Friday, September 21, 2007

Coconut Cupcakes

Ok, I think I have made you wait long enough, sorry it has taken me longer than expected.

These recipes are based on Coconut Marshmallow Clouds from The Crabapple Bakery Cookbook, the cupcake batter smells and tastes absolutely scrummy, and the house smells like you are living on a coconut palm covered pacific island.

Coconut Cakes

makes 24, keeps 3 days, freezes 2 months

3/4 cups shredded coconut

2 1/3 cups plain flour

1/4 teaspoon salt

2 teaspoons baking powder

3 eggs

3 egg whites, extra

200g softened unsalted butter

1 3/4 castor sugar

1 tablespoon vanilla extract

1 cup coconut milk (I used coconut cream)

Preheat oven to 170oC. Line two 12-hole muffin tins with cupcake papers.

Cupcaketastic tip: litely grease the top of your tin, it will make it easier to get cupcakes out if you have overfilled the papers.

Using an electric food processor, process the coconut until very fine - about 3 to 4 minutes. Add coconut to a bowl with sifted flour, salt and baking powder. Mix until evenly combined.

In a separate bowl combine eggs and egg whites. Do not beat.

In another bowl, cream butter and sugar until mixture is light and fluffy and the sugar has almost dissolved.

Add the eggs a quarter at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.

Add a third of the flour mixture and beat a low speed until combined. Add a third of the coconut milk and beat a low speed until combined. Repeat until all of the flour and coconut is added, do not over beat as this will toughen the mixture.

Spoon mixture into cupcake papers, filling each about 3/4 full. Bake for 18 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

Marshmallow Frosting

Makes enough frosting for 24 cupcakes, Does not keep, use immediately

3 egg whites

480g white sugar

3 teaspoons light corn syrup

1/4 teaspoon cream of tartar

150ml water

3/4 teaspoon vanilla extract

Food colouring

In a metal bowl combine the egg whites, sugar, corn syrup, cream of tartar and water. Place bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) and beat continuously with a hand-held electric mixer until the mixture is light and fluffy and forms soft peaks. Take the bowl off the heat and add the vanilla and a few drops of desired food colouring. Whisk the mixture until it forms stiff peaks.

This is word for word from the book, I actually find this not enough information for novice bakers experiencing marshmallow frosting for the first time. Having made marshmallow frostings before I was concerned that there is no advised temp to reach, normally beating for 12 minutes is the go or reaching a Temp of 160oF on a candy thermometer. But i made the frosting as instructed above to see the result. It never came to stiff peak, but it was firm enough to pipe and hold its shape. It remained very soft, had a lovely shine, but didn't form a crust (as far as I know). It maybe the addition of the corn syrup that assists in the shine.

I'd like to hear about how you all went with this recipe.

Thursday, September 13, 2007

Happy Birthday Gala Darling

I bravely offered to make the most fabbo Gala Darling writer and blogger of Icing glittery cupcakes for her birthday (today) as she too is from Melbourne, and deserves to be spoilt. She accepted so we arranged a safe handover place with her and completed the transaction yesterday, kids in tow. Believe me she is gorgeous - pink hair, I love NY T, tall, stunning, she stops traffic.

So I came up with light and tasty coconut cupcakes, topped with super soft marshmallow in blue, pink or purple, styled with stars or hearts and metallic sugar balls. I didn't sample these but the batter was scrummy and the marshmallow frosting is super soft and sweet but doesn't hit you straight away. So I have to wait to find out what she thought.

If you get a chance check out her site Icing and you will be forever addicted to her outlook on life.

Light and tasty coconut cupcakes, topped with super soft marshmallow in blue, pink or purple, styled with stars or hearts and metallic sugar balls.

Happy Birthday Gala Darling

Wednesday, September 12, 2007

Gala Cupcakes

Greetings new visitors from the most fabulous Gala Darling's Blog, if you are wanting to see her cuppies you'll have to wait until tomorrow as I told her I wouldn't unveil them until then. Sweet Dreams and see you tomorrow.

Happy Birthday to Me

The close family came over and we stuffed ourselves on homemade Greek Lamb, Salad, Breads, Tzatziki and Hamouli, served with a glass or two of Domaine Chandon, what more could I ask for?

Followed by the Birthday Cake made by my Mum, a deliciously moist Flourless Orange Cake, served with a segmented oranges and pink grapefruit, oh so sinful King Island Vanilla Yogurt and dusted with icing sugar, and no glitter, food colouring or buttercream to be seen anywhere.

