Granny's Kitchen

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

Spooky Spider Caramel Cupcakes October 31, 2013

Spooky 1

They don’t bite, but watch out for these rare red-legged spiders.

 

 

Cupcake Ingredients

 

110g butter, room temperature

120g light brown soft sugar

120g dark brown soft sugar

2 large eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

 

Method

 

Pre heat oven to 180c/gas 4 and line a muffin tin with paper cases.

Cream the butter and sugars until pale and smooth, this will take a few minutes. A the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla extract.

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

Spoon into paper cases, filling them to about two-thirds full. Bake for 20 – 25 minutes until slightly raised and golden brown. Leave in the tin for 10 minutes after taking out of the oven before transferring to a cooling rack.

 

 

Spider Legs

 

I used Strawberry Laces but if you can find them you could also use Liquorice Catherine Wheels.

Cut them into 3″ lengths (remembering that spiders have 8 legs 😉 )

Make 8 small cuts into each cake (for legs) and stick in the liquorice pieces in place.

 

 

Caramel Buttercream Ingredients

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Method

 

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 stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

Spread the buttercream over the tops of the cupcakes.

Using liquorice allsorts for eyes, put them in place. If the buttercream has hardened, use a little chocolate spread to attach them.

Using Orange & Lemon Flavoured Slices , cut them to form the mouth, and attach them in the same way as the eyes.

 

Smurf Cupcakes September 3, 2013

Smurf cupcakes

Well who doesn’t love a Smurf!  I have a little Granddaughter who has a 2nd birthday coming up and she LOVES them! 🙂

 

Ingredients for the cupcakes

 

110g butter

225g sugar

2 eggs

150g self raising flour

125g plain flour

120ml milk

1 tsp vanilla extract

Blue food colouring, I use the concentrated gel type

 

Method

 

Pre heat the oven to 180C/gas 4 and line a muffin tin with paper cases, makes approximately 18 – 20.

Cream the butter and sugar together until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Add the food colouring, you need it to be a decent colour as some colours, depending on what you use, tend not to look so vibrant once baked. Pour in one-third of the milk and beat again. Add more colour if needed. Repeat these steps until all the flours and milk have been added.

Spoon the mixture into the paper cases, filling them to about two-thirds full. Bake for 25 minutes or until slightly raised. Check if they are cooked through with a skewer.

Remove from the oven and leave in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients for the blue buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

Blue food colouring

1 dessert spoonful of Marshmallow Fluff

 

Method

 

Beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Add the Marshmallow Fluff along with the blue food colouring and beat again for a few minutes.

Spread over each of the cupcakes.

 

Ingredients for the white buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

1 dessert spoonful of Marshmallow Fluff

 

Method

 

Beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Add the Marshmallow Fluff and beat again for a few minutes.

Transfer to a small piping bag fitted with a medium size plain nozzle and pipe on the hats.

Using some of the white buttercream and a small plain nozzle pipe on the eyes, and place small sugar balls in the centre of each.

 

Tip: I add the Marshmallow Fluff as it help the buttercream hold up a little stiffer, so the hats will keep their shape.

 

Cookies and Cream Cheesecake Cupcakes June 18, 2013

Cheesecake 3

I got this recipe from Allyson’s blog http://domesticsuperhero.com/ you should check her out for some really good things 😉

Ingredients

42 cream-filled sandwich cookies, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Method
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
 Drizzle in eggs, a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
 Stir/fold in chopped cookies by hand.
 Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through (around 11-12 minute mark), until filling is set, about 22-25 minutes.

 Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
To be honest, I only had enough willpower to leave them in the fridge for 3 hours before trying one 🙂
I halved the ingredients and made about 18
 

Red Nose Day Cupcakes March 11, 2013

Red Nose

 

Red Nose Day Friday 15th March.

Red Nose Day is a day like no other when the whole country gets together to do something funny for money and change countless lives in the process.

It all culminates in a night of cracking TV on the BBC with some of the biggest names in comedy and entertainment.

And the best bit? All the fun and mayhem helps to raise cash and transform lives across the UK and Africa.

