Tag Archives: desserts

Lemon Butterfly Buns

I haven’t made butterfly buns since I was a very small child, and on my current baking hype I remembered how amazing these were. Lemon sponge cakes rank up there amongst my favourite type (lemon drizzle cake anyone?) and they’re also my mums fave too, so I decided to make these for her (well…not just for her).

Buns

– 110g unsalted butter (softened)

– 110g caster sugar

– 110g self raising flour

– 2tsp baking powder

– 2 eggs

– 1 lemon, zest and juice

Buttercream

– 40g unsalted butter (softened)

– 125g sifted icing sugar

– 50g lemon curd

Pre-heat the oven to gas mark 6, and grease and lay out your bun tin. This recipe will make 12 cakes.

Mix together your flour, sugar, and baking powder. Add your butter, your eggs, and your zest and lemon juice, and whisk all together.

Evenly share the mixture out into each bun casing, and bake for around 15 minutes/until golden. Once removed leave to cool for around 5 minutes.

Make the buttercream while the cakes are cooling – sift the icing sugar into your butter and add your lemon curd then mix together until pale and fluffy.

Use a sharp knife to gently cut a small hole out of the middle of each cake, making sure to not cut too deep. Remove the part of cake you have cut out, and slice in two. Spoon some buttercream into the hole, the arrange the ‘wings’ back into the cream. Do this for all 12 cakes then lick the bowl clean because it tastes amazing.

I also had some haribo left over so I added one to each cake and I thought it was a cute little touch. These kept moist and tasty in an air tight container for four days.

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Do butterfly buns bring back childhood memories for you?

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Cherry Bakewell Fairy Cakes

I’m not a huge sweet lover, I am more of a savory fan, but the last three Fridays have seen me ending my working week de-stressing by doing a batch of baking. There is something more relaxing I find about baking – providing it’s not a complicated recipe – when I’ve had a busy week or I’ve got things on my mind, following a uniformed recipe seems to make me calm down a bit, relax a little more. Add to that the addition of a nice glass of wine, and after an hour or so a nice homemade treat, and it’s currently my favourite way to spend my Friday nights. 

I’ve had in my head for a few weeks the idea of making some muffins/buns/cupcakes – that kind of thing, so I went scouring the internet, Pinterest, my bookmarks, until I found a couple of ideas I liked the sound of. Cherry Bakewell cakes sounded appealing – if I was going to pick up any Mr Kipling cakes I’d most likely pick cherry bakewells. This recipe certainly is just as it sounds – they taste amazing and are so simple and easy. 

– 100g self – raising flour

– 100g caster sugar

– 100g butter

– 2 eggs

– 1 tsp almond extract

– 4 tbsp raspberry jam

– 100g icing sugar

– 2 tbsp boiling water

– 12 glace cherries

Preheat the oven to 180°C, and get your bun tin ready with your cake cases. 

Beat together the butter and sugar until light and fluffy, then one at a time add your eggs. Mix in the almond extract. Once all this is combined, fold in your flour until everything is combined. 

Place one dessert spoon of mixture in each case. Top each one with a teaspoon of jam, then a further teaspoon of cake batter, creating a cake batter – jam – batter sandwich! The jam will sink when they are in the oven. Bake these for around 18 minutes (or until they are golden/have risen). Set these to one side to cool for around 25 minutes. 

To make your icing, mix your icing sugar and water together until it has formed a smooth icing paste. Try to resist eating it straight from the bowl, and smooth it over each cake, topping each cake with a cherry before setting aside to further cool. 

I’ve been eating an abundance of these for the last three days and think I prefer when they have been in the fridge as the icing is kept lovely and hard. Icing is by far my favourite part of any cake! 

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Valentines Day Chocolate Hearts

Happy Valentines Day!

The past few years I have always been single when Valentines Day falls, and so have my friends, so we usually have little card swapping, cava drinking, nice food eating get togethers. This year is no exception, when you read this I’ll be at Sinead’s house hopefully drinking wine and doing relaxing things like watching crap TV, drinking wine, painting nails and getting ready for an early night as we are up early in the morning for our flight to Ireland! So not too much wine hopefully. Flying with a hangover would not be an ideal start to my weekend.  

I’ve skipped on buying cards this year for any of my friends so I hope they don’t mind too much, but I didn’t like the idea of not doing anything so I decided to make one of the most simplest little treats ever, seriously easy but still (I think) a nice little gesture to show someone you care. 

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There are literally five steps:

– Melt your chocolate – I just picked up a bar of Galaxy (114g)

– Using something heart shaped (I used a small candle holder) draw a stencil on a piece of greaseproof paper. Turn the paper over and your stencil should still be able to be seen. 

– Using a spatula and then a large spoon, put some of the chocolate into the heart shape. Fill it out using the back of the spoon so that the chocolate is now also heart shaped. Don’t make it too thin – be generous when loading the chocolate onto the paper. 

– Let it harden, I popped mine in the fridge for a couple of hours 

– The next step is entirely optional, I melted a small amount of white chocolate, and then using a spoon drizzle it over all the hearts. 

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Of course these do not have to just be a Valentines thing, they could just be a nice little gift for a friend or for family, and the decoration possibilities are endless. You could make them all white chocolate, I was considering sprinkling dessicated coconut over the top. From a bar of Galaxy I got six small hearts. You don’t even have to make small hearts – you could make one massive slab, it’s entirely up to you. 

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How are you spending Valentines Day 2014?? 

<3 <3 <3 

 

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