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Friday, 7 March 2014
Chocolate cupcakes with and banana cake revisited for a birthday
banana oat pancakes so I flipped pancakes while she opened her birthday presents before school. (We didn't eat them all so I put a few in the freezer. They make great school lunch box snacks.)
basic chocolate cupcake recipe to make at night and decided to top them with white chocolate frosting and coconut. It wasn't my finest moment in baking. I forgot to add the second 1/2 cup of flour. This didn't matter too much because I was baking in mini muffin cups, that are more likely to dry out.
Then I made a white chocolate frosting that just wouldn't set no matter how long I waited. I think I spread it on the cupcakes at around midnight. As you can see in the photos, it was still quite thin. I regretted not just making a plain old buttercream frosting. However most of the cupcakes were eaten at school and we were quite happy to devour the leftovers.
banana berry yoghurt cake that she had for her second birthday. Instead of berry yoghurt I used vanilla yoghurt. The cake was delicious and rather stodgy (even with some extra milk). I loved the pale pink cream cheese frosting with a little lemon juice to reduce the sweetness.
Sylvia was more interested in decorating the cake with lollies - rather than the berries she had when younger. We bought a dolly mix and m&ms. I thought it looked great. Sylvia insisted on adding sprinkles. She loves a bit of colour. Hence the balloons and fives (cut out of wrapping paper as inspired by my brother in law) that decorated the kitchen.
I am sending the lolly covered cake to Jane of the Hedgecombers who is co-host of Tea Time Treats with Karen of Lavender and Lovage. This month the theme is decorated cakes. Stay tuned for the birthday pizza and toadstool birthday cake.
Previously on Green Gourmet Giraffe:
One year ago: Cottage cheese and chive bread and the uke fest
Two years ago: Pea pancakes with sun-dried tomato pesto
Three years ago: MLLA Renovation pancakes
Four years ago: Panzanella and return to work
Five years ago: Hummingbird Cake
Six years ago: Paté and Cat Hair
Vegan chocolate cupcakes
Adapted from Vegan Cupcakes Take Over the World via Chow
Makes 36 mini cupcakes
1 cup soy milk
1 tsp apple cider vinegar
1/2 cup plain wholemeal flour
1/3 cup cocoa
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup raw sugar
1/3 cup rice bran oil
1 tsp vanilla extract
White chocolate frosting (See below - optional)
Coconut for sprinkling
Mix soy milk and vinegar in a large jug and leave aside to curdle.
Preheat oven to 180 C and line three mini muffin 12 cup tins with mini muffin papers.
Mix dry ingredients in a medium large mixing bowl. Whisk the sugar, oil and vanilla into the milk mixture. Pour the milk mixture into the dry ingredients and gently mix until just combined. Spoon the mixture into cupcake papers, filling about 3/4 to the top.
Bake for 15 minutes or until cooked (when a skewer inserted into the middle comes out cleanly). Cool on a wire rack. Ice with white chocolate frosting and sprinkle with coconut.
White chocolate frosting
Adapted from Christmas Cooking with Kids by Annie Rigg
80g white chocolate
90g icing sugar, sifted
Melt chocolate and butter in a small bowl in the microwave (or in a small saucepan on the stovetop). Set aside. Stir together the milk and icing sugar. Mix in the chocolate butter mixture and let cool until it is spreading consistency. I put mine in the freezer to cool it quickly. The recipe suggests 30 minutes cooling time but even with the freezer mine took far longer to be spreadable.
Banana and yoghurt cake
Adapted from the Australian Women's Weekly Cakes and Slices cookbook via here
1/2 cup sugar
200ml vanilla yoghurt
1/4 cup milk (I used soy)
2 large bananas, mashed
1 cup white self raising flour
1 cup wholemeal self raising flour
125g cream cheese, softened
1/2 cup icing sugar
1 tbsp butter, at room temperature
squeeze of lemon juice
few drops of pink food dye
lollies to decorate
Cream butter and sugar. Add egg and mix well. Add yoghurt, milk and bananas and mix. Gently mix in flours until combined. Tip into a lined and greased 20cm round cake tin. Bake at 180 C for about 1 hour. Cool on a wire rack.
To make frosting, mix cream cheese, icing sugar butter, lemon juice and food due. Spread over the top of the cooled cake and scatter with lollies.
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