Rose and Pistachio Cupcakes

I love the flavour of rose. I first tasted it when visiting my aunts and uncles in Fermanagh several years ago; there was an old style sweet shop in Enniskillen town centre called Mrs. O’Malley’s, which sold hand-made chocolates, including rose creams. I remember the first time I tried one; the perfume-y sweetness of it was so different from anything I’d tasted before, and I fell in love with it. To this day, rose creams are one of my favourite confections; unfortunately, Mrs O’Malley’s is no longer in business, so I have to find my own ways of satisfying my rosy cravings!


I was lunching in Avoca this week with a friend, and while perusing the fabulous food and ingredients in their shop, I spotted a bottle of rose water. I pounced, bought it without second thought, then decided that pistachio and rose cupcakes would be a perfect addition to an afternoon tea I was preparing for two days later. And what a delight they are! They’re sweet and floral and delicious; you should definitely give them a go!


Rose and Pistachio Cupcakes

(adapted from the Hummingbird Bakery: Cake Days)

(makes 12-16 cupcakes)


For the sponge

  • 80g room temperature butter
  • 280g caster sugar
  • 240g plain flour
  • 1tbsp baking powder
  • 1/4tsp salt
  • 1tbsp rosewater
  • 240ml milk
  • 2 eggs
  • 100g pistachios, toasted and chopped


For the frosting

  • 500g icing sugar
  • 160g room temperature butter
  • 2tbsp rosewater
  • 50ml milk
  • 50g pistachios, toasted and chopped
  • pink food colouring (optional)


1. Preheat the oven to 190⁰C. Line a cupcake tray with paper cases.

2. Using a stand or hand-held mixer, whisk together the butter, sugar, flour, salt and baking powder, until you have a sandy mixture.

3. In a jug, combine the rosewater, milk and eggs and gently whisk together with a fork. Pour three quarters of this wet mixture into the dry ingredients, and mix on slow speed to combine. Scrape down the sides of the bowl and add the remaining milk mix.. Increase the mixer speed and beat until you have a smooth batter. Using a spatula, fold in the chopped pistachios.

4. Scoop the batter into the paper cases – fill two-thirds full. Bake for 18-25 minutes (depending on your oven – mine needed 25), until cooked through and golden on top. Allow to cool.

5. For the frosting, beat together the butter and icing sugar until well-combined. Mix the rosewater with the milk, then slowly add to the butter and sugar. At this point, also add your food colouring, if using. Increase the mixer speed to high and whisk until the frosting is light and fluffy.

6. Spread or pipe the frosting over the cooled cupcakes, then sprinkle over the chopped pistachios. Make a cup of tea and enjoy with your delicious cupcakes!


2013-05-17 19.25.21




Pretty Pastel Mini Doughnuts

Firstly, I must apologise profusely for my absence from the blog-sphere; I don’t know where the last few weeks have gone! Work has been super-busy, and the weather has picked up a bit in the last week or so, so rather than hiding myself in the kitchen and creating weird-and-wonderful concoctions, I’ve been getting the littlest member of the family, our adorable jackaranian pup, out for lots of lovely walks and enjoying the spring sunshine. So, many apologies for the lack of yummy goodies; however, I feel my latest offering might, just slightly, make up for my recent culinary laziness.

Doughnuts. And not just your boring, run-of-the-mill doughnuts. Mini, pastel-icing-topped doughnuts. They are the cutest doughnuts I have ever clapped eyes on, and I’m delighted to share them with you. Also, good news for the diet-conscious. They are BAKED doughnuts, not fried, so feel free to eat twelve of them and not worry about your waistline…
Pretty Pastel Mini Doughnuts

(adapted from “Peggy Porschen: Boutique Baking”)

You will need a mini doughnut tray, or, if you’re feeling impatient and don’t want to wait and bake twenty at a time, two. I got this one.

  • Oil spray such as Frylight
  • 110g plain flour
  • 1/2tsp baking powder
  • Pinch of salt
  • 60g caster sugar
  • 5g vanilla sugar
  • 25g light brown sugar
  • 1 egg
  • 45g whole milk
  • 40g buttermilk
  • 1/2tsp vanilla extract
  • 15g butter, melted
  • 500g fondant icing
  • 2-3 tbsp lukewarm water
  • assorted food colourings (paste if possible)

1. Preheat the oven to 160⁰C. Spray your doughnut mould(s) with the oil spray; this makes it nice and easy to pop them out when they’re baked.

