So much talk about the cake component I’ve neglected to discuss a little problem I encountered in turning these into ‘funfetti’ cupcakes by adding sprinkles to the batter
Whilst trying to exercise some element of self-control (which you may have noticed from my previous posts, I have very little of), I walked past the candy bars sitting on my bench [taunting me] and I realised I could use these in this week’s cupcakes
These cupcakes taste just like eating a giant jaffa cake – they are amazing. I think I’ll stick with the day job and I can’t take very much credit at all as these are based on a recipe from the amazing Hummingbird Bakery (their Home Sweet Home book) but I did make one key change, which I really liked – I added a whole jaffa cake to the base of the cupcake before baking
I love cakes with texture and nibbly bits. When I brought the cakes out of the oven I just wanted to dive into the warm, soft and spicy cakes right away
This is the gluten free version, using gluten free self-raising flour. This is a yummy, moist cake that's very quick and easy, especially if you have a Thermomix
cup. It might look like a few ingredients for this cake but you could make a few cakes out of these or double the recipe and tin size and make a nice big carrot cake to feed a crowd
Retro Mummy — baking and making with my family of 7
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Flipping through Martha Stewart's Cupcakes book yesterday morning, I realised that I have bookmarked her Hummingbird Cupcakes a year ago and till date still have not make them
½ cup vegetable oil. Spread half of the cream cheese on top of one of the cakes. 2 cake layers Ingredients 3 eggs ½ cup vegetable oil (120g) 1¼ cups caster sugar (300g) 2¼ cups self-raising flour, sifted (360g) ½ teaspoon bicarbonate soda,sifted 2 teaspoons cinnamon, sifted pinch salt 440g tin crushed pineapple, drained 300g carrots (approx 4 medium carrots) 200g cup chopped pecans - approximately 1 cup (you can use walnuts instead) ICING 250g cream cheese ½ icing sugar, sifted 100g white chocolate melted and cooled Extra 100g white chocolate for garnishing Instructions Preheat oven to 190C (175 degrees if using fan forced). 1¼ cups caster sugar. 2¼ cups. 200g cup. 1 cup
Cielitos (Yema Cupcakes with Pastillas de Leche Frosting). I thought of my father's poultry and how many yema cakes all those yolks could have been made into
600g Chocolate Mud Cake3 cups white chocolate melts1 cup Shredded Coconut1 cup hundreds and thousands1 cup flaked almondsbamboo skewers and ribbon to decorateLine a large baking tray with non-stick baking paper. 3 cups white chocolate melts. 1 cup. 1 cup hundreds and thousands. 1 cup flaked almonds
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