Bake a Difference - Chocolate orange cupcakes - 14-20 October 2019

 
Bake a Difference - Chocolate orange cupcakes - 14-20 October 2019
Bake a
             Difference
                                       14–20 October 2019

    Chocolate orange cupcakes
Every cake you bake and every pound you raise will help us bring
    forward the day when we can beat muscular dystrophy.
Bake a Difference - Chocolate orange cupcakes - 14-20 October 2019
Bake a Difference 2019
Chocolate orange cupcakes
INGREDIENTS                      METHOD
• 120g plain flour               1. Preheat the oven to 170C/Gas 3. Line a 12-
• 140g golden caster sugar          hole muffin tin with paper cases.
• 1 tsp baking power             2. Mix the flour, sugar and baking powder
• 40g unsalted butter               together in a food processor. Add the butter
• 50g dark chocolate, melted        and pulse until combined.
    and cooled slightly          3. Whisk the melted chocolate, egg and milk
                                    together in a jug.
•   1 free-range egg
                                 4. Stir the chocolate mixture into the flour
•   125ml oz milk
                                    mixture until just combined.
•   1 orange, juice only
                                 5. Spoon the mixture into the cases and bake
•   3 tbsp golden caster sugar      for 15-20 minutes, or until risen and golden-
For the buttercream                 brown and a skewer inserted into the middle
                                    comes out clean. Remove from the oven and
• 125g unsalted butter,             set aside to cool for 10 minutes.
  softened
                                 6. Meanwhile, mix the orange juice and
• 250g icing sugar                  granulated sugar together in a bowl. Carefully
• 2-3 tbsp milk                     pour the orange juice mixture over the warm
• 50g white chocolate,              cakes and set aside to cool completely.
  melted                         7. For the white chocolate and orange
• 1 orange, zest only               buttercream, beat the butter in a bowl until
• 100g dark chocolate               light and fluffy. Carefully stir in the icing sugar
                                    and continue to beat for five minutes. Beat in
                                    the milk, melted chocolate and orange zest.
                                 8. Decorate the cupcakes with the buttercream.
                                 9. Use a sharp knife to make chocolate shavings
                                    from the orange chocolate and use them to
                                    decorate the cupcakes.

                                               Registered Charity No. 205395 and Scottish Registered Charity No. SC039445
                                                                   and a company limited by guarantee 705357 in England
Bake a Difference - Chocolate orange cupcakes - 14-20 October 2019
Bake a
             Difference
                                       14–20 October 2019

                   Polenta cake
Every cake you bake and every pound you raise will help us bring
    forward the day when we can beat muscular dystrophy.

                                        Photo credit: Example cake © kasia2003/Fotolia
Bake a Difference 2019
Polenta cake (gluten free)
INGREDIENTS                     METHOD
• 3 eggs                        1. Preheat the oven to 170°C/Gas 3. Line a 20cm
• 110g golden caster sugar         round cake tin with non-stick baking paper.
• 110g unsalted butter          2. Whisk the eggs and sugar until thick and
    (melted)                       mousse-like. Beat in the melted butter and
•   1 orange (zest and juice)      orange juice.
•   225g Polenta                3. Add the polenta and baking powder,
•   1 tbsp baking powder           followed by the orange zest, salt, poppy
    (gluten free)                  seeds and vanilla, beating well.
•   1 pinch salt                4. Pour into the prepared tin. Bake for 30-40
•   1 tsp vanilla extract          minutes until golden.
•   50g poppy seeds             5. While the cake is cooking make the syrup –
                                   put all the syrup ingredients into a pan and
For the syrup
                                   heat gently until the sugar has dissolved
• ½ a lemon (juice only)           completely. Bring to the boil and simmer for
• 2 oranges (juice only)           5 minutes.
• 140g golden caster sugar      6. Remove the cake from the oven and make
                                   holes in it with a skewer. Pour over the hot
                                   syrup and leave to cool. Serve as it is or top
                                   with icing and orange and lemon slices.

