Cherry Bakewell Cupcakes

4oz Butter

4oz Caster / Granulated Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Almond Extract

2 Eggs

2oz Ground Almonds

3oz Glace Cherries (Chopped)

Cooking time: 170c Fan / Gas mark 5 for 15 minutes in preheated oven

Serving: 12 Cupcakes

1. Preheat the oven and put cupcake cases in the cupcake tin

2. Chop the cherries and put to one side

3. Cream together the butter and sugar with a whisk for 2 minutes, until well combined, use a wooden spoon to scrape around the edge of the bowl and mix together

4. In a separate bowl whisk the eggs and almond extract together for a couple of minutes

5. Slowly pour the egg mixture into the butter mixture and whisk together for a good few minutes until well combined and it provides a good consistency

6. In to a separate bowl sieve the flour and baking powder

7. Add the chopped cherries and ground almonds to this mixture and stir

8. Mix flour mixture into the egg mixture and fold in slowly but until well combined

9. Divide the mixture evenly between the cupcake cases and put in the oven

10. Bake for 15 minutes or until golden, once done remove and leave in the tin for 5-10 minutes before transferring to a wire cooling rack

Icing

1 Tbs Custard Powder

200ml Milk

2oz Butter

9oz Icing Sugar

6 Cherries (Halved)

1 Tsp Almond Extract

1. Put the custard powder into a jub and a little milk to make a smooth paste

2. Put the remaining milk in a saucepan and bring to the boil slowly

3. Pour the hot milk onto the custard and stir until combined

4. Return the mixture to the pan and heat gently for 1-2 minutes untill it thickens

5. Remove from the heat and cover with some damp greaseproof paper to prevent a skin forming and let it cool (you can put it in the fridge to speed this process up)

6. Once cooled put the custard into a bowl and whisk in the butter and almond extract and chill for a further 20-30 minutes

7. Gradually whisk in the icing sugar into the chilled mixture until it is smooth, but thick

8. Using a knife spread onto the cupcakes

9. Cut the cherries in half and place a half on each of the cupcake

10. Tuck in and enjoy

Car Shaped Birthday Surprise

8oz Butter

8oz Granulated Sugar

10oz Self Raising Flour

1.5Tsp Baking Powder

4 Eggs

2Tsp Vanilla Essence

6oz Cherries (Chopped)

1-2Tbs Milk

Cooking time: Gas mark 4/170c for 45 minutes

Serving: 15cm by 30cm cake tin

1. Cream together the butter and sugar in a bowl with a whisk for 2-3 minutes

2. In a separate bowl whisk together the eggs and vanilla essence for 2 minutes

3. Whisk the egg mixture into the butter mixture for a further 2-3 minutes until the mixture is well combined and a smooth consistency

4. In a separate bowl sieve the flour and baking powder togeth

5. Mix the chopped cherries into the flour mixture

6. Fold the cherry mixture into the egg mixture and mix well until it is well combined and a nice smooth dropping consistency

7. Add the milk and mix well

8. Pour the mixture into the grease proof paper tin and spread out with a knife so it is even

9. Pop in the oven to bake, half way through the baking time, open the door and check the cake and cover with greaseproof paper this prevents the cake from burning and from it being cooked through

10. Once done leave in the tin to cool for a while and then using the greaseproof paper to help you turn out onto a chopping board to cool

Making the Shape

1. Turn the cake so its the right way up

2. At each corner cut a triangle off, so you should be left with a roundish point at each end

3. You then will have 4 triangle pieces, 2 of these will be spare and on the other 2 you need to curve the top so it is not pointie and a nice curved shaped

4. You then place these at one end of the rest of the cake e.g. the right hand side with the longer edge at the front of the car and the taller side in the middle (This will be the front of the cake)

5. You then need to cut along the sides to make it narrow, these will be fairly easy as it will be from where the triangle pieces were cut

6. With these two pieces, do the same and curve the top and place at the other end e.g. left. Again the longer, sloping side at the front and the taller in the middle. (This will be the back of the cake)

Icing and Decoration

2 Batches of the 'perfect icing' from this blog

4 Jammy Dodgers

Sweet shoe laces / strawberry laces

3 Cherries

Jam

Silver Ball Balls

1. Cover the whole cake with the icing, Use the icing to help you hold the sponges inplace, I also used Jam as well as it adds more flavour and is a nice surprise for when the person takes a bite

