Creme Egg Muffins.

I can't believe how easy these were to make in comparison to how effective they look! After eating a mini creme egg, I suddenly had a brainwave that I could make it in cake form...

Method:

1. Bake your bog-standard chocolate muffin.

2. When completely cool, slice a thin layer off the top and scoop some muffin out of the middle. The amount you scoop out depends on how much filling you want.

3. Make a very thick icing (using icing sugar, water and a little vanilla essence) and refrigerate for an hour.

4. Remove icing from the fridge and transfer a small amount to fill half an egg cup (this was the right amount to do 14 cakes) and stir in some yellow or orange food colouring.

5. Take your muffins and fill the hole with the white icing only. If you put the yellow icing on top at this stage, it will merge into the white and be less effective.

6. Refrigerate for a further hour.

7. Take them out of the fridge and then put a blob of the yellow icing on top of the white icing.

8. This is optional but I was planning on putting the tops back on them and coating them with melted chocolate to make them even more like a creme egg. However, I was so pleased with how they turned out I decided not to hide the inside. For serving I simply placed the tops back on and told my 'taste-testers' to take them off before eating.

Enjoy and have a very Happy Easter!
Cakesfordorothy xoxo

Hummingbird Lemon Cupcakes.

I recently made these super delicious lemon cupcakes for a friend's birthday. The recipe makes 12 but I needed more than that so I simply made them a little thinner (a little too thin in some cases so I doubled them up). Of course, the writing icing is totally optional. 

Ingredients:

120g plain flour

150g caster sugar

2 teaspoons baking powder

2 tablespoons lemon juice

40g butter

120ml milk

1 egg

For the frosting: 250g icing sugar

80g butter

2 tablespoons lemon juice

A few drops of yellow food colouring (optional)

2 tablespoons milk

Method:

1. Preheat the oven to 170°C.

2. Mix flour, sugar, lemon juice and butter in a bowl until it is all combined.

3. Gradually pour in the milk and beat until it is just mixed in.

4. Add the egg and mix in.

5. Spoon mixture into cupcake cases and bake for 25 minutes.

6. Leave the cakes to cool in the pan before removing.

7. To make the frosting, beat together the icing sugar, butter, lemon juice and food colouring until well mixed.

8. Slowly pour in the milk and beat until light and fluffy.

9. Spread across the cold cupcakes with a knife. You may also wish to add some lemon zest on top for decoration.

Enjoy! 
Cakesfordorothy xoxo


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Ultimate Lemon Drizzle Cake.

For years and years I've been baking a normal lemon sponge cake drizzled with lemon flavoured icing and hence calling it a 'Lemon Drizzle cake' as it is similar to those you can buy in supermarkets. This take on a classic Lemon Drizzle cake is light and fluffy with a lovely citrus flavour and a crunchy topping but made in a loaf tin instead of a round tin.

Ingredients:

75g butter

125g caster sugar

150g self-raising flour

1 tsp baking powder

2 eggs

2 tbsp lemon extract

3 tbsp milk

Juice of 1 lemon

Lemon zest (optional)

2 tbsp granulated sugar

This recipe is adapted from Paul Hollywood's 'How To Bake'

Method:

1. Preheat the oven to 180°C

2. Beat together the butter and sugar.

3. Add the flour, baking powder, eggs and lemon extract whilst mixing continually until thoroughly combined.

4. Pour mixture into the greased and lined loaf tin.

5. Bake for 45 minutes.

6. Mix the lemon juice (and zest) with the sugar and pour over the cake as soon as it comes out of the oven, whilst still in the tin.

7. Leave to cool before serving.

Enjoy!
Cakesfordorothy xoxo