RECIPES Archives - Ella Elizabeth
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Shark Week Cupcakes Recipe

beautiful shark themed cupcakes
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Did you know it is shark week?!? I DID!! I absolutely love sharks which most people find kind of strange but to me they are sooo fascinating! Shark week is a celebration of all thing sharks on the Discovery Channel; there are lots of documentaries and stories which are so interesting. I wanted to celebrate the week with these cute cupcakes!! They would be perfect for a under the sea party or just to make to have a bit of fun! They are so easy to make there is no fussing with piping bags or complicated detail – this is a great beginner cupcake.

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YOU WILL NEED

Sponge

100g unsalted butter (room temperature)
100g caster sugar
2 free range eggs
1 teaspoon vanilla extract
175g self raising flour
3-4 tablespoons milk
Butter cream icing
100g unsalted butter (room temperature)
250g icing sugar
1 teaspoon vanilla extract
3-4 tablespoons milk

Decorations

White fondant
Black gel food colouring
Navy blue food colouring
Blue Glitter (I used 2 different shades – ocean blue and navy)

LET’S BAKE

1.Preheat the oven to 180c. Beat the soft butter until it is light and smooth and then gradually add the caster sugar and mix until light and fluffy.

2.Break the 2 eggs and 1 teaspoon of vanilla extract into the butter and sugar, also add a few table spoons of your 175g self raising flour ( this will stop the mixture from curdling ).

3.Sift the rest of your self raising flour into the mixture and gently incorporate into the egg mixture.

4.Line Your muffin tin with cupcake liners and add a 1 ½ table of mixture to each cupcake liner. If there is any mixture left over top all the cupcakes up equally.

5.Bake for 15 to 20 minutes until golden brown and the cupcakes spring back when you gently press with your figure.

6.Remove the cupcakes from the oven and allow to cool on a wire rack

7.While your cakes are cooling you can start making the butter cream icing.

Butter Cream Icing

1.Beat the butter until it is creamy and pale in colour – an electric mixture makes this easier. Gradually sift and beat in the icing sugar. You want to mix until the mixture is very light and smooth. Then mix in a teaspoon of vanilla extract and 3-4 tablespoons of milk.

2.Then add a few drops of blue gel food colouring and swirl into the butter cream. I over mix it slightly so I lost the swirl effect so the key is to not mix too much.

Shark Fins

1.Lay down a piece of parchment paper on a flat surface and sprinkle a bit of icing sugar on it.

2.Cut a bit of white fondant from the block and knead for a minute to soften it. (You might want to wear gloves for this next step) Next add a few dots of black gel food colouring to the fondant and knead. You may need to add more to get a darker colour it took a little while to get the right grey colour.

3.Roll out the fondant to 0.05cm thick and cut small triangles. Bend the top of the triangle slightly to create a fin shape. Let them dry for 5-10 minutes so they don’t bend when they sit upright on the cupcakes.

MAKE

1.Use a about a table spoon of icing for each cupcake. I use a teaspoon to lightly move the icing around the cupcake to smooth the icing out.

2.Sprinkle the two types of glitter over the icing (I went a bit glitter crazy)😂.

3.Then place the shark fin in the middle of the cupcake and gently press it into the icing.

YOU’RE DONE!! Now it’s time to relax and enjoy your amazing bake!! 🍰

You can follow me on my social media to find out about all the fun and exciting things coming soon. Also don’t forget to subscribe to our newsletter, we have a really cute free printables and a round- up of the month!❤

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Grandad’s Cake – Our Family Recipe

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This post is probably one of my favourites so far because of the memories of my grandad ❤ This was his absolute favourite cake hence the name. My nan and mum used to make this for him on special occasions🎂. They then passed the recipe on to me which I now make for my dad and guess what… IT’S HIS FAVOURITE TOO!!

This is my go to celebration cake –  it is so light and fluffy and has the perfect amount of sweetness! Once you get the hang of this recipe it will be so easy to rustle one up. This is a crowd pleaser and a real family favourite!

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YOU WILL NEED
Sponge
225g Unsalted Butter (room temperature)
225g Caster Sugar
4 Large Free Range Eggs
½ teaspoon Vanilla Extract
225g Self Raising Flour
1-2 tablespoons Milk

Butter Cream
75g Unsalted Butter (room temperature)
250g Icing Sugar
1 teaspoon Vanilla Extract
3 -4 tablespoon Coca Powder
4 tablespoons Milk

LET’S BAKE

1.Preheat the oven to 180c. Beat the soft butter until it is light and smooth and then gradually add the caster sugar and mix until light and fluffy.

