Phew where has the week gone? We’re at Wednesday Thursday already and I haven’t blogged
about Sunday’s volunteering at Packwood. Eeek bad blogger!
Thought I’d mix things up a little (see what I did there –
baking pun!) by making today’s post a recipe blog of the two types of cakes I
baked to share with my fellow volunteers on Sunday. They went down pretty well
if I do say so myself (proud face) – even if I did issue them with a disclaimer
regarding my soggy bottom! Needless to say National Trust Volunteers are a
forgiving breed so long as the taste is good!
Banana & Choc
Chunk Muffins
If I were on GBBO these would be my signature bake but they
really are best on the day of bake and up to 2 days later. If they don’t all
get eaten (or you don’t want to eat them all yourself!) they freeze really
well.
Ingredients:
100g (4oz) butter (soft if possible)
2 Eggs
175g (6oz) caster sugar
225g (8oz) self raising flour
1 teaspoon baking powder
3 tablespoons milk (I used Soya)
2 ripe bananas
Bar of Dark Choc (I used Aldi/Lidl basic 30p dark chocolate bar
200g)
Method (Makes 12)
- Preheat oven to gas mark 5
- Without opening packet bash chocolate with rolling pin to break into chunks – set aside
- Put 12 muffin cases into muffin tray
- Mash 2 bananas with a fork until ‘sloppy’
- Add milk & eggs to bananas & mix with fork
- Now in a mixing bowl combine butter, sugar, flour, baking powder and all wet ingredients – I mixed with a hand mixer
- Mix until combined but don’t over mix
- Stir in chocolate pieces until evenly distributed in mix – don’t over stir
- Divide equally into 12 muffin cases
- Bake in the middle of preheated oven until muffins are risen, golden brown on top and are coming away slightly from the edges of the paper cases.
Lemon Drizzle
Cupcakes
These were a bit of an experiment. They were lush but
definitely need some more technical perfecting! The sponge was gorgeously light
and moist, had a flat top (perfect as a cupcake) and tasted really lemony but
an over generous hand with the lemon curd meant the weight made it sink to the
bottom of such a light sponge…hence the soggy bottom. I'm sure you will do
better!
Ingredients:
175g Self Raising Flour
½ Tsp Baking powder
175g Butter (soft)
175g Caster Sugar
2 Eggs
1 lemon skin grated
Lemon curd (Less than 1tsp per cake)
For the topping:
Juice of one lemon
2-3 Tbsp caster sugar
Method: Makes 12
- Preheat oven to gas Mark 5
- Put 12 muffin cases into muffin tray
- Grate 1 lemon & set aside rind (don't throw away lemon we use it later!)
- Cream butter and sugar until the mix turns pale
- Sieve flour & baking powder and add eggs to butter/sugar mix
- Mix until combined and mixture is smooth
- Fold in grated lemon rind – don’t over stir
- Fill 12 muffin cases 2/3 full
- Spoon in A LITTLE lemon curd (less than 1 tsp) to the centre of each case
- Cover with last 1/3 of mixture
- Bake in the centre of a preheated oven until golden brown and coming away from the edges of the cases (toothpick poked into the centre comes out clean)
Topping
1.
While the cakes are baking make the ‘topping’
this is much more of a drizzle
2.
Add the juice of 1 lemon to 2-3 tablespoons of
sugar and stir
When the cakes are done and cooling on a wire rack drizzle a
spoonful of the topping over each cake while still warm. You can poke holes in
the cakes to get the drizzle to penetrate further but I didn't and they were
still super lemony and yummy.
If you make these, please do post in the comments section and
let me know how you got on.
Happy baking!
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