Last Red Nose Day a fantastic £108,436,227 was raised.

 

Ingredients

 

55g butter, room temperature

112g caster sugar

1 egg, room temperature

75g self raising flour

62g plain flour

60ml milk, room temperature

1/2 tsp vanilla extract

75g milk chocolate chips

 

Method

 

Pre heat the oven to 180C/gas 4 and line a muffin tin with paper cases.

Mix the butter and sugar together until pale and smooth. Add the egg and beat again.

Combine the two flours in a seperate bowl. Put the milk in a jug and add the extract to it.

Add half the flours to the creamed mixture with half the milk and beat until smooth. Add the rest of the flours, add the last of the milk and beat again.

Stir in the chocolate chips, then spoon mixture into cake cases.

Bake for 20 minutes until slightly raised.

Leave to cool in the tin for 10 minutes before transferring to a rack to cool completly.

 

To decorate

 

62g icing sugar, sifted into a bowl.

Add 1 Tbsp warm water and beat with a fork, might need a little more water, but add a drop at a time. You want this to be slightly runny. Pour a little over each of the cup cakes and top with half a glace cherry.

 

 

Caramel Cupcakes February 24, 2013

Caramel 1

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.

 

Rose Cupcakes for Valentine’s Day February 13, 2013

Valentine Cupcakes 4

Covered with pale pink rose buttercream and sugared hearts these delicately scented cupcakes are sure to inspire some love. If not for you, for you’re cupcakes 😉

 

Ingredients

 

110g butter, at room temperature

225g caster sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

1 tsp rosewater, or to taste

120ml milk, at room temperature

 

Method

 

Pre heat the oven to 160C/gas 4 and line a cupcake tin with paper cases.

Cream together the butter and sugar in a large mixing bowl until the mixture is pale and smooth. Add the eggs one at a time beating for a few minutes between each addition.

Combine the two flours in a a seperate bowl. Mix the rosewater with the milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you need. Add one-third of the flours to the creamed mixture and beat well, pour in 0ne-third of the milk and beat again. Repeat until all the flour and milk have been used.

Spoon the mixture into the cupcake cases and bake for about 25 minutes until slightly raised and golden brown.

Leave in the tin for 10 minutes before transferring to a wire rack to cool, while you make the buttercream frosting.

Makes approx 18 cupcakes, depending on size.

 

Ingredients for the rose buttercream frosting

 

115g butter, at room temperature

4 Tbsp milk, at room temperature

500g icing sugar, sifted

1 tsp rosewater

pink food colouring (optional)

 

Method

 

In a mixing bowl beat the butter, milk, rosewater and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

To colour, simply add a few drops of pink food colouring.

Spread the butter cream over the cupcakes and add cystallised rose petals, sugar hearts, love hearts, hundreds and thousands – it’s up to you!

 

Mini Mango Cupcakes January 20, 2013

Mini Mango Cupcakes

Dried mango and creamed coconut give these little cakes a nice tropical flavour, made even better with a hint of orange. These are also a good way of getting fruit into the kiddies.

Ingredients

70g/2 1/2 oz dried mango, chopped finely

zest of 1 orange

3 Tbs orange juice

25g/1 oz creamed coconut

85g/3 oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

85g/3 oz self raising flour

Method

Put the mango and orange juice in a small bowl and leave to stand for 2 – 3 hours until the juice is mostly absorbed.

Pre heat oven to 180C/gas 4. Line a cupcake tin with mini paper cases. Finely grate the coconut.

Put the coconut, butter, sugar, egg, flour and orange zest in a bowl and beat together until smooth and pale. Stir in the mango and any unabsorbed orange juice.

Using a teaspoon put the mixture into the mini paper cases. Bake for 20 minutes or until risen and just firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

Makes approx 18 mini cupcakes.

 

New Baby Cupcakes January 15, 2013

Baby Cakes 4

I made these for my neighbour who recently had a little boy.

 

Ingredients for the cupcakes

 

55g butter at room temperature

112g caster sugar

1 large egg

75g self raising flour, sifted

63g plain flour, sifted

60ml milk at room temperature

1 tsp vanilla extract

 

Method

 

Pre heat oven to 160C/gas 4. Line a cupcake tray with paper cases.