2.Break 2 eggs and ½ teaspoon of vanilla extract into the butter and sugar, also add a few table spoons of your 225g self raising flour ( this will stop the mixture from curdling ). Repeat this for the other two eggs. Give everything a really good mix so it is all nicely incorporated.

3.Sift the rest of your self raising flour into the mixture and gently incorporated into the egg mixture.

4.Spoon the mixture into 2 lined cake tins; I greased and lined the tin with parchment paper. The mixture can make 4 thin layers or 2 thicker layers, so depending on what you want you can adjust my instructions. I only had 2 tins so I had to bake in batches. So bear in mind the amount of mixture you leave behind for the other 2.

5.Bake for 20 to 25 minutes until golden brown and the sponge springs back when you gently press it with your figure.

6.Remove the cake tins from the oven and allow to cool for a few minutes.Run a knife around the edge of the cake to loosen it from the tin and cool on a wire rack.

7.While your cakes are cooling you can start making the butter cream icing.

Butter Cream Icing

1.Beat the butter until it is creamy and pale in colour – an electric mixture makes this easier. Gradually sift and beat in the icing sugar. You want to mix until the mixture is very light and smooth. Then mix in a teaspoon of vanilla extract and 4 tablespoons of milk.

2.Then separate a few tablespoons of icing into a separate bowl and add 3-4 tablespoons of coco powder and mix really well.

MAKE

1.Take your first layer of cake and place it on a decorative plate then add a thin layer of vanilla butter cream. Repeat this step for the each layer but leave the top so you can put the chocolate icing there. Now put all the chocolate icing on the top of the cake a smooth out evenly. You can add some icing sugar,sprinkles or any other decorations for an extra wow factor! All that is left is to let everyone dig in and enjoy !!

You can follow me on my social media to find out about all the fun and exciting things coming soon. Also don’t forget to subscribe to our newsletter, we have a really cute free printables and a round- up of the month!❤

Let’s be Internet friends!!!
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Snapchat – blake.ella

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Gorgeous Local Tomato Salad

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I have been loving the little bits of sunny weather we have been having at the moment. It has really got me in the summer salad mood!! Each week we get our local tomatoes from the Norfolk Veg Box. I have been dying to make a recipe with them and I have finally got around to it. This recipe is so simple but soooo GOOD!! Local tomatoes have such an amazing flavour compared to the ones you get in the supermarket. This salad is all about tomatoes and celebrating how amazing their flavours are!! It would make a perfect addition to any summer BBQ (if the weathers stay nice…😑)

I also decided to make a quick basil pesto for this recipe.For this I used a lovely Jamie Oliver recipe, it complements this so well and I love pesto so much!!

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You Will Need
A selection of local tomatoes (I got ours from the Norfolk veg box)
Good quality mozzarella
Homemade basil pesto ( I used this Jamie Oliver recipe)
Extra virgin olive oil
salt & pepper
A few basil leaves to garnish
  1. Chop up all your tomatoes, vary the sizes. Slice some, cut some into wedges and some small to make it texturally more interesting.
  2. Give the tomatoes a good salt and pepper; add slivers of mozzarella in between the tomatoes.
  3. Drizzle a bit of extra virgin olive oil over them.
  4. Then spoon little bits of basil pesto over the tomatoes.
  5. Finish by garnishing with a few basil leaves and you are finished! 

You can follow me on my social media to find out about all the fun and exciting things coming soon. Also tag me in any photos if you make this recipe, I would love to see them!!

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Triple Chocolate Cookies Recipe

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Happy Friday everyone!! Last night I decided to make my family some triple chocolate cookie ( yes I said TRIPLE)!!! I can’t begin to tell you how much I LOVE these cookies. This is definitely the recipe for you if you are a chocoholic…which I am 100%. This is probably the most indulgent recipe I have ever made; these cookies are gooey, fudgy and extremely chocolatey. I know they aren’t the healthiest but everyone deserves a treat once in awhile, at least that is what I tell myself 😔.I am loving baking on lazy weekends at the moment and this is definitely one of my new favourite recipes!!!

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Makes 13 cookies

200g unsalted butter (room temperature)
300g caster sugar
1 teaspoon vanilla extract
1 large free range egg 
275g self-raising flour
75g cocoa powder
A dash of milk
A bar of milk chocolate – I used Cadburys
A bar of white chocolate (my favourite is Milky Bar)
Half a bar of good quality dark chocolate

  1. Preheat the oven to 200c.
  2. First cream together the butter, caster sugar and vanilla extract until the mixture is smooth.
  3. Add the egg.
  4. Then add all the dry ingredients and mix really well.
  5. Add a dash of milk to the mixture and break up all the chocolate into chunks and add to the mixture. Mix well to evenly distribute the chocolate chunks.
  6. Line a baking tray with parchment paper and place about a heaped table spoon of mixture onto the tray; you should be able to fit 6 cookies on a tray as they spread in the oven.
  7. Bake for 11 minutes, when they come out of the oven they won’t looked cooked but they will firm up as they cool. They are best to eat when completely cool!

