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Tag Archives: sweet
  • Posted on June 22, 2017

    Fig and honey ricotta cheesecake recipe

    We are feeling the summer vibes this week, so we turned to our lovely book The Mediterranean Table for our recipe for the weekend. Using ricotta makes for a pleasantly light-textured cheesecake, combined with figs and honey to give that Mediterranean flavour. Serve it for dessert or enjoy it with coffee as a mid-morning treat.

    Fig and honey cheesecakeFig and honey ricotta cheesecake

     

    150 g/5 oz. digestive biscuits/ graham crackers

    50 g/3 ½ tablespoons butter, melted

    750 g/3 cups ricotta cheese

    2 eggs

    2 tablespoons runny honey

    1/2 teaspoon orange flower water

    40 g/1/3 cup plain/all-purpose flour

    6 fresh figs, halved

    20-cm/8-in. loose-based cake pan

    SERVES 6

     

    Preheat the oven to 180°C (350°F) Gas 4.

    Using a rolling pin, crush the biscuits/ crackers into crumbs. Use a large bowl to mix the crumbs with the melted butter. Next, press this mixture firmly and evenly into the cake pan to form a base.

    In a separate large bowl, mix together the ricotta and eggs. Stir in the honey, orange flower water and flour. Spoon the ricotta mixture evenly across the biscuit base. Now, press the halved figs, skin-side down, into the ricotta mixture.

    Bake the cheesecake in the preheated oven for 50 minutes to 1 hour until set.

    Remove the pan from the oven and cool, then cover and chill until serving. The cheesecake will keep for a few days, covered, in the refrigerator.

     

    For more summer recipes, check out The Mediterranean Table.

    The Mediterranean Table

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, recipe for the weekend, sweet, summer

  • Posted on May 4, 2017

    Oliebollen - doughnut recipe

    National Doughnut Week starts tomorrow, so it only seemed right to share with you a doughnut recipe for this week’s blog. Although not your typical doughnut, these wonderful and light, almost rugged doughnuts are just delicious and we have the Dutch to thank for their creation. The addition of sharp apple and soft plump raisins makes these fruity bite-size doughnuts that little bit special, so get baking and raise some money for The Children’s Trust this Doughnut Week!

    olliebollen doughnut recipe

    Oliebollen

    2 ½ teaspoons active dried yeast

    30 g/2 ½ tablespoons caster/ granulated sugar

    65 ml/ ¼ cup lukewarm water

    225 g/1 ¾ cups plain/ all-purpose flour

    pinch of salt

    125 ml/ ½  cup full-fat/whole milk

    1 egg, lightly beaten

    100 g/ ¾ cup (dark) raisins

    1 small Granny Smith apple, peeled, cored and finely chopped

    vegetable oil, for deep-frying

    icing/confectioners’ sugar, to decorate

    deep fat fryer (optional)

    MAKES 10 DOUGHNUTS

     

    Place the yeast, sugar and lukewarm water into a small bowl and stir to dissolve. Set aside in a warm place for 10 minutes or until the mixture bubbles.

    Place the flour and salt in a large bowl and make a well in the centre. Pour the milk, beaten egg and the yeast mixture into the well and stir until fully combined. Add the (dark) raisins and chopped apple and stir until well combined. The dough will be soft. Cover with clingfilm/plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size. The dough will be quite soft and spoonable.

    Fill a deep fat fryer or large, heavy-bottomed pan one-third full with vegetable oil and heat to 175°C (345°F) or until a cube of bread turns golden in 40 seconds. Working in batches, use two dessertspoons to scoop out a spoonful of the dough and gently drop it into the oil. Deep-fry, turning halfway, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towels.

    Dust the doughnuts generously with icing/confectioners’ sugar and serve.

     

    This recipe is from LOLA's: A Cake Journey Around the World.

    LOLA's A Cake Journey Around the World

    Photography by Steve Painter ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, sweet, doughnut, national doughnut week, donut

  • Posted on March 23, 2017

    Sweet ideas for Mother's Day gifts

    Don’t forget it’s Mother’s Day this weekend!  We know that she deserves something special, so for this week’s blog we’ve picked three fantastic recipes that will make the perfect homemade gifts…

    This peanut butter fudge recipe is so simple to make, it’s perfect if you’re running a bit short on time! Topped with chocolate chips and peanuts, it looks so tempting… just make sure you leave time for it to set!