Thanks Mum

Spring Swirl Cupcakes

Another creation from this weekend, a small celebration of Spring. It was lovely over the weekend but now we have been plunged into winter again, and I have resorted to turning the heater on!

Orange Zest Cupcakes, moisted with orange and rum sugar syrup, topped with a swirl of cream cheese frosting, baby lemon glitter and pink balls.

Mini Chocolate Ganache Tarts

A light and flaky Sour cream pastry, with sinfully rich dark chocolate ganache, so simple so good.

Recipe is from 'The Cook & the Chef' a favourite TV program of mine, you can tell the presenters (both well renown foodies) really love the produce that they are dealing with.

Wednesday, September 5, 2007

Marzipan Roses

Three little somethings for your pleasure. Tiny marzipan roses, each of them smaller than an Australian 5 cent piece in diameter, dusted with red edible glitter, just practicing making roses, the Peggy Porschen way. I always thought that I could make a decent rose, but to get them looking like a perfect florists rose is tricky. More practice is required.

You can expect more roses from now on, working up to a rose tower cake, in about 10 years when I have got them perfect!

Don't hold your collective breaths.

Monday, September 3, 2007

Rubarb & White Chocolate Cupcakes

The community garden that I am co-ordinator of was having a 'Create a Sustainable Garden' session which was catered for and I thought that i'd create a cupcake for the event.

Rubarb is everywhere in our gardens at the moment and a couple of weeks ago i'd picked tonnes of the stuff, stewed it down with sweet eating apples and brown sugar. So I thought that it would be very appt to use them in a cupcake. I adjusted a Raspberry & White Chocolate recipe and ....

Vola - Rubard & White Chocolate Cupcakes dusted with Pure Icing sugar.

This one is up on my most favourite list, perfect for picnics as there is no frosting to melt or get everywhere.

Rubarb & White Chocolate Cupcakes

(adjusted from White Chocolate & Strawberry Cupcakes by Fergal Connolly)

225g unsalted butter, softened

225g caster sugar

225g self raising flour

1 tsp baking powder

4 eggs

100g white chocolate chips

1 - 1 1/2 cups stewed rubarb, cooled

Icing sugar for dusting.

  1. Preheat oven to 175oC.
  2. Place 18 paper baking cases in muffin tins.
  3. Combine the butter, sugar, flour, baking powder and eggs in a medium bowl.
  4. Beat with an electric whisk until light and creamy, about 2 - 3 minutes.
  5. Stir in chocolate chips.
  6. Fold in rubard leaving large streaks through batter.
  7. Spoon batter into the cases.
  8. Bake for 20 minutes, check with skewer.
  9. Remove tins from oven and cool for 5 minutes, before turning out.
  10. Dust with icing sugar when cool.

Black and White 30th Hi Tops

A darling close friend of mine was turning 30, people were coming from all ends of Australia to celebrate, she was having a Black and White Gathering. Perfect for an idea that had been swimming around in my head for awhile now.
Hi Top Cupcakes with either Almond or Peppermint Meringue, dipped in either white or dark chocolate, I left the meringue white this time, so to fit with the colour scheme. Styled with a dusting of white edible glitter, a corresponding handmade fondant flower and leaves on each, with piped swirls in corresponding chocolate.


Very labour intensive but the effect is stunning, my chocolate piping could have been tidier but I am my worst critic. I was going to display them on a custom designed stand, but felt the simplicity of the Donna Hay stand set would do nicely.

These darling little cupcakes would be perfect for a contemporary wedding in the Black and White Theme using them as something scrummy to have with coffee. As usual with cake and cupcakes, the possibilities are endless.

Chocolate Fudge Cupcakes

Classic Chocolate Cupcakes topped with oh so yummy Dark Chocolate Fudge Frosting or Orange & White Chocolate Fudge Frosting.

Styled wtih edible glitter and coloured metalic balls.

Volcano Ice Cream Cake

Cadbury Choc Chip Icecream, smothered in Ice Magic. With a dusting of edible red glitter and the finish was red jelly to resemble lava. Simple, simple but tasty and no egg!!


Holy Cow, Batman!

Scummy chocolate cake torted with yellow vanilla buttercream and crushed Violet Crumble, styled with yellow vanilla buttercream and Black Chocolate Fondant Batman logo, edged with dark grey chocolate fondant dusted with silver.

It was such a fun cake to create, I had assistence from my hubby who is more up to speed on the ins and outs of Batman, he hovered most helpfully, created and sculpted the boarder and even got out the playdoh to help with the bat!