pastry; make vanilla custard.Preheat oven to
moderate (180oC/160oC fan forced). Line 12-hole standard pan with paper cases. Beat butter,
essence, sugar and eggs in small bowl with electric mixer until light and
fluffy. Stir in sifted
flours and almond meal, in two batches. Divide mixture among cases; smooth surface. Bake cakes
about 20 minutes. Turn cakes onto wire rack to cool.Cut a 2cm deep
hole in the centre of each cake, fill with custard; replace lid.Spread tops of
cakes with a little more custard. Top with a layer of puffs. Stack remaining
puffs on cakes dipping each in a little custard. Make toffee;
drizzle over puffs.
Preheat oven to hot (220oC/200oC fan
forced). Grease oven trays, line with baking paper. Combine butter with the
water in medium saucepan; bring to a boil. Add flour, beat until mixture forms
a smooth ball. Transfer mixture to small bowl, beat in egg with electric mixer
in about six batches until mixture becomes glossy. Spoon mixture into piping
bag fitted with 1 cm plain tube. Pipe about 300 tiny dollops of pastry (about
1/4 level teaspoon), onto trays; bake 7 minutes. Reduce oven to moderate
(180oC/160oC fan forced), bake for a further 5 minutes or until puffs are
crisp. Repeat with remaining mixture.
Bring milk and vanilla bean to a boil in
small saucepan; discard vanilla bean. Meanwhile, beat egg yolks, sugar and cornflour
in small bowl with electric mixer until thick. With motor operating gradually
beat in warm milk. Return custard to small pan; stir over heat until, mixture
boils and thickens. Cover surface of custard with plastic wrap; cool. Mmmm most delicous custard I have made!
Combine sugar with the water in small
heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves;
bring to boil. Reduce heat; simmer, uncovered, without stirring, until mixture
is golden brown. Remove from heat; stand until bubbles subside before using. Mine took a while to get going and to turn that caramel brown colour.
I thought to myself
this weekend, push yourself. Make a cupcake that really challenges you. And
what happened…Not only was it the hottest day I have experienced, but I now
know why there are people like the naked chef…hehehe! I thought fine Choux
pastry, homemade vanilla custard, toffee, almond cupcakes, how hard could it
Let me tell you
something I nearly died, but at least I learned some new skills, and I must say to myself but that vanilla custard…mmm is to die for. I even got some request that
there should have been more custard. So after some blood, sweat and fears, I
made these toffee tumbles and I was impressed. 300 little choux
pastry balls, is not for sissies. I even made beautiful sugar shards to place on
top. The cupcakes looked beautiful. So I put them in a container, popped them
in the fridge and awoke the next morning to disaster.
I took them out of
the fridge, left them on the counter, quickly got ready for work and low and
behold when I opened the container, the toffee and the sugar shards had melted,
even the custard melted, making them tumble. I was like "DISASTER". But all in
all they tasted really good. I injected each cupcake with extra custard, and
put some almonds in the batter and some almond essence as well. The flavors were really
strong…mmm just the way I like it!
So give it a crack.
It’s really beautiful cupcakes, hard to eat and a lot of effort, but if you
have the cupcakeness in you, why not…
OMW I am in love...these Cupcake nail art is just to die for. I couldn't believe it. This beautiful artform, I have not seen anything like this in South Africa.
WOW! ( p.s. if anyone in SA can do this for me, Cape Town area, I would jump at the chance)
This to me is cupcakeness, yes cupcakeness. This is dedication to the cupcake, the love of cupcakes, the joy that cupcakes can bring to your life. The colours are just right, the feeling they creat, but i'm afraid i would be tempted to lick my fingers the whole time...hehehe!
Combine all the ingredients in a large bowl and beat with an
electric mixer until smooth. Line a cupcake pan with liners (I used cherry
Fill cups half way, place a cherry (without stalk) on top.
Bake for 20 minutes. Remove pans after baking and leave to
cool for 5 minutes, then place on rack to cool further.
400g icing sugar (sifted)
pinch of salt
pink food colouring (a drop)
Beat the butter until smooth. (I like using white butter)
add icing sugar slowly and mix with electric mixer. Add a few drops of pink
food colouring and beat until well combined. (Here you can also add some cherry
oil, but it might be overkill)
Spread or pipe
the icing onto your cupcakes.
12 maraschino cherries with stems
red sugar crystals
Place all these goodies on top…and there you go, final
Cherry delights for your satisfaction.
cherry explosion, you're mouth dripping with a trickle of delight, a hidden
surprise, red bursts of love! That’s my cherry delights, a cupcake made with
cherry everything. So if you're the cherry on top, this one is for you.
This is an
adaption from a recipe in a book I got for Christmas, called Cupcake heaven. I
added a few things here and there (can never seem to follow a recipe
completely), and I got this delectable Cherry delight. Recipe will follow
The recipe calls for dozen large cupcakes or 1 half dozen for
medium sized cupcakes. (I love large cupcakes, they make me happy and make the
cupcake enjoyment time so much more) Anyway after filling 12 cupcakes liners
with a yummy batter, there was one lonesome number 13 cupcake. So I left this
little one to rest until the batch was completed. She looked so beautiful
sitting there on the counter, waiting to be cuddled up in a warm oven, getting
to rise to the top. Then I covered her with the last bit of icing and popped
that cherry on top, added a few sugar crystals and she look the best of them
Cupcakes seem to have a special place in my heart these days, it’s
all I can think about. I might be turning into a cupcake freak…
Today i'm feeling all inspired. I realised that if I look at enough beautiful cupcake ideas, I just want to see more. So i'm trying to fill my fruity tooty brain with cupcake dreams and inspirations all the time. Here are some beautiful ideas for cupcake liners. So go ahead, have some fun, create, make, bake...
A little advice...i like my cookies on the soft side, so all my times for baking are minimal, but if you like a nice hard cookie, just increase your time by 5-10 minutes. That will do it. Either just ask me if you are unsure and I will be happy to help.
So 2012 is here…finally.
This year will be a change for me. I’m going to pursue my dreams, believe more
in myself and make a few changes, or that’s what I’d like to believe. To start
off this year’s blog, lets bring in the old from last year.
I showed everyone the
preview to the boxes and here they are. Beautifully done up with pretty ribbons
and delicious cookies inside. I must say I hope everyone enjoyed the cookies, and
yes I learned a few things and maybe would of done a few things differently,
but hey that’s what new years are for. Everything is a learning curve. The
recipes will follow shortly…so you can enjoy the deliciousness of chocolate all
Cookies are no joke
people, it’s a lot of hard work, but if done with a little love (anything made
with a little love is always good) it is worth the while.