Praline Chocolate Cupcakes

Yep - another baking post! For two reasons: 1) I'm pregnant and have a very strong sweet tooth these days. 2) It's the height of Bake Off season so everyone in England is baking more, naturally! I also had to share the recipe below because it's one of the tastiest batch of cupcakes I've made (equal to my Jaffa Cake ones I'd say) - with lots of positive feedback from L and close friends.

DIFFICULTY RATING: MEDIUM

The recipe is straightforward, but as you have to make a praline and ensure the sugar doesn't burn, I've labelled it medium.

RECIPE FROM MY OLD FAITHFUL: THE HUMMINGBIRD BAKERY, HOME SWEET HOME

ORIGINAL PIN

This isn't actually a pin from Pinterest, it's a photo from my book! I couldn't locate it online - however baking generally is a Pinterest-inspired project. So many sugary treats are sprinkled across my Pinterest news feed that I immediately want to get baking. You can probably tell from my Food board consisting mostly of cakes.

MY ATTEMPT

RECIPE

1. Preheat the oven to 170°C and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for 20-25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Increase the speed and beat the frosting until light and fluffy.

8. For the praline, line a baking tray with baking parchment and spread the chopped hazelnuts evenly in the tray. Place the sugar and water in a medium saucepan and bring to the boil. Allow the mixture to bubble for about 15 minutes until it forms a golden caramel. Do not stir while the mixture is boiling or the caramel will crystalise; just gently swirl the pan from time to time.

(Top Tip: Even though it says 15 mins above, mine started to go golden in about 5 mins and it turns very quickly, so keep an eye on it and go with your gut.)

9. Once the caramel is ready, carefully pour it over the chopped nuts, making sure all the nuts are covered. Allow this to cool and set completely. Once cold and set, break up the praline into small chunks, then use a food processor to chop up the praline into fine pieces. (This praline needs to be stored in an airtight container if not using straight away.)

10. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Sprinkle each cupcake with a generous amount of praline.

11. ENJOY!

VERDICT

Seriously chocolatey. Seriously amazing.

If you prefer zesty to chocolatey, you might like these lemon cakes.

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Jaffa Cake Cupcakes

I know what you're thinking - another baking post. But since getting pregnant, my sugar cravings have gone through the roof! While I'm trying to maintain a balanced, healthy diet - I still find myself researching fun cupcake recipes and giving them a whirl at the weekend. Plus, since the arrival of my kMix, baking has got a lot easier (and the results much better!).

Sister S (the baker of the family), Mama B and L actually said these were the best things I've ever baked. I strongly recommend giving them a go - especially if you're partial to a jaffa cake or three...

DIFFICULTY RATING: MEDIUM

It's a pretty easy recipe, but I did have a kMix to create the cupcake mixture and frosting. Without it, I would probably have got arm ache so I'm listing this as medium.

RECIpe FROM: THE HUMMINGBIRD BAKERY, HOME SWEET HOME

This is the first recipe in the book - and for good reason. Unfortunately I can't link to the official recipe online so have typed up below. Here we go!

ORIGINAL PIN

Via

MY ATTEMPT

RECIPe

1. Preheat the oven to 170°C and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency. 

3. In a jug, mix together the milk, eggs and vanilla extract by hand.

4. With the mixer or whisk on a slow speed, gradually poor half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.

7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.

8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm in diameter and about 3cm deep. Retain the cut-out piece of sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.

9. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake (I only had normal-size ones so cut these in half).

10. ENJOY!

VERDICT

Amazing. Try it.

For more recipes like this one, you can buy the Hummingbird Bakery book here.

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Unicorn Biscuits

Difficulty Rating: Medium

You might have noticed, but the world has fallen in love with unicorns. From sprinkle shakers to onesies, they're everywhere. Unicorn biscuits / cookies have been popping up on my Pinterest feed for a few years now - so I decided to give them a go.

Rather than find a recipe, I decided to go with my favourite childhood biscuit recipe: iced spice biscuits - taken from a childhood cookbook that sister S and I used to cook from with Mama B in the late 80s / early 90s. I'm no baker, especially not on the same level as Pinterest bakers, so I decided to have some fun, get creative and not worry too much about it being perfect. After all, what's the point of cooking a childhood recipe if the results aren't a bit rough around the edges? 

ORIGINAL PIN

via

MY ATTEMPT

Recipe from our childhood cookbook.

THE VERDICT

Unicorn legs / horns are VERY fiddly! I had to rebuild most of the legs, hence their slightly wonky appearance! I can see why some opt for baking only the heads.

Have fun with them - it's all about being a big kid. Find a nostalgic recipe, stock up on hundreds and thousands and off you go!

For more fun baking ideas, take a look at my Pinterest food board.

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Easter Cupcakes

DIFFICULTY RATING: MEDIUM

There's something about Easter that makes me want to bake - I think it's the luxury of two extra days off work, mixed with the fact you know the vast majority of people are also embracing their sweet tooth (so calories don't count).

I discovered this vanilla & coconut recipe on one of my favourite lifestyle blogs three years ago and pinned it to my Easter Board to remind me to try it. It originates from Martha Stewart and is a great option for those who fancy a change from pure chocolate (!).

[Here's the recipe]

And here's how I got on... 

ORIGINAL PIN

MY ATTEMPT

For someone who doesn't bake as much as people think she does (sister S is the family's star baker), I'm pretty proud of this attempt!

