Sticky Toffee Cupcakes

IMG_1365

My brother invited me over for dinner at his new house this week and I thought… how better to celebrate the occasion but with cake?! So I did what I do best- put my apron on and got baking. He adores a good sticky toffee pudding, so I had a search and came across the perfect little recipe. Cupcakes with a soft, rich sponge and a sweet caramel icing. Just, yum.

The comments I received for them were equally as fab. On the back of these little beauties, my best friend is rooting for me to enter Bake Off 2016, and my toughest critic- the brother- praised them as the best cakes I’ve ever made him. The only negative I had was that I didn’t give him enough!! Not too bad if I say so myself 🙂 If you fancy a good ego boost, I suggest you make a batch!

Makes approx. 16 cupcakes

180g pitted and chopped dates

180ml boiling water

80g unsalted butter, softened

150g soft light brown sugar

2 eggs

180g plain flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

1/4 tsp salt

1tsp vanilla extract

Put the chopped dates in a bowl and cover them with the boiling water. Set them aside to soak for about 30 mins while you get on with making the cupcake batter.

Preheat the oven to 190 degrees and line a muffin tin (or two) with cases.

Beat the butter and sugar together with an electric mixer until soft and fluffy.

Break the eggs in one at a time and beat until they’re incorporated well.

Sift the dry ingredients (flour, baking powder, bicarbonate of soda and salt) into the butter and sugar mixture in a few batches, beating after each addition until you’re left with a smooth batter.

Finally add the vanilla extract to the date mixture and add the whole lot to the cake batter.

Bake for 18-20 minutes.

Once they’re cooked, leave them to cool before icing.

IMG_1360

80g unsalted butter, softened

250g icing sugar

25ml milk

50g tinned caramel or dulce de leche

Using an electric mixer, mix together the icing sugar and butter until it has the texture of sand.

Gradually add the milk and whack up the speed until you have a light creamy butter icing.

Stir in the caramel.

Top your cupcakes with the icing and decorate as desired.

IMG_1353

Recipe from: Afternoon Tease

Standard

Homemade Raspberry Marshmallows

IMG_1364

Initially I was quite scared to attempt marshmallows. After reading a few recipes I was convinced it would be quite a tricky process but it’s actually one of the quickest things I’ve made recently. The prep only took half an hour and the rest is a doddle- just leave to set for a few hours! Don’t be scared about boiling the sugar. Trust me, I was and there’s really nothing to worry about if you have a good sugar thermometer. I definitely would say that a free-standing mixer is best for this, but I used a bog-standard electric whisk and it worked out fine- just very very sticky!

The result? Pure YUMMINESS! They had a lovely taste of raspberry and look so sweet! Perfect as a  cute homemade gift! But by far the best part… Having no dairy or gluten ingredients, they are totally fine for the FODMAP diet 🙂

Makes approximately 40 marshmallows
Ingredients

8 sheets of fine leaf gelatine
2 egg whites
500g granulated sugar
250ml cold water
150g fresh raspberries, washed and drained
You will also need,
Baking tin, either 23cm x 30cm (Brownie tin) or a square 20cm tin
vegetable oil, for greasing the tin
2 tbsp. cornflour mixed with 2 tbsp. of icing sugar
Instructions

Prepare the tin by greasing all over. Add a heaped tablespoon of the cornflour and icing sugar mixture and tap all around tin ensuring that everywhere is sufficiently covered. Discard the excess mixture.
Put the cold water and sugar into a saucepan and over a low heat dissolve the sugar. Stand a sugar thermometer in the pan and increase to a medium heat. Bring to the boil and allow to bubble away. The temperature of the sugar mixture needs to reach 122 degrees C or reach what is known as the ‘firm/hard ball’ stage. This should take about 15 minutes. If you do not have a sugar thermometer, test the mixture by dropping a little onto a saucer. Its should be firm and hold its shape.
Whilst the sugar is bubbling. Place the gelatine leaves into a bowl of cold water, one at a time to prevent them sticking.
Also, puree the raspberries by placing in a blender. Put the puree through a sieve so removing the pips from the puree. Set aside.
In a free standing mixer, beating the egg whites until stiff.
Once the sugar has reached the correct temperature, with the mixer on a low speed, slowly add the hot mixture to the egg whites, continually beating. Increase the speed of the mixer and add the gelatine leaves, squeezed, one at a time.
Allow the mixer to continue to beat for about 10 minutes until the mixture has cooled. Add the raspberry puree (or vanilla extract if making Classic Vanilla flavour) and mix until incorporated.
Tip the mixture into the prepared tin and carefully spread throughout the tin. Sieve some of the remaining cornflour/icing sugar mix over the marshmallow. Allow to set, in a cool place but not a refrigerator, for approximately 4-6 hours.
Once set, cut the marshmallow to size. Tip; slightly oil a sharp knife and continually wipe with a piece of kitchen towel with some light oil on it.
Dip the sticky edges in the remaining cornflour/icing sugar mix and store in an airtight container.

