How about a cake missing its main three elements?

Is anyone else loving the smell and sight of spring? I walked through an abandoned apple orchard today and as I entered the narrow gap, startled a young doe.  Blossoms were beginning to erupt but it will be several weeks yet before the whole orchard comes into bloom.  Walking down a path lined with pink blossom trees, I remembered the day a funnel of petals were gracefully swirling around me as I cycled to work. It is times like that where I realise and appreciate not just how breathtakingly splendid creation is, but also how transient. Walking down the same path today, the trees are still pink but missing most of their delicate blooms, which were instead adorning the green grass below.

Sitting here still giddy from the sun, I want to share with you yet another gluten free recipe. SPLAT! duty was last week, with the additional request, that not only that these should be gluten and dairy free but now also egg free. So the main components of a cake is basically, dairy (butter), wheat (flour) and eggs.  What happens when all three elements are removed? Some trawling through websites later and I found a perfect recipe on a food forum found here. I am a bit against gluten free flour although must admit it is good in a pinch, but they cost so much I've taken to making up my own mix.  I tend to use 1 part gram flour to 3 parts rice flour. I suspect fine cornmeal (polenta) can be used in place of rice flour too as that is cheaper still! When I get round to trying it, I will report back. Basically I find gram flour adds structure to a cake and acts in many ways as flour does. Its only downfall is its pungent taste when used in too high a proportion and undercooked; blend it with neutral flours though and it acts as a cheap alternative to gluten free flour.

Wandering down South Park today, we encountered a bright red ice cream van. One Mr. Whippy ice cream later, I happily stroll home, with the sun warming my hair celebrating the promise of more such days to come .  Below is my adaptation of the recipe provided in the link above.

Pear Cupcakes
(Makes 12)

Ingredients:

• 25g/1oz Gram Flour
• 75g/3oz Rice Flour
• 1tsp Baking Powder
• 0.5tsp Bicarbonate of Soda
• 50g/2oz Brown Sugar
• 1 Ripe Pear, grated
• 2Tbsp Golden Syrup
• 4Tbsp Sunflower Oil

Method:

1. Pre-heat the oven to GM5/190C/375F
2. Sift the dry ingredients (minus sugar) into a bowl to remove lumps, stir in the sugar and mix to combine.
3. Finely grate the pear directly into the bowl, discarding the resultant lump of skin and pips and mix until well combined.
4. Pour 1Tbsp of oil oil into the bowl then measure out 1Tbsp of golden syrup then repeat with the oil then golden syrup, then add the last 2Tbsp of oil. This helps the syrup not to stick to the spoon! Beat or whisk the mixture until well combined then spoon equally between 12 cases. 
5. Bake for about 25 minutes until browned and springy to the touch. 

Gluten-Free and Dairy-Free Muffins

Every month or so I have cake duty for SPLAT! at St Ebbes, a play group for toddlers where mummies can enjoy a slice of cake, hear about Jesus and just socialise.  I get the special dietary requirements duty and I've had some good results and some not so good results when trying to produce cakes and biscuits which contained no wheat, milk, butter, oats.... apart from the Tunisian orange cake and layered chocolate cake, the rest tend to either go stale immediately or taste powdery and dry, or worst: taste and feel disgusting, so much so I feel bad handing them over!

My birthday was in December and amongst my wish list was a dinky little book written by Jennifer Katzinger, founder of the Flying Apron Bakery based in Seattle.  Apart from type errors regarding number of muffin cups to pour batter into, it is a very good read and the recipes work beautifully - well the two that I've tried.  I won't lie, the batter looked unpromising, but the result was magic.  There's no other word for it when I think about what goes into your typical muffin: flour, butter, sugar, eggs.... all of which are absent from these deliciously soft muffins.  If you're intolerant to gluten or dairy, or just vegan, this book is amazing.  Naturally the honey is easily interchanged with agave nectar or maple syrup.  Below, I'll leave you with two recipes adapted from my beloved copy of the flying apron's gluten-free and vegan baking book.

