I raise a Baileys cupcake to you all

 

2011 has been quite the year for me.

In February I got a Kitchenaid, and love it as much today as I did the day I brought it home squealing all the way from Chiswick to New Cross. I still often stand in the Kitchen stroking it in a way that isn't particularly normal for a girl and a stand mixer.

In March left a job that I for some time despised with a rousing chorus of so long, farewell, auf Wiedersehen, adieu, adieu, adieu, to yieu and yieu and yieu. And yes I did sing it LOUDLY as I was leaving. Lots of Jägermeister may have been involved.

Then in April I buggered off to Madrid on a whim to see Manowar, visit twin baby pandas and eat cupcakes.

Then I started working in baking - first in a cafe in Brixton where I covered the bakery for two days a week while the other girl had time off. It was great while it lasted but alas I couldn't survive on just 5 or so hours of work a week and thankfully one of my favourite bakers in London was hiring and I was lucky enough to get the job. This led to months of baking, and learning, with someone I really admired. It also led to me getting more work with another fab baker. I can honestly say the time with these two has been the best time I've had at work in many years. I've learned lots - including NOT to turn a Kenwood to pulse just after adding the red colouring to red velvet batter or to turn it to pulse while only cream cheese is in the bowl. You will not look pretty afterwards. Mainly, don't pulse anything ever. And check the baking powder, bicarb each and every time - then recheck. Oh and don't pick up cake tins straight out of the oven with bare hands. This hurts. Lots.

I'm hoping 2012 leads to lots more baking and lots more good cake! Oh and can we hope that it's the year when some crapcake purveyors stop peddling their old tasteless poor excuses for cake please?

That shall be I Heart Cupcakes call for 2012:

What do we want?

Fresh n tasty cake!

When do we want it? 

NOW! please *  

Happy New Year everyone - may all your cupcake wishes for 2012 come true. 

Cheers, and thanks to everyone who continues to visit my blog!


* remember manners cost nothing

Christmas Presence - Nutella for everyone

Sarah aka Maison Cupcake has announced that Christmas Presence will be the last Forever Nigella in its current format so I had to post an entry. Luckily I'd already made something suitable as a Christmas gift for my lovely friend Kirsty. 

The Nutella Cheesecake recipe comes from Stylist magazine which Nigella recently guest edited. The cover was the talk of the town and the magazine featured other exclusive recipes including bacon brownies which I also made - I didn't eat any but Manny said they were tasty. I just can't get my head around bacon and chocolate. 

As well as the giant cheesecake the recipe was big enough to make a couple of mini ones for myself and Manny (I knew all those Gu glass pots I insist on keeping would come in handy) so we could taste test it just incase.  I can report that it was delicious, so much so that I had to stop Manny from sneaking Nigella style into the fridge late at night in his silk* robe to steal a huge slice!

This was so good I'm hoping to make another for our New Years eve dinner- complete with edible glitter of course! 

Happy New Year everyone, and thanks for reading!

*Manny doesn't really own a silk robe although he wants a red one with dragons on after watching too many bad Kung Fu movies -I've threatened divorce should he ever buy one

Penguin Snowball cupcakes

These cupcakes are perfect for the positively Arctic temperatures out there. Ok, not quite Arctic but blooming freezing nonetheless.

I was sent some lovely chilli penguins from Hotel Chocolat, part of their Christmas gift selection, and decided to use them as cupcake toppers.

I opted for a coconut cupcake topped with a coconut covered snowball of coconut frosting - what can I say I love coconut and thought it would go well with the slightly spicy chocolate.

The chocolate penguins went really well with the cakes, and would make a lovely stocking filler for a fan of chocolate with a little chilli kick. If they're not a fan of chilli chocolate the penguins also come in caramel! Yum

Finally, don't you just love my little penguin guarding the cupcake?

Making Marshmallow Hi Hats with Lola

I buy a LOT of cupcake books, but my favourite recent purchase is Making Cupcakes with Lola by the girls behind Lola's Cupcakes. 

