Lemon Curd Filled Cupcakes

Lemon Curd Filled Cupcakes

Lemon Curd filled Cupcakes Cover

Soft vanilla cupcakes. Velvety lemon curd. Fluffy marshmallow frosting. Three of my favorite things wrapped into one awesome little cupcake. I love filled cupcakes. Biting into one of these luscious treats is always fun because, even though you filled the cupcakes yourself, you still get a lovely surprise when a sweet gooey filling oozes out of it!

These filled cupcakes are a bit time consuming to put together, but all the elements are really easy to make. My lemon curd recipe is so simple, anyone can make it! The bonus about the lemon curd recipe is that there’s always enough left over to eat on some scones or just straight out of the fridge.

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First, you need to make the lemon curd, so it has enough time to cool down. Combine cornflour, caster sugar, lemon juice, water and finely chopped lemon zest in a small saucepan. Bring it to the boil and when it starts to thicken, reduce the heat and simmer for 1 minute, then remove it from the heat.

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It should look almost Vaseline-like when you’ve removed it from the heat. Now stir in the butter and egg yolks and you’ll end up with a luscious lemon curd.

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Lovely, velvety smooth lemon curd! Leave it to cool while you make the cupcakes.

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The vanilla cupcakes are very basic and easy to make. Cream butter and sugar together, add in your egg yolks & vanilla and mix well. Add in your flour & milk and finally fold in whipped egg whites. Bake for 15 min in a preheated oven.

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Once the cupcakes and lemon curd have cooled, make the marshmallow fluff and put it in a piping bag.

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Core your cupcakes (with a cupcake corer or a small sharp knife). You can eat the cupcake centers as you go (that’s what I do, haha), or keep them for later.

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Fill your cupcakes with the luscious lemon curd (I also eat some of the curd as I go along!).

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Pipe lovely little swirls of fluffy marshmallow frosting on top of your filled cupcakes and they’re ready to serve!

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Gorgeous little luscious lemon curd filled vanilla cupcakes with fluffy marshmallow frosting are the perfect weekend treat. Please check out the full, printable recipe below.

Lemon Curd Filled Cupcakes

  • Servings: 12
  • Time: 3 hrs
  • Difficulty: Easy
  • Print

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Ingredients:

Lemon curd:

  • 1/3 cup cornflour
  • 1 cup caster sugar
  • 1/2 cup lemon juice
  • 1 1/4 cup water
  • 1 tsp grated lemon zest
  • 60g butter, chopped
  • 3 egg yolks (reserve egg whites for marshmallow fluff)

Vanilla cupcakes:

  • 62.5g butter
  • 1/2 cup white sugar
  • 2 eggs, separated
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup self-raising flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt

Marshmallow fluff frosting:

  • 3 egg whites (reserved egg whites from lemon curd)
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Directions:

  1. Make lemon curd: Combine sugar & cornflour in a small saucepan & gradually stir in juice, zest and water until it’s smooth. Cook until the mixture boils and thickens. Reduce the heat and simmer for 1 min. Remove from the heat and stir in butter & egg yolks. Allow to cool.
  2. Preheat the oven to 180°C and line a 12 hole cupcake pan with cupcake cases.
  3. Cream butter and sugar together, add in egg yolks and vanilla. Beat well.
  4. Add milk, a little at a time, alternating with the sifted flour, baking powder & salt, mix well.
  5. Whip the egg whites to stiff peaks & fold into your batter.
  6. Pour batter into prepared cupcake pan and bake for 15 min. Remove from oven and allow to cool in pan.
  7. Make the marshmallow fluff: Put all the ingredients into a bowl over a pot of simmering water. Beat with a hand mixer until it all combines and becomes white & fluffy. Transfer the mixture to a stand mixer and beat on high for 10 min, until it becomes light & fluffy.

Assembly:

  1. Core the cupcakes with a cupcake corer or a small sharp knife.
  2. Fill your cupcakes with the lemon curd.
  3. Pipe swirls of marshmallow fluff frosting on top of your filled cupcakes.

Notes: Store your left over lemon curd in an airtight container in the fridge. The lemon curd works great on scones or just eat a spoonful straight out of the tub!

