Vanilla Pound Cake {an expat story}

My first visit to the UK I was staying in Oxford and to get to the bus station you had to walk through the market. I had never really experienced a market like that and now it's a common thing after having lived in the UK for so long. However, I stopped at this place in the market that was selling cherries soaked in blueberry juice and then dried or maybe it was the other way around I don't really remember because of what happened when I ordered.

I asked for about a pound. The guy was a bit confused and confirmed my request with an "are you sure" look. Having realised my blunder, but not knowing what to say or how to explain, I just stuck by what I said and was like yup! He then continued to weigh it out so it only cost one Great Britain Pound (GBP).

What I had really wanted was a pound in weight - lb. Which in hindsight is like 450g so I probably didn't actually want that much.

It's not very often I have slip up's like that now after 12 years; so, when I was making this pound cake for my friend I hadn't really thought about the different definitions of the word "pound." It can also mean a place where dogs go to die, the dog pound. Anyway in this instance it was the difference between weight and money! I had to explain that the cake had indeed cost me more then one pound to make and that in American a pound cake refers to a type of cake made with a pound of flour, butter, eggs, and sugar.

This pound cake isn't traditional in the use of a pound of each ingredient, but it still uses pretty much equal measures of all the ingredients. It is more like half a pound cake really. The equivalent here is what the British call a Madeira Cake. Basically the same thing.

Vanilla Pound Cake 

260g plain flour
225g sugar
1 tsp baking powder
225g butter
5 eggs
2 tsps vanilla extract

All the ingredients should be at room temperature before starting and grease or line a 2lb loaf tin (23x13) When your are ready heat the oven to 160C.
Mix the flour, sugar, baking powder, and butter together until combined. I used my hand mixer and so it might look a bit like crumbs, but should come together when pressed as seen in the picture below.
In another bowl beat the eggs and vanilla together. Add about 1/3 of the egg mixture slowly to the dry mixture, beating well in-between additions.
Scrape down the sides before giving it one last good mix and scrape into your prepared loaf tin. Bake for about 60 minutes, test it by using the skewer test. It shouldn't leave any crumbs or batter on the skewer or butter knife - which is what I use and it should be a nice golden color as seen in the pictures.

Serve with ice cream and fresh berries if you are feeling like an American or jam and custard if you feeling British. Either way it's a great cake that can be paired with pretty much anything! It's a blank canvas cake so to speak and it's super easy to make!

Coconut Roll Biscuits or Kókusztekercs három színben

Since 1956 Eurovision has been a source of entertainment to all of Europe and apparently Australia? As an American ExPat I never really got into Eurovision, in fact if it hadn't been the theme for Treat Petite (blogger challenge) this month it probably would have passed me by again this year.

I thought it was a great theme for the challenge and it had me researching a couple of the countries I find interesting. The research now has me following an amazing Icelandic food blog, which is completely unrelated to the rest of this post! In the end I went with the best sort source one could find, I asked someone.

More specifically I asked my neighbor and friend Niki who happens to be Hungarian. Last Friday she came over and helped me make these super fun no bake Coconut Rolls. The base is made from digestive biscuits, sugar, cocoa powder, butter, almond extract, and apricot jam.

This combination is also used to make a truffle like treat. Instead of rolling out the dough, like you do in the instructions, they are rolled into balls before being coated in coconut. Also rum is used in place of the extract. Sometimes it’s even wrapped around a cherry to make it even more special.

However these rolls are the most popular with children and I can see why. The fun colors of the buttercream filling are very eye catching! You can use whatever colors you want really. These are pretty versatile treat!

Niki has made these so many times she was just pouring things in and adding a little more of this or that. I did take notes so here is how we made these delicious coconut rolls. Trust me when I say you won’t be able to resist them.

