Originally posted 06/05/2014
My first attempt at blondies were a sickly, sticky mess but these are ridiculously good! I was reluctant to reveal my secret ingredient to my eager samplers but I shall share it here for the benefit of the baking community at large (ahem). And that secret ingredient is…*drum roll*…custard powder.
This idea came about when I was simply too lazy to look up a blondie recipe and decided just to go by my failsafe brownie recipe and substitute the milk chocolate for the white variety. It then dawned on me that I had no idea what to add in place of the cocoa powder. There’s no such thing as white cocoa powder (to my knowledge?!) and I was worried that making up the cocoa quantity with more flour would affect the flavour and make them too plain so, in the absence of butterscotch Angel Delight, I reached for the vanilla scented custard powder. And hey presto! The rest is scrumptious cakey history.
The lovely golden blondies pictured with their darker chocolate bretherin, pre-cutting…
INGREDIENTS – makes approx. 15
- 200g/7 oz granulated or caster sugar
- 2 eggs
- 85g/3 oz self-raising flour
- 120ml/4 fl oz cooking oil
- 130g/4.5 oz white cooking chocolate
- 4.5 tbsp custard powder
- 1 tbsp vanilla extract
- Few drops of Lakeland buttery caramel flavouring (optional but really makes the butterscotchy flavour pop!)
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
- Briefly whisk the sugar, eggs, oil, vanilla extract and caramel flavouring together in a large mixing bowl.
- Chop the chocolate into small chunks and melt in a heatproof bowl over a saucepan of hot water or place in the microwave and heat in blasts of about 1 minute until smooth, then pour into the mixing bowl.
- Fold the flour and custard powder into the mixture then pour into the prepared tin.
- Pop in the oven and bake for about 20 minutes until a cocktail stick inserted into the cake comes out pretty much clean, then leave to cool.
- Cut the blondies into squares using a sharp knife and marvel at their deliciousness as you dive in.
Categories: Chocolate, Traybakes
Tags: 2014, baking, blondies, brownies, butterscotch, cake, custard, homemade, recipe, traybake, vanilla
Originally posted 18/05/2013
A lot of my baking incorporates a special ingredient which serves as the source of inspiration and these little golden stunners are no exception. They contain one of my favourite ingredients for all kinds of cooking and baking, butterscotch Mickey Finn’s – a dreamy discovery I made in a corner shop in Princes Risborough. Unlike the garishly green sour apple Mickey Finn’s I remember downing by the bucketful in my student days (which always made me think of toxic waste), this has a lovely warm creamy vanilla taste and no nasty afterburn. It makes a fantastic addition to cakes and is also scrummy added to whipped cream, coffee, Coca Cola or simply drizzled over sponge pudding or brownies; the possibilities are endless! It’s just a shame it’s not very widely available in the UK.
Following a failed first attempt and after looking at lots of different butterscotch cupcake recipes online, I decided on the addition of Angel Delight and cream soda in both the sponge and icing to complete the recipe – the result is a deliciously moist and moreish cake! If you’re teetotal or aren’t able to find the Mickey Finn’s, the recipe is still delicious without it.
WARNING: Due to (I think) the alcohol content you may find the cakes fall slightly after they’re removed from the oven – I managed to improve this a bit after altering the mixture a couple of times to the method below but the results were by no means perfect. So they may not be the most aesthetically-pleasing cupcakes, but the sponge is still super moist and tasty and it’s not that noticeable once they’ve been iced!
INGREDIENTS – makes approx. 10-12
- 140g/5 oz self-raising flour
- 115g/4 oz caster/granulated sugar
- 115g/4 oz margarine/butter
- 2 eggs
- 1/2 tsp baking powder
- 1 tbsp butterscotch Mickey Finn’s (or other brand of butterscotch schnapps)
- 3/4 packet butterscotch flavour Angel Delight
- 1 tsp vanilla extract
- 1 tbsp cream soda
- 210g/7.5 oz icing sugar
- 115g/4 oz butter (unsalted if preferred)
- 1 tsp butterscotch Mickey Finn’s
- 1 tsp cream soda
- 1/4 packet butterscotch flavour Angel Delight
- Sprinkling of brown sugar, to decorate
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a baking tray with paper cake cases.
- Whisk the margarine/butter and sugar together in a large mixing bowl until pale then whisk in the eggs.
- Fold in the flour, baking powder, Mickey Finn’s, cream soda, vanilla extract and 3/4 of the Angel Delight until batter of a soft dropping consistency has formed. Add a little extra flour if excessively runny.
- Drop the mixture into the paper cases using a teaspoon until they’re each about three quarters full.
- Pop in the oven and bake for about 12-15 minutes until a cocktail stick inserted into the sponge comes out clean.
- When baked, place on a wire rack and leave to cool. At this stage the cakes can be frozen for decorating at a later date if you wish.
- Place the butter, Mickey Finn’s, cream soda and the remaining 1/4 of the Angel Delight into a bowl and whisk thoroughly while gradually adding the icing sugar until a fairly stiff mixture has formed. It’s usually best to play this bit by ear – if too runny, add more icing sugar or if too stiff, add a splash more cream soda.
- Spoon the icing into a piping bag with an attached nozzle of your choice (I used a rope effect one) and pipe onto the cooled cakes or simply spread it on using a palette knife, then sprinkle with a little brown sugar. And scoff! Yum.
Edit: I used the same recipe to make a larger layer cake as a commission for a lady at work – she was very impressed!
Tags: 2013, alcohol, angel delight, baking, butterscotch, cake, cupcakes, frosting, homemade, icing, mickey finns, recipe, schnapps, sponge