Tuesday, June 28, 2011
Tuesday, June 21, 2011
Friday, June 17, 2011
Monday, June 13, 2011
This week I was given a big bag of passionfruit and another of lemons, as a thank you I sent back some cupcakes. I was thinking of making a passionfruit and lemon sponge cake, but sponges still scare me a little. Maybe I’ll be a bit braver and give it a try next weekend.
I don’t know what I want to do with the lemons yet, but the passionfruit made some very yummy filled cupcakes.
I tweaked my go to vanilla cupcake recipe to make fluffy and moist passionfruit butter cakes. The whipped cream was perfect paired with the slightly tart passionfruit filling.
For the Passionfruit Cupcakes (makes 18)
To make the cupcakes- Preheat oven to 180°c, line cupcake trays with papers.
Sift flour into a mixing bowl, add the butter, vanilla, sugar, eggs, passion fruit and milk.
Beat all the ingredients on low until combined, increase the speed to medium and beat until the mixture is pale.
Divide the mixture between the pans, fill each one two thirds full. Bake for about 20 minutes until the cupcakes spring back when poked. While the cakes are baking prepare the cream and passionfruit filling.
Leave the cakes in the pan for 5 minutes before placing on a wire rack to cool completely.
Once cool cut a deep triangular hole in the top of each cupcake, set aside the cut-out triangle.
Fill the holes with the passionfruit filling.
Using a large star piping tip, pipe a swirl of cream onto the top of each cupcake. Drizzle a little left over passionfruit filling over the top of the cream.
Place the reserved cake triangles gently on the centre of each cake, and dust with icing sugar.
Sunday, June 5, 2011
I have posted this caramel apple pie before, it was one of my very early posts. Its just that darn good I had to post it again, I’ll just pretend these are different because they are mini single serve versions. The recipe for the large pie makes four smaller ones.
Over the past year I have made this pie more times than I can count, it is boyfriends favorite whenever I ask him for ideas on what to bake this is always his suggestion. It has got pretty cold over the last couple of weeks so it was the perfect time to make it again. The caramel apple filling and crumble topping are super yummy, but I think it’s the caramel sauce drizzled over the top that makes this pie truly awesome. It’s seriously the best thing ever on a cold night served warm with ice cream!
Someone asked a little while ago what size flower cutter I used the flower pot cupcakes, this is the set I have and the approximate sizes of the cutters. For the flowers on the cupcakes I used the largest one which is about 1 cm across, I hope that’s helpful.