Valentines love bird cupcakes

Valentines cupcake love birds Valentines cupcake love note Valentines cupcake love heart be mine Valentines cupcake love bird bowValentines cupcake love bird bowValentines cupcake love heart Valentines cupcake love birdValentines cupcake love bird be mineValentines cupcake love birdsValentines cupcake love bird love you heartValentines cupcake love bird cageValentines cupcake love noteValentines cupcake love bird birdhouse

I’ve treated myself to some new cutters and couldn’t resist trying them out today by creating some Valentines cupcakes! Using Cakes by Bien’s bird, birdhouse and stripe cutters I created a series of love bird cupcake decorations. I have also used some stamps to make the little message banners – simple but effective!

Have you got your Valentines presents sorted yet?

Lots of love in 2013,

Cakedin x

Advertisements

Rose water meringues

A special treat for work colleagues last Monday, I tried my hand at piped meringues sandwiched with buttercream.

This recipe came from a book called Commonsense Baking.

For a batch of 20 meringue sandwiches:

4 medium free range eggs (slightly older eggs are best for meringue)
230g caster sugar
1tsp Rose water
A tiny bit of red food colouring (I used Sugarflair Christmas Red)

You’ll need:
Large bowl
Electric whisk
Piping bag
Plain, round nozzle
Baking paper
A few flat baking trays/sheets

Pre-heat your oven to 120 degrees and cut your baking paper to fit your baking trays.

Whisk your eggs in a large bowl with a hand-held electric whisk until it starts to hold shape. Sprinkle in the caster sugar (a little at a time, whisking between additions).

Add the rose water and food colouring – the colour almost disappears once baked so it depends how subtle you want the colour to be.

Using a knife, pop 4 small blobs of meringue mixture onto each baking tray and put the baking paper on top (to stick to the blobs of meringue), this stops the paper moving around the tray. Fill your piping bag (with nozzle attached) and pipe approx. 40 3cm rounds onto your baking paper, making each one approx 2cm high. Quickly release the nozzle as you pull away to get a pretty peak at the top.

Bake in the oven for 1 hour. After the hour is up, turn off the oven and leave the door ajar to cool the meringues. Meanwhile whip up the buttercream:

75g butter
150g icing sugar
1tbsp milk

Beat for around 5 minutes until it become a pale shade, and resembles whipped cream.

Again, prepare a piping bag with your chosen nozzle (I used the Wilton 1M, but any star nozzle will do). Pipe your buttercream from outside to inside of your meringue (do one at a time) sandwiching another meringue to to the other end.

Sprinkle with edible glitter for a bit of sparkle!

20121120-211022.jpg

20121120-211034.jpg

20121120-211105.jpg

Raspberry cupcakes with raspberry compote

Raspberry cupcakesRaspberry cupcakes compoteRaspberry cupcakes with vanilla frostingRaspberry cupcakes with vanilla frosting

Fancy a refreshing cupcake which feels healthy? Raspberry cupcakes are just the thing….

For these cupcakes I used 250g of raspberries – 125g in the sponge (these were whizzed up and then put through a sieve), 12 whole raspberries for the decoration and the rest for the compote. I made the compote by gently warming the raspberries in a pan until soft and them adding sugar (until sweet enough for your taste) and finally leave to cool. I then cut a small amount of sponge out of the top of each cupcake and spooned in about a teaspoon of compote.

I’ve use vanilla buttercream here, but intend on using white chocolate next time around (making them less healthy, more naughty) 🙂

Delicious and great for spring/summer tea parties!

Next up, an order for my lovely friend Leila for her 30th birthday party…

Easter mini egg cupcakes!

How could I resist making cupcakes for Easter?! There are sooooo many great decoration ideas out there but being a true mini egg fan at heart I had to use them.

I made a classic chocolate sponge cupcake and topped it with simple chocolate buttercream (just snipped a hole in the piping bag to get a smooth swirl). I then smashed up a couple of Cadburys Flake bars and gently rolled the sides of each cupcake in the Flake to give a nest effect. I slightly over estimated the amount of mini eggs needed and was left with a whole bag to myself (ooops)!

Hope you had a great Easter too 🙂

Wedding cupcake trials – chocolate & hazelnut and vanilla cupcakes

Feeling inspired to decorate, I made two batches of cupcakes as taste trials for my friend’s wedding cupcakes. Firstly vanilla, topped with vanilla buttercream and fondant ivy leaves (I left these to harden over night in the crease of an egg box – this gave them a bit of shape) and edible pearls. For the wedding day ones I’m going to use darker green fondant and tease the edges of the leaves to appear more realistic.

