Sticky Date Cupcakes

As a parent there are time when you get to relive your childhood. You get to do things with your children that may be otherwise frowned upon.

Some examples:

Going on a swing. Obviously, this will be firstly dependent on whether your butt can actually fit into the swing (my local swing is my butt size barometer - I'm happy to report the weather is favorable!). Swinging is one of life's simple pleasures; seeing how high you can push yourself before you start to fear full rotation, screaming "weeee" as you rock back and forth, and the showman double pike jumping finish (also known as the tumble, fall, owwww).

Skipping. I read somewhere that skipping burns more calories than walking, and it's certainly a much more fun way to get around. When you are holding hands with your child people will smile when they see you skipping... by yourself at Woolworths; weirdo!

Cupcakes. Going to a cafe and ordering a latte and a cupcake might not be very sophisticated; especially if said cupcake has sprinkles or butterflies. Whilst you may just get away with this on your own, ordering one during a corporate meeting probably won't put you on the fast track to a promotion. When you have children it's cupcakes all year round... and you'll always get promoted as best mummy for your efforts!

These 'Sticky Date Cupcakes' are an adult version of a cupcake... or if you remove the wrapper it could be called a mini cake and therefore totally socially acceptable!

The frosting is a caramel sauce glaze, and the moistness of the cupcakes comes from the softened dates. Delicious!!

STICKY DATE CUPCAKES
(makes 12 cup cakes)

INGREDIENTS
180 grams Dates
180 ml boiling water
4 eggs, seperated
2 teaspoons Vanilla Extract
80 grams Chick peas; canned, drained, rinsed and patted dried
1/2 cup Coconut Flour
2 teaspoons Baking powder
1 teaspoon bicarbonate soda
4 Tablespoon Maple Syrup
1 teaspoon ground ginger
12 teaspoons Caramel Sauce (see recipe below)

INSTRUCTIONS
Preheat oven to 175C/350F
Make caramel before starting the cupcakes (as it takes longer than the baking time)
Place 12 cupcake liners in a tray. Spray/grease liners.
Place dates and boiling water in a bowl and set aside for 20 minutes.
When softened place in a blender and process until a smooth paste is formed.
Place egg whites in the mixing bowl of a stand mixer with a whisk attachment.
Whisk egg whites on high until soft peak form.
Add maple syrup slowly until or combined and the mixture has increased in volume.
Add blended dates and vanilla extract and continue to whisk on high.
Add egg yolks and whisk on high until mixture is combined.
In a blender, add chickpeas, coconut flour, baking powder, bicarbonate soda and ginger.
Process until fine.
Add dry blended ingredients to egg mixture and whisk on low until just combined.
Turn whisk up to medium high and whisk for 30-60 seconds or until fluffy.
Divide mixture evenly between the 12 cupcakes and bake in oven for 20 minutes, or until cook through.
While cupcakes are cooking....warm up premade caramel until a runny liquid.
As soon as cupcakes are removed from the oven pierce each cupcake with a skewer 5 times and spread 1 teaspoon of caramel sauce over the top of each cupcake.
Cupcakes can be served warm or cold.
If cold, allow to cool for 20-30 minutes before removing the cupcakes from the tray.

CARAMEL SAUCE

INGREDIENTS
1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. This should measure 1 1/2 cups.
1/2 Cup Maple Syrup
dash of salt
2 teaspoons vanilla extract

INSTRUCTIONS
Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take 25-30 minutes.
Add vanilla and continue to cook on medium heat for another 5 minutes.
The caramel will be dark golden in colour and delicious.
When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.

Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

When I was 8 years old my best friend was a girl named Andrea. We made up our own language and would eat egg shells because we thought it would make us smarter (she is a lawyer, or magistrate now so I guess it worked!). I remember crying my eyes out when she moved to Sydney, and even watched the sky to try and see her plane fly by.

When I was 11 years old my best friend was Annaliese. I would spend ages crimping my hair before going to her house for a swim... which would render my efforts flat! Her brother built a spy trap to put on his door so we couldn't sneak in.

