Bake me I'm Yours... Cupcake Celebration. Lindy Smith
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Название: Bake me I'm Yours... Cupcake Celebration

Автор: Lindy Smith

Издательство: Ingram

Жанр: Кулинария

Серия: Bake me I'm yours…

isbn: 9781446355374

isbn:

СКАЧАТЬ alt="" target="_blank" rel="nofollow" href="#fb3_img_img_2c469372-9d71-5b8d-847e-0d626e1d938e.jpg"/> zest of 2 oranges

      

80ml/3fl oz orange juice

      

185g/6½oz self-raising flour

      

60g/2oz ground almonds

      

40g/1½oz poppy seeds

      

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/4½oz 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/10½fl 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/11½oz unsalted butter

      

200g/7oz dark chocolate

      

600g/21oz caster sugar

      

120ml/4fl oz cherry brandy

      

300g/10½oz plain flour, sifted

      

75g/3oz self-raising flour, sifted

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