Items tagged with 'Cakes'
Awaken from your sugar induced coma brought on by yesterday’s treats and hurry over here for further cake based revelry!
National Baking Week continues, and so we bring to you another set of baked goods to enjoy. Today’s treats, once again courtesy of our cake-mesiter Tess, are Coconut and Raspberry Cupcakes!
“These are so easy to make, and in my opinion, any cake that has fruit in it must be good for you…and the coconut makes me think of sandy beaches and holidays!” says Tess.
- 175g Self Raising Flour
- 140 Caster Sugar
- 50g Desiccated Coconut
- 140g softened unsalted organic butter
- ½ tsp Vanilla Extract (I use this one I think it’s one of the best!)
- 2 Large Free Range Organic eggs
- 4 tbsp organic milk
- 140g raspberries (can be fresh or frozen) Frosting
- 280g Icing sugar
- 85g softened unsalted organic butter
- 4 tbsp raspberry coulis (sadly, I didn’t have any coulis L so I used a dash of food colouring to give the frosting a pink flush)
- A little desiccated coconut to decorate…or you could use a fresh raspberry
How to make them!
- Heat oven to 190C/170C fan/gas 5.
- Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases.
- Tip all the cake ingredients except the raspberries into a bowl (I recommend putting the flour in your bowl first, not last…otherwise POOF! Flour everywhere!!) and beat for 2 mins until light and fluffy.
- Gently fold in the raspberries.
- Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases, I baked mine for about 24 minutes), until golden brown and firm to the touch.
- Leave to cool in the tin for a few minutes and then carefully remove them and pop them onto a wire rack to cool completely.
- To make the frosting, beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Again, I recommend putting the icing sugar in the bowl before the butter and coulis, and gently mix with a spoon to avoid a cloud of icing sugar dust settling over you and the kitchen!
- Once it’s all combined use your electric whisk to get it nice and smooth.
- Spoon or pipe onto the cakes and sprinkle with coconut to finish.
Stop what you’re doing and listen up: It’s National Baking Week! A whole week to celebrate baking and the bakers behind the baked goods.
Our own talented in-house Baking specialist Tess, who regularly plies us with treats, has stepped up to the plate to provide us with baked yummies all week long, and we’ll be sharing the recipes with you at home.
It might only be a UK festival of baking we see no reason why other nations shouldn’t join in, so come on people, let’s get baking!
Today’s treats were described as a Rocky Road experiment: Belgian chocolate with Dutch spiced biscuits, marshmallows and Mars bars combine into sugary overload. Nom!
- 300g quality dark chocolate
- 100g Butter, cubed
- 3 Tbsp Golden Syrup
- 140g Dutch Spiced Biscuits, roughly crushed (the recipe said Rich tea but I used the spiced ones instead to add depth, perfect for the autumn weather :)
- 12 Pink Marshmallows, quartered using scissors (I had mini marshmallows and threw a large handful of those in)
- 4 x Mini Mars Bars, cubed (recipe is for 2 x 55g bars of Turkish delight, or you can use Crunchie, Milky Way, Maltesers or anything you like!)
How to make them!
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins. (I did this in the microwave, stopping it to check every 45 seconds or so until it was a lovely dark brown gloop)
- Stir the biscuits and sweets into the pan until well mixed
- Pour mixture into a 17cm square tin lined with foil and spread the mixture to roughly level it.
- Chill until hard, then cut into fingers.
Oh ok, so it’s not exactly actually baking, more like reverse baking. Freeze Baking. Whatever!
Tomorrow Tess has promised us some kind of coconut based cupcakes, so tune in for another recipe then. Now go forth and (Freeze) Bake!