Nearly 4 year old H recently told me that he was my best friend. It was a beautiful mothering moment... until he told me that his best friends were Harrison, Henry and Archer; not me! Thankfully I'll always have coconut whipped cream.

I like to think peanut butter and chocolate are best friends. Sometimes they get together over a slice of bread, other times they get stuck in(to) a muffin. They simply belong together. 

What happens when best friends chocolate and peanut butter meet chickpeas? It would be like the cool kids at high school coming across a nerdy foureyed geek. At first sight they are complete opposites but, in classic coming-of-age-teen-movie style, the geek turns out to be the pretty girl/basketball hero/awesome break dancer. 

Chickpeas can be friends with choclate and peanut butter! 

I came accross this recipe from Texanerin via Facebook. I was skeptical but thought it was worth a go. The results... AMAZING! My kids love these cookies. The chickpeas blend up into a creamy cookie base reminiscent of creamed butter and sugar. The recipe is dairy, gluten and sugar free; so it's a healthy cookie then?

Once I discovered the versatile Chickpea my mind went into overdrive, with the genius moment happening last night in a sleep deprived state. I was determined to be able to make a peanut butter frosting that had the same consistency as the one I used to make that contained cream cheese, butter AND icing sugar (is anyone else thinking diabetic coma?!) and tasted fluffy and delisious. The results; peanut butter cookie dough frosting! My finest kitchen moment EVER!

This recipe contains a lot of chickpeas but don't be scared because you can't tell! Chickpeas are cheap, low in calories and I am finding no end to their uses! They really are the magical bean that Jack once had. 

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE DOUGH FROSTING

Makes 6 frosted cupcakes

Chocolate Cupcakes

INGREDIENTS

100ml boiling water

1/3 cup Cocoa

25 grams (packed tablespoon) of dates

15ml (3 teaspoons) boiling water

2 eggs, seperated

1/4 cup Maple Syrup

1 teaspoon Vanilla Extract

65 grams canned chickpeas (drained, rinsed)

1/4 cup (32 grams) Coconut Flour

2 teaspoons baking powder

INSTRUCTIONS

Preheat oven to 175C/350F

Combine Cocoa and boiling water in a bowl. Stir and allow to rest.

Combine Dates and boiling water in a bowl. Allow to soften.

Once softened (10-20 minutes) place date/water mixture into blender and blend until dates have been broken down (alternatively use a fork).

Place egg whites into a bowl of a stand mixer with a whisk attachment.

Whisk egg whites on high until medium peaks form.

Add maple syrup 1 spoonful at a time whilst still on high.

Add vanilla essence and puree dates whilst still whisking.

Add egg yolks one at a time and mix on medium/high until combined.

Meanwhile, combine chickpeas, coconut flour and baking powder in a blender and blend until the chickpeas have broken down and are mixed with the coconut flour.

Fold dry ingredients into the egg mixture. Add cocoa mixture, and continue to fold gently until combined.

Divide mixture into 6 greased cupcake liners.

Bake for 20-22 minutes, or until inserted skewer is clean.

Remove from oven and allow to cool completely before frosting.

Peanut Butter Cookie Dough Frosting

INGREDIENTS

2/3 cup Chickpeas

1/3 cup Peanut Butter

40ml Maple Syrup

1 teaspoon Vanilla Extract

1 Tablespoon Coconut Whipped Cream (or just plain Coconut Cream)

INSTRUCTIONS

Place the chickpeas, peanut butter, maple syrup and vanilla extract in a blender and blend for 1-2minutes, or until the chickpeas have broken down and the mixture combined. 

Transfer the mixture to the bowl of a kitchen stand fitted with a whisk attachment. Add whipped coconut cream and whisk until fluffy.

If your frosting mixture is too thick to pipe with, add another 1/2-1 tablespoon of coconut cream until the right consistency is reached.

Pipe/spread onto cupcakes...or simply consume by the spoonful!.

Cookie Dough Chocolate Mousse Bombe

I'm not a camper. I like my toilets to have walls, my bed to be bug free and a shower head that's more than a trickle. 

Yet today we bought a tent.

