Mince ‘Pie’ Cupcakes with Custard Buttercream

23rd December 201823rd December 2018
by thefoodwife

Makes 12

This weekend I’ve been experimenting in the kitchen, and here is my creation; cupcakes, studded with spiced fruit and topped with a vanilla custard buttercream. A reimagining of the classic mince pie and custard.

Perhaps you have a jar of leftover mincemeat that you’ve been wondering what to do with, or perhaps you’ll pick up a jar reduced after Christmas. Either way this is something a little different to do with it.

The quantity of buttercream allows for a thin layer to be spread over each cake. Alternatively you could pipe a decorative splodge (technical term) on the top of each one. But if you want to have a full, piped covering you will need to double the quantities.

We will be enjoying these when family come to visit over Christmas, so hopefully they will go down well with their festive twist. Merry Christmas!

Ingredients:

For the cakes:
115g softened butter or margarine
125g caster sugar
2 large free range eggs
125ml milk
225g self-raising flour
Pinch of salt
300g mincemeat (homemade or shop-bought)

For the buttercream:
125g icing sugar, sifted
4 heaped tsp custard powder, sifted
125g softened butter
1 tsp vanilla extract

Step 1: Cream the butter and sugar then slowly add the eggs and milk as you continue to beat them together. As you beat the mixture, add the flour a spoonful at a time until you have a smooth batter, and finish with a pinch of salt.

Step 2: Fold through the mince meat.

Step 3: Divide the mixture between 12 large cupcake cases set on a baking tray and bake in a preheated oven at 180c (fan) for 20-22 minutes until golden and risen and they spring back to the touch.

Step 4: Remove from the oven and leave on the baking tray for a couple of minutes and then transfer the cases to a wire rack to fully cool.

Step 5: Once fully cool, make the buttercream by beating together all of the ingredients until you have a smooth, pale yellow buttercream.

Step 6: Pipe or spread the buttercream over the cakes and add any extra decorations you desire.

Vanilla (and Raspberry) Cupcakes with a White Chocolate Buttercream

19th November 201819th November 2018
by thefoodwife

Makes 12

When the Food Baby turned one last month I decided on a rainbow theme for his celebration. On the healthy side of things my sister expertly created some rainbow fruit kebabs, whilst on the more treat side I created some rainbow decorated cupcakes to complement the main rainbow cake.

These had a vanilla and raspberry sponge (although the raspberry is optional), topped with a wickedly rich white chocolate buttercream. I chose to add a sweet decoration on top ~~because at a children’s party the more sugar the better~~. But otherwise I would either have left them as the plain buttercream or added a fresh raspberry on top.

Ingredients:
For the sponge:
150g softened butter or baking margarine
150g golden caster sugar
3 large eggs
150g self raising flour, sifted
3/4 tsp baking powder
Pinch of salt
1 tsp vanilla extract
1 1/2 tbsp milk
12 frozen raspberries (optional)

For the buttercream:
125g softened butter
250g icing sugar, sifted
100g white chocolate
1 tsp vanilla extract
1 tbsp milk

Step 1: Line a 12-hole muffin tray with cases and preheat your oven to 180c.

Step 2: Beat together the butter and sugar until combined and then add the eggs, one at a time, beating as you go.

Step 3: Add the flour, and beat in along with the baking powder, salt, vanilla and milk until you have a smooth batter.

Step 4: Spoon the batter into the cases so that they are about 2/3 full and then, if you are using the raspberries, place one raspberry in the centre of each.

Step 5: Bake for 20 minutes until the cakes are risen and golden and spring back when pressed lightly.

Step 6: Leave in the tray for 10 minutes and then remove to a wire rack to cool completely.

Step 7: Melt the white chocolate in a microwave-proof bowl in 30 second bursts, stirring after each time. It’ll take about two minutes in total. Leave to cool for five minutes.

Step 8: Whisk the butter and icing sugar together until light and smooth.

Step 9: Add the vanilla, milk and cooled chocolate and continue to whisk until fully combined.

Step 10: Once the cakes are completely cool, spread or pipe the buttercream over the tops. Add any extra decorations you desire (a whole fresh raspberry would work well).

Banana and Oat Pancakes

6th September 20186th September 2018
by thefoodwife

Makes 7-8

These are a real hit with the Food Baby and so quick to make. I served these for pudding with a dip of full fat Greek yogurt, with a spoonful of fruit compote or jam swirled through it and then for breakfast with a smear of peanut butter on top; both times very well received and demolished.

This picture shows just how well they first went down as the Food Baby first tried to lick the bowl clean and then eat the bowl!

Serve one or two of these at a time, the rest can be frozen (I did so in pairs) and defrosted when needed and re-heated in a toaster or a quick zap in the microwave.

Ingredients:
1 large banana, mashed
60g oats
60g self raising flour
1/2 tsp baking powder
Large pinch of ground cinnamon
1 egg, beaten
Splash of full fat milk (about 50ml)

Step 1: Mix all the ingredients together until you have a well-combined batter.

Step 2: Heat a non-stick frying or crepe pan on a medium-high heat and add a little butter or oil (I used a spray oil).

