Granny's Kitchen

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

Easter Lamb Cupcakes March 28, 2013

Easter Lamb 2

Ewe (pun intended) will have fun putting these cute lambs together. And what a nice change to have lamb at tea-time instead of dinner-time!

 

You will need 12 of your favourite cupcakes, I used lemon flavoured one’s, with a covering of lemon butter cream.

White ready to roll fondant

Black ready to roll fondant

 

Roll the white fondant and using the crinkle side of a round biscuit cutter, the same size as the top of your cupcake, cut 12 circles.

Also cut 12 slightly smaller one’s.

Place the larger one’s on the top of the cupcakes, onto the buttercream.

Using a dab of water, place the smaller one’s onto the larger one’s, to get the look of the wooly coat.

For the head, roll a lozenge shape of black fondant, place in the centre of the fluffy coat and check for sizing, then attach with a dab of water.

For the ears, roll tiny amounts of black fondant, attach with a dab of water and use a cocktail stick to give it some shape.

For the eyes, put a small amount of buttercream in a piping bag and with a small plain nozzle pipe the eyes.

Finish the buttercream off by piping some ontop of the lambs head.

 

 

Spooky Cupcakes October 30, 2012

Will you go batty for these flying bat cupcakes?                                                                Creepy skeletons, but these won’t start rattling.

 

For the flying bats.

Use your basic cupcake recipe to make your cakes.

 

Make the cupcake up as follows:

Cover the cupcake with chocolate frosting.

Break a chocolate covered biscuit in half. Colour a small amount of icing green and pipe onto the biscuit to create wings.

Place a brown smartie in the middle of the cupcake for the head.

Make two dots for eyes using green icing or use small sugared sweets.

Stick the decorated chocolate wafer halves on each side of the head for the bat’s wings.

 

For the creepy skeletons.

Use your basic cupcake recipe to make your cakes.

 

Make up the cupcake as follows:

Cover the cupcake with chocolate frosting.

Push mini marshmallows into the frosting slightly for the head. Using black icing add the eyes and mouth.

Use white icing to mark out the bones of the skeleton.

 

Lemon Meringue Cupcakes June 17, 2012

Makes 12

Ingredients

For the Sponge

110g/4oz butter, at room temperature

110g/4oz caster sugar

2 eggs

110g/4oz self-raising flour, sifted

2tsp lemon juice

1 Tbsp milk, optional

For the Filling

Lemon curd

For the Meringue

2 large egg whites

110g/4oz icing sugar

Method

Preheat the oven to 180C/gas mark 4. Line a 12 hole tin with cupcake cases.

Cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs.

Add the lemon juice and lightly fold in the flour.

Loosen the mixture with the milk if needed – the mixture should drop easily off the spoon. Divide the mixture evenly between the cupcake cases.

Bake for 20 minutes until risen and lightly golden.

Leave to cool in the tin.

Turn the oven down to 170C/gas mark 3.

Using a cake corer (I was recently given one so I’m showing off :-)) or a sharp knife cut a hole in the centre of each cupcake and fill the hole with lemon curd.

To make the meringue, place the egg whites and icing sugar into a clean, dry, heatproof bowl.

Bring a saucepan of water to a gentle simmer and place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.

Whisk with an electric hand mixer on slow to combine, then on high speed until the mixture holds its shape and forms soft peaks. Take the bowl off the heat and continue whisking until cool.

Spread or pipe the meringue over the cupcakes, making sure you go right to the edge of the cases to cover the cupcake completely.

Return the cakes to the oven for 20 minutes until lightly golden and set.

 

Amaretto Cupcakes May 13, 2012

You could also make these using a coconut liqueur, in place of the amaretto

 

Ingredients

 

200g/7oz plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

50g/1 3/4 oz  desiccated coconut

1 egg

150g/5oz caster sugar

100ml/3 1/2 fl oz vegetable oil

250ml/9fl oz plain or coconut yoghurt

2 Tbsp Amaretto

 

To Decorate

 

75g/2 1/2 oz sweetened, desiccated coconut

175g/6oz icing sugar

2 -3 Tbsp Amaretto

 

Method

 

Preheat the oven to 180C/gas mark 4.

