Monday, February 25, 2008

Cupcakes

Ani from Food Chickie is hosting this edition of Weekend Cookbook Challenge and has us seeking out the domestic goddess within - the theme for this month is Nigella Lawson.

Considering the number of cookbooks I have, I surprisingly only have one Nigella book - Nigella Bites. Searching its pages I came upon the perfect recipe that I just had to make. When you think Nigella, there really isn't anything more "Nigella" then her cupcakes and no that has no alternative meaning.

Like most of her recipes these are incredibly simple to make and taste pretty good too. You can dress them up for more special occasions or just enjoy them as is - a satisfying taste of vanilla flecked through the delicate cake.

cupcakes©

Cupcakes
[Makes about 15]

125 grams self-raising flour
125 grams soft unsalted butter, cut into small pieces
125 grams caster sugar
2 eggs
1 teaspoon vanilla bean paste or vanilla extract
milk


Place the flour, butter, sugar, eggs and vanilla into the bowl of a food processor and process until combined. Add just enough milk, a tablespoon at a time, to form a smooth soft batter.

This mixture rises alot so you'll only need to fill the cases to less than half way.

Bake in a preheated 180°C/350°F for about 15 minutes or until golden.

Let them cool before icing.

Nigella gives a couple of suggestions on icing and rather than use a food dye to tint my icing I've used this - powdered Raspberries.

powdered raspberry

I've simply mixed pure icing sugar with a little of the powdered raspberries and added just enough water to form a smooth spreadable paste. The powder adds colour and also gives it a delicious raspberry taste.

iced cupcakes©

In case you somehow manage not to eat them all at once, they do keep quite well for a few days.

18 comments:

  1. Love your cupcakes. I'll have to make them, too! ;-)

    Paz

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  2. Haalo,
    I have made these cupcakes and they are so delicious! Simple yet good.

    I have never seen powdered raspberries before, that's interesting!

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  3. powdered raspberries? where can i purchase such a thing? i can think of 1000 things to to with them!

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  4. Beautiful cakes, and those powdered raspberries are intriguing.

    Og, and Nigella - Cupcakes?
    Muffins, perhaps.. :-p

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  5. Never heard of powdered raspberries and never thought of using powdered fruit on baked goods. I will have to give that some thought now. Thanks!

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  6. you've inspired me again:) I'm gonna make them today, a more virtuous mixture than Nigella's, but I'm going to make your gorgeous glaze. I recently bought some extemely crispy freeze-dried berries, bursting with flavour, I'm gonna powder them and hopefully achieve the same result as you, what'd you think?

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  7. Raspberry powder is new to me. Could be so useful in making things like meringues n stuff. Nice ! The cupcakes look gr8 too :)

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  8. Thanks Paz - save me some ;)

    Hi Patricia - the powdered raspberries are fascinating and you can also get powdered bananas, strawberries and blueberries

    Hi Michelle - best bet is to just google powdered raspberries to give you an idea of where to source it locally

    Thanks GK - i'm not touching the muffins ;)

    Thanks Gretchen - having used it I can see it being added to so many things

    Thanks Heart - it's well worth experimenting, I'd love to know how it turns out for you

    Thanks Kate - one of uses for the powdered raspberries is in making macaroons.

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  9. I've never seen powdered raspberries but it looks like something I'll have to try to get my hands on!

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  10. Oh, I want that powdered raspberries, I never knew they existed, there are so many things I do with it. Any excuse to make a trip to the Essential Ingredients!

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  11. Hope you find some Brilynn!

    You'll find all the other powdered fruits there too Nora!

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  12. Everything about these is wonderful, especially the icing. Thanks for taking part in WCC this month Haalo!

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  13. Thanks Sara - look forward to the next WCC!

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  14. I was obsessed with powdered raspberries when I wanted to make raspberry macarons. The recipe in Michel Roux's Eggs cookbook says to dry them in the oven overnight at the lowest temperature. Mine became mush because of all the water so this sounds like a dream!

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  15. Hi Julia - these powdered fruits are the answer to that problem.

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  16. Hi,
    Love your blog.
    Can I know exactly how many tablespoon or gram of milk did you use in this recipe?

    Regards, Kium

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  17. Hi Kium, I can't give an exact measurement for the milk. It's just something you need to add until the right consistency is achieved.

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  18. AnonymousJune 15, 2009

    yum yum

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