I got the book about two weeks ago and baked these the next day - I HAD to bake something from it as it all looked so good. 

The book itself is really pretty, with a photo for each cupcake - something not all books have. The recipes are all pretty easy to follow and don't require lots of unusual ingredients - they include lots of Lola's favourites that you may have had from their stores including some boozy cocktail inspired cupcakes.

I couldn't resist the Hi Hat Marshmallow, co-incidentally Lola's flavour of the month in store now. Last months apple pie cupcake was one of the nicest cupcakes I've had recently - the candied pecan on top was delicious. 

For those of you who don't know a Hi Hat is basically a cupcake with some kind of topping which is then dipped into chocolate (or butterscotch or a similar topping). The Lola's recipe is a chocolate cake topped with Marshmallow then dipped into chocolate. 

The cake itself was a doddle to make and resulted in a nice moist, very chocolaty base. 

The marshmallow was a bit of a faff to make but really rather easy. I think there should've perhaps been a bit more though as we had to be a little mean when piping the marshmallow out, or maybe I just like a LOT of topping? Also it is very sticky -  I was covered in the stuff. 

I waited for Manny to come home from work so we could have a go at dipping them together. It was a lot of fun and the only disaster was some where I had dyed the marshmallow blue as a pre-Halloween experiment - they just kept falling off so we drizzled some chocolate on top and they looked kinda gruesome, especially in my Martha Poison cupcake wrappers. 

The 'normal' Hi Hats were a success - I'm not particularly fond of chocolate cake but this one was really good, and I loved the chocolate covered marshmallow. 

The book is full of stuff I want to bake, and shall be doing so in the next few weeks. They are having a launch tomorrow at Selfridges with free cakes, champagne and book signings - further details can be found on their Facebook page. I'm sure any fan of cupcakes would love to find a copy in their Christmas Stocking.

Raining Blood cupcakes

I thought long and hard about what would be my special ingredient for my Halloween cupcakes this year. About a month ago I decided and tried to source my chosen ingredient from various places including local shops and even resorted to asking a chosen few people on Twitter (thanks for your help if it was you!!).  I then found out a special license was required to handle my chosen ingredient and I didn't fancy getting into trouble just for baking a cake so I kinda gave up for a few minutes. Who'd have thought pigs blood was so difficult to obtain? That's right - pigs blood. Ever since I'd read about Bocca Di Lupo's Sanguinaccio desert, a sweet pate of pig's blood and chocolate I've wanted to try it and thought Halloween would be the perfect time to try my own cupcake version.

Thankfully Bocca Di Lupo's gelato shop, Gelupo, came to my rescue with their Sanguinaccio gelato - a gelato with chocolate, Marsala and PIG'S BLOOD. Perfect.

I pootled on down to their Soho store and got a few scoops of their Sanguinaccio and rushed it home on the bus to New Cross. The girl in the store was lovely and put it in a special take away container thing for me and it was still frozen when I got home.

I weighed out what I'd need and put the rest in the freezer. I'd tried some in the shop and was pleasantly surprised - a friend had bet me it would taste "like black pudding", (gag) but thankfully it didn't. It was very chocolaty, with a hint of cinnamon and an iron background from the blood. Quite tasty actually.

So I took a photo of the ice cream. It looks kinda like poo...

I did warn you.

Anyways, moving on from the poo image. I used one of my own recipes for boozy cupcakes and replaced all of the milk in the recipe with slightly melted gelato, and also replaced some of the booze with it. I added some Marsala to complement the gelato,  and a wee tipple of Cointreau for good measure. I'm not going to type out the recipe as I'm not sure many people want to make pigs blood ice cream cupcakes. If you do, mail me and the recipe is yours.

