Saturday, May 25, 2013

Chocolate Banana Cupcakes with Swiss Meringue Buttercream



 
 
 
Honestly, I made these because there were over ripen bananas at home and I so wanted to try the rose swirls for the icing. Like the longest time and I gotta say I had so much fun making these especially the swirls. The recipe I used is from Benjamin Wong's recipe book. I think because it calls for brown sugar and bananas, mine turned out a tad too sweet. I will reduce the sugar if I bake these again. I guess it also depends on the sweetness of the bananas used. There were no comments on the level of sweetness from those who tried though so I think it's me. On the other hand, the swiss meringue buttercream is really good. Thanks for the recipe shared by blogger : Nasi Lemak Lover. The buttercream is not too swet, just nice and a touch of lightness when you sink your teeth in. YUM! I love it.
 
 
 
 
The Recipe :
125g self raising flour
2 tbsp cocoa powder
1 tsp cinnamon powder
125g butter
125g brown sugar
2 eggs, lightly beaten
1 tsp vanilla essence
2 large bananas ( about 100g, roughly mashed with fork)
 
- Preheat oven to 180 degrees celcius. Line a muffin pan with cupcake liners.
- Sieve flour and cocoa powder. Set aside.
- In a separate bowl, beat butter and sugar till light brown and fluffy. Add beaten egg, a little at a time and beat till smooth after each addition till all is used.
- Add in flour mixture, followed by cinnamon powder, mix well to combine and till incorporated.
- Next, mix in vanilla essence and followed by mashed bananas. Use a spatula to fold in and mix.
- Scoop batter to the prepated liners, about 3/4 filled.
- Bake for 25 mins or till cooked.
- Leave cakes in pan for about 5 mins before removing them and cool completely on a wire rack.
 
Meanwhile, prepare the SMBC :
 
1 egg white (large egg)
45g sugar
1/4 tsp vanilla essence
75g unsalted butter, soft but still cold,cut into small equal size of cubes)
1 tbsp of cocoa powder
 
- Whisk egg white + sugar over a simmering pot of water. Bottom bowl not touching the water.
- Whisk till sugar dissolve (test by rubbing with fingers. Should not be grainy and hot to the touch)
- Remove from heat and continue to whisk with electric beater till stiff, thick and glossy.
- Add in vanilla essence. By now, mixing bowl should be cool to the touch. It is important to ensure butter will not melt when added in. To avoid melting, place bowl over a pot of cold ice water and whisk for a min or so.
-Add in butter one at a time, ensuring incorporation after each addition.
- Continue beating, mixture might curdle but it will come together after a while.
- Add in cocoa powder and beat till combined.
 
When the cakes have cooled completely, pipe the buttercream as desired.
 
 

 



Wednesday, May 1, 2013

Deco Swiss Roll .....Again!





This time I choose to decorate the roll with some cream and heart shaped sprinkles. This will make a perfect nother's day gift, don't you think? For the filling, I spread non dairy whipping cream and diced strawberries. Yummy! It is really delicious.


Side view of the roll


All packed in a 'box'
 


The not so perfect hello kitty pattern
 

I also made a hello kitty pattern roll. I did not manage to take a pic of the rolled up cake. However, at least I have taken a slice of the rolled up cake. I thought the pink just gave it a 'sweet' look. I love it.
 
I used the same recipe for Giraffe Patterned Roll for both the rolls here. For the hello kitty roll, I used 80g flour and omitted the cocoa powder. I used Wilton Icing colouring gel in red for the colouring. When the sponge is done, I used edible food writer to try drawing the whiskers. As you can see, it was a challenge to try making a smooth line. I will try to use a brush with colouring mixture for my next try.
 


                                                                 So pinky sweet!

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