125 grams Butter
175 grams Billington's Golden Caster Sugar
175 grams Billington's Light Muscovado Sugar
225 grams Plain White Flour
50 grams Cocoa powder
1 tsp Baking Powder
¼ tsp Bicarbonate of soda
300 grams Billington's Golden Icing Sugar
2 tsp Cocoa Powder
15 grams Butter melted
2 tbsp Water Boiling
50 grams Cooking Chocolate
- Grease and lint he base of two 22cm round cake tins. Preheat the oven to 180C/fan 160C/gas4
- Put the butter, Golden Caster and Light Muscovado sugars into a bowl and beat together with an electric whisk until light and fluffy. Add the eggs one at a time, beating well between each addition
- Sieve the flour, cocoa, baking powder and bicarbonate of soda into the mixture, then pour in the buttermilk
- Stir everything together to create a smooth mixture and spoon into the prepared cake tins
- Bake for 20-25 minutes until just firm and shrinking away from the sides.
- Cool in tins for 5 minutes then turn onto wore rack to completely cool
- Sieve the Golden icing sugar and cocoa into a bowl, then add the butter and 3tbsp of boiling water. Stir together to make a smooth spreadable consistency.
- Spread half of the icing on to the base of one chocolate sponge, sandwich together with the other chocolate sponge. Spread the remaining icing over the top of the cake, using a palette knife dipped in hot water. Sprinkle over grated chocolate to decorate
225g (8oz) Wholemeal Self Raising Flour
125g (4oz) butter, cubed
125g (5oz) Billingtons Unrefined Light Muscovado Sugar
2 lemons, finely grated zest and juice
2 large eggs
2 tbsp lemon curd
for the topping:
200g (7oz) cream cheese
50g (2oz) butter
4 tbsp Icing Sugar, sieved
3 tbsp lemon curd
1 Preheat the oven to 180°C/fan 160°C. Grease a 7 x 11inch tin.
2 Put the flour into a processor with the butter and blend until the mixture forms into crumbs. Add the sugar, lemon zest and juice, eggs and lemon curd and whiz again until well blended together.
3 Spoon the mixture into the prepared tin and bake for 45 minutes until the cake is risen and firm and a cocktail stick inserted into the centre comes out clean.
4 Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack.
1 Cup (90g) Rolled Oats
1 Cup (150g) Plain Flour
1/3 Cup (150g) Billington's Light Muscovado Sugar
3/4 Cup (60g) Desicated Coconut
2 Tablespoons Golden Syrup
1 Teaspoon Bicarbonate of Soda
2 Tablespoons of hot water
Preheat oven to 160 F. Mix the oats, flour, sugar & coconut in a bowl. Gently heat the Golden syrup and butter in a saucepan until combined. Mix the Bicarbonate of Soda in the hot water and add to the golden syrup mixture. add the dry ingredients and mix well. place spoon fulls of mixture onto a baking tray and bake for 8-10 minutes until golden brown. allow to cool on wire rack. makes 20-24.
- 2 tbs cocoa powder
- 350g (2 1/3 cups) plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
350g (1 1/2 cups) light muscovado sugar
250ml (1 cup) buttermilk
185ml (3/4 cup) vegetable oil
3 tsp red food colouring
2 tsp white vinegar
- Sprinkles, to decorate frosting
250g pkt cream cheese, at room temperature
100g butter, at room temperature
195g (1 1/4 cups) icing sugar, sifted
1 tsp vanilla extract
Preheat oven to 180°C. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
Divide the mixture among 24 cupcake cases 50x45mm. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
Pipe the icing over the cupcakes and top with the sprinkles.