Tag Archives: cake

Vegan. No, Really. Chocolate Hazelnut Gooey Cupcakes

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Question: What do you do when you’re not sure you’re going to even see an oven for the next several months?

Answer: You go mad baking and force feed whoever is within a five mile radius.

Obviously.

I did this recently. I’m still not sure when I’m going to see an oven again – within the next few weeks and months I’m going to become a traveling vagabond and have some adventures while I build up my (other) career.

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Deep South Cake Bread – AKA Greek Yogurt CornBread (AKA Glory in a Cake Tin)

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This started out as a Dan Lepard recipe, then evolved into something more my own. I’d like to say that this is because I’m a skilled, brilliant and original baker, but in truth it was because I quickly realized I was missing the two major ingredients and had to scrape substitues in as draft work.

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Cinnamon Sugar Dipped Nutella Filled Muffins

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Nutella addicts! Ever want to put a slightly different spin on your chocolate hazelnut habit? Here’s a recipe from Sally and her wonderful Baking Addiction. I must note that her cakes are much prettier than mine! I baked my batch in some new, large-fit muffin tins, which gave my cakes a much broader base & less rise, consequently. If you do yours in cupcake tins you should achieve the puffy top look. (However they look though, they’re absolutely gorgeous!) Recipe makes about 8 to 10 muffins, depending on your trays.

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White Chocolate, Greek Yogurt & Mango Banana Bread

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This stuff is what you want to eat before you die. For reals. All credit goes to the amazing, incredible and oh so wonderful Sally at sally’s baking addiction– everybody needs to go and tell her they love her for bringing joy to the world. At least once.

The recipe you’ll find here is modified only to convert some of the suggested flour, and the measures from cups to grams so us european folk can make sense of it. Go, make (or order from me, I love any excuse) – enjoy!

Ingredients: 

240g Whole Wheat Flour

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

150g White Sugar

60g Butter

2 Large Eggs (Free-range, organic, save the hens, etc)

3 Over-ripe Bananas

100g Greek Yogurt

1 Teaspoon Vanilla Extract

150g white chocolate chips

1 medium sized ripe mango, chopped to cubes

2 Tablespoons shredded sweet coconut

2 Tablespoons sweet diced mango (try Forest Feast)

Directions:

1. You know the drill, ladies and gentlemen. Preheat that oven – 160 celsius with fan, 180 without. find yourself a loaf ban that’s about 9 by 5 inches and line it with baking paper (or grease it, it’s your preference but I find the baking paper line trick to make an easier tin extraction from experience!)

2. In a medium bowl, get the flour, baking soda and salt all mixed together.

3. In a large bowl, cream room-temp butter and sugar together with the sheer power of your wrists (ahem) or an electric mixer, whatever you prefer. When they’re looking smooth, add the eggs in one at a time, blitzing ’em in smooth after each addition. Now the banana, yogurt, and vanilla – toss ’em in and beat ’em up til it all looks pretty uniform.

4. This is the (very literally) tricky stage. Add the flour mix to the wet mix and get it exactly to the stage where things have JUST combined evenly. Then you need to STOP beating that mix – it doesn’t deserve it and you’re a terrible person if you keep the violence up. Ha, erm, no, the reason for that is that an overbeaten sweet bread mixture produces a terribly crumbly post-bake product. Wise people say. Mind yourself now.

5. Final step pre-bake is to fold in the white chocolate chips and gently, gently stir in the chopped mangoes. Tip it all into your loaf pan – dot some chocolate and dried mango onto the top for aesthetics then stick it in the oven for 40 minutes.

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6. Forty minutes up? I hope you kept yourself entertained. Grab it out the oven, and sprinkle with that shredded coconut stuff. Hell yeah. Not done yet! Stick it back in again for a further 15 to 22 minutes (you’re allowed make yourself a drink, for patience). It’s all finished when a cake-poke comes out clean from the centre of the bread. Let it cool down completely before you cut it or you’ll end up with gorgeous-but-messy slice. Learn from this girl’s mistakes. I couldn’t help it, mango and I have a problem.

Enjoy!

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Peanut Butter & Strawberry Jam Meringue Batter Cupcakes

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These were as difficult as hell to make. I’m not kidding. But -goddamn. Everyone needs to try one of these, at least once in their lives.

I sourced the recipe from My Baking Addiction – it’s a lovely little site and all credits go to the original creator, Jamie.

Here’s how I interpreted their genius!

Ingredients:

Meringue Batter Cake:

250g plain flour

Tablespoon Baking Powder

1/2 Teaspoon Salt

4 Large Egg Whites (I was terrible and got the egg whites in a carton)

300g White Sugar

120g Butter

1 teaspoon vanilla extract

Peanut Butter Buttercream:

360g Butter (yes, really)

125g Smooth Peanut Butter (more could be added, to taste)

Couple Dashes Vanilla Extract

900g Confectioners’ Sugar

125ml Double Cream

Filling:

Strawberry Jam of your choice

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Directions:

1. Preheat your oven! If it’s a fan oven, like ours, I’d try about 160 degrees celsius. Go for 180 if it isn’t fan-endowed. Look apprehensively around your kitchen, wonder if you have enough bowls.

2. Line cupcake trays. You’ll be expecting to make about twenty four of these things so please ensure that you have enough people around to eat them. Use cute cupcake liners.

3. In a large bowl, sift together flour, baking powder and salt.

4. In another large bowl, blitz the milk and egg whites together with an electric mixer, ’til they’re about halfway towards doing that magical meringue mix thing. Then leave them be. This will work out, honest.

5. MAKE SURE YOUR BUTTER IS SOFT. Otherwise you will end up finding this bit very hard – blitz the sugar, vanilla and butter together in yet another large bowl, electric mixer again. Blitz the crap out of them, seriously – three minutes so that the mix is all super light. Now, do this: add half the flour, and keep blitzing. Half the eggs, keep blitzing. Rest of the flour, keep blitzing, rest of the eggs. Now blitz that stuff til it’s perfect enough to make angels cry. Movie cupcake batter, that’s what you want to see. Take two or three minutes after all the ingredients have been combined.

6. Spoon the mixture into your cleverly pre-prepared cupcake liners in the cupcake trays (you totally already had that done and didn’t have to go do it all of a sudden, huh?) Aim for each cupcake liner to be a little over half full.

7. Stick those lovely things in the oven and bake for 18 to 22 minutes (mine took twenty). Keep an eye on them. They’re done if when you stick a knife in them, the knife slides out clean.

8. While the cakes are baking, it’s icing time yo. Room temperature (i.e. soft) butter and peanut butter go in a big bowl together, and you get that electric mixer out again – you know what to do at this stage. Blitz that shit til even, then at a low speed dose it up with icing sugar gradually til the whole lot is in there. As you get to the end, you’ll find the sugar is starting to roughen up the icing texture because there is so damn much of the stuff. That’s what your cream is for – add it into the blitzing mixture til you have some pretty, lightly peanut coloured buttercream that looks smooth and ready to go.

9. When your cakes are out of the oven, let them stand for at least twenty minutes, then go at them with – if you have it – an apple corer! (If not just use a knife and your genius, you’ll be alright.) You need to ‘core’ a centre into each little cupcake. Then fill that core with jam to your taste. Spread a little on the top of the cake, too.

10. When the cakes are completely cool, you can pipe, spoon, spread or fling your icing onto the top of them. As you can see from my pictures, I had no piping so I spooned it on unashamedly.

…and Enjoy!

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