Coconut Rolls:

900g digestive biscuits

250g golden caster sugar

60g cocoa powder

1 bag desiccated coconut

250g unsalted butter, very soft

1-2 teaspoons almond extract to taste

½ jar of apricot jam

milk, as needed

buttercream (recipe follows)

Blitz all of the digestive biscuits in a food processor until they are tiny crumbs. Mix in the sugar, cocoa powder, and about ½ of the bag of coconut. Add the butter, extract, and jam – mix using your hands until you get a soft sticky like dough. Add either more jam or milk if it’s too dry. It is easier to add more jam or milk if the mixture is dry then to add more biscuit crumbs if the mixture is too wet, so be careful.

Once the mixture is completely combined it will be a bit sticky, but you should be able to handle. Divide it into 3 portions as evenly as possible. Take 1/3 of the dough and place it on a big sheet of cling film – enough to fold over the mixture and gently roll it out to a rectangle shape approximately 20x31cm or 8 ½ x12 inches. Spread one color/portion of the buttercream over the dough leaving a small boarder around the edges.

On one of the shorter ends gently start to the dough up by tucking the edge in. Keep it as tight as possible using the cling film to help it along. Once rolled leave to the side and repeat two more times with the remaining dough and other colors of buttercream. Then sprinkle the rest of the coconut out on the work surface and very gently roll each roll in the coconut. You may have to help it stick in places by gently pressing down.

Leave in the fridge for at least an hour before slicing. I was told I cut mine a little too thick, but not sure it matters much, as they won’t last long.

butter cream:

250g unsalted butter, soft

250g golden caster sugar

1 tsp vanilla extract 

3 different food color pastes

Beat the butter, sugar, and vanilla together until combined and soft. Divide as evenly as possible into 3 separate bowls making each one a different color. Follow instructions above.

Thank you Niki for spending the afternoon with me and sharing this treat from your home country! And good luck to Hungary in the Eurovision finals! 

notes: this is my entry for the Treat Petite Blogger Challenge hosted by Cakeyboi and The Baking Explorer there is still time to get your entry in! 

Peanut Butter & Jelly Cake {the hummingbird bakery: Life is Sweet}

Yesterday I shared my thoughts with you on the new beautiful Hummingbird Bakery: Life is Sweet cookbook. So, today I am sharing with you the first thing I decided to bake from it. Which just had to be the Peanut Butter and Jelly layer cake!

I grew up on peanut butter and jelly sandwiches and even though I pretty much had them every day for lunch (back when you could take peanut butter to school) I still love them!

The combination of peanut butter and jelly is one that automatically makes brings “America” to mind. Therefore fitting right into everything that the Hummingbird Bakery stands for.

As usual the cake turned out great. Everything I have ever baked from the Hummingbird Bakery books has turned out lovely and exactly has expected.

There was a second attempt with the cake because the first time I didn't follow the instructions and used only 2 tins. The batter was dripping over the sides and all over the oven. Then it wasn't cooking right so, in the end I just dumped it and started again. It may have been okay, but my mood dictated that I start again. Sometimes starting from the beginning is the best way to clear your head and get what you want.

I am glad I did because it turned out lovely. The only teeny tiny gripe was the amount of frosting, but I think if I had used a bit more in between the layers it might have been okay.

It has been consistent with all the hummingbird bakery book that the frosting recipes tend to produce more then needed, but if you half the frosting it just isn't enough. In this situation I would prefer to have more then less.

Peanut Butter & Jelly Cake

110g unsalted butter, softened

380g caster sugar

320g plain flour

2 tsp baking powder

2 tsp bicarbonate of soda

255ml buttermilk

3 large eggs

3 ½ tablespoons of jam, flavor optional

Heat the oven to 170C and line three 8 inch/20 cm round cake pans with baking paper. Beat using a stand or hand mixer the butter, sugar, flour, baking powder, and bicarbonate together until you get a sandy constancy.

