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Champagne and Raspberry Jelly (Shots)

15 Sep

CRJ Final shot 4So there comes a time in your life when you realise that no matter how much you want to deny it, you are too old for vodka jelly shots . . . and well, they’re just not quite appropriate to take in to work.  Which really sucks because they would liven up Monday meetings no end.  BUT thankfully all hope is not lost because while vodka jelly shots are taboo, champagne jelly shots (or sparkling wine – for my more pedantic readers) is elegant, sophisticated and perfectly above board.  In fact with the glorious weather we’ve been having, they are my new favourite summer dessert.  If you decide that you are too old for shots, even champagne jelly shots, don’t despair – set the jelly in a martini glass or a posh tumbler and you had a wonderfully elegant end to a summer meal.

CRJ IngTo start take:

  • 375 ml of pink sparkling wine
  • 400 ml of water (use bottled or filter water for a clearer jelly)
  • 4-6 leaves of gelatine (4 for a soft set jelly – easier to swallow; 6 for a firmer spoon-able jelly)
  • 100 gm golden caster sugar
  • raspberries
  • mint leaves (optional – I left these out, but chop them finely and add when adding your raspberries for a delicious alternative)

This will make about 18 double shot glasses of jelly or 6-8 larger portions.

CRJ SugarPut the water in a small saucepan over a medium heat and add the sugar.  CRJ SimmerStir the mixture to dissolve the sugar and then bring the water to a boil and leave to simmer for about five minutes.

CRJ ChampersPour the champagne sparkling wine into a heat-proof bowl.

CRJ GeletinPlace the gelatine in the sparkling wine and leave to soak for about five minutes.

CJR WhiskRemove the gelatine leaves from the sparkling wine and add to the hot sugar mix in the saucepan and whisk until the gelatine has dissolved completely.

CRJ MixAdd the sugar mix to the sparkling wine and whisk to combine.  Leave to cool for about an hour.

CRJ ShotsOnce the jelly mixture is cool pour it into the molds you have set aside and place these in the fridge for about an hour until the jelly is just starting to thicken.  Place the mint and raspberries into the jelly and leave to set.  If you are doing shots I wouldn’t place more than one raspberry in the glass as it could be a choking hazard, if you’re doing them in large glasses throw in as many as you wish.  Place back in the fridge for  6-8 hours until set.

CRJ FinishedEnjoy and bottoms up!

Coconut, Ginger and Lime Crème Brûlée

22 Jun

CB Square2I love my family and friends and my favourite thing in the world is cooking for the people I love. Sometimes however,  and before I hear any protests, I do appreciate this is through no fault of their own,  they make it a near impossible task.  I mean honestly, what can you make for dessert for a bunch that have among them the following dietary no-nos: lactose, gluten, any form of cheese and no meat whatsoever?  So, no cheese cake, no gelatine based desserts,  no ice-cream, no cakes or pies or tarts or cookies – which pretty much destroyed all the usual tricks I can quickly pull from my hat.

Secret confession time? I love challenges like this – and so to the internet to find solutions. Thanks to Tom Aikens for this amazing little number, which I’ve tweaked ever so slightly. I’ve used Asian flavours because we were having an asian inspired Barbecue,  but this is one of those wonderful desserts where the only flavour limit is your imagination – I think we’re doing a salted caramel one next or maybe one inspired by the Waterside Inn with pistachios.

CB INGTo start take:

  • six egg yolks
  • the zest and juice of one lime
  • a piece of ginger about the size of your thumb (ish)
  • 75gm golden caster sugar
  •  extra golden caster sugar for the brûlée
  • 500ml lacto free cream (if you aren’t lactose intolerant use double cream)
  • 125ml whole lacto free milk (if you aren’t lactose intolerant use whole milk)
  • 2 tsp of coconut flavour

CB Grated Ginger and Lime ZestHeat the oven to 160°C and finely grate the zest off of your lime and grate the ginger.

