I was in such a baking zone yesterday that I also tried a second cupcake recipe. Here’s the result:
Rich Vanilla Cupcakes with Chocolate Ganache frosting
Preheat oven to 180˚C. Cream together 125 ml softened butter with 1 cup sugar (regular sugar is fine but caster sugar gives a very nice texture). Add 1 egg and 2 egg yolks (you don’t need to keep the egg whites for the recipe, you only use the extra yolks) and 7.5 ml vanilla essence. Whisk together until light and fluffy.
Butter & Sugar
Add egg, egg yolks and vanilla essence
As you may know, I’ve started a little baking project with the dual purpose of improving my baking skills while also keeping me busy and moderately sane. While I have grandiose notions to tackle more delicate and tricky pastries such as croissants from scratch, due to time restraints this week I started with something simpler. Cupcakes. I made two batches, one batch of Red Velvet Cupcakes with decadent cream cheese frosting and one back of a delicious, rich vanilla cupcake with a gorgeous chocolate ganache topping. I also made a ganache/cream cheese frosting combination which came out beautifully.
Let the baking begin
After quite a successful attempt at beef stoup (no, I still haven’t decided whether it’s stew or soup. I’m leaning towards stew though), I’ve attempted chicken. Arguably not my most riveting blog post, but if I don’t write it down here, then I may never remember. Yes. I’m that bad. So, chicken stoup… Continue reading
Here is my first attempt at writing down and recreating on of my culinary accidents. The first time I attempted this, I was making tomato soup. But then it look a little boring. So I added beef cubes. Then it looked a little bare. Cue the diced potatoes and assorted veg. Then it resembled Continue reading
Before I start, let me state unequivocally that I am not… I repeat…. NOT… in any way, shape or form a food writer, chef, critic, food blogger or anything remotely simple. I’m also not trying to be or become one. That is not what these posts are about. Continue reading
To fill the the gap (both financially and timewise) between study and employment, I have recently started working in the Wine Tasting Centre at the magnificent Vergelegen Wine Estate. Now, while some may see this as shameless plugging of my new place of employment, I promise it isn’t (unfortunately I don’t get commission from the wine I sell…which is a great pity). Continue reading