Orange Custard Cream Cupcakes

May 23

Orange Custard Cream Cupcakes

Last week for my brother in laws Birthday I was given an open reign on what flavour cake to make.

I always like trying new recipes so I delved into my recipe folder to see what caught my eye.

I settled on a recipe pulled out of a Guardian supplement some time ago for Orange Custard Cream Cupcakes as I was trying to go for  something that wasn’t too sugary / chocolaty for my  1 year old niece to have.  Its an easy to follow recipe and they taste great. The only problem I had was on the custard front, having never made custard from scratch before I failed miserably as the mixture split. Instead of having another go I bought some fresh Madagascan vanilla custard from the supermarket.

I will have another attempt at custard another time !

 

RECIPE

For the cakes

175g caster sugar

50ml sunflower oil

50g unsalted butter, softened

3 medium eggs

1tsp orange extract

100ml double cream

250g plain flour

2tsp baking powder

 

For the Icing

225g icing sugar, ideally the fondant sort

Finely grated zest and juice of 1 orange

 

For the custard cream

2 egg yolks

3tsp cornflour

2tsp vanilla extract

25g caster sugar

 

Method

Line the pockets of a muffin tray with muffin papers and heat the oven to 160°C (140°C fan-assisted)

Beat the sugar, oil and butter until light in colour, then beat in the eggs one at a time until smooth. Add the orange extract and cream, beat well, then add the flour and baking powder, and beat again until smooth. Fill each muffin case about two-thirds full with the mix and bake for 20-25 minutes, until the cupcakes are neatly domed and golden. Remove and leave to cool.

To make the custard, beat together all the ingredients in a saucepan, bring to boil, whisking often, then beat until smooth. Cover and leave until cold, then pipe it with a plain 8mm nozzle deep through the top crust and into the cupcake heart; alternatively scoop out a little of the cake with a small knife, spoon in a little custard and top with just s slice from the cake plug.

Beat the icing sugar, zest and enough juice (probably 25ml) to make a thick icing and drizzle over the top of the cupcakes, thereby covering your tracks. (Alternatively omit the cream filling altogether and just ice the cupcakes as they are.)

 

My Tips

I only filled the muffin cases just over half and got 18 cakes in total out of the mix.

For the icing I had to use about 50ml orange juice as 25ml was nowhere near enough. You want the mixture to be thick but runny enough to spread itself out on top of the cake when you spoon it on.

 

 

 

 

 

 

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Devilishly Good Gluten Free Chocolate Brownie

May 06

Devilishly Good Gluten Free Chocolate Brownie

For this weeks Friday bake I decided to try out a recipe from  Gluten-Free Christmas Heaven magazine ( xmas 2015). Its easy to follow recipe that doesn’t take very long to do and it smells great when you take it out of the oven.  I took it along to a BBQ with friends, one of which is a Coeliac and it went down very well. I then had some more the following day heated for 15 seconds in the microwave and served with ice cream, it is just delicious.

Recipe

  • 1 packet gluten free Orio type biscuits – I used lovemore O’Choco’s
  • 150g gluten free 50-55% dark Choclate ( I used buttons)
  • 175g butter cut into small pieces
  • 3 free range eggs , beaten
  • 15g cocoa powder
  • 1tsp gluten free baking powder
  • 150g ground almonds
  • 50g dried berries and cherries

 

Method

  1. Preheat Oven to 170ºC. Grease a 23cm square cake tin
  2. Break Chocolate into pieces and place into heatproof bowl. Add butter and stand bowl over pan of gently simmering water. Once melted, remove the bowl from the pan and stir in the sugar. Set aside to cool for 10 minutes.
  3. Gradually whisk in the eggs to make a thick and glossy mixture. Sift the cocoa and baking powder on top and add the ground almonds, berries and cherries. Break half of the biscuits into small pieces and carefully stir into the mixture.
  4. Transfer the mixtures into the tin and smooth over the top. Bake in the oven for 15 minutes, then break the remaining biscuits in half and add to the top. Return to the oven and cook for a further 15-20 minutes, until risen and slightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin. The brownies can be eaten straight away, but hold better when stored overnight in an airtight container – make sure to wrap in greaseproof paper and then in foil.

To serve cut into squares.

For an extra naughty dessert serve slightly warm with ice cream.

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