Radiant Rainbow Cupcakes

Rainbow cupcakes are one of my favourite types of cupcake to make, they take a bit more time to prepare but they look so cute once baked that the extra effort is worth it.

You will need :

• 4oz Caster Sugar
• 4oz Butter (preferably 'Stork' baking butter)
• 4oz Self Raising Flour
• 2 Medium Eggs
• 1tsp Vanilla Extract
• 1tbsp Milk
• Red, blue, green and yellow food colouring

To make the cakes :

1. Preheat the oven at 180C/350F/Gas Mark 4.
2. Line a muffin tray with cupcake cases.
3. Cream together the butter and caster sugar until pale and fluffy.
4. Beat the 2 eggs into a measuring jug and pour the eggs into the butter/sugar mixture a small amount at a time - make sure the egg is fully beaten in each time you pour it.
5. Stir in the vanilla extract.
6. Use a sieve to cover the mixture with the flour.
7. Once the flour is in use a large metal spoon to carefully fold flour into the mixture, once the mixture has started to stick add the tbsp of milk.
8. Keep folding the mixture until smooth
9. Divide the mixture into 4 tubs
10. Add food colouring to each of the tubs of mixture, adding enough colouring to make it a vibrant colour.
11. Place a single colour in each of the cupcake cases, then add the next colour on top of the previous colour and again with the next two colours until you have 4 layers of colours in each case. Alternatively use a piping set filled with the different mixtures and pipe the colours in - this works slightly easier when layering. 
12. Bake in the oven for 15 minutes, test with a cocktail stick, if it comes out clean they are done!
13. Leave them to rest in the tin for 10 minutes while they cool then transfer to a cooling rack.

For the icing you can use a variety of different techniques, the one pictured above is a simple buttercream and the rainbow on top was made using a knife to cut out the centre of the cupcake - the same way as the butterfly cupcakes are made. 

Adding a colour to the buttercream different to the colours already in the cake and placing some cute edible decorations on top looks cute when removed from their cases.

Using a piping set with the buttercream to completely cover the top of the cakes gives people a little surprise when it comes to peeling the case off to reveal the hidden rainbows.

For the buttercream you will need :

• 5oz Butter
• 10oz Icing Sugar
• Caster Sugar (Usually 10oz but add to your taste)

To make the buttercream :

1. Beat the butter until soft.
2. Add the icing sugar and carefully fold it in mixing carefully.
3. If the mixture is a bit dry add a small dash of milk.
4. Finally add the caster sugar, the more you add the sweeter and more textured it will be. Add any left over food colouring if you would like a coloured topping.

Chewy Coconut Ice

Having recently received some coconut ice as a gift brought at a seaside resort I thought I would try making my own, turns out its quite hard to replicate the smoother fudge-like texture, these were still nice and chewy but slightly crumbly at the same time.

To make this you will need :

• 340g Icing Sugar
• 340g Desiccated Coconut
• 400g Condensed Milk
• Pink food colouring

1. Heat the condensed milk in a pan over a low heat and gradually sieve the icing sugar in, keep mixing until the ugar has dissolved.
2. Remove from the heat and add the coconut, mix well until all the mixture sticks together.
3. Place half the mixture into a square pan.
4. Add a couple of drops of food colouring to the remaining mix and stir until fully coated.
5. Put the coloured mix on top of the plain side of the already setting mix and leave to set fully overnight.
6. Remove from the square tin and slice into 1cm thick slices and store in an airtight container.

Favourite Fruit Pies, Jammy Jam Tarts and Rich Rolo Tarts

Miniature pies were the first thing I baked when I brought the mini-muffin pan from a Pampered Chef party. There are lots of types of pies and tarts that can be baked in this mini-muffin pan, here are a few of my favourites that are quick and easy to make.

 

Mini Fruit Pies

For the pastry you can use either :

• Store brought ready rolled Shortcrust Pastry

Or

• 9oz Plain Flour
• 5oz Butter or Margarine
• A pinch of Salt
• 6 tsp of Water

For the filling either use :

• Apple filling
• Apple and blackberry filling
• Raspberry filling
• Cherry filling

To make the pastry :

1. Sieve the flour and salt together into a large bowl
2. Rub the butter / margarine into the flour until it looks like fine bread crumbs.
3. Add the cold water to the mixture, use a large spoon to mix the water and then finish mixing by using your hands to make the pastry firmer.
4. Divide the pastry into however many you need to fill your mini-muffin pan and roll them into small balls.
5. Place each of these into the tray and use a rounded dobber to press the pastry firmly into the pan causing a small pie base. 
6. Use any remaining pastry to roll out and cut small circles to use as the lids for the pies.

For the filling :

1. Add a small amount of the desired fruit to the pies before placing the pastry lids on top. If you are using store brought fruit filling there will be enough liquid but if you are using fresh fruit make sure you crush the fruit slightly with a drop of water and caster sugar to taste.
2. Bake for 20 minutes on 200c/400f/Gas6
3. Remove and allow to cool, sprinkle with caster sugar before serving.

Jam Tarts

For the pastry you can use either :

• Store brought ready rolled Shortcrust Pastry

Or

• 9oz Plain Flour
• 5oz Butter or Margarine
• A pinch of Salt
• 6 tsp of Water

For the filling either use :

• Strawberry Jam
• Raspberry Jam
• Exotic Fruit Jam
• Apricot Jam

To make the pastry :

1. Sieve the flour and salt together into a large bowl
2. Rub the butter / margarine into the flour until it looks like fine bread crumbs.
3. Add the cold water to the mixture, use a large spoon to mix the water and then finish mixing by using your hands to make the pastry firmer.
4. Divide the pastry into however many you need to fill your mini-muffin pan and roll them into small balls.
5. Place each of these into the tray and use a rounded dobber to press the pastry firmly into the pan causing a small tart base. 

