Saturday, July 21, 2012

So very Peachy!!

It's been a few days since I last baked. Unfortunately, between a painful root canal and a few other things that have occupied my time, I stayed away from from butter and batter.  
So, during the hours that I lay in my bed holding my jaw which felt like a huge inflated heavy balloon after popping a pain-killer, my train of thought went such:

I don't really like dentists irrespective of the fact that they have the ability to prescribe ice-cream as medicine. 
Hey!
The doctor could have asked me to have some ice-cream for the pain. But didn't. Why? Maybe it was because I'm no longer a child.
Oh damn! I'm no longer a child. I want to be a kid again. 
Wait.
Do I want to be a kid in this generation?
They have Facebook and twitter and this and that. They instagram and then tweet what they instagram and then like what others tweet and facebook that they got liked and 'status update' what happened on facebook on their blackberry and then go kill a few terrorists through their videogames and then catch a couple of sit-coms. Phew.
Do I have the energy for that?
Energy is such a fun drink. I think you only get it in Bombay.
Bombay is such a weird name. 'Bomb' 'Bay'. No wonder this bay gets bombed.
Deepika Padukone is such a bomb. She's got almond shaped eyes.
Ooh, I need almonds for the pie I want to make next week. 
By the way, what did I make this week?

It was just the pain killers working. I swear.
Usually, I only think about world events and business theories and intelligent philosophy.

Anyway! 
To make up for the three no-bake days I thought it would only be appropriate to bake three different recipes from the Hummingbird book.

So, here we have:
Peaches and Cream Cupcakes
Lemon Cupcakes
Black Bottom Chocolate Cupcakes with Cheesecake



For the Lemon cupcakes, add 2 tablespoons of lemon rind to the vanilla batter. I like the acidity that limes and lemons give, so I dunked in a teaspoon of lemon juice as well. For the sunny yellow color add a few drops of lemon yellow food coloring. Cut a thin slice of the lemon and wedge it in some butter-cream icing.


For the Peaches and Cream cupcakes use the Vanilla cupcake recipe but add in diced pieces of canned peaches in the cupcake liners before filling them with the batter. Use a peach as a garnish on butter-cream icing. If you prefer cream cheese icing, that works as well.








The Black Bottom Cupcakes get a little tricky. Two separate batters need to be whipped.

Ingredients:
For the chocolate sponge base:
190gms plain flour
120gms sugar
40gms cocoa powder
1/2 tsp baking soda
40ml sunflower oil
11/2 tsps vinegar
1/2 tsp vanilla essence
For the cheesecake filling:
140gms cream cheese
60gms sugar
1 egg
1/2  tsp vanilla essence
A pinch of salt
100gms milk chocolate chips

For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.

  1. Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  2. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.
  3. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
  4. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
  5. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.
  6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  7. If you're up for it top the cupcakes with cream cheese icing!
    Cream cheese and chocolate or cream cheese and lemon or cream cheese and peaches, any or all of them are indeed good. 
  8. My cousin brother Yohan, who's visiting the bay all the way from the Phillipines will vouch for it. He broke the diet he's been on for the last couple of months for these little cakes!














3 comments:

  1. so it was middle of the night .....the times when hunger pangs catch on when u r on a strict diet .....walked sheepishly to the fridge ..... opened the door ..... voila .... a nice white huge box ..... opened the box to find CUP CAKES !!!!! ..... the were kept by Yohan for his roomies ...... bad luck yohan ..... broke my diet rules ..... had one ...... had to have another ...... little mercies on Yohan ..... left a few for him ....... wonder what would have crossed his mind ..... when he opened the box next day ......The cakes were good indeed ....

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  2. R u attending d big show in world trade centre on cakes and bread .. its on for three days from today ..

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