I Hear Your Name In Certain Circles And It Always Makes Me Smile: Baking, Relaxing and Frosting

I've briefly interrupted all the beauty talk as I felt like having a little bit of a post about what I've been up to. I love baking, as is evident from the whole page on the blog dedicated to things I've made. These days I very rarely bake for myself. I bake for orders that I've taken for other peoples birthdays, events etc and although I love it, it means I usually don't feel like baking for myself.

Yesterday and today though I was enjoying being off, and I decided to try out a recipe for red velvet cake given to me by a friend that I hadn't used before. So I assembled my baking gear and saddled up. Even though I didn't like the red velvet recipe when it was made, it was nice to get in the kitchen and experiment again. Often when I bake for orders I end up very focused on making sure that it is 'just so' that I rarely try anything a bit left field. So it was fun.

I didn't really like this recipe I found it very flat, but isn't the red pretty nonetheless.

This weekend I also have been baking for my mum's birthday. It was a big birthday of hers through the week and I get to see her tomorrow so I wanted to make sure she would have some lovely cupcakes. My mum likes gardening, she especially loves roses, her favourite treat is also Turkish Delight. Not the chocolate covered bar stuff, the icing sugar covered blocks of rose flavour traditional style. So I knew I had to incorporate it.

I went back to my honed and tweaked perfect vanilla cupcake recipe (it is completely perfected) and fired away.

The frosting is Turkish Delight flavour. To do this I add some rosewater to the icing sugar and you get that really lovely scent of rose candy. I also had to do rose frosting. I might pop them on my cupcake sticks and wrap them as a bouquet tomorrow as they smell like roses from the rose water also. I think she'll like them. Oh and I had to add a little bit of pink sparkle to make them special.

For my perfect vanilla cupcake recipe (adapted from Hummingbird Bakery ) you'll need

240g plain flour
280g caster sugar
3 tsp baking powder
a pinch of salt
90g unsalted butter, at room temperature
240ml whole milk (I use semi skimmed)
2 eggs
1/2 tsp vanilla extract

Preheat the oven to 170°C (325°F) gas 3.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

Dawniepants' Turkish Delight Buttercream

500g icing sugar
50g Butter
Semi Skimmed Milk to frosting consistency
1 tsp rosewater

Mix icing sugar, rosewater and softened butter the mixture should be a little sandy.
Add the milk little bit by little bit until you have a nice stiff frosting consistency, the milk will make it lighter than butter and lovely and smooth.
Add a little dab of pink colouring now and mix it well so the frosting is light and fluffy.
Rose pipe your frosting.


This is the easiest cupcake recipe as you mix all your dry ingredients as the start! Easy.

Much Love

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