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Green Apple Cinnamon Cupcakes with Cream Cheese Frosting and a Caramel Drizzle

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Cupcakes out of fashion, in fashion??? Personally I don’t care! I’m more about whether it’s an amazingly tasty, moist, delicious cupcake. Fads don’t interest me.

Lately I’ve been falling in love with cupcakes again. With Valentine’s day coming up, they are such a cute baked gift for a loved one.
I don’t buy cupcakes anymore, I’m yet to find a place here in Brisbane that can match my finicky demands. I find it so fascinating that in the USA, people line up and wait for hours for really good cupcakes. Me, just watching people line up on tv makes me want to bake cupcakes even more…so I did.

With so many options and batters/flavours available, cupcake creativity has come back with a vengeance. I’ve been watching the DC Cupcake sisters and they have 72 flavours!!! I mean, wow!
So I played around and modified one of their recipes…if people line up that long for one of their cupcakes, surely it’s got to be good!!
The only lineup I had was the kids in the kitchen waiting to try them!

Green Apple Cinnamon Cupcakes with Cream Cheese Frosting and a Caramel Drizzle

Adapted from DC Cupcakes
http://www.amazon.com/The-Cupcake-Diaries-Memories-Georgetown/dp/0062090607

Ingredients
Cupcakes
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
16 tablespoons unsalted butter, room temp
2 cups sugar
4 large eggs, at room temperature
1⁄3 cup hot water
2 1/2 cups freshly grated apples (I used 3 large Green Apple but you can use your favorite type)

Vanilla cream cheese frosting
4 tablespoons unsalted butter, at room temperature
4 cups confectioners
1/4 teaspoon pure vanilla extract
6 ounces cream cheese (195grams / 7/8 cup) at room temperature

Caramel
2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter, room temp
1 teaspoon pure vanilla extract
1 cup heavy cream, at room temperature

**** Beware this makes approx 28 standard size cupcakes. And a jar plus some of caramel sauce!!!****

Preparation
For the cupcakes:
1. Preheat the oven to 350 degrees F/176 C Line 2 standard cupcake pan with 12 paper baking cups, or grease pans with butter if not using baking cups.
2. Sift together the flour, baking powder, cinnamon, and salt in a mid size bowl and set aside.
3. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
4. Add the eggs one at a time, mixing slowly on medium speed, after each addition. It’s important to add them one at a time so that they will completely incorporate into the batter and you don’t put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.

5. Reduce the speed to low. At this stage, it’s always important to mix as slowly and as little as necessary since you don’t want to traumatize your batter. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by 1/3 of the hot water. It’s important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.

6. Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense. Use a standard-size ice cream scoop to fill each baking cup with batter, so the cups are 2/3 full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.

It’s always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.

For the vanilla cream cheese frosting: Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

For the caramel: Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate. I’ve stored my excess caramel for future toppings.

For your frosting transfer the vanilla cream cheese frosting into a plastic disposable piping bag, fitted with a large round metal tip. Be sure to whip up your frosting so it is light and airy but still holds its own. You don’t want to over whip. Start in the center of the cupcake, applying pressure to the bottom of the bag, and guide the tip around the cupcake in a circular motion, then end in the center with a burst of pressure. Try to move quickly and confidently. If you go too slowly, the frosting may come out uneven. You can then add your decorations.

For this cupcake, take the squeeze bottle of caramel and drizzle a flower pattern (or pattern of your choice) on top of each cupcake. You could also top with an apple slice, a sprinkling of cinnamon, or a piece of hand-shaped apple fondant!

The original recipe called for filling the cupcakes with caramel too. This is done by apple coring the cupcake centre then filling it up with caramel before frosting is done etc. If you don’t have a corer you can do it with a knife carefully, however it must be done when the cupcakes are thoroughly cooled.

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Happy Belated New Year

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Happy New Year!

Already 1 month in to 2014 and one of my resolutions was to spend more time on the blog! But alas having baby no. 4 has put me behind! So a catch up is due with 2 recipes that were requested by readers! And 2 healthy ones too!

The No Sugar Summer Roll Bar and the Summer Risotto. I was suprised at how good the Summer Roll bars were considering they had No sugar. The kids loved them soooo much that it got me thinking that maybe another resolution was to experiment more with Sugar Free and Gluten Free recipes!!!! So stay tuned….

