An aspiring journalist and freelance writer living in the heart of Adelaide.
Published October 23rd 2011
For avid and amateur bakers alike, these two recipes are sure to hit the spot. Fancy a sweet treat or two? Then these chocolate delight and lemon tingle cupcakes will melt in your mouth. With a delicious twist on some old baking favourites, these tasty treats will have even the savoury eater ooh-ing and ahh-ing, with awe.
Ingredients: 100 grams unsalted butter, softened 2/4 cup caster sugar 1 teaspoon vanilla bean extract or paste finely grated zest from 3 lemons
2 eggs 1 1/3 cups self-raising flour 1/2 cup milk
125 grams unsalted butter, softened
2 cups icing sugar mixture
1 1/2 tablespoons of lemon juice
food colouring (optional)
decorations to decorate (100's and 1000's)
1. Preheat the oven to 180 degrees Celsius (160 fan forced). Line a 12-hole medium muffin tin with paper patty pans. Using an electric beater, beat together the butter, sugar, and vanilla extract until light and creamy. Mix through the lemon zest.
2. Add eggs, beating well. Gently fold through the flour and milk. Divide the mixture evenly among the patty pans.
3. Bake for 20 minutes, or until golden brown and a metal skewer comes out clean. Remove from the oven and transfer to a wire rack to cool before icing.
4. To make the icing, use electric beaters to beat the butter until light and creamy. Add the icing sugar - gradually rain it in - beating constantly. Add the lemon juice and beat until well combined, tint with the food colouring until desired tone. Using a 1 centimetre piping nozzle, ice the cupcakes, ensuring they're completely cooled. Decorate with 100's and 1000's, licorice all sorts, and or fondant icing as seen in the pictures.
Note: Try using lime or orange zest for a twist on the original, along with the juice in the icing mixture.
This never fail chocolate mixture is a sure hit for cakes and muffins, adjust the cooking time to an extra 10 minutes when baking a cake.
1 1/4 cocoa powder
1 1/2 cups boiling water
180 grams unsalted butter, cubed
2 1/2 cups caster sugar
3/4 cup milk
2 tablespoons white vinegar
1/2 teaspoon salt
3 cups self-raising flour, sifted
Same recipe as before minus the lemon juice. Or alternatively your favourite butter, cream cheese or fondant icing.
1. Preheat the oven to 180 degrees Celsius (160 fan forced), light grease cake tin or place 12 patty pans in a muffin tin. Sift the cocoa powder into a bowl and gradually add boiling water, stirring until smooth, then set aside to cool. A easy way to make the cooling process quicken is by placing the jug or bowl in the sink with cool water.
2. Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Combine the milk and vinegar in a jug.
3. Add the salt, 1 cup of the flour and 1/4 cup of the milk to the butter mixture, and stir until combined. Repeat with the remaining flour and milk, then stir in the cocoa mixture and transfer to the prepared tin.
4. Bake for about 20 to 30 minutes, until the cupcakes and or cake springs back when gently touched. Cool in the tin for 5 minutes, then remove it and place on a wire rack to cool completely before icing.