Superbowl 51 Themed Cupcake Recipe

This year the Atlanta Falcons versed the New England Patriots in the iconic Superbowl game, held only a couple of weeks ago. As a big fan of American Football and great lover of delicious desserts, I have taken it upon myself to make annual Superbowl cupcakes, celebrating both teams that get into the finale. This year, it was one of my favourite teams, the Patriots (who happened to have won, if you didn’t already know) and the Falcons and luckily both teams had great colours I could play with for my cupcakes. I used a pack mix (which is honestly the easiest and fastest way to make cupcake) again this year. I used Green’s Classic Vanilla Cupcake packet mix.

Here is a step by step of how I made my awesome Superbowl 51 themed cupcakes:

Ingredients for cupcakes:

  • Packet mix,
  • 2 eggs,
  • 2/3 of a cup of milk,
  • 3 tablespoons of soft butter
  • Gel icing colours (blue and red).
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Fresh eggs, butter, milk

Method for cupcakes:

  • Turn on your oven and set it to 180 degrees. If you want to use the fan, turn it to 160 degrees,
  • Grab a 12-cup muffin pan and line them with patty liners (I used blue, white and red liners),
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Cupcake Patty Liners
  • In a large bowl add the given packet mix, your two eggs, milk and soft butter,

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  • Bring it all together with a hand-held mixer on low, or by whisk, until just combined,
  • Once all combined, turn up the hand-held mixer to medium and mix for two minutes, or until slightly fluffy looking, if by hand continue to mix,

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  • Grab a set of scales, and carefully divide the mixture into two into two separate bowls,

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  • Add a toothpick scrapping of blue to one bowl and red to the other and combine with spatulas well (keep adding colour mixture until you reach your desired colouring),

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  • Pour coloured mixtures into prepared and lines patty liners to the colours of preference (blue mixture into red liner and vice versa),

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  • Bake for 25 minutes or until a skewer test passes,

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  • Sit the cupcakes in the tray for five minutes once cooked but place on try immediately after the five minutes to cool without sweat.

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Ingredients for icing:

  • Icing mix from packet (icing sugar)
  • 4 tablespoons of soft butter
  • Gel icing colours (black and red)

Method for icing:

  • Once the cupcakes have cook completely from top to bottom, grab the packet mix for the icing and butter and combine on slow with hand-held mixer or by hand with whisk (this takes a bit longer by hand),
  • Again, grab the scales and this time instead of dividing into two, divide the icing mixture into three, (one for black, one for red and one for white),

 

  • Once divided, add the gel icings to two of the bowls, red and black (the white is technically the colour made naturally when mixed),
  • Spread onto corresponding cupcakes when ready and decorate as pleased,
  • Eat and enjoy!

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This scrumptiously sweet baby cupcakes will kind of shrink, which is okay, because then you can have another one. They taste like a vanilla piece of cake and will make you want to go back for more. The icing is nice to.

*Please note that you don’t have to use colouring in the cupcakes or the icing, I only did so, because it was the Superbowl. If you don’t want to use the colours, then just omit them from the recipe mentioned above. I think the colours give it a cool look though.

**Please note that the colouring that I used was a gel. Gels/pastes are better than the liquid bottled ones as they don’t add water to the mixture and give you a better colour and consistency in the end. You can find a whole range of them in Coles and Woolworths in the baking aisle.

Storage – if you end up having to put the cupcakes away, well then just grab a container and seal it properly and they should last up to 6 or 7 days, if you don’t have sneaky little hands going for them all the time.

Let me know what you think of my recipe. Have a go yourself. And please ask if you have any questions.

♥ GWAP

Carrot, Date and Walnut Loaf Recipe

I love a good carrot cake, but sometimes they can be a little tricky or time consuming to make. They generally take 50 minutes to cook in the oven most carrot cakes. If you don’t like waiting that long or are looking for something different to try and taste than this is the recipe for you. I found this recipe in the Coles magazine, the free one you can grab when you are paying. I love this recipe because it is fast and really easy to throw all together in the afternoon. Now I know I said that carrot cakes take 50 minutes to cook, well do does this one, the difference however is the steps and time it takes to get it into the oven, it is a very simple recipe. Here is what you need:

Ingredients:

  • 140 g dates (pitted), chopped coarsely
  • 2 eggs
  • 125 ml vegetable oil
  • 300 g self-raising sugar
  • 220 g brown sugar
  • 1 ½ cups carrots, coarsely grated (about 3 large carrots)
  • 50 g walnuts, chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Method:

