CAKES TO MAKE RECIPES

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CRAB CAKES | JAMIE MAGAZINE RECIPES



Crab cakes | Jamie magazine recipes image

Total Time 25 minutes

Yield 10

Number Of Ingredients 11

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour for dusting
olive oil
watercress
tartare sauce

Steps:

    1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
    2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
    3. Refrigerate for 30 minutes, then shape into 6cm cakes.
    4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
    5. Serve with pinches of watercress and a dollop of tartare sauce.

Nutrition Facts : Calories 221 calories, FatContent 14.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 14.7 g protein, CarbohydrateContent 9.4 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.3 g salt, FiberContent 0.7 g fibre

BUTTERFLY CAKES RECIPE - BBC GOOD FOOD



Butterfly cakes recipe - BBC Good Food image

Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 10

Number Of Ingredients 12

110g butter , softened
110g caster sugar
2 eggs
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
1 tbsp milk , plus 2 tbsp if needed, to loosen the buttercream
strawberry jam (optional)
sprinkles (optional)
300g icing sugar
150g butter , softened
2 tsp vanilla paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
  • While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
  • Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

Nutrition Facts : Calories 419 calories, FatContent 23 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 42 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.7 milligram of sodium

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