Basic

Mini Madeira Loafs

If you’re looking for the best and most simple Madeira recipe, I have it right here. I’m making them into mini loafs but feel free to make it in a standard loaf pan.

Madeira is denser than a sponge cake but still light and delicious, I used vanilla in mine but feel free to play around with the flavours and find a match that works for you best. I think almost everybody has tried this cake at least once in the past, why not enjoy it in a more finger food size? Doesn’t that just mean you can have 2? Hmm…

This recipe is so easily made, you don’t need to be a master at baking to get it right. I used my stand mixer, but if you don’t have one, don’t worry. You can use either an electric hand mixer or even a wood spoon, it may just take a little more effort but completely worth it in the end. One other thing I should mention, is that the mini loaf tin that I’m using was picked up from a supermarket, if you don’t have one, feel free to use a large loaf tin and adjust the baking time (to around 45-55 minutes, all depending on your oven).

Just before you get into making these, there is some prep work that’ll save you time and from making mistakes. Start by preheating your oven to 180c/350f, weighing up your ingredients and preparing your tin by buttering and flouring the tin and setting that aside while you make your cake batter.

So, to start the mixing process you’ll want to place your butter and sugar into your bowl of choice and beat them together until they are well combined. You’ll know once you’ve achieved this, the mixture will become lighter and fluffier in colour and consistency. Once you’ve achieved that, give your bowl a good scrape down, this will help to incorporate any bits that wasn’t fully worked in earlier on. You can then start by adding in your eggs, one at a time beating well in between each addition, you’ll want to repeat this for the remainder of your eggs and once they are fully worked in, give your bowl another good scrape down (you will notice a pattern with me scraping down the sides of my bowl whenever I incorporate another ingredient).

Once your bowl if fully scraped down, you can then start with your dry ingredients. Over your mixture, you’ll want to add around half of your flour/baking powder, first passing it through a sieve. Mix that in over a low-medium speed, just until its incorporated, then add in the boiling water, a tablespoon at a time. Repeat this stage with the other half of your dry ingredients. Don’t forget to scrape down your bowl again, to incorporate any flour that has worked its way up the sides.

You’ll then want to place the cake batter into the prepared tin and bake in your preheated oven until baked (or until a tester inserted comes out clean. All ovens are different and require different baking times and temperatures). Once removed from the oven, allow to cool in the tin, then once fully cooled, remove from the tins by running a knife down the sides of each loaf and enjoy them there and then or store in a airtight container and eat within 3 days.

Ingredients:

150g Butter.

200g Granulated sugar.

1 tsp Vanilla bean paste/extract.

3 Eggs.

225g Plain flour.

1 1/2 tsp Baking powder.

3 tbsp Boiling water.

Method:

Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients and preparing your tray by buttering and flouring each cavity.
Into your mixing bowl of choice, place the butter and sugar and beat them together over a medium-high speed. You’ll know once they are well combined, they’ll become lighter and fluffier in colour and consistency. This normally takes a few minutes.
Once you’ve achieved light and fluffy, give your mixing bowl a good scrape down. This is to incorporate the bits that may not have been fully worked in.
You can next start adding your eggs, one at a time beating well in-between each addition, then add the vanilla and mix to combine. Scrape down the sides and bottom of your bowl.
Next add in half the amount of dry ingredients and mix on a low-medium speed until incorporated, at this point add your water a tablespoon at a time until its fully incorporated. Repeat this stage with the manning ingredients.
For convenience transfer your cake batter to a piping bag and pipe into your prepared tin, on the other hand if you don’t have piping bags, don’t worry. Just spoon equal amounts of batter into your tin and level them off as best you can.
Place into your preheated oven and bake for 15-18 minutes (or until a tester comes out clean when inserted). Allow them to cool completely before intending to remove them from the tin. Once cool enough, run a knife around the edge and they should come away from the tin with ease.
Enjoy that day or within 3 days on its own or with custard or ice cream.

Thank you so much for checking out this post, please check out my others. If you have any suggestions for future blog posts, feel free to let me know and I’ll see what I can do. I just want to say a massive thank you to my friend Rukh, she deserves this thank you for all the support she’s given me!

