Weetabix Flapjack!

LOADS OF PEOPLE VIEWED US YESTERDAY SO  I THOUGHT "I MUST MAKE SOMETHING SPECIAL SO, HERE IT COMES!! I've had this weetabix in my cereal cupboard for way too long. I wondered yesterday if there was something I could do with it, then I remembered the flapjack centres and  just went for it. Unfortunately these aren't gooey enough to mould to make those soft centres, but I'm sure that if you add more butter and golden syrup they will be.

LET'S GET ON WITH IT THEN!

Ingredients:

140g Weetabix (Approximately 5 biscuits)

15g Golden Syrup

110g Margarine

110g Brown Sugar

Optionals:

40g Raisins or Dried Fruits

15g Cocoa Powder

1tsp Ground Ginger

Method:

Preheat your oven to 150C/300F. Grease a square 8" pan, going all around the sides and covering the bottom.

Blitz the weetabix in a food processor (or MIGHTILY crush them in your hands) Making sure there are no large chunks.

After you have done that, gently melt the margarine, golden syrup and brown sugar in a small saucepan. Gradually add all of the weetabix and mix thoroughly until it is all incorporated. (This is when you add your optional ingredients)

Spread the mixture onto the pan and place into the oven for 40 minutes. 

Time to play the waiting game!

Take the flapjack out of the oven and leave it to cool for at least 20 minutes. While still warm, score the flapjack to the size of squares or to the shape that you desire.

COBLAMO! YOU HAVE COMPLETED THIS DELICIOUS CRUNCHY (or gooey if you are adventurous) RECIPE FOR WEETABIX FLAPJACK! JOIN US NEXT WEEK (or earlier if something special happens) FOR SOME WEIRD AND WONDERFUL RECIPES AND IDEAS! SEE YOU THEN!

Vanilla Cupcake with Flapjack Center and Peanut Butter Frosting.

All the greatest things in ONE CUPCAKE!

So, this cupcake has a bit of a back story... For the whole day I had been racking my brain for things to make for today. I already knew I wanted to make cupcakes but the flavour is everything, right? My Saturday was slowly running out and I had no clue what I wanted to do. Then it hit me... a center. I feel that normal cupcakes are boring if there isn't something to surprise you and what more to surprise you then a gooey flapjack center?! 

LETS GET THAT CUPCAKE A ROLLIN'!

Ingredients:

For the Cupcakes:

140g Unsalted, Softened Butter

140g Caster Sugar

2 Eggs

140g Plain Flour

1 tsp Baking Powder

1-2 tsp Milk (Just Incase)

3 Small Pieces of Squishy Flapjack

For the PB Frosting:

37g Unsalted, Softened Butter

90g Icing Sugar (Confectioners or Powdered Sugar)

1tbsp Smooth Peanut Butter

Method:

Heat oven to 180C/160C fan/gas 4. Line 2x 6 hole cupcake tins.

Beat the butter and sugar together with an electric stand mixer or a whisk until fluffy. Beat in the eggs, followed by the flour and baking powder. If you need to, add enough milk to the mixture so that it falls off your spoon easily.

Divide the batter between the cases and bake for 20 mins or until a skewer or knife comes out clean. Take the cakes out of the pan and put them out onto a wire rack and cool for around 10-20 minutes.

Once your cupcakes are cooling, it's time to start making the frosting!

Place the butter in a large bowl and blend with a whisk/electric stand mixer until it is smooth. Then, add the peanut butter, once again, blend it until smooth. Finally add the icing sugar and mix until very soft peaks form.

After 10-20 minutes of cooling, the decorating can begin!

Use a cupcake corer (any size) and take out the middle of the cake (... DO NOT TAKE OUT THE WHOLE MIDDLE, leave a little at the bottom to keep it all together)

Squish the flapjack pieces in your hand and roll them into a cylinder that fits the hole, make sure the flapjack is level with the top of your cupcake.

Put all of the PB icing into a piping bag (or just a ziplock bag) and pipe the cupcakes the way you feel is best!

AND YOU ARE DONE, CONGRATULATIONS! If you made this recipe, I would love to see it or, if you have any questions, comment down below :D See you next week for another delicious cake recipe!

Ravishing Rolo Cake!

Last week I uploaded my first recipe and more people than I thought saw it so... I felt I had to make one more brilliant chocolate cake... ROLO CAKE! I for one love rolos, I haven't had some in ages but I can still taste them in my dreams :D Anyway, Let's get on with the recipe.

Here we go!

Ingredients:

For the chocolate sponge:

225g soft light brown sugar

4 largeish eggs

250ml vegetable oil

1tsp vanilla extract

175g SF flour

75g cocoa powder

1tsp baking powder

1tsp bicarbonate of soda

45ml buttermilk

For the Fudge Frosting:

55g chocolate (preferably dark) 

2x 52g Rolo Rolls

110g soft unsalted butter

6tbsp milk (Any Kind)

450g Icing/Confectioners sugar

1 pinch salt

1tsp vanilla extract

397g dulce de leche or Carnation caramel (For middle and decoration)

Method:

Preheat the oven to 180C/160C fan/gas 4 and grease two 18cm/8" sandwich tins and line the bases with greaseproof paper. With some butter, grease the sides of the tins until you have covered it all.

