Oreo and Milk Cupcakes

I am a very big fan of Oreos, and always have been. I remember watching The Parent Trap when I was little and was very intrigued when the twins were talking about how they both loved dipping them in peanut butter. I tried it, and was hooked. There was no turning back! I made these cupcakes for the Australian Cancer Council’s Biggest Morning Tea, which was held at my workplace.

000_0005

I really wanted to put little milk bottles on top of the cupcakes, as well as the mini Oreo, but they were just too big, and they ruined the look a little. The taste of these babies was quite amazeballs, I must say. It was definitely a good idea putting a whole Oreo cookie at the bottom of the cake 🙂 Winner!

000_0009

Vanilla Cupcakes with Oreos: (adapted from the usual Vanilla Cupcakes recipe) Makes approximately 36 cupcakes.

  • 200g butter, chopped and softened, not melted
  • 1 1/3 cups caster (white) sugar
  • 1 tsp vanilla bean paste/extract
  • 4 eggs
  • 2 3/4 cups self-raising flour
  • 1 cup milk
  • 1 packet Oreos (I used some weird ‘Grab and Go’ packs as they were the only ones at the store. I would suggest using one whole long packet of Oreos!)
  • 36 extra Oreos (for the bottom of the cupcakes), crushed

Preheat the oven to 180c. Line cupcake tins with cases and place one whole Oreo biscuit at the bottom of each case. Beat butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, and beat until each one is well combined. Add the flour and the milk in batches, starting and finishing with flour. Stir after each addition until well combined. Either in a food processor or with a rolling pin (or any other alternate way), crush one packet of Oreos. If you are using the food processor, just be careful as you don’t want the biscuits to be just crumbs. You want them to be chunky, so you get nice big bits when you’re eating the cake. Stir crushed Oreos into cake mixture. Spoon cake mixture into cakes with the whole Oreos at the bottom. Bake for 12-15 minutes, or until a skewer is inserted into the cake and comes out clean. Leave cakes to cool in tin for 5 minutes before transferring them to a wire rack to cool completely.

PicFrame

Condensed Milk Buttercream: (adapted from the awesome Raspberri Cupcakes)

  • 350g butter, chopped and softened, not melted
  • 2 cups icing (confectioner’s) sugar
  • 200g tube sweetened condensed milk
  • 1 tsp vanilla bean paste/extract
  • To decorate, mini Oreos

Beat butter until pale and creamy, approximately 4 minutes. Gradually add the icing sugar. Add the condensed milk and vanilla and beat until well combined and fluffy. I let mine go for about 4 minutes. To assemble, spoon buttercream into a piping bag fitted with a wide, round nozzle. Pipe large dollops onto cooled cupcakes, and top with a mini Oreo. Store at room temperature in an airtight container, in a cool place. I’m a big advocate of not putting cakes in the fridge. It just dries them out, plus cold cake is not pleasant. It’s as simple as that, in my opinion!

000_0004

This cupcake has been one of my favourites, to make and to eat. I always like to make my cupcakes a little bit different and I try to make them memorable. The Oreo at the bottom of the cake and that delicious condensed milk buttercream was a winner for me! Also, I am off overseas next week, and won’t be back until the end of July. I hope to have an interesting travel post for the blog. Until then, Happy Baking!

000_0010

Advertisements

Pear and Chocolate Layer Cake with Salted Caramel Buttercream

My friend asked me to make a special cake for a very special occasion, and she gave me complete freedom to choose the flavours and look of this special cake. I was a bit worried, because I wanted it to not only be creative and interesting, but also a crowd pleaser. It took me a while to come up with the idea that eventuated into the pretty little thing below,and I kept umm-ing and ahh-ing about every last detail. I’m pretty happy with the result.

000_0019

This is the first ‘naked’ cake I’ve made, and I must say I really like the look of the naked cake. It first worried me a little because covering a cake in icing kind of gives you a security blanket in that you can cover up all the flaws on the cake itself, but I love the rustic look, and also the autumn colours this cake has.