In a jug or bowl mix the buttermilk, eggs, and jam (flavor of your choice) together. Then gradually add half of this mixture to the butter mixture and beat on medium until combined. Scraping the sides of the bowl down as you go. Once it’s smooth and has no lumps add the rest and beat until incorporated.

Divide between the tins. If like me, you only have 2 round cake tins, bake 2 then bake the 3^rd one. It just takes more time, as you have to bake again and then wait for it to cool. Bake for 20-30 minutes, as ovens vary I would check on yours at 20 minutes then check again in 5 minute increments. It should have a nice golden brown color and spring back when touched. When in doubt use the skewer test. Leave to cool for about 10 minutes before removing from pan and leaving to cool completely before adding the frosting!!

peanut butter frosting:

190g smooth peanut butter

455g full-fat cream cheese, cold

2 tsp vanilla extract

¼ tsp salt

450g icing sugar, sifted

1-3 tablespoons milk

jam, same flavor as chosen above

Beat the peanut butter until lighter in color before adding the cream cheese, vanilla, and salt. Mix for only a minute until combined. I over mixed just a little and it was softer then I would have liked. Add the icing sugar a little at a time, until completely incorporated. Then add one tablespoon of milk one at a time only use if needed.

to finish: Spread a good layer of jam on the first layer and then gently spread 4-5 tablespoons of the frosting on top of that. You don’t have to go to the edges because the next layer will smoosh it out. Then add the second layer and repeat, top with the final layer and cover the whole cake in frosting then enjoy!

notes: Previous post is a review of the newly release hummingbird bakery book Life is Sweet! I love peanut butter. Just wanted to have a note on the bottom like all my other posts.... :0) Also these pictures are just okay, it's a really hard cake to photography. I need to take a photography class! Just another random thought to put here in the "note" section! 

Snail Rolls {hor d’oeuvres for children}

One of my earliest memories of making food are these snack rolls. It was when we were still living in Wisconsin, before we moved to Indiana when I was 5.

I remember sitting at the kitchen table, the same table my little sister and I got caught hiding under with a jar of peanut butter. My older sister found us and promptly told on us. We tried to deny it, but the peanut butter all over our faces and the finger marks in the jar told a different story.

Anyhow it was that same table that the three of us sat rolling out bread slices and trimming the crusts before covering each slice with either peanut butter or jelly, then we’d roll and cut them up before sticking with toothpicks and eating them up!

That is basically how you make Snail Roll, you can trim the crusts before or after it really doesn't matter and you can add whatever fillings you want.

I made them with my girls and we added in Cookie Butter spread, chocolate spread, peanut butter, and jelly. Other fillings that would be good are honey, marshmallow fluff, lunchmeats, cheese, cream cheese, and other sandwich fillers!

Then you roll them up before cutting up into about ½ - 1 inch rolls. As kids we thought they looked like snails so that's how they got their name. 

We shared them with friends and they were gone in minutes so I was in the kitchen making more to satisfy the hungry children!

They are great for a rainy day activity or for any party! 

notes: No snails were used in these rolls. 

5 ways to use your Brioche Pasquier Loaf

1. Cinnamon Toast

Cinnamon Sugar: 2/3 cups sugar mixed with 1 tbsp ground cinnamon

Toast your brioche slice and liberally butter sprinkle the cinnamon sugar on top leave for about a minute then tap off the excess cinnamon sugar back into the cinnamon sugar pot/jar.

2. PB & J Sandwich

All you need is your favorite jam be it strawberry, raspberry, or bramble on one slice of brioche and peanut butter on the other. Then enjoy!

3. Hamburgers

Some trendy burger joints are now offering brioche buns for a small extra fee. And other trendy burger places are using sliced bread instead of buns. So, I thought I’d use both trends and use sliced brioche for my hamburgers!