My lack of camping enthusiasm comes from a trifecta of issues:

1. We were not a camping family when I was growing up. One time we went on a holiday to sunny Mildura and stayed at a Caravan park. Mum forgot to take our bathers and made us go swimming in our underwear... an embarrassing moment for a pre-teen!

2. When I was in high school I went on a 10 day outdoor education camp where we got stuck in a lightning storm. The lightning struck a pole close to us and the 'lightning shock' travelled and caused us to all pass out. I hid under my bedcovers during a storm for many years after that incident.

3. If your feet stick out the end of the tent you may get mosquito bites on your ankles... which will itch and nag you for days.

Yet today we bought a tent! Why?

Sometimes a tent is more than just a place to sleep.
Sometimes a tent can bring you together and create lasting memories.
Sometimes you just have to give in to peer pressure and face the fact that as the only girl in the household you are in the minority.

Whilst I am tentative (pun intended!) about camping I most certainly know how I feel about dessert.
Sometimes a dessert is more than just the third course of a meal.
Sometimes a dessert is so pretty, so good looking that it seems a crime to cut into it.
Sometimes a dessert is just so damn amazing!

This Cookie Dough Chocolate Mousse Bombe was made by Heather at Sprinkle Bakes. I made it for a Christmas eve party last year and it was fantastic. This time I wanted to make it 'healthier'; but lets face it, a dessert this awesome is never going to be healthy like a piece of carrot or broccoli. The best I could hope for was gluten/dairy free and no refined sugars so my guilt for eating it for breakfast could be minimised.

And here we are! Not only does this recipe contain COOKIE DOUGH (woo hoo!), it has good fats from Avocados and coconut oil as well. Therefore it is allowed as a breakfast substitute

NOTES;
Do plan ahead! This recipe takes time as it requires setting in the freezer on multiple occasions.

I left mine in the freezer for 3 days as I was running short on preparation time for my birthday party, but overnight is ok.

COOKIE DOUGH CHOCOLATE MOUSSE BOMBE
(inspired by Sprinkle Bakes)

COOKIE DOUGH
INGREDIENTS
2 1/2 cups Almond meal
3 Tablespoons Coconut Flour
8 Tablespoons Coconut Oil, softened
1/4 cup Maple Syrup
1 Tablespoon Vanilla Extract
Dash salt
1 tablespoon Milk (of choice)
100 -200 grams Chocolate, cut into chips (see recipe below in Ganache on how to make your own chocolate)

INSTRUCTIONS
If making your own Chocolate do this first to allow to set in freezer.
Line a 1o cup glass bowl with plastic wrap (you could also use a pudding basin)
In the blender place all the ingredients (except milk and chocolate chips).
Blend for 30 seconds to 1 minute, or until the ingredients combine.
Add milk and pulse in.
Add chocolate pieces and stir in my hand.
Remove dough from the blender and press about 2/3 into the bottom and up the sides of the lined bowl. Wrap remaining  portion of dough in plastic wrap and keep in fridge. The cookie dough in the bowl will be about 4-6mm thick.
Place in freezer while you make the chocolate mousse.

CHOCOLATE MOUSSE
INGREDIENTS
4 large ripe Avocados (or 6 small)
2 tablespoon vanilla extract
1 1/3 cup cocoa, unsweetened
1 1/3 cup Maple Syrup
14 grams Gelatine
4 tablespoons Whipped coconut cream (or normal coconut cream)

INSTRUCTIONS
Place Gelatine in a saucepan with Whipped Coconut Cream and leave to sit for 5 minutes.
After 5 minutes turn heat onto low and gently dissolve gelatin in the cream, stirring constantly.
Meanwhile; Remove pip from Avocado and spoon pulp into a blender.
Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
Add cream/gelatine mix and whisk until fluffy (2-3 minutes).
Remove the bowl from the freezer and spoon mousse into the cookie dough bowl. Retain 1/2 cup of mousse to pipe around edge at end.
Smooth out of the top of the mousse.
Roll out remaining cookie dough onto baking paper and cut to the size of the top of the bowl (I used a dinner plate or bottom of a cake tin that fits the space).
Cover the bowl with plastic wrap and place in freeze again over night (I left mine in for 4 days).

