After waiting for ages and ages to be able to even consider getting a new one, I've now got my new DSLR and can't wait to get using it.
I don't really know anything about photography at the moment so you'll all have to bear with me! But hopefully, there'll soon be a big improvement in my photos.
I'v been very busy recently as I took the chance to work in Hambleton Bakery- recently voted Britain's Best Bakery.
I experienced both the cake and bread side of the bakery- involving getting up at 2.30 am to join the bakers!
It's a bakery that definitely deserves this prestigious award- making all their own breads with stoneground flour, shaping and finishing the dough and baking it in a massive wood-fired oven.
It was hard work and pretty fast-paced! - you'd definitely build up some good muscles working there!
Since then, this is the first chance I've had to get back in the kitchen and as tomorrow is my last day at work, I decided I'd make something sweet to hand round the office before I left!
These cupcakes are rich and chocolatey. The beetroot adds a real earthiness to the dark chocolate and the coconut lightens the flavour. The white chocolate and coconut frosting is a creamy, light and a well-balanced topping.
To make 16:
250g light soft brown sugar
250g good quality dark chocolate
80g self-raising flour
1tsp baking powder
50g ground almonds
25g cocoa powder
30ml sunflower oil
100ml coconut milk
200g cooked, pureed beetroot
400g icing sugar
150g soft slightly salted butter
100g white chocolate
2tbsp coconut milk
A little extra dark chocolate to finish
Preheat the oven to 170 degrees C.
Break the dark chocolate into small pieces and melt in a clear glass bowl over a pan of boiling water on a medium heat.
Make sure to stir the chocolate until it is fully melted. Remove the glass bowl from the pan and leave to cool.
Meanwhile, beat the eggs and sugar in a large mixing bowl with an electric whisk until smooth and pale. Add in the sunflower oil and coconut milk and whisk again.
Once the chocolate has fully cooled, whisk it into the egg mixture along with the pureed beetroot.
Measure out the flour, baking powder, ground almonds and cocoa and sieve it into the egg mixture.
Using a large metal spoon, fold the dry ingredients into the wet ingredients until you have a smooth cake batter.
Line a muffin tin with cupcake cases and then fill each case with batter until 3/4 full.
Bake the cupcakes for about 18-20 minutes until risen and springy to the touch.
Leave to cool in their cases in the tin for 5 minutes and then remove from the tin and cool on a wire cooling rack.
To make your frosting:
Melt the white chocolate in a glass bowl over some boiling water on a medium heat. Meanwhile, beat the soft butter, icing sugar and coconut milk with an electric whisk until smooth. I tend to cover the bowl with a tea towel to stop the icing sugar from billowing everywhere!
Once the chocolate is melted, remove it from the heat and allow to cool before whisking it into the frosting.
Pipe the icing in large swirls on top of the cupcakes and top with grated dark chocolate to finish.