Vanilla Cupcakes with Fondant Icing

P1000547

My thoughts are turning back to baking.  Apart from the greed factor – I LOVE cake – there is something very comforting and satisfying about baking. It’s a combination of the idea, combining the ingredients, the delicious aroma as it bakes, and the wonderful end result. I was torn between tweaking my brownie recipe and baking cupcakes.  The latter won.

P1000548

Vanilla – or plain – cupcakes have their moments, and the recipe I found includes ground almonds in the ingredients, which just gives these lovely cakes their extra ooomf!  In fact, I prefer this version to any previous ones and it’s super-easy to make.

P1000549

I might have mentioned before that I am an icing girl, and there are not many times I prefer a cake un-iced.  With this particular recipe I like to use a fondant icing, as it compliments rather than detracts from, the cake itself.  I confess that I buy my fondant icing, it is just so much easier to open a packet and roll it out. With the help of a stencil and some edible lustre in blue, pink and gold (of course, gold!!) I have the finished result.

Wherever you are, whatever you are doing, I wish you all a peaceful weekend 🙂

 

Advertisements

Sticky Toffee Cupcakes with Salted Caramel Buttercream

salted-caramel-cupcakes

This is a short post, due to chronic pain and lack of sleep, but I wanted to achieve something. So I baked.

There are three cupcake recipes I go back to time and again. I recently made the lime and coconut cupcakes, which is one of them, and sticky toffee cupcakes with salted caramel buttercream is another.  I haven’t made these for ages, I really don’t know why, since I absolutely love them.  I love cupcakes. I love salted caramel (salt+sweet= a marriage made in heaven). What more can I say!

The “sticky toffee” part comes, as the pudding with the same name, from using dates in the cake batter. And in spite of the name, these cupcakes are beautifully light, but also keep well, without drying out.

And I, in case you hadn’t noticed, LOVE icing.  I am a “would you like a bit of cupcake with your icing?” kind of girl. At least I admit it ; )

Wherever you are, whatever you are doing, I hope you all have a wonderful weekend.

 

 

Lime & Coconut Cupcakes

p1000339

My head is still spinning with recent events, and with my chronic pain and insomnia, I am craving flavours that lift my spirits. So, baking it is!

Lime and coconut are one of those marriages made in heaven, they compliment each other beautifully.  This also happens to be one of my three go-to cupcake recipes.

The cupcakes themselves are lime and coconut, whilst the buttercream frosting is lime. And I like my lime nice and sharp, so I managed to double the quantity of fresh lime juice in the recipe.

Fresh and zingy, and coconutty 🙂

Cupcakes!

I’ve been wanting to bake these for ages. They are not difficult, but somehow they look more impressive than they are. And, I just wanted to know that I could do them. I have all these amazing ideas in my head, but because I don’t have an artistic bone in my body, I can never achieve what I want.  I do at least know this.  So I try to set myself easy targets.  Most of which I fail.  But life is about trying, isn’t it!

Of course on the day I decided to bake, I couldn’t find a chocolate cupcake recipe that used cocoa powder and not melted chocolate, but finally I found one – and it was one of those throw everyting together and blitz to hell recipes.  First I had to mix the cocoa powder with boiling water to form a paste, and then add everyting else. But the cocoa powder ended up in a solid mass in my mixing bowl. Not to be daunted, I thought I’d soften the butter and mix that with the cocoa powder, before adding the rest of the ingredients.  I put the butter in the oven whilst the oven heated up. And promptly forgot about the butter, and instead threw the eggs into the solid cocoa mess. Suddenly, I remembered the butter, but it was now a hot liquid and I could not add it to the eggs (scrambled cocoa eggs?!?!).  Sigh. I added everything else, and with the electric beaters going I poured the melted butter into the cake batter.  Somehow the cupcakes turned out fine!  Lifes little mercies!.

Cake batter goes into the ice cream cones and is baked as normal, then just a swirl of icing on the top, and there’s your cupcake!  A fab idea for children’s parties too. Chocolate ice cream cone cupcakes.  Just add sprinkles.

Cupcakes