Tuesday, July 28, 2009

Good Food, Good life;

Hello fellow readers!
I haven't blog for quite a while (Yes I'm feeling bad which is why I'm blogging now)

Guess what...from now on, I'm going to have Crepes for breakfast/lunch from IchiPan Crepes every Monday! All thanks to Calvin =]

This Monday, he bought me Tiramisu Deluxe, I've gotta tell you, it was mouth-watering!

If you want to grab yourself a crepe from "IchiPan Crepes"
Go to: Shop 148 Knox Place, Melbourne Central, 211 LaTrobe OR Box Hill - Station Street/Carrington Road.

A few months ago, Nathan and I baked cookies n' cream cupcakes together, they were very nice ^^
So, to make the blog longer, I'm sharing with you the "secret" recipe (not so secret since you can find it in 500 Cupcakes by Fergal Connolly)

Cookies n' Cream Cupcakes
Mix crushed cookies into the batter to give a crisp crunch to these cupcakes

For the cupcakes
225g of unsalted butter, softened
225g of caster sugar
225g of self-raising flour
1 tsp of baking powder
1tsp of vanilla essence
10 crushed cream-filled chocolate cookies

For the icing
375g of icing sugar, sieved
225g of unsalted butter, softened
Pinch of salt
10 chopped cream-filled chocolate cookies

Preheat the oven to 175C. Place 18 foil or paper baking case in muffin tins. Combine all the cupcakes ingredients, except the cookies, in a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Stir in the cookies.

Spoon the batter into the cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.

To make the icing, beat the icing sugar, butter and salt using an electric whisk. Spread the icing onto the cooled coupcakes and sprinkle the chopped cookies on top.

Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 and a half dozen

Please don't drool on your keyboard LOL =]