Boston Cream Pie cupcakes with chocolate roses

Boston Cream Pie Cupcakes

Cupcakes
1 7/8 cups all purpose flour (a little under 2 cups)
3 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, softened
1 cup (scant) granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
3/4 cup buttermilk
1/3 cup sour cream 

1. Heat oven to 155 degrees C fan-forced. Line muffin tray with patty pans.

2. In a medium bowl, sift together flour, baking powder and salt.

3. In a large bowl beat together butter and sugar until creamy (med speed) - about 2-3 minutes. 

4. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. 

5. Reduce mixer speed to low and gradually beat in flour mixture until just combined. 

6. Divide into patty pans and bake for about 18-20 minutes or until skewer comes out clean. Cool in trays for 5 minutes then transfer to a wire rack. Once cool cut out a cone from each with a sharp knife and cut the tips off the cones so you are left with a disk/cupcake lid.

 

Pastry Cream
1 1/2 cups heavy cream (360g)
3 large egg yolks
1/3 cup granulated sugar
pinch of table salt
4 tsp conrnstarch
2 tbsp unsalted butter, cold & cut into 2 pieces
1 1/2 tsp vanilla extract

Method

1. Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.

2. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture is pale yellow and thick.

3. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy (this will take a few minutes).

4. Off the heat, whisk in the butter and vanilla until butter is melted and incorporated.

5. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days. Fill tops of cupcakes with cool thick cream and top with cupcake lid.

Chocolate Glaze
3/4 cup heavy cream (180g)
1/4 cup light corn syrup 

8 ounces bittersweet chocolate chips (227g)
1/2 tsp vanilla extract

Method
1. Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth.  

2. Set aside and allow to thicken for 30 minutes then spoon onto tops of cupcakes.

Chocolate flowers

227g dark chocolate

4 tbsp light corn syrup

Method

1. Melt chocolate over a double boiler. 

2. Remove from heat and stir in the corn syrup. Stir until the mixture comes together and pulls away from the sides of the bowl (see pic below)

3. Mould into a 6mm thick disc and cover with plastic wrap and refrigerate for a couple hours (up to several weeks). 

4. Remove from fridge and knead until pliable. Pull off small amounts of the 'dough'. Make a cone base then flatten pieces between sheets of baking paper and attach around the cone for petals. Wearing plastic gloves and using a toothpick may help. This site has useful tips and photos.

Caramel Cupcakes

Caramel Cupcakes

Cupcake ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
8 tbsp of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed brown sugar
2 large eggs, at room temperature
1/2 tsp of vanilla extract
1/2 cup plus 2 tablespoons buttermilk

Method
1. Preheat oven to 160 degrees C. Line at least 15 muffin tins with papers.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large bowl use a stand mixer or electric beaters to cream the butter and brown sugar on medium-high speed until pale fluffy (about 3-5 minutes.) 

4. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract. Mix and scrape down sides of bowl as needed. 

5. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

6. Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20- 25 minutes (the tops should spring back from a gentle touch.) When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
 

Caramel Buttercream Frosting ingredients
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
8 tbsp of salted butter, at room temperature
8 tbsp of unsalted butter, at room temperature
1/2 tsp sea salt
1 1/2 cups powdered sugar

Method
1. In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color (if you notice that one area of the sugar is cooking faster than the rest, gently swirl the pan by using the handle.) 

2. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

3. In a mixer or with electric beaters, beat butters and salt together until lightened and fluffy. 

4. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

5. Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Candied Caramel Decoration ingredients 

1 1/4 cups granulated sugar
1/4 tsp sea salt
3/4 cup water

Method
1. Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

2. Put sugar, salt and cold water in a heavy pan and swirl over low heat until sugar dissolves. Increase heat (med-high) and bring syrup to a boil. Lower heat slightly (med) and swirl the pan once or twice so the syrup colors evenly; do not stir. 

3. When caramel is a deep amber color, plunge the base of pan into iced water for about 2 seconds to stop further cooking.

4. Dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes. 

Caramel Brownie Cake

I had to stick with the basics to make this cake. A gas-fire oven, stove and bowls and spoons were all I had so combined a few recipes and altered them a touch. This ugly cake turned out to be very rich and decadent.