Sift the flour, baking powder and bicarbonate of soda into a mixing bowl, then stir in the coconut.

Lightly whisk together the egg, sugar, oil, yoghurt and Amaretto.

Gently stir into the flour mixture until just combined.

Spoon the mixture into cakes cases and bake for 25 minutes until golden and risen.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Sift the icing sugar into a bowl and add the Amaretto until the mixture is the consistency of thin cream.

Spread on top of each cake, immediately sprinkle with coconut and leave to set.

 

 

Cherry Bakewell Cupcakes May 12, 2012

Tip: When using glace cherries, make sure they are washed and dried really well, otherwise the syrup they are kept in will leak into your icing, if being used to decorate the cake, or cause the cherries to sink to the bottom of the sponge cake during baking.

Makes 12 – 18

Ingredients

For the Cupcakes

150g butter, very soft

150g sugar

100g self raising flour

3 large eggs, beaten

1/2 tsp baking powder

60g ground almonds

1-2 Tbsp milk

4 Tbsp raspberry jam

For the Icing

250g icing sugar

about 3 Tbsp lemon juice

12 glace cherries

Method

Preheat oven to 190C/375F/gas mark 5.

Beat the butter with a mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.

Spoon the mixture into cup cases, dividing it evenly. Level the mixture in each case using the back of a teaspoon.

Bake for 15 – 20 minutes or until golden brown and firm to touch.

Remove cupcakes from the tin and leave on a wire rack to cool.

To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to make a thick, but spoonable and runny icing. Set aside.

Using an apple sorer or small sharp knife, remove the centre from each cup cake, only cutting two-thirds of the way down. Stir the jam until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top (don’t over fill).

Beat the icing. then spoon it over the top of each cup cake to flood the surface until the icing reaches the sides of the paper case. Be careful that the jam doesn’t become mixed into the icing. Add a cherry to the middle immediately and leave to set.

 

Raspberry Cupcakes April 23, 2012

Made these for my Granddaughter.

Putting the raspberry jam directly into the mixture makes the cupcakes look pretty when cut open. You could decorate them with fresh raspberries.

Ingredients

110g butter, at room temperature

170g caster sugar

2 large eggs

125g self raising flour, sifted

120g plain flour, sifted

125ml milk, at room temperature

1 tsp vanilla extract

3Tbsp raspberry jam

250g icing sugar, sifted

Red food colouring (I find the gel sort is the best)

2 – 3 Tbsp water

Cake Sprinkles, I used sugar & sherbet

Method

Preheat oven to 190C/375F/gas mark 5 and line your cake trays with cupcake cases.

In a bowl cream the butter and sugar until pale and smooth.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.

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 milk and flour have been added.

Gently fold in the raspberry jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured mixture.

Spoon the mixture into the cupcake cases, filling them to about two thirds full.

Bake for about 20 – 25 minutes until slightly raised and golden brown.

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

In a bowl, put the sifted icing sugar, add 1 Tbsp of water and a little food colouring and mix well adding more water and colouring as needed. Only ever add the colouring a little at a time. You need this to be just pouring consistency.

Spoon over the cakes, smoothing it over with a teaspoon, then just before it set’s dip the cakes into the sugar sprinkles.

 

Easter Cupcakes April 6, 2012

This is one for the Children out there. Chocolate cupcakes are always a favourite. You can make these as regular (24) or minis (48).

Ingredients

115g dark chocolate

85g butter, at room temperature

175g soft brown sugar

2 eggs, separated

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

250ml milk, at room temperature

1 tsp vanilla extract

4 Tbsp sweetened desiccated coconut

Green food colouring

Mini eggs

Nuttella

Method

Preheat oven to 190C/gas mark 5.

Break the chocolate into pieces and melt it. Leave to cool.

