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Text of the page (random words):
onal preference and of course opt for whatever sprinkles etc you wish just let the love flow and bake from the heart aphrodite s love potion cupcakes ooh la la i am speedily posting these cupcakes that i want to share with you today before going out with my daughter this evening i m most looking forward to visiting all my dear blogging friends tomorrow to view those new creations you been posting 0 aphrodite s love potion cupcakes aphrodite s love potion cupcakes makes approx 19 cupcakes ingredients 225g 8 oz softened unsalted butter 225g 8 oz caster superfine sugar 4 eggs lightly beaten 1½ tsp vanilla extract approx 6 tbsp milk you may need less 225g 8 oz plain all purpose flour 2 tsp baking powder pinch of salt 100g 4 oz white chocolate chips for the swiss meringue frosting 300g 11 oz softened unsalted butter 75g 3 oz vegetable shortening i use trex 300g 11 oz caster superfine sugar 5 large egg whites 2 tbsp golden syrup or light corn syrup pinch of salt 1¼ tsp vanilla extract edible pink food colouring paste optional decorations sprinkles sugar flowers sprinkling sugar or own preference you will require 2 muffin trays lined with 19 paper cases a sugar thermometer for the frosting recipe and a piping bag with a star shaped tip method preheat the oven to 180 c fan 160 c 350 f gas mark 4 sift the flour and baking powder together and leave aside for later beat the butter with the sugar until light and fluffy in colour and texture add a little of the beaten egg at a time and beat in well with each addition beat in the vanilla extract until combined fully into the mixture fold through the flour gently with a large spatula or metal spoon until fully incorporated add a little of the milk at a time folding through gently until you have a good dropping consistency then lastly fold through the chocolate chips spoon the mixture with equal amounts into each muffin case then place into the preheated oven bake for 20 25 minutes until nicely golden on top or until a skewer inserted into the centre comes out clean leave in the trays to cool for 5 minutes before turning out to cool completely to make the swiss buttercream frosting i used a stand mixer for this cream the butter and vegetable shortening until light and fluffy in colour and texture but not too soft place the mixture into another bowl and leave aside for later wash the mixing bowl from the stand mixer ready for later place a saucepan with water onto simmer in a heat proof bowl combine the butter sugar golden syrup or light corn syrup egg whites and pinch of salt into the bowl and place on top of the simmering saucepan keep stirring frequently until all the sugar granules have dissolved and the temperature on the sugar thermometer reads 60 c 140 f using an electric mixer with the whisk attachment whip the egg white mixture in a clean bowl on a medium to medium high setting until the outside of the mixture bowl feels just cool enough to touch the mixture will look white and fluffy and very thick add the butter mixture and vanilla and whisk again on a medium setting until the frosting is smooth creamy and almost resembles whipped double cream dived the mixture equally if using coloured frosting into two separate bowls and add a little edible colour paste to one and stir through to make a pink frosting place the white icing into a piping bag fitted with a star nozzle and pipe the tops of half the cupcake batch with the white frosting add sprinkles of choice wash and thoroughly dry the piping bag and nozzle and fill with the pink frosting and continue to pipe the tops of the remaining cupcakes and add sprinkles of choice enjoy wishing you a very romantic valentine s day on saturday and may your day be filled with amour too rosie x lovingly created by rosie at 17 37 40 comments labels baking cake chocolate cupcakes valentines day wednesday 11 february 2009 homemade seville orange marmalade i t has been a few days since my last post and i am glad to say we did manage to get food shopping last saturday see previous post oh but besides foodie items i must tell you a gorgeous stack of three cake tins in various sizes with little cupcake designs on them magically appeared in my trolley does this ever happen to you when shopping or is it just me sunday night was a white wash of snow again and all i have wanted to do in the last few days is snuggle up in a fluffy warm blanket and hibernate and be a couch potato today felt appropriate for making a huge batch of marmalade now paddington bear a marmalade sandwich eating bear from darkest peru would have been extremely pleased had he come calling at my door after potting up my golden preserves seville oranges are short in season from january to february in the u k and such a treasured import from spain there are many combinations of different fruits you can use to make marmalade but in my opinion seville oranges are the royalty of oranges to create the best homemade marmalade their sharp juices blend magnificently to the sweetness of the added sugar in marmalade i also like to stir through a very small quantity of scotch whisky when the preserve has cooled enough it isn t a dominate flavour but enhances the flavour of the marmalade seville orange marmalade close up of course this delectable marmalade can be added in cakes puddings etc but my favourite is spreading thickly onto warm buttered toast oh such joy long live homemade marmalade the golden preserve homemade seville orange marmalade makes approx 6kg i used 7 small kilner jars when potting up ingredients 2kg approx 4 lbs of seville oranges 4 lemons 4 litres approx 8 pints of water 4kg approx 8 lbs granulated sugar or preserving sugar 12tsp scotch whisky optional method put all the fruit into bowl of warm water and give them a gentle scrub to remove any impurities from the skin place the fruit into a large saucepan preserving pan with a lid and add the water and a lid and simmer for about 