Carrot Muffins
(Makes 16)

Ingredients:

• 1C Rice Flour
• 1/2C + 1/8C Gram Flour
• 0.75 tsp Bicarbonate of Soda
• 0.75 tsp Ground Cinnamon 
• 1/2C Groundnut Oil
• 1C Water
• 1C Honey
• 3 Sm Carrots, Finely grated
• 1C Unsweetened Dessicated Coconut
• 1C Chopped Mixed Nuts
• 1/2C Mixed Dried Fruit

Method:

1. Pre-heat the oven to GM4/180C/350F
2. In a large bowl, mix together the oil, water and honey.  In another bowl mix together the carrots, nuts, fruit and coconut, and in a final bowl, mix together the rice and gram flours, cinnamon and bicarbonate of soda.
3. Whisk the flour mix into the wet mixture until well combined.  Fold in the carrot mixture until just combined and divide among muffin cases.
4. Bake for 20-30 minutes until the tops are  golden and firm to the touch.

Lemon & Poppy Seed Muffins
(Makes 14)

Ingredients:

• 1.5C Rice Flour
• 3/4C Gram flour
• 1.5 tsp Bicarbonate of Soda
• 1/2C Olive Oil
• 1C Water
• 1/2tsp Cider Vinegar
• 1/2C Maple Syrup
• 1/2C Golden Syrup
• Zest of 2 Lemons
• 1/3C Poppy Seeds 

Method:

1. Pre-heat the oven to GM5/190C/375F
2. In a large bowl, mix together the oil, water, vinegar, golden and maple syrup.  In another bowl, whisk the rice flour, gram flour, bicarbonate of soda, poppy seeds and lemon zest together well.
3. Whisk the dry mixture into the wet mixture until well combined.  
4. Pour the batter evenly between about 14 muffin cases and bake for 20 to 25 minutes until golden and firm to the touch.

Autumn Harvest - Apples

Finally, we have come to this beautiful time of year again where the temperature is starting to fall, the air is slightly crisp and the leaves are gradually donning their gilded coats of golds, russets and saffron.  Autumn is my favourite season visually, in terms of the smell in the air - slightly toasty and earthy and of course the abundance of delicious food.  Cue, plump squashes, leafy spinach, chard, various stoned fruits and of course rosy apples and juicy pears!  Goodbye Mediterranean, hello homey comfort food.

Last week, my house mate and I went scrumping for apples in the derelict orchard down our road which our wonderful nature loving neighbour brought to our attention.  Previously we have drenched our shoes as we trudged about picking brambles and plums in the wet forest, so this time we had the bright idea (well at the time) or wearing flip flops which resulted in a slightly treacherous session in the forest among the clumped nettles, thorny bramble vines snaking across the floor and vertical twigs grappling to skewer our feet.  All in all though,  some tree climbing and clever dodging later, I was triumphantly walking home with my apple bounty.  At home though, after filling a bucket, the problem arose of what to do with it all?

So in the near future, expect lots of sweet apples treats to be popping up!  So far, I have made rum soaked apple layer cake (yummy but ugly), apple crumble (naturally), apple cupcakes, apple and custard muffins, potato and apple boulangère (Not recommended) and the list will hopefully go on.  Until next time, I leave you with an apple and custard muffin recipe adapted from my M&S cakes books.

Apple and Custard Cakes:
(Makes 12 muffins)

Ingredients:

• 90g Butter
• 110g Caster Sugar
• 2 Eggs
• 110g Self-raising flour
• 30g Custard Powder
• 2Tbsp Milk
• 1-2 large apples (200g total), cored and thinly sliced
• 1Tbsp Extra butter, melted
• 1Tbsp Ground cinnamon
• 1Tbsp Sugar

Custard Filling:

• 1Tbsp Custard Powder
• 1Tsp Sugar
• 125ml Milk 

Method:


Custard Filling:

1. Mix a little milk with the custard and sugar to form a paste.  Heat the remaining milk, mix with paste and heat gently until thickened.  Cover and leave to cool.