    Peanut butter fudge from Miracle Mug Cakes

    Cheat's Peanut Butter Fudge

    500 g/2 ¼ cups smooth peanut butter (you want the least oily peanut butter that you can find)

    1 x 397-g/14-oz. can sweetened condensed milk

    a pinch of salt

    100 g/2/3 cup icing/ confectioners’ sugar, sifted

    100 g/2/3 cup dark/bittersweet chocolate chips

    100 g/1 cup chopped peanuts

    a 28 x 18 x 4-cm /11 x 7 x 1.5-inch cake pan, lined with overhanging baking parchment

    MAKES 64 PIECES

    In a large saucepan, melt together the peanut butter, condensed milk and salt over a medium heat.

    Remove the saucepan from the heat and stir to loosen the mixture.

    Carefully add in the sifted icing/confectioners’ sugar and stir until fully combined and very thick.

    Empty the mixture into the prepared cake pan, making sure it covers the whole of the base – the weight of the mixture will hold down the baking parchment. It will be quite oily and you will need to use the back of a spoon to smooth the fudge out.

    Sprinkle over the dark chocolate chips, making sure they are spread out and push them in to the fudge slightly. They may melt a little but this is okay.

    Sprinkle over the chopped peanuts, pushing them in to the fudge, too.

    Allow the fudge to cool, then pop it in to the fridge to set for at least 4 hours or overnight.

    Once set, use the overhanging baking parchment to lift the fudge out of the pan.

    Slice the fudge into small squares and enjoy.

    NOTE You can store this fudge for around 2 weeks in an airtight container in the fridge, but it is best eaten at room temperature.

     

    For something a little bit more grown up, why not try these Pina Colada Jellies? These heavenly cubes, flecked with cherry and pineapple are the best part of a cocktail in a mouthful.

    Pina Colada Jellies from Party-Perfect Bites

    Pina Colada Jellies

    700 ml/scant 3 cups pineapple juice (not from concentrate)

    34 sheets of gelatine, softened in cold water for 5–10 minutes

    350 ml/1 ½ cups cherry juice

    400 g /14 oz. sweetened condensed milk

    300 ml/1 ¼  cups Malibu or other coconut-flavoured white rum

    80 ml/ 1/3 cup coconut cream

    25 x 18-cm/10 x 7-inch and 12 x 9-cm/4 ½ x 3 ½ -inch containers, lined with clingfilm/ plastic wrap

    makes about 120 cubes

    Heat 120 ml/ ½ cup pineapple juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 11 sheets of gelatine, add to the juice and whisk. Add this to the remaining pineapple juice and whisk. Pour into the large prepared container and set in the refrigerator for at least 3 hours.

    Heat 60 ml/ ¼ cup of the cherry juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 6 sheets of gelatine, add to the juice and whisk. Add this to the remaining cherry juice and whisk. Pour into the small prepared container and set in the refrigerator for at least 3 hours.

    Once both jellies are set, heat 180 ml/ ¾ cup water to a simmer in a saucepan. Take off the heat. Squeeze the water out of 17 sheets of gelatine, add to the water and whisk. Add this to the condensed milk, along with the rum, 150 ml/generous ó cup water and the coconut cream. Mix, then let cool, but don’t allow it to set.

    Cut the pineapple and cherry jellies into 1.5-cm/ ¾ -inch cubes. Arrange the cubes in a container large enough to hold them all, then cover with the cooled coconut jelly to a depth of 2.5 cm/1 inch. Set in the refrigerator overnight. The next day, cut into 2.5-cm/1-inch cubes to serve.

     

    These mini chocolate cheesecakes are sure to go down a treat with any chocoholic! This recipe uses vanilla and orange flavours, but you could choose any flavour you like to make these the perfect gift.

