Who wants to move into this house.......

Hi my loves..

So at this time of the year, where better to imagine you live, than in a candy coated house made of gingerbread.. just me, nevermind!!

Gingerbread
3 tbsp golden syrup
175g unsalted butter, softened
175g dark muscovado sugar
3 egg yols
700g plain flour, plus extra for rolling out
1tsp bicarbonate of soda
1tbsp ground ginger
140ml milk

Heat the golden syrup until it melts...

How amazing does that look!!

Cream the butter and sugar together then beat in the egg yolks one at a time. Sieve in the flour, bicarbonate of soda and ginger and pour in the syrup and milk.

The recipe says to stir and then use your hands, but I popped it all in the food processor, much easier!!

Once the dough is made, cut to size, I usually use templates to make a house, but this time I experimented with moulds. 

Once the pieces are pushed into the moulds, cook at 180c/Gas Mark 4 for 15 minutes. The mould gave real texture to the pieces, and added the features of windows and doors.

Rather than using royal icing to stick the pieces together, I used candy melts, as it sets much quicker. So then  the fun bit, a lot of icing and sweets to decorate.

And candy floss for chimney smoke, finishing touch.

So, who'd live in a house like this......

Reindeer Cupcakes

For a long time my friends have been telling me that I should do something with my baking, so here goes...

I intend to post something new and tasty at least once a week, sharing what has been cooking in my kitchen.

If there is something you want to see me bake or anything you want to know, just let me know!!

So here goes, and where better to start in December with a festive offering of Reindeer Cupcakes. I made these for a friend's Christmas Party last night, and they went down a treat..

Vanilla Cupcakes - makes twelve.
150g Butter/Margarine
150g Caster Sugar
175g Self Raising Flour
1tsp Vanilla Extract
3 eggs

I love this cupcake recipe as it is so easy to use, pop all the ingredients into the bowl at once and simply mix, no fuss!

Then bake these for 20 minutes at Gas Mark 4 (180C) and pop on a wire rack to cool.  The wonderful thing about this cold weather is my conservatory turns into a walk in fridge and leaving cakes in there for quarter of an hour or so cools them quickly for decorating!

And then for the fun bit...

To decorate - 

Chocolate Butter Icing
150g Butter
70g Cocoa Powder
180g Icing Sugar

Chocolate Covered Pretzels for Antlers
Chocolate Button and Sugar Coated Chocolate Drops for Noses
Sprinkles for Eyes

Sticking the pretzels in to make the antlers and placing the sugar coated chocolate drops on top of the chocolate buttons with a dab of icing to make the noses. I found the eyes to be quite fiddly, but if you put them on before the noses, that makes life a lot easier! 

The chocolate icing was very rich but went down lovely with a glass of mulled wine! Helping to start the festive cheer.

Happy Baking!

The Muffin Minx