Bake a Difference - Chocolate orange cupcakes - 14-20 October 2019
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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 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
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/FotoliaBake 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 exampleBake 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/FotoliaBake 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 exampleBake 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/FotoliaBake 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 exampleBake 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/FotoliaBake 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 exampleBake 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/FotoliaBake 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 exampleYou can also read