4. Chocolate Chip Bread Pudding:

260g sliced Brioche Pasquier, cubed

100g chocolate chips

3 large eggs

40g light brown sugar

2 tbsp of dark rum

600ml full fat milk

4 handfuls of demerara sugar

Lightly butter a baking dish and add the stale cubed bread. Sprinkle the chocolate chips over the stale cubed bread. Whisk the eggs, brown sugar, rum and milk together before pouring all over the stale cubed bread. Then sprinkle about 4 small handfuls of the demerara sugar over the top, this is what gives it a nice sugary crunch on top. Heat the oven to 170C. Soak for about 20 minutes while the oven heats up. Bake in the oven 40-50 minutes. Let it cool slightly before serving!

5. Classic Bread & Butter

Let’s be honest Brioche is delicious and I ate at least half of my Brioche Pasquier loaf with a slathering of butter. Sometimes with Maple Moose Butter! When it's paired with the sweetness of the brioche loaf it is something pretty special! Yum! 

notes: I was given a couple of loaves of Brioche Pasquier to try, please see my contact/policy page for further information. Moose Maple Butter was also given to me at Food Blogger Connect. Recipe is adapted from Nigella’s Kitchen.

Homemade Roasted Peanut Butter & book review

The Ginger & White cookbook was published earlier this year it shares the recipes from a beloved coffee shop(s) in London.

It stresses the importance of good coffee not the milky nothing coffees in chain cafés. In fact it’s the first thing the authors and owners (Tonia George, Emma Scott, & Nicholas Scott) show you how to do before they even get to the amazing recipes in this book.

I am always looking for a good cup of coffee. It’s not just about the coffee though they cover everything you’d expect from a café. Breakfast & Brunch, Lunch, Sarnies, Baking, and Pantry bits & bobs.

Normally I would head straight to the baking section of any cookbook and I’m not going to lie it’s where I first looked. They have delicious looking scones, cakes (a few gluten-free), and loaf cakes, but it was the Sarnie section that I was drawn too!

With recipes for Goats’ curd & baby spinach on white stick with red onion marmalade, Pulled ham hock on potato soudough with roasted mustardy shallots, and Salt beef on sourdough with cucumber pickles & mustard mayo where else would you want to go to lunch? Heck these sandwiches would be good any time of the day!

Still to me the best sandwich in the world is a peanut butter and jelly sandwich. It’s the American child in me. So, when I saw they had a recipe for homemade Roasted Peanut Butter I knew I was in love.

I whizzed it up and enjoyed my childhood favorite with an adult twist. My friends’ grandmother makes all sorts of jams and she gave me a homemade apple plum jam that I used to make this sandwich!

Roasted Peanut Butter
from The Ginger & White Cookbook

500g unsalted peanuts, with skin

1 tsp sea salt

175ml groundnut oil

1 tbsp clear honey

1 tbsp demerara sugar

Preheat the oven to 180C/160Cfan/gas4. Take two glass jars straight out of the dishwasher and place them in the oven to dry while you roast your peanuts so they will be sterilized when you’re done making the peanut butter.

Place the peanuts in a large roasting tin and roast until golden, 35-45 minutes. Move them around about half way to insure even browning. The skin will peel off to revel a nice tan color underneath. Once they are a nice bronze color (plus the smell fills the kitchen) they are ready.

Place the peanuts, still in their skins, to a food processor or blender with the rest of the ingredients and blend until combined and a consistency you are happy with.

If it feels too thick add a little bit more oil, you want it to be paste like. You can add more honey or sugar to taste. Transfer it to your sterilized jars, seal tightly, and label with the date! Or spread some on toast right away and enjoy!!

notes: The Ginger & White cookbook was provided for my review. All opinions are my own for further information please my contact/policy page. This post was written for day 11 of Blog Every Day in May blogging challenge the topic was British Sandwich Week. #BEDM 

Jus-Roll with the Turnovers

Puff pastry is more time consuming then other pastries. I’m all for making it yourself, but I’m also all about making life easier. I am a busy full time mom and especially more recently a full time blogger, I make short cuts when and where I can!

