Granny's Kitchen

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

Chocolate Cupcakes with Raspberry Cream July 5, 2013

Choco Rasp 2

These are lovely for the sunny weather we’re getting now.

 

Ingredients

 

150g butter, room temperature

250g caster sugar

3 eggs

250ml milk

225g plain flour

pinch of salt

1 tsp bicarbonate of soda

55g cocoa powder

 

For the Raspberry Cream

 

120g butter, room temperature

220g icing sugar

4 Tbsp seedless raspberry jam

sugar sprinkles, optional

 

Method

 

Preheat oven to 180c/gas 4. Line a muffin tin with paper cases. Beat the butter and sugar together until soft and creamy. Beat in the eggs and milk.

Sift in the flour, salt, bicarbonate of soda and cocoa and beat well to mix. Spoon the mixture into the cases and bake for 20 – 25 minutes until a skewer inserted into the centre of a cake comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Beat the butter until creamy. Gradually sift in the icing sugar and beat until smooth. Add the raspberry jam and beat to combine well. Spoon into a piping bag and pipe swirls on top of each cake and add sugar sprinkles.

Makes 12 – 18

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Mini Cherry Bakewell Tarts March 15, 2013

Mini Bakewell 1

At only 2″ across these are so cute!

 

Ok first off…I bought ready to use sweet pastry, because no matter how I try I’m no good at making pastry. But if you are able to make your own just go ahead, good for you! To give you something to go by, I used 300g of ready to use pastry.

 

Ingredients for the sponge

 

40g self raising flour

10g ground almonds

50g caster sugar

50g butter, at room temperature

1 egg, at room temperature

raspberry jam

 

For decorating

 

5 Tbsp icing sugar, sifted

1 – 2 Tbsp water

3 glace cherries, cut each one into four

 

Method

 

Use a 2″ plain pastry cutter and cut 12 circles from your pastry.

Put the circles into a mini muffin pan, moulding them to the cup shape.

For the sponge, put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.

Put a little less than half a teaspoon of jam in each pastry shell, then put 1 heaped teaspoon of the sponge mixture on top.

Put in the oven preheated to 180 C / gas 4 until the sponge is golden brown and springy, about 15-20 minutes.

Leave in the pan for 10 minutes then transfer to a wire rack to cool completly.

Mix the icing sugar with enough water to make a spreadable icing.

Spread evenly to cover the top of each tart, topping witha piece of cherry.

 

Tip: if you don’t have ground almonds in your cupboard just use 1 tsp of almond extract and replace the 10g ground almond with 10g of self raising flour.

 

 
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