Scroll down for more snaps from the bake and my Top Tips...

TOP TIPS

• The recipe is for 40 cupcakes. Make sure to reduce your quantities if you want to make less
• I hate having to convert American 'cups' into English grams/ounces so decided to purchase these. MUCH easier!
• Make sure your butter is at room temperature - really difficult to whip otherwise
• Add a bit of bling with these

Love Easter? You'll love these DIY bunny jars.

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Snowflake Gingerbread Cookies

DIFFICULTY RATING: MEDIUM

There's something about Christmas that makes me want to bake. I guess it's the cold weather outside, mixed with the fact that calories don't count in December (right?).

One Sunday morning, my sister S (the baker of the family) and I decided to put this Pinterest pin / recipe to the test, opting for golden syrup over molasses (because who has molasses to hand?!).

Scroll down for my top tips...

TOP TIPS

• Golden syrup is a great alternative to molasses in this recipe
• Much easier with an electric whisk! S and I had to play tag with the wooden spoon...
• Difficulty rating is medium due to the absence of an electric whisk, plus the recipe quantities produce a lot of snowflakes - so it's tricky getting them all baked while finding enough cooling racks-!
• Make sure you stock up on baking paper and have a couple of cooling racks at the ready
• Don't forget icing sugar for decoration (best applied with a piping bag)

Will you be baking this Christmas? See what I've been pinning to my Food board if you're in need of some inspiration!

Mary Berry's Christmas Cake

Difficulty Rating: Easy

When I was younger - Christmas was all about the magic. Now, it's all about family and great food & drink. Every year, we spend most of our time in Mama Bailey's kitchen - watching the hob, bopping about to a festive playlist and drinking fizz. It's my favourite part of Christmas.

I've been wanting to make Christmas cake for a few years now but time has always got away with me (sound familiar?!) and before I know it, I've missed the window. (Christmas cake is all about making it up to 3 months in advance so the cake matures into that rich taste we love so much. It's like you're literally eating Christmas.) 

I decided this was the year - and found this Mary Berry recipe on Pinterest. 

WHY I LOVE CHRISTMAS CAKE

• It combines alcohol with cake. Enough said.
• The recipe is really simple to follow (thank you Mary!).
• It makes a great Christmas centre-piece.
• It's a great gift for whoever is hosting Christmas.
• It keeps well.
• When you bake it - it makes your house smell of Christmas. 
• Fruit cake can be frozen for up to 1 year - so you can make it earlier and freeze if you wish.
• You can still make Christmas cake as late as December - it just won't taste as rich.

Scroll down for timings, tips & the final result...

HEADS UP: TIMINGS

• It takes 3 days to soak the fruit in brandy (or sherry) so if you plan to bake on Saturday, get the fruit soaking on Wednesday. If you're a Sunday baker - get soaking Thursday. 
• Then it takes 4-4.5 hours to bake so start this in the daytime rather than the evening otherwise it's a case of midnight bakery! (- Not that it happened to me... whoops.) 
• Decorating: You don't add the covering to your cake until a week before you want to serve it - so you've got lots of time after you've baked to work out how you want to decorate it. (Scroll down for the final version...)

TIPS

• Put a recurring annual reminder in your phone so you don't forget to make it in advance (no earlier than 25th September unless you bake & freeze). Also add reminders to stir your fruit when it's soaking in brandy/sherry over 3 days, as well as 'feeding' your cake with brandy/sherry at intervals over the 3 months to keep it moist (we do this via a flavour injector as well as brushing a glug over the surface). 
• Add the ingredients to your online food delivery that week / month - it makes things so much easier. Otherwise you spend half your day trekking to the shops and having a panic because you can't locate treacle. 
• If you don't have the correct cake tin, add this to your online shop (if you can). If not, this one is on Amazon Prime.
• Also make sure you have greaseproof paper, foil, a flavour injector, pastry brush and an air-tight cake tin before you bake.
• Don't wrap your cake directly in foil as it will react badly.
• Use Pinterest for cake topper ideas. I'm loving the winter forest styles I've seen on there - I've got these so far:

• Eat it before Christmas Day. By the 25th, everyone's full and food in general tends to merge into one. Make it an event - whether it's the first pudding you have when you've finished work for the year, or an accompaniment to a pot of tea on Christmas Eve. Eat it at a time you'll appreciate it.

Covering & decoration will be the week before Christmas (of course!). To see the finished version, make sure to follow Maison Bailey on Twitter & Instagram. I'll also update this post with the final result!

UPDATE 22.12.15:

Ta da!

TIPS

• Beware - Mary advises to wait 'a few days' between adding the marzipan layer so it has time to dry out before applying the royal icing. I didn't clock this so could only leave it for 24 hours. 
• If you're new to icing, go for the 'rustic' look by adding peaks to the top with a palette knife. Less pressure to achieve a silky smooth finish (plus I think it looks more inviting).
• Try these glitter animals as cake toppers (N.B. don't eat the glitter - it's not for consumption!).
• If you don't have a cake stand with a lid, I'd definitely get one before decorating (I have this one). Not only will it protect the cake during these final stages, but it'll help with transportation if it's a gift for the Christmas host.

If fruit cake's not to your taste, why not try these snowflake gingerbread cookies - they taste really Christmassy, too.