    Mini chocolate cheesecakes from Cheesecake

    FOR THE CAKE BASES

    55 g/4 tablespoons butter

    55 g/4 ½ tablespoons caster/ white sugar

    1 egg

    55 g/scant 1⁄2 cup self-raising flour

    grated zest of 1 orange

    FOR THE DRIZZLING SYRUP

    freshly squeezed juice of 1 orange

    1 tablespoon icing/confectioners’ sugar

    FOR THE FILLING

    170 g/ ¾ cup mascarpone cheese

    170 ml/ ¾ cup crème fraîche

    1 tablespoon icing/confectioners’ sugar

    1 teaspoon vanilla bean paste

    TO ASSEMBLE

    400 g/14 oz. dark spiced chocolate (such as Green & Black’s Maya Gold)

    24 sugar flowers

    a 24-hole square mini brownie pan, greased

    a piping bag fitted with a round nozzle/tip (optional)

    24 paper petit fours cases

    MAKES 24

    Preheat the oven to 180ºC (350ºF) Gas 4.

    To make the cake bases, whisk together the butter and sugar in a large mixing bowl, until light and creamy. Beat in the egg and whisk again. Sift in the flour, add half of the orange zest and stir through again. Put a small spoonful of mixture into each of the holes of the prepared brownie pan. (This is easiest done with a piping bag.) You only want a little cake mixture in each hole as when the cakes are baked you still need room to add the cheesecake mixture on top. Bake in the preheated oven for 10–12 minutes until the sponges spring back when you press with a clean finger.

    Simmer the orange juice and sugar in a saucepan until the sugar has dissolved, then drizzle a little of the syrup over each of the cakes. Leave the cakes to cool, then press the cakes down so that there is room for the filling on top.

    For the cheesecake filling, whisk together the mascarpone, crème fraîche, icing/confectioners’ sugar, vanilla and the remaining orange zest until smooth. Spoon the mixture over the cake bases, spreading in tightly using a pallet knife or spatula so that all the holes of the brownie pan are filled completely. Transfer the pan to the freezer and freeze until the cheesecake is solid, which will take about 30 minutes.

    When the cheesecakes are frozen, melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until the chocolate has melted. Remove the frozen cheesecakes from the freezer and, one at a time, dip them into the warm chocolate. Transfer to a wire rack to set, with a sheet of foil underneath to catch any chocolate drips. Before the chocolate sets, affix a sugar flower to the top of each cheesecake. The chocolate will set quickly given the frozen temperatures of the cheesecakes – if it sets too quickly you can simply attach the flowers using a little extra chocolate. Once set, place each chocolate in a petit fours case and store in the refrigerator until you are ready to serve, by which time the cheesecake will have defrosted.

     

    In order, these recipes have been taken from,

    Miracle Mug Cakes by Suzy Pelta, available here.

    Miracle Mug Cakes by Suzy Pelta

    Party-Perfect Bites by Milli Taylor, available here.

    Party-perfect bites by Milli Taylor

    Cheesecake by Hannah Miles, available here.

    Cheesecake by Hannah Miles

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    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, What's new, What's new and was tagged with homemade, baking, Mother's Day, gift, chocolate, quick, sweet, recipe, gift ideas, cheesecake, fudge

  • Posted on March 16, 2017

    Irish Stout Cake for St Patrick's Day

    In celebration of St Patrick’s day, what better recipe to share than one that uses everyone's favourite Irish drink - Guinness. This stout cake really showcases the rich, dark nature of the classic Irish ‘perfect pint’ and by adding extra malt, it creates an even more sensational bake.

    Irish Guinness Cake from LOLA's recipe book

    Irish Stout Cake

    50 ml/3 ½ tablespoons dark Irish stout (we use Guinness)

    250 g/2 ¼ sticks butter

    400 g/2 cups white sugar

    100 g/1 cup cocoa powder

    30 g/3 ½ tablespoons malt powder (we use Horlicks)

    150 ml/ ¾ cup sour cream

    2 eggs

    1 teaspoon pure vanilla extract

    2 teaspoons bicarbonate of/ baking soda

    275 g/2 cups plain/all-purpose flour

    CREAM CHEESE FROSTING

    25 g/ ¼ stick butter, softened

    100 g/ ¾ cup icing/

    confectioners’ sugar

    200 g/7 oz. cream cheese

    grated chocolate, to decorate

    23-cm/9-inch springform cake pan, greased and lined with baking parchment

    MAKES 1 LARGE CAKE

     

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the stout and butter in a large pan set over gentle heat. Don’t let it boil, just let the butter melt through the liquid. Add the sugar, cocoa and malt powder to the warm

    butter-stout mixture and whisk gently to get rid of any lumps. Add the sour cream and stir in – this will cool the mixture sufficiently so that you can add the eggs and then the vanilla extract. Continue to mix until all the ingredients are completely incorporated.