CB, Cream,  Milk, lime and gingerAdd the milk, the cream and the grated lime zest and ginger to a small sauce pan and slowly heat over a low flame.

CB Eggs, sugar,  coconut and limeJuice the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk until pale and fluffy.

CB Eggs mixedOnce your egg mixture looks like the one above check on your milk/cream mix – it should be just shy of boiling.

CB Strain CreamStrain the milk and cream mixture to remove the ginger pulp and lime zest – you want the crème to be smooth and creamy to contrast with the crunchy brûlée and if you leave the ginger and lime in,  it will just be gritty. Pour the strained milk/cream mix on to the egg mix and whisk the two together.

CB Unbaked Boil your kettle and fill a large,  flat bottomed, oven proof dish so that the water is about 1.5 cm deap.  Place the egg/cream mixture into your ramkins and place the ramkins into the oven proof dish. Place the dish into the oven and bake for about 45 minutes.

CB BakedThe tops of your custards should still have a slight wobble, BUT they SHOULD NOT be brown *blush*, but if they do brown a little, don’t panic, the brûlée will cover any errors.  Place the custards in the fridge for at least two hours or if you like to prepare ahead, overnight.

CB dust with sugarWhen you’re ready to serve dessert remove from the fridge and lightly dust the tops of your custard with a coating of golden brown sugar and then. . .

CB Blow TorchBURN BABY BURN   Lightly caramelise the sugar with a blow torch.  THIS IS THE MOST FUN EVER!  I may be a little sad.  If you don’t have a cooks’ blow torch run out and buy one now trust me you WILL thank me you can turn on the grill of your oven on to it’s highest setting and pop the dessert under the grill.  Keep an eye on the sugar and remove the moment sugar has melted.  Pop the desserts back in fridge for a few minutes to cool down and to harden the sugar and then dig in.

CB Finishing shot 2

 

 

 

 

Honeycomb Chocolate Fudge

17 May

Honeycomb FudgeIt’s ridiculous,  I know.  Two and a half (ish) years of recipe sharing under the name Fudgingood  and not a single fudge recipe.  It’s not that I don’t like fudge,  it’s just that it’s not really terribly cullinarily  (I love invented words) exciting,  is it?  It’s sweet with a uniform texture and the flavour is very samey.  Then a friend asked me to make some additions for the sweetie table table at her wedding.  She loves honeycomb and so boom – this was born.  A nice contrast of soft and crunchy with the honeycomb adding depth  to the chocolatey goodness.  A definite winner.

HC INGFor the Honeycomb take:

  • 200gm golden sugar
  • 2 Tablespoons of Honey
  • 3 Tablespoons of Golden Syrup
  • 2 teaspoons of Bicarbonate of Soda

HC measureI must introduce my new favourite means of measuring out sticky substances,  like peanut butter, treacle and syrups.   This amazing plunger means that there is no scraping AND you never waste a single drop.  Check them out here.  So measure out your syrup and your honey.  Line a baking tray with parchment paper and set aside.

HC BubblingPlace the sugar in a heavy bottomed pan.  Add the honey and sugar and, without stirring,  bring to a boil.  Once the sugar has completely dissolved, allow it to boil for a further two or three minutes until it is a glorious amber colour.

HC SetQuickly stir in the bicarb and pour into your preprepared tin and leave to set for about an hour or two.   You can of course stop here and break off yummy bits of honeycomb OR you could move on to the next level.

HCF INGFor the Fudge take:

  • 2 cups white sugar
  • 2 cups golden sugar
  • 1 cup milk
  • 1/2 cup double cream
  • 1/2 cup golden syrup
  • 1 teaspoon vanilla bean paste
  • 200 grams dark chocolate
  • your beautiful homemade honeycomb

HCF Chopped ChocolateBefore you begin,   you need to prep the following.  Have a large baking tray, a large bowl and a wooden spoon and the container you want to set your fudge in ready.  Once that’s all sorted out, chop your chocolate into small chunks.

