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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Monday, February 05, 2007 Just satisfied my baking craving... Today's creation: Lemon Cranberry Cupcakes (adapted from Nigella Lawson's How to be a Domestic Goddess) It's a delightful teatime treat. Not too sinful and goes perfectly well with hot tea or milk. Lemon Cranberry Cupcakes Makes 24 small cupcakes 1/4 cup butter 1 1/3 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 cup sugar 1/4 tsp salt Juice and zest of 2 lemons approximately 3/4 cup milk 1 large egg Cranberries 1. Preheat oven to 200 deg c 2. Melt the butter and set it aside to cool 3. Stir together the flour, baking powder, baking soda, sugar, salt and zest 4. In a measuring cup, pour in the lemon juice, and then enough milk to come up nearly to the 1 cup mark 5. Beat in the egg and melted butter. 6. Pour into the dry ingredients and stir briefly; the batter should scarecely be combined. 7. Fold in the cranberries, spon this mixture into muffin cups and bake for about 20 minutes or when the tops spring back to your touch. 8. Leave in the pan for 5 minutes to cool slightly, then sit them on a rack to cool for a further 10-15 minutes
link | posted by simin at 3:15 PM |
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