Monthly Archives: September 2012

Earl Grey & Strawberry Cupcakes

I just realised that Narwhals are real. I can almost hear Homer going ‘D’OH!’ in my head. Since I’ve long associated these one-horned creatures with unicorns, it was pretty much a natural assumption to make.

Again, D’OH!

Now I can’t decide if they’re as magical.

Today was catch up with mom and little sister day. So we tried our best to eat enjoy a leisurely lunch. Sounds like a chore; but it really is especially when we’re a family of gobble-gobble eaters. Blame it on not wanting to eat cold food, or rushing to catch the next next cartoon on tele, we just don’t do slow very well. In fact, I’d say you were silly if you tried. But then someone caught our eye and our conversation slowed, the chopsticks didn’t snap the food as quickly and the tea started to get cold. He walked in, big smile, the waitresses greeted him warmly like they knew who he was. So, who was he? Soon he was joined by a younger lady and another gentleman of a similar age. And it felt slightly rude to stare but he reminded us so much of our grandfather.

My grandfather was a force to be reckoned with; he clean out an entire fish in the amount of time it took to for us to reach the dinner table. His jokes were so funny we still make reference to them now. He could clear out a whole room full of people with his…farts.

That’s my grandfather.

Needless to say, my little sister and I thought of all sorts of lines to get us a hug from that cute old man, but decided we didn’t want to interrupt his lunch. Considerate much.

Earl Grey Cupcakes with Fresh Strawberry Cream Cheese Frosting (cupcake adapted from Primrose Bakery’s book)

Cake
125ml milk
4 earl grey teabags
2 eggs
120g butter
120g sugar
250g GF flour blend
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

1) In a small saucepan, heat the milk until almost boiling. Remove from heat and steep the teabags for 30 minutes. Meanwhile, preheat oven to 170°C, fanforced. Line mini cupcake tins with paper liners or if not using liner, grease well.

2) In a separate bowl, mix the flour, baking powder and salt together.

3) In the bowl of a stand mixer, beat the butter and sugar until lightened in colour. Add in the eggs, one at a time. Beat well after each addition.

4) Add in the vanilla. beat well.

5) Add the flour and milk alternately to the egg mixture and beat until just combined. Divide equally between prepare cupcake tins. Bake for 10-13 minutes or until a skewer inserted comes out clean.

6) Allow to cool completely before removing from tins. Frost with strawberry cream cheese.

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Filed under Cupcakes, Recipes

{Daddy’s Girl} Strawberry Birthday Cake

There are photos. The ones you wish no one took. The ones that make you wish you were young again. The ones that remind you of the good ol’ days. The ones that you had forgotten existed. And then the best sort; the ones that make you smile and if you looked hard enough, takes you back to the exact moment it happened. You know the ones. It’s probably the photos you take out to show anyone who wants a peek into your life. Doesn’t really matter if the dress and glasses you had on looked super dorky. Or that you’re the chubby 4 year old that the other kids poked fun at. The truth is, dad was the best dance partner who had a few groovy boogie moves and mom took a mighty good photo.

Dad woke up in good spirits today, feeling rather smug he made it to 55 and still livin’ it up like the hipster he is. Surely he can’t be that old since we spent the last hour syncing his iPhone full of songs; Above and Beyond, Maroon 5 and Bon Jovi. Plus, the fact that he recognised the importance of having a birthday cake (sort of hinted I should bake him one…) makes him SUPER RAD.

Happy birthday dad!

Birthday Cake with Strawberry Cream Cheese

1.5 recipe x GF Genoise; bake in 3 x 6inch round tins. Cool completely.
Strawberry Coulis
Strawberry Cream Cheese Filling
Creme Chantilly

Strawberry Coulis
250g frozen strawberries (frozen berries ensure consistency in flavour)
2 tbsp caster sugar
1 tsp rose water OR 2 tsp Rose Syrup (I used Royal Rose NY)
1 tsp vanilla

1) Thaw berries in the microwave or overnight.
2) Process berries and its juices in the blender until smooth. Leave the seeds in.
3) Place the liquid berries into a small saucepan. Add in all other ingredients.
4) On medium heat, cook the sauce until it thickens. Allow to cool completely.

Strawberry Cream Cheese
250g cream cheese, room temperature
60g butter, room temperature
1.5 cups icing sugar, sifted
1/4 cup strawberry coulis

1) In the bowl of a stand mixer, beat the cream cheese and butter together until smooth on LOW. Add in the icing sugar and beat well.
2) Slowly add in the strawberry coulis and beat well until combined on LOW. Use immediately or place in the fridge until ready to use.

Creme Chantilly
300ml whipping cream, very chilled
1/4 cup icing sugar

1) In the bowl of a stand mixer, whisk the cream and icing sugar until medium peaks form. Set aside in the fridge until ready to use.

To Assemble
1) Mix 1/2 cup warm water with 1 tsp vanilla. This is your imbibing syrup.
2) Take 1 of the genoise layers and brush with imbibing syrup. This is your bottom later.
3) Top layer with 2 tbsp of strawberry coulis and spread evenly across the layer. Using a piping bag fitted with a 10mm round piping tip, pipe the strawberry cream cheese filling over the coulis in a circular motion. Top with second layer. Repeat with coulis and cream cheese.
4) Top with 3rd layer and brush top with imbibing syrup. Cover cake top and sides with the creme chantilly. Sprinkle rainbow happiness with wild abandonment.

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Filed under Cakes, Frostings, Fruit, Recipes, Uncategorized