Salaric Cooking

I made these lovely English Rose cup cakes to represent the poses being given out at the Olympics and also as something pretty I could take along to my friends birthday party 🙂

They are my a mix of my fresh strawberry cupcakes and chocolate chip cup cakes.

The icing is butter cream:

250 g of goats butter

I start off by adding 100g of icing sugar and then blend it in and continue to add more until the mix is starting to not blend and more. Then I added two teaspoons of rose water for a lovely hint of turkish delight. This blended in gave just the right consistency for piping the icing. I then used strong disposable icing bags with the ends snipped off and a large start nozzle poked to the end.

I then used a wooden skewer to smear a different food colouring in each bag. I used blue, yellow and the red looking ones were actually a peach colour. These are gell food colourings and not the liquid ones. I then put a third of the icing sugar into each bag and did a spiral out from the middle – I went quiet fast to get the rose effect.

These cupcakes were made with fresh strawberries!

250 g of softened goats butter

250 g of caster sugar

300 g of self raising flour

1 teaspoon of baking powder

4 eggs

I creamed all these together and then pre heat the oven to gas mark 4 (180 degrees C) and chopped the punnet of strawberries which I then mixed in gentle to the cake mix. I put a dollop in each cake case and baked in three batches for 30 minutes on the middle shelf of the oven.

After they had cooled I decorated with with molten white chocolate and sprinkles – the flower design was done using an icing nozzle which is just a slit or letter box shape.

Cake Topping

Large bar of white chocolate or white chocolate like cake topping

Red, white and blue sprinkles or some kind.

I adapted a minni cupcake recipe from the Hamlyn book 200 mini cupcake recipes. Their recipe is great and involves lemon liqueur mine does not! There’s are also not tennis balls 🙂

I used for the cakes:

250 g of softened goats butter

250 g of caster sugar

250 g of self raising flour

4 eggs

3 table spoons of lemon juice

The rinds of 4 lemons

I blended these all together and put a dollop of cake mix into each cup cake case and placed them onto the middle tray of my preheated over – gas mark 4 for 18 minutes. The mix did 24 cakes which I cooked in two batches after an initially collapsing failure from trying to do multiple batches in the oven like I do when baking biscuits :/

I then popped them onto a cooling rack.

Whilst the first batch was cooling and the second batch was cooking I made the icing.

200 g of softened goats butter

5 table spoons of lemon curd

2 table spoons of lemon juice

I mixed these together and just kept adding icing sugar until in was a nice spreadable consistency.

I put a splotch on the top of each cake and spread it.

I then added bright yellow sugar crystals to the top (I bought these in Sainsbury’s).

I then mixed a little more icing sugar into the left over icing so that it would be a bit stiffer for pipping. I snipped the tip off of a disposable icing bag and filled it with the mix. I then pipped two curves on each cake to represent the white lines on a tennis ball.

The cakes were mistaken as part of the art display 🙂