Archive | February, 2012

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.



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.


  • 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!

Chocolate Meringue Biscuits: Cheating with Leftovers

5 Feb

It has been an absolute scorcher this weekend. A perfect day for swimming and baking. I’m going to admit it. I did not bake from scratch. Disgraceful, I know. The biscuit dough came from here . The instructions are pretty simple. Cut and bake for 8 minutes.

I had Swiss Meringue left over from making Lemon Meringue cupcakes for a friend’s birthday. Get the recipe here