Remember a few posts ago when I told you the fabulous Sugar and crumbs sent me some baking goodies to play with? Well I spent yesterday afternoon baking up a storm with cherry bakewell icing sugar and coconut cocoa powder. Here are the results!
You’ll find the recipe for Jo’s delicious jam right here
Cherry bakewell cupcakes
150g soft butter
150g caster sugar
3 eggs, beaten
1 tsp almond extract
100g self raising flour
75g ground almonds
150g Sugar and Crumbs cherry bakewell icing sugar (I found this amount just enough to ice my twelve cupcakes.)
Preheat the oven to 180C.
Line a 12 hole tin with cupcake cases.
Cream the butter and sugar together until very light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the almond extract. Fold in the self raising flour and ground almonds. Spoon the mixture into the cases, pop into the oven and bake for 20-25 minutes until well risen and tinged light golden brown around the edges. Transfer to a wire rack to cool completely before filling and icing.
When the cupcakes are cold, cut out little circles of sponge in the centre of each cake (an apple corer is a very handy tool for this job!) and spoon in a little cherry jam, making sure you don’t let the jam ooze over the top. Empty the cherry bakewell icing sugar in a bowl (no need to sift – the texture is lovely and fine) and stir in a few drops of cool boiled water, a little at a time until you have a fairly thick icing. Spoon over each cupcake and top with a glace cherry.
Verdict: Lovely, light fluffy cupcakes. The cherry jam middle adds a lovely surprise. The cherry bakewell icing sugar smells exactly like, well, cherry bakewell obviously! This icing sugar is very sweet but not overpoweringly so. The almond flavour is very prominent. If you are a fan of Mr Kipling’s cherry bakewells I urge you to try this. You will love it!
Chocolate Coconut Loaf Cake
recipe adapted from The River cottage book of cakes
150g soft butter
150g caster sugar
50g Sugar and Crumbs coconut cocoa powder
150g self raising flour
150ml coconut milk
Preheat the oven to 180C. Butter and line a 450g loaf tin.
Place the flour and coconut cocoa powder in a bowl. Stir in the sugar. Using a mixer, beat in the butter and eggs. Beat for one minute until the batter is smooth. Stir in the coconut milk. Pour into the tin and bake for 45-50 minutes until the the cake is risen and a skewer inserted in the middle comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. Leave to cool completely.
For the chocolate glaze:
20g Sugar and Crumbs coconut cocoa powder
1-2 tablespoons milk
150g icing sugar, sifted
Melt the butter in a medium sized pan. Add the cocoa powder and stir well. Add the milk and icing sugar. Stir very well with a mini whisk until smooth. You should a fairly thick glaze, but not too thick it isn’t spoonable. Add a little more milk or icing sugar if you need to. Cover the top of the cake with the chocolate glaze and decorate with coconut and chopped Bounty bars.
Verdict: I have to admit I wasn’t that sure how the coconut cocoa powder was going to turn out – can you really taste the coconut? The answer is a big YES. This loaf smells divine. The coconut flavour really comes through. Out of the three products I tested for Sugar and Crumbs this was definitely my favourite. I will absolutely be ordering more!