Last week I promised an article with several recipes of stuff I made last week. This includes: Cupcakes, Rocky Road, Lemon meringue pies and Apple pies. Hungry yet? Let’s go!
First the cupcakes. This is the standard recipe my mom always used and honestly I always forget the proportions, so I have to call my mom.
Cupcakes (make about 24 normal sized ones and 48 mini’s)
– 250 grams of sugar
– 250 grams of soft butter
– 250 grams of flour
– 4 eggs
– vanilla essence
– pinch of salt
1. Preheat the oven to 180 degrees celsius and line a cupcake tin with liners.
2. Cream the butter and the sugar till creamy.
3. Beat in the eggs one by one until just incorporated, otherwise you will overbeat the batter/ dough.
4. Beat in the flour together with the salt and vanilla essence (just a splash or so).
5. Divide the batter over your molds and bake for 20 minutes. Insert a skewer and make sure it comes out clean (otherwise your cupcakes are still raw inside…).
! I just remembered we normally put in a sachet of baking powder, but I forgot and it didn’t matter, so if you don’t have it, don’t worry.
For my guests I also made a goodiebag with cupcake liners, a jar with rocky road ingredients and a cute notepad with the rocky road recipe. For assembling the jars I used 1/4 of the recipe below per jar. From the leftovers of chocolate, marshmallows and biscuits I made 6 mini rocky roads.
– 300 grams of chocolate
– 150 grams of simple biscuits
– fillings (for example: mini marshmallows, desiccated coconut, raisins…)
1. Melt the chocolate au bain- marie.
(Au bain- marie: Put a pan on the hob with water, bring to a slight simmer. Put a bowl (from glass or aluminium) on the pan with water: make sure the water doesn’t touch the pan. Then put your chocolate in the bowl and melt it. In this way your chocolate doesn’t burn).
2. Break up your biscuits and mix with the rest of your filling
3. Add the chocolate to the filling and stir until everything is covered in chocolate!
4. Put the mix in cupcake liners and cool in the fridge for a couple of hours until they have set.
For the Lemon Meringue Pies and the Apple pies I decided to not make it too difficult. Both the pies have the same short bread crust and just another filling.
Shortbread crust (I used a recipe from the BBC website (http://www.bbcgoodfood.com/recipes/3482/ultimate-lemon-meringue-pie , again, I don’t follow recipes that well, so below is how I did it):
– 175 grams of flour
– 100 grams of cold butter
– 1 egg yolk
– 1 tbsp icing sugar (I used normal sugar and it was fine)
How to make it:
1. Cut the butter in small cubes.
2. Put the sugar, flour and butter in a bowl. Rub the butter into the flour, make sure your hands are not too warm (the butter will melt and it will mess up the dough).
3. Now add in the egg yolk and mix until it forms a ball. Wrap in cling film and cool for 15 minutes. Preheat the oven to 180 degrees celsius.
4. Roll out the dough and line an oiled tin. Prick with a fork and chill again, for half an hour.
5. Take a sheet of baking paper and make a ball out of it, carefully unfold, ball up again and unfold again. This will make the baking paper less stiff and it is easier to fit it into your pastry case.
6. Fit the baking paper in and fill it up with baking beans or rice. Bake the case for 15 minutes. This is called baking blind, the pastry will cook but because of the weight of the beans on top it doesn’t rise.
7. Take out the beans and baking paper and return the pastry to the oven for around 10 minutes until it is dried.
8. Let the cases cool.
Lemon meringue pies
– 1 pot of lemon curd (yes, I cheated!)
– 1 egg white
– caster sugar (about 3 tablespoon, I just did what seemed good)
1. Stir the lemon curd so it get more liquid like. Fill the pastry case with the lemon curd.
2. Whip the egg white until stiff.
3. Add the sugar and whisk again until they form firm peaks.
4. Put the meringue mix on the pie and grill until golden brown. Please keep and eye! I burned my first batch. If you do you can carefully take of the meringue mix and whip up some new one, but it takes time.
– 2 sour apples
– 2 tablespoons of caster sugar
– 1 tablespoon of raisins
– cinnamon to taste
1. Cut the apples into really tiny pieces if you are making mini apple pies. If you are making a big one the pieces don’t have to be so small.
2. In a saucepan heat up the apples, sugar, cinnamon and a splash of water. Bring to a soft simmer and simmer until the apples are soft. Stir in the raisins.
3. Put the filling in the short crust pastry and they are ready to eat. Lovely with some whipped up cream
Hope you enjoyed all my recipes and you feel inspired to get baking! This weekend is my actual birthday and I will celebrate it with my family, of course I will make several pies/ cakes. Maybe more baking recipes somewhere the next week.