MESSY BAKER

I’ve been thinking about making lemon cupcakes, and been looking for a recipe that is very lemony, but also very light, with a soft creamy finish. As you can guess, thats pretty much mission impossible, as most of the recipes I see are either too dry, too cake like or not lemony enough. So, the two recipes I am considering at the moment are “Making Cupcakes with Lola” by Victoria Jossel & Romy Lewis and “The Hummingbird Bakery Cookbook”. I want to try the recipes as they are, which means that, due to the copyright restrictions, I am not allowed to post the recipes, however, I think I can talk about generic comparisons, measures and formulas. Amazingly, both recipes state that you will get a dozen of cupcakes from each recipe; however, the Hummingbird recipe uses nearly twice the volume of total ingredients as compared to Lola’s ingredients weight. I have only tried one of Lola’s recipes (see Cinnamon Twist Cupcakes blog), but I have found their recipe a bit too stingy on the ingred...

This is just a quick bread, but is looking to become one of my favourites. I didn't follow a recipe as such, and its not as exciting and imaginative as some of my previous loaves. I pretty much just looked around the kitchen and in the fridge and threw in everything I could see. Only 20 minutes before Ms Ranty wakes up, so this is going to be a quick post. Here is the basic recipe, feel free to tweak juice/water/cream ratios as well as white/wholemeal flour mix - let me know what you get 120 g starter 200 g water 90 g orange juice 20 g single cream 300 g white flour 200 g wholemeal flour 1.5 tsp salt Pour starter, water, juice and cream in a mixing bowl and give it a good stir with a spoon, to make sure that the starter is well mixed in with all the other liquids. Add the flours to the mixing bowl and mix the dough on speed 1 for 6 minutes - pressuming you are using a free standing mixer, like KitchenAid. Cover the bowl and leave to rest (autolise) for 20 minutes. Add salt and mix ...