Cream the butter and sugar until pale and smooth. Add the egg, mixing for a minute or two.

Combine the flours in a seperate bowl. Put 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 flour and milk have been used.

Spoon the mixture into the cases, filling them to about two-thirds full. Bake for 25 minutes.

Leave in the tin for 10 minutes before transferring to a wire rack to cool completely .

 

Ingredients for the buttercream

 

55g butter at room temperature

30ml milk at room temperature

1/2 tsp mint extract

250g icing sugar, sifted

Few drops of green food colouring or gel

 

Method

 

Beat the butter, milk, mint extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

Add a drop of green colouring and beat thoroughly.

Spread evenly over the cupcakes.

I then used 250g of ready to roll white fondant and using a plain cookie cutter, cut disks just slightly smaller than the top of the cupcakes. Place on top of the buttercream. Then I added the tiny blue feet.

 

 

Choc and Mint Cupcakes November 22, 2012

 

If you like chocolate, and you like mint, you’re going to love these cupcakes.

 

Basic chocolate cupcake ingredients

 

115g dark chocolate

85g butter, at room temperature

175g soft brown sugar

2 eggs, separated

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

250ml milk, at room temperature

1 tsp vanilla extract

 

Method

 

Preheat oven to 190C/gas mark 5.

Break the chocolate into pieces and melt it. Leave to cool.

In a large bowl cream the butter and sugar until the mixture is pale and smooth.

In a separate bowl, beat the egg yolks for several minutes. Add the egg yolks to the creamed mixture and beat well.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Add the vanilla extract to the milk.

Add a third of the flour to the mixture and beat well. Pour in a third of the milk and beat again. Repeat until all the flour and milk have been used.

In a clean bowl, whisk the whites until you have soft peaks.

Carefully fold the egg whites into the batter mixture, using a metal spoon. Do not beat or you will take all the air out of the mixture.

This is quite a runny batter, so take care when spooning into the cupcake cases as it can be very messy! Alternatively, pour the batter into a jug first then just pout the batter into the cupcake cases, makes it a lot easier.

Bake for 20 minutes (regular size) or 15 minutes (mini size). Leave in the tins for 10 minutes before placing on a wire rack to cool completely.

 

Ingredients for the mint topping

 

110g butter, at room temperature

60ml milk, at room temperature

1/2 tsp peppermint extract (or more or less, depending on how minty you want your topping)

500g icing sugar, sifted

A few drops of green food colouring (depending on how green you want them)

 
To decorate

Dark chocolate chips

 

Method

 

Beat the butter, milk, peppermint extract 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 the buttercream is smooth and creamy. Taste the icing at this stage to see if you want to add more peppermint extract.

Add a drop of green food colouring and beat thoroughly. Add more carefully drop by drop, and beat after each addition to build up to your desired colour.

Use the icing to decorate the chocolate cupcakes, then top with chocolate chips. For a Christmassy looking cupcake you could top with crushed candy canes.

 

 

Halloween Ghost Cupcakes October 29, 2012

 

Supernatural forces can’t chain these spooks to your Halloween table.

 

Ingredients for basic cupcakes. This mixture will be enough to make 12 cupcakes (not muffin size)  and 12 mini cupcakes, which you’ll need to make these ghosts.

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a 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. Put the milk in 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 flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes, 15 minutes for the mini’s. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

To construct the ghosts you will also need some buttercream, ready to roll fondant, 12 marshmallows and some sweets.

 

Put a small amount of buttercream on top of each cupcake, not to cover it just in the middle of the cake. Take the paper cases off the mini cupcakes and place on top of the cupcakes that you have put buttercream on. Put a tiny amount of buttercream on the marshmallows, then stick the marshmallows to the top of the mini cupcake. So you have a small tower of cupcake, buttercream, mini cupcake, buttercream then marshmallow.

Roll the fondant out very thinly, to about 6” – 7” circles, then place on top of your cupcake/marshmallow tower. I then used writing icing to attach small sweets for eyes and mouth.

 

 

 

 
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