Unicorn poos (or cupcakes)

A rainy Saturday in August means baking for me, and trialling a new technique for getting multiple colours into a piping bag to make it swirl.

36 cupcakes later, I had these:



6 eggs
12oz caster sugar
120z self raising flour
12oz margarine

  1. Beat sugar and butter together until light and fluffy.
  2. Add eggs one at a time (with a little flour if it starts to curdle)
  3. Add remaining flour and beat until pale and light.
  4. Transfer to cupcake tray and bake for 15-20 mins at 180 degrees.

500g icing sugar, sifted
160g unsalted butter, at room temperature
50ml whole milk
a couple of drops of vanilla extract

  1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
  3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
  4. Divide the icing into 5 separate bowls and colour to the preferred shades
  5. Spread the icing (as stripes) onto a sheet of cling film (see below courtesy of @voldsomkage)
  6. using your preferred icing nozzle, ice! and then decorate with edible glitter and stars!



Valentine’s Cup cakes

Well, there not pink, red or covered in hearts, but they are pretty indulgent, and everyone loves chocolate!


A combination of both simple vanilla and chocolate cupcake recipes from the hummingbird bakery, iced with vanilla or chocolate icing and topped with Oreo cookies or White choc chunks!

Chocolate cup cakes topped with vanilla frosting and Oreo cookies, vanilla cupcakes topped with chocolate frosting and white chocolate chunks!

Vanilla cupcakes
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter
120ml milk
1 egg
1/2 tsp vanilla extract
(Makes 12)

Chocolate cupcakes
100g plain flour
40g Cocoa powder
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter
120ml milk
1 egg
1/2 tsp vanilla extract
(Makes 12)

Vanilla frosting
250g icing sugar sifted
80g unsalted butter
25ml milk
A couple of drops of vanilla extract
(Enough for 12 cupcakes)

Chocolate frosting
300g icing sugar sifted
100g unsalted butter
40g sifted cocoa powder
40ml milk
(Enough for 12 cupcakes)

Cupcake method
1. Put all dry ingredients in mixer and mix to create a sandy consistency
2. Gradually add half the milk until just incorporated
3. Beat egg, remaining milk and vanilla essence
4. Pour into main mixture and continue to beat until just smooth. Do not over mix.
5. Pour into cupcake cases and bake in preheated oven (170/325/gas 3) for 20-25 mins until springy
6. Allow to cool then decorate.

Icing method
1. Beat dry ingredients with butter until mixture comes together and is well mixed.
2. Combine wet ingredients in separate bowl then gradually add to main mixture.
3. Beat until light and fluffy – around 5 minutes. The longer you beat it the fluffier and lighter it becomes!


Baking without the gluten

Last night I made my first attempt at baking with gluten free flour.  One of my colleagues is a coeliac and I always feel a little guilty that if I bake she can’t eat it, so I took the plunge, bought gluten free flour and gluten free baking powder and decided to give it a whirl.

There was no evident difference when mixing but as the cakes started to bake and rise they have a different consistency and are much more crumbly than a standard cake – also they sank a little but that is easily remedied by filling them with icing!! Topped with chocolate icing and mini eggs – a perfect pre Easter treat!

5 medium eggs
8.5oz self raising flour
1.5oz cocoa powder
tsp baking powder
10oz caster sugar
10oz butter
175g chocolate
225g butter
250g icing sugar
1 tbsp milk
Cream the butter and sugar together.
Add eggs one at a time.
Gradually add in flour/cocoa powder and baking powder.
Spoon into cases
Bake in a moderate oven for 15-20 mins (dependent on oven)
To ice, melt the chocolate in a bain marie and allow to cool to room temperature.
Beat butter, icing sugar and milk together, add chocolate and beat until thoroughly mixed.
Ice, either using a piping bag and large nozzle or with a spatula! Top with 3 mini eggs et voila!



Special cakes

I haven’t written on here for ages- whilst i’ve been cooking as always life seems to have gotten in the way!

I, stupidly or otherwise have offered to make my friends wedding cake when she gets married next year. The cake making element of this isn’t going to be too much of an issue, i’m just more concerned about the decorations! I’m just waiting to find out her colour scheme and thoughts on what she might want it to look like and then the practising will begin!

Whilst i’m talking about cakes, I visited Edinburgh recently and visited an amazing cake shop called Bibi’s Bakery selling the most amazing looking cupcakes – I have been inspired to try out some new combinations like their After Eights (Choc cake with mint icing decorated with an After Eight) Chocolate Orange (Chocolate cake, orange coloured and flavoured icing topped with a chocolate orange segment) and the one that looked the most amazing, an Oreo Cookie cake – following the formula of the previous cakes with a delicious Oreo Cookie on the top!


I missed out on a great opportunity to road test these this weekend as it was one of my closest friends birthday yesterday, however she has also recently announced she is getting engaged so i’m sure i’ll have the chance to road test them soon!