Posts Tagged ‘cupcakes’

S h O P b a k i n g e x t r a v a g a n z a

February 22, 2010

A couple of weekends ago I took part in a wonderful Valentine’s Day event at ShOp on the Christmas Steps in Bristol. I brought down a selection of cupcakes to sell in ShOp, and Jayne who runs ShOp, had her mum Linda in to kindly spend the afternoon doing baking demonstrations and encouraging everyone to muck in and make some treats to take home! We made peppermint creams, shortbread, and scones. It was a huge success and by the end of the day we managed to get icing sugar and flour in almost everyone’s hair. The mark of a good baking session i’d say!

 

p e p p e r m i n t c r e a m s

 

I sold three varieties of cupcake including vanilla cake with vanilla frosting, red velvet cake with vanilla frosting, and vanilla cake with zesty lemon frosting! All individually iced and decorated, and boxed and tied up with a ribbon for those unsuspecting significant others on V Day! I’ll include the new recipes in my next blog update. For now I’ll just share a few pictures from the day.

 

v a n i l l a f r o s t e d c a k e

 

Jayne and Emma making peppermint creams.

 

p e p p e r m i n t c r e a m s

 

t h e c u p c a k e s t a l l

 

b a k i n g t o o l s

 

p e p p e r m i n t h e a r t s

p e p p e r m i n t h e a r t s

 

Emma and Linda making peppermint creams

 

It was a fantastic day and we hope to do something similar in ShOp again soon! So watch this space, as you’ll be the first to know about any future cooking events there! Don’t forget to check out their website at http://www.shoptheshop.co.uk/

g r r r r . . . a r g h ! c u p c a k e s

November 4, 2009

I spent a large part of last weekend fashioning faces for cupcakes. I LOVE decorating cupcakes. And everybody seems to enjoy devouring them, so they’re a regular on my baking agenda. Oh also, I normally double this recipe because I like to make heaps!

 

C U P C A K E S

125g softened butter (i prefer salted variety)

125g self raising flour

125g caster sugar

1 tsp vanilla extract

2 eggs, lightly beaten

2 tbsp milk

 

F R O S T I N G

100g soft butter

100g icing sugar, sifted

vanilla extract

food colouring of your choice!

lots of candy!!

 

 

To make the C U P C A K E S, you need to firstly beat the softened butter with the sugar in a bowl until pale and fluffy. I use a wooden spoon, but if you’re lucky enough to have an electric mixer, go with that! Gradually beat in the eggs, whisking as you go. Beat in the vanilla. Sift in half the flour, mixing well to incorporate. Then add the milk, and the remaining flour. Continue to fold this in until the mixture is smooth. In a muffin tray lined with paper cases, pour the mixture in to fill each case about 2/3 of the way up. Bake in a preheated oven at 180°C for 12-15 minutes until golden. (n.b. If you’re unsure, stick a wooden kebab stick into the centre of one cake to check it’s done. If it comes out clean, they’re ready! If it’s all globby with bits of cake, keep ’em baking!) Cool on a wire rack. Makes 8-10 large-ish cupcakes.

To make the F R O S T I N G, beat the butter in a bowl until it’s as white and smooth as you can possibly get it. Again, this is a good time to be the proud owner of an electric mixer. Woe is me! Then sift in the icing sugar, a bit at a time, beating to incorporate it. Add a tsp of vanilla (or lemon juice, or other flavouring) at this point, and if you want to colour it, add a few drops of your colouring. Beat it in until you reach a smooth spreadable consistency. If it’s too runny, add more icing sugar; if it’s too stiff, add a splash of milk.

To D E C O R A T E the cupcakes, spread or pipe the icing on. I cut up bits of licorice all sorts, strawberry laces, and so on, to make parts of the faces. I also decorated with hundreds and thousands, and used specialty black icing to pipe the letters and make the cobwebs.