Saturday, 21 May 2016



As promised, I have a few new recipes for you today :)
Hubby had control of the remote this afternoon, and he switched it over to Martha Bakes.  I think he was hinting!  I have to admit, though, it did give me some inspiration.

I made two batches of cupcakes today.  A lemon meringue cupcake (yes I've done this before, but this is a new recipe), and a red velvet cupcake.
At first glance, my lemon meringue cupcakes looked to be an epic fail - this is what happens when you haven't completely dried your bowl before whisking eggs, and when you get a smidge of egg yolk in there.  But!  They were amazing!  Or in the words of my daughter, "these are the goodest cupcakes ever!"
As for the red velvet, I may have overdone the cocoa, so they're not quite as red as they should have been, I have adjusted my quantity, so you should be okay with this one.

Red Velvet Cupcakes

100g butter
1/2C brown sugar
1 tsp vanilla
1 egg
1 1/2C flour
2Tbsp cocoa
1tsp baking powder
1 tsp baking soda, dissolved in 1tsp cider vinegar
2/3C milk
1tsp red colouring paste

Beat butter with sugar and vanilla.  Add egg and beat well.
Sift flour and baking powder with cocoa and add this, start beating slowly, while adding the milk and soda/vinegar mix.
Add colouring and give one last beat.
Scoop tablespoonfuls into cupcake cases and bake at 200C for 15 minutes
Allow to cool.

Cream cheese and raspberry icing - I borrowed this idea from Martha

125g cream cheese at room temperature
50g butter, softened
approx 1 1/2C icing sugar
1 1/2Tbsp raspberry jam - pushed through a sieve to get rid of seeds.

Beat cream cheese and butter, slowly add icing sugar until combined.  Beat vigorously for a minute of two.
Swirl jam into the icing and using a knife, spread on top of the cupcakes.

Lemon Meringue Cupcakes

100g butter
1/2C sugar
1 egg
1tsp vanilla
1Tbsp lemon curd
1 1/2C flour
1tsp baking powder
2/3C milk

Beat butter, sugar, and vanilla together.  Add egg and beat again.  Add lemon curd, and give it a quick fold through.
Sift flour and baking powder into the mix and slowly start to combine, while adding milk.
Spoon tablespoonfuls into cupcake cases and bake at 180C for approx 20 minutes
Remove from oven and allow to cool.

Meringue topping

3 egg whites
1C sugar
1tsp vanilla
1tsp cornflour
1tsp malt vinegar

Beat egg whites in a clean, dry bowl :) until thick.
Slowly add sugar while beating continuously.
Mix vanilla, cornflour and vinegar together and pour into mix.
It should be glossy.

make a small hole in the top of each cupcake, and place a dollop of lemon curd on top - some in the hole, and the rest on top.  I placed a blob, though if you had runny meringue like me, maybe spread the curd across.
Pipe (or spread/pour) your meringue over top of each cupcake.
If you have a fancy blow torch thing, by all means use one of those, otherwise, put cupcakes under the grill for a minute, or until just starting to brown.

*Those lumps in the centre are the lemon curd*

There you go!  Two yummy cupcake recipes that I guarantee your family will love!