Xxx Ms Fat Booty Bakes

Summer Raw Cacao Roll

Adapted from Sarah Wilson
http://www.iquitsugar.com/book/

You will need
1 cup of mixed nuts (I used salted)
1/4 cup of shredded coconut (bit more for sprinkling)
1/4 cup coconut oil organic if possible
50grams organic unsalted butter
2 tablespoons raw cacao, or cocoa is fine too
1/4 cup organic rice malt syrup
1/4 cup raw cacao powder

Method:
– Blend mixed nuts and coconut in a blender until fine
– add butter and coconut oil and blend till smooth (it’s ok if there are chunky bits!)
– add raw cacao and rice malt syrup, blend again till it all comes together
– Lay a sheet of baking paper in a small loaf tin
– Tip the mixture in tin and spread so it covers evenly
– Pop in the freezer for at least 1 hour
– Take it out of freezer and break it all up into pieces or cut into bars
– Roll in extra coconut if preferred.
-can be kept on fridge up to a week or keep it frozen and pull out when you need a sugar fix!!

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Summer Risotto with Tomato, Zucchini, & Basil

This recipe by Leanne De Bertolli was soooo delicious! I didn’t do anything to it! I cooked it as is: http://www.debortoli.com.au/recipes.html#january-2014

Summer Risotto with tomato, zucchini and basil

Seves 4
5 cups of chicken or vegetable stock
2 large tomatoes
1 tbsp butter
1 tbsp olive oil
1 onion, finely diced
1 celery stalk, finely diced
2 cups arborio rice
¾ cup Gulf Station Pinot Grigio
2 zucchini, cut into small chunks
1 tbsp tomato paste
3 tbsp basil
salt and freshly ground black pepper
freshly grated Parmigiano

Pour stock into a small pot, bring to boil on stove and leave it to simmer gently.

Meanwhile, pour boiling water into a bowl and add the tomatoes for 10-15 seconds. Remove tomatoes, peel off skins, cut in half and squeeze out seeds and excess water. Cut into small chunks and set aside.

Melt butter and oil in a heavy-bottomed pot, add onion and celery and cook over low heat. Stir until softened being careful not to burn.

Add rice and stir until well coated and appears “polished”. Add white wine and allow to bubble whilst stirring continuously for a minute or so.

Add ½ cup of hot stock and stir until absorbed by rice. Repeat this process one ladle full at a time until all the stock is added, stirring gently as you go. After about 10 minutes, add zucchini and tomato paste and stir through.

After 15-20 minutes, when rice is almost tender and has absorbed all of the stock, add the fresh tomato and basil and cook for another couple of minutes.

Add salt and pepper to taste. Remove from heat and stir in 2-3 tbsp of Parmigiano. Adding a dollop of butter at this point will lift the flavour.

Cover with lid and leave for a couple of minutes before serving.

Serve risotto topped with torn basil and Parmigiano. For extra flavour you could also top with some pesto.

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New Year’s Eve Chocolate & Strawberry Tart

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Happy New Year!

Sorry for the delay in posts, but this month was Krazy, yes with a K! Besides December being a busy month it was also the last trimester of my pregnancy, and with 3 other kids on school holidays our house was chaos…and is still chaotic.
I managed to squeeze in some baking…if you go to my Facebook page it is updated regularly (unlike my blog!)

https://www.facebook.com/MsFatBootyBakes
And I’m always on Instagram!!
http://instagram.com/msfatbootybakes

Happy to announce that I did have a beautiful baby boy on the 19th December! A gorgeous Christmas Baby 🙂 so far he has been so chilled out I have to wake him for feeds!! My other concern was that my nesting instinct with baking and cooking would stop after the birth, however I’m pleased to announce it hasn’t!!! I may have slowed down a bit with all the adjustments to a bigger family, but the urge and passion to keep baking and cooking is still there! Woohoo!!! Looking forward to a great 2014 with new and exciting food posts 🙂 I hope everyone has a safe and wonderful New Year!

Xx Ms Fat BootyBakes

Chocolate and Strawberry New Years Eve Tart
Adapted from Eric Lanard Baking Mad
http://www.amazon.com/Tart-Up-Sweet-Savoury-Tarts-ebook/dp/B0096GAVAI/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1388418150&sr=1-1&keywords=Eric+lanlard

Chocolate Shortcrust

175grams plain flour
50grams raw cacao powder or cocoa powder
50grams Icing Sugar
150grams of unsalted room temperature butter
3 egg yolks
1 tsp vanilla extract

1. Sift flour and cocoa powder together
2. Add icing sugar and stir all dry ingredients together
3. Add unsalted butter to dry ingredients and mix with your fingertips till you get a bread crumb like texture!!
4. Make a well in the centre and add the egg yolks, with a clean hand use 2 fingers and start swirling and mixing the egg yolks into the flour. Once it starts to combine add 1 tsp of vanilla extract

Preheat oven to 180 degrees Celsius
The dough should come together and look lovely and dark. Wrap dough in cling wrap and leave it for at least an 30min in the fridge
Once the dough has been rested take out of the fridge to bake blind.
Roll dough to 2-3mm thick and place into a 22cm tart tin. Make sure all edges are pushed in and neatly trim off the excess. With a fork gently prick the dough
Cover with baking paper and add baking beans to top of tart tin
This can now go in the oven for 20 minutes

