Sourdough discard blueberry and chocolate cupcakes

Since having our sourdough starter (Dough Exotic) we have had to be creative about how we use the discard. This recipe is based on The Boy Who Bakes banana and chocolate recipe; we didn't have any over-ripe bananas so used an extra egg.

Sourdough discard blueberry and chocolate cupcakes
Makes 20 cupcakes

200g sourdough discard
1 tsp vanilla extract
3 eggs
150g softened unsalted butter
185g granulated sugar
150g plain flour
2 tsp baking powder
1/2 tsp table salt
125g blueberries
125g dark chocolate, roughly chopped into chunks

Preheat the oven to 180C and line muffin tin with cake cases.

Stir the sourdough discard, vanilla extract and eggs.

In a separate bowl whisk the softened butter and sugar until pale and creamy. Add this to the sourdough bowl.

Fold in the flour, baking powder and salt.

Stir through the blueberries and dark chocolate.

Spoon into the cupcake cases and bake in the preheated over for 22 minutes.

Comments

Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat. I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...

Beetroot soda bread

This is a super-simple loaf to make when you don't want to wait hours for it to prove. I love the pink-hue you get from adding beetroot to this loaf. It is a good loaf to make to use up the dregs of bags of flour. Beetroot soda bread Makes 1 loaf 300g beetroot (I used vacuum packed) 1 tsp fennel seeds 100ml plain full-fat yogurt 400g flour (I used 300g plain white and 100g wholemeal flour) 1 tsp sea salt 2 tsp baking powder 50g seeds (I used sesame) Preheat the oven to 220C. Puree the beetroot with the fennel and yogurt in a food processor until smooth. Mix the flour with the sea salt, baking powder and seeds. Fold the liquid beetroot mixture through this. As it comes together you can form into a ball with your hands but do not work too much or the finished loaf will be tough. Scatter some flour on a baking tray and place your ball of dough on top. You can add some more seeds to the top. Dust with flour and cut a deep cross into the top of...

Chocolate peanut butter squares

These delights came about as a result of watching cookery programmes over breakfast. Never a good idea. Luckily they're being given away to a friend so I can't eat them all myself. This recipe is courtesy of Lorraine Pascale so all credit has to go to her for creating something so deeply delicious! It's a no-baking recipe, so all you'll need is a microwave for melting and a fridge for chilling...and a blitzer if you can't be bothered with the hassle/mess of smashing biscuits up! To make a tray of chocolate covered peanut butter squares you will need: 150g butter 250g digestives (or chocolate covered ones if you're feeling particularly naughty!) 200g brown sugar (I went for dark brown sugar as it's a deeper flavour than light) 300g crunchy peanut butter 1/2 tsp vanilla extract 100g dark chocolate 100g milk chocolate Melt 150g of butter in the microwave and pop to one side Blitz the digestives and brown sugar ...

Classic Caggs

Search This Blog