Tuesday Recipe and Tutorial: Earl Grey, Apricot and Sultana Scones!

The majority of us promise to be even the tiniest bit more healthy in the new year; a delicious and easy way to do this is to incorporate fruits, nuts, and whole wheat into our diets. It’s much less scary to add chopped dried fruits into your baking and to try utilising some whole wheat flour into your batter than to subject yourself to tasteless diet food! With this in mind we’ve created this healthy yet satisfying recipe for you to re-create and enjoy at home. These fragrant Early Grey, Apricot and Sultana Scones are perfect for a quick snack, breakfast for as a treat if topped with whipped cream.

Earl Grey, Apricot and Sultana Scones

Earl Grey, Apricot and Sultana Scones

Earl Grey, Apricot and Sultana Scones

This recipe makes 8-12 normal sized scones (approx. the size of the top of a teacup).

125g plain flour
100g wholewheat flour
2 teaspoons baking powder
pinch of salt
25g caster sugar
150ml milk
60g low fat butter alternative (e.g. Stork)
50-80g chopped dried apricots
80g sultanas
2 tablespoons of Earl Grey tea
1 beaten egg to glaze
Plain or scalloped circle cutters

Firstly, the Earl Grey tea needs to be infused into the butter. This needs to be done the day or night before so that the butter can reset. In a sauce pan melt the butter along with the Earl Grey tea. Leave this to simmer for around 15 minutes and stir constantly on medium heat. Once fragrant sieve the butter to remove the flecks of tea. You can leave the tea leaves in the butter, however, for this recipe we preferred to remove them. Pour the Earl Grey butter into an airtight container and chill until set.

Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.

Mix together the flour and salt in a bowl. Then run in the butter to make crumb-like pieces. Add the sugar and then the milk. Gently mix together using clean hands.

Once the wet ingredients have been incorporated it is time to add in the chopped apricots and sultanas.

Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.

Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.

Once the scones have cooled they’re ready to enjoy! Slice them in half and prepare them how you wish. We like to toast ours and smother them with home made jam! Add some extra nutrients by using a vegetable spread with extra vitamins added and devour them with a lovely cup of herbal tea!

Earl Grey, Apricot and Sultana Scones

 

Liquorice and Raspberry Chambord Macarons for The Devilled Egg

With the New Year festivities nearing we all like to partake in a celebratory drink to see in the glimmering fireworks. With that in mind why not try whipping up some quirky liquorice and black raspberry liqueur macarons for your party guests! These Liquorice and Raspberry Chambord Macarons have been specially created for The Devilled Egg by Juniper Cakery. The dark grey shells flavoured with liquorice root powder are filled with a sweet yet tart raspberry Chambord buttercream; perfect for the adventurous soul with a sweet tooth. Be warned, however, as macarons are somewhat of an art form and science to perfect so don’t be disheartened if you struggle with them at first. Once you perfect them and get used to creating them you’ll become a little obsessed with these tempestuous treats! For the full recipe visit The Devilled Egg blog.

Liquorice and Raspberry Chambord Macarons

Liquorice and Raspberry Chambord Macarons

Liquorice and Raspberry Chambord Macarons

Liquorice and Raspberry Chambord Macarons

 

Cranberry, Champagne and Chocolate Macarons for The Devilled Egg

At this time of the year champagne can find its way into our lives in many forms from various cocktails, indulgent bath sets, and fancy hor d’oeuvres; so why not enjoy some bubbly infused into a delicious macaron or several. These Cranberry, Champagne and Chocolate Macarons have been specially created for The Devilled Egg Kitchen Academy by Juniper Cakery and are wonderfully perfect for New Year’s get-togethers and parties. Be adventurous and assemble them into an impressive macaron tower or topple them playfully onto golden tiered cake stands for a casual yet elegant feel. For the full recipe visit The Devilled Egg blog.

