My Favorite Little Cakes - Friands!

America has the cupcake, France has the fancier and Australia has the friand. I love, love, love bite size cakes. The almond meal makes these afternoon cakes moist, flavorful and perfect with espresso. These can easily be baked in mini cupcake tins or muffin tins. I have a special friand tin that gives them the oval shape. I hope you give these berry friands a shot for your next brunch. recipe is below. Bake On!

Friands
from Modern Classics Book 2 by Donna Hay

125g butter
1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted

1/2 teaspoon baking powder

5 egg whites
1/3 cup fresh raspberries, blueberries or sliced strawberries


Preheat the oven to 180C (350). Place the butter in a saucepan over low heat and cook until melted and a very light golden color. Set aside.

Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine.

Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. Bake for 15-20 minutes or until golden and springy to touch but moist in the center.

B is for Boy, C is for Cupcake!

Hi Everyone, 

I wanted to share this quick update with you on how amazing my "future sister-in-law" baby shower was! Leanna and Barry are expecting their first baby, a baby boy, mid-November! We made our way down to Venture with a diaper cake and cupcakes ready for the festivities! 

Now here is the digs, this recipe is amazing! If you love lemon and love cake you will love this one! You know I try a lot of recipes and change things up to my liking. This one is for sure a keeper. For Mommy and Daddy to be, I made their favorite, Meyer Lemon Cupcakes. The recipe follows my so-so pics.

Meyer Lemon Cupcakes

Makes 2 dozen cupcakes or 3 9in layer cakes

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large room temp eggs

1 1/4 self-rising flour

1 1/2 AP flour

1/2 cup whole milk

1/2 cup fresh Meyer lemon juice

1 tbs grated lemon zest

1. Preheat oven to 350. Line 2 dozen cupcake tins with papers. If you decide to make the cake version go ahead and grease and lightly duest with flour a 9 inch cake pan then line with parchment.

2. In a large bowl cream the butter in an electric mixer until smooth and pale. Add the sugar gradually until mixture is fluffy. Spend time on this step, it make a big difference in the texture of your cake.

3. Add the eggs one at a time until just incorporated. Add the flours in one bowl then add to mixture in four parts alternating with milk then lemon juice and zest. Mix well after each addition just until incorporated. Divide batter amongst cupcake tins or 3 9x2 round cake pans. 

4. Bake for 20-25 minutes or until a cake tester inserted info center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool on wire rack.

Meyer Lemon Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened

8 cups confectioners' sugar, sifted

1/2 cup fresh Meyer lemon juice

1 tsp vanilla extract

1 tsp grated lemon zest

Add butter, 4 cups sugar then juice and zest in a large mixing bowl. Beat until sugar granulars are smooth and icing is creamy. Add sugar 1 cup at a time until the icing reaches its flavor and thickness desired. I usually use all 8 cups. You want the frosting to be spreadable but not melting over the sides of the cakes. This is when I add any coloring. Start of with a little drop then add. Remember, you can always add but cant take away. 

Let me know what you think! Bon Appetite!