Death by Chocolate Truffle Cookies

Death by Chocolate Truffle Cookies

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These cookies are a chocolate lovers dream. They are soft, chewy and intensely chocolatey!

They are so easy to make and will definitely satisfy any chocolate craving. I love dunking them in a hot cup of cappuccino and biting into all that chocolate goodness. They really do taste just like chocolate truffles! Very easy to make, but they will get your hands a bit messy (you’ll end up with sticky palms and fingers, but it’s so worth it!).

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Sifted flour, cocoa, baking powder, caster sugar and bits of salted butter, ready to be mixed together.

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Once you’ve mixed it all together with your fingertips, it should look a bit like sand.

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When you mix in the egg and hazelnut liqueur, it will turn into a very sticky dough (that’s why I said your hands will get really messy!). Pop it in the fridge to chill and it will be ready to roll (literally).

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Once you’ve rolled the dough into 3cm diameter balls, coat them in icing sugar and place them on a lined baking tray.

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After baking in a 180°C oven for 10 min, you’ll end up with these little beauties!

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Little bites of happiness just waiting to be wolfed down!

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I really hope you enjoy these yummy chocolate truffle cookies. They are absolute bliss!

Death by Chocolate Truffle Cookies

  • Servings: 15
  • Time: 1 hr
  • Difficulty: Easy
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Ingredients:

  • 80g plain flour
  • 25g cocoa powder
  • 1/2 tsp baking powder
  • 90g caster sugar
  • 25g salted butter, cubed
  • 1 large egg
  • 10ml Frangelico (hazelnut liqueur)
  • 100g chocolate, chopped
  • 50g icing sugar, to coat

Directions:

  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  2. Sift the flour, cocoa powder and baking powder together into a large bowl.
  3. Stir in the caster sugar. Then, using your fingertips, rub the cubed butter into the dry ingredients until the mixture forms a sandy consistency.
  4. In a jug, whisk the egg and hazelnut liqueur together. Stir the liquid into the butter and dry ingredients mixture to form a soft dough.
  5. Mix in the chopped chocolate.
  6. Cover bowl with clingfilm and chill in the fridge for 30 min.
  7. Place the icing sugar in a medium sized bowl and roll dough into 3cm diameter balls. Coat in icing sugar.
  8. Place balls on lined baking tray and bake for 10 min.
  9. Allow cookies to cool completely on the trays.

Anniversary Weekend in Clarens

Anniversary Weekend in Clarens

My fiance, Paul, and I celebrated our 10 year anniversary on Friday. He surprised me with a weekend getaway to one of my favorite places, Clarens, in the Free State. I love this little town and the amazing mountain scenery that surrounds it. It is honestly a perfect holiday destination.

Our road trip started on Friday morning, with me not knowing where we were going. We stopped at a few places along the Midlands Meandor (namely Florentines Belgian Chocolate Shop) before heading off again. The scenery is absolutely amazing there!

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The Sterkfontein dam made for an awesome photo opportunity.

As we got closer to our surprise destination, I started to get really excited. I realized that my lovely fiance had booked a weekend away in Clarens. We entered the Golden Gate National Park and I could hardly contain my excitement. The mountain views in this park are breathtaking and, in my opinion, some of the best views in South Africa.

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The rock formations in the Golden Gate National Park are stunning. We drove through at about 4:30pm and the lighting was perfect for these photos. We also saw some Wildebeest, buck and surprisingly, a jackal!

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We were almost at the entrance to the town of Clarens, when my face lit up with a huge smile. Paul, being as loving as he is, saw this and promptly drove past the turn off! Needless to say, the mood in the car change dramatically, as he told me that we still had “150km to go” to our final destination. I quietly voiced my disappointment, to which Paul replied “Okay, we’ll turn around” and then he burst out laughing. He had deliberately driven past Clarens just to get a reaction out of me, which apparently was incredibly funny to him! Anyway, after some profanity from me, we made it to our B&B (the same one we had stayed at when we first went to Clarens, quite a few years ago).

After unpacking and chatting to the B&B owners, we headed to my favorite restaurant, Clementines. The food here is amazing!

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Obviously, we ended up eating there on Friday & Saturday night. The first night I did remember to take a photo of my dinner (unfortunately, half way through it, because I couldn’t wait to eat it!).

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On Friday night I had the 300g beef fillet (which was cooked to perfection). It came with butternut, potato wedges and broccoli. Paul said he enjoyed his chicken pot pie. Saturday night, I gave the chicken schnitzel a try, which was lovely. Paul had the chicken tikka marsala, which he said was very tasty. They also have the most delicious creme brulee that I have ever had, so I ate that on both nights!. We also decided to try some craft beer from the Clarens Brewery. Their Clarens Red was really, really good (and I’m not a big beer drinker at all)! We had an unexpected dinner guest on both evenings, the live-in restaurant cat! It decided to spend Friday night on Paul’s lap and Saturday night on mine. I ended up eating my dinner over this friendly cat!

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If you’re ever in the area, you also have to visit The Purple Onion Deli, they have some awesome chocolates and other local treats.

We thoroughly enjoyed our little getaway and will hopefully be doing it more often in future!

 

 

Simple Supper – Ultimate Chicken Burger

Simple Supper – Ultimate Chicken Burger

  
Every second Friday night is burger night in our house (every other Friday is pizza night). I love a good burger and I love making them at home. This turned out to be my fiancé’s favorite burger so far. It’s easy to make and the whole family will love it!

Ultimate Chicken Burgers

  • Servings: 4
  • Time: 25 min
  • Difficulty: Easy
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Ingredients:

  • 4 skinless, boneless chicken breasts
  • 4 hamburger rolls
  • Lettuce
  • 4 large tomato slices
  • 4 large gherkins, sliced lengthways
  • 8 rashers bacon, cooked
  • 1 medium onion, sliced
  • 4 slices cheese
  • 4 slices pineapple
  • Burger relish
  • Burger sauce (mix 2 tbsp mayo with 1 tbsp ketchup, 1 tbsp mustard and 4 tsp gherkin juice)

Directions:

  1. Butterfly your chicken breasts and season with desired seasoning (I use some soy sauce and steak seasoning).
  2. Cook chicken breasts in preheated, oiled frying pan for about 5 min a side.
  3. Place cheese on top of chicken breasts, cover pan and allow the chicken to steam and the cheese to melt, about 3 -5 min. Remove chicken from the pan and set aside.
  4. Grill pineapple in the same pan until you get a golden color on each side.
  5. Cut burger buns in half, butter the bottom half of the bun, add lettuce, burger relish, tomato slice, pineapple and gherkins.
  6. Place cooked chicken breasts on top of gherkins, top with slices of cooked bacon.
  7. Spread burger sauce on top half of bun and add onion slices.
  8. Serve with fries or just enjoy it on its own!

    Milk Chocolate and Macadamia Nut Brownies

    Milk Chocolate and Macadamia Nut Brownies

    Milk Chocolate and Macadamia Nut Brownies

    It’s funny how 2 people, who have been together for 10 years, can have two very different opinions on brownies! I love gooey chocolate brownies of all varieties, and my fiance hates them (don’t worry, I don’t understand it either). He loves chocolate and he likes chocolate cake and chocolate ice cream, but he seriously dislikes brownies. With this in mind, and seeing as our anniversary weekend is coming up, I decided to make 2 desserts, the first being these gloriously cakey milk chocolate & macadamia nut brownies (the brownies are for me and the 2nd dessert will be for my fiance)!

    If you love a good cake-like brownie and you love milk chocolate, then this is the recipe for you. They’re not too sweet and are studded with pops of salty macadamia nuts (you can use whatever nuts you like). They’re also so quick and easy to make. Bonus!

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    200g of lovely milk chocolate that gets melted with 125g of butter.

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    The macadamia nuts get roughly chopped.

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    Lovely thick and gooey brownie batter in a 20cm square cake pan.

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    The glorious cakey results!

    Milk Chocolate & Macadamia Nut Brownies

    • Servings: 16
    • Time: 45min
    • Difficulty: Easy
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    Ingredients:

    • 125g butter
    • 200g milk chocolate, chopped
    • 1/2 cup caster sugar
    • 2 large eggs
    • 1 1/4 cup plain flour
    • 100g salted macadamia nuts, roughly chopped

    Directions:

    1. Preheat the oven to 180°C and grease & line a 20cm square cake pan, making sure that the baking paper hangs over 2 sides of the pan.
    2. Melt the chocolate and butter in a small saucepan, over low heat, until smooth. Remove from the heat & cool for 10 min.
    3. Pour the cooled chocolate mixture into a large bowl and stir in the sugar & eggs. Mix in the sifted flour and then stir in the chopped macadamia nuts.
    4. Spread mixture into prepared pan and bake for 25 mins.
    5. Cool in the pan, then remove and cut into squares.

    Simple Suppers – Mexican Beef Salad

    Simple Suppers – Mexican Beef Salad

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    I love making hearty salads that are quick and easy to prepare (we all have those days where we really don’t feel like making anything fancy). This Mexican beef salad is quick, easy and most importantly, delicious!

    It’s made up of strips of beef, avocado, corn, tomatoes, lettuce and roasted kidney beans. Yes, you read that last bit correctly, roasted kidney beans. When you roast the beans, you end up with a crunchy, salty, beany delight. They add great texture to salads and just make life a bit more interesting. To finish this fully loaded salad off, I’ve drizzled some Sriracha mayo over and topped it with chopped spring onion. Enjoy!

    Mexican Beef Salad

    • Servings: 4
    • Time: 1 hr
    • Difficulty: Easy
    • Print

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    Ingredients:

    • 350g beef strips
    • Lettuce, washed
    • 200g cherry tomaotoes, halved
    • 1 can kidney beans (drained, rinsed and dried)
    • 1 can corn kernels (drained and rinsed)
    • 2 avocados
    • 4 spring onion, chopped
    • 1 tbsp soy sauce
    • 2 tsp steak seasoning

    Sriracha Mayo:

    • 2 tbsp mayonnaise
    • 1 tbsp sweet chili sauce
    • 1 tsp Sriracha sauce

    Directions:

    1. Preheat the oven to 180°C and lightly oil a baking tray.
    2. Drain, rinse and dry the kidney beans. Place the beans on the baking tray, lightly coat with oil and season with salt, pepper & paprika. Roast in the oven for 25 – 30 min.
    3. Halve the cherry tomatoes, drain and rinse the corn kernels, dice the avocados and chop the spring onion. Set aside.
    4. Slice the beef strips into 4 cm strips and season with the soy sauce and steak seasoning. Cook beef in a lightly oiled frying pan for about 10 min.
    5. Make the Sriracha mayo by mixing all the ingredients in a small bowl.
    6. To serve: tear lettuce into serving bowls, then add halved tomatoes, corn and diced avocados. Add roasted beans and cooked beef. Drizzle with Sriracha mayo and top with chopped spring onion.

    Vintage Posters

    Vintage Posters

    I love my small collection of vintage posters! Most of them are 1960’s reprints of original Alphonse Mucha posters (I have a slight obsession with his work and everything Art Nouveau).

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    These 3 are my favorites, they proudly hang above my bed. I have 10 in total, 4 hang in my lounge and 3 others are currently unframed because I don’t have enough space for them yet 🙂

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    These 2 are part of the nine 1960’s reprints which my fiance miraculously found a few years ago. Obviously I would love to find original posters, but when it comes to paper collectibles, that can be quite difficult (and incredibly expensive). I’m happy to settle for new reproductions because they add pops of color to any room.

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    This is a new reproduction that I bought from eBay (really cheap) about 2 years ago. It’s my favorite Mucha poster 🙂

    These vintage (and vintage style) posters add a touch of quirkiness & character to any style interior, whether it’s ultra modern or more traditional. I’ve found some great examples of how to use these awesome pieces of art, in any room, from Houzz (I love this App). Hopefully I can give you some inspiration to add 1 or 2 posters to your own home!

    Love the use of different sized posters on this wall display.

    The posters add some vibrant color to a white & cream bedroom!

    Looking super chic in a modern style living room.

    Perfect look for a contemporary staircase wall display.

    Adding some quirkiness to a shabby chic interior.

    Adding some awesome character to sleek, modern interiors!