Chocolate orange cupcakes - Muscular Dystrophy UK...Chocolate orange cupcakes Registered Charity No. 205395 and Scottish Registered Charity No. SC039445 and a company limited by guarantee

Bake a Difference 14–20 October 2019

Every cake you bake and every pound you raise will help us bring forward the day when we can beat muscular dystrophy.

Chocolate orange cupcakes

Bake a Difference 2019Chocolate orange cupcakes

Registered Charity No. 205395 and Scottish Registered Charity No. SC039445 and a company limited by guarantee 705357 in England

METHOD

1. Preheat the oven to 170C/Gas 3. Line a 12-hole muffin tin with paper cases.

2. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.

3. Whisk the melted chocolate, egg and milk together in a jug.

4. Stir the chocolate mixture into the flour mixture until just combined.

5. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

6. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

7. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.

8. Decorate the cupcakes with the buttercream.9. Use a sharp knife to make chocolate shavings

from the orange chocolate and use them to decorate the cupcakes.

INGREDIENTS

• 120g plain flour• 140g golden caster sugar• 1 tsp baking power• 40g unsalted butter• 50g dark chocolate, melted

and cooled slightly• 1 free-range egg• 125ml oz milk• 1 orange, juice only• 3 tbsp golden caster sugar

For the buttercream• 125g unsalted butter,

softened• 250g icing sugar• 2-3 tbsp milk• 50g white chocolate,

melted• 1 orange, zest only• 100g dark chocolate



Photo credit: Example cake © kasia2003/Fotolia

Polenta cake

Bake a Difference 2019Polenta cake (gluten free)


METHOD

1. Preheat the oven to 170°C/Gas 3. Line a 20cm round cake tin with non-stick baking paper.

2. Whisk the eggs and sugar until thick and mousse-like. Beat in the melted butter and orange juice.

3. Add the polenta and baking powder, followed by the orange zest, salt, poppy seeds and vanilla, beating well.

4. Pour into the prepared tin. Bake for 30-40 minutes until golden.

5. While the cake is cooking make the syrup – put all the syrup ingredients into a pan and heat gently until the sugar has dissolved completely. Bring to the boil and simmer for 5 minutes.

6. Remove the cake from the oven and make holes in it with a skewer. Pour over the hot syrup and leave to cool. Serve as it is or top with icing and orange and lemon slices.

INGREDIENTS

• 3 eggs• 110g golden caster sugar• 110g unsalted butter

(melted)• 1 orange (zest and juice)• 225g Polenta• 1 tbsp baking powder

(gluten free)• 1 pinch salt• 1 tsp vanilla extract• 50g poppy seeds

For the syrup • ½ a lemon (juice only)• 2 oranges (juice only)• 140g golden caster sugar

The image of the cake on the front is an example




Gingerbread

Bake a Difference 2019Gingerbread


METHOD

1. Sieve the flour into a large mixing bowl and then stir in the rest of the dry ingredients.

2. Beat in the butter until the mixture looks like breadcrumbs, you can do this in a food processor, with an electric whisk or by hand using your fingers.

3. In another bowl, combine the eggs and golden syrup and then beat into the first mixture.

4. Tip the dough out onto a floured surface and lightly knead together into a ball, wrap in cling film and leave in the fridge for 20 minutes.

5. Preheat the oven to 180°C.6. After 20 minutes, take the dough out of the

fridge, roll it out on a floured surface to a thickness of about half a centimeter and cut into gingerbread man shapes.

7. Place your gingerbread men on a baking tray lined with greaseproof paper, make sure to leave a space between them.

8. Bake for 12 to 15 minutes, they should be lightly golden brown. Once they’re out of the oven, leave them to cool on the trays for a bit until moving to a wire rack.

9. Decorate and serve!

INGREDIENTS

• 350g plain flour• 100g butter• 5 ½ teaspoons ground

ginger• 1 ½ teaspoons ground

cinnamon• 1 teaspoon bicarbonate

soda• 175g light brown soft sugar• 4 tablespoons golden

syrup• 1 medium egg





Chocolate orange brownies

Bake a Difference 2019Chocolate orange brownies


METHOD

1. Preheat the oven to 180°C.2. Chop the dates into half centimeter chunks,

you can use a food processor or just do this by hand, and put into a large mixing bowl.

