Lemon curd cupcakes

April 22, 2014 at 6:43 pm | Posted in baking | Leave a comment
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I am delighted to receive baking related presents: I rarely have to buy cupcake cases and I have a glorious selection that means there is something appropriate for any occasion. On a more mundane level my kitchen is kitted out with equipment that friends and family have bought, from the Kenwood Chef that marked my 30th birthday to an array of Sophie Conran serving items. So it is a real joy when these gifts all get put to good use to share some love with others.

Sunday afternoon tea is a total treat and the pleasure is magnified if someone else is hosting the party.  I was overjoyed to be invited to tea by Lynda, especially as she asked for volunteers to share the baking burden. A  tea party is a great excuse to make cupcakes creating the opportunity to use the piping bag stand that Ailsa had found in Lakeland for my birthday present and in transporting them to the venue I used the utterly essential cupcake carrier (also a gift!)

Iced and ready to go

Iced and ready to go

As the day was verging on the beginning of spring, I wanted to make something that was light and hinted at the promise of sunshine to come, which made me think of lemon cupcakes. I had experimented before with lemon curd buttercream and thought it delicious, but had not written down the recipe. So I thought I would try again, and would record the recipe for posterity if it was any good!

Making it

The cupcakes were the Hummingbird Bakery standard recipe using the zest of a lemon to make it lemony. Using the chosen cupcake cases (these were a gift too) I got 18 out of the batter made with 2 eggs.

The buttercream was basically improvised using some hints from a couple of different recipes on-line, but I wrote it down as I went along…. so here it is:

400g icing sugar

200g butter

4 tablespoons lemon curd (a standard jar from the supermarket is around 8 tablespoons)

juice of lemon (the one used for the zest in the cake)

This was all beaten in the Kenwood chef for about 10 minutes so that it became incredibly light and fluffy.

I used the piping bag stand to make it much easier to fill the piping bag and iced big (imperfect and uneven) swirls onto the cakes. I decorated them with some sweet little flags that matched the cupcake cases (they had come in a set)

Eating it

I love lemon curd. I love buttercream. The combination of the two is utterly amazing. I will admit that the icing is seriously sweet, which is why I put lemon juice in the icing to provide a slightly sharp note to cut through the extreme sweetness.

Next time

Hopefully I will resist eating leftover icing and not be so full of icing that I have no space for all other delicious cakes my friends had baked.


Why? The answer is gingerbread.

March 25, 2014 at 6:11 pm | Posted in baking, musings | Leave a comment
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So… It’s been a while since I’ve been here and now I’ve decided to try again: I thought a good place to start would be why do I cook, and especially bake.

The first big reason is that it makes me happy. I derive enormous satisfaction from taking ingredients and turning them into “something”. It is a great way to fulfil the fundamental impulse to create, but in a way that doesn’t require much spark of originality as all I have to do is carefully follow instructions. Much of my life is hectic, and I am often trying to juggle lots of different things, but when I am cooking, it is a time to focus and be calm.

The second big reason is that it makes others happy. I delight in showing care for others through giving them some good to eat. Whether it is dinner, or a cake – cooking for someone else is demonstrative of love and affection in a practical way. If I am spending the day with a friend – I might take a cake instead of flowers as a way of saying thank you. A home-made cake is a treat – at work we often tuck into a M&S tub of ‘mini-bites’ and while I am very fond of their little flapjacks – it is much more personal to provide something home-made. I work in a busy office, where it is easy for conversations to merely be transactional and to effective treat each other as ‘work machines’. By bringing in something home-made – it can break that cycle, help people to stop and remember that we are all human after all, which makes a tough day a little more bearable.

But why then should I blog?

Mainly I blog because it is a way to continue the creative act… to think more about my food and what I am cooking which encourages me to try new things. But I also do it to share my little discoveries in the world of cooking for my own benefit, so that in the future I can remember what I thought of a recipe, how I thought it could be improved, and to document tweaks to recipes before I forget. It astounds me that some people find this blog through searching for recipes and come check out what I have to say. I hope that for some of those people who stumble on my blog feel encouraged to try new things (and maybe learn from my mistakes along the way).

This recipe for gingerbread men is a demonstration of what I have been trying to say in the rest of this post.

  • I bake them because they are satisfying to make. There is pleasure in the all the stages and fun to be had in decoration.
  • They make other people happy as they are delicious. The icing can increase the fun for everyone – happy and sad faces make people laugh (especially in a stressed out office of people working on important things).
  • And I think the recipe is worth recording and sharing. It’s based on the gingerbread men from Oliver Peyton’s book British Baking (which is fabulous – beautifully presented and great recipes) but I have adapted slightly. The dough is incredibly well-behaved, and using chilled butter means they don’t spread much in the oven (other recipes have given me “Mr Blobby” gingerbread men)

Gingerbread men

The original recipe uses just ground ginger for the ‘kick’ and light soft brown sugar and golden syrup. But I think that is a little bland in terms of a gingerbread man, so I now include  ground cloves for more heat, and a mix of dark and light soft brown sugar and treacle alongside the golden syrup for increased depth. So with huge thanks to Oliver Peyton, here is my recipe for gingerbread men:


