Oh my.. has it been this long?? geesshh my mojo goes fm 10 to 1 in a blink of an eye.. so sorry dearies... again.. time time time.. we hv been so busy that i find its impossible for me to keep on doing what i used to do on daily basis.. how on earth did i do that back then.. perhaps i had too much free time on my hand?? err not really cos Sonia was younger back then and not old enough to keep herself busy.. anyway here i am again... to be honest i hv a few recipes that i wud love to share and i will try to bake it again cos sometimes my mojo to take pics of my bakes using all the fancy-pancy equipment is zilch... so pardon me if u see something on my fb wall but not in my blog.. will hv to bake it again and share the recipe..
So ok.. we were in KL last weekend and stayed there for a couple of days... were supposed to stay there till wed but unfortunately hubs was called back for an urgent meeting in Zurich... i had so many plans with sonia for Tuesday that it frustrated me big time... didnt get to do my massage.. didnt get to spend time aka shopping with my lill girl .. oh well... work is work right.. we drove home Tuesday afternoon and the moment we got home.. hubs packed his luggage and off he went to the airport.. i on the other hand.. decided to take in orders to fill up my time huhu..
While in KL i also managed to meet up with a few baking buddies.. ty ladies for taking the time to meet up... Lemongrass aka Mynn fm Perth hehe... Asilah... Zarin and also Shidah.. i had a great time talking and laughing and of cos.. munching together :oPP ... and to KG aka Yani tks so much for helping me distribute some of my bakes which I couldnt do due to the rush back home...
Basically thats it - ever since i last blogged... i was busy the whole week baking for my KL orders.. was in KL for a couple of days.. got home.. baked again for my orders.. hubs got home fm Zurich after three days and my routine started again.. doing what i love.. baking for my family and orders.. blueekkk hahahaha But the best is to come next weekend: We're off to Shanghai for a week!!
Alrighty... lets get on with the recipe.. its fm Peggy Porschen - Boutiquue Baking.. bought this book last weekend and i cant wait to bake more of her recipes!
Adapted from Peggy Porschen's Banoffee Cupcakes
Makes 24 cupcakes - i only managed to get 18 cuppies
For the sponge
200g unsalted butter at room temp
200g caster sugar
pinch of salt
seeds of 1 vanilla pod
4 medium eggs at room temp
200g Self raising flour
70g plain chocolate,chopped - min 53% cocoa solid (i used chocolate chip hahaha)
For the sugar syrup
150g caster sugar
Scraped vanilla pod
For the filling
200f of dulce de leche
1 large ripe banana
For the frosting
500g icing sugar
200g full fat cream cheese, at room temp
200g unsalted butter, softened
1 vanilla pod or 1 tsp vanilla extract
50g banana puree - i wud not add this the next time as it makes my frosting a little runny huhu
To make the cuppies
Preheat the oven to 170C
Cream the butter, sugar and 1 vanilla pod until pale and fluffy.
Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2 or 3 spoons of flour. This will rebind the batter.
Once all the egg has been incorporated into the butter mixture, sift in the remaining flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy. Fold the chopped chocolate thru the batter using a rubber spatula.
Fill each cupcake liner, distributing the batter evenly. To get a flat top, only fill the batter two thirds full.
Bake for 12-15 minutes.
Whilst the cupcakes are baking, prepare the sugar syrup. Pour the water, scraped vanilla pod, and the sugar into a medium-small saucepan and let simmer on a medium heat until the sugar has dissolved. Set aside.
Take the cakes out of the oven and place on a wire rack, brush each cake with the syrup and then wrap the cuppies in cling film and then chill it for an hr or until the sponge feels firm to the touch.
To make frosting
Place the cream cheese in a mixing bowl and beat until smooth and creamy. In another bowl, cream the butter and icing sugar till very pale and fluffy. Add the cream cheese a little at a time to the butter mixture and mix at medium high speed until the frosting is combined. Add the banana puree. Chill until set.
To add the filling
Mash the banana in a small bowl with a fork and then add in the dulche de leche, mix together till smooth. Place the banoffee mixture into a plastic piping bag and fill the scooped out holes of the cuppies
Please be warned that these cuppies are on the sweet side... am pretty sure those that have tried or baked banoffee pie will know exactly how sweet this dessert is... enjoy it cos hubs was one happy bunny when he ate these cuppies lol