Friday, 11 March 2016

Cookie Dough Blondie Brownies



Makes: approx. 9 large brownies           Overall time: an hour

Click here for a video tutorial

INGREDIENTS
for the cookie dough layer:
➥ 110g Unsalted butter
➥ 110g Caster sugar
➥ 1 x Large egg
➥ 1/2 tsp Vanilla extract
➥ 1/2 tsp Baking powder
➥ 275g Plain flour
➥ 50g Milk chocolate chips

for the blondie layer:
➥ 125g Unsalted butter
➥ 125g Brown sugar
➥ 50g Caster sugar
➥ 125g Plain flour
➥ 1/2 tsp Baking powder
➥  1 x Large egg
➥ 1 tsp Vanilla extract
➥ 120g White chocolate

decoration (optional):
➥ 50g Milk chocolate chips
➥ 60g White chocolate, melted

METHOD
1. Preheat the oven to 180°C and line the square tin with tin foil.

2. Prepare the cookie dough by first blending the butter and sugar together with a electric whisk on a low-medium speed until it is light and fluffy.

3. Add the egg, vanilla extract and slowly fold in the plain flour until well combined. Finally, pour in the chocolate chips to the dough. Once everything is well combined, smooth the dough out evenly into the square tin.

4. Now it's time to make the white chocolate brownie batter. Using a electric whisk, cream the butter, caster sugar and light brown sugar. Add in the egg and vanilla extract and continue mixing until everything is smooth.

5. Next, sift in the plain flour and beat the mixture for another couple of minutes on a medium speed. Stir in the melted white chocolate then pour this batter on top of the cookie dough.

6. Bake for 30-40 minutes, depending on your oven. Once the brownie is completely baked, leave aside to cool down before taking it out of tin, pour melted white chocolate on top and sprinkle more chocolate chips to decorate.

Saturday, 20 February 2016

Viennese Chocolate Cupcakes




Makes: approx. 12 large cupcakes      Overall time: approx. an hour

Click here for a video tutorial

INGREDIENTS
for the biscuit base:
➥ 200g Viennese Sandwiches (I used the brand Foxes)
➥ 50g Unsalted butter

for the cupcakes:
➥ 120g Plain flour
➥ 90g Caster sugar
➥ 40g Unsalted butter
➥ 120ml Whole milk
➥ 1 Large egg
➥ 1/2 tbsp Baking powder
➥ 1/2 tbspVanilla extract

for the Vanilla Bean buttercream:
➥ 125g Unsalted butter
➥ 250g Icing sugar
➥ 1/2 tsp Vanilla bean extract

Decorations
➥ Cocoa powder for dusting
➥ Viennese Sandwiches, sliced in half

METHOD

1. Preheat the oven to 170°C. Place the sifted flour, caster sugar, baking powder and butter into a large and blend at a low speed with an electric whisk until it resembles crumbly sand.

2. Add in the milk, egg, melted white chocolate and vanilla bean extract then blend until all the ingredients are smooth and well incorporated.

3. Pour approx. 1 and 1/2 tbsp of batter into each cupcake case and bake for 25-30 minutes.

4. Meanwhile, prepare the vanilla buttercream. Blend the butter and icing sugar together until well combined before adding a few drops of vanilla extract for flavour. Blend until well mixed. Place the buttercream into a piping bag with Wilton's star nozzle #1M.

5. Once you cakes are baked, let them cool down completely. Pipe on the buttercream, place the viennese sandwich on each cupcake and finish by dusting with cocoa powder. They are ready to be served!



Saturday, 13 February 2016

Peanut Butter Fudge Brownies




Click here for a video tutorial

Makes: 9 very large brownies   Total time: 1 hour

Chocolate Brownie Layers
115g Unsalted butter
225g Milk chocolate
125g Caster sugar
50g Light brown cane sugar
80g Plain flour
3 Large eggs
1 tsp Vanilla bean extract
15g Cocoa powder
1/2 tsp Salt

Peanut Butter Layer
190g Smooth peanut butter
120g Icing sugar
2 tbsp Whole milk
2 tsp Vanilla bean extract

Extras
Peanut butter cups, chopped into quarters
Nutella/ melted chocolate


METHOD: 

1. Preheat the oven to 180°C and line the square pan with some tin foil.

2. Start by melting the milk chocolate and butter in a saucepan on medium heat. Keep stirring until everything is melted and smooth. Pour this mixture into a large bowl and leave it on the side to cool down.

