Last Tuesday I baked cupcakes for my daughter’s birthday on Thursday. The first batch of chocolate ones did not make the grade – they were hard, dry and quite floury more like a craggy chocolate pudding so I tried a second time with a plain mixture to which I added stewed apple in the middle and sultanas. On Thursday I added a vanilla frosting topping and an iced decoration courtesy of Sainsbury’s. This time they were light and extremely delicious – I will definitely make this recipe again.
150g unsalted butter (I used Bertolli Olive Oil spread)
115g caster sugar
1tsp French Almond extract
2 medium free range eggs
140g self raising flour
100g cooked Bramley Apple sauce
I mainly use Organic and natural products where possible.
Preheat oven to 180C, fan 160C, Gas 4.
Cream butter and sugar together until light and fluffy, add Almond extract, eggs and 1tbsp flour and continue beating until combined. Add remaining flour and sultanas and fold in.
Place 12 cupcake cases in a tin and fill each halfway with the mixture and a good teaspoon of apple sauce into each and top with remaining mixture.
Bake for 20-25 minutes until risen and golden. Leave to cool for a couple of minutes in tin then place on a cooling rack.
On Friday we had those Cheese and Leek Ramekins again. This time I took a picture of them before they went in the oven and below is the recipe I never got around to posting last time.
My advice is to weigh and prepare all the ingredients before starting to cook.
1tbsp olive oil
500g leeks, finely sliced
3 large eggs beaten
100g wholemeal breadcrumbs
125g mature farmhouse cheddar cheese, grated
1tsp dried tarragon or try it with a few stalks of freshly chopped chives
salt and ground black pepper
1-2 tomatoes sliced to place on top
Heat the oil in a pan and gently cook the leeks for 10 mins.
Mix together the eggs, breadcrumbs, cheese and tarragon or chives. Add cooked leeks and season mixture.
Spoon mixture into greased ramekin dishes. Place a slice of tomato on top of each. Bake at 200C or Gas 6 for about 15 mins until golden brown. Leave to stand for a minute or two then run a knife around the edge and turn out. Serve with a salad. Can be eaten hot, warm or cold.
These are really good to take to work for lunchtime the next day with a salad.