BROWNIE (adapted from TGIPaleo)
INGREDIENTS
3 Small ripe Avocados (or 2 Large)
1/2 Cup plus 1 tablespoon Maple Syrup
3 Eggs
1/2 Cup Cocoa Powder
1 Tablespoon Vanilla Extract
1 Tablespoon Coconut Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Coconut Oil, melted

INSTRUCTIONS
Preheat oven to 175C/350F.
Line and grease a  20cm/8 inch square tin.
Remove pip for Avocados and spoon pulp into a blender.
Blend on high to break up Avocado until it forms a soft paste (if your avocado is too form this will result in a lumpy batter and a not so nice brownie).
Add all other ingredients and blend until smooth, and then blend some more.
Pour battle into lined cake tin and bake for approximately 35 minutes, or until cooked through.
Remove form oven and allow to cool completely before transferring to a wire rack.
Using a plate or cake tin the size of the lined bowl (I used a 18cm cake tin) cut the brownie to size.
Assembly
Remove the bombe bowl from the freezer and remove plastic wrap covering.
Lightly brush the bottom layer of cookie dough with water and place the brownie on the cookie dough layer, ensuring that it sits in place by applying gentle pressure.
The brownie should fit flush in the cookie dome. If not, trim excess cookie dough.
Turn entire dessert out onto a wire rack and remove the glass bowl.
If the bowl is hard to remove (as it has been frozen) place a warm towel/paper on the top of the bowl to loosen the Bombe.
Place wire rack inside a large baking tray.
Make ganache.

GANACHE
INGREDIENTS
Chocolate (makes 200 grams)
1/2 cup coconut oil
1/2 cup cocoa, unsweetened
2 tablespoons maple syrup

Ganache
2/3 cup coconut cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
2 tablespoons coconut oil
2 teaspoons vanilla extract

INSTRUCTIONS
Chocolate
Over vey low heat, melt coconut oil.
Add maple syrup and whisk til combined.
Add cocoa and whisk until combined and slightly thickened.
Pour into dish lined with baking paper and freeze until set (minimum 1 hour)

Ganache
Break chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
In a saucepan over medium heat, bring the coconut cream to the boil.
Pour boiling cream into bowl and allow to sit for 5 min, before whisking to combine.
Use while still runny.
Pour 1/2 the Ganache over the top of the Bombe, allowing it to run over the sides of the cake.
Collect the dripped chocolate from the tray to use on the 2nd coat of ganache.
Place glazed Bombe in fridge, allowing it to set for at least 1 hour.
Once set, remove from the fridge and place over tray again. Rewarm the ganache over a double boiler and pour over Bombe. Set in fridge again.
Remove Bombe from fridge and transfer onto a serving plate. This will take a delicate balance of finesse and luck! Sliding to the serving tray is the easiest method.
Pipe retained mousse around bottom of Bombe. This covers up any cracks from moving the Bombe.

Keep Bombe refrigerated.
As this is a very rich dessert it can be served with Whipped Coconut Cream or Raspberry Coulis.

Layered Lemon Cake

Today is my birthday... and I made myself 3 birthday cakes, cupcakes, honey joys, chocolate crackles and enough whipped coconut cream and caramel to last 'til my next birthday!

Before you start to judge my excess cake consumption let me point out that a) I did share my cakes with family and friends; b) they were all gluten/dairy/coloring/processed sugar free; and c) it's my birthday so I can eat as much cake as I want! It is my belief that your own birthday cake does not contain any calories... which is why I made 3! Just in case the calories start to count the day after your birthday I made sure I finished the left over cake for dinner.

Birthdays as an adult are a bit odd. Birthdays before you turn 30 are a sign that you are growing up; whilst after 30 it's a sign that you are getting old! There's not the hype and anticipation that you have as a child. I remember being way too excited to go to sleep the night before my birthday; which unfortunatly always led to a grumpy birthday girl.

