Bonjour mes cheris, get excited for me! After I finish these exams I am wading through right now, half of year 12 will be forever finished and over with! YAY!
Mais non, focus, FOCUS! It certainly is not over yet no matter how much I dream about year 12 formal. Ah, c’est la vie!
Anyhow, while I am not here to give you recipes, tips, tricks and well, my blog, I have some pretty fan-friggin-tastic fabulous chefs lined up to do so instead! A whole range of dishes for you to enjoy while I am on this undesired break – You won’t even notice my absence I promise!
See you soon for the April holidays and wishing you all a marvelous Easter and break! Promise me you will chow down on what that Easter Bunny brings you/your chocolate loot stashed in the bottom of your drawer – Yes, I am on to you all!
Another Aussie blogger alert my friends, and this person rivals my own sweet tooth so you have been warned about an onslaught of deliciousness to come
Miss Carla from Eat. Sweet. By Carla Sue knows what people want. Over the top, sweet and fun treats full of colour and flavour blasts. Honestly, you could call her a walking, talking, cooking carnival
You will see what I mean when you see the incredible lemony cupcakes to come…
Hello everyone! I’m Carla, from eat sweet. by carla sue. I just wanted to say a big thank you to Uru for allowing me to do a guest post for Go Bake Yourself! I actually emailed Uru to ask her how to ‘apply’ (hehe) to become a guest poster on her blog, and she told me that there were no applications necessary and she would put me on the list! I love following Go Bake Yourself (so many great recipes, all the time!), and Uru is such a wonderful supporter of my blog.
Okay, so a little bit about me. I am the non-furry one on the left! But I must say, the furry one is one of my best friends. I am an early childhood teacher from Tasmania, and I may be biased, but I think it is one of the best places in the world. I LOVE food, and as the name of my blog would suggest, I have a bit of a sweet tooth. I wouldn’t necessarily call myself a cook (don’t get me wrong…I do like to cook from time to time), but I definitely call myself a baker (although, not a professional one!). Almost as much as I love food, I love to take photos of it. Sounds like a pretty good combination for a blog, right? I began by sharing photos of some of my creations on my facebook page, and after getting a warm reception from my family and friends, I decided to share them with the big wide world! If you would like to see what else I get up to in the kitchen, I would love it if you might like to pop on over for a little visit to eat sweet.
Anyway, having said all this, I really hope you enjoy my guest post, and that I inspire you to spend some time in your kitchen this week…baking of course!
I looooooove summer fruits (anyone else out there?!)…raspberries, strawberries, mangos, grapes, apricots, cherries. Oh my goodness. I could go crazy. But we all know that isn’t too good for our tummies! It is a little disappointing that they aren’t around for all seasons. But let’s consider lemons for a minute. You know what is good about lemons? You can get them all year ’round! We have a lemon tree in our backyard, and we get them growing in winter, as well as summer.
I love having an excuse to bake, so when I found out that my family and I had been invited to my Nan’s house for afternoon tea, I got straight to deciding what to make to take with me. I first made lemon curd cupcakes to celebrate my Grandma’s 70th birthday just over a year ago, and with the summer crop of lemons hanging off the tree, it was time to whip these babies up again.
These handfuls of cakey goodness are a vanilla cupcake filled with lemon curd (or you may call it lemon butter), topped with an abundance of vanilla buttercream icing. The perfect balance of sweetness and tartiness, and a great sweet treat for all seasons of the year. I left my Nan’s house with an empty container, so I hope you like this recipe as much as my family enjoyed eating them!
If you would like to decorate your lemon curd cupcakes just like these ones, I have also included the directions to make the sugar flowers that are on the tip top of the cupcakes. See them, perched on top of the mound of yellow icing? There are so many pretty bits and pieces to buy at cake decorating shops, but these are so super dooper easy to make at home…
Recipe for Royal Icing adapted from taste.com.au
- 1 eggwhite
- 1 1/2 C pure icing sugar
- 2-3 drops of yellow food colouring
- Beat eggwhite in a bowl until peaks form.
- Gradually add icing sugar until smooth and combined (ensure that it is thick enough to hold it’s shape).
- Set aside 2-3 tablespoons full of the icing in a separate bowl. Add the yellow food colouring and mix well. Make sure you cover it while you aren’t using it, as it dries out.
- Cover a baking tray with a piece of non-stick baking paper.
- Fill a piping bag (with a small round tip) with the white royal icing, and use this icing to carefully pipe flower shapes onto the baking paper.
- Either clean and dry your piping bag, or use a separate one, and fill with the yellow icing. Carefully use the piping bag (with the same tip) to create the middle of the flowers.
TIP! I did not trust myself to be able to pipe flowers freely by hand, so I cheated a little bit. I created a stencil of some sort to work with, and placed it under the baking paper and then ‘traced’ over each flower with the icing. If you would like to use the stencil that I created, you can find it here (the flowers are 3cm x 3cm). I found the image at wpclipart.com.
Lemon Curd Cupcakes
- 125g unsalted butter, softened
- 3/4 C sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 C self raising flour
- 2/3 C milk
- Pinch of salt
- Lemon Curd (if you don’t have any access to homemade curd, Masterfoods Lemon Butter works just as well!) - Hi, it’s me for a sec :P, just a tip, we just had an incredible lemon curd recipe guestposted just a couple of days back if you need homemade inspiration – back to you Carla!
Vanilla Buttercream Icing
- 125g unsalted butter, softened
- 2 tsp vanilla essence
- Icing sugar
- 1/2 tsp yellow food colouring
- Preheat oven to 180 degrees Celsius.
- Prepare a muffin pan with cupcake cases.
- Sift dry ingredients in a small bowl and set aside.
- In a large bowl, cream butter and sugar with an electric beater until light and fluffy.
- Gradually add the eggs and vanilla, beating well after each addition.
- Lightly fold in the flour alternately with the milk until well blended.
- Half fill each cupcake cases with the mixture.
- Bake for 15-20 minutes, or until well risen and an inserted skewer comes out clean.
- Once the cupcakes are cool, carefully scoop out a hole in the middle of each cupcake, making sure that you keep the part that you have removed.
- Place approximately 1-2 tsp of lemon butter (depending on your taste) in each cupcake.
- Replace the removed part of each cupcake. You may need to carefully trim these bits (either with a knife, or by using your fingers), to allow for the space taken up by the lemon butter.
- To make the buttercream icing, beat the butter, vanilla essence and food colouring in a bowl until light and fluffy. Gradually add the icing sugar until it is the consistency that you desire (it must be thick enough the hold its shape on the cupcake).
- Using a piping bag with a large round tip, pipe the icing onto the top of each cupcake, and top with a sugar flower to finish.
Carla Sue xo
As soon as I read this guest post, all I could think of was how utterly pretty these cupcakes were! So yellow, so sweet and so so Spring pretty
Thank you so much for sharing them my friend!
To see more gorgeous, cute and sweeter than sweet treats, visit Eat. Sweet. By Carla Sue today!