Brownie Cake
adapted from this Ounces and Grams recipe

Ingredients
1C unsalted butter (240g)
225g bittersweet chocolate
1.5C caster sugar (337.5g)
4 large eggs
1 tbsp vanilla extract
1.25C all-purpose flour (187.5g)
1/4 tsp salt


Method
1. Preheat oven to 177C. Prepare 2 cake pans (9-inch round) with baking paper.


2. Add butter and chocolate in a medium sized pot over a larger pot of simmering water to melt gently, stirring frequently.

3. Put the sugar in a large bowl and add the chocolate/butter mix. After the sugar is incorporated add the eggs one at a time.

4. Stir in the vanilla and salt and slowly add the flour until fully mixed.

5. Divide the batter between the 2 pans and bake each for about 50 minutes (in an old-fashioned fire oven - I'd probably check frequently from 30 minutes) or until a skewer inserted into the centre of the cake comes out clean.



Caramel ganache and icing
adapted from this Taste.com recipe

Ingredients
1/2 C heavy cream
3/4 C caster sugar
250g white chocolate
1/4 tsp water (it asked for lemon juice in the original recipe but I don't know how essential this ingredient is..) 

Method
1. Boil the cream and then set it aside (but keep it warm)

2. Combine the sugar and lemon/water in a large saucepan.

3. Whisking well, melt the sugar over medium-high heat. It will go from a clear liquid to light brown in colour (this should take 7-10 minutes).

4. Add 1/2 of the hot cream to the caramel. Stir to combine. The mixture may bubble and froth up. Then add the remaining cream and stir.

5. Let the mixture cool for 5 minutes then return to heat and whisk until smooth.

6. Grate or finely chop the chocolate (or use choc chips) and place in a large bowl. Pour the hot caramel over the chocolate. Don't stir it. Let it sit for 2-5 minutes THEN stir from the centre, in one direction until the chocolate has melted.

7. At this point I stopped following the recipe. I spread a nice thick layer of this on top of one of the cakes and then sandwiched the other cake on top.

8. With the remaining ganache, I sifted in about 2 C of icing sugar until it was a thicker, icing-like consistency. This icing was really quite stiff but oozy/gooey. It's best to not ice the sides too thickly as it is likely to sink down the sides before it has time to 'set' in the fridge.

9. Decorate with melted chocolate/chocolate shavings etc.

10. Refrigerate until firm then slice and serve!

Twice-baked crispy potatoes with a cheesy paprika veg filling

Had a significantly delightful lunch today. Pretty much just made it up as I went. They take a bit of planning and time but are worth the wait - crispy cheesy deliciousness.

Twice-baked crispy potatoes
Serves 1
 
Ingredients
One large potato
Oil for brushing (I used olive)
1/8 C canned corn kernels
1/2 C steamed broccoli
+/- other veggies
Handful grated cheese (I used tasty)
1/2 tsp minced garlic
Smoked paprika, cayenne pepper, salt, pepper to taste

Method
1. Preheat oven to 200C. Wash potato and prick a few times with a fork. Place on baking tray and bake for 45 mins - 1 hour. 

2. Remove potato from oven, cut in half and scoop out innards - leaving a 5mm rim of potato. Place innards into a small bowl. Brush insides and outsides of potato with oil.

3. Return potato to the oven for 10 minutes. Flip potatoes and bake for a further 10 minutes.

4. Meanwhile, mash the potato up a bit with a fork and mix in the garlic, seasonings and veggies.

5. Remove potato halves from the oven and fill with the potato mix. Turn oven up to about 220C. Top filled potato skins with grated cheese and return to oven for another 10 or so minutes until the cheese is nicely melted.

Gnarley healthy muffins and an Asian-style wholemeal pasta dish

Happy Valentine's day! No real valentine this year. Shame. My lovely mum did buy me some chocolate hearts though :P

Anyways: I've had these pretties bookmarked for aaages. Finally made them to have with my breakfasts for the next couple of weeks. Warmed up on top of yoghurt and fruit... mmmmm beautiful.