For my birthday this year I wanted to prove that you could have all the birthday trimmings without the birthday nasties. The party food contained no gluten/dairy/processed sugars or food colorings, plus there were hidden fruits and vegetables. This also meant that as Mums we didn't have to limit the kids to only 1 of each treat and they didn't go hyper on food colorings. There's nothing worse than a bunch of crazy 3 year old boys, a train set and a dinosaur costume.

The first of my birthday cakes is a 4 Layered Lemon Cake. It's tasty and pretty, especially if you love Lemon! Make the lemon curd and cream ahead of time to allow it to thicken in the fridge first. Also refridgerate the constructed cake to allow it to hold together better. The cake recipe listed is for 1 cake; you will need to make 2 cakes (therefore use 12 eggs).

HAPPY BIRTHDAY TO ME!!

LAYERED LEMON CAKE*****Updated 29/9/2013

(ingredients listed are for 1 lemon cake. Please make 2 cakes separately. As the eggs are whisked til quite large most mixing bowls will not be large enough to accomadate 12 eggs at once)

INGREDIENTS
(for one lemon cake; make 2 seperate cakes)
6 eggs, separated
1/2 cup maple syrup minus 1 tablespoon(can substitute other sweeteners but will change taste and cooking time)
1 teaspoon vanilla extract
1/2 cup water
3/4 cup coconut flour
3 teaspoons baking powder
Rind of 1 lemon
2 tablespoons of lemon juice

Lemon Curd (see recipe below)
Whipped Coconut Cream (see recipe below)

INSTRUCTIONS
Preheat oven to 175C/350F
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Mixture will triple in size and form peaks.
Add vanilla and whisk on medium/high until combined.
Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
Return whisk to high and slowly add the water and lemon juice/zest.

In a separate bowl, sift the coconut flour and baking powder together 3 times.
With the mixer on low, add the dry mixture and whisk until combined (you made need to scrape down the edges to ensure the coconut flour is combined)
Return whisk to high and mix for 30-60 seconds until fluffy.
Pour into a greased and lined 20cm/8 inch cake tin.
Bake for 30-35 minutes, or until cooked.

Remember to cook 2 cakes for the layered cake (you will therefore need 12 eggs)
Allow the cakes to cool completely then cut each cake in half. You will now have 4 layers.
Place the first layer on your saving tray. Spread generously with whipped coconut cream.
Place next cake layer on top of cream.
Spread the lemon curd generously over the 2nd layer of cake.
Place next layer of cake on top of lemon curd.
Spread the whipped coconut cream generously over the 3rd layer of cake.
Place next layer of cake on top of the cream.
Decorate the top of the cake with curd and/or berries.
Refridgerate before serving.

Lemon Curd
Makes 2 cups (500 grams)

INGREDIENTS
3 eggs
2 egg yolks
1/2 cup Maple Syrup
Zest of 1 to 2 lemons (start with 1, increase depending on taste)
Juice of 3 lemons (approximately 2/3 cup)
1/2 cup (120 grams) coconut oil (softened slightly)

INSTRUCTIONS
Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
Add the coconut oil 1 spoonful at a time. Whisk after each addition.
Only add the next spoonful once the previous one has combined.
Stir regulary.
This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
Cool and place in a glass container. Store in the fridge.

Coconut Whipped Cream

INGREDIENTS
1 can organic Coconut cream (see above notes on types of coconut creams), opened and in fridge for min 5 hours
1-2 teaspoons maple syrup
1-2 teaspoons vanilla extract

INSTRUCTIONS
Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.
Depending on your taste buds you may require more sweetener.
Keep refridgerated.  

Chocolate Pumpkin Cake with Chocolate Pumpkin Cream

We all have our secrets... some of them more torrid than others! My latest dirty secret; the Australian Bachelor series! Firstly, what a hottie! I'm sure he has a wonderful personality, but so far all we've seen are his 6 pack (more like a slab!) and shiny white smile. But it's more than just an opportunity for a married women to have a legitimate perv; it's the drama, the romance and the cringe worthy awkward moments that make it my dirty secret!