Once tart has come out and is cooling start on the chocolate ganache

Chocolate Ganache
200ml Single Cream
200grams dark chocolate
2tsp vanilla extract
75grams soft unsalted butter

1. On a stove top medium heat, heat the cream
2. Melt 200g of dark chocolate in a microwave or in a glass bowl over a simmering pan of water (make sure the water does not touch the bowl whilst melting )
3. Once the chocolate is melted, smooth and glossy add the cream
4. Mix until smooth and add 2 tsp of vanilla extract
3. The ganache should be warm by now, so a good time to add the butter and mix it all in for a smooth ganache

Leave it to cool, and by now the pastry shell should be cooled.

700grams strawberries

Add 350g chopped strawberries to the tart shell. Pour the ganache over it and place in the fridge for approximate half an hour or until ganache is set.
With the excess strawberries trim them and add decoration to the top

And et voila your new year dessert is ready! Add sparklers for a true decadent dessert!!

Xx Ms Fat Booty Bakes

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Had to squeeze in a pic of baby!!!

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Christmas Panettone Countdown!

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Christmas Panettone

Firstly many apologies for the delay in posts!! For those of you who don’t know me personally may not be aware that I am having a Christmas Baby 🙂 due 23 December!!! The last few months have been super hectic, I also have 3 other children under 10! So please forgive the infrequent postings. However I do regularly update my Facebook page and Instagram!!

https://www.facebook.com/MsFatBootyBakes
http://instagram.com/msfatbootybakes

Now back to the post. Since its Christmas and a Bake lovers dream time, I thought I would put together things that I’ve been making in this festive season. So today it’s Panettone. I’ve always loved Panettone, but always store bought. It just looked too complicated…is it bread?? is it cake?? No, it’s a sweet bread!!! Since I’ve been baking a lot of bread lately, I thought, well why not…lets make it!! If it’s a disaster back to store bought.

It WAS better then any store bought version. So fresh, there is a difference opening your oven door and getting the Panettone out, as opposed to opening your cardboard box!! I may make another one for Christmas, but have it on Boxing Day with some warm butter and a cup of tea!!!

Love Ms Fat Booty Bakes

Recipe

Adapted from Paul Hollywood Panettone
http://www.bbc.co.uk/food/recipes/panettone_16322

Ingredients
500g/1lb 2oz strong white flour
7g salt
50g/2oz caster sugar
2 x 7g sachets instant yeast
140ml/5fl oz warm milk
5 free-range eggs, at room temperature, plus extra for egg wash
250g/9oz unsalted butter, softened, plus extra for greasing
120g/4½oz dried cranberries

Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.
Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough.
Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Mix until all is incorporated.
Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it.
Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. (I used a 7inch tin with high sides and extended the baking paper up)

Remove the panettone dough from the fridge.
Knock back the dough, shape into a ball and place into the tin.

Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin.
Preheat the oven to 180C/350F/Gas 4.
Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked.
Remove the panettone from the tin immediately and allow to cool.
I added some melted apricot jam on top and sprinkled the cranberries.

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Raw Cacao, Cranberry and Nut Biscotti

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Raw Cacao and Cranberry Biscotti

With Christmas coming up I love to have many baked goods in jars, cupboards, anywhere, and in anything that has a air tight lid. Besides baking little hampers and gifts for Christmas, my kids are going through a growth spurt and will soon be eating me out of house and home. They are 7 & 9 years old, and eat like adults! They come home from school, make a milkshake and look for cookies, preferably Biscotti!! I don’t know how many 7 year olds request Biscotti on a daily basis!! So I have been experimenting with a few recipes and decided on a Raw Cacao Biscotti, an alternative to the Choc biscotti and a teeny weeny bit healthier ! I threw in some mixed nuts, cranberries, and voila it tasted very Christmassy! So may make some for Christmas Day with my morning coffee.

Xxx Msfatbootybakes

These were adapted on a Martha Stewart Recipe

http://www.yummly.com/recipe/Chocolate_Pistachio-Biscotti-Martha-Stewart?columns=3&position=18%2F63

Raw Cacao And Cranberry Biscotti

Adapted Martha Stewart

2 cups flour (all-purpose, spooned and leveled)
1 cup sugar
11/2 tsps baking powder
1/4 tsp salt
3/4 cup mixed nuts and cranberries ie total to equal 3/4 cup. I did 2/4 nuts and 1/4 cranberries (unsalted)
4 ozs dark chocolate (chopped)
3 large eggs
2 tbsps unsalted butter (melted)
1 tsp pure vanilla extract
1/4 cup raw cacao powder

1.Preheat oven to 350f/176 degrees.
2.Whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in nuts, cranberries and chocolate.
3. In a small bowl, whisk together eggs, butter, vanilla, and cocoa.
4. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).

5. Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar.
6. Divide dough in half and place on sheet.
7. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar.
8. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.

Reduce oven to 300f/148 degrees.

Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices.
Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes.
Transfer to a wire rack to cool completely.

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Bacon, Banana, and Brie Breakfast Pastry Puffs

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Bacon, Banana, and Brie Pastry Puffs

Breakfast is one of my most favourite meals. A new day begins, a fresh start – your slate is wiped clean, nothing better then eating a fulfilling breakie to put you in the right frame of mind.

I make these cheat pastry puffs with store bought puff as its quick and easy to throw together. It’s adapted/inspired from the book Back In The Day Bakery (which I love love – they do ham and cheese!). Cheryl Day is sooooo cute and her quirky little bakery in Savannah serves up all homemade goodies from scratch. This one is a treat, and you can change the filling to your liking ie sweet, savoury…I’ve done Bacon, Banana and Brie which is one of my favourite toppings 🙂

Ms Fat Booty Bakes xx

http://www.amazon.com/The-Back-Day-Bakery-Cookbook/dp/1579654584

http://www.backinthedaybakery.com/

Bacon Banana and Brie Puffs

Spice Blend Ingredients (8 pastries):
½ tsp. onion powder
1 Tbs. chili powder
1 tsp. dried thyme
2 tsp. coarsely ground black pepper
1 tsp. ground allspice
½ tsp. ground cloves
1 tsp. ground cinnamon
¼ tsp. garlic powder
fine sea salt, to taste

**I did not have onion powder so I omitted**

for the pastries:
1 (17.3 oz.) pkg. frozen puff pastry (2 sheets), defrosted
115 g cooked bacon or however much you may need
1 whole sharp Brie
1 egg, beaten w/ 1 Tbs. water, for egg wash
1 tsp. fine sea salt
2 bananas chopped finely

Instructions
1.Position a rack in the lower third of the oven and preheat the oven to 400° /204c while its heating line your baking tray with parchment paper

2.For the spice blend add all the ingredients into a small bowl and mix

3.To make pastries make sure puff pastry sheets are defrosted. Lightly flour surface and unfold pastry onto it. Cut each piece into four squares.

4.Place your cooked bacon in the centre of the square along with a teaspoon of brie (or however much brie tickles your fancy!) add 2/3 slices of banana. Sprinkle some of the spice blend (to taste) over each one

5. Fold two opposite corners of each square over the filling to make a “pouch” and press the edges to seal. Set the pastries on the parchment-lined baking sheet.

6. Brush each pastry with egg wash and sprinkle with some more of the spice blend. Sprinkle the salt evenly over the pastries.

Bake for 12-14 minutes, until pastries are golden brown. Remove the pastries from baking sheet and cool on a wire rack for 10 minutes. Serve warm or at room temperature.

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Passionfruit Yoghurt Cake

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We have a passionfruit vine in our back garden which bares alot of fruit throughout the season. I give a lot of passionfruits to our neighbour and also try to make as much passionfruit products as possible!! By the end of the season we are all ‘over’ passionfruit.

Greek yoghurt and passionfruit cake with passionfruit icing seemed to be a double dose of goodness (and helped me get rid of some fruit!) At one point we had close to 80 passionfruits sitting in my fruit bowl box!

I did walk into my local grocer and saw them priced at 40 cents for one! That’s $32 of passionfruit sitting in my kitchen and organic 🙂

Something about a cake in a bundt tin always gets a ‘wow’ factor! I’ve done a yoghurt icing too as opposed to a syrup!

So here is my simple ode to the passionfruit 🙂 xx

Passionfruit Yoghurt Cake with Passionfruit Yoghurt Icing
Adapted from Donna Hay Seasons Fast Fresh Simple

http://www.donnahay.com.au/online-store/books/fast-fresh-simple

Ingredients

¾ cup (180ml) vegetable oil
2 eggs
1/4 cup passionfruit pulp
1 cup thick Greek yoghurt and or natural yoghurt is good too
1 cup caster (superfine) sugar
2 cups (300g) self-raising flour

Passionfruit Yoghurt Icing
1 cup icing sugar, sifted
1 teaspoon yogurt
1/4 cup passionfruit pulp

Method

Preheat oven to 180°C (350°F). Grease and flour 24cm bundt tin
Place the oil, eggs, passionfruit pulp, yoghurt and sugar in a bowl and whisk to combine.
Sift over the flour and stir until smooth.
Bake for 35 minutes or until cooked when tested with a skewer.

Remove cake and let it cool.

Yoghurt Icing
Place all ingredients in a medium size bowl and blend until smooth. Once cake is cooled pour over and serve.

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