Recipes
Love our recipes and want to do more of your own at home? Here’s a selection of great recipes for you to try at home. They’re all tried, tested and loved by us.
Here are some of our favourites
Bibi's Buttercream
Ingredients
250g Unsalted Butter, softened
500g Icing Sugar, sifted
1 teaspoon Vanilla Extract
Method
- Chop the butter into cubes.
- Add to mixer and beat on high until pale and fluffy.
- Slowly add the icing sugar and vanilla until all combined. Once it is fully combined, beat on high for a further 5 minutes.
- Transfer to piping bag.
Bibi’s Vanilla Cupcake
Ingredients
300g Soft Unsalted Butter or Stork
330g Caster Sugar
360g Self Raising Flour
6 eggs
1 teaspoon Vanilla Extract
Method
- Beat together the sugar and butter.
- Slowly add the eggs one at a time, along with a spoonful of flour (This helps prevent your mixture from curdling). Add the vanilla extract, and tip in the remaining flour. Mix together until all combined.
- Scoop into paper cupcake cases using an ice cream scoop to ensure even sizes.
Bake at 160 C for 16 minutes or until the cakes bounce back when lightly pressed.
Bibi’s Chocolate Cupcake
Ingredients
85g Unsalted Butter
280g Sugar
2 Eggs
240ml Milk
200g SR Flour
60g Cocoa
Method
- Cream together the butter and sugar.
- Add the eggs, milk, flour and cocoa to the butter and sugar mixture, and mix on a slow speed until all combined.
- Scoop into paper cupcake cases using an icecream scoop to ensure even sizes.
Bake at 160 C for 20 minutes or until the cakes bounce back when lightly pressed.
Bibi’s Shortbread
Ingredients
250g Butter
100g Caster Sugar
225g Plain Flour
100g Cornflour
Method
- Preheat Oven to 150 C. Lightly butter a baking tray.
- Chop the butter into cubes and place in a mixer with the sugar. Beat together until pale and fluffy. This may take up to 10 minutes.
- Mix in the flours until they are all just combined. This stage can be completed by hand. However, if you use a mixer don’t overbeat as this isn’t good for the end result!
- Roll into a log shape. Wrap in cling film and place in the fridge for 30 minutes.
- Unwrap the log, then slice into 3cm thick pieces.
- Bake in the oven for 45 minutes, or until golden brown all over.
- Remove from the oven and leave for 10 minutes. Transfer onto a wire rack, sprinkle with sugar and then allow to cool completely.