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Stressed Is Desserts Spelt Backwards

Crêpes served with fresh Mango and Strawberries

Crêpes a la Tracey!

Every body copes with stress in different ways. Some become introvert, extrovert, some drink, some shop, and some attempt to take on odious tasks to mask the problems. But I clean and bake. Truth be told I clean and bake regardless, but my best work is done when I am stressed or upset. (I know, I know, I’m going to make someone a very happy wife one day.)

Over a week ago, on Mother’s Day in the UK, a friend of mine passed away suddenly and even today I’m not sure if I’ve grieved properly. (Is it possible to go through the 7 stages of grief in a week? Probably not, I admit I most likely need therapy.) It may sound strange, but cleaning and baking are two stress relief methods that keep me distracted.

After scrubbing the bacholerette pad from top to bottom all week I spent the weekend baking up a storm. I attempted to make crêpes for the first time- they tasted okay but I should have fried them a little thinner, I think I had the-pancake-mentality in my head! Practice-makes-perfect so I’ll be sure to keep making them. I also baked a classic Victoria Sponge cake and Chocolate cupcakes with a candy-cream frosting. 

Chocolate Cupcakes

175g/6oz Unsalted butter

1 teaspoon Vanilla Extract

175g/6oz Caster Sugar

Eggs x3

115g Self-Raising flour

1.5 teaspoons baking powder

6 teaspoons Cocoa Powder

80ml Double cream

Icing Sugar/Confectioners Sugar

Milk & White Chocolate sprinkles/candies- for decorating

Makes 15-20 cupcakes.

  1. Pre-heat the oven to 170 degrees/Gas Mark 3 or 4.
  2. Whisk the butter, sugar and vanilla extract together until smooth. (I usually use approx. 140g of sugar instead and the cakes taste just as sweet, but you can measure to your liking and taste.)
  3. Crack the eggs into the mixture one at a time and whisk for a few seconds, avoiding over heating the mixture.
  4. Measure the flour, baking powder and cocoa powder into a bowl and sift it over the cake mixture. Sift half of the flour mixture and use a spatula to fold and mix the batter together. Repeat this process until all the flour and cocoa is mixed in and of a smooth consistency.
  5. Line a cupcake baking tray with cupcake cases, and using two teaspoons spoon the mixture into the cases half way full.
  6. Bake for 15-18mins and use a skewer/cocktail stick to check that the cake is fully baked. Leave to cool for 10-20mins.
  7. While the cakes cool, whisk the double cream until the consistency becomes thicker and sieve some icing sugar into the mixture for a sweet kick. Leave to cool in the fridge while the remainder of the cupcakes bake.
  8. Once the cupcakes are baked and cooled, spread the cream mixture over the tops of the cakes and sprinkle with the chocolate candies, or any topping of your choice.

Serve with a fresh pot of tea :)

Victoria Sponge cake & Chocolate cupcakes

Tea & Cake is the best medicine!

A little bit of everything on my plate ;)

Stressed is Desserts Spelt Backwards :)

R.I.P Christina. The world has lost a friend, but Heaven has gained a soul.

Love & Cupcakes,

Tracey xoxo

How do you cope with stress? Drop me a comment. (Please note, I’m not a psychiatrist I’m just intrigued!)

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Afternoon Tea for Mummy and Me

Mmm Cupcakes

Mini-Victoria-Sponge Cupcakes

Mmm close-up!

Happy Mother’s Day to all the amazing Mothers! You women are exceptional in every way: your sacrifices, love, dedication, wisdom, persistence, patience and provisions are never left unnoticed. There aren’t enough cards, gifts and cake in the world to measure your value, but know that you are loved!

I wasn’t able to physically spend the day with my Mum today, but we did have our usual Sunday afternoon phonecall and she caught me up on how she spent her day. (My littlest sister helped her cook lunch, that’s definitely something worth celebrating because it never happens!) We both sipped tea while I emailed Mum the pictures of the cutesy Mini-Victoria-Sponge Cupcakes I baked this weekend… Happy Mother’s Day!

Love & Cupcakes,

Tracey xoxo

Me & Mumsy, circa Sep 2010.

Mini-Victoria-Sponge Cupcakes

225g/8oz Unsalted butter

175g/6oz Caster Sugar

4 Medium eggs

1 teaspoon vanilla extract

225g/8oz Self-raising flour

Strawberry Jam

80ml Double Cream

Icing Sugar/Confectioners Sugar

Makes approx. 24 cupcakes.

  1. Pre-heat the oven to 175 degrees/Gas Mark 4.
  2. Whisk the butter, sugar and vanilla extract together until smooth.
  3. Add the eggs one at a time, and whisk until the mixture is a smooth consistency.
  4. Sift the flour over the mixture and whisk until all lumps have dispersed.
  5. Fill a cupcake tray with cupcake cases, and using two teaspoons fill the cases half way.
  6. Place on the top shelf of the oven and bake for 15-17mins. You can use a skewer/cocktail stick to poke through the middle of the cupcake to check that it is fully baked. The skewer/cocktail stick should come out dry with crumbs on, and the tops of the cupcakes will be a light yellow/golden brown.
  7. Leave to cool for approx. 20-30mins.
  8. Whisk the double cream until the consistency starts to thicken, and sift Icing Sugar over the cream until the mixture is thick and no longer runny. (You can add as much or as little Icing Sugar as you wish.) Leave to chill in the fridge while the remainder of the cupcakes are baking.
  9. Once the cupcakes have cooled down remove them from the paper case and slice off the top of the cake. Use a knife to spread jam on one half and the cream mixture on the other.
  10. Sandwich the two halves together and dust with Icing Sugar for decoration.

 Serve with a fresh pot of tea :)