Cardamom Cupcakes with Rose Frosting

On a whim I decided to bake  cupcakes today since it’s my dog’s gotcha day (adoption anniversary) and my birthday will be during the week.

I deliberately substituted some of the sugar in the cupcakes with stevia, since the icing would add a lot more sugar to the treat and I normally avoid sugar.

I ended up substituting some of the flour with brown rice flour, but that was simply because I didn’t have enough cake flour.

I considered using soy milk instead of dairy, but I was using wheat and sugar and the “normal eaters” don’t like soy milk, so I went with the dairy

I was going to bake some cookies for my dog as well, but I used the last of the eggs in the cupcakes… so dog biscuits will have to wait.

The cup cakes turned out to be pretty damn good. They do have a slight greenish hue due to the stevia leaf powder , but they taste amazing.  They go really well with coffee.

The are neither vegan nor gluten-free, but a slightly healthier version of regular cupcakes.  Here’s how I made them today.

 

Cardamom and Rose Cupcakes:

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Yields: 12-16 cupcakes. ( I got 15 cupcakes from this batter)

Ingredients:
1½ cup flour
1 cup brown rice flour
2 Tbsp psyllium husk (added because of the rice flour,  but also lowers GI)
½ tsp  baking powder
½tsp   bicarbonate of soda
½tsp salt
1 tsp ground cardamom
1 cup milk + 1 Tbsp apple cider vinegar,  or buttermilk.
1 tsp vanilla essence
½ cup sugar
1 tsp stevia powder
½ cup oil (or butter)
3 extra-large eggs

Method:

  1. Add the ACV to the milk and allow to curdle.
  2. Grease/spray a cup cake pan or line the pan with paper cups.
  3. Preheat oven to 180°C (350° F).  (My oven heats quickly, so I only switch it on before
    pouring the batter into the cups).
  4. Whisk together the dry ingredients.
  5. Stir vanilla into the milk.
  6. With a mixer, mix the sugar, oil and one egg. Add the other eggs one by one. Add stevia and mix until creamy.
  7. Add half the dry ingredients to the sugar/egg/oil mix. Mix well.
    Mix in half the milk.
  8. Mix in the rest of the dry ingredients followed by the rest of the milk.
  9. Pour batter into cups.
  10. Bake in oven for about 14-18 minutes… until pin/knife comes out clean.
  11. Allow to cool before icing.

Frosting:
(I didn’t measure the quantities for the icing, but you can use a normal butter-cream frosting recipe and just add rosewater flavouring)
Sifted icing sugar
room temperature butter
½ tsp vanilla essence
2 tsp rosewater.

  • Whisk  together ingredients with a mixer, creamy and pale with a mixer.
    (I mixed it with a spoon first before, to prevent icing dust spraying everywhere)
  • Smear onto cupcakes with a knife… or use a piping bag to decorate.

 

©lowercase _v 2017 

 

 

 

 

 

 

 

 

 

 

 

 

Tasted: Krispy Kremes

Krispy Kreme Doughnuts only recently came to South Africa. I once had a striped glaze Krispy Kreme at Hong Kong airport,  10 years ago. I’ve been looking forward to finding them here in SA. Today I saw a Krispy Kreme store at the mall, so I decided to take some donuts home.

I got 3 original glazed donuts 3 assorted frosting/ fillings to share.  (So I had one original and a third of each of the others. )

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Cookies N Kreme:
I love cookies & cream ice-cream. As a donuts topping, not so much. It was okay

Caramel Kreme Crunch:
Delicious. Though extremely sweet.  Too much filling for my taste. Most of the filling fell out when I shared the donut. I didn’t eat the spilled filling. Though overall, a very tasty piece of baked good(s).

New York Cheese Cake: 
I loved the filling. I’d eat it on it’s own. It overpowered the donut tough.

Original Glazed:
My favourite. Absolutely the best donut.

It was lots of fun to try the different flavours and I might try some more in future, but I think the original is still the best. If you just get one donut, go for that one.

They weren’t terribly expensive considering it’s a foreign franchise, though they’re not prices like super market donuts either.  For a special treat, they are reasonably priced. The order cost R71.40  (± $5.45).

 

©lowercase v 2017

 

 

Almond Cranberry Cereal Bars.

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I made some cereal bars, combining two or three different recipes I found online.

At the moment the right combination is still a work in progress.

I’ve made two batches. Both were a bit crumbly. The second even more so because I used less maple syrup. I guess I’ll eat it with a spoon.

The first batch was delicious, though very sweet, and had rolled oats as its cereal base. I polished off the batch in a very short time. For the second batch I used rolled oats, puffed brown rice and quinoa.

I will post the recipe when I get it right.

 

©lowercase v  2017