Cranberry, Champagne and Chocolate Macarons

Cranberry, Champagne and Chocolate Macarons

Cranberry, Champagne and Chocolate Macarons

 

Winter Tales Recipe and Tutorial: Chilli Chocolate Log Cabin Cupcakes

What better way to warm up during the cold autumn and winter months than with a little hint of chilli in your home baking! Paired with rich and creamy dark chocolate the dash of chilli essence adds a wonderful tingle of heat to your taste buds; perfect for the adventurous at heart. With the addition of a picturesque edible log cabin, just like Little Red Riding Hood’s unfortunate grandmother’s, and charming hand piped chocolate trees, both dusted with icing sugar snow, these Chilli Chocolate Log Cabin Cupcakes make a delightful winter treat for everyone! Why not set them lovingly inside Christmas themed cupcake boxes and surprise your loved ones! Be warned, however, you’ll find them such a hit with everyone that you may need to bake them again and again!

frontfull

sidefull

Chocolate Cupcake Recipe (makes approx. 12 cupcakes)

226g self raising flour
226 butter
226g caster sugar
2-3 tablespoons of cocoa powder mixed into a paste with boiling water
1 teaspoon baking powder
4 eggs

Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases. Cream your butter and sugar first. When creamy add your eggs and combine together with the flour. Mix well until silky and add in the cocoa powder paste and baking powder, mix again and fill your cases with the batter. Bake for around 20 minutes to 30 minutes or until a cake tester comes out clean when tested.

sidetopview

Chilli Chocolate Ganache Filling

100g dark chocolate callets, chips or buttons
6-12 drops of natural chilli essence
50ml double cream

In a bowl set over a saucepan of simmering hot water on medium heat melt the chocolate with the double cream. Whisk every few minutes until fully melted and add in the natural chilli essence to taste. Remove from the heat and whisk for around 2 minutes before chilling for 10-15 minutes in a freezer. Repeat the whisking and chilling process until your ganache is the consistency of thick peanut butter. Once ready use a good cupcake corer to remove the centres of your cakes and fill with your delicious chilli chocolate ganache! Once filled set these aside and begin making your delicious chilli chocolate buttercream.

Chilli Chocolate Buttercream Recipe

250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness you are comfortable with)
6-12 drops of natural chilli essence
100g melted dark chocolate callets, buttons or chips
1-2 tablespoons of cocoa powder
808 or 809 plain round piping tip
Disposable piping bag

Dice the butter and add to your mixer to cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the cocoa powder, melted chocolate and chilli essence.

For more hints and tips see our tutorial on how to make buttercream here.

Once your buttercream is ready fill up a disposable piping bag fitted with a piping tip (we used a plain round tip such as an 808 or 809 tip) and generously swirl your ganache filled cupcakes! Now set aside to create your little log cabins!

frontcloselog

How to Make the Miniature Edible Log Cabins and Trees

You will need…

Pretzel sticks (if in the UK try the Polish or World foods aisle of your supermarket)
Candy melts
Disposable piping bag
Dutch waffles (aka stroopwafels) OR pieces of ‘wheaties’ cereal for the roof
Icing sugar
White nonpareil sprinkles (optional)

step1

Step one: Carefully cut down your pretzel sticks to around 2.5cm in length. You’ll need quite a few of these so prepare a lot. If you have any leftovers save them in an airtight container for snacks later on.

DSC_0136_647

Step two: Begin ‘glueing’ your log cabin together by carefully piping a thin line of candy melt atop of each pretzel ‘log’ as you go. For extra support you can ‘glue’ small vertical pretzel sticks into the inside along the ‘log wall’.

step7

Step three: To create the roof pitch shape of the house cut down some sticks into descending sizes. Stick these together using the method in step two to create a triangle. Candy melt this to your log cabin wall.

step6

Step four: Cut out some squares of your caramel stroopwafels the size of each side of the roof.

Step five: Using a blade tool carefully punch a hole in one of the roof sides, fill with a little candy melt and angle in a small piece of pretzel stick for a chimney. ‘Glue’ the sides to your house.

Step six: To add windows and doors simply draw them on using a black edible ink pen and a steady hand! (optional)

Step seven: Added some little candy trees made from coloured candy melts. To create these yourself see our Peppermint Forest cupcake recipe and tutorial!