  • 350g plain flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon bicarbonate of soda
  • 100g cold unsalted butter
  • 75g light soft brown sugar
  • 75g dark soft brown sugar
  • 1 egg
  • 2 tablespoons golden syrup
  • 2 tablespoons treacle


Pre-heat the oven to 180C

  1. Using a stand mixer – whizz together the flour, spice and bicarb with the butter until it is a bit like sand. Then add the sugar and mix a bit more. Then add the beaten egg and finally the golden syrup and treacle. Mix until it forms a big dough ball.
  2. Roll the dough out (I have a big pastry rolling mat bought from Lakeland many years ago – but looks like they still make them). It’s good to get them relatively thin – perhaps around 5mm. Then using my gingerbread man cutter who is about 8cm tall – I can make loads (I think it is probably somewhere between 30 and 40 but I always forget to count)
  3. They bake in the oven in about 10 minutes. Leave them for a couple of minutes before carefully transferring to wire trays to cool.
  4. The icing is simple water icing – about 100g icing sugar and enough water to make a firm paste… and then piped as well as you can manage to make faces (their facial features are only limited by your mood and skills with a piping bag)
  5. Then pack-up carefully and take somewhere to share some baking happiness.

The great cupcake tower

December 30, 2011 at 6:45 pm | Posted in baking | Leave a comment
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Careful readers have noticed that there was a bit of a posting drought during November and December… and I think that this time I have reason (instead of an excuse) and it was all to do with cupcakes!  When my mate Debbie got engaged to Nigel earlier in the year, I offered to make brownies or some such for the wedding – as they were planning on doing as much of the day as simply as possible. But in September, the offer got upgraded – to making me responsible for the provision of the cupcakes that were to be the wedding cake!

Fortunately I didn’t have to make the cakes all myself and had Jenni, Ruth and Lucy on standby to make their share of the cakes… but was responsible for sorting out the recipes and pulling it all together for the big day. So began 3 months of cupcake thinking (and baking!).

The colour scheme for the wedding was elegant black and white (with some red and silver highlights) so we found cases that matched the colour scheme and decided that the cakes needed to have white icing with some silver glitter. This was not difficult for the vanilla cupcakes but a little more involved for the chocolate cupcakes, because I wanted to maximise the chocolate hit by using a chocolate icing as well. So it was time to research white chocolate icing…

After a bit of wandering around the internet – I found a couple of options: a traditional buttercream enhanced with white chocolate and combinations of white chocolate and cream. So the only thing to do was to have a tasting session. Thus a group  (including the bride and groom to be) was gathered up for an afternoon tea with oodles of cake.

The vanilla cakes were straight from the Hummingbird Bakery book and the chocolate cake providing the base for the icing experiment was also from Hummingbird book. (This is a straight forward recipe to make – and in the interests of heading towards consistency I was even measuring the batter into the cases to get them evenly sized – 50ml of batter gets 18 from a 2 egg mix).

The icing: I used this white chocolate buttercream and Bill Grainger’s white chocolate and sour cream icing.

The buttercream icing was simple to make – but couldn’t be left for long because as the chocolate cooled the icing became increasingly solid. The sour cream icing was a bit more involved – and it never got very thick – but repeated beatings (using the electric hand whisk) gave it sufficient structure as it got cool to be piped. But it was thick enough to make soft icing swirls.

My guests were deeply committed to the task of tasting and comparing the icings – either on the cake or as stand-alone spoonfuls – and the near unanimous conclusion was that the sour cream icing was the best as the sour cream offsets the sweetness of the white chocolate. 

But there was a need for another trial – as I had concluded that  the chocolate cake was provided an inadequate chocolate hit. So I made them a week later with more cocoa powder (60g cocoa to 180g flour instead of 40g flour to 200g flour in the Hummingbird recipe) and this was much better: stronger flavour and a slightly lighter texture.

So with the recipes perfected – it was time to distribute the duties for the big day… I ended up making vanilla cupcakes and some gluten-free cupcakes . So that was 4 dozen cupcakes… which was fairly simple, but disaster nearly struck when i made the vanilla buttercream – making enough to cover this many cakes was taxing for the Kenwood as the butter wasn’t very soft (it required 1 kg of icing sugar). But eventually the butter softened and a vast bowlful of buttercream was created. They all looked pretty good iced and ready to be boxed up.

On the morning of the wedding, the rest of the cakes were delivered to me, before  I headed to reception venue to assemble the tower.  Fortunately it was only a short drive, so no damage was done to the cakes in transit.

I had also bought a little Christmas cake to act as the top layer of the cake so there was a cake to cut and this was made more beautiful with a lovely flower arrangement in a family heirloom vase. The florist then made the tower more beautiful by strewing it with rose petals.

The tower looked pretty good… and went down really well with the guests. We had cellophane bags for people to take a cake home with them if they were too full! So happily all the cakes were distributed and hopefully enjoyed!

So thank you to team cupcake for all your help in making beautiful cakes. Thank you to all the taste-testers and those who have suffered my rambling thoughts on all things cupcake. Most importantly – CONGRATULATIONS to Debbie and Nigel and thank you for trusting me with your cake – I hope I didn’t let you down!



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