baking project – My Whisk and I

Condensed Milk Cupcakes

October 13, 2023September 24, 2023by Karen Claassen1 Comment

125g butter, cubed
1 x 385g can condensed milk
5ml vanilla
300g self-raising flour
2 eggs
250g mixed berries
icing sugar, to dust

Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Add the butter and condensed milk to a small saucepan set over medium-low heat.
Stir the mixture for about 3 minutes, until the butter has melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla.`
Add the flour to a mixing bowl and pour the mixture into the flour.
Whisk the eggs together with a fork and add this to the mixture as well.
Fold through until the ingredients are just combined.
Set aside 24 of the berries and add the rest to the batter. Fold through.
Spoon the batter into the paper cups and press two berries into the top of each.
Bake the cupcakes for 25 minutes.
Remove from the oven and tin and cool on a cooling rack.
Sift some icing sugar over to serve.

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Mini Poppy Seed Loaves

May 16, 2023May 3, 2023by Karen ClaassenLeave a Comment

These tiny loaves are deliciously moist and lemony and can be baked as cupcakes as well. The recipe yields about 10 mini loaves or 24 cupcakes.

200g flour
1,2ml baking powder
1,2ml bicarbonate of soda
1,2ml salt
15ml poppy seeds
105ml vegetable oil
210g sugar
grated zest of 1 lemon
3 eggs
150g sour cream
7,5ml vanilla
15ml lemon juice

Lemon Buttercream:
200g butter, room temperature
grated zest of half a lemon
10ml vanilla
15ml lemon juice
330g icing sugar, sifted

Preheat your oven to 160℃ and line 12 x mini-loaf tins with paper cups (2 x 12-hole muffin tins).
Sift the flour, baking powder, bicarbonate of soda and salt together.
Add the poppy seeds and set aside.
Add the vegetable oil, sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on medium-high speed and mix for 1 minute.
Turn the mixer down to a slow speed and add the eggs, one at a time.
Turn off the mixer and scrape down the bowl.
Turn back on to a low speed and add the flour mixture a spoonful at a time.
Now add the sour cream, vanilla and lemon juice and mix until combined.
Divide the batter among the paper cups and bake for 25 minutes.
Remove from the oven and cool on a wire rack.

For the buttercream:
Add the butter and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Mix on high speed for 2 minutes, scrape down the bowl and mix for another 2 minutes.
Add the vanilla and lemon juice and mix until incorporated.
Turn the mixer to medium speed and add the icing sugar a spoonful at a time.
Pipe/spread on to the cupcakes.

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Lemon Meringue Cheesecake

February 19, 2023February 17, 2023by Karen ClaassenLeave a Comment

1 x 200g packet of coconut biscuits (Tennis biscuits)
80g butter, melted
800g cream cheese
250g crème fraîche
180g caster sugar
40g flour
4 eggs
grated rind of 3 lemons
100ml lemon juice
10ml vanilla
Meringue:
4 egg whites
70g sugar
a pinch of salt

Preheat your oven to 140℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Break the biscuits into the bowl of a food processor and blitz to crumbs.
Drizzle in the melted butter with the engine running. The mixture should resemble wet sand.
Spoon the biscuit mixture into the prepared cake tin, spread it out evenly and press it down on the bottom with the back of a spoon. Set aside.
Add the cream cheese, crème fraîche, caster sugar, flour, eggs, lemon rind, lemon juice and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium speed until you have a very smooth mixture. Set aside.
Wrap the outside of the prepared cake tin with aluminium foil, place the tin in a roasting tin and pour 2-3cm water into the roasting tin.
Place in the oven and bake for 1,5-2 hours, until set like wobbly jelly.
Turn off the oven, open the door and allow the cake to cool to room temperature.
Refrigerate the cheesecake in the baking tin for 3-4 hours.

Meringue:
Add the egg whites, sugar and salt to the bowl of a stand mixer fitted with the whisk attachment.
Place the bowl over a saucepan of simmering water (without the bottom touching the water).
Whisk the mixture by hand until the sugar has dissolved and it burns your finger when you touch it.
Transfer the bowl to the mixer and whisk at the highest speed until firm, glossy peaks form.
Spoon or pipe the meringue onto the cheesecake and flame with a blowtorch before serving.

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Condensed Milk Cake

November 27, 2022November 26, 2022by Karen ClaassenLeave a Comment

This is one of the easiest and quickest cakes you will ever bake. It is delicious to eat as is and perfect when making trifle!

1 x 385g can condensed milk
4 eggs
60g butter, melted
5ml vanilla
180g self-raising flour
1 x 360g can caramel treat
250ml cream

Preheat your oven to 180℃ and spray a bundt cake tin with cooking spray.
Add the condensed milk, eggs, butter and vanilla to a mixing bowl and whisk together with electric beaters.
Sift over the flour and beat together on high speed for 1 minute.
Pour the batter into the prepared bundt cake tin and bake for 35 minutes.
Allow the cake to cool in the tin for 10 minutes before inverting it onto a serving plate. Cool completely.
Serve the cake with dollops of caramel treat swirled into the whipped cream.