Raspberry Trifle Cupcakes

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Ingredients

  • 480g Kerrymaid Premium Baking, softened
  • 1680g caster sugar
  • 1440g plain flour
  • 6 tbsp baking powder
  • 1.5 tsp salt
  • 1.4l whole milk
  • 6 tsp vanilla essence
  • 12 large eggs
  • 720ml Kerrymaid Custard
  • 1.2l Kerrymaid Double
  • 2 punnets fresh raspberries
  • 600g raspberry jam

Method

  1. Preheat the oven to 190°C / gas mark 5
  2. Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs
  3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed
  4. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated
  5. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth
  6. Divide the batter between the muffin cases, filling each one two-thirds. Bake cupcakes for 18-20 minutes
  7. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully
  8. Tip Kerrymaid Custard into a large bowl
  9. In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag
  10. Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge
  11. Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow
  12. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake
  13. Add a fresh raspberry on top of the swirled custard to finish!

https://kerrymaid.com/recipes/category/3-dessert#recipes

Raspberry Trifle Cupcakes

14712447_1793706914210176_1588237751684169728_n

Ingredients

  • 480g Kerrymaid Premium Baking, softened
  • 1680g caster sugar
  • 1440g plain flour
  • 6 tbsp baking powder
  • 1.5 tsp salt
  • 1.4l whole milk
  • 6 tsp vanilla essence
  • 12 large eggs
  • 720ml Kerrymaid Custard
  • 1.2l Kerrymaid Double
  • 2 punnets fresh raspberries
  • 600g raspberry jam

Method

  1. Preheat the oven to 190°C / gas mark 5
  2. Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs
  3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed
  4. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated
  5. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth
  6. Divide the batter between the muffin cases, filling each one two-thirds. Bake cupcakes for 18-20 minutes
  7. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully
  8. Tip Kerrymaid Custard into a large bowl
  9. In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag
  10. Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge
  11. Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow
  12. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake
  13. Add a fresh raspberry on top of the swirled custard to finish!

https://kerrymaid.com/recipes/category/3-dessert#recipes

Luscious Carrot Cake

dairygold carrot cake

The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!

Ingredients

  • 150g Dairygold Baking Block, melted
  • 150g light brown sugar
  • 3 eggs
  • 200g self-raising wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½tsp salt
  • 1 tsp ground cinnamon
  • ½tsp ground nutmeg
  • Zest of 1 orange
  • 100g raisins
  • 200g grated carrot
  • 100g pecans

For the icing:

  • 130g Dairygold baking block
  • 300g soft cream cheese
  • 160g icing sugar

Instructions

Preheat your oven to 180°C/350°F/Gas Mk 4.

Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.

Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.

Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.

Stir in the carrots, raisins and nuts until they’re evenly mixed through.

Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.

While that’s happening, beat together the icing ingredients and smooth over the cooled cake.

If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!

– See more at: http://www.yourdairygold.ie/bake-it/luscious-carrot-cake.aspx#sthash.vp4fly5V.dpuf