    Add the bicarbonate of soda/baking soda and then begin to add the flour, little by little, stirring each time until fully incorporated.

    Pour the mixture into the prepared cake pan and bake in the preheated oven for 50–60 minutes. A skewer should come out clean when inserted into the centre. Turn out, them allow the cake to cool completely before decorating.

    To make the cream cheese frosting, place the softened butter in a large bowl and add the icing/confectioners’ sugar and cream cheese. Using a stand mixer or handheld electric whisk, slowly and carefully beat everything together. Once combined, increase the speed and whip until you have a soft and fluffy frosting.

    Place the cooled cake on your serving plate and loosely spoon over the frosting – we like to use a very informal swirl technique, but this is entirely up to you. Sprinkle around the top edge with grated chocolate to finish.

     

    This recipe is from LOLA's A cake Journey Around the World, available here.

    LOLA's A Cale Journey Around the World

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with baking, chocolate, recipe for the weekend, St Patrick's Day, sweet, cake, LOLA's, irish, guinness

  • Posted on March 7, 2017

    Win a Hotpoint Microwave and 'Miracle Mug Cakes and other Cheat's Bakes'

    In celebration of the brilliant new baking book by Suzy Pelta, Miracle Mug Cakes and other Cheat's Bakes, we've teamed up with our friends at Hotpoint to offer you a piping hot prize!

    Miracle Mug Cakes and other Cheat's Bakes Hotpoint Microwave

    For your chance to win this gorgeous Hotpoint Ultimate Collection microwave and a signed copy of Suzy's book, simply enter your name and email below before Tuesday 14th March. This is the perfect prize for anyone who enjoys tasty treats but loves recipes that can be whipped up in no time!

    Double Choc Brownie Mug Cake

    One lucky winner will be selected at random to win both items. More details about the microwave and Suzy's book below. Good luck!

    ABOUT THE MICROWAVE

    The Hotpoint Ultimate Collection MWH 33343B combination microwave performs like a best-in-class oven for supreme cooking in your home. Boasting Hotpoint's Multiwave Technology, the Ultimate Microwave boasts two emission plates that guarantee full heat distribution for quick, evenly cooked food.The microwave also includes Dynamic Technology so you can crisp or steam meals at the touch of a button. There's even a hot fan-aired cooking option for Sunday roasts.

    Hotpoint Microwave open Hotpoint Microwave side view

    The Hotpoint Ultimate Microwave makes the most of your kitchen space with a vertical opening door, offering additional practicality in your home.For a complete, high quality solution to microwaveable cooking, the Hotpoint MWH33343B is the perfect choice.

     

    ABOUT THE BOOK

    Indulge your inner child (or your actual children) with these 28 recipes for mug cakes and cheat's bakes. The book includes recipes for Nutella and Peanut Butter, Crushed-up Cookie, and Hidden Oreo mug cakes so there's plenty to delight little ones; while the Boozy Strawberry Center, After Dinner Mint and Café Latte mug cakes put a sophisticated twist on these simple bakes, making them perfect dinner party desserts!

    Miracle Mug Cakes Signed Copy

    Suzy guides you through with plenty of handy tips and tricks and has included ideas for fridge cakes, ice cream sandwiches, garbage cookies and other cheat's bakes too. Whatever sweet treat your craving and whatever the occasion, you will be able to whip something up in a matter of minutes - making this the ultimate quick baking book for sugar lovers everywhere! Find out more here

     

    Suzy Pelta Logo   Hotpoint logo Black - container

    Huge thanks to Suzy Pelta and Hotpoint for teaming up with us on this fantastic prize!


