Hannah Mearns » cupcakes

peanut butter cupcakes

hannahmearns — Sun, 01 Aug 2010 19:09:58 +0000

this is another recipe made up by me – the combination of salty and sweet is gooood.

55g butter, softened
225g light brown sugar
115g crunchy peanut butter
2 medium eggs
1 tsp vanilla
2 tsp baking powder
225g plain flour
120g milk

frosting:

100g butter, softened
100g cream cheese
500g icing sugar
chopped peanuts to decorate

makes 12

1. heat the oven to 180C, 465F or gas mark 4. Line cupcake tins with muffin cases.
2. Put all the cake ingredients in a big bowl and beat until shiny.
3. Spoon into the cases and divide evenly between them.
4. Bake for 10 mins, turn and then bake for another 10 mins.
5. Allow to cool on wire racks.
6. For the frosting, combine the butter and cheese. beat in the icing sugar. refrigerate until set.
7. when ready to eat, spoon the icing on to the cakes and finish with a palette knife. top with chopped peanuts.

Lemon cupcakes

hannahmearns — Sun, 25 Jul 2010 17:57:32 +0000

I’m running out of the more traditional varieties of cupcakes to bake but this is definitely one.

I’ve taken a regular sponge recipe and added the zest of half a lemon. They are topped with lemon butter cream icing (add the zest and the juice of half a lemon) and a few pieces of crystallised violet petals.

Perfect for a hot summer evening served alongside earl grey tea. Take the tea black with a slice of lemon for full effect.

double chocolate cravings

hannahmearns — Sun, 11 Jul 2010 13:50:37 +0000

These were requested to satisfy the chocolate cake craving of a certain lovely lady at work.

We are laying it on thick – Rich chocolate sponge (green and blacks cocoa), chocolate butter cream icing and lots of chocolate vermicelli on top.

Party sick? Oh yes.

mini double chocolate cupcakes

hannahmearns — Mon, 21 Jun 2010 07:58:09 +0000

These bite size pieces of indulgence are my own recipe. I’ve baked so many other cakes now I know the deal.

Eat them with a strong cup of tea. Happy birthday Aly!

Makes 20.

You need:

For the mixture:
60g unsalted softened butter
60g caster sugar
60g self raising flour
2 tablespoons cocoa
1 egg (medium)
2 tablespoons milk

For the topping:
80g white chocolate
chocolate vermicelli

1. Preheat the oven to 180°C. Line a mini cupcake tin with mini cases. If you don’t have a mini cupcake tin, double up the cases on a flat baking tray.
2. Put all the ingredients in a bowl and beat until shiny.
3. Place teaspoons of mixture in the cases.
4. Bake for 10 minutes remembering to turn the tins halfway through.
5. Once cool, spoon the melted chocolate on to the cakes and sprinkle with milk chocolate shavings or vermicelli. Leave to set.

Candy cupcakes

hannahmearns — Sun, 16 May 2010 19:43:15 +0000

these were inspired by finding some dolly mixture in the sweet shop near my work.

I thought they would look rather pretty on top of cakes. Turns out they do!

I’ve kept the cakes as simple as possible and used a plain buttercream icing to stop them getting to the point of party sickness.

party sick = when you have eaten so many sweet things you feel sick. Like kids at a party.

Now you know.