Yield: 18 Cupcakes
Pretty in Pink… and also delicious!
My adorable 6 (and a half!) year old niece Lauren came over for a sleepover last night. In between singing ALL the ‘Frozen’ songs over and over again, just like she was on repeat, she decided we should make the most strawberry-ist of strawberry cupcakes! This was the resulting outcome:
The cupcakes are deliciously flavoured with strawberry puree and come out a lovely pink shade, very much like strawberry ice-cream. Adding macerated strawberries to the buttercream naturally colours it and also breaks down the strawberries so you get delightful flecks of red.
These cupcakes come with Lauren’s stamp of approval!
Yield: 1 x 26cm Cake
This receipe came about as I have a good friend at work that is gluten intolerant and every time I show up at work with my latest baked goods I have to tell her she can’t have any. I feel terribly mean so set out to remedy the situation by baking the best gluten-free cake she has ever eaten! Now whilst she did say that her Mum’s cakes will always be better, and wouldn’t we all say that, she did admit that this cake was pretty perfect!
The cake’s texture is lovely and light with a moist crumb. Pairing pistachio in the cake and rosewater in the glaze reminds me of old fashioned Turkish delight. However if you aren’t a fan of rosewater feel free to omit it and replace with water or just dust with icing sugar instead of using a glaze.
Adapted from: Baking for all Occasions by Flo Braker
Yield: 1 Bundt Cake
I love blueberries! I used to buy punnets of them and sit there popping blueberry after blueberry into my mouth enjoying the sharp burst of juicy sweetness. Then one day, many years ago I stumbled across a receipe for blueberry muffins and there started my obsession with using the delicious fruit in my baking endeavors.
The cake is really tender and has a lovely buttery flavour, the blueberries sink to the bottom of the pan and create a lovely crown once inverted. If you don’t have any blueberry’s on hand feel free to try the receipe with another type of berry.
Also, if you’re like me and hate waste then this receipe quite nicely uses up the extra egg yolks that you will have if you have made the Nutmeg Cupcakes w/ Rum Buttercream from my previous post.
Try to stop at just one piece
Adapted from: Flour by Joanne Chang
Yield: 24 Cupcakes
This was originally a cake receipe that I found in ‘Flour’ by Joanne Chang. After one particularly bad day at a previous workplace I desperately needed a pick-me-up and went home and made the cake version… and yes perhaps ate it for dinner… my day was THAT bad!
Anyway after about the third slice I started eyeing the receipe as I wanted a bit more cake to buttercream ratio. Thinking about it I realised that it would make an excellent cupcake with a few minor tweaks. What you find here is a receipe I have made half a dozen times between that day and now.
Note: Due to the rum in the buttercream this isn’t really suitable for children; it’s decidedly grown up and just a little bit naughty!
This is one of my all time favourite cookies. The tender buttery crumb will keep you reaching time and time again into the cookie jar. Plus one of the best things is that all the ingredients should be easily found in your pantry.