Sunday, 12 April 2015

Viennese Whirls

I've made Viennese Whirls a couple of times before but thought it was about time I added the recipe. I've finally finished University (until I start my masters degree in September.. I must be crazy!) so I now have more time for baking and updating my blog, which I'm excited about! Home-made Viennese whirls are just the best, they taste so much better than shop brought. The combination of the crumbly biscuit and the jam with the sweetness of the butter cream is just amazing. They are a bit more time consuming than other biscuits, but worth it for both the taste and how pretty they look! 

Recipe

For the biscuits:
• 250g salted butter
• 50g icing sugar
• 250g plain flour
• 50g cornflour
For the filling
 • 100g butter
• 200g icing sugar
• ½ teaspoon vanilla extract
• 100g raspberry jam
To begin with, preheat the oven to 170°C. Mix together all of the ingredients for the biscuit until it resembles a soft dough. It tends to be quite tough to pipe, so a couple of teaspoons of milk and/or 10-20 seconds in the microwave can help loosen it up.

Line a tray with baking paper and draw outlines of circles. You don't have to do this, but it makes them extra perfect and fit together nicely. I found I got about 15 biscuits from this recipe (but large ones so you can get more if you make them smaller). 


Transfer the mixer to a piping bag with a star nozzle, and start piping onto the circles. It's  a bit of a work out but definitely worth it in the end! 




Bake them in the oven for about 15 minutes until they are slightly golden. Let them cool down and firm up as they will be very soft. When they harden up, they are still very crumbly biscuits so take care. Whilst you are waiting, make the buttercream by whisking together the butter with the icing sugar. Spread the jam onto the cool biscuits and pipe the buttercream on top in a circle. 








Hope you enjoy the recipe!


Liddie x 

Saturday, 28 February 2015

Raspberry & White Chocolate Muffins

Recently I've absolutely fallen in love with raspberries and I'm obsessed with them. Raspberry and white chocolate together is also probably one of the best combinations, the juiciness of the raspberries combined with the melting white chocolate in a tasty muffin is just amazing. Give these a try and you won't be disappointed! 


Recipe (Makes about 14-16 small muffins)


  • 300 grams plain flour
  • teaspoons baking powder
  • 150 grams golden caster sugar
  • egg
  • teaspoon vanilla extract
  • 225 ml milk
  • 50 grams butter
  • 100 grams raspberries 
  • 100 grams white chocolate 

Firstly, preheat the oven to about 160°C. Cut the raspberries in half and chop the chocolate into pieces, not too small as you want to be able to taste the chocolate chunks when you bite in. 


Then add the flour, caster sugar and baking powder into a bowl and stir. 


Melt the butter.

In another bowl, crack the egg and whisk in the vanilla extract, milk and melted butter.


Make a well in the middle of the dry mixture and add the liquid mixture. Stir until combined.



Add the raspberries and white chocolate, stir gently as the raspberries are delicate.


Spoon into cases and bake for about 15-20 minutes, until they are firm and a metal skewer comes out clean.







Hope you enjoy them as much as I did!


Liddie x

Monday, 16 February 2015

Life is never too hectic for baking

Life is never too hectic for baking, but unfortunately my life has been far too hectic for blogging in the 8-9 months I've neglected my poor blog! I absolutely loved updating my blog last year and it's such a shame I have been so rubbish recently - not only for my readers,  but for myself! It's a great way of accessing my tried & tested recipes. The amount of times I've thought 'what was that amazing muffin recipe I used?' or 'I wonder how I made those cookies?'... and because I haven't documented them on my blog or written the recipe anywhere, I will never know! 
Hopefully this is a new start for my blog now, where I will start to document my recipes once again. Life is still pretty hectic for me at the moment, with only 2 months left of my degree and a part time job as well as trying to write my dissertation. But I'm determined not to give up on my hobby! 

Don't worry though, I have still been baking when I have the time. Here are a few of my bakes in the last few months, and it hopefully won't be long until I have a new recipe to share :) 

Baby Shower Cupcakes

Raspberry and Lemon Cupcakes

Bonfire Night Cupcakes

Spring Flower Cupcakes

Raspberry and white chocolate muffins

Teacup cupcakes

Liddie x

Wednesday, 14 May 2014

Eton Mess Cupcakes

Now it's getting (slightly) warmer, I'm wanting to try more summery flavours to get me in the summer mood. I know it's still Spring, but I absolutely love the summer time, and going to Spain next week means it feels like Summer earlier for me this year! I've wanted to try Eton Mess cupcakes for a while. Strawberries, cream and meringue - on a cupcake? What's not to love!? Give these a try - they are amazing!

