Mini Choc Mint Cupcakes

I made the most delicious mini cupcake for a friend's birthday party this week. They taste just like peppermint chocolate chip ice-cream. No joke.

The funniest part is that it all started with an aim to make a lovely triple tiered peppermint chocolate chip cake. Which failed... miserably. The third tier didn't bode well. Once the tin had completely cooled I opened it to place it onto the rack. The entire thing crumbled into pieces. It just fell apart in my hands. I blame the horrid vindictive oven! Then my icing wasn't right. It set. Hard.

So I channelled my hatred into tiny, cute mini cupcakes. And they were delicious! Yummy little bite sized treats that everybody loved.

Try them for yourself!

Mini Mint Choc Chip Cupcakes:

9 Tablespoons Cocoa Powder
180g Plain Flour
3 Tablespoons Corn Flour
1 1/2 Teaspoons Salt
1/4 Teaspoon Baking Powder
1 Teaspoon Bi-Carb Soda
115g Butter
300g Caster Sugar
2 Eggs
1/2 Cup Coffee (I used a long black setting on my Nespresso Machine, but instant coffee is fine)
1/2 Cup Milk

Icing:
280g Butter
500g Icing Sugar
2 Teaspoons Peppermint Essence
150g Chocolate Flake
Green Food Coloring

1. Preheat oven to 180 degrees Celsius. Line two mini muffin trays with mini cupcake liners

2. Beat together butter and sugar until fluffy.

3. Sift together dry ingredients.

4. In a separate bowl, mix together coffee and milk.

5. Add eggs to the butter mix, one at a time, and beat until well incorporated.

6. Add half of the dry ingredients to the butter mix, followed by half of the milk mixture. Repeat and mix until smooth.

7. Divide mixture evenly between cupcake liners, so they are filled approx halfway.

8. Bake for 10-15 minutes until skewer comes out clean. Leave to cool in tray until at room temp then transfer to a wire rack.

9. For the icing; Beat the butter until smooth, add icing sugar 1 cup at a time until smooth. Add the essence and coloring to desired color. Gradually mix through the flake pieces.

10. Pipe icing onto cupcakes. Voila!

Happy Baking!!!

Chewy Coconut Biscuits

Beware... These cookies are addictive. I took them to a picnic with my girlfriends and they were devoured!

Nice and chewy on top, a little bit crunchy on the bottom and melted chocolate on top. So so good!

Enjoy these... If your friends don't eat them all before you get to try them!!

Chewy Coconut Cookies:

1 1/4 cups Caster Sugar
4 Egg Whites
1 Teaspoon Honey
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
200g Desiccated Coconut
100g Plain Flour
Melted Chocolate to drizzle on top if desired

1. Half fill a large saucepan with water. Bring to the boil.

2. In a heatproof bowl, over the boiling water; whisk together the sugar, egg whites, honey, vanilla and salt until the sugar has dissolved and the mixture lightens in color.

3. Remove the bowl from the heat and stir in the coconut and flour.

4. Cover the bowl and refrigerate for at least two hours.

5. Preheat oven to 180 degrees celcius.

6. Spoon tablespoons of dough onto the baking sheet then flatten slightly with the back of the spoon.

7. Bake for 5 minutes, turn the tray, then bake for another 5 minutes until the edges of the biscuits are golden brown.

8. Allow to cool completely on the tray before transferring to a wire rack.

9. Drizzle with melted chocolate if desired.

Happy Baking!!!!

Noodle Night Market

On Friday night the little sis and I ventured down to the noodle night market at the Alexandra Gardens in Melbourne to indulge in some Asian food by twilight. 

The set up of bars with lounges to sit on and all the food tents set up was pretty good... Until everyone wanted dinner and then the lines were so mammoth they all intertwined with each other. 

The little sis is a big fan of Pad Thai since I dragged her to Thailand early this year so, Rekorderlig's in hand, we were headed straight for the tent with the Pad Thai. 

This was accompanied by some delicious pork buns and prawn and chive dumplings and before we knew it... We were stuffed!

Was very busy as it was a Friday night, the market would have benefitted from being a bit more spread out to allow for lines to vendors etc. but all in all a very satisfying Friday evening dinner!

Night noodle market is on in Alexandra Gardens until 30/11... If you want to head down there... And happy baking!!!!

Cinnamon Donut Cupcakes

"Oh no!" I thought "Bad craving for a cinnamon donut!"... Unfortunately it was 6pm and there are no open donut shops at this time around my area, because we are not in the USA, And I don't know about you but supermarket donuts just don't cut it for me.

But all was not lost, because while I don't like to fry my desserts at home (purely because I can then physically see all the oil that covers it) I was sure I could make a cupcake that, with my eyes closed, could fool me into thinking I was eating a cinnamon donut. And it paid off!

