Vanilla Cupcakes

This is a great vanilla cupcake recipe that tastes great and every one will love it! The cakes are moist and fluffy and just by adding a swirl of coloured butter cream and coloured sugar they would look fantastic for a child's birthday party.Vanilla pods or paste will taste better but if you can only extract is ok.

So here is the recipe for the moist vanilla cupcakes-

Ingredients for 12 Vanilla Cupcakes-

Vanilla Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 195 grams all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 230 g icing sugar
• 113 grams unsalted butter,
• 1teaspoon  vanilla extract
• 2 tablespoons cream
• Assorted food colours

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour and baking powder together. Then add salt.
• Then alternately add the flour mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is  the desired consistency.
• Then if you want to tint the icing at the gel or paste colouring.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife

Now serve, and enjoy! I hope you like the Vanilla Cupcake Recipe.

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Angel Food Cake

This recipe teaches you the basics and how to make angel food cake which is simple but delicious american cake which has a soft chewy texture similar to a homemade meringue. Since this recipe uses so many egg whites (8 to be exact) it is good to make a homade custard to go with it so you are not wasting them and also it tastes great with custard. This cake is flavoured with orange zest but you can use anything from vanilla to other zest and even almond extract. The possibilities are endless, really you can flavour it how you like it.

Here is a slice of the angel food cake which I served with custard to use up some egg yolks. As the custard did not turn out exactly like I wanted it to I am going to do another tutorial on how to make that because I think homemade custard is easy to make and tastes alot better then store bought as well.

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So here is the recipe for Angel Food Cake (serves 10)-

• 100g of plain flour
• 225 g of caster sugar
• 8 egg whites
• 1 tsp of vanilla
• 2 tsp of lemon zest or other zest
• Fresh Fruit to serve

Make sure all ingrediants are at room temperature to prevent curdling and simliar baking issues!
Preheat the oven to 190°C/375°F/gas mark 5

1. Sift all of the flour and half of the sugar 3 times to make the cake extra light!
2. Whisk the egg whites until they reach soft peaks then add the rest of the sugar and whisk until the meringue mixture is thick and glossy. For tips on how to make perfect merignue Click Here.
3. Then fold the flour mixture, vanilla and zest to retain as much air as possible because this is the only thing which will make the cake rise.
4. Place the mixture in a prepared tin and bake for 30 minutes or until and skewer is inserted and comes out clean.
5. Once cool turn it out on to a serving plate.

Now serve, slice and enjoy with some custard!

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Milk Chocolate Cake Recipe

Most people will like this cake because of its sweet flavour. Unlike most chocolate cakes it is not dark in colour and it is not as bitter. The icing will not be very thick but I think that it looks great when some of it is starting to drip down the side of the cake. Then dust it in icing sugar and you will have one beautiful but simple milk chocolate cake!

So here is the recipe for the milk chocolate cake recipe-

1 two layer chocolate cake or two small cakes.-

• 125 g dark chocolate
• 3 tbsp milk
• 150 g butter
• 150 g caster sugar
• 3 eggs
• 200 g plain flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda

For Icing

• 100g of plain or milk chocolate

• 4 tablespoons of cold water
• 30g of butter
• 4-6 tablespoons of icing sugar

Preheat the oven to 180°C/350°F/gas mark 6

• Grease and line tins. If you are using silicon like I did then just make sure they are completely clean.
• Melt chocolate in microwave in 20 second intervals stirring after each time stir until completely melted or melt in a heat proof bowl over simmering water. Then set it aside.
• Beat butter and sugar together until smooth and fluffy.
• Beat eggs in to the mixture one at a time.
• Then fold in melted chocolate.
• Sift flour, bicarbonate of soda and baking powder in to the mixture and gently fold it in.
• Bake for about 25 minets or until a tooth pic is inserted and comes out clean.
• Let the cakes cool before icing.
• For icing- Place chocolate, water and butter in a heat proof bowl and melt slowly over a pan of simmering water.
• Sift icing sugar in to the melted chocolate and mix until smooth.
• If it is too thick add water if it is too thin add more icing sugar.
• Then pour over cooled cake a sift with icing sugar.

