Baking with Elliott

Sometimes the simple things are the best, thats why these pistachio white chocolate shortbread cutouts are the best!

No need to complicate things, keep things simple. This recipe has only 6 ingredients, most of which you may have in the cupboard already.

Rich, buttery and perfectly crumbly – the only way shortbread should be! These are studded with pistachios and white chocolate chips, two flavours which work really ell together alone, when combined in a shortbread, end with a very basic but incredibly decadent treat.

I got the inspiration to make these from Pinterest (but I can’t find the pin now) and also from a cake I made, which you’ll see sometime soon (keep your eyes peeled).

Anyway, let’s get started, shall we?

 

Ingredients:

175g Plain flour.

120g Butter.

60g Granulated sugar.

Pinch of salt.

100g white chocolate chips.

70-100g pistachios, chopped.

 

Method:

Before you get into the recipe, you’ll want to do some prep work. Weigh up the ingredients, line a baking tray with parchment paper and get any equipment you may need like a mixing bowl or food processor ready.

Into the food processor place the the flour, salt and butter. Then pulse until they have combined and the mixture should have a sandy look about it, this is perfect.

Go ahead and add in the granulated sugar and pulse until the mixture starts to come together, try your best not to let the dough develop too much (otherwise, it’ll become overworked).

Lightly flour your work surface and transfer the dough onto the floured surface. Add the chocolate chips and pistachios, then briefly work them into the dough, the less you work the dough, the better. You want the inclusions to be fairly distributed throughout the dough.

You will want to take the dough and get into a thick disk shape, then wrap it in clingfilm and place in the fridge for 45-60 minutes.

Once the dough has had some time in the fridge, flour your work surface and remove the dough from the fridge. Take your rolling pin and proceed to roll the dough out until its around 1cm in thickness. It’s also the ideal time to preheat your oven to 190˚c/375˚f.

Take a 1.5-2 inch square cookie cutter and cut out as many as possible from the first roll. I recommend that you only re-roll the dough only once, as after that the dough becomes overworked.

Now you can take your lined baking tray and place the cut outs onto it, I managed to get 15 on my tray but that amount will vary for you. In saying this, my baking tray is just a standard size, yours may be bigger or smaller.

Bake in your preheated oven for 20-25 minute or until they start to go a nicely baked colour around the edges.

Once baked, allow to cool down and enjoy.

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.

Although the seasons are changing, the weather is changing and the darker nights are drawing in – we still have some days remaining to summer. So, let’s enjoy the last days with this strawberry fresh cream gateau.

This is perfect for those who like cake but don’t like buttercream, the fresh cream coating is 100x better than buttercream any day. This is a light cake, simple yet effective in both looks and flavour. The toasted almonds add a little more flavour to compliment the vanilla and strawberry as well as adding some extra texture.

If you prefer fresh cream cake, this is the cake for you. It’s just 4 layers of vanilla cake, with fresh cream and strawberry jam. Finished with a coating of lightly toasted flaked almonds. You can use chocolate in place of the nuts if you’d prefer but the almonds work really well!

If you like the elements to this cake, what are you waiting for? This is the perfect cake to make over the weekend, to share with those around you!

Anyway, let’s get started, shall we?

 

Ingredients:

Cake:

350g butter, at room temperature.

350g granulated sugar.

6 eggs.

350g plain flour.

2 tsp baking powder.

2-3 tsp vanilla extract

 

Cream:

1000ml double cream.

100g icing sugar.

2 tsp vanilla extract.

 

Simple syrup:

150g granulated sugar.

150ml water.

 

Coating:

Lightly toasted flaked almonds.

 

Topping:

Strawberry jam, smooth or with lumps.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of the ingredients, preheating my oven to 180˚c/350˚f, lining the base of my4x6 inch cake tins with parchment paper and get any equipment I may need ready, such as a stand mixer and spatula.

I like to start on the thing that takes the longest, for this cake, it’s the cake sponges.

To start, take your mixing bowl and place in the butter and granulated sugar and beat them together until they are lighter and fluffier in colour and consistency. For me, this usually takes around 7-10 minutes (it really depends on the climate you live in. Warmer countries will take less time compared to cooler climates).

Once lighter and fluffier, you can add in your eggs, one at a time. Beating well in-between each addition. You can also add in the vanilla at this stage.

This is the ideal time to give the bowl a good scraping down. This is just to incorporate any bits that may not have been fully worked in from earlier on.