2. Do not leave to set as you need to put the other decorations on

3. Cover the back of the jammy dodges with jam and press onto the side of the cake

4. Cut the cherries in half and use 2 halves at each end of the lights and one half for the stirring wheel

5. Cut the shoe laces and place them on the car as shown in the picture or how you desired

6. I then made the number 17 as it was my brothers 17th Birthday, but you can do what ever you desire

7. Tuck in and enjoy as much as you want! This cake went in one go!!

White Chocolate Chip Chocolate Cupcakes

4oz Butter

4oz Sugar (Granulated / Caster)

4oz Self Raising Flour

2 Eggs

1Tsp Baking Powder

100g Packet of White Chocolate Chips

2oz Cocoa Powder

1-2Tbp Milk

Cooking Time: Gas Mark 4 / 180c for 15 minutes

Serving: 12 Cupcakes

1. Pre heat the oven and line the cupcake tin

2.Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together in a separate bowl for 1-2 minutes

4. Whisk the eggs into the butter mixture for a good 2-3 minutes until the mixture if smooth, use a wooden spoon toe scarpe round the edges

5. Measure out the flour,cocoa powder and the baking powder and sieve them into a separate bowl

6. Pour the white chocolate chips into the flour mixture and mix with a spoon coating the chocolate chips with the mixture

7. Add the flour and chocolate chip mixture to the egg mixture and fold in gently and smoothly, until it is all mixed through and the mixture is a even chocolate mixture

8. Add 1-2 Tbs of Milk to the mixture to lighten it, as cocoa can tend to make it heavy and mix well

9. Divide the mixture evenly between the cupcake cases and pop in the oven until golden and risen or for 15 minutes

10. Remove from the oven and leave in the tin to cool for 5-10 minutes before transferring to a wire cooling rack

Buttercream Icing

3.5oz Butter

12oz Icing Sugar

2oz Cocoa Powder

1Tsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve in the icing sugar and whisk with the butter for a good couple of minutes on a high speed until well combined

3. Divide the mixture into two bowls

4. To one half add the vanilla essence and whisk for a furth 1-2 minutes

5. To the other half add the cocoa powder and do the same

6. With a piping bag or tube, put a tsp of vanilla icing in followed by tsp of chocolate, alternating the flavours until it if full

7. Then pipe away and the icing will come out as a nice 2 zone!

Chocolate Celebration Cake

This Cake is courtsey of Nicola Crisp!

Who made the standard chocolate mixture and buttercream icing on this blog, but increased the mixture to 8oz of flour, sugar and butter and 4 eggs!

Looks fab I think and very yummy! The decorations and ribbon just adds that little bit more detail and makes it look fabulous!

Thank you Nicola!

Coconut Milk Cupcakes with Coconut Glace Icing

4oz Self Raising Flour

4.5oz Caster Sugar

1.5oz Butter

1Tsp Baking Powder

1 Egg

120ml Coconut Milk

3oz Desiccated Coconut

Cooking time: Gas Mark 4 / 180c for 15 Minutes

Serving: 12 Cupcakes

1. Pre heat the oven and prepare the cupcake tin

2.Cream together the butter and sugar in a bowl

3. Sieve the baking powder and flour into the butter mixture and mix until it forms breadcrumbs, you can do this using your hands or whisk for a few minutes

4. In a separate bowl mix the coconut milk and vanilla together and beat into the flour mixture using the whisk

5. Add the egg and desiccated coconut and beat well until the mixture forms a nice dropping consistency

6. Divide the mixture between the cupcake cases and put in the oven for 15 minutes or until golden

7. Remove from the oven when done and leave in the tin for 5-10 minutes before transferring to a wire cooling rack to cool

Coconut Glace Icing

10oz Icing Sugar

100Ml Coconut Milk

2oz Desiccated Coconut

1.Sieve the icing sugar into a bowl

2. Add the coconut milk and mix with a fork into the icing sugar

3. You want the icing to be thick but a dropping consistency so it makes it easier to spread, but not too runny that it runs off the cupcakes

4. Put a good Tsp of icing on each cupcake and smooth over with a knife

5. Sprinkle desiccated coconut on top and tuck in!

N.B. The cake mixture can appear runny but do not worry it will bake lovely.

N.B. You can use buttercream icing if you wish (See this blog for the website and instead of adding milk you use the coconut milk and whisk for a good few minutes)