A Baptism with Coconut Cupcakes…
July 5, 2010
Coconut Surprise Cupcakes…
You need;
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
pinch salt
40g unsalted butter – room temperature
120 ml coconut milk
1/2 tsp vanilla extract
1 egg
9 tinned pineapple rings chopped into small pieces
desiccated coconut to decorate
for the icing;
250 icing sugar
80g unsalted butter at room temperature
25 ml coconut milk
12 hole cupcake tray lined with paper cases
Preheat the oven to 170c
Put the flour, sugar, baking powder, salt and butter in a large mixing bowl and beat slowly until you get a sandy consistency and everything is combined.
Mix the coconut milk and vanilla extract in a separate bowl and beat until well combined, add the egg and beat well, scraping any unmixed ingredients from the side of the bowl.
Divide the chopped pineapple between the paper cases and spoon the cake mixture over the top until they are about 2/3 full. Bake in the oven for 20-25 minutes until golden brown and bouncy to your touch, when ready leave them to cool completely on a wire rack.
For the icing; beat the icing sugar and butter together in a large mixing bowl until the mixture comes together and is well mixed. Turn your speed down and slowly add the coconut milk, once it is well incorporated turn your mixer up to a high speed and beat until light and fluffy (c. 5-10 minutes) ice your cakes when they have cooled, finish with a sprinkle of coconut.
Next time I make these I will probably add more coconut, I love the taste and although these were great they were not coconuty enough!
Then I jumped on a train with a paper, coffee and my tupperware into the countryside, going past cider orchards, I love train journeys when you’re going somewhere nice!
And off I went to watch my cousin and his wife Baptise their twins Thomas and Poppy at an amazing village Church…
…then afterwards to had a huge feast back at their house an amazing Somerset view… please ignore the road! Lots of green and sky… lovely…
in the sunshine filled garden… where a ballpit kept both children and adults entertained…
we got the drinks out first… has to be Pimms on a day like this in an English country garden right?
jackets were left on chairs… while we all dashed to fill our plates…
I love a good buffet, especially one with crisps…
… plus a huge ham…
…homemade quiches… and best of all cheese!
and after we had made a dent in all of that we start on desserts… mini profiteroles, strawberry cheesecakes and chocolate covered ice creams…
… strawberries and cream…
And my Coconut Surprise Cupcakes… which to my delight went down very well, I really should have made more!
and if that wasn’t enough a proper iced cake for the twins…
Summer Berry Cheesecake Cupcakes
June 15, 2010
I made these cupcakes for my godson, his Mum and Grandmother, and they went down a treat! This recipe is from the Hummingbird Bakery book, this is a really cute cupcake shop in London one of the first! Well worth a visit. You can buy the book here.
The book is really good, all the recipes are easy to follow and simple. The only complaint I have is that they don’t tell you what your recipe should look like at various stages, but some would see that as a good thing as it stops you from fretting and you just get on with baking. I have never had a problem with any of the recipes.
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter – room temp
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries chopped into small pieces
200g digestive biscuits
1 quantity cream cheese icing (recipe below)
12 hole cupcake tray
makes 12
Preheat oven to 170c
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment or use a handheld electric whisk and beat on slow speed until you get a sandy consistency and everything is combined
Pour in the milk and vanilla extract and beat on a medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side with a rubber spatula)
Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated
Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes or until light golden brown and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Roughly break up the digestive biscuits and put them into a food processor, process until finely ground. When the cupcakes are cold spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.
Icing
300g icing sugar
50g unsalted butter room temp
125g cream cheese
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a med speed until the mixture comes together and is well-mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to med-high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes.
Do not overbeat, as it can quickly become runny
The Baby Shower
June 11, 2010
Drinks were served in their amazing sun lounge decked out with pink bunting…
…with vintage china tea cups…
Plus a proper afternoon tea of finger sandwiches, Vol Au Von’s, mini eclairs and more cakes
Afternoon tea is possibly my favourite meal ever, add peach Bellini’s and you have a party!
…sweetiesa little nod to Alice in Wonderland with some old school