Cupcake, Sweet

The Micro Cupcake

The best things come in small packages.  I’m not always too sure that statement is totally correct but it fits well with what I baked today… The micro cupcake! Ta-dah.  No longer will people say a cupcake is too sweet for them or use the excuse of being on a diet as this cake is good for everyone. 

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I guess now I’ve ‘big’d’ it up you should really try it.

I’ve always had a fascination with objects in miniature size (please, no rude jokes!) Model railway, model villages, the tiny versions of Bournville and Dairy milk chocolate bars you used to get in tins of Roses.  I love the way they are so cute, like full size but shrunk down.  So today when I was making some full size lemon cupcakes I had a little bit of mixture left over.  It would have only really been enough for one or two cakes but I decided to use the petite four cases to make tiny versions.  I’m really happy with how they came out considering they weren’t in a baking tin to cook as I don’t have one that small.  I thought they might spread too much but the cases held really well.

I’m probably really late and these were fashionable last year or something but I think they’d make a great wedding cake or look lovely on a cake stand for afternoon tea.  If only I had a cake box small enough then I’d make more of these cute little cakes.

Food Ramblings

Cake Resignation Letter

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Have you ever wished you could just quit your job and bake cakes? I know I have!

Well, this guy actually did it and what better way to tell your boss you’re leaving than piping it onto a cake. Cake resignation letter

Unfortunately my piping skills aren’t that good so I’d probably just write “So long and thanks for all the fish” and run out of the door.

Hopefully with this publicity his business will be a success as its always nice to see people become successful at their dreams…it gives me hope.

Cupcake, Sweet

Liquorice Allsort Cupcakes

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As I said in my last post, this unfortunate baker is on a diet so I had a good idea of baking some cupcakes with a flavour I really don’t like but other people do – liquorice!

I had this cupcake idea a while ago so I had already bought a bag of liquorice allsorts in preparation to use as decoration.

I tried not to make the decoration too girly. This time I went for the ‘dog poo’ swirl on the top instead of my usual rose shape and didn’t use a single bit of glitter.


Liquorice Cupcakes

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For the cakes
4.5oz Self Raising Flour
4oz Margarine (you can use half/half butter and marg if you prefer)
2oz Dark brown sugar
2oz Caster sugar
2 Medium eggs
2 tsp Anise extract

For the icing
In a bowl add a extremely generous tablespoon of Margarine (I always use Stork as I’ve found other brands split) Then add approx 5-6 tablespoons of icing sugar and beat together until very light and fluffy. Add a teaspoon of Anise extract and a small amount of black gel food colouring. Don’t use liquid food colouring as this will cause the mix to be too runny. Mix in another tablespoon of icing sugar and beat until combined. This can be stored in the fridge until needed and either piped on or use a flat knife.

Pre-heat the oven to gas mark 4, 180oC

In a bowl mix the margarine with the two sugars and beat until it looks lovely and has changed into a paler colour. You can’t over beat at this stage.

Add an egg and a tablespoon of flour and mix until just combined. Do the same with the second egg and another tablespoon of flour.

Add the remaining flour and Anise extract and gently mix together. You don’t want to over beat the eggs in the mix, just to combine them.

If the mix looks a tad dry (this can happen due to variations with the size of the eggs or the different brands of flour) then add a small dash of milk.

Spoon the mixture equally between your cake cases. I used cupcake cases and these made 8 cakes.

Bake in the oven for at least 20 minutes before opening the door to see if they are done. Larger cakes will need 25-30 minutes but very small fairy cake cases will cook in 20 minutes.

To check they are done they should look a light brown colour and should spring back when you gently press on the top.

Once cooked, remove and cool before decorating with the buttercream icing and adding a liquorice sweet to the top.

Cupcake, Sweet

Dark Chocolate Cupcakes

I was in the kitchen the other morning with the littlest baker and as she fell asleep in her bouncy chair, I thought I’d make some cupcakes.

I decided to do chocolate as I hadn’t made chocolate ones in a really long time and I’ve been a bit of a chocoholic these last few weeks (years!).  I also had a couple of bars of dark chocolate stashed in my baking cupboard so half a bar would make my chocolate chips.

When it came to icing them I thought I’d use a splash of my Moka Varnelli as its just lovely.  It goes well with any kind of cake and dark chocolate cupcakes are no exception.

I made these cupcakes in muffin cases so they are extra large and I only got 9 out of the mix but if you used normal cupcake size then you’d get at least 12 out.


Dark chocolate cupcakes

4oz SugarDark chocolate cupcakes
4oz Margarine
5oz Self Raising Flour
1 large tbsp Cocoa Powder
2 Large Eggs
75g Dark Chocolate

Buttercream
Tbsp Margarine
5tbsp icing sugar
1tbsp cocoa powder
Dash of Moka Varnelli (or any other flavour you fancy)

Preheat the oven to Gas 4 160c

Cream together the sugar and Margarine till it has changed to a pale white colour.

Add an egg and a tablespoon of flour, mix together then do the same with the other egg and flour. This helps the mix not to look like its splitting.

Separate into the cake cases and bake in the oven for at least 20 minutes or until the cake springs back when you gently press on it.

Once cooled whip up the buttercream ingredients together till the mixture is light and fluffy then use to top the cakes.

Cake, Sweet

Due Date Cake

Yesterday was the day that the littlest member of the Happy Little Baker household should have made an appearance! 

Although only 5% of babies are born on their due date, I decided to keep myself entertained and bake a cake just for me… I call this my due date cake [ta-dah].  It isn’t anything really special but is one of my favourites – a simple vanilla sponge filled with jam and buttercream and decorated in fondant icing.  I didn’t spend too long on the decoration as I wanted to just eat it so I kept it pretty simple with my favourite flowers, the Gerbera.

I suppose that I should have eaten it all yesterday but even after giving myself a couple of pieces, my husband a slice and also taking my parents some down there is still plenty of cake to keep me going for the next day or two.