Bake Me I'm Yours... Cupcake. Joan Belgrove
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Название: Bake Me I'm Yours... Cupcake

Автор: Joan Belgrove

Издательство: Ingram

Жанр: Кулинария

Серия: Bake Me, I'm Yours...

isbn: 9780715335451

isbn:

СКАЧАТЬ href="#fb3_img_img_469844b6-e0bd-5f7c-81e7-bce9e840759b.jpg" alt=""/> 50g/2oz mixed peel

       3 large eggs, lightly beaten

      1 Preheat oven to 170°C/325°F/Gas 3.

      2 Line the trays with cupcake cases.

      3 Place butter, sugar, marmalade, almond extract, orange zest and juice in a pan and stir over low heat until the mixture is melted. Allow to cool.

      4 Sift flour, almonds and poppy seeds into a bowl, add the mixed peel, then make a well in the centre.

      5 Gradually pour the cooled liquid into the well and mix until smooth.

      6 Add the eggs and mix until combined.

      7 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.

      8 Bake for 20 minutes, or until a fine skewer inserted into the centre of one of the cakes comes out clean.

      9 Allow to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

      10 Brush with an orange liquor, such as Cointreau or Grand Marnier, before decorating.

      hummingbird

      This recipe originates from the southern states of America and is a moist, delicious cake that works beautifully as a cupcake, but is best eaten within 3 days of baking. If you like carrot cake then you’ll love this too!

       you will need

       250g/9oz plain flour

       125g/41/2oz self-raising flour

       1 tsp/5ml bicarbonate of soda (baking soda)

       1 tsp/5ml cinnamon

       2 × 450g/16oz tins crushed pineapple in juice

       400g/14oz soft brown sugar

       80g/3oz dessicated coconut

       400g/14oz (about 4) ripe bananas, mashed

       4 large eggs, lightly beaten

       325ml/101/2fl oz vegetable oil

       2tsp/10ml vanilla extract

       120g/4oz pecans, chopped (traditional but optional)

      1 Preheat oven to 170°C/325°F/Gas 3.

      2 Line the trays with cupcake cases.

      3 In a large bowl, sift together flours, bicarb, sugar and cinnamon.

      4 Drain the pineapple and reserve 125ml/4fl oz of juice.

      5 Add the remaining ingredients to the bowl, including the reserved juice, and mix until combined.

      6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.

      7 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

      8 Allow to cool in the tray for 5 minutes before removing them to a wire rack to cool completely.

      chocolate cherry mud

      If you’ve never tried a mud cake, treat yourself to this one! Mud cakes are very rich, sweet, dense in texture and utterly divine. The subtle addition of cherry brandy makes this one for adults only! Best eaten within two weeks.

       you will need

       425g/15oz tin stoneless black cherries in syrup

       330g/111/2oz unsalted butter

       200g/7oz dark chocolate

       600g/21oz caster sugar

       120ml/4fl oz cherry brandy

       300g/101/2oz plain flour, sifted

       75g/3oz self-raising flour, sifted

       75g/3oz cocoa powder, sifted

       3 large eggs

      1 Preheat oven to 160°C/320°F/Gas 3.

      2 Line the trays with cupcake cases.

      3 Drain the cherries, reserving the syrup. Add water to syrup to make 250ml/9fl oz of liquid. Process or finely chop the cherries.

      4 Place the cherries, syrup, butter, chocolate, sugar and brandy into a pan, and warm over a low heat until the chocolate and butter have melted. Allow mixture to cool to room temperature – СКАЧАТЬ