I’m still enjoying making the old recipes from my Nan’s McAlpins cookbook. The recipes are pretty basic, and they stick to tried and true flavours and techniques. When I saw this recipe, I thought it was a winner before I had even tasted it! It goes without saying that a coffee and a piece of cake go together – so why not combine the two? The addition of chocolate icing literally tops off the flavour of the cake, and I love the walnuts too. Before I started making the recipes from this book, I’d never used coffee essence before in my baking. Whilst it did give this cake a good flavour, next time I think I will substitute the essence for an espresso shot… or maybe two!
chocolate + coffee = winning combination
6oz Wholemeal self raising flour
pinch of salt
4oz caster sugar
4 tablespoons milk
1 dessert spoon coffee essence
walnuts to decorate
* Sift flour & salt
* Cream butter and sugar, beat in eggs gradually
* Mix in sifted ingredients alternatively with milk and coffee essence
* Pour into a greased and lined 20cm tin and bake in a moderate oven (180 degrees) for 20 – 25 minutes.
* When cake has cooled, top with a simple chocolate icing and decorate with walnuts if you wish.
Sometimes I crave just a simple cupcake. No indulgent added extras, just a plain simple vanilla cupcake with frosting. If you feel the same, then these are for you. To add to the simplicity, this is an easy recipe where all ingredients are added and mixed together. These cupcakes are super light and fluffy, you can have them with just icing or turn them into butterfly cakes with jam and cream.
120 grams unsalted butter – softened
2/3 cup caster sugar
1 1/2 cups self raising flour
1/2 cup milk
2 teaspoons vanilla essence
* Preheat the oven to 180 degrees, and line a 12 hole cupcake tin with paper cases
* Put the butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric beaters on a low speed for 2 minutes or until well mixed
* Increase speed and beat for a further 2 minutes or until smooth and pale
* Spoon mixture in to cupcake tray and bake for 20 minutes or until golden
* Allow to cool completely on a wire rack
* Ice/decorate as desired and enjoy!!
Butterfly cupcake with strawberry and cream – yum!
Yikes… it’s Wednesday afternoon and I’ve just realised I haven’t baked anything for Throwback Thursday! Luckily the McAlpins recipes are all pretty simple, combine that with a happy baby and a big boy at kindy and the crisis is averted!
This reminds me of a much simpler version of the rainbow cakes we used to have as kids (this may be a project for the weekend). The cake itself is quite plain, but the chocolate ‘whirl’ and butter icing provide the kick that it needs.
Click here for conversion table
8 oz (2 teacups) self raising flour
pinch of salt
4 oz margarine (I used unsalted butter)
6 oz castor sugar
1/2 teaspoon vanilla essence
4 tablespoons milk
1 tablespoon coca blended with 2 tablespoons of boiling water
- Sift flour and salt
- Cream margarine/butter and sugar and beat in eggs gradually
- Mix in sifted ingredients alternately with milk and vanilla essence
- Turn into a greased tin lined on bottom with paper (I used a 20cm round tin)
- Pour the blended cocoa on the top and stir it around with a knife
- Bake in a moderate oven for 50 – 60 minutes (I baked my cake for 35 minutes at 170 degrees in a fan forced oven
- When cold, ice the top with Chocolate Butter Icing
Chocolate Butter Icing
3 oz icing sugar
1 oz butter
1 tablespoon cocoa
- Sift sugar
- Blend the cocoa into a thick paste with boiling water, mix in the icing sugar well
- Soften the butter and work into the icing
- Spread over cake or use for piping/decorating cakes