So, when I make my girls their favorite pasties, homemade pizzas, sausage rolls, or simple easy desserts like these turnovers, I buy puff pastry. I always have and until I have excessive amounts of free time, I probably always will.

The fruit and nuts in this recipe can be swapped around to suit your taste! My local store doesn't sell the all butter version of the puff pastry sheet, so I used butter as a glaze and ate these with some cream! Ice cream would be a good accompaniment too!

Peach and Pistachio Turnovers

1 Jus-Rol puff pastry sheet (use all butter if available)

flour to dust

4 tsp apricot jam

30g pistachios, chopped

2 fresh ripe peaches, stones removed and halved

1 egg beaten or melted butter

Preheat the oven to 200C. Unroll the pastry on a floured work surface and cut into four equal-sized squares. Spread one heaped tsp of jam diagonally along the center of each pastry. Sprinkle with the chopped pistachios and then place one peach half in the middle of each pastry square cut side down. Fold over two opposite corners of the pastry, so they overlap in the middle on top of the peach. Now brush them with the beaten egg or melted butter. Bake in the oven for 20 minutes, then transfer to the rack to cool. Serve with cream or ice cream!

notes: in association with Jus-Rol, please see my contact/policy page for more information. I used more of my Whynot pistachios! See my pistachio cupcakes to find out more! Recipe is from Jus-Rol 30 best loved recipes. Check out my facebook page for how I make my girls favorite pasties!! 

Pie, Pecan Pie

Originally this pie was intended to be made the same weekend that the Rum & Sultana fudge was. It was suppose to be the dessert for my Thanksgiving dinner that weekend. 

Anyway if you read my post on the fudge you’ll already know I didn't because I had tonsillitis. I had to cancel Thanksgiving. I had plans to host my American friend, who moved here early last year, and my friends who are half American.

I was feeling very sorry for myself that weekend. Not that anyone really wants to know, but my throat was so swollen I looked like I had no neck. It was awful!

Then I thought I would make it for Christmas dinner dessert, but because Christmas Eve was chaotic (long story) I didn't make it the day before and couldn't be bothered to make it the day of. A problem I had most of the holiday season. 

I had 200g of pecans sitting in my cupboard waiting to be used. There are numerous ways I could have used them up. However I thought I’d stick with the original plan.

So, as I finally get to the point, here is the Salted Pecan Fudge Pie I made for absolutely no other reason then because I could.

I’m not very good with pastry. I’m not terrible, but there is definite room for improvement. Needless to say I get a little anxious every time I make my own pastry. However I needn't have worried as it turned out well, as did the filling!

I do like pecans, they are probably my favorite nut. It's a wonder why I have never even tried a pecan pie nor made one before now. This particular version is super sweet and I don’t think I could manage more than a small slice. Overall though I was very pleased with my efforts! Enjoy!

Sweet Shortcrust Pastry

250g plain flour, plus extra for dusting

50g golden icing sugar

a pinch of salt

135g butter, straight from the fridge, cubed (small)

1 medium egg, beaten

2-3 tbsp milk

Sift the flour, sugar, and salt into a food processor. Add the butter and pulse until the mixture looks like breadcrumbs. Add the egg and milk (start with 2 tbsp and only add a third if needed) and pulse until the dough comes together. Lightly dust your worktop with flour and very quickly knead the dough into a ball. Handle as little as possible as not to melt the butter. Wrap in clingfilm and chill for at least 30 minutes before using.

Lightly dust your worktop with flour and roll out the pastry to about 3mm thick and line your tart tin with it. Make sure the edge of the pastry stands just a little bit above the rim. Trim the edges and prick the base with a fork. Chill in the fridge for another 30 minutes to help prevent shrinkage.

Preheat the oven to 200C/fan180C/gas6 and place a baking sheet in the oven to heat up. Take the tin from the fridge and line with baking paper and baking beans. Place on top of preheated baking sheet and bake for 20 minutes. Once the time has passed remove the paper and beans and bake for a further 5-10 minutes until the pastry is dry. Set aside.

