Hello! I haven’t disappeared or anything like that and I have still been baking quite a bit, I just haven’t had time to write a post about what I’ve made recently.
2 large eggs
125g unsalted butter, softened
1 cup caster sugar
1/2 cup Greek yoghurt or natural yoghurt (buttermilk also works well in place of this)
2 cups self-raising flour
zest and juice of one lemon
1 tsp poppy seeds
1. Preheat oven to 160°C (320°F). Line either a 12 cup cupcake tin or a 24 cup mini cupcake tin with papers.
2. In a medium sized bowl, lightly beat the eggs with an electric mixer then add the butter and sugar and mix until light and fluffy.
3. Sift over flour, add yoghurt and stir with a wooden spoon to combine. Then beat with electric mixer for 2 minutes until light and creamy. Add lemon zest, juice and poppy seeds then mix with a wooden spoon to combine.
4. Divide mixture evenly between the cake papers. “Regular” cupcakes bake for 20-25 minutes or until a skewer comes out clean, “Mini” cupcakes bake for 18-20 minutes or until a skewer comes out clean. Allow to cool for a few minutes in the pans, then transfer to a rack to cool completely.
Lemon and poppyseed cream cheese icing
250g block cream cheese
300g icing sugar
1 tbs lemon juice
2 tsp lemon zest
2 tsp poppyseeds
1. In a medium bowl, beat the cream cheese with an electric mixer for about 5 minutes until creamy. Sift over the icing sugar and beat to combine.
2. Add the lemon juice, zest and poppyseeds and beat well to combine.
3. Spoon or pipe the icing onto the cooled cakes.
I came across this recipe a while ago and hadn’t made it yet because my sister doesn’t like blueberries. She’s away this week so I thought I’d make it now while I have the chance!
Recipe slightly adapted from Eat, Little Bird
150g butter, melted
150g caster sugar
3/4 cup plain natural yoghurt
zest of 1 lemon
1 tbs lemon juice
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking powder
1. Preheat oven to 160°C (320°F) and line a cake tin of your choice (I used a bundt tin but a round one or a loaf tin will work too)
2. Using an electric mixer, beat together butter, sugar and eggs in a large bowl. Add yoghurt, lemon zest, lemon juice and vanilla extract and beat well.
3. Sift over the flour and baking powder and stir with a wooden spoon to combine. Add the blueberries and mix well.
4. Pour the batter into the tin then bake for 45-60 minutes or until a skewer comes out clean. Allow to cool in the tin for 15 minutes then transfer to a rack to cool completely.
5. Once the cake is cool, dust it with a little bit of icing sugar to serve.
My cake broke in half because it was still a bit too hot when I transferred it to a rack but apart from that it seems to have turned out pretty well!
I recently decided to subscribe to Disney Cakes & Sweets magazine because I kept seeing the advert on TV and thought I might enjoy it. So I went to the newsagent and discovered they were up to about issue 4 or 5 which wasn’t helpful at all, so I had a look online and subscribed from there. The magazine is really good so far because it tells you the difficulty of each recipe and gives simple step-by-step instructions with photos. It also has all different kinds of tutorials such as working with fondant and making all different types of icings (royal icing, buttercream etc).
Last weekend I made the giant Mickey and Minnie mouse biscuits to give to my younger brother and sisters and they are probably the cutest things I’ve ever made! The recipe was simple to follow, the only annoying thing was the amount of chilling the recipe told me to do. Chill the dough for an hour after you first make it, then roll it out and cut out the shapes then chill again for another half an hour. Ugh. I couldn’t be bothered chilling the dough once I’d cut out the shapes, I chilled one batch for about 10-15 minutes while I cut out another batch and it didn’t make any difference to the bakes at all. If the weather was hot I would have definitely chilled the dough but since it’s winter here now I didn’t bother.
Beer bread is one of the easiest breads to make because it requires no yeast (because it’s already in the beer) and it doesn’t need to sit and prove for hours. I found a recipe for Basil Beer Bread in one of the baking books I have, so I made that a couple of weeks ago and to be honest it was actually horrible. Since I’d never made it before I thought I’d better follow the recipe exactly as it says… The recipe said to add 1/4 cup of sugar to the bread, (which I thought was pretty weird but I added it anyway… didn’t add 1/4 cup though I only added about 2 tablespoons) and the bread turned out sickly sweet and just awful! So this recipe I’m going to give you now is my own invention using the two key ingredients of the beer bread (beer and flour) and absolutely NO sugar!
2 cups self-raising flour
1 cup beer – any beer will do, I used a mid-strength lager (XXXX Gold because I’m a bogan!)
1/3 cup (80g) sun-dried tomatoes
1 tbs minced garlic (you could crush your own but I couldn’t be bothered with that!)
2 tsp Italian herb mix
Salt and pepper (as much or as little as you want, I used about 2 tsp of each)
1. Preheat oven to 170°C (355°F)
2. Sift the flour into a large bowl, then add all ingredients and mix well
3. Place ingredients into a prepared loaf tin (buttered and lined, just lined, just buttered, whatever you want) and bake for 40-50 minutes or until a skewer inserted has only a few crumbs on it
4. Once the bread is done, leave it in the tin for about 10 minutes to cool slightly and then transfer to a rack to cool completely
You don’t have to wait for the bread to cool completely before serving, because I found this bread is pretty good served warm with some butter on it. It’s nice when it’s cold too though!
I’d like to apologise for my lack of posts over the last couple of weeks but I haven’t been near the computer or the kitchen all that much because my Grandad passed away last Tuesday so I haven’t really felt up to doing anything
Once everything sorts itself back out I’ll get back to baking and posting