2. Meanwhile, make the peanut butter filling. Beat the peanut butter, icing sugar, vanilla extract and milk on a medium speed until everything is crumbly but well combined.

3. Now that your melted chocolate and butter mixture has cooled down, add in the caster sugar, light brown cane sugar. Add the eggs one at a time, making sure the mixture is well incorporated each time you add another egg. Continue by blending in the cocoa powder, vanilla extract and plain flour.

4. Once the brownie mixture is smooth, pour half of it into the lined tin. Take some of that crumbled peanut filling into your hands and pat it out into pieces. Place all the chunks on top of the brownie mixture. Repeat until it forms a layer.

5. Pour the remaining brownie mixture on top and bake in the oven for approximately 35-45 mins, depending on your oven. Check your brownie after 25mins of baking. If it is starting to brown and crack on top, move it down to another level or turn the heat down slightly.

6. Once your brownie is down, set aside to cool inside the tin. Once cooled, drizzle with Nutella or melted chocolate. Sprinkle on the chopped peanut butter cups, cut into squares then serve!

Saturday, 6 February 2016

Matcha Chiffon Cake




Serves: 8-12      Overall time: approx. 1 hour 30-45 mins

Click here for a video tutorial!

INGREDIENTS
Egg Yolk Mixure
➥ 150g Caster sugar
➥ 5 Egg yolks (Room temperature is best)
➥ 35ml Whole milk
➥ 40ml Cold water
➥ 160g Extra fine plain flour
➥ 1/4 tsp Salt
➥ 1/4 tsp Vanilla extract
➥ 1 tsp Baking powder
➥ 25g Matcha powder

Meringue
➥ 5 egg whites, beaten
➥ 100g Caster sugar
➥ Optional: 1 tsp Cream of tartar 

METHOD:
1.  Preheat the oven to 180 degrees celcius. 

2. First, you need to prepare the egg yolk mixture. Separate the egg whites and yolks into two large bowls. Cream the egg yolks together with sugar until it's a pale yellow before blending in the canola oil, milk, water, salt, vanilla extract. 

3.Add in the dry ingredients. Sift in the flour and matcha powder. Blend until all the ingredients are incorporated and smooth.

4. Now it is time to prepare the meringue. Blend the end whites on a high speed until soft, stiff peaks are formed. Slowly add in the caster sugar and cream of tartar into the mixture.

5. Add in half the meringue into the egg yolk mixture until well combined. Fold in the other half in quarters, ensuring everything is even and smooth.

6. Pour the batter into a 23cm chiffon tin and bake for approx. 1 hour and 5-10 mins, depending on your oven. Your cake is done when it is a golden brown. Try sticking in a toothpick, if it comes out clean, it's done.

7. Let the cake cool down completely upside down. Only attempt to remove it from the tin once it's completely cool. Dust with icing sugar and serve. 


Friday, 29 January 2016

Vanilla and White Chocolate Doughnut Cupcakes



Makes: approx. 12 large cupcakes      Overall time: approx. an hour

Click here for a video tutorial

INGREDIENTS
for the cupcakes:
➥ 240g Plain flour
➥ 180g Caster sugar
➥ 80g Unsalted butter
➥ 240ml Whole milk
➥ 2 x eggs
➥ 1 tbsp Baking powder
➥ 1/2 tbspVanilla extract

for the mini doughnuts:
➥ 200g Plain flour
➥ 125g Caster sugar
➥ An Egg
➥ 125ml Whole milk
➥ 2 tbsp Greek yoghurt
➥ 1 tsp Vanilla extract
➥ 50g Unsalted Butter, melted
➥ 2 tsp Baking powder
➥ 80g White chocolate (melted)

for the Vanilla Bean buttercream:
➥ 125g Unsalted butter
➥ 250g Icing sugar
➥ 1/2 tsp Vanilla bean extract

Decorations
➥ White chocolate
➥ Blue and purple gel food colouring

METHOD

1. Preheat the oven to 170°C. Place the sifted flour, caster sugar, baking powder and butter into a large and blend at a low speed with an electric whisk until it resembles crumbly sand.

