Baby Shower Cupcakes – with butter cream

My lovely friend Sarah is due on January 15th and as such we threw her a baby shower to celebrate. I made some baby shower cupcakes in pink and blue as they are having a surprise! The recipe was really easy to make but the mini baby prams on top did give me a little stress in the morning – cutting out mini bits of icing with hot hands = bad idea! But we got there in the end and it was a lovely day – lots of baby related activities and yummy food 🙂 I also watched a Christmas Marry Berry cooking programme over the holidays and learnt a nifty trick for getting equally sized cupcakes that changed my life! Scroll down to learn the secret! 🙂

 

Enjoy!

Holly x

Ingredients:

  • 115g softened butter
  • 115g caster sugar
  • 2 eggs lightly beaten
  • 115g self raising flour
  • 1 tablespoon milk

For the frosting:

  • 175g unsalted butter softened
  • 1 teaspoon vanilla extract
  • 280g icing sugar (sifted)

Method:

  1. Preheat oven to 180C/350F/Gas Mark 4. Put 12 paper cases into a cupcake tray.
  2. Put butter and sugar into a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and use a metal spoon to fold the mixture together. Add the milk to loosen the mixture.
  3. Here is the secret trick you have all been waiting for….Use an ice cream scoop (with a spring handle) to scoop out mixture from the bowl, flatten the mixture out against the side of the bowl and simply drop the mixture into the cases using the sprung handle – GENIUS!!
  4. Bake the cupcakes for 20 minutes or until golden brown.
  5. Place on wire rack to cool.
  6. To make the frosting, put the butter and vanilla extract in a bowl and use an electric hand whisk to beat until pale and very soft. Gradually add the icing sugar, whisking well after each addition. Add your required colouring – I used gel colouring as it stops the butter cream from becoming to sloppy.
  7. Spoon the frosting into a piping bag, fitted with a medium star nozzle and pipe frosting onto the cupcake – starting from the outside of the cake.
  8. Roll out white sugar icing and cut out 2 medium circles and 2 small circles. Cut 1 medium circle in half and the other into quarters. Using water, stick 1 half to 1 quarter, to make the pram. Add the 2 small circles as the wheels and decorate as you like.
  9. Enjoy! x

 

Advertisements

Vanilla Macaroons

First attempt macaroons!

First attempt macaroons!

So after my hen do back in June my lovely friend Nikki did a beautiful recipe reading as part of the cabaret night – long story! Anyway, she also bought with her a cooking magazine complete with a free macaroon silicone baking sheet which I quickly snapped up. So last night, I found an easy macaroon recipe and decided to give it a try for the first time. Here are the results – not bad for a first attempt! Next time I will definitely use more pink food colouring in the macaroon egg white mixture and not use a pronged piece for the piping bag as it gave the macaroons a prickly look. But onwards and upwards!

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Ingredients:

For the Macaroons:

  • 100g / 1 cup icing / powder sugar
  • 100g / 1 cup ground almonds
  • 2 medium, free-range egg whites
  • Small pinch salt
  • 55g / ¼ cup caster / fine sugar

For the filling:

  • 150g / 1 ½ cups unsalted butter, softened
  • 75 g / 2/3 cup icing / powder sugar

Method:

  1. Sift the ground almonds and icing sugar together into a bowl and discard anything left in the sieve afterwards.
  2. In a very clean and dry bowl mix the salt and egg whites together, adding any food colouring at this stage before they are whipped.
  3. Then whip the eggs and salt together into soft peaks.
  4. Slowly add the caster sugar bit by bit until you have firm peaks – hold it over your head and it should stay in the bowl – go on I dare you!
  5. Slowly fold in the icing sugar and almond mix – the mixture will loose a little air but this is ok.
  6. Pipe the macaroons onto a silicone macaroon baking sheet or piece of baking paper. Less is more at this stage as they spread.
  7. Leave to dry out for around 20 minutes, the tops will look smooth after they have sat for a while.
  8. Bake at 140C for 7-8 minutes then open the oven door to release any steam, then bake for a further 7-8 minutes. They are ready when they are firm to the touch and have risen slightly.
  9. Take them out the oven and let them cool completely, if you move them before they are completely cool they will break.
  10. Mix all of the filling ingredients together and spoon half a teaspoon between two macaroons to make a lovely squidgy sarnie of sugar!