Showing posts with label small cakes. Show all posts
Showing posts with label small cakes. Show all posts
One thing I noticed when I first moved over to the U.K. was that their baked goods and sweets were not as sugary as the ones we are used to baking and eating here in North America. It was even more apparent to me the first time I came back home to visit my mom. I noticed that North American bread was also much sweeter.
Most cakes in the U.K. are plain and simple. They are delicious without containing a whole lot of sugar. If they have an icing or frosting at all, it will be a simple glace icing, or glaze. Any kind of cake with an over-the-top frosting and/or filling is usually referred to as a gateau and is saved for special occasions.
Case in point is this delicious Sultana Cupcake recipe which I am sharing with you today. They are simple cupcakes, using basic ingredients with not a lot of sugar in the batter itself, relying instead on the sweetness of the sultana raisins to bring a touch of sweetness to the table, and using a simple glace icing spooned over top to decorate. No sprinkles here.
When it comes to texture and flavor, however, these delicious cupcakes are anything BUT simple.
What you have here is a rich buttery vanilla cake batter, studded with plenty of sultana raisins, always a delight. Perfect for picnics, children's parties, and teatime tables. They are much beloved by children and adults alike.
Pretty little things, they are quick and easy to make. Do choose a pretty cupcake paper to use. I used red gingham papers and as you can see, they dressed the cupcakes up beautifully without having to use sugar sprinkles, etc. The cakes also removed very easily from the papers.
These may be a simple make, and a simple bake, but the flavor of them is anything but simple and lackluster. I am ashamed to say that I scoffed down two of them without even blinking an eye.
You have been warned. These are addictive and quite irresistible!!! It truly is the simple things in life with bring us the most pleasure.
WHAT YOU NEED TO MAKE SULTANA CUPCAKES
Some pretty basic baking cupboard ingredients. There is nothing too out of the ordinary here. I have provided both North American and European measures for your convenience.
- 1/2 cup + 1 TBS (125g) butter, at room temperature
- 1/2 cup (96g) sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (156g) plain all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (80ml) milk, room temperature
- 1 1/4 cups (190g) sultana raisins
For the icing:
- 1 1/2 cups (195g) icing sugar
- 2 TBS fresh lemon juice
- 1 TBS milk
I use regular salted butter. I do not see the need to have both unsalted and salted butter in my refrigerator. If you are bothered with salt, simply cut back on the salt required in a recipe. That's my opinion anyways.
I used organic granulated sugar that I get from Costco. In the UK use caster sugar for the cakes themselves.
Use plain flour not self-raising. If wish to use self-raising, see recipe notes.
I use whole milk. Again, I don't keep more than one kind of milk in my home unless it is specifically called for. I don't like waste and with just me being here buying more than one kind would be a waste.
I like to use pure vanilla extract. I actually make my own. It lasts a long time. You can get the recipe for that here.
Sultana raisins are lighter colored raisins. Not the white ones, however. I am sure they would still taste good with the white ones, but the darker ones will give you a nicer presentation.
Icing sugar is also known as powdered sugar or confectioner's sugar.
I use fresh lemon juice from real lemons and again, the whole milk.
HOW TO MAKE SULTANA CUPCAKES
These are really quite simple to make. Do check out my hints and tips below to ensure baking success!
- Preheat the oven to 325*F/160*C/ gas mark 3. Line a 12-cup muffin/bun tin with paper cupcake liners. Set aside. (I used medium size liner and a medium muffin tin.)
- Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. (if the mixture curdles you can add a TBS of the flour mixture.)
- Whisk the flour, baking powder and salt together in a bowl. Whisk together the milk and the vanilla.
- Add the milk and the flour mixture to the creamed mixture and beat until smooth and well combined. Fold in the raisins.
- Spoon into the prepared muffin/bun cups. (Do not overfill. I filled mine about 2/3 full.)
- Bake in the preheated oven for 20 to 25 minutes, until cooked through and risen. A toothpick inserted in the center of one should come out clean and the tops should spring back when lightly touched.
- Remove from the tin to a wire rack and leave to cool completely.
- To make the icing whisk together all of the ingredients until smooth and well combined. Spoon or spread over the cupcakes. (I like to use a spoon and also like to keep a part of the cake tops un-iced for presentation purposes.)
- These will keep up to five days in a covered container at room temperature. They are also suitable for freezing.
HINTS AND TIPS FOR SUCCESS
WHEN BAKING
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
MORE SMALL CAKES & TEATIME TREATS
FOR YOU TO ENJOY
GOLDEN TEA CAKES - These are very nice little cakes which actually improve upon standing. They are lovely the first day, but are even better the second day. Very reminiscent of a Victoria Sponge with a light ginger flavor. Flavored with ginger and topped with a glace icing and half candied cherry, they are also very pretty cakes.
