Monday, 30 August 2010

Banana Split Cupcakes

I'm a sucker for a banana split. Now that fall is upon us (& that winter chill is waiting to bite), I thought that I'd show ya'll my warm take on this cool classic. Be prepared to get messy, this recipe is sure to bring out the child in you...


Banana Split Cupcakes

(Drizzled in Chocolate Fudge Sauce)




For the Base (makes approx 15 cakes):


1c Soy Milk

1tsp Apple Cider Vinegar

3/4c Sugar

1/3c Vegetable Oil

1tsp Vanilla

1/2tsp Almond Extract

1c Plain Flour

1/3c Cocoa Powder (I use Green & Black's)

1/2tsp Cinnamon

3/4tsp Baking Soda

1/2tsp Baking Powder

1/4tsp Salt

2 Bananas Sliced



In a large bowl, beat together the Soy Milk & Apple Cider Vinegar until they curdle (this should take several minutes). Next, blend in the Sugar, Vegetable Oil, Vanilla & Almond extracts. Set aside.


In a separate bowl sift together the Flour, Cocoa Powder, Cinnamon, Baking Soda, Baking Powder, and Salt. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.


Gently fold your Banana Slices into the chocolate mixture.




Evenly pour the mixture into your lined cupcake tins (approx. 3/4 full), then pop into the oven at 170c for 20min.


Set aside to cool.



For the Chocolate Fudge Sauce:


150ml Soya Creamer

2tbsp English Honey

4tbsp Brown Sugar

1tbsp Butter

100g Dark Chocolate Pieces


In a small sauce pan, bring the Creamer, Honey, and Brown Sugar to a boil. Lower the heat and add the Butter & Chocolate to this mixture- stirring occasionally until all is melted into a thick chocolate syrup.






Place the mixture into a bowl and leave to cool before drizzling over your cakes.



Break out colourful candies and glazed cherries for an extra special touch.


Until next time...


Hearts.

Saturday, 7 August 2010

Nino + Cake = Love

Waiting for the party.


1. 2. 3. Gone.

Cupcakes for Nino

A dear friend of mine (my little Nino Paulito) asked me to bake a birthday cake for his 4 yr old sis and her TWENTY friends! Accepting the challenge, I scheduled a day-long bake session on Friday...

With a chosen theme of 'Pink & Flowers' - as requested from the birthday girl herself - I put my design hat on and came up with these little babies:

Buttery Flower Chocolate Cakes
& Pink Pearly Vanilla Cakes


I decided to bake a batch of 12 Chocolate & 12 Vanilla cakes - because you've always gotta give a bit of variety to a group of 4yr olds ;) Playing with the theme of 'Pink & Flowers', I turned the Chocolate cakes into little flower pots topped with my utterly buttery sugar cookies & decorated the Vanilla cakes in a creamy pastel pink frosting with shimmering sugary pearls.

Waiting to be decorated.

Mini Flower Pots

Pastel Palette

I used my favourite sugar cookie recipe for the buttery flowers - sticking wooden cocktail sticks in several cookies to make them stand up on the cakes (be sure to cut off the tips if your baking for the littluns!)

Coolin on the stovetops.

Dressed and ready to be housed atop their cakey homes!


(Baking tip: Refrigerate for an hour or two if you'd like the frosting to dry faster! Otherwise, let them dry on the countertop overnight.)

And for the party girl herself: one GIANT Chocolate Bouquet Cupcake!!

I think this covers Pink & Flowers...

Why can't everyday be a Friday bake day?

Until Next Time...

Hearts.