Sheep Cupcakes
Sheep Cupcakes
Print recipe
| Serves | 30 |
| Prep time | 1 hour, 30 minutes |
| Cook time | 30 minutes |
| Total time | 2 hours |
| Allergy | Egg, Milk, Wheat |
| Meal type | Snack |
| Misc | Child Friendly, Serve Cold |
Ingredients
Cupcakes
- 3 cups Self Raising Flour
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter
- 2 cups Sugar
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Milk
- 3 heaped tablespoons Cocoa powder
Icing
- 2 cups Heavy Cream
- 3/4 cups Icing Sugar (confectioners sugar)
- 2 1/2 tablespoons lemon juice
Note
You asked for the recipe... here it is
Directions
| Step 1 | |
| Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and cocoa. | |
| Step 2 | |
| Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack. | |
| Step 3 | |
| To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Pipe onto the cooled cupcakes. Refrigerate leftovers | |
Munching sheep!
Today I has been making cakes and icing them…. I introduce to you the new site mascot!
The Invisible Sheep.... our Baking mascot.
Gadget watch!
When thinking what I’d want from a food blog, I know I’d want recipes I can be confident that work. Then I got to thinking, if I trust the recipes – then I should also trust any gadgets or appliances recommended by the Blog author.
So, with that in mind, I’ll be taking a look at some of the items I use to make my life easier in the kitchen. Things like my KitchenAid, mandolin, potato ricer, Smoker, peelers and other similar items. There will be pictures, and sometimes video, but I’ll be making comments on a wide range of items I find indispensable in the kitchen.
I’ll also look at a few quick tips or skill building posts – things that I’ve picked up that will improve your cooking too. I’ll also have a rant about things that there is no point to – like smears of sauce across plates…. and Jamie Oliver!
Way to go….
Those that have been asking me to blog came up with some really good ideas today of themes and posting topics…
We could all go to a food market, and buy stuff, and take photos, and then we come home and you can cook for us
I do think it’s a good idea, and shall take them up on it. They will have to come with me to take photos and to help carry bags home. It would allow me to widen the scope of this blog, and fulfil my catering duties. I’m also open to ideas from anyone who reads this, be they recipe requests or suggestions, or even just “what would you cook for a dinner party for 6 people” type questions. I’m testing a cross post functionality from the blog to facebook for some messages.
Actually, on reflection, I think the shopping and cooking suggestion a great idea and would go well with the “washing up blog” I thought up 
Lemon Drizzle Cake
Some of you know I keep odd hours, this goes along with keeping odd friends. However last night, about midnight I made Lemon Drizzle Cake. Not as strange as it sounds in this house. I often make bread early in the day, and then bake it late night, ready for what passes for morning round here.
The cake turned out well… and the plaintive cry of “save me some for the morning” was heard, and some was dutifully saved… I’m a good housemate.
I have also tried this substituting 6 limes for the lemons…. still NOM!
Here’s the recipe
Lemon Drizzle Cake
| Serves | 1 |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 20 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Dessert, Snack |
| Misc | Pre-preparable |
Ingredients
- 225g Butter
- 175g Caster Sugar
- 3 Lemons (Juiced and Zested)
- 4 Eggs
- 175g Self Raising Flour
- 50g Ground Almonds
- enough Icing Sugar to make thin icing ((Powdered Sugar))
Note
This is good straight after covering with lemon icing, but will last until the next day. I used a silicone baking pan as it enables you to let the thin icing sit and soak in on all sides...
Directions
| Step 1 | |
| Heat the oven to 180C/Fan 160C/Gas 4. Butter and line the base of a loaf tin roughly 17 x 8 x 10cm. Beat the butter and caster sugar using an electric whisk until pale and creamy. Add the lemon zest and whisk the eggs in little by little, beating well between each addition - don't worry if it looks curdled. | |
| Step 2 | |
| Fold the flour and almonds into the cake mixture using a large metal spoon or spatula, and then fold in 2 tbsp lemon juice. Spoon into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. Cool for 10 minutes. | |
| Step 3 | |
| Meanwhile, mix the remaining lemon juice and enough icing sugar to make a thin icing. Poke a few holes into the top of the cake with a toothpick and drizzle some of the icing over the cake. Cool in the tin for a further 30 minutes and then remove from the tin, put on a rack set over a tray and drizzle on the resf the icing. Cool completely. | |
Toad in the Hole
Toad in the Hole
| Serves | 3 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly |
| Region | British |
Ingredients
- 9 Sausages (3 per person generally)
- 3oz All Purpose Flour (plain)
- 5fl oz Milk
- 1 Egg
- salt & pepper
- 2 tablespoons Vegetable Oil
Optional
- 1 tablespoon Sage
Note
Historically Toad in the Hole as made with rolled up slices of beef - today it uses sausages. Serve with plenty of onion gravy
Directions
| Step 1 | |
| Pre-heat the oven to gas mark 7, 425°F (220°C) Sieve the flour into a large bowl, add sage if using, and make a well in the centre, break the egg into it and add some salt and pepper. | |
| Step 2 | |
| Whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the milk gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. | |
| Step 3 | |
| Arrange the sausages in the roasting tin and cook for 10 minutes in oven on middle shelf. Remove the sausages from the oven and place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes. | |
Recipe Rememberance
Over the last few weeks certain people have been trying to get me to write stuff. So I’ve caved in. I’m not sure where this is fully going yet, but there will be recipes, there will be bread, there will be mild and not so mild profanity.
One of the reasons to write this is so I don’t lose recipes. I often create something, have it once a week for a few months, then less often, and finally forget it. This annoys people, specifically me! So, I’ll be adding recipes here as either they are cooked – with photos – or as I remember or find them. I’m currently trying out a couple of recipe management plugins for this site, so things may change format, and I’ll probably ask people to vote or comment on the system they like best before deciding.
An ongoing theme will be the hunt for the ultimate hamburger bun, and a side adventure in sourdough.
So, in closing, I’ll just add one thing – the recipe for Chile Baph will not be appearing here. Ever. Not because I don’t love you all, but mainly because it’s an evolving beast… and I’m still looking to attain perfection with it. It is close, but not quite there
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