top of page

Recipes for the Summer Show

GUINNESS & CHOCOLATE CUP CAKES  (Class 93)

​

Please note - this recipe makes 12 cup cakes - only 6 are required for class 93

​

  • 200ml Guinness
  • 50g cocoa powder
  • 150g Unsalted butter
  • 250g soft light brown sugar
  • 2 large eggs beaten
  • 170g plain flour
  • 1 teaspoon bicarbonate of soda
  • Half a teaspoon baking powder
​​
For the Topping
  • 340g icing sugar sifted
  • 170g soft margarine
  • 1 tablespoon milk optional
  • few drops of vanilla essence
​​

1.     Preheat the oven to 180C / gas mark 4.

2.     Line a 12 hole muffin tin with paper cases.

3.     Gradually mix the Guinness into the cocoa powder to form a smooth liquid.

4.     In a large bowl beat the butter with the sugar until pale and fluffy & then beat                 the eggs in a little at a time.

5.     Mix in the cocoa and Guinness mixture then sift in the flour, bicarbonate of

        soda and baking powder with a pinch of salt. Gently mix together.

6.    Spoon into the muffin cases and bake for 20-25 minutes until risen and a

       skewer inserted into the middle comes out clean.

7.    Cool in the tin for 5 minutes then transfer to a rack to cool completely.

8.    To make the topping cream the margarine and the icing sugar together until  

       smooth, add the vanilla and milk if required.

9.   Pipe swirls of icing on top of the cold buns.

GINGERBREAD (Class 105)

 
  • 240g plain flour
  • 150ml milk
  • 120g margarine or butter
  • 1 teaspoon mixed spice
  • 60g sugar
  • 60g golden syrup
  • 180g black treacle
  • 1-2 teaspoons ground ginger
  • 1 level teaspoon bicarbonate of soda
  • 1 egg - beaten
 
1.    Pre-heat the oven to 160°C  / Gas mark 3 (150°C for a fan oven).
2.    Line an approximately 17cm square cake tin with greased greaseproof paper or baking parchment.
3.    Sieve the flour, spices, and bicarbonate of soda into a mixing bowl and add the sugar.
4.    Put the margarine or butter, black treacle and syrup into a saucepan and heat until the fat has                   melted, allow the mixture to cool slightly and then add to the dry ingredients.
5.    Warm the milk in a saucepan (do not allow to boil) and add to the mixing bowl. Beat thoroughly to           mix well .
6.    Add the egg and mix well.
7.    Pour the mixture into the prepared tin and bake in the centre of the oven for about one and a                     quarter to one and a half hours.
8.   Test carefully before removing from the oven (a skewer inserted into the cake should come out                  clean).
9.   Allow the cake to cool in the tin for about 10 minutes before turning out on to a cooling rack
      (covered with kitchen paper to avoid rack marks).

10. When cold store the cake in an airtight tin. The cake flavour improves when stored for a few days               before showing and eating.

bottom of page