Wednesday, 18 October 2017

Autumnal Baking

Wednesday 18th October

Nothing beats a bit of seasonal baking, especially in the form of cupcakes, blondies, and cookies. These are my own recipes so don't forget to credit me if you use these!


Maple Syrup and Bacon Cupcakes


Ingredients:

For the cupcakes -
200g self-raising flour
200g butter
200g caster sugar
4 eggs
Maple syrup

For the icing:
Maple syrup
3-4 strips of bacon
140g butter
280g icing sugar

Method:

  • Preheat the oven to 180 degrees Celcius.
  • Cream the caster sugar and butter together and add a tablespoon of maple syrup.
  • Add the flour and eggs slowly, whisking all the while.
  • Add 2-3 tablespoons of maple syrup depending on preference.
  • Place just over a tablespoon per cupcake cake into a prepared cupcake tray.
  • Bake for 10-12 minutes, or until well risen and golden.
  • Cook the bacon (I prefer mine crispy!)
  • Add butter and a tablespoon of maple syrup to a bowl.
  • Slowly add the icing sugar and mix well.
  • Once the buttercream is mixed add more maple syrup if preferred.


Salted Caramel and Chocolate Chip Blondies


Ingredients:

150g butter
450g light brown sugar
2 eggs
3 teaspoons of salted caramel flavour
250g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
100g white chocolate chips
100g milk chocolate chips
50g cooking chocolate (to drizzle on top after blondies are cooked)


Method:


  • Preheat oven to 180 degrees Celcius.
  • Melt butter, take off heat, and mix with sugar.
  • Add the eggs, salted caramel, and the rest of the ingredients except the chocolate chips.
  • Add half of each chocolate chips to mixing bowl and stir well.
  • Place mixture in a pre-greased baking tray, and sprinkle the remaining chocolate chips on top.
  • Bake for 20 minutes. Once cooked, place on cooling rack.
  • While the blondies are cooling, melt the last chocolate. 
  • Once the blondies are cooled, use a wooden spoon to drizzle over the top of the blondies.



Pumpkin and Chocolate Chip Cookies

Ingredients:

200g white chocolate chips
300g plain flour
1 tsp baking powder
2 tsp bicarbonate of soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
125g butter
300g caster sugar
250g pumpkin puree (either premade or leftover from your pumpkins!)
1 egg
1 tsp vanilla


Method:


  • Preheat oven to 180 degrees Celcius
  •  Cream butter and sugar together.
  • Add pumpkin, egg, and vanilla to mixture. Stir well.
  • Add dry ingredients.
  • Place a walnut sized amount of mixture onto a pre-greased tray.
  • Bake for 12-15 minutes.



Happy baking!