Quilts Plus Exhibition

Yesterday I went to the Quilts Plus Exhibition that was held at the Ringwood Church of Christ on Bedford Road in Ringwood. There were so many quilts to look at. You can see some of them from the photo on the right... it was great to see them all and very inspirational too.




The one on the left was my favourite one. I loved the colours and the impact the orange had on the whole design. It made it quite vibrant and punchy. It felt like it was coming out to greet you.



 I also really liked the butterfly quilt, shown on the right. I just liked the vibrancy of the colours on the other one better. A bit more me ;-)

Black Forest Cupcakes

Ingredients
425g can pitted cherries in syrup (I used about 50 cherries)
100g dark chocolate - coarsely chopped
1 1/3 cup castor sugar
1 cup plain flour
2 tbsp self raising flour
1 egg

Method

1. Pre-heat the oven to 170^oC and line a 12 cupcake pan with cupcake papers.
2. Drain the cherries and reserve the syrup.
3. Take about 50 cherries and 3/4 cup of syrup and mash till cherries are broken up. Discard the rest of the syrup.
4. Place the chocolate, butter, caster sugar and cherry mash into a saucepan. Over a low hear, stir until chocolate has melted.
5. Pour into a large bowl and allow to cool for 15 minutes.
6. Whisk in the sifted flours, then whisk in the egg. It is a runny mixture so don't worry.
7. Divide the mixture evenly into the cupcake papers. The mixture doesn't rise a lot so you can probably fill the papers close to the top.
8. Bake for about 35-40 minutes until firm to touch.
9. Allow to cool for a few minutes then transfer to a wire rack.
10. When completely cool, ice the cupcakes with fresh cream and decorate with a cherry, either a fresh one or one from the remaining cherries.

Original recipe found on www.cupcake-creations.com

Jaffa Cupcakes

(makes around 18 cupcakes)

Ingredients
150gms dark chocolate buttons
250gms butter
1 cup freshly squeezed orange juice
2 cups castor sugar
2 extra large eggs
4tbs water
2/3 cup self raising flour
1 cup plain flour
2/3 cup unsweetened cocoa

Method

1. Preheat oven to 160^oC. 
2. Heat orange juice and sugar in a heavy pan, once heated do not allow to boil. 
3. Add butter and dark chocolate and stir till all combined. Set aside to cool for 15minutes. 
4. Sift flours and cocoa together. 
5. Add two eggs and water to cooled liquid mixture above and whisk in the flours. 
6. Pour into patty pans and bake for approximately 35-40 minutes. 

Original recipe found on www.how2cakes.com

Surprise Cupcakes for Jeff

When Kim and I decided we would through a small surprise party for our mate Jeff, I wanted to make him a few special cupcaskes for his birthday. After getting information aobut some of his favourite foods, I scoured the internet for some recipes on sticky date and mocha flavours.

I found a really nice recipe for Sticky Date Cupcakes with a Butterscotch Icing which I tried and loved! I also found a great recipe for some pretty awesome Mocha Cupcakes. I made these two recipes and they went down a treat.

Sticky Date Cupcakes

(makes about 18 cupcakes)

Ingredients
1 1/4 cup dates
1 1/2 cup self-raising flour
2/3 cup caster sugar
1 cup water
1 tsp bicarbonate of soda
60g butter
2 eggs

Method

1. Place dates and water in a small saucepan. Simmer until mixture thickens (the dates will break down to a mush). 
2. Take off the heat and add bicarb. Quickly mix well (the mixture will froth up and have a lot of air in it). Add butter in and mix well. 
3. Add eggs and sugar. 
4. Fold in flour.
5. Place mixtute in prepared cupcake cases in a muffin tin. Bake at 180 degrees Celsius for 15-18 minutes.
6. Add icing and decorate.

Original recipe found on www.honeyandsoy.com

Butterscotch Icing

Ingredients
100g butter
2/3 cup soft brown sugar
1/4 cup golden syrup
1/2 cup cream
5 cups pure icing sugar

Method

1. Combine the butter, sugar, golden syrup and cream in a saucepan over medium hear. Stir occasionally until the sugar dissolves. Turn heat up to high and boil for at least 5 minutes. Cool to room temperature.
2. Add sifted icing sugar and beat with an electric mixer until light and fluffy.
3. Use to decorate.

Original recipe found on www.honeyandsoy.com

Mocha Cupcakes

Ingredients
2 tbsp instant coffee granules
1/4 cup hot water
125g softened butter
3/4 cup caster sugar
2 eggs
1 cup self raising flour
2/3 cup almond meal
150g melted dark chocolate
3/4 cup buttermilk

Method

1. Preheat oven to 180 degrees Celsius (160 degrees fan-forced oven) and line a 12 hole muffin pan with paper cases.
2. Combine coffee granules and hot water in a cup. Stir until dissolved.
3. Beat butter and sugar in a medium  bowl with an electric mixer until light and fluffy.
4. Add eggs, one at a time, beating until just combined between additions.
5. Fold in half of the flour, all the almond meal and then the chocolate.
6. Fold in the buttermilk, remaining flour mixture and the coffee mixture.
7. Divide mixture among the paper cases. Bake for about 20 minutes or until cooked when tested with a skewer. Cool cakes on a wire rack.
8. Decorate with a coffee icing and chocolate.

Original recipe found on The Australian Women's Weekly