2. Sift together the flour, baking powder and salt, then stir in the sugars. In a measuring jug, combine the egg, milk, buttermilk, vanilla extract and melted butter.

3. Slowly pour the wet ingredients into the dry ones, mixing until combined.

4. Put your batter into the moulds (you can use a piping bag if you like, but I used a teaspoon and found it worked well enough). Fill each one about halfway; if you put too much in, you’ll lose the lovely hole in the middle as they rise in the oven.

5. Bake for 10-12mins, until nicely golden on top and springy to the touch. Leave to cool, then pop out of the moulds.

6. For the fondant icing, sift your icing sugar into a bowl and add water slowly, stirring constantly until it becomes liquid and shiny. You want a pourable, but not too runny, consistency. Separate the fondant into four bowls (reserve a few tablespoons to drizzle on the top), and add a different food colouring to each one until you have the shade you desire.

7. Dip each doughnut into the fondant until about halfway, then set aside, dipped side up, to allow the fondant to set. Once the coloured fondant has firmed up a bit, put the reserved white icing into a piping bag and drizzle over the top to make a nice pattern. Leave to set fully, then munch away to your heart’s content.



Tiramisu Layer Cake

It goes without saying that I love baking. I especially like baking cake – big cakes, little cakes, cupcakes, cake pops; you name it, I’ve probably tried it. It also goes without saying that I love to eat the cake creations; hence I always bake things that I like, regardless of other people’s opinions! Most of the time, when I decide to try a new flavour, the fam are relatively enthusiastic; however, when I told Dad I would be making a chocolate-coffee cake with a rum-flavoured mascarpone frosting, he gagged and told me it was an insult to cake. Boo.

Refusing to be disheartenend, I reminded myself why I had made the, ahem, controversial decision to turn the most famous of Italian puddings into a cake. My boyf has long made it known that tiramisu is his favourite dessert, calling it a “better, grown-up version of trifle” (I tend to agree, especially as I hate trifle with a passion!). I like to make us little romantic-stylee dinners every once in a while, and always do my best to make things he especially likes. This week is Italian week, and, rather than make yet another (admittedly delish) traditional Delia dessert, I thought I’d be innovative and combine my boyf’s favourite – the tiramisu – and my favourite – cake.

Tiramisu Layer Cake

(Adapted from The Hummingbird Bakery’s Cake Days, makes one two-layer cake.)

For the sponge

  • 240ml whole milk
  • 1tbsp good hot chocolate powder
  • 1tsp instant coffee
  • 80g unsalted butter, at room temperature
  • 280g caster sugar
  • 240g plain flour
  • 1tbsp baking powder
  • 1/4tsp salt
  • 2 large eggs

For the frosting

  • 400g mascarpone cheese
  • 25ml dark rum
  • 25ml coffee, cooled
  • 50g icing sugar

For decoration

  • 75g dark chocolate
  • 2tsp cocoa powder

Preheat the oven to 17o⁰C. Grease and base-line two 9 inch cake tins.


Put the milk in a jug and heat it slightly in the microwave; don’t let it boil, just warm it. Then add the hot chocolate powder and instant coffee and stir well to dissolve them in the milk. Leave it to cool and get started on the dry ingredients.


Sift the flour and baking powder together; this makes sure the two are nicely combined, and makes the flour smooth. Then add the salt, sugar and butter, and mix them together on low speed with a hand-held electric whisk. Alternatively, you can put them all into a stand-mixer and leave it to do all the work for you, but I like a hand-held whisk better; I feel like I’ve more control over the ingredients this way!


You want to mix the dry ingredients until they are well combined and look like dry sand. When it gets to this point, turn off the mixer and turn your attention to the jug of chocolatey, coffee-y milk you made earlier. It should be nicely cool by now; crack your two eggs into the milk and whisk lightly with a fork to break them up a little. Then, turn your whisk/mixer back onto low speed and slowly add 3/4 of the milky mixture to the dry ingredients. Keep whisking until everything is combined, then add the rest. Turn the mixer up to medium-high and mix for 30 seconds, until everything is well-combined and you have a lovely, smooth and shiny batter.


