Tag Archives: cupcake

Lemony Snippet

14 Aug

It’s raining outside and I have a large bag of Meyer lemons from my nana’s tree. Meyer lemons are my favourite thing of all time and I love winter for the abundance of these bright, citrus globes that make their way to my table after I visit my nanna and raid her garden (I often return home yeilding loads of kumquats, lemons, bay leaves, proteas and native flowers and odds and ends from the local op-shops).

Meyer lemons have a thinner and darker yellow skin than the common Lisbon and are sweeter. Almost like a cross between a mandarin and a lemon. Because of their smooth, soft thin skin, they do not have a long shelf life and so are not really sold commercially. The flavour evokes memories of long, hot summer days reading books in a hammock, sipping  lemon cordial from vintage anodised cups at my mum’s. Mum would have got the lemons from someone’s tree, but they were often in boxes at op-shops available to “help yourself”, as the old ladies would bring them in. They have a delicious, old fashioned taste that I just adore and a salad dressing made with dijon, garlic, olive oil and lemon juice makes my happiness levels soar and my taste buds sing!

So here’s a little lemony recipe for you to try out:

This one took about 10 minutes to get all of the ingredients mixed together and into the oven, so I can get back to crocheting with a piece of cake and a cup of tea and listen to the rain and think of summer days…

Lemon Chia Yoghurt Cakes

1 1/12 cups sugar

2 Eggs

3/4 cup sunflower oil

1 cup greek or natural yoghurt

zest of 2 lemons

juice of one lemon

1/2 tsp of salt

2 cups SF flour

2 TBS Chia seeds (or poppy seeds)

In a bowl, mix together oil, sugar, eggs and lemon zest. Stir until well combined.

Add yoghurt and lemon juice and mix well.

Sift in flour and salt and fold through. Stir through Chia.

Divide amongst cupcake papers using 1/4 cup amounts per paper (I got 16 cupcakes)

Cook for about 30 minutes at 180C or until a skewer comes out clean.

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Dee-lightful!

6 Oct

When Miss Kreeight cam over to teach me how to crochet last week, I made us a little treat to eat: Turkish Delight cupcakes. Yum!

Turkish Delight Cupcakes


INGREDIENTS

60g white eating chocolate, chopped roughly
2 tablespoons rose water
½ cup (125ml) water
1/3 cup (45g) pistachios
90g butter, softened
1 cup (220g) firmly packed
brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons plain flour

METHOD

Preheat oven to 180°C/160°C fan-forced. Line 6-hole texas (¾-cup/180ml) muffin pan with paper cases (I used 12 x 1/3  cup paper cases)

Stir chocolate, rose water and the water in small saucepan over low heat until smooth. Blend or process nuts until fine.

Beat butter, sugar and eggs in small bowl with electric mixer until combined. Stir in sifted flours, ground pistachios and warm chocolate mixture. Divide mixture among cases.

Bake cakes about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.

DECORATING

I beat together about 100g of melted white chocolate and 500g of cream cheese until smooth for the icing. I smeared it on top and scattered pieces of turkish delight and pistachios on top.

However the original recipe instructed me to do it this way:

DECORATIONS


900g turkish delight,
chopped coarsely
2/3 cup (90g) coarsely chopped pistachios
300g white eating chocolate, melted

Cut a 3cm deep hole in the centre of each cake; fill with chopped nuts. Drizzle with chocolate; replace lids. Decorate with pieces of turkish delight and chopped nuts dipped in chocolate.

I say do whatever the hell you like. Isn’t that the whole point about cooking? However I recommend listening to Deelite’s “Groove is in the Heart” as you bake these sweet treats. The thrills that you spill as you dance around the kitchen will give you chills and satisfaction.

When two great things become one

1 Aug

As a kid one of my most favourite things to make was lemon meringue pie. The recipe I used was from the back of a condensed milk tin. Mmmm…condensed milk: the stuff my childhood dreams were made of.

