Tea infused Cupcakes.

With just a few simple ingredients, you can go a long way...

I guess its really a comfort food. Its one of those things that are so simple; yet so indulging.
As I flipped about some recipes, I was more in the mood for something darling to make - these yummies ticked a lot of boxes!

This recipe calls for Green tea leaves but I guess it is alright to substitute any kind of loose tea leaves for your liking. I've got to say, the flavour of the tea is brought out quite well but I think I would add a little extra or so for those tea addicts.

It really is a great cupcake this - I omitted the frosting as I like to simply dust with icing sugar. But of course, if you prefer a stronger and sweeter essence of tea, feel free to get piping!

This recipe is perfect for everyone, especially because it uses the most popular cupcake making method. But with a spin in the milk, it gives an interesting combo for all.

Bust out your electric whisk and get going, your tea-smelling cupcakes will be on the roll............!

Tea infused Cupcakes:

To make 12:

100ml milk

2 tsp loose green tea leaves

100g unsalted butter, softened

125g caster sugar

2 medium eggs

150g self raising flour, sifted

1/4 tsp baking powder

Frosting:

3 tsp loose green tea leaves

about 75ml boiling water

75g unsalted butter, softened

250g icing sugar, sifted

sugar flowers to top it all off

Method:

1. Preheat the oven to 190C/170C fan/gas mark 5. Line a 12-hole muffin tin with paper fairy cake cases.

2. Put the milk into a small saucepan and bring tot he boil. Add the green tea leaves and leave to infuse for 30 minutes.

4. Using a hand-held electric whisk, whisk the butter and caster sugar in a bowl, or beat with a wooden spoon, until pale and creamy. Gradually whisk in the eggs until just combined. Pass the green tea milk through a sieve into the bowl, then discard the tea.

4. Using a metal spoon, fold in the flour and baking powder. Divide the mixture equally among the paper cases.

5. Bake for 18-20 minutes until golden and risen. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 

6. For the frosting, put the tea leaves into a jug, add the boiling water and leave to infuse for 5 minutes.

7. Place the butter into a bowl and whisk until fluffy. Gradually add the icing sugar and whisk until combined. Pass the green tea through and sieve into the bowl, then discard the tea. Continue to whisk until light and fluffy.

8. Insert a star nozzle into a piping bag and fill it with the frosting. Pipe a swirl on each cake and decorate with a sugar flower.

To freeze, complete the recipe till step 5. Open freeze, then wrap and freeze. When ready to gobble it all up, thaw for about an hour and then top with icing sugar or the frosting.

A Rainbow Rainbow Chiffon Birthday Cake

I don't really know why, but I felt the urge to assemble a long detailed tutorial on one of my favourite top-notch cakes - The Rainbow Chiffon. I last posted about this combazzled smash-up of colours here but last week, I decided to take this on further and make it into a "proper" birthday cake. 

This cake is one with many-a-flavours. Vanilla, pandan and the good ole' choc. I have decided to frost this cake with Angel Delight, a whipped dessert. It originally came across me to use this creamy treat as a frosting when I saw the idea of using Cool Whip being used in an American recipe. It turned out amazing - Angel Delight using milk as its main ingredient means that it won't be too heavy and as sweet as buttercream or other so and so's. *Brill* What's more, Angel Delight is incredibly cheap and I find it the best to use when I have to finish up a cake quickly and easily (even at someone else's house!) - all you need is milk! *Double brill*

So to make this...... 

You will need: 

a rainbow chiffon cake

about 2 packs of Angel Delight

some sweets to decorate the cake with

First of all, make the Angel Delight. I recommend putting half of the amount of milk it states on the instructions and then gradually building up with the liquid, as you don't want it to be as runny as it normally would as a dessert. Just make sure it can still form peaks.

Next, slice up the cake horizontally as you would normally do to fill up a cake with extra goodness. And also to find that the marbled cake is formed of blotches everywhere.

Spread the filling generously over the half....

