Granny's Kitchen

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

Raspberry Balsamic Cupcakes July 4, 2012

The sweetness of the swiss meringue buttercream plus the tartness of the raspberry syrup, these are to die for!

Makes 12 – 18

 

Ingredients, for the cupcakes

 

225g/8oz plain flour

1 1/2 tsp baking powder

75g/2 3/4 oz dark brown sugar

175g/6oz golden syrup

125g/4 1/2 oz butter, softened

60ml/2fl oz milk

3 eggs, room temperature

1 tsp vanilla extract

 

For the Swiss meringue buttercream

 

4oz egg whites (3-4 large egg whites or about 1/2 cup)

1 cup granulated sugar

1lb butter, room temperature

2 tsp vanilla extract

 

For the raspberry balsamic syrup

 

200g/7oz frozen raspberries

275g/9 3/4oz caster sugar

1 1/2 Tbsp balsamic vinegar

 

Method

 

Preheat the oven to 170C/gas mark 3. Line a 2 muffin tin’s with paper cases. Sift the flour and baking powder into a bowl. Add the sugar, golden syrup, butter, milk, eggs and vanilla extract. Whisk for 3-4 minutes until well combined, very smooth and pale in colour. Divide the mixture between the paper cases and smooth the tops with a teaspoon.

Bake for 20-25 minutes, turning the tin around after 15 minutes, until golden brown and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To make the Swiss meringue buttercream

 

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and, using an electric whisk, beat until double in volume on MEDIUM-HIGH speed. When you stop the whisk, the meringue should not move around in the bowl. Cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

Add half the butter into the bowl immediately and beat until the meringue has covered the butter completely. Add the rest of the butter and repeat. Slowly increase the mixer’s speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

 

To make the raspberry balsamic syrup

 

Put the raspberries in a non-stick frying pan over a medium heat, then sprinkle over the sugar. Stir gently after 1 minute to combine any sugar that hasn’t dissolved. Drizzle over the vinegar and cook without stirring for 4-5 minutes or until it goes syrupy. There should still be some whole raspberries left. Remove the pan from the heat and set aside to cool.

To decorate, either pipe or spoon a heaped teaspoonful of swiss meringue buttercream onto the centre of each cupcake, then top with a small teaspoonful of raspberry syrup

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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.

 

Clementine Meringue Pie March 4, 2012

Filed under: Butter,Clementines,Cornflour,Eggs,Meringue,Sugar — dogsmum @ 6:20 pm
Tags: , ,

I’m getting a bit ahead of myself with posting this in March as it really is a perfect Summer Pudding, although it does taste good today too 😉

Ingredients

250g shortcrust pastry

flour, for dusting

4 clementines

70g butter

80g caster sugar

20g cornflour

2 eggs, separated

Method

Preheat oven to 190C/gas 5.

Roll out the pastry on a floured surface and use to line a 20cm flan plate. Line with baking parchment and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes.

Finely grate zest from the clementines and squeeze the juice.

Place in a saucepan with the butter and 30g of the caster sugar, then heat gently for about 5 minutes until the butter and sugar dissolve.

Whisk together the cornflour and 3Tbsp of cold water in a small bowl until you have a smooth thin paste.

Beat in the egg yolks, then whisk into the hot clementine mixture.

Cook over a low heat, stirring continuously for about 5 minutes, until the mixture thickens and becomes glossy.

Remove from heat and allow to cool. Once cooled use to fill the pastry case.

In a clean grease-free bowl, whisk the egg whites until thick and they hold their shape.

Add the remaining caster sugar, adding a spoonful at a time, whisking well after each addition until you have a thick and glossy meringue that stands in stiff peaks.

Pile the meringue on top of the filled tart and place in the oven for 5 minutes, so the meringue is golden.

Allow the pie to cool before slicing and serving.

Enjoy 🙂

 

Lemon Meringue Dessert December 27, 2011

Filed under: Christmas,Double Cream,Icing Sugar,Lemon Curd,Lemons,Meringue — dogsmum @ 3:31 pm

This is a very light, very lemony dessert and was a lovely alternative to Christmas Pudding.

 

Ingredients

 

175g/6 oz icing sugar

Zest and juice of 2 lemons

300ml carton double cream

90g/3 0z meringue nests or shells, roughly crushed

half of a 300g jar lemon curd

Either a fluted edge pie dish or loaf tin, lined with cling film

 

Method

 

Tip icing sugar into a bowl, add the lemon zest and juice and stir until the sugar has dissolved.

Add the cream to the bowl and whisk until the mixture forms soft peaks.

Fold in the meringue.

Add the lemon curd and mix in gently.

Pour into prepared tin, then cover with cling film and freeze for at least 12 hours, or until solid.

To serve, remove tin from freezer, remove cling film from the top, upturn onto a serving plate and peel away the cling film.

You should be able to slice this straight from this freezer.

It will keep in the freezer for up to 3 months so is ideal as a ‘make ahead dessert’.

 

 
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