Ghostly meringues and a bloody Halloween

uncookedThis is my final Halloween post and it is a super easy one! This recipe is simple enough to do with kids but fun enough for adults too…my only warning is that it can get a little messy.

For these ghosties to work you need a decent meringue recipe. I make my meringues using the same recipe that I make swiss meringue buttercream with, except that I stop at the sugar and egg whites part of the instructions.

Line two baking trays with baking paper and preheat the oven to 120C.


ghostsOnce you’ve got your meringue forming firm, glossy peaks, pop the mixture into a piping bag with a round nozzle on the end of it. If you don’t have a piping bag, just put the mixture in a snap lock bag and snip the end off.

For the ghosts, pipe out a fat circle as the base, then pipe out two more fat circles, making them slightly smaller each time. They may look a little bit like a white poo – this is okay, they’ll still be super cute. I Instagrammed mine once they were baking because I was pretty in love with them. See them here!toothbrush
Continue reading “Ghostly meringues and a bloody Halloween”

Home made sprinkles and excitement

glassI can’t believe I’ve not posted this recipe sooner. I was so excited about these sprinkles when I made them – I Instagrammed them, I gave people a sneak peak on Facebook, and I used them as soon as physically possible on my caramel doughnut cake.

And then I just forgot to share them with you!! My apologies, dear readers.

I can’t take credit for the idea (as much as I would love to!)…I got the idea from Pinterest, which directed me to I Am Baker, who had a tutorial up for home made sprinkles. I modified the recipe slightly to suit me – and they are so easy!! Continue reading “Home made sprinkles and excitement”

Raspberry cupcakes and food obsession

close upMy last post was about giving in to the gym. It’s day four of me signing up to the gym and I’ve been good so far. Except for the fact that I spend my entire life pinning, instagramming and Googling baked goods.

To say I’m obsessed is an understatement. I’m fairly sure I was dreaming about eating these cupcakes last night, because I was awoken by a sharp pain – I’d bitten the inside of my lip hard enough to draw blood!

These gorgeous little cupcakes came about by accident. I was actually trying to create cupcakes with bubblegum icing; the cupcake was supposed to be a platform to raise my glorious bubblegum icing to dizzying sugary heights.

But the icing never really made it. It didn’t taste as bubblegummy as I’ planned (don’t get me wrong, it was delicious, it just wasn’t bubblegum flavoured), but it didn’t matter, because the cupcake outshone it!!

The cupcake is light and airy. It’s delicately fruity and a little bit like eating a raspberry cloud. Or how I imagine that would taste. The icing is sweet and soft, the perfect complement to the raspberry cloud!

biteRaspberry cupcake clouds

Makes 24

  • 120g butter
  • ¾ cup sugar
  • ¾ cup raspberries
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • ½ cup milk
  • 1-2 tsp pink food colouring (optional)

Icing:

  • 50g butter
  • 50g cream cheese
  • ¼ tsp strawberry essence
  • ¼ tsp orange blossom water
  • 1 tsp vanilla
  • 2 cups icing sugar

raspberriesPreheat your oven 180°C and grease a 12 capacity cupcake tin.

Cream your butter and sugar together until pale. Add in your raspberries and blend until smooth. This should take 1-2 minutes to eliminate all of the lumps and bumps. You can leave chunks of raspberry in if you’d like, but I prefer them all mixed in, it makes for a smoother batter.

mixAdd in the teaspoon of vanilla and then the eggs, one at a time.

Scoop your flour into the mixture and mix well, ensuring no pockets of flour remain. Add in the milk and combine.

At this point, the raspberries will have added a slight tinge of pinky-purple to the mixture, so you don’t have to add colouring. If, like me, you can’t resist a pop of colour, add in some pink food colouring!

That’s it! These cupcakes are so simple, but the result is so impressive.

lolliesSpoon the mixture into your prepared cupcake tins and bake for 16-18 minutes.

Once the cupcakes are out of the oven, allow them to cool for ten minutes. While they cool, mix the butter and cream cheese together until there are no lumps and the mixture is pale. Add in the strawberry essence, orange blossom water and vanilla, followed by the icing sugar. Keep blending until all are combined and smooth.

sceneDecorate using a piping bag, or just spoon it onto your cupcakes and smooth with a knife. I added little chewy lollies to the top of mine, but don’t worry if you don’t have any they’re sweet enough without them!

Serve with a strong black cuppa to balance out all of that sugar.

Enjoy!

Blood orange coconut velvet cake and dramatic fruit

blood orangesI know, I know, the title hardly rolls off the tongue. But this cake has so much flavour going for it that I couldn’t come up with a simpler title – it is a blood orange coconut velvet cake! I’d been reading up about natural food colourings and I decided that I should put my glorious blood oranges to use. It was also a chance to use my coconut oil – I’ve officially jumped on the coconut products bandwagon!

I figured that I was changing a classic Red Velvet mixture by removing red food colouring, so I tweaked the recipe a little further by adding coconut! Continue reading “Blood orange coconut velvet cake and dramatic fruit”