As exams draw to a final close, sharing cakes seems like the perfect way to celebrate. I decided to do a bit of experimenting with a limited selection of ingredients and these delightful cupcakes is what I came up with.
Cupcakes (makes 8 large cupcakes):
110g self raising flour
110g unsalted butter
110g caster sugar
1tsp vanilla flavouring
2 large eggs
2 tbsp milk
50g melted milk or white chocolate
1/2 jar of raspberry jam
Cream cheese frosting:
50g unsalted butter
150g soft cheese
50g icing sugar
1 tsp vanilla flavouring
Preheat oven at 180C
1. Begin by making the cupcakes. Cream the butter and sugar together until it becomes lighter in colour.
2. Once fully combined, slowly add the eggs and beat together. Add milk to make the mixture of dropping consistency. Finally add the vanilla flavouring.
3. Fill the cupcake cases until they are half full and bake for around 15 minutes until golden brown.
4. Allow to cool for a while on a wire wrack. Then, using a knife cut a 10p size circle into the cupcake and spoon out the centre with a spoon. Allow for quite a big hole but so it doesn’t reach the cupcake case on the bottom.
5. Spoon in the jam until the hole is 3/4 full. Finally top with melted chocolate until the hole is levelled off. I used milk chocolate but think white chocolate would work really well but I didn;t have any in my cupboards. Leave to set.
6. Make the frosting next. Beat the butter in a bowl until it becomes soft. Then beat in the cream cheese. Sift and fold in the icing sugar until combined and then beat to get rid of any lumps.
7. Finally add the vanilla flavouring and allow the icing to set a little in the fridge until the cupcakes are completely cool.
8. Ice your cupcakes! I sprinkled freeze dried raspberries on top for added raspberry flavour.
These brownies didn’t need much dressing up. Just a sprinkling of pink glitter and a few hearts and voila, love in a tin. Salted caramel gooey brownies… heat them up in the microwave (or eat them freshly baked) for an extra feeling of gooey warmth.
This was my first time making salted caramel. I’ve been desperate to make it after having some delicious brownies from a little bakery in Clifton (Bristol) and macaroons from Selfridges. Valentines Day seemed like the perfect occasion to brave it and push the boat out.
The recipe I used was easy to follow. It includes videos and pictures and, if followed to a tee, promises brilliant, mouth-watering results. I can’t claim the recipe to be mine, so here it is:
Let me know what you think. I know I’ll be making them again!
A delicious meal with lots of flavour, light yet wholesome. I love mustard and I was worried it might overpower the salmon but my fears did not become a reality.
Recipe: (serves 2)
1. 1 boneless salmon fillets, skin on
2. 2 tbsp dijon mustard
3. 1 white onion, finely sliced
4. 1 clove of garlic, crushed
5. 6 pieces of long stem broccoli, boiled
6. 120g cooked brown rice
7. A few sprays of FryLight
Preheat the oven at 180’c.
Put the rice on first as brown rice can take a while to cook. Then, begin my topping the salmon with 1 teaspoon of dijon mustard per salmon fillet. If you have small fillets, may be use a little less mustard, just ensure that there is a thin layer on the top. Spray the frying pan with a little FryLight and then, skin side down put the salmon fillets in the pan. Top the salmon with some of the onion and garlic, just enough so it is scattered on top. Allow the salmon to cook in the frying pan for about 7 minutes, add a tiny drizzle of oil if you think the skin is catching. Transfer the salmon into the oven for another 10-15 minutes, depending on how rare you like it.
The broccoli should take around 6 minutes to cook so factor this in too! Whilst the broccoli and rice is cooking, fry off the remaining garlic and onion in FryLight and put to one side until the rice is finished. As soon as it is finished, drain the rice and add to the frying pan to bring the all these bits and bobs together. If you use the same pan that was used for the salmon there should be enough FryLight/oil to prevent the rice from sticking but keep stirring it or add some more FryLight if you feel it’s catching.
I loved this meal, just the right amount of comfort in the rice. I love long stem broccoli because the stems are so much sweeter than normal broccoli and it works really well with the strong dijon mustard flavour!