I'm a big fat juicy liar! :)

[rdfreak]

Well, my post of a couple of days ago where I'd stated it was the first time I cooked Anzacs, was wrong; at least that part was. I had cooked them before, last year, as rB pointed out to me. guess I put a lot of stuff out of my mind because of Miss evil Madam but anyway .. :) so yeh, going to make them again this afternoon. But in the meantime, I have another recipe which I want to try very soon; anna B made these the other day and I asked for the recipe.

Lime & Pistachio (or hazelnut) Cupcakes
Ingredients:
- 3 eggs
- 1 cup butter (softened)
- 1 cup caster sugar
- 1/2 cup milk
- 2 cups self-raising flour (sifted)
- 1 teaspoon vanilla essence
- 1/2 cup pistachios/hazelnuts
- Juice of 1/2 lime
- zest of 1 lime

Ingredients for topping:
- 1.5 cups icing sugar
- 1/2 cup butter (softened)
- zest of 1 lime (zest is the grated outter part of the lime)
- 1/2 cup pistachios/hazelnuts

---------------
Method:
- Preheat oven to 160 degrees C.
- Line a 12-cupcake pan with cupcake papers.
- In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

- Add milk, flour and vanilla and stir to combine.
- Beat with an electric mixer for 2 minutes, until light and creamy.
- Add nuts, lime juice and zest and combine.

- Divide the mixture evenly between the cake papers.
- Bake for 20-25 minutes until risen and firm to touch.
- Allow to cool for a few minutes, then transfer to a wire rack.
- Allow to cool fully before icing.

Method for topping:
- Combine icing sugar and butter - mix with a wooden spoon and beat until light and fluffy.
- Add lime zest and nuts and mix through.
- Spoon icing on to cupcakes in large, loose dollops.

Never made cupcakes before so it should be an interesting challenge. And sometimes I'm just not in the mood for nuts so I'm sure I can substitute them for something else if that. They would taste good on their own anyway; very lovely and moist!
I get my I.D Mate in two days, or could be even tomorrow if it has arrived at Kenzington already; I will check when I'm there.
Also, just before I go, on Thursday, i finally signed up to Dropbox: https://www.dropbox.com/referrals/NTk3OTAxMTQ5 ; It's awesome and very easy to use (the previous link is my referral link; anyone who clicks on it and signs up from there will get an extra free 500 megs on top of their two free gigs, and it will also give me an extra 500 megs. :)
til Next time, RdFreak

Comments

[flaxendandelion.livejournal.com]

Girl, how do you get your Anzacs so they're not hard as fuck? I can't do it. I also can't get them to stick together before I put them in the oven either!

[rdfreak.livejournal.com]

I just took one tray out the oven now and they feel too soft, but maybe they'll harden up. -- yeh but I'm not a big fan of the extremely hard anzacs either. sorry I couldn't answer your question but I'm wondering if these ones of mine are too soft.

[flaxendandelion.livejournal.com]

LOL we like Goldilocks, us two.

I was using the Donna Hay recipe for what it's worth.

[rdfreak.livejournal.com]

Lol! .. at least you didn't take it the wrong way this time; Lol is that recipe online? :)

[flaxendandelion.livejournal.com]

Aw don't get me started on the smutty kitchen talk.

Yes it is, and mine never look nothing like the photo:
http://www.donnahay.com.au/recipes/261-anzac-biscuits/


This reminds me of an ad placed in the London Review of Books once:

Slut in the kitchen, chef in the bedroom. Female (30 something blah blah) is looking for someone who can toss a good salad.

[rdfreak.livejournal.com]

ah man, that's bad! :)
I used the recipe in the entry; will have a look at yours. I think I will have to modify mine next time as I found it way too crumbly to shape. :(

[carla-flydance.livejournal.com]

I think it should be delicious)