000_0017

I have used the combination of pear and caramel before, and really, adding chocolate to this magnificent duo, is certainly not going to do any harm! While it may seem a little rich, the pear is a nice fresh hit when paired peared with the creamy caramel and breaks the decadence up nicely, even though I would be so much more than happy to down a bowl of that caramel buttercream on its own.

000_0016

 

The recipes used here are nothing I haven’t made before, I’ve just adapted them a little differently.  You can find the caramel buttercream recipe on this post for Caramel au buerre sale macarons, and you can find the chocolate cake recipe here – I have just made it into three round cakes instead of cupcakes. As for the pear, there is one pear, chopped, in each layer, plus the whole baked pear in the middle of the top layer. Enjoy!

000_0014

Coming Up Carrot Cupcakes with Chocolate Cinnamon Soil

How is Easter almost here already?! It scares me how fast time flies these days, but hey, any excuse to bake, really. I found the idea for these awesome coming up carrot cupcakes on the ever-inspiring Pinterest. Unfortunately, I only saw them once and couldn’t find them again, so I don’t know whose idea they originally were, but they are pretty awesome.

 010

I first thought of crushing up dark chocolate biscuits for the soil, but I found this recipe to make your own by making a sugar syrup and adding dark chocolate. I was a little sceptical, but it worked really well, tasted great and added a nice crunchy texture to the cake. This was the first time I had ever make carrot cake, and I can’t really say I am a huge fan, but the cream cheese icing makes it all worthwhile!

 005

Carrot Cupcakes: (from Taste.com)

Makes approximately 20 cupcakes

  •  160g butter, softened, not melted
  • 2/3 cups firmly packed brown sugar
  • 1 tsp ground nutmeg
  • 2 eggs
  • 1 cup self-raising flour
  • 1 1/4 cups buttermilk
  • 1/2 cup plain (all purpose) flour
  • 1 cup grated carrot (I used 2 medium sized carrots)
  • 75g crushed pecans (original recipe calls for walnuts, but I am allergic, and I like pecans better anyway)

Preheat oven to 180c, and line cupcake tins. Beat the butter, sugar and nutmeg until pale and creamy. Add eggs, one at a time until well combined. Stir in self-raising flour until well combined, and then stir in the buttermilk until well combined, and then the plain flour until well combined. Stir in the carrot and the nuts. Spoon batter into cupcake cases, and bake for approximately 25 minutes, or until a skewer is inserted, and comes out clean. Leave in tins to cool for 5 minutes, and then turn out onto wire rack.

Chocolate Soil:

I really love this recipe. It’s so clever – I never even thought of this combination actually working. The recipe is from The Lone Baker, and I would really recommend you try it, especially if you are familiar with making sugar syrups. Chocolate soil is so versatile, and could be used for a variety of novelty cakes and desserts.

  • 100g caster (white) sugar
  • 75g 70% dark chocolate, chopped (ensure you use dark chocolate, because you need that little bit of bitterness when combined with all that sugar!)
  • – 1 tsp ground cinnamon

Line an oven tray with non-stick baking paper. Place sugar with 2 tbs cold water in a small-medium saucepan, and heat on low-medium until the sugar dissolves, and starts to go slightly yellow around the edges – this can take a while, it took me about  8 minutes to get to this point. Once the sugar begins to go yellow, take it straight off the heat and quickly whisk in the chocolate and cinnamon with a balloon whisk. The consistency of soil will appear very quickly, and some of the mixture will stick to the sides of the pan. You can just scrape this off with a butter knife. Pour soil out onto prepared oven tray.

Soil

Cream Cheese Icing: (see Parisian Red Velvet Cupcakes)

  • 225g butter, chopped and softened, not melted
  • 340g cream cheese, slightly softened
  • 1 tsp vanilla extract/paste
  • 2 cups icing (confectioner’s) sugar
  • Orange colouring gel/liquid

Beat butter, cream cheese and vanilla together until pale and creamy, approximately 3 minutes. Gradually add the icing sugar. I use 2 cups, as I think that is sweet enough, but you can add more or less if you want to. Place 5 tablespoons of icing in a separate bowl, and colour with orange colouring gel/liquid.