    This post was posted in Competitions, Featured, News, UK, What's new and was tagged with baking, kids, sweet

  • Posted on December 20, 2016

    7 Recipes You Need To Cook This Christmas!

    To finish up our Christmas round-ups, we’re thinking Christmas Food today on the blog. From food for the main event to Boxing Day leftovers to New Year’s Eve nibbles, we’ve got recipes to take you right through the festive season. And if you’re still in need of some present inspiration, check out our Homemade Gifts Round-Up here.

    For the main event we obviously turn to Miranda Ballard and her Modern Meat Kitchen. Click here for her Roast Turkey recipe, and here for what you HAVE to do with your leftovers on Boxing Day.

    Just the words salmon caviar and canapé are enough to get us drooling! You can find the recipe here.

    Or how about Christmas dinner in a mouthful? Click here for the recipe.

    Tiny pizza anyone? You’ll find the recipe here.

    Brontë Aurell’s Ginger Biscuits & Glögg are so quick to make, they’re perfect to have a batch on hand for any unexpected guests this festive season. Click here for the video tutorial and recipe.

    And last, but very much not least, don’t forget Team TWISTED’s Camembert Hedgehog Bread for the ultimate in cheesey goodness – perfect for any party this festive season! Head here for the recipe.

    Happy eating!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with New Year, christmas, salmon, drinks, canapes, savoury, recipe for the weekend, cheese, sweet, 2016, turkey

  • Posted on November 22, 2016

    All the Thanksgiving recipes you'll need!

    Last week we shared a recipe from our new book Perfectly Paleo which we reckon would make any vegan’s heart sing this holiday weekend. This obviously got us thinking about holiday food more generally (festive family time and food being two of our favourite things!) So, we had a bit of a hunt through the RPS archives for some of our favourite Thanksgiving recipes. Whether you’re feeling a little under-prepared or are just on the hunt for that one last appetizer recipe, this round-up will see you right through!

    We’ll be starting things off with an appetizer of course.

    These Zucchini and Parmesan Crocchette will keep rumbling tummies at bay whilst kitchen hands are busy! Check out our video how-to here.

    For the main event, of course we turn to Modern Meat Kitchen – Miranda Ballard’s bible for all things carnivorous! Click here for the recipe, and here for Miranda’s tips for making the getting the best out of your turkey!

    For side dishes with attitude, we’re looking at At Home With Umami’s incredible cauliflower cheese (recipe here) and these spice-rubbed roasties (recipe here).

    Make sure you save room to finish things off with Hannah Miles’s Pumpkin Pie! Click here for the recipe.

    Happy Thanksgiving from all at RPS and CICO Books!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, Thanksgiving, sweet, pumpkin, 2016, turkey, roast

  • Posted on November 11, 2016

    Vegan Baking!

    As November is World Vegan Month, we’ve decided that all our new recipes on this little blog will be vegan-friendly. Since, it’s cold and dark outside, we’ve also decided that we’re going to spend the weekend baking, and we don’t anyone to miss out! So, because it’s Friday and we’re feeling generous, here’s not one but two vegan recipes from our new book Brownies, Blondies & Traybakes. Enjoy!

    Cocoa Energy Bars

    Energy and protein bars are everywhere you look and it’s easy to understand why. They are the perfect snack for when you’re on the go and need to curb hunger pangs. These are made with unsweetened cocoa powder for a chocolate fix and almonds for added protein.

    75 g/½ cup sliced dried figs

    150 g/1½ cup rolled oats

    35 g/¼ cup oat flour

    25 g/⅓ cup chopped almonds

    120 g/1½ cups crisped rice cereal

    50 g/⅓ cup dark/bittersweet chocolate chips

    3 tablespoons brown sugar

    4 tablespoons cocoa powder

    50 g/¼ cup almond butter

    60 ml/¼ cup coconut oil

    115 g/⅓ cup brown rice syrup

    80 ml/⅓ cup almond milk

    1 teaspoon vanilla extract

    an 18 x 28-cm/7 x 11-inch baking pan, greased and lined with baking parchment

    Makes 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Pulse the figs and oats together in a food processor and transfer the mixture to a large mixing bowl. Add the flour, almonds, crisped rice cereal, chocolate chips, sugar and cocoa powder and mix well. Set aside.