I hope you enjoy my Milk Chocolate Cake recipe!

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Huge Yorkshire Puddings

Every time we have our sunday dinner we have yorkshire puddings. They are great and not as hard as you may believe you just need the right recipe. As you can see there are quite alot of eggs but this is what makes them rise.

Ingredients for 12 Yorkshire Puddings-

• 285 ml milk
• 115 grams all-purpose flour
• Pinch salt
• 3 eggs
• Vegetable oil

Preheat oven to 450 degrees F

1. Mix the batter ingredients together.
2. Let rest for 30 minutes
3. Preheat a Yorkshire pudding tray or muffin tin with 1 centimetre of oil in each section.
4. After the 10 minutes of preheating the tray divide the batter evenly into the tray.
5. Bakes for 15-20 minutes.

Now enjoy your huge yorkshire puddings.

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Banana Bread Recipe

Banana Bread is one of the first things I baked by my self and for a treat you could use chocolate chips. For this recipe you can save your black bananas in the freezer then defrost then when you want to use them because the black bananas give an extra taste. This is because in baking you lose alot of the flavour so the you want it very strong tasting when it is raw.

Ingredients to fill a 2lb loaf tin-

• 3 to 4 bananas mashed
• 80g of melted butter cooled to room temperature
• 200g of sugar
• 1 egg beaten
• 1 tsp vanilla
• 1 tsp baking soda
• Pinch of salt
• 200g of all-purpose flour
• You can add a 100g of chocolate chips or walnuts for a treat.

Preheat the oven to 180°C/350°F/gas mark 4

1. Mix mashed bananas with melted butter
2. Then add mix sugar, egg and vanilla.
3. Sprinkle salt and baking soda all over the mixture
4. Add the flour last and mix it in
5. Grease the 2lb loaf tin then pour the mixture in
6. Bake for one hour

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Huge Yorkshire Puddings

Every time we have our sunday dinner we have yorkshire puddings. They are great and not as hard as you may believe you just need the right recipe. As you can see there are quite alot of eggs but this is what makes them rise.

Ingredients for 12 Yorkshire Puddings-

• 285 ml milk
• 115 grams all-purpose flour
• Pinch salt
• 3 eggs
• Vegetable oil

Preheat oven to 450 degrees F

1. Mix the batter ingredients together.
2. Let rest for 30 minutes
3. Preheat a Yorkshire pudding tray or muffin tin with 1 centimetre of oil in each section.
4. After the 10 minutes of preheating the tray divide the batter evenly into the tray.
5. Bakes for 15-20 minutes.

Now enjoy your huge yorkshire puddings.

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Lemon Muffins Recipe

Recently I have made some Lemon Muffins everyone loved that they were light and moist with a sweet and zesty taste. The topping gives them a great crunch

Here is the recipe for the Lemon Muffins-

Ingredients for 12 Lemon Muffins-

• 1 lemon
• 6oz (175g) of self raising flour
• 1 teaspoon of baking powder
• 4oz (100g) of soft margarine (stork butter for cakes works great)
• 4oz (100g) of caster sugar
• 2 eggs

Topping-

• 40z (100g) of caster sugar
• juice of one lemon

Preheat the oven to 200°C/390°/gas mark 6

 

1. Put the paper cases in the muffin tin.
2. Grate the lemon rind be carful not to grate the pith.
3. Cut the lemon in half and squeeze the juice in to a bowl.
4. Sift the flour and baking powder in to a bowl.
5. Add margarine, sugar, eggs and grated lemon rind.
6. Mix every thing together.
7. Spoon the mixture into the paper cases.
8. Bake the muffins for 12-15 minutes until they are golden brown.
9. When the muffins are cooking add 4oz of sugar to the lemon juice.
10. Mix together well.
11. A few minutes after the muffin have come out of the oven spoon the mixture on top.
12. Leave them to cool.

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