6:00am Monday 1st February 2010
Carrot cupcakes with orange zest - Makes: 12
• 2 large eggs
• 175g golden caster sugar
• 150ml sunflower oil
• 200g self-raising flour, sifted
• 3 tsp mixed spice
• 2 carrots, coarsely grated
• 1 tsp vanilla extract
• Finely grated zest of 2 oranges
• 1½ x 200g tubs light soft cheese
• 50g golden icing sugar, sifted
Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest, or, as shown, make long strips of zest using a zester.
Cook’s tip: You can make 18-20 smaller cakes in fairy cake cases, if you prefer. Cook for 18-20 minutes.
For added texture and flavour, try adding chopped nuts or pecans to the mixture. Once frosted they should be eaten within a couple of hours or stored in the fridge.
Recipe courtesy of Waitrose.
Sticky date and walnut cake - Makes 24 small squares
• ½ x 500g pack dates
• 150g butter, softened
• 100g soft brown sugar
• 4 tbsp maple syrup
• 250g Doves Farm Gluten & Wheat Free Plain White Flour
• 2 eggs, beaten
• 1½ tsp Super Cook Gluten Free Baking powder
• 1½tsp mixed spice
• 50g walnuts, chopped
• 125g icing sugar, sifted
Chop the dates, place in a small bowl and cover with 150ml boiling water. Leave until cool to allow them to soften. Meanwhile, preheat the oven to 180°C, gas mark 4. Line a rectangular tin measuring about 30cm x 20cm x 3cm with baking parchment.
Beat the butter and sugar with a wooden spoon or electric whisk until pale and fluffy. Spoon in 2 tbsp syrup, then gradually add a little flour and egg alternately, beating well after each addition.
Stir in the baking powder and spice, two-thirds of the walnuts and the dates with their soaking liquid. Mix until thoroughly combined. Tip into the lined tin, level with a spatula and bake for 45-50 minutes until a skewer inserted into the cake comes out clean. Lift the cake out of the tin and place on a cooling rack.
Combine the icing sugar with the remaining maple syrup until smooth, adding a little hot water as necessary. When the cake is completely cool, remove the paper, then drizzle the icing generously over the top. Scatter with the remaining chopped walnuts and cut into 24 squares.
Cook's tips: Using gluten-free flour requires more liquid in the mixture, so don’t be put off by the wet nature of this cake mix.
Recipe courtesy of Waitrose
Victoria Sponge
• 2 x 8” cake tins
• 150g caster sugar
• 150g self raising flour
• 150g butter or soft margarine (room temperature)
• 3 medium eggs
• 2 tsp vanilla extract
• 2 tbsp strawberry jam
Pre-heat the oven to 180°C (350°F Gas 4).
Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each.
Cream the butter and sugar together in a bowl until the mixture turns white and fluffy.
Slowly add the beaten eggs and vanilla extract while whisking continuously.
Sift the flour into the mix and then carefully fold in until it is all combined.
Spoon mixture into cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown Leave to cool.
Once cool spread the strawberry jam on the top of one layer and place the other layer on top.
Dust the top with icing sugar.
Recipe courtesy of Nielson-Massey Vanilla Extract
Vanilla Shortbread Biscuits
• Lightly greased baking tray
• Rolling pin
• Cookie cutters
• 250g butter or soft margarine
• 125g caster sugar
• 1 Egg
• 275g self-raising flour
• 100g cornflour
• 2 tsp vanilla extract
• Icing sugar to dust
Heat the oven to 180°C (350°F Gas 4). Cream the butter and sugar until light and fluffy. Beat in the egg. Sift in the flour and cornflour and continue beating.
Remove from bowl and knead on a lightly floured table.
Wrap in clingfilm and refrigerate for at least 2 hours.
Roll out on a floured table to about ¼ inch thickness. Cut out your shapes with the cutters and place on your lightly greased tray. Bake for 20-25 minutes or until golden brown. Leave on tray to firm, then remove and place on a cooling rack.
Recipes courtesy of Nielson-Massey Vanilla Extract
Vanilla Butterfly Cakes
• 2 cup cake tins – 24 holes
• cup cake cases
• 150g caster sugar
• 150g self-raising flour
• 150g butter or soft margarine (room temperature)
• 3 Medium eggs
• 1 tsp Vanilla Extract – for cake mix
• 200g icing sugar
• Water
Place the cake cases into the tray.
Cream the butter and sugar together in a bowl until the mixture turns white and fluffy.
Slowly add your beaten eggs and vanilla extract while whisking continuously.
Sift the flour into the mix and then carefully fold in until it is all combined.
Spoon mixture into cases and bake at 180c for 20-25 minutes until spongy to the touch and golden brown.
Leave to cool.
Mix the icing sugar with water (how much depends on how thick you like your icing but only add a little at a time) Spoon onto the top of each cup cake and enjoy.
Recipes courtesy of Nielson-Massey Vanilla Extract
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