Sunday is my baking day. I do my usual social rounds with friends, a trip to the supermarket, maybe a little bit of window shopping therapy, and then I get home and start up my oven while I boil some hot water for tea.
I have my usual round of tea cakes and muffins that I alternate week in week out. Mr J always requests for apple cinnamon muffins, which I have been making for the past few weeks, but this time I had some spare oranges so what do I do? Orange and poppy seed muffins, fo sho!
I have only used one orange and poppy seed muffin the whole time I’ve been baking, and this has been a tried and true recipe. Simple, no fail, but utterly moist and citrusy muffins – just the way I like it!
Orange & Poppy Seed Muffins
Recipe from The Australian Women’s Weekly – ninemsn
Makes 12 muffins
2 large oranges
1/4 cup poppy seeds
250g butter, softened
1 1/2 cups caster sugar
1 1/2 cups self raising flour
1/2 cup all purpose flour
- Pre-heat oven to160 deg C. Line your muffin tray with paper cases.
- Grate the rind from the oranges. Squeeze the fruit juice – pulp and all!
- Combine the juice, rind, and poppy seeds in a bowl. Set aside.
- In a separate bowl, beat butter and sugar. Add eggs one at a time.
- Fold in sifted flours and orange juice mix in 2 batches.
- Divide evenly on to muffin tray. Bake for 20 minutes.
- Cool on rack. Frost with cream cheese frosting if desired.
I was sick yesterday. Spent the entire day at home, in my jammies, moping killing time by tweaking with WordPress and selecting a good layout. Reading online tutorials is a pain in my backside, I tell you – it says one thing, and you follow it, but nothing happens… and then as soon as your techie savvy IT guru of a sister gets home and you beg for her to do something else you’ll go bonkers, and she does EXACTLY the same thing you did, and it works, well… you can pretty much say that I am the least techie person in my household.
Ahh but yes, I digress.
New blogging program, check. RSS feeds, check. Categories, check. Ready-made WP themes, check. Migrating the posts from Greymatter to WordPress, uncheck.
I have transferred bits and pieces from ye olde Greymatter to here, and I think I will just leave it at that. I will have to start from scratch, but at least the cupcake posts and their corresponding photos are here.
This needs a food-themed header, which I will gladly embark on, however work beckons and I am still quite stuffy from the weekend mini-flu. Le sigh.
As a housewarming present, I gave my former workmate cupcakes to serve during the party. I could not think of anything easier or yummier than… vanilla cupcakes! I had some spare chocolate frosting from last week’s picnic so I just topped up a few with chocolate, and a few with vanilla buttercream. The contrast was beautiful!
I used a tried and tested vanilla cupcake recipe from Exclusively Food, with just a bit of tweaking around here and there. The result were the best vanilla cupcakes I’ve made so far!
Makes approximately 24 cupcakes
240g unsalted butter, softened
2 cups caster sugar
1 tbsp vanilla extract
3 cups self raising flour, sifted
1 cup buttermilk
1. Pre-heat oven to 175 deg C. Line your muffin tray with paper cases.
2. Beat butter and sugar until light and creamy. Add eggs one at a time. Beat in vanilla and buttermilk.
3. Add 1/2 of the sifted flour to the butter batter, and then beat until just combined. Add the remaining flour and beat well.
4. Divide the batter on to the cases evenly.
5. Bake for 20 – 22 minutes. Cool before frosting.
I just used a normal vanilla buttercream recipe and chocolate fudge frosting.
100g unsalted butter, softened
1 1/2 cups icing sugar mixture, sifted
1 tsp vanilla extract
1 tbsp milk
1. Beat butter until soft. Add icing sugar.
2. Add vanilla and milk. Add more sugar if frosting is too runny, or milk if it’s too solid.