These scrumptious cupcakes are super easy to make. They’re a great idea to take to a birthday party or simply to indulge yourself, why not! I’ve used handpicked wild blackberries but the ones from the supermarket will equally do the trick. Recipe adapted from Peggy Porschen Cupcakes. Ingredients Cupcakes (15 – 20 units) 105 g unsalted butter, at room temperature 285 g light brown sugar 2 large free range eggs 180 g plain flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda A pinch of salt 8 g cocoa powder 80 g milk chocolate (65% cocoa), chopped 100 ml semi-skimmed milk Blackberry creme cheese frosting 250 g cream cheese…
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Ganache topped Chocolate Cake
Chocolate lovers out there, this cake is for you. This is a moist chocolate cake garnished with walnuts which I am sure you will enjoy. Recipe adapted from Marry Berry’s Baking Bible. Ingredients Cake 3 free range eggs (L) 100 g unsalted butter, at room temperature 250 g caster sugar 2 tablespoons golden syrup 50 ml semi-skimmed milk 175 g self-raising flour, sifted 1 tsp baking powder 50 g cocoa powder, sifted 6 tablespoons boiling water 50 g walnut halves Chocolate Ganache 70 g milk chocolate 70 g dark chocolate (70% cacao) 300 ml double cream Preparation Preheat the oven to 180 °C. Grease and flour a 20 cm baking…
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Chocolate Buns
These buns go so well with a cup of tea, my favorite is definitely English Breakfast tea with a hint of milk. Sometimes I switch to Earl Grey tea which is more aromatic and flavoured with bergamot oil, although it should be drunk without milk. Recipe adapted from Olive Magazine. Ingredients Dough 500 g strong white flour 30 g caster sugar 1 tsp salt, level 7 g dried yeast 1 lemon, zest 1 orange, zest 1 free range egg 275 ml semi-skimmed milk, lukewarm 75 g unsalted butter Chocolate Filling 75 g unsalted butter 75 g dark chocolate (70% cacao) 2 tablespoons of icing sugar 2 tablespoons of cacao powder…
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Tea Pouched Pear Chocolate Cake
This English Breakfast pouched pear chocolate cake goes perfectly with a cup of tea or even after a nice dinner. This makes a stunning dessert combined with a scoop of vanilla ice cream. You’ll find out that the tea reduction is very easy to prepare. Cake 110 g unsalted butter, at room temperature 110 g caster sugar 4 free range eggs (L) 100 g ground almonds 30 g self raising flour 1 tsp baking powder 75 g dark chocolate (85% cocoa) 75 g milk chocolate Pouched Pears and Tea reduction 3 Conference pears 2 English Breakfast tea bags 500 ml water 3 – 4 tablespoons of soft brown sugar 2…
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Milk Chocolate Cookies
Lindt chocolate is the key. Good quality chocolate makes all the difference. These cookies are just to die for, crispy on the outside and chewy on the inside. Cookie dough 75 g caster sugar 50 g light muscovado sugar 100 g unsalted butter, softened 1 tsp vanilla paste 1 free range egg (L) 150 g self-raising flour 100 g Lindt milk chocolate Preparation Preheat the oven to 180 °C. Beat the sugars and butter in a bowl, add the vanilla paste and the egg until combined. Mix in the flour and lastly pour in the chocolate previously chopped in small pieces. Cover a baking tray with parchment paper. Using an…
