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What you need:

150g butter, softened
150g caster sugar
3 eggs, beaten
150g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk

For the frosting

200g butter, at room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
green food colouring

To decorate:

silver balls, sugar stars or hundreds and thousands

What you do:

Preheat the oven to 180C /350F / gas mark 4.

Cream together the butter and sugar until light, fluffy and pale.

Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

For the frosting: In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

Mix your green food colouring into the icing to give an even green colour.

Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with silver balls, stars or hundreds and thousands then allow to set for at least 30 minutes so that the icing has a slightly crispy finish

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what you need:
30 fresh strawberries

8 ounces white baking chocolate broken into piece

1 tsp shortening

1/4 cup miniature semisweet chocolate chips

What you do:
Wash strawberries and gently pat with paper towels until completely dry.

In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Dip strawberries in chocolate mixture; place on grease proof paper, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.

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What you need:

8 oz /225 g whole-wheat flour
4 0z / 115 g rolled oats
2 oz / 55 g sliced almonds, crushed walnuts or crushed pecans
2 tsp baking powder
1/2 tsp cinnamon
2 medium bananas
250 ml semi or low fat milk
1 egg
1 tsp almond extract
8 oz / 225 g mixed frozen berries
Vegetable oil cooking spray

What you do:

In a bowl, combine the flour, rolled oats, nuts baking powder & cinnamon.  In another bowl,  mash 1 banana then add the milk, egg and almond extract. Pour the liquid ingredients into the  dry ingredients, stirring until smooth. Slice remaining banana and stir into the batter then  add the berries. Warm a non stick frying pan over medium heat; coat with cooking spray. Pour in around 2 oz/ 55 g  ( 4 tbsp) of batter into the frying pan. Cook until golden brown, around 2 to 3 minutes per side. Repeat until batter is gone.

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What you need:

1  packet lemon cake mix
2 eggs
75 ml vegetable oil
Zest of 2 lemons
2 Tbsp lemon juice
½ teaspoon lemon extract
75 ml icing sugar

What to do:

Preheat oven to 190C / 375 F / gas mark 5.

Line baking tin with grease proof  paper.

Pour the cake mix into a large bowl. Stir in the eggs, oil, lemon zest, lemon juice and lemon extract until mixed thoroughly.

Place the icing sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

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