Lemon Cup Cakes

Prep time: 15 mins

Baking time: 20 mins

Servings: 12

Lemon Cup Cakes:

115g (4 oz)	Stork Baking Liquid
115g (4 oz)	castor sugar
140g (5 oz)	140g (5 oz) self-raising flour, sieved together with
1	teaspoon baking powder
2	eggs, medium
Zest of	½ lemon
1	tablespoon lemon juice

Icing:

85g (3 oz)	Stork tub
225g (8 oz)	icing sugar, sieved
1	tablespoon lemon juice
	Lemon zest to decorate

Method:

1. Place all cake ingredients in a mixing bowl. Beat with a wooden spoon for 2 - 3 minutes until well mixed. Place mixture in 12 paper cases placed in a muffin tray.
2. Bake in a preheated moderately hot oven at 180ºC, 160ºC fan, gas mark 4 on second shelf from top for 15 – 20 minutes until soft and springy to the touch. Cool on a wire tray.
3. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate with the lemon zest.

Variations:

Hazelnut and Chocolate Cupcakes
Replace lemon juice and zest with 55g (2 oz) toasted chopped hazelnuts and replace 25g self– raising flour with 25g cocoa powder. For the icing replace the lemon with 85g (3 oz) chocolate and hazelnut spread. Decorate with whole hazelnuts.

Each serving contains:
Calories (KCal)	274	14%
Sugars g	9.8	11%
Fat g	13.2	19%
Saturates g	2.2	11%
Salt g (based on sodium)	0.4	7%

of an adult's Guideline Daily Amount 

 

More baking Tips

Mini golden Victoria sponges

Prep time: 12 Mins

Baking time: 25-35 Mins

Servings: 12 – 14

sponges:

225g (8 oz)	Stork Baking Liquid
225g (8 oz)	castor sugar
4	eggs, medium
225g (8 oz)	self-raising flour, sieved
1	teaspoon baking powder

Filling:

2	tablespoons jam
150ml	Elmlea Whipping, whipped Castor or Icing sugar, to dredge

Method:

1. Place all cake ingredients in a mixing bowl and beat together until smooth.
2. Place heaped tablespoons of the mixes in 12 muffins cases. Bake in centre of pre – heated oven at 180° C, (160 – 170° C fan), Gas mark 4 for 20 - 25 minutes. Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
3. To finish, fill with the jam and whipped Elmlea and a dusting of icing sugar.

Each serving contains:
Calories Kcal	351	18%
Sugars g	26.1	29%
Fat g	19.9	28%
Saturates g	5.4	27%
Salt g (based on sodium)	0.5	8%

of an adult's Guideline Daily Amount

 Need More Help

How To Make Profiteroles with chocolate sauce

Prep time: 25 mins

Baking time: 35 mins

Servings: 4

A splodge of Elmlea here, a drizzle of chocolate sauce there, et voilà – a pyramid of roly-poly pastries!

Choux pastry:

150ml (¼ pint)	water
4	tablespoons Stork Baking Liquid
65g (2½-oz)	plain flour, sieved
2	eggs, medium, lightly beaten

Filling:

150ml (¼ pint)	Elmlea whipping cream, whipped

Chocolate Sauce:

1	tablespoon Stork Baking Liquid
4	tablespoons golden syrup
55g (2oz)	plain chocolate, broken into squares

Method:

1. Put water and Stork in medium saucepan and bring to boil over moderate heat
2. Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 – 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
3. Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated oven 220°C, 210°C fan, gas mark 7 for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 – 20 minutes.
4. Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
5. To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
6. Arrange profiteroles on serving dish. Serve with chocolate sauce  ......
7.  Baking problems solved here

Wintertime Pick-Me-Up

Happy Belated Birthday Dr. Proteau!

We're having a potluck today for a Post-Valentines/Pre-Chinese New Year/Belated Birthday for Gerald celebration. I decided to both respect Lakshmi's strict eggless Friday rule (cuz she's such a sweetie) and to make something light and decadent for the gathering (a birthday requires a cake, no?).
I also decided to pay tribute to the crazy amounts of snow we've been bombarded with recently, and decided to top things off with something white, fluffy and aromatic.
Layers of moist and light eggless chocolate cake sandwiches a thin layer of chocolate frosting, which was topped with a generous blanket coconut buttercream frosting.
I cut the cake into 1 1/2-inch cubes and placed them into liner cups for ease of service while we all swarm the food offerings later.

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

1) Sift together the flour, sugar, salt, baking soda, and cocoa. Make three wells in the mound.
2) Pour oil into one well, vinegar into the second, and vanilla into the third well.
3) Pour cold water over everything, then stir until well mixed.
4) Pour batter into a 9 x 13 inch ungreased cake pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until tooth pick inserted comes out clean.

Coconut Buttercream Frosting

1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups icing sugar
1 cup coconut, sweetened flaked

1. Lightly beat butter.
2. Lightly beat, in vanilla and milk. Then beat in the sifted icing sugar. Beat until smooth.
3. Add coconut and mix until combined.

Also seen on: www.chocolatechipped.com//2008/07/summertime-pick-me-up-t...

View the original article here

pistachio almond cupcakes

super moist, superrrrrrica, super rich, super. cupcakes made with chunks of pistachio almond paste, lots of butter, sugar, and eggs. strangely light and bouncy in texture. mmmmm.

i adapted an almond cake recipe on david lebovitz's blog, which he adapted from a recipe used at chez panisse.

View the original article here

chocolate chiffon cake

recipe from the cake bible
with a late crop of gold and red raspberries
and belgian chocolate leaves

View the original article here

"That Chocolate Cake"

"That

 

 

" is from the Scharffen Berger "The Essence of Chocolate" cookbook. It's moist, it's fluffy, it's rich, it's dark, it's velvety, it's luscious, and it's sinful. It's so many things, and yet, really, it is just that chocolate cake. I baked this (and others) for my friends' 40th wedding anniversary party. Not surprisingly, it was the first cake to go.

Per the recipe, this is a two-layer cake layered and frosted with a dark (99%) cooked ganache. I took to decorating the cake on the outside with cake crumble, which is not in the recipe.

View the original article here