Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Monday, April 8, 2013

Jam Doughnut Muffins

Recipe from 'I love sugar' by Love Food
Images by Yasmin

I was craving something sweet to eat this afternoon but could not find anything, as per usual. Then I opened up the recipe book to find this delicious recipe which combines two of my favourite sweets; jam doughnuts and muffins! What I love about this recipe, a part from tasting amazing, is that it doesn't require any fancy ingredients, just the basics that are always in the pantry. I would definitely encourage you to give this one a try!

For muffins
- 280g plain flour
- 1 tblsp baking powder
- 1/8 tsp salt
- 115g sugar
- 2 eggs
- 200ml milk
- 85g butter, melted
- 1 tsp vanilla essence
- raspberry jam

For topping
- 115g butter
- 150g sugar

Preheat the oven to 200'C fan-forced. Grease a 12-cup muffin tray or line with 12 paper muffin cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

In another bowl, lightly beat the eggs in a large jug or bowl then beat in the milk, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

Spoon half of the mixture into the prepared muffin tin. Add a teaspoon of jam to the centre of each, then spoon in the remaining mixture. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm at the touch.

Meanwhile, prepare the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm, or transfer to the wire rack and leave to cool.

Anna's Birthday Cake

Recipe and Images by Yasmin

I baked and iced this birthday cake for a very good friend of mine who loves bright colours, specifically pink. So I designed a cake that was mostly white on the top, coated with sprinkles on the sides, and when she cut the cake it was completely pink inside! It was such a pleasant surprise for her and she was very excited! She loves music, so I designed the first letter of her name to represent a treble clef, which she loved. Overall, this cake was a huge success and extremely delicious. Everyone believed it to be the highlight of the night. It is extremely simple to make, so I'm sure you will have just as much fun baking it too!

For cake:
- 2 tblsp butter, melted
- 1 cup sugar
- 1 cup self raising flour
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla essence
- pink food colouring

For Butter icing:
- 125g butter
- 1 1/3 cups icing sugar
- 1 tblsp milk

To decorate:
- 100s and 1000s sprinkles
- purple food colouring
- 1/2 cup icing sugar
- approx. 1 tsp milk, just enough to make icing

For cake, combine all ingredients in a large bowl, adding as much pink food colouring as desired (to get the right shade of pink for you). Prepare a round cake tin and pour in cake mixture. Bake for 25-30 minutes in oven at 180'C fan-forced, or until an inserted skewer comes out clean. Remove from oven and place, upturned, on cake rake to cool.

For butter icing, beat butter until it is smooth. Beat in the icing sugar and milk in gradual amounts until completely combined. When the cake is cool, place it on the serving platter and begin to ice the cake (don't forget the sides as well!). When icing it helps to frequently dip the knife in a glass of water to make sure it doesn't stick to the icing and spreads well. Immediately after icing, cover the sides of the cake with sprinkles - be sure not to get any on the top of the cake!

To decorate, make the second lot of icing for the cake in a small bowl, i.e. using a knife, combine the icing sugar, milk and food colouring until smooth (make sure it isn't too runny - if it is, add more icing sugar). Cut the tip off a zip-lock bag corner to use as a piping bag. Place the purple icing in the bag and begin to decorate the top of the cake as desired for the occasion. Place the decorated cake in the fridge to set (do not cover with cling-wrap as it will ruin the icing). Serve in good company.