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Haven’t made mini cupcakes for a while now, I am a big fan of them, but due to peer pressure (mainly from Andy) I always ended up baking standard size cupcakes. But this week, mini cupcakes are coming back!
I wanted to bake something fairly simple just using whatever I have got in the pantry (cant be bothered doing shopping this weekend!) and I thought what’s more simple than making a caramel sauce and turn it into a caramel buttercream frosting! Sugar and water, that’s it! And it is so yummy!! I think this caramel frosting goes really well on mini cupcakes, because they are fairly rich in flavour, using it to frost a whole standard cupcake could result in being a bit too sweet. But with these mini babies, they just go perfectly together!
Vanilla cupcakes (Make 48)
(recipe based on my Lemon Curd Cupcakes post – click there to check out of step by step images and see how light and fluffy the inside of the cupcake is!)
- 2 large eggs (minimum weight of 59g)
- 188ml (3/4 cup) sunflower oil (or any mild-flavoured oil could be used)
- 1 cup sour cream
- 1 cup caster sugar
- 2 cups self-raising flour
- 1 teaspoon vanilla extract
To make cupcakes:
- Preheat oven to 160C. Line 2 mini muffin trays with paper liners.
- Place eggs, oil, sour cream and caster sugar in a large bowl. Whisk the ingredients until well combined.
- Sift about 2/3 cup (100g) of the self-raising flour onto the wet ingredients and whisk until the flour is incorporated and the mixture is free of lumps. Repeat this procedure two more times, until all of the flour has been incorporated.
- Divide batter evenly into prepared mini muffin cups, filling each approx 2/3 to 3/4 full.
- Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
- Cool completely on a wire rack.
To Make Frosting:
- ½ cup brown sugar
- ¼ cup milk
- 1 tablespoon icing sugar
- 100g butter
- Melt butter in sauce pan.
- Add brown sugar and milk
- Boil over low heat 2 minutes, stirring constantly, until the mixture start to thicken a little
- Cool to lukewarm. Add in icing sugar, whisk until combine (Note :it looks a bit lumpy right now but it will all smooth out once mixture with butter and icing sugar)
Caramel Buttercream Frosting
- 250g unsalted butter
- 1 ½ cup icing sugar
- 4-5 tablespoon of caramel sauce
- Beat together butter and icing sugar until light and fluffy. Add in caramel sauce, continue to beat until well combined.
Now enjoy these minis!
Jam drop biscuits was one of the first thing I baked when I first started baking. Its because of how easy it is to make, really helped me grew confident and developed my love of baking! Although you will have to excuse the look of this batch! I usually make really nice looking jam drops and just when I want to bake a batch to put on the blog, I stuffed it! This time I used the kind of jam that is a bit more runny than the one I usually use (a thicker and firmer consistency) so it spread a bit too much than it should after being baked……not very happy with their looks but they still taste good! They are crisp on the outside, soft and buttery in the inside!
A really quick and easy recipe to rip up some tasty biscuits! Best Serve on the day with a couple of tea! (or a glass of milk, but I dont really drink milk by itself so i will go the tea but milk is good too! haha)
Ingredients (Makes about 25 cookies)
- 130g butter, softened
- 112g (1/2 cup) caster sugar
- 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
- 1 large egg (we use eggs with a minimum weight of 59g)
- 24g (2 tablespoons) cornflour
- 36g (3 tablespoons) self-raising flour
- 150g (1 cup) plain flour
- About 105g (1/3 cup) jam
- Preheat oven to 170 degrees Celsius (150 degrees fan-forced).
Using an electric mixer or electric hand-beaters, beat butter , sugar and vanilla until pale and creamy.
- Add egg and beat until combined.
- Sift in combined flours. Using a spoon, stir until all ingredients are combined. The dough will be very soft at this stage. Refrigerate dough for 20-30 minutes.
- Roll heaped teaspoons of mixture into balls and place on lined baking trays. Make a deep indentation in the centre of each ball (use the end of a spatula handle and dip it in flour before making each indentation.). Fill each indentation with 1/2 teaspoon of jam. Don’t overfill the cavities or the jam will overflow during baking.
- Bake for about 20 minutes, until biscuits are pale golden.
- Allow to cool on trays or a wire rack (beware of eating straight from the oven as the jam is extremely hot).
- Store cooled biscuits in an airtight container.
Lovely! Dan brought home this massive box of hand picked fresh oranges and lemons from the weekend, I think I am pretty set with my vitamin C intake for the next couple of months! I am excited about these little yellow babies, you can do so much with them! And straight away, I remember this creamy lemon bar post I saw on Pioneer Woman a while ago and has been on my mind ever since! With these fresh lemons I have no excuse not to give that recipe a try!
I love all kind of lemony desserts, they always taste so fresh and light and I could eat on and on and never feel sick afterwards! Plus its lemon! its good for u! In fact, I should eat up!
Anywhoooo, this slice is absolutely beautiful!
I have only recently learnt how to make crumble and it is THE EASIEST thing to make!! You just cant stuff it up and taste fantastic! I just love them and it gives such a great texture to the creamy filling in this slice.
Try this recipe out! Its super easy to make, you cant stuff it! I promise!
Cooking Summary: Mix together butter, sugar, flour and oats. Press half the mixture into a tray to form the base. Mix together condensed milk, lemon juice and lemon zest, spread this mixture on top of the base. Sprinkle the rest of the crumbs on top. Bake for 20-25mins Chill in the fridge for 2 hrs. Serve Cool! YUM!
- 1-⅓ cup All-purpose Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- 1 stick (1/2 Cup) Butter, Slightly Softened
- 1 cup Brown Sugar (lightly Packed)
- 1 cup Oats
- 1 can (14 Ounce) Sweetened Condensed Milk
- ½ cups Lemon Juice
- Zest Of 1 Lemon
- Preheat oven to 180C.
- Mix butter and brown sugar until well combined.
- Sift together flour, salt, and baking powder.
- Add oats and flour to butter/sugar mixture and mix to combine.
- Press half of crumb mixture into the bottom of an 8 x 8 inch pan.
- Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
- Bake for 20 to 25 minutes, or until golden brown.
- Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
- Serve cool.