Here I’ll tell you the basics to icing. You can use these skills on anything you like, such as cakes or even biscuits. Add a dash of sprinkles and voilà
- 50g butter
- 100g icing sugar
- A few drops of food coloring of your choice (optional)
Tip- for chocolate icing replace the food coloring for 50g of melted chocolate, or you could try 2 tsp of cocoa powder
- Cream together the butter and sugar.
- Add the food coloring of your choice, mix it in.
- Fill an piping bag with the butter icing and seal off at the top.
- Now finally ice in a pattern of your choice.
Glacé Icing / Water Icing
- 100g icing sugar
- few drops of food color (optional)
- enough water for a spreadable consistency
- Stir all the ingredients together.
- spoon onto your cakes/cookies and spread.
So here is a really simple, but great tasting, cupcake recipe. For a batch of around 24 yummy cupcakes you will need:
- 200g softened butter
- 200g caster sugar
- 200g self raising flour
- 4 medium sized eggs
Tip- To give my cupcakes a vanilla flavor I add a vanilla pod into my jar of sugar.
- Preheat your oven to gas mark 4 and place your cupcake cases in a tin.
- Cream together in a bowl the butter and sugar.
- In a separate bowl, whisk the eggs.
- Add one tablespoon of flour to the butter mixture and pour in roughly a quarter of the eggs. Repeat until all your eggs are gone.
- Once the eggs have been combined into the butter mix, sieve in the flour and gently fold.
- Drop teaspoons of the batter into your cases and place into the oven
- Your cupcakes should be ready after around 10-15 minutes or when slightly browned.
- Take your cupcakes out the oven and place on a cooling rack.
- Either wait until your cupcakes have cooled down, or simply eat them straight away with a nice steaming cup of tea.
For Ideas on how to decorate your cupcakes, click here.
What you need for truly delicious cookies:
- 210g (7 1/2 oz) Porridge Oats
- 125g (8 oz) Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarb
- 300g (12 oz) Butter, at room temperature ( If using Unsalted Butter, add 1/2 tsp Salt )
- 175g (7 oz) Granulated Sugar
- 175g (7 oz) Light Brown Sugar
- 2 Eggs
- 100g (4 oz) Chocolate chips
- 50g (2 oz) walnuts, crushed
How to make these truly delicious cookies:
- Preheat the oven to Gas mark 4 and line your trays.
- Put the oats into a long jug and using a stick blender grind the oats until fine, stir in the flour,baking powder and bicarb, set aside.
- In a large bowl beat the butter till creamy
- Add the granulated sugar and cream, once its all combined add the brown sugar till light and fluffy
- Add the eggs one at a time, beating in between.
- slowly beat in the rest of the dry mixture.
- When the dough is still streaky move it onto a clean, floured surface. Lightly flour your hand and lightly knead the dough to finish off the mixing. Do not over mix.
- Using an ice cream scoop, make small mounds of the dough. Roll the mounds into small balls, around 3-4 cm in diameter.
- Place the balls onto a lined baking tray about 5 cm apart and gently flatten them with the palm of your hands.
- Place them in the oven for 15 minutes, until slightly browned. Transfer to a cooling rack and enjoy!
So you clicked through for a Sweet Tooth recipe? Well here is one that will suit your taste-bud’s needs! If your not like me, and you mind when your cookies aren’t circle, simply only put 4-5 on a tray rather than 12.
- 50g melted chocolate
- 150g plain flour
- 20g cocoa
- 1 tsp bicarb
- 1/2 tsp salt
- 125g unsalted butter
- 75g brown sugar
- 50g caster sugar
- 1 cold egg
- 300g chocolate chips
- Put the flour, cocoa and bicarb into a bowl
- Cream together the butter and sugars in another bowl
- Add the melted chocolate and mix together
- Beat in the egg, then mix in the dry ingredients
- Finally, stir in the chocolate chips
- Using an ice cream scoop, scoop 12 equal mounds onto a greased baking tray- do not flatten them
- Cook for 15-20 minutes, in a preheated oven-gas mark 3/ 170°C, testing with a knife
- Leave to cool slightly, or if you can’t wait- eat straight from the oven!
- Serve with a dollop of ice cream or a generous helping of cream.
This Berry Coulis could be used on any dessert, such as my Lemon Cheesecake
- Handful of mixed berries
- 1 tsp of sugar to taste
- Heat the berries gently in a pan
- Add the sugar and stir until it thickens, sweeten to taste
- Serve on top of any pudding