HCF CombinedAdd all the ingredients except for the vanilla and the honeycomb to a heavy bottomed medium sized pot.  When choosing your pot,  remember fudge always bubbles up more than you think it will.

HCF BoilingPlace your mixture on a medium heat and,  stirring constantly, bring the mixture to between 115°C and 120°C depending on how firm you like your fudge.

HCF coolingCarefully. VERY CAREFULLY pour your mixture on to your large baking tray and leave to cool, undisturbed for twenty minutes.

HCF StirPour your mixture into a large bowl, add your vanilla and stir vigorously for about 4 to 6 minutes.  You want your mixture to  loose its shine and just start to thicken. Pour the mixture into the container you would like your fudge to set in.

HCF Chopped HoneycombChop up your honeycomb into tiny pieces. HCF toppedPress the honeycomb into the setting fudge and leave the fudge to set for about two or three hours.

HCF SlicedUsing a sharp,  oiled knife, cut your fudge into squares.

HCF SquaresEnjoy the delight of a fudge that has contrasting textures and flavours.

 

 

 

Salted Caramel Marshmallow Pops

9 May

Food Gawker Submission 3Sometimes when browsing the supermarket shelves (fess up, we all do it) you spot an ingredient that makes you go Oooooh, and then Hmmmm and before you know it you’re that crazy lady standing still in the aisle muttering to yourself, envisioning all the things you’re going make with your amazing new find.  I do this more than I like to admit, but that’s not the point, the point is Oooooh, look what I found.

MP FlavourThat’s right SALTED caramel flavour.  Can we all say YUM!  So salted caramel . . .  salted caramel marshmallows . . . on a stick . . . covered in chocolate.

MP INGTo start take:

  • 2 egg whites
  • 2 tsps Salted Caramel Flavour
  • 400gms golden caster sugar ( you can use white, but golden will give a more caramelly flavour and yes, caramelly is a word.
  • 400 ml cold water
  • 36 gms powdered gelatine (about 4 tablespoons)
  • 20mls of golden syrup
  • 1 tsp salt
  • icing sugar and corn flour in equal measure to dust
  • 200 gms chocolate to coat
  • salt crystals to decorate

MP Sifted SugarLine a baking dish (mine was 29cm by 24cm) with parchment paper and sift some of the corn flour icing sugar mix on the bottom.

CM Egg WhiteIn a heat proof bowl, whisk the egg whites until they form firm peaks.

MP GelatinPlace some water in the bottom of a small pot and then create a double boiler by placing a bowl in the pot.  Make sure the water doesn’t touch the bottom of the bowl.  Add 200mls of water to the bowl and sprinkle the powdered gelatine on top of the water.  Set this aside.

MP MixutreAdd the sugar,  the syrup, the salt and the water to a medium sized pot and place over a medium heat.  Bring the sugar mix to a boil and cook until it reaches 130°C,  or 266°F for those of you across the pond.  A few minutes before the mixture reaches 130°C, place the pot with the bowl of gelatine on a medium heat and warm until the gelatine has completely dissolved.  Once you’ve reached 130°C, remove the sugar mix from the heat and add the gelatine mix to it.  Be careful, the mix WILL bubble up.

MP BeatenWhisk up your egg whites one more time and then, with the electric beater still whisking, slowly pour the sugar syrup on the egg whites until it has all been absorbed. Continue whisking until the mixture thickens and resembles the mixture in the bowl above.  This should take about 7-8 minutes.

MP SettingPour the mixture into your prepared baking dish and leave to set (about 4 hours)

MP CubedSprinkle  a chopping board with your corn flour, icing sugar mix and turn your marshmallow slab onto the chopping board. Then using your sharpest knife (either oil it or coat it in your corn flour, icing sugar mix) cut your marshmallows into cubes.

MP Melted ChocolateMelt your chocolate, either in a microwave or in a bowl over a pot of just simmering water.

