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NewsletterPreheat the oven to 170˚C/150˚C fan/gas mark 3 and line two standard 12-cup muffin tins with paper cases. Beat the sugar with the butter until light and creamy. Gradually beat in the eggs. Slowly beat in the flour and coffee until just combined. Spoon into the cases and bake for 15-17 minutes, rotating the trays […]
Results for "cakes"
340 matching results for "cakes"
Mini lemon meringue cupcakes
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and position a rack in the centre of the oven. Line two 12-cup mini-muffin tins with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice. Using an electric mixer, beat the butter on […]
Sweetie fairy-cakes
Preheat the oven to 180°C/160˚C fan/gas mark 4. Line a muffin tin with paper liners. In a bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition, and then add the vanilla and salt and stir well. Fold in the flour, and […]
Gluten-free Nutella cupcakes
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a muffin tin with paper liners. In a large bowl, combine the cocoa powder, flour, xanthan gum, sugar, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla to the dry ingredients. Stir to combine until the batter is smooth. Fill […]
Mini thyme and lemon cakes
Fancy something similar and savoury? Preheat the oven to 180˚C/160˚C fan/gas mark 4 and place a rack in the centre of the oven. Prepare a 12-cup metal or silicone muffin tin. If using a metal pan, brush with melted butter, dust with flour and shake out the excess. In a blender or food processor, pulse […]
Caramelised lemon pancakes
Cook the pancakes and keep warm. Heat the sugar, cornflour and water in the pan, stirring until the sugar has dissolved. Bring to a boil, then reduce the heat until the mixture has reduced by half. Stir in the butter, lemon zest and lemon juice. Fold the pancakes into quarters and add to the pan […]
Orange, poppyseed & flaxseed pancakes
Stir together the flaxseed and water, then refrigerate for 10 minutes. Add to a large mixing bowl with the vanilla extract, orange zest, orange juice and milk. Combine the flours, sugar and poppy seeds in a separate bowl. Gradually stir into the wet ingredients, folding until just combined. Cover the bowl with cling film and […]
Mini mascarpone berry cakes
Add the dates to a food processor and pulse until it forms a paste. Melt the coconut oil in a small saucepan, then add to the food processor along with the coconut flour, vanilla extract and salt. Pulse again until it makes a crumbly and wet mixture, scraping down the sides if needed. Line a […]
Chocolate berry pancakes
Place all of the pancake ingredients in a blender and blend until smooth. Transfer to a jug and refrigerate for 20 minutes. Meanwhile, place all of the berry sauce ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce to low and leave to simmer, stirring occasionally, until reduced and slightly thickened. […]
Tips for making Pancakes
Make ahead! Pancake batter will keep in the refrigerator for 48 hours. To store the cooked pancakes, stack cooled pancakes in a resealable plastic bag in the fridge for five days or in the freezer for up to two months. To cook frozen pancakes, leave them to thaw first before peeling apart and reheating in […]