004

Assembly:

With a small sharp knife, carefully carve out a small circle in the top of the cupcakes, leaving a hole to pipe in the carrots. Place the icing in a piping bag fitted with a wide round nozzle, and pipe circles around the hole made in the cupcake. Dip iced cake in the chocolate soil. You can add more soil to the cupcake with your hands if dipping it doesn’t cover the icing enough. Once all the cupcakes have soil on them, place the orange icing in a piping bag fitted with a small round nozzle. Pipe ‘carrots’ into the holes in the cupcakes, piping up so that the icing is approximately 1-2cm above the top of the cupcake. For the tops of the carrots, I used the green part of a sour strap, cutting them with scissors, with an incision of the middle of the strap. Place it in the carrot, far enough that it will not fall over.

007

You can find my previous Easter posts here. Happy Baking!

 

St. Patrick’s Day Rainbow Cupcakes

Happy (belated) St. Patrick’s Day to you all, and top of the morning to ya! 😉 I have seen these super cute cupcakes many times on Pinterest, so I thought it was time to give them a go. They’re so adorable 🙂

000_0001

I used my trusted vanilla cupcake recipe for these, and once again, they worked a treat as always. To get the rainbow effect throughout your cake, you just need to divide your batter into separate bowls, colour them, and spoon them separately into the cupcake cases before baking.

 Cakes

I also loved the sour strap rainbow. As cute as it looked, it also gave the cupcake a nice sour tang and cut through the buttercream. Deeeeeeelicious.

000_0005

These little gems are really easy to make, too, and would be fun for kids to have a go at. You obviously don’t have to colour the batter, either. And you don’t have to pipe grass on the cupcakes, which I discovered is quite time consuming to get right!

IG

Happy Baking, Guinness drinking and potato eating! Hope you all have a great weekend 🙂

White Chocolate and Maple Macadamia Baked Cheesecake with Candied Bacon

Happy Birthday to me! I decided to make myself a cake resembling a pizza/cheese and bacon roll this year. Although, it was not my first intention, I’m quite happy with how it looks, it’s a little rustic, not the prettiest, but it tastes good 😉 I was very excited about this cake, as it was something I had in my mind for a while, and I thought, what better occasion to make it than my own birthday! I am a very big fan of baked cheesecakes, and I have made a few in my time, but the only thing that puts me off baking them more often is that they are time consuming, and soooo expensive. Especially when you put a big packet of macadamias in it, and real maple syrup, which costs a small fortune on its own. Nonetheless, it was very delicious.

cheesecake

I have used this recipe before to make a raspberry and white chocolate cheesecake, and it’s really great. You can play around with flavours, too, which is always good. Aside from the cheesecake itself, I kind of made the other bits up in my head, which is a sure fire sign of a great recipe!

cheesecake1

Baked Cheesecake: (adapted from Taste.com.au)

  • Melted butter, to grease tin
  • 250g plain, sweet biscuits (I used Arnott’s plain Teddy Bears)
  • 100g hazelnut meal
  • 150g butter, melted
  • 3 x 250g cream cheese, at room temperature
  • 2/3 cup caster (white) sugar
  • 1 tsp vanilla bean paste/vanilla extract
  • 3 eggs
  • 250g block good quality white chocolate, chopped
  • 250g macadamias, quartered
  • 1/4 cup real maple syrup
  • 1/3 cup real maple syrup
  • 1 cup streaky bacon, chopped into rough 1cm pieces

Grease 22cm springform baking tin with butter. Use a food processor to crush biscuits until they resemble fine crumbs. Add the hazelnut meal and melted butter and process until all well combined. Place mixture into prepared tin, and spread evenly. You can use a straight sided glass to evenly spread the base mixture evenly around tin. Cover with cling wrap and place in refrigerator for 30 minutes. If you are not using base straight away, just make sure you take it out 30-40 minutes prior to baking.