2. Add in the milk, egg, melted white chocolate and vanilla bean extract then blend until all the ingredients are smooth and well incorporated.

3. Pour approx. 2 tbsp of batter into each cupcake case and bake for 25-30 minutes.

4. While the cupcakes are baking, prepare the doughnuts. Blend all the ingredients listed above and pipe the mixture into a doughnut maker. They should be ready within 10 minutes.

5. Prepare the vanilla buttercream. Add all the ingredients into a bowl and blend until the buttercream is stiff and well blended. It should take approx. 5-10 mins on a medium speed with a hand whisk. Using a toothpick, dab specks of colour all over the inside of a piping bad before filling it with the buttercream.

6. Once the cupcakes are well baked, leave them to the side to cool down.

7. Using a star nozzle, pipe the buttercream onto each individual cupcake and gently place a doughnut on top. Finish off with melted white chocolate and sprinkle on some white chocolate shavings. They are ready to be served!

Friday, 22 January 2016

Jaffacake Cupcakes



Click here for a video tutorial

Makes: 12 large cupcakes      Overall time: approx. an hour

INGREDIENTS
for the cupcakes:
➥ 240g Plain flour
➥ 2 tbsp Cocoa powder
➥ 180g Caster sugar
➥ 1/2 tbsp Marmalade
➥ 80g Unsalted butter
➥ 240ml Whole milk
➥ An egg
➥ 1 tbsp Baking powder
➥ Zest of an orange
➥ 1/2 tbspVanilla extract

for the chocolate and orange buttercream:
➥ Zest of 1/2 Orange
➥ 125g Unsalted butter
➥ 250g Icing sugar
➥ 60g Melted plain chocolate (melted)

METHOD

1. Preheat the oven to 170°C. Place the sifted flour, caster sugar, baking powder, orange zest, marmalade and butter into a large and blend at a low speed with an electric whisk until it resembles crumbly sand.

2. Add in the milk, egg and vanilla extract then blend until all the ingredients are smooth and well incorporated.

3. Pour approx. 2 tbsp of batter into each cupcake case and bake for 25-30 minutes. Meanwhile, make the chocolate and orange buttercream. Add all the ingredients into a bowl and blend until the buttercream is stiff and well blended. It should take approx. 5-10 mins on a medium speed with a hand whisk.

4. Once the cupcakes are well baked, leave them to the side to cool down.

5. Using a round nozzle, pipe the buttercream onto each individual cupcake. Finish off with a jaffacake and voila! They are ready to be served.





Friday, 8 January 2016

Mini Neapolitan Doughnuts







Click here for a video tutorial

Makes: approx. 16 doughnuts     Overall time: under an hour

INGREDIENTS

for the Doughnuts:
➥ 200g Plain flour
➥ 125g Caster sugar
➥ An Egg
➥ 140ml Whole milk
➥ 1 tsp Vanilla extract
➥ 50g Unsalted Butter, melted
➥ 2 tsp Baking powder
➥ 20g Cocoa powder

for the Decorations:
➥ Icing sugar
➥ Whole milk
➥ 1 tsp Strawberry extract
➥ Red/pink gel colouring
➥ Optional: sprinkles

METHOD

1. To make the doughnuts, place all the ingredients minus the cocoa powder into a bowl and blend until everything is smooth. Split the mixture in half into two bowls and add cocoa powder into one of them. Blend until smooth.

2. Spoon both mixtures into two separate piping bags. Lightly oil the doughnut maker, pipe half of each mixture into each ring and close the lid.

4. Once your doughnuts are cooked, they should be a golden brown. Leave them on the side to cool down.

5. For the icing, just mix the icing sugar, milk, strawberry extract and pink gel food colouring in a bowl.

6. Dip the doughnuts into the icing and sprinkle decorations to finish.