                                             Registered Charity No. 205395 and Scottish Registered Charity No. SC039445
                                                                 and a company limited by guarantee 705357 in England

                                                     The image of the cake on the front is an example
Bake a
             Difference
                                       14–20 October 2019

                   Gingerbread
Every cake you bake and every pound you raise will help us bring
    forward the day when we can beat muscular dystrophy.

                                        Photo credit: Example cake © kasia2003/Fotolia
Bake a Difference 2019
Gingerbread
INGREDIENTS                       METHOD
• 350g plain flour              1. Sieve the flour into a large mixing bowl and
• 100g butter                      then stir in the rest of the dry ingredients.
• 5 1/2 teaspoons ground        2. Beat in the butter until the mixture looks
    ginger                         like breadcrumbs, you can do this in a food
•   1 1/2 teaspoons ground         processor, with an electric whisk or by hand
    cinnamon                       using your fingers.
•   1 teaspoon bicarbonate      3. In another bowl, combine the eggs and
    soda                           golden syrup and then beat into the first
•   175g light brown soft sugar    mixture.
•   4 tablespoons golden        4. Tip the dough out onto a floured surface
    syrup                          and lightly knead together into a ball, wrap
•   1 medium egg                   in cling film and leave in the fridge for 20
                                   minutes.
                                5. Preheat the oven to 180°C.
                                6. After 20 minutes, take the dough out of the
                                   fridge, roll it out on a floured surface to a
                                   thickness of about half a centimeter and cut
                                   into gingerbread man shapes.
                                7. Place your gingerbread men on a baking tray
                                   lined with greaseproof paper, make sure to
                                   leave a space between them.
                                8. Bake for 12 to 15 minutes, they should be
                                   lightly golden brown. Once they’re out of the
                                   oven, leave them to cool on the trays for a bit
                                   until moving to a wire rack.
                                9. Decorate and serve!

                                               Registered Charity No. 205395 and Scottish Registered Charity No. SC039445
                                                                   and a company limited by guarantee 705357 in England

                                                       The image of the cake on the front is an example
Bake a
             Difference
                                       14–20 October 2019

    Chocolate orange brownies
Every cake you bake and every pound you raise will help us bring
    forward the day when we can beat muscular dystrophy.

                                        Photo credit: Example cake © kasia2003/Fotolia
Bake a Difference 2019
Chocolate orange brownies
INGREDIENTS                      METHOD
• 400g dates                     1. Preheat the oven to 180°C.
• 60ml room temperature          2. Chop the dates into half centimeter chunks,
    water                           you can use a food processor or just do this
•   130g nut butter (peanut is      by hand, and put into a large mixing bowl.
    best but cashew, almond      3. Mix the water into the dates to soften them.
    and sesame will all work     4. Add the nut butter, cocoa powder and
    too)                            orange zest to the bowl and mix. You can
•   30ml oil (coconut is best       either use an electric whisk/food processor
    but sunflower or vegetable      or do this by hand.
    work too)                    5. Add a little oil to thin the mixture, the exact
•   35g cocoa powder                amount you need will depend on the oil you
•   Zest of 1 orange                are using and the consistency of your nut
•   Dairy-free chocolate chips      butter but you should end up with a pliable
•   Orange slices for               mixture.
    decoration                   6. Stir in the dairy-free chocolate chips or
                                    any other textures you would like in your
                                    brownies.
                                 7. Pour the mixture into a baking tin lined with
                                    baking parchment and press down into all
                                    the corners.
                                 8. Bake for 15 minutes until the edges start to
                                    get slightly crispy.
                                 9. Cut into slices, add your orange slices and
                                    serve! You can keep these in the fridge or
                                    freezer if you make them ahead of time.

