It's also easy to build on recipes by just adding extra indredients or combinations.
For example, some (really simple) things I've added:
Raspberry and Chocolate cupcakes:
Classic fairy cakes: (Copied from BBC website)
Ingredients:
- 110g/4oz caster sugar
- 110g/4oz butter or margarine, softened at room temperature
- 2 free-range eggs,
lightly beaten - 1 tsp vanilla extract
- 110g/4oz self-raising flour
- 1-2 tbsp milk
Preparation method
- Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
- Fold in the flour using a large
metal spoon . Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full. - Bake in the oven for 8-10 minutes, or until golden-brown on top and a
skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- In basically I just added in raspberries and stirred in some melted chocolate at step 3. For icing I just made butter icing and separated it into two bowls. In one I stirred in cocoa powder and in the other I added a raspberry (just one or the consistensy is wrong) for colour. Then I piped them onto the cakes. It looks great if you use two different colours.
- Caramel Macaroons
- Classic macaroons (copied from BBC website)
Ingredients
- 125g/4½oz icing sugar
- 125g/4½oz ground almonds
- 90g/3½oz free-range egg whites
- 110g/4oz caster sugar
- food colouring (optional)
- desiccated coconut, for sprinkling (optional)
- 150ml/5fl oz double or whipped cream, whipped
Preparation method
- Preheat the oven to 170/C/325F/Gas 3 and line a large baking tray with baking paper.
- Put the icing sugar,
ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste. - Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens - I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.
- Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of
food colouring . Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again. - Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.
- Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm.
Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
- Add Caramel (Copied off the internet)
- 1 (397g) tin condensed milk
- 2 tablespoons golden syrup
- 60g caster sugar
- 120g butter
- Pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.
- Allow it to cool for 30 minutes or so.
- Caramel is a great topping to put in macaroons.