Cake mix:

1. Pre-heat oven to 180C/350F/GM 4 and line a 12-hole muffin tin with paper cases.
2. Beat together butter and sugar and custard powder until soft and creamy, then whisk in eggs gradually.
3. Whisk in the milk and fold in flour until just combined (a figure-of-eight motion with the whisk is very effective).
4. Divide half the mixture among the paper cases, top with custard, then finish with distributing the last of the cake mix among the 12 cases.  Top with sliced apples, pressing in slightly and bake for about 30 minutes. Meanwhile, combine 1Tbsp sugar with ground cinnamon and set aside. 
5. Turns cakes onto a wire rack, brush with melted butter then sprinkle with the sugar and cinnamon mix. Leave to cool on the wire rack or serve warm.

Apples and Midnight Baking

It's that time of year again when apples fall in prices in shops and the apple trees dotted around start to shed their fruit, plopping them lightly onto the wet grass below.  Since starting this blog, I have become a lot more aware of fruit trees and brambles, which makes walks that much more exciting.  Cycling past my neighbour last night, out walking his dog, we stopped for a while to have a chat which is when he showed me his "scrumping" bounty - a bag full of crispy looking apples fresh from the orchard straight down my road which I never knew existed before then (the orchard not the road, I'm not that oblivious).  Happy times, I will be sure to go foraging around there later!

Apple and Cinnamon Cupcakes 

In the meantime though, I have been blog hopping around the net looking for healthier cupcake sites which is when I came across Anecdotes and Apples, which was filled with wonderful wholesome and homey looking recipes - all vegetarian with a good selection of vegan too.  I came across two recipes which just called out to be made together: apple dapple cupcakes and apple buns.  The cupcake recipe is actually for 24 muffins, so I divided everything by a third which yielded enough for 12 normal cupcakes.  I think I replaced the cream with crème fraîche and quartered the frosting recipe and still had some left over - perfect to go on my apple buns if I so wish.  I also left two unfrosted as they're scrumptious as they are, maybe with a dusting of cinnamon as well...  Originally I thought it would be a good idea to make these before church but that turned into after church then much later after church... Needless to say it was gone midnight by the time I had a batch of lovely bread rolls and cupcakes - but I think there are much less pleasant things to go to bed to than the warm and spicy scent of sweet cinnamon, not to mention the anticipation of waking up to fresh bread!  I halved the bread recipe and reduced the cupcake recipe so ended up only using the one apple - next time though I feel I would happily add an extra one to the bread (the season of apples is oh so near).  Whilst the bread was proofing I made the cupcakes, which gave me something to nibble on whilst the bread was baking - all in all a fun process albeit kind of late... For the bread, I think it needed a longer second rising and/or more flour - but I did try the lower end of the recommended amount of flour and second rising; pushed for time towards the end (bed was calling).  The resultant bread was slightly sticky and elastic - although not unpleasant, just different but still tasty! Next time...

Anyway to end, I highly recommend you visit Monet's blog, it's packed full of wholesome ideas, the next thing to have caught my attention is the avocado pound cake, I have a glut of avocados which need eating and this sounds perfect! In the meantime though, I'm off for a cup of tea and an apple cupcake.

Mmmm, cupcakes

Wow, it really feels like it's been a while since I updated this blog.  On the bright side though, it must mean I am actually becoming busier and my blog addiction is subsiding somewhat... but on second thoughts, I'm completely happy to be blogging again so maybe it hasn't subsided that much!  Over the last week, it seems as if I have been baking every day in one form or another.  Gingerbread men were cut, cupcakes for picnics and birthdays were whipped up, shortbread ducks and stars were created and a frugal hotpot made from the contents of my magical fridge which still does not look as if it is emptying any time soon.

