Oxfam loving.

I was fortunate enough be asked to bake for an Oxfam event, the Antea Povertea Tea Party at Monash Uni. The party was held to raised awareness about the importance of fairtrade and labour rights. I felt so lucky to be part of such an event!

In going with the themed of fairtrade, I used organic fairtrade chocolate and cocoa powder in my macca-cakes (cupcake + macaron on top). I decided to stick to flavours people would dive in for rather than my quirky flavour combinations such as strawberry basil or nasi lemak! haha

I made fudgey chocolate cupcakes with vanilla cream cheese buttercream frosting topped with mint chocolate macarons that have the oxfam logo stenciled onto them.

The stenciling of the logos were more time consuming than expected but it was all worth it in the end as they added a personalized touch for the event! So glad they were well received by the crowd.

Don't forget to check out Oxfam's website for more info:

Start here for a bit more information about the rationale of Fairtrade and other issues relating to food access and food justice: http://www.oxfam.org.au/ex​plore/trade

See here for more information about the GROW campaign:http://www.oxfam.org.au/grow/

And see here for news about Monash becoming Australia's fourth Fairtrade university:http://www.fsd.monash.edu.​au/environmental-sustainab​ility/news/monash-becomes-​fair-trade-university

Food therapy.

School has been really exciting so far. I'm starting on my research project and I'm looking into using video modelling as an intervention for autism. I have been filling up my days with readings and volunteer work, hence the lack of blogging entries. My sincere apologies... looking after a 4 year old boy with autism is pretty challenging. He's just the cutest thing ever. He has trouble talking but its okay as he likes t

o hold my hand and hug me from the back. Oh and he likes to play with his ipad. O.O

Apart from that I'm also volunteering at the Anxiety Recovery Helpline. Which means that if you suffer from any anxiety problems and call the helpline number.. I might be the person on the other end of the phone?

Oh Oh! I'm also expecting a new member in the household, a kitty. ^.^ She's too tiny now but in about 2 weeks shes MINE. muhahaah

Despite all these programs in my life, I never fail to find the time to bake! It just helps me to de-stress and relax. A week ago, I made some macarons. I wanted to make them extra special due to my long break from making new flavors. In the end I decided to make something i craved, and at that moment, my tummy beckoned for berry cheesecake and so berry cheesecake macarons it was!

I made purple shells using my trusty basic recipe and whipped up some raspberry cream cheese buttercream filling. I filled the macarons with the buttercream and buried a whole blueberry in each macaron. Which means, once you bite into the macaron, a burst of raspberry and fresh blueberry flavor will explode in your mouth! In order to make it a cheeseCAKE macaron, I ground up some digestive biscuit crumbs and coated the macaron with it, adding some crunch and biscuit flavor.

I also made birthday cupcakes for my friend's birthday party. They were chocolate fudge cupcakes with vanilla cream cheese buttercream frosting. I decorated the cupcakes with blue sugar pearls and chocolate buttons dusted with gold dust.

I cant wait to show you what else I have made! That will be up in the next post! Heres a hint. ;)

Year of the Bunny!

Chinese New year cupcakes
Originally uploaded by salts&sweets

Wishing my dear readers out there a prosperous New Year!

Persian pistachio rose cupcakes.

A long time ago i bought some persian fairy floss from a visit to the south melbourne market.
i recently rediscovered it at the back of my pantry the other day as i was clearing it.
along with a dead house fly that wasn't as pleasant.

so together with some other ingredients in the very same pantry,
and the leftover strawberry buttercream from yesterday's lime drop cookies,
i made some lovely persian cupcakes!

i have always liked the combination of rose and pistachio.
i remember first tasting it when i took my first bite of a turkish delight.
fragrant and nutty.
oh so good.

Persian Pistachio Rose cupcakes.

Makes 12.

125g butter
2/3 cup caster sugar
2 eggs
1 1/4 cups self raising flour
1/2 tsp salt
1/2 cup milk
1/4 cup ground pistachio
1 1/2 tsp rosewater

to decorate
strawberry buttercream
Persian fairy floss
extra ground pistachio nuts

1. Preheat oven to 180 degrees.
2. Cream butter. Add sugar and cream further until pale.
3. Add eggs one at a time and beat well after each addition.
4. Add sifted flour, salt, ground pistachio, milk, rosewater and fold together until just incorporated.
5. Divide mixture into greased muffin tins and bake for 17-20 minutes or until skewer inserted into the centre of the cakes comes out clean.
6. Cool and decorate by spreading on buttercream, topping with fairy floss and sprinkle with more pistachio nuts.

mini easter nest carrot cupcakes.

i know easter is around the corner when i see chocolate bunnies and eggs in the supermarket.
i spotted some really adorable easter cupcake holders, with prints of bunnies and chicks on them.
unfortunately, they kinda disappeared after the brown batter was placed in them.
but... i also found some really cute mini spotted chocolate eggs!
and decided to use them as a topping for my carrot cupcakes.


i pipped on some chai flavored buttercream to make the "nest" and place the eggs carefully in their nests without breaking them.

i know its a bit early to make easter goodies but i couldnt wait to make them,
with chocolate eggs in the pantry and all.

