Caramel Frappuccino Cupcakes (via Pixie Crust)
- 19th April
2012 - 19
- 19th April
2012 - 19
Banana Cake with Nutella Frosting (via The Ginger Snap Girl)
- 9th April
2012 - 09
Chocolate Chip Hot Cross Muffins
Being Easter week, I would imagine lots of people consuming masses of chocolate. It doesn’t help that I’m contributing to the trend by taking a twist on classic hot cross buns, and turning them into muffins… that are full of chocolate rather than the ‘healthier’ alternative of fruit.
Initially I had wanted to make traditional hot cross buns, but the process of making bread can take hours (I discovered this when I made my Melon Pan not long ago). Boo. I guess I’ll save them for another time. So after searching on Taste for recipes, I came across these hot cross muffins and decided to go with my instincts and use chocolate instead.
These are super quick to whip up and uses everyday pantry ingredients. The original recipe uses dried fruit, sultanas and other mixed spices to make these muffins appear more like hot cross buns. Mine look more like those choc chip hot cross buns that I recently tried (and I’m telling you, they’re good. Really good). These muffins are soft and fluffy and would make a great snack, or for morning tea, afternoon tea. Maybe even breakfast? That is, if you choose to make the fruit option which I am not providing, unfortunately!
Chocolate Chip Hot Cross Muffins (original recipe from Taste.com.au)
Ingredients
- 200g chocolate chips
- 2 1/2 cups self raising flour
- 1/2 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp cocoa powder
- 2/3 cup sunflower oil
- 1 cup buttermilk
- 2 eggs
- 200g caster sugar, plus 2 tbsp extra
- 80g icing sugar
- 20g melted chocolate
Method
- Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases.
- Sift the flour, soda, cinnamon and cocoa powder into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the chocolate chips. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
- Meanwhile, place the extra 2 tbs sugar in a pan with 2 tbs water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
- Sift icing sugar into a bowl. Add melted chocolate and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.
ENJOY! :D
ps. Don’t forget to check out my Twitter (@katcakes_)! I’m slowly getting there and surprisingly, it’s exciting to just see what my favourite chefs and food writers are tweeting. Why didn’t I sign up earlier?
- 9th April
2012 - 09
- 9th April
2012 - 09
(Source: cupcakesoftheday)
- 9th April
2012 - 09
- 9th April
2012 - 09
- 9th April
2012 - 09
Chocolate Bunny Cake Balls
If I could find one word to describe exactly what happened with these bunnies, it would be: creativity. Or, an ‘attempt’ to be creative and break out of my comfort zone. The truth is, I walked away thinking ‘how does Bakerella do this? Or other pastry chefs?’ Let’s just say that making cake pops in different shapes and sizes is something I’m going to have to practise over and over again.
I tried to put these bunnies on a lollipop stick, but they kept falling off when I tried to dip them in my melted white chocolate. After I had dipped the first few bunnies in my white chocolate, I had realised that the chocolate cake was still visible underneath and that it may have been best if I used milk chocolate or dark chocolate. Which explains why I dusted them with icing sugar- to cover up the cake parts.
Some people thought my bunnies were cute. I thought I could’ve done better. In fact, some of my bunnies looked like they were crying! Nevertheless, this was a fun baking experience. But next time, I should stick to drawing on cake balls rather than moulding them!
Chocolate Bunny Cake Balls
Ingredients
For the cake:
- 3/4 cup sugar
- 1 cup plain flour
- 1/3 cup cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the frosting and coating
- 1/4 cup unsalted butter
- 1/3 cup cocoa powder
- 1 1/3 cup icing sugar
- 50ml milk
- 1/2 tsp vanilla extract
- 200g white chocolate
- 2 tbsp vegetable oil
Method
- To make the cake: Preheat oven to 180C. Grease a rectangle cake tin and line with baking paper. Combine dry ingredients in a large bowl. Add egg, milk, oil and vanilla then beat on medium speed for 2 minutes until combined. Stir in boiling water. Pour thin batter into prepared pan and bake for 30-35 minutes. Remove from oven and allow to cool for 10 minutes. Remove from pan and allow to cool completely. Once cool, divide cake into quarters, then crumb the cake into a large bowl by rubbing two quarters together. Set aside.
- To make frosting: melt butter and stir in cocoa until it forms a paste. In a large bowl, add the cocoa paste and alternatively add icing sugar and milk, beating on medium speed until icing reaches spreadable consistency. Add icing to the crumbed cake and mix until combined.
- To assemble: Roll and shape tablespoons of cake into bunny heads, and set onto a tray lined with non-stick baking paper. Continue until all cake is used, then place in the refrigerator for 30 minutes to allow to set. Meanwhile, melt the chocolate and add oil (this will help thin the chocolate out to make it easier to coat). Remove cake from fridge, and one by one, dip cake into melted chocolate to coat with a lollipop stick or a fork. Alternatively, pour chocolate over the cake. To decorate, tint any leftover white chocolate with food colouring gels and pipe eyes onto the bunny heads. Dust with icing sugar.
ENJOY! :D
ps. chocolate is hard to work with because of it’s thick consistency. If you have candy melts, I suggest using those instead.
