Mystical Meringue Toffee Tunnel2

Mystical Meringue Toffee Tunnel

Imposter. Thats what this cake is. Obviously not being a cupcake it doesn't fit in but after such success, it won a place in my heart and on my blog. Congratulations.
Prep List
Cake 
155g butter, melted
1 T lemon zest
2/3 cup caster sugar
1 cup self-raising flour
1/4 cup lemon juice
Centre
1 cup mini meringues (see below)
1/2 cup fresh raspberries
1/2 cup cream, whipped
Lemon Lime Butter
45gm butter
½ cup caster sugar
¾ cup lime juice
4 egg yolks, whisked
1 tablespoon lemon zest
Mini Meringues
3 egg whites
1 t cream of tartar 1 cup caster sugar
Icing
1 cup caster sugar
1/4 cup water
3 egg whites
Toffee
1/2 cup caster sugar
1/4 cup water
2 t vinegar
Action

• In a bowl, mix all cake ingredients together until well combined.
• Pour into a lined, 25cm cake tin and bake for 40minutes at 170. Cool.
• To make your lemon lime butter, place all ingredients into a non-stick pot and stir constantly over a low heat for 15minutes or until thick and creamy. Cool.
• To make your mini meringues, beat egg whites with cream of tartar until they form soft peaks. Gradually add your sugar and beat until thick and glossy. Pipe onto baking paper and bake for 20minutes at 150.
• Cut cake through the centre and layer the centre with cream, raspberries, mini meringues and lemon lime butter.
• To make your meringue icing, heat sugar and water until they reach 116. Beat your egg whites in an electric mixer until soft peaks form. Gradually pour your hot sugar syrup into the moving mixer and beat until completely cooled.
• Place second layer on top of cake and cover with meringue icing.
• To finish our Mystical Meringue cake we need a Toffee Tunnel.
• To make your toffee, add the sugar, water and vinegar to a pot and stir until dissolved. Brush the sides down with a wet pastry brush to stop any sugar crystals burning to the sides of the pot. Turn up the heat and boil until toffee temperature reaches 137. DO NOT STIR! or you will have lovely jam.
• Cover a rolling pin with baking paper and secure together with kitchen string on each end. When toffee is done, spoon it over the rolling pin so it can set over the rolling pin in the tunnel shape.
• When toffee is set, slide off the rolling pin, remove the baking paper and place onto a row of mini meringues.
• Chew.

Choc-Nana Rama

Choco-Nana Rama

There once was a boy called Harrison who challenged banana and chocolate to a comparison. Who would win? Nobody knew. Both cried Harrison in anticipcation of his creation.

Prep List

Cupcakes

1 cup banana, mashed

1/2 cup cocoa

2 T honey

1/2 cup brown sugar
40gms butter, melted
1 cup plain flour
1 t baking powder
1/2 cup milk
2 eggs, whisked
Icing
60gms butter, melted
1 T milk
2 cups pure icing sugar

Action

• In a bowl, mix your banana, cocoa, honey, sugar and butter until combined.
• Add your eggs one at a time, mixing well after each addition.
• Alternately fold through your flour, baking powder and milk until well combined.
• Pour into patty pans, filling them half way. Bake for 17minutes at 170. Cool.
• With an electric mixer, cream your butter, milk and icing sugar until light and fluffy. Cover your cupcakes.
• Chew.

Sam the Strawberry Cupcake

Sam the Strawberry Cupcake

Strawberries are hermaphrodites.... in flower structure. Samantha or Samuel the strawberry fought very hard to survive and become the cupcake we see and eat today. Over 200 species of pest are known to attack strawberries! After such a tough survival story, I need a cupcake. For Amie, who needs a little bit more sunshine in her day.

Prep List

Cupcakes

125gms butter, softened

3/4 cup caster sugar

2 eggs, whisked

2 cups self-raising flour

1 cup milk

1/2 cup strawberries, diced

Icing

200gms strawberries, diced

1/2 cup jam setting sugar

2 cups pure icing sugar

Action

• Cream your butter, sugar and vanilla until light and fluffy.
• Add the eggs gradually, mixing really well after each addition.
• Alternately add the flour and milk until just combined.
• Pour into patty pans, filling them half way. Bake for 17minutes at 170. Cool.
• In a saucepan, stir your strawberries and setting sugar over a low heat for about 20minutes. Cool and stir through the icing sugar, cover your cupcakes
• Chew.

Hazdogs Nut Free Chocolate Cupcakes

Hazdogs Nut Free Chocolate Cupcakes

I think my nut free chocolate cupcakes are delicious.Everyone likes them too. I like how they look like.My favourite is the bird.My favourite part of making the cupcakes was the icing.

Prep List

Cupcakes

120gms butter

1/2 cup milk

1/2 cup brown sugar

1/4 cup cocoa powder

2 t baking powder

1 cup self-raising flour

2 eggs, whisked
Icing

1/4 cup cocoa powder

1 cup pure icing sugar

2 T milk

Action

• Place butter, milk and brown sugar into a saucepan and stir until melted and combined.
• Add the cocoa and baking powder, whisk over a low heat for 1min. Cool.
• Alternatly add flour and eggs.
• Pour into patty pans, filling them half way. Bake for 10minutes at 170. Cool.
• Mix the cocoa, icing sugar and milk together in a bowl and cover your cupcakes.
• Chew.

Tarty Lemon Meringue Cupcakes

Tarty Lemon Meringue Cupcakes
Tarty like the taste sensation not like the verb. Lemon meringue pie is one of my favourite desserts! Sweet, sour and a little bit salty. To me, a lemon meringue pie would be perfect without the shortcrust base, but even better with a cupcake base!

Prep List
Cupcakes
155gms butter, softened
1 T lemon zest
2/3 cup caster sugar
2 eggs
1 cup self-raising flour
1/4 cup lemon juice
Meringue
3 egg whites
1 cup sugar

Action

• Place all of the cupcake ingredients into the food processor and blend until all combined.
• Pour mixture into your patty pans, filling them half way and bake at 170ºC for 15minutes.
• Beat your egg whites to soft peaks with a mixer, hand beater or do it by hand!
• Add your sugar slowly while continuing to mix until no sugar crystals are felt when you rub the mixture between two fingers.
• Cut the tops off of the cooked cupcakes and spoon a dollop of meringue onto the cupcake surface, bake at 150ºC until the meringue is golden.
• Chew.