Cinnamon Sugar Donut Muffins

Makes 12

300g Plain Flour

1 tbls Baking Powder

1/2 tsp bicabonate  of soda

1/4 tsp salt

2 large eggs

150g plain yogurt
100g sugar

4-8 tbls oil

1 tsp vanilla

Topping:

50g melted butter

50g granulated sugar

1 tsp cinnamon

Preheat oven to 400 degrees F and line a standard muffin tray with paper cases.

Whisk flour, baking powder, bicarbonate of soda and salt in a large bowl. In a separate bowl which together the eggs, yoghurt, sugar, oil and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened, Don't over mix, batter should be smooth.

Divide batter among the muffin cases and bake for approx 12-15 minutes.

While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine the sugar and cinnamon in another bowl. As soon as the muffins are cooked, dip them one at a time into the melted butter and then roll into the combined sugar and cinnamon.

Set on a rack to cool.

Maple & Walnut

Makes 12


1 large Egg
240ml Milk
90ml Maple Syrup
60g Rolled Oats
85 Soft Butter
85g Sugar
225g Plain Flour
3 tsp Baking Powder
1/2 tsp Salt
60g Chopped Walnuts or Pecans


Glaze
1 rounded tbl Soft Butter
60g Icing Sugar
1 tbls Maple syrup plus 1/2 milk if needed


Prepare muffin tin and preheat oven to 190-200 degrees C, (375-400 degrees F)


In a medium sized bowl, beat the egg with a fork, add the milk, syrup and rolled oats, set aside to soak whilst you prepare the rest of the ingredients.


In a large bowl, blend together the soft butter and sugar with a spoon.


Sift together the flour, baking powder and salt, add to the butter mixture ans cut in with a pastry blender or rub lightly with fingers until it resembles fine breadcrumbs.


Pour all the wet mixture into the dry, until just combined, add nuts during final strokes.


Spoon into tin, bake for 20-25 minutes, until the tops are lightly browned and feel quite firm.


Stir the glaze ingredients together until smooth and spread over hot muffin tops immediately after baking.

Vanilla Cupcakes & Baileys Buttercream

Basic Cup Cake Recipe

Prep time: 30 min
Cook time: 20 min
Serves: Makes 12 large cupcakes or 24 small

Ingredients

• 150 g butter, softened
• 150 g sugar
• 3 eggs, beaten
• 150 g self-raising flour, sifted
• 1 tsp vanilla extract
• 1 tbsp milk

For the frosting:

• 75 g butter at room temperature
• 150 g icing sugar
• 1 tbsp Baileys

Method

1. Preheat the oven to 180C/160C fan/ gas 4.

2. Cream together the butter and sugar until light, fluffy and pale.

3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the Baileys. The frosting should be light and creamy. 


8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.

Apple & Cinnamon

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
200g Cooking Apples, chopped with skin on
1 tsp Cinnamon
4 tbs Demerara sugar combined with 1 tsp Cinnamon (for the topping)

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder and the salt. Then add chopped apples and cinnamon

Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full and sprinkle on the topping.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Pear & Almond

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
2 Pears, finely chopped with skin on
4 tbs Ground Almonds
! tsp Almond Essence

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, and the salt. Add chopped pears, ground almonds and almond essence.


Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Amaretto Muffins

Makes 12


275g Plain Flour
1 Level Tablespoon Baking Powder
1/2 tsp Salt
75 ml Amaretto
150ml Milk
110g Melted Butter, cooled slightly



Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder and the salt. 


Then in a separate bowl, mix together the eggs, sugar, milk, amaretto and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Cup cakes

I decided over the weekend that I wanted to try experimenting with different cup cakes recipes and icing designs, so will be adding these on to this blog too, along with photos.

My first design had to be hockey related, seeing as my team had come 2nd in the league for the first time for years, so a big celebration for us.


Basic Cup Cake Recipe

Prep time: 30 min
Cook time: 20 min
Serves: Makes 12 large cupcakes or 24 small


Ingredients

• 150 g butter, softened
• 150 g sugar
• 3 eggs, beaten
• 150 g self-raising flour, sifted
• 1 tsp vanilla extract
• 1 tbsp milk

For the frosting:

• 75 g butter at room temperature
• 150 g icing sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• a selection of food colouring, choose your favourite colours

To decorate:

• crystallised flower petals, (optional), See Cook's note
• sprinkles, (optional)
• silver balls, (optional)
• hundreds and thousands, (optional)
• sweets, (optional)

Method

1. Preheat the oven to 180C/160C fan/ gas 4.

2. Cream together the butter and sugar until light, fluffy and pale.

3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

7. Mix your chosen food colouring colours into the icing to give an even colour.

8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.