Sunday, 27 April 2008

cupcakes and lemon tarts


Cupcakes have enjoyed a jet-fuelled ride to the top of the desert popularity pile.
Here's a recipe for cupcakes with a tropical twist.

Coconut Cupcakes with Passionfruit Icing



1/2 cup (113 grams) butter, room temperature

2/3 cup (130 grams) castor white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/2 cups (210 grams) self raising flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

1/2 cup dessicated coconut

1 teaspoon cinnamon


2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) butter, room temperature

1/2 teaspoon pure vanilla extract

1 tablespoons milk

1 tablespoon passionfruit pulp



Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, coconut and salt. Add to the butter and egg mixture, along with the milk, and beat until combined.

Evenly fill the muffin cups with the batter and bake for about 15-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.


Use an electric mixer. The results will be much smoother and airier. Cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and passionfruit pulp and beat on high speed until the icing is goes slightly paler and is fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed, to get the consistency you like.

Top the cupcakes with glace` cherries for added cuteness.

Lemon Curd Tartlets



230g Unsalted Butter

460g Caster Sugar

180ml Fresh Lemon Juice

5 Eggs (Beaten)


Melt the butter and sugar together in a double saucepan – this will take about 15 minutes. Whisk in the eggs and lemon juice, stirring constantly. Cook over medium heat until mixture coats back of spoon –about 15 minutes, stirring occasionally. Add extra sugar or lemon juice to taste. Cool.

Fill shortcrust pastry tartlet shells with the mixture and top with a strawberry