 

Gnarley Muffins
Adapted from the Joy the Baker recipe
Yield 14 medium muffins

Ingredients
1 1/2 C all purpose flour (I used wholemeal)
3/4 C flaxseed meal
3/4 C oat bran (I was JUST short of this amount so topped it up with quick oats)
1 C brown sugar (I used a little less - about 3/4 C)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 C carrot, grated
2 apples, grated with excess moisture drained (I used Royal Gala)
1/2 C raisins (optional - I omitted)
1 C nuts, chocolate chips, shredded coconut etc (optional - I just sprinkled chopped macadamias on top)
demerara sugar, for sprinkling
3/4 C milk (I used buttermilk as had excess I was wanting to use up)
2 eggs, beaten
1 tsp vanilla extract


Method
 
1. Preheat oven to 170C (fan-forced). Grease and/or line a muffin tray or place cardboard muffin cases on a baking tray.

2. Mix together the flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon together in a large bowl.

3. Stir in carrot, apple and raisins, nuts (or other add-ins)

4. Combine milk, eggs and vanilla in a medium bowl.

5. Pour the liquid into the dry mixture in one go. Stir until ingredients are moistened. Do not overmix.

6. Fill muffin cases 3/4 full and bake for 15-20 minutes or until a skewer comes out clean.
 

Banana&honey yoghurt with red grapes, strawberries, blueberries and a warm gnarley muffin <3

Random lunch:  
Garlic-teriyaki pumpkin, spinach and shitaake mushrooms with wholemeal pasta
Roast pumpkin pieces
Shitaake mushrooms, chopped
Handful of baby spinach
Garlic, minced
1/2 tbsp teriyaki sauce
Pepper, chilli flakes, salt - to taste
1/2 C wholemeal pasta

1. Cook pasta in boiling water for 14 minutes then drain.
2. Brown garlic in a medium saucepan. Add teriyaki sauce, mushrooms and spinach and stir until spinach wilts.
3. Add pumpkin and heat through.
4. Mix everything together and add toppings :)

Red Velvet cupcakes and balls and my keepcup

I should have tried another red velvet cupcake recipe but chickened out and just used Bakerella's again. Turned out nicely as expected - this made me enough cake for 40 balls, 10 mini cupcakes and 12 small-medium cupcakes. I used the same cream cheese recipe as below but added an extra 4-6 cups of icing sugar as I was wanting super firm icing for piping. I wanted to make icing roses but failed. I blame the icing for being too soft (I even had it in the fridge to firm up more) but it probably relates to lack of skill too - hah. Ended up piping most using a star tip. I'll try roses again next time I use buttercream frosting.

So cake balls/pops are pretty fun! There's a lot of room to be creative with these. I would have dipped them in coloured sprinkles after if I had some. Could put a nut or piece of chocolate in the centre of the cake. Could have another layer - I saw one recipe that coated it in a cheesecake mix and then crumbled biscuit THEN chocolate.

Red Velvet cake balls
Adapted from the Gonna Want Seconds recipe
Yields about 40 balls (tablespoon sized) 

Ingredients
1 red velvet cake (I used half of Bakerella's red velvet cake recipe)

225g cream cheese, softened (bring to room temperature or warm gently in microwave)
2 C icing sugar, sifted
115g butter, softened (bring to room temperature or warm gently in microwave)
1 tsp vanilla extract

375g white chocolate (I ran out so you might consider using more - next time I'd melt 500g)
1 tsp vegetable oil


Method
1. Crumble cooled cake into a large bowl (if the cake was overcooked on the outside at all don't include it in this - I did and regret it as you can detect a slight burnt flavour and crispy bits in the cake ball - not a disaster but not ideal).

2. Beat cream cheese and butter together in a separate bowl until pale and creamy - about 2 minutes on medium-high speed. Beat in vanilla extract. Add icing sugar in about 4 parts, beating after each addition.

3. Add icing mixture to the crumbled cake and beat together on a medium-high speed until fully blended (until you cannot see anymore white icing).

4. Roll tablespoons (or whatever amount you want) of this mixture into balls and place on a tray lined with baking paper. Insert a cake pop stick into balls at this point if you're making pops. Place these in the freezer until solid to touch - about 45 minutes.