- 21st March
2012 - 21
Lavender Syrup
1 cup water
3 Tbsp fresh or dried lavender flowers
2 cups sugar
Preparation:
Bring water and lavender to a boil.
Stir in sugar until fully dissolved.
Reduce heat and simmer for 5 minutes.
Remove from the heat and allow to cool, strain out the lavender.
Pour into bottle and keep in the refrigerator. It will store well for about 1 week.
Source: http://cocktails.about.com/od/makeyourownmixers/r/lavender_syrup.htm
- 21st March
2012 - 21
How to Make Your Own Rosewater
To make your own rosewater, fill a pot with clean rose petals. Pour boiling water over and cover with a lid. Allow to stand.
Place the cooled mixture in the refrigerator overnight. Strain. You’ll have a beautifully colored liquid that you can use in recipes that call for the addition of rosewater.
Source: http://melodyrhodes.suite101.com/rose-cooking-a59095
- 21st March
2012 - 21
Rosemary Lavender Shortbread Cookie
Ingredients
3/4 sticks (6 tablespoons) unsalted butter, softened
1 tablespoons honey
1/4 cup confectioners’ sugar
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons chopped fresh rosemary leaves
1 teaspoon dried organic lavender
Preparation
Preheat oven to 350°F. Line cookie sheet(s) with parchment paper.
In a bowl with an electric mixer beat butter and honey with sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt, chopped or dried rosemary and lavender. Beat flour mixture into butter mixture until just combined.
On a lightly floured surface knead dough about 8 times, or until it just comes together. Roll out flat with a rolling pin to 1/8” thickness. Cut dough with cookie cutters. Press just a few buds of lavender on top, if desired. Carefully lift cut circles of dough with a pastry scraper and place on cookie sheet 1/2” apart. (they don’t spread much).
Bake shortbread in middle of oven for 11-13 minutes, or until pale golden (be sure to watch closely). Transfer onto cooling racks and enjoy with a cup of earl gray tea.
Source: http://undercovercook.blogspot.ca/2008/04/new-rosemary.html
- 21st March
2012 - 21
How to Sugar Flowers
What you’ll need!
edible flowers of your choice (pansies, snap dragons, violets, nasturtiums, daisies,
cosmos, marigolds)
egg whites
very fine sugar
artists paint brush - new!
Method
Whip egg whites until frothy but not stiff.
Hold flower on back side at base of stem .
Dip cleaned artists paint brush in egg white and gently brush gently face of flower
Dip flower face down into fine sugar
Allow the flowers to dry, face up on a plate.
Arrange simply by placing them on the cake where desired.
Stand back and marvel!
- 21st March
2012 - 21
Lemon Curd (I put it on the rose scones)
Key Lime or Lemon Curd
1 1/2 c sugar
4 egg yolks
1 c key lime juice or lemon juice
2 TBS key lime zest, opt. (or lemon zest)
3/4 c unsalted butter
In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth. Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition. Let cool completely. Store for up to 3 weeks.
Source: http://archive.blisstree.com/eat/lemon-cream-jelly-roll/
- 21st March
2012 - 21
Rose- Cinnamon Scones
3 1/2 c flour
1 tsp cinnamon
1/2 tsp salt
2 1/2 Tbs baking powder
3/4 c unsalted butter, cold
3/4 c sugar
1 1/3 c half and half cream
1 tbs rose water
1 tsp vanilla
1 egg yolk for brushing tops
Pink sugar for tops
Preheat oven to 400F, and prepare a baking sheet with silpat or parchment.
Sift the flour, salt, cinnamon, sugar, and baking powder together. Add the butter in small pieces and begin to work into the flour mixture with your fingers. The mixture is the correct texture when it is crumbly with some larger pieces of butter here and there.
Make a well in the center and add the cream, rose water, and vanilla. Mix gently until you have a sticky ball of dough. Turn out on a floured surface and knead a few times to help it hold together. Roll out, 3/4 inch thick and cut with a large cutter.
Transfer to pan, brush with beaten egg yolks and sprinkle with sugar. Let stand for 20 minutes.
Bake for 15 -20 minutes, or until tops are golden. Allow to cool slightly.
Makes 18
Source: http://archive.blisstree.com/eat/in-time-for-tea-rose-cinnamon-scented-scones/
- 21st March
2012 - 21
Lavender Tea Cake
Ingredients
1 cup sugar
1/3 c unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 tbs Monin Natural Lavender Syrup
2 tablespoons food grade lavender buds
Glaze:
1/3 cup sifted powdered sugar
1 tbs cream, or enough to et the right consistency
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Beat sugar, butter, and vanilla at medium speed until blended. Add eggs one at a time, beat well after each addition. Combine the flour with the baking powder, baking soda, and salt, stir well.
Combine sour cream and lavender syrup.
Add flour mixture to the sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in lavender buds.
Pour the batter into an 8-inch loaf pan , greased and floured. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.
Glaze:
Combine the powdered sugar and remaining ingredients. Spread on the warm cake. Cool in pan.
To serve, slice cooled cake thinly, dust with confectioners sugar, add a dollop of clotted cream and a candied violet.
Source: http://archive.blisstree.com/eat/lavender-tea-cake-with-vanilla-icing/