Viennese Whirls

by bakingwithelliott Leave a Comment

I have the easiest and most straightforward recipe for these classic treats. Today I’m showing you how to make a batch of homemade Viennese whirls.

If you’re from the UK then you probably recognise these from a well known cake brand, which is available in in most supermarkets. Forget about those, once you make a batch of these up for yourself, you will not look back!

The biscuits themselves only require 4 ingredients, so they are cheap, quick and easy to make. They can be enjoyed on their own or with the vanilla buttercream and strawberry jam fillings, which compliment the biscuits pretty nicely and the other thing to know about theses that they are fairly bigger than the ones you’d get in the box from the supermarket (I’m a greedy git), so feel free to lower the amount of filling compared to what I used.

The mixing process is easy, it doesn’t matter if you’re using a wooden spoon, electric hand mixer or a stand mixer. It’s the piping that can be a bit difficult and this is because of the amount of flour which is used in these biscuits, it’s a lot. The dough can easily be handled with your hands but to get the signature piped look on top you need to use a piping bag and star tip nozzle, I recommend using a open/wide star tip as to a closed star. If you find your dough hard to pipe out, use the warmth from your hands to warm the dough through the bag (if you try and pipe the dough while it’s too stiff then you will be pushing too much pressure towards the bottom of the bag and it will more than likely split open plop a good amount of the dough out of the bag).

So to get started, you’ll always want to prepare your baking tray, I drew around a circle cutter so my biscuits would be roughly accurate in size to one another, this is ideal if you’re not sure on sizing them. Also, don’t forget to weigh up your ingredients and preheat the oven to 190˚c/375˚f. Now you can start by placing the butter and icing sugar into your mixing bowl of choice and beat the two together until well combined. Then add in your first weight of flour and mix that until well combined, scrape down the sides and bottom of your bowl, then add in the second weight of flour and mix it in until well combined and thats the dough done. Place a open star nozzle into a piping bag and add around about a handful or so of the biscuit dough. If the dough isn’t piping well, use the heat of your hands to warm it up just enough to pipe out your rosettes. These don’t really spread in the open so feel free to pip quite a few onto one tray and place them in your preheated oven and bake for around 18-20 minutes (or until they start to colour around the edge.

As for the filling, I have recommended using vanilla buttercream and strawberry jam but feel free to replace those if you don’t like my choice. Make your buttercream while your biscuits are baking, start by placing the butter into a bowl and beating until lighter in colour and consistency. Scrape down the sides and bottom of your bowl and place roughly half the amount of icing sugar and beat until fully incorporated, repeat this stage with the remaining icing sugar. Once all the icing sugar is fully incorporated, add in the vanilla extract or vanilla bean paste an mix until well combined, if your buttercream is a little too thick, add a splash of milk just to get it to a more spreadable consistency. As for the jam, feel free to use whatever you’ve got, homemade or shop bought will work well here.

For the assembly of these biscuits, pair your biscuits up and onto one half of them, pipe on a good amount (or a generous amount if you have a sweet tooth) and then pipe on a small amount of jam in the centre of the buttercream and gently place the other biscuit on top of the filling, sandwiching them together. Just before you tuck into one, you’ll want to give them a justing of icing sugar to finish them off, now sit back and enjoy one of these.

Ingredients:

Biscuits:
225g Butter.
45g Icing sugar.
115g Plain flour (1).
145g Plain flour (2).

Bake them in your preheated 190˚c/375˚f for 18-20 minutes.

Filling:

Buttercream:
150g Butter.
300g Icing sugar.
1 tsp Vanilla extract/bean paste.
(optional – milk).

Strawberry jam (but feel free to switch this to a jam or spread you might prefer).

Method:

Biscuits:

Weigh up all of your ingredients, preheat your oven to 190˚c/375˚f and line your baking trays with greaseproof/parchment paper.

Start the biscuits by placing the butter and icing sugar into your mixing bowl of choice and beat them together until well combined and lighter in colour.