Salted Pecan Fudge Pie

100g pecans, chopped plus 80-100g pecan halves

100g soft light brown sugar

125g butter

200ml double cream

1 tsp salt, flakes

2 medium eggs, beaten

3 tbsp apricot jam, warmed

Spread the chopped pecans evenly over a baking sheet and lightly toast, in the already heated oven, for 8-10 minutes. Watch them closely they can burn easily. Set aside.

Reduce the oven to 180C/160Cfan/gas4. Place the sugar, butter, and cream in a saucepan over a low heat, stirring until the sugar is dissolved. Cool slightly before adding in the toasted pecans, salt, and eggs.

Pour into the pastry case and arrange the pecan halves on top in a circular pattern. Bake in the oven on the hot baking sheet for 25-30 minutes.

When the pie comes out of the oven gently heat the jam in a small saucepan and brush the top of the pie with the jam to give it a shiny glaze.

Serve with whipped cream or ice cream or eat on its own!

notes: Thanksgiving is always the last Thursday of November, however since being in the UK I tend to celebrate the following Saturday: mainly because I like a relaxed atmosphere and after work and school is never relaxing. This recipe is from The Higgidy Cookbook by Camilla Stephens. I bought it for myself from The Book People, right before Christmas they had a deal a day and I got it with some other cookbooks and books for the girls. 

You Can Take the Girl out of America, but...

Recently I have been told that I occasionally sound British. More specifically strangers have said to me that they weren't sure about my accent as I said something that sounded American, but then I sounded British.

I’m not sure what that means. Nor am I really sure how I’m suppose to feel about that?

Maybe that’s why I get mistaken as Irish sometimes. An American accent with a British accent twang perhaps? American accents are actually closer related to the Irish/English then the English/English.

I don’t actually know if that is true, I was just told that by a fellow American Expat. She has been mistaken as Irish before too. One very nice Irish twitter friend I tweet occasionally told me she gets mistaken as American.

Crazy. I suppose I should have expected after 8+ years that I would pick up on the British ways of saying things. It’s not a bad thing, but I like sounding like an American. It’s a part of me, ya know?

I will get used to it, just like I had to get used to my last name when I married.

However just because the girl has been taken out of America does not mean the America has been taken out of the girl! Here are some Peanut Butter Thumbprint cookies filled with a raspberry jelly!

And yes I used cups!! You know what else? I use an American laptop because I can’t type on a British keyboard! You didn't need to know that random fact, but I felt it’s about time I confessed.

Don't be put off by the cups because these cookies are yummy! They are great as an after school snack or just because you like peanut butter and jelly!

Peanut Butter & Jelly Thumbprint Cookies

1 1/3 cups unbleached all-purpose flour (plain flour)

½ tsp baking soda (baking powder)

1 tsp flaky sea salt or ¾ tsp fine sea salt

8 tbsp (1 stick (114g)) unsalted butter, melted

½ cup packed light brown sugar

½ cup golden granulated sugar

1 large egg

1 tsp pure vanilla extract

1 cup natural smooth peanut butter (stir well to blend the oil before measuring)

Mix the flour, baking soda, salt and then set aside. In another bowl mix the sugar and melted butter, before whisking in the egg, vanilla, and peanut butter. Fold in the flour mixture until just combined. Cover the cookie dough and refrigerate for an hour. Don’t worry if you need to leave it for longer, you can leave it over night if you must!

Preheat the oven to 325F/160C/gas3 and prepare two baking sheets. The recipe makes about 4-dozen cookies.

Shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Bake the cookies for 15-18 minutes, until lightly colored on top and underneath, one cookie will need to be sacrificed to check the bottom. Because the cookies are soft to the touch as they come out of the oven when you turn one over it will most likely crumble.