Step eight: Nestle your adorable log cabin atop your cupcake and dust with a sprinkling of icing/confectioner’s sugar to create a festive snowy scene!

sidesievefocus

Hurrah! Now it’s time to really see your cupcakes come together! Pop your adorable little log cabins atop a generously swirled cupcake, stick your hand piped trees around your cabin and dust with icing sugar through a sieve for a lovely snowy scene!

frontfirst

 

Brandy Alexander Cupcake Recipe for The Devilled Egg

The Christmas period has always been synonymous with liqueur fueled festivities. Combine this with a little bit (or a lot) of indulgence at the dinner table and you should be left with a flurry of luxurious booze-y desserts! With this in mind we’ve whipped up a tempting Brandy Alexander cupcake; a creme de cacao with dark chocolate and brandy cake swirled with silky brandy buttercream, dusted with gold and finished with twinkling edible star sequins for culinary school, The Devilled Egg. This decadent cocktail inspired cupcake will no doubt have all of the grown ups at the party rushing to your dessert tables and cake stands for a sample or several. Head on over to The Devilled Egg Kitchen Academy’s blog for our full recipe!

Brandy Alexander Cupcake by Juniper Cakery

Brandy Alexander Cupcake by Juniper Cakery

Brandy Alexander Cupcake by Juniper Cakery

Brandy Alexander Cupcake by Juniper Cakery

Brandy Alexander Cupcake by Juniper Cakery

 

Winter Tales Recipe and Tutorial: Vanilla Snow Queen Cupcakes

As cold, frosty mornings set in across the land here in the UK it’s time for the Snow Queen to begin her reign. What better way to see in the chilly season with these Vanilla Snow Queen cupcakes; soft and light vanilla cakes filled with luxurious white chocolate ganache, swirled with white vanilla buttercream and finally finished with a beautiful, sparkling crown! Display them atop a lovely silver platter or a pristine white tiered cake stand sprinkled with edible glitter for an extra frosty look. The wonderful thing about these particular cupcakes is they manage to be both fun for the kids yet full of glitz and glamour for more grown up sophisticated parties!

Vanilla Snow Queen Cupcake by Juniper Cakery

Vanilla Snow Queen Cupcake by Juniper Cakery

Vanilla Cupcake Recipe (makes approx. 12 cupcakes)

226g self raising flour
226 butter
226g caster sugar
4 eggs
1 bourbon vanilla pod

Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases. Cream your butter and sugar first and when ready add your eggs and vanilla. Once combined add the flour, mix well and pour your batter into your cases. Bake for around 20-30 minutes or until a cake tester comes out clean when tested.

White Chocolate Ganache Filling

200g white chocolate callets, chips or buttons
100ml double cream
Glass bowl
Whisk
Saucepan of hot water

In a glass bowl pour in the chocolate with the double cream and set into a saucepan of hot water. Stir gently with the whisk until melted and incorporating together. Remove from the hob and leave the bowl of chocolate and cream to set either in a refrigerator or on a windowsill in cold weather (cover with cling film if doing so). The ganache will be ready to fill your cupcakes with when it has the consistency of peanut butter.

Vanilla Buttercream Recipe

250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness YOU’D like)
6-12 drops of natural vanilla essence
Icing and buttercream whitener

Add half of the of butter diced into pieces. Cream the butter in a mixer. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the flavour to taste and add a few drops of icing whitener at a time until you’re happy with the colour.

For more hints and tips see our tutorial on how to make buttercream here.

How to Make the Snow Queen’s Crown

You will need…

Gray sugarpaste / fondant (we used coloured plain paste with liquorice gel paste food colour)
Tylo powder
Lustre dust
Fondant rolling pin
Straight edge blade tool
Ball tool
Edible glue
Paintbrushes

Step one: Add some tylo powder to your white or gray sugarpaste / fondant. You should only add a small amount; around 1/4 of a teaspoon per 250g.

1

2

Step two: Using a fondant rolling pin roll out your paste until around 3mm-4mm thick. With the straight edge blade tool cut out an elongated crown shape around 5-6cm in width at the bottom (but growing larger towards the top) and height.

DSC_0078_578

Step three: Using the blade tool cut out a series of un-regimented ‘spikes’ along the top of the crown. Still using the blade tool indent ‘spikes’ along the crown’s bottom.

3

Step four: Roll out some gray fondant and cut a small strip. Cut ‘spikes’ along the top.

Step five: Using some dabs of edible glue attach the jagged strip from step four along the middle of the crown.

Step six: To create the pearls on the Snow Queen’s crown indent sections of the crown with the ball tool. Roll up some small white fondant balls and attach by adding a dab of edible glue into the indentation and lightly pressing the small ball into it. Alternatively you could use pearl beads.

Step seven: To shape your crown carefully stand it upright and paint the edges with edible glue before gently pressing together. Leave to set.

