So, this week’s blog is what I made for Mother’s day. It was certainly a strange time this year, I made some cupcakes for my Grandma and we left them on her doorstep along with some other shopping. My mam got the rest of the cupcakes. I’m certainly not complaining about not being able to go out, I just get to bake all the things I’ve been wanting to try. I’m baking more than once a week and its great, I’ve been researching so many recipe ideas. I even got my baking shelves up and organised all my stuff, I didn’t realise I had as much as what I did, but I feel so much happier now I know where everything is. It’s crazy times, my parents working from home, me doing uni work from home, I can’t wait for the board game days I have planned (whether my parents share the same enthusiasm is another question).
Ingredients
· 175g self raising flour
· 175g caster sugar
· 175g butter
· 3 eggs
· 1 teaspoon baking powder
· Vanilla flavouring
· Jam (optional)
· Mini Jammy dodgers
· 250g unsalted butter
· 500g icing sugar
For the cupcakes I just made 12 because that was the perfect amount for what I needed. I added 175g butter and sugar and creamed it together. I then added 3 eggs, 1 teaspoon of baking powder, 175g self-raising flour along with some vanilla flavouring. I used some nice black and white spotty cases that I thought looked cute. I filled them to about 3/4 full and put them in a preheated oven at 180 degrees for 15 minutes. They rose perfectly and then I could start focusing on decorating them.
I let my butter soften before I started making the buttercream. I put this is a mixer and creamed it for 5 minutes until it was lighter in colour. I then added 500g icing gradually and added a dash of milk. I then added some custard flavouring because it complemented the jam I was going to add in the middle. I used an apple corer and took the middle of the cupcakes. I filled a piping bag with some Rhubarb and Raspberry jam and filled the cupcakes and then replaced the top of the cupcakes. I filled a piping bag and used a star nozzle. I piped the buttercream on top and added some mini Jammy Dodgers and some freeze dried raspberries. They just looked so simple and the photos were so good in the lighting I managed to use.
I boxed the cupcakes up and they were ready to go. It certainly was a strange Mother’s day but the main thing is to keep everyone as safe as possible. We keep Facetiming my grandparents to make sure they are alright, can’t have them missing me. I’ve been building up my blogs recently and I’m excited to be able to spend more time baking and blogging in the next couple of weeks. I hope you all stay safe and just bake.
Lots of love,
Hannah xx
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