I have not been the most organised of humans this week, so I thought it would be safer to stay indoors as much as possible to minimise being a danger to myself.  I felt it was going to be one of these weeks.  So far I had managed to mistake a friend coming over on Monday when it was actually Tuesday,  triple-booked myself on said Tuesday, having to reveal my embarrassing blunder to get myself out of two appointments and proceeding to cook an awful lunch for a friend who I was meant to have met Tuesday but postponed until Wednesday...  And today I had an enjoyable walk into town (so far so good...) to the Gloucester Green food market with my friend.   This was my first trek to the market in what feels like months (and it probably was) and I was greeted by a beautifully colourful sight.  Casually sitting on the tables were summer squashes, and other modest vegetables but the fruit stand was a glory to look at: mounds of rosy cheeked apricots, succulent plums, peaches and nectarines, towering punnets of cheap cherries, raspberries and blueberries.  I was also excited to see raw beetroot, which I was inspired to give a go by Designer from our weekend together.  Whilst queueing,  I managed to lose a £2 coin which was upsetting and hit by a sudden downpour of water which has somehow collected in the tent top.  I was rather fuddled by this as I had not realised it had rained today, but it was still sunny when we left the market, so we had time for tea in a Coffee Republic and proceeded to miss the dry spell and got poured on as we ran to Waterstones for shelter.  Quite a feat considering I was lugging an impressively heavy food laden backpack and my friend a bag of delicate soft fruits!  A leisurely read of the River Cottage Preserves Handbook later and a tentative glance outside the second storey window, and we were ready to brave the walk back home which promptly led to a blister forming which became ripped and painful, successfully rendering myself incapable of dancing tonight.  Every cloud has a silver lining though, we ended up curling up to watch Singing in the Rain instead which I had forgotten how much I had loved.  So it looks like my week of bad luck hasn't run dry yet, let's hope tomorrow will be better!

I do like to digress, but back on topic, below are two recipes for mocha cupcakes and shortbread.  I missed my friend's birthday over the month of July due to caring for my mum so I made him a very belated mocha cupcake and mini duckie shortbread instead.  The Shortbread recipe was based on a Delia Smith Recipe which can be found on her website - I just replaced the cornmeal with rice flour as I found cornmeal weirdly chewy the last time I used it.  I love all kinds of shortbread but my favourite are the thin and crispy ones which make me feel more saintly until I realise I have just eaten the whole batch.  The mocha cupcakes I kind of made up on the spot using basic cupcake knowledge.  I wanted to use coffee, so increased the flour to 125g from 100g, but added the standard 25g cocoa.  I used about 2 Tablespoons of hot coffee in the end, so wasn't quite sure how they were going to turn out!  After a 15 minute wait of suspense, the cupcakes came out wonderfully moist and soft.  I really recommend them if you're a coffee lover. With that I leave you and hopefully I'll make it to update again soon still in one piece!

Mocha-Choca Cupcakes
(Makes 16-18)

Ingredients:

• 100g Margarine
• 125g Self-raising flour
• 25g Cocoa
• 2Tbsp Very Strong coffee
   - I made mine with 3tsp coffee granules in 4Tbsp hot water
• 2 Eggs
• 45g Dark eating chocolate 
• 15g Butter
• 80g Icing sugar

Method:

1. Pre-heat the oven to gas mark 4/180C/350F Cream the margarine and sugar together until light and fluffy
2. Gradually whisk in the eggs
3. Carefully and gradually whisk in the coffee - don't worry if it curdles a bit - just add some flour
4. Mix together the flour and cocoa, then fold into the mixture until just incorporated
5. Spoon teaspoon mixtures into cupcake cases until 3/4 full
6. Bake for 15-20 minutes until risen and the sponge bounces back when lightly pressed.
7. Leave to cool and make the chocolate icing
8. Melt the butter and chocolate together over a double boiler or carefully in the microwave.
9. Stir in the icing sugar and add enough coffee (preferably hot) to make the icing either spreadable or piping consistency.
10. Pipe or spread onto the cool cakes and leave to set.  Before it sets, I added some white chocolate stars to the frosting.   