  • Preheat your oven to 180 degrees
  • Grease and line a long loaf pan with baking paper, leaving the long sides to hang (10cm x 20cm)
  • Combine chopped dates, eggs and oil into a bowl and whisk together
  • In another bowl, combine the self-rising flour, brown sugar, grated carrots, chopped walnuts, cinnamon and nutmeg together
  • Once combined nicely, pour in the date, egg and oil mixture into the dry mixture and bring together
  • Once combined, pour out into greased tin and place into preheated over
  • Bake for 50 minutes or until the skewer test is passed (place skewer into the middle fo the cake and if it comes out clean it is ready)
  • Leave the loaf in the tin for 10 minutes to cool before turning it out onto a wire rack to cool completely.
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Carrot, Date and Walnut Loaf without Icing Sugar

Note: there is an icing element to this loaf that I will add but know that I have not made the icing mixture as I had the loaf as is without.

Icing Ingredients:

  • 250g cream cheese, softened
  • 50g butter
  • 80g icing sugar mixture

Icing Method:

  • Use and electric mixer to beat the cream cheese and butter until it is smooth.
  • Add the icing sugar and beat until well combined
  • Spread mixture over cooled, cold loaf
  • Enjoy!

I made this cake last week and I loved it. I didn’t chop my dates or walnuts enough so I had big chunks of them throughout my loaf. This cake is simple to make with only a handful of steps before you throw it into the oven. Your house will smell amazing as it is cool, trust me. If you don’t like dates, or walnuts, then you can leave either/or of them out and I don’t think it will alter the recipe.

Storage:

Once it is cooled, I suggest putting it into a container that doesn’t suffocate the loaf as it might sweat a little bit. I should keep for a week or more and serves about 12 people if you want to be generous.

I hope you enjoy the recipe and the loaf and let me know if you have a go at making it.

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22 Magical Cakes All Book Lovers Will Appreciate

Ummmm guys, look at this amazing link I have added right below:

https://www.buzzfeed.com/jamiejones/cakes-all-book-lovers-will-appreciate#.ujMj5Me5v

How amazing do these all look?

How wonderfully creative and unique?

I love them all, they are all so special and different and I want them all. Well actually I want the Matilda one, and the Twilight one (mum, dad, friends if you are looking, reading just a little hint for you all).

How good does the Pride and Prejudice one look and professional The Hunger Games one look?

I want to eat them all, actually I do wonder what flavor they are inside.

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Candied Walnut Recipe

My mother just made a Walnut and Carrot cake. It looks amazing and I am about to make the cream cheese icing to top the cake. The recipe also calls for a candied walnut topping. Mum gave me the responsibility, even though I have never even attempted to do such a technique in the kitchen, but my mother like to throw me in the deep end for a lot of situation to allow me to kick and scream and conquer and learn. Suffice it to say, I candied my first ever batch of walnuts and I can’t wait to taste them with the cake.

Ingredients:

  • 100 g walnuts (halved)
  • ¼ cup maple syrup
  • 1 tbsp. butter
  • ¼ tsp ground cardamom

Method:

  • Line a baking tray with baking paper and set it aside
  • Heat a small non-stick fry pan over a medium heat
  • Add in all the ingredients
  • Allow all of the ingredients to melt (not the walnuts) and stir for about 5 minutes until the walnuts are coated and syrup is thick
  • Pour onto the line baking tray
  • Separate the nuts and let cool

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Note: These candied walnuts are going onto of the Carrot and Walnut Cake that is written in the April 2016 edition of Woolworth’s Fresh Magazine.

I will take a photo and show you all what that cake looks like in the end. And will write up the recipe for the cake shorty. I’ll let you know what I post it.

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Darrell Lea Chocolate Banana Bread Recipe

I had a sheet of left over Darrell Lea Chocolate in my cupboard from making something sweet the other week and found a gem of a recipe in the pack and thought I would make it. So as my mother got dinner ready, I got this cake ready. It is quick and simple with only 6 ingredients to play with and not that many moves to make it. Have a go yourself.

