Today I spent almost all day in the kitchen listening to music and baking, which is one of my favourite pastimes, despite how sore my feet always get. Because I was baking for a customer I made passionfruit melting moments, rocky road, cinnamon and chocolate chip cookies, and citrus and coconut cupcakes. All of which, turned out pretty well I’d say. The rocky road and citrus cupcake recipes are new so I’ll write them out below.
Coconut and Citrus Cupcakes
These can be found here: http://www.taste.com.au/recipes/coconut-citrus-cupcakes/bfe1a072-19dc-445d-9771-374efabe377c
Firstly, I love how elegant these look with the use of edible flowers and lime rind as decoration, but also how good the cream cheese icing tastes with the coconut and citrus cupcakes. I couldn’t stop eating them, which is why it’s good I was making them for a customer, because I was limited to the rejects. Secondly, the original recipe is for medium sized cupcakes, but it works when making mini cupcakes too, so long as you’re careful about not over filling the party cases. Anyway, here is the recipe:
175g unsalted butter, at room temperature
155g (3/4 cup) caster sugar
3 eggs, at room temperature
1 1/2 tablespoons finely grated citrus rind (combined lemon rind and lime rind, plus extra lime rind, to serve)
1 teaspoon coconut essence
190g (1 1/4 cups) self-raising flour
45g (1/2 cup) desiccated coconut
125ml (1/2 cup) coconut milk
Fresh flowers, to decorate
250g cream cheese, at room temperature
50g unsalted butter, at room temperature
1 1/2 teaspoon finely grated lime rind
345g (2 1/4 cups) icing sugar mixture, sifted
1/2 teaspoon fresh lime juice
1. Preheat oven to 180C/160C fan forced. Line a 12-hole, 80ml (1⁄3 cup) capacity muffin pan with paper cases.
2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Beat in the rind and essence. Add flour, coconut and milk, in alternating batches, stirring until just combined. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
3. For the frosting, use electric beaters to beat the cream cheese, butter and rind in a bowl until pale and creamy. Add the sugar in 2 batches, beating well after each addition until smooth. Beat in the juice until combined.
4. Use a piping bag fitted with a 1cm plain nozzle to pipe the frosting onto the cupcakes. Sprinkle with a little extra lime rind and decorate with fresh flowers.
Easy Rocky Road
This recipe, was not only super easy as the name implies, but super tasty. I love the nutty flavour of it, which is created by the use of peanut butter in the mix. The recipe can be found here: https://www.spendwithpennies.com/easy-rocky-road/
Here it is written out:
2 cups semi sweet chocolate chips
3/4 cup peanut butter
3 cups mini marshmallows
1 cup walnuts, coarsely chopped
1/2 cups peanuts, chopped
1. Line a 9 x 9 inch pan with foil.
2. Melt together the chocolate chips and peanut butter over low heat until smooth.
3. Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
4. Add marshmallows and stir to coat.
5. Spread in pan and refrigerate until firm.