I covered them in some creamy marscapone frosting - mainly because I wasn't sure what went with blood (does anyone?) and wanted something a bit lighter to balance out the quite brownie like cakes. I resisted covering them in glitter to signify my favourite vampire in the world as Manny would have ridiculed me with his 'ooooh sparkles' routine and I tire of it and instead splattered them with some coulis.

So how did they taste? Rather good actually - they were like a brownie but a bit lighter -quite squidgy and moist with a boozy kick and just a hint of iron'y goodness. While eating them though I couldn't quite get it out of mind that I was eating blood which is odd as I eat meat but in a desert it just seemed different and a little silly really.

Incase you are wondering where the blog title comes from check out my inspiration - the fabulous Slayer covered in blood playing Raining Blood live.

Happy Halloween everyone and remember everyone's entitled to one good scare!

F*%k You Monday cake

Ever have one of those days where everything is going wrong? That happened to me last Monday so I decided to bake a 'f*%k you Monday' cake.

I had a lot of Pink Lady apples in the house so decided to make my f*%k you Monday cake my entry into the October challenge from The Pink Whisk where the theme was apples.

I based the cake on one of my favourites from the new Cake Days book from the hummingbird bakery - the apple streusel cake. I have made this twice before - once with apples and once with lemon and blueberries (this was amazing!). The cake is easily adaptable, which is the reason I love it so.

For this one I added one of my favourite ingredients to the apples - Speculoos spread. The recipe below is my adapted recipe - for the original please see Cake Days.

Streusel Topping:
1 tsp cinnamon
40g cold unsalted butter, diced
70g soft light brown sugar
70g plain flour

Sponge:
60g unsalted butter at room temp
100g caster sugar
140g plan flour
1 large egg
1 tsp vanilla extract
1 tsp baking powder
pinch salt
80ml milk
3 pink lady apples
Speculoos spread (optional)

Preheat oven to 170 . Grease 8 inch tin (I line with parchment circles from Lakeland and brush with cake release).

First make the streusel. Put flour and cinnamon into a bowl. Add the butter and rub until they resemble breadcrumbs. Stir in sugar and set aside.

Now the cake - cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix again, scraping down the sides of the bowl to ensure everything is thoroughly mixed.

Sift the flour, baking powder and salt and add half to the creamed sugar and butter, followed by half the milk. Mix well on medium, scraping down the sides frequently. Repeat with the rest of the dry and wet ingredients.

Pour the batter into the prepared cake tin.

Peel, core and slice the apples into thin(ish) slices. Arrange on top of the cake batter, and if using dollop spoonfuls of Speculoos on top of the apples, before sprinkling with the streusel topping to form an even layer.

Bake in over for about 35 - 45 mins - until golden brown and a skewer inserted into the middle comes out clean.

Leave to cool in tin, the scoff with a cup of tea, and some cream/ice cream if you choose and your Monday blues will disappear.

Sorry about the photos - it was a dark and dank day in my New Cross kitchen (f'ing Monday) and our light was all being blocked by scaffolding outside!

Only 87 days till Christmas

I've been feeling very festive recently and now that Next have launched their Cupcake Christmas guide I'm ready to put up the tree and turn the fairy lights on!

Every year they seem to bring out new things I want - this year the ceramic rolling pin is on my must have list.

Last year lots of you missed out on the ceramic measuring cups and I still receive emails asking me to find them, or sell mine to people, so if you want them this year you'd best be quick. I also love the heart measuring spoons. I can never have too many measuring spoons.

I spotted the cupcake stand mixer some time ago, and had hoped to give one away on the blog but alas it wasn't to happen. It's cute though and good for young bakers I'd say. There is also a cute cupcake kit for beginners.

Also perfect for the cold weather ahead - the cupcake draught excluder. I have to get one to keep out the winter chills!

I also like how Next have incorporated the cupcake phenomenon in with crafting - the little sewing kit is very cute.

If you want any of the cupcake items I say buy them asap as they really do sell out quickly - last year we had to schlep to Bromley to get some of it!

Thanks to TCake for alerting me to the new guide being online.