Save the Children Name A Day Campaign : Kiwi and Lime Bundt Cake

This is a slightly different post to normal. Yes there is still cake involved but I'd like to take the time to talk about an important issue. Cake and hunger are not two words you would normally put together but this is how I can make a difference by raising awareness and spreading the word through what I can do - baking.

Did you know that in a world with food enough for everybody, 300 children die of malnutrition every hour of every single day? 

This month's Pink Whisk Challenge is dedicated to Save the Children and the Hidden Hunger Campaign. Ruth says "I would love for you to donate a recipe. The theme for the challenge is ‘Family Favourites’, recipes you enjoy making and that you love to share, there’s nothing more to it than that – it doesn’t even have to be baking (I hope you realise how much that hurt me to write!)  All recipes gathered for the challenge will be collated and published in a Save the Children e-book which will be sold to raise awareness and funds for the campaign."

Read about Ruth's firsthand experience in Rwanda here and here.

Save the children asks that you name a day to beat hunger. They want the Prime Minister to host a world hunger summit aimed at making the global food system work for the millions of children going hungry.
All you have to do is name a day and when your day comes round, they’ll ask you to take one of five simple actions – from sending a tweet to cooking a meal – to help spread the word about this devastating crisis. I've named my day. Will you? 

This cake is not strictly a family favourite (but I'm sure it will be!) as I wanted to create my own recipe for this challenge.  My dad used to study in New Zealand which made me think of kiwis.  It's not a fruit I've ever baked with before so I thought it would be a good challenge.  It's very similar to my lemon and raspberry cake which worked well so I decided to modify it for this. I love making smoothies with lime, kiwi and honey so I thought why not make it into a cake? 

I tried to blitz the whole lime but it didn't work out so I used lime juice and lime zest instead.  There's whole kiwi fruit and pureed kiwi fruit in the batter.  It's quite a dense, moist sponge with the freshness of the fruit and the citrus tang from the limes. It was delicious with the glaze but you can have it plain if you prefer.   

 adding kiwi to the batter - I forgot to coat the kiwis in flour first so they sank to the bottom, well top as this was a bundt cake :( 

 I also added some kiwi puree

 thought it was a good time to use my new bundt tin

 love the heart shapes :) 

 add glaze... 

 delicious! you can see the kiwis at the top of the cake! 

An original recipe by me, bakingaddict

Makes 1 small bundt cake as shown

For the cake

150g yoghurt

140g caster sugar

40g honey

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

180g self raising flour

Juice and zest of 2 limes

4 kiwi fruit - peeled and chopped into 1/8

1 kiwi fruit - peeled and pureed

For the glaze

50g icing sugar

1-2 tablespoon lime juice 

• Preheat the oven to 180C
• Butter and flour your bundt pan or line normal cake tin with greaseproof paper. 
• In a large bowl, mix together the yoghurt, sugar, honey, eggs, vanilla extract and oil. 
• Add in the lime juice and zest. 
• Stir in the flour and mix well.
• Coat the chopped kiwi fruit in 1-2 tablespoons of flour then add to the batter. 
• Puree 1 kiwi fruit and stir into the batter. 
• Pour into the prepared tin and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
• Allow to cool on a wire rack.
• To make the glaze, sift the icing sugar into a bowl. 
• Add enough lime juice to make a glaze of dripping consistency. 

Rainbow Pudsey Cupcakes and Smarties Cookies for BBC Children in Need

Tomorrow November 18th 2011 is the BBC Children in Need Appeal.  It first started in 1927 as a five minute radio broadcast and has now grown to a huge annual fund-raising event raising over  £600 million. Pudsey Bear made his television debut in 1985 when Terry introduced the new, brown cuddly mascot to the audience.  He was designed by Joanna Ball, a BBC graphics designer, who named him after the West Yorkshire town where she was born. He proved very popular and returned as BBC Children in Need's official logo the following year with his design amended to that of a yellow bear with a red spotted bandage.

I was asked by BakingMad to make a Pudsey Bear Dessert for their Children in Need campaign. I wanted to do something slightly different from the standard vanilla cupcakes so I decided to make it a rainbow vanilla cupcake. It's really fun and simple to do and would be a great project with the kids if you have any. I used my standard vanilla cupcake recipe and divided it into 4 equal portions. I used ziplock bags to save on washing up and it also helped to fill the cupcake cases neatly. I ordered some colourful Pudsey cupcake toppers online but sadly they have not arrived so I decorated them as suggested on the bakingmad website. Do check out all the other fantastic cupcake recipes there. 