MP DippedStick a cake pop stick into your marshmallow and dunk it into the chocolate.  AVOID the temptation to pop the whole lot in your mouth at this stage.  Or maybe try just one . . . you know in the interests of quality control 😀

MP coolingOnce your pops have cooled slightly, but are still tacky, sprinkle a some salt crystals on top.  If you put them on while the chocolate is too warm they will dissolve.

MP BiteEnjoy the squishy awesomeness!

 

 

Vappumunkit/May Day doughnuts

5 May

What is it about other peoples’ food that is so much more exciting than your own?  In this spirit,  I have invited a guest blogger to share a little something from her native land.  So please rattle your keyboard keys together and give a warm welcome to Laura!

CD Finished

For whatever reason, there’s a tradition in Finland that we make doughnuts for May Day. In my family we made them ourselves every year and it was an integral part of the May Day celebrations. We followed a recipe cut from the food section of a Finnish Seura magazine, with a few tweaks of our own. I think the recipe must be at least 25 years old, maybe more. The doughnuts were often eaten with sima, a mead-like non-alcoholic drink we also made ourselves.

The recipe is easy to follow, but you should reserve about three hours to make these doughnuts, although that allows an hour for the dough to rise. It’s a big dough so you’ll get a lot of doughnuts out of it.

CD IngIngredients:

  • 5dl milk
  • 50g fresh yeast/20g dry yeast
  • 1 1/2dl granulated sugar
  • 2tsp salt
  • 8-16g ground cardamon (depending on how much you like cardamon)
  • 100g butter
  • 14-15dl plain flour
  • oil for frying the doughnuts.

Heat the milk to 37 Celsius if using dry yeast or 45 Celsius if using dry yeast. Add in the yeast, making sure that it is fully dissolved if using fresh yeast.

 

CD Warmed Milk

Whisk in eggs, sugar, salt and cardamon. Gradually add in about two thirds of the flour.

CD Mixture

Knead in softened butter and continue kneading while you add more flour.

CD Dough

The dough is done when it comes off your fingers rather than sticking to them. Cover the mixing bowl with cling film or a sheet of greaseproof paper and a kitchen towel. Leave to rise in a warm place for an hour. The dough should double in size.

CD Dough Risen

Once the dough has risen, sprinkle flour onto a clean surface or a baking mat. Scoop out some dough and cut with a knife dipped in flour to suitable chucks. Roll these into balls and set on a baking sheet to wait.

CD Dough Balls
Fill a pan with a flat base with the cooking oil and set to heat. The oil should ideally be about 2-3 inches deep. The oil is hot enough for the frying when a dollop of the dough rises to surface immediately. Depending on the size of the pan, you can cook 4-5 doughnuts at a time. To make ring doughnuts, push two fingers from opposite sides of the ball of dough to make a hole and widen it as desired. Gently lower the doughnuts into oil to avoid splashes. When the underside has turned golden brown, flip the doughnuts to cook the other side.

CD Frying

If the doughnuts begin turning dark too quickly, turn down the heat. Fish out the cooked doughnuts with a slotted spoon and set to drain on some kitchen roll. When the doughnuts have cooled for about a minute, roll them in a bowl with sugar and set them aside.

CD Golden Brown

If you’re not intending for all the doughnuts to be eaten immedialy, leave some unsugared. If you store sugared doughnuts in a plastic container, the sugar will melt. To sugar doughnuts after they’ve cooled down, pop them in the microwave for 10-20 seconds to warm them slightly and then roll them in sugar.

CD End Pic

As a variation, you could make doughnuts filled with jam. To do this, make a depression in the dough balls before cooking, insert some jam and then pinch the edges close. Be sure to do this well, though, to prevent the seam from opening during the cooking. Alternatively, you can pipe jam into cooked doughnuts. If you make doughnuts with apple jam, try adding some cinnamon into the sugar you roll them in.

The cooled cooking oil can be sieved and re-used for similar purposes.