QUEEN CAKES - A very old recipe which is said to have come about during the Victorian era. Supposedly these delightful little cakes were a favorite of Queen Victoria. Buttery and moist and studded generously with dried currants. These are also a favorite Mother's Day bake, and are very popular at tea parties.
Don't forget to Pin this recipe to your Dessert, Baking or Cake Boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 12 delicious cupcakes
Sultana Cupcakes
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These are delicious cupcakes, very much in the British tradition. Buttery and not too sweet, studded generously with sultana raisins and topped with a simple lemon glaze icing. Perfect for picnics and garden parties.
Ingredients
- 1/2 cup + 1 TBS (125g) butter, at room temperature
- 1/2 cup (96g) sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (156g) plain all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (80ml) milk, room temperature
- 1 1/4 cups (190g) sultana raisins
For the icing:
- 1 1/2 cups (195g) icing sugar
- 2 TBS fresh lemon juice
- 1 TBS milk
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Line a 12-cup muffin/bun tin with paper cupcake liners. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
- Whisk the flour, baking powder and salt together in a bowl. Whisk together the milk and the vanilla.
- Add the milk and the flour mixture to the creamed mixture and beat until smooth and well combined. Fold in the raisins.
- Spoon into the prepared muffin/bun cups.
- Bake in the preheated oven for 20 to 25 minutes, until cooked through and risen. A toothpick inserted in the center of one should come out clean and the tops should spring back when lightly touched.
- Remove from the tin to a wire rack and leave to cool completely.
- To make the icing whisk together all of the ingredients until smooth and well combined. Spoon or spread over the cupcakes.
- These will keep up to five days in a covered container at room temperature. They are also suitable for freezing.
Notes
You may use 1 1/4 cups (156g) of self-raising flour in place of the regular plain flour, omitting the baking powder and salt.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I know it's not long since Christmas has passed and I still have Christmas cake in the cake tin, but I was wanting something different with my hot drink today. It's been snowing all day and I just wanted to sit down with a hot drink and a piece of cake and watch the snow fall.
I did not want heavy fruit cake, however. I wanted something much lighter. I also did not want a cake that was going to be hanging about for any more than a day or two.
When I discovered this cake on Your Home-Based Mom, it looked perfect! Sized just for two people. Easy to put together. Not complicated.
I adapted it to reflect British/European measures so that it could be easily baked on both sides of the pond. I baked it in a 5 by 7-inch shallow casserole dish, which worked out very well. I dare say a 7-inch square dish would also work. I would not go much larger than that or you will have a flat cake.
It is supposed to be the right size for two people, and it is, if you are hearty eaters. I think it cuts better into four servings, which means you can enjoy it on the first day and then again, a second day. It's up to you! In any case, it is so delicious it won't be hanging around for very long in the cake tin! There is no waste here!
WHAT YOU NEED TO MAKE CINNAMON SWIRL CAKE FOR TWO
Just a few simple ordinary baking cupboard ingredients. There is nothing out of the ordinary here.
For the cake:
- 3/4 cup (94g) all-purpose plain flour
- 1/8 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 cup + 2 TBS (90ml) whole milk
- 2 TBS beaten egg
- 1/2 tsp vanilla
- 2 TBS butter, melted
For the cinnamon filling:
- 1/4 cup (57g) butter, softened
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS plain all-purpose flour
- 2 tsp ground cinnamon
For the glaze:
- 1/2 cup (65g) icing sugar, sifted (confectioners, powdered)
- 1 TBS whole milk (may not need it all)
- 1/4 tsp vanilla extract
To measure the flour if using cups, spoon into the cup and level off with the flat edge of a knife. I used unbleached flour. I also used kosher salt as that is what I have in the house.
Whole milk because all I have is whole milk. You will not need all of one egg beaten, only 2 TBS of it. Don't be tempted to use the whole egg or your consistency will be off. You want a sturdier cake batter to stand up to the cinnamon filling/swirl.
You can use more or less cinnamon in the filling, according to your own taste. I found 2 tsp right for me. The original recipe called for 1/4 TBS. I couldn't be bothered to figure out how much that was. Perhaps 1 1/2 tsp?
Do let the cake cool before glazing it or the glaze will just run off of the cake.
HOW TO MAKE CINNAMON SWIRL CAKE FOR TWO
This was very simple to make, using the one bowl method for the cake batter. I used a small ceramic casserole to bake mine in (5 by 7 inches in size.) I would not go much larger than that.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish that is 5 by 7 inches in size (should hold 3 cups or 1 1/2 pints). Set aside.
