banana choc chip cupcakes

teruja nak buat cuppies ni after  my fb friend Kak Not aka Kak Rose Shahari Brown (who is Izwan Mira Mummy the lawyer's cousin) who lives up north in bonnie Scotland & whom I am yet to meet, uploaded this recipe on her fb wall.

I bought some bananas last weekend and had 2 left yesterday, over ripe and perfect for making banana cakes..the recipe is actually Mary Berry's, the baking guru. dead easy to make & very delish too..

For the cakes

• 100g (4oz) butter, softened
• 2 eggs
• 175g (6oz) caster sugar
• 225g (8oz) self-raising flour
• 1 teaspoon baking powder
• 3 tablespoons milk
• 2 very ripe bananas, mashed
• 50g (2oz) chocolate chips

For the icing

• 50g (2oz) dark chocolate , melted

Preheat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases.
♥ Measure the butter, eggs, caster sugar, flour, baking powder, milk and bananas into a bowl and beat together until combined and smooth. Mix in the chocolate chips.
♥ Spoon into the paper cases and bake for about 25 minutes until well risen, golden brown and shrinking away from the cases. Remove the cases from the tin and set aside to cool.
♥ Drizzle over the melted chocolate in a zigzag pattern using a small piping bag or teaspoon.
PREPARE AHEAD The cakes can be made up to a day ahead.
FREEZE They freeze well cooked for up to 3 months.
AGA Bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners for 20-25 minutes.

butterfly cupcakes

recipe for cupcakes and buttercream icing is the same as the previous vanilla cupcakes but all you need to do is, cut the top off the cupcakes, fill in with butter cream. cut the sliced top in half and place the half slices of cake on top to resemble butterfly wings.

mary berry made a different version - orange butterfly cakes. see recipe here.

http://www.bbc.co.uk/food/recipes/orange_butterfly_cakes_82059

vanilla cupcakes

I baked these for lil missy's 7th birthday party goody bag.

150g/5 oz lightly salted butter, softened
150g/ 5 oz caster sugar
175g/6 oz self raising flour
3 eggs
1 tsp vanilla extract

buttercream
150g/5 oz unsalted butter, softened
250g/8 oz icing sugar
1 tsp vanilla extract
2 tsp hot water

1. line 12 section bun tray with paper cupcases
2. put all ingredients in a bowl and beat with hand held electric whisk for 1-2 minutes until light and creamy
3. divide cake mixture between the paper cases
4. bake in preheated oven 180 deg C/350 deg F/gas mark 4 for 20 minutes
5. for icing, put butter and icing sugar in a bowl and beat well with wooden spoon or hand held electric whisk until smooth and creamy
6. add vanilla extract and hot water and beat again until smooth

iced fairy cakes

few weeks ago I bought Mary Berry's cookery course cookbook from Tesco..comes in hard cover, pictoral  step by step instructions and Mary's secret of success.. well worth £10 ! and I just realised that I bought Mary Berry's 100 cakes and bakes book some time ago but never got round to try any of the recipes.

2 weeks ago, lil missy's school had a cake sale and parents have to fill the paper plate with small cakes or savouries. so I decided to bake one of the easiest cupcakes - fairy cakes.

she helped me to read the recipe and instructions and decorate them. I prefer using ounces (yeah, old school !!) and she read it as "oz" like wizard of oz !!!

oh I forgot to mention - my other half bought this cute timer because our cooker/oven doesn't have a timer. ayam tu berkokok bila dah tiba masa! and my cousin firman who lives in Aberdeen,  came to visit with his family in December, bought me a new scale. I just love the design!

 

100g/ 4oz butter, softened

100g/4 oz caster sugar

2 large eggs

100g/4 oz self raising flour

1 tsp baking powder

 

for the icing

 

225g/8 oz sifted icing sugar

2-3 tbsp. warm water

 

sprinkles, hearts etc to decorate

 

1. preheat oven to 200deg C/fan 180deg C/gas 6
2. place fairy cake cases into bun tin
3. measure all cake ingredients into large bowl and beat for 2-3 minutes until mixture is well blended. fill each paper case with mixture
4. bake for 15-20 minutes until cakes risen and golden brown
5. to make icing, put icing sugar in a bowl and gradually blend in warm water until you have fairly stiff icing. spoon over top of cakes and decorate with sprinkes



coffee & walnut cupcakes

my baking mood is baaackkkk!!

started with Victoria Sandwich and iced fairy cakes for lil missy's school cake sale, then I got hooked into baking again.

ingredients :

2 teaspoon espresso coffee powder ( I used normal instant coffee powder)
2 teaspoon boiling water
125g/4 oz lightly salted butter, softened (I've always used Stork for baking)
125g/4 oz golden caster sugar
2 eggs
150g/6 oz self raising flour
1/2 tsp baking powder
50g/2oz chopped walnuts

coffee buttercream

1 tsp coffee powder
2 tsp boiling water
100g/3 1/2 oz unsalted butter, softened
150/5 oz golden icing sugar
12 walnut halves to decorate

1. line 12 section bun tray with paper cupcases.
2. blend coffee powder with boiling water
3. put butter, caster sugar, eggs, flour and baking powder in a bowl. add coffee and beat with hand held electric whisk for about a minute until light and creamy.
4. stir in chopped walnuts
5. divide cake mixture between paper cases
6. bake in preheated oven, 180 deg C/350 deg F/gas mark 4 for 20 minutes. transfer to wire rack to cool
7. blend coffee powder with boiling water for butter cream. beat with butter and icing sugar until pale and creamy
8. spread buttercream over cakes or put in piping bag & swirl. decorate with walnut halves