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Archive for the ‘baking’ Category

This is the latest version of a much varied recipe… the original goal was to make real gingernut biscuits, and then inspired by Hilary that idea was eclipsed by the desire to get as much ginger into a cookie as possible. Buy the freshest ground ginger you can get, spice shops and markets are your best bet. If you can only get hold of the supermarket stuff increase amounts to compensate.

I often make these gluten free and lactose free, just use direct substitution of nuttelex for butter, gluten free flour for real flour etc. They taste pretty much identical gluten and lactose free.

Ingredients:
3/4 cup butter
1 1/4 cup sugar
2 eggs
1/4 cup milk
2 cups self raising flour
1/2 tsp salt
2-5 tbsp ground ginger
1 tsp freshly ground nutmeg
1 tsp cinnamon
1 tbsp cacao
100g dark chocolate
small bag of crystallised ginger

Method:
Preheat oven on moderate heat.
Cream butter and sugar, whisk in eggs and milk. Sift dry ingredients into bowl and mix well. Break up chocolate, roughly chop crystallised ginger up and fold through.
Drop large dessert spoons of mixture onto trays lined with baking paper and place in oven for 10-15 minutes. They should still be a little soft when done.

Use a metal spatula to transfer onto wire cooling rack, cool, EAT!

Variations:
Use golden syrup in place of milk.
Omit dark chocolate and cacao and increase amounts of ginger used.
Increase the amount of ginger used, by many many times. 😉

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In making Grapefruit Marmalade I cut a little too much grapefruit up and wondered what to do with it… and this was my answer. Tart little Grapefruit cupcakes.

Ingredients:
1 cup of butter
1 cup of brown sugar
3/4 cup of grapefruit juice and finely diced rind
3 eggs
2 cups gluten free self raising flour

Method:
Melt butter slightly by placing bowl in sink of hot water. Beat in sugar, eggs and grapefruit. Then gently mix in flour.

Line cupcake trays with paper cases and fill with batter.

Place in medium-hot oven untill done. Turn oven down if they are browning too rapidly, up if they are not browning at all.

Eat!

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In addition to being a fine musician Todd is a damn good vegan cook. This is his recipe. And I kid you not, they’re even tastier than most non-vegan cupcakes.

Cupcake ingredients:
225g nuttelex
225g caster sugar
225g self raising flour
4x egg-sized lumps of silken tofu
(smallish ones)
115g crunchy peanut butter

Icing ingredients:
50g peanut butter
50g nuttelex
2tsp vanilla essence
115g icing sugar
2 tbsp soy milk

Method:
Pre-heat oven to 175C/350F
Combine nuttelex, sugar, flour and tofu.
Beat till smooth
Stir in butter
Spoon into cupcake casings
Bake for 20 minutes, but be warned, lots of sugar = they burn easily.
Cool for 5 mins.

Combine peanut butter, nuttelex and vanilla, use an electric whisk, beat until light and fluffy ( I don’t have one, so I just whisk it enthusiastically)
Add icing sugar and soy milk, mix again.

Decorate and eat!

Other ideas:
I’ve tried this with eggs and butter and it just wasn’t that awesome. If you want to give it a go with gluten free flour do. They will come out quite crumbly but will still taste good.

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