Ingredients:

  • 100 g Darrell Lea Traditional Milk Chocolate (grated)
  • 2 bananas (ripe)
  • ¾ cup sugar
  • 2 tbsp. golden syrup
  • 1 egg
  • 1 cup self-rising flour (sifted)

Method:

  • Preheat your oven to 180 degrees
  • Line your tin/tray with grease proof paper and set aside for now
  • Mash your ripe bananas into a bowl using a fork
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mashed bananas
  • Add the golden syrup and sugar into the mashed bananas and stir
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mashed bananas, golden syrup and sugar
  • Add the egg and sifted flour into the banana mixture
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the egg is under the mountain of sifted flour

 

  • Grate the Darrell Lea milk chocolate before adding it to the rest of the mixture and stir well
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grated milk chocolate
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ingredients all together
  • Pour the mixture into your lined baking tray/tin and place it into the preheated oven for 30-35 minutes or until the bread passes the skewer test
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pour into the tin

 

  • Allow the bread to cool in the tin for 5-10 minutes before turning it out onto a wire rack
  • Enjoy!
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The end result with a piece or two already missing!

Note: I used a microplane to grate my chocolate, it took a while so it might be ideal to grate the chocolate before starting anything else as it gives the oven time to preheat and egg to come to room temperature.

This easy, simple chocolate banana bread will make your house smell of chocolate with a hint of banana and it smells delicious. It is a total must make for everyone.

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Smoked Paprika Aioli Recipe

A few weeks ago I showed you a photo of a bowl of Aioli that I made with my sister. It was Smoked Paprika Aioli and it was my first attempt in ever making something like an aioli and I have since made it once again, wait, maybe twice more. Anyway, this is the photo of the first time I made the Aioli.

Now here is the recipe on how I made it and the story why I made it, because I thought it was about time I shared it seeing as I told you about it over two months ago.

My sister came up to me a few weeks ago and asked me if we could make something together. We had gone out to lunch with our mother the day before and with her lunch she had the most amazing tasting aioli I had ever had. My sister doesn’t really like sauces and so when I saw her eat her food with this and liked it, I knew that she was going to start liking sauce if it tasted similar to the one she had when at lunch. So my sister when and found a recipe for Smoked Paprika Aioli and wanted me to make it with her. It was the first time I had ever made an aioli but it was going to be okay, my sister and I can do a lot of things together when we put our heads together. So here is the recipe she found with a few of my changes which made it taste sooo good.

Ingredients:

  • 1 large egg yolk (the yellow bit)
  • ½ teaspoon salt
  • 1 lemon (the juice of one half at a time though(
  • 1/8 teaspoon smoked paprika (I ended up using ½ teaspoon of it to a bigger spice flavour)
  • 2 cloves garlic (minced or grated)
  • A few sprinkles of black pepper
  • 1 cup canola oil (DO NOT use olive oil)

*Make sure all the ingredients are at room temperature before you start.

Method:

  • In a food blender or by hand (I used both in the end) put in your egg yolk and half of your lemons juice – let it sit for a few minutes together in the bowl
  • Then add your minced garlic, salt, smoked paprika and black pepper to the eggs and lemon juice that have been sitting there
  • Then start beating it or turn the machine on and wait until it starts to turn a paler colour than when it started and a bit thicker too
  • Once you notice a slight change in colour, start drizzling in the canola oil, not a lot at once and watch to see that the machine or the hand mixing it is bringing it all together before drizzling in more
  • It is going to take a while to get through the cup of oil but to also bring everything together but the wait is worth it
  • You’re going to notice the difference in thickness as it continues to combine and once it looks like it can probably stand on its own it you dip a spoon in a bring it out and it doesn’t really move anywhere then you can taste it and see if it need a bit more salt or pepper or even smoked paprika
  • If the mixture does get to thick use some of the other half of the lemon’s juice to thin it out a bit, but too much of it will ruin the whole thing.

Note: With one cup of canola oil and half a lemon’s juice, this recipe makes a lot more than it sounds like. I kept this after eating it with dinner that first night in an air tight container in the fridge for only a week, I think anything more will play with the laws of food and health a bit too much.

This Smoked Paprika Aioli tastes so good on a number of things, I had it with chicken schnitzel, fish and chips, in a few sandwiches, trust me it will get eaten, even by those who might not like eggs or sauces.

*There is an egg in this recipe, so if you are allergic or are serving this to someone with allergies please be aware and let them know.

Let me know what you think of this awesome new recipe. I know I shared the picture of it when I first made it, but I don’t have a new one so I hope this picture still depicts the greatness of this awesome sauce. Have a go at trying to make this one, it’s not as hard as it seems.

