Last week myself and Jaimie decided to doing some baking. We tend to have ‘bake offs’ where by Jaimie will bake something and I will bake something and at the end we see who’s tasty treat is the best (mine, obviously!). When we were away on our mini break Jaimie bought some fine oats from a mill that we visited and he thought it would be nice to make some oat scones and I was opting for a devils food cake. They were both delish!
For Jaimie’s oat scones he used:
1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. In a large bowl, mix the flour, oats, sugar, baking powder and salt. Make a well in the centre. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough. Bake 15 minutes in the preheated oven, until risen and browned.
For my devils food cake:
50g/2oz best-quality cocoa powder, sifted
100g/4oz dark muscovado sugar
250ml/8fl oz boiling water
125g/4½oz soft unsalted butter, plus some for greasing
150g/5oz caster sugar
225g/8oz plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
2 tsp vanilla extract
2 free-range eggs
Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides. Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside. Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy. Stir the flour, baking powder and bicarbonate of soda together in another bowl. Pop some of the vanilla extract into the creamed butter and sugar – mixing – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula. Pour the batter into the prepared tin(s) and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.
A wee while ago I had a bash at baking some pink cupcakes with vanilla butter frosting and I thought I would share. With these it’s the same recipe as any other cupcake, just with the addition of pink food colouring into the mix. They were delish!
Lemon and poppyseed cupcakes with a vanilla butter frosting to be precise. And they were yummy!
I thought I would share the recipe and the pictures, enjoy;
Ingredients for the Cupcakes
175g golden caster sugar
175g butter , melted and cooled a little
Mix all the ingredients together in a bowl, until smooth. Make sure you have a baking tray at the ready with some cupcake tins and that the oven is on, gas mark 4.
Pour the ingredients into the cupcake tins and pop them in the oven for 20-22mins, once cooked, take them out of the oven and leave them to cool. Whilst the cupcakes are cooling you can get started on the vanilla butter frosting!
Ingredients for the Frosting
1/2 cup butter, softened
1 3/4 cups icing sugar
1 tbsp light cream or milk
1 tsp vanilla extract
Mix them together until you have a smooth butter frosting, apply to the cupcakes once they have cooled.
Once the frosting has been applied, tuck in!