Tried and Tested

I've never really understood the fuss about cupcakes. Don't get me wrong, I think they're great and have made them before, but what's with all the extra fuss and hype? What makes them better than a normal cake, or brownies, or cookies? These answers I cannot find but feel free to enlighten me.

These cupcakes I made for a friends birthday. They are a simple vanilla cupcake with strawberry jam swirled through them. They are delicious. And the frosting? WOW! Its the first time I'd made frosting like this and had no idea what it would be like. AMAZING. They were applauded by all. I made the entire batch of frosting which was about twice as much as you really need.

I'm also highlighting cupcakes in this weeks Sunday Baking. Here are just some of the cupcakes seen around the blog world this week.

Pioneer Woman Cooks (can you believe I have featured this blog yet?!) finishes off her cupcake series showing us how to decorate cupcakes with fondant
Sammy W has some Chocolate Cupcakes with Raspberry Buttercream Frosting
The Gourmet Foodie Blog gives us Kahlua Cupcakes
And seeing as its Easter Sunday you can't leave out Chocolate Egg Stuffed Cupcakes from Life's Ambrosia
I'm not sure about the name but they do look good, check out Deathcakes from Sweet and Saucy
And what is a cupcake feature without How to Eat a Cupcake, this week sharing Milk Chocoalte Malt Ball Cupcakes

Cloud Cupcakes

From AWW Bake

Ingredients

90g butter, softened

1/2 teaspoon vanilla extract

1/2 cup caster sugar

2 eggs

1 cup self-raising flour

2 tablespoons milk

2 tablespoons strawberry jam

Fluffy frosting

1 cup caster sugar

1/3 cup water

2 egg whites

food colouring

Method

1. Preheat oven to 180C/350F. Line a 12-hole muffin pan with paper cases.

2. Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a light colour.

3. Divide mixture among cases; smooth surface. Divide jam over tops of cakes; using a skewer swirl jam into cakes.

4. Bake cakes about 20 minutes. Turn cakes, top-side up, onto wire rack to cool.

5. Make fluffy frosting. Spread frosting over cakes.

Fluffy Frosting

Stir sugar and water in a small saucepan over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116C /240F on a candy thermometre. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg whites in a small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.

Sunday, April 5, 2009

Cinnamon Swirl Bread

You have to make this bread! Its beautifully moist and super easy to make. I whipped it up one afternoon in the very short time I have between finishing work and racing off to class. Took it into work the next day and it didn't last long. It was described as the 'best cake ever' but I think that was a bit of an exaggeration! Seriously though, try it, you won't be disappointed.

And back to Sunday Baking. I'm so glad I can share with you again my favourite recipes of the week.

Lets get started with Elle's New England Kitchen Chocolate Glazed Donut Muffins, whats not to love about chocolate, donuts and muffin all in one!
Try out the Apple Spice Cake at Passionate About Baking
Bilateral Haze has the cutest Birthday Cupcake Bites
I LOVE this rainbow cake from Ruth's Kitchen Experiments
And continue the rainbow cookies at Pie of the Tiger

Cinnamon Swirl Bread

found on all recipes

Ingredients

1/4 cup white sugar

1 tsp ground cinnamon

1 3/4 cup flour

2 tsp baking powder

pinch salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

Method

1. Preheat oven to 175C/350F. Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

2. In large bowl, combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk and oil; add to flour mixture. Stir until just moistened.

3. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

4. Bake in preheated oven for 45 to 50 minutes, or until a skewer inserted into centre of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Saturday, April 4, 2009

Chocolate Peanut Butter Cookies

Wow, I'm finally online using my own internet! Can you believe it has taken 6 WEEKS and 4 technicians to get my internet working. It has been a tough ride, with many frustrating conversations to call centers in India, New Zealand and across Australia. But I move past it and on to the blogging. Oh how I have missed it. So many recipes to share. I start with these lovely cookies.

I was in the mood for baking and this was one of the few recipes I had all the ingredients on hand. They are nice and crispy and crumbly with a hint of peanut butter taste alongside the chocolate. My co-workers and taste testers were impressed.

** Sunday Baking round-up will resume tomorrow and sometime this week I will post all the round-ups from the weeks I missed!**

Ingredients

Recipe from cadbury

125g butter

1/3 cup smooth peanut butter

1/2 cup sugar

1 cup plain flour

2 tablespoons cocoa

1/2 teaspoon bicarb soda (baking soda)

Method

1. Preheat oven to 180C/350F. Cream butter, peanut butter and sugar together until light in colour.

2. Sift the dry ingredients and add. Mix well to form a dough.

3. Roll teaspoonfuls of the mixture into balls. Place on greased or lined baking trays. Flatten each ball slightly with your hand or the back of a fork.

4. Bake for 20 minutes.

5. Dust the discuits with a little caster sugar on their removal from the oven. Cool for a few minutes before removing from the tray.

