Wednesday, March 26, 2014

Butter Cake + Passionfruit cupcakes| The Kitchen Series + Link Up

Autumn is my favourite season of the year. Adam loves the smoke and mist while for me it's a time to retreat and draw within, to ponder. I love the colours in nature of ochre, beeswax, hay, earth, straw and mahogany. The fire lit, quilts on beds, layers of clothing and the subtle changes in sunlight coming in through the windows. In the garden the earth rests and the seeds come up slowly in search of the warmth of the sun. In the kitchen spices, slow cooked meats and broths simmer on the stove filling the air with smells that comfort and nurture.
I've been resting with a cold which is why the kitchen series is a day late. My voice is going and l am mindful to retreat and curl up on the couch when l can get the kids to sleep. I've slowed down this week and acknowledged the significance of this season and what my body needs. Lots of water, herbs and practising mindfulness, preparing bone broths, slow cooked stews, vegetable and legumes, grated carrot rolls and warmed hot cross buns. Our new coffee machine has been getting a work out too, what a lovely discovery every morning to come downstairs and it's on and ready to be used. 
Passion fruits have been plentiful in our fruit bowl which lead to this little number for an afternoon picnic after dancing in the hills. I thought l would share this recipe with you and if you omit the passionfruit pulp it becomes a basic butter cake. If you add banana or grated apple and saltanas it becomes a yummy treat for lunches and day trips. I hope you enjoy it as much as my tribe does.

Passionfruit cupcakes| recipe one

125 g butter, softened
1 teaspoon vanilla extract
1 cup caster (superfine) sugar
3 free range eggs
the pulp of 2-3 passionfruit
1 1/2 cups plain (all-purpose) flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/2 cup of milk

how to make in thermie
  1. Preheat oven to 160 degrees fan forced or 180 degrees for a normal oven.
  2. Place sugar and butter together speed 4/6 seconds.
  3. Add all other ingredients and blend speed 6/25 seconds, until combined
  4. Place mixture in a lined cupcake tin and bake for 18 mins until golden in the oven.
  5. Ice when cool and decorate.
how to make {normal}

  1. Preheat oven to 160 degrees fan forced or 180 degrees for a normal oven.
  2. Place sugar and butter together in a mixing bowl for 1-2 minutes, until soft and combined.
  3. Add flour and dry ingredients slowly and mix till combined.
  4. Stir in eggs and milk, mix until mixture is smooth. This should be when mixture runs smooth off the back of a table spoon.
  5. Place mixture in a lined cupcake tin a third full and bake for 18 mins until golden in the oven. This mixture will make many small cupcakes, a tray of 24 normal cupcakes or when baked in a tin one cake.
  6. Ice when cool and decorate.

Basic Icing| recipe two

Source: Donna Hay Modern Classics, Book 2

1 1/2 cups of confectioners' sugar, sifted
2 tbsp water or 2 tbsp lemon juice
1 tsp grated lemon rind

how to make {thermie}
  1. Take lemon rind peel and blitz on speed 10/5 seconds
  2. Place all other ingredients in the TM bowl and mix on speed 6/10 seconds
  3. Scrape down sides and ice the cupcakes/ cake.
  4. Decorate

how to make {normal}
  1. Zest a lemon with a zester and place in a mixing bowl.
  2. Sift dry ingredients and add to the lemon zest.
  3. Add wet ingredients and mix through until smooth.
  4. Scrape down bowl and ice cupcakes/cake
  5. Decorate.

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It would be great to hear about what you have been eating and now as Autumn is here and in full swing, what's inspiring you at the moment. Go on, share away, leave a comment and of course link up please. Think about becoming a member and let us know what you want to hear about. We'd love to hear from you. I'm heading back to the couch with a tea in hand. Talk soon.

x Mummafox

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