Carrot cake mini cupcakes

Makes 24 mini cupcakes

Ingredients:
1/2 cup sugar
1 large eggs, room temperature
1/4 cup vegetable oil
1/4 teaspoon pure vanilla extract
1/8 cup buttermilk
3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cups grated carrots
1/4 cup raisins or walnuts

1. Preheat oven to 175 degrees. Line mini muffin cups with mini cupcake liners and put aside.
2. Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl until well combined.
3. In a large bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until just incorporated.
4. Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with frosting.

Chai Buttercream frosting

Ingredients
125g softened butter
1/2 cup icing sugar
3 tablespoons of chai syrup

Beat all the ingredients together until smooth.

Assembly:
Using a medium star piping tip, pipe rosets onto the cooled cupcakes and top with mini easter eggs.

strawberry shortcake cupcakes.

the other day, the kind fruit lady gave my mom 2 huge punnets of long stem strawberries.
My mom keeps on ranting about how "we need to clear the fridge" (as though it might explode any moment),
and since it always makes my dad happy when i use herbs from his garden,
i decided to make strawberry cupcakes.
making them made me feel so girly, back to when i was 6 and crazy over the cartoon "strawberry shortcake".


strawberry shortcake cupcakes

makes 17 cupcakes.

Ingredients
90g white chocolate (coarsely chopped)
1/3 cup milk
1 cup plain flour
1 teaspoon baking powder
pinch of salt
1/3 cup (90g) unsalted butter (softened)
3/4 cup sugar (reduce if icing cupcakes)
1 tsp vanilla extract
2 large eggs
1 cup strawberry puree
1/2 cup strawberries roughly chopped
extra strawberries, mint leaves, icing sugar and jam to decorate

1. Preheat oven to 170 degrees and line the muffin trays with paper liners.

2. Melt in chocolate and milk in the microwave on mediun for 2 minutes. stir until all the chocolate dissolves and leave to cool.

3. Combine flour, baking powder and salt in a bowl. Use a whisk to break up lumps and stir.

4. Beat the butter, sugar and vanilla in another bowl on high speed until pale and creamy.

5. Add in the eggs one at the time, beating until just blended after each addition.

6. With the mixer on low, alternately add the dry ingredients and chocolate mixture until just incorporated.

7. Fold in the strawberry puree and strawberry pieces by hand.

8. Fill the cupcake cases to about 3/4 full and bake in oven for 25-30 minutes or until golden brown and a skewer comes out clean.

9. Let the cupcakes cool completely before topping off with mint leaf and strawberry slice. Lightly brush strawberries with diluted strawberry jam and dust with icing sugar.

fairy dusted cupcakes.

i ran out of icing sugar.
thats not a good thing when making cupcakes are concerned.
so in order to solved my shortage issue
i covered them in some fairy dust.

first up are some chai apple cupcakes filled with salted caramel


followed by some lemon butterfly cupcakes filled with strawberry jam and cream.


they kinda scared me.
looking as though they might fly away any moment.
escaping the clutches of sweet toothed individuals.
specifically me.

earl grey cupcakes with lemon frosting.

"miss, would you like a cup of tea?"
"yes, earl grey please."

thats how this cupcake came about.

wouldnt be it interesting if you met someone with the name of earl grey.
that would be a tickle to my tummy.

anyways....
i like these. =)
the sourness of the lemons cuts through the sweetness of the frosting.

Earl grey cupcakes with lemon frosting.

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup milk
2 Earl Grey teabags

Preheat the oven to 180 degrees.

1. Beat the butter and sugar together until it is light and fluffy.

2. Add eggs one at a time, making sure they are thoroughly combined before adding the next one.

3. Mix together the dry ingredients, including the tea. Grind the leaves in a blender if they are not fine enough or use your fingers to crush them up.

4. Beat in half of the dry mixture. Then add the milk. Then add the rest of the dry mixture, stirring until just combined. DONT OVER STIR. Its okay if there are lumps.

5. Line the cupcake pan with 12 cups(mine made about 15) and fill them about two-thirds full.

Bake 20 to 25 minutes. Cool thoroughly before frosting.

Lemon Frosting

4 oz. (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar
1/2 tsp. salt
1 Tbsp whole milk
1 tsp. pure vanilla extract
2 1/2 Tbsp fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Beat on high speed for 5-6 minutes or until the frosting is fluffy.

5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

chocolate affair cupcakes.

i have recently developed a disgust towards cupcakes.
dont ask me why,
for i might murder you for reminding me.

but today,
my mom requested i make some to bring to her office.
being the filial daughter i am.
i agreed to undertake these treacherous little things.

these were from martha stewart's recipe.
which yielded fantastically moist and aromatic cupcakes.
so much so my brother stole one when my back was turned.

this was my first attempt at making icing flowers.
lots more improvement i gotta say.
hm... maybe next time i shall try fondant as its consistency is probably like the polymer clay im used to handling.

BUT. i dont think i will be making more cupcakes soon.
for i still hate them.
despite my one on one bonding session with them today.

cupcake crazy muffin mad.

today was a jam packed day.
i made 2 types of cupcakes and 2 types of muffins.
dont ask me what got into me.
i just started baking.
and couldnt stop.

the goodies are mainly for an event at my mom's office.
mind the HORRIBLE photography.

first up in line are spanish orange semolina cupcakes. (no idea what makes it spanish though)


and then followed by salted caramel filled chocolate cupcakes.

next are the classic banana walnut muffins

and finally to end on a savory note are feta cheese and spinach muffins.

now i shall have a good nights sleep.
after today's much needed baking therapy session.