Tag Archives: Bakes

Blueberry Muffins

Hello Loves!

Well, there I was basking in the sunshine and then we had torrential rain and floods. I’ve never seen anything like it. Despite that, I did manage to get some baking done so I wanted to share with you my recipe for lovely blueberry muffins! I hope you enjoy!

Ingredients

110g plain flour

110g butter – preferably soft so it’s easier to mix

65g caster sugar

2 eggs

1 1/2tsp baking powder

1/2tsp of vanilla

125g blueberries – fresh or frozen.

Method

Firstly, pre heat your oven to 180 degrees (fan). We need the oven at the right temperature to assure an even bake.

Cream the butter and sugar together until it is combined.

Slowly add the eggs and mix for three minutes. Slow is key here otherwise the mix could split.

Add the baking powder and vanilla to the batter and continue to mix.

Add the blueberries. It’s up to you how you want to add them. I prefer to add to the mix and stir very gently. You don’t want to break the fruit and make the batter blueberry coloured! Or, you could put the mix in the muffin cases and then add the blueberries on top. It’s entirely up to you!

Bake in the oven for 20 minutes or until golden brown.

Lastly, enjoy!

I hope you’re all safe and well. Happy reading and happy cake eating!!

Big love xxx

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Victoria Sponge

Good Morning Cake Lovers!

There’s always time for cake in my world and today I wanted to share with you my family recipe for the Victoria Sponge. There’s a reason why I specialised in the Victorian period at university – Queen Victoria loved cake with her tea. Now, I’m not too fussed with the tea but having cake regularly is definitely something I can live with. 🍰

Ingredients

150g self raising flour

150g caster sugar

150g unsalted butter

3 eggs

1/2 tsp of vanilla (I had none so used almond as an alternative)

Jam – strawberry or raspberry – you decide! 🍓

(For the buttercream)

150g unsalted butter

220g icing sugar

1/2 tsp of vanilla (likewise as above, I used almond)

Method

Preheat the oven to 180 degrees. Line two cake tins. If you’ve not got two sandwich tins, I use the one tin I’ve got for brownies and cut the cake in half with dental floss (top tip!)

Cream the sugar and butter together. Having equal amounts of both and the flour is key to having a good soft sponge. Add the vanilla to the creamed mix.

In an additional bowl, beat the eggs. Then add them slowly, bit by bit to the creamed mix. We have to go slowly otherwise the mix is at risk of curdling.

Sieve in the self raising flour and fold into the mixture.

Divide the mixture in half (good luck if you can do that equally because I never can!) and add it to the tin/s.

Cook the cake for 20 minutes until it appears golden brown.

Whilst the cake cools, make the buttercream. Prepare yourself for a cloud of icing sugar. Cream the butter, vanilla and icing sugar together.

Once the cake is cooled, cover with a layer of your choice of jam 🍓. The cake needs to be as cold a your patience will allow it otherwise the jam and buttercream will melt. On top of the jam, add the buttercream. Then add the other half of the cake.

Finish with a sprinkling of icing sugar or caster sugar.

As you can see, cake never lasts long in my house!

I hope you all enjoy this and have fun making and eating as much cake as possible.

Stay safe and big love all xx

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White Chocolate & Raspberry Muffins

Hi Lovelies!

I hope you’re all well and enjoying the weekend. There’s definitely some sunshine out there which makes it better too!

Sunday afternoon is the best time to get your bake on. Today I wanted to share with you the recipe for my delicious white chocolate and raspberry muffins. I hope you enjoy them!

Ingredients

300g plain flour
1 tbsp baking powder
100g caster sugar
100g unsalted butter
200ml semi skimmed milk
2 large eggs
150 raspberries – I used fresh but you could used dried
100g white chocolate


Method

Firstly, we need to preheat the oven at 200C. We need the oven to be at temperature before we put everything in so we have an even bake.

Line your muffin tin with the paper cases.

Sieve the plain flour and baking powder into a bowl. Then you can add the sugar. Mix together.