IMG_1346

Recipe from: The Contented Baker

Standard

GBBO Week 2: Biscuit Box Showstopper

IMG_1263

Gluten-free Lemon & Elderflower Shortbread Box with Raspberry and White Chocolate Biscuits

First things first, I don’t particularly thrive at biscuits. I like baking cake- I know cake, I can do cake. Biscuits, however, have never really been my bag… So, with it being biscuit week in the tent and having yet to have participated in the Great Blogger’s Bake Off 2015, I plucked up the courage and decided to face my biscuit fear. The best way to do that… The showstopper challenge of course! It took a lot of effort and patience- having a few mishaps along the way- but I did it! (And I have to say I’m pretty chuffed with it too!). To see other fab recipes and entries, visit: www.mummymishaps.co.uk 

IMG_1244 IMG_1247 IMG_1248

So, starting with the box…

Lemon & Elderflower Shortbread

400g Gluten-free Plain Flour

150g Caster Sugar

150g Butter (Cubed)

2 tbsp Golden Syrup

100ml Elderflower Cordial

Rind of 1 Lemon

A few (Approx 5) Boiled Sweets

Pre heat the oven to 220°C.
Sift the flour into a bowl and add the cubed butter. Use your fingertips to rub the butter into the flour until it looks like breadcrumbs.
Heat the elderflower cordial, lemon rind and golden syrup in a small pan. Pour into the flour and butter mixture and add the sugar.
Continue to mix all the ingredients together with your hands until it comes together in a ball.
Remove and divide into two balls and place on a floured surface.

Butter a large baking tray.

Roll out the doughs one at a time and using a template/ruler, cut out the 4 walls (W 12cm x H 6 cm) and a lid (W 12cm x H 12 cm) of the box

With remaining dough, cut shapes to decorate the box (I used heart cookie cutters!)

Place all pieces on baking trays, and cut a 8cm x 8cm window from the lid

Cook for 8-10 minutes, until golden on the edges.

Whilst cooking, place the boiled sweets in a pestle and mortar or into a food processor and crush until a rough sand texture

With about 3- 4 minutes left on the timer, sprinkle the crushed sweets into the hole in the lid to make a stained glass effect

Cool on a rack before decorating.

Royal Icing

1 egg white

225g Icing Sugar

1 tsp Lemon Juice

For the icing, whisk the egg whites in a large bowl until frothy.

Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time.

Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks.

Cover the surface with a damp cloth if not using immediately.

Using a piping bag or palette knife, pipe or spread icing over each part of the box and decorate as desired (I used freeze dried raspberries and the extra heart biscuits!)

Pipe a line of icing onto the display board and stick the first biscuit wall to the board (I struggled to get the biscuit to stay upright so used mini cocktail sticks to secure it while the icing set)

Repeat this for the other sides of the box, piping icing along the wall edge in order to join the sides together

Place the lid on the top and ice any plain areas to give the box a neat effect

Leave to set for at least 4 hours

Tip: Leftover royal icing can be kept in the fridge for up to a week in a glass/stainless steel bowl and cling fling placed directly on top of the icing

IMG_1251 IMG_1253 IMG_1254

Raspberry & White Chocolate Biscuits

250g Gluten-free Plain Flour
200g Butter, cut into small cubes

100g Icing Sugar
Pinch of Salt
2 Egg Yolks

60g White Chocolate

Raspberry Jam (Shop bought or home-made)

Preheat the oven to 170C/325F/Gas 3.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.

Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.

Place on a lined baking tray and bake for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.

Whilst the biscuits cool, melt the white chocolate in a heatproof bowl over boiling water

When the biscuits and the chocolate have cooled, spread a layer of white chocolate and a layer of jam onto half of the biscuits. Top with the other half of the biscuits and allow the filling to set (you can place them in the fridge to speed this up if you wish)

Decorate as desired

IMG_1264 IMG_1243

If you can resist eating it all, place your jammy-choccy biscuits into your box and let people marvel at your creation! ENJOY 🙂

GBBO-2015-Tesco-badge

Standard

Mini Cheeseburger Cakes

IMG_7729

This was such a fun bake. It was my flatmate’s birthday and, as you can guess, he liked burgers. As students, it was only right that a bottle of vodka was involved in the making of these cakes… But just as a make-shift rolling pin to roll out the fondant icing ‘cheese’! As well as the ‘cheese’, there’s a vanilla sponge ‘bun’, a chocolate brownie ‘burger’ and vanilla buttercream ‘mayo’. The great part about this is that you can make all the different elements up as and when you want. I actually made the brownies the night before and stored them in an airtight container before making the other elements the next day and assembling. They definitely looked the part, and went down a treat too!

Vanilla Sponge Bun

This is just your normal vanilla cupcake, which I then cut in half to make into a bun.

110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour, sifted

Preheat oven to180C/350F/Gas 4 and grease a 12-hole cupcake tray. Grease it well so that the cake won’t stick!

Place all ingredients in a bowl and mix until combined.

Spoon the mixture into each of the holes of the tray and bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Once cooled, cut each of the cupcakes in half to create the mini buns!

