Creamed 225g unsalted butter with
125g vanilla sugar (caster) and 100g molasses sugar until pale and fluffy.
Not exact matches
4 medium sized granny smith apples 2 tbsp brown
sugar 1 tsp
vanilla extract 1 tsp cinnamon 9 tbsp (
125g) room temperature butter 1/2 cup and 2 tbsp (150 ml)
sugar 3/4 cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powder
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2 teaspoons
vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt
125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon
vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of salt
125g unsalted butter, softened
125g granulated
sugar 2 eggs 1 teaspoon
vanilla extract 200 ml Ruby Port wine Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Ingredients 4 eggs, separated, at room temperature 150g
sugar 1 tbsp water 2 tsp
vanilla extract
125g butter, melted and cooled to room temperature 115g all - purpose (plain) flour 500 ml milk, lukewarm powdered
sugar for dusting.
125g unsalted butter — softened 75g coconut
sugar 1/2 tsp
vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g
sugar - free dark chocolate, roughly chopped
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine
sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine
sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon
vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting:
125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing
sugar, sifted 1/2 teaspoon
vanilla extract pinch of salt Start by making the candied kumquats: stir water and
sugar in small saucepan over medium heat until
sugar dissolves.
My Ingredients 3 medium sized cooking apples, peeled and cored
125g butter, softened plus a little extra to brush top of apples 90g golden caster
sugar 2 organic free - range eggs 1tsp
vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing
(30g) apple sauce or mashed banana 0.6 dl honey or maple syrup 3tbsp melted coconut oil or butter 1.2 dl (
125g) Greek yogurt or soy yogurt 1tsp
vanilla extract pinch of salt 1.8 dl (90g) coconut flour 0.8 dl (40g) oat flour (use gluten free if needed) 1 tsp baking powder 2 dl red currants (2 tsp coconut
sugar)
The filling 450g goat (or cow's milk) ricotta (recipe below)
125g caster
sugar 100g milk 100g Greek - style yoghurt 1 1/2 tbsp gluten - free (or plain flour) 1 tsp
vanilla paste 1 egg 2 egg yolks Zest of one lemon
125g buckwheat flour 1 tsp baking powder 1/2 tsp bicarbonate of soda Pinch Himalayan salt 45g coconut palm
sugar 60 ml maple syrup 5 tbsp almond milk 1 tsp
vanilla bean paste 4 tbsp coconut oil and extra for greasing 5 tbsp peanut butter
125g of unsalted butter or margarine
125g of caster
sugar 1/2 teaspoon
vanilla essence 2 large eggs
125g of self raising flour sifted 2 tablespoon of milk Food Colouring — I use sugarFlair Paste colours as they give a richer colour without any bitter taste
INGREDIENTS: 2 cups wholemeal self - raising flour,
125g unsalted butter, 3 ripe bananas, 1 tsp
vanilla essence, 2 eggs, 1 cup brown
sugar.
125g salted butter in cubes 150g plain white flour, sifted 15g caster
sugar or
vanilla sugar 6 medium eggs, beaten Virgin olive oil, for frying Sieved icing
sugar and a little cinnamon (optional) to decorate
1 lemon, zest shredded and juice squeezed 1 lemon, thinly sliced crossways 60g
vanilla sugar 125g soft butter, at room temperature
125g golden or white caster
sugar 3 medium eggs
125g white self - raising flour, sifted