NB: With the chocolate icing, I only made enough for about nine of my cakes as I: i) prefer some un-iced and ii) only wanted to ice a few for my friend's birthday presentation.  Just double the recipe (chocolate, icing and butter) to cover all the cakes.  If you are spreading, you'll probably have enough with just the half recipe.  I use cheap dark chocolate for this as I still get a glossy frosting and the sugar content works better than expensive dark chocolate which tend to be more bitter.

Shortbread Thins

(Makes about 2 trays worth)

Ingredients:

• 40g Rice Flour
• 75g Plain Flour
• 40g Caster sugar
• 75g Margarine or Butter
    - I used half of margarine and butter

Method:

1. Pre-heat Oven to gas mark 2/150C/300F
2. Cream the butter and sugar together until light
3. Add the flour and rice flour, mixing to form crumbs.  Push the mixture together with the wooden spoon or your hands until it resembles a crumbly ball of dough.  
4. Roll out thinly - about 3mm and cut out shapes with a cutter
5. Place on a non-stick/greased baking sheet and bake for 15-20 minutes until just golden.

A Lazy Sunday

The Girls came over from London and Southampton on Saturday, which turned out to be a stormy day filled with torrential rain.  Nonetheless, we had amples of fun buying an ambitious amount of alcohol and mixtures and slogging home in the downpour.  It was lovely catching up with them, as I have not seen some of them for over a year - another scary indication of how fast time flies.  Originally we were planning on a cocktail session at home, then a leisurely mini pub-crawl.  One pub later and we were back in the house sipping hot chocolate and ready for bed!  How the times have changed and I really am beginning to feel old! Luckily for me, I was not the first to cave so the "host" can not be blamed for the end of the "party"...

 

My messy worktop

A morning chat, some rustling and mini activity of packing later and I hugged The Girls goodbye.  The end of one event and another unexpectedly appears.  One machine wash load later and I found myself entertaining The Anthropologist and Pixie Boy.  Originally I was supposed to have met up with people from Ceroc in University Parks for a picnic.  Needless to say, by the time I had finished two wash loads, made a batch of coconut cupcakes and for Mini to come over, it was hardly worth the hour and half trek to the picnic.  Sabotage was in order, so a quick text later and we were off to our own picnic in the park down the road... which I must say I approved of much more.  I am all for energy conservation and a walk longer than an hour just seemed unnecessary on a Sunday afternoon.  Another friend met us up in the Park, contributing Jaffa cakes and giant chocolate buttons and we were set to enjoy a beautiful afternoon which turned into an equally stunning evening.

Raspberry-Filled Coconut Cupcakes

(Makes 10-12)

Ingredients:

• 50g Butter
• 50g Self raising flour
• 50g Dessicated coconut
• 50g Caster sugar
• Raspberry Jam
• Icing Sugar to dust

Method:

1. Pre-heat the oven to gas mark 4/180C/350F Cream the margarine and sugar together until light and fluffy
2. Gradually whisk in the egg
3. Whisk in the coconut
4. Fold the flour into the mixture until just incorporated
5. Spoon teaspoon mixtures into cupcake cases until 3/4 full
6. Bake for 15-20 minutes until risen and the sponge bounces back when lightly pressed.
7. Leave to cool and make beat the jam in a bowl to soften
8. Cut a cone out of the centre of each cake, fill with jam and replace.
9. Dust the cakes with icing and enjoy!  

NB: I wanted to make a small batch of cupcakes for a small picnic and made these.  I wanted frosting but from experience knew it would be hard to transport so opted for a filling instead, which means if need be, the cupcakes can be stacked.  

Who said birthday parties were for kids?