Preheat oven to 160c. Beat cream cheese, sugar and vanilla together until well combined and smooth. Add the eggs, one at a time, and mix until each is well incorporated. Using a wooden spoon, gently stir in the white chocolate, macadamias and 1/4 cup maple syrup. Pour mixture into prepared tin, and bake for 1 hour, or until just set in the centre. For me, 1 hour was perfect, but you can wobble the tin a little to test if the cake is cooked throughout. For 2 hours, leave the cheesecake in the oven, with the door ajar. I just a wooden spoon to keep the door open. This will prevent the top of the cheesecake from cracking.

Place bacon and 1/3 cup maple syrup in a bowl together and mix until well coated. Spread evenly on an oven tray lined with non-stick baking paper, and bake for approximately 20 minutes on 180c, or until bacon is crispy and sticky. Let bacon cool on tray, then spread across the top of the cheesecake. If not serving the cheesecake straight away, ensure it is stored in the rerigerator, and brought down to room temperature to eat. If the cake is still cold, it is a nightmare to cut – I made this mistake!

cheesecake4

One of my favourite parts of this cake was the candied bacon. People often balk at the idea, but it really works well and the maple/bacon combination is becoming quite popular. You can see the recipe for my Maple Bacon Macarons here, which I posted a couple of years ago. They are just as yummy! Happy Baking 🙂

cheesecake5

Ferrero Rocher Mini Cupcakes

In the last few weeks, it has been so hot and sticky here in Melbourne. The type of weather that sucks the energy right out of you, it’s not fun. And in this weather, baking is the last thing anyone would want to be doing! With a slight cool change earlier in the week, I jumped at the chance to make these little babies, and boy, I am glad I did. They are very yummy. I guess they are kind of my (belated) Valentine’s Day post. I have always loved Ferrero Rocher chocolates, but they have always been something I have had on a special occasion. Plus, my boyfriend loved them. So, there we have it.

000_0002

The chocolate cupcake recipe I used, is the one I have used many, many times before. It is fantastic, and works really well every time. I cut the Ferrero Rocher chocolates in half, which is not easy to do! You will probably get a really messy half and a neater half. Place the messier half inside the uncooked cupcake, and leave the other half for decorating. You can find the cupcake recipe  here. I halved the recipe for this batch, and it still made close to 30 mini cupcakes.

Cupcakes

Nutella Ganache:

  • 1 cup Nutella
  • 250g good quality white chocolate, chopped
  • 75g salted butter, softened, not melted

Melt the white chocolate in a glass bowl, in the microwave in spurts of 20 seconds. At the end of each stint in the microwave, stir chocolate with a metal spoon. When completely melted, stir in Nutella until well combined. Leave at room temperature to cool. When mixture is at room temperature, it may have become a little solid. If so, just run some lukewarm water around the outside of the bowl to soften up a bit. In a separate bowl, beat butter until pale and creamy. Spoon the butter into the Nutella mixture and beat altogether for a couple of minutes until whipped and smooth.

000_0004

To decorate: Spoon Nutella ganache into a piping bag fitted with a round wide nozzle. Pipe one single round onto each cupcake, and place halved Ferrero Rocher on top. Store in an airtight container, in a cool, dark place. If it’s really hot, you can place the cupcakes in the fridge, but bring them down to room temperature to eat. I am very reluctant to put cake in the fridge, and people always think this is weird. When you put cake in the fridge, the fat component of the cake (butter) becomes harder, so the cake becomes drier and often crumbly. By the way, you can freeze these cupcakes, too. Just do it as soon as they are decorated, and obviously, bring them down to room temperature to serve, preferably overnight.

Cupcakes1

Here are some I made with Malteasers. Equally as delicious!

Cupcakes2

 

Lamington Cake with Balsamic Strawberry Jam

Happy Australia Day to all you Aussies! I hope everyone is having a relaxing long weekend 🙂 As a country, Australia does not really have a defined cuisine of its own. I guess it has something to do with being derived from Britain, and not really having a whole lot of history of our own. However, there is one sweet that we do claim do be our own (aside from the humble Pav, of course!). It is the delicious Lamington. If you do not know what a Lamington is, you are missing out, big time! They are slices of sponge-y cake, filled with jam, and covered in chocolate icing and coconut. Yum! I had actually never made a Lamington before, so I wasn’t sure how it would go, but I decided on a cake version for my Mum’s birthday, and I must say, it was delicious, and a big hit.