My only regret... I should have made them into tiny bite sized cupcakes rather than regular sized. But there is always next time. Try these beauties out for yourself! Let me know how you went!

Cinnamon Donut Cupcakes:

60g butter

1/4 cup vegetable oil

100g caster sugar 

73g brown sugar

340g plain flour

2 eggs

1 1/2 teaspoons baking powder

1/4 teaspoon bi-carb soda

3/4 teaspoon ground nutmeg

1 teaspoon cinnamon 

3/4 teaspoon salt

1 teaspoon vanilla extract

1 cup milk

Glaze:

40g melted butter

3/4 teaspoon vanilla extract

2 tablespoons hot water

128g icing sugar

1. Preheat oven to 200 degrees Celsius. Line a muffin tray with cupcake liners.

2. Beat together butter, oil and sugars until smooth.

3. Add eggs one at a time and mix on low until well combined. 

4. Add baking powder, bi-carb, nutmeg, cinnamon, salt and vanilla.

5. Add the flour and milk alternately, beginning and ending with the flour.

6. Scoop into cupcake liners and bake 15-20 mins until bouncy when pressed slightly. 

For glaze 

7. In a bowl, whisk butter, sugar, vanilla and water until smooth.

8. Spoon a small amount of glaze into each cupcake and allow to set before serving. 

Orange Cake... Best cake I've made yet

I love cake... all cakes. I've always been partial to the mud-cakes. Caramel mud-cake, chocolate, white chocolate; you name it.

But lately I've found myself drawn to the world of citrus, and I must say, it has quickly developed into a serious relationship. I may even be in love.

It all started with my very first  Lemon Cake which came out a tasty dream, even with the burnt top from my horrible. sadistic oven.

My most recent attempt at a citrus sponge is this Orange Cake. And for some reason I was so nervous while making it. This probably had something to do with the experiment I was doing with cupcakes last week that failed miserably.

But while the Orange Glaze came out a bit runnier than I had anticipated, the whole process turned out this most delightful, amazing Orange Cake. It is, by far, the best cake I have baked yet.

Enjoy it yourself,

Orange Buttercream and Base of cake

Orange Cake
adapted from "The Primrose Bakery Book" by Martha Swift and Lisa Thomas

225g Butter
225g Caster Sugar
The zest of 1 Large Orange
4 Eggs
225g Self-Raising Flour

Buttercream filling
125g Butter
15ml Fresh Orange Juice
150g Icing Sugar
The zest of 1/2 and orange

Glaze
200g Icing Sugar
2 Tablespoons Fresh Orange Juice

1. Preheat oven to 180 degrees celcius. Line or grease 2 x 20cm round cake tins.

2. For the sponge; cream together the butter, sugar and orange zest until light and fluffy. Add the eggs, one at a time, until well incorporated. Gradually sift in the flour and beat well, but not for long.

3. Divide the mixture between the two tins and place in the centre of the oven for approx 25 minutes. A skewer should come out of the cake with a few crumbs remaining. Let the cakes cool in the tins until able to remove with bare hands, then cool on a rack.

4. For the buttercream; Beat together the butter, orange juice and half the sugar until light and fluffy. Add the remaining icing sugar and the zest and beat until smooth and creamy.

5. For the glaze; Place the icing sugar into a mixer. Gently pour in the orange juice while the mixer is on a low speed. The glaze should have a liquid consistency.

6. To assemble; Cover the base cake with the orange buttercream then place the second cake on top. Pour the glaze slowly over the top of the cake, allowing it to drip down the sides. Garnish with orange edible glitter.  Place the cake in the fridge for the glaze to set before serving.

Happy Baking!!!

A Salted Caramel and Vanilla Baked Cheesecake... And the disaster that followed

I am developing a loathing for my current oven. You heard me rant about my initial obstacles with the Lemon Cake but now it has sabotaged what was the best cheesecake ever!

I have tried all solutions to stop the horrid oven over cooking my food on the outside and leaving the inside rather raw, I have googled until I could google no more and nothing seems to work. Bad oven, naughty oven. It's grounded... No baking for a whole week. 

On to happier things. Whilst scouring the land of Google I happened upon a recipe from Donna Hay for the Cheesecake of my dreams. A Salted Caramel Cheesecake.... Heaven.

So I made a cheesecake... Kind of...

Cheesecake - Take 1

I made the base with lovely fancy shortbread rather than just your run of the mill brands. I was going to make my own but with the hours of prep the cheesecake would need I was worried I'd lose the motivation if I attempted too much. This was the first cheesecake I would be making all alone. The experience was daunting.

I do have one small confession. We all know of my caramel disasters... I just don't mix well with the stove top so I did ask little sis S to do my caramel topping for me. She has a knack for these things and shows me up regularly when I try to ice a cake (once again I refer to the Lemon Cake disaster). I have to say I was immensely delighted when her caramel came out a bit gluggy too.. It was lovely to know it wasn't just me. No worries though, there was more than enough smooth caramel to use for the topping, I just spooned out the lumpy bits. Sorry S...

