Petal Cupcakes

Isn't this packaging amazing...like a little French bag

Clockwise from bottom left... Golden Syrup, Milk Chocolate, Raspberry, Red Velvet

The other week I bought a voucher off cudo for four Petal cupcakes for only $10 (that's half price), so yesterday I went off to cash in the voucher at the new site in Ponsonby which is in the new Witchery store. Unfortunately I HAD to have a look in Witchery and especially at their childrens clothes which are just amazing. Now I'll HAVE to go back and all the fault of these cupcakes! 


Now to the actual cupcakes. An Auckland chef called Laurel Watson started this business initially in Newmarket. One of the things I bake a lot of is cupcakes so I have never really felt the inclination to go and buy more. But this voucher was the perfect opportunity to try them out for a reasonable price.  One of the things I was interested in trying was a fruit one as she uses concentrated freeze dried fruit powders to get the flavour into the cupcake and icing. I really wish I could get me hands on some of those! The flavours I chose were Raspberry, Red Velvet, Milk Chocolate and gluten free Golden Syrup for Dons. I have to say the highlight was the Raspberry one with the most delicious icing full of flavour. The second favourite was the Red Velvet followed by the milk Chocolate (probably a bit too sweet...even for me). Dons said the Golden Syrup one was far too sweet for her (but then again she is not much of a sweet tooth). 


The texture of the cake itself was fantastic and the icing beautiful, light and buttery...sublime. I would probably go with the fruit ones for my next sample though as, to me, that is what the point of difference is with these cupcakes. Most importantly you can tell they have been made with quality ingredients and you can this in the flavour of the cake and of the icing...no rubbish in these cupcakes!


If you want to treat yourself, or even buy someone a lovely little cupcake present (you can see how beautifully they are packaged up which does make them the most perfect little gift), you can look at the website here. 


Finally here are a couple of photos of the cupcake flowers my friend Leon made for me...so sweet!

Baking with Harry

When Harry was sick this week one of the books he dug out of his bookshelf was this one. He has always been a keen 'cook' and I remember getting this for him as it was about some stuffed toy animals who bake a cake for their friends birthday. At the back is a recipe for 'a very special cake'. It's one of those recipe that you KNOW is going to be pretty basic and really not at all special. BUT children being like they are, Harry was sure it would indeed be special so has been harping on at me to make. Because this term is so busy with Harry having ballet twice a week as well as practice at home every night for his Grade 1 ballet exams, as well as piano and swimming, not to mention all the other needs of both boys, family, home and work that need to be met, I knew I would have to squeeze in some time to make it with him. Unfortunately the camera battery ran out which is why there is a lack of photos of the actual process. 


So after school yesterday I stuck to my promise and after ballet and piano practice we finally made this cake. It involved a lot of beating with the hand beater which was great for Harry as he loves getting stuck in with that piece of kitchen equipment. He also loved licking the bowl so I think between the beating and the licking, he was more than happy. As you can see the cake is really anything but 'special' and is currently in the freezer as they forgot to take it with them when they went to their dads house last night. 

Weighing out the ingredients...good chance for some maths practice

Armed with the beater

Getting ready to lick the bowl

Yet a different pose

'A Very Special Cake'

Love to Caroline

Just a quick post to send my love and thoughts to my friend Caroline who lost her beautiful 17 year old baby/daughter on Mother's day. We love you Caroline, we mourn for your loss and send you our love and thoughts. Know we are all here to help you whenever you need it. Have a safe trip to England. Love also to your family, especially to Hannah and Mark. Take care my friend xxx


With tears and love for you


Megan

Margarita Cupcakes for Mother's day

The champagne we had complements of mum and Bobby

Just iced

Yesterday was Mother's Day and I had planned for my mum, her husband Bobby, my sister and her partner Todd as well as the kids to come over for drinks and nibbles which eventually turned into me making lunch instead. In the latest Donna Hay magazine there were some recipes around American diner food and as Bobby is American I thought I would head in that direction for lunch. As well as that I wanted to have food that could be prepared in advance so I didn't have to be in the kitchen for too long. The menu ended up being...Slow Cooked Pork Chilli (delicious), Mac'N'Cheese (quintessential American comfort food according to my American friend Luanne), Cheese and Chilli Cornbread, Sundaes with Butterscotch Sauce and Toffee Peanuts (homemade except for the ice cream), Maragrita Cupcakes and Russian Fudge. I also made some homemade salsa to have with corn chips to nibble on. 

The children's ones without the tequila in...also with no lime zest on top so I didn' get them mixed up

My family has a BIG thing for margarita's. It is our cocktail of choice and many a happy time has been spent enjoying a frozen margarita of various flavours on a hot sunny day. No we are not all drunks but when it comes to a good margarita...well....! If you want a good recipe for a stunning frozen Margarita look here (you will find it at the bottom of the post). BUT be warned that once you start making these it could well become a habit! 


Anyway when I was looking at one of the many blogs I follow I came across a recipe for these margarita cupcakes and I just knew I had to make them. She described them as being very limey and boozy. Maybe I have a tolerance to tequila because I thought they were not overly boozy at all. The flavour of these cupcakes though is heavenly. They were very delicious with all the flavours combining so well to make a margarita flavour albeit in cupcake form. I thought they looked really pretty too as they were so pale and fresh-looking especially with the lime zest on top. Some of the photos above look different as I photographed them in different lights (while I remembered to take a picture of them). These are definitely a make-again.


