Pink Vanilla and Rose Cupakes

I love these because they're so pretty!

Ingredients

(makes 6)

For the cupcakes:

50g self-rasing flour

50g caster sugar

50g margarine

1 tsp baking powder

1/2 tsp vanilla bean paste

1 egg

a few drops of red food colouring

For the rose butter-cream topping:

200g unsalted butter

50g icing sugar

1 1/2 tsp rose essence

a few drops of red food colouring

6 sugared rose petals

Method

Pre-heat the oven to 180 C

Whisk together all the ingredients of the cupcakes in a large bowl until smooth

Spoon the cupcake mix into cupcake cases

Bake for about 15 mins then allow to cool.

While the cupcakes are cooling make the topping

Cream the butter and icing sugar in a large bowl

Whip in rose essence and food colouring

Pipe the butter-cream topping onto the cooled cupcakes.

Decorate each cupcake with a sugared rose petal

Lemon and Ginger Tea Meringues

This recipe was inspired by the egg foams part of Dr Heve This's lecture I wrote about in my Science of Cooking post . It makes an amazing amount of the most beautiful melt-in-your-mouth meringues from very little ingredients.

Ingredients:

(Makes about 50)

For the meringue:

100g caster sugar

2 egg whites
75ml hot water
1 lemon and ginger tea bag

2 tsp lemon juice

Method:

Pre-heat the oven to 120 C
Make the tea buy putting tea bag in the hot water.

While the tea cools, whisk the egg whites, sugar and lemon into soft peaks.

Then slowly add the tea and whisk until very stiff.

Pipe small whirls of meringue mix (about 6cm diameter) onto a non-stick baking sheet.

Bake in the oven for 1 1/4 mins until the meringue in completely dry.

The Science Of Cooking

Something that I have become interested in recently is finding out about the science of cooking and why ingredients react the way they do to different conditions and processes. I feel that the more I understand this, the more experimental I can be with my recipes, and the greater chance that they will work.

I have just finished reading The science of cooking by Dr. Peter Barham. Dr Barham is at the forefront of scientific understanding of  molecular gastronomy (essentially the science of cooking), yet the science of cooking is a fantastic book that explains the science behind cookery in an engaging understandable way. It also contains great simple recipes to demonstrate the concepts that are explained.

I also just watched this brilliant lecture given by Dr Herve This, another giant of molecular gastronomy given at Imperial College. It is both amusing and enlightening an well worth any hour of anyones time.

Dark Chocolate Raspberry Hearts

I had a little of the raspberry and dark chocolate coating left over from  my dark chocolate and raspberry mini meringues so I decided to make some heart shaped chocolates. I simply spooned the left over coating into a silicone chocolate mold and popped in the freezer for about an hour to set.

Mini Raspberry and Dark Chocolate Meringues

This recipe is relatively easy but looks very impressive when served to your guests.

Ingredients:

(Makes 25)

For the meringue:

100g caster sugar

2 egg whites

1 tsp vanilla extract

 

For the raspberry and dark chocolate coating:

60g raspberries

200g dark chocolate

Method:

First make the meringues:

Pre-heat the oven to 120 C

Whisk the egg whites and vanilla into soft peaks.

Then slowly add the sugar and whisk until stiff.

Using a star piping nozzle pipe small stars of meringue mix (about 4cm diameter) onto a non-stick baking sheet.

Bake in the oven for 45 mins

 

Once the meringues are baked and cooled make the chocolate coating:

Melt the chocolate over a bain marie until runny.

While the chocolate is melting cut up the raspberries into small pieces.

Add the raspberries to the melted chocolate while it is still over the heat an stir until you have a smooth runny mix.

Holding them by their tops, dip bottom of the meringues into the chocolate coating and place on a non-stick sheet.

Pop the finished meringues in the fridge so the chocolate can cool and set.

Lemon Mousse

I have finally perfected my lemon mousse recipe, creating a stable mousse a good balance of flavour between the sour lemon, the sweet icing sugar and the smooth double cream.