Step eight: Once your crown is set brush generously with silver lustre dust (avoiding the white fondant balls you’ve just attached). Leave for a few minutes and then dust once more.

Step nine: To make the pearls shimmer lightly brush them with a new paintbrush and some pearl lustre dust.

Once your crown is ready you can assemble your Vanilla Snow Queen cupcakes! Pipe each cake with your vanilla buttercream, gently nestle your crowns into the frosting and sprinkle generously with snowflake sprinkles! You can also add some edible glitter for some extra sparkle if you wish.

Vanilla Snow Queen Cupcake by Juniper Cakery

Vanilla Snow Queen Cupcake by Juniper Cakery

Voila! Congratulations on your collection of gorgeously glimmering Vanilla Snow Queen cupcakes; perfect for the frosty festive season.

 

Winter Tales Recipe and Tutorial: Peppermint Forest Cupcakes

We commence the frosty yet festive season with a collection of winter themed cupcake recipes and tutorials created to help make your party stand out and keep the frazzled stress levels at bay. These adorable and sweet (no pun intended) Peppermint Forest cupcakes evoke a crisp Winter Wonderland paired with Germanic fairytales and a childhood favourite board game for the American-bred half of Juniper Cakery… Candyland! We loved the idea of this so much that all of our ‘Winter Tales’ recipes and tutorials encompass a fairy tale-esque theme. Why not try our recipe and cupcake decorating tutorial for a truly magical batch of treats!

Peppermint Forest Cupcakes by Juniper Cakery

Peppermint Forest Cupcakes by Juniper Cakery

Peppermint Cupcake Recipe (makes approx. 12 cupcakes)

226g self raising flour
226 butter
226g caster sugar
4 eggs
6-12 drops of natural peppermint extract

Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases. Cream your butter and sugar first. When creamy add your eggs and vanilla extract. When combined together it is time to add the flour. Mix well until silky and pour the batter into your cases. Bake for around 20 minutes to 30 minutes or until a cake tester comes out clean when tested.

Peppermint Buttercream Recipe

250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness YOU’D like)
6-12 drops of natural peppermint extract
Pink gel paste food colour
White nonpareils to sprinkle
White edible glitter to sprinkle
828 open star piping tip

Dice the butter into pieces and add half to your mixer. Once the butter is smooth gradually add icing sugar and the remaining butter (also diced into cubes) until you get a smooth, creamy texture. Add the flavour to taste.

For more hints and tips see our tutorial on how to make buttercream here.

How to Make Your Peppermint Forest

You will need…

60g white candy melts
Disposable piping bag
White nonpareils to sprinkle
White edible glitter to sprinkle
2.5 PME Writing Piping Tip
Baking or parchment paper

Step one: Lay out a flat sheet of baking parchment paper (you may need more depending on how many trees you’d like to make).

Step two: Melt the candy melts by stirring them in a glass bowl set over a pan of boiling water. If you decide to melt them in the microwave take care not to burn them as they would become unusable.

Step three: Fit a disposable piping bag with the writing tip.

Step four: Add the melted candy melts into the disposable piping bag you just prepared.

Winter Tales Peppermint Forest Cupcakes

Step five: On the baking or parchment paper(s) pipe out some tree shapes varying from around 1.5cm to 6cm. Whilst still melted sprinkle with edible glitter or sprinkles. Leave to set.

Step six: Pipe your cupcakes generously with your lovely pink peppermint buttercream. We used the 828 open star piping tip which can be found at the link provided.

Step seven: Once your trees have hardened carefully lift them from the paper and insert them into the buttercream atop of your cupcakes. Nestle enough in to create a charming candy forest!

Step eight: Once your trees are in place sprinkle them with white edible glitter and white nonpareils.

You should now be left with a pretty collection of peppermint cupcakes festooned with festive candy Christmas trees; perfect for a sweet winter treat!

Peppermint Forest Cupcakes by Juniper Cakery

Peppermint Forest Cupcakes by Juniper Cakery

 

Coffee, Brown Sugar and Caramel Cake with The Happy Egg Co. Eggs!

On September 22nd the British summertime ended and autumn began! Cooler mornings and darker evenings makes this month’s cake the perfect treat. Our coffee, brown sugar and caramel cake is simple to recreate as the indulgent flavours combine to make a wonderful autumn treat perfect for any occasion!