 

Recipe (Makes 7)
2 eggs
113g (4 ounces) margarine/butter
113g caster sugar
113g self raising flour
200ml double cream
2 large meringue nests
7-8 strawberries

Preheat the oven to 160c. First, whisk the cream until it's nice and thick so you can pipe it on the cupcakes later. Then put it back in the fridge until you need it.
 


Whisk together the margarine and sugar, and then add the eggs and whisk again until it's mixed thoroughly. 
 

Add the flour and slowly fold it into the mixture. 
 

I chopped up about 3-4 large strawberries into small pieces and put them into the mixture. You don't have to do this if you don't want to (they do go a bit mushy but still nice). You could leave them out or you could go with adding jam to the cupcakes when they're cooked & cooled instead.


Add to cupcake cases and cook for about 20-25  minutes. 
 


Add the cream to a piping bag, with whatever nozzle you choose (or just spread it on!) I used a closed star tip. Pipe round in a swirl.
 


Chop up the rest of the strawberries and place them randomly over the cream, and then crush up some meringue nests and sprinkle over the cupcake. (I was lazy and used shop brought meringue seeing as I was only making a few cupcakes, but you can always make your own). Hope you enjoy these as much as I did! 
 

Saturday, 10 May 2014

Blueberry & Lemon Cupcakes

After making my lovely blueberry crumble cupcakes, I had a few to spare and wanted to use them for some more baking. I also had some lemons in the fridge that desperately needed using, and so I came up with the idea of lemon & blueberry cupcakes. Not a flavour combination that I've ever really heard of, but I thought it sounded amazing and had to try them. A combination of my basic cake recipe, flavoured lemon with added lemon curd and blackberries, and finally topped with lemon buttercream. I have to say they are now in my top 5 favourite cupcake flavours - I absolutely loved them! 


Recipe (Makes 7 cupcakes)
  •  2 eggs
  • 113g (4 ounces) margarine/butter
  • 113g caster sugar
  • 113g self raising flour
  • 1 teaspoon baking powder
  • Zest of 1 lemon
  • 7 teaspoons of lemon curd
  • 100g blackberries (keep a few for decoration
Buttercream
  • 300g icing sugar
  • 125g margarine
  • Juice of half a lemon.

Firstly, whisk together the margarine and butter until nice and fluffy.


Add the eggs, whisk until fluffy again. Then gently fold in the lemon zest, flour and baking powder. Finally, add the blackberries. Add to cupcake cases and bake for around 25 minutes, until they spring back when touched and a skewer comes out clean. 



To make the buttercream, mix together the butter and icing sugar. I find this is a lot easier with a stand mixer, however you can do it with a wooden spoon if you don't have one (it just takes a lot longer!). Add the lemon juice. Add it a few squeezes at a time and taste until it is as lemony as you like it. 



Before you add the buttercream, use a cupcake corer or a knife/spoon to cut out the middle of the cupcake. Add a teaspoon of lemon curd. Then add the buttercream to a piping bag with a star tip and pipe a nice big swirl onto the top (or just spread it on if you prefer). 



Liddie x

Wednesday, 7 May 2014

Blueberry Crumble Muffins

I've wanted to make muffins for ages, and finally buying those big tulip muffin cases you see in bakeries meant I had no excuse not to try out a new recipe. I've never made a blueberry muffin before, and one recipe that caught my eye was the lovely Ruth's off The Pink Whisk. She had the great idea of putting a crumble topping on the muffins, and they looked amazing, I had to try them! 


Recipe
  • 180g self raising flour
  • 55g soft light brown sugar
  • 150ml milk
  • 1 egg, large
  • 25g melted butter
  • 100g blueberries
 Crumble Topping (I've halved the original recipe here as I found it made far too much!)
  • 1 tbsp flour
  • 5g butter, softened
  • 1 tbsp oats
  • 1/2 tbsp soft light brown sugar

Preheat the oven to 170c. Stir the flour and sugar together.



In a jug, add the milk, egg and melted butter and whisk together.


Make a well in the centre of the dry ingredients and add the liquids, stirring with a wooden spoon.

Add the blueberries. I put half of them in whole and mashed the other half up. 


Pour the mixture into muffin cases. I found that I got 5 muffins out of this recipe, so you can always double it if you want more. 

To make the crumble topping, rub the butter into the flour, then add the oats and sugar and mix well.

Sprinkle onto the muffins and bake for about 45 mins. (If you don't have the large muffin cases, they will probably take half this time!)


 Take them out of the oven, let them cool and enjoy! They don't taste too unhealthy and are perfect with a cup of tea!



