With The Great British Bake Off in full swing, we're in the mood for some baking. Introducing stylish new North London hangout Bunny Little's Bakery and its fashion-friendly creations, popular with the likes of Damien Lewis and Kate Beckinsale. Here, its founder, Katy Taylor, shares three recipes with Marie Claire.
Former stylist and magazine editor Katy Taylor is the founder of North London's coolest new coffee shop, Bunny Little's Bakery, where she creates catwalk-inspired fashion treats for her celebrity clientele. Here are three of her fashion foodie recipes to try at home.
Erdem Flower Cupcakes
Ingredients for the cupcakes:
• 250g unsalted butter at room temperature • 250g caster sugar • 4 large free range eggs whisked • zest of one large unwaxed lemon • 120g pistachios, ground • 100g almonds, ground • 40g gluten-free flour
Ingredients for the syrup:
• juice of 1 unwaxed lemon • 50g caster sugar
Ingredients for the vanilla buttercream icing and decoration:
• 300g icing sugar • 80g unsalted butter softened • 25ml whole milk • 2 drops of vanilla extract • edible flower decorations
Method for the cupcakes:
1. Preheat the oven to 150 degrees °C. 2. Beat the butter and sugar in an electric mixer until light and fluffy. 3. Gradually beat the eggs into the mixture, then add the vanilla and lemon zest. 4. Fold in the ground pistachio, almonds and flour. 5. Divide the batter between 12 cupcake cases and bake for 30 minutes, until the cupcakes are golden. 6. When baked, remove from the oven and set aside to cool.
Method for the syrup:
1. Mix the lemon juice and sugar together in a saucepan. 2. Bring to the boil and leave to cool. 3. Pour over the top of the cupcakes
Method for the buttercream icing and flower decoration:
1. Whisk together the butter and sugar until the mixture has doubled in size. 2. Slowly add the milk and vanilla, and thoroughly mix through. 3. Top each cupcake with the buttercream icing and then decorate with the edible flowers.
Victoria Beckham Raspberry Flower Brogue Brownie Bites
For the brownie bites:
• 375g of salted butter • 375g of chopped dark chocolate • 500g sugar • 6 eggs • 1 teaspoon vanilla extract • 225g plain flour • 1 pinch of salt
For the raspberry cheesecake layer:
• 400g cream cheese, softened • 150g icing sugar • 2 eggs • ¼ teaspoon vanilla extract • 2 drops of pink food colouring • 80g raspberry puree
For the cream topping:
• 200g whipping cream • 200g double cream • icing sugar to taste
For the flower decoration:
• handful of fresh raspberries
Method for the brownies:
1. Line the bottom and sides of an 11x7in baking tray with baking parchment. 2. Pre-heat the oven to 165°C. 3. Melt the butter and dark chocolate in a small saucepan on a medium heat, stirring constantly for about 6 minutes. 4. Remove the saucepan from the heat and let the mixture cool to room temperature (this should take approximately 15 minutes. 5. Mix the sugar, salt, vanilla and eggs one at a time in a separate bowl, whisking until smooth. 6. Add the sugar, salt, vanilla, and egg mixture into the chocolate and butter mix. 7. Gently fold in the flour and mix well. 8. Pour the batter into the baking tray.
Method for the cheesecake swirl:
1. With a hand-held mixer on medium speed, beat the softened cream cheese and icing sugar together. 2. Mix the remaining ingredients together and slowly add to the cheese mixture with 2 drops of food colouring until the mixture is completely smooth. 3. Pour the cheesecake swirl as a separate layer on top of the brownie batter in the baking tray.
Method for the cream topping:
1. Combine all the ingredients together and whip into medium peaks.
To assemble:
1. Bake the brownie/cheesecake batter for around 25 minutes at 165°C. Check them at the 25 minute mark to be sure. If the mixture wobbles in the middle it is not quite done. The brownie should be firm but with a gooey centre. 2. Allow brownies to cool in the fridge completely. 3. Top the brownies with the cream and cut into squares. 4. For a final flourish top the brownies with fresh raspberries, cutting and arranging the raspberries to form a flower shape.
Stella McCartney Star Biscuits
Ingredients for the biscuits:
• 200g soft unsalted butter • 200g caster sugar • 1 egg, lightly beaten • 400g plain flour, plus a touch more for dusting • seeds from 1 vanilla pod
Ingredients for the icing:
• 4 egg whites • 1kg icing sugar • a squeeze of lemon juice • food colouring in red, yellow and blue
Method for the biscuits:
1. In the electric mixer using the paddle attachment, cream the butter, sugar and any flavouring until well-mixed and just becoming creamy in texture. Don’t overwork or the cookies will spread during baking. 2. Beat in the egg until well-combined. 3. Sieve in the flour and mix on low speed until a dough forms. Gather it into a ball, wrap it in cling film and place in the fridge to chill for at least 1 hour. 4. Place the dough on a floured surface and knead it briefly. Using two 5mm guide sticks, roll it out to an even thickness. 5. Use star-shaped cookie cutters and lay the biscuits on a baking tray lined with greaseproof paper. Chill again for 30 minutes and preheat the oven to 180°C. 6. Bake the cookies for 6 to 10 minutes until golden brown at the edge. Leave to cool on a wire rack.
Method for the icing:
1. Whisk the egg whites until foamy. 2. Add the icing sugar and lemon juice, and whisk the mixture until it stands in stiff peaks. 3. Divide the mixture into three. 4. Mix your icing with red, blue and yellow colouring. 5. Add a splash of water to the different-coloured icings and coat your biscuits. Allow them to dry.
Katy and her team are celebrating London Fashion Week with their Lady Bunny’s Designer Tea Pop-Up at The Gilbert Scott from 19 to 21 September.