5. Melt white chocolate with oil according to packet instructions (I popped it in the microwave for 1 minute at 50% power, stirred then another minute but checked and stirred at 20 second intervals until fully melted).

6. Dip cake balls into chocolate and lift out to allow the chocolate to drip from the ball until somewhat set. Place back on the lined baking tray. (I wasn't making pops so initially tried rolling them in the chocolate and taking them out with spoons - this proved to be quite difficult and messy so ended up using toothpicks to pull them out and removed the toothpicks once the chocolate set - it leaves a small hole (see pic) but could be covered with decorations or more melted chocolate later if desired). Place in refrigerator to set and chill completely. Suitable to freeze too.

I also made some mini cupcakes with a cheesecake filling earlier in the week. They turned out to be quite tasty. I used bakerella's red velvet recipe but just didn't add the red food dye.

Cheesecake filling
Adapted from Sugar Plum's recipe 
I made half of the original recipe which was more than enough to fill cupcakes made with 1/4 of bakerella's red velvet cake recipe.

Ingredients
112g cream cheese, softened
1/6 C caster sugar
1/2 a large egg (I lightly beat an egg and then separated it - using the other half for the cake)
1/4 tsp vanilla extract
1/2 C crushed digestive biscuits

Method
1. Beat cream cheese and sugar together on medium-high speed for 1-2 minutes until pale and creamy.

2. Beat in egg and vanilla until fully combined.

3. Stir in crushed digestive biscuits.

Assembly - fill cupcake case 1/4 of the way with cupcake batter. Sprinkle some mini choc chips (as I did) or nuts next if desired. Add a dollop of cheesecake filling. Sprinkle more choc chips if desired, then fill the rest of the case with cupcake batter. Bake in the oven as per the cupcake recipe. I frosted these with cream cheese icing dyed pink.

Oh and I finally bought a keepcup after a long period of procrastination. Got a medium size after spending a long time in the store playing around with different colour combinations. Love it :)

Sticky Date Pudding slice

Absolutely looooove sticky date pudding. Warmed with vanilla ice-cream = sososo delicious. This recipe is just excellent. Very moist. The icing is lovely. I cut em up and served some for guests at lunch and then put the rest in cupcake liners to take to work. Very addictive.

Sticky Date Pudding slice
Adapted from The English Kitchen recipe

Ingredients
Cakey part

250g ( 1 1/3 C) pitted dates, chopped roughly
1 tsp baking soda
215g unsalted butter, divided (a scant cup, 9/10 to be exact)
185g ( 1 1/2 C) self raising flour
1 tsp vanilla extract
1 tsp baking powder
3 large eggs
90 ml (1/3) cup milk, divided

Frosting:
2 tbsp soft light brown sugar, packed
90g (3/4 C) sifted icing sugar
90g (3/4 C) chopped toasted walnuts (I omitted these but I'm sure it would be a lovely addition)

1. Preheat oven to 160C (fan-forced). Line a 9 inch square (mine was 7x11 inch) baking pan with baking paper. ( make sure it hangs well over two sides so that you can just lift the bars out to cut when finished)

2. Place the dates into a saucepan with 200 ml of water. Bring to the boil, and then reduce the heat and allow to simmer for about 10 minutes, gently. Make sure the water doesn't completely evaporate (I had to add about 50ml). Add the baking soda, and set aside to cool.

3. Place 185g of the butter (NOT ALL), the flour, vanilla, baking powder, eggs, and 75 ml (NOT ALL) of the milk into the bowl of a food processor and mix together in short bursts for 1 minute or so, until well blended. Add the dates and pulse again to blend. Do not overprocess.

4. Scrape the batter into the prepared pan and bake for about 20 minutes (mine took about 30 mins), or until a skewer inserted in the centre comes out clean. Set aside to cool.

5. To make the frosting combine the remaining butter, the brown sugar, and remaining milk into a small sauce pan. Heat gently to dissolve the sugar.

6. Add the icing sugar and mix together well. Spread over the cooled cake mixture and sprinkle with the toasted walnuts.

7. Cut into squares to serve. Store in an airtight container (I kept mine in the fridge).