Thanks Laura,  these were AMAZING!  Please give them a bash and please enjoy!

Anna-Banana Cupcakes

11 Aug

AB FinishedIt’s always sad saying goodbye and when one of my favourite families had to say goodbye recently, I was more than a little upset.  Especially because they are some of my most vocal followers here at Fudgingood.  It was made a little easier by the fact that I was given this recipe by the daughter as a birthday/goodbye present.  So when that lovely, young lady asked me to feature her banana cupcakes on my blog, I couldn’t refuse, especially when they taste as absolutely amazing as Anna’s cupcakes do.  Please see Anna’s delicious recipe below.

AB ing To make 12 cupcakes take:

  • 2 bananas
  • 150 gms caster sugar
  • 175 gm self-raising flour ( The astute among you will see I’ve used plain flour, if you’re out of self-raising use 175gm of plain flour and 2 tsps of baking powder)
  • 125gm butter
  • 1 egg
  • 90ml of milk

AC baking tinPreheat the oven to 180°C and line your baking tin with cupcake cases.

AB Butter and SugarCream the butter and sugar together in a bowl.  Melt the butter ever so slightly.  Add the egg and beat until well combined.

AB batterSift the flour and then add the milk and flour to the butter mix a little at a time and stir until smooth.

AB Mashed bananaMash the banana in a bowl and mix the banana into the batter.

Ab ready for the ovenPlace the batter in the cupcake cases and then bake in the oven for 15-18 minutes.

AB coolingOnce they’re baked allow them to cool completely and then decorate them as you wish.  I took Anna’s words to heart and decorated them with freshly whipped cream and a toffee sauce.  For the toffee sauce recipe see my recipe for peanut butter and banana pie

Frozen Peanut Butter and Banana Pie with a Caramel Swirl

28 Jul

PBP Finished 2If you read my last post you’ll remember that I’ve been assigned the role of desserts and salads provider for the barbecue season.  So this is my latest offering, a frozen peanut butter and banana (because let’s face it, if Elvis thought they were a marriage made in heaven, who am I to argue) pie with a caramel swirl.  Its a recipe I’ve stolen unashamedly from those wonderful people at BBC Good Food and tweaked slightly to make it mine.  It’s sweet, slightly salty and silky smooth and the best part is that it can be prepared in advance and it’s ridiculously easy to make, so no missing out on that beautiful sunshine.  Oh and there is no baking, so no standing around in a hot kitchen.   I’ve used a 12cm spring form tin to make an individual pie for these picture, and the recipe will make four of these or one large pie in a 24 cm tin.

PBP IngFor the pie take:

  • 3 bananas (one for decoration)
  • 300gm your favourite digestive type biscuit (graham crackers, hobnobs ect)
  • 100 gm butter
  • 150 mls double cream
  • 140g icing sugar
  • 400gm soft cheese (cream cheese)
  • 250gm smooth peanut butter
  • 1tsp vanilla paste
  • 200 gms tinned caramel or Dulce de lech
  • roasted peanuts to decorate

For the toffee sauce take:

  • 40 gms butter
  • 50 gms sugar
  • 150 mls double cream

PBP crumbsFirst blitz the biscuits in a food processor (or pop them in a zip-lock bag grab, a rolling pin and get rid of some pent up aggression, you know, whatever floats your boat)

PBP butter crumbsMelt the butter and add the crumbs to the pan and mix well.

PBP tinAdd the butter-biscuit mix to the tin(s) and press down firmly.  Then place the tin(s) in the fridge while you make the filling.  I’m going to apologise in advance, you’re about to witness a lot of brown, white, off-white and beige mixes sitting in bowls.  I wish there was a way around it, but . . . well . . . there isn’t.

PBP creamIn a clean bowl, whip the cream until it can hold its own shape and set aside.

PBP soft cheeseIn a separate bowl mix the soft cheese, the icing sugar and the vanilla bean paste and then set aside.

PBP mashed bananaIn a completely different bowl, mash two of the bananas until completely smooth.