Using an electric whisk, or a stand mixer or maybe even a whisk, beat the soft brown sugar and eggs together for about four minutes or until pale and creamy. 

Slowly add the vegetable oil and the vanilla extract and mix until it is all incorporated. 

Sift the flour, cocoa powder, baking powder, bicarbonate of soda and stir together well with a metal spoon. Add a pinch of salt and stir in the buttermilk, add to wet ingredients and mix well.

Divide the mixture equally into the two prepared baking tins and bake for 30 minutes, checking afterwards to see whether a cooking skewer comes out clean with no little bits of cake.

Once cooked, take the sponges out of the oven. Leave to cool in the tins and then turn the sponges out onto a wire rack. Wait 5 Minutes then place them in the fridge for around half an hour or until completely cool.

While the cake is cooling, it is time to make the frosting!

Over a pan of gently simmering water, in a heatproof bowl, melt the chocolate and set to one side.

In a stand mixer or electric whisk, whisk the butter until it is light and fluffy and then gradually add the icing sugar. Add the melted chocolate and keep mixing until the mixture is smooth. Add the milk to loosen the icing slightly, only if you think it is needed.

Once the cakes have cooled, take them out of the freezer and spread ¾ of the can of caramel sauce over the top of the bottom layer of the cake, if you would like you can add some of the frosting to the middle too, reserving the rest of the caramel for decorating the top. Place the second cake on top and spread half of the fudge icing ALL OVER the cake. Smooth with a palette knife and then continue icing the cake until covered all over.

Gently heat the remaining caramel sauce to make it easier to pour (If need be). Leave to cool slightly. Pile the Rolo’s onto the middle of the cake and drizzle over the caramel sauce with a spoon.

Delicious Malteaser Devils Food Cake!

Hello Everybody! For our first recipe here at Crazy Cooking, I thought we could go with something well known and a nice tummy warmer for the winter season... Low and Behold....




I won't bore you with a long intro on where, when and how this came into my head so I'll just get straight into showing you the recipe and how to make this beautifully made Devil's Food Cake!!


Let's Get Started!!!

Ingredients:-

50g Cooking Cocoa Powder

100g Light Brown Soft Sugar

125g Soft Unsalted Butter (With more for greasing)

150g Caster Sugar

225g All Purpose Flour

250ml Boiling Water

2 Largeish Eggs

1/2tsp Baking Powder

1/2tsp Bicarbonate of Soda

2tsp Vanilla Extract

For the Base Frosting:-

4tbsp Cooking Cocoa Powder

75g Soft Unsalted Butter

175g Icing/Confectioners Sugar

1tbsp Milk (Any kind)

For the Malteaser Frosting:-

40g Soft Unsalted Butter

110g Icing/Confectioners Sugar

1/2tbsp Milk (Any kind)

115g Malteasers

Method:

Preheat the oven to 180°C/gas mark 4/350°F.
Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.


Put the cocoa and the light brown sugar into a bowl then and pour in the boiling water. Whisk to mix, then set aside.

Cocoa, Brown Sugar and Boiling Water Mixture

Cream the butter and caster sugar together, beating well until pale and fluffy; It is best to use a standing mixer, but you can also whisk this by hand.


Meanwhile, stir the flour, baking powder and bicarb together in a bowl, and set aside for later.

Pour the vanilla extract into the butter and sugar mixture (mixing all the time) then drop in one of the eggs, quickly followed by a scoopful of flour mixture, then the second egg.


Keep mixing and making sure the batter is incorporated so that you can add the rest of the dried ingredients for the cake REMEMBER THE FLOUR MIXTURE, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.


Cut through the mixture, in the bowl, with the spatula, insuring that there are no pockets for the dry ingredients to hide in.


Divide this amazingly chocolaty batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake skewer comes out clean.


Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

While waiting for the Cakes to cool, Start preparing the Base frosting.

Place 75g of butter into a mixing bowl and beat until creamy. Gradually add the icing sugar and milk alternately until frosting is light and creamy. Once you are sure it is of this consistency, add all of the cocoa and mix until fully incorporated. If the colour of the frosting is not as dark as you would like, keep add cocoa 1tsp at a time.


After you have made your desired frosting, lay out the cakes as the middle facing up, Add 1/3 of your frosting into the middle and, using an offset spatula, spread out the frosting evenly.


Place the top cake onto the frosting covered lower cake, make certain that the top and the bottom fit together nicely, then cover the remaining showing cake in the frosting and the sides also.

Time to make the Malteaser Frosting!!

Add the butter into a mixing bowl and beat until nice and creamy. Gradually add the icing sugar and milk alternately until it is light and creamy. Once you are sure it is of this consistency, crush the Malteasers and the add all of them into the bowl and mix until the Malteasers are mingled.



And VOILÀ! You have made a brilliant Devil's Food Cake! I would love to see how your cake turned out and if you have any questions, just comment below or send me and email! The email is: crazycookings@gmail.com Thank you for taking the time to make this recipe or even just to read it :D

See you next time for more great recipes or How To's!