Pour or ladle the batter into your prepared cake tins, making sure there is an equal amount in each one. They should be filled half-way. Gently tap them on the counter to bring any bubbles to the surface, and pop them with a skewer or toothpick.


Pop the cake tins into the oven – they should be on the middle rack to ensure the tops don’t burn before they’re baked through. These babies will need 30-35 minutes in the oven; don’t open the door until 30 minutes have passed, or they might sink in the middle. Patience is a virtue necessary for all cake-bakers, and it’ll pay off here, I promise! While you’re waiting for the cakes to bake, you can get on with your frosting.

You’ll need two mixing bowls for your frosting, and your electric whisk, with the whisks thoroughly cleaned of any batter from the cakes. In your first bowl, combine the double cream and icing sugar. Beat them together on medium speed until the cream forms soft peaks – don’t over-whisk! If you do, the cream will look thick and lumpy, but it’s easily rectified. All you need to do is mix in a little liquid cream, until it comes back to being smooth and shiny.

In your other bowl, combine the mascarpone, rum and coffee. Don’t worry about cleaning your whisks again, just go ahead and whisk together the cheese with the liquid until it’s nice and smooth. Set your mixer aside and grab a rubber spatula or wooden spoon. Put the cream into the bowl with the mascarpone and fold it in – cut down the middle of the mix with your spatula, then rotate it clockwise in a half-circle and repeat until the cream and cheese are fully combined.


Pop your bowl into the fridge to firm up the frosting a bit. When it’s time for the cakes to come out of the oven, check they’re ready by inserting a skewer into the centre of each one. If it comes out clean, with no batter on it, they’re good to go. If not, put them back in for another few minutes. Leave them to cool completely – if you try to ice a warm cake, you’ll find your frosting will just melt off again!


Once your sponge is nice and cool, take them out of the tins and peel the parchment off the bottom. If your cake is reluctant to leave the tin, just run a palate knife gently round the gap between the cake and the tin to loosen it.

Now I’m going to give you a little bit of advice regarding icing a cake. It has taken me some time to realise this myself, but now I have I’m a total convert. If you want a lovely smooth finish on the frosting of your cake, buy a turntable. You can get them really cheaply on the internet, and they make the whole ordeal of icing so much simpler. You don’t need to worry that the frosting is uneven on one side, or that the cake is tipping over because of a heavy hand, or any of the multitude of worries that come with icing a cake on a plate or board. All you need to do is put the cake on the turntable, roughly layer on your frosting, and hold your palate knife to the side of the cake as you spin it, giving you lovely smooth edges with no effort whatsoever. Fabulous!

Ahem. With that small promotion over, let’s continue with the recipe. Pop one of your sponges on the turntable (or plate, if I haven’t convinced you!). If you have a slight dome on the top of your cake, turn it upside down, so the flat underside is now the top. Pile about a quarter of your mascarpone frosting on top, and use your palate knife to smooth it over the whole layer. Gently pop your other sponge on top; again turn it upside down so the flat bottom becomes the top.


Once the whole cake is roughly covered, leave it for five minutes to firm up slightly. Then start again, gently piling and smoothing the remaining frosting over your crumb layer. At this point, you can keep using your palate knife, or something called an edge smoother; it’s a rectangular bit of metal or plastict that makes smoothing your frosting a doddle. If you don’t have one, your palate knife will work just as well.


Once you’re happy with the smoothness of your frosting, it’s time to decorate! Feel free to get creative with the rest of your frosting, if you have any; pipe a lovely pattern over the top of your cake if you like, or anything else you can think of. I’ve kept it simple; roughly chop 75g of dark chocolate and pile it in the middle of the cake, and dust with cocoa powder.


If you have done as I did and used a turntable, the trickiest part will be transfering your finished cake to the plate you want to display it on. I slid two palate knives underneath the cake, parallel to each other and each one about a quarter of the way from the edge of the cake, and lifted slowly and gently. Once your cake is safely on the display plate, simply slide the knives from underneath and breathe a sigh of relief.