Recipe Post 2017 No.1- Welcome 2017!!

Hiya guys!

First and foremost, Happy 2017! Late wishes, I realise, HOWEVER, I admit to being AWOL on my blog for these past weeks. I had undertook a mini break from blogging in order to climb on top of my schoolwork as well as highly rank what's important onto my "To-Do" list. But with all of that out of the way, it's time to put BakingBoutique back as a priority. Within this year of BakingBoutique, I hope to proceed many more thrilling, enjoyable posts.

Going back to today's post, I have derived today's recipe from my personal, preferred cake-makers "the HummingBird Bakery Cupcakes and Muffins" Recipe Book. In my own point of view, I believe it's in all likelihood, one of the greatest recipes within the book, going hand in hand in being the  finest  batch of cupcakes I have made. EVER. That's signifies exactly how spectacular they are. Without further fuss, to make these cupcakes,you'll need:

100g of plain flour

20g of cocoa powder (at least 70% cocoa soilds)

140g of caster sugar

1 ½ of baking powder

a pinch of salt

40g of unsalted butter, at room temp

120ml of whole milk

1 egg

¼ tsp of vanilla extract

As for the yummy buttercream, you'll require:

300g of icing sugar, sifted

100g of unsalted butter, at room temp

40g of cocoa powder, sifted

40ml of whole milk

Now onto the method!

Firstly, preheat the oven to 170C/325F/ Gas Mark 3.

Pour the flour, cocoa powder, sugar, baking powder, salt and butter into either a free-standing electric mixer with a paddle attachment or a handheld electric whisk and beat on a slow speed until you get a sandy consistency and everything's combined.

* (I've never tried this recipe by hand therefore I wouldn't recommend you doing so unless you don't have such equipment).

Put the flour mixture aside and in a jug, whisk together the milk, egg and vanilla extract until the egg mixture has an even colour. This should take a minute or two. Gradually pour approximately half the liquid into the flour mixture, beating to combine. Turn the mixer up to a high speed in order to get rid of any lumps.

Change the mixer to a slower speed, progressively pouring the remaining milk mix  (scrape any unmixed ingredients from the side of the owl with a rubber spatula. Continue mixing for a couple minutes more until the mixture is smooth in consistency. Try not to overmix.

Due to the mix being extremely runny, I made the executive option of pouring the mixture into the paper cases, two-thirds full. Bake this in the preheated oven for 20-25 minutes or until the sponge bounces back with touched for when a skewer inserted in the centre comes out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

In the meantime, to make the delectable icing to spoon on top, beat the icing sugar, butter and cocoa powder together until the mixture comes together, well mixed.

Reduce the mixer to a slower speed in order to add the milk to the butter mixture, moderately.

Once all the milk has been incorporated, turn the mixer up to the high speed. Continue to beat until the buttercream is light a fluffy. This may take about 5 minutes.

You have the selective choice whether to pipe the icing onto your cupcakes, spoon or even spread. I preferred to spoon the icing as it was only 12 cupcakes which need icing. As it was only for personal leisure, there wasn't a reason to ice. Volia!

 

Photography:

 

"Sandy" consistency

 

   



  

 

Prior to ending the first post of 2017:

Firstly, I have encountered a DIY YouTuber, Nim C who I must admit crafts to CUTEST, most adorable Kawaii works of art I have ever seen. Check out her channel here

Another YouTuber who has reached millions of views by storm is local young food critic, Chicken Connoisseur. Although his videos do not  have the best influence healthy-wise, he is patently humorous with a sense of good character and a pretty decent food critic altogether. If you haven't come to terms with his channel, you can do so here!

 

One additional beauty and Fashion Youtuber I've found is Jordan Lipscombe. She updates her Snapchat very frequently so if you want you can go check her out here: Frequent Snapchatter😛😜

 

 

 

As I have mentioned in brief description on a previous post, I've been currently composing my very own story on a website titled StoryBird. More information on Storybird is given in my blog post here! I'd really appreciate if you would take up the time to read it and feedback back to me via this blog or in the comments for the story below. It may be something yo like, you never know...

Stolen Heart- Check It Out

 

I'm participating in a February Photo Challenge over on BakingBoutique's SnapChat account. Just follow me either with the snap code below or by adding with the username "bakingboutique" in order to join me in the challenge.

 

Alex Aiono's new release, Work The Middle is out now! I think the genre of music particularly suits him and I'm dying to see the music video for this songs. Fingers crossed! What do you think about it? Let me know in the comments below.

 

Valentine's Day is nearing..stay tuned for BakingBoutique's second year Valentine Special! 😍😍💝💗💗

Found this super-cute vouchers book in Paperchase. Perfect for Valentine's...

 

 

 

See you next week!

#sweetreats xxx