Scrape down the sides and bottom of your bowl, to incorporate any bits from earlier on. Then add in your first weight of flour in and mix that in until just combined.

Scrape down the bowl again to incorporate any bits that have worked up the bowl. Add in the second weight of flour and just mix that in until its just combined.

Prepare a piping bag by placing a 12mm open star nozzle at the end and place a good amount of the dough into the piping bag.

Pipe out the dough onto your lined tray (draw some templates if you want to get your biscuits more uniform), these don’t spread very much while in the oven so leave a small space in-between each biscuit. Place the tray in your preheated oven and bake for 18-20 minutes (or until they start to colour around the edges).

Once fully baked, remove from the oven and allow to cool for a few minutes on the baking tray, then transfer them over to a cooling rack to cool completely.

Buttercream:

Weigh up your ingredients in advance.

Place the butter into a mixing bowl an beat it over a medium-high speed until lighter in colour and consistency.

Once lighter, you’ll want to add in around half of your icing sugar (make sure you’ve sifted it first, to remove any big lumps) and beat that on a low speed working it up to a high speed, scrape down the bowl and repeat this stage for the other half of the icing sugar.

Add in the vanilla (and milk if the buttercream is too stiff, this will help loosen the buttercream down) and mix until well incorporated.

Place the buttercream into a piping bag with a 12mm star nozzle and set aside until its needed.

Assembly:Pair your biscuits up with

Italian Buttercream

by bakingwithelliott Leave a Comment

I’ll be sharing my recipe for a super simple buttercream like no other… It’s my Italian buttercream, I know you’ll love it!

This buttercream is super simple to make and it only requires minimal ingredients, which is perfect. It’s different to other types of buttercream as it doesn’t require any special ingredients or method and at the end, you will have one of the best buttercream you’ll ever make.

I have been making this buttercream ever since I made it for the first time at college to decorate a cake with. I love it because its super smooth and rich but very stable and easy to work with. It’s super versatile as you can flavour it with extracts like vanilla or feel free to add in melted chocolate or even spreads and it will still be the perfect buttercream to decorate your cakes, cupcakes or traybakes with.

The only thing to know about this buttercream is that you will need a food/sugar thermometer and a copious amount of butter, I’m talking a James Martin amount.

Anyway, let’s get started, shall we?

Ingredients:

500g Granulated sugar.

125ml Water.

140g Egg yolks.

1 Whole egg.

1000g Butter, at room temperature.

2 tsp Vanilla bean paste/extract

Method:

Before you get started on any aspect of the recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, grabbing your stand/hand mixer and don’t forget to grab a spatula and thermometer.

To start on the recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.

While you’re waiting for your mixture to come up to temperature, you can work on the egg part.

Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.

Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.

Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.

Add in the vanilla and whisk until everything has been fully incorporated.

If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm.

You can then use this buttercream to decorate your cakes, cupcakes and traybakes. If you make the full recipe, it’s enough for a large cake, I’d half or quarter the recipe for cupcakes and traybakes.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Pumpkin Pie

by bakingwithelliott Leave a Comment

It’s officially autumn! The days are shorter, leaves are falling from the trees and it’s now acceptable to add baking spices to everything possible, including today’s recipe, which is for a pumpkin pie.

Although it may not be the official start of autumn at the start of September, I’m all for embracing the influx of pumpkin and spices because why not? It’s only for a couple of months each year, so sure, gorge yourself on the autumn flavoured goodies!

This is a staple pie for most Americans over thanksgiving but its not so common here in the UK, so making your own is something you have to do. A slice of pumpkin pie with some whipped cream is the perfect treat on a cold evening – trust me.

I’ll be sharing my own pastry recipe along with the pie filling recipe. Whether you’re looking for something new to try or for a recipe that actually works, why not give this a try? It’s all very easy to make and will honestly make the perfect dessert this autumn.

Are you having trouble finding the cans/tins of pumpkin puree, don’t worry, I have a recipe for that! Don’t forget to check out my recipe for pumpkin puree.

Anyway, lets get started, shall we?

Ingredients:

425g Pumpkin puree.

250g Light brown sugar.

2 Eggs.

30g plain flour.

