We are living in the dining room for now...quite cosy, but the light is shining at the end of the tunnel,
finally the carpets will be down next Wednesday and we will be
finally the carpets will be down next Wednesday and we will be
back to pre flood..hurrrraaaaay!
I'm no cook, but l tried a new cup cake recipe to celebrate 3.5 minutes in the mixer how easy is that?
and it worked...
Dan Lepard's vanilla cupcakes
What makes these new-look cupcakes magnificent is their size. They're baked in large muffin cases and topped with a jaunty swirl of butter frosting to give them a Dior glamour. But underneath beats the heart of an old-fashioned pound-cake, albeit one with a touch more flour to give a soft volcano peak.
For the cakes:
125g caster sugar
125g unsalted butter, very soft
2 eggs
2 tsp vanilla essence
150g plain flour
2 tsp baking powder
125g unsalted butter, very soft
2 eggs
2 tsp vanilla essence
150g plain flour
2 tsp baking powder
For the frosting:
75g unsalted butter, very soft
250g icing sugar
75g sweetened condensed milk
75ml double cream
250g icing sugar
75g sweetened condensed milk
75ml double cream
NB...I didn't use the butter cream icing for mine but l will NEXT TIME
the cupcakes without decoration tasted yummy and looked great so unfortunately there was only 4 left to decorate lol
In the bowl of an upright electric mixer, beat the sugar, butter, eggs and vanilla for three minutes on the highest speed until light and fluffy. Sift the flour and baking powder two or three times (this stops tunnels forming in the crumb), then add to the butter mix and beat for 30 seconds. Spoon into eight muffin cups placed in the pockets of a muffin tray, and set aside to rest at room temperature for 30 minutes. Preheat the oven to 180C/350F/gas mark 4. Bake for 20-25 minutes until golden and firm. Leave to cool.
For the frosting, get the butter as soft as possible without melting, then put in a bowl with the other ingredients. Whisk until smooth and fluffy, then top each cupcake with a thick swirl. The sugar in the frosting means it will keep at cool room temperature.
Dan Lepard recipes link.....think l'll try the chocolate mousse next
Have a WONDERFUL WEEKEND everyone
hugs x
Oh gadzooks those are pretty and yummy looking! I just wish the recipe was "American-ized"! I would never be able to figure that out. Yum!!
ReplyDeleteAnd I'm sooOOOOooo happy that your fix-up project is nearly done!!
((hugs)), Teresa :-)
They look beautiful and I bet they taste scrummy Suz. You sound as if you are almost back to normal at your place - great news. x Jo
ReplyDeleteWow they look fantastic and like edible copies of your crochet works. I'll definitely be making these today, definitely! Thanks for sharing x (ps if there are two comments from me that look similar it's because I had a gremlin moment and thought the first one hadn't posted).
ReplyDelete