The second flavour was a current favourite of mine – chocolate & hazelnut with a good dollop of Nutella in the centre. I’ve decorated these cupcakes using my Wilton 1M star nozzle which I’m finally getting to grips with :). The chocolate and hazelnut cakes are topped with chocolate buttercream and smashed hazelnuts.

Thumbs up from the bride to be 😉

Coconut cupcakes

Where has the time flown? It’s been ages since I posted, but still been baking like a crazy cupcaker!!  First up – coconut cupcakes containing desicated coconut in my usual vanilla batter and topped with vanilla buttercream frosting and dipped the edges into more coconut before finishing with a glace cherry.

I used this opportunity to trial freezing the sponge as I was worried about it drying out when defrosting, but I can safely say no such disaster occurred – even the baking cases stayed fully intact 😉

Next time I bake coconut cupcakes I think I’ll try using coconut milk instead of cows milk and see if I can really bring out that beautiful delicate flavour in the sponge and buttercream. Any volunteers for tasting?? 🙂caked in coconut cupcakes

Lush lemon cupcakes

The thing I love about lemon-laced food is how refreshing it is, lemon sorbet, boiled lemon sweets and even lemon cupcakes! A few weeks ago we went to a tea shop in Peterborough, a proper vintage filled place, gorgeous cups and saucers with a flower in each as the table’s centre piece. After my smoked salmon and scrambled eggs, I just had to try one of their cupcakes – lemon with a lemon curd centre…. delicious, I had to make some myself!

Using my usual cupcake recipe, I simply added the grated zest of 1 lemon, juicing half of the same lemon for the buttercream icing. After the cakes were cooked (20 mins at 175 degrees), I cut a circle out of the middle and popped a teaspoon of lemon curd before replacing the lid. I them piped my lemon buttercream (I added a little more icing sugar to soak up and stiffen the buttercream once the 1 tbsp of lemon juice had been added). For the decoration I used some small jelly diamonds (the supermarket didn’t have my first choice of candied lemon slices) and sprinkled with a tiny amount of edible glitter.

Indulgent and refreshing 🙂 when you bite into these beauties you hit a glooping pool of lemonlicious curd!

Oreo cookie cupcakes

What could be better way of spending a rainy, grey day than in the kitchen baking cupcakes? Well, that’s exactly what I did today! I made Oreo cupcakes a while ago for a tasting (which meant sharing them!) so this time I’ve made them all for myself 🙂

I used my favourite basic vanilla batter:

150g Unsalted butter
150g Caster sugar
150g Self-raising flour
3 eggs
1tsp vanilla essence
1tbsp Milk

Then added crushed (bashed with a rolling pin) Oreo cookies to the mixture – it’s best to whizz these into the batter for just a second then fold them in by hand to avoid powdering the biscuits. I trialed my new Wilton Recipe Right pan today and it was great – the PME cases actually fit!! Success.

After baking the cupcakes for around 20 minutes at 175C (in a fan assisted oven), I took them out to cool and whipped up a basic vanilla frosting:

75g unsalted butter (room temperature)
150g Icing sugar
1tsp vanilla essence
1tbsp Milk

This was then piped into the middle of each cake (make double the above to cover the whole of each cake with frosting) and topped with more crushed Oreo cookies.

Chocolate and hazelnut cupcakes (with gooey centre)

It’s chocolate time! I managed to save myself £1.50 on the hazelnuts in the supermarket – one tip – don’t buy nuts from the ‘whole foods’ or ‘healthy’ section, they’re a rip off! Go to the baking section instead.

For these chocolate and hazelnut cupcakes I used Green & Blacks cocoa powder and then once the batter was spooned into the cases, I made a well in the centre and added a ‘gloop’ of Nutella :). Once baked for approx. 15 mins (at 175 in a fan oven), I piped chocolate butter cream on top (I think chocolate ganache would work nicely too), and sprinkled more hazelnut pieces over them.

Some tasty cupcake goodness to enjoy on a Sunday afternoon (and in the lunch box for the rest of this week!).

Happy Valentines – Red Velvet cupcakes

Happy Valentines Day one and all xx

What better cupcake to celebrate the day of lurve than Red Velvet?! I took this receipe from ‘The Cupcake Bible’ which I bought in the States. Starting with a bowl of salt and flour, a bowl of cocoa powder and red colouring, a bowl of butter and caster sugar and another bowl of buttermilk and vanilla (phew! I’d almost run out of bowls!), finally a fizzing science lesson-like reaction between the bicard of soda and white vinegar and everything comes together in a stunning blood-bath of rouge batter.

20 mins at 180 c (15 mins in a fan oven) later, and there are a bunch of 18 ruby red beauties staring back at me. I decorated these red velvet cupcakes with cream cheese frosting – I added extra icing sugar to make the frosting stiff enough to pipe, red edible glitter and chocolate shavings.