A Cornish girl's food adventures

Tag: buttercream

The best darned frosting in the world!

The best darned frosting in the world!

I’m a bit funny about frosting, I find it can be a bit hit or miss. All too often it’s too sweet and sugary or it can be grainy rather than silky smooth, or worst of all it can become crusty with a hard sugar […]

Gingerbread Viennese Whirls

Gingerbread Viennese Whirls

Oh my word these are good! I didn’t think Viennese whirls could get any more delicious but this festive twist really is good. Melt in the mouth, crumbly, buttery biscuits spiked with fiery ginger and fragrant spices, filled with gooey toffee and rich brandy buttercream? […]

Lemon and eldeflower cupcakes

Lemon and eldeflower cupcakes

I haven’t baked cupcakes in forever. I’m not sure if it’s because they went out of style a little bit or because I’m a pretty greedy person and I’d rather bake one big cake that can be cut into generous slices!
These aren’t as sweet and sickly as some cupcakes can be, thanks to the rich and creamy mascarpone frosting and the tangy lemon curd filling.

Ingredients
makes 12
sponge
90g butter, softened
200g sugar
3 eggs
375g plain flour
3 tsp baking powder
3 tbsp of elderflower cordial
4 tbsp milk
filling & frosting
2-3 tbsp lemon curd
150g butter, softened
150g icing sugar
150g mascarpone
1 tbsp elderflower cordial
lemon and lime zest to decorate

Pre-heat your oven to 190°c and line a cupcake tin with 12 wrappers.
Sift together the flour and baking powder then combine this with the sugar before beating in the butter until the mixture looks like damp sand.
In a separate bowl or jug mix together the milk and eggs. Slowly mix this into the dry ingredients a third at a time until you have a smooth, fairly liquid batter. Stir in the elderflower cordial.
Divide the batter evenly between the cupcake cases and bake for 20 minutes, give or take, until the cakes have risen and are nicely browned. Leave to cool on a wire rack.

Once the cakes are completely cool cut a small section out of the top of each one. If you have an apple corer this will do the job quickly and easily. Fill the resulting hole with a little lemon curd and replace the little sponge cap.
To make the frosting beat together the butter and icing sugar before adding in the mascarpone and the elderflower cordial. Pipe or spread the frosting on top of the cakes, being careful to cover the little sponge lids and then sprinkle each one with a little lemon and lime zest.

Raspberry creme drip cake

Raspberry creme drip cake

If a party without cake is just a meeting then serving up this really would make it a celebration! I’ve made this cake a couple of times now and it’s always very well received, it looks impressive before you’ve even cut into it. It’s got […]

Praline and cream cake

Praline and cream cake

It wasn’t until I travelled to Charleston SC that I thought of praline being anything more than the chocolate seashells that Mr Colonial Cravings receives for Christmas every year. But in Charleston we tried some very tasty crunchy little clusters of caramelised pecans. I think […]

Blueberry and lemon Viennese whirls

Blueberry and lemon Viennese whirls

blueberry and lemon Viennese whirls

Mr Colonial Cravings and myself have been back in our little Gloucestershire terraced house for just over a month now. We’re more or less unpacked and the bulk of the re-decorating is done with but we’ve been a little bit slow to sort out things like the internet and TV. The latter isn’t really important to us, we tend to watch films more than the telly, but it has left me a bit out of touch when it comes to The Great British Bake Off.
I gather from my various social media feeds though that it was recently ‘biscuit week’ and that the nations bakers went bonkers for Viennese whirls. By sheer coincidence (I promise) on the day that it was broadcast I’d decided to revamp the Viennese whirl recipe that I’ve got on here. I wanted to make them a little more fancy than the classic jam and buttercream combo.
These are utterly delicious. The biscuits are crumbly and melt in your mouth and the flavours are wonderfully fruity. They did not stick around for long!

blueberry and lemon Viennese whirls

Ingredients
makes 8 sandwich biscuits

biscuits

125g very soft butter
25g icing sugar
zest of one lemon
125g plain flour
25g corn flour

filling

50g butter
125g icing sugar
50g blueberries

blueberry and lemon Viennese whirls

Pre-heat the oven to 190°c.
Cream together the butter, lemon zest and icing sugar in a mixing bowl. Sift the corn flour and plain flour into the creamed butter and sugar. Mix all of this together until you have a very soft batter-like dough.
Fill a piping bag fitted with a very large star shaped nozzle with the dough. Pipe the biscuits into 16 swirls on a lined baking tray, just make sure you leave space between them to allow for spreading.
Bake the biscuits for 15 minutes until they are slightly golden and then place them onto a wire rack to cool.

