For an alternative to the traditional vanilla buttercream you can try this whipped cream buttercream. It’s super easy to make, creamy and only requires a handheld beater. If you’re after a more stable whipped cream alternative for cakes and cupcakes, this is it.…
Nothing can beat the perfect sweet and salty combo, this is why Salted Caramel always takes main stage. This recipe is my favourite, creating a smooth and creamy caramel, perfect for any kind of deserts or baking. If salted caramel isn’t for you, simply leave out the salt and you’re still left with the most amazing caramel.
- 250ml Cream
- 1 Teaspoon Vanilla Extract
- 220g Caster Sugar
- ½ - 1 Teaspoon Salt
- 1 Teaspoon Corn Flour (optional)
- In a small saucepan add your cream and vanilla and gently heat on a low temperature.
- In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
- Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
- Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
- Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
- Lastly add the salt while the caramel is still warm allowing it to dissolve. If you're unsure how much salt to put in, taste as you go to develop your preferred balance.
- Note: The caramel may vary in thickness while it's warm and will thicken up as it cools or is placed in the fridge. If you've cooled caramel is still to running, simply return it to the heat, bringing it back to a light boil. Mix together 1 teaspoon of cornflour with 1 tablespoon of cream or water in a small bowl. Slowly whisk this into caramel and allow to simmer for another 2 minutes, this will thicken it up nicely.
The blondie is the not so famous relative of the well known chocolate brownie, even though it’s been around a lot longer (before chocolate even came about in fact). Personally I love a good blondie, but then again I’m the kind of person who would choose a vanilla cake over a chocolate cake.…
My daughter is dairy-free, so I always feel horrible when I’m baking and she asks, “does that have dairy in it?”. Of course it always does, so I make sure I then take the time to make these dairy-free cupcake for her.…
This cupcake is a twist on a classic family desert, apple pie with custard. A lightly spiced cake, filled with apple in the center, topped with a whipped custard cream and topped with some crispy flake pastry and icing sugar. You can either stew your own apples for the filling, however this time around I brought a can of pie filling – does the same job. The custard cream is also something a little different, it’s somewhere in between whipped cream and buttercream and tastes absolutely delicious.
There’s something so nostalgic about marmalade on toast. It also has the feeling like you’re at a little tea party along with a hot drink. This tasty cupcake brings together the flavour of buttered toast and sweet, yet tarty breakfast marmalade.…
Home bakers around New Zealand will be able to say that the Afghan biscuit is a staple in any cookie tin. There’s just something about a delicious chocolate biscuit smothered in chocolate icing and a walnut jabbed on to. Oh and we can’t forget my favourite part, those iconic cornflakes baked throughout the biscuit.…