But these were good! Such a moist, almost juicy pineapple cake, and gooey rich icing. There are some stashed in my freezer for a couple of nearest and dearest — you know who you are.
Sunday, 29 May 2011
Pineapple Cupcakes with White Choc Icing
It had occurred to me that this might be a tasty combination of flavours, so I chopped up some canned pineapple chunks and added them and a bit of the juice to the basic vanilla recipe from VCTOTW. For the icing, I worried (needlessly, I'm sure) that it would be annoying to work with melted white chocolate as it cooled and solidified all through the fluffy buttercream; I just grated (finely!) a block of Sweet William White Delight into the usual Nuttelex and icing sugar combo, with just a touch of vanilla extract. It definitely resulted in a chocolate taste to the icing. Next time I'm sure I'll melt it, or possibly I'll really go to town and buy some cocoa butter to use. Or hell, maybe even refer to a recipe, eh?
But these were good! Such a moist, almost juicy pineapple cake, and gooey rich icing. There are some stashed in my freezer for a couple of nearest and dearest — you know who you are.
But these were good! Such a moist, almost juicy pineapple cake, and gooey rich icing. There are some stashed in my freezer for a couple of nearest and dearest — you know who you are.
Sunday, 15 May 2011
Veggie cakes
Well, this needs to be quick because I'm watching the delayed broadcast of the Eurovision final. There's not much to say anyway: last Saturday I whipped up a batch of chocolate cupcakes thinking I'd decorate a couple for my mum for Mother's Day on the Sunday. First, I decorated one to take to a friend's birthday drinks. I've seen a few versions of this idea and had been wanting to try it myself for quite a while. Have you ever searched on Flickr for "vegetable cupcakes" or looked at all the gorgeous "carrot marzipan cupcakes" with their dusting of chocolate-crumb "dirt"?
Yes, the scale is off (though as someone kindly suggested, it makes some sense if you imagine we're dealing with a baby carrot and a cherry tomato). I did this a little more quickly than would have been ideal; the light is poor because it was getting quite late in the day, and I headed out not long after taking the photo. The next day I put aside a bit more time and came up with this eggplant-and-carrots duo.
It was only later in the week that I started to wonder why the carrots would already have their green tops off but still be lying in the dirt, seemingly freshly picked. And I don't know why an eggplant would end up down there on the soil — or a tomato, for that matter. I should have gone with carrots and... lettuce, for instance. Still, they look fun and are fun (and pretty easy) to do, and Mum was impressed — job done!
Yes, the scale is off (though as someone kindly suggested, it makes some sense if you imagine we're dealing with a baby carrot and a cherry tomato). I did this a little more quickly than would have been ideal; the light is poor because it was getting quite late in the day, and I headed out not long after taking the photo. The next day I put aside a bit more time and came up with this eggplant-and-carrots duo.
It was only later in the week that I started to wonder why the carrots would already have their green tops off but still be lying in the dirt, seemingly freshly picked. And I don't know why an eggplant would end up down there on the soil — or a tomato, for that matter. I should have gone with carrots and... lettuce, for instance. Still, they look fun and are fun (and pretty easy) to do, and Mum was impressed — job done!
Friday, 6 May 2011
Worldwide Vegan Bake Sale 2011
Happy 3rd birthday, Worldwide Vegan Bake Sale! For the Sydney chapter last Saturday, 30th April, we raised money for the gorgeous Brightside Farm Sanctuary in Tasmania. It had been a rainy week, and again it was pouring when we got up early to set up in Newtown. But we stuck it out, the skies cleared, we sold out by midday, and had $833.60 to donate to our friends in Tassie.
I made a cherry ripe slice from this recipe I'd used before, and used Sweet William white chocolate for the topping for a change of pace — tasted great (to me, at least)! Apart from the mini cupcakes I always bake, I also made a double batch of the PB blondies from VCIYCJ and topped some of them with white chocolate; and I brought along a dozen each of lemon and chocolate cupcakes.
There were gingerbread (vegan) men, banana split cupcakes, mini lemon passionfruit bundts, Black Forest cupcakes, mini doughnuts, focaccia, vegan sausage rolls, tiramisu cupcakes, coconut lime cookies, orange poppyseed muffins, chocolate peanut butter cups and quite a bit more. Our Flickr group with the latest photos is here. See you at our next sale in a couple of months!
I made a cherry ripe slice from this recipe I'd used before, and used Sweet William white chocolate for the topping for a change of pace — tasted great (to me, at least)! Apart from the mini cupcakes I always bake, I also made a double batch of the PB blondies from VCIYCJ and topped some of them with white chocolate; and I brought along a dozen each of lemon and chocolate cupcakes.
There were gingerbread (vegan) men, banana split cupcakes, mini lemon passionfruit bundts, Black Forest cupcakes, mini doughnuts, focaccia, vegan sausage rolls, tiramisu cupcakes, coconut lime cookies, orange poppyseed muffins, chocolate peanut butter cups and quite a bit more. Our Flickr group with the latest photos is here. See you at our next sale in a couple of months!
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