Add in the dry ingredients and incorporate them on a low speed to start with, working. your way up to a medium-high speed, just mixing until a cake batter has formed. You’re not looking to over-mix the batter at this stage.

If you fins the car batter is a little stiff, add a small amount ion milk, until you reach that perfect looking cake batter consistency.

Give the bowl another good scraping down, this is just to incorporate any bits that may not have been fully mixed in.

Then you can ahead and divide the cake batter between your 4 cake 6 inch cake tins (use scales for more accuracy or eyeball it, whichever way works best for you). Spread and level out the cake batter in the tins, this will help with the consistency of baking while in the oven.

While the cakes are in the oven, you can go ahead and do some prep. If you’re making the cake sponges on the day you intend to served the cake, you’re all good to make the cream and simple syrup that are used on the cake (the cream has a short shelf life, as its highly perishable).

To make the cream coating and filling, simply take a clean mixing bowl and pour in all of your double cream, icing sugar and vanilla extract. Whisk on a high speed until you reach a stiff peaks consistency – this is where the cream holds its shape well. Try your bets not to over mix whisk the cream, otherwise it will take on a horrible granular mouthfeel.

For the simple syrup, simply place both the sugar and water into the saucepan and mix to combine. Place on the hob over a medium-high heat, bring to a boil and remove from the heat. Allow to cool fully before using.

When the time is right, feel free to level the tops of your cakes (keep the surpass, can be used for cake pops or just munched on as you go along). Brush over each of the cake layers with a generous amount of the simple syrup, allowing 5 minutes for the syrup to soak through the cake before using.

When you’re ready, grab your plate/stand/board and pipe a small amount of freshly whipped cream into the centre of it and place the first layer of cake onto it (pressing down into place to secure it there. Pipe a ring of cream around the outer edge of the cake, filling that in a little, then adding a generous amount of strawberry jam (homemade or store bought). Repeat that process until you have no cake left.

Using the remaining cream, place into a piping bag and pipe rings around the cake and on top. Smooth and level the sides and top, as best you can suing a scraper – ensuring even coverage all over the cake.

For the sides, use some lightly toasted flaked almonds and coat the cake as best you possibly can with them. It doesn’t need to be perfect as the almonds won’t give 100% coverage. I recommend only coating the sides as I have other plans for the top.

With the remaining cream place into a piping bag fitted with a nozzle of choice (I went with an open star tip) and pipe shells around the outer edge of the cake – do this all the way around the cake. Then fill the top of the cake with the strawberry jam.

Chill in the fridge for at least 30-45 minutes before enjoying.

Cut as many or as few slices as you’d like, enjoying each slice.

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.

 

If you’re like me, you can be indecisive when it comes to what you like when you fancy a sweet treat. Thats why I’m showing you how to make my take on brownie cheesecake slices.

They are perfect as they are the ideal balance between the two different layers, brownies and baked cheesecake. They are incredibly rich, the best indulgent treat – whenever you need one.

These are perfect for sharing, whether thats friends and/ore family or whoever you want to share them with. I make a small tray, which still yields 9 very generous portions, I would recommend slices them smaller but who am I to tell you how enjoy. Slice as big or small as you’d like.

Anyway, let’s get started, shall we?

Ingredients:

Brownie layer:

140g melted butter.

225g granulated sugar.

2 eggs.

1 tsp vanilla extract.

45g cocoa powder.

100g plain flour.

50g dark chocolate chips.

50g milk chocolate chips.

 

Cheesecake layer:

250g soft cheese, at room temp.

80g granulated sugar.

40-50g plain flour.

90g sour cream.

2 tsp vanilla extract.

2 eggs.

 

Method:

Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of the ingredients, line your 9×9 inch square cake tin with parchment paper, preheat your oven to 180˚c/350˚f and get any equipment you may need ready, such as mixing bowl, hand whisk and spatula.

To start, I like to work on the brownie base. Take a microwavable bowl and place in the butter, allowing to melt until no solids remain. Once you have achieved that, you can add in the cocoa powder and whisk until fully incorporated.

Now add in your siuagr and whisk until, its fully combined. You will notice that the consistency of the batter changes and becomes much more granular, this is normal.

Then you can add in your eggs, one at a time, followed by the vanilla. Whisking well in-between each addition. The consistency will change and become much more liquid.

Now you can add in your dry ingredients and chocolate chips, folding together until theres not a trace of a single ingredient.

Give your bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Transfer the brownie batter into the lined baking tin, spreading and levelling as best as you possibly can.

