Confetti Cupcakes: I’m back!

21 Oct

So I know I’ve been rather absent for, oh I don’t know…6 months? But I’m back, and I come bearing confetti cupcakes. I was inspired by procrastination, bad weather and this blog . Expect a few more posts as I delay the agonising studying process. The sugar eases the pain I find.

Sprinkles. So many sprinkles. I was a little disappointed that they weren’t as bright once they were baked, but it was fun all the same.

I slightly adapted the recipe  by using a cream cheese and whipped cream icing.

Ingredients:

1/2 cup of butter

1 cup sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/3 cup sprinkles

Preheat the oven to 176 degrees. Cream the butter and sugar until fluffy. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half the dry ingredients, mixing until just combined. Add milk. Once combined, add the remaining dry mixture. Fold in the sprinkles. Pour 2/3 into cupcake tins and bake for 18-20 minutes. Let cool, then ice.

So, for the icing. I’m not a huge fan of butter icing so I settled with cream cheese and whipped cream icing. Sounds weird but it works. You need the following:

  • 1 package of reduced-fat cream cheese
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 cups of heavy cream

Combine all the ingredients except for the cream with an electric whisk. Once combined, slowly add the cream while continuing to mix. Stop when the icing can form peaks. Shower with as many sprinkles as your heart desires!

Well there you have it.

Enjoy!

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Easter: Soufflé Chocolate Cake

9 Apr

When I was younger, I was always the Easter baby “Hoppy Birthday” should have been written on my birthday cake. Easter has always landed over or around my birthday which meant endless parties with Easter egg hunts, bunny shaped sandwiches, a chick shaped birthday cake, the list is endless. I have since graduated to birthday parties with out themes, luckily. So Easter has always been a special time of year, the chocolate fest aside. It only seemed appropriate to make a chocolate cake for the day, so after paging through various baking books I decided upon a Soufflé Chocolate Cake which promised to be “Delicately filled with air which is moist, spongey, soft and mellow.” I took that as good enough reasoning.

The recipe is from an Australian book called “Julie Le Clerc’s Favourite Cakes”.

Ingredients:

  • 200g butter, cubed
  • 200g dark chocolate, coarsely chopped
  • 5 eggs, separated
  • 3/4 cup caster sugar
  • 1/2 cup plain flour
  • 1 tbsp cocoa powder
  1. Preheat oven to 180 degrees. Grease a 22cm cake tin and lightly dust with flour. 
  2. Melt butter and chocolate in a heatproof bowl set over a pot 1/4 filled with simmering water. Don’t let the bowl touch the water. Stir until smooth and set aside to cool. 
3. In a clean bowl, whisk egg yolks and sugar until pale, thick and fluffy. Gently stir in melted butter and chocolate to combine. Fold in sifted flour and cocoa powder.
4. Whisk egg whites until they hold their shape. Fold egg whites into chocolate mixture. Pour mixture into the tin and bake for 60 minutes or until skewer comes out moist and clean when inserted into the middle of the cake.
Let the cake to stand in the tin for 30 minutes to firm before removing to a wire rack to cool completely.
Chocolate Ganache:
Ingredients:
  • 1/3 cup of cream
  • 150g dark chocolate, coarsely chopped
  1. Heat the cream until almost boiling. Remove from heat and add chocolate. Set aside for 2-3 minutes to melt, then stir until smooth. 
  2. Leave to cool to room temperature, then spread over cake. 
Spread the ganache to the edges of the cake.
To decorate, my mum and I used Royal Icing to make white rabbits.
I also decided to make some dark chocolate leaves.
Paint melted chocolate onto the backside of rose leaves. Wait to harden and then peel the leaves from the chocolate.

Raspberry and White Chocolate Fudge Brownies: Grandparent’s 60th Wedding Anniversary

9 Apr

A few weeks ago, my grandparents celebrated their 60th wedding anniversary! For the day I made raspberry and white chocolate fudge brownies. I found the recipe while looking around the internet. It was such a special milestone and these were perfect for the occasion!

Enjoy!

Rainbow Cake in a Jar: Emma’s Home!