blueberry and lemon Viennese whirls

Whilst the biscuits cool you can make the filling. Warm the blueberries a little to encourage them to release their juice and then crush them well with a fork. Let them cool a bit. Beat the butter until it’s quite soft and then mix in the icing sugar and crushed blueberries, beating until it is quite fluffy and you’ve got a fairly uniform colour. Transfer the filling to a piping bag with a plain tip and then pop it in the fridge for 15 minutes to firm up a bit.
Match up similar sized biscuits and then generously pipe the blueberry buttercream onto one half before sandwiching the other one on top. Dust the whirls with a little icing sugar before devouring.

blueberry and lemon Viennese whirls

Coconut cake with lime and soft citrus buttercream

Coconut cake with lime and soft citrus buttercream

BIRTHDAY! Birthday, birthday, birthday! Hurrah for me! I’m probably at the age where I should be dreading birthdays and worrying about entering a different age bracket on surveys, but the thing is…I REALLY like cake. Is it weird to get excited about making your own […]

CRANBERRY & ORANGE VICTORIA SPONGE

CRANBERRY & ORANGE VICTORIA SPONGE

A well made classic Victoria Sponge is a thing of beauty, although I have to confess that I do always have to have cream or buttercream in my filling (sorry Women’s Institute). It’s all about the texture. It should be light and springy with a […]

MALTED MOCHA CUPCAKES

MALTED MOCHA CUPCAKES

Malted mocha cupcakes

These yummy treats have a lovely rich, slightly sticky, moist sponge sitting underneath that swirl of thick, creamy, fluffy buttercream.
I’m a sucker for malt and chocolate together and the subtle background of coffee really brings them together nicely. Because the sponge is made with malt extract rather than powder, it has a lovely rich texture, a bit like a golden syrup sponge. It’s slightly more dense (but not heavy) and sticky than a classic cupcake sponge. In general, I’d say that these lovelies have a bit more going on than your average sponge and frosting affair…

Malted mocha cupcakes

Ingredients
makes about 8 big cupcakes or 6 large and 6 mini

Sponge
40g butter
90g sugar
50g malt extract
100g plain flour
15g cocoa powder
1/2 tbsp baking powder
1 egg
70ml milk
50ml of very, very strong coffee

Frosting
30g dark chocolate
140g unsalted butter
120g icing sugar
2 tbsp cream (or a splash of milk)
50g malt extract

melted white and dark chocolate and malteasers to decorate.

Malted mocha cupcakes

Pre-heat your oven to 190°c and line a cupcake tin with wrappers.
Cream the butter and sugar together in a mixing bowl and then beat in the malt extract. Sift in the flour, cocoa and baking powder and beat it together with an electric hand or stand mixer until it looks like breadcrumbs.
Lightly beat together the coffee, milk and egg in a separate bowl or jug and then add it in two or three batches, to the dry ingredients and beat it well until you have a nice smooth batter.
Divide this evenly between the wrappers and pop them in the oven for about 20 minutes. They should be well risen and feel springy to the touch once they are done. Leave them to cool on a wire rack.

Malted mocha cupcakes
To make the frosting melt the chocolate and then set it aside to cool. Beat together the butter, icing sugar and cream until it is nice and fluffy. Mix in the malt extract and then divide the buttercream into two batches. Stir the melted chocolate into one of these.
Carefully spoon the two buttercreams into a piping bag fitted with a large star tip, so that they are side by side and both flavours will be squeezed out of the nozzle at the same time. Pipe the frosting onto the cooled cakes in pretty swirl and then decorate each one with the crushed malteasers and a little drizzle of melted chocolate.

Malted mocha cupcakes

EARL GREY and LEMON LAYER CAKE

EARL GREY and LEMON LAYER CAKE

This month it has been Mr Colonial Cravings birthday! He’s really quite old now, so to soften the blow a little I decided to go all out and bake him a fancy cake that I knew he would love. He is an absolute tea addict […]