Margarita Cupcakes


Cupcakes


1½ c flour
1½ tsp baking powder
¼ tsp salt
115g unsalted butter, at room temperature
1 c sugar
2 eggs, at room temperature
Zest and juice of 2 limes
2 Tbsp tequila
¼ tsp vanilla extract
½ cup buttermilk


To Brush the Cupcakes

1 to 2 tablespoons tequila

Tequila-Lime Frosting

225g butter, at room temperature
2¾ c icing sugar
1 Tbsp lime juice
2 Tbsp tequila
Pinch of coarse salt

Preheat the oven to 160 C. Line a muffin tin with paper liners (I got 18 from this recipe)

In a medium bowl, whisk together the flour, baking powder and salt.

Cream the butter and sugar together until pale, light, and fluffy (about 5 minutes). Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

Add the lime zest, lime juice, vanilla extract and tequila and mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together).

Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake 20-25 minutes or until cooked.

Allow cupcakes to cool for 5 mins, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila.

To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lemon juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Russian Fudge

I have never really been much of a sweet making person. I'm sure though, that once I invest in a candy thermometer which doesn't break when it is put into the hot mixture as my first one did, that I might well change that. From all accounts Russian fudge seems to be one of those things that is quite difficult to make. However it would have to be my most favourite fudge to eat as well as my family's, which was why I made it for Mother's Day when the family were here fore lunch. I often go onto the Foodlovers website to check out the recipes and the forums. In fact I couldn't help but buy the cookbook Helen Jackson has written for a Mother's Day present to myself. Anyway there is a recipe on the site for Marys Russian Fudge which Helen had said was easy to make and tasted good too. Well I had to give it a go. I think I beat my fudge for too long as although it tasted great it broke up when I cut it into squares. If anyone knows why it might have done that I would love to know. Anyway you can find the recipe here.

Caramel Mud Cupcakes with Rich caramel Frosting for Leon

All ready to go it the container

My long time friend Leon is an amazingly creative person and florist. Not only that but he is also incredibly generous and kind. I first met Leon when I was about 22 years old (that's a long time ago!), when he answered an ad we had put in the paper for a new flatmate. We all liked him straightaway and the next weekend he moved in. Leon and I flatted together on for years...I can't remember how many but I would say at least 12 years (with the last run being about 11 of them), until my partner and I ended up buying a house with only enough bedrooms for us and our 2 boys. It was a sad day when I stopped living with Leon as I felt. 


To this day, even though Leon is very busy with his business and his 2 beautiful boys, I still consider him to be a member of my family. We don't get to see each other very much with his busy life and my busy life. As well as that Leon really likes his own time so when he doesn't have his boys or work he likes to just be on his own to do what he wants. Having lived with him for so long I totally understand this is how he is, but I also know that if I need him he will be there to help where he can...he is just like that...a kind, sweet, lovely, generous, beautiful man!


So to cut to the chase about the cupcakes, this last weekend was Mother's Day. As Leon is a florist, I knew he would be frantically busy working extremely long days, and even pulling an all-nighter to get all the orders out. I also know he has a very sweet tooth therefore I thought I would make him some cupcakes to have with a cuppa in amongst all the madness while he was working. After consulting one of my favourite cupcakes books called 'Divine Cupcakes' by Tamara Jane, I finally decided upon these. They were very easy to make (as most cupcakes are), and tasted pretty good too. Usually when I fill cupcake tins I will fill them 2/3's of the way as they often rise well. This recipe did rise but not all that much...I guess that because it's a mudcake? I halved the recipe and got 16 cupcakes out of it. The icing would have looked better is they had of been at least flush with the cupcake liner I think. I also did the little chocolate decorations to pop on top to make them look a bit more gussied up. Hopefully they helped to get him through the Mother's Day nightmare workload.


Love you Boy!


Caramel Mud Cupcakes with Rich Caramel Frosting


Cupcakes


185g butter
150g white chocolate
220g brown sugar
80ml golden syrup
250ml milk
150g flour
150g self raising flour
2 eggs


Oven to 160 C. Line tins. (this recipe makes about 30 cupcakes)


Combine butter, chocolate, sugar, golden syrup and milk in a pot and stir over a low heat without boiling until smooth. Transfer the mixture to a bowl and cool for about 15 mins.


Whisk in sifted flours, then the eggs one at a time. Don't over-mix once the eggs are in. 


Bake 20-25 mins or until cooked (I usually check with a skewer or else see if the tops spring back when lightly pressed).


Rich Caramel Frosting


100g butter
125g brown sugar
75g golden syrup
125ml cream
1 kg icing sugar


Combine the butter, sugar. golden syrup and cream in a pot over a medium heat. Stir occasionally with a wooden spoon until the sugar has dissolved. Turn the heat up to high and boil for about 5 mins. Take off the heat and cool to room temperature.


Add half of the icing sugar and beat until the mixture is light and fluffy. Add the rest of the icing sugar and beat until it is a spreadable consistency. Add more cream if the mixture is too dry (I needed to)

Baking for Nightshift- Magic Slice

Mmmmmm magic slice. What is not to love about a biscuit base, chocolate, raisins, almonds, coconut and condensed milk. So simple yet so delicious. This recipe comes from the Ripe cookbook and they in turn got it from the Nestle condensed milk tin. So decadent, so easy, so rich, so naughty. But hey it's night shift and us girls (and maybe the one boy who might also be working) deserve a little midnight loving and comfort...don't we? Bring on the Magic Slice....


Magic Slice


180g plain sweet biscuits (I always use Superwine), crushed to a fine crumb
75g butter, melted
1c chocolate bits- either dark or milk
1c raisins
1c slivered almonds
1c dessicated coconut
1 tin condensed milk


Oven to 180 C.


Mix the butter into the biscuit crumbs and then press into a lined 30cm x 20cm tin.


In a bowl mix the raisins, chocolate, coconut, almonds and condensed milk together then gently press all over the biscuit base.


Bake about 20-25 mins until golden brown and firm to the touch.


Refrigerate before cutting...mine was still abit warm so I could take the photo...