Cooking up a storm…

So today I decided that I was going to have a baking day.

I had wanted to make cupcakes for a while now, and with it being Easter weekend, I thought it would be the perfect opportunity to make my Easter nest cupcakes…  But that wasn’t good enough for me.  So I made some giant meringues too!

So here’s the cupcakes:

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And another shot up close…

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Here’s how to make them:

Cupcakes:

Preheat your oven to 150C (for fan assist)

Place paper cupcake cases in a cupcake tin (I made 24 with this amount)

In a large mixing bowl, add 8oz self-raising flour, 8oz caster sugar, 8oz butter, 4 large (free range) eggs and 3 caps of lemon flavouring.

Whisk it all together using an electric mixer.  Once it is all creamed together, scoop evenly in to the cupcake cases.

Bake in your preheated oven for 30 minutes (remember the skewer test!  The skewer must come out clean).

Allow to cool on a wire rack.

Butter frosting:

Cream 5oz butter in a large mixing bowl.

Add 10oz icing sugar, spoon by spoon, and ensure all is mixed together thoroughly.

Scoop in to a piping bag, then pipe a ‘nest’ on the top of each cake.

Add one, two or three Cadbury’s mini eggs in the middle.

Ta-da!!

So how about my giant meringues?  They’ve turned out super scrummy!!

Let’s do the ‘how to’ first, as I do have a couple of pictures along the way…

What you need:

4 large egg (you’ll only need the whites)

4oz caster sugar

4oz icing sugar

Here’s what to do:

Preheat the oven to 100C (fan assisted).  Line a baking tray with greaseproof paper.

Place the 4 egg whites in a large mixing bowl.  Using an electric whisk on a medium speed, whisk them until they appear ‘stiff’.

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Keep going until you are confident enough to do the ‘head test’.  This is where you hold the bowl, upsidedown, over your head.  Don’t worry!  The mixture should be stiff enough not to move, and it will form little ‘peaks’ when you lift the mixture with a spoon / whisk.

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Now it’s time to add the caster sugar.  You can turn the electric whisk to a high speed now.  Add the sugar, one spoonful at a time.

Keep mixing until the egg whites look ‘silky’ and smooth.

You can now get rid of the whisk and grab a large metal spoon.

Add the icing sugar, bit by bit, and use the large metal spoon to ‘fold’ the icing sugar in.

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Once complete, the mixture should look ‘silky’ and smooth, but you shouldn’t see any powder residue…

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Spoon the mixture directly on to the grease-proof lined baking tray, in ‘blobs’.  Or, if you’re feeling artistic, fill up your piping bag, and create little ‘wisps’, or clouds, or nests…

Pop the trays in the oven for 1 hour and 45 minutes.  Do *NOT* open the oven door during this time-frame.

When your timer goes off, ‘tap’ on the meringues.  They should sound hollow, and be a creamy / golden brown colour.

Ta-da!  Done.

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And just to show you exactly how large these beasts were…

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