.....and sandwich it. Noticing the extra bits that squelches out at the same time.

Cover all sides with the frosting.

And then scream when you have suddenly run out of the gorgeous whipped grub. Make some more and slap it all on, remembering to do the hole in the middle too.

Finally, decorate with sweeties. Please note: using skittles like I have done, is a bad idea. Trust. The colouring starts coming off and your cake will become a disaster!!!! Use chocolate, marshmallows or even fizzers instead. You don't want to find colour dripping down the sides of a neatly frosted cake when you open the fridge - it just shows the many "unhealthy" colourings incorporated I suppose!

I guess I was just that little bit over the top with the rainbows, the colours have exploded into a.....messy mess?

I have chosen to spell out her name on the cake, in addition to her fake age.....just to make her happier with the fact that she is still quite young. ;)

And here it is! A rainbow rainbow chiffon birthday cake!

interesting.......

it may not be a healthy post, it isn't rarely is anyway.
it may not be a recipe post, but it is maybe indeed an interesting post.

I don't know about you, but if you saw it in a supermarket, would you have the courage to pick it up? i mean, mayonnaise and wasabi?!!? it seems as though my mother certainly did! and i'm glad - it tastes surprisingly good! *try something new everyday* as Tesco would say!

Hearty Macarons for a hearty person.......

*warning: this may be a rare, long post with a few couple more images than usual. enjoy anyhow!

Happy Fathers Day to my amazing dad!! I would like to take this opportunity to thank him for all his support and care, especially when I get frustrated in not getting the sponge light enough or when my cheesecakes taste so bad that they would have to be chucked away. But no matter what, he would defo taste a bite or gimme a satisfying comment, you know - for a bit of encouragement and so and so. Mind you, I don't even know if his tummy aches are to do with any of the new recipes I have dug out and made a real mess of - eeeeeeeeeeeekk. 

Anyhow, I have made attempted to make heart macarons for this joyous day! Chocolate macarons were the first batch I had been successful with in the macaron world, and it was all thanks to my daddy who had encouraged me to get another pack of ground almonds the day after I had an utter fail the first time. 

Thanks dad, as I wouldn't be writing up this post if I had already given up on these beauties. 

So here they are! My attempt. I'm pretty sure I can't handle more than just piping macarons in a heart shape and eating them but I wanted to create something extra special for someone so amazingly special. They may not be the perfect heart shape or match up with their partner cookies, but its always the thought that counts, right?!

I mean, even if they aren't an even number, they are always great as single cookies placed in a scoop of ice cream.......

..........Or even a bowl of ice cream with a few extra scoops......and all the ice cream essentials (sprinkles, choc chips and toffee sauce)

Oh the hearty goodness that is bursting in that baby ramekin :O

an utter sugar high.

For the recipe and AMAZING tips for macarons (trust me on this one) go onto Brave Tart here! You're bound to have success even if it is your first time in the macaron world!

Mint and White Chocolate cupcakes

Today I am sharing with you a cupcake recipe with two of the most glorious ingredients on earth. - mint and chocolate. And oh-hohoho...not just chocoate. white chocolate. It does appear to be the most sweetest thing on earth and becomes a little "edgy" in this recipe. To be fair, the mint doesn't show up very well; but there are hints of it of course. 

Something I would pay attention to would be cutting the white chocolate small enough as they do tend to sink to the bottom otherwise. Apart from that, I am pleased to offer these cupcakes to the world! This, to be fair is a massive hit for my sister who totally adores these cupcakes and would hurry me up in snapping a few photos of them.

Something else I love about these cuties? Their little specs of fresh mint contrasting with the huge chunks of white choc. Although I had initially thought the chocolate pieces would melt and the whole cake would become all dense and soggy, they have surprised me! Taking a 180 degree turn, they came out ever so softly!

These are particularly fast to bake up, especially if its a last minute thing as you won't have to worry about frosting them. Which means you have to go through the process of letting them cool, making the frosting and then doing a whole load of more washing up. I know. I'm just lazy like that. Just simple "dust with icing sugar"!

