Bake me I'm Yours... Cupcake Celebration. Lindy SmithЧитать онлайн книгу.
are about three quarters full.
8 Bake for 20 minutes, or until a fine skewer inserted into the centre of one of the cakes comes out clean.
9 Allow to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
10 Brush with an orange liquor, such as Cointreau or Grand Marnier, before decorating.
hummingbird
This recipe originates from the southern states of America and is a moist, delicious cake that works beautifully as a cupcake, but is best eaten within 3 days of baking. If you like carrot cake then you’ll love this too!
you will need
1 Preheat oven to 170°C/325°F/Gas 3.
2 Line the trays with cupcake cases.
3 In a large bowl, sift together flours, bicarb, sugar and cinnamon.
4 Drain the pineapple and reserve 125ml/4fl oz of juice.
5 Add the remaining ingredients to the bowl, including the reserved juice, and mix until combined.
6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.
7 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
8 Allow to cool in the tray for 5 minutes before removing them to a wire rack to cool completely.
chocolate cherry mud
If you’ve never tried a mud cake, treat yourself to this one! Mud cakes are very rich, sweet, dense in texture and utterly divine. The subtle addition of cherry brandy makes this one for adults only! Best eaten within two weeks.
you will need
1 Preheat oven to 160°C/320°F/Gas 3.
2 Line the trays with cupcake cases.
3 Drain the cherries, reserving the syrup. Add water to syrup to make 250ml/9fl oz of liquid. Process or finely chop the cherries.
4 Place the cherries, syrup, butter, chocolate, sugar and brandy into a pan, and warm over a low heat until the chocolate and butter have melted. Allow mixture to cool to room temperature – you don’t want the eggs to start cooking when they go in the mixture.
5 Whisk in the flours, cocoa and then the eggs.
6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.
7 Bake for about 45 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
8 Allow the cupcakes to cool in the pan 5 minutes before removing them to a wire rack to cool completely.
date and walnut
This low fat old-fashioned favourite has a lovely light but moist texture. It’s delightfully easy to make, and keeps well too. Eat within two weeks.
you will need