Brownie Burger

For this part of the bake I made a tray bake of brownies and, once cooled, simply used a small cookie cutter to create burgers 🙂

275g (10oz) butter, softened

375g (13oz) caster sugar

4 large eggs

75g (3oz) cocoa powder

100g (4oz) self-raising flour

100g (4oz) plain chocolate chips

Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.

Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.

Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.

Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean.Cover loosely with foil for the last 10 minutes if the mixture is browning too much.

Allow to cool in the tin. Once cooled, turn out the brownies and cut into 12 small rounds (or ‘burgers’!) using a cookie cutter.

Vanilla Buttercream Mayo

175 g butter (at room temperature), cut into pieces
1/2 tbsp vanilla extract
2-3 tbsp milk
350 g icing sugar, sifted

Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.

Lastly, assembling the burgers…

Spread a small amount of icing on each of the vanilla sponge halves

Place a brownie burger on half of the vanilla sponges

Place a small dot of buttercream on top of the brownie (this will be to hold the fondant ‘cheese’ in place)

Roll out the yellow fondant icing (supermarket bought!) and cut into small squares to resemble slices of cheese. Place one on top of each of the brownies

Place the rest of the sponge halves on top, to create your burger!

IMG_7728

Standard

Gluten and Dairy-free Lemon & Poppyseed Traybake

IMG_1194 IMG_1199

It’s been a while but I’m back and still baking FODMAP friendly delights… and this is no exception! Such a light, fluffy sponge and an icing to die for (honestly, I could have eaten a whole bowl of it). The original recipe comes from the queen of baking, Mary Berry. I adjusted it so that it was suitable for the FODMAP diet, i.e. so that I could scoff it all 🙂

Makes 16 squares

SPONGE

2 lemons
225 g Vitalite (or another dairy-free substitute)
225 g caster sugar
275 g  gluten-free self-raising flour
2 level tsp gluten-free baking powder
4 eggs
4 tbsp lactose-free milk
25 g poppy seeds

ICING

3 tbsp lemon juice, approximately
225 g icing sugar, sifted

Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 30 x 23 x 4cm (12″ x 9″ x 1 1⁄2″) traybake tin or roasting tin with greased parchment paper.

Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.

Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.

For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.

Cut into squares to serve.

Standard

Best Ever Brownies

IMG_1080

This is honestly my ‘go to’ brownie recipe, it always go down a treat. I first made them when I was stuck what to make for my sister-in-law’s birthday- we were holiday on her birthday and needed something that we could stash in the suitcase without being destroyed during flight. You’ll be pleased to know they survived and were DELICIOUS. They are everything you want in a brownie- rich, moist and chocolatey. Since then, I’ve had not so subtle hints to keep making them- it’s safe to say a lot of brownies have been consumed by my family and friends this summer. They love them though. In fact, I went round a friend’s house recently and took a tray of them with me. Next thing I knew, her mum had tracked me down and asked me what my secret was! Gotta say, I was pretty chuffed with that 🙂 The recipe is from BBC Good Food, and is definitely worth the effort!

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.

Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Standard

Low Fodmap Spinach and Parmesan Quiche

IMG_7521

 

Following the FODMAP diet, I usually opt for a straightforward salad for my lunch, but sometimes I really miss simple comfort food. Seeing as the theme of Great British Bake Off this week was Pies and Tarts, I thought I’d give pastry a go and make something I could have for lunch which WASN’T SALAD. So here is my low FODMAP quiche. I can eat every last bit- the spinach, the parmesan and cheddar, even the gluten and dairy free shortcrust pastry! Despite not being your average quiche, my family gave it a try too, and managed to scoff the lot- a compliment I suppose… It is rather scrummy after all! 

Ingredients

Pastry 

225g gluten free plain flour
pinch gluten free baking powder
½ tsp xanthum gum
2 pinches salt
110g dairy free butter (I use vitalite)
1 medium egg, beaten
cold water

Filling

225 ml lactose-free milk
2 eggs, beaten
50g parmesan, grated
85g cheddar, grated
1 bag (260g) spinach, wilted and strained to remove as much liquid as possible
100g (approx.) cherry tomatoes, halved 
4 spring onions, finely sliced and cooked

 

Preheat the oven to 180 degrees

Firstly, the pastry:

Place flour, baking powder, xanthum gum and butter in a bowl
Rub ingredients together to resemble fine breadcrumbs
Add egg and a little water and mix well (you may need to add more water so the mixture is soft)
When a soft dough is formed it’s ready to roll out on a floured surface
Line a pastry tin with the pastry, and chill in the fridge for about 10 minutes
Remove the tin from the fridge and prick with a fork
Place greaseproof paper on top of the pastry a blind bake with baking beads for 10 minutes
Meanwhile, make the filling by combining all the ingredients together in a bowl until well combined
Once the pastry has blind baked, remove the baking beads and greaseproof paper, then place half the filling into the pastry case
Place the tin back in the oven, then pour the remaining mixture
Bake for 45 minutes or until when a knife is inserted it comes out clean

Happy baking! Check out Mummy Mishap’s page

lIMG_3703 IMG_7519

  IMG_7523 IMG_7538 
GBBO-200px-by-200px GBBO-badge-1

Standard