Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Minion Cupcakes February 19, 2015

Minion Cupcakes

I know, they should be blue and yellow not orange but I had a 3 year old Granddaughter in the house with me at the time of making them…but I’m sure I used yellow colouring!

 

Ingerdients

1 1/2 cups plain flour

3 1/4 cups sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

4 large bananas

1/2 tsp vanilla extract

2 eggs

4 oz melted butter

Twinkies

Chocolate sprinkles

Chocolate balls

Black and white icing

 

Method

 

Mix together all the dry ingredients in a bowl, the flour, sugar, baking powder, bicarbonate of soda and salt.

In a separate bowl mash the bananas then add the vanilla extract, eggs and butter and beat well.

Pour the wet mixture into the dry and beat until well combined.

Pour into cupcake liners, I used blue as that’s the colour of the Minions trousers.

Bake for 18 – 20 minutes in a Gas 4/175C oven.

Make up a batch of butter cream, colour half blue and half yellow (unless you have a granddaughter helping ;-)) and pipe the butter cream onto the cakes.

Cut the Twinkies in half and using the black icing pipe on the glasses and mouths, pipe the white icing into the glasses then add a chocolate ball to each to make the eyes. Gently push a few chocolate sprinkles in to make the hair.

 

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Frankenstein’s Monster & Halloween Mummy Cupcakes September 24, 2012

Here are some fun cupcakes for a date coming up soon.

Makes 12

 

Ingredients for the cupcakes

175g/6oz butter, softened

175g/6oz light brown sugar

3 eggs, beaten

25ml/1fl oz black treacle

225g/8oz self raising flour

2 tsp ground ginger

2 Tbsp ground almonds

2 Tbsp milk

 

For the buttercream

150g/5oz butter, softened

350g/12oz icing sugar

a few drops of green food colouring

 

To decorate

chocolate sprinkles

smarties

mini smarties

white ready to roll fondant

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases into a muffin tin. Beat the butter and sugar together until soft. Gradually beat in the eggs.

Stir in the treacle. Sift in the flour and ginger, then fold in. Stir in the ground almonds and milk, then stir until well blended. Spoon into the cake cases and bake for 20 minutes until springy to the touch. Leave to cool.

For the buttercream, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into two bowls. Colour one bowl green with the food colouring.

To make the monster cakes, spread the green buttercream on top of 6 of the cakes.Decorate with two smarties for the eyes and 3-4 mini smarties for the mouth, add chocolate sprinkles for the hair.

 

To make the mummies, spread the white buttercream over the remaining cakes. Roll out some white fondant thinly and cut into short strips. Lay the strips over the cupcakes like bandages, then add two smarties to each cupcake for the eyes.

 

Monkey Face Cupcakes September 14, 2012

Happy monkeys for happy children!

 

This is the same cake recipe as I used for the Animal cupcakes.

 

Ingredients for the cupcakes

 

175g/6oz softened butter

175g/6oz sugar

3 beaten eggs

4Tbsp golden syrup

225g/8oz self raising flour

2tsp ground ginger

1 pinch of ground cloves

1/2 tsp ground cinnamon

1 1/2 Tbsp ground almonds

1 – 2 Tbsp milk

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a muffin tin. Beat the butter and sugar together until soft and creamy. Gradually beat in the eggs and syrup.

Sift in the flour and spices and gently stir until combined. Stir in the ground almonds and milk until smooth.

Spoon the mixture into the cases and bake for 20 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.

 

To decorate I made up a small amount of buttercream:

 

7 oz icing sugar

1 tsp vanilla extract

3 1/2 oz butter, softened

Combine the icing sugar, vanilla extract and butter in a bowl and beat until light and fluffy.

Spread over the top of the cupcakes. Dip the edges of the cupcakes in chocolate sugar strands, add mini chocolate beans for the eyes and corner of the mouth then add a smile with a tube of writing icing.

 

 

Whipped Shortbread Biscuits April 29, 2012

Although these biscuits have the flavour of classic shortbread, the texture is much lighter. They literally melt in the mouth which makes them ideal for children. Although, for a smarter looking biscuit which is more appealing to adults, spoon the mixture into a piping bag fitted with a large star nozzle and pipe the biscuits onto the baking sheet.

