Lemon and Orange Jelly Sliced Cupcakes

Oh it’s been so long since I’ve baked something, I hate when I get busy and forget to make time to do the things I enjoy.

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Ingredients
150g butter, softened
150g brown sugar
2 eggs
150g self-raising flour
3 tbsp milk

Topping
100g butter
2 tbsp honey
150g icing sugar
Lemon and orange jelly slices

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Method
1. Preheat the oven to gas mark 4 and place 12 cupcake cases in a 12 hole tray.

2. Beat together the butter and brown sugar until pale and fluffy. Next add the eggs one at a time and beat.

3. Mix in the flour and the milk, divide equally between the cases and bake in the oven for 15- 20 minutes.

4. Make the topping in the meantime: just mix everything together and set aside. Once the cupcakes are done leave to cool on a wire rack.

5. Spread the topping over each cupcake and press 3 jelly slices on top 🙂

These are perfect for kids parties and any other occasion!

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Orange Jaffa Cakes

Hi everyone I’ve got another recipe from Homemade Memories by Kate Doran, she has such great recipes 🙂 if you love jaffa cakes then this recipe is perfect for you!

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I love the light cake at the bottom topped with the orange jelly and covered with dark chocolate, to be honest jaffa cakes aren’t my favourite but when homemade they taste so good.

To make the orange jelly you’ll need:
60g castor sugar
Peel from 1 orange
3 sheets of gelatin leaves
100ml orange juice (from 2 oranges)

For the cakes:
40g butter
60g icing sugar
20g plain flour
40g ground almonds
2 egg whites
Pinch of salt

To finish:
120g dark chocolate

For the method
1. For the jelly combine 120ml water with the sugar and orange peel in a saucepan. Bring to the boil then simmer for 10 minutes until reduced by half. In the meantime line a square tin with cling film. Soak the gelatin leaves in cold water for 5 minutes.

2. Remove the syrup from the heat and strain into a jug. Squeeze the water from the gelatin leaves and add to the syrup mix and stir until dissolved, pour into the square tin and chill for 2 hours.

3. Place the butter in a saucepan on the stove until the butter just starts to melt. Allow to cool and use a brush to grease a 12 hole muffin tin.

4. Preheat the oven to gas mark 5. Sift the icing sugar and flour into a bowl and whisk in the ground almonds. Add the egg whites, salt and melted butter and whisk to a batter. Divide between the muffin tin holes and bake for 10- 12 minutes, remove and leave to fully cool.

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5. Once the jelly has fully set, use a cutter to cut out discs of the jelly and carefully place on to of each cake. (If you don’t have cutters just roughly cut circles using a bread knife)

6. Melt the chocolate in a heat proof bowl over a pan of simmering water and leave to cool for 10 minutes. Spoon 2 tsps of chocolate over each jelly disc and leave to set.

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Definitely need to practice my chocolate spreading skills

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Sweet Sesame Seed Chicken

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INGREDIENTS
3 large chicken breasts
4 tbsp honey
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp sesame seeds

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METHOD
1. Firstly dice the chicken breasts into small squares then combine all the ingredients together except the sesame seeds and leave to marinade for 4 hours or over night.

2. Preheat the oven to gas mark 5 and cover a baking tray with parchment paper, also tare off enough foil to fit over the top.

3. Then tip the marinaded chicken onto the tray putting 3-4 pieces on a cocktail stick and cover with foil, bake in the oven for 20 minutes.

4. After the 20 minutes take out, remove the foil and sprinkle with the sesame seeds, put back in the oven for 10 minutes.

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I ate my chicken with steamed broccoli and oven fries, I think using the cocktail sticks adds a difference to the dish and they are a great to serve for any occasion.

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Lemon and Poppyseed Cupcakes

I feel like I am forever making sweet things so I’ve decided to try something a little different….. lemon and poppyseed cupcakes!! I actually saw this recipe ages ago but only just decided to bake them after wanting to try something new. The recipe was posted on Twitter by Lorraine Pascal and it was super simple and different to what I usually do so I thought why not.

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Ingredients
175g self raising flour
1/2 tsp bicarbonate soda
110g castor sugar
Zest and juice of a lemon
70g melted butter
175g milk (I used almond milk)
25g poppyseeds

Method
1. Firstly prepare your cupcake tray with 12 cases.

2. You can literally just put all the ingredients into a bowl and mix vigorously until well combined. It may be easier to use a handheld whisk if you have one but both methods work great.

3. I then used a ladle to equally fill each case with the mixture and put into the oven for 20 minutes.

4. Enjoy whilst slightly warm.

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Okay, so my end thoughts on these cupcakes are undecided, I am so used to eating and enjoying sweet baked foods that it will take some time for me to appreciate the ingredients used such as poppyseeds and lemons however I know that they are much healthier because they contain less sugar and the poppyseeds are full of nutrients.