354ml Evaporated milk.

1 tsp Ground cinnamon.

1/2 tsp Ground ginger.

1/2 tsp Ground nutmeg.

1/4 tsp Ground cloves.

1/2 tsp Salt.

Method:

Before you get started on this recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, grabbing any equipment I may need, such as a 9 inch pie dish, spatulas and a large mixing bowl.

For the pastry, I recommend you check out the shortcrust pastry blog post I have, it goes into detail about how to make it.

Once you have the pastry made, you can then go ahead and and roll it out until its around 5mm thick and drape over your 9 inch pie dish. You can then press the pastry into place, trimming away the excess (don’t throw it away).

You can take the excess pastry and use it to make a decorative trim. I used some leaf cutters I bought from eBay, which were the perfect size to fit around the edge of the pie. This is optional and if you’d like, you can leave the edge plain. As for the left over pastry, you can re-roll the pastry into a ball shape, wrap in clingfilm and place in the freezer.

Place your unbaked pastry case into the fridge while you make the pumpkin pie filling – you’ll also want to preheat your oven to 180˚c/350˚f.

Into a large mixing bowl, you will want to go ahead and place in the pumpkin puree, light brown sugar, eggs, plain flour, ground spices and salt. Whisk it all together until its combined, it should be smooth and one consistent colour.

Then you can go ahead and add in the evaporated milk and whisk that in until its fully incorporated, this doesn’t take very long but ensure that it’s fully whisked in, otherwise your pie filling will bake streaky looking.

Take the pie case from the fridge and have your pumpkin pie filling to hand. Then you can go ahead and pour the pie filling into the pie case, trying your best not to get any on the trim.

Then you can place in the preheated oven and bake for around 60 minutes, once baked you can test if the pie is done two different ways. The first is to insert a knife into the centre, when removed it should be clean and the second way is to gently jiggle the pie, if the filling doesn’t jiggle, the pie is baked. As the pie is cooling down, sometimes a crack will appear on top of the pie.

Once fully baked, allow to cool fully before you serve and enjoy it.

When it comes to serving this pie, just some freshly whipped cream is needed (perhaps a pinch of pumpkin pie spice on top of the cream). You can enjoy it however you like.

Jam and Coconut Cake

by bakingwithelliott Leave a Comment

Today I’ll be showing you how to make a super simple jam and coconut sponge cake.

This recipe is the one you’ll see craft bakeries and may remember from your school days. It’s a simple coconut sponge cake (which is light and fluffy), topped with your choice of jam and finished with a sprinkling of desiccated coconut.

As I’ve already mentioned, its a simple sponge cake which is easily elevated by the jam. If you like the sprinkle sponge cake, you may like this one as they are fairly similar and they will certainly give you a nostalgic feeling as you eat them.

If you’re looking for other school or retro recipes, don’t forget to check out chocolate concrete, sprinkle sponge cake and chocolate hedgehogs. I promise that these recipes will unlock memories you’ve forgotten.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

230g Butter.

230g Granulated sugar.

230g Plain flour.

1 tsp Baking powder.

4 Eggs

150g Desiccated coconut.

Milk (only if needed).

Topping –

60-80g Jam (whichever flavour you like)

80g Desiccated coconut (use more or less, whatever takes your fancy).

Method:

Before you get started on making this cake, you’re best to do some prep work. Start by lining your 9×13 inch tin with parchment paper, weigh up all of the ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need such as a mixing bowl and spatula.

To start, take a mixing bowl and place in the butter and granulated sugar. Then beat the two together until they are lighter and fluffier in colour and consistency.

Now you can add your eggs, one at a time, beating well in-between each addition. Doing it this way lowers the chances of the mixture curdling.

You can then go ahead and add in the plain flour and baking powder, passing them through a sieve first (this just helps the cake to be lighter and fluffier). Then you can go-ahead and add in the desiccated coconut – mix it all together until a clean cake batter has formed.

Go ahead and give the bowl a good scraping down, this will just incorporate any bits that may not have been fully worked in from before.

