Saturday, 20 February 2016

Viennese Chocolate Cupcakes




Makes: approx. 12 large cupcakes      Overall time: approx. an hour

Click here for a video tutorial

INGREDIENTS
for the biscuit base:
➥ 200g Viennese Sandwiches (I used the brand Foxes)
➥ 50g Unsalted butter

for the cupcakes:
➥ 120g Plain flour
➥ 90g Caster sugar
➥ 40g Unsalted butter
➥ 120ml Whole milk
➥ 1 Large egg
➥ 1/2 tbsp Baking powder
➥ 1/2 tbspVanilla extract

for the Vanilla Bean buttercream:
➥ 125g Unsalted butter
➥ 250g Icing sugar
➥ 1/2 tsp Vanilla bean extract

Decorations
➥ Cocoa powder for dusting
➥ Viennese Sandwiches, sliced in half

METHOD

1. Preheat the oven to 170°C. Place the sifted flour, caster sugar, baking powder and butter into a large and blend at a low speed with an electric whisk until it resembles crumbly sand.

2. Add in the milk, egg, melted white chocolate and vanilla bean extract then blend until all the ingredients are smooth and well incorporated.

3. Pour approx. 1 and 1/2 tbsp of batter into each cupcake case and bake for 25-30 minutes.

4. Meanwhile, prepare the vanilla buttercream. Blend the butter and icing sugar together until well combined before adding a few drops of vanilla extract for flavour. Blend until well mixed. Place the buttercream into a piping bag with Wilton's star nozzle #1M.

5. Once you cakes are baked, let them cool down completely. Pipe on the buttercream, place the viennese sandwich on each cupcake and finish by dusting with cocoa powder. They are ready to be served!



Saturday, 13 February 2016

Peanut Butter Fudge Brownies




Click here for a video tutorial

Makes: 9 very large brownies   Total time: 1 hour

Chocolate Brownie Layers
115g Unsalted butter
225g Milk chocolate
125g Caster sugar
50g Light brown cane sugar
80g Plain flour
3 Large eggs
1 tsp Vanilla bean extract
15g Cocoa powder
1/2 tsp Salt

Peanut Butter Layer
190g Smooth peanut butter
120g Icing sugar
2 tbsp Whole milk
2 tsp Vanilla bean extract

Extras
Peanut butter cups, chopped into quarters
Nutella/ melted chocolate


METHOD: 

1. Preheat the oven to 180°C and line the square pan with some tin foil.

2. Start by melting the milk chocolate and butter in a saucepan on medium heat. Keep stirring until everything is melted and smooth. Pour this mixture into a large bowl and leave it on the side to cool down.

2. Meanwhile, make the peanut butter filling. Beat the peanut butter, icing sugar, vanilla extract and milk on a medium speed until everything is crumbly but well combined.

3. Now that your melted chocolate and butter mixture has cooled down, add in the caster sugar, light brown cane sugar. Add the eggs one at a time, making sure the mixture is well incorporated each time you add another egg. Continue by blending in the cocoa powder, vanilla extract and plain flour.

4. Once the brownie mixture is smooth, pour half of it into the lined tin. Take some of that crumbled peanut filling into your hands and pat it out into pieces. Place all the chunks on top of the brownie mixture. Repeat until it forms a layer.

5. Pour the remaining brownie mixture on top and bake in the oven for approximately 35-45 mins, depending on your oven. Check your brownie after 25mins of baking. If it is starting to brown and crack on top, move it down to another level or turn the heat down slightly.

6. Once your brownie is down, set aside to cool inside the tin. Once cooled, drizzle with Nutella or melted chocolate. Sprinkle on the chopped peanut butter cups, cut into squares then serve!

Saturday, 6 February 2016

Matcha Chiffon Cake




Serves: 8-12      Overall time: approx. 1 hour 30-45 mins

Click here for a video tutorial!

INGREDIENTS
Egg Yolk Mixure
➥ 150g Caster sugar
➥ 5 Egg yolks (Room temperature is best)
➥ 35ml Whole milk
➥ 40ml Cold water
➥ 160g Extra fine plain flour
➥ 1/4 tsp Salt
➥ 1/4 tsp Vanilla extract
➥ 1 tsp Baking powder
➥ 25g Matcha powder

Meringue
➥ 5 egg whites, beaten
➥ 100g Caster sugar
➥ Optional: 1 tsp Cream of tartar 

METHOD:
1.  Preheat the oven to 180 degrees celcius. 

2. First, you need to prepare the egg yolk mixture. Separate the egg whites and yolks into two large bowls. Cream the egg yolks together with sugar until it's a pale yellow before blending in the canola oil, milk, water, salt, vanilla extract. 

3.Add in the dry ingredients. Sift in the flour and matcha powder. Blend until all the ingredients are incorporated and smooth.

4. Now it is time to prepare the meringue. Blend the end whites on a high speed until soft, stiff peaks are formed. Slowly add in the caster sugar and cream of tartar into the mixture.

5. Add in half the meringue into the egg yolk mixture until well combined. Fold in the other half in quarters, ensuring everything is even and smooth.

6. Pour the batter into a 23cm chiffon tin and bake for approx. 1 hour and 5-10 mins, depending on your oven. Your cake is done when it is a golden brown. Try sticking in a toothpick, if it comes out clean, it's done.

7. Let the cake cool down completely upside down. Only attempt to remove it from the tin once it's completely cool. Dust with icing sugar and serve.