This is my 25th post, a very special one. My blogging journey has been a combination of challenges, joy, frustration and A LOT of learning. Through this I knew I had to ‘perfect’ my recipes and presentation. They have to be the best both in taste and looks. A great deal of photography learnt but this is only the beginning. What I call was a shaky start amidst unsurity is now integral part of my life. It not only relaxes me, but also allows me to interact with fellow food bloggers (and lovers). So rightly someone said which means,its not about the destination, the joy lies in the journey and for me I am loving every bit of it.
Recently a Riyadh-based blog run by four young ladies published a post about BakeFresh. They are from Philipines and like me expats in Riyadh, KSA. The diversified professionals fields from which they come have made their well-rounded blog The Pink Tarha quite popular.They featured my baked goodies, decorated cupcakes and blog very nicely. A big thanks to all of them. Here is the link.
From my last post, failed and successful attempts to make macaroons, I had lot of egg yolks in hand 10 to be exact. I was searching for some quick recipes. I did make Walnut Parfait – a wonderful dessert made from egg yolk custard. Still 6 yolks at hand and not sure what to do. I always wonder how food bloggers come up with ideas for post, specially those who are really picky on what to post. For me, making a dish depends on need, craving, ingredients availability and their expiration date. My daughter started her pre-school last week and she is a big fan of cup cakes. Egg yolks and cupcakes, hmmmm, things were making sense. So I finally ended up in making Yellow Cupcakes, recipe adopted from Joy of Baking. And what wonderful beauties they turned out. Perfect dome shaped cupcakes, soft and moist and screaming that they should be decorated. So here is the recipe of Yellow cupcakes with chocolate buttercream frosting topped with a fondant rose, I was recently practicing.
Egg yolks 6
Milk 1 cup
Vanilla Essence 2 tsp
Flour 3 cups
Caster sugar 1 1/2 cups [original recipe used granulated but i could feel granules of sugar on top so next time I use caster]
Baking Powder 1 tbsp + 1 tsp
Salt 3/4 tsp
Butter 12 tbsp
1. This method is also called one bowl method as opposed to cream method which calls for creaming butter and sugar first.
2. Lightly beat egg yolks, 1/4 cup milk and vanilla.
3. In a large mixing bowl, beat all dry ingredients on low speed.
4. Add in butter and remaining milk and mix until all combined on a low speed for about 2 minutes.
5. Add in egg yolks mixture in three steps beating for 30 seconds after each addition.
6. Scoop into muffin tray about 1/2 full.
7. Bake in a pre-heated oven at gas mark 4 for about 20 minutes until golden brown.
8. Cool completely before frosting.
Chocolate Buttercream Frosting (adopted from Wilton)
Shortening 1/2 cup
Butter 1/2 cup
Icing sugar 4 cups
Cocoa Powder 3/4 cup
Vanilla 1 tsp
Milk 3-4 tbsp
1. Cream shortening and butter.
2. Add in vanilla and cocoa powder.
3. Add icing sugar, one cup at a time.
4. Continue beating, adding 1 tbsp milk.
5. Beat until mixture is light and creamy.
6. Pipe swirls with 1M tip on cooled cupcakes.