This cake has a hidden secret too. It's moist, mud cake like consistency isn't from chocolate or sugar... it's good old fashioned Pumpkin. Roasted puréed pumpkin, combined with unsweetened apple sauce, give this cake a moist beautiful consistency. Whilst it does contain a lot of pumpkin it doesn't overpower the chocolate flavour, and the addition of pumpkin in the chocolate cream gives it a hint of flavour and a thicker texture. It's a magical, married womans, low calorie indulgence. 

Notes;

Roasting the pumpkin is a much better alternative to boiling. 

Boiling the pumpkin leaves it soggy and too wet; which will make the cake far too moist and unstable.

I haven't tried it yet but I'm sure roasted sweet potato could be substituted. 

CHOCOLATE CAKE (WITH HIDDEN PUMPKIN) AND CHOCOLATE PUMPKIN CREAM

(Serves 16, 126 calories per slice)

Cake

INGREDIENTS

2/3 cup Cocont Flour

1/2 cup Cocoa, unsweetened

3 teaspoons baking powder

1/2 teaspoon salt

380 grams roasted Butternut pumpkin (measured after roasting) (to roast pumpkin place diced pieces in moderate oven for approximately 45 minutes)

1/2 cup unsweetened Apple Sauce (see recipe below)

4 eggs, seperated

3/4 cup Maple Syrup

3 teaspoons Vanilla Extract

INSTRUCTIONS

Preheat oven to 175C/350F

Grease and line a 20 cm/8 inch cake tin

Sift Cocont flour, cocoa and baking powder together 3 times. Add salt.

Place 360 grams of roasted pumpkin and apple sauce in a blender and puree. It should be a smooth consistency. (remainder of roasted pumpkin used for cream)

Place egg whites into a bowl of a stand mixer with whisk attachment.

Whisk egg whites on high until medium peaks form (approximately 3-4 minutes).

Add maple syrup 1 tablespoon at a time, continuing to whisk on high.

Add vanilla extract. Whisk til combined.

Add egg yolks 1 at a time, whisking on high, until all combined.

The mixture should be large and fluffy.

Add puréed mixture and whisk on medium for 2-3 minutes.

Fold thru sifted dry ingredients in 3 lots. 

The mixture will be quite thick.

Pour mixture into cake tin, making sure to level off the top.

Cook for 45 minutes, or until cook through.

Cool in tin for a least 30 minutes before removing.

Chocolate Pumpkin Cream

INGREDIENTS

1 cup of canned coconut cream, tin opened and placed in fridge overnight (minimum 2 hours)

1 tablespoon pumpkin purée 

2 tablespoons cocoa, unsweetened

1 tablespoon maple syrup (additional if desired when tasting)

1 teaspoon vanilla 

INSTRUCTIONS

Remove can from fridge. Discard watery component and retain thickened cream. Measure 1 cup.

Place cream in bowl of stand mixer with a whisk attachment.

Whisk on high until thick.

Add all other ingredients and whisk until combined.

Spread over top of cooled cake, or pipe into patterns.

Keep refridgerated (due to cream).

Apple Sauce

INGREDIENTS

4 apples, peeled and cut into small pieces

3/4 cup water

INSTRUCTIONS

Place apples and water in saucepan. Cover with lid.

Bring to boil, then simmer for 7-10 minutes, or until apple is soft.

Store in fridge.

Lemon Meringue Cupcakes

When you're pregnant you are allowed to eat all sorts of weird and unusual foods without judgement. During both of my pregnancies I was addicted to cookie dough... nothing fancy just plain chocolate (eggless) dough straight out of the bowl I made it in. I even kept some in my handbag for an emergency craving. I also OD'ed on pork crackling... which might explain why both my boys were 9lb 14o (4.5kg).

When you are not pregnant people look at you like you have 2 heads if you eat a bottle of gherkins or put vegemite on your sausage rolls. What seems weird and disgusting to one person is another persons secret addiction! Mine used to be milo and peanut butter which seems normal... until I added in cheese doritos as the dipper. My eldest son ate smoked oysters with cake the other day... looks like it runs in the family!

These cupcakes are weird. Tasty, but weird. 

The idea for using chickpeas came after making a biscuit that used chickpeas instead of butter. When blended, they form a butter like substance. Unlike butter, they are low in calories and they have a slightly nutty flavour. 