Now all that is left is to enjoy these yummy cookies with everyone…trust me everyone will be wanting the recipe!!

You can follow me on my social media to find out about all the fun and exciting things coming soon. Also tag me in any photos if you make this recipe, I would love to see them!!

Let’s be Internet friends!!! 

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Super Easy Mini Meringues Recipe

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Another day, another recipe  – and this is one of my summer favourites!! I am really into baking at the moment. For me there is nothing better than a lazy weekend baking and relaxing in the sun… I just hope the sun comes back! There is a misconception with meringues that they are hard and a fuss to make but they really aren’t! This recipe is so simple and the perfect beginner’s recipe, it has never failed me. For me the best way to serve meringues is with a dollop of freshly whipped cream on the top and fresh mixed berries – my favourites are raspberries and strawberries also kiwis are really delicious too!!

 Meringues are the best summer treat and I decided to make them mini so they were the perfect individual size and they look extra cute! I have found that it is best to eat meringues on the same day they are baked if you add the cream to them otherwise they will lose their crunchy texture. However if you don’t add the cream and fruit they will last longer. I like to assemble them with the cream and fruit an hour or so before they are going to be eaten. If you are having a party you could create a “make your own meringue” station so people can make their own with all their favourite toppings!! Now it’s time for the recipe and pretty photographs…

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Recipe makes 8-9 small meringues

YOU WILL NEED
2 egg whites
100g caster sugar
double cream
mixed berries

  1. Preheat the oven to 100c
  2. Put the egg white into a clean bowl or mixer and whisk. You want the egg whites to form soft peaks; this will take a while so be patient especially if you are hand mixing. The egg whites will start as little frothy bubbles and will build into soft peaks slowly but surely.
  3. Next add half of the caster sugar and mix; you want the mixture to thicken until it ends up a bit like shaving foam. You should be able to hold the bowl upside down without any mixture coming out.
  4. Fold in the rest of the sugar gently using a large metal spoon. Then line a baking tray with parchment paper.
  5. Spoon a tablespoon or so of mixture onto the baking tray to form each mini meringue using another spoon to help the mixture off the other tablespoon. I also use a teaspoon to smooth out the tops it makes a flatter top which gives a better surface for adding toppings.
  6. Place the meringues into the oven for 1.5 – 2 hours. You will be able to lift them off the baking paper easily when they are done. Also they will be slightly cracked. The meringues will not spread or rise in the oven they just set firm. Remove from the oven and let them cool.
  7. Finally you will want to whip up the double cream and chop up your chosen fruits into small chunks.
  8. All that is left is to assemble the meringues and enjoy them in the sun!!

You can follow me on my social media to find out about all the fun and exciting things coming soon. Also tag me in any photos if you make this recipe, I would love to see them!!

Let’s be Internet friends!!! 

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Snapchat – blake.ella

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Simple & Refreshing Homemade Lemonade Recipe

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Nothing is better on a warm day than having a glass of refreshing lemonade and ever since I was young my favourite lemonade has been home-made. The flavours are intense and refreshing the taste encompasses long and warm summer days. This is probably one of the things I will be happy to take a bit of time making. I am sure there is a machine you can buy to squeeze lemons but I decided that hand squeezing lots of lemons was a good idea…typical me !! Other than the lemon squeezing the recipe is really quick and is the perfect summer drink –  this is definitely a family favourite!

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Quick And Healthy Granola Recipe

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This is probably the easiest recipe I have ever made and it is so tasty. It takes no time at all to make. I make a big batch on the weekend and it keeps for a few weeks. It is perfect for an on the go snack or a simple breakfast. You can top it with some Greek yoghurt and fresh fruit or just eat it on its own. I try to vary my breakfast to keep it interesting and this is the perfect option for having something new. You can add any type of dried fruits, seeds or nuts that you would like into the mix.

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Happy Easter !! Quick Easter Nest Treats

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HAPPY EASTER EVERYONE!!

Easter is about spending time with family and eating way too much chocolate. So for the start of our family Easter festivities we like to make these Rice Krispies mini egg nests. I have been making these since I was a child as our mum spent lots of time when we were younger teaching us to bake.This recipe is so simple even my brother can make them …! These are the perfect sweet treats to start your Easter off with and they look so cute as well.

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