I originally wanted to bake cinnamon rolls yesterday but unfortunately I had only one tbsp of cinnamon left in the cupboard and it was a pajamas and gross hair kind of day. I wasn’t leaving the house so I had a rummage around in the cupboard and managed to find some sultanas, mixed peel (leftover from my Lemon Fudge Slice) and a bit of powdered ginger. I haven’t baked chelsea buns since my culinary arts course (we had a test on them)! And I remember absolutely loving them when I baked them – they’re just as good as the bakery, maybe even better. I omitted the sugar syrup glaze which creates a shine and a sticky texture because I felt it didn’t need it – if you want to here is a simple recipe that you just pour over the buns when they’re fresh out of the oven.
I have been on the hunt for a good and proper lemon slice recipe for a long time now and I couldn’t find anything I liked when browsing the internet until I decided to take matters into my own hands. I think lemon slice should have a thick shortbread base and an even thicker lemon curd topping – none of this sweet pastry bull crap that’s only half a centimeter thick. So I created my own lemon slice, a cake/shortcrust bottom with a stiff lemon curd that won’t ooze when cut. Biting into this slice is almost like biting into a cake; it’s light and fluffy then you get this huge hit of indulgence and lemon-y goodness. If that doesn’t make you want to bake this then I don’t know what will.
“The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie‘s Receipts cookbook.” –Wikipedia
Here is my ultimate vanilla cupcake recipe and I’ll tell you why; it’s light with a delicate vanilla flavour, colours evenly, foolproof, pulls away from cases easily making it my go to. Vanilla cupcakes were my first cupcake bake when I was sixteen years old which began my obsession with baking leading me to gain certificates in culinary arts and patisserie (the cupcakes had a cookie monster decoration and looking back they were heinous!!) Vanilla cupcakes are an understated / versatile flavour; you can dress them up with different flavours without making them super rich and heavy like red velvet or chocolate – so pretty perfect for a first time baker to experiment with. Continue reading “THE ULTIMATE VANILLA CUPCAKE RECIPE”