Rhubarb doughnuts and plenty

previewLacking doughnut tins, I constantly avoid making doughnuts. Over the weekend, however, my will was not strong enough to resist my cravings for doughnuts, and I made them without the proper tin. And I made lots of them. Seriously, lots.

Was it an issue? Not at all. In fact, I’d say they were a resounding success. They were slightly heavier than a fried doughnut, but the taste was perfect. The Boy took one bite, and, eyes widened, exclaimed “they actually taste like doughnuts.”

As though my doughnut cravings would have settled for anything less!

The only tip in would offer for future doughnut bakers is to use thin jam. My jam had strawberry chunks in it (which is usually a good thing!), which made it difficult to squirt them into the centre of my doughnuts.

Mini rhubarb doughnut cupcakes:jam

Makes 48 minis, or 24 large

  • 6 cups flour
  • 3/4 cup sugar
  • 2 x 8g sachets yeast
  • 1 tsp salt
  • 200g butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 cups milk

Chocolate rhubarb glaze:

  • 20g butter
  • 1 ½ cups rhubarb, chopped
  • ½ cup cream
  • 100g white chocolate
  • 1 cup icing sugar
  • ½ cup jam or custard

mixtureFit your mixer with your bread hook attachment*. Combine your flour, sugar, yeast and salt. Add in your melted butter, slowly, allowing it to start to bring the mixture together. Mix for two more minutes, adding the eggs and vanilla as you go. Mix in the milk, half a cup at a time, until you have a cohesive dough, then continue kneading for 6 minutes.

*If you don’t have a stand mixer, a wooden spoon will work too, it will just take a little more muscle! When it comes to kneading, you can do this by hand as well, just adjust the kneading time by about half, so instead of stand mixing it for 6 minutes, you’ll hand knead it for 9.

Divide the mixture into two and put them in separate bowls. Cover your bowls with cling wrap, then leave it in a warm, dry place to sit for 1-1.5 hours. I left mine for 1.5, just to make sure I got maximum doughnuts out of mixture.

rhubarbWhen your dough has 30 minutes of rising left, preheat your oven to 180°. Grease a large baking tray with the 20g of butter and put your rhubarb in the tray. Roast for 20 minutes, until softened. Take them out of the oven and allow them to cool slightly, then mash into a pulp.

Once the dough is risen, divide the dough in each bowl (use a sharp knife to easily slice through the dough) into 24. I find the best way to ensure even-sized doughnuts is to weigh the portions out on scales.

Once you have 48 bits of dough, roll them into balls by turning the dough in on itself and tucking the excess under.

Pop the balls into a greased 24 capacity mini cupcake tin, then let them sit for a further 15 minutes.

While they’re cooking, melt the chocolate, sieve the rhubarb pulp into the melted chocolate and mix in the cream. Sift the icing sugar into the mixture, then mix until smooth. If they icing isn’t looking pink enough, add a few drops of pink food colouring.

unicedPreheat your oven to 180C°.

Bake for 10-12 minutes, or until they sound hollow when tapped. (If you choose to make 12 regular cupcake sized doughnuts, bake for 15-18 minutes.)

drip (1280x853)When the doughnuts are cooled, use a squeezy bottle to put a small amount of jam or runny custard at the centre, then spoon the glaze over the top. Top with sprinkles for an extra doughnut-y feel.

Coconut lime cupcakes and abundance

iceDoes anyone else have a ridiculous amount of limes in their house at the moment? I do. A week or so ago they were ridiculously cheap so I went a little crazy. I’ve been steadily working my way through them, but there are only so many mojitos a girl can drink by herself.

So I’m baking with them!

I also happen to have way too many tea cups at the moment. It’s a delightful predicament, brought about by a loan from Cristina Re. You’ll be seeing a few of her swoon-worthy tea cups popping up in photo shoots over the next few weeks, because I’m slightly in love with them.

Citrus cupcakes and picnics

biteFriends and I had a post Australia-day picnic and I wanted something nice and zesty to perk people after their Australia day celebrations. The day was hot and windy, and our location at Sydney Park was perfect. I instagrammed it, obviously

What I love about these cupcakes is that they’re so simple, but awesome – they’re beautifully moist and citrus-laden. I can’t think of more ways to explain how glorious these cupcakes are, I just love them… you should bake them!

groupThe little cakes are moist and sweet, while the icing is mouth-puckeringly tart – the combination of the two is just gorgeous. The icing stops the cakes from being overly saccharine, while the cake softens the edges of the citrus tang; these two are a match made in citrus heaven.

Citrus cupcakes:

Makes 20bite

  • 125g butter
  • 1 cup sugar
  • 4 eggs
  • 250g (2 ¼ cups) almond meal
  • 1 cup self-raising flour
  • 1 orange, zest and juice

Icing:

  • 2 cups icing sugar
  • 1 small lemon, zest and juice

zestPreheat your oven to 180°C

Cream butter and sugar together until pale and smooth. Add the eggs and almond meal and mix until incorporated. Sift the flour into the bowl and mix that too.

fillPop the zest and juice of the orange into the mixture and give it one final mix before scooping generous spoonfuls of batter into cardboard cupcake cases. Aim to fill them about ¾ of the way up, as this mixture doesn’t rise very much.

lemonBake for 20-23 minutes until the edges start to turn golden brown and a skewer inserted into the centre comes out clean*. Transfer cakes onto a cooling rack.

