Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Sunday 7 June 2020

Pimm’s cupcakes

This was fun to make and tasted lovely.. the colours are vibrant and remind you of summer...



Ingredients
For the cupcakes:
  • 150g self-raising flour
  • ½ tsp baking powder
  • zest of 1 small orange
  • 175g soft unsalted butter, cut into small pieces
  • 175g caster sugar
  • 3 medium eggs, lightly beaten
  • 12 strawberries, hulled             


For the Pimm's syrup:

  • 150ml Pimm's
  • 50g caster sugar

For the Pimm's buttercream:
  • 250g unsalted butter, softened
  • 50ml semi-skimmed milk, at room temperature
  • 2 tbsp Pimm's
  • 350g icing sugar

To decorate:
  • a few mint leaves
  • thin slices of orange, cut into quarters
  • thin slices of lemon, cut into quarters
  • 6 strawberries, sliced in half
  • 12 blackberries 
  • Straws 

Method: 

  • Preheat the oven to 180°C. Line a 12-hole cupcake tray with cupcake cases.
  • Sieve the flour and baking powder into a large bowl. Stir in the orange zest.
  • In a separate bowl, using an electric whisk, cream the soft butter and caster sugar together until light and fluffy. Alternately whisk in the beaten eggs and the flour mixture until combined. 
  • Divide the mixture evenly among the cupcake cases. 
  • Insert a whole strawberry into each cupcake 
  • Bake in the oven for 25 minutes.
  • While the cupcakes are baking, make the syrup. Gently heat the Pimm's with the sugar in a medium saucepan, stirring until the sugar has dissolved. Increase the heat and let it bubble for 5-7 minutes until thick and syrupy. Pour the syrup into a small jug.
  • As soon as the cupcakes come out of the oven, prick the tops a few times with a toothpick and brush them with the Pimm's syrup. Leave to cool in the tray for 10 minutes, then transfer to a wire rack and leave to cool completely.
  • While the cupcakes are cooling, make the buttercream. Using an electric whisk, mix together the butter, milk and Pimm's in a medium bowl until smooth. On a low speed, gradually add the icing sugar and continue to beat until smooth and thick. Transfer to a piping bag fitted with a 1cm star nozzle.
  • Once the cupcakes are completely cool, generously pipe each one with the icing, then decorate with sliced strawberries, orange slices, lemon , blackberries and the baby mint leaves. 


No comments:

Post a Comment