Eat Your Feelings

By Amatullah Gul

This book contains a range of halal recipes which are simple, yet some are challenging to any first time baker. Recipes such as cookies and brownies but also recipes such as madelines profiteroles and chocolate fondants. Each page has a step by step recipes as well as some advice to help you bake successfully. There are a couple of unusual recipes and ingredients you would not think would work but they do and as soon as you bite it in them it’s heaven in a single bite and is sure to satisfy your sweet tooth.

• Language: English
• Publisher: AuthorHouse UK
• Release date: Nov 15, 2020
• ISBN: 9781665582148

Amatullah Gul

Amatullah Gul is a passionate pastry chef who is keen to share her recipes and bakes with others. She has been baking from a young age, throughout the years has learnt a lot about pastry. This is her first cookbook with some of her bakes.

Book preview

LIME AND HAZELNUT CUPCAKES

Yield: 12 portions

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200 grams unsalted butter, softened

100 grams caster sugar

100 grams light brown sugar

3 eggs

3 limes

200 grams self-raising flour

50 millilitres whole milk

300 grams unsalted butter

600 grams icing sugar

185 grams Nutella

100 grams hazelnuts (reserve some to crush for garnish)

Preheat oven to 180 degrees.

To make the cupcake batter, cream softened butter and the sugars until light and fluffy. Add eggs one at a time. Zest the lime into the flour and then add flour in 2 stages. Add the milk.

Divide evenly between 12 cupcake cases. Bake at 180 for 10 to 12 minutes, until golden brown. Set aside to cool completely.

To make the buttercream, cream the butter until light in colour. Add the icing sugar in 3 stages, and then add the Nutella.

Roast the hazelnuts for about 5 to 7 minutes at 180 degrees, until the skins start to come off. Remove the skins by rubbing the hazelnuts between two pieces of cloth.

Once the cupcakes are completely cooled, pipe the buttercream on top and sprinkle top with crushed hazelnuts.

REESE’S PEANUT BUTTER CUPCAKES

Yield: 12 portions

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200 grams unsalted butter

200 grams caster sugar

3 eggs

150 grams self-raising flour

50 grams cocoa powder

50 millilitres whole