From here I made my batter. And a monstrous load of cream cheese and ricotta later, it was poured into the base and popped in the oven.. And so the disaster began. I know the horrid oven enjoys overbaking the top of my cakes. I was prepared for this with foil loosely covering the tin to prevent browning. Due to my intense paranoia when using this oven, I also researched every possible tip I could find for cooking a cheesecake. I checked that it was firm to the touch, that nothing jiggled. That the top was slightly browned. The set cooking time was 1 hour 30 mins. 1 hour 45 mins later and my cake looked and felt ready. I wasn't  convinced, i felt uneasy about it but it passed all the googled tests, and google never lies... So I ignored my instincts and removed it from the oven.

it cooled on the bench and was then placed in the fridge to set.

The following morning I spooned a small amount off the top for a taste test (and to ensure it was cooked). It was beyond delicious. I made the whipped cream icing, spread it on top, drizzled with caramel sauce and popped it back in the fridge ready for my upcoming cake date with a girlfriend (and fellow cheesecake lover B) that afternoon.

When B arrived I made some tea and began to cut the cake. I could feel it was wrong. And as I removed the first slice I could see that the middle was still batter. How upsetting. Thankfully I had back up Hot Chocolate Cupcakes in the fridge or the Cake Date would have been a cake-tastrophy (see what I did there?)...

Cheesecake fail!

Once I muster up some new cheesecake confidence I will attempt it again... Or once I lose it, smash my oven and have to buy a new one.

Seriously bake it... Donna Hay has never let me down before so I refuse to think that this was her doing!!!

Hopefully it only takes one go for you. 

But honestly I'm a little proud of myself anyway... I didn't drop the cheesecake on the floor as I lifted it out of the oven :) 

Enjoy!!

Salted Caramel and Vanilla Baked Cheesecake
adapted from recipe by Donna Hay

500g Shortbread Biscuits
60g Almond Meal
150g melted Butter
350g Ricotta
500g Cream Cheese
175g Brown Sugar
4 Eggs
2 tablespoons Golden Syrup
1/4 teaspoon Table Salt
2 teaspoons Vanilla Extract
250ml Single (pouring) Cream
250g Sour Cream
1 tablespoon Icing Sugar
Sea Salt Flakes, for garnish

Caramel Sauce
250 ml Single Cream
60g Butter
175g Brown Sugar

1. For the Caramel Sauce; in a saucepan over low heat stir the cream, butter and sugar until the sugar has dissolved. Increase the heat to high and boil. Cook for 5-7 minutes until the sauce has thickened. Set aside.

2. Preheat oven to 160 degrees Celcius. Lightly grease a 22cm round cake tin.

3. Place the Shortbread and Almond Meal into a food processor and process until coarsely chopped. Add the Butter and combine.

4. Press the biscuit mixture into the cake tin and refrigerate for at least an hour.

5. In the bowl of a mixer, beat the Ricotta and Cream Cheese for 5-6 minutes until it is smooth. Add the sugar and beat until well combined. Add the eggs individually, ensuring mix it beaten well following each addition. Add the golden syrup, salt and 1 teaspoon of the Vanilla and mix well.

6. Pour the mixture into the biscuit shell.

7. Place the cake tin into a baking dish and pour enough boiling water into the dish to reach halfway up the cake tin.

8. Bake for 1 hour and 30 minutes or until cheesecake is firm to the touch.

9. Remove the tin from the water and leave to cool in the tin.

10. Refrigerate for 3 hours or until set.

11. For the icing; whisk the cream, sour cream, icing sugar and 1 tablespoon of the Vanilla until soft peaks form. Spread over the top of the cheesecake, drizzle with the Caramel Sauce and sprinkle with Sea Salt Flakes to serve.

Good Luck!!!
          and Happy Baking!!!!

Homemade Marshmallow Fluff

I love Marshmallow Fluff!!! Otherwise known as Marshmallow Creme...

I would put it in everything if I could justify it. And it went deliciously in my Hot Chocolate Cupcakes. Just a treat!

Here is a recipe. Because where I live, this stuff is hard to find.

Marshmallow Fluff

3 Egg Whites
2 cups Light Corn Syrup
1/2 teaspoon Salt
2 cups Icing Sugar
1 tablespoon Vanilla Extract

1. Beat together egg whites, corn syrup and salt. Mix on high for approx 5 minutes or until mixture has become thick and almost doubled in volume.

2. Turn mixture down to low and add the icing sugar. Mix until well combined. Add the Vanilla extract and mix well/

If you don't use it all at once, you can store it in an airtight container in the fridge for up to two weeks.

Happy Baking!!!!