Measure the ingredients for the cake into a bowl in the order given and beat together until smooth. Spread this batter into the prepared baking dish.
Stir the ingredients for the cinnamon filling together until smooth and amalgamated. Drop by tsp over the top of the cake batter. Using a round bladed knife swirl the cinnamon mixture into the cake, cutting through lengthwise and crosswise.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Leave to cool until just warm, then lift out to a serving platter.
Whisk all of the glaze ingredients together until smooth, using only enough milk to give you a drizzle glaze.
Drizzle the glaze over the cake decoratively and leave to set before cutting into squares to serve alongside your favorite hot beverage.
This was a lovely little cake. It was filled with loads of pockets of the sweet cinnamon mixture, which gets all gooey when it is baked into the cake. Mine did take longer to bake than the original recipe and I have reflected that in the recipe. I am not sure if it was my oven or the size of my pan.
In any case this was delicious. It was purported to serve two, but I think that you can easily get four normal servings from this tasty cake. I enjoyed with a hot cup of orange spiced herbal tea. What a treat this was!
If you are a smaller family or are a fan of small batch cakes, then you might also be interested in the following delicious offerings!
ANGEL FOOD CAKE FOR TWO - This is quite simply my favorite small-batch cake. It is light and fluffy and every bit as delicious as a regular sized angel food cake. Low in fat and beautiful served with fresh berries and cream.
7-UP SHEET CAKE (SMALL BATCH) - There is no leavening in this recipe. Instead, it relies on the carbonation of the 7-Up soda to give it lift. It has a beautiful texture and flavor. Tender and moist, it is delicious. Glazed with a tangy lime-flavored glaze and beautiful served with fresh fruit.
Yield: 2 with leftovers
Cinnamon Swirl Cake for Two
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
All the flavors of your favorite cinnamon rolls except in cake form. This is perfect served with a hot drink. Delicious!
Ingredients
For the cake:
- 3/4 cup (94g) all-purpose plain flour
- 1/8 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 cup + 2 TBS (90ml) whole milk
- 2 TBS beaten egg
- 1/2 tsp vanilla
- 2 TBS butter, melted
For the cinnamon filling:
- 1/4 cup (57g) butter, softened
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS plain all-purpose flour
- 2 tsp ground cinnamon
For the glaze:
- 1/2 cup (65g) icing sugar, sifted (confectioners, powdered)
- 1 TBS whole milk (may not need it all)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish that is 5 by 7 inches in size (should hold 3 cups or 1 1/2 pints). Set aside.
- Measure the ingredients for the cake into a bowl in the order given and beat together until smooth. Spread this batter into the prepared baking dish.
- Stir the ingredients for the cinnamon filling together until smooth and amalgamated. Drop by tsp over the top of the cake batter. Using a round bladed knife swirl the cinnamon mixture into the cake, cutting through lengthwise and crosswise.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Leave to cool until just warm, then lift out to a serving platter.
- Whisk all of the glaze ingredients together until smooth, using only enough milk to give you a drizzle glaze.
- Drizzle the glaze over the cake decoratively and leave to set before cutting into squares to serve alongside your favorite hot beverage.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I was wanting to bake a cake the other day, but I was not wanting a large cake. With there only being me in my house, a large cake would just get me into trouble, and I can do that well enough on my own without having a large cake around to help me!
Yes, I could send some to my neighbor, but I don't like doing that all the time because she always feels as if she had to give me something back, no matter how many times I tell her that she doesn't. So this time I really was looking for a smaller cake.
I have this cookery book entitled Sweet & Simple by Christina Lane. It is a dessert cookbook for two. There are over a hundred recipes in the book for smaller sized desserts. It is perfect for the smaller family or singleton.
This delicious vanilla and almond cake is the perfect example. It is not a thick cake as most other cakes are. It is a sheet cake and is baked in a quarter sheet pan. Of all my baking tins, I use my quarter sheet pan the most of all. It is the perfect sized sheet pan for a singleton or smaller family and it is the perfect sized pan to bake small cakes in like this one.
This is a wonderful cake. It is moist and deliciously buttery. Loaded with the beautiful flavors o vanilla and almond. The frosting is applied while the cake is right out of the oven for easy spreading and a bit of it does soak into the hot cake making it even more moist.
All in all this is a beautiful cake which I think you will enjoy. Even if you are not a smaller family, it is a cake that you can bake and not have hanging around for days on end. There will be no problem finishing this one! Enjoy!!
WHAT YOU NEED TO MAKE WHITE TEXAS SHEET CAKE (small batch)
Some pretty ordinary baking ingredients. There is nothing unusual here. You will need a quarter sheet pan with a lip or a 9 by 13-inch cake pan.
