All posts filed under: Baking

Christmas Cupcakes | Brandy Buttercream & Amaretti Biscuits

I may not be the first to do this, and I definitely won’t be the last – but brandy buttercream is now officially the idea that I am most proud of. Brandy butter is one of my favourite Christmas treats, so I thought I’d see how it tasted as part of a buttercream topping for cupcakes. As you’ll soon discover if you try this recipe, it tastes amazing. With the addition of crushed amaretti biscuits, these cupcakes are a gloriously boozy grown-up treat for the festive season. 100g salted butter, softened 150g caster sugar 2 tsps vanilla bean paste 2 large free range eggs, beaten 175g self-raising flour 1 tsp baking powder 4 tbsps milk 100g salted butter, softened 50g brandy buter 280g icing sugar 5 or 6 amaretti biscuits Cupcakes: Pre heat the oven to Gas Mark 4 (conversions here) and line a muffin tin with 12 cupcake cases. Cream the butter and sugar together in a mixing bowl using a wooden spoon then add the vanilla bean paste and beat until combined. Gradually …

Marmalade Muffins

Last week, I made my own marmalade for the very first time in honour of Paddington Bear. This is all well and good and I was feeling ever so clever, until I realised that I don’t know anyone else who likes marmalade (bizarrely) and so now have the stuff coming out of my ears just waiting to be used up. If there’s one thing I’ve learned in my life so far it’s this: when in doubt, make muffins, especially if it’s Christmas. I had some pecans knocking about as well left over from other Christmas food adventures so I chucked them in for the sake of it, but I think they get along quite nicely with the marmalade. These would be perfect for a casual Christmassy brunch, and a great bake to have on hand for festive visitors who hate mince pies (you know, the difficult ones). 250g plain flour 1 tsp baking powder 50g caster sugar pinch of salt 150ml milk 1 egg, beaten 25g butter 3 heaped tbsps marmalade 25g pecans, chopped roughly …

Vanilla Apple Pie Filling

I’m writing to you from day five of the slow carb diet, and I’m extremely pleased to inform you that I’ve totally stuck to it. I’ve not strayed once into disallowed foods territory. That said, I’m a little sick of eating beans every day and I can’t wait to throw myself into cheat day. This is a recipe I experimented with last weekend in the hope of making lovely Autumnal deep-filled apple pies, my attempt at cinnamon pastry was less than successful but I nailed the filling and therefore judged it to be shareable. The end result of this recipe will leave you with enough filling for six apple pies (deep-filled Mr Kipling style), go forth and bake! 5 apples, peeled and chopped into 1/2 cm squares (I used royal gala just ’cause that’s what I had in) 1 heaped tbsp vanilla bean paste 1/4 cup water 2 tbsps golden caster sugar Throw all the ingredients into a saucepan (a le creuset is ideal) and put on a low heat. Once the mixture starts to …