Monday, June 4, 2012

...Let me play among the stars

I sincerely cannot explain my fascination with stars. Not the people that we call stars, but the real deal and the geometrical shape.
Every time I talk on the phone (usually with my mother, as those calls are really, really long), I have piece of paper and a pen and doodle stars and hearts. Maybe it's the child in me, never wanting to grow up, attracted to all things cute, shiny and pretty.
So, when I got a baking magazine and found a recipe for star shaped cakes, that day, my world was complete.
The recipe is adapted from 'Baked & Delicious'.
If you don't have little star shapes, you can always make cupcakes :)

Espresso flavored star-spangled bites

Ingredients for the sponges

50g unsalted butter at room temperature
100g caster sugar
125g plain flour
1 1/2 tsp baking powder
a pinch of salt
95ml milk
2 tsp espresso (or any instant coffee granules)
2 tbsp hot water
1 large egg
1/2 tsp vanilla extract

Ingredients for the buttercream

50g unsalted butter at room temperature
125g icing sugar, sifted
1 tbsp milk
a few drops vanilla essence


Star shaped silicone mini moulds


Preheat the oven to 170 degrees Celsius.
Put the butter, sugar, flour, baking powder and salt into a bowl and beat to fine crumb consistency with electric whisk. Pour in half of the milk and beat until just combined.
Dissolve the coffee granules with 2 tbsp of hot water. Add the coffee, egg and vanilla to the remaining milk and whisk together. Pour this mixture into the batter and mix until smooth.
Use a teaspoon to fill the moulds. Bake for about 10-12 minutes, until the tops are springy to the touch.
There should be enough batter to make 36 stars.

For the buttercream, beat the butter with electric whisk until fluffy and light. Gradually add the sifted icing sugar, milk and vanilla essence. Beat until pale and creamy.

Cool the star-spangled bites on a wire rack for about 50-60 minutes and then spread or pipe some buttercream and decorate as you wish.

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