Granny's Kitchen

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

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.

 

Chocolate Covered Sandwich Cake April 30, 2012

 

This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.

 

Ingredients

 

125g/4 1/2 oz soft margarine

125/4 1/2 oz caster sugar

2 eggs

1 Tbsp golden syrup

125g/4 1/2 oz self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk

 

For the filling

 

50g/1 3/4 oz icing sugar, sifted

25g/1 oz butter

100g/3 1/2 oz milk chocolate

a little white chocolate, melted (optional)

 

Method

 

Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

Divide the mixture between the two tins and level the tops.

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.

Melt the milk chocolate and beat half into the filling mixture.

Use the filling to sandwich the two cakes together.

Spread the remaining melted milk chocolate over the top of the cake.

Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.

Leave to set before serving.

 

 

 

 

Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012

 

This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.

 

Ingredients

 

1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)

 

For the Cinnamon Glaze

 

60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk

 

Method

 

Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.

 

To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.

 

Melting Moments February 17, 2012

Ingredients

250g unsalted butter, softened

60g icing sugar, sifted

1/2 tsp vanilla extract

250g plain flour

60g cornflour

red food colouring (the gel type works best)

For the filling

125ml full-fat or semi-skimmed milk

2 Tbsp plain flour

125g caster sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

2 Tbsp jam

Method

Beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few more seconds

Sift the flour and cornflour together into the bowl and mix until smooth.

Paint a straight line of food colouring on the inside of a piping bag, from the tube opening of the bag. Spoon the mixture into the piping bag.

Spoon 32 spoonfuls onto the baking tray. Chill in the fridge for about 15 minutes to firm.

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

Bake the biscuits for about 15 minutes until they are pale golden. Leave for a few minutes before transferring to a cooling rack.

To make the filling, heat the milk with the flour in a small saucepan, whisking constantly until the mixture thickens and boils. Whisk over a very low heat for a minute too cook out the taste of the flour, then pour the mixture onto a plate. Cover closely with cling film to prevent a skin forming and leave until completely cold.

Beat together the butter and sugar until very pale and fluffy. Add the thickened milk mixture and vanilla and beat until light, creamy and almost white.

To assemble, spread a little jam on the bases of half the biscuits. Spread the cream filling onto the other halves and sandwich the two halves together.

Here’s another slightly different recipe…

You can use the vanilla or 1/2 tsp cardamom powder. You can also dust these cookies with icing sugar.

Ingredients

100 g (3/4 cup) plain flour
30 g (2 tbsp) cornflour
60 g (1/2 cup) icing sugar
100 g (1/2 cup) butter
2 Tbsp milk
1 tsp vanilla extract

Method:

Sieve the flour and the cornflour together into a bowl.

In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

Put in the flour mixture, milk and vanilla extract and mix until smooth and there are no lumps.

Preheat the oven to 180 degrees centigrade/ 350F/Gas mark 4.

Make small balls, flatten lightly with your palms and bake.

Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.

 

 
mummy mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

Cwmbran Life

Cwmbran and nothing but Cwmbran

andcute

Design and Food Tasty and Cute

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Food, Travel and Eating Out

Omnomicon

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

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

industrial home decor ideas

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

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk