Here we have some things I baked to show my love for Nintendo and Star Trek. I've been meaning to post these for a while, but anyway, better late than never!
Star Trek cookies (For Craig's Birthday)
Nintendo Star cookies *cue invincibility music*
A tasty Pokeball Pizza! (I choose you!)
Geek food is happy food, ehehe.
Just if anyone was curious, here is a photo of the cake I made. ^^ Two layers of chocolate cake, sandwiched with a vanilla yoghurt and butter-cream filling, then covered with chocolate ganache. I wasn't able to taste it, so now you can feel my pain too *sobs*
Finally, I decide to post another recipe! From one of my favourite cook books ^^ I halved the recipe as I only had one small banana, and they turned out just fine.
Makes 12 cupcakes
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
A pinch of salt
80g unsalted butter, at room temperature
120ml whole milk
2 eggs (medium)
120g peeled banana, mashed
300g icing sugar, sifted
100g unsalted butter, at room temperature
40g cocoa powder, sifted
40ml whole milk
40g dark chocolate, grated with a cheese grater into shavings or sprinkles of choice
A 12-hole cupcake tray, lined with paper cases
Preheat the oven to 170oC/325oF/Gas 3.
Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Stir in the mashed bananas by hand until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. [I tend to make the frosting/icing while the cakes are baking to save time, if i'm extra speedy I wash the dishes at the same time! Haha]. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the Chocolate Frosting on top and finish with chocolate shavings or sprinkles.
For the Frosting
Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
BRING ON THE CAKE! ｡◕‿◕｡
[recipe from the hummingbird bakery]
[Makes 24 cookies]
225g unsalted butter at room temperature
200g caster sugar
200g soft light brown sugar
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
75g chopped dark chocolate
4 baking trays, lined with greaseproof paper
Preheat the oven to 170˚C (325˚F) Gas 3
Mix the butter and sugars until soft. Add the eggs one at a time, mix well, then add the vanilla and peanut butter, continue to mix. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. I made the dough into balls and patted them a little, but I think this mix would work fine if you just spooned out a good dollop, but it is important to make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat. The cookies will get a cracked or crinkled surface when they are cooked.
Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.