For the cake:
- 1 cup (140g) all purpose plain flour
- 1 cup (200g) granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup(115g) butter, melted
- 3/4 cup (180ml) buttermilk
- 1 large egg, lightly beaten
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
For the frosting:
- 7 TBS (100g) butter, melted
- 3 TBS milk
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 2 heaped cups (260g plus) icing sugar, or enough to make a thickish icing
- 1/2 cup (43g) flaked toasted almonds
This is a sweet cake for sure, but it has beautiful flavors. That is not a mistake. There are equal measurements when using cups for the flour and the sugar, although they do not weigh the same in grams.
I just use salted butter and cut back on the salt in the recipe. Not a problem.
Butter milk can easily be substituted in one of the two following ways if it is not something you have or can get:
1. Whisk together 1 TBS of lemon juice or white vinegar along with the amount of whole milk needed to bring it up to the measure required. Leave for five minutes to clabber.
2. Whisk together equal parts of full fat plain Greek yogurt and full fat milk to bring it up to the full measure of milk needed for the recipe. Leave for five minutes to clabber.
There is not really an exact measurement for the icing sugar for the frosting. You do not want a stiff mixture by any stretch, nor do you want it to be very loose. It should be spreadable.
You can toast the almonds on a baking sheet by sticking them into the oven with the cake as it is baking. It won't take too long so do keep an eye on them. Because your cake and your icing are warm, it is not necessary for the almonds to be completely cool when you scatter them over the top of your cake.
HOW TO MAKE WHITE TEXAS SHEET CAKE (small batch)
This is a fairly simple cake to make and is done rather quickly. It bakes in a flash. The icing is poured over top when the cake comes out of the oven. Altogether this is a really delicious cake!
Preheat the oven to 350*F/180*C/gas mark 4. Spray a nonstick quarter sheet pan with some baking spray (9 by 13 inches.) Set aside.
Whisk the flour, soda, salt and sugar together in a medium sized bowl.
Whisk the butter, buttermilk, egg, and both extracts together in a beaker and add to the dry ingredients. Whisk well until smooth. Pour into the prepared pan and spread out evenly,
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking make the frosting. Melt the butter in a saucepan over medium low heat. Add the vanilla and almond extracts along with the milk. Whisk in the icing sugar until smooth.
As soon as the cake comes out of the oven, pour the icing over top of the cake and spread it out evenly with a spatula. Sprinkle with the flaked almonds.
Leave to cool in the pan for at least half an hour before serving.
If you are a smaller family and don't want to be eating cake for days on end, perhaps you might also enjoy these other small batch cake recipes. I promise you they are also delicious!
7-UP SHEET CAKE (SMALL BATCH) - There is no leavening in this recipe. No baking powder, or soda. Instead, the cake relies on the carbonation of the soda drink to give it some rise. This also helps to keep the cake tender and moist. This is a delicious smaller sized cake for the smaller sized family.
SMALL BATCH GINGERBREAD CAKE WITH LEMON CREAM -This gingerbread cake is just enough so that you can enjoy it once as a dessert with something lush, like the lemon cream spooned over top, and then once as a teatime treat, served warm, split and buttered. I hope that I am not the only person who enjoys my gingerbread cake buttered!
Yield: 4 to 6 servings
White Texas Sheet Cake
Prep time: 10 MinCook time: 18 MinInactive time: 30 MinTotal time: 58 Min
A smaller sized, moist and delicious almond flavored white sheet cake. Try not to eat more than one piece of this. It's impossible.
Ingredients
For the cake:
- 1 cup (140g) all purpose plain flour
- 1 cup (200g) granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup(115g) butter, melted
- 3/4 cup (180ml) buttermilk
- 1 large egg, lightly beaten
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
For the frosting:
- 7 TBS (100g) butter, melted
- 3 TBS milk
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 2 heaped cups (260g plus) icing sugar, or enough to make a thickish icing
- 1/2 cup (43g) flaked toasted almonds
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Spray a nonstick quarter sheet pan with some baking spray (9 by 13 inches.) Set aside.
- Whisk the flour, soda, salt and sugar together in a medium sized bowl.
- Whisk the butter, buttermilk, egg, and both extracts together in a beaker and add to the dry ingredients. Whisk well until smooth. Pour into the prepared pan and spread out evenly,
- Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking make the frosting. Melt the butter in a saucepan over medium low heat. Add the vanilla and almond extracts along with the milk. Whisk in the icing sugar until smooth.
- As soon as the cake comes out of the oven, pour the icing over top of the cake and spread it out evenly with a spatula. Sprinkle with the flaked almonds.
- Leave to cool in the pan for at least half an hour before serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Subscribe to:
Posts (Atom)
Social Icons