Archive | April, 2013

Cupcakes

28 Apr

CC finished

So one of my colleagues is celebrating her twenty first birthday tomorrow and because she is an amazing person who deserves to be spoiled and because she dropped some rather broad hints, I decided to bake her some cupcakes.  Not just any cupcakes, but chocolate cupcakes filled with chocolate ganache.   Happy Birthday, V!

CC ingThis makes 21 cupcakes with enough batter left over for a little loaf cake.

For the cake:

  • 350 gms plain flour
  • 4 tsps baking powder
  • 100gms coco powder
  • 48oml boiling water
  • 400gm sugar
  • 1/2 tsp of salt
  • 250 gms butter
  • 4 eggs
  • 1 tsp vanilla bean paste

For the ganache:

  • 200gm dark chocolate
  • 170 ml single cream
  • 1tsp butter

For the frosting:

  • 250gm butter (softened)
  • 50 gms seedless raspberry jam
  • a splash of milk
  • 500 -750 gms of icing sugar

For the chocolate discs:

  • 200 gm chocolate
  • 1 lemon
  • 100g of icing sugar
  • food coloring

CC choc discsTo  make the discs melt the chocolate in a microwave or in a heatproof bowl over a pot of simmering water.  Spread the chocolate thinly on a sheet of parchment paper and allow it to softly set.  Cut out the desired shapes and leave to harden.  Mix the icing sugar with the juice of the lemon to make royal icing and add food colouring.  Pipe your message on the discs.

CC coco mix

To make the cupcakes sift the coco and slowly add the hot water and mix until smooth.  Then set aside to cool and preheat the oven to 180°C.

CC but-sug Then cream the butter and sugar together until they resemble the above mixture.

CC  eggAdd the eggs one at a time and beat until creamy.  Scrape down the sides of the bowl before adding the next egg.

CC mixAdd the vanilla and beat.

CC flour mix

Fold in the flour, baking powder and salt and then add in the coco mix.

CC batter

Line a baking tray with paper cups and fill with batter. CC baked

Bake for 15-20 minutes until a toothpick comes out clean and then set aside to cool. CC hole

Once the cupcakes have cooled use an apple corer to make holes in the center of each cupcake.

CC chopped

To make the ganache, chop the chocolate into really fine pieces and place in a heat proof bowl then bring the cream to boil. CC  ganache

Pour the cream over the chocolate and stir until smooth.

CC filled

Place the ganache in a piping bag and fill the holes of the cupcakes with the ganache.

CC frosting

To make the frosting add the icing sugar to the softened butter and the milk and beat until creamy.  Add the seedless raspberry jam and mix until light pink. Place the frosting in a piping bag with a star tipped nozzle.  Ice the cupcake, add a shake of shimmer sugar and top with a chocolate disc. CC cupcake

Mished Mash Potato

8 Apr

TPT with eggOn some weekend mornings you wake up feeling a little more delicate than you should.  We won’t go into any detail why, but your head is tender, loud noises hurt and for some unfathomable reason you are STARVING. On mornings like this you need coffee and you know your day is going to consist of trashy TV and sitting on the couch. Period.  On mornings like this I NEED Mished Mash Potato, a dish that is greasy, salty, stodgy and amazingly restorative.  There isn’t anything too technical with this recipe, but if your head can stand it, there is a bit of chopping.  If you don’t think you can do in in the morning, do your chopping the night before (before you go out) and have everything ready to just pop in the oven.

TPT IngTo start take:

  • about three potatoes per person
  • 2 eggs per person
  • bacon (as much as you think you need, usually 1 pkt for two people)
  • Half an onion (very finely diced)
  • 1 red pepper
  • 1 smallish chorizo per person
  • 1 glug of Olive oil
  • 1tsp of smoked paprika
  • 1 tsp of dried thyme
  • 1 grind of black pepper

TPT Diced Potato

Preheat your oven to 200 °C and chop your potatoes, peel on, into about 1cm-ish cubes.  Put the ruler away, this is not an exact science, besides you’re feeling delicate.

Diced IngVery finely dice your onion and roughly chop your pepper into strips and combine with the potato.

Chopped Chorizo

Slice each Chorizo in half and then thinly slice and do the same to the bacon.

MixedMix the bacon and chorizo with the potatoes and add a tsp each of smoked paprika and dried thyme and add a good glug of olive oil and a grind of black pepper.  And with all that chorizo and bacon, you don’t need to add any salt.

TPT baked

Place all the ingredients into a lined baking dish and bake for about forty minutes.  The potatoes should be soft and the bacon and choritzo nice and crispy.  At the 35 minute mark or there abouts poach your eggs.  Now trust me on this, even if you like your egg yolks hard, leave them on the soft side for this.  Once the eggs and the potatoes are done, make a nice pile of potato on a plate and top with that lovely, runny egg.  Cut into your egg and let the yolk make an amazing sauce.  Sit back and enjoy the laziest day ever.

TPT Egg yolk

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