After a few weeks of struggling to keep my mouth shut I can finally reveal to you lovely readers that I have been offered a job as a baker at the wonderful Lily Vanilli bakery! Lily has been a great source of inspiration for me for the past couple of years and to have the opportunity to work with her is going to be shamazing. The bakery is in Shoreditch, on Columbia Road where they hold the famous flower market every Sunday. The bakery is open only on Sundays for homemade sausage rolls, fresh coffee and of course, delicious cakes. For the rest of the week, there are commissions to be baked and wedding cakes to make. Lily’s style is very natural, she uses lots of seasonal fruit and veg, edible flowers and darling decoration. There is currently just Lily and another wonderful baker, Erin, so it will be amazing to work with a small team plus I have so much to learn.
In homage to Lily, I have used one of the recipes as inspiration for this weeks bake. The recipe is from her book, Sweet Tooth (which I have used a million times, so much so, all the pages are stuck together with icing). Redcurrants add such a simple festive touch to cakes, a really simple decoration. They are quite easy to find these days when in season, I found mine in my local Waitrose. However, if you can’t find them, most other berries such as blackberries or blueberries will also work. If you want, add the redcurrants to the mix instead, folding in gently after the last step before adding to the tins.
Original recipe: Redcurrant Friands and vanilla buttercream from Lily Vanilli ‘Sweet Tooth’
Cinnamon and redcurrants mini muffins
- 200g melted and cooled unsalted butter
- 90g plain flour
- 200g ground almonds
- 2 teaspoons ground cinnamon
- 200g icing sugar
- 6 egg whites
- 100g unsalted butter, softened
- 300g icing sugar
- 1 teaspoon vanilla extract
- 75ml double cream
- Tub of redcurrants
- Preheat your oven to 180 degrees, Grease and line your muffin trays.
- Sift all your dry ingredients together into one bowl. In a clean bowl, beat your egg whites until you achieve stiff peaks (don’t overmix as your peaks will flop!).
- Fold your melted and cooled butter into the egg whites being careful to keep as much of the air in the mix as possible. Add the dry mix in, 1/3 at a time, folding gently until fully incorporated. Add a tablespoon to each muffin hole. Put in the oven for around 12 minutes, you want them to be slightly golden on top and still springy but firm to the touch. Remove from the oven and pop on a cooling rack to cool.
- To make the buttercream, beat your butter for a few minutes until pale. Add your cream and beat again. Pop in the vanilla and slowly add the icing sugar. Keep beating until pale and fluffy. Put it in an icing bag and pipe onto your cool muffins. Top with redcurrants.