Welcome to Angelina Cupcake. I am based in Towcester, Northamptonshire and specialise in deliciously tempting cupcakes to help make your occasion that little bit more special!
My cupcakes are made by hand, fresh to order, using the finest ingredients. I create moist, seriously addictive cupcakes topped with creamy frosting that will melt in your mouth
Recipe for berry crumble bundt cake made with the Scraper Mixer Pro from Sage Appliances
Testing the Scraper Mixer Pro from Sage Appliances
I've been a KitchenAid girl for over 10 years now and love it, using a few of the additional attachments you can purchase for it. I'd say the KitchenAid has to be one of the most coveted items for the kitchen for bakers like me. Not only is it a great piece of kit, but lets be honest, it has a sexy style and retro feel to it too!!
I was asked to test this fabulous new machine from Sage Appliances. Differing from other mixers on the market, it has a scraper blade included as well as the standard flat beater, plus a balloon whisk, dough hook and handy little scraper. With the KitchenAid the scraper beater is an additional attachment and costs around £30.
I wanted to give the mixer a real workout and use every attachment. Here I make a mixed berry bundt cake (recipe below) using the scraper blade.
The Sage mixer also comes with a handy pouring spout (as does the KA). I use this every time I'm mixing batter so to minimise those nasty clouds of flour! As you can see the sides of the spout are quite high so it really does cut down on this.
Close-up of the scraper in action.... 360 degree coverage around the bowl leaving no lumpy bits of butter or pockets of flour.
As you can see, a lovely even mix with no floury streaks.
I was and still am really pleased with the results of the Sage mixer. I find I use it more for the mixing of my buttercream as it begins on a very low speed whereas the KitchenAid's slowest speed is still quite fast, probably around the second speed with the Sage.
A feature that I think is outstanding is the timer and as far as I am aware, no other mixer offers this benefit. My frosting has a 7 minute mix so I can turn my back on the mixer to do other things, without losing track of time and without having to keep checking if the consistency is right.
Both the KitchenAid and the Sage mixers sit side by side in my workspace and both look equally fantastic! I'd say if you liked more futuristic looking pieces of kitchen gadgetry, with it's sleek stainless steel finish and flashing lights, then the Sage would be for you. For me, on looks only, the KitchenAid is the winner!
Recipe for mixed berry bundt cake with vanilla glaze
3 cups plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
1 cup unsalted butter, room temperature
1 ¾ cups caster sugar
4 large eggs, room temperature
1tsp of vanilla bean paste (I like Little Pod)
1 cup soured cream
1 cup frozen berries, defrosted
1 cup of Bramley apple sauce
2 Tbsp sugar
1 tsp vanilla bean paste
1 tsp cinnamon
3 Tbsp unsalted butter, cold and cubed
1/2 cup flour
2 Tbsp brown sugar, packed
1 1/2 Tbsp sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup icing sugar
1 tsp vanilla bean paste
Mix the defrosted berries with the apple sauce in a medium bowl. Add sugar, vanilla and cinnamon. Set aside until ready to use.
In a medium bowl, whisk together the flour, sugars, cinnamon and nutmeg.
Using a fork, press the cold butter into the mixture until it's the consistency of course breadcrumbs
Preheat oven to 170 degrees. Generously grease and flour the inside of your bundt pan.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy.
One at a time, add the eggs, mixing thoroughly after each addition.
Add the vanilla and combine.
In three additions, add the flour alternating with the soured cream.
Fill the bundt pan about 1/3 of the way with batter.
Layer the berry mix on top of the batter evenly. Sprinkle the crumble over the berries.
Scoop batter on top of the berries and crumble and smooth out using a spatula. Make sure you leave about 1 inch of room from the top of the bundt pan.
Bake for 60-80 minutes or until a toothpick comes out clean.
Allow to cool for ONLY 5 minutes in pan before removing to a plate/rack to cool.
Whisk together the sugar, and vanilla bean paste, adding cream until you reach your desired consistency.
Pour glaze over the bundt so it covers the top and drizzles over the edges.
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Official blogger for the BBC Good Food Show.
Mum to gorgeous twin boys.