Granny's Kitchen

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

Frankenstein’s Monster & Halloween Mummy Cupcakes September 24, 2012

Here are some fun cupcakes for a date coming up soon.

Makes 12

 

Ingredients for the cupcakes

175g/6oz butter, softened

175g/6oz light brown sugar

3 eggs, beaten

25ml/1fl oz black treacle

225g/8oz self raising flour

2 tsp ground ginger

2 Tbsp ground almonds

2 Tbsp milk

 

For the buttercream

150g/5oz butter, softened

350g/12oz icing sugar

a few drops of green food colouring

 

To decorate

chocolate sprinkles

smarties

mini smarties

white ready to roll fondant

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases into a muffin tin. Beat the butter and sugar together until soft. Gradually beat in the eggs.

Stir in the treacle. Sift in the flour and ginger, then fold in. Stir in the ground almonds and milk, then stir until well blended. Spoon into the cake cases and bake for 20 minutes until springy to the touch. Leave to cool.

For the buttercream, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into two bowls. Colour one bowl green with the food colouring.

To make the monster cakes, spread the green buttercream on top of 6 of the cakes.Decorate with two smarties for the eyes and 3-4 mini smarties for the mouth, add chocolate sprinkles for the hair.

 

To make the mummies, spread the white buttercream over the remaining cakes. Roll out some white fondant thinly and cut into short strips. Lay the strips over the cupcakes like bandages, then add two smarties to each cupcake for the eyes.

Advertisements
 

Flowerpot Cupcakes August 28, 2012

Simple yet pretty, ideal for tea-time or a party.

 

Makes 12

 

Ingredients for the cupcakes

 

175g/6oz butter, softened

175g/6oz sugar

4 Tbsp milk

2 eggs, beaten

175g/6oz plain flour

1tsp baking powder

 

Method

 

Preheat the oven to 180C/gas mark 4. Place paper cases in a 12 hole muffin tin. Beat the butter and sugar together until light and creamy.
Add the milk and eggs gradually, beating well. Sift in the flour and baking powder and beat well.

Spoon the mixture into the paper cases and bake for 20 minutes, until golden. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

 

Ingredients for the butter cream

 

55g butter, at room temperature

30ml milk, at room temperature

1 tsp vanilla extract

250g icing sugar, sifted

 

Method

 

In a bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remaining icing sugar and beat again until the buttercream is smooth and creamy.

Spread the buttercream evenly over the 12 cupcakes.

 

Ingredients for the decoration

 

250g/9oz pink ready to roll fondant

250g/9oz yellow ready to roll fondant

12 wafer flowers

 

Method

 

Knead the pink fondant until pliable, then roll out on a surface lightly dusted with icing sugar, to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles. Place the circles, pressing down slightly, on top of the cupcakes that you have spread the buttercream on.

Knead the yellow fondant until pliable, then roll out as you did the pink fondant. Cut 1cm wide strips, long enough to fit across the top of the cup cakes, brush with water and put in place, one across the middle of the cupcake and one slightly lower.

Gently push in the wafer flowers in the upper part of the pink fondant.

 

Tip: if like me, you already have white fondant you can colour it yourself with food safe colouring. You can also change the colours to suit your party theme.

 

 

 

 

Coconut Cupcakes with Pink Vanilla Buttercream August 19, 2012

If coconut is your thing, these are going to be your ideal cupcake. Filled with coconut, topped with a delicate pink icing..a sweet treat in cupcake form.

 

Ingredients

 

110g butter, at room temperature

180g caster sugar

2 large eggs, at room temperature

1/2 tsp vanilla extract

1/2 tsp almond extract (optional)

125g self raising flour, sifted

120g plain flour, sifted

125ml coconut milk

25g sweetened desiccated coconut

 

To decorate

 

1 batch of Vanilla Buttercream Icing, coloured pale pink

Tbsp desiccated coconut

 

Method

 

Preheat oven to 180C/gas mark 4 and line a 12 hole muffin tray with paper cupcases.

In a large 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 and adding the vanilla and almond extract at the end.

Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the coconut milk and beat again. Repeat these steps until all the flour and milk have been added. Fold in the desiccated coconut with a metal spoon.

Carefully spoon the mixture into the 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 transferring to a wire rack to cool completely.

Once they are completely cool, ice with the pink-tinted vanilla buttercream and sprinkle with desiccated coconut.

 

 
Year 2: Kingfishers & Swifts 2017-18

Visit our class blogs regularly to engage with the journey of your child in Year 2.

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

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.