Pussy Cat, Pussy Cat,
Where have you been?
I have been to London,
Not to visit the Queen!
My days have been full, my evenings fuller and life has just been crazy! I must apologize for not blogging in a while! And from here on, ‘I solemnly swear to blog’! Thanks and thanks again for the lovely messages and posts – and to those of you who said you missed the recipes, its just the inspiration needed to publish a new recipe!
So, the question everyone asks is, ‘Where have you been?’
Well here, there and everywhere! But my latest highlight was an invitation to London! I have been hankering after a break for ages. I will be blogging some of the highlights of my trip as well as the recipes and dishes that made a memorable one!
A trip to London would not be complete without a trip to Harrods. I should write a story titled, ‘Lost in Harrods’…it is the most amazing shopping experience ever! And the entire 5th floor is dedicated to shoes…only shoes! For those of you who know me, I have an ongoing love affair with shoes! I spent hours admiring the displays and feasting my eyes on the exquisite collection.
The Harrods Food Hall has the most amazing selection of food creations that I have experienced. From designer cupcakes that cost around 6 pounds to triple layer cakes that cost more than a pretty penny. The best way to survive London is to never think about the exchange rate. I did a quick little clip, take a look here: https://www.youtube.com/watch?v=jQxDaJXAKmM&list=UU-twiG9NWyVR9OH9F7gSbMg and here: https://www.youtube.com/watch?v=OHpKF5YgmaY&list=UU-twiG9NWyVR9OH9F7gSbMg
I got home feeling inspired and whipped up a batch of these delicious cupcakes. They are rather ‘Harrods Looking’ even if I say so myself. I did pick up a foodie keepsake from the store, an Irish wood board which I am sure I will treasure for years.
I got back to Jozi feeling inspired and made up a batch of these to impress my kids! They are delicious and more importantly come without a Harrods price tag! This recipe is going to be featured in the Post Newspaper’s Easter Supplement that comes out on Wednesday this week so don’t forget to pick up your copy!
On to the recipe….here is my Harrod’s Inspired Fig and Chocolate Cupcake recipe.
100g cake flour
7,5ml baking powder
25g cocoa powder
50g butter, room temperature
120ml full cream milk
5ml vanilla essence
The Frosting Ingredients
200g sifted icing sugar
45g cocoa powder
230g cream cheese – I used Spar Cream Cheese
30ml full cream milk, optional
Fresh figs, to garnish
Fresh mint, to garnish
Pre-heat the oven to 170°C.
Place the cake flour, baking powder, cocoa and sugar into a mixing bowl.
Add the butter and beat until the ingredients are combined – the mixture should look quite gritty.
Gradually add the milk and vanilla essence while beating continuously.
Add the lightly beaten eggs and beat again until the batter is smooth.
Spoon the mixture into cupcake cases and bake for about 20 minutes or until a skewer comes out clean when the cakes are tested.
Remove the cakes from the tin and then leave on a wire rack to cook completely.
For the frosting:
Beat together icing sugar and butter until well combined.
Sift in the cocoa powder and continue beating.
Add the cream cheese and continue beating the ingredients until smooth and fluffy.
This should take 2 – 3 minutes – take care not to over work the frosting.
Add full cream milk if the frosting is too thick.
Pipe the frosting over the cupcakes and top with a fresh fig.
Garnish with a mint sprig.