Been ages since I made a cupcake! Especially at 8:00 in the morning before “school” now UNI! :O Where has the time gone?! Rushing the icing in case I miss the train! Here is my Go-to 30 min cake recipe that, not only is fast (and gives time for washing up to keep, mum or aunt or anyone who has to share a kitchen with you, happy) they look super cute too!
8:00 – Check you have all ingredients (sugar + butter + eggs + self-raising flour + icing sugar + food colouring), then get the scales, bowl and electric whisk out.
8:02 – Weigh two eggs, (120g). Measure butter (120g) and sugar (135g) in a bowl, whisk until just creamy.
8:04 – Add the two eggs and whisk quick.
8:05 – Weigh in flour (145g). Whisk on medium speed till flour half mixed then on high till completely mixed and you begin to see air bubbles.
8:07 – Turn on oven to gas mark 5/ 200 degrees C (with fan). Get out cupcake tray and layout 12 cases
8:08 – Spoon batter evenly into cases.
8:10 – Put in oven on the top shelf.
8:1 1 – Wash up 😦
8:24 – Fill a mug with icing sugar and boil the kettle.
8:25 – Remove cakes from oven and onto a cooling rack.
8:26 – Pour hot water into the mug (a teaspoon at a time) to make up icing to ‘slightly runny’, then add a little food colouring.
8:29 – Add icing to cakes (reserve one to make crumbs) then sprinkle the cake crumbs on top.
8:30 – Box the cakes and run for the train! Or just chill
Mmm!!! Super tasty home made churros! Genuenly one of the easiest treats I’ve ever made. Thanks to a combanation of ChocolateChocolateandMore and a few little online hints, I managed to make scrumtious churros first time round!
You’ll need :
For the churros
1/3 cup of butter
2/3 cup of water
pinch of salt
1 + 1/2 cups of flour
1/2 tsp of cinnamon
3 eggs beaten
quite a bit of oil for frying
For the coating
1 cup of sugar
2 tblsp of ground cinnamon
How to make them!
It’s much easier if you prepare everything to begin with, trust me!
Pour your oil into a pan for frying, or if you have a deep fat fryer use that. Line a baking tray with kitchen roll for draining.
Mix the sugar and cinnamon for coating and place in a deep dish/ plate. Also assemble a large piping bag with a star nozzle.
Place the butter and water in a medium-sized pan and boil till mixed. In a heat proof bowl, place the salt, flour and 1/2 tsp cinnamon.
Pour the butter/water into the bowl and with a hand mixer combine them to a dough.
Add the eggs and wisk until smooth.
Heat the oil to 350 degrees (if you don’t have a food thermometer, like me, just throw in a cube of bread, if it browns its good, if it burns it’s too hot, if it doent sizzle it’s too cold.)
Be ready to drain the churros on your baking tray and remember this is a runny dough, so when you’re not using the piping bag rest it in a glass or hold it in your hand upside down, just don’t let it run!
Pipe the dough into the oil whatever shape/length you want. When you see the edges become golden turn the dough until all golden/brown.
Quickly remove from pan onto the tray.
Repeat until all the dough is used.
Roll the warm churros in the coating until completely covered.
Eat! ….. reccomended with hot chocolate and chocolate fudge sauce to dunk 🙂