PBP Peanut butterIn a fourth bowl (I’d like to apologise to who ever washes your dishes, if it isn’t you please apologise to them on my behalf, if it is you, I’m so very sorry) use a fork to soften the peanut butter by whisking it.

PBP fillingAdd the cream cheese mix to the peanut butter and beat well to combine.  Then mix in the mashed bananas and finally, fold in the whipped cream.

PBP caramel swirlTake the spring form tin(s) out of the fridge and top the biscuit crust with the filling then swirl in the caramel.  The two consistencies are very similar, so be careful not to over mix.  Pop the pie in the  freezer for at least 3 hours or overnight.  (This will keep in the freezer for about a month)

Before you serve take it out of the freezer and leave at room temperature for about 20-30 mins and get cracking with the toffee sauce.

PBP Toffee saucePlace the sugar, butter and cream in a pot and bring to a boil.

PBP Toffee sauce boiling

Allow to cool and then top your pie with sliced bananas, chopped roasted peanuts and toffee sauce.  Enjoy!

PBP ready to eat

Fruit Salad with Meringue Nests

22 Jul

FS2 Finished

I am currently enjoying my first British summer.  This is my third July in the UK, but lets face it the last two summers were completely rubbish.  The best bit about this weather is that it finally feels like barbecue (or braai) season.  As a South African, cooking meat outdoors over a flame is a deeply engrained cultural pastime.  One bordering on religious fanaticism.  I would dearly love to share some of the amazing meals we enjoy with you, but unfortunately braaing (or barbecuing)  is strictly “men’s work.”  Now as liberated and enlightened my BH is in every other aspect, I have more chance of spontaneously combusting then I do of  being given charge of the Braai (Barbecue) tongs.

My job in this summer performance is to prepare salads and dessert.  That’s it. That’s all us women get and surprisingly, none of us complain.  Weird, huh?

So that’s why this is yet another sweet post and why there will probably be a few more in the next couple of days.  Well that’s my story at least and I’m sticking to it.  Anyway in weather like this, you need something cool and refreshing and that requires minimal time in the kitchen.  Fruit salad is always a winner and here it’s dressed in a honey, lime and mint dressing served with meringue nests and chantilly cream.

FS IngThis serves 8:

Meringue nests:

  • 5 egg whites
  • 250gm caster sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla bean paste (optional, but so yummy)

Salad:

  • A mix of your favourite fruit, I used grapes, strawberries, mangoes, blueberries and pineapple
  • 8-10 mint leaves
  • 2 limes
  • 2 Tbs of honey

Chantilly Cream:

  • 200 mls double cream
  • caster sugar to taste
  • 1 tsp vanilla bean paste

FS Sep EggsFirst preheat the oven to 110 °C and then separate the eggs and place the whites in a clean bowl.  Save the yolks for pannacotta or a nice quiche.

FS egg whiteAdd the cream of tartar and the lemon juice and then beat until soft peaks form.

FS sugarWeigh out your sugar.  A handy tip to remember is to use 50gms of sugar per egg white.

FS MeringueAdd the sugar a tablespoon at a time  and always ensure the sugar is completely incorporated before adding the next tablespoon of sugar.  Continue whisking until your mixture resembles the one above and then fold in the vanilla bean paste.

FS nestsLine a large baking tray with parchment paper and then using a star tipped nozzle and a piping bag, pipe your nests onto the paper.  Place in the oven and bake for two hours.  This should produce a relatively robust meringue that still has a squishy inside.

FS Lime Juice

Now get on with your fruit salad.  To make the dressing, squeeze the limes getting as much juice as you can from them.  The vitamin C in the juice will prevent your fruit from browning.

FS dressingAdd the honey to the lime juice and whisk with a fork until it’s incorporated.

FS MintFinely chop your mint leaves and add this to the lime-honey mix.

