laurasaur

Once again I try to replicate a cafe classic. This time I actually semi-succeeded. I made these with frozen berries which is why my batter is still white, when you make these with fresh berries you will end up with pink batter.

As with all muffins, do not overmix the batter or they will be tough and chewy (not in a good way).

250ml (1 cup) milk
1tsp white vinegar or lemon juice
125ml (1/2 cup) oil (I use canola)
1 egg

300g flour
2 tsp baking powder
150g caster sugar
180g white chocolate cut into chunks
200g of berries (mix of what you choose)

Pre-heat oven to 180 degrees celcius. Line 12 hole muffin pan with muffin papers.

Mix all wet ingredients (milk, vinegar/lemon, oil and egg) together. In a seperate bowl mix together all remaining ingredients.

Tip the wet mixture into the dry and stir genrly until combined (only mix until no more flour is showing).

Spoon into muffin cases 3/4 full or more for the dome effect and bake for approximtely 20 minutes or until centres spring back when pressed.

recipe after jump…

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1 1/4 cups + 2 tablespoons flour
1/2  teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
112g unsalted butter, room temperature
1/2 cup coconut cream
2 large eggs, separated
1 teaspoon vanilla extract
1/2 cup coconut cream or buttermilk
Pinch of cream of tartar

1/2 tsp of lime curd for each cupcake
cream cheese frosting
1/2 cup shredded coconut

Preheat oven to 180°c / 350°F. Line 12 cupcake tins with papers. Mix flour, baking powder, baking soda and salt in medium bowl. Beat sugar, butter and 1/2 cup coconut cream in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low, beat in dry ingredients and then remaining coconut cream, just until blended.

Using clean dry beaters, beat egg whites with pinch of cream of tartar in another large bowl until just stiff . Fold beaten egg whites into batter.

Divide cake batter between pans, fill to 3/4 full. Bake until just golden about 20 minutes. Cool cakes in pans, turn cakes out onto racks and cool completely.

Once cool cut a cone out of the top of each one and fill with Lime curd. Spread cream cheese frosting on top, and roll in shredded coconut to coat.

• 224 g cream cheese, softened
• 58 g butter, softened
• 125 g sifted confectioners’ sugar
• 5 ml vanilla extract

beat butter and cream cheese till creamy then add remaining. makes enough for 24 frosted like icing or 12 piped on.

I have a secret love for jam doughnuts. And on a trip to Melbourne I discovered hot fresh jam doughnuts, om nom nom so good.

These are no where near the same thing, but they do bear quite a large resemblance to the jam doughnut even though they are not fried. Best as hot as you can stand out of the oven but they do heat up well in the microwave too.

Recipe after the jump… Read the rest of this entry »