Toffee Apple Cup Cakes -Cup Cake Challenge

I Love Cake

Welcome to the first I Love Cake feature. As I mentioned in my introduction post, which you can read about HERE, I am hoping that this will be a monthly cake appreciation feature where we share our recipes and photos of our favourite cakes. Yum I am drooling at the thought of seeing all the scrummy entries already! πŸ™‚

For the first I Love Cake the theme is CUP CAKES as it is National Cup Cake Week from 12th-19th September. This first one is also a competition as I explained HERE in my introduction, and the best cupcake creators will win a signed copy of the My Daddy Cooks cookbook, as it’s author, Nick, will be judging your masterpieces. The linky is open from now until Saturday 24th September so please link up and grab yourself an I Love Cake badge.

This is a made up recipe based on one I used to make for the cafe I used to own. Back then I made one large cake but I have adapted the recipe to make smaller cakes.
Makes 12 large cupcakes
Ingredients
2 eating apples, peeled and chopped into small chunks
1 can of Carnation caramel sauce
225g self raising flour
1 tsp bicarbonate of soda
100g caster sugar
100ml olive oil
2 eggs beaten
1 pot of mullerlight yogurt (vanilla or toffee flavour)
Method
In a mixing bowl whisk the eggs and oil together and stir in the yogurt
Fold in the sifted flour, bicarbonate of soda and sugar, being careful not to over mix.
Then gently stir the apple chunks into the cake mixture
Line a cake baking tray with 12 muffin cases
Add a heaped tsp of mixture into each cake case, then add a dollop of the caramel sauce (about 1tsp) followed by another tsp of cake mixture
Bake in an oven 180oC / 160oC fan oven for about 20-25 minutes until knife comes out clean
Allow to cool

*these cakes can just be eaten like this, but if you want to over indulge then you can top with a toffee buttercream, details below *
For the topping
150g unsalted butter
300g icing sugar
Drop of vanilla essence
2 tbsp of the caramel sauce
Method
Beat the butter and icing sugar until creamy
Add vanilla essence and mix
Stir in the caramel sauce to give a rippled effect and gently stir in the apple
Keep in the fridge until you need it
Then spread on to each cupcake and get ready for a rich, taste sensation!!

Now its your turn

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Thank you xx

Apple & Mango Loaf Cake

I had a very ripe mango left in my fruit bowl together with some apples and wondered what I could do to use them up. So I opted for a cake (like I need an excuse!) and adapting a carrot cake recipe I often use I switched some ingredients and made this


And this is how I did it:

INGREDIENTS:

50g sultanas or raisins
150ml sunflower oil , plus extra for greasing
2 eggs
140g soft light brown sugar
170g self-raising flour
2 tsp each ground cinnamon and ground mixed spice
1 tsp bicarbonate of soda
1eating apple, coarsely grated
1 ripe mango, roughly chopped
50g walnuts roughly chopped – this is optional (I excluded them when I am making it for Burton aswell)

METHOD:

*Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin.
*Whisk together the oil and eggs.
*Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl.
*Add the sultanas/raisins, grated apples, mango walnuts (if using) and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon.
*Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
*Once cool, remove from the tin.

Mmmm it tastes good too πŸ™‚

Have a go – its very yummy and must contain something towards our 5 a day πŸ™‚

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Apple & Berry Crumble Cake

My recipe for Apple & BerryΒ Crumble Cake

It’s a great way to use up any fruit you have and to encourage your family to eat some!

Ingredients
250g self-raising flour
175g butter
175g light muscovado sugar
1 1/2 tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple , such as Cox’s (not cored or peeled)
1 small sweet pear (not cored or peeled)
2 large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g berries of your choice eg, blackberries, raspberries etc..

Method
Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below).

In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it 1/2 tsp of the cinnamon and demerara sugar. Set aside.

Coarsely grate the apple and pear down to the core and mix in with the eggs and the zest. Stir the baking powder and the remaining cinnamon into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

Gently fold in three quarters of the berries with a metal spoon, trying not to break them up.