You can set this aside until needed, later on.

Now you can make the cheesecake layer – this is very easy and takes next to no time at all.

Simply take a large mixing bowl and place in all of the ingredients needed for the cheesecake and whisk together, just until everything is well incorporated. You shouldn’t be able to see a  trace of a single ingredient.

Once you have achieved that, you can pour the cheesecake mixture on top of the brownie batter, spreading and levelling it out as best as you can. Cover the tin with foil and bake for 35-40 minutes.

You’ll know when its done, as it’ll be a little more coloured around the edges with next to no jiggle. Allow to cool fully before you attempt to slice them – to make the cutting process easier, place the brownies into the fridge and chill for some time beforehand.

Slice up into 9 portions (you can go with more or less, its all on you). The amount you choose is up to you, so choose as you wish.

Enjoy!

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.

If you’re anything like me, you probably have a sweet tooth – these kinder bueno blondies will satisfy that sweet spot just right. Trust me on this one – if you like the white chocolate and hazelnut combination, this may be your new favourite.

Now, if you’re one of the people who haven’t ever tried a blondie before (what’s going on?! You’re missing out big time!), it’s basically the white chocolate version of a brownie. You still have the dense and fudgey texture but with white chocolate rather than dark chocolate – which is perfect for those who love chocolate but don’t want to be overwhelmed but the chocolate.

I have used a white chocolate base, which is standard for my blondies but I have swirled Nutella and a white chocolate hazelnut spread, which are swirled throughout the blondie batter and finished with an array of kinder chocolates, which is always a winner, right?

Keeping things short and sweet, much like these blondies, give these a try this weekend and share with those you love and I promise, the worlds a better place while you’re eating them!

Anyway, let’s get started, shall we?

 

Ingredients:

250g white chocolate.

165g butter.

200g granulated sugar.

235g plain flour.

1/2 tsp salt.

4 eggs.

1 tsp vanilla extract.

125g milk chocolate chips and kinder chocolates.

 

80g white chocolate hazelnut spread.

80g chocolate hazelnut spread.

 

Kinder chocolates.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, preheating my oven to 180˚c/350˚f and getting any equipment I made need, such as a mixing bowl, hand this and spatula.

To start, take your white chocolate and butter, placing them both into a microwave safe mixing bowl and heat in 20 second intervals, stirring in-between each burst, just until they are melted and well combined.

Once you have achieved that, you can go ahead and add in the granulated sugar and mix until its fully incorporated. The consistency of the blondie batter may change, this is normal. Don’t worry about it too much.

Now that all of the sugar has been incorporated, you can go ahead and add in all of the eggs and vanilla extract. Mix everything together until its well combined and the consistency has become much more liquid.

Add in your plain flour, salt and chocolates of choice. Fold everything together until there isn’t a trace of a single ingredient – try your bets not to over-mix the blondie batter at this stage.

Transfer the batter into a lined 9 inch square cake tin and take your chocolate spread. Place dollops all over the top of the batter, then take a butter knife and swirl it all around, just until, they are swirled equally around the blondie batter. Bake in the preheated oven for 25-30 minutes or until golden brown around the edges and a little softer in the centre.

Fresh from the oven, place on your selection of chocolate in whichever pattern you like and leave to cool fully.

For the bets results, I personally recommend chilling the blondies in the fridge for a minimum of 6-8 hours, not only does is make them much easier to slice but the texture is much better too.

Slice up into as many or as few pieces and enjoy!

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.

 

It may be nearing the end of summer but don’t fret, we can hold on to those days just a little longer with this matcha coconut cake.

While the summer was nice, it was hot. That’s where I took inspiration for this cake. I work at a coffee shop and one of my favourite drinks is actually an iced coconut matcha with one pump of sugar free vanilla syrup (basic, I know).

I thought how could I combine the drink and make it in cake form? Well here is the outcome.

Shout out to my boss who gave me the matcha to use – you’re a star!

It’s a something a little different, especially for those who like something different. It starts with two layers of coconut cake, filled and coated with a French matcha vanilla buttercream and finished with coconut flakes – the perfect cake for those who like matcha flavoured things but don’t like it to be the usual overwhelming potency that can come with matcha.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

170g butter.

280g granulated sugar.

2 eggs.

240ml coconut milk, canned.

1 tsp vanilla extract.

1 tsp coconut extract.

340g plain flour.

1 tsp salt.

 

Simple Syrup:

100ml water.

100g granulated sugar.

1 tsp vanilla extract.

