Saturday, 15 September 2018

Recipe Post No.24- Welcome Autumn 2018πŸ’˜πŸ’—πŸ’’πŸƒπŸ‚πŸ

Feliz otoΓ±o todos(Happy Autumn EveryoneπŸ˜πŸ˜‚πŸ˜‚πŸ˜ƒπŸ˜ƒ)!!!

Although the Autumn Equinox hasn't officially passed, the weather and atmosphere seems very much like Autumn itself.


I hope you all have had a lovely summer holiday and enjoyed what some would say was a very hot summer.





This week's recipe, in actual fact, is alike to a recipe I posted a while back ;Raspberry and Coconut Macaroon Tarts. As it happens, the majority of you loved this recipe tremendously. Therefore, there's room for a pt.2(in cupcake form). 

* Plus, seeing this recipe on one of my favourite Youtuber's channel got me even more excited about making these set of cupcakes.

Without further ado, to make these delicious, definitely-not-autumnal cupcakes,you'll need:

429g of plain flour

265g of caster sugar

1/2 tsp of salt

3 tsp of baking powder

375ml of coconut milk

125ml of vegetable oil

125g of unsalted butter,softened

2 tbsp of Greek yoghurt

1 tsp of vanilla extract

2 large eggs

400g of frozen raspeberries

Dessicated coconut

300g of raspberry jam

For the buttercream, you'll require:

600g of icing sugar,sifted

300g of unsalted or salted butter,softened

3 tbsp of crushed,freeze-dried raspberries

1 tsp of raspberry essence

2 drops of pink food gel.

♫No I don't need introduction, follow my simple instruction:

As always, Pre-heat an oven to 160C/180C Fan/Gas Mark 3, lining a tin with cupcake cases.

In a bowl of preferably a free-standing mixer(although I'm ordering my own one soon), add in the flour, baking powder, caster sugar and salt. Mix this on a low speed, for a couple of minutes to help everything combine together. 

Eventually, add in the softened butter, allowing this to mix until it resembles a fine "sand-like" texture.

Next, add in the coconut milk, eggs, yoghurt,oil and vanilla extract in a large jug and mix for another 20 or so seconds.

Apply the wet ingredients into the bowl with dry ingredients in a slow and steady manner, until the dry ingredients are well combined. 

Scrape around the bowl, prior to mixing for another 20 seconds.

Dash in 1 tbsp of frozen or fresh raspberries at the bottom of each cupcake cases before filling each cupcake case with mixer 3/4 of the way.

Bake these raspberry cupcakes for 35-40 minutes, or until a  toothpick comes out clean. Allow them to cool down completely, on a cooling rack, prior to icing.

To prepare the lovely raspberry buttercream, beat the butter in the bowl for 3 minutes until lighter and fluffy in texture and colour. 

Subsequently, gradually add in the sifted icing sugar, beating until smooth. 

After this, add the freeze-dried raspberries, raspberry essence(if you can get hold of any, otherwise skip this) and pink food gel and mix until merged together. 

This step is very much optional- before icing, core out the centre of each cupcake before filling with raspberry jam(I personally would skip this step as it's a little too sickly).

Fit the icing into a piping bag as shown below and pipe the icing into a swirl. 

Top of with grated coconut and volia! 

Your own recreational masterpiece of the Raspberry and Coconut Macaroon Tarts(in a cupcake)

*note to self*

*shorten the name of the cupcake*

Snaps:

TO COME....


Before you go...

Song of the month:

Josh Groban-Granted



I met Malorie Blackman this weekend!!









Check out my last recipe here: BakingBoutique's Summer Special (read below)














YouTuber of the month(featured on here before)

Superwoman:









Quote of the month:

this is lowkey my goal for the week
and I hope it'll be urs
too😊

BAKING NEWS(Baking iis just as important as everything else) China wins IBA UIBC Bakers cup










Follow me on Snapchat?



Question of the day(QOTD): Dark,milk,white or NO chocolate? I wanna know from y'all so let me know in the comments below.


Charity of the month: Peace One  Day



That's it from me! See you in the next one!














#sweetreats xxx πŸ˜—πŸ˜˜

Saturday, 18 August 2018

Recipe Post N0.23- BakingBoutique's Summer Special *read below*


Hola a todos!

Firstly I'd like to say a big thank you to all your support and love down in the comments below over the past two posts.😊 I couldn't be more delighted. Just to justify myself, I'm currently going through a family crisis and to see your support and compliments in the comments are very touching.😘

Anyhow,onto BakingBoutique's first ever summer special post; 

The idea originated from my recipe post 2 yrs back on a "Bunting Cake." This went down as a real success and really showcased what my  blog is capable of, in terms of bigger projects. Therefore I wanted to incorporate that into my summer special. I hope for this to become a new tradition to BakingBoutique and go down just as well as the other traditions on BakingBoutique.  Without further ado, let's get to it.


I've determined after making that extravagant cake all those years ago, I want to bring back a similar kind of cake as my summer special, as well as replicate the wonderful cake exhibited at Meghan and Harry's Royal WeddingTherefore, I bring you Lemon and Elderflower Cake.

In order to concoct this, you'll need:

450g of unsalted butter, at room temp

340g of caster sugar

pinch of salt

4 unwaxed lemons, zest only

8 large free-range eggs (or 4 extra-large eggs)

300g of self-raising flour, sifted

20g of ground almonds

4tbsp of elderflower cordial

fresh flowers to decorate

fresh fruit to decorate

For the drizzle:

100ml of elderflower cordial

1 unwaxed lemon, juice only

For the buttercream:
 250g of unsalted butter,at room temp

500g of icing sugar, sifted

75ml of double cream.

4tbsp of elderflower cordial

Method(brace yourselvesπŸ˜†):

First and foremost, pre-heat the oven to 200℃/180℃/Gas Mark 6. Grease and line THREE 20cm/8inch loose-bottomed round cake tins with baking paper.

Place the butter,sugar,salt and lemon zest into a sizable mixing bowl, preferably a free-standing mixer but a handheld one is also fine. Beat this until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour occasionally to prevent the mix from curdling.

Subsequent to this, fold in the remaining flour,ground almonds and afterwards the elderflower cordial. Divide the mix equally among three tins and bake for 20-25 minutes until risen, and golden. 

*note: to test the cakes are baked, insert a cocktail stick or a skewer into the centre;if the stick comes out clean, the cakes are complete.

Transfer the tins to a wire rack, using a cocktail stick or a small skewer to prick holes all over the surface of the sponges. Stir together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes,then turn out and leave to cool completely.


Meanwhile, to make the buttercream,beat butter in a free-standing mixer or handheld until soft. Gradually beat in the icing sugar until pale and fluffy,then beat in the cream and elderflower cordial.
*take care not to over-beat the mixture as it can split).

Put a spoonful of buttercream onto a cake stand or serving plate. Lay one of the sponges on top. Spread the sponge with a little of the buttercream then lay a second sponge on top.

Repeat the layering process then spoon the remaining buttercream  on top of the cake. Use a palette knife. Finally turn the cake whilst holding a palette down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve.

Photoshoot:

 





 




Elderflower drizzle






For the buttercream icing↡↡


 

The "ROYAL" Cake:






 


 

       


 


Before you go...

Check out my last post here:

Recipe Post N0.22- Walnut Scones*warning for nut allergies*




Song of the month: Bazzi-Beautiful feat Camila Cabello











RIP Aretha FranklinπŸ‘




Favourite book(featured in the cake's photoshootπŸ˜†)















That's it from me!

#sweetreats xx