May. 6th, 2007

Lemon Cupcakes

Yesterday was a good day. I needed to relax, unwind and just talk bullshit for a while and A&L were there to help, which was even better. Thay stayed for lunch, and the afternoon passed so quickly I'm still wondering where the hours went. I've been missing them.
Anyway, the point of this post is not to be maudling and all sing Auld Lang Syne togheter, but to share a great recipe I discovered :)
Yesterday I made a batch of the infamous chocolate-cherry muffins, and a batch of lemon fairy cakes, a modified version of Nigella's recipe. They were a hit, quick to make and when all is done you're left with just a couple of things to wash, which is even better.
Give it a try!


LEMON FAIRY CAKES

.125g unsalted butter, softened
.125g caster sugar
.2 large eggs
.125g self-raising flour
.half teaspoon vanilla extract
(better yet, acqua di fiori d'arancio)
.2 tablespoons milk
.2 lemons, zest.
.1 1/2 tablespoon of lemon juice
For frosting
.1 third of softened butter
.2 thirds of cream cheese,(philadelphia or similar)
.caster sugar
.lemon juice
.candied orange peels for decoration

.12-bun muffin tin lined with 12 muffin papers


Preheat the oven to 180ºC/gas mark 6.

Put all the ingredients except for the milk and lemon joice in the processor and then blitz till smooth. Add first the lemon and then the milk, pulsing to make for a soft, dropping consistency.
I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will, so just spoon and scrape the stuff in, trying to fill each case equally.

Put in the oven and bake for 15-20 minutes or until the fairy cakes are cooked and golden on top.
Let them cool.

Stir the chees and butter with a wooden spoon till soft and smooth, add abut a teaspoon of lemon juice and the sugar, not too much since the cakes are pretty sweet on their own. The frosting should be a bit more sour than sweet. Spread on the cakes, top with orange peels.

NB:
The original recipe used royal icing, which looks much better but it's far too sweet and hard to work well with these spongy, already quite sweet cakes. I wanted a softer icing, with a slightly sour taste to balance out the sweetness. It worked quite well ^_^

Makes 12

Original Recipe from Nigella.com.

Apr. 6th, 2007

And while I'm talking of chocolate...



Soul-food is good and all, but sometimes your body just wants its fix of serotonin.
In case of need I suggest trying these sinfully easy CHOCOLATE CHERRY CUPCAKES, guaranteed to cheer you up no matter how shitty you're feeling ^_- 

For 12 cupcakes:

.125g soft unsalted butter
.100g dark chocolate, broken into pieces
.300g morello cherry jam
.150g caster sugar
.pinch of salt
.2 large eggs, beaten
.150g self-raising flour
.12-bun muffin tin and papers 

For the icing:

100g dark chocolate
100ml double cream
12 natural-coloured glace cherries

Preheat the oven to 180?C/gas mark 4.

Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.

Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.

When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.

*is in cherry-chocolate heaven*

For more yummy recipes explore Nigella.com