Little News

Olympic Torch Cupcakes

Posted on August 05, 2016 by Jennifer Porter

 

 

These gorgeous Olympics themed cupcakes are perfect for your little ones this month to get them in the sporting spirit!

For the cupcakes:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated sugar
2 teaspoons orange zest
1 teaspoon lemon zest
2/3 cup unsalted butter, at room temperature
4 large eggs
2/3 cup sour cream
1/2 teaspoon vanilla extract

+ 12 icecream cones

For the Icing:

1 cup unsalted butter
3 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
The juice of 1 orange

  1. Make the cupcakes: Preheat oven to 165°C. Line two muffin tins with muffin cases.
  2. Sift together the flour, salt, and baking soda in a large mixing bowl.
  3. Combine the sugar and citrus zest. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time, and continue mixing. Alternate adding dry ingredients and sour cream to mixture. Add vanilla, and mix just until incorporated.
  4. Fill cupcake tins about 2/3 full, and bake for 20-25 minutes or until light-golden brown and springy. Allow to cool completely before frosting.
  5. Make the frosting: Cream butter, sugar, and salt until combined. Add vanilla and orange juice, and beat for 5 minutes or until light and fluffy. The frosting should be thick enough to pipe. If it is too stiff, thin it by adding orange juice 1 teaspoon at a time; if it is too thin, thicken it by adding sifted powdered sugar 1 teaspoon at a time. Add a drop of yellow food colouring and mix until icing is fully coloured, then add a drop of red food colouring and roughly mix for marbled effect.
  6. Decorate the cupcakes: To assemble, peel the muffin cases off of each cupcake and anchor the cupcakes in the ice cream cones with a dab of frosting. Transfer the frosting to a pastry bag fitted with a star tip, and pipe.

Tag us on Instagram @mylittlepartyauckland so we can see your fabulous creations! X

Posted in kids party food, recipe

Easter Recipe: Hot Cross Pancakes

Posted on March 18, 2016 by Jennifer Porter

[credit to: Joy the Baker]

It's Easter season again! I found this delicious recipe on a website for all you pancake fans. Here's a delicious recipe for hot cross pancakes that you and your family can enjoy.

Hot Cross Pancakes 

2 tablespoons unsalted butter, melted and slightly cooled

1 cup buttermilk

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom

1/4 cup dried currants

1 teaspoon fresh lemon zest

1 teaspoon fresh orange zest

butter and oil for cooking

pure maple syrup for serving

For Cream Cheese Cross:

4 ounces (1/2 cup) cream cheese, softened to room temperature

2/3 cup powdered sugar

2 tablespoons milk or heavy cream

In a small bowl whisk together butter, buttermilk, egg,  and vanilla extract.  Set aside.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.  Add the wet ingredients all at once to the dry ingredients.  Stir to combine.  It’s ok if the mixture is a bit lumpy.  Add the currants and fruit zest and stir to combine.  Allow mixture to sit for 5 minutes while the griddle heats.

Preheat oven to 150 degrees F.   Place a oven-proof plate in the oven.  This is where the pancakes will stay warm while the entire batch is cooked.

Heat a griddle (or nonstick skillet) over medium heat.  Add about a teaspoon of butter and a splash of vegetable oil.  Heat until fat is hot.  Spoon 2 tablespoons of batter onto the griddle for each pancake.  Fry until golden brown on each side, flipping once.  Place cooked pancakes on the warm plate in the oven and cover with a clean towel.  Place a bit more oil or butter in the pan after each batch of pancakes are cooked.

To make the cream cheese mixture, stir together the three ingredients in a small bowl.  Place in a pastry bag with a medium round tip.  If you don’t have a pastry bag, a ziplock freezer bag with the corner tip cut off is a good substitute.

Top stack of pancakes with cream cheese cross.  Serve warm with maple syrup.  

Posted in recipe

Easter Recipe: Hot Cross Pancakes

Posted on March 18, 2016 by Jennifer Porter

[credit to: Joy the Baker]

It's Easter season again! Here's a delicious recipe for hot cross pancakes that you and your family can enjoy.

Hot Cross Pancakes 

2 tablespoons unsalted butter, melted and slightly cooled

1 cup buttermilk

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom

1/4 cup dried currants

1 teaspoon fresh lemon zest

1 teaspoon fresh orange zest

butter and oil for cooking

pure maple syrup for serving

For Cream Cheese Cross:

4 ounces (1/2 cup) cream cheese, softened to room temperature

2/3 cup powdered sugar

2 tablespoons milk or heavy cream

In a small bowl whisk together butter, buttermilk, egg,  and vanilla extract.  Set aside.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.  Add the wet ingredients all at once to the dry ingredients.  Stir to combine.  It’s ok if the mixture is a bit lumpy.  Add the currants and fruit zest and stir to combine.  Allow mixture to sit for 5 minutes while the griddle heats.

Preheat oven to 150 degrees F.   Place a oven-proof plate in the oven.  This is where the pancakes will stay warm while the entire batch is cooked.

Heat a griddle (or nonstick skillet) over medium heat.  Add about a teaspoon of butter and a splash of vegetable oil.  Heat until fat is hot.  Spoon 2 tablespoons of batter onto the griddle for each pancake.  Fry until golden brown on each side, flipping once.  Place cooked pancakes on the warm plate in the oven and cover with a clean towel.  Place a bit more oil or butter in the pan after each batch of pancakes are cooked.

To make the cream cheese mixture, stir together the three ingredients in a small bowl.  Place in a pastry bag with a medium round tip.  If you don’t have a pastry bag, a ziplock freezer bag with the corner tip cut off is a good substitute.

Top stack of pancakes with cream cheese cross.  Serve warm with maple syrup.  

Posted in recipe

 

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