Sweet Tooth Experiments

Monthly Archives: November 2016

Miso Chocolate Cupcakes

Posted on Posted in Cupcakes .

 Tamarin Chocolate Cupcake recipe

This recipe is not the first time I have baked with Miso paste (see my Miso Doughnuts), so it’s safe to say I have previously identified that Miso can actually work quite well on the sweet side of eating.

However, what I haven’t done is paired the miso flavor with another taste that it can work in balance with. After a few pairing combo trials, it was the sturdy and always reliable dark chocolate that came up trumps.

What the miso did was took the chocolate to the next level, placing a beautiful twist on the flavor and turning it into a completely unique palate.

 

Ingredients:

Cupcake:

  • 160g self-rising flour
  • ½ tsn salt
  • 150g brown sugar
  • 50g cacao powder
  • 2 eggs
  • 1 tsn vanilla essence
  • ½ cup oil
  • 135ml buttermilk
  • 2 tsn miso paste

Icing:

  • 60g cacao powder
  • 240g butter, at room temperature
  • 80g brown sugar
  • 1 tsn miso paste

 

Method:

  1. Preheat the oven to 180c degrees and line a 12 cupcake patty tin with patty cases.
  2. Sieve the flour, salt, sugar and cacao powder into a bowl and stir to combine.
  3. Place the eggs, vanilla, oil, buttermilk and miso into a bowl and using a hand whisk beat until combine.
  4. Pour the wet mix into the dry bowl and stir until well combined.
  5. Pour the mix evenly into the patty cases.
  6. Bake in the oven for 14 minutes or until a skewer inserted in the middle comes out clean.
  7. Place the cupcakes onto a cooling rack until cooled.
  8. Make the icing by placing all ingredients into a bowl and beating with electric beaters for 5 minutes or until light and creamy. Place in the fridge to harden.
  9. To ice the cupcakes place the icing into a piping bag with a star nozzle and pipe evenly on all cupcakes.
  10. Enjoy!

 

Miso Chocolate Cupcake recipe

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Miso Chocolate Cupcake recipe

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Miso Chocolate Cupcake recipe

Step 7

 

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Banana Yoghurt Mocha Date Cake

Posted on Posted in Cakes .

Banana Yoghurt Mocha Date Cake recipe

The idea of this cake came from wanting to bake with the flavor combinations of chocolate, banana, coffee and dates. Yes this seems like a very weird combination but it works!

How I came up with this recipe, well we know chocolate and coffee are a dream together. Banana and chocolate are also an obvious paring. The dates were a way of cutting down the sugar amount in the cake, however they also go really well with banana. After playing around with these ingredients and the quantity of each one the final cake recipe came out absolutely delicious. The flavor just works together so well – I even surprised myself with this hit.

Ingredients:

Cake:

  • 230g self-raising flour
  • 40g cocoa powder
  • 110g brown sugar
  • 140g sliced banana (2 large bananas)
  • 1 egg
  • 140g vanilla yoghurt
  • 130g butter
  • 2 tsn coffee granules
  • 90g dates
  • 50g dark chocolate

Icing:

  • 200g thickened cream
  • 20g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Sieve the flour, cocoa powder and sugar into a bowl.
  3. Make a well shape in the center of the dry mix.
  4. Mash the banana until smooth in a bowl.
  5. Add the egg and yoghurt to the banana mix and whisk with a fork until well combine.
  6. Melt the butter and add the coffee granules, stir. Add to the banana mix and stir until combine.
  7. Dice the dates and chocolate into small pieces and add to the dry mix, stir to combine.
  8. Add the wet mix into the center of the dry mix and using  a spoon stir until well combine.
  9. Add the dates and chocolate and stir to combine.
  10. Spoon the mix into the tin and flatten the top with the back of a spoon.
  11. Bake the cake for 1 hour or until a skewer inserted into the center comes out clean.
  12. Place the cake on a cooling rack until cold.
  13. Meanwhile whisk the cream, icing sugar and vanilla until peaks form.
  14. Spread over the top and sides of the cake.
  15. Decorate with shavings of chocolate and a few extra chopped dates.

 

Banana Yoghurt Mocha Date Cake recipe
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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

Step 13

 

 

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Mandarin Cupcakes

Posted on Posted in Cupcakes .

manderine

I’m not really a big fan of mandarins, they are ok but I’d much prefer an orange over mandarins any day. However as this fruit is not common in baking I of course had to create a recipe that not only included this fruit as an ingredient but “heroed” the fruit and had to tasted bloody delicious. For this reason this recipe makes it to my blog  – I was super surprised at how amazingly tasty these cupcakes are.

 

Ingredients:

  • 180g butter
  • 1 cup white sugar
  • 1 tsn vanilla essence
  • 2 mandarins (2 zest and juice)
  • 3 eggs
  • 2 cups self raising four
  • ¾ cup yoghurt

Icing:

  • 250g cream cheese
  • 2 + 1/3 cups icing sugar
  • 1 mandarin (zest for icing and segments for decoration)

 

Method:

  1. Pre-heat oven to 180c degrees and line a 16 hole cupcake pan with patty cases.
  2. Beat together the butter, sugar, vanilla and zest until pale and smooth.
  3. Add the eggs one at a time.
  4. Squeeze the 2 mandarins with a juicer for the juice.
  5. Fold through the flour, yoghurt and juice until the batter is well combined.
  6. Spoon batter into cupcake patties until 2/3 full.
  7. Bake for 25-30 minutes or until skewer inserted in the center comes out clean.
  8. Cool on cooling tray.
  9. To make the icing beat together ingredients for 5 minutes until smooth and creamy .
  10. Pipe icing on top of the cupcakes and top with half a mandarin segment.
Green Tea and Pistachio Eclairs recipe

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Simple Cassata Cake recipe

Step 9

 

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Sago Bread Spiced Chocolate Pudding Cake

Posted on Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

ets

For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

  • 30g sago
  • 250ml milk
  • 30ml butter
  • 175g dates
  • 50g brown sugar
  • 70g breadcrumbs
  • 1/4 tsn cinnamon
  • Pinch chili powder
  • 30g cocoa powder
  • 1 tsn bicarb of soda
  • 1 egg

Extra:

  • 150ml cream

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
  3. Place the dates and melted butter in a food processor and blitz until smooth.
  4. Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
  5. Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
  6. Pour the mix into the cake tin.
  7. Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
  8. Place a piece of aluminum foil on the top of the cake or a glass lid.
  9. Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
  10. Place on a cooling rack until cold.
  11. Sprinkle with icing sugar and drizzle with cream or custard.

 

Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

Step 7

 

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