So weeks 23 and 24 seemed to fly by and before I know it
I’m sat here once more writing about why I’ve neglected the blog for what seems
like the fifth or sixth time. It might not be new year yet but keeping up with
the blog is high on my resolution list! Worry not I have done a recipe this
week!
Whilst I’ve been away from the blog I have been out and
about sampling the hot chocolate and chocolate cake in the Blue Moon cafe as
well as the cocktails at The Wick at Both Ends.
They are as good as they look in the picture! I’ve also
watched The Lancashire Hotpots with my Dad, panic bought Christmas presents and started
trying to sort out my house for Christmas.
This week I decided to make some cupcakes which have
intrigued me for a while the Malted Cupcakes in the: Cupcakes from the PrimroseBakery book. I decided to make these partly because they looked nice and partly
because I had some Fluff, an American make which is a kind of marshmallow stuff
you can get in jars; which looked like it would work as a topping.
To make this you need:
110g butter
120g light brown sugar
100g caster sugar
2 eggs
185g plain flour
1 teaspoon baking powder
50g Ovaltine
125ml semi skimmed milk (the recipe says at room temperature
but I’m not sure why.)
½ teaspoon vanilla flavouring
1 tablespoon sour cream
The remainder of a jar of fluff or according to the recipe a
batch of marshmallow or chocolate buttercream icing.
Next I measured out my dry ingredients the flour, baking
powder and ovaltine and then sifted them into my mixing bowl.
I stopped to tell him that the cakes weren’t for cats before
measuring my caster sugar then the soft brown sugar, once I did this I weighed the butter and put the lot in the food processor.
Then I then mixed them together.
Then I then mixed them together.
As the sugar and butter were mixing I got the bottle of milk
out and poured 125ml into the measuring
jug and then returned the rest of the bottle to the fridge. When I did this I
stopped the sugar and butter mixing then checked the mix before scooping the
stray bits down with a spatula. When it
the butter and sugar seemed creamed together enough I added the first egg,
mixed that in then I added the other one and finished mixing it. After I did
this I double checked the recipe and reduced the oven heat from the top heat
down to: 180c/ Gas mark 4.
Next I got the sour cream from the fridge and spooned the
remnants of the tub into the milk, (I had eaten the rest with nachos the night
before) and then added the vanilla flavouring before stirring it all together
as best I could. When I checked the measuring jug I realised that the fluid in
the measuring jug had gone up too much and that I couldn’t add it all in to the
mix.
Once I mixed the milk, sour cream and vanilla flavouring
together I took this along with the flour mix to the food processor. I started
off by pouring a little flour to the mix about a third as the recipe suggested
and stirred it together in the food processor.
When that was combined I added
a bit of the milk and sour cream and
stirred it up. The recipe said to add a
third of the milk mix too but I thought this wasn’t the best idea when I had
too much liquid.
Then I repeated this process until I had no flour and 50ml
of the milk and sour cream mix left and all the ingredients were combined, when
this was done I used a tablespoon to spoon the mix into my muffin cases and put
them in the oven. After I put this batch in the oven I set the timer to 25
minutes and looked at my food processor mixing bowl and saw that I still had
loads left so I got out my bun tin, lined that and filled those too.
When the timer went off I checked on my muffin sized
cupcakes and as they were ok took them out of the oven and swapped them with
the buns. When all of the cupcakes were cooked I put them on the side
to cool.
Then I smeared Mashmallow Fluff on top of most of them as icing until it ran out. I then delved into my
cupboards, pulled out my stash of Malteasers and crunched a few of them up on
top of the iced cupcakes then finished them off by putting a whole Malteaser on each
of them.
These cupcakes took a bit more faffing to make that most of
my baking and I think I like things you can just throw all the ingredients in a
bowl and mix thogether the best; however, they did go down well with the people most of the people I shared
them with. Which is great because this recipe made loads!
That's partly because the recipe assumes you have a 12 hole muffin tin which I don't so I ended up with 18 cupcakes, 6 large & 12 bun sized but as they were very tasty I think they may have to be made again for
a special occasion in the future.
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