For the filling : 

1. Add a jam of your choice, for these pictured I used strawberry jam and exotic fruit jam.
2. Use the remaining pastry to cut out small stars to cover the tarts.
3. Bake for 20 minutes on 200c/400f/Gas6.
4. Allow to cool and sprinkle with caster sugar for decoration.

Chocolate Rolo Tarts

For the pastry you can use either :

• Store brought ready rolled Sweet Shortcrust Pastry

Or

• 9oz Plain Flour
• 5oz Butter or Margarine
• A pinch of Salt
• 6 tsp of Water
• Caster Sugar

For the filling :

• 1 packet of Rolo's
• 1 packet of white Buttons

To make the pastry :

1. Sieve the flour and salt together into a large bowl
2. Rub the butter / margarine into the flour until it looks like fine bread crumbs.
3. Add the cold water to the mixture, use a large spoon to mix the water and then finish mixing by using your hands to make the pastry firmer.
4. Roll the pastry out on the caster sugar, folding it over and adding more sugar and then rolling into a ball.
5. Divide the pastry into however many you need to fill your mini-muffin pan and roll them into small balls.
6. Place each of these into the tray and use a rounded dobber to press the pastry firmly into the pan causing a small tart base. 

to make the filling : 

1. Place the Rolo's into the tart bases.
2. Bake for 20 minutes or until golden brown on 200c/400c/Gas6.
3. Remove from the oven and place a white chocolate button on each Rolo tart.

Chocolatey Chocolate Cupcakes

These chocolate cupcakes are always the ones that get the 'you have to give me the recipe for this' reaction, so its about time I posted a chocolate cake recipe! This recipe is also for the large chocolate cake.

For these chocolate cupcakes you will need :

• 4oz plain chocolate
• 1oz cocoa powder
• 6oz Self Raising Flour
• 6oz Butter (Stork baking butter)
• 4oz Caster sugar
• 2oz Muscovado Sugar
• 4 Medium eggs
• 2 Tbsp Milk
• A splash of Vegetable Oil

For the Chocolate Fudge Cream you will need :

• 7oz Plain Chocolate
• 175ml Double Cream
• 8oz Icing Sugar

To make the cakes :

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Melt the chocolate in glass bowl over a boiling pan until runny, allow to slightly cool before use.
3. Cream together the softened butter and the 2 sugars.
4. Beat the eggs in a measuring jug ready to pour.
5. Mix the melted chocolate into the butter and sugar mixture.
6. Gradually add the eggs, mixing them in a small amount at at time.
7. Add the splash of vegetable oil to the mixture.
8. Sift in the flour and cocoa powder at the same time and use a large metal spoon to carefully mix it.
9. Add the milk while mixing to stop the mixture from becoming too dry.
10. Divide the mixture between 2 round tins for a large cake or evenly fill the cupcake cases roughly half full. Bake the cupcakes for 15 minutes or the large cake for 25 minutes before checking with a cocktail stick to see if it is cooked. If the cocktail stick comes out clean the cakes are ready.
11. Leave the cakes to cool and then decorate with the chocolate fudge icing.

To make the chocolate fudge icing :

1. Melt the chocolate in a bowl over simmering water.
2. Whilst on a low heat gently beat in the double cream.
3. Once mixed remove from the heat and add the icing sugar carefully mixing until the mixture has a fudge-like texture.
4. Either fill the cake to sandwich it together and then cover the cake with the remaining icing or apply a small amount to the cupcake either using a flat knife or piping it on. Add sprinkles and edible glitter for decoration for an extra special touch.

Buttercream Butterfly Cakes

For my first post I thought I would share my favourite and most simple recipe - Butterfly Cupcakes

For these wonderfully light little cakes you will need :

• 4oz Caster Sugar
• 4oz Butter (preferably 'Stork' baking butter)
• 4oz Self Raising Flour
• 2 Medium Eggs
• 1tsp Vanilla Extract
• 1tbsp Milk

For the buttercream you will need :

• 5oz Butter
• 10oz Icing Sugar
• Caster Sugar (Usually 10oz but add to your taste)

To make the cakes :

1. Preheat the oven at 180C/350F/Gas Mark 4.
2. Line a muffin tray with cupcake cases.
3. Cream together the butter and caster sugar until pale and fluffy.
4. Beat the 2 eggs into a measuring jug and pour the eggs into the butter/sugar mixture a small amount at a time - make sure the egg is fully beaten in each time you pour it.
5. Stir in the vanilla extract.
6. Use a sieve to cover the mixture with the flour.
7. Once the flour is in use a large metal spoon to carefully fold flour into the mixture, once the mixture has started to stick add the tbsp of milk.
8. Keep folding the mixture until smooth
9. Drop the mixture into the cake cases filling them roughly half way.
10. Bake in the oven for 15 minutes or until golden brown, test with a cocktail stick, if it comes out clean they are done!
11. Leave them to rest in the tin for 10 minutes while they cool then transfer to a cooling rack.
12. Once cooled use a knife with cut out a small cone from the centre of the cupcakes, cut the piece that falls out in half to make the butterfly wings.
13. Add the buttercream to the centre of the cakes and place the wings back on top.

To make the buttercream :

1. Beat the butter until soft.
2. Add the icing sugar and carefully fold it in mixing carefully.
3. If the mixture is a bit dry add a small dash of milk.
4. Finally add the caster sugar, the more you add the sweeter and more textured it will be.