Lemon Cupcakes
These tasty buns are the zest!
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Ingredients
- 125 grams Soft butter
- 125 grams self raising flour
- 125 grams caster sugar
- 2 tablespoons milk
- 2 large eggs
- 125 grams unsalted butter
- 250 grams Icing sugar
- 1 Lemon zest
- 1 Lemon juiced
Method
Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
Spread the icing over the cold cup cakes, and decorate with a slice of lemon.
Espresso Martini Cake
Bake Off honoured the roaring Twenties last night, and so are we...
Try this delicious tiered alcohol cake - Espresso Martini Cake to WOW your guests at any occasion.
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Ingredients
- 200 grams unsalted butter (7oz)
- 250 grams self raising flour
- 1 tsp Bicarbonate of soda
- 50 grams sifted cocoa powder (2oz)
- 125 grams each light muscovado and caster sugar (4oz)
- 150 ml tub soured cream 5 fl oz (¼ pint)
- 3 large Eggs
- 1 tsp vanilla extract
- 2 tbsp espresso/strong coffee, cooled
- 2 tbsp Kahlùa
- 100 ml freshly made espresso or strong coffee, cooled (3 ½ fl oz)
- 3 tbsp Kahlùa
- 75 grams caster sugar (3oz)
- 400 grams full-fat cream cheese, at room temperature – option: Philadelphia 14oz
- 100 grams unsalted butter, softened (at room temperature) (3 ½oz)
- 100 grams sifted icing sugar (3 ½oz)
- 2 tsp espresso coffee powder dissolved in 1tbsp water
- 1 tbsp chocolate coffee beans
Method
1. Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round vake tins. Put the flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure the soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to the dry ingredients and whisk until fully incorporated, then whisk in the melted butter, coffee and Kahlúa. Divide the mixture equally between the tins.
2. Bake for 25-30min until risen and firm. Leave to cool for 10min in the tin, then transfer to a wire rack to cool completely.
3. For the espresso syrup, put the espresso, Kahlúa and caster sugar into a small pan, heat gently until the sugar dissolves, then increase the heat and simmer for 4-5min until reduced and syrupy. Set aside to cool.
4. When the cakes are cool, cut each in half horizontally to make 4 even layers. Make sure all of them are cut-side up, then drizzle each layer with 1tbsp espresso syrup.
5. For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk in the coffee mixture until combined.
To assemble, place the first layer of cake on a cake stand, spread with a thin layer of cream cheese icing, top with another cake layer and repeat twice more, finishing with the final
cake layer. Top with the remaining icing. Scatter with chocolate coffee beans and drizzle with the remaining syrup.
Salted Caramel Brownies
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
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Ingredients
- 200 grams unsalted butter Plus a little extra for greasing
- 100 grams Chocolate 70% cocoa solids
- 100 grams Chocolate 50% cocoa solids
- 397 grams Can Carnation Caramel
- 1 tsp Flaky Sea Salt Plus a little extra for the top
- 200 grams golden caster sugar
- 4 Medium Eggs At room temperature
- 130 grams plain flour
- 50 grams Cocoa Powder
Method
Heat oven to 180C/160C fan/gas 4.
Grease then line a 23cm square traybake tin with baking parchment.
Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up.
Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
Pour half the brownie batter into the tin and level it with a spatula.
Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
Let it cool completely in the tin, then cut into squares.
Blueberry Lemon Cheesecake
Blueberry Lemon Cheesecake
Cooking Time:2 hours 40 minutes
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Ingredients
- 300 grams Cracker Crumbs
- 140 grams butter Melted
- 40 grams Sugar
- 600 grams Cream Cheese
- 200 grams Sugar
- 25 grams Flour
- 170 grams Sour Cream
- 90 ml Lemon juice
- 2 tbsp Lemon Zest
- 3 large eggs
- 2 Egg Yolks
- 2 cups Fresh for You blueberries
Method
For Crust - Preheat over at 170 degrees, line a 9inch baking tray with grease prove paper. Mix the crust ingredients in a small bowl and press the mixture into the bottom and up the sides of the try. Bake for 10 minutes then set aside to cool.
For Cheesecake - Reduce oven to 150 degrees. In a large bowl mix together the cream cheese, sugar and flour until combined and smooth. Add the sour cream, lemon juice and lemon zest, then mix until fully combined. Now, add the eggs one at a time and slowly mix until combined. After this, add the egg yolks until combined. Finally, mix in the blueberries to the batter.
Pour batter evenly onto the crust, bake for 1 hour and 15 minutes. Once the time is up, turn off the over; leave the cheesecake in the oven for a further 30 minutes. Take out of the oven and place in fridge until completely cooled. Enjoy!
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Ingredients
- 200 grams peanut butter crunchy or smooth
- 200 grams Dark Chocolate broken into pieces
- 280 grams light brown sugar
- 3 Eggs
- 100 grams self raising flour
Method
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking paper. Melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin
Melt left over peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
Melt left over chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Prosecco Truffles
The ultimate festive treat!
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Ingredients
- 150 ml Double cream
- 25 grams unsalted butter
- 150 grams Dark Chocolate finely chopped
- 50 grams milk chocolate finely chopped
- 50 ml Prosecco
Method
Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both milk/dark chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute then stir until all the chocolate has melted, then stir in the prosecco. Chill the mixture for 4 hours or overnight.
Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Put the trays into the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.
Once set, place of serving plate and enjoy!
Strawberry Tart
Check out this classic strawberry tart recipe
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Ingredients
- 375 grams pack all-butter shortcrust pastry
- 500 grams small strawberries halved
- 5 tbsp redcurrent jelly
- 350 ml whole milk
- 1 vanilla pod split length ways
- 4 large egg yolks
- 100 grams golden caster sugar
- 25 grams plain flour
- 1 Lemon finely grated
Method
Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and pierce the base all over with a fork. Chill for 30 minutes.
For the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in, then gently bring to the boil, stir until thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a rack to cool completely.
Spoon the crème pâtissière into the tart, then level the surface. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve and enjoy!
Chocolate Gingerbread Brownie
Chocolate Gingerbread Brownie
Check out this spicy baking recipe
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Ingredients
- 450 Grams Dark Chocolate Broken into chunks
- 25 Grams Cocoa Powder
- 250 Grams golden caster sugar
- 250 Grams butter
- 1 tbsp ground ginger
- 140 Grams Ground Almonds
- 6 large eggs Seperated
Method
Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
Beat the egg whites to stiff peaks and stir a couple of spoonful's of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.
