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

Чтение книги онлайн.

      lemon polenta

      This delicious lemon cake is unusual but excitingly tangy with a wonderful texture. This recipe works well with gluten-free flour. Best eaten within four days.

       you will need

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

      2 Line the trays with cupcake cases.

      3 In a mixing bowl, beat the eggs and sugar until pale and creamy.

      4 In a separate bowl, stir in the yoghurt, oil, lemon rind and 2 tablespoons (30ml) of lemon juice (reserve the remaining lemon juice for the syrup) until combined.

      5 Add the yoghurt mixture into the eggs and sugar, beating continuously with a wooden spoon until smooth.

      6 Sift the polenta, flour and baking powder into the batter

      7 Using a jug, pour the mixture (which is fairly runny) into the paper cases. They should be about three quarters full.

      8 Bake for 20 minutes, or until a 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.

      10 Prick the top of the cupcakes and pour a little of the syrup over each.

       lemon syrup

      Place 3tbsp/45ml of caster sugar, the reserved lemon juice and 2tbsp/30ml of water into a pan. Dissolve the sugar on a low heat, then boil for a couple of minutes. Use when warm.

      honey cake

      A beautifully simple cake, with the flavour very much determined by the honey that you use. Best eaten within a week.

       you will need

      

225g/8oz unsalted butter

      

250g/9oz clear honey (the better the quality, the better the flavour!)

      

100g/4oz soft light brown sugar

      

3 large eggs, beaten

      

300g/10oz self-raising flour, sifted

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

      2 Line bun or muffin trays with paper cupcake cases.

      3 Place the butter, honey and sugar into a saucepan and warm over a low heat until the sugar has dissolved and the butter melted. Boil the mixture for one minute, then allow to cool and thicken.

      4 Beat the eggs into the cooled mixture.

      5 Place the flour into a bowl, then beat in the honey mixture until you have a smooth batter.

      6 Spoon or pour the mixture into the baking cases so that they are about two thirds full.

      7 Bake for about 25 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.

      9 Warm 2tbsps/30ml of honey in a small pan and brush over the tops of the cakes to glaze. Allow to cool completely.

      decoration recipes

      There is a huge choice when it comes to adding a frosting or topping to your cupcake. Here are some recipes for my favourites, but don’t be afraid to try others or adapt and flavour the ones below.

      standard buttercream

      A popular choice for cupcakes. Although traditional buttercream doesn’t have the same versatility as some of the other covering materials, it will still struggle to be beaten when it’s done well.

       you will need

      

110g/3¾oz unsalted (sweet) butter

      

350g/12oz icing (confectioners’) sugar

      

15–30ml/1–2 tbsp milk or water

      

a few drops of vanilla extract or flavouring of your choice

      1 Place the butter in a bowl and beat until light and fluffy.

      2 Sift the icing СКАЧАТЬ