Spoon into the tin and level. Scatter the rest of the berries on top.
Sprinkle over the topping
and bake for 1ΒΌ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 3 days.

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Fruity Oaty Banana Muffins

This is a great recipe for using up left over fruit or dried fruit and over ripe bananas. Plus with the added bonus of being low fat and dairy free, it should please most appetites!

I find I can make about 12 – 14 regular muffins and 4-6 tiny muffins from this recipe

Ingredients

300g self-raising flour
1 tsp bicarbonate of soda
100g light brown sugar
50g porridge oats , plus 1 tbsp for topping
2 medium bananas , the riper the better
284ml yoghurt – natural or flavoured up to your taste preferences
5 tbsp light olive oil
2 egg whites
150g blueberries/raspberries/strawberries/raisins or could use a combination or use any other fruit you prefer or even carrots and walnuts! Works with most fruit really!

Method

Heat oven to 180C/fan 160C/gas 4
Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
In a separate bowl, mash the bananas until nearly smooth. Stir the yoghurt, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well in the dry ingredients and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but DO NOT be tempted to over-mix.
Tip in the fruit you have chosen and give it just one more stir.
Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. PLEASE NOTE this part is optional I find it tastes nice either way and I never use all the 1tbsp sugar!

Burton sized muffins

Mummy & Daddy sized muffins

Bake for 18-20 minutes for regular size an 10-12 minutes for teeny muffins until risen and dark golden.
Cool in the tray before lifting out onto a rack to cool completely.

Here are banana, apple and raisin ones (using toffee yoghurt)

Here are banana, raspberry and raisin ones (using raspberry yoghurt)

Nom nom nom great for finger food (Burton loves them) and with a cuppa for grown ups!
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Thank you xx

Chocolate & Peanut Butter Cake

This recipe is a bit of a faff to make compared to some sponge cake recipes, but the results of a light and airy chocolatey sponge are well worth the effort.
INGREDIENTS
200g of a good quality dark chocolate (70% cocoa solids)
170g unsalted butter
300g light brown soft sugar
3 large eggs, separated
370g plain flour
11/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
2 tbsp peanut butter (your choice of smooth or unsmooth)
500ml semi skimmed milk
2 tsp good quality vanilla extract
BUTTERCREAM
125g unsalted butter
4 tbsp good quality cocoa powder (I used Green & Blacks)
150g icing sugar
2 tbsp peanut butter (I used unsmooth here to add texture)
METHOD
Grease and line 2 20cm/8inch cake tins
Pre heat oven to 170C fan/190C/375F/gas mark 5
Break the chocolate into pieces and melt either in microwave at 30sec intervals stirring every tine until melted, or over a pan of barely simmering water. Leave to cool once melted
In a large mixing bowl cream together the butter and cream until pale and smooth
Put the egg yolks in a separate bowl and beat and then add to the creamed butter and sugar and beat well. The add the cooled chocolate and the peanut butter and beat well.
Combine the remaining sifted dry ingredients into another bowl and combine the milk and vanilla in jug. Add one third of the dry ingredients to the creamed mixture and beat well and then do the same with the milk and vanilla. Repeat this until all has been mixed in.
In a clean bowl whisk the egg whites until soft peaks form and then carefully fold into the creamed mixture using a metal spoon.
Divide the mixture evenly between the tins and bake in centre of oven until skewer comes out clean (about 30 minutes). You may find you have a bit of cake mixture left if so make into cupcakes and cook for 25 minutes. Let the cake cool down completely once removed from the oven.
To make the buttercream, whisk the butter and icing sugar together until they form a paste and then add all the other ingredients and whisk until combined. Put half the buttercream on one side of the sponge cake and sandwich together with the other one and then add remaining buttercream as a topping. I added peanut m&ms to decorate mine because the person I have made it for likes them! But you could add crushed peanuts instead.
This is how it turned out:


Nom nom nom!!

Recipe is loosely based on one from the book ‘Cupcakes from the Primrose Bakery’ by Martha Swift and Lisa Thomas I am linking this up to Recipe Shed

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Thank you xx