000_0008

I was going to use the recipe from the ‘BAKE’ book, from the Australian’s Women’s Weekly (AWW are the go-to’s for great recipes for many Aussies), for normal Lamington’s. However, I just had to look on my favourite site, Taste, of course, to see if they may have had a recipe for a cake. Luckily, I found the perfect one with great reviews, so I went with that, with a few of my own additions. I guess I could be more sure of the measurements this way, instead of having to adapt a slice into a cake. Anyhoo, the recipe was great – easy to follow and not ridiculously time consuming, either. Winner 🙂

000_0004

Lamington Cake: (recipe from Taste.com)

  • Cooking oil spray, to grease
  • 1/2 cup self-raising flour
  • 1/4 cup plain (all-purpose) flour
  • 1/4 cup cornflour
  • 4 eggs, at room temperature
  • 3/4 cup caster (white) sugar
  • 2 cups coconut
  • 250ml thickened cream
  • 1/3 cup icing (confectioner’s) sugar
  • 1 tsp vanilla bean paste/natural extract

Preheat your oven to 180c/356f. Grease two 20cm round springform baking tins with cooking oil spray, and line with non-stick baking paper. Set aside.

Sift all three flours into one bowl. In a separate bowl, beat all of the eggs, and the sugar, for approximately ten minutes, or until the mixture is thick, pale and creamy. Then, sift half of the flour mixture into egg mixture, and  gently fold it in with a metal spoon until well combined. Repeat with the remaining flour. Make sure the flour is all combined as it can be difficult to see in a large bowl – the flour will just sink to the bottom. And remember to be gentle as you don’t want to knock too much air out of the sponge.

Divide the mixture evenly into the 2 prepared tins. Smooth the surfaces with a metal spoon to ensure the mixture is even. Bake for 12-15 minutes (mine took 14, but ensure you check at 12). Insert a skewer to ensure cake is cooked – the skewer will come out clean. Leave in tins to cool, then place on a wire rack.

Chocolate Icing:

  • 2 cups icing (confectioner’s) sugar
  • 1/3 cup good quality cocoa powder
  • 1/2 cup water

Sift the icing sugar and cocoa into a bowl together, and add the water. Mix well until combined and smooth. Pour the icing into a large, shallow dish. Pour the coconut out onto a large baking tray.

Place one side of the sponge cake into the icing, cover the sides, then dip the other side of the sponge in the icing. Cover in coconut and place on a large cake stand. Repeat with remaining sponge cake, except place this one on a plate or another baking tray. I found this process super messy and it took me a while, but I got there in the end!

000_0001

Balsamic Strawberry Jam:

  • 1 medium punnet of strawberries, hulled and quartered
  • 1 tsp vanilla bean paste/natural extract
  • 1 cup caster (white) sugar
  • 1/3 cup balsamic vinegar
  • Splash of water

Place strawberries and water (I literally used a splash, just to moisten the strawberries) in a medium sized saucepan. Cook on a medium heat until the berries begin to soften (about 2 minutes). Add the vanilla and sugar, and cook over a low heat for about 10 minutes, or until strawberries have broken down. Add balsamic vinegar, and continue cooking on low until mixture becomes a sticky, jam like consistency. Pour into a bowl, and leave to cool. If you are not using the jam on the day of making it, cover with cling wrap and place it in the fridge. I made my jam two days beforehand.

Lamington Cake

Assembly:

Whip up 250ml thickened cream, with 1/3 cup icing (confectioner’s) sugar, and 1 tsp of vanilla bean paste/natural extract. With one sponge cake already on the cake stand, cover with whipped cream, ensuring you spread the cream right to the edges of the cake (if you want to decorate it like my cake, leave a little bit of cream behind to pipe on top). Then, spread over the strawberry jam – although this time don’t spread it right to the edges, leave about 1cm. Place the other sponge on top of the cream and jam. Decorate as desired 🙂 EAT!

Messy goodness

HAPPY AUSTRALIA DAY! (check out my past Australia Day posts here.)

000_0011