My lovely neighbour handed over some more Neeps (Turnips) the other day, this time instead of the normal Haggis, Neeps ‘n’ Tatties, I decided to make a cake! Well after all you get carrot cake & courgette cakes so why not a Neep cake? This is one of those recipes that doesn’t sound inviting but once you try it, it’s delicious and not what you were expecting. The little bit of Nutmeg through gives a lovely soft spice and the brown butter frosting giving that nutty sweetness. You have to give this a try if you have leftover Neeps (Turnips).
Makes 12 Cakes
250g Plain Flour
150g Grated Raw Neep (Turnip)
175g Light Brown Sugar
2 Tsp Vanilla Extract
100 ml Milk
2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Ground Nutmeg
1/2 Tsp Salt
For the Brown Butter Frosting
400g Icing Sugar
2 Tsp Vanilla Extract
3 Tbsp Milk
115g Unsalted Butter at room temperature
Handful of chopped walnuts or hazelnuts to top
Preheat oven to 180 deg & line a 9 x 9 inch Baking tin with paper and grease.
In a bowl beat the eggs, sugar, extract & milk until combined.
Sift in the flour and add the baking powder & baking soda with salt & the nutmeg, stir to combine and pour into the lined tin, bake for about 25-30 minutes or until a knife comes out clean. Remove and allow to cool in the tin for 10 mins then remove the paper and place on a wire rack to completely cool.
Meanwhile to make the frosting, place icing sugar, extract & milk into a bowl and set aside.
In a pan on low heat add the butter and gently melt, once melted turn up heat slightly to a medium heat (do not boil) then stir until the butter becomes brown in colour & smells nutty (this will take about 8-10 mins). Remove from heat immediately, allow to cool slightly and add to the icing sugar mix, whip up until you have a smooth thick frosting.
Slice your cake into 12 squares and place frosting into a piping bag, pipe frosting on top of each slice and sprinkle with some walnuts or hazelnuts. Serve with a lovely cuppa! Enjoy.
It’s Easter Weekend, and I just had to bake. This is what I made and it was delicious, full of flavour with a crunch and very light! Think of a slightly caramel sponge flavour with a super crunchy smarties frosting. Yummy!
Perfect with a lovely cuppa.
Makes 12 large slices (or 24 smaller ones)
60g Butter, softened
250g Brown Sugar
1 Tbsp Vanilla Essence
3 Eggs, 1 Egg Yolk
250g Self Raising Flour
Pinch of salt
1/2 Tsp Baking Powder
For the Frosting
60g Butter, softened
200g Icing Sugar
1 Tbsp Maple Syrup
1 Tsp Vanilla Essence
1 Tbsp Milk
1 Bag of Smarties Eggs
Preheat your oven to 175 deg fan. Line a 9 x 9 baking tin with baking paper.
Add the butter to a large bowl and add in the brown sugar, mix together with a hand mixer until light & creamy.
Crack in the eggs and vanilla and mix through. Add in the flour, salt & baking powder, gently fold in until everything is combined.
Spread into your baking tin. Bake for about 25 – 30 minutes or until a knife comes out clean.
5. Meanwhile to make the frosting, cream the butter in a bowl and add the icing sugar. Add the milk, maple syrup, vanilla and mix until combined.
7. Using a rolling pin gently break down the smarties eggs until you have small pieces then add to the frosting mix and mix through. Refrigerate until needed, this helps thicken the frosting up
8. Once your cake has COMPLETELY cooled, top with frosting spreading evenly. Slice up & serve. Yummy
(These can be kept up to 4-5 days in fridge or 2 days at room temp in a air tight container.)
OMG….can a Sunday really get any better! I picked up some Chocolate Mint Leaves at the Glasgow Food Assembly on Monday https://thefoodassembly.com/en/assemblies/7907 , thanks to Rhone Cottage http://www.rhonecottage.co.uk/ , not really knowing what I was going to do with them, but one thing for sure I had to try them. I knew they had a delightful minty chocolate flavour to them so it had to be a dessert of some sort, these were just the ticket…….absolutely amazing flavours and so fresh tasting.
150g self raising flour
50g cocoa powder
½ tsp salt
1 tsp baking powder
50g butter, softened
100g caster sugar
1 tsp vanilla extract
small handful of chocolate mint leaves, very finely chopped
Pre-heat the oven to 180 deg.
Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
In a large bowl, cream butter with a mixer on medium speed for 30 seconds. Add sugar and whip until fluffy, about 2 minutes. One at a time, add the eggs, fully mixing after each addition. Add vanilla and mix just until combined.
To the butter mixture add 1/3 of the flour and combine, then add 1/2 the milk and mix. Next add another 1/3 of the flour and mix, add the rest of the milk and mix, then add the remaining flour and mix thoroughly.
At this stage add in your chopped chocolate mint leaves and mix together.
Place your cupcake cases into your tray and then using an ice cream scoop fill each case. (After years of try to get the right amount in a cup case with a spoon, this is just the ticket, perfect amount and easy to scoop. I thoroughly recommend you try….you’ll never look back)
Bake for approx 18 mins or until a knife comes out clean. Remove and allow to cool before frosting. Frosting:-
80g dark chocolate – at least 70% cocoa…I used Lindt (best chocolate in my book)
2 egg whites
50g icing sugar
30g butter, softened
½ tsp vanilla extract
100g Fresh Raspberries (Scottish is best!)
Melt Chocolate using either a bowl and pan of water method or of you have an induction hob, melt in saucepan on level 1.
Place raspberries in a sieve over a bowl and mash until you extract the juice only….if you want the texture of the seeds then just mash and put to one side. (I’m not a fan of the seeds, I wanted a smooth frosting)
In a bowl mix sugar and egg whites until stiff peaks appear, you can test this by switching of your mixer and removing, if the peaks stay up it’s ready, if the peaks flop, mix some more…..this should take around 10 mins….very boring point of the recipe…I suggest pouring yourself a glass of wine and sipping while mixing. Just starting out…….. after 5 minutes…….still no where near stiff………sip…..sip……sip…… Whoohoooo….we’re there….several sips of wine later!
Add the vanilla to the egg whites, then add the butter, little at a time mixing at each stage.
Now add in the chocolate and raspberry juice and mix thoroughly together.
If not using straight away, you can refrigerate or even freezer the frosting.
Decorate your cupcakes anyway you choose and enjoy!