These cupcakes are weird. Due to the ingredients they don't rise much, so the cupcake liners will be filled to the brim. Make sure you flatten the tops before putting them in the oven as this prevents the cupcakes 'hollowing out'. Each cupcake (without curd or meringue) has only 86 calories. 

LEMON MERINGUE CUPCAKES

Lemon Cupcakes

(makes 6)

INGREDIENTS

1 can of chickpeas, drained

1/4 cup coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarb soda)

Dash of salt

1/4 cup maple syrup

2 teaspoons vanilla extract

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

INSTRUCTIONS

Pre heat oven to 180C

Place drained chickpeas in blender and purée.

When puréed remove from blender and place in container.

Measure 65 grams (equivalent to 1/4 cup plus 1 teaspoon) of the purée chickpeas and place into empty blender.

To the blender, add coconut flour, baking powder, baking soda and salt. Blend on high until ground into a fine mixture (30seconds to 1 minute) 

To a mixing bowl with the whisk attachment on, add the eggs and whisk on high until thick and frothy (approximately 4 minutes).

Add vanilla and maple syrup and mix on high for another 3 minutes.

Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.

Add lemon juice and zest and mix on low until combined (this won't take too long).

Place 6 cupcake liners in muffin tray and spray liners with oil spray.

Divide mixture evenly between liners.

Bake for 16 minutes.

Remove from oven and immediately remove from the tray. 

Cool Completely.

Lemon Curd

(this recipe makes 2 cups; you will need only a small amount for this recipe)

INGREDIENTS

See Lemon Curd

INSTRUCTIONS

See Lemon Curd

When cupcakes have cooled completely gently remove a small amount of cake from the top.

Spoon in cooled and thickened curd.

Meringue

(there will be left overs)

INGREDIENTS

1 egg white

1 tablespoon maple syrup 

Pinch of cream of tartar

1/2 teaspoon Vanilla Extract

INSTRUCTIONS

Pre heat oven to 220C/440F

Place egg white, maple syrup and cream of tartar in the heat proof bowl of a stand mixer.

Place bowl over a saucepan of simmering water and whisk continuously until mixture is warm to the touch (approximately 3 minutes). 

Place bowl on stand mixer with a whisk attachment and whisk on medium high until stiff peaks have formed and the mixture cool to touch approximately 5-7 minutes).

Pipe mixture on top of cupcakes in desired pattern.

Place cupcakes on bottom rack of oven and cook for approximately 2 minutes.

The meringue should start to show a hint of colour.

Alternatively, use a kitchen 'blow torch' to brown meringue.

Do not store in fridge. Store at room temperature... or eat straight away! 

7 Layer Citrus Trifle

When I was at University I worked at a retail store in a shopping centre. It was a great job; discount clothes, working with my best mates, cute customers! Thursday nights were my favourite. It was army payday and it was corporate policy to give servicemen a percent discount (or at least it was my own personal policy!). The crushes I had! 

One of our jobs was to 'dress the windows'. We had mannequins, props and signage and often a theme to follow. This was a challenge for me as I like symmetry. Sounds weird I know, but I like things even, centered and balanced... In life and windows displays! This made my merchandising efforts quite boring (but hopefully not my life!).

I do like symmetry and balance in my cooking as well, especially in plating and decorating. Sometimes going off centre can make a dish look messy and less appealing. How do you challenge an anally symmetrical food blogger? A 7 layer trifle!

This concept comes from Raspberri Cupcakes. I had made it twice in my sugar eating days and it was a hit a parties. With so many different textures and flavours it's a different dessert with each spoonful. It is a lot of work with so many different elements and cooking methods but it is well worth it! Ensure you plan ahead. Some elements can be made a couple of days ahead (curd, mousse, biscuits, cream) and then constructed before serving. If you put it together a few hours before serving it will help the and textures settle into each other. 