                                              Registered Charity No. 205395 and Scottish Registered Charity No. SC039445
                                                                  and a company limited by guarantee 705357 in England

                                                      The image of the cake on the front is an example
Bake a
             Difference
                                       14–20 October 2019

        Carrot cake (gluten free)
Every cake you bake and every pound you raise will help us bring
    forward the day when we can beat muscular dystrophy.

                                        Photo credit: Example cake © kasia2003/Fotolia
Bake a Difference 2019
Carrot cake (gluten free)
INGREDIENTS                     METHOD
• 300g soft light brown sugar   1. Preheat the oven to 170°C.
• 3 eggs                        2. Whisk together the sugar, eggs and oil in a
• 300ml sunflower oil              large mixing bowl.
• 300g gluten-free flour        3. In a separate bowl, sift together the flour,
• 1 teaspoon bicarbonate of        bicarbonate of soda, baking powder,
  soda                             cinnamon, ginger and salt. Slowly beat this
• 1 teaspoon baking powder into the first mixture and then add the vanilla
• 1 teaspoon ground                extract.
  cinnamon                      4. Grate 100g of the carrots and finely chop 100g
• ½ teaspoon ground ginger of the walnut halves, stir these into the mixture.
• ½ teaspoon salt               5. Divide the mixture into two pre-lined 20cm
• Few  drops of vanilla extract    cake tins and bake for 35 to 40 minutes.
• 400g carrots                  6. Remove from the oven and leave to cool
• 150g walnut halves               completely.
                                7. To make the icing, whisk together the butter
For the icing
                                   and the icing sugar until it is all combined,
• 600g icing sugar                 then add the cream cheese all in one go and
• 50g soft unsalted butter         whisk on a low speed until it is incorporated.
• 250g cream cheese                Speed up the whisk and beat for several
                                   minutes until the mixture is light and fluffy.
                                8. Sandwich the cake layers together using
                                   about a third of the cream cheese icing and
                                   then cover the cake with the rest.
                                9. Use the remaining carrot to cut out little
                                   carrot shapes and decorate with these and
                                   the remaining walnut halves.

                                             Registered Charity No. 205395 and Scottish Registered Charity No. SC039445
                                                                 and a company limited by guarantee 705357 in England

                                                     The image of the cake on the front is an example
Bake a
             Difference
                                       14–20 October 2019

       Apricot granola traybake
Every cake you bake and every pound you raise will help us bring
    forward the day when we can beat muscular dystrophy.

                                        Photo credit: Example cake © kasia2003/Fotolia
Bake a Difference 2019
Apricot granola traybake
INGREDIENTS                         METHOD
• 190g dried apricots               1. Roughly chop the apricots and almonds and
    chopped                            leave to one side.
•   160g cups almonds,              2. Pour the honey and almond butter into a
    roughly chopped                    large saucepan and melt together over a low
•   35g flaxseeds                      heat, add the salt and vanilla extract.
•   30g unsweetened                 3. Add the chopped apricots, almonds,
    shredded coconut                   flaxseeds, coconut and puffed grain of your
•   20g puffed grain (spelt, rice      choice to the saucepan and stir until all the
    and millet also work well)         dry ingredients are coated completely.
•   170g cup honey or agave         4. Pour the mixture into a baking tin that you
    syrup                              have lined with greaseproof paper and press
•   125g unsalted creamy               down into all the corners.
    almond butter                   5. Put the tray into the freezer for 45 minutes
•   1/2 teaspoon salt                  for the mixture to set.
•   pinch or two of ground          6. After 45 minutes remove the tray and use the
    cinnamon                           greaseproof paper to take the set mixture
•   1 teaspoon vanilla extract         out of the tray.
                                    7. Cut into slices and serve! These can be stored
                                       in the fridge if you need to make them ahead
                                       of time.

                                                 Registered Charity No. 205395 and Scottish Registered Charity No. SC039445
                                                                     and a company limited by guarantee 705357 in England

                                                         The image of the cake on the front is an example
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