Assisted Thelma in baking these cupcakes at her home in PJ. Followed the recipe from the 500 Cupcakes & Muffins by Fergal Connolly (Page One) under the decadent cupcakes section.
225g unsalted butter (softened)
225g castor sugar
225g self-raising flour
4 eggs
1t vanilla essence
For topping
3T flaked almonds
3T corn flakes
3t roughly chopped glace cherries
3T sultanas
5T condensed milk
50g plain chocolate (melted)
50g white chocolate (melted)
Method
Preheat the oven to 175°C. Place 18 paper cases in muffin tins. Combine all the cupcake ingredients in a large bowl & beat with an electric whisk until smooth & pale, about 2 - 3 mins. Spoon the batter into the cups. Bake for 20 mins. Remove tins from the oven & cool for 5 mins. Then remove the cupcakes & cool on a rack. For the florentine topping, combine all the ingredients except the chocolate in a small bowl. Spoon small teaspoons of the mixture onto greaseproof paper-lined baking trays. Bake for 5 mins, until golden. Remove from the oven & cool for 1 min. Remove the florentines from the sheet & crumble. Scatter over the cooled cupcakes & drizzle with the chocolates. Store in an airtight container for up to 2 days, or freeze for up to 3 mths.
Bought the 500 Cupcakes & Muffins by Fergal Connolly (Page One) from The Singapore Book Fair. Obtained the recipe from the classic cupcakes section. Made a dozen & gave 4 to Lai Hoong when we visited her at her Tampines flat.
225g unsalted butter (soften)
225g castor sugar
225g self-raising flour
100g blueberries
4 eggs
1t vanilla essence
1T poppy seed
1T grated lemon zest
For drizzle
125g icing sugar
4T lemon juice
2T poppy seed
Method
Preheat the oven to 175°C. Place 18 paper baking cases in muffin tins. Combine the butter, sugar, flour & eggs in a large bowl & beat with an electric whisk until smooth, about 2 - 3 mins. Stir in the vanilla, poppy seeds, lemon zest & bluberries until well combined. Spoon batter into into the cases. Bake for 20 mins. Remove tins from the oven & cool for 5 mins. Then remove the cupcakes & cool on a rack. Ti make the drizzle, sieve the icing sugar into a bowl & stir in the lemon juice until it resembles the consistency of double cream. Stir in the poppy seeds & drizzle over the cupcakes.
Store in an airtight container for up to 2 days, or freeze for up to 3 mths
Asked Leonard what type of cake he wanted for his birthday & he chose a Banana Cake. He said it turned out surprisingly well without anyone's help. Thank you Lee Lee for the recipe :)