 Liddie x


 

Sunday, 12 April 2015

Viennese Whirls

I've made Viennese Whirls a couple of times before but thought it was about time I added the recipe. I've finally finished University (until I start my masters degree in September.. I must be crazy!) so I now have more time for baking and updating my blog, which I'm excited about! Home-made Viennese whirls are just the best, they taste so much better than shop brought. The combination of the crumbly biscuit and the jam with the sweetness of the butter cream is just amazing. They are a bit more time consuming than other biscuits, but worth it for both the taste and how pretty they look! 

Recipe

For the biscuits:
• 250g salted butter
• 50g icing sugar
• 250g plain flour
• 50g cornflour
For the filling
 • 100g butter
• 200g icing sugar
• ½ teaspoon vanilla extract
• 100g raspberry jam
To begin with, preheat the oven to 170°C. Mix together all of the ingredients for the biscuit until it resembles a soft dough. It tends to be quite tough to pipe, so a couple of teaspoons of milk and/or 10-20 seconds in the microwave can help loosen it up.

Line a tray with baking paper and draw outlines of circles. You don't have to do this, but it makes them extra perfect and fit together nicely. I found I got about 15 biscuits from this recipe (but large ones so you can get more if you make them smaller). 


Transfer the mixer to a piping bag with a star nozzle, and start piping onto the circles. It's  a bit of a work out but definitely worth it in the end! 




Bake them in the oven for about 15 minutes until they are slightly golden. Let them cool down and firm up as they will be very soft. When they harden up, they are still very crumbly biscuits so take care. Whilst you are waiting, make the buttercream by whisking together the butter with the icing sugar. Spread the jam onto the cool biscuits and pipe the buttercream on top in a circle. 








Hope you enjoy the recipe!


Liddie x 

Saturday, 28 February 2015

Raspberry & White Chocolate Muffins

Recently I've absolutely fallen in love with raspberries and I'm obsessed with them. Raspberry and white chocolate together is also probably one of the best combinations, the juiciness of the raspberries combined with the melting white chocolate in a tasty muffin is just amazing. Give these a try and you won't be disappointed! 


Recipe (Makes about 14-16 small muffins)


  • 300 grams plain flour
  • teaspoons baking powder
  • 150 grams golden caster sugar
  • egg
  • teaspoon vanilla extract
  • 225 ml milk
  • 50 grams butter
  • 100 grams raspberries 
  • 100 grams white chocolate 

Firstly, preheat the oven to about 160°C. Cut the raspberries in half and chop the chocolate into pieces, not too small as you want to be able to taste the chocolate chunks when you bite in. 


Then add the flour, caster sugar and baking powder into a bowl and stir. 


Melt the butter.

In another bowl, crack the egg and whisk in the vanilla extract, milk and melted butter.


Make a well in the middle of the dry mixture and add the liquid mixture. Stir until combined.



Add the raspberries and white chocolate, stir gently as the raspberries are delicate.


Spoon into cases and bake for about 15-20 minutes, until they are firm and a metal skewer comes out clean.







Hope you enjoy them as much as I did!


Liddie x

Monday, 16 February 2015

Life is never too hectic for baking

Life is never too hectic for baking, but unfortunately my life has been far too hectic for blogging in the 8-9 months I've neglected my poor blog! I absolutely loved updating my blog last year and it's such a shame I have been so rubbish recently - not only for my readers,  but for myself! It's a great way of accessing my tried & tested recipes. The amount of times I've thought 'what was that amazing muffin recipe I used?' or 'I wonder how I made those cookies?'... and because I haven't documented them on my blog or written the recipe anywhere, I will never know! 
Hopefully this is a new start for my blog now, where I will start to document my recipes once again. Life is still pretty hectic for me at the moment, with only 2 months left of my degree and a part time job as well as trying to write my dissertation. But I'm determined not to give up on my hobby! 

Don't worry though, I have still been baking when I have the time. Here are a few of my bakes in the last few months, and it hopefully won't be long until I have a new recipe to share :) 

Baby Shower Cupcakes

Raspberry and Lemon Cupcakes

Bonfire Night Cupcakes

Spring Flower Cupcakes

Raspberry and white chocolate muffins

Teacup cupcakes

Liddie x

Wednesday, 14 May 2014

Eton Mess Cupcakes

Now it's getting (slightly) warmer, I'm wanting to try more summery flavours to get me in the summer mood. I know it's still Spring, but I absolutely love the summer time, and going to Spain next week means it feels like Summer earlier for me this year! I've wanted to try Eton Mess cupcakes for a while. Strawberries, cream and meringue - on a cupcake? What's not to love!? Give these a try - they are amazing!