    Melt the almond butter, coconut oil, rice syrup, almond milk and vanilla in a small pan set over a medium heat. Pour over the oat mixture and mix well so all the ingredients are well-coated.

    Pour the bar mixture into the prepared baking pan and bake in the preheated oven for 30 minutes. Remove from the oven and set aside to cool completely before cutting into equal bars.

    Ginger Cashew Granola Bars

    Shortcuts are always handy when cooking around a busy schedule. Because the granola is pre-made here, this tasty tray requires only assembly, and a bit of patience while the bars stick together!

    200 g/1¾ cups plain store-bought granola

    60 g/½ cup well-chopped cashews

    40 g/¼ cup well-chopped crystallized ginger

    80 g/1 cup crisped rice cereal

    50 g/¼ cup almond butter

    115 g/⅓ cup brown rice syrup

    1 tablespoon vegetable oil

    a 20-cm/8-inch square baking pan, greased and lined with baking parchment

    Makes 12

    Mix the granola, cashews, ginger and crisped rice cereal together in a large mixing bowl. Add the almond butter, rice syrup and oil and mix well so everything is well-coated.

    Press the sticky batter into the pan and put in the refrigerator to set for at least 3 hours. Remove and cut into bars before serving.

    Variation: Candied citrus peel is a great alternative to crystallized ginger in this recipe and gives the bars a tropical burst of tangy citrus flavour.

    Brownies, Blondies & Traybakes is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, vegetarian, quick, sweet, healthy, 2016

  • Posted on September 29, 2016

    Tiramisu with a twist...

    Sometimes life calls for dessert, and sometimes it calls for Dessert with a Capital D. This is one such pud! Why do anything in half measures? Hannah Miles’ latest book, Layered Desserts is crammed with indulgent treats from all around the world, and each and every recipe would make a great dinner party ‘pièce de résistance’. So whether you’ve got the whole family round for Sunday lunch, or just a few friends over for an intimate supper, impress them with Hannah’s twist on an Italian classic…

    Or if peanut butter & jelly is more your thing, check out this decadent recipe tutorial on The Pantry's youtube channel.

    Toblerone Tiramisu

    While Italians will probably shudder at the thought of including Toblerone in their national dessert, I love the hints of almond and honey crunch that it adds. If you are short of time you can replace the Toblerone cupcakes with store-bought sponge fingers or trifle sponges instead for equally delicious results. I hope you enjoy my take on this classic layered dessert.

    FOR THE CUPCAKES:

    115 g/generous ½ cup caster/granulated sugar

    115 g/1 stick butter, softened

    2 UK large/US extra-large eggs

    100 g/¾ cup self-raising/self-rising flour

    30 g/⅓ cup unsweetened cocoa powder

    80 g/3 oz. Toblerone, chopped into chunks

    FOR THE CREAM:

    500 g/1 lb. 2 oz. mascarpone cheese

    500 ml/2 cups crème fraîche or sour cream

    3 tablespoons icing/confectioners’ sugar, sifted

    TO ASSEMBLE:

    2 tablespoons instant coffee powder

    150 ml/⅔ cup amaretto liqueur

    200 g/7 oz. Toblerone, chopped unsweetened cocoa powder, for dusting

    12-hole muffin pan, lined with cupcake cases

    large glass bowl

    SERVES 8–10

    Preheat the oven to 180°C (350°F) Gas 4.

    Begin by making the cupcakes. Whisk together the sugar and butter until light and creamy. Add the eggs one at a time, whisking well after each addition. Sift in the flour and cocoa powder and fold gently to incorporate. Half fill each cupcake case with the cake mixture. Divide the chunks of Toblerone between the cupcakes, placing them in the centre of each case, and then cover with a spoonful of the remaining cake batter. Bake in the oven for 20–25 minutes until the cupcakes are firm to touch and spring back when pressed with a finger. Set aside to cool, then remove the cases.

