Wednesday, 19 July 2017

Cupcake Jemma: Neapolitan Cupcakes

Hi everyone :)


So I'm a big fan of ice cream and especially different flavours together. Vanilla, strawberry and chocolate are some of my favourite flavours so when I saw Cupcake Jemma's recipe for Neapolitan cupcakes I just had to make them :)

Ingredients (chocolate base layer):
200g bourbon chocolate biscuits
50g melted butter
1 tbsp golden syrup

Ingredients: (vanilla second layer):
125g self-raising flour
125g caster sugar
1/4 tsp bicarbonate of soda
125g unsalted butter, soft
2 large free range eggs
1/4 tsp vanilla extract
1 1/2 tbsp whole milk

Ingredients (strawberry buttercream top layer):
200g unsalted butter, soft
450g sifted icing sugar
6-8 tbsp strawberry jam, seedless and smooth

Method:
1. Pop the bourbon biscuits into a food processor and buzz until fine crumbs (or just put in a sandwich bag and bash with a wooden rolling pin until crumbs).
2. Add the bourbon biscuits crumbs, the melted butter and the golden syrup into a bowl and mix until combined. Spoon 1 tbsp of the mixture into 12 liners in a cupcake tray and press down with your fingers or a 1/2 cup measuring spoon as this fits perfectly. Leave to one side.
3. Using a stand mixer - in the bowl add the flour, caster sugar, bicarbonate of soda, butter and the 2 eggs. Mix for about a minute on medium so that all the ingredients are combined and you have a golden yellow batter. Slow the mixer down and add the vanilla and milk and beat for another 15-30 seconds until combined.
4. Spoon a ping pong sized ball of mixture onto each biscuit layer. Bake at 170℃ for 20-22 minutes or until a skewer comes out clean when pressed into the centre. Let the cakes cool completely before doing anything else.
5. Using the stand mixer again add the butter to the bowl and beat on medium to high for about 5 minutes until its gone nice and pale.
6. Stop the mixer and add half of the icing sugar. Beat again for another 5 minutes. Stop and add the last of the icing sugar and beat again for another 5 minutes. You should end up with pale, white, fluffy buttercream.
7. At the the time of the recipe strawberries were not in season so Jemma used a high-fruit content strawberry jam (I found it in Tesco). Just whizz it in a food processor to make it smooth. You can sieve it too if you don't want seeds in it.
8. With the mixer of slow - add as much or as little jam as you want to colour and flavour the icing. Jemma added around 6-8 tbsp of jam. I think I added around 4 tbsp.
9. Optional: Because of the amount of icing vs jam - the icing will go a pale pink - Jemma did colour her first batch of cupcakes with pink food colouring to get a really vibrant pink colour - but the choice is yours. Pale pink is just as good :)
10. Decorate your cupcakes with wafers like Jemma or I forgot to buy them so I just decorated with some leftover jam I had.





Let me know in the comments below what your favourite flavour of ice cream is ... or cupcake for that matter!!



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Wednesday, 12 July 2017

Mary Berry's 'One Step Ahead'

Hey everyone :)

Hope you are doing well ... it's a lovely warm sunny day in England ... and I suppose I should go out and enjoy it as we don't really get many ...

I managed to pick up another Mary Berry book last week and it's taken me ages to take some pictures. For those of you who don't know I am a big Mary Berry fan and I love her recipes!!







I've picked out a couple of my favourite recipes - the "italian meatballs" and the "lemon fudge cake" - both great, easy and scrumptious recipes!

Have you bought this book and have you made any recipes from it? Let me know in the comments below.



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