 

Ingredients

 

225g/8oz butter, slightly softened

75g/3oz icing sugar

175g/6oz plain flour

50g/2oz icing sugar

2 – 3 tsp lemon juice

sugar strands, chocolate drops, hundreds and thousands or silver balls

 

Method

 

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

Line baking sheets with baking parchment.

Cream the butter and icing sugar until fluffy

Gradually add the flour and continue beating for a further 2 – 3 minutes until its smooth and light.

Roll into balls and place on the baking sheet and bake for 8 – 10 minutes until just lightly browned.

Remove from the oven and transfer to a wire rack to cool completely.

Sift the icing sugar into a small bowl. Add the lemon juice and blend until a smooth icing forms.

Using a small spoon put a little icing on each of the biscuits and before it sets dip them into the  sugar strands, chocolate drops, hundreds and thousands or silver balls.

 

 

Triple Chocolate Tray Bake March 3, 2012

So moist, so chocolatey. A must for us Chocoholics!

This would make a lovely Children’s Birthday Cake, you could make it more colourful by putting Smarties on it.

 

Serves 24

 

Ingredients

 

200g self-raising flour

2 tsp baking powder

50g cocoa powder, plus 2 level Tbsp for the frosting

4 large eggs

300g butter, softened

225g light brown sugar

4 Tbsp milk

300g icing sugar

2 Tbsp golden syrup

Chocolate buttons, Smarties or Sugar sprinkles to decorate

 

Method

 

Preheat the oven to 180C/gas mark 4

Line a 33 by 23 baking tin with parchment paper

Sift the flour, baking powder and 50g of cocoa powder into a large bowl. Add the eggs, 225g of the butter, brown sugar and2 Tbsp of milk and beat until evenly mixed and creamy.

Pour into the prepared tin and level the top.

Bake for 35-40 minutes or until the top springs back when lightly pressed.

Leave to cool for 10 minutes in the tin before turning out onto a cooling rack.

Sift the icing sugar and remaining 2 Tbsp of cocoa powder into a bowl.

Put the rest of the butter in a small pan with the golden syrup and 2 Tbsp of milk and heat gently until melted – do not allow to boil.

Add to the icing sugar and stir until smooth.

Spread on top of the cake and decorate with Chocolate buttons, Smarties or Sugar sprinkles.

 

Coffee Cupcakes with Dark Chocolate Sprinkles December 17, 2011

Ingredients

110g butter or margarine, at room temperature

110g demerara sugar

120g light brown sugar

2 large eggs

125g self-raising flour, sifted

120g plain flour, sifted

1/4 tsp vanilla extract

1 Tbsp instant espresso powder

125 ml milk, at room temperature

To decorate

1 batch of Coffee Buttercream Icing, see below

Dark chocolate Sprinkles, walnuts or chocolate covered espresso beans

Method

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

In a large mixing bowl cream the butter and sugars until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.

Add the eggs, one at a time, mixing for a few minutes after each addition. Don’t worry if the mixture splits a bit after adding the eggs-this will not affect the outcome.

Combine the flours in a separate bowl.

Mix the vanilla extract and espresso powder with the milk in a jug and stir to combine.

Add one-third of the flours to the creamed mixture and beat well.

Pour in one-third of the milk and beat again.

Repeat these steps until all the flours and milk have been added.

Carefully spoon the mixture into paper cupcake cases, filling them to about two-thirds full.

Bake in the oven for 25-30 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of on of the cakes-it should come out clean.

Remove from the oven and leave in the itins for 10 minutes before carefully placing on a wire rack to cool completely.

Once they are completely cool, ice with coffee buttercream and decorate.

Coffee Buttercream Icing

If used on a chocolate cake it makes a perfect Mocha Cake 😉

Ingredients

150g butter, at room temperature

1 Tbsp milk, at room temperature

2 tsp instant espresso powder, dissolved in a small amount of hot water

350g icing sugar, sifted

Method

In a large mixing bowl beat the butter, milk, espresso mixture and half the icing sugar until smooth-this can take several minutes with an electric hand mixer.

Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency

 

Same recipe, different toppings

 

 

 
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