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Friday, July 4, 2008

#21 Canteloupe

I made these for the Cupcake Hero Challenge - only I didn't check the end date, and am too late :((

Oh well, they were enjoyed by all, and that's what matters!

"Two thumbs up. Not enthusiastically up, but up"

(11:54:31 AM) MzSavage: moist and good! moist and good!
(11:54:46 AM) MzSavage: it was moist and goooooooddddd!

Cupcakes (10)
1 c flour
1 t. baking powder
pinch salt
1 t. each: ginger, cinnamon, allspice
1 c. canteloupe, cut up
1/4 c. oil
1/2 c. sugar
1 t. vanilla

Sift flour, bp, salt, ginger, cinnamon, allspice into bowl.
Add canteloupe, oil, sugar, vanilla to that
Get out handy dandy hand-blender and blend until not chunky.
Bake 15-20 minutes at 350

Jammy Topping
Rest o' canteloupe
coconut powder for thickening

Mascerate canteloupe & sugar overnight in fridge
Bring everything to a quick boil, heat to 220F, and wait until thickeny.

Spoon over cakes and cool.

Wednesday, July 2, 2008

#20 Chocolate Tahini Cake with Sesame Chocolate Icing

I saw this on HCWT and thought "Sesame Chocolate is on my list. What a great way to do it!"

I think these came out really well. The sesame flavour isn't as intense as I would like it, so I added it to the icing, which helped. I probably added more than I listed below, cos I'm not a big believer in the old measuring, but 'to taste' is fine :)

Cupcakes (18)
HCWT's recipe. Double it for 18 cupcakes.

The texture of the batter is much lighter / fluffier than a normal cupcake would be. It's more muffin/bready (after bread has been allowed to rise) than cakey. The finished product is still cakey, and light, and yummy.

Icing (from Vegan Cupcakes Take Over The World)
1/4 c. margerine
1/4 c. shortening
1/2 c. cocoa powder
2 1/2 c. icing sugar
3 T. soy creamer
1 T. sesame oil

Mix Margerine / Shortening. Add cocoa powder, icing. Add creamer, oil. Fridge. Pipe.

I've gotten better at piping! Trick is a ziploc bag. Zipper it closed, cut off a tip, pipe. Aww yeah.

Two thumbs up from me!