Cakes and the like

These heading tags come out really weird…

The following is ‘my’ cupcakes recipe. It was sort of stolen from the BBC food website initially, but I’ve tweaked things.


  • 165g butter softened at room temperature
  • 165g caster sugar
  • 3 eggs, lightly beaten
  • 1 ½ tsp vanilla extract (2 is better)
  • 165g self-raising flour
  • 2 tbsp milk (more as much as is needed if it’s too thick)


  • 210g butter, softened
  • 420g icing sugar
  • 2 tbsp milk

(I halved the icing, seemed to have enough)


  1. Preheat the oven to 180°C and line an ammount of tin(s) with paper cases. I make 24, but your cases and tins may not be the same size.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. (Just put them in a food processor, works well enough.)
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. (Just add it to the food processor, it works well enough.)
  4. Spoon the mixture into the paper cases until they are half full.
  5. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  6. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  7. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  8. Add food colouring if you’re so inclined, or flavouring if it suits you and mix until well combined. I opted for a teaspoon of vanilla extract. Or was it vanilla essence? Something like that…
  9. Spoon the icing into a piping bag and pipe the icing using a spiralling motion onto the cup cakes in a large swirl, or whatever pattern suits you to be honest.

9 steps? How Tzeentchian.

Picture time. If these are familiar, it may be because you’re friends with me on facebook, or because they’re in the post that preceeded this one by maybe 20 minutes.


Cupcakes! Piping Icing attempt 1 – Questionable success

Multi-flavoured cakes

Multi-flavoured cakes


Heh, there are some very weird pictures in my library…

And one of my other favorites, also the other recipe I routinely cook… It’s just the two really… I mean there’s the odd set of biscuits or scones or something, but they’re usually one offs.

Butterscotch sponge pudding

  • 120g self-raising flour (’cause I’m too lazy to get baking powder)
  • 1 pinch salt
  • 120g sugar
  • 200ml milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 85g butter melted


  • 140g brown sugar
  • 4 tbsp Golden Syrup
  • 250 ml water


  1. Pre-heat oven to 180°C
  2. Sift flour, sugar, salt, & baking powder into bowl (note, flour, not flower as I initially mistyped, petals and pollen may upset the flavour, and it might nor rise so well) (oh, and you can just put this lot in a food processor too)
  3. Add milk, melted butter, whisked eggs, Vanilla Extract and whisk well
  4. Put mixture in greased dish
  5. Make topping by heating ingredients in saucepan until boiling
  6. Pour into dish
  7. Be astounded by the higher density of the butterscotch stuff causing it to sink below the sponge mix
  8. (If unintelligent people who don’t understand density are present) Proclaim yourself a magician/wizard
  9. Bake for 30-40 minutes

That one I can’t find pictures of. It’s a recipe I got off my mother though, and she got it off of daytime television, ouring the butterscotch stuff (or whatever it is) through the cake mix amused her, so she had me make her one. The ‘original’ had bananas and something in though, so was completely inedible. This version is much better.



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