If you like this recipe, please click here http://www.bakingmad.com/recipes/cupcakes/pudsey-rainbow-cupcakes and support my recipe as BakingMad are offering a prize to the recipe with the most page views. Thanks! 

I also made some smarties cookies to go with the cupcakes as they fit the theme. I didn't have time to buy the Pudsey bear cookie cutters - perhaps something for next year.  I hope they will raise some money tomorrow for this great cause.  If you want to donate, you can do so by visiting http://www.bbc.co.uk/pudsey/

UPDATE : I've raised £46.10 at work today! 

 what you need to make rainbow pudsey cupcakes - cupcake batter, cupcake cases, food colouring, coloured choco beans, black writing icing and some ziplock bags

 I overfilled the bags so only got 4 colours but I love all of them! It's easy to mix the colours in the bags and then to pipe into the cupcake cases

 layer the batter in the cupcake cases. I've started here with blue followed by red... 

...and then purple... 

... and finally yellow 

 fresh from the oven - I had to trim the tops a little as they were slightly domed (note to self no need to add baking powder for this recipe)

 decorate with vanilla frosting, coloured choco beans and writing icing.

 isn't he cute? 

 cross section to see the beautiful rainbow effect

 add some cookies to the mix 

For the vanilla cupcake

250g unsalted butter

250g caster sugar

250g self-raising flour

2 teaspoons vanilla extract

1 teaspoon vanilla bean paste (I used Nielsen-Massey)

4 eggs

6 tablespoons milk

Food colouring

For the vanilla frosting

125g unsalted butter, softened

250g icing sugar, sifted

1/2 teaspoon vanilla bean paste

1 tablespoon milk

Yellow food colouring 

To decorate

Black writing icing (I used Silverspoon)

Coloured choco beans (I used Silverspoon)

• Preheat the oven to 180C.
• Line a 12-hole muffin tin with cupcake cases. 
• Beat the butter and sugar together until light and fluffy.
• Add the eggs one by one, beating well after each addition.
• Add the milk and vanilla extract and vanilla bean paste.
• Finally add the sifted flour.
• Divide the batter evenly into required number of colours - I used 4 here. 
• Add a little bit of food colouring to each portion and mix evenly. 
• Pipe a layer of the first coloured batter into the cupcake cases, followed by the second coloured batter and repeat until all the batter has been used. 
• Bake in the preheated oven for approximately 18-22 minutes until they spring back to touch and a skewer inserted into the centre comes out clean. 
• Cool completely on a wire rack. 
• Prepare the vanilla frosting by mixing all the ingredients together (add the colouring last) until smooth (preferably in an electric mixer). 
• Spread the frosting on top of each cupcake. 
• Place choco-beans on 1 side to resemble Pudsey's bandage and draw the eyes, nose and mouth with the writing icing. 

For the smarties cookies 

• 250g butter
  250g caster sugar
  1 egg, beaten
  1 teaspoon vanilla extract
  350g plain flour
  1 teaspoon baking powder
  1 teaspoon bicarbonate of soda
  240g Smarties 
  
  
  • Preheat oven to 180C.
  • Line baking sheets with parchment paper.
  • Cream butter and sugar until pale and fluffy. 
  • Beat in the egg and vanilla extract. 
  • Gradually beat in the sifted dry ingredients to form a stiff dough.
  • Finally stir in the smarties by hand.
  • Using a small ice cream scoop, scoop cookie dough onto the baking sheets, spaced well apart. (These cookies expand in the oven)
  • Bake for 12-15 minutes until pale golden brown.
  • Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. 
  
  

Maple Syrup and Walnut Cupcakes

My second entry for Cupcake Camp London was a fall/autumn inspired cupcake - maple syrup and walnuts. I had initially intended to make bacon and maple syrup cupcakes but wasn't quite brave enough so I made these instead. The end result was a simple, clean tasting cupcake. I may try the bacon version one day so stay tuned.... :) 

cream butter and sugar 

adding maple syrup 

adding walnuts 

 delicious! 

cream cheese frosting 

Maple Walnut Cupcakes
170g butter
1/2 cup sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
3 large eggs
2 cups flour
2.5 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1/2 cup chopped walnuts

• Preheat the oven to 180C.
• In a large bowl, cream together the butter and sugar until light and fluffy as shown. 
• Beat in the maple syrup.
• Add the vanilla and eggs.
• Beat until the mixture is smooth.
• In a separate bowl, combine the flour, baking powder and salt.
• Add the flour mixture to the creamed mixture, alternating with the milk.
• Beat well.
• Stir in the walnuts.
• Fill the cupcake liners until 3/4 full. 
• Bake for about 20 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean.
• Leave to cool in the pan. 

