So, this week’s bake was completely spontaneous. I aim to bake at least once a week, but this week I just wasn’t feeling making the cocktail cupcakes I’ve been on about for the past couple of weeks, but don’t worry they will be happening. I spent a lot of time thinking of different flavours that I haven’t done before. I found a lot of ideas and just couldn’t make my mind up. Instead of going shopping for ingredients with something in mind I just decided to walk around the shop and hope an idea would hit me. This time of year is great for summer fruits and I picked up some raspberries, and I’d see what would happen when I started making them. I've just got to make one pun, they were berry nice cupcakes...
For the cupcakes, I added 175g self raising flour, sugar, butter, 3 eggs and 1 teaspoon of baking powder together. I was so sad the other day when I used the last of my vanilla extract from Foodie Flavours. I haven’t got around to ordering any more just yet because I’m worried if I look I’ll find too many flavours I want to try. When I was looking in my baking cupboard, I remembered I had some coconut. Then there is was raspberry and coconut cupcakes. I would like to be helpful and say I measured how much of these ingredients I put in but I kind of made it up. I guess its personal preference how much of each you add. I added around 60g of desiccated coconut and 1 handful of raspberries. I cut the raspberries up and added them to the rest of the mixture. I had a good feeling about how they were going to turn out. I ended up making 20 which is always a bonus. I baked them for 15 minutes at 175 degrees.
It’s been so hot this week in the little heatwave, lovely for sunbathing not so much for cake making. The only good thing about the heat was that the butter for the buttercream didn’t take as long to soften. I left the cakes to cool and for a change these cupcakes didn’t seem to take long to decorate at all. I added 250g butter with 500g of icing sugar and a dash of milk. I coloured some of the buttercream pink because I wanted a mix of pink and white buttercream to decorate. I alternated adding the pink and the white buttercream to the bag. I used a star nozzle and pipped a rosette on top of each cupcake. At first it was mainly just white buttercream so I didn’t pipe straight onto the cupcakes until both colours were coming out. I got my dad to get me some last minute white chocolate because it was a last minute idea to add some on top. As some of my family doesn’t like chocolate I just drizzled it on half of the cupcakes. I added some raspberries and coconut as a final decoration alternating between the two.
I was so happy with how they turned out, they were simplistic but really stood out on the marble board. This blog is certainly short and sweet, these cupcakes speak for themselves. I’m pretty certain after my family’s reaction to these cupcakes I’ll be making them again in the future. I was quite cautious about making them in this heat and it certainly wasn’t enjoyable being in a hot kitchen when it was so warm outside. I can’t really complain though when these cupcakes were the result. At the start of the day I had no idea what I was going to bake, but I always say the best bakes are what you just go along with and make up. I hope you have a lovely week and I’ve got a special bake for next week’s blog so keep your eyes peeled.
Lots of love,
Hannah x
Comments