Friday, 9 May 2014

Blueberry Cupcakes

Blueberry cupcakes
125g unsalted butter
120g caster sugar
190g self raising flour
2 eggs, beaten
80ml milk
1/2. Tsp vanilla extract
1 cup of blueberries
Preheat oven at 180c.
Cream the butter and sugar until light, pale and fluffy.
Add the beaten egg graduallyto the mix.
Add flour and milk alternating until you get a smooth batter.
Coat the blueberries in flour.
Put cupcake cases into the muffin tin and spoon in the batter adding the blueberries on top.
Bake for 20-25 minutes or until golden brown.
Remove from the oven and cool on a wire rack.
This recipe makes 10 cupcakes.


Mango Mousse recipe


350g whipping cream
300g mango puree
3. Tbsp icing sugar
10g gelatin
60g water
Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.
Once the gelatin has cooled, pour into mango puree and mix well.
Whisk the whipping cream until mousse state and add icing sugar.
Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it for cake making.
You will need to chill it in the fridge for at least 4 hours before eating.
Best if chilled over night.
For sponge recipes click here