Today was another beautiful Sunday.  At the end of the morning service whilst socialising with the church family, a friend of mine I have not seen in a while brought up the fact that today was her birthday - the one occasion where we can be spoiled and celebrate!  She chose to do so with a tea party, so with a few hours to spare I went home to bake a batch of cupcakes as I didn't have time to find a last second present.  When in doubt, one can not go wrong with cupcakes I feel.  I decided to make a lemon and poppy seed cupcake batch (recipe below) but didn't really have the time to rummage for a recipe, so hoped it all turned out OK in time for the tea party by adapting a Victoria sponge recipe I luckily have handy in my head.  I decided to frost some of the cakes in a lemon butter cream with pink edible sparkles.  One word of warning though, if you ever think about pouring a teaspoon of milk from a 4 pint bottle, just don't and pour it out into a smaller container/jug.  I managed about half a spoon, wanted more and promptly got a good glug of milk ruining the lovely consistency of my butter cream.  Running out of time, I did not think to pour some out then thicken up with more icing sugar, so having gone through an unnatural amount of icing sugar, I ended up with a huge batch of not quite firm buttercream.  Promptly piping the icing on to the cupcakes, they were then jammed into a round tin.  My theory was that if they were crammed tightly enough they'd survive the bike journey I was about to inflict on them, runny icing and all.

Someone's cake stand containing scrummy chocolate cake

The day was quite cloudy but warm and merry all the same.  I made a pit stop outside another friend's flat en route and we walked together to the Birthday Girl's burrow - round tin of cupcakes fighting against the bungee ties I strapped around them to my trusty pannier.  Upon arrival we wound our way round their shabby chic flat to the back, which was transformed with bunting hung up around the garden with tea sets and platters of finger sandwiches and sweet treats strewn around the grass.  What a wonderful sight!  Tucked into a corner, made (as we found out later) from deck chairs and Cath Kidston fabric was a cute tent for the kiddies and a picnic blanket completed the scene.  The cupcakes surprisingly survived the journey intact and was a popular hit with the guests.  I think I managed return home after evening service with two left which I promptly took photos of before engulfing - naturally washing it all down with a mug of tea.  Another week gone, and another satisfying end to it.

Lemon and Poppy Seed Cupcakes
(Makes 12)

 Non-Iced Cupcakes, still yummy!

Ingredients:

• 100g/4oz Plain flour  
• 1.5tsp Baking powder
• 100g/4oz Margarine
• 100g/4oz Caster Sugar
• 2 Large Eggs
• 150g/6oz Icing Sugar, sifted
• 25g Butter
• Zest and juice of one Lemon 
• 2-3tsp Poppy seeds

Method:

1. Weigh out all ingredients and leave to reach room temperature.  Preheat the oven to Gas Mark 4/180C/350F and line a muffin tin with cupcake (or muffin) cases.  If using cupcake cases, you might need two tins.  I happily about 18 cupcakes with my mixture quantity. 
2. Beat the margarine, sugar, lemon zest and poppy seeds together until pale and creamy.
3. Beat the eggs and gradually whisk into the mixture.
4. Fold in the flour and baking powder.  Alternatively use self-raising flour and miss out the baking powder (I just didn't have any to hand at the time).
5. Pour teaspoons of the cake mix into the cupcake cases until about a third filled.  Same applies to the muffin cases.
6. Bake for 20-25 minutes or until lightly golden and the centre springs back when lightly pressed.
7. Meanwhile, beat the butter and gradually adding sifted icing sugar to avoid lumps.  Thin with lemon juice and continue to beat until pale and creamy.  If you want, thin with some milk too for a richer butter cream.
8. Transfer to a piping bag/tube and once the cupcakes are cool, pipe on in a circled spiral to form a small mountain of frosting.
9. Don't think about taking the fresh batch on a bike ride, instead leave to set a while and enjoy in the comfort of your home with a cup of tea.

NB: Although I made cupcakes, there was enough mixture to make 12 muffins.  Usually I use a 3oz/75g quantity and 1 large egg. 

Also sorry for the awful photo qualities, they were taken at night/when the light had disappeared.