Monday, March 23, 2009

I'm still here!

Just wanted to leave a quick note to let those of you that check out the blog (do you exist?!) that I'm still here and baking I just can't get online!! I STILL don't have internet at my new place (its been about a month already!) so am unable to post any of the recipes I've been trying out. Can't wait to resume my normal posting because I've got a few sweet treats to share.

Stay Tuned!

Monday, March 2, 2009

Basic Cupcakes

I few months ago (probably more like 6 months!) I got all excited and was determined to buy a piping bag and a selection of tips. I raced out, looked at all the options and bought a nice little kit. Then I took it home and never used it. So this weekend I was determined to get it out. Which meant cupcakes! There isn't anything particularly special about the recipe I used, it was just quick and easy. It was the icing I wanted. I made a nice buttercream icing, coloured it pink and blue and began to play. I think I have alot to learn! I can't say they all looked perfect, or even good but in the end my taste testers weren't too concerned about looks! I think some research is in order and more practice. Any tips for perfect cupcake decorating are more then welcome!

I still haven't got internet connected at my new place so not only am I a day late but also a little behind on my blogs. But here is the best of what I did get to.

Start with some lightened Strawberry Muffins from Abby Sweets
Dinner and Dessert brings us Apfelstrudel
The required chocolate is at Use Real Butter with the Chocolate Hazelnut Torte
Cornmeal Cake with Honey Syrup can be found at Tiny Banquet Committee
A Simple Three Sugar Cake is shared with at at Two Spoons

Classic Cupcakes

Recipe from Taste.com

Ingredients

2 cups self-raising flour, sifted

3/4 cup caster sugar

3/4 cup milk

125g butter, melted, cooled

2 eggs, beaten

1 teaspoon vanilla essence

Method

Preheat oven to 200C/390F. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, lines holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

3. Spoon mixture into prepared muffin pan. Nale for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Makes 12

Butter Cream Icing

125g unsalted butter

500g icing sugar

60ml milk

1 tsp vanilla extract

a few drops colouring

Beat butter and icing sugar together. Add milk and vanilla, beat until smooth. Add colouring and mix through.

Sunday, February 22, 2009

Banana, Honey and Cinnamon Muffins

Well I'm all moved in and loving the new place. I've got the kitchen sorted and was itching to get some baking done this weekend. I had one disaster (more about that next week) but these muffins put me back on track. And the best thing? The light in my new kitchen (and study) is great!! I took heaps of photos as usual, prepared to delete the rubbish ones but there were too many great ones, so I'm sharing them all with you. I can't wait to really experiment with my food photography as well as my food.

And now, Sunday Baking. I still do not have internet connection so have only been online twice this week. Which means I am way behind on my blogs. But I have seen some great recipes to share with you.

Try this great looking Coconut Raspberry Cake from Culinary Cory
Beautiful Southern-style Strawberry Cream Cheese Cupcakes at Ezra Pound Cake
More strawberries at Good Things Catered with Lady Strawberry Cake
As usual I have to have at least some chocolate. Try Baileys Irish Cream Cheese Swirl Brownies at Culinary Concoctions of Peabody
And s little chocolate in Mindy's Mouthful Cinnamon, Pear and Chocolate Galette

Banana, Honey and Cinnamon Muffins

Recipe from taste.com

Ingredients

Melted butter, for greasing

1 cup flour

1 cup whole meal flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

pinch salt

1/2 cup brown sugar

75g butter, melted

1/2 cup (125mL) milk

2 tbs honey

1 tsp vanilla essence

2 eggs

1 cup mashed banana (about 2 bananas)

Method

1. Preheat oven to 180C/350F. Grease 12 x 1/3 cup muffin pans with melted butter or line with paper cases.

2. Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.

3. Combine melted butter, milk, honey, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.

4. Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined. Spoon mixture into muffin pans. Bake for 20 minutes or until cooked through when tested with a skewer. Cool in pans for 5 minutes, turn onto a wire rack to cool.

Sunday, February 15, 2009

Sunday Baking - without the baking

No baking this weekend but for a good reason. I've been moving house, which means lots of craziness, things in boxes and no food in the house. Next will be back to normal and I hope to bring you even more recipes now that I have my own kitchen to use at will. Keep your eyes out!!

Here is some other great recipes shared through-out the week.

This week saw International Nutella Day. 5 second rule celebrated with Nutella filled Nutmeg Molasses Sandwich Cookies and Cream Puffs in Venice shared Oven Crespella with Nutella Sauce.
Annies Eats has a Dark and White Chocolate layer cake
Check out the beautiful Dot Cookies at The decorated Cookie
And some more chocolate at Picky Cook with Brownie Roll Out Cookies

Sunday, February 8, 2009

Creme Caramel

It has been way too hot this weekend to bake. I mean really really hot, about 40C (thats 105F). But I had already decided last week, before the forecast was revealed that I was going to make creme caramel. And I do suffer for my art! It was actually a lot easier to make then I expected. I was a little unsure about the caramel when I made it but it turned out great. A little tip though, doesn't use a plastic spatula to scrape the toffee out of the hot frying pan or you will be picking plastic out of your dessert! I was unable to get a good picture because of bad light but there is a little left over so might try again tomorrow.

