Thursday, 30 August 2012

2 days...



I've been observing the mulberries (and flowers) growing in our garden - always a sign that Spring is imminent. Only 2 days until we enter the new season! September also marks a year since I moved from Joburg to back to my hometown of Durban... Wow. How time flies!

Flora photos are from my garden. So if you have silkworms, you know who to call.

Wednesday, 22 August 2012

eek.


SOZ. I shall resume the blog next week. I can promise you some baked goods are on their way! :) 

Sunday, 5 August 2012

recipe: cinnamon streusel mini cakes





Was getting some intense cravings for something cinnamon-y yesterday. And so I baked these...

The texture was spot on - the streusel topping gave the cakes a slight crunchiness on the outside, whilst the inside remained light and fluffy. I didn't have sour cream at home, so I just used normal whipping cream with a dash of freshly squeezed lemon juice. (Good to know!)

Ingredients:
2 1/2 cups all purpose flour
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 tbsp unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 1/2 tsp pure vanilla essence
1 1/4 cups sour cream
For the streusel topping:
2 1/4 cups cake flour
3/4 cup packed dark brown sugar
2 1/4 tsp ground cinnamon
3/4 tsp salt
1/2 cup plus 2 tbsp unsalted butter, chilled

For the milk glaze:
1 1/2 cups icing sugar
3 tbsp milk

Directions:
1. Preheat oven to 180 degrees. Line 12 muffin tins.
2. Whisk together flour, baking soda, baking powder, and salt. 
With an electric mixer, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating until each is incorporated. 
Stir in vanilla by hand.
4. Add flour mixture and sour cream, stir until just combined. 
Divide batter evenly among lined cups.

For the streusel: 

1. Whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers, until combined but still crumbly.
2. Sprinkle half of the streusel over the muffins, pressing it into the muffins. Sprinkle the other half evenly over the muffins.
3. 
Bake for 20 minutes or until cake tester comes out clean, rotating pans half way through.
4. Transfer tins to wire racks to cool completely before removing muffins. Once cooled, prepare milk glaze by whisking together sugar and milk.
5. Remove muffins from tin and place on a wire rack set over a cookie sheet and drizzle evenly with milk glaze.




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