Pittwater Life September 2017 Issue

For more recipes go to www.janellebloom.com.au
Nan’s cup cakes
Makes 12
with Janelle Bloom
60g butter, softened
½ cup caster sugar
½ teaspoon vanilla extract
2 eggs
1 cup self-raising flour, sifted
¼ cup milk
icing sugar, to serve
Raspberry cream
300ml double cream
1 cup frozen raspberries,
partially thawed
2 tablespoons icing sugar
Janelle’s Tip: For coffee icing
replace the cocoa powder
with 1½ tablespoons instant
espresso coffee powder.
in a thick ball.
3. Transfer to the bowl of an
electric mixer. Add egg
slowly, a little at a time,
until dough is thick and
shiny.
4. Spoon or pipe into little
eclairs about 6cm long onto
baking trays. Bake for 20
minutes, switch the trays in
the oven and bake a further
5-10 minutes or until pastry
is golden and crisp. Set
aside to cool on trays.
5. Whip cream until thick. Add
the vanilla and caster sugar
and whip gently again until
combined. Use kitchen
scissors to cut eclairs in
half. Fill with whipped
cream.
6. For the icing, combine icing
sugar and cocoa in a bowl
(see Janelle’s Tip). Add
water a little at a time until
a thick icing forms. Spoon
icing over eclairs. Allow to
set before serving.
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1. Preheat oven to 170°C fan
forced. Line a 12-hole, 1/3-
cup capacity muffin pan
with paper cases.
2. Using an electric mixer,
beat butter, sugar and
vanilla together until light
and fluffy. Add eggs one at
a time, beating well after
each is added. Fold in half
the flour, then half the
milk. Repeat with remaining
flour and milk until just
combined.
3. Divide mixture between
the paper cases so they are
two-thirds full. Bake for 12-
15 minutes or until a skewer
inserted into centre comes
out clean. Stand 5 minutes
in the pan, then transfer to
a wire rack to cool.
4. For the raspberry cream,
whisk the cream in a bowl
until thick. Place raspberries
onto a plate, sprinkle over
the icing sugar. Crush
berries with a fork, then
swirl through the cream.
Janelle’s Tip: To make these
into fairy cakes, cut the top in
half and press the wings into
the cream.
5. Using a small, sharp knife,
cut a shallow disc from the
centre of each cake, 1cm
in from edges and 1½ cm
deep. Spoon raspberry
cream into the hole in
each cupcake and gently
press the top back in place.
Sprinkle with icing sugar
just before serving.
100g dark chocolate, chopped
100g butter, chopped
1½ tbs cocoa powder
½ cup caster sugar
1 egg
¼ cup plain flour
2 tbs self raising flour
1. Preheat oven 180°C no fan.
Grease and line the base
and side of 23cm (base)
New York brownie springform pan with baking
paper.
cheesecake
2. For the brownie base,
Serves 10
combine chocolate and
butter in a microwave-safe
750g cream cheese, at room
heatproof bowl. Microwave,
temperature
uncovered, for 2 minutes
1 cup caster sugar
on High/100%. Stir until
1 teaspoon vanilla extract
smooth. Add cocoa powder
4 eggs, at room temperature
and whisk until smooth. Stir
2 tbs plain flour
in sugar, egg and flours.
300ml carton sour cream
Spread mixture over the
Cocoa powder, for dusting
base of the pan and bake
300ml double cream and
for 15 minutes (the base will
berries to serve
still be a little soft). Remove
Brownie base
from the oven and set aside
15 minutes. Reduce oven to
160°C no fan.
3. Using an electric mixer, beat
the cream cheese, sugar and
vanilla until just combined.
Add the eggs, one at a time,
beating well after each
addition. Stir in the flour.
Fold in the sour cream until
just combined. Pour the
cream cheese mixture over
the warm base, place on a
baking tray and bake for
1¼ to 1½ hours or until just
set in the centre. Turn oven
off, leave the door ajar, and
allow cheesecake to cool
completely in the oven.
Refrigerate until cold.
4. Dust with cocoa, cut with
a warm knife, serve with
cream and berries.
SEPTEMBER 2017 65
Food Life