The best thing was licking the beaters and bowl clean (yes, I still do it!).  I would even secretly leave a bit extra in the bowl so I could eat more of all of that sweet, sticky goodness. The problem with this was that it was SO sweet that I would end up feeling a little sick and not wanting any of the finished product. Of course my mind would be changed once the pie left the oven and everyone was tucking in.

I recently came across a recipe for lemon meringue cupcakes! Whoo! Two of my favourite things in one delicious cake! So this weekend, I decided to give this recipe a go and the results were delicious! It’s a lemon and coconut cupcake with a hole cut in the middle filled with lemon curd. A coconut meringue is piped on top and quickly baked on a high heat until brown. Yum! Sweet and sticky! I felt like a kid again.

Jealous? Don’t be. Here’s the recipe:

Lemon Meringue Cupcakes


Remember that all ingredients are measured in Australian cups which differ from American and British sizes.

Cake ingredients:

125g butter

2 tsp finely grated lemon zest

2/3 cup (150g) caster sugar

2 eggs

1/3 cup (80ml) milk

3/4 cup (60g) dessicated coconut

1 1/4 cups (185g) self-raising flour

Lemon Curd

4 egg yolks

1/3 cup (75g) caster sugar

2 tsp finely grated lemon rind

1/4 cup (60ml) lemon juice

40g butter

Coconut Meringue

4 egg whites

1 cup (220g) caster sugar

1 1/3 cups (95g) shredded coconut, chopped finely

  1. Make lemon curd by combining ingredients in a small heatproof bowl over a small saucepan of simmering water, stirring constantly  until mixture thickens enough to coat the back of a wooden spoon. Remove from heat, cover tightly and refrigerate until cold.
  2. Preheat oven to 180°C/160°C fan forced. Line 6 x 180ml or 12 x80ml muffin pans with paper cases
  3. Beat butter and sugar together until light and fluffy. Add lemon zest and eggs and beat to combine until fluffy.
  4. Stir in milk and coconut, then sifted flour. Divide mixture between cases and smooth the tops.
  5. Bake large cakes for about 25 minutes and small for about 20. Turn out onto wire racks to cool. Increase oven to 220°C/200°C fan forced.
  6. Cut a 2cm hole in the centre of each cake, fill with curd (and find someone to eat the cut out tops with otherwise discard them)
  7. Make coconut meringue by beating the egg whites in a bowl with electric mixer until soft peaks form and gradually add sugar. Beat until sugar dissolves and the meringue is smooth and shiny and stiff peaked then fold in the coconut with a metal spoon.
  8. Spoon the meringue into a piping bag with a plain 1cm nozzle and pipe the meringue onto the cakes starting on the edges and making your way around and up into a nice peak
  9. Pop the cakes on a tray and into the hot oven for 5 minutes or until the meringue has browned slightly.
  10. EAT!

On meringues:

My mum used to make me pavlova for my birthday. I used to love watching those egg whites turn into those shiny peaks. I thought it was magic! Mum used to hold the bowl upside down above mine and my sister’s head to “check” if it was done and we used to squeal with delight and have a half-secret hope that the bowl’s contents would fall on the other’s head. But of course it never did.

Mum gave me a few hints to help me make the perfect meringue:

  1. Always make sure that the utensils you use are extremely clean and dry. No traces of moisture or oil!
  2. Use glass or stainless steel bowls and metal spoons.
  3. Always have the patience to keep beating until the sugar has dissolved.
  4. Never make meringue on a  humid day!

Oils and fats interfere with the formation of the foam. A little bit can prevent a good foam from happening.

If the sugar is not dissolved properly when you bake it the little sugar granules will melt and crystallize so you will get a weepy meringue. Also because the sugar helps stabilise the foam, not dissolving it means that your meringue could collapse.

Humidity can cause your meringue to go a bit sticky and a maybe limp. Go make an iced tea instead!

side note: I was a little tired when I made the first batch of the actual cakes and misread the oven temperature and so overcooked them. I got a little grumpy and started again. There was enough meringue left over from the second batch for 6 more cakes so I used the over cooked cakes and added mashed banana and honey instead of the curd. My dad preferred these ones, so mistakes aren’t always so bad!