Bernie's Basic Bun Mixture

This bun mixture is my granny, Bernie’s, recipe. These buns are extremely easy to make and they are very delicious too.

Bernie’s Basic Bun Mixture

Ingredients

225g (8oz) Flora Light/butter

225g (8oz) caster sugar

1 teaspoon vanilla extract

3 free range eggs

280g (10oz) self-raising flour (sieved)

30mls milk

Method

1. Pre-heat the oven to 180°C/390°F/gas mark 6.

2. Place the flora, sugar and vanilla extract into a bowl and cream together until it is a pale yellow colour.

3. Add the eggs, one at a time with a little flour to prevent the mixture from curdling. Mix well.

4. Add the flour little by little then mix well. Stir in the milk. If it drops off easily in a dollop then it is ready.

5. Take a spoonful of mixture, with a dessert spoon and scrape into the bun case using a teaspoon. Don’t fill the case to the top.

6. Bake in the oven for 20 mins or until golden brown in colour. Cool on a wire tray.

Enjoy!

Ready for the oven

Cooling on the wire tray

Chocolate Chip Muffins

Last night, Me and my Brother Tiarnán were watching Junior MasterChef and we went to bed dreaming of desserts. This morning, Tiarnán asked my Mam if we could make Chocolate Muffins. So I searched for some Chocolate Muffins and the first one I found was this one. These muffins are simple and its something everyone loves.

Chocolate Chip Muffins

Ingredients
250g (8oz) Self Raising Flour

125g (4oz) Caster Sugar                        
12g (¼oz) Cocoa
50g (2oz) Chocolate Chips
1 Level Teaspoon Baking Powder
1 Large Egg
150ml (¼ pint) Milk
½ teaspoon Vanilla Extract
125g (4oz) Margarine

Method

1. Preheat oven to 175°C/325°F/Gas 3.    
2. Melt margarine and allow to cool.
3. In a large bowl combine all dry ingredients.  
4. Mix the egg, milk and vanilla extract into the cooled margarine.
5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
6. Spoon into bun cases, making each case about two thirds full.
7. Bake for 20 - 30 minutes until golden brown and cooked through. 

                                                     

Donal Skehan's Cookies and Cream Chocolate Chip Oreo Cupcakes

I found this recipe off Donal Skehan's Blog. I was lucky enough to meet Donal at the Taste of Dublin Festival. These taste really nice and are easy to make.

Donal Skehan's Cookies and Cream Chocolate Chip Oreo Cupcakes

Ingredients
175g of self raising flour
110g of soft margarine or butter
110g of caster sugar
2 tablespoons of cocoa powder
1 teaspoon of baking powder
2 large eggs
50g of good quality chocolate chips
50ml of water/milk

For the Oreo Cream frosting
250ml of fresh cream.
25g of icing sugar.
1/2 teaspoon of vanilla extract.
8 oreo cookies, crushed.

Method

1. Preheat the oven to 180 ̊ C/350 ̊ F/gas mark 4. Line a cupcake tray with paper cases. In a large bowl combine all the dry ingredients except for the chocolate chips.
2. Make a well in the center of the bowl and break in the 2 eggs. Using an electric hand mixer beat all the ingedients together until combined. Add in half the milk/water and beat again until combined. You are looking for the batter to be light and creamy.
3. Add the rest of the liquid if you need it you may not. Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top. Allow to cool on a wire rack before applying the oreo cream.
4. For the Oreo frosting, simply beat the cream, vanilla extract, and icing sugar until it becomes thick. Gently fold in the oreo cookie crumbles and spoon the mixture into an icing bag with a large round nozzle.
5. Squeeze the oreo cream onto the cupcakes and top with broken cookies.

Me with Donal Skehan at Taste Of Dublin