Tag Archives: baking

Carrot cupcakes with orange cream cheese icing

carrot cupcake 1

There are quite a few food marriages made in heaven: white chocolate and macadamia nuts (or caviar if you are Heston Blumenthal); dark chocolate and orange; eggs and bacon; asparagus and Hollandaise sauce; and salt and caramel. Way up in my top ten list is carrot cake and cream cheese icing. But sometimes three makes perfect and here, orange makes a wonderful triumvirate, going exceptionally well with carrot cake and cream cheese. Carrot cake recipes are everywhere and pretty much everyone who bakes has their own. So why would I suggest trying this recipe for carrot cake cupcakes? Simply because they are the softest, moistest and loveliest cupcakes you will ever taste.  Continue reading

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Raspberry and white chocolate cupcakes with cream cheese icing

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White chocolate and raspberry are a perfect combination. I made these when I had cream cheese to use up. I adore carrot cake with cream cheese icing but wanted to try something different. I remembered I had frozen raspberries (and I always have white chocolate!) so this was a bit of a no-brainer. I’m not a huge fan of squidgy fruit in cupcakes, so this is basically white chocolate chip cupcakes topped with raspberries, which sink slightly into the mixture during baking.  Continue reading

Bernie’s baked lemon tart

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I absolutely love this lemon tart! It is silky smooth, creamy, yet light and soooo tangy but not too sweet. Apart from the pastry, it is dead-easy to make (you could just as easily use store-bought for a show-stopping dessert). This recipe was given to me years ago by Bernie, a social media friend, when I was wondering what to make using the bags of lemons given to me by another social media friend. The recipe was a photocopy from a book, so I’m not sure where the original recipe came from.

Lemons are in season at the moment in Australia. There are so many things you can do with lemons, like making limoncello, but with winter coming, a comforting lemon tart is a winner for me any day. The recipe basically involves making a light custard with whole eggs, lemon and cream and then baking it very slowly. You need to blind bake the pastry case first, otherwise it will end up a soggy mess. I’d recommend lining the base of the flan tin, as the pasty can end up sticking to the base with the long slow cooking time.  Continue reading

Passionfruit curd tart with meringue topping

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I made passionfruit curd for passionfruit macarons and I also used it on all sorts of other things, including over French toast.  But it is the king at the end of a meal in a soft buttery tart shell topped with luscious browned meringue.  Continue reading

Mini triple-choc cupcakes with vanilla and chocolate buttercream icing

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I am pretty sure my ten year old son will forgive me one day for serving these at his birthday party, but my inner girl came out and I had way too much fun decorating these with the buttercream icing, candy flowers and sugar sprinkles. Luckily the boys were too distracted with their Nintendo games to notice they were chomping down on pink flowers and sparkles.  Continue reading

Salted caramel Tim Tam tart

Salted caramel Tim Tam tart

Salted caramel Tim Tam tart

sc tim tam pack

Salted caramel Tim Tams – limited edition!

This recipe for a salted caramel Tim Tam tart is inspired by the inspirational limited edition salted caramel Tim Tam.

This recipe calls for 6 salted caramel Tim Tams. They come in mini packs of 5 biscuits, so you will need two packets to make this recipe… (you’re welcome).  Continue reading

Pineapple and coconut cake with pina colada buttercream filling

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Summer in a cake – pineapple and coconut cake with pina colada buttercream filling

My dilemma was what to do with left-over piña colada buttercream from making macarons…

This cake is super tasty and has a dense, moist crumb; it’s a perfect summer treat (or to remind you of summer if you can’t have it anymore). Refreshing pineapple through the cake and the slightly nutty taste and texture of the coconut, combined with the rich creamy tang of buttercream filling.  Continue reading