Trifle Cupcakes

 My Mother has a huge love for custard and since trying these cupcakes has proclaimed them to be her favourite so far! And it really does taste like the trifle pudding that we all know and love, complete with cream, custard, raspberries, and the 'cakey' element, i really think that you will enjoy them, and you will amaze anyone that you make them for as they receive a pocket sized dessert, what more could you want in life!  

This may seem a little complex, because of the creme patisserie element to the recipe, but this is a full proof recipe and is bound to turn out perfect, just don't panic, and keep mixing, and don't be afraid to add more fluid if it seems a bit too thick! 

Makes 12-16 cupcakes

Ingredients: 

Sponge- 

80g butter 

280g caster sugar 

240g plain flour 

1 tbsp baking powder 

1/4 tsp salt 

240ml whole milk 

1 tsp vanilla essence 

2 large eggs 

Filling and Frosting- 

500ml whole milk 

1/2 tsp vanilla essence 

5 egg yolks 

100g caster sugar 

30g plain flour 

30g cornflour 

200ml double cream 

12-16 raspberries 

12-16 strawberries 

100g raspberry jam 

(I know this recipe calls for a lot of ingredients, but trust me, it's worth it) 

Method: 

1.Preheat oven to 190c, gas mark 5, prepare muffin tin.

2.Beat together the butter, sugar, flour, baking powder and salt on a low speed until they are all mixed and resemble fine breadcrumbs.

3.In a jug whisk together the milk, vanilla and eggs, then pour 3/4 into the dry ingredients, and mix on a low speed. Once it is incorporated, add the rest of the milk, and mix until you get a smooth batter.

4.Divide the batter between the muffin cases, filling each case two thirds full, then bake for 18-20 minutes, until the sponge bounces back when lightly pressed. Leave to become completely cool.

5.Whilst the cakes are cooling make the creme patisserie. Place milk, and vanilla in saucepan and bring to boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste (you may want to add a couple of tablespoons of hot milk to thin)

6.When the milk has boiled, remove pan from the heat and mix 4-5 tablespoons with the egg mix. Then pour this into the milk in the pan, and return to the heat, bring back to the boil whisking constantly once boiling cook for a further minute to cook the flours.

7.Once the custard has thickened, pour onto a baking tray and cover in cling film to cool. 

8.Tip the cooled custard into a large bowl, and beat with a wooden spoon. In a separate bowl whip the double cream  into soft peaks, then fold this into the custard.

9.Hollow out all of the cupcakes, keeping the cut-out pieces of sponge.

10.Place a piece of strawberry in the cupcake, followed by 1/2 teaspoon of jam on top, and then top up with the custard mix (which i prefer to pipe in).

11.Repeat this for all the cupcakes, then replace the sponge, trimming to fit as a lid. Finish off the cupcakes by piping some of the custard mixture on top, add a raspberry on top of the swirled custard to finish.

And thats it! I hope you enjoy them, and with summer fast approaching, and all this glorious british fruit coming into season, i implore you to take up the opportunity and use it! I will be giving you many more recipes for what you can do with our produce in the future too, as i think it's far too good to be wasted! 

P.s. I thought i would give you a quick Bo update too, who is now 18 weeks old and getting on very well indeed!  

 Also, if any of you have any requests of things you would like to see me make, perhaps a favourite dessert compacted into a cupcake like this recipe, then don't hesitate to use the contact box to the left of the screen or comment below, i will greatly enjoy reading any suggestions. 

Until next time, Elise xxx

Woodland Birthday Cake

Here it is! The woodland themed birthday cake i made for my little sisters birthday! It fitted in well with her indoor camp style birthday party, and was enjoyed by a crowd of 9 year olds! 

Well first of all Happy Birthday to my Little sister Tibbie, and secondly i've decided that from now on, i will not post a how-to on these sorts of fondant cakes, as it is a lot of hassle and i often find it easier just to look at these sorts of pictures and take inspiration from it. 

So please feel free to take all the inspiration you need, and if you want to make this cake then look at my earlier birthday beach hut cake for a recipe, and comment for any help! 
So thanks again for reading my little post, i have been working on my blog a lot recently trying to get it up and going, and marina has been taking care of this lovely web design. Thank you to all my new followers, i have a Facebook page, follow me here - https://www.facebook.com/littlegingerbakes and my twitter, shown in the bar on the right hand side of my blog, and help me on my way! 
Thank you, any questions, or comments, feel free to ask! Until next time, Elise xxx

Oreo Cupcakes

My two favorite things- chocolate and Oreo's, came together the day i found Oreo's on offer. The cream cheese frosting really makes this cupcake a luxury and the hidden Oreo at the bottom is enough to brighten any day.

makes 12 cakes

Ingredients

For the cakes:

100g plain flour

20g bournville cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter

120ml whole milk

1 egg

1/4 tsp vanilla extract 

2 packets of oreos

For the Frosting: 

100g of softened butter 

300g of soft cheese 

100g of icing sugar

1 tsp of vanilla extract 

6 oreos to decorate 

Method: 

1. Measure Out the flour ,cocoa powder,sugar,baking powder,salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk)and beat on a slow speed until you get a sandy consistency and everything is combined.
2. Whisk the milk,egg,and vanilla extract together in a jug ,then slowly pour about half into the flour mixture,beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth.Do not over mix.
3. Place a whole Oreo at the bottom of each case.Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.A skewer inserted in the center should come out clean.Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
4. For the cream cheese Frosting, whip up the butter until soft and creamy then add in the soft cheese, icing sugar and vanilla extract and whip until thick and creamy.
5. Dispense the Frosting into am icing bag with the star nozzle attachment and pipe in swirls on the top. Cut the 6 Oreo's in half and place on top of the cakes.
6. Hope you enjoy this tempting treat, and comment if you have any problems, questions, or suggestions! elise x