Ingredients:
(serves 4... or 2 very hungry people)
juice and zest of 2 lemons (plus a little extra zest to garnish)
175ml double cream
35g icing sugar
2 egg whites

Method:
Pop the lemon juice and zest in a small, non-stick pan and reduce over a medium heat until the it forms a thick paste. Then take of the heat and allow to cool.
While the lemon paste is cooling whisk together the icing sugar and the egg whites in a large bowl until shiny and stiff.
Once cool add the lemon paste to the double cream and whisk until stiff.
Fold the lemon cream into the egg whites mix and then whisk briefly to combine and stabilise.
Finally spoon the mix into pretty cups and garnish with a little lemon zest.

Dinner Party Dessert

I had some friends over for dinner last week and I deiced to make a trio of different desserts for them to try.

The first was a heart-shaped truffle made from my brandy and white chocolate truffles recipe (without the food colouring) then while still soft pressed into a heart-shaped mold and popped in the freezer for about 2 hours. The next was a  mini white chocolate, raspberries and cream cupcake . Finally I served a little lemon mousse.

Afternoon Tea at Laudree Covent Garden

I was very excited to hear that one of my favourite places in Paris, Laudree was opening up in Covent Garden so I decided to pay a visit with my mother. Sitting in the fabulous parlor upstairs I felt like I was in a scene from Sofia Coppola's Marie Antoinette. We decided to go for the afternoon tea which was served on a beautiful silver cakes stand. It looked fabulous and did taste pretty good, though the cakes were a little over sweet. However I bought a box of 24 macaroons on the way out and these did not disappoint, AMAZING!

The Lauduree Dream

mmmmmmmmmmmmmmmmmmm..................yummy!

Pavlovas With Rasberry Cream

These take a bit of time to cook but are very yummy.

Ingredients:

(Makes 5)

For the meringue:

200g caster sugar

4 egg whites

2 tsp vanilla extract

A little butter of greasing

Method:

First make the meringues:

Pre-heat the oven to 120 C

Grease 12 of the cupcake cases with butter so they flatten and put on a baking tray

Whisk the egg whites and vanilla into soft peaks

Then slowly add the sugar and whisk until stiff

Pipe a large blob on each of the cupcake cases you prepared earlier

Bake in the oven for 1 1/2 hours

Once the meringues are baked and cooled make the topping:

Whip the cream in a large bowl until it starts to thicken

Whip in the 100g of the raspberries

Pipe the cream topping onto the cooled meringues

Decorate with the rest of the fruit

Serve immediately

Custard Tarts

My fiance absolutely loves custard tarts so I had a go a making some. With a bit of help from the BBC food website here is my attempt:

Ingredients:
(makes 12)

For the pastry:
200g ready-made puff pastry
30g  unsalted butter plus a little extra for greasing

For the filling:
125g caster sugar
30g cornflour
3 egg yokes
300ml single cream
50ml double cream
1 vanilla pod
1tsp vanilla essence

Method:
Roll out the puff pastry in a square until it is about 5mm thick
Spread the butter evenly over the pastry then cut in half
Place one half of pastry on top of the other then roll into a sausage
Cover the pastry and butter sausage and place in the fridge to cool

While the pastry is cooling make the filling:
Pre-heat the oven to 180C
In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined
Add the vanilla seeds and vanilla essence
Then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth
Take the pan off the heat and continue to stir occasionally while it cools.

Grease a cupcake tin with butter
Take the pastry sausage out the fridge and cut into twelve equal slices
On a lightly floured surface roll each disk out until it has about a 7cm diameter
Press each pastry disk into the greased cupcake tin then fill with filling
Bake in the oven for about 20 mins until golden brown.

Cream Tea Cupcake

I wanted to create a classic cupcake for afternoon tea based loosely around the a victoria sponge.

Ingredients

(makes 12)

For the cupcakes:

100g self-rasing flour

100g caster sugar

100g margarine

1 tsp baking powder

1 tsp vanilla extract

2 eggs

For the cream topping:

200ml double cream

1 tbs strawberry jam

Method

Pre-heat the oven to 180 C

Whisk together all the ingredients of the cupcakes in a large bowl until smooth

Spoon the cupcake mix into cupcake cases

Bake for about 15 mins then allow to cool.

