I have set up a page on Facebook where I will be showcasing all of my recipes, focusing in particular on cakes and macarons.
I have loads of exciting upcoming projects and experiments in mind so search for Baked By Sarah
Thank you 🙂
chocolate
Sticky Mars Bar Crunch
I had an all day regional conference for work last week which usually involves sitting around a round table for several hours of the day so I decided to whip up a little treat to break up the day.
I made these little slices the night before and it’s no exaggeration when I say that these literally took around 10/15 minutes to make, involving only 4 ingredients (well 6 Mars Bars) and they went down a storm in fact, Terry on my team took the last 3 home with him.
Ingredients
70g Unsalted Butter
3 tbsp Golden Syrup
6 Mars Bars (the regular sized ones) you can usually get a good deal on these in a multi pack at the supermarket
200g Cornflakes
Method
Step 1
Melt the butter and syrup together in a saucepan over a low heat and stir continuously
Step 2
Chop up all of the Mars Bar and add to the saucepan, keep stirring
Step 3
Stir in the cornflakes
Step 4
Add the mixture to a greased sandwich tin lined with baking paper and allow it to set for around an hour, cut and then serve.
This is extremely sticky (as you can imagine with the caramel and syrup) so watch those fillings!!
n
 
Nutella Cupcakes Made Easy
This has to be one of the most simplest yet tastiest cupcake to whip up for any chocolate lover.
My friend just gave birth to a beautiful baby girl so with a quick, last minute visit planned for us girls to get in there to see the baby asap I was nominated as “cupcake bringer”. Usually I would have tried my best to make something that resembled the fact that we were welcoming a baby however, I decided to play it safe and go for a fool proof recipe which the girls would love.
Ingredients
For the Cake;
125g Unsalted Butter (at room temperature)
125g Caster Sugar
2 Medium Free Range Eggs (whisked)
125g Self Raising Flour (sifted)
1tbsp Bournville Drinking Chocolate Powder (sifted)
1tbsp Skimmed Milk (an attempt to lower the calorie intake)
1tsp Vanilla Essence
For the Buttercream;
115g Unsalted Butter (at room temperature)
500g Icing Sugar (sifted)
1tbsp Bournville Drinking Chocolate (sifted)
60ml Skimmed Milk
1tsp Vanilla Essence
Nutella
Method
Step 1
Whisk together the caster sugar and butter until they become fluffy (an electric whisk is best – i’ve had the same one for about 4 years)
Step 2
Gradually whisk in the eggs adding a spoonful of the flour to prevent the mixture curdling
Step 3
Fold in the remaining flour and Bournville powder and then mix in the milk and vanilla essence
Step 4
Fill your muffin cases 2/3 of the way in pop into a preheated oven at 180 degrees for 15-20 minutes
Step 5
Once the cakes have cooked, allow them to cool in the tin for approximately 10 minutes before transferring to a cooling rack
Step 6
Once cooled, dig out the centre of the cupcake and fill with Nutella
I usually make my buttercream whilst the cakes are in the oven to save a bit of time. To do so;
Whisk up the butter and add half of the icing sugar. At this point I like to add the milk and vanilla, this helps limit the mess caused from the icing sugar (bits of dust usually get everywhere) gradually add the remaining icing sugar and you will be left with a lovely vanilla/chocolate buttercream with the perfect consistency for piping.
I like to complete my cupcakes with my signature rose effect finish which can be easily achieved with a Wilton 2D Nozzle
bakedbysarah 