In a large bowl cream the butter and sugar until the mixture is pale and smooth.

In a separate bowl, beat the egg yolks for several minutes. Add the egg yolks to the creamed mixture and beat well.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Add the vanilla extract to the milk.

Add a third of the flour to the mixture and beat well. Pour in a third of the milk and beat again. Repeat until all the flour and milk have been used.

In a clean bowl, whisk the whites until you have soft peaks.

Carefully fold the egg whites into the batter mixture, using a metal spoon. Do not beat or you will take all the air out of the mixture.

This is quite a runny batter, so take care when spooning into the cupcake cases as it can be very messy! Alternatively, pour the batter into a jug first then just pout the batter into the cupcake cases, makes it a lot easier.

Bake for 20 minutes (regular size) or 15 minutes (mini size). Leave in the tins for 10 minutes before placing on a wire rack to cool completely.

To decorate, spread top of the cakes with Nuttella, put mini eggs on the cakes.

Add green food colouring to the coconut then sprinkle the coconut around the eggs

 

Baileys Chocolate Cupcake with Baileys Chocolate Frosting March 19, 2012

Keep these liqueur- infused cupcakes away from the kids. Unless you’re looking to get them sleepy.

 

Ingredients


For the cupcake bases
275g self raising flour
275g caster sugar
275g softened butter
25g cocoa powder, sieved
6 large eggs
2 tsp vanilla extract
2 Tbsp Baileys or other Irish cream liqueur
For the frosting
750g icing sugar
25g cocoa powder, sieved
250g softened butter
100ml Bailey’s or other Irish cream liqueur
1 tsp vanilla extract

 

Method

 

Preheat oven to 190c or gas mark 5.

Beat all ingredients for the bases except the Bailey’s, together. Drizzle the Bailey’s in last, though do not over mix.

Spoon the batter into cake cases. Bake for around 15-18 minutes.

The centers may erupt like little volcanoes but that’s ok, you can cut off these peaks if you want to ice them flat or pipe icing in a spiral to emphasis their shape!

Leave to cool in the tins for a few minutes before transferring to a wire rack. Allow to cool completely before frosting.

For the frosting, beat the softened butter and Bailey’s with an electric hand mixer until very soft and fluffy.

Sift on the icing sugar and cocoa several table spoons at a time and incorporate.

When all the icing sugar is mixed in, add another tablespoon of milk (or Baileys) if you think it’s still too stiff.

Beat the frosting  for several minutes, it will go fluffier and lighter.

Remember that although it will be soft and squidgy now, the surface of the frosting will go harder when it’s had a couple of hours to dry out on the surface of a cake.

Spread your frosting over the cupcake bases using a small palette knife or pipe it onto them in spirals.

Tips
You can bake the cakes at 180c or gas mark 4 for slightly longer if you wish. This may help avoid the volcanic peaks.
Making buttercream in the food processor instead of with an electric hand mixer stops your kitchen getting covered in a cloud of icing sugar


 

Lemon Cupcakes March 15, 2012

These fresh lemon cupcakes are always popular. Make sure you use really plump juicy lemons for maximum zing!

 

Ingredients

 

110g butter, at room temperature

225g caster sugar

2 large eggs

150g self-raising flour, sifted

125g plain flour, sifted

90ml milk, at room temperature

2 Tbsp freshly squeezed lemon juice

1 Tbsp sour cream

Grated zest of 1 lemon (you need 2 tsp)

 

 

Method

 

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

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour.

Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well.

Spoon the mixture into cupcake cases, filling them to about two-thirds full.

Bake for about 25 minutes until slightly raised and golden brown.

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

 

For the Buttercream Icing

 

110g butter

2 Tbsp freshly squeezed lemon juice

Grated zest of 1 lemon (you need 2 tsp)

500g icing sugar, sifted

 

Method

 

In a large mixing bowl beat the butter, lemon juice, lemon zest 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 and beat again until smooth and creamy.

 

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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