First cupcake making attempt ever! Started simple - a simple vanilla cupcake with lemon buttercream icing - topped with a rose bud for deco. SO PRETTY! and super yum.
This post is not so much for the recipe but just to show off my cupcakes :D Like a proud first-timer of anything haha..
The recipe is calculated - straight from the Primrose Bakery - ie. London's BEST cupcake shop (or so I'm told). But boy did they work out well - level tops, and a cupcake that was moist yet fluffy!
Mine look so amateur compared to theirs pictured throughout the book, but hey, thats just simply a goal to work towards!
Baked and ready to ice
<3 <3 <3
so. this post is for a couple of people :D
numero uno is raymanda. ray (and) manda are my housemates. who LOVE apple crumble. seriosuly love. but they buy nanas apple crumble, defrost and heat in microwave ?!??!?. i was a bit shattered when i heard this (almost makes me as sad as hearing people say that gelare waffles are real. BAH) so i made apple crumble for them, and they were in crumble heaven. and i made custard.
the next person i dedicate this to is georgie *waves* georgie baked my gingerbread cake the other day and has apparently now earned the (undeserved she believes) title of a baker in her house. so, georgie, i post this super easy and delish apple crumble so you can wow your housemates with your amazing baking skills
and to all you readers out there, get inspired by georgie...its getting cold, totally time to whip out the granny smiths and heat up the house with the aroma of apple crumble.
ok so the pic isnt that great. but you try arranging apple crumble from a bowl in another bowl and then taking a photo in bad light. promise next time i make it i'll get a new one.
Apple Crumble (note...this is a double crumble amount. but more crumble the better i say)
3 large granny smith apples
1 c plain flour
150 g room temp butter
1 c rolled oats
1/2 c brown sugar (can use white sugar)
1 tbspn cinnamon
1 tspn mixed spice
place butter in bowl to warm up while you prep the apples. wash apples. cut into quarters and de-core. slice each quarter into 4-5 pieces. alternately, grate apple. arrange in bottom of large baking dish (i use pyrex dishes, about 10cm deep and normal cake tin size round). turn oven on to 190 degrees. add flour to butter. using fingertips, rub the butter and flour together (takes about 5 min) until most of it has combined and looks like breadcrumbs. (there will probably be a couple of big chunks of butter, dont worry too much). add oats, sugar and spices. mix together. pour ontop of apples and press down firmly. place in oven for 45 minutes.
To serve:
vanilla yoghurt (goes really well and MUCH healthier than icecream)
icecream or cream
custard
or a combination of all three
Tips
add a shake of cinnamon over the apples before placing the crumble ontop to give it a bit more flavour
add frozen berries or raisins to the apple
add 1/2 c of loosely chopped walnuts to the crumble for a bit of crunch
eat leftover crumble for breakfast - BEST IDEA EVER!!!!
soooo....the next photo is tangy lemon biscuits. i have NO IDEA where the recipe for this is. but i will find it
why did i make lemon biscuits? well basically i just felt like baking, and for some reason had a lemon. and you know what else i did? had leftover lemon icing (even after eating at least half of it) so i whipped up some cupcakes (ha domestic goddess here) and make vanilla cupcakes with lemon icing. they were pretty damn good.
anyways, back to th biscuits. these biscuits are pretty hardy (ie:they keep well)and very lemony, so you def need th icing to give it a sweet hit. not to mention, they look GREAT on a pretty plate, so you can wow your guests with an easy EASY recipe. the kids will LOVE decorating them too (if you can stop them eating the icing...almost as hard as keeping my housemates away from it)
Tangy Lemon Biscuits (bahaha just found the recipe...they're actually called tangy lime cookies. but i didnt use lime, and i dont think they look like cookies. do you?)
60g butter
2 tspn grated lemon ring
1/2c castor sugar
1 egg yolk
1 1/4c SR flour
1 tbspn lemon juice
icing:
3 tspn soft butter (and thats why i had so much leftover...i used tbspns ha)
1c icing sugar
1 tbspn lemon juice
Preheat oven to 180 celcius. Line biscuit tray with baking paper. Beat butter, rind, sugar and egg yolk until light and fluffy. stir in sifted flour and enough juice to make ingredients cling together (but not sticky. i think i used about 1/2 a juicy lemon) turn dough onto lightly floured surface and knead until smooth. roll walnut sized balls of dough and place on tray, allow about 3cm between, flatten with a fork.
Bake for about 15 minutes or until lightly browned. cool on tray.
icing: combine butter and sugar in bowl, sttir in enough juice to make it smooth and spreadable. use a knife to spread icing on cool cookies. keeps for up to a week in airtight container.