While the cupcakes are cooling make the topping

Whip the cream in a large bowl until it starts to thicken

Whip in the strawberry jam

Pipe the cream topping onto the cooled cupcakes.

Pink Brandy and White Chocolate Truffles

I absolutely adore CHARBONNEL ET WALKER Pink Marc De Champagne Truffles so I decided to try and make something similar, here is my attempt.

Ingredients

(makes about 40)

250g white chocolate plus about 50g grated white chocolate

25ml double cream

75ml brandy

1/2 tsp red food colouring

Melt the white chocolate in a bain marie until liquid then turn the heat right down.

Quickly stir the cream into the white chocolate.

Then stir in the brandy little by little.

Finally stir in the food colouring

Once made place in the fridge for at least 12 hours to cool and set.

Once the truffle mix has set take a teaspoon full and roll it into a little ball 

Then roll the truffle ball in some grated white chocolate to finish.

Lemon Mousse Mini Cup Cakes

Here are some more cupcakes for my tea party today.

Ingredients

(makes about 24)

For the cupcakes:

50g self-raising flour

50g caster sugar

50g margarine

1/2 tsp baking power

1 egg

zest and juice of 1/2 lemon

For the lemon mousse topping:

50ml double cream

125g icing sugar

1/2 an egg white 

zest and juice of 1/4 lemon

2 drops of yellow food colouring 

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 10 mins then allow to cool.

While the cupcakes are cooling make the lemon mousse topping,

Whip the cream in a large bowl until it starts to thicken.

In a separate bowl measure out the icing sugar.

Lightly whip the egg white by hand and whip to the icing sugar.

Then whip in the lemon juice and food colouring into the icing sugar and egg white mix.

Whip the lemon juice, sugar, food colouring and egg white mix into the cream bit by bit.

Continue to whisk the mix until smooth and thick.

Spoon the mousse topping onto the cooled cupcakes and sprinkle a little lemon on zest on each.

Mini White Chocolate, Raspberries and Cream Cupcakes

Having some friends over for a tea party so I decided to make these.

Ingredients

(makes about 30)

for the cupackes

100g self-rasing flour

100g caster sugar

100g margarine

100g raspberries 

20g grated white chocolate

2 eggs

for the topping

100g white chocolate 

100ml double cream

70g rasberries 

About 30 whole raspberries

Method

The topping for these cupcakes needs to be made the day before you want to serve them as it needs to cool over night.

Whip the cream in a large bowl until it starts to thicken. 

Whip in the the raspberries until almost smooth.

Melt the chocolate until runny.

Fold the chocolate into the the cream and raspberries.

Place in the fridge to cool for at least 12 hours.

To make the cupcakes

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 15 mins then allow to cool.

Once cool, ice the cupcakes with the cooled topping

Place a whole raspberry on top of each

My New Cookbook

I just bought a fabulous new cookbook, British Baking by Payton and Byrne. Not only is it very pretty to look at it has some great recipes very clearly laid out with beautiful shots of the finished product.

Healthy Mini Cherry Flapjacks

I have been continuing with trying to come up with more healthy treats. Here's my latest attempt.

Ingredients

(makes about 20)

200g low fat margarine

5 tbs dark agave nectar

200g cherries

150g oats

A little extra margarine for greasing

Method

Pre-heat the oven to 180 C.

Line a 18x12 cm high sided baking tray with tinfoil and grease the tin foil

Stone the cherries and cut into quarters.

Melt the margarine in a large pan with the agave nectar until liquid.

Stir the cherries into the butter and agave nectar and continue to heat gently until the cherries start to soften.

Stir the oats into the mix.

Then spoon the mix into your lined baking tray

Bake for about 20 mins

Turn out onto a plate and remove tin foil

Allow to cool then chop up into about 3 cm square 

Healthy Wholemeal Peach Cupcakes

I have been experimenting trying to develop a cupcake which is both yummy and healthy.