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Recipe made 15 cupcakes

I definitely want to start looking at different recipes and see what alternatives I can use to have the same great taste with added health benefits.

M&M Cookies!

Makes 12 chunky cookies

This is a fantastic recipe that you can change depending on your preferences, you can add anything to the mixture e.g. raisins, nuts, oats, desiccated coconut, chocolate chips…..

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INGREDIENTS
200g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1/4 tsp salt
150g m&ms
75g butter
50g light soft brown sugar
50g caster sugar
1 large egg

METHOD
1. Preheat the oven to gas mark 4 and line two baking trays with parchment paper. In a bowl combines the flour, m&ms, baking powder, bicarbonate soda, and salt.

2. Then in a separate bowl cream the butter and sugar until pale, gradually add the egg and the flour mixture, the mixture should now form a dough.

3. Use a tablespoon to take out the mixture and roll into balls then flatten in your hands and place on the baking tray.

4. Bake in the oven for 10-13 minutes until just risen. Allow to rest for 5 minutes and then leave to cool on a wire rack 🙂

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I absolutely love this recipe, they were a little sweet so I may use a little less sugar next time but other than that everyone enjoyed eating them.

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Crunchy Oaty Biscuits

Definitely something you can carry on the go, or eat for breakfast when your short for time 🙂

INGREDIENTS
75g oats
75g flour
50g unsweetened desiccated coconut
75g castor sugar
75g butter
2 tbsp syrup or honey
1 tsp bicarbonate soda
2 tbsp boiling water

METHOD
1. Preheat the oven to gas mark 4 and line two baking trays with parchment paper. Then in a bowl mix the oats, flour, coconut and caster.

2. In a pan on a low heat, melt the butter and syrup/honey. Once melted add to the bowl, then dissolve the bicarbonate soda into the water and also pour into the bowl mixing carefully.

3. Use a tbsp to equally make balls from the dough, placing them onto the baking tray and gently flatten.

4. Put in the oven for 15mins. Once baked remove from the tray using a spatula and place onto a wire rack to cool down.

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This recipe should make 14 biscuits.

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Mini Apple and Almond Cakes

Hi everyone 🙂 wishing all read who read a fantastic week in advance!

I’m not a massive fan of ‘Great British Bake Off’ but this recipe is one of Mary Berry’s. You know when you watch a show and you become super inspired by all the wonderful bakings? I like this recipe because it’s kind of half way between a cupcake and biscuit, my two favourites combined together. They also contain fruit which makes it seem healthier.

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INGREDIENTS
75g melted butter, plus extra for greasing
100g caster sugar
100g self raising flour, plus extra for dusting
1 egg, beaten
1/2 almond extract
60g Bramley Apple’s, peeled and sliced thinly
15g flaked almondsfraiche

METHOD
1. You’ll need six 7cm cooking rings, preheat the oven to gas mark 4. Grease the inside of the rings with butter and dust with flour then arrange onto a baking tray lined with baking paper.

2. Pour the melted butter into a large bowl, add the sugar, flour, egg and almond extract and mix together until combined.

3. Spoon a little of the mixture between each ring, place the Apple slices over the mixture then cover evenly with the remaining mixture. Level the top with the back of a teaspoon.

4. Scatter each cake with flaked almonds and bake in the oven for 25-30 minutes until risen and golden brown.

5. Once baked set aside to cool for at least 10 minutes before removing the rings. Serve warm with a dollop of creme fraiche.

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I didn't have cooking rings so improvised and just used a cupcake baking tray.

Definitely a nice teatime treat.

Chocolate Cupcakes with Chocolate Swirls

These cupcakes are super simple to make and take minutes to bake. I haven’t had a lot of time to bake recently as I’ve been so busy with work, starting uni and other stuff. I also didn’t really have much cake decorating produce so I put swirly patterns over the top.

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They are just standard chocolate cupcakes so I didn’t bother with a recipe, they are a great teatime treat enjoyed with a hot drink.

Red Velvet Cupcakes with Cream Cheese Frosting and Chocolate Sprinkles.

Sometimes all I want to do is bake! I feel like there’s so much going on in my life at the moment;
– Work
– Looking for a new job
– Parent’s having work done on the house
– My sister having a baby and moving house
– Me preparing for uni
And much more, the days seem to go by so quickly without me realising.

Baking is the best way for me to simply relax and enjoy myself.

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These cupcakes are from Nigella’s website http://nigella.com/recipes/view/red-velvet-cupcakes

Red Velvet Cupcakes are such a popular baking choice I just had to try them. The link above will take you directly to the recipe. It’s a nice and easy recipe to follow.

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Ingredients

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I could only find a food gel

*As you can see I lost the red colour once I started adding the cocoa powder so my tip to you is not to hold back on the red food colouring.

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They were delicious!

Hope you all enjoy the rest of your day/night 🙂

Any questions?
Email: angelicab473@gmail.com

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