Take the cake batter and transfer it into your lined 9×13 inch cake tin and spread it out until its fairly consistent. I like to use a offset palette knife, but the back of a spoon would work equally as well.

Then you can take the cake tin and place into your preheated oven and bake for 25-30 minutes or until a tester comes out clean, when inserted into the centre. The cake should have risen a good amount and be a consistent golden brown colour on top.

Allow the cake to cool fully in the tray before you finish the cake off.

To finish the cake, you’ll want to make sure your jam is spreadable. You can give it a good mix or warm for a few seconds in the microwave, then add the jam on top of the cake and spread it out, ensuring there is good coverage, you can use more jam is you feel it’s needed. Then to finish the cake, take he desiccated coconut and sprinkle it on top of the jam.

Sprinkle Sponge Cake | School Sponge Cake | Old School Traybake

by bakingwithelliott 11 Comments

If you remember having this cake at school, you must make this as soon as possible. I promise you won’t be disappointed.

Now I’m not sure if this is a local thing or national but if you went to school in the UK, you might recognise this. This recipe has been around for quite some time, a lot of people who went to school in the 70s, 80s, 90s or 00s should remember this! It’s super simple to make and doesn’t take that long either – what’s not to like?

This cake is just one of the few old school favourites I remember being offered when I was back in primary school – others include chocolate concrete & pink custard, cornflake tart and chocolate hedgehogs.

This recipe is my take on the traditional version of the old school traybake, it’s a really quick, easy and cheap recipe to make and will go down well with many who get to try it. If you’re not sure what this cake is, I’ll give you a quick run down.

This cake is a basic sponge cake which is topped with a even simpler glacé icing and best of all, it can be made and finished within 60 minutes – what’s not to love?

For the cake, I used the all in one method (which isn’t as preferred as the creaming method), place all of your ingredients into a bowl and mix them until a cake batter has formed.

Compared to the creaming method, which starts with you creaming the butter and sugar together, then gradually adding the egg then the dry ingredients. You can use either method, they will both work well and usually I would use the creaming method for cakes.

The icing is a simple glacé icing or water icing, which is just icing sugar and water. It makes for a sweet and crisp icing the works remarkably well with this cake in particular.

You pour this in the centre of your fully baked and cooled cake, then spread it out using a cranked/offset spatula or the back of a spoon to spread and level the icing as best you can and finish it with the sprinkles – this cake is so simple, you don’t need to be a master baker or anything.

At school this cake would be served with custard, which is a welcome addition.

Ingredients:

220g Plain flour

1 tsp Baking powder

Pinch of salt.

220g Granulated sugar.

4 Eggs.

220g Butter.

2 tbsp Milk.

1 tsp Vanilla extract.

Icing:

400g Icing sugar.

Water (work a teaspoon at a time, until its perfectly spreadable).

Rainbow sprinkles.

Method:

Cake:

Start by doing some prep work. Preheat your oven to 180˚c/350˚f, weighing up all your ingredients and preparing your tray with butter and flour, which is either 8×12 inches. (These can be found in the supermarket 6 trays for £3 or so).

Start by placing all your ingredients into a large mixing bowl and mix together on a low-medium speed to start with. Working your way up to a medium-high speed until everything is combined and a clear dough has formed (there shouldn’t be a trace of a single ingredient).

If you find that your cake batter is a little too thick, add in your milk, a little a time until the cake batter is slightly more spreadable.

Give the bowl a good scraping down, then mix in any ingredients that haven’t been fully worked in – trying your best not to over-mix the mixture (otherwise the cake will be tougher in texture).

Add the cake batter into the tray and level it out as best you possibly can using a small offset/cranked palette knife and then place into the oven and allow to bake for around 25-30 minutes (or until a tester comes out clean).

Once out the oven, allow to cool completely before finishing.

Icing:

Into a medium size bowl, place in the icing sugar and a teaspoon of water/milk, mixing well. Keep adding a teaspoon at a time until you get to a thick but loose enough to spread.

Finishing:

Take your cooled down cake and place the icing into the middle of the cake then spread it out as evenly as possible using a offset/cranked palette knife. Try to give the cake as level coating as possible.