Ingredients

(makes 8)

100g wholemeal self-rasing flour

100g low fat margarine

5 tbs dark agave nectar

1 tsp baking powder

1 tsp vanilla extract

1 firm peach

1 egg white

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes apart from the egg white and the peach in a large bowl until smooth.

Peel the peach and chop in half.

Cut half the peach into small chunks and the other half into 8 slices.

Add the peach chunks to the mixture.

Beat the egg whites into soft peaks.

Fold the egg whites into the rest of the mixture.

Spoon into cupcake cases and pop a peach slice on top of each.

Bake for about 15 mins

Lavender and White Chocolate Truffles

I had a bit of leftover white chocolate and lavender ganache, from the lavender and white chocolate mini cupcakes (see recipe) that had set in the fridge over a period of about 48 hours so I decided to roll it into truffles. I simply took a teaspoon full of set ganache and rolled it into a little ball then rolled it in some grated white chocolate.

Rose and Vanilla Cream Mini Cupcakes

Ingredients

(makes 20)

For the cupcakes:

50g self-raising flour

50g caster sugar

50g margarine

1/2 tsp baking power

1 egg

3 good pinches of edible rose petals

3 tsp rose extract

2 tsp vanilla extract

1/2 tsp red food colouring

For the rose and vanilla cream:

100ml double cream

20g icing sugar

2 tsp rose extract

2 tsp vanilla extract

20 sugared rose petals

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 10 mins then allow to cool.

While the cupcakes are cooling make the vanilla and rose cream,

Whip the cream in a large bowl until it starts to thicken.

Add the icing sugar, rose and vanilla extract to the cream and whisk until thick.

Spoon into a piping bag with a star nozzle.

Pipe the vanilla and rose cream onto the cooled cupcakes

Pop a sugared rose petal on top of each cupcake.

Lavender and White Chocolate Mini Cupcakes

These cupcakes were inspired by a programme on edible flowers and what you could do with them.

Ingredients

(makes 20)

For the cupcakes:

50g self-raising flour

50g caster sugar

50g margarine

1/2 tsp baking power

1 egg

10g grated white chocolate

3 good pinches of edible lavender flowers

2 tsp lavender extract

For the white chocolate and lavender ganache:

100g white chocolate

50ml double cream

1 1/2 tsp lavender extract

1/2 tsp red food colouring

1/2 tsp blue food colouring

a sprinkling of edible lavender flowers

Method

First make the ganache,

Melt the white chocolate in a bain marie until liquid then remove from the heat.

Quickly whisk the cream into the white chocolate.

Then whisk in the food colouring and lavender extract.

Once the ganache is made place in the fridge to cool and thicken.

While the ganache is cooling make the cupcakes

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 10 mins then allow to cool.

Then spread the cooled ganache over the cupcakes and sprinkle with edible lavender flowers.

Pretty Patterned Pastel Cupcakes

I was inspired but this months vogue to create some polka-dotted and striped cupcakes.

Ingredients

(makes 12)

for the cupackes

100g self-rasing flour

100g caster sugar

100g margarine

1 tsp baking powder

1 tsp vanilla extract

2 eggs

for the topping

75g margarine

50g icing sugar

ready rolled royal icing

Food colouring

A little water

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into cupcake cases and bake for about 15 mins then allow to cool.

Cut of the raised centre to level the cupcake

While the cupcakes are cooling make the topping:

First mix the margarine and icing sugar to create a butter cream.

Then cut out 12 circular disks from the the icing the size of the top of the cupcakes.

Divide the left over icing into two and use the food colouring colour one half pink and the other purple.

Make little polka dots from the purple and press into 6 of the disks.

Role out the purple icing and cut into strips.

Paint the water on the strips to stick them to the remaining 6 disks.

Finally spread the butter cream over the cupcakes and stick the finished icing disks on top.

Afternoon Tea at the Corinthian

Yesterday, to celebrate my fiancé's birthday we went for a very glamorous afternoon tea at the Corinthian Club in glasgow. Here are some pics.

