Monday, 27 May 2013

Carrot Cake Muffins

Carrot Cupcakes

Makes 12
Ingredients:For the filling
250g cream cheese
50g granulated sugar
½ tsp vanilla extract
For the batter350g plain flour, sifted
100g granulated sugar
55g dark brown sugar
1 ½ tsp baking powder
¼ tsp bicarbonate of soda
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg

¾ tsp nutmeg
¾ tsp salt
2 eggs
180ml water
80ml vegetable oil
240ml carrots, grated
30g dessicated coconut
Method:1. Preheat the oven the 200C/400F/gas mark 6, and line a muffin tray with muffin cases.

2. In a microwave-safe bowl, heat the cream cheese on low power for 30-40 seconds. Mix in the sugar, vanilla and salt and set aside.

3. For the batter, whisk together the dry ingredients. In a separate bowl, beat together the eggs, water and oil. Fold in the dry ingredients and then fold in the carrots and coconut.

4. Place about 2 tablespoons of the batter into each muffin case, then top with a generous tablespoon of the filling and the remaining batter.

5. Bake for about 18-20 minutes in the centre of the oven, or until the tops are bouncy and a skewer inserted into the cakes comes out clean. Leave in the trays for about 5 minutes before transferring to a wire rack to cool completely, for at least half an hour.

Sunday, 12 May 2013

Chocolate Chip Banana Cake

Recipe from Bakers Royale

Banana Chocolate Chip Cake


For the cake:
390g plain flour
1tsp bicarbonate of soda
1 pinch salt
115g unsalted butter
200g caster sugar
160g light brown sugar
2 eggs
360ml mashed banana (about 3 large bananas)
160ml buttermilk
250g milk/dark chocolate chips
For the cream cheese frosting:
340g unsalted butter
225g cream cheese
2tsp vanilla extract
450g icing sugar, sifted

1. Butter and flour two 8 inch cake pans. Preheat the oven to 180◦C/350F/mark 4.

2. Sift together the flour, bicarbonate of soda and salt.

3. In a separate bowl, cream together the butter and sugars. Gradually mix in the egg and mashed banana. In alternating thirds, mix in the flour mixture and buttermilk. Once well combined, fold in the chocolate chips.

4. Pour into the prepared pans and bake for 40 minutes, or until a skewer inserted into the the centre of the cakes comes out clean. Leave for 10 minutes before removing from the pans to cool completely.

5. For the frosting, beat together the butter, cream cheese and vanilla until light and fluffy. Mix in the icing sugar.

6. Slice each cake into two layers and sandwich together with the frosting. Spread the remaining frosting over the top and sides of the cake and dust with a little extra icing sugar.

Friday, 10 May 2013

Nutella Swirled Banana Bread

Nutella Swirled Banana Bread

3 ripe bananas, mashed
135g smooth peanut butter (may be substituted for half butter and half oil)
60ml canola/vegetable oil
1 egg
65g caster sugar
50g brown sugar
235g plain flour
½ tsp bicarbonate of soda
1 ½ tsp baking powder
½ tsp salt
170g chocolate chips
3tbsp nutella

1. Grease and line a loaf pan. Preheat the oven to 180◦C/350F/mark 4.

2. Mix together the bananas, peanut butter, oil, egg and sugars.

3. In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Add to the wet ingredients and briefly mix until completely incorporated.

4. Fold the chocolate chips into the batter and pour into the prepared pan. Drop the nutella on top of the batter, as three separate blobs. Use a knife to gently swirl the nutella across the surface.

5. Bake for 50 minutes, or until a toothpick poked into the centre of the bread comes away clean.

Sunday, 5 May 2013

Pains aux Raisins

Recipe from Mu Shi Tza

Pains aux Raisins

Makes 12


For the raisins
100g raisins
40ml brandy
For the crème patissiere
2 egg yolks
50g granulated sugar
20g plain flour
250ml milk
1tsp vanilla extract
For the pastry
150ml lukewarm milk
6g fresh yeast or 2g powered dry yeast
250g plain flour, sifted
4g salt
35g granulated sugar 
125g unsalted butter
For glazing
1 egg yolk
1tbsp milk
apricot jam

1. Soak the raisins in the brandy and leave overnight. Drain excess liquid.

2. For the crème patissiere, whisk together the yolks, sugar and flour together in a heatproof bowl until pale and creamy. Place the milk and vanilla in a saucepan and bring to a simmer. Slowly pour into the egg mixture, whilst continually whisking. Transfer the mixture to the saucepan and heat until the mixture reaches 85C and has thickened. Pour into a heatproof bowl, cover with cling film and leave to cool.

3. For the pastry, mix together the milk and yeast. Mix in the flour, salt and sugar. Once well-combined, knead the dough for two minutes, return to the bowl and cover with cling film. Leave to double in size (one or two hours). Briefly knead the dough to knock out the air, cover with cling film and refrigerate for half an hour.

4. Roll out the butter between two sheets of greaseproof paper and chill.

5. Lightly dust a surface with flour, and roll the dough out to a rectangle, approximately 30x35cm. Spread a thin layer of the crème patissiere over the pastry, and distribute the raisins evenly over the top. Roll up the pastry, starting from the short side. Slice the roll into rolls 3cm wide. Place on a baking tray lined with baking paper. Cover with cling film and leave to for 40-50 minutes

6. Preheat the oven to 180C/350F/mark 4. Mix together the egg yolk and milk for the glaze in a small bowl and brush over the pastry. Bake for 20-25 minutes, or until golden brown. Glaze generously with the jam.

Slutty Rice Krispie Bars

Recipe from Bakers Royale

Slutty Rice Krispie Bars

For the base (2/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the ganache
225g dark chocolate, broken into pieces
160ml double cream
For the rice krispie layer
45g unsalted butter
280g marshmallows
140g rice krispies
20 peanut butter cups
20 oreos

1. Preheat the oven to 180C/350F/mark 4. Line a 9x9 inch pan with foil, leaving a slight overhang.

2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.

3. Measure out 450g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Roll out any remaining dough to the same thickness on a separate baking sheet. Bake for 15 minutes, or until crisp at the edges.

4. For the ganache, heat the cream until simmering and pour over the chocolate. Stir until all the chocolate has melted. Set aside for about an hour to thicken.

5. Once the cookie base has cooled, spread half of the ganache on top in an even layer.

6. For the rice krispie layer, place the butter in a large heatproof bowl and set over a pan of simmering water. Once melted, add the marshmallows and continue to heat and stir until completely melted. Mix in the rice krispies and once evenly coated, spread about half of the mixture to a thin, even layer over the ganache.

7. Press the peanut butter cups in even rows over the rice krispie layer, and place an oreo on top of each peanut butter cup. Press the remaining rice krispie mixture on top, pushing into the gaps between the oreos and cups.

8. Spread the remaining ganache on top. Crush the excess baked cookie dough and sprinkle over the top. Cut into 40 pieces.

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