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Mini Oreo Cheesecake Recipe

Oreos are perhaps the best biscuits in the world. They are my favourite and no doubt most of the worlds too. At the moment there are lots of videos containing Oreos and how amazing they are on Facebook (if you haven’t seen any, look up Buzzfeed and all of their pages and you will see what I mean). They are not only deliciously tasty, but they are also very versatile and can be used in a lot of different cooking. So when my mother asked me to make something for a lunch party she was having, I knew I had to try my hand at some Mini Oreo Cheesecakes, because who doesn’t like Oreos and cheesecake, so why not combine the two of them, right? I have smashed a few different recipes together and have made my own which is simple, easy and makes the tastiest cheesecakes ever. Normally they would have Oreos as the base for the cheesecake, but I knew that that would make it sweet-er, so instead I chose to use Chocolate Ripple Biscuits as the base, allowing a different taste, but also the chance to eat more!

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Mini Oreo Cheesecake!

Ingredients you will need:

  • Oreos – about 25 biscuits (but it really depends on how much you like the taste of Oreos and how strongly you want to taste them in the cheesecake, the more Oreos the more Oreo it will taste)
  • 500 g Cream Cheese (at room temperature)
  • 1 tablespoon Vanilla Extract
  • 80 ml Thickened Cream
  • ¾ cups sugar
  • 100 ml unsalted butter (melted)
  • 1 packet Chocolate Ripple’s (or any other plain chocolate biscuits)

Tools you will need:

  • Cupcake tray (12-16 cupcakes)
  • Cupcake Patties
  • Electric hand beater
  • Bowl x 3
  • Rolling pin
  • Scooper
  • Measuring tools
  • Microwave proof bowl

Method to make Mini Oreo Cheesecakes:

  • Layout cupcake patties in cupcake tray and set aside
  • Melt the unsalted butter in the microwave and set aside
  • Using a rolling pin and a bowl (or in a glad wrap bag), break the Chocolate Ripple Biscuits into a sandy rough texture
  • Combine the Chocolate Ripple Biscuits that have been crushed and sugar into a bowl and bring together
  • Add the melted butter to the sugar and Chocolate Ripple Biscuit sand and combine well (It’s not going to seem wet enough, so to check, clump a little bit in your hands to make sure it sticks, if it doesn’t, add a little bit more melted butter and try again)(It will be fine though with these measurements)
  • Then gently and equally divide the mixture into the cupcake patties and press it down to make a base, but be sure you don’t tear the patties and you should have what looks like a normal cheesecake base but in miniature form
  • Place in the fridge whilst you make the rest of the cheesecake filling
  • Put your softened cream cheese in a bowl and run the electric hand mixer or free standing mixer through it
  • Add the thickened cream, and vanilla extract into the bowl of cream cheese and combine it together
  • Add in about 15 Oreo biscuits with the cream still in them into the cream cheese bowl and continue to combine until you have a combined mixture
  • Take your cupcake patties out of the fridge and scoop equal amounts of mixture into the patties with bases until you have finished all the mixture (it shouldn’t fill a whole pattie, depending on which type you are using)
  • For added effect and yumminess take the remaining Oreos and scoop out the cream (eat the cream or throw it away) and place in a bowl and using a rolling pin crush and smash the biscuits until you get different sizes and textures and then crumble on top of the mini cheesecakes
  • Keep in the fridge for hours or until you are ready to eat them
  • Enjoy!
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View from the top – with added Oreo crumble

Note: this recipe works best with room temperature cream cheese as you don’t have to work for a long period of time bringing the rest of the ingredients into it. I used small, long topped patties and the mixtures in total came up about ¾ of the away with only a small gap up the top. You can add as much Oreos into the cream cheese mixture as you like, I like adding a small amount on the top for added crunch and because whoever is going to eat it will know what they are going to be eating.

You can store these if you have any leftover in your fridge for about 4-5 days in a container or glad-wrapped. I ended up making 12 normal cupcake patties Mini Oreo Cheesecakes and 2 larger ramekin cheesecakes as I didn’t have enough cupcake patties. You can use which ever bowl, ramekin or cupcake patties you like for this recipe really.

These Mini Oreo Cheesecakes are especially sweet but not overly sweet. The Chocolate Ripple base down the bottom cuts through the sweetness as they aren’t as sweet as the rest of the ingredients. These mini treats are cool for birthdays or girl’s night in or even when you have guests over.

One is definitely not enough!

Have a go at these tiny treats and let me know how you go.

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