Monday, April 30, 2012

Tea Time

A sweet labour of love for a friend whose talents are far too numerous to count. You can check out some of her mad skills at TheAngryTurtle. I just really wanted to honour her with something beautiful for her birthday. Since she is a tea lover, this seemed the obvious choice. The challenge was how to make a cake for someone who doesn't really like cake.

These are Brownie Bottom (most anyway), Banana Bread Cupcakes with a yummy Buttercream Frosting and finally decorated with tiny gum paste teapots. I also made a few "Cupcakes" out of rice krispie cake (one of her favourites). You can see in the background on one that I also sculpted a teapot from these yummy marshmallow treats. It was cute and I know she really enjoyed it & I hope you do too!

Brownie Bottom Banana Bread Cupcakes
makes 20 cupcakes

Brownie Layer:
1/4 cup butter, softened
3/4 cup granulated sugar (or xylitol if you have)
1 large egg
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 1/2 heaping tablespoons of cocoa powder
pinch of salt
1/3 cup grated dark chocolate

Preheat oven to 350˚ F.

In the bowl of an electric mixer, beat butter and sugar until fluffy. Add egg and vanilla, and mix until combined. Add in chocolate, flour, salt and cocoa powder, mixing until just combined. Line a cupcake tin with liners, then spoon about 1/2-3/4 of a tablespoon of brownie batter in each cup. Press down with the back of a spoon.

Cupcake Layer:
1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
3 large ripe bananas, mashed
1/4 cup vanilla yogurt
1/2 cup butter, melted

Combine flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Add vanilla yogurt and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thicker than normal cupcakes. Measure 1/4 cup batter in liners over top of brownie batter. Bake for 15-18 minutes, then let cool completely before frosting.

Vanilla Frosting
(coloured coral)

2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
1 teaspoons vanilla extract

Chocolate Frosting:
(I darkened a bit more with colouring)

2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
2 tablespoons cocoa powder

I know this pretty much goes against ALL my no sugar rules, but I am still working on my sugar free version. I found recipes for confectioners sugar and sugar-free marshmallows so testing should begin as soon as my xylitol order comes in. More on this in the future...