Little One loves to bake so much, so when Littlest One is at nursery we always make sure that we bake something. A few weeks ago, we made these cherry and almond cupcakes. The day we baked them also happened to be her first day not being at nursery anymore, so we wanted to make something extra yummy. It’s lovely spending time baking together, and it’s a lovely thing to do when her little brother is at nursery! She always wants to know what we’ll be making, and I think it will be a lovely tradition. She chose how we would decorate them, and was very pleased that they look “a bit like space, Mummy!”. This recipe is actually originally for a cake, but it worked really well for cupcakes too. We used a muffin tray to make them.

Ingredients

200g glacé cherries

200g self-raising white flour

175g unsalted butter, softened

175g caster sugar

3 eggs (medium)

50g ground almonds 

1 tsp almond extract

2 tbsp flaked almonds – only use these if you’re making a cake version

For the frosting

250g icing sugar, sifted (plus extra for dusting)

80g unsalted butter, at room temperature

25ml semi skimmed milk

A few drops of almond extract

Food colouring (optional)

A few sprinkles (we used white chocolate stars)

Method

1.Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.

2. Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.

3. Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.

4. Spread the mixture into a 7 inch cake tin, top with flaked almonds and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.

I’m definitely going to make this as a celebration cake at some point. In my new book, Colourful Fun Embroidery, I have created a super sweet bunting cake topper that I think would look fab on top of this! If you’d like to order a copy, you can do that here.

The original recipe for cherry and almond cupcakes can be found here.

The post Cherry and almond cupcakes appeared first on Hello! Hooray!.

This recipe is originally from Delicious Magazine.

Ingredients

250g unsalted butter, at room temperature, plus extra to grease
250g golden caster sugar
5 medium free-range eggs
175g self-raising flour
75g ground almonds
For the filling
150g unsalted butter, softened
150g icing sugar, plus extra to dust
Zest of 1 large orange
Squeeze of lemon juice
Splash of milk or cream
3 tbsp raspberry jam, at room temperature

Method

1.Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line 2 x 20cm shallow sandwich tins with baking paper.
2. In a large mixing bowl, beat the 250g butter and golden caster sugar with an electric hand whisk until really light and fluffy. Add the eggs, one at a time, beating well after each addition, then fold in the flour and ground almonds.

3. Divide the mixture between the 2 tins, then bake on the middle oven shelf for 20-25 minutes until a skewer pushed into the centre comes out clean. Remove the sponges from the oven and leave in the tins for 10 minutes, then transfer to a wire rack to cool completely.

4. To make the filling, put the 150g butter, icing sugar, orange zest and lemon juice into a mixing bowl, then beat together to make a light butter icing. Add a splash of milk or cream if you need to loosen it a little.

5. Put one of the sponges on a serving plate. Spread with the buttercream, then top with the jam Place the other sponge on top, flat side facing down, and press down lightly. Dust with icing sugar, then slice and serve with a mug of tea Enjoy!

If you’d like to see my other Victoria sponge recipes, I have the classic recipe here and a delicious lemon version by Mary Berry here. You may also enjoy this Bakewell cake with raspberry curd filling

Happy baking!

The post Orange and almond Victoria sponge cake appeared first on Hello! Hooray!.

Ingredients (serves 8)

175g butter, softened

100g light muscovado sugar

200g canned caramel

1 x 9g sachet vanilla paste (or 1 tsp vanilla extract)

2 large eggs

175g plain flour

100g ground almonds

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of ground cloves

Pinch of ground ginger

Chocolate decorations (optional)

For the caramel buttercream

45g butter, softened

100g canned caramel

300g icing sugar

Pinch of cinnamon

1-2 tbsp milk

Method

1. Preheat the oven to 220C (180 fan)/gas mark 6. Grease and line two 18cm round sandwich tine.

2. Beat the butter, sugar and caramel using a wooden spoon or electric mixer until light and fluffy, then add the vanilla paste or extract. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to prevent curdling.

3. Add the rest of the flour, almonds, baking powder and spices and continue beating until thoroughly combined. Divide the mixture between the tins, spreading it evenly.

4. Bake the sponges for 25-35 minutes or until a skewer inserted into each centre comes out clean and the tops are springy to the touch. Leave to cool in the tins for a few minutes then turn out on to a wire rack to cool completely.

5. Meanwhile, make the buttercream. Beat the butter and caramel until creamy, then sift in the icing sugar and cinnamon and beat until smooth. Add the milk a little at a time, until the mixture has a spreading consistency.

6. To assemble the cake, spread a layer of buttercream over one of the cooled sponges, then top with the other spine and cover the top of the cake with the remaining buttercream. Decorate with sprinkles and then cut a big slice – enjoy!

The post Caramel cake appeared first on Hello! Hooray!.

Ingredients

150g/5oz light brown sugar

50g/2oz butter, softened

2 large eggs

1 tbsp water

3 very ripe bananas, mashed

200g/7oz plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

1/4 tsp baking powder

Method

1. Preheat the oven to 180C/350F/gas mark 4. Line a loaf tin with baking parchment.

2. Cream the butter and sugar together until pale and fluffy. Beat in the eggs, water and bananas until well blended. Add the flour, bicarbonate of soda, salt and baking powder, and mix well until everything is combined.

3. Pour into the loaf tin – it will rise well so leave a couple of centimetres from the top to allow for this (you can make muffins if there’s any mixture left).

4. Bake for about an hour until the top is firm and golden brown. When removed from the oven, allow to cool on its side in the tin for 10 minutes, before removing and allowing to cool completely on a wire rack.

This banana bread will keep in an air-tight tin for a few days – if it lasts that long!

Post updated 2nd July 2016.

The post Banana bread appeared first on Hello! Hooray!.