FS saladChop your fruit into bite sized pieces and toss with the dressing.  Chill until needed. FS cooked nests

Once your nests are ready, allow them to cool.   FS creamOnce they are cool, make the chantilly cream by adding the vanilla and sugar to the cream and beating it until it holds its shape.  Then assemble by topping the meringue with cream and fruit salad.  Enjoy.

FS Ready to eat

Gluten Free Banoffee Cupcakes

19 May

Banoffee finishedI don’t usually like to post two very similar items so close together, but I have an amazing mum-in-law who is celebrating her birthday and   I think we can all agree unequivocally that ‘Birthdays = Cake.’  This is a little tricky for my mum-in-law as she can’t eat gluten.  So I’ve tweaked one of my favourite recipes for banana loaf into these (hopefully) scrummy gluten free banoffee cupcakes.  Happy birthday, mum.

Banoffee INGTo make 12 cupcakes take:

For the cupcakes:

  • 2 ripe bananas (the riper the better)
  • 125gm softened butter
  • 120gm caster sugar
  • 2 eggs
  • 1 tsp vanilla (paste, essence or extract)
  • 15ogm self-raising gluten free flour
  • 1 tsp cinnamon
  • 1/2 a 379gm tin of  caramel (or use dulce de leche)

For the banana crisps: (use to decorate the cupcake, but great in homemade muesli or granola)

  • one banana
  • the juice of one lime or lemon
  • 1 Tbs icing sugar

For the frosting:

  • 125gm softened butter
  • 300 gm icing sugar
  • 1 Tbs milk
  • 1/4 cup of caramel
  • 1/4 tsp of salt
  • and fudge chunks to decorate

banoffee butter and sugarPreheat the oven to 180°C and then place 125gm of softened butter into a large mixing bowl and add the caster sugar.  Cream together for about 2-3 minutes until the mixture is a very pale yellow.  banoffee eggAdd one of the eggs and beat well, then add the other other and again beat well until everything is well mixed.

Banoffe mashed bananaMash the bananas together until smooth and then add with the vanilla to the butter mix.

banoffee bananaMix the flour and cinnamon together and sieve on top of the butter mix.

Banoffee flour and cinnamonFold the flour into the mix with a spatula.

Banoffee baking tinLine a muffin tin with cupcake cases and fill each to about 2/3 full.

Banoffee bakedBake for about 15-18 min until  they are golden brown and a toothpick comes out clean. Leave to cool and get started on your banana crisps.

Banoffee banana and lemonTo make the crisps first squeeze the lemon or lime, whichever you’re using, and mix in 1 Tbs of icing sugar. Then thinly slice the bananas and brush both sides with the lemon-sugar mix.  Allow the oven to cool to 100°C and pop in the baking tray for an hour.  You’re not cooking the bananas so much as dehydrating them.

banana cripsAfter an hour turn the banana pieces over and put back in the oven for another hour.  After two hours take them out of the oven and leave to cool and crisp up and then store in an airtight container until you’re ready to decorate the cupcakes.

Banoffee holesOnce the cupcakes have cooled, using an apple corer make a hole in the centre of each cupcake by pushing the apple corer two thirds of the way into the cup cake and twisting.

Banoffee caramelPlace the caramel into a ziplock bag or piping bag and fill each hole with caramel.

Banoffee butter and caramelTo make the frosting place the softened butter and 1/4 cup of caramel in a large mixing bowl and beat until light and creamy.

Banoffee with salt

Add the salt to the butter caramel mix and beat.  Then add the icing sugar and beat until all the icing sugar is combined.  (You might need to add a little more icing sugar to get the right texture.)  Then add the milk and beat until light and fluffy.

Banoffee icingOnce the icing is ready, place in a piping bag with a large star-tipped nozzle and pipe onto the cupcakes.  Then decorate with fudge chunks (these do contain wheat glucose syrup, but wheat glucose syrup does not contain gluten and is safe for celiacs) and banana crisps.  Enjoy! Banoffee cupcakes

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

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The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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