 

Matcha Vanilla Italian Meringue Buttercream:

250g granulated sugar.

62ml water.

70ml egg yolks.

500g butter, at room temperature.

2-3 tsp matcha powder (+ 2-4 tsp vanilla extract, to dissolve the matcha powder).

 

Decoration:

Coconut flakes.

 

Method:

Before you get started on any element of the recipe, you’ll want to start by doing some prep. I like to start by weighing up all of my ingredients, preheating my oven to 180c/350f and getting any equipment, such as a stand mixer and paddle attachment.

Start by placing your butter and sugar into a bowl and beating together until they are lighter and fluffy in colour and consistency – this usually takes around 5-7 minute for me but the time may vary for yourself.

Once you’ve achieved that, you can go ahead and start to add your eggs, one at a time, beating well in-between each addition. Now is the ideal time to add in the extracts.

Take the dry ingredients and coconut milk and alternate the two roughly in 2 to 3 additions). Repeat the process until you have no dry or wet ingredients to add.

Now you have the cake batter, you can divide the batter between your lined tins, smooth and level the batter out, then bake in the preheated oven for 30-35 minutes or hot I’m a tester comes out clean when inserted into the centre.

While the cake is baking in the oven, this is the ideal time to make the matcha French buttercream. If you don’t know what French buttercream is, you’re missing out. It’s butter and rich, without being too much, which is what everybody wants, right?

To make the buttercream, I will leave a link on how to make my French buttercream here – check it out!

Just to finish the buttercream, before you get started on it, make the matcha mixture by simply placing the matcha powder into a bowl with the vanilla,a and mix together until a liquid consistency forms. You’re just looking to dissolve the matcha in the vanilla extract.

Once your buttercream is made, add this into the mixture and mix until it’s fully incorporated into it. The buttercream should turn a lovely shade of green, matcha green haha.

Place into the fridge until needed, later in. If it’s not a warm day and you’re using that day, I’d say leave it out (for me, the UK was experiencing some unusually warm weather when I made this cake, so working with any sort of buttercream can go south at any point).

You can also ,are the simple syrup at this point if you’re intending on using it. Simply take a small pan and place in the water, vanilla extractand sugar, mix together until we’ll combined, then place on the hob and bring to a boil. Set aside until cool, then use or store in a container in the fridge and use within 2 weeks.

Now you have all the elements ready to use, you can decorate the cake straight away or the following, the choice is all yours.

Whenever you’re ready, take the plate/board/stand you’re using and place a small blob into the centre of it – this will act as the glue to secure the cake in place and prevent the cake from sliding around.

Pipe a ring of buttercream around the outer edge of the cake, then fill in the centre, smooth and level it as best you can. Then place the second layer of cake on top and press to secure in place.

I don’t really do crumb coats due to my cakes not being too crumbly. I just pipe as equal rings around the cake as possible, not forgetting the top. then smooth out the sides as much or as little as you’d like. Saying the buttercream to pipe on top.

Once you’re happy with the cake, you can then pipe either rosettes or blobs around the outer edge of the cake, I went with blobs and just topped them with coconut flakes, to further enhance the coconut flavour in a mild way.

Chill the cake in the fridge until firm, them you can take it out of the fridge and enjoy.

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.

 

You can never go wrong with a cheesecake, right? This basque cheesecake is so easy and simple to make, you’ll be wondering why you haven’t made one or tried one before.

I already have a video and recipe on how to make Basque cheesecake, this one is a little different – its a chocolate version. Of course chocolate can make things better, especially for those who like chocolate.

The cheesecake is already decadent and indulgent, it contains soft cheese, cream and eggs, now it has chocolate. If you’re not able to handle rich and indulgent foods – this may be one to avoid.

If you like chocolate, cheesecake and have a little time to spare – you have something to they this weekend. Share it with your friends and family – I promise you won’t be disappointed.

Anyway, let’s get started, shall we?

Ingredients:

600g soft cheese, room temperature.

225g granulated sugar.

4 eggs.

1 tsp vanilla extract.

300ml double cream.

25g cornflour/gluten free plain flour.

25g cocoa powder.

200g dark chocolate, melted and cooled.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of the ingredients, lining my 8 inch round cake tin with parchment paper and getting any equipment I may need such as a mixing bowl, whisk and spatula.

Seeing as this cheesecake is a crustless version, we don’;t need to work on a base, instead we can get straight onto the cheesecake mixture.

