Baking Course Session 8

Welcome to session 8 of the online baking course.

Cupcakes and Muffins are the most popular thing to offer at partys, children's birthdays and afternoon teas. They are as versatile as the world and can be as plain or as creative as you want them to be. It is a fantastic for promoting creativity and encourage imagination. The pastry easy to make and the topping and decorating is great fun. All recipes below can be used for both muffins and cupcakes. The only thing that changes are the baking tomes and the size of the baking cases. For the cupcakes bake at the same temperature for 15 minutes instead of  20-25 minutes.  Hope you love this as much as I do?

Banana & Peanut Butter Muffins

Ingredients:
2 bananas squashed with a fork
250g Ballybrado Organic white spelt flour
2 tsp. baking powder
½ tsp. baking soda
1 egg
120g sugar
80 ml Second Nature Organic Rape seed oil
150g peanut butter or Nutella
100ml milk

 

Method:


1.    Preheat oven to 180ºC (fan)
2.    Mix flour, baking powder and baking soda in a large bowl.
3.    In another bowl cream egg, sugar, oil, peanut butter, milk and squashed bananas.
4.    Add flour mix to the banana mix and fill the smooth paste into muffin cases and these into a muffin tin.
5.    Bake in the middle shelf for about 20-25 minutes or until probe comes out clean.
6.    Leave on a wire rack until completely cool.
7.    Decorate with your desired topping.
 

 

Lemon & Yoghurt Muffins

Ingredients:
1 organic Lemon
250g Ballybrado organic white spelt flour
½ tsp. baking powder
½ tsp. baking soda
1 organic egg
150g brown sugar
60 ml Second Nature Organic Rape seed oil
150g natural yoghurt
100ml milk

Method:
1.    Preheat fan oven to 180ºC.
2.    Mix flour, baking powder and baking soda and lemon zest in a bowl.
3.    In another bowl cream the egg, sugar, oil and yoghurt.
4.    Mix the flour mix into the egg mix and fill the smooth paste into muffin cases, and these into a muffin tin.
5.    Bake in the middle shelf for about 20-25 minutes or until the probe comes out clean.
6.    Cool completely on a wire rack and decorate with the topping of your choice.



Chocolate Peppermint Muffins ( Picture below)

Ingredients:
250g Soft Sunflower Margarine
100g Green & Blacks Cocoa powder
70g Lindt peppermint chocolate chopped finely
100g Ballybrado whole grade spelt flour
2 tsp. baking powder
½ tsp baking soda
2 eggs
170g brown sugar
120g sour cream

Method:
1.    Preheat fan oven to 180ºC.
2.    Cream margarine, eggs, sugar, and sour cream in a bowl.
3.    Add flour, Cocoa powder, baking powder, baking soda and chopped peppermint chocolate.
4.    Fill smooth paste into muffin cases and these into a muffin tin.
5.    Bake in the middle shelf for 20-25 minutes or until the probe comes out clean.
6.    Cool on a wire rack and decorate with a topping of your choice.
 

 

Carrot Muffins

Ingredients:
250ml Second Nature Organic Rape seed oil
250g brown Sugar
3 eggs
720g grated carrots
120g chopped almonds
375g Ballybrado whole grade spelt flour
3 tsp. baking powder
½ tsp baking powder
2 tsp. mixed spice

Topping:
30g Butter, 80g cream cheese, 1tsp. organic lemon zest, 240g icing sugar (beat all ingredients together to smooth paste)

Method:
1.    Preheat oven to 180º Celsius (fan)
2.    Mix oil sugar and eggs in a large bowl with an electric mixer until thick and creamy.
3.    Add grated carrots, nuts and other dry ingredients and mix well.
4.    Fill mix into muffin cases which are placed in a muffin try and bake in the middle rack for approx 20 minutes or until probe comes out clean.
5.    Transfer muffins onto a wire rack to cool.
6.    Pipe topping on top and garnish with lemon zest or pre-cooked baby carrots, or carrot slices.

 

Cappuccino Muffins ( Picture below)

Ingredients:
120g soft sunflower margarine
100g brown sugar
2 large organic eggs
160g Ballybrado whole grade spelt flour
2 heaped tsp. baking powder
1 tsp unsweetened cocoa powder (Green & Blacks)
1 Tbsp. Rum
3 Tsp. instant coffee diluted in a tbsp. of boiling water


Method:
1.    Preheat fan oven to 180º C.
2.    Mix all the ingredients in a bowl until smooth.
3.    Grease the cups you want to use really well.
4.    Fill into nice cups and place on an oven rack.
5.    Bake in the middle shelf for approx. 20 m or until the probe come out clean.
6.    Leave on a wire rack to cool completely.

 

 
Chocolate Peppermint Muffins
 
Cappuccino Muffins

Toppings: When ready toppings are filled into piping bags with either a round or star nozzle and piped onto the muffins.

  1. Mascarpone Topping: 250g mascarpone, 50g icing sugar, 1tbsp. pouring cream. mix all ingredients together. To this you can add flavours such as lime zest, lemon zest, cocoa powder etc. to match your muffins.
  2. Cream cheese-Butter Topping: 150g soft unsalted butter, 4 tbsp. icing sugar, 150g cream cheese, 2 tbsp. pouring cream. Mix all ingredients together to a smooth paste. Instead of pouring cream you can also use orange juice or coffee for flavour. Any citrus zest can be used here too.
  3. Yoghurt Topping: 250g natural yoghurt, 4tbsp. icing sugar with a citrus zest. Mix all the ingredients to a smooth paste. 

 

So now I’d be delighted if you sent me a picture of you and your baking results which I can put on our website. Then after each baking session we will select a winner who will receive a large Ballybrado goodie box. Hope you have fun baking with us this week. Hope you join us again in two weeks time. Deadline for entries for session 8. is the 6th September  2013.