Once you’ve got your icing spread out, sprinkle a generous amount of rainbow sprinkles onto the top.

That’s all you need to do to make this cake, its quick, easy and cheap – what’s not to love? I hope you get to make this soon!

(Video tutorial if you’d like that over reading or want to read and watch, haha).

Coffee and Walnut Cupcakes

by bakingwithelliott Leave a Comment

If you’re a fan of coffee and walnut cake, these cupcakes may just be your new favourites.

I’ve taken the classic coffee and walnut cake and turned it on its head, giving you smaller portions, perfect for those time you don’t want an entire cake or you’re making these for a party or fundraiser.

You get everything in these cupcakes you would in the standard cake, simply smaller. I also find the amount of coffee is perfect for flavouring an colouring the cupcakes, however, I’m not a big coffee drinker (so a little goes a long way).

If you prefer a stronger coffee flavour, you can use more instant coffee, just adjust it to suit you as best you can. If you use too much coffee it may make the cake more bitter, I don’t recommend using more waters that will have a

These have always been a popular cupcake when I make them, even liked by people who don’t normally consume coffee, so I can assure you these will go down a treat.

Anyway, let’s get started, shall we?

Ingredients:

Cold Coffee:

1 – 1 1/2 tbsp instant coffee.

4-5 tbsp Boiling water.

Cupcakes:

175g Butter.

175g Plain flour.

1 tsp Baking powder.

Pinch of salt.

175g Granulated sugar.

3 Eggs.

75g Walnuts, roughly chopped.

1 tsp Vanilla extract.

2-3 tbsp of the cold coffee mixture.

Buttercream:

125g Butter.

300g Icing sugar, sifted.

1 tsp Vanilla extract.

1-2 tbsp of the cold coffee.

Finish with Walnuts.

Methods:

Before you get into making any element of these cupcakes, I recommend you do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f, line a cupcake tray with liners and get any equipment you may need, such as a stand mixer and a spatula.

Cold Coffee:

Making the coffee mixture is the easiest part of this recipe. You simple add boiling water to the instant coffee and mix until it has dissolved – set aside and allow to cool down fully before you continue to use it.

You can make this a day in advance just store in the fridge until you need it, although I recommend using it at room temperature.

Cupcakes:

To start on the cupcakes, you’ll want to grab yourself a large mixing bowl and into it, place the butter, granulated sugar, flour, baking powder, salt, eggs, vanilla extract and cold coffee. Beat over a medium-low speed to start, working your way up to a medium-high until a clear cake batter has formed.

A clear cake batter simply means you can’t see a single ingredient on its own, all of the ingredients have combined and have formed a cake batter.

Once you have a clear batter, you can go ahead and add in the chopped walnuts and fold them in using a spatula until they are fairly distributed throughout the dough.

Grab your prepared cupcake tray and scoop/pipe the batter into the cases, filling them roughly 2/3 or 3/4 of the way full – they will rise while baking in the oven.

Place the cupcake tray into the preheated oven and bake for around 20-22 minutes or until they are well risen and a perfect golden brown all over. You may also want test the centre with a tester, to ensure they are fully baked. If the tester comes out clean, the cupcakes are fully baked. Remove from the oven and allow to cool fully before you finish them off.

Buttercream:

While the cupcakes are cooling down, it’s the perfect time to make your buttercream.

Grab yourself a mixing bowl and place in the butter, beating it on its own for around 5-7 minutes, or until it’s lighter and fluffier in colour and consistency.

Then you can go ahead and add in around half of the icing sugar and beat that in until its fully incorporated and become lighter and fluffier in colour and consistency. You’ll want to repeat this step with the remaining icing sugar.

Add in the cold coffee and vanilla extract into the bowl and mix it in until its fully incorporated. Feel free to add the liquids a tablespoon at a time, to help with the consistency.

You can then transfer it into a piping bag fitted with your nozzle of choice or into a bowl and place into the fridge. This can be made in advance, to help you save time.

If you’re decorating the cupcakes right away, pipe swirls of buttercream on top and finish with either a whole walnut or chopped walnuts, its really up to you.

Basic

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