Tuesday, May 10, 2011

Buns!

Today in the cookery class we are baking buns. Three of my favourite types and all adapted from cake recipes. In fact it is entirely likely I have blogged about them before in another form. I love buns and fairy cakes and all things bite sized. (My waistline is living proof!) They are just too handy to have with a cuppa or as dessert. They are good fun to make with kids too, because as well as the fun of baking them, they are out of the oven quick, they are kid sized and then you get to decorate them, and more often than not. also yourself and your kitchen!

My top three 'cup-of-tea' favourites are:

Fairy cakes

125 g self raising flour
125g caster sugar
125g soft butter
2 eggs
1t vanilla
2T milk

The best bit about this recipe is that is all-in-one. You can put it in the food processor and blitz until smooth (scrape down with a spatula half way through the mixing) or just beat with an electric whisk or a wooden spoon.

Once you have a smooth and bowl-licking batter, drop dessertspoonfuls into paper cup cake cases in a muffin tray.
Bake for 12 mins or until golden brown at 180c

Decorate your heart out with icing and sweets and fruit and sprinkles and smarties and cherries and jellies and ....... you get the idea!!!

Dutch apple cake

This is a Rachel Allen cake recipe that is lovely as individual morsels

Ingredients

2 eggs
175g caster sugar
1/2 t vanilla
85g butter
75ml milk
125g plain flour
1/2 t cinnamon
3 t baking powder
2 cooking apples

First preheat the oven to 200c and grease the muffin trays.
You can use cupcake cases either.

Now beat the egg and sugar with the vanilla until mousselike and fluffy.
Melt the butter with the milk and add to the egg mixture beating well

Fold in the flour, cinnamon and baking powder.

Put a tablespoon of mixture into each cup and top with a few slices of cooking apple and a sprinkle of sugar.
(Demerara is the nicest if you have it)
Bake for about 10 minutes and allow to cool before taking them out of their cups.

Yoghurt cake.

This has to be one of the most adaptable sponge recipe and it came to me from my friend Liezel. We have make lemon versions, chocolate, cinnamon and orange and chocolate chip,
It is easy and economical and another kid friendly one, you can let your little ones mix away as you put away your ingredients in preparation for your sugary kitchen makeover!

First put in the dry ingredients

3 cups plain flour
4 t baking powder
1 cup sugar
1/2 t salt.

Stir and add in the wet ingredients

2 eggs
500ml natural yoghurt
2 t vanilla
1 cup of oil

Beat well until smooth,
That's it!!!

You can add lemon juice and rind instead of vanilla if you want, or cocoa instead of 1/3 cup of flour, or choc chips and orange rind, or practically anything you fancy.

This recipe calls for cinnamon mixed with sugar to be sprinkled liberally on top, but the lemon one is definitely my favourite.

Spoon the mixture into cupcake cases, or into a square cake tin and bake for 12 mins for the cupcakes or 40 minutes for the cake. Test with a skewer or toothpick that it is cooked through.

These are lovely with some lemon buttercream icing and some angelica on top. or indeed just whipped cream.

Tx

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