I know by now, I must sound like a broken record, repeating time and time again about how busy I am and how I don’t have enough hours in a day to get everything done. Unfortunately, I feel it more so now that the festive season is coming up.
Whilst flicking through my diary a couple of weeks back, which I barely touched, I had thought that this was going to be a quiet end of year for me, however upon talking to my friends I realised that from now to the end of the year, each weekend is basically booked out.
When I have a quiet moment, I love to get my washing done, but hate taking the clothes in and folding them, so if you know me well, you’ll know that I have clothes piled up in random places in my house. I also love to bake and give away my baked goods to friends, but really dislike cleaning up and washing the dishes. I guess that’s life, you just have to accept the good and the bad.
Speaking of good and bad times, a friend of Howard and myself had an engagement party on the weekend. We couldn’t decide what to give the couple so opted for a nice bottle of wine, and some home made cupcakes. Some of my favourite flavours to experiment with are chocolate and butterscotch sauce, so I decided on a chocolate cupcake filled with butterscotch sauce and peanut butter buttercream, then topped with shards of honeycomb pieces. This was made following a combination of very simple and quick recipes. This cupcake was so delicious, it would be a great gift to give to someone for Christmas or even to take along to a lunch or dinner.
The engagement party was held at the bride to be’s sister’s house. Upon arriving to the venue, we were greeted with tons of food, chicken wings, sausages, nem nuong, sushi, mango pudding, delicious vanilla cupcakes, the list was endless. It was nice to be invited to celebrate the occassion, and to congratulate Michael for finally popping the question. Congratulations to Michael and Anne, what a beautiful evening, I can’t wait for the party.
I mentioned earlier about the day being filled with good and bad times, the good was obviously the engagement party. The bad, was me suffering my first ripsticking injury. Pressured by Howard and my brother, I’ve started to learn how to ripstick, I thought I was getting the hang of things, until I had to do a turn. Mid way through the turn, Max randomly decides to stand in front of me, and would not budge, fearing that I’d crash in to him, I decided to hop off the ripstick, but did not see the wall to my side. With a bump on my head, and bleeding from my elbow and knee, I was proud of my battle scar. Good and bad times, all in a day’s work.
Peanut butterscotch crunch cupcake
Chocolate Coffee Cupcake Recipe
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 Tbsp. kosher salt
- 1 cup freshly brewed coffee
- 1 cup buttermilk , well-shaken
- 3/4 cup canola oil
- 1 1/2 cups sugar
- 1 extra-large egg
- 1/2 tsp. vanilla extract
- Preheat oven to 170°C. Line 2 (12-cup) muffin tins with paper liners and spray the top of tins with cooking spray. Adjust 2 oven racks to divide oven into thirds.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.
- Whisk together coffee and buttermilk in a bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment beat oil and sugar on medium-high speed until combined. Add egg and vanilla; combine well. Reduce speed to low and add dry ingredients and wet ingredients in 3 batches, starting and ending with dry ingredients; combine well.
- Divide batter among 24 cups and bake about 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean; switch positions of pans halfway through baking. 6.Transfer pans to racks and cool completely in the pan.
- 160ml (2/3 cup) thin cream
- 155g (3/4 cup, firmly packed) brown sugar
- 50g (2 1/2 tbs) butter, cubed
- 2 tsp vanilla essence
- Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
- Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.
Peanut Butter Buttercream
- 1 1/3 cup natural, creamy peanut butter
- 16 tablespoons unsalted butter, softened
- 1 1/2 cup confectioners’ sugar
- Pinch of salt (optional)
- Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
- 80ml honey (can be replaced with golden syrup)
- 20ml water
- 220g white sugar
- 2 tsps bicarbonate of soda
- Grease and line a baking tin with baking paper.
- In a large saucepan, heat the honey, water and sugar together, bring to a boil then simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden colour (150°C). Watch that it doesn’t burn.
- Remove pot from heat, add the bicarb soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set then break into bite size chunks. If it’s a humid day you might have to finish setting it in the fridge.
- using a small teaspoon, but out center of the cupcake, 1/3 depth of the cupcake.
- Pour one teaspoon of remaining butterscotch sauce in to the interior.
Pipe the buttercream on top of the cupcake and top with shards of honeycomb.