Tag Archives: raspberry

Macarons Part 2

Posted on 21 November, 2010 | Comments Off

I made these today with my newly found skills. They are raspberry. The basic recipe is taken from this amazing book.

Three main tricks:

  1. The egg whites need to be at room temperature before you start.
  2. Be very careful when you fold in the almonds and icing sugar. Cut the mixture in half with a spatula and then sweep underneath the mixture then turn the bowl.
  3. Draw circles on the baking paper to act as a guide to make your piping neater.

These went a little bit wrong but not as much as the ones before. Next time, the oven needs to be cooler. I reckon 140C will be about right. Still – they are a second attempt I can be proud of.

I feel a category dedicated to macrons will be in order soon.

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Raspberry ripple cupcakes

Posted on 25 September, 2010 | Comments Off

Given that I’ve had so much practice at making cupcakes now (this is my 20th post under my cupcake category), I’ve scrapped cookbook recipes altogether and made my own for both cakes and frosting.

I used these to make these raspberry ripple cupcakes. I added 50g raspberry conserve to the icing just before piping.

For the cakes:
Makes 12

4oz/110g self raising flour
4oz/110g butter, softened
4oz/110g caster sugar
1tsp baking powder
1tsp vanilla extract
2 large eggs

  1. Preheat the oven to 160C/325F/gas mark 4. Line muffin trays with 12 muffin cases.
  2. Put all the ingredients in a big bowl and beat light and fluffy. It’s ready once the mixture has a slight shine.
  3. Spoon in to the cases and bake for 8 mins. Turn and then bake for another 8 mins.

For the frosting:
Enough for 12 cakes

250g butter, softened
500g icing sugar
2 tbsp milk

  1. In a big bowl, mix together the butter, milk and half the icing sugar with a wooden spoon.
  2. After they are combined, add the rest of the icing sugar, mix in and then transfer to electric mixer or whisk and beat until light and fluffy.
  3. Pipe or spoon on to the cakes and allow to dry. The icing will set.

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Posted in Cupcakes

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raspberry and vanilla macaroons

Posted on 20 March, 2010 | Comments Off

a new fascination has begun. I was round at my friend Marina’s house today and we made use of her super duper kenwood mixer.

I’ve wanted to make these for ages but was too lazy to whisk the egg whites by hand.

The pink ones have rose water in the shells and buttercream with fresh raspberries as the filling. The creamy ones have vanilla seeds in the shell and are sandwiched with slightly salty caramel.

I now have a new technique to perfect! watch this space…

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Posted in Baking

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