6 Apr

One of my best friends, Emma was on exchange in Scotland for four months. I was beyond excited to see her, so decided to throw a small welcome home gathering. This meant that the day after I got back from paddling the Orange River, I was pouring rainbow cake into glass jars. It’s a messy process which I haven’t nearly perfected. Note to self: if you fill the jar up all the way, you will have rainbow cake exploding in your oven. I used the same cake recipe from here.

Most of the mixture, didn’t really land in the jars..

Place the jars in a dish half filled with water. Bake in 180 degrees for 15-20 minutes.

Even though they didn’t really turn out how I expected them to, I’m going to try this again with a few improvements.

I cut off the top and finished off with whipped cream and rainbow sprinkles.

Enjoy!

Vanilla Butter Biscuits: With a Lemony Twist

22 Feb

I made these biscuits a while back, and have just been too lazy to make a post about them yet. These are perhaps my favourite biscuits so far. So simple, but so good. To make them a bit more interesting, I decided to use the lemony filling from my Lemon Meringue Cupcakes.

The recipe is from here.

I decided to make biscuit sandwiches, use a piping bag to make the filling even.

Enjoy!

Raspberry Cream Cupcakes: Valentine’s Day

21 Feb

Please excuse this very delayed Valentine’s Day post. Last week, was Valentine’s Day. Some of you love it, some of you don’t. Whichever category you fall into, you won’t be disappointed by these raspberry cream cupcakes.

Fairy Cupcakes: makes 24 cupcakes.

  • 4 eggs, separated
  • 2 cups sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 125 g butter
  • 1 cup milk

Preheat the oven to 180 degrees. Beat the egg whites until stiff, add the yolks and vanilla, continue beating. Add sugar and beat until creamy and light. Fold in the flour by hand. Bring the milk and butter to the boil. Sprinkle baking powder over the cake mixture and pour the hot milk mixture on top. Fold in and mix well. This recipe is from “Micklefield Recipe Book”

As they were ‘Valentine’s Day’ cupcakes, I decided to make them pink for the occasion.

For the topping:

  • 350ml whipping cream
  • 4 tablespoon icing sugar (sieved)
  • 1 teaspoon vanilla essence
  • roughly a cup of raspberries.
Beat the cream until soft peaks form. Add icing sugar and vanilla. Add the raspberries, squashing them with a fork into the cream. Spoon onto the cupcakes.
Decorate as you wish..

Here’s hoping that your Valentine’s Day was beautiful.

Lavender Cupcakes: Zoe’s Farewell

20 Feb

So about a week ago now, my dear friend Zoe left for exchange to INDIA. We all miss her terribly, but I know that the 2 months will fly by with the help of a few skype calls. On a beautiful day in Cape Town, we all headed out to Kirstenbosch for a farewell picnic. I decided to make my favourite lavender cupcakes for the occasion. Unfortunately, I don’t have a lavender bush. This proves to be a bit of a problem when it comes to making lavender cupcakes. So I decided to mission around Rondebosch with a pair of scissors. Whoever’s newly planted lavender bush I pruned within an inch of its life, I apologize. It was for a good cause, promise.

I got the recipe from Nigella Lawson’s Domestic Goddess.

ingredients:

  • 125g unsalted butter
  • 125g caster sugar
  • 2 large eggs
  • 125g self raising flour
  • 1/4 teaspoon vanilla extract
  • 125 ml  milk
  • 500g icing sugar
  • about 12 sprigs of lavender

Bring the milk with 6-8 sprigs of lavender to boil in a small saucepan. Before it starts to boil, remove from heat, cover with foil, and leave for 20 minutes. Then strain into a cup and leave for another 10 minutes. For the batter, add all the ingredients except for the milk and blitz until smooth. Pulse while adding 3- 4 tablespoons of milk. Place in cupcake holders and bake for 15- 20 minutes. Let cool.

For the icing, sieve the icing sugar into a bowl and add some of the lavender milk until it reaches a right consistency. I like to cut the tops off my cupcakes so the icing is even. Decorate with some lavender.

Photo courtesy of Alice Torres

love and miss you zo!