Creme Brulee Cupcakes

I came up with this recipe after researching on the internet and not finding much that appealed to me. This is a great imitation of a creme brulee from the crunchy sugar shard to the vanilla creme patissiere in the centre. I would recommend this to anyone, especially fans of the creme brulee.

makes 12-16 cakes

Ingredients

For the Cake: 

80g butter 
280g caster sugar 
240g plain flour 
1 tbsp baking powder 
1/4 tsp salt 
1 tsp vanilla essence 
2 large eggs 
240ml whole milk 

For the Creme Brulee Filling:

1 pint whole milk 
6 T cornstarch
1/2 cup sugar
1 egg
4 egg yolk

 2 oz butter

 2 tsp vanilla extract (or a whole pod)

 pinch of salt

For the Vanilla Buttercream:

2 tablespoons of the filling 

280g of softened butter 
560g of icing sugar 
couple of tablespoons of milk 
vanilla 

For the Sugar Shards:

1/2 cup of caster sugar 

2 tablespoons of water

For the Cake:

1. preheat oven to 190c 

2. beat together the butter, sugar, flour, baking powder, salt and lemon zest with an electric whisk, until the mixture resembles fine breadcrumbs. 

3. break the eggs into a jug, add the milk and beat together with a fork. add half to the dry ingredients and beat until incorporated, add in the rest of the milk mixture and mix again until smooth. 

4. spoon into paper cases in a muffin tray (only fill about two thirds full) pop in the oven and bake for 18-20 minutes or until they spring back to the touch. remove from tins and leave to cool. 

5. Once cool core the cupcakes ready to receive the filling.

For the Creme Brulee Filling:

1.In a medium-sized bowl, dissolve the cornstarch in ¼ cup of the milk and set aside.

2.Combine the rest of the milk with sugar in a small saucepan over medium-high heat and bring to a boil.

3.Whisk eggs into the milk/cornstarch mixture until smooth.

4.Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of the milk.

5.Boil for one minute stirring constantly until mixture is thick, bubbly, and able to coat the back of a wooden spoon.

6.Remove from the heat and whisk in butter and vanilla.

7.Transfer to a cold container, press some plastic wrap directly on the cream and chill completely before using in the cupcakes.

8. Once cool, place in an icing bag (remember to set some aside) and pipe into the cupcake cavities.

For the Vanilla Butter cream:

 1. just whip together all the ingredients until pale and fluffy. 

 2. place the mixture in an icing bag and pipe onto the cakes.

For the Sugar Shards:


1.Line a baking sheet with parchment paper, and lightly coat it with a nonstick vegetable spray.

2.Combine the water and sugar in a medium heavy saucepan bring to a boil over medium heat. Continue to cook for 6 to 7 minutes or until mixture turns golden in color, occasionally swirling the pan. Remove the saucepan from the heat and allow it to sit for 2 to 3 minutes. 

3.Slowly pour the caramel mixture in a free-form pattern onto the baking sheet and allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. sticks these into the cakes.


I hope that you enjoy these, as always, any problems then don't hesitate to comment! Elise x

Beach Hut Birthday Cake

I made this cake for my little sisters Birthday, and it was served at her beach party. It blended in well down at Hengistbury Head and has a very nice kitch look to it, with the lovely pastel colours.

It is hard how to tell you to do the icing and decorations, and i often find it easier just to look at a picture and copy it, but i will give you some tips at the end. 

Ingredients

For the Cake:

300g sugar 
300g butter 
6 eggs 
1 1/2 teaspoons of vanilla (or another flavour like lemon zest)
300g self raising flour 

For the Filling:

280g of softened butter 
560g of icing sugar 
couple of tablespoons of milk 
vanilla 
jam of your choice

For the Decoration: 

any jam of your choice or butter cream
a couple of 1kg fondant icing packets 
food colouring: 
blue 
yellow 
pink 
red 
(but by any means change the colours to suit your taste) 

Method: 

1. Pre-heat oven to 180c
 Cream together butter and sugar until pale and fluffy. 

2. Break in the eggs one by one, mixing after each addition (you may want to add a tablespoon of flour at this point to avoid it curdling) 

3. Add in the vanilla, and then sieve in half the flour, folding gently until all incorporated. Add the remaining flour, and mix until all incorporated. 

4. Decanter the mixture into a large greased and lined square tin, and another smaller greased and lined square tin, smooth the tops, and pop into the oven to bake for about 30-40 mins, or until a skewer comes out clean. 

5. Whilst the cakes are cooling, whip together all the ingredients for the butter cream apart from the jam. 
when the cake is cool, cut them in half and fill with butter cream and jam. Shape the smaller of the cakes into a triangle, fit onto the top of the larger one and then cover with the jam of your choice or butter cream.

tips for icing: 

• i would recommend colouring a large amount of icing for your base colour straight away, even if it seems too much, as this means that you wont run the risk of running out and having mis-matched shades of blue. 
• use the back of a knife to make the 'plank' lines on the beach hut 
• paint the red lines on the circle of the life ring 

All of the other elements are pretty self explanatory, but comment if you have any problems!