Take a mixing bowl and place in the soft cheese and whisk on its own until its less stiff, kind of well combined looking.

Once you’ve achieved this consistency, you can add inn the sugar and whisk until its fully combined, you will notice a small change in consistency, this is normal.

Add the eggs, one at a time, beating well in between each addition. As you incorporate the eggs, you will notice the consistency change – this is fine. It’s expected when you add so much liquid to the mixture.

Now take the vanilla and add into the recipe, incorporating it well into the mixture.

Continue to whisk the mixture as you steadily pour in the double cream – as the cream incorporates, you will find the mixture thickening.

Once all of the double cream has been added and fully incorporated, you can go ahead and add in the cornflour/gluten free plain flour, cocoa powder and melted chocolate. Whisk all of them into the mixture and once you have one solid colour, with no traces of any single ingredient, you can stop mixing. The mixture should have thickened a little further but nothing too much, similar to that of a cake batter.

Go ahead and give the bowl a good scraping down, this is just to incorporate any bits that may not have been fully worked in from earlier on (I find when hand whining, you do a much better job of not missing bits out, rather than using a stand mixer or food processor).

Now you can grab the cake tin which has been lined with parchment paper and place into a bigger tray (incase anything leaks, it should, but to be sure). Pour the cheesecake mixture into the lined cake tin, level off to smooth it out as best you can. Place into your breathed oven and bake for about 60 minutes or until its risen well, darker and is jiggly still.

Once baked and out of the oven, allow to cool fully to room temp. In this time, you will see it deflates and sinks – this is normal. Once fully cooled, keep the cheesecake wrapped or in a airtight container (this dries out quickly).

Slice into as many or as few pieces as you’d like and enjoy!

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.

This week I thought I’d share something a little different, a batch of these chickpea blondies.

I now what you may be thinking, chickpeas and brownies, how and why? Well, they taste delicious and make use of those chickpeas you have in the cupboard, that you intend on never using.

The other thing to note about these brownies, is that they are gluten free and vegan, so almost perfect for everybody. These will go down a real crowd pleaser, mostly because they’re easy and taste so good. These have a peanut butter base – I went with a chunky peanut butter (pip & nut ftw).

I’ll be honest with you, they are slightly more cakey than usual but they are still a wonderful treat, if you have a spare hour – get a batch of these chickpea brownies made!

If you’re making these for someone who is gluten free or vegan, ensure the ingredients you are using are suitable.

Anyway, let’s get started, shall we?

 

Ingredients:

500g canned chickpeas, drained.

230g granulated sugar.

270g peanut butter (smooth or chunky).

60-100ml alternative milk.

1 tsp vanilla extract.

1/2 tsp bicarbonate of soda.

40g gluten free self raising flour.

40g cocoa powder.

1/2 tsp salt.

50g dark chocolate chips (for the filling).

100g dark chocolate chips (for the top).

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all my ingredients, line a 9×9 inch square cake tin with parchment paper and get any equipment you may need, such as a food processor and spatula.

Into your food processor, place all of the ingredients, apart from the the chocolate chips. Then pulse everything together until its all very well combined and as smooth as can be (it won’t be perfectly smooth but as close to that as possible).

If you find the brownie mixture is a little thick, feel free to add a dash more alternative milk, to help even out the consistency.

Transfer the brownie batter into a lined 9 inch square baking tin, adding in the  chocolate chips (for the filling) and just incorporate them as you spread and level out the brownie batter as best you possibly can.

Once level and well spread, scatted over roughly equally the other measurement of chocolate chips.

Place into the oven and bake for 30-35 minutes (or until a tester comes out clean, when inserted into the centre).

Once baked, allow to cool to room temperature and enjoy or store in the fridge for 2 days (these also freeze very well).

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.

So, let’s have a change from my usual sweet baking with a batch of these mini cheese and bacon scones.

A winning combination of bacon and cheese will always go down a treat. The scones are perfect for this time of year as they are light and fluffy, full of flavour and considering they’re smaller aren’t as heavy as standard or large scones.

I felt like a change from my usual sweet baking, sometimes working with butter and sugar in this weather can be a real nightmare, especially with the buttercream melting (much like me in the direct sunlight).

If you feel like something different and easy – give these a try. I promise you won’t be disappointed.

Anyway, let’s get started, shall we?

 

Ingredients:

250g plain flour.

3 tsp baking powder.

Pinch of salt.

45g butter.

150ml whole milk.

1 tsp English mustard (or mustard powder).

100g bacon, cooked.