 

Recipe (Makes 7)
2 eggs
113g (4 ounces) margarine/butter
113g caster sugar
113g self raising flour
200ml double cream
2 large meringue nests
7-8 strawberries

Preheat the oven to 160c. First, whisk the cream until it's nice and thick so you can pipe it on the cupcakes later. Then put it back in the fridge until you need it.
 


Whisk together the margarine and sugar, and then add the eggs and whisk again until it's mixed thoroughly. 
 

Add the flour and slowly fold it into the mixture. 
 

I chopped up about 3-4 large strawberries into small pieces and put them into the mixture. You don't have to do this if you don't want to (they do go a bit mushy but still nice). You could leave them out or you could go with adding jam to the cupcakes when they're cooked & cooled instead.


Add to cupcake cases and cook for about 20-25  minutes. 
 


Add the cream to a piping bag, with whatever nozzle you choose (or just spread it on!) I used a closed star tip. Pipe round in a swirl.
 


Chop up the rest of the strawberries and place them randomly over the cream, and then crush up some meringue nests and sprinkle over the cupcake. (I was lazy and used shop brought meringue seeing as I was only making a few cupcakes, but you can always make your own). Hope you enjoy these as much as I did! 
 

Saturday, 10 May 2014

Blueberry & Lemon Cupcakes

After making my lovely blueberry crumble cupcakes, I had a few to spare and wanted to use them for some more baking. I also had some lemons in the fridge that desperately needed using, and so I came up with the idea of lemon & blueberry cupcakes. Not a flavour combination that I've ever really heard of, but I thought it sounded amazing and had to try them. A combination of my basic cake recipe, flavoured lemon with added lemon curd and blackberries, and finally topped with lemon buttercream. I have to say they are now in my top 5 favourite cupcake flavours - I absolutely loved them! 


Recipe (Makes 7 cupcakes)
  •  2 eggs
  • 113g (4 ounces) margarine/butter
  • 113g caster sugar
  • 113g self raising flour
  • 1 teaspoon baking powder
  • Zest of 1 lemon
  • 7 teaspoons of lemon curd
  • 100g blackberries (keep a few for decoration
Buttercream
  • 300g icing sugar
  • 125g margarine
  • Juice of half a lemon.

Firstly, whisk together the margarine and butter until nice and fluffy.


Add the eggs, whisk until fluffy again. Then gently fold in the lemon zest, flour and baking powder. Finally, add the blackberries. Add to cupcake cases and bake for around 25 minutes, until they spring back when touched and a skewer comes out clean. 



To make the buttercream, mix together the butter and icing sugar. I find this is a lot easier with a stand mixer, however you can do it with a wooden spoon if you don't have one (it just takes a lot longer!). Add the lemon juice. Add it a few squeezes at a time and taste until it is as lemony as you like it. 



Before you add the buttercream, use a cupcake corer or a knife/spoon to cut out the middle of the cupcake. Add a teaspoon of lemon curd. Then add the buttercream to a piping bag with a star tip and pipe a nice big swirl onto the top (or just spread it on if you prefer). 



Liddie x

Wednesday, 7 May 2014

Blueberry Crumble Muffins

I've wanted to make muffins for ages, and finally buying those big tulip muffin cases you see in bakeries meant I had no excuse not to try out a new recipe. I've never made a blueberry muffin before, and one recipe that caught my eye was the lovely Ruth's off The Pink Whisk. She had the great idea of putting a crumble topping on the muffins, and they looked amazing, I had to try them! 


Recipe
  • 180g self raising flour
  • 55g soft light brown sugar
  • 150ml milk
  • 1 egg, large
  • 25g melted butter
  • 100g blueberries
 Crumble Topping (I've halved the original recipe here as I found it made far too much!)
  • 1 tbsp flour
  • 5g butter, softened
  • 1 tbsp oats
  • 1/2 tbsp soft light brown sugar

Preheat the oven to 170c. Stir the flour and sugar together.



In a jug, add the milk, egg and melted butter and whisk together.


Make a well in the centre of the dry ingredients and add the liquids, stirring with a wooden spoon.

Add the blueberries. I put half of them in whole and mashed the other half up. 


Pour the mixture into muffin cases. I found that I got 5 muffins out of this recipe, so you can always double it if you want more. 

To make the crumble topping, rub the butter into the flour, then add the oats and sugar and mix well.

Sprinkle onto the muffins and bake for about 45 mins. (If you don't have the large muffin cases, they will probably take half this time!)


 Take them out of the oven, let them cool and enjoy! They don't taste too unhealthy and are perfect with a cup of tea!



 Liddie x


 

 

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