In a separate bowl, melt the butter and add the eggs and milk. However, you can add the eggs, milk and butter into the first bowl. You’ve just got to ensure you mix it together thoroughly.

Add the chocolate. You can buy chunks or chips but I used half an Easter egg I had left over and broke it into bits.

Finally, add the raspberries. If you’re using fresh, be careful when mixing because the fruit can easily become squashed and you’ll end up with a pink cake batter. I used a teaspoon when I mixed them and they retained their whole shape.

Spoon the mixture between cases and bake until the tops are golden.

If you’re anything like me, you’ll have two as soon as they come out the oven. However, they taste just as delicious after they’ve cooled.

Enjoy with your favourite read. Perfect!

See you next time for another post! Take care and keep eating cake.

Big love xx

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Chocolate Butterfly Cakes With Butter Cream Icing 

Yesterday was one of those days that I will remember for the rest of my life. Being as my lovely Year 11’s had finally finished all their exams, it was their last day at school, and my last day there as a teacher, I decided, for old times sake, to bake them a little treat. 

This was one of the first things I baked as a girl with my grandma. There’s always such fond memories from making such lovely, little cakes. 

These beauties take approx 10 minutes to mix and then 12 minutes to bake (180°C) 


Ingredients:

  • 250g soft margarine
  • 250g caster sugar
  • 300g self raising flour – sifted
  • 4 eggs
  • 4 tbsp cocoa powder
  • 50g chocolate – melted (if you’re feeling a bit naughty!)

For the icing:

  • 100g softened butter
  • 225g icing sugar 
  • Splash of milk

Mix all the ingredients together in a bowl, make sure you sift the flour as this will help them to rise, and spoon out into individual cake cases. The amounts above will make approximately 24 but I’ve usually been able to squeeze out 3/5 more (depending on how generous your spooning out stage is.) You could even make less and use muffin cases for biggest cakes. It’s entirely up to you! 

Bake! Watch how they rise. 

Once cooled, take a sharp knife and cut out a circle in the top. Fill with your deliciously creamy icing. Cut the circle into two to make the butterfly wings and place onto if the icing. Then dust with a little icing sugar. Perfection! 

These are a classic bake, and always a favourite. What I didn’t count on yesterday was one of my students baking me some brownies which were also chocolatey and delicious. By 9:30 I think we were all caked out!  

  

Have a great weekend everyone! BL x

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Filed under Baked Goods, Cupcakes

Yummy, Scrummy Cakes

Whilst mooching around Hull City Centre, my friend alerted me to the Trinity Indoor Market in Old Town. How have I lived here for 7 years and not known about this? 

I couldn’t believe my eyes when I walked inside. I felt like a child on Christmas morning. Laid out before me were fresh fruits, vegetables, meats. There was a quaint traditional sweet shop. 

Then I saw it. A chocolate and patisserie section. It called to me and I willingly wondered over to gaze in awe at the beautiful and tempting delights that laid in front of me. 

To be perfectly honest, I wanted one of everything. Nevertheless, I left with a doorstop sized chocolate brownie and a very enticing banoffee pie. 

Chocolate brownie.  

The chocolate brownie was gooey, rich and intense. It was quite possibly one of the yummiest brownies I have ever eaten. AND it was only £2. Excellent value for money. You could clearly taste quality in this brownie. I couldn’t eat all of this in one go because it was so rich but it tasted just as lovely the next day. Delicious! 

Banoffee pie.   

This was definitely a case of eyes bigger than my belly! Thankfully, just like the brownie, it’s tastes just as good the next day. I was really impressed with this pie. The pastry was sweet and crisp, with smooth caramel and light cream. The added cashews to the top gave another texture to the pie which was a delicious surprise. This was also only £3. 

If you’re in Hull make sure you go and get your cake and chocolate fill. (there’s also ice cream for summer.) I will definitely be going back!

 
They are on Facebook and Twitter – check them out!  

https://www.facebook.com/pages/Cocoa-chocolatier-and-patisserie/1514854355450330?ref=ts&fref=t’s

https://mobile.twitter.com/cocoahull

Big love x

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