150g cheese, grated (mild or mature).

Egg (for egg wash) 

 

Method – 

Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of my ingredients, preheat the oven to 200˚c/390˚f and get any equipment you may need, like a food processor and baking tray (that has been lined).

Into the milk, add the mustard and mix until combined. Set aside until needed, ensuring its being kept cool.

In a food processor, pulse the butter, baking powder, plain flour and salt together until a sandy bread crumb texture is achieved.

Add in the milk pulse, just briefly, until a dough is just about forming – you’re not looking for a well formed dough, just about combined.

Onto a floured surface, place your dough and add in the bacon and cheese. Knead until everything is combined and well distributed throughout the dough.

Roll out the dough to be about 3cm thick, this is the ideal thickness for the scones to bake at. Using a 2 inch round/crinkled edge cutter, cut out the rounds and place onto a lined baking tray.

For the egg wash, simply place an egg into a bowl and beat until combined. Brush the egg wash on top of each of the scones, making sure it stays on top of the scone. Otherwise it may effect the rise of your scone, especially if the egg drips down the side of the scones.

Bake at 200c/400c for 12-15 minutes.

Once baked, remove from the oven and place onto a cooling rack. They’re best enjoyed slightly warm with some butter or can be enjoyed cold – the choice is all yours.

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.

Although the weather may be questionable, considering it’s summer… Don’t let the weather get you down. These lemon and raspberry cupcakes will be like summer in each bite.

These may sound simple, which they are but that’s where the flavour speaks volumes on this bake. You get that zest and tang from the lemon and the sharp but welcoming burst of raspberry in the cupcake its self. In the buttercream, its a vanilla a raspberry combo – containing real raspberry, no artificial flavourings here. Simply finished with a slice of lemon, to keep that lemon flavour in there.

I really like the combination of lemon and raspberry considering raspberries are so in season and lets be honest, lemon is always a good idea. If you don’t like lemon, I don’t know if I can like you… I’m joking, I just like a strong lemon flavour and in this cupcake, its not overpowering but you know its there, which is pleasant for most people – even you lemon fiends.

This, for me is essentially summer in cupcake form. Fresh, bursting with flavour and just tasty, perfect for any get togethers you may be planning in the coming weeks.

Anyway, lets get started, shall we?

 

Ingredients:

Cupcakes:

175g butter, at room temperature.

175g granulated sugar.

2 eggs.

1 tsp vanilla extract.

175g plain flour.

1 tsp baking powder.

Pinch of salt.

Zest of 2 lemons.

100g fresh raspberries.

Milk, optional.

 

Buttercream:

I made my French buttercream – which is my favourite. For this recipe, I made a half batch.

100g fresh raspberries.

 

Decoration:

I used a raspberry white chocolate mix from Aldi, but you can just use mini white chocolate chips.

Lemon slices.

 

Method:

Before you get started on any element of the recipe, you’ll want to do some prep. Start by lining your cupcake pan with cases, weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need read, such as a stand mixer and spatula.

So, for ease with this recipe, I though I’d keep things simple and use the all in one method – controversial I know but it works well. This is where you place all of the ingredients into the bowl (apart from the milk and raspberries)and beat until well combined, no faffing around gradually adding all of the ingredients.

Once your cake batter has formed, scrape down the sides and bottom of the bowl, just to incorporate any bits that may not have been fully worked in from earlier on.

When it comes to adding the raspberries, you’ll find filling them in the bets way to prevent breaking up the raspberries too much.

Once the raspberries have been incorporated, use the mixture and fill the cases around 2/3 or 3/4 of the way and then place into the oven and bake for 20-22 minutes in your preheated oven.

While the cupcake are baking in the oven, its the perfect time to make your buttercream. For this recipe, I used my favourite ever French buttercream. It’s rich and indulgent without being too much – thats why I like it. Plus its a little more stable, which is even better than American buttercream.

I make a half batch of my French buttercream and add fresh raspberries, mixing just enough that they breakdown the perfect amount and make the buttercream a light pink colour with raspberry lumps.

Transfer the buttercream into a piping bag, fitted with an open star piping nozzle – this is my favourite but you can use whatever you’d like.

Once the cupcakes are cool, pipe as much or as little buttercream on top of each cupcake – the amount you like is your control.

Sprinlle over some sprinkle mix, I used a raspberry and white chocolate one from Aldi but feel free to use whatever one you have to hand and finish with a slice of lemon on top (I used the Opies lemon slices, as I had a jar open already).

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.