Chunky.

Mint and White Chocolate Cupcakes
Ingredients:
8g mint leaves
100g caster sugar
125g lightly salted butter, softened
2 eggs
150g self raising-flour
1/2 tsp baking powder
175g white chocolate, chopped
icing sugar for dusting

Method:
1. Preheat oven to 180C/350F/Gas 4 and line a 12-section bun tray with paper cases.
2. Place mint leaves into a heatproof bowl, cover with boiling water and leave for 30 secs. Drain it then pat dry on kitchen paper. Place the leaves in a food processor or mini chopper with caster sugar and process until the mint is finely chopped.
3. Transfer mint sugar to a bowl and add butter, eggs, flour and baking powder. Beat with a hand held electric whisk for about a minute until light and creamy.
4. Stir in 100g of the choc and divide cake mixture between cases. Scatter with remaining chocolate.
5. Bake in the oven for 20 minutes or until risen and just firm to touch. Transfer to a wire rack to cool and lightly dust with icing sugar.

Bakewell tarts - mini.

Ahhh......one of the best of British. Their buttery pastry filled with a soft classic vanilla cake. And just as you think it is good enough, you find the warm apricot jam, snug at the bottom. And even if you don't find the caramelizing jam at the bottom, it may as well give you a sneak peak at the golden brown top! If you remember these little dare-devils, I guess this is a more traditional and simpler version :)

I particularly like these tarts due to the ease in making them and corporating little british bits and pieces into it at the same time. But most of all, they came together SO well! The pastry, cake and jam all cooked at the same time and was ready to be lifted out; how synchronised to they wanna be!? I really do just love their clean finish as well. The thin layer of jam and then the angel white sponge, all layered in a straight line. perfect.

These tarts traditionally incorporate a little cherry on the top or just a simple drizzle of icing but the bakewell tarts just being simple already makes my heart content! I didn't have any flaked almonds on hand either but I'm pretty sure they will go great. Just add before baking!

This no-fuss recipe is definitely a winner. The pastry cases don't even need to be blind baked. All you do is get the parts ready, slap them on top of each other and shove it in the oven! PLUS...there are so many variations - a different flavour pastry, substituting a bit of cocoa powder for flour or even using lemon curd or custard instead of jam! Here is a previous chocolate adaption from the recipe. Mhmmm........just looking at these photos make me wanna lick the sticky apricot jam :P

Here's the recipe for those eager jam lickers! And be surprised - it doesn't take much to make these.

 Bakewell Tart recipe

Ingredients
Shortcrust pastry
Make your own using:
150g plain flour
75g hard margarine
Approx 7 tbsp cold water
OR
use 200g ready made short crust pastry

Filling
About 4-5 tbsp jam, flavour of your choice
OR
Fruit - 4-5 tbsp stewed apple or small amount tinned peaches well drained etc.

Cake
60g soft margarine
60g caster sugar
60g self raising flour
1 egg
10ml water

Method:
1. Preheat oven to 190C/gas 5
2. Make the shortcrust pastry if not using ready made - rub margarine into flour and add water to bring it together.
3. Grease individual metal cases with a little oil. Roll the pastry out thinly and cut circles out of them. Line them in the cases, gently pressing them down.
4. Divide filling amongst cases
5. Make the cake mixture by placing all ingredients into a medium bowl and beating until light and fluffy. Spoon and divide amongst tarts, layering over the jam.
6. Place individual tarts onto a baking tray and bake for 20-25 minutes.
7. Leave to cool for 5 minutes then take out of cases and cool on a wire rack.

Proud of her/it.

 I know I haven't been blogging much lately; I'm sorry. I know I haven't been cooking much of a storm up lately; I'm sorry too.

But no worries! My sister is here to save the day with her most amazing pizza! Its her first time cooking lunch and I'm pretty proud of her.

Well done!