Have you tired our delicious Salted Caramels? After months of experimenting with different recipes and types of sugar I have finally found
the perfect caramel! The salted caramels have been on sale for the last 2 months and so far I’m getting lots of great feedback from people. I’ve now
started to experiment with different flavoured caramels, and so far I’ve introduced Basil and Violet Caramels to the new caramel range. The Basil
Caramels have a delicious sweet herby flavour, with under tones of aniseed from the Basil.
So if you pop into the shop you might be asked to try a new flavour and give us feedback!
Update: I’ve just started selling Salted Caramel Cupcakes and they are going down a storm 🙂
Following on from the delicious cupcake recipe I posted the other day I have added some dates to our events list. Many of our customers enjoy making their own cupcakes, but they always say they haven’t managed to perfect the decorating side.
At Valentines we ran a special cupcake evening for Single Ladies and this Wednesday and next Wednesday we are running classes again.
Julia will show you how she prepares her cupcake mix, how to make a simple butter cream and how to add flavours or colours. You’ll then be given 6 delicious cupcakes to decorate in any way you fancy; using butter cream, chocolate decorations, sweets, glitter and icing cut into shapes.
We’ll be serving Cosmo’s as a little treat and Julia will be on hand to help you and give you tips. You’ll then be able to wrap up your cupcakes and take them home!
For more information and to buy tickets please check out our event listing
Basic Cupcake Recipe
Ingredients (makes 12 cupcakes):
- 125g butter, softened
- 175g caster sugar
- Vanilla Essence or 1 vanilla pod (seeds removed from the pod and added to the mixture) or
Finely grated zest 1/2 large lemon (keeping the zest of the remaining half for the lemon icing)
- 2 eggs, beaten
- 150g plain flour
- 1/4tsp baking powder
- 75g butter, softened
- 125g icing sugar, sifted
This is a rough guide as I find I have to play around with the consistency, usually I double/ triple the amount of icing sugar.
1. Preheat the oven to 180°C/gas 4. Line a 12-hole cake tin with 12 paper cases. Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and vanilla and mix until the mixture if light, creamy and fluffy.
2. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture. Alternatively, whizz all the ingredients together in a food mixer.
3. Divide the mixture between the paper cases and bake for 7-10 minutes, until risen and golden. When cooked, the top of each cake should be slightly springy to the touch. Remove from the tin and place on a wire rack to cool before you ice them.
4. To make the icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until soft. Add the icing sugar and beat into the butter depending on the consistency of the mixture you may need to add more icing sugar. Add flavouring or colour at this point.
5) Pipe or spread the icing sugar over the cupcakes once they have cooled and decorate with sprinkles, crystallised petals or sweets.