Hello again - hope you've all had a relaxing (!) and enjoyable half-term break? Are your children now counting the sleeps until Christmas?!! I'm pleased to post up some more recipes for our yummy muffins and cupcakes - do comment and let us know how your versions went, or even better, if you've got some recipes you'd like us to try!
For anyone who's interested, there's a Boden clearance sale down at the B&W showground next Wed and Thurs (10th & 11th Nov) - Jo and Rachel are planning to go down on Wed 10th and are happy to take along anyone who wants to join them! Bargains galore to be had down there! Just let us know if you want to tag along.
Look forward to seeing you back at the cafe on Friday...
*Sticky Toffee Muffins*
Makes about 15
250g ( 1 1/3 cups) pitted dates, chopped roughly
1 tsp baking soda
215g unsalted butter, divided
185g ( 1 1/2 cups) self raising flour
1 tsp vanilla extract
1 tsp baking powder
3 large eggs
90 ml (1/3) cup milk, divided
Frosting:
4 TBS soft light brown sugar, packed
180g (3/4 cup) sifted icing sugar
180g (3/4 cup) chopped toasted walnuts
Before you panic, that’s right – there is NO sugar in the cakes themselves… the dates add all the sweetness these little beauties need!
Preheat the oven to 180*C/350*F. Put paper cases into 12 muffin holes (although this will probably make about 15).
Place the dates into a saucepan with 200 ml of water. Bring to the boil, and then reduce the heat and allow to simmer for about 10 minutes, gently. Make sure the water doesn't completely evaporate. Add the baking soda, and set aside to cool.
Place 185g of the butter, the flour, vanilla, baking powder, eggs, and 75 ml of the milk into the bowl of a food processor and mix together in short bursts for 1 minute, until well blended. Add the dates and pulse again to blend. Do not overprocess.
Scrape the batter into the prepared cases and bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Set aside to cool.
To make the frosting combine the remaining butter, the brown sugar, and remaining milk into a small sauce pan. Heat gently to dissolve the sugar. Add the icing sugar and mix together well. Spread over the cooled cakes so you get a flat-ish cupcake like finish and sprinkle with the toasted walnuts.
Banana & Chocolate Muffins
Cake
120g plain flour
140g sugar
1½ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
Pinch of salt
80g butter (room temperature)
120ml milk
2 eggs
120g peeled banana, mashed
Dried banana chips to decorate (optional)
I also put a slice of fresh banana between the cake and the topping
Topping
300g icing sugar
100g butter (room temperature)
40g cocoa powder
40ml milk
Makes 12
Preheat oven to 170C. Beat together flour, baking powder, cinnamon, ginger, salt and butter until you get a sandy consistency and everything is combined. Slowly add the milk, beating well until everything is well mixed. Add the eggs and beat again. Stir in mashed banana by hand until well mixed. Spoon the mixture into a muffin pan lined with paper cases and bake for about 20 mins until cooked. Leave to cool totally.
Topping: Beat icing sugar, cocoa and butter together and then slowly add the milk. Once incorporated, beat on a high speed for at least 5 mins until frosting is light and fluffy – the longer it is beaten, the lighter and fluffier it becomes! Spoon or pipe frosting onto cupcakes and top with dried banana chips if using.
Amazing Rich Chocolate Fudge Cheesecake Muffins
Chocolate bit
190g plain flour
120g caster sugar
40g cocoa powder
½ tsp bicarbonate of soda
40ml sunflower oil
1 ½ tsp white vinegar
½ tsp vanilla extract
Cheescakey bit
140g full fat cream cheese
60g caster sugar
1 egg
½ tsp vanilla extract
Pinch of salt
100g dark chocolate chips
Unnecessary but delicious frosting
300g icing sugar
50g unsalted butter
125g full fat cream cheese
Cocoa powder for sprinkling
12 cup muffin pan lined with paper cases
Preheat oven to: 170C/Gas 3
Chocolate bit: (NB-no egg in this part of cake) Put flour, sugar, cocoa and bicarb in large bowl and combine well. Put oil, vinegar, vanilla and 125ml water in a jug and whisk to combine. With the whisk running in the flour bowl, slowly add the wet ingredients, increasing speed as the mixture thickens. Continue beating until well incorporated. Spoon mixture into the paper cases
Cheesecake bit: Beat cream cheese, sugar, egg, vanilla and salt until light and fluffy. Stir in chocolate chips and blob about a tablespoon on top of the raw chocolate mixture. (it might be quite runny but that’s ok) Bake for about 20 mins until firm and cheesecake bit is golden. Leave to cool in the tray initially.
For the frosting: beat the icing sugar and butter until it comes together and is well mixed. Add cream cheese in one go and beat until completely incorporated. Beat fast until frost is light and fluffy – it will go lighter the longer you beat. Don’t overbeat though and it can quickly become runny.
When cakes are completely cooled spread frosting over the tops and sprinkle lightly with cocoa powder if you like it.
Carrot Cake Muffins
10oz plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ teaspoon salt
2 tsp ground cinnamon
1 egg
3 fl oz milk
2 tbs honey
5oz white granulated sugar or light brown soft sugar
12oz finely grated carrot
1tsp vanilla essence
3fl oz vegetable oil or 3oz butter melted
- Mix flour, baking powder, bicarbonate soda, salt and cinnamon.
- In separate bowl beat egg, add milk, honey, sugar, carrot, vanilla and oil.
- Pour liquid mixture into dry mixture and mix.
- Spoon in to cases. Bake for 20 mins at 190c.
No comments:
Post a Comment