Step 3: Spoon two tablespoons of mixture into the pan (I could cook three at once) and cook for a couple of minutes until little bubbles appear and they are golden brown on the underside and firm enough to flip over, then cook for a further couple of minutes on the other side.

Of course these aren’t just for babies! Try them with chopped fresh fruit and maple syrup or Greek yogurt for a delicious breakfast.

The Food Wife’s Chocolate and Amaretto Italian Cheesecake

20th August 201826th August 2018
by thefoodwife

Serves 8-12

A totally indulgent dessert which is rich with chocolate and mascarpone and spiked with the beautifully almondy amaretto. If you want a non-alcoholic version then you can of course omit the liqueur from the filling; you’ll still get a delightful hit of almond from the amaretto biscuit base. If you are making this gluten-free omit the Ferrero Rocher decoration.

This is a non-bake cheesecake, so it needs time in the fridge to firm up. It needs three sessions in the fridge so make sure you allow enough time. Either make it the day before or the morning of the evening you intend to serve it. You need about three hours for the filling to fully set before you add the ganache which then needs an hour in the fridge.

I was serving this at the end of an Italian-themed dinner party. If you’d like to do the same look out for my ox cheek ragù and roasted beetroot and walnut pesto with ricotta for main course ideas.

You will need a loose-bottomed cake tin; I used one with an unclippable outer ring.

Ingredients:

For the base:
160g amaretti biscuits, crushed to resemble bread crumbs
50g butter, melted

For the cheesecake filling:
150g best dark chocolate (minimum 60% cocoa solids)
500g mascarpone
200ml double cream
100g icing sugar
50ml amaretto liqueur

For the ganache topping:
100g best dark chocolate (minimum 60% cocoa solids)
100ml double cream

Optional decoration:
9 Ferrero Rocher (leave out if making this gluten-free)
Cocoa powder

Step 1: Make the base by mixing the amaretti biscuits with the butter until combined and then press into the base of the tin. Level out with the back of a spoon and put in the fridge for at least 20 minutes to set.

Step 2: Begin to prepare the filling by carefully melting the dark chocolate in a bowl over simmering water. Ensure the base of the bowl does not touch the water, nor should any liquid go in to the chocolate otherwise it will seize up and you will have to start again. Once melted, remove the bowl from the heat and allow to cool.

Step 3: Whilst the chocolate is cooling, sieve the icing sugar in a separate bowl and add the double cream. Whisk until it forms stiff peaks then add the amaretto liqueur and fold in (or whisk very gently) until combined.

Step 4: Only once the chocolate has cooled but is still liquid (this is very important as you do not want the chocolate to seize up), beat in the mascarpone cheese using a spoon or whisk. Mix until smooth and evenly combined.

Step 5: Gently fold in the cream mixture until smooth.

Step 6: Spread evenly over the set biscuit base, loosely cover and return to the fridge to set for at least three hours.

Step 7: To make the ganache topping, break the remaining dark chocolate into small pieces and place in a bowl. Heat the remaining cream until just boiling and then pour into a bowl and add the chocolate. Leave to rest for a couple of minutes and then stir; the chocolate should melt into the cream and begin to thicken as it cools. (If the ganache splits, try adding a little bit of warm milk and whisking until smooth. You can eat the ganache split, it just isn’t as aesthetically pleasing!)

Step 8: Once cool, spread evenly over the set cheesecake and return to the fridge to fully set (about an hour). If you would like, arrange some unwrapped Ferrero Rocher on the top and sift a little cocoa powder over the top.

Step 9: Once ready to serve, carefully remove from the tin. You may need to run a pallet knife around the edge before removing.

Baby Weaning Sugar-Free Blueberry Compote

17th August 201820th August 2018
by thefoodwife

This is a versatile recipe to make for your little one and the whole family. Use it stirred through full fat Greek yogurt (as beautifully demonstrated by The Food Baby in the picture), dolloped on top of porridge, rice pudding or baked semolina, or drizzle it over fluffy pancakes or ice cream. It’s a fun way to get fruit into their diet and it’s got no added sugar, relying on the natural sweetness of the fruit.

Ingredients:
1 punnet of blueberries
1 tsp lemon juice
1 tsp cornflour, slackened in a little cold water

Step 1: Wash the blueberries and place them in a pan on a medium heat; any excess water will help speed up the process of breaking them down.

Step 2: After a few minutes the blueberries will start to burst from the heat and release their natural juices. Stir frequently and add your lemon juice. Continue to cook until the pan is full of gloriously dark and shiny liquid and gently bubbling.

Step 3: Use a potato masher to squish the berries so no whole berries remain. If you wanted to you could also strain through a sieve, but I did not feel that it was necessary as The Food Baby is fine with some texture.

Step 4: Add your slackened cornflour and stir, lower the heat, but so that it is still gently simmering and allow to thicken for a few minutes. Remove from the heat and allow to cool.

You can portion this up and keep it in the fridge for a few days or freeze them. If you find the mixture is too tart then you could add a little maple syrup to sweeten it, or of course you could use sugar, or honey (but only use honey if your child is over 12 months).