Cupcakes
Baby Update at 29 Weeks
Resources tell me that my blood volume is now double the normal. That explains the blood noses I’m having at least twice a day.
My belly button now looks like a moon crater with raised edges. I wonder what it will do by the end of this trimester…
On Sunday I had my baby shower. Thanks to my cousin and Ms Constantine for organising things, and everyone who made it there.
Of course I had to make cupcakes and opted for the favourite black forest. I also made a lemon coconut flavour so I could make use of the dessicated coconut that I finally got around to getting (although I only used it on the icing).
Baby shower cupcakes
I opted to ice the lemon cupcakes by using a layer of butter cream and then plonking a giant marshmallow on top. A sprinkling of coconut made them look extra fluffy. Some royal icing helped to cement the teeny fondant flowers on top to complete the baby girl look. Lazy but quite effective I thought. I also learnt that I need to use more butter cream because the marshmallow may look like frosting but doesn’t give the same moistness and finger licking quality as frosting :)
The hubby made some cookies that I put away in Chinese takeout boxes for the guests. Mmm, chocolate cherry, and almond and white chocolate…. He thinks he may have missed an ingredient from the chocolate cherry ones because they turned out rather flat and floppy, so apologies. I think they still tasted good.
The baby shower was great fun. We also got a lot of useful stuff that will help us get started when the baby arrives. Baby clothes, especially girls’ things can be unbelievably cute! Can’t wait to use everything.
We also had our first antenatal class last Wednesday. It’s quite scary learning what is going to happen. My cervix is apparently going to expand to nearly the size of a compact disc and that’s before I can start pushing the baby out!
Cupcakes and cookies
I get excited when there’s a reason to bake, apart from just wanting to eat!
Last Sunday we were invited to Kiwi Wolf’s hubby’s surprise birthday get together. Myhubby volunteered me to make the cupcakes – lucky for him I like making cupcakes and he knew it anyway.
I decided to make two flavours – lemon lime (based on the Coconut Lime Cupcake recipe but minus the coconut essence) with a zesty lemon butter cream, and a Black Forest cupcake with fresh cream flavoured with cherry liquer. They were both delicious and I was sad that I could only fit in one of each :[
Lemon lime cupcakes with lemon butter cream frosting
Black forest cupcakes with cherry liquer flavoured cream
The hubby decided to make chocolate chip cookies. He managed to find the other recipe that we love. This one has coffee in it, and is a light cookie with a salty sweet scrumptiousness. I prefer it over the last chocolate chip recipe I posted. Unfortunately I didn’t get around to taking any photos before they were all eaten.
Chocolate Chip Cookies II
Makes 24
I’m not sure exactly where we got this recipe from or what we had altered, but it’s gooood.
Ingredients
- 1/2 C (125g) butter
- 1 C brown sugar
- 3 Tbs castor sugar
- 1 egg
- 1 Tbs vanilla essence
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 C flour
- 1 1/2 tsp coffee powder
- 225 g chopped chocolate (we use dark chocolate, and you could also use chips if you really have to)
Method
- Preheat the oven to 190 C.
- Cream together butter and sugars (use a wooden spoong or your electric mixer).
- Beat in the egg.
- Add in all other ingredients, sifting in the baking soda, powder and flour to get rid of lumps, and combine. You may need to use your hands to mix things together.
- Divide into 20-24 cookies (depending on how large you want them) and bake on two trays for 8-10 minutes until lightly golden.
The cookies will still feel soft and spongy when done, but they will crisp up soon after.
Mmmm addictive!
Put the lime in the coconut
I decided to be a bit adventurous this time and make coconut lime cupcakes with marshmallow icing.
The intention was to use the dessicated coconut that had been hanging around in the pantry since ages ago, but when it came to it I couldn’t find it anywhere. Maybe I’d already thrown it out because it was getting manky…
So I ended up using coconut essence, which isn’t the same, but it gave a nice subtle flavour.
We also bought a jar of Marshmallow Fluff when we were in the States a few years back. The hubby thought it was a great souvenir because it’s ’so American’, but we didn’t really know what to do with it. Then on an episode of Good Eats, Alton Brown made some marshmallow fluff-type frosting, so that gave me another reason for baking these cupcakes.
My recipe is as follows, and as always it’s based on the basic Scout’s cupcake recipe.
Coconut Lime cupcakes with Marshmallow Fluff frosting
Coconut Lime Cupcakes with Marshmallow Fluff Frosting
Makes 24
Ingredients
- 2 eggs
- fresh whipping cream
- 1/4 teaspon of vanilla essence
- 3/4 cup caster sugar
- zest and juice of one lime
- 1/2 teaspoon coconut essence
- 1 cup of standard flour
- 1 1/2 tsp baking powder
- pinch of salt
Frosting
- 50 grams softened butter
- dash of vanilla essence
- Half jar of Marshmallow Fluff
- Icing sugar
Method
- Break eggs into a cup measure and fill to the top with cream.
- Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
- Add vanilla essence and caster sugar.
- Beat for another 3 minutes.
- Add the zest, lime juice and coconut essence, and beat for about 10 seconds to combine.
- Sift in standard flour, baking powder and a pinch of salt.
- Fold to combine taking care not to over mix.
- Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
- Bake for about 15-18 minutes at 180 degrees Celcius until a skewer comes out clean.
- Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
To make frosting, whip the butter until light and fluffy using an electric beater. Add vanilla essence and Marshmallow Fluff and whisk well. Add about 1/4 cup icing sugar, and whisk again until well combined. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting. You could also add in some lemon juice for a lemony icing.
Cupcakes!
I love baking cupcakes, and realised that I don’t actually have many photos of them online.
So here are some now :)
Vanilla cupcakes with lemon icing
Chocolate cupcakes with chocolate flakes
Bright vanilla cupcakes with strawberry and apple flavoured icing
Vanilla cupcakes I made for my hen's tea party with Malibu, Cointreau and Kahlua icing
A selection of cucpakes for Ms Constantine's birthday
Blue Obama cupcakes (not the obscene version)
Well, we’re not American, but Obama’s presidency gave me an excuse to be silly with cupcakes. If you want to know what I mean, see my post on Cocktails and Obama Cakes.
Dark chocolate cupcake with lemon icing
Trial cupcakes for the brother-in-law's wedding
The 72 cupcakes we made for the brother-in-law's wedding. Flavours were chocolate, vanilla boysenberry and lemon, with vanilla or lemon icing.
Dark chocolate black forest cupcakes with fresh brandy cream
All my cupcakes are variations of the basic Scout’s Cupcakes recipe (see my Tea Party Essentials post) – the most simple, fail proof recipe for light, fluffy cupcakes.
Eggshell Green shops
Previously on Eggshell Green
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