Wednesday, 22 January 2014

primrose bakery peanut cupcakes

makes 12 cupcakes 

for the cake:
75g unsalted butter 
130g crunchy or smooth peanut butter
190g dark brown sugar
2 large eggs
1 tsp vanilla extract
120g plain flour
1 tsp baking powder
pinch of salt
60ml semi skimmed milk 

for the icing:
175g dark or milk chocolate
225g unsalted butter
1 tbsp semi skimmed milk 
1 tsp vanilla etract
250g icing sugar

for the cake:
  • heat oven 160c
  • cream butter, peanut butter and sugar
  • beat in eggs one at a time 
  • mix in vanilla 
  • in separate bowl combine flour, baking powder and salt 
  • beat in a third of the flour mix, then a third of the milk, repeat 
  • spoon into case
  • bake for 20mins

for the icing:
  • melt the chocolate and leave to cool a little 
  • combine other ingrediants with electric whisk 
  • add chocolate and whisk until thick consistency 

Sunday, 12 January 2014

apple and rhubarb crumble

8-10 sticks rhubarb

2 cooking apples 

4tbsp water

8tbsp caster sugar

sprinkle of ground cinnamon 

110g butter

110g demerara sugar

190g plain flour 

cut rhubarb into 2cm lengths

peel, core and slice apple

put onto baking sheet and sprinkle over water, cinnamon and caster sugar

bake 180 for 10mins then put into oven dish 

crumb together flour, sugar and butter

put over fruit 

bake for 35mins 

mary berry's lemon cupcakes

makes 12


125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon

for the lemon icing:
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon

1. best together sugar and butter 

2. add 1 egg at a time with a spoon of the flour. Beat in. 

3. add milk and lemon zest

4. bake for 20-25 minutes 180

5. cool and ice