Monthly Archives: December 2013

Vanilla Cupcake

Ingredients

  • 1 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

Thank you: http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html#el66VFZbmyuVQvkE.99

20 December 2013: Baking time was 20mins. Also, after baking i take a bit of the centre out and filled it with dulce de leche.

Score: 10/10

Baked Cheesecake

Thanks to: Stephanie Alexander’s best-ever cheesecake

Ingredients

100g butter, melted

300g wheatmeal biscuits

500g cream cheese, at room temperature

200g caster sugar

1 tbsp cornflour

3 eggs

2 tbsp lemon juice

few drops pure vanilla, or vanilla extract to taste

pinch of salt

2 cups sour cream

Method

Preheat oven to 180ºC. Brush the base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter. Remove the base from the tin.

Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside.

Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, then put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container.

Crush the biscuits in a food processor. Add the remaining butter and process. Press the crumb mixture into the base of the tin, tapping firmly with the base of a glass tumbler or similar as you go.

Beat the cream cheese and sugar in an electric mixer until smooth. Beat in the cornflour, then add the eggs, 1 at a time, beating each time just until smooth. Add the lemon juice, vanilla and salt. Add the sour cream and beat briefly to combine. Pour the batter into the tin and stand the tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin. Bake for 50 minutes, then turn off the oven but do not open the door for a further hour.

Lift the tin from the water bath and flatten the foil away from the sides just in case there is any water trapped inside. Cool completely in the tin on a wire rack and refrigerate for several hours or overnight before serving.

20 December 2013:

I used Butternut cookies instead of wheatmeal, unfortunately this resulted in some butter oozing out of the tin

The cheesecake itself was great. Easy recipe

Score: 9/10

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