Inspriration

                                

                                    cupcake inspiration board

Where do I get my inspiration from? I get asked that question a lot, and I always looked slightly stunned as I start my reply with "ummmm". I thought I'd share with you how I do actually come up with an idea using an inspiration board as a visual guide... kind of like looking into my brain, lol though my brain is far more "messy" and also includes me telling the Maggie May the pug not to come into the kitchen :) 

1. I received Riedel "O" series martini glasses as a gift 2. the bubble shape reminded me of Robbie the Robot from the 1950's sci fi movie Forbidden Planet 3. sci fi reminds me of "green", that reminds me of midori 4.Midori liqueur reminds me of a cocktail from home state Melbourne the 'Japanese slipper' comprising of midori, orange liqueur and lemon 5. continuing with the bubble shape I think of first impression silicon drop pearl moulds 6. time to hit the kitchen to come up with a recipe :)

Do join me on facebook for future behind the scenes stories, plus updates on all blog posts. Don't forget to push that "like" button! :)

Yes!! I'm back... well almost.

Thank you for all your well wishes during the break... and good grief thanks to all the feed subscribers that have hung in waiting for my return, you are all too sweet!!!

Back baking and blogging August 29th...  there will be lots more sugar & chocolate work, fun with molecular gastronomy, classic pastries 101 and of course cupcakes big & small.

See you soon :)

125 best Cupcake recipes

Off the shelf

baking book reviews

125 best Cupcake recipes
Julie Hasson
192 Pages (Paperback)

It's one of those cupcake books that doesn't have many pictures, nor is it glamourously bound & formatted, but I've baked from it for two years and it's a fabulous everyday baking book. 

One of my girlfriends Cindy has the book too, and says "I love the way you when you have a surplus of an ingredient, say "nectarines" and you know you can open 125 cupcakes and sure enough there is a recipe for Nectarine Cupcakes". Yes, it's that kind of book.

Divided into sections: Chocolate, Fruit, Nuts, Adults Only, Kids' Corner, Spice it Up, New Twists, Frosting, Glazes and Fillings. The book also includes simple decorating techniques and tips, plus sidebars throughout with variation ideas.

You are sure to a find favourites amongst Orange-Scented Angel Food, Sticky Date, Very Vanilla Chocolate chip, Spiced Peach, Flourless Chocolate, Chocolate Gingerbread, Pina Colada, Chai tea, Lemon Yogurt to name a few. 

One of our family favourites is the 'Banana Cupcakes' and who doesn't have those overripe bananas in the fruit bowl at one time or the other? 

Banana Cupcakes

Ingredients
1 1/4       cups plain flour (all purpose)
1 tsp        baking soda (bi-carb)
Pinch       salt
1 cup       white sugar
1/2 cup    vegetable oil
2             large eggs
1 cup       mashed banana (about 2 large)
1 tsp        vanilla 

12 cup muffin tin lined with paper cases

Preheat oven 180c

Method
In a small bowl, mix together flour, baking soda and salt.

In another bowl, whisk together the sugar, oil, and eggs until smooth. Add banana & vanilla, beating well. Add flour mixture, stir until smooth.

Scoop batter into prepared pan. Bake in preheated oven for 24 to 28 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
The author suggests: Chocolate Fudge Frosting, Caramel Frosting or Cream Cheese Frosting, all lovely frostings. On the day I went with a frosting not included in the book... mashed banana, beaten into a surplus of Swiss meringue I had on hand, but do try Julie Hassons Cream Cheese frosting, it's quick and delicious. 

Cream Cheese Frosting

Ingredients
115g (4oz) cream cheese at room temperature
1/2 cup unsalted butter at room temperature
Pinch of salt
2 1/4 cups of pure icing sugar (confectioner's sugar) sifted

Method
In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With the mixer on low speed, beat in the icing sugar, 1/2 cup at a time so the sugar doesn't fly all over the place. Increase speed to medium high and beat until light and fluffy.

Spread frosting over cooled cupcakes and *refrigerate until ready to serve or up to one 1 day. 

*allow cakes to come to room temperature before serving

125 best Cupcake recipes a fun and worthy edition to your cupcake book library.

The boy is good!

Still out with the spider bite, so I thought I'd feature my 17 year old step sons patisserie skills! 

Chocolate mudslide cookies
baked & photographed by Daniel Paxton-Zahra

Chocolate Peppermint Fudge Sauce over Vanilla bean ice-cream
all made and photographed by Daniel Paxton-Zahra

 Daniel has 6 days of High School left, culminating with Food Tech theory exam next Tuesday. See Daniel's bio and short film on the About Me page.

Tool Time

Creme brulee, with pistachio tuile biscuits.

Tool time the kitchen tools and gadgets I love.

The Useful and Less Useful 

650°F (340°C) heat and stain resistant silicone. Flexible work-ends protect non-stick cookware. 

I've used this double ended silicone spatula by Chef'n day in day out for two years. Still good as new, this spatula is bend-able enough to get into every corner but is still strong enough to turn a heavy batter. The most useful kitchen tool I own! Available in kitchenware supply stores.

Okay some might consider an egg topper "useless", I like to think of it as "less useful". I do find it amusing. Position bowl of top of raw egg, lift the plunger and release, gently lift cut top off.  There you have it, an egg vessel ready to be cleaned and used for mousses, brulee or even candy dishes at easter.

Egg Topper from The Red Spoon Company