Wednesday, 13 June 2012

Lemony Cream Butter Cake

|Who can resist this early morning delight Lemony Cream Butter Cake!

Recipe:
For the cake --

2/3 cup / 85g all-purpose flour
1/3 cup / 45g granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt (heaping)
1/2 cup (1 stick) / 50g unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons lemon juice (which was about 1 lemon for me)
1/2 teaspoon vanilla
zest of two lemons

For the cream cheese filling --

8 oz / 225gcream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
zest of 1/2 lemon
1 cup / 130g confectioners' sugar

Preheat oven to 325F/160-170C degrees (Moderate oven). Grease or spray a 9"/22cm springform pan with vegetable spray.
Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.
Add confectioners'/icing sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.
Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.
Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch (approx. 1cm) of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)
Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.
Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.
Serve chilled, with a little sprinkling of confectioners' sugar.

Recipe & Images from: bakehouse

Wednesday, 6 June 2012

Yummy Chocolate Cupcakes!

Chocolate cupcakes

Photography by Chris Chen

Recipe Makes

18 Cupcakes or Muffins

Ingredients

100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder
Chocolate sour cream ganache
300g dark chocolate
300g sour cream

Method

Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

Source: www.taste.com.au