Rainbow Swiss Roll Cake July 1, 2016

The rainbow craze is crazy, but lets just go with it…

 

For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed

 

Method

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

Line two swiss roll tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.

Caramel Cupcakes February 24, 2013

Delicious on a cold winter’s day. Iced with a tasty caramel buttercream icing. Can be decorated with any crunchy chocolate or toffee.

First make the caramel sauce. This recipe makes about 75ml.

250g golden caster sugar

135ml water

Put the sugar and 5 tablespoons of the measured water in a saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and cook over a high heat for 10 – 12 minutes, at which point the mixture should be a dark amber colour.

Remove the pan from the heat and leave to cool slightly. Stir to help it cool but take great care as the sugar is extremely hot!

Once the mixture has cooled slightly, add the remaining water to the mix and continue stirring. Hold the pan away from you when adding the water as it will sizzle and splatter.

When the sauce is completely cool, pour into a bowl and cover until ready to use.

For the cupcakes:

110g butter, at room temperature

120g light brown sugar

120g dark brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

Pre heat oven to 160C/ gas 4 and line a muffin tray with paper cases.

In a bowl cream the butter and sugars until pale and smooth. Add the eggs, one at a time mixing a little after each addition. Add the vanilla extract.

Combine the flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix until the batter just comes together. Add the caramel sauce and beat well. Add another third of the flour and beat again. Add the double cream and beat again. Add the remaining flour and beat again until the mixture is well combined.

Spoon the mixture into the paper cases and bake for 20 – 25 minutes until slightly raised and golden brown.

Leave in the tins to cool for 10 minutes before placing on a wire rack to cool completly.

Makes about 18.

For the caramel buttercream icing:

60g butter, at room temperature

6 Tbsp milk, at room temperature

220g light brown sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

Double cream, as needed

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and add half the icing sugar. Leave the mixture to cool slightly, then add the remainder of the icing sugar and the vanilla extract and stir until it thickens to your desired consistency.

Tis icing is best used immediately. If you do need to make it in advance, or if you have some left over, thin it with a little double cream and beat well before using. Alternatively, heat the icing for 10 seconds in a microwave.

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.

Lemon Cupcakes March 15, 2012

These fresh lemon cupcakes are always popular. Make sure you use really plump juicy lemons for maximum zing!

 

Ingredients

 

110g butter, at room temperature

225g caster sugar

2 large eggs

150g self-raising flour, sifted

125g plain flour, sifted

90ml milk, at room temperature

2 Tbsp freshly squeezed lemon juice

1 Tbsp sour cream

Grated zest of 1 lemon (you need 2 tsp)

 

 

Method

 

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

In a large mixing bowl cream 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 and combine the milk, lemon juice and sour cream in a jug.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour.

Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well.

Spoon the mixture into 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 placing on a wire rack to cool completely.

 

For the Buttercream Icing

 

110g butter

2 Tbsp freshly squeezed lemon juice

Grated zest of 1 lemon (you need 2 tsp)

500g icing sugar, sifted

 

Method

 

In a large mixing bowl beat the butter, lemon juice, lemon zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer.

Gradually add the remainder of the icing sugar and beat again until smooth and creamy.