Long time, no see!
I stopped blogging for a while because I was lazy, and then I started to wonder if I should carry on.
I came to the conclusion that I will, so within the next few days you might notice a change in the design
Unfortunately, this means blabbing on to nobody in particular for a while 😛
This is another recipe I use a lot at home 😀
This is not my recipe though, it comes from Gretchen Price at Woodland Bakery in America, all credits to her!!
Her recipe has worked every time for me and makes a less sweet alternative to a traditional American buttercream. It takes longer of course, but its worth it in the end. It is basically a Swiss meringue with added butter to make it hold its shape easier (the raw egg whites are totally safe to eat though, theres more about that on the recipe).
I won’t actually repost this because there is so much more information about troubleshooting/substitutes and stuff on the original recipe
Also subscribe to her on YouTube for more awesome recipes!
These cupcakes are filled with an eggless cookie dough, making them safe to eat.
The cookie dough recipe is one I kind of made up, modified from one of my recipe books. The buttercream I use here is a half quantity recipe from the Woodland Bakery in America, it’s the best around!
It’s better if thebuttercream used is Swiss because with the added cookie dough American buttercream would be very sweet.
Ingredients:
12 Vanilla Cupcakes
1 quantity of Swiss buttercream
For the cookie dough:
100g/4oz plain flour
100g/4oz butter
85g/3oz chocolate chips
50g/2oz light brown sugar
50g/2oz caster sugar
1 tbsp golden syrup
Splash of milk
1. Beat the butter and sugars together until creamy (sorry, no photos for these steps!)
2. Add the syrup
3. Work in half the flour. Add the chocolate chips with the remaining flour.
4. Add a splash of milk for a creamy texture.
5. Making sure that the cupcakes are cool, cut out a section of the middle. I used a ‘cupcake corer’ but you could use an apple corer or just a knife.
6. Fill each cupcake with a teaspoonful of cookie dough
7. Make the buttercream. To it add the rest of your cookie dough and fold it in, as to not knock the air out of it.
8. Fill a piping bag with it and pipe on top of the cupcakes. I used a star tip at first but the chocolate chips kept getting stuck so I ended up piping it on without a tip.
9. Top with more chocolate chips and you’re done!
These cupcakes are really do taste like cookies, but you only really want one at a time!
Enjoy!
If younite you want to see more of what I bake outside of this blog then please follow me on Instagram @thegirlthatbakes
Btw there will be a buttercream recipe later and possibly one for cookie dough cupcakes as well 😀
Helloooooo!
This recipe is literally my favourite and most used! It is a really simple 6, 6, 6, 3 Victoria sponge recipe adapted a bit to suit me. Enjoy!
Makes 12-18
Ingredients
6oz Self-raising flour
6oz Caster sugar
6oz Butter
3 Eggs
1-2 tbsp Milk
A few drops of Vanilla essence/extract
1. Preheat your oven to 180 degrees celcius (or 160 for fan ovens). Weigh out your ingredients all in one bowl.
2. Mix together with an electric whisk or by hand until it turns into a lump-free batter. It will be quite thick, so if needed add another 2 tablespoons of milk.
3. Spoon the mixture into cupcake cases, so each one is about two thirds full.
4. Bake for 15-20 minutes until a light golden brown and a skewer comes out of each cake clean.
5. Leave to cool on a cooling rack before icing
And there you go! These cupcakes are very versatile so anything can be added.
Next up will probably be a buttercream recipe or an icing tutorial!
Emma
So I finally decided to start blogging 🙂
For more about me check the About page
So this blog will basically share with you recipes and ideas I use (credit is always given for those that are not mine!). I’m no professional when it comes to baking but I try my best.
The first few recipes will be posted in a day or two starting with a vanilla cake/Victoria sponge (for us Brits) and buttercream recipes.
For pictures of my baking and more follow me on Instagram @thegirlthatbakes
Thanks for reading 😀
Emma
TheGirlThatBakes 