I am baking all the time at the moment, its nice to have that back, my only problem is that I keep baking the same thing (mostly the flapjack from my last recipe) so I need to keep thinking up new things to try, in fact this week I have a very exciting bake for my daughters 4th birthday, it is something I have never tried before so I hope it works and I can share it here! But for now a recipe I am loving and has also been made several times over the past few weeks Vanilla Cupcakes with Lemon Icing and Sprinkles!
140g of Butter
140g of Sugar
1tsp of Vanilla Essence
130g of Flour
10g of Baking Powder
150g of Icing Sugar
3 tbsp of Lemon Juice
Cold Water (2-3tbsp)
Preheat the oven to 170c
Cream the butter and sugar together in a bowl
Add the eggs and vanilla essence and whisk until smooth
Gradually add the flour and baking powder whilst folding the mixture together gently
Pour equally into 12 cupcake cases
Bake for 14-16 minutes
Allow to cool
Once cool make the icing by sieving the icing sugar into the bowl
Add the lemon juice and mix
Then add the cold water little by little until you have a thick but smooth icing
Ice the cupcakes and add the sprinkle
Refridgerate for 15 minutes so the icing sets
These are delicious so I recommend them highly, they also look great for a party or gathering and last for a few days so basically there is no reason not to right?
Wow, it has been a while hasn’t it? My youngest is now 17 months old and has begun settling in at nursery, here in Stockholm we aren’t in lockdown, so I have been finding a lot more time to bake and as I have been baking I have also been reminded how much I love it and how much joy it brings me which has also led me to revive the old blog. I have kept most of my recipes on here but have been trying to have a bit of an organise because this blog has been in constant use as my own personal recipe book. So before I blather on for too long, here it is my first recipe in a long time and something I am loving a lot: Old School Sponge Cake Recipe
200g of Butter
200g of White Sugar
1tbsp of Vanilla Essence
200g of Plain Flour
1tsp of Bicarbonate of Soda
1tsp of Baking Powder
250g of Icing Sugar
Preheat your oven to 170C (fan)
Line a baking tray with baking paper and set aside
Then begin by creaming the butter and sugar together
Add the eggs and vanilla essence and combine
Gradually add the dry ingredients whilst continuing to whisk
Whisk until smooth then pour into the baking tray
Level the mixture and put into the oven for 20-25 minutes until baked through, I use the bounce back test for this
Once baked, remove from the oven and leave to cool
Whilst the cake is cooling you can make the icing
Place the icing sugar into a bowl and add a few tablespoons for lemon juice and water, keep doing this whilst you stir until you have a thick, creamy and most importantly smooth icing
Once the cake is cooled pour the icing on the top and let drizzle down the side, you can encourage this with a spoon if needed
Then sprinkle away
What is the bounce test?
The best way to test if a sponge is cooked is to lightly press the top of it, if it immediately springs back then it is ready to bring out of the oven.
So there you have it, my first recipe in a while and one of our favourites, I actually use milk free butter in all of my baking now so you can also substitute this too if you also have a milk allergic toddler at home!
Since moving to Stockholm, whilst being heavily pregnant, our social calender has not been what it once was so I have been looking for creative ways to keep Tabitha entertained and also feel like I am teaching her something in the process. So this week I decided that we should try to bake together, it is something that I thought she would like to get involved in, she loves getting her hands dirty, and I have missed since she came along so it just makes sense to incorporate the two. We had so much fun and it was surprisingly not stressful at all so I thought I would share it with you.
100g of Butter
100g of Sugar
100g of Flour
1teaspoon of Baking Powder
130g of Icing Sugar
6tablespoons of Water
Sprinkles (to decorate)
Start by preheating your oven to 200C (fan)
Then cream the butter and sugar together in a bow, I started this bit before letting her take over as it requires some elbow grease
Add the flour and baking powder and mix until crumbly
Add the eggs and whisk until your batter is smooth, again here I finished this off so it was the right consistency
Then pour your mixture into 12 cupcake cases
Bake in the preheated oven for 12-15 minutes
Once baked, remove and allow to cool
Whilst the cupcakes are cooling you can make your icing by mixing the icing sugar and water
Then spread evenly over your cupcakes
Finally add the sprinkles and allow to set before eating!
They came out VERY flat, Tabitha clearly needs to develop her whisking technique, but they were still yummy, I mean come on, its cake and icing why wouldn’t it be yummy. It is definitely something that we will be doing together more often and I hope to share what we make with you.
Do you have any ideas or suggestions on what we can make/do?