Thursday, 20 March 2014
Okay, I am no pin up girl for Cake Decorating Australia, but I do like to express my creativity atop the odd cupcake. I need an instantly stiff icing with no weird ingredients. Actually, I sometimes need it to cater for multiple food allergies also. Is that too much to ask?
So when I discover a recipe that not only makes buttercream quickly and easily, but can cater for gluten free, dairy free, low salicylate, egg free, nut free - I am one happy gal! So Rona from Domestic Diva Unleashed - here's to your genius!
Below are a couple of recipes I have recently tried with two variations on the buttercream icing. I won't write out the whole recipe - please read it on Rona's site.
Gluten, Dairy, Egg, Nut and Soy Free, Low Salicylate FAILSAFE
I would love to credit this recipe, but cannot find where I took the original inspiration (it was originally a chocolate cake)and it has taken some twists and turns since!
Grease and flour (sweet rice flour recommended or fine brown rice flour)12 muffin patties.
Set your oven to 190 degrees celsius or 180 degrees for fan-forced.
210g all purpose gluten free flour mix (Or I used 130g Sorghum, and 80g of a combination of tapioca and potato starch plus 1 tsp xantham gum - next time I would use 3/4 tsp)
1/2 tsp psyllium husk
220g white sugar
90g brown sugar
1 tsp baking powder
1/2 tsp salt
60g vegetable oil
1 tsp citric juice for FAILSAFERS or vinegar if you can
1 tsp vanilla
220g cold water
Weigh in both types of sugar and mill for 3 seconds speed 9.
Add flour, psyllium, baking powder, and salt and combine for 12 seconds speed 5-6 (halfway between the two).
Add the oil, citric juice, water and vanilla and mix for 30 seconds speed 5. Scrape down the sides and repeat for 12 seconds speed 5.
Pour the thick mix into the muffin papers (3/4 full) and when all are poured out you can smooth the tops.
Place gently into the oven halfway up. Check them at 25 minutes, they should be golden brown and spring back to touch. Give them five more minutes if needed. When cooked. Leave them in the oven with the door open for 20 minutes. Remove to a wire rack to cool.
For the icing I used Rona's recipe here
I mill the sugar for 1 minute speed 10 and then put the entire bowl in the refrigerator for 20 minutes. Make sure you wipe the pins on the underside before relocating it to your thermomix.
For the vanilla icing pictured, I didn't use any milk, just 1 1/2 tsp of vanilla.
The brilliance of this recipe is keeping everything cold enough by cooling the sugar, and by only whipping at speed 4 for such a brief time.
For real butter - I would put it on the bench for the 20 minutes that the sugar is cooling and then put the whipped buttercream back into the refrigerator after mixing.
Spelt Banana and Oat Muffins SUPER FAST
Dairy Free, moderate amine FAILSAFE
This is a variation of my carrot muffins
Line a 12 hole muffin tin and lightly grease. Preheat oven to 190 degrees celsius.
100g white sugar
100g brown sugar
130g spelt flour
2 rounded tsp baking powder
1/4 tsp salt
3 bananas - sliced quite small
1 tablespoon of citric juice (or lemon juice if you can have it)
110g vegetable oil
Weigh oats and sugars into TM bowl and mill for 20 seconds speed 9.
Add the flour, baking powder and salt and mix for 5 seconds speed 5.
Make a slight well in the centre of your TM bowl and add the 2 eggs. Mix for 4 seconds reverse speed 3.
Pull the mix away from the edge of the bowl and add the banana, the citric juice and the oil. Mix for a further 12 seconds, reverse speed 3. DONE! How fast was that?
3/4 Fill muffin pans and cook for 20-25 minutes. They should rise up slightly in the middle, go golden brown and spring back to touch.
Remove from pan to cooling rack as soon as cooked.
ICING: Again - Rona's buttercream is my go to. Here is how to make it a 'lemony' icing for all you FAILSAFERs missing out!
When you mill the 250g icing sugar for 1 minute, add 1 tsp of citric acid. Cool in the fridge for 20 minutes.
Instead of milk, just add 1 tsp of water.