Which is okay as they firm up while they cool. Which is why when they come out of the oven you need to put the “thumbprint” in the cookies before they cool. I used the bottom of my silicone pastry brush to make a hole in the middle to hold the jelly a bit better. When making the “thumbprint” you need to be very gentle as the cookies are sensitive.

to finish

3-5 tbsp Jelly/Jam of any flavor 

Before serving fill the “thumbprints” with jelly! Then Enjoy!

notes: I did try to hunt down some Grape Jelly as is traditional in PB & J, however I didn't want to pay the extortionate shipping fees for one jar of jelly! Natural Peanut Butter & Co. comes in 340g(12oz) tubs that equals one cup. I bought all the ingredients for this recipe. When I say I can’t type on a British keyboard I mean I won’t. I get really frustrated without my American keyboard! O_o Recipe is slightly changed from Alice Medrich's recipe in Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies.

I made these for Treat Petite Baking Blogging Challenge hosted by The Baking Explorer (this month's host) and CakeyBoi! This month’s theme was America! Can’t wait to see what next month’s theme is! 

Halloween Pumpkin & Ginger Cupcakes!!

Usually I don’t pre-make holiday bakes. I know that’s what all the stores and multimedia things do, but I don’t. I like to bake and eat my holiday things on or closely around the holiday in question.

However I will make an exception for the Treat Petite baking challenge hosted by Cakey Boi and The Baking Explorer! When I saw that the theme was Halloween I was all over that! Halloween is my favorite holiday!!  Did you know it's less then a week away?? 

I wanted black and green swirled frosting but the black paste was very liquidy. It was no way a paste, even though it said paste on it. It turned out gray. However I didn't want too add too much more coloring. I was annoyed, but not annoyed enough to not use it. 

I let my girls do some decorating and they had a lot of fun! Plus it kept them busy. They turned out really good! I loved the extra spice the ginger preserve gave them! 

Happy Halloween!! (early) :0) 

Pumpkin & Ginger Cupcakes:

120g unsalted butter, room temperature

250g light muscovado sugar

1 tsp vanilla extract

2 eggs, lightly beaten

85g canned pumpkin puree

250g self-rising flour

½ tsp ground cinnamon

½ tsp ground ginger

110ml double cream

12 tsps of Mackays Spiced Ginger Preserve

Pre-heat the oven 180C/gas4 and line your cupcake tin with Halloween themed cases!

Beat the butter, sugar, and vanilla together until noticeably lighter. Little by very little add the beaten eggs until fully incorporated. Beat in the pumpkin mixture.

Mix the flour and spices together.

Mix in a third of the flour mixture, then half of the double cream. Repeat until everything is used up and it’s all incorporated.

Spoon in 1 heaped tablespoon (just a regular dessert spoon) into each of the cupcake cases. Then using a teaspoon make a dip in the batter before spooning in 1 level tsp of Mackays Spiced Ginger Preserve. Top with another tablespoon of the batter. You may need to push the batter down on the sides a bit to hold the preserve in.
I had some batter still left over so I made 6 fairy cakes and left out the ginger preserve. I figure most kids wouldn't like the ginger. So yeah.

Bake for 25 minutes. Remove from the oven and cool on a wire rack.

Cream cheese frosting:

75g unsalted butter, room temperature

100g full-fat cream cheese

240g icing sugar

black & green coloring paste

Halloween Sprinkles

Beat the butter and cream cheese together until smooth. Add the icing sugar a little at a time. Then split the icing in half, should be about 200g, add black paste to one and green to the other. Then put them in the same icing bag or Lakeland’s duo icing kit and pipe! Then add sprinkles.

notes: Treat Petite Baking Challenge! Mackays Spiced Ginger Preserve #bakingwithmackays  Lakeland’sDuo Icing Kit is currently on sale! I bought this product myself please see contact/policy for further information. Recipe was adapted from Love Bakery by Samantha Blears.