7 LAYER CITRUS TRIFLE
(based on this recipe from Raspberri Cupcakes)

LAYER 1: Lemon Mousse
(adapted from Empowered Sustenance)

INGREDIENTS
3/4 cup Lemon Curd (from recipe below)
1 cup coconut cream, tin opened and placed in fridge for at least 2 hours, preferably overnight
1 Tablespoon Gelatin
Maple Syrup to taste

INSTRUCTIONS
In a small saucepan whisk together coconut cream and gelatin. Let sit for 10 minutes.
Place saucepan over a medium heat and whisk until gelatin dissolves.
Pour into a bowl and allow to set for 4 hours.
In a food processer, place curd and set gelatin cream and blend on high until creamy. This may take up to 5 minutes. Add maple syrup to taste if required.
Once smooth place on bottom of trifle dish. Store in fridge.
If storing in fridge before assembly the Mousee may need to be blended again before using.

LAYER 2: Lemon Cake
This is a 1/2 recipe of the lemon flavored versatile cake.

INGREDIENTS
3 eggs
1/4 cup Maple syrup
2 teaspoons Vanilla essence
1/4 plus 1/8 Coconut flour
2 teaspoons baking powder
1 tablespoon lemon juice
1/2 teaspoon lemon zest

INSTRUCTIONS
Preheat oven to 175C.
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Mixture will triple in size and form peaks.
Add vanilla and whisk on medium/high until combined.
Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
In a separate bowl, sift the coconut flour and baking powder together 3 times.
Gently fold the sifted dry mix into the egg mixture in 3 lots.
Add  the juice/rind and gently fold.
Pour into a greased and lined 20cm/8 inch cake tin.
Bake for 20 min, or until skewer comes out clean.
Cool on rack. If the cake is too big to fit easily into the trifle dish cut in half and trim until it fits. Pledge on top of mousse layer.

LAYER 3: Lemon Curd
See Lemon Curd recipe

Part of this curd can be used in the Lemon Mousse recipe. When cooled, the remainder can be spread over the cake.

LAYER 4: Orange Jelly
Set in a flat dish so it can be cut into small pieces, or into a springform cake tin the same size as trifle dish.

INGREDIENTS
120ml boiling water
10 gram Gelatine
350ml orange juice, strained

INSTRUCTIONS
Dissolve gelatin in boiling water.
Add orange juice and stir until combined.
Pour into a lined baking tray and set in fridge for at least 4 hours
Once set cut into small pieces and place on top of curd.

LAYER 5: Almond Orange Biscotti with Choc Chips
See recipe from Tasty Yummies

Once cooled, cut biscuits into small pieces to resemble a chunky crumble. Scatter evenly over the jelly.

LAYER 6: Lemon Cream

INGREDIENTS
1 can coconut cream, opened and refrigerated overnight (or at least 2 hours)
2 teaspoons Vanilla Extract
1 teaspoon maple syrup
2 teaspoons lemon juice
Zest of 1 lemon

INSTRUCTIONS
Remove thickened cream from the can, discard watery component.
Place cream into mixing bowl and whisk on high until thickened.
Add vanilla, maple syrup, lemon juce and zest and whisk until combined and thick.
Store in fridge and let thicken.
Dollop evenly over biscuit layer.

LAYER 7: Mini Meringues

INGREDIENTS
2 egg whites
1/2 cup Maple Syrup
1/2 teaspoon Vanilla Extract
Pinch of salt
Pinch of cream of tartar
Optional; lemon or orange zest

INSTRUCTIONS
Preheat oven to 95C/200 F.
Combine egg whites and maple syrup in the bowl of a stand mxer  Add vanilla extract.
Set bowl over a pot of simmering water, and stir until combined and mixture is warm, about 3 minutes.
Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest if using
Fill bag fitted with piping nozzle with meringue, and pipe circular shapes (they don't need to be perfect rounds) on lined baking trays. Alternative,y dollop spoonfuls on baking tray.
Bake meringues until crisp on the outside but still soft inside, between 1 hour- 1 hour 15 minutes.
Let cool completely on wire rack.

TRIFLE CONSTRUCTION
The trifle can be constructed the day before, but place the meringues on top just before serving. Trifle needs to be stored in the fridge. The meringues may go soft if left for too long.

1.