I could start by apologising to all who’ve visited this blog for an entire month and not be greeted with updates of any kind.
Or I could try to placate my naggy friends who’ve been berating me for not posting anything new for eons.
Or I could list out all the reasons why I’ve been too busy/lazy to log on and blog.
OR.. I could do all three.
Firstly, thank you Shammi, Sangee and Priya for your comments… I feel so loved! *grin*
And secondly, to my griping friends, especially Zhen n Addie. It’s for ya’ll that I’m now sitting at my PC typing out this post. So no more making me feel bad about making ya’ll see the ‘same cinnamon cookies for a month’ k?
And finally, the big explanation for my tardiness: I’ve been so busy planning for my trip to InDiA!!!
As you can see, I’m quite excited by the prospect.
I’m leaving with my cousins in exactly two weeks for almost a month and we can’t wait. It’s gonna be a busy trip, as we’re planning to cover most of Tamil Nadu, a bit of Andhra Pradesh and Kerala and then moving up North to Delhi, Agra, Jaipur and Rishikesh. Amidst browsing through guidebooks and websites, applying for visas, booking our tickets, getting vaccinations, reserving hotelrooms and planning our itinery, I barely have time to blog. But I haVE been baking, and dutifully taking pictures whenever I can so that at some point, I’ll be able to upload all of them and type out accompanying posts.
In that vein, I made these cupcakes almost a month ago and have finally gotten around to cropping and resizing the photos so that I can gte them on wordpress.
A month ago, that’s when blood oranges were being sold in our supermarkets. They come in once a year only so you must be on the lookout… as soon as I saw them at Cold Storage, I let out a little yelp of excietment and quickly grabbed a bag. These were of the Moro variety, form Sicily. I ate most of them though, they have a very interesting tart sweetness… I know that’s quite a contradictory description but they really do have a sweet, juicy taste that is laced with berry tartness.
Anyway, I managed to save a couple of oranges from my greedy self and decided to make spanish syrup cupcakes. This is a cool recipe that involves stewing the oranges to realease their flavor. It also has semolina and ground almonds to give the cakes extra crunch, which goes very well with the sweet-sticky crumb, thanks to a liberal dousing with orange syrup whilst the cakes are still warm.
Spanish Blood Orange Cupcakes (makes about 15 cupcakes)
(recipe from 500 cupcakes and muffins)
2 medium blood oranges, peeled (reserve rind), deseeded and roughly chopped
115g/ 40z butter
225g/ 8oz caster sugar
60g/ 2.5oz semolina
60g/ 2.5oz ground almonds
60g/ 2.5oz self-raising flour
for the syrup:
1 peeled orange rind (from cupcake recipe)
100g/ 3.5 oz caster sugar
225ml/ 8oz water
1. Preheat oven to 160C/ 325F.
2. In a saucepan, cover chopped oranges with water and simmer until tender, about 15 minutes. Cool. Drain the fruit and puree in a food processor.
3. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, beating 30 seconds between each addition.
4. Gently stir in the rest of the ingredients, including the orange puree, until well combined. Spoon the mixture into cupcake cases and bake for 35 minutes, until a skewer inserted in the middle comes out clean.
5. Cool cupcakes for about 30 minutes and then spoon warm syrup onto each cupcake. Store in an air-tight container.
For the syrup: Thinly slice the orange rind, removing the pith. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and boil uncovered for 5 minutes.
cupcake insides …