Raspberry and Vanilla Cupcakes

Doug (my fiance)'s parents are coming to dinner so I decided to make these. There pretty quick as they use bought icing! However they have a nice summery feel and look rather impressive.

Ingredients

(makes 12)

100g self-rasing flour

100g caster sugar

100g low fat margarine

1 tsp baking powder

2 tsp vanilla extract

1 egg

150g raspberries

2/3 tub Betty Crocker Rich and Creamy Vanilla Icing

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes apart from the icing and raspberries in a large bowl until smooth.

Separate 12 raspberries then chop up the rest.

Mix in the the chopped raspberries

Spoon into cupcake cases and bake for about 15 mins then allow to cool.

Once the cupcakes are cool, spread on the icing and pop a whole rasberry on top.

Vanilla and Jam Mini Tea-Time Cupcakes

Ingredients

(makes 12)

100g self-rasing flour

100g caster sugar

100g low fat margarine

1 tsp baking powder

4 tsp vanilla extract

1 egg

A little butter of greasing

strawberry jam to spread on cupcakes

Method

Pre-heat the oven to 180 C

Grease a mini cupcake tin

Separate the egg white form the egg yoke

Mix together all the ingredients of the cupcakes apart from the egg whites in a large bowl until smooth

Beat the egg whites into soft peaks

Fold the egg whites into the rest of the mixture

Spoon into cupcake cases

Bake for about 10 mins

Remove the cup cakes form the tin and place on a plate upside down

Spread some jam on the underside of each cupcake

Raspberry and Vanilla Meringue Cupcakes

These take a bit of time to cook but are very yummy.

Ingredients:

(Makes 12)

For the coulis:

25g brown sugar

100ml water

75g raspberries

For the meringue:

200g caster sugar

4 egg whites

2 tsp vanilla extract

A little butter of greasing

Method:

Pre-heat the oven to 120 C

First make the coulis:

Chop up the raspberries into small pieces

Then pop them along with the brown sugar and water in a pan over a low heat

Simmer gently while stirring until they have become a thick liquid

Strain the liquid to remove all the pips and pop to one side

Next prepare cupcake cases for the meringues:

Grease 12 of the cupcake cases with butter so they flatten and put on a baking tray

Then make the meringues:

Whisk the egg whites and vanilla into soft peaks

Then slowly add the sugar and whisk until stiff

Finally swirl in the raspberry coulis and place a large blob on each of the cupcake cases you prepared earlier

Bake in the oven for 2 hours

Triple Chocolate Salted Cupcakes

These cupcakes are very naughty but they do taste fantastic!

Ingredients

(makes 12)

For the cupcakes:

75g self-rasing flour

100g sugar

100g salted spreadable butter

25g hot chocolate powder (the kind you add milk to)

70g white chocolate buttons (take out 12 from the packet for the top and breakup the remaining ones)

2 eggs

1 tsp baking powder

For the icing:

150g salted spreadable butter

35g hot chocolate powder (the kind you add milk to)

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes apart from the chocolate buttons in a large bowl until smooth.

Mix in the broken up white chocolate buttons.

Spoon into cupcake cases and bake for about 15 mins then allow to cool.

While the cupcakes are baking and cooling make the icing.

Simply mix together the butter and chocolate powder until smooth and shiny.

Once the cupcakes are cool, spread on the icing and pop a chocolate button on top.

Healthy(ish) Raspberry Wholemeal Cupcakes

Ingredients

(makes 12)

100g wholemeal self-rasing flour

100g brown sugar

100g low fat margarine

150g raspberries

1 tsp baking powder

2 egg whites

Method

Pre-heat the oven to 180 C.

Separate 12 raspberries then chop up the rest.

Mix together all the ingredients of the cupcakes apart from the egg whites and whole raspberrys in a large bowl until smooth.

Beat the egg whites into soft peaks.

Fold the egg whites into the rest of the mixture.

Spoon into cupcake cases and pop a whole raspberry on top.

Bake for about 15 mins