Bake me I'm Yours... Cupcake Celebration. Lindy Smith
Чтение книги онлайн.

Читать онлайн книгу Bake me I'm Yours... Cupcake Celebration - Lindy Smith страница 4

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=""/> 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 – you don’t want the eggs to start cooking when they go in the mixture.

      5 Whisk in the flours, cocoa and then the eggs.

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

      7 Bake for about 45 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

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

      date and walnut

      This low fat old-fashioned favourite has a lovely light but moist texture. It’s delightfully easy to make, and keeps well too. Eat within two weeks.

       you will need

      

250ml/9fl oz golden syrup

      

60g/2¼oz unsalted butter

      

250ml/9fl oz milk

      

300g/10½oz wholemeal flour

      

300g/10½oz plain flour

      

220g/7¾oz soft brown sugar

      

1tbsp/15ml baking powder

      

1tsp/5ml baking soda

      

200g/7oz walnuts, chopped

      

500g/17½oz pitted dates, chopped

      

1 large egg, beaten

      1 Preheat oven to 180°C/350°F/Gas 4.

      2 Line the trays with cupcake cases.

      3 Place golden syrup, butter and milk in a saucepan and stir over low heat until the mixture is melted and smooth. Do not boil. Allow to cool slightly.

      4 Place the flours, sugar, baking powder, baking soda, walnuts and dates together in a large bowl.

      5 Combine the melted and dry ingredients and mix well. Add the egg and mix.

      6 Spoon or pipe the thick mixture into the cupcake cases until they are about two thirds full.

      7 Bake for about 20–25 minutes, or until a fine skewer inserted into the centre of one cupcake comes out clean.

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

      pear and chocolate chip

      What a wonderful combination – you’ll have to try it for yourself to find out just how sublime it is! If pears are not in season then try substituting with apples. Best eaten within four days.

       you will need

      

175g/6oz unsalted butter

      

140g/5oz soft light brown sugar

      

140g/5oz self-raising flour

      

100g/3½oz ground almonds

      

2 large eggs, beaten

      

5 ripe conference pears

      

100g/3½oz dark chocolate chips or chocolate cut into chunks

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

      2 Line the trays with cupcake cases.

      3 Place the butter and sugar into a pan and warm over a low heat until the butter has melted. Allow mixture to cool slightly.

      4 Sift flour and ground almonds into a bowl and make a well in the centre.

      5 When the melted mixture has cooled beat in the eggs, then gradually pour the cooled liquid into the well of the dry ingredients and mix until smooth.

      6 Peel, core and finely chop the pears, then stir into the batter together with the chocolate.

      7 Spoon the mixture into the baking cases. They should be about three quarters full.

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

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

СКАЧАТЬ