Pumpkin and Brown Butter Cupcakes with Cinnamon Frosting

Hi guys, as it so happens I was silly enough to somehow manage to delete my blog this afternoon. I lost everything :( Luckily I had a backup file from when I moved hosts but it means I lost all my posts since then.

I wanted to just re-post my pumpkin and brown butter cupcakes because they were really just that amazing. The recipe I used was based on this recipe

Enjoy!

Ps. Apologies for the lack of updates. I’ve just been preoccupied with other things but I promise I’ll get back into it soon.

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Valentine’s Day Churros

Hooray for churros! I’ve been craving these babies every day since returning from the Gold Coast last week. Despite the crazy rain up north we managed to pay a visit to Warner Bros Movie World (which was awesome btw), where we were greeted with churros stalls every 20 metres we walked. I was in heaven! Lucky for me the prices at theme parks are always pretty steep – churros were selling for $3 a pop! – otherwise I probably would’ve come home 10 kilos heavier.

If you haven’t tried these spanish donuts before you are seriously missing out! These crunchy deep fried golden sticks of heaven are delicious. Being the hopeless romantic that I am, I wanted to incorporate a Valentine’s Day theme into the recipe so I piped the churros out into heart shapes. Nawww cute huh? I rolled them around in cinnamon sugar which is how they were served at Movie World but I’ve also eaten them before dusted with icing sugar and dipped in chocolate sauce, which tastes just as good. It took under half an hour to whip these up from start to finish so if you’re looking for something easy to put together for your man/woman this Valentine’s Day then this is definitely the recipe to try!

Valentine’s Day Churros (serves 4)

Churros Dough
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying

Cinnamon Sugar
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Method
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball of dough.

Place dough in a piping bag and pipe heart shapes onto a sheet of parchment paper.

Heat oil for frying in deep-fryer or deep saucepan to 375 degrees F (190 degrees C). You can test this by placing a wooden chopstick or skewer into the oil and if it bubbles around the chopstick the oil is ready.

Use a deep frying spatula (or similar) to carefully place the hearts into the oil. If you’re not making heart shaped churros you can pipe strips of dough into hot oil using a pastry bag to form a long churro. Fry until golden and drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Enjoy!

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Brown Butter Creamy Apple Tart

brown butter creamy apple tartI made this apple tart this morning and then proceeded to eat half of it for lunch. Oops. So much for trying to stick to a healthy diet. Oh well, there’s always tomorrow right?

I bought this tart tin a few weeks ago on sale at Myer and have been so excited to use it since. I knew I wanted to make something that incorporated brown butter because it seems to be all the rage in the baking world these days. I had to find out what all the fuss was about myself.

brown butter creamy apple tart

This tart was a breeze to make and the brown butter really did make it that much more delicious. It was only subtle but it added another dimension of flavour to this otherwise regular (but still yummy!) tasting apple tart.

Brown Butter Creamy Apple Tart (for 8-inch tart tin)

brown butter creamy apple tart

Sweet Tart Crust Recipe

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
113g unsalted butter, cut into small pieces
1 large egg

Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.

Freeze the crust for at least 30 minutes, preferably longer.

Tart Filling Recipe

Apple Filling
1/4 cup butter
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla essence
4 cups sliced peeled Granny Smith apples (3 large)

Topping
4 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter

Preheat oven to 200°C.

In a small saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.

In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into frozen tart shell.

In a medium bowl, stir together all topping ingredients except butter. With a fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.

Bake 20 minutes. Reduce oven temperature to 180°C, and cover edge tart with foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.

Enjoy!

brown butter creamy apple tart

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