they’re 2/3 full.
Bake for 20-25 mins (or until a skewer comes out clean)
As I said, mine overflowed! Also Paul and Mary wouldn’t have been very happy because all my blueberries sunk to the bottom! 😉 They were still super tasty!
I love gingerbread and I find it one of the easier biscuits to make. So when I popped home last I was so excited to finally be able to bake again! 🙂
The recipe I’m using here comes from “The Hummingbird Bakery Cookbook“. I love this recipe book it has the recipes for basically everything you want to make in it! 🙂
400g plain flour
3/4 tsp bicarbonate soda
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
180g unsalted butter, softened
125g soft dark brown sugar
125 g black treacle
Sieve together the flour, bicarbonate of soda and spices into a bowl.
In another bowl mix together the butter and sugar and beat until creamy
Beat in the egg and treacle to the butter sugar mix. You’ll probably have to scrape the bowl round a few times with a spatula to ensure it all mixes in.
Once the egg and treacle have mixed in slowly add the flour and spice mix a few spoonfuls at a time and keep mixing it until a dough forms. Be careful not to overmix it though because it won’t come together into a dough. If the butter melts too much like it did for me I added a little more flour until it came together as a dough. Although it’ll still be quite a sticky dough.
Wrap the dough in clingfilm and put it in the fridge for 20 mins or so to let it firm back up. Preheat the oven to gas mark 3 and line 2 baking trays with baking paper.
I like to roll out my rough between two sheets of baking paper! It’s less messy! So get the dough out the fridge and stick it between the baking paper and roll it out to 4mm thickness. You may find it easier to split the dough in two and roll it out depending on how big your worktop is!
Using cutters cut out shapes and put them on the baking tray
Bake for around 12-15 minutes in the oven. They should still be a little soft when you bring them out! It is so easy to over-cook gingerbread!
Once the biscuits are cool you can decorate them! 🙂
I really like this recipe as it uses more spices than other recipes I’ve used and it definitely tastes much better!
Can you call waffles baking? I’m not sure? But never mind! 🙂 Just over a year ago I visited Norway and whilst we were staying in Oslo the hotel had a waffle maker in their breakfast buffet! It was awesome! 😀 So when I got home, obviously the first thing I bought was a waffle maker!
My waffle maker is an AmazonBasics one, sadly they don’t sell it anymore, but it is a really good waffle maker. It is completely non stick and heats up quickly!
Ingredients (makes around 6 waffles):
125g margarine or butter (I always use margarine)
50g sugar (I use caster sugar)
1 tsp vanilla extract
250g plain flour
2 tsp baking powder
125 ml lukewarm water
Whisk together the margarine, sugar and vanilla extract. I tend to use an electric whisk as its quicker and easier!
Sieve the flour and baking powder in a separate bowl.
Then one at a time add the eggs to the butter and sugar mix. But add a little of the flour mixture with them as it tends to curdle a bit.
Add the rest of the flour mixture and water to the mixture then whisk it a bit more.
Bake the mixture in the waffle maker.
We then eat them with jam, golden syrup or maple syrup 🙂
So a little while ago I told you of my adventures of making my first mug cake. I decided the other day to make another one, trying a similar recipe but with cocoa powder this time instead of milk chocolate. It’s safe to say that I preferred this one!
2 tbsp caster sugar (although I’ve used granulated and it works just fine)
1 tsp vanilla extract
2 tbsp cocoa powder
4 tbsp plain flour
1/2 tsp baking powder
Melt the butter in a mug in the microwave (should take around 30 seconds)
Mix in the egg, flour, sugar, cocoa powder, baking powder and vanilla extract one at a time. I recommend adding the egg first so you can whisk it up properly, but make sure you’ve let the butter cool a little first. Also a note here I recommend adding a drop of milk, as the mix is a bit stiff and hard to mix so I think some milk would make it easier.
Microwave for approximately 1min 20 on high power and then eat pretty much straight away 🙂
There we have it a chocolate mug cake! 🙂 It won’t win any prizes for presentation but it tastes great 🙂 Let me know if you try it!