While the cakes cool, zest and juice the lemon. Combine the lemon juice, icing sugar and about half of the zest to make the icing. Reserve the other half of the zest to decorate the cupcakes with.

iceTo ice, drop a tablespoon of mixture onto the crest of each of your cupcakes and allow It to run down the sides naturally. The icing is pretty thin, so should sort itself out – if this approach is too messy for your liking, simply use the back of the spoon to spread the icing out. Top some of the iced cupcakes with  your remaining lemon zest.

holder*This batter can also be made into a cake – simply pop the mixture into a greased cake tin and cook for 40-50 minutes.

 

Chocolate blueberry friands and alliteration

sceneI’m taking a brief break from my Australian recipes. I’m still busily baking all things Australian, but I made these friands for a dinner party recently and I couldn’t wait to share the recipe with you. They’re super speedy to make, and they always look impressive.

They’re such humble little morsels, but they pack so much flavour! Deceptively delicious is how I would describe them.

And the mixture of blueberry and chocolate? Divine.

Mini chocolate mint cupcakes and December

bellsHello my lovelies. Christmas is creeping closer and I’m buzzing with excitement. So many things are happening – December always seem to run at such a frantic pace. My younger brother’s birthday was yesterday, friends and I are going for a wee sojourn to Mudgee this weekend, my birthday is edging closer,  the Boy’s parents are coming to visit from England, and I’ve got a teapot competition to wrap up oversee (check out this post to find out how to win!)

This is all before Christmas.

And this isn’t counting the numerous feasts that friends are planning in the days before Christmas. I need to invest in some stretchier fat pants, the Christmas season is far too kind to my belly!

Chocolate chai cupcakes and a subtle Christmas

sceneI’m ready for Christmas right now. Mother cooked a Christmas pudding last week and filled the house with delicious Christmassy smells. As Christmas draws close, I find it impossible to walk past a bowl full of alcohol soaked sultanas without sneaking a few into my mouth. Sultanas are usually such sad, puckered little things that I’m not too fussed about. Come Christmas, though, I can’t resist their alcohol-bloated siren song.

Sultanas have nothing to do with this post, I just really enjoyed sneaking them out of the mixture! I’m not ready to make full-blown Christmas related recipes thought, it’s still too early, so I’ve made these delightful little cupcakes, which are perfectly festive, but a little understated as well.

Worms in mud cupcakes and more Halloween ideas

labelLast year for Halloween I made spooky cupcakes. There were ghosts, spider webs, grave yards, brains and mummies. I couldn’t find any photos of them, except for this one on Instagram. I’m an Instagram tragic, I know.

I really enjoyed making the tombs look like they were in dirt…mainly because I adore chocolate sprinkles. So I used them again! This time I created worms in mud cupcakes – they’re about as gross as I want to make my food look. They’re still pretty cutesy, but more importantly, they taste delicious!!

Spooky spider cupcakes and witches

creepinEven though I’ve never trick or treated, or had clusters of kids roaming my streets in dress-ups, I love that there are parts of the world which are neighbourly enough for this to happen! I’ve got some pretty decent neighbours, but I know that there are a few grinches on the street as well… my brothers and I used to think that one elderly woman who lived next door was a witch!!

We’re yet to see evidence to prove us wrong.

She used to hoard our tennis/bouncy/basket/cricket balls when they went over her fence – she’d line them up so that we could see them from the top of our steps, as though goading us into knocking on her front door. Then when we ran out of balls, we’d play scissors, paper, rock to determine who would knock on her door.

Angry owl cupcakes and Australian Halloween

groupAustralians don’t really embrace Halloween. I grew up thinking that it was a really “American” thing to do. I’m not making a comment on the origins of Halloween, or its potential pagan roots; I mean the commercialised, gore-loving, pumpkin-carving Halloween that is marketed to us every year.

As much as I think it’s a pretty weird occasion to celebrate, I do love an excuse to decorate cupcakes! I realised, however, that I’m no good at genuinely gruesome or scary things…my Halloween cupcakes are like a cutesy kind of gross. Like Frankenstein and the Powerpuff girls collaborated.

Or something like that.

Earl grey poached pear muffins and thriftiness

fluffyThese lovely little muffins are gorgeous and packed with floral notes. They’re the perfect afternoon pick-me-up because they’re full of pears and they’ve not got too much butter or sugar in them; the sweetness in the mixture mainly comes from the vanilla bean and the earl grey tea. They’re also great because there is no wastage! You make use of the poaching liquid and the pear peel, so they’re super thrifty! Thriftiness is in at the moment, thank you Macklemore!

I bought my tea from a fabulous little tea supplier I stumbled upon at the Marricvkville organic markets, but you can use whatever type you want. The Ttotaler tea that I used is particularly special because it’s bursting with rose petals, which give the mixture a beautiful fragrance and a pop of colour as well.