This post is totally unsponsored. Unless you count Pal. In which case, this post was sponsored by Pal and My Birthday.
In my head I had reserved Monday’s for the cake portion of my new-found lease on blogland.
And I promise, I will let you have cake.
But first and foremost, I need to tell you a story.
I had a dream. A vision. A hope.
Something many, many women aspire towards.
And that, my friends, is ownership of a fancy, flashy, shiny, colourful, high-powered stand mixer.
Preferably with planetary action, splashguard and a bevy of doodads and doohickies that make even the shiniest of the shiny look dull.
My dream of choice was the kMix Boutique Stand Mixer. She was yellow, for starters.
And I just cannot go past any kind of yellow accessory.
I dreamed of sitting in the pantry, just staring at her. Sharing a glass of wine with her.
She was so fancy, so shiny, and so huge, I thought I was going to vomit if I did not have her.
And then, when it came down to it – as per usual, I just could not justify her neon yellow make up, when I found something incredibly similar, albeit $500 cheaper, on the internet.
Oh, bless you internet.
Despite all my hopes and dreams for Summer (as she would have been named) to join me in my pantry, I allowed my stingy alter ego, Stingy Alter Ego (she is so stingy she can’t even allow herself a decent name), to talk me into this.
Readers, meet Mrs. Betty Kogan, the Bogan. My turning-29 present.
She is not the flashest of mixer mates, but she sure doesn’t mind if I knock back a cider in my singlet and shorts, rather than a fancy wine in a fancy dress.
Mrs. Kogan the Bogan does nothing by halves – I mean that literally.
Her 5L bowl is not suitable for half-mix cakes, or the batch of 12 cupcakes I am fond of making.
However, my kids never turn down cake and neither do my friends or freezer, so I have not found this to be a huge issue.
Mrs. Kogan mixes, she mixes good.
And she can stay.
Now for the cake!
I didn’t take a bunch of photos while I made this recipe because I was busy discovering Mrs. Kogan was trying to make me fat by not allowing half mixes – and lets face it, no one ever really cares about the process photos unless you’re trying to do something particularly strange, weird and wonderful.
Pistachio Cupcakes with Rosewater Icing
Cupcakes (recipe adapted from here) – makes 24
4 egg whites
1 whole egg
1tsp vanilla extract
1tsp almond extract
350g plain flour
1 Tbsp & 1tsp baking powder
3/4 tsp salt
160g butter, cut into cubes and softened, but cool
150g pistachios, roughly chopped
* Preheat oven to 180°C, grab two cupcake trays and 24 papers and put them in the tins ready to go.
* Combine the egg whites, egg, 1/4 cup of the milk, vanilla and almond extracts and set aside.
* In your mixer with the paddle attachment (or you know, with your bowl and wooden spoon), combine all the dry ingredients except the pistachios on low speed for 30 seconds.
* Add the butter and keep mixing on low speed for another 30 seconds.
* Add the 3/4 cup of milk you haven’t used yet, and mix on low speed until just combined.
* Add the egg/milk/extract mixture a bit at a time, mixing on medium speed until each addition is just combined.
*Take your bowl out of the mixer and throw your chopped pistachios through, mixing with a spoon.
* Pour batter into prepared patties (ice cream scoops are GREAT for this!) about 2/3 full (if you want to do super fancy icing high up to the sky, maybe only half full), and bake for about 15 mins. If a toothpick inserted comes out clean, they’re all done. Otherwise pop them back in for a minute at a time (they will burn quickly at this point if you aren’t careful!)
* Remove cupcakes from pan carefully and gently onto a wire rack to cool completely.
Icing (idea and part of the recipe ripped off from sweetapolita again)
375g unsalted butter, softened and cut into cubes
400g pure icing sugar
3 Tbsp milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
about 2-3 capfuls of rosewater extract (seriously, it’s about taste and I wanted to TASTE that rosewater, but I found that smell was a great indicator – as is dipping your finger in and checking).
pinch of salt
pink food colouring
150g pistachios, bashed roughly in mortar and pestle with 1 Tbsp sugar
* Whip the butter in your mixer with paddle attachment for about 5 minutes on medium speed.
* Add the icing sugar, milk, vanilla and almond extract and mix on low speed for 1 minute, then medium for about 5 minutes.
* Add the rosewater extract, 1 capful at a time, mixing until well combined and tasting after each addition (really, it’s best to taste this as you go – the icing seems to go from “very subtle” to “eating potpourri” pretty quickly!)
* Add the pink food colouring a drop at a time until the icing turns the desired colour.
Ice your now cool cupcakes, and top with the crushed pistachio and sugar mixture.
Now, do this:
Seriously, sooooo good!
Mrs. Betty Kogan, the Bogan and me, we’re good mates.
Have you ever had a vision of appliance? Was that all it turned out to be?