Mary Berry’s Chocolate Cupcakes

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I adore Mary Berry, the absolute Queen of Baking here in the UK. A beautiful person, so extremely talented and has dedicated her career to help us perfect our home baking. I just know that when I use a “Mary Berry Recipe” I will have fantastic results everytime.

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Here is one of our favourites…I put the chocolate icing onto the cakes whilst they were still warm and this way it melted into a rich chocolate sauce with an ultimate moist cake centre…ummm chocolate heaven!

Enjoy friends…Have a wonderful day! Much love, D x

CHOCOLATE CUPCAKE RECIPE
@ http://www.bakingmad.com/mary-berry-chocolate-cupcake-recipe/

INGREDIENTS

CHOCOLATE CAKE
4 tbsp water boiling
40g cocoa powder
3 eggs
175g butter (unsalted) softened
165g caster sugar 
115g self-raising white flour
1 tsp baking powder 

CHOCOLATE ICING
60g butter (unsalted)
30g cocoa powder
3 tbsp milk
250g icing sugar 

METHOD

1. Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon)

2. Divide the mixture equally between the 24 paper cases. Bake in a preheated oven at 200°C for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire

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3. To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Using a palette knife spread the icing over the cakes and leave to set before serving

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Simply relaxing…

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Life is very busy at the moment and August is so jam packed for me! But I still couldn’t resist baking some vanilla cupcakes.

Even in stressful and hectic times, I have to bake.  It’s my way, of relaxing.  AND what’s better is that you get a sweet reward at the end! It’s a win, win!!!

This is the recipe I used and the result was yummmmmy!!!

https://www.bbc.co.uk/food/recipes/cupcakes_93722

Have a stunning Sunday friends! Much love, D x

Fresh Raspberry Fairy Cakes

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Fairy cakes? I haven’t made or seen them in ages! Everything recently has been about the cupcake and its buttercream icing. I wanted to relive my childhood and bring fairycakes back!

The rustling of the smaller cases as you try and take them apart to set in the muffin tray. That used to be my job with my Mum, when she baked. Now my little one has taken over the tradition. Though he is a bit more vocal than me at the age of three. Especially as he loves baking and cooking. He sat on the kitchen work top and was telling me I had to measure out 100g of sugar and flour! Seriously it’s my recipe that I’m just putting together and how did he figure out the measurements?!

He then helped put the raspberries in each case and I dolloped over the sweet batter before baking. The result was a soft sponge fairy cake with fresh raspberries that had turned gooey and had melted to form a lovely tart sensation at the bottom of the cake

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I have a few left, so I’m about to make myself a cup of masala chai and sit down for my fairycake!
Have a fruitful day! Much love and light, D x

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INGREDIENTS

100g softened butter/low fat butter spread
100g granulated sugar
2 free range eggs
1 tsp vanilla extract
100g self raising flour
2 tbsp milk
36 raspberries
Melted chocolate to drizzle

METHOD

• Preheat the oven at 180°c/350°f, line a 12 hole muffin pan with fairy cake paper cases

• Cream the butter and sugar in a large bowl or food processor. Add the eggs and beat well.

• Stir in the vanilla extract and milk, fold in the flour. The batter should be drop like in consistency

• Put 3 raspberries in each cake case and then fill each case up with batter

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• Place in the oven for 10-15 minutes until golden brown or when poked a skewer comes out clean

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• Cool the cakes in the muffin pan and then drizzle over with a little melted chocolate

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The East England Food Festival

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My husband had told me that we were going out on Sunday on a dinosaur trail in the grounds of a Stately Home, as a treat for our little ones.  Though thoroughly surprise me when we got there, as the East English food festival was on!  I think I was more ecstatic than my sons were about seeing the dinosaurs.  I was just so happy that I had taken my camera along with me.  So here are a few snaps from yesterday and a wonderful time at the food festival…

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These pretty platters are made out of recycled marble tiles with print of all sorts..you can place anything upon them from cheeses to breads, pizza and pies!

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This range of cheddar cheese was absolutely stunning…from “The Great British Cheese Company”. I just couldn’t resist but buy some ploughman’s flavoured Cheddar, after sampling some, I was hooked!

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Colourful array of oils…sometimes I wonder why I buy olive oil from the supermarket, when there are so many tasty varieties available. Note to myself : next time I run out of olive oil… look online and purchase.

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It is really fascinating how many different oils you can actually get your hands on!

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Hands down! These are the best cupcakes I have ever tasted! I devoured and shared a little bite with my husband. They were very beautifully presented, all hand made and sugar paste decorations handcrafted with love

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Here are The Mulberry Girls who are responsible for these delicious sweet creations. Natalie and Claire were so helpful and truly passionate about their product and they should be. An assortment to please all palettes..just Superb!

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Easter cupcakes that went down a treat.

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I could smell the aroma of these striking coffee beans around the tent. So elegant and presented so well. Just loved this!

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Lots of spices and pickles to keep all of us foodies busy in the kitchen…If I had the choice I think I would buy everything that I saw lol 🙂

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A big stall dedicated to all baking goodies. I was so excited, I didn’t know where to look..though I had to get some olive bread to go with the cheese I had bought earlier. The loaf was incredibly soft and fluffy. Brilliant bakers!

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The first time I have ever seen a curried flavoured cheese! Very original…

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We end on a delicate sweet note with this scrummy coconut ice. I wish now I had bought some. Oh well..will have to make some soon to satisfy my craving.

I really hope you enjoyed coming round with me at East England food festival. We were very lucky with the weather, it was extremely sunny, quite warm and a cool breeze. Spring was definitely in the air plus fantastic food and drink and family, what more could you want!

Have yourselves a peaceful and productive week and I shall see you tomorrow with a new flat bread recipe. Much love D x

Coffee and walnut cupcakes

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Following on from the coffee theme of the Mocha melts I made these for my best friends when they came over for a visit and a girly catch up.  They went down a treat and some were sent off with them for their husbands before I received complaints that they missed out.  I absolutely adore baking for friends and family, any excuse at any occasion or event or I just call them round when there is something to sample!  Coming up soon is chocolate fondants!  Come round all there will be plenty for everyone!

INGREDIENTS

110g self raising flour
110g caster sugar
110g butter spread soft
1 tsp baking powder
2 large eggs
2 tbsp instant coffee granules diluted in 1 1/2 tbsp boiling water
50 g chopped walnuts

For topping
200g icing sugar
2 tbsp instant coffee granules diluted in 2 tbsp boiling water
12 walnut halves for decoration

METHOD

1. Preheat oven to 170ºc/325ºf/gas mark 3. Line a muffin pan with 12 cupcake cases

2. Mix flour and sugar in a large bowl or food processor, add the butter spread, eggs, baking powder and beat until pale and fluffy.

3. Add the coffee mixture into the batter, slowly fold in the chopped walnuts and spoon the batter into the cases. Bake in the oven on the middle shelf for about 20 minutes until firm to the touch, set aside to cool

4. To make the icing, combine the icing sugar, coffee mixture and stir well. If you find the coffee flavour too strong adjust according to taste by adding more sugar and a little more boiling water for desired flavour and consistency. Using a spoon, ice the cakes and top off with a walnut halve on each

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This wonderful recipe is from Baking Magic (K.Shirazi & S.Blake)