Coffee, Brown Sugar and Caramel Cake

Coffee Cake Recipe (Makes two 8″ layers)

4-5 eggs by the happy egg co.
250g self-raising flour
250g brown sugar
250g butter
6-12 drops of natural coffee essence

Coffee, Brown Sugar and Caramel Cake

The Happy Egg Co. Eggs

Cream your butter in a mixer then add the brown sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining and flavour to taste. Mix for about 5 minutes.

Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step to create your second layer.

Coffee, Brown Sugar and Caramel Cake

Caramel Buttercream Recipe

250g butter
400g icing sugar
5 tablespoons of room temperature water
6-12 drops of natural caramel essence

Add half of the of butter diced into pieces. Cream the butter in a mixer. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the flavour to taste.

Coffee, Brown Sugar and Caramel Cake

Adding whole coffee beans for decoration is a great way to finish this cake off, why not give it a go!

 

National Cupcake Week: Cherry Bakewell Cupcake Recipe!

Here is our second ‘Classic British Dessert’ recipe re-created in cupcake form; the almighty Cherry Bakewell! An afternoon tea favourite of pretty much everyone’s nan this countryside treat combines cherries and almonds perfectly. Our cupcake recipe consists of a light almond cupcake filled with home made cherry conserve, frosted with silky almond buttercream and topped with a glacé cherry. Try our recipe below and enjoy this cupcake with a large cup of tea and an hour to spare!

Cherry Bakewell Cupcake Recipe

Almond Cupcake Recipe (Makes Approx. 12)

226g self raising flour
226g butter
226g caster sugar
4 eggs
6 – 12 drops of almond extract

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add your almond extract to taste. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Fill your cupcake cases until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Cherry Bakewell Cupcake Recipe

Cherry Conserve Filling

150g chopped cherries
1 lemon (juice of)
150g Pectin / Jam Sugar

In a saucepan on medium heat simmer your cherries with the juice of one lemon and the pectin / jam sugar until a good thickness. Pour into clean airtight jars and leave to cool before using!

Once cooled core your cupcakes with a good cupcake corer and generously fill with your cherry conserve. Try not to eat too much jam before you’ve finished making these cupcakes though.

Cherry Bakewell Cupcake RecipeCherry Bakewell Cupcake Recipe

Almond Buttercream Recipe

250g butter
400g icing sugar
6 – 12 drops of almond extract
70-100g white chocolate buttons or callets
Glacé cherries to garnish

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the almond extract to taste.

Cherry Bakewell Cupcake Recipe

To finished up your batch of delicious Cherry Bakewell cupcakes swirl with your smooth almond buttercream and nestle a rubescent glacé cherry atop just like the original dessert! Enjoy!

 

National Cupcake Week: Battenberg Cupcake Recipe!

Our third ‘Classic British Dessert’ of the week is the elusive Batternberg Cake as a cupcake! The Batternberg was purportedly called Domino Cake originally back in 1898 but supposedly became known as Battenberg Cake after Queen Victoria’s grandaughter married Prince Louis of Battenberg. This cake is originally made of a pink and yellow checked cake then iced in almond marzipan. Our cupcake version is a light and fluffy pink and yellow striped cupcake swirled with light almond and white chocolate buttercream finished with toasted almonds! Try our recipe below for a rather British treat!

Battenberg Cupcake Recipe

Battenberg Cupcake Recipe (Makes Approx. 12)

226g self raising flour
226g butter
226g caster sugar
4 eggs
Pink gel paste food colouring
Yellow gel paste food colouring

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Separate the mix into two bowls. Colour one with pink gel food colour paste and the other with yellow gel paste food colouring.

To create the pink and yellow ‘stripe’ of the batter fill one piping bag with pink batter and another with yellow batter. Put both bags into another piping bag, snip the ends of ad pipe carefully into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Battenberg Cupcake Recipe

Almond Buttercream Recipe

250g butter
400g icing sugar
6 – 12 drops of almond extract
70-100g white chocolate buttons or callets
Toasted flaked almonds to decorate

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the almond extract to taste.

Battenberg Cupcake Recipe

Now all that is needed is for you to swirl your Battenberg cupcakes with your almond buttercream and topple toasted almonds atop them! Enjoy!

 

×