    Dissolve the instant coffee in a shallow bowl with 250 ml/1 cup boiling water. Pour in the amaretto and leave to cool. While the coffee mixture is cooling, make the cream by whisking together the mascarpone, crème fraîche and icing/confectioners’ sugar in a large mixing bowl.

    Soak half of the cupcakes in the coffee mixture. It is best to do this one at a time as the cupcakes can become soggy if they are in the liquid too long. You want them to absorb some of the liquid but still retain their shape. Place half the cakes on the bottom of the trifle dish, pressing them down with a spoon so that the cupcakes make a layer over the bottom of the dish.

    To assemble, sprinkle over half the chopped Toblerone and dust with cocoa powder using a fine-mesh sieve/strainer. Spoon half the mascarpone mixture over the top and dust with another layer of sifted cocoa powder. Soak the remaining sponges, as before, in the coffee mixture and place on top of the cocoa layer. Cover with the remaining Toblerone and dust with another cocoa layer. Spoon in the remaining mascarpone mixture and spread out in an even layer and dust with more cocoa. Chill in the fridge, preferably overnight, to enable the flavours to develop. This dessert will store for up to 3 days in the refrigerator.

    Layered Desserts by Hannah Miles is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, baking, Hannah Miles, coffee, chocolate, recipe for the weekend, sweet, 2016

  • Posted on September 15, 2016

    National Cupcake Week

    Next week is National Cupcake Week and we can’t wait. Make sure you’re following us on instagram where we’ll be sharing our #CupcakeoftheDay starting with this beauty from our new book, LOLA’s Cupcakes Forever. So, because we’re generous souls, and big fans of the cupcake, we suggest you start your week early and bake up a batch of these. Happy baking!

    Rainbow Swirl Cupcake

    These bright and cheerful rainbow cupcakes will bring a dose of fun to young and old alike. Our classic vanilla cupcake is transformed into a rainbow base and topped with a swirl of multi-coloured buttercream.

    200 g self-raising flour/1½ cups cake flour mixed with 3 teaspoons baking powder

    1 teaspoon baking powder

    175 g/1½ sticks butter

    250 g/1¼ cups caster/granulated sugar

    1½ teaspoons vanilla bean paste

    3 eggs

    175 ml/¾ cup sour cream

    ⅛ teaspoon each pink, blue and yellow food colouring pastes (or any other

    colours you like)

    BUTTERCREAM

    150 g/1¼ sticks butter

    1 teaspoon vanilla bean paste

    350 g/3 cups icing/confectioners’ sugar

    3–4 tablespoons full-fat/whole milk

    ⅛ teaspoon each pink, blue and yellow food colouring pastes

    TO DECORATE

    Coloured sprinkles

    muffin pan lined with 12 muffin cases

    piping/pastry bag fitted with a large star nozzle/tip

    MAKES 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Sift the flour and baking powder into a bowl and set aside.

    Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

    Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.

    Slowly add the sifted dry ingredients, and mix, at low speed, until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour cream and mix until incorporated. Do not over-mix.

    Now for the fun part! Divide the mixture evenly between 3 bowls, and add one of the food colouring pastes to each bowl. Mix them all thoroughly until well blended.

    Take a teaspoonful of one batter and place into each muffin case.

    Repeat with the other colours, until all the batters have been used up.

    Now take a cocktail stick/toothpick (or use the end of a knife) and swirl the batters together slightly in a figure of eight.

    Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

    To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and mix again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly until all the sugar is incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.

    Using the same technique as for the cake batter, divide the buttercream into three equal portions and colour each portion with one of the three food colouring pastes, mixing until blended.

    Spoon one of the buttercreams down one side of the piping/pastry bag leaving space near the nozzle/tip to add the other colours, if possible. Repeat with the second and third colours. You should have a full piping/pastry bag that will allow a little of each colour to be piped onto each cupcake, creating a rainbow effect.

    Pipe a swirl of buttercream onto each cupcake, and decorate with coloured sprinkles.

    LOLA's Cupcakes Foever by the LOLA's Bakers is available here. Happy Baking!

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, recipe for the weekend, sweet, cake, LOLA's cupcakes, 2016

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