Happy Blogging Everyone! 😀
Happy Birthday Sugar and Spice Baking 2 years old! 😀 Today, is 2 years ago, since I started my Blog Sugar and Spice Baking. To celebrate it, I have baked a Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… It’s an easy cake to make, it’s just the marzipan cover which can be a bit tricky to put on. 😉
- Sponge cake
- 300 ml creamy vanilla custard
- 400 ml cream, mixed with 3 teaspoons vanilla sugar
- 100 ml strawberry jam
- pre-made strawberry marzipan
- roses of marzipan
- icing sugar
Happy Birthday Sugar and Spice Baking 2 years old! 😀
Today’s recipe is a simple and yummy one for you guys who like to daydream about the Caribbean whilst the rain is pouring down… Luckily, we are blessed with sun today where I am. 😀
I chose to have a vanilla frosting on top of the muffins, but you can easily change that into a coconut frosting instead with adding coconut milk instead of ordinary whole milk. 😀
Recipe (makes 12)
- 150 ml granulated sugar
- 125 g butter
- 2 eggs
- 1 tablespoon vanilla sugar
- 2 teaspoons baking powder
- 450 ml plain flour
- 150 ml whole milk
- 200 ml flaked coconut
- zest of lime
- 2 cups icing/confectioners’ sugar, sifted
- 80 g unsalted butter
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract with seeds
Preheat the oven to 175 degrees C (325 degrees F) Gas 3.
Place 12 paper cases onto a baking sheet.
Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the flaked coconut and zest of lime until everything is just incorporated.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the middle of the oven for 15-20 minutes.
Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Pipe the frosting on top of the cupcakes.
Happy Baking Everyone! 😀
I am celebrating my 31st birthday with making yummy Swedish ‘Havrebollar’ Oatmeal balls with a taste of vanilla and chocolate. A Swedish favourite among kids and adults. Easy to make and delicious to eat. 😀
Recipe (makes 38)
(1 dl = 100 ml)
250 g butter
- 2 dl granulated sugar
- 3 teaspoons vanilla sugar
- 1 1/2 tablespoons Oboy or Cadbury drinking chocolate
- 37.5 ml cold coffee
- 7.5 dl oatmeal
Mix butter, sugar, vanilla sugar and the chocolate powder until you get a smooth dough. Add the cold coffee and the oatmeal and work it all together until you get a smooth dough.
Let the dough rest in the fridge for about an hour.
Shape small balls and roll them in coconut.
Leave them to cool until set.
You can store them in the fridge or freezer.
Happy Baking Everyone! 😀