Blackheath Tea Hut Brownies


Thursday, 27 October 2011

A couple of days ago I was given the okay by my mums boss to let me sell cakes of the sort at the infamous Blackheath tea hut! this is both exciting as it is unprofessional given my occupation/lack of experience...

Anyway I've been running through ideas for the last few days concerning what the hell would go down well at the hut. Most of the cakes sold there are is HUGE in portion size so I don't want these brownies to be gooey and flat, I want them to resemble big cake bars...I aim to mirror the beautiful work of Kooky Bakes but whether this happens is a different story. 

1st photographed attempt at Vanilla Cupcakes


This can best be described as a mediocre yet delicious cupcake, I have only slightly adapted it from Dan Lepard's very own recipe simply because this experiment was mainly about the photography. After taking the last photo of the cupcakes it become painfully clear that you should never bake at night! Natural light FTW lolz.
As for the cupcakes themselves, they tasted far more edible than the many I have tried and failed with in the past. This cupcakes particular forte delves in the frosting - its like no other in taste but not texture because of the reduced butter contents and added cream & condensed milk. I think its the condensed milk that gives the frosting its soft honey-like taste, reducing the butter (thus reducing it's richness) also meant that it was actually possible to eat every last bit of frosting on the top of the cake.

The recipe
125g caster sugar
125g soft unsalted butter
2 medium eggs 
2 tsp vanilla extract
150g SR flour 
half tsp baking powder 
75g soft unsalted butter
250g icing sugar
75g condensed milk
75ml double cream 

The method 

Weigh out the butter and sugar to the exact measurements. 

Toss in a bowl along with the eggs and vanilla.
Get your phone out and set a timer for three minutes, either electrically or manually whisk away against the clock. Its really important that you do this for a long period of time!!!!!!!!!!! In a separate bowl (make sure its a bit bigger than the latter) start sieving all the dry ingredients together, if you want you can do this more than once to create refinement and aeration.
Now bring both bowls together and whisk or fold with a wooden spoon until the mixture appears as if its just combined.
Prepare your desired frilly nilly cupcake cases i.e pocket them in your worn out muffin tin and carefully spoon your eggy mixture into each frilly nilly. According to Dan Lepard you should now leave them to stand for 30 minutes at room temperature...i did this and it bared no difference to all those other times i didn't do this so you can always preheat your oven to 180 degrees just before your bake off and bung'em straight in. 
Bake for as long as it takes for them to look half decent/25 minutes

Once cooled, prepare the frosting by adding all the ingredients into a bowl and whisking together and don't forget that you need to sieve the icing sugar otherwise you will have a lumpy frosting which i kind of did lol. This is also the bit where after much stalking, I've noticed that a professional blogger will add just a few of their most favoured and finalised photographs of their finished product. Fortunately no ones going to read this so I'm going to upload loads of the same picture x222222

Mbakes thanks you for taking the time to read her blog :)
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