Maple Syrup Cream Cheese Frosting
225g cream cheese
85g butter
3 cups icing sugar
1 teaspoon vanilla extract
3-5 tablespoons maple syrup (adjust to taste)

• Cream together the cream cheese and butter with an electric mixer until smooth. 
• Slowly sift in the icing sugar and continue beating.
• Add in the vanilla and maple syrup. 
• Beat until smooth. 

Caramel Apple Cupcakes with Salted Caramel Buttercream

I have been looking forward to Cupcake Camp but didn't have time to try out any recipes beforehand. I decided to do a Halloween inspired cupcake similar to a toffee apple. The cake was really moist and crisp with the crunch of apple pieces. It paired quite well with the salted caramel buttercream. I added a little jelly skull for the Halloween effect :) 

adding apples to the batter 

 ready to go in the oven 

 caramel filling 

 make a hole in the centre 

 fill with caramel 

 cover it back 

 pipe frosting on top 

sprinkle with mini fudge pieces

 final result 

Caramel Apple Cupcakes from Crazy about cupcakes
1 cup firmly packed light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups flour 1 tablespoon baking powder
1/2 teaspoon salt
2 medium sized tart apples, peeled, cored and chopped small

Caramel filling
1/2 cup packed light brown sugar
55g butter
1/4 cup heavy cream
1 teaspoon vanilla extract

Salted Caramel Buttercream 
125g caster sugar
80ml double cream
1/2 teaspoon salt (to taste)
1 teaspoon vanilla extract
160g salted butter, softened
200g icing sugar, sifted

For the cake

• Preheat the oven to 180C.
• In a large bowl, beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed.  
• Add the eggs one at a time. Beat for 1 minute after each addition. 
• In a separate bowl, sift together the flour, baking powder and salt. 
• Slowly add the dry mixture to the wet mixture. 
• Beat until well blended.
• Stir in the apples.
• Fill the cupcake liners to 3/4 full and bake for 20-25 minutes.
• Leave to cool in the pan.

For the filling

• In a saucepan over medium heat bring the brown sugar, butter and cream to a boil. 
• Reduce heat to a simmer and continue stirring for 5 minutes.
• Remove from heat.
• Stir in the vanilla extract.

For the buttercream

• To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil.
• Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat.
• Stand well back and add the cream.
• Be very careful as it's searing hot and may splatter a little.
• it will reach or 'seize' and you may think it has gone wrong; it hasn't.
• Keep stirring, adding the salt and the vanilla.
• Leave until stone cold.
• For the buttercream icing, cream the butter and icing sugar for at least 5 minutes.
• Add the caramel. 

Cupcake Camp London 2010

The first ever Cupcake Camp London 2010 was a huge success. The event raised over £4,000 for the North London Hospice. It was an amazing day of cupcakes, music and prizes. The event was very well organised and I can't wait for next year's event. I took quite a few photos so this is a bit of a long post but you can drool over all the delicious looking cakes. Sadly I could only try a few although I would have loved to have tried them all. I'm sure the judges had a hard time sampling everything and deciding on the winners. Congratulations to all the winners! 

Daisy the organiser who did a fantastic job. 

cakes that were donated for the event and there were thousands of them!! 

I tried one of these and they were amazing! It's so cute - cupcake in a jar. They were extremely popular. 

I got to try one of these as well and they were to die for. It was dark chocolate and salted caramel with chocolate ganache. 

 My entry - caramel apple cupcakes with salted caramel buttercream 

 My other entry - maple syrup and walnut cupcakes with maple syrup frosting 

amazing cakes from cupcake kelly of an american cupcake in london one of the sponsors. She also got a special mention in the most unique ingredient category. Well done! 

judges table 

judges table 

judges table 

judges table 

judges table 

amazing selection from Ms Cupcake , another sponsor 

I had the opportunity to chat to Ms Cupcake and try one of her cakes too - very delicious! 

 another sponsor - made with pink 

yet another sponsor, bake me happy 

 cupcake bouquet 

 judges table 

 judges 

 judges 

Oh and I won a prize at the tombola! I was so excited as I never win anything and I got to choose my own prize. There was a good selection of prizes and I wanted them all but finally chose this book on whoopie pies as I've never made them before and they are all the rage now. Watch out for some whoopie pies coming up :) 

I will be posting recipes of my entries soon so check back later. Hope everyone had a spooky and fang-tastic Halloween :)