Wednesday, 14 March 2012

Funfetti Cupcakes

For the picnic, I wanted to bake something fun and colourful and reflective of my mood.

If you have been going through my bakes, you'll notice that I hardly ever use artificial colourings, my cakes are usually muted shades of brown and cream
well, this time I made an exception
I can't help it! This circus-inspired colour spots brought out the inner clown in me....

Basic White Cake

6 oz unsalted butter, softened
1 1/4 cups sugar
1 tsp pure vanilla extract
3 cups cake flour, sifted
1 tbsp baking powder
1 teaspoon salt
1 cup buttermilk
 4 egg whites
to turn it into a Funfetti cupcake, just add
1 cup of your favourite sprinkles

Visit for a step-by-step instructions on how to make these cupcakes.

Friday, 9 March 2012

Maple and Walnut Cake

Maple and Walnut Cake
Recipe from Martha Stewart

4 oz butter, room temperature
2 3/4 cups flour, sifted
2 cups pure maple syrup
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup milk
1 teaspoon pure vanilla extract
6 oz chopped walnuts

    Preheat the oven to 170C. 
    Butter 10 inch round cake pans, and dust with flour.
    In the bowl, beat the butter until creamy. 
    Add the maple syrup, and beat until combined. Add the eggs, and beat until combined
    In a large bowl, sift together the flour, baking powder, salt, and ginger. 
    Add the flour mixture to the butter mixture, and beat to combine. 
    Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
    Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes. 
    Transfer pans to a wire rack to cool.

      Friday, 2 March 2012

      Egg Noodles in Spicy Sweet Potato Gravy

      My take on the Malaysian Mee Rebus

      Spicy Sweet Potato Gravy

      1 small butternut squash, boiled and mashed
      2 medium sweet potatoes, boiled and mashed
      500g beef, cubed
      1 cinnamon bark
      2 star anise
      5 cloves  
      4 garlic, finely diced
      1 small knob fresh ginger, finely grated 
      1/2 cup fried shallots
      2 lemongrass 
      1 cup roasted peanuts
      1/4 cup dried shrimp
      3 tbsp curry powder
      1 tbsp cayenne pepper
      1/4 cup fermented soy bean paste 
      1 cup chopped tomatoes 
      vegetable stock, enough to make the gravy
      tamarind paste 
      salt and sugar, to taste

      Chuck everything into a slow cooker and hope for the best!!!