3. Mix the water into the dates to soften them.4. Add the nut butter, cocoa powder and

orange zest to the bowl and mix. You can either use an electric whisk/food processor or do this by hand.

5. Add a little oil to thin the mixture, the exact amount you need will depend on the oil you are using and the consistency of your nut butter but you should end up with a pliable mixture.

6. Stir in the dairy-free chocolate chips or any other textures you would like in your brownies.

7. Pour the mixture into a baking tin lined with baking parchment and press down into all the corners.

8. Bake for 15 minutes until the edges start to get slightly crispy.

9. Cut into slices, add your orange slices and serve! You can keep these in the fridge or freezer if you make them ahead of time.

INGREDIENTS

• 400g dates• 60ml room temperature

water• 130g nut butter (peanut is

best but cashew, almond and sesame will all work too)

• 30ml oil (coconut is best but sunflower or vegetable work too)

• 35g cocoa powder• Zest of 1 orange• Dairy-free chocolate chips• Orange slices for

decoration





Carrot cake (gluten free)

Bake a Difference 2019Carrot cake (gluten free)


METHOD

1. Preheat the oven to 170°C.2. Whisk together the sugar, eggs and oil in a

large mixing bowl.3. In a separate bowl, sift together the flour,

bicarbonate of soda, baking powder, cinnamon, ginger and salt. Slowly beat this into the first mixture and then add the vanilla extract.

4. Grate 100g of the carrots and finely chop 100g of the walnut halves, stir these into the mixture.

5. Divide the mixture into two pre-lined 20cm cake tins and bake for 35 to 40 minutes.

6. Remove from the oven and leave to cool completely.

7. To make the icing, whisk together the butter and the icing sugar until it is all combined, then add the cream cheese all in one go and whisk on a low speed until it is incorporated. Speed up the whisk and beat for several minutes until the mixture is light and fluffy.

8. Sandwich the cake layers together using about a third of the cream cheese icing and then cover the cake with the rest.

9. Use the remaining carrot to cut out little carrot shapes and decorate with these and the remaining walnut halves.

INGREDIENTS

• 300g soft light brown sugar• 3 eggs• 300ml sunflower oil• 300g gluten-free flour• 1 teaspoon bicarbonate of

soda• 1 teaspoon baking powder• 1 teaspoon ground

cinnamon• ½ teaspoon ground ginger• ½ teaspoon salt• Few drops of vanilla extract• 400g carrots• 150g walnut halves

For the icing • 600g icing sugar• 50g soft unsalted butter• 250g cream cheese





Apricot granola traybake

Bake a Difference 2019Apricot granola traybake


METHOD

1. Roughly chop the apricots and almonds and leave to one side.

2. Pour the honey and almond butter into a large saucepan and melt together over a low heat, add the salt and vanilla extract.

3. Add the chopped apricots, almonds, flaxseeds, coconut and puffed grain of your choice to the saucepan and stir until all the dry ingredients are coated completely.

4. Pour the mixture into a baking tin that you have lined with greaseproof paper and press down into all the corners.

5. Put the tray into the freezer for 45 minutes for the mixture to set.

6. After 45 minutes remove the tray and use the greaseproof paper to take the set mixture out of the tray.

7. Cut into slices and serve! These can be stored in the fridge if you need to make them ahead of time.

INGREDIENTS

• 190g dried apricots chopped

• 160g cups almonds, roughly chopped

• 35g flaxseeds• 30g unsweetened

shredded coconut• 20g puffed grain (spelt, rice

and millet also work well)• 170g cup honey or agave

syrup• 125g unsalted creamy

almond butter• 1/2 teaspoon salt• pinch or two of ground

cinnamon• 1 teaspoon vanilla extract


Documents

Chocolate orange cupcakes - Muscular Dystrophy UK...Chocolate orange cupcakes Registered Charity No. 205395 and Scottish Registered Charity No. SC039445 and a company limited by guarantee