And now to Sunday Baking round-up. Being Valentines Day next week I thought I'd highlight some sweet treats for your special someone. I've also included more then usual to give you more options. On to it...

Bakerella has an amazing Valentine Gift Box of Truffles and Red Velvet Cake
Erin Cooks has some Heart-shaped Peppermint Patties
A beautiful Italian Love Cake is over at Nobel Pig
The amazing Tartelette has spectacular Strawberry and Vanilla Floating Islands
Classic Red Velvet Cupcakes and Cream Cheese Frosting are found at Pinch My Salt
Check out Cafe Johnsonia who has some Chocolate-Cinnamon Heart Cookies as well as some other treats.
And last some Chocolate Truffles at Simply Recipes

Creme Caramel

Where else but AWW Bake!

Ingredients

¾ cup (165g) caster sugar

½ cup (125mL) water

300mL cream

1 ¾ cups (430mL) milk

6 eggs

1 teaspoon vanilla extract

⅓ cup (75g) caster sugar, extra

Method

Preheat oven to 160C/320F.

Stir sugar and the water in medium frying pan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm round cake pan.

Meanwhile, bring cream and milk in medium saucepan to the boil. Whisk eggs, extract and extra sugar in large bowl; whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.

Place pan in medium baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until firm. Remove custard from baking dish. Cover; Refrigerate overnight.

Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.

Sunday, February 1, 2009

Apple Custard Tea Cakes

What a busy week! Well week and a half really. The Australia Day festivities meant alot of baking which all went over very well. I've actually done more baking then I've posted this week. It was nice to just get back to my regular Sunday baking today. There is so much less pressure when you know your cooking isn't going to someone else. I'm not sure if I'm too critical or a perfectionist but I always stress a little (not really much of a stresser) when I'm making things to take to parties and events. Of course noone else ever notices those little things that aren't quite right, but the cook always sees it! Just like these Apple Custard Tea Cakes. The apple slices weren't placed right and some of them came out a little bumpy. But they taste great so I guess it doesn't really matter!

Another great week in baking to highlight. Of course the January Daring Bakers challenge was revealed this week so please check out the Food Gawker and Blogroll for Daring Bakers to see all the great recipes.

I was intrigued by the Roasted Pumpkin and Chocolate Bread Pudding at What's for lunch Honey?
And equally intrigued by Beetroot Brownies with Walnuts at Coffee and Vanilla
Check out the quiz and Kiwi and Coconut Muffins at Food Blogga
Butter Sugar Flour has some Coconut Macaroons with Raspberry Jam I can't wait to try out
And a lovely Spiced Chai Cake can be seen at Wolf's Den

Apple Custard Tea Cakes

Another Australian Women's Weekly recipe that can be found in Bake and Kitchen

Ingredients

90g butter

1/2 teaspoon vanilla extract

1/2 cup caster sugar

2 eggs

3/4 cup self-raising flour

1/4 cup custard powder

2 tablespoons milk

1 large unpeeled apple, cored, sliced finely (I used a granny smith)

30g butter melted (I used alot less then this and still had leftover)

1 tablespoon caster sugar, extra

1/2 teaspoon ground cinnamon

Custard

1 tablespoon custard powder

1 tablespoon caster sugar

1/2 cup milk

1/4 teaspoon vanilla extract

Method

1. Make custard

2. Preheat oven to 180C/350F. Line 12-hole muffin pan with paper cases.

3. Beat butter, extract, sugar, eggs, flour, custard powder and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.

4. Divide half the mixture among cases. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple sliced, pressing slightly into cake.

5. Bake about 25-20 minutes. Brush hot cakes with extra butter, then sprinkle was combined extra sugar and cinnamon. Turn cake onto wire rack. Serve warm or cold.

Custard: Blend custard powder and sugar with milk and extract in small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap; cool.

Sunday, April 12, 2009

Sunday Baking Recap

Cloud Cupcakes

Sunday, April 5, 2009

Cinnamon Swirl Bread

Saturday, April 4, 2009

Chocolate Peanut Butter Cookies

Monday, March 23, 2009

I'm still here!

Monday, March 2, 2009

Basic Cupcakes

Sunday, February 22, 2009

Banana, Honey and Cinnamon Muffins

Sunday, February 15, 2009

Sunday Baking - without the baking

Sunday, February 8, 2009

Creme Caramel

Sunday, February 1, 2009

Apple Custard Tea Cakes

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