Granny's Kitchen

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

Mini Sweets Party Cupcakes August 29, 2012

A simple but pleasing, for the kiddies, cupcake. Made for my Granddaughter’s 1st Birthday Party.

 

Ingredients for the cupcake

 

110g butter, at room temperature

225g caster sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Ingredients for the topping

 

200g milk chocolate

75g butter

Mini Smarties or other mini sweets

 

Method

 

Preheat the oven to 180C/gas mark 4 and line a 12 hole muffin tin with paper cases.

Cream together 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. Measure the milk into 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 flours and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes or until slightly raised and golden brown.

Remove from the oven and leave in the tin for 10 minutes before placing onto a wire rack to cool completely.

While the cupcakes are cooling, melt the butter and milk chocolate in a heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and allow to cool slightly. Spread over the cupcakes and decorate with mini sweets.

 

Tips: Don’t put the melted chocolate/butter mixture in the fridge to cool as it will set hard, although it can be microwaved to soften it again 😉

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Mini Christmas Puds December 2, 2011

Filed under: Christmas,Cupcake,Hazlenuts,Mincemeat,Mini,Puds,Rum,Spice,Treacle — dogsmum @ 5:06 pm

These are made in less than an hour and freeze well.

Ingredients

2 1/2 oz (60g) self raising flour

1/2 tsp baking powder

1/2 tsp ground mixed spice

1 medium egg

1 0z (25g) butter, softened

1 1/2 fl oz (40ml) black treacle

2 fl oz (55 ml) Irish stout

1 Tbs dark rum

1 1/2 oz (40g) cooking apple, peeled, cored and diced

1/2 oz (10g) chopped roasted hazlenuts

3 oz (75g) currants

1/2 a jar mincemeat (jar size 411g)

zest of 1/2 orange

zest of 1/2 lemon

Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First sift the flour, baking powder and mixed spice into a medium bowl, then add the egg and softened butter. After that, measure the treacle into a measuring jug, add the stout and rum and mix these together.
Next, pour this mixture into the bowl and, using an electric whisk, whisk everything together. Now add the apple, nuts, currants, mincemeat and, finally, the grated orange and lemon zests. Then mix everything together very thoroughly, and divide the mixture among the 4 buttered pudding basins. Top each with a small circle of buttered baking parchment, followed by a piece of foil large enough to fold under the edges of the basins, making a pleat all the way round to seal.

Place the basins in the tin and place the tin in the oven. Next pour in 1 inch (2.5 cm) of boiling water from the kettle and leave to cook for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Then remove them from the oven and let them stand for 10 minutes before carefully turning them out.

If freezing the cooked and cooled puddings, defrost thoroughly, then place in a loose parcel of foil with a couple of tablespoons of brandy sprinkled over. Re-heat on a baking tray in an oven pre-heated to gas mark 4, 350°F (180°C) for 25 minutes.

You will also need 4, 6 fl oz (175ml) mini non stick pudding basins, buttered, a shallow roasting tin, baking parchment and foil.

If you don’t have the mini pudding basins you could use a silicone cupcake pan, as I did  😉


A couple of the Puds decorated.

 

 
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