1½ 2 hours until the skins are soft and can be effortlessly pierced with a skewer remove the fruit from the water and place into a large dish plate to cool keep the cooking water you will need this later on place all the sugar in a large roasting tin and place in a low oven to warm through this helps the sugar to dissolve quicker when the fruit is cool enough to handle cut them in half scoop out the pulp and pips and place with any remaining juice and water from the dish back into cooking water cut the orange halves very finely into shreds i shred about halve the peel to use its personnel choice how much bring the pan up to a boil for 15 minutes strain out the pulp pips and put all the liquid back into the pan add the warmed sugar and the shredded peel to the pan then heat the mixture slowly stirring until it has fully dissolved bring to the boil and continue to boil rapidly without stirring for approx 30 minutes this should take the marmalade to setting point see below for setting point if not keep boiling leave the marmalade in the hot pan to cool at little it will show signs of the peel suspended in the mixture add the whisky if using and stir though carefully ladle the marmalade into warm sterilised jars seal the finished jars to sterilise jars either by putting through the dish washer or washing the jars and lids and drying thoroughly before placing the jars in a roasting tin in a low oven for at least 30 minutes testing for setting point put a small spoonful of marmalade onto a very cold plate i like to put two plates in the freezer for this allow to cool a little and then push it with your finger the marmalade will wrinkle up when ready see my post for lemon lime marmalade this post has pictures showing setting point lovingly created by rosie at 20 02 22 comments labels fruit preserves saturday 7 february 2009 dutch apple cake m y hubby enjoys nothing more than a hearty pudding in winter when the cold weather extends its grip upon us it certainly has been dessert time this week with the amount of snow fall we ve had i ve had this recipe bookmarked for a while from rachel allen s bake it may not be majestic to look at but the taste of vanilla butter sponge and baked apple slices running through is magical which certainly makes up for its looks this is a slightly adapted the recipe i am posting by adding demerara sugar for sprinkling over the top and also using red eating apples i thought the demerara sugar would give a nice little crunch to the top of the cake and red apples as i had a few that need using i do like cake recipes that can double up as a cake or dessert this has the advantage of leftovers which can be served in a slice with a steaming cup of tea or coffee perfection in my book i am publishing this post today via scheduled posting as hubby and i are aiming to do some food shopping weather permitting dutch apple cake slightly adapted from bake by rachel allen 2008 ingredients 2 eggs 175g 6 oz caster superfine sugar ½ tsp vanilla extract 75g 3 oz butter 75ml 2½ fl oz milk 125g 4½ oz plain all purpose flour ½ tsp ground cinnamon 2¼ tsp baking powder 2 red eating apples peeled cored and thinly sliced 1 tbsp demerara sugar for sprinkling 2 red eating apples peeled cored and thinly sliced 1 tbsp demerara sugar for sprinkling method preheat the oven to 200 c fan oven 180 c 400 f gas 6 line the sides and base of a 20 x 20cm 8 x 8 in square cake tin with parchment paper using an electric whisk whisk the eggs caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse like and the whisk leaves a figure of eight pattern melt the butter in a saucepan with the milk then pour onto the eggs whisking all the time sift in the flour cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour pour the mixture into the prepared tin and smooth the surface arrange the apple slices over the batter sprinkle over the demerara sugar and bake in the oven for ten minutes then reduce the oven temperature to 180 c fan 160 c 350 f gas 4 and bake for a further 20 25 minutes or until well risen and golden brown remove the cake from the oven and allow to cool slightly in the tin cut into squares and serve warm with lashing of creamy custard lovingly created by rosie at 09 00 47 comments labels baking cake dessert fruit older posts home subscribe to comments atom visit my new blog baking cakes galore it s been a while h ello to our dear readers here at baking cakes galore its rosie s daughter here miss r posting on her behalf my mum sends you her apologises for he 16 years ago my rosie s new blog for new recipes and content just click on the pic to take you there 0 rosie welcome do come in and pull up a chair at my kitchen table and make yourself comfy take a leisurely browse through my bakes and recipes i have called myself rosie in tribute to my maternal grandmother my one true passion is baking hence the name of this blog which i started to inspire me to bake my way through different recipes and of course to share with you my results view my complete profile naughty but nice let them eat cake attributed to marie antoinette a red rose just for you from rosie x blog archive blog archive may 1 february 9 january 5 december 6 november 12 october 12 september 6 august 7 june 3 may 10 april 15 march 11 february 23 january 16 december 21 november 21 october 13 september 23 august 15 july 4 sweet and simple bakes monthly baking event everyone welcome i m a memeber of the cake slice bakers monthly baking event the great british pudding challenge labels going pink october 2007 13 baking 155 bars 1 bonfire night 5 bread 13 brownies 1 cake 83 chocolate 45 christmas 31 cookies 14 cupcakes 16 daring bakers 8 dessert 23 easter 3 flapjacks 1 food events 43 fruit 66 great cooks blogroll 1 halloween 11 hotel chocolat 2 main meals 9 meme 5 muffins 5 nuts 6 pastry 15 preserves 15 putting up event 1 puttinmg up event 3 remembrance day 1 rosie s muses best wishes 27 rosie s new blog 1 scones 3 soup 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