Double Coconut Cupcakes

If you are a coconut lover like me, then this is the cake for you. The cake uses desiccated coconut in its mix and topping. This recipe does not even require an electric mixer just some good old elbow grease will do.

You will need:

1 cup self raising flour (sifted)

1/2 cup desiccated coconut

1 cup caster sugar

1 cup buttermilk

2 eggs lightly beaten

1 tsp vanilla essence

125g unsalted butter (melted)

Coconut icing (frosting)

2 cups icing sugar

1 cup desiccated coconut

75 unsalted butter (softened)

2 tbsp hot water 

desiccated coconut toasted lightly

Preheat oven to 180 C. Line muffin holes with paper cases.

Combine flour, sugar and coconut and make a well in the centre.

Mix butter, eggs, buttermilk and vanilla essence and and pour into the well and fold until combined.

Transfer into the paper cases and bake for 15 minutes or until tooth pick comes out clean when inserted in the centre. Place 1 tbsp of coconut the last 5 minutes into a lined tray for the topping.

Transfer to wire rack to cool.

To make frosting:

Mix butter, coconut and sugar together and slowly add hot water until thick enough to form a spreadable paste. Sprinkle the toasted coconut to finish decorating.

Black Forest Cupcakes

Moist and rich cuppies

I have always wanted to try this recipe from the Australian Womens Weekly Cupcake Recipe Book.  I got my little sous chef to try it for me. Sabrina is a very meticulous cook in trying recipes, she will measure everything to the exact gm.

The cake turned out so moist and rich and not overly sweet, just the way i like it. Just thought i would share this to cupcake lovers out there.

You will need:

425g can pitted cherries

165g butter, coarsely chopped

100g dark choc, coarsely chopped

295g caster sugar

60ml cherry syrup(from the can)

150g plain flour

2 tbsp self raising flour

2 tbsp cocoa powder

1egg

Decorations

160ml thickened cream

2 tsp cherry syrup

100g dark choc

1. Preheat oven to 170C/150C fan forced

Line 12 hole muffin pan with paper cases

2. Drain cherries ,reserve syrup. Process 110g cherries with 125ml syrup until smooth. Halve remaining cherries, reserve for decorating cakes. 

3. Combine butter, choc, sugar, syrup and cherry puree in small saucepan, stir over low heat until choc melts. Transfer to a bowl to cool. (u can cool faster on a bed of ice)

4. Whisk in sifted flour, cocoa and egg and mix well. Fill paper cases.

5. Bake 45 minutes. Turn cakes to wire rack to cool.

6. Top cakes with remaining cherries and cream whipped with 2 tsp cherry syrup. Top with choc curls.

Grilled Sea Perch on a bed of lettuce with Honey Mustard Dressing

If you are really pressed for time and wanted to whip up something simple but tasty, I highly recommend cooking fish as they take very little time to cook. This dish only took me 20 minutes to prepare and the end results is a very satisfying, healthy and beautifully presented meal.

You can use sea perch or barramundi fillets or any white fish for this dish. I buy these fillets fresh or frozen. If frozen fillets are used, make sure they are thawed before grilling.

Ingredients:

Sea Perch Fillets

Olive oil

Salt and pepper

Salad dressing

2 cups mixed Salad greens (romaine, baby cos or lettuce leaves)

2 tbsp olive oil 

2 tsp vinegar

2 tbsp honey

2 tsp capers (optional)

2 tsp mustard sauce

1.  Marinate fillets with salt and pepper with enough olive oil to coat. Set aside for 5 minutes.

2. Heat non stick pan on high heat and grill the fillets 3 minutes on each side. 

3. Meanwhile, beat olive oil, vinegar,honey and mustard with a whisk and add capers if any. Add salt and cracked pepper to taste.

4. Arrange salad leaves on a plate and place cooked fillet on the leaves. Drizzle with salad dressing and serve.