Fruit Scones

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9

Yesterday, I baked some very yummy Fruit Scones for my Afternoon Tea. For all you guys who love Fruit Scones, this recipe is definitely worth to try. :-D

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Recipe (makes 14-16)

  • 325 g self-raising flour
  • 1 teaspoon baking powder
  • 50 g butter, softened
  • 25 g granulated sugar
  • 60 g mixed dried fruit
  • 1 large egg
  • a little milk

Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease the baking sheets.

Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit. Break the egg into a measuring jug and beat, then make up to 150 ml with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm thickness. Cut into rounds with a fluted 5cm cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool. Eat as fresh as possible.
FRUITSCONES2013Happy Fruit Scones Baking Everyone!  :-D

Banoffee Cupcakes (banana and toffee muffins with a toffee frosting on top of that)… Happy Birthday Sugar and Spice Baking 10 months!

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Celebrations again!!! :-D  Mr. Octo, Mr. Croco and Mr. Water Draggo are celebrating Sugar and Spice Baking’s 10 months Anniversary with some delicious British Banoffee Cupcakes. The muffins are moist and creamy and filled with yummy bananas and toffee. On top of that a delicious and smooth toffee frosting… Mmmmm… :-D Happy Birthday Sugar and Spice Baking! :-D

Banoffee CupcakesBanoffeeMuffinsSugarandSpiceBakingBanoffeeCupcakesSugarandSpiceBakingdotcombanoffecupcakessugarandspicebaking2013banoffeecupcakescrocooctowaterdraggo

Recipe (makes 15 Cupcakes)

Mixture

  • 125 g buttery spread
  • 1 1/2 dl granulated sugar
  • 2 eggs
  • 4 1/2 dl plain flour
  • 2 teaspoons baking powder
  • 1 1/2 dl milk
  • 1 tablespoon vanilla sugar
  • 1 1/2 big bananas, sliced
  • 12 tablespoons carnation caramel

Frosting

  • 170 g carnation caramel
  • 600 g icing sugar
  • 170 g unsalted butter
  • 2 tablespoons milk

Decoration

  • 1/2 banana, sliced

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 15 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the carnation caramel and the sliced bananas until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 20-25 minutes.

 Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

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Frosting and cupcakes:

Beat caramel with the unsalted butter, milk and icing sugar to form a thick icing. The more you beat it the fluffier it becomes. Spoon into a piping bag and pipe onto the cakes. Decorate with one sliced banana on each cupcake.

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banoffeecupcakescrocooctowaterdraggoHappy Birthday Sugar and Spice Baking and Banoffee Cupcake Baking!  :-D