Little Box Brownie

A Baking Blog from Melbourne, Australia

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Death by Chocolate

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Last week I meet up with a good friend. It was her birthday in September so as a very belated birthday cake, better late than never, I made her some double chocolate cupcakes (which she likes to call muffins). 
The choice of cup cakes as a birthday cake came about because my sister had said a couple of weeks earlier that she made a better cup cake than I do!!! So the war between sisters was on 🙂
I set out to make not only birthday cup cakes but make some super extraordinary cup cakes, that would win the war. And I think I have succeeded. 
So find the recipe below to the cup cakes that my friend has said “Oh my God those muffins are delicious!! They are the best I’ve ever had seriously” about. 
War won, I think!! 🙂
Chocolate Cup Cakes

Cup Cakes

Chocolate Piping

Cup Cakes

80g butter
1 1/4 cup white sugar
1 3/4 cup plain flour
1 tablespoon baking powder
1/3 cup cocoa powder (has to be dutch processed)
1 cup milk
2 eggs
pinch of salt

pre heat the oven to 180°C

Place the butter, sugar, flour, baking powder and cocoa into a bowl and slowly beat until the mixture resembles fine bread crumbs.
In a separate bowl, combine the milk eggs and salt, mix with a fork to break up the eggs. Slowly pour this mixture into the flour mix and beat till the mixture is smooth.
Spoon into little cup cake cases and place in the oven for 20 minutes or until cooked.
Remove and let them cool before icing.

Icing/Frosting

200g milk/dark chocolate
240mls thickened cream
50g cream cheese (room temperature to avoid lumps)
35g white sugar
Cadburys Flake chocolate bar to decorate (optional)

Your going to need three bowls for this.
Bowl 1: Place the cream into a bowl and whisk until it forms peaks, then place to the side.
Bowl2 : Place the chocolate in a heat proof bowl and place in the microwave to melt (you could use a double boiler instead).
Bowl 3 : Beat the cream cheese and sugar together using and electric beater until combined. Then slowly add the chocolate and stir until it has all be incorporated. Then using a spatular fold the cream in.

Place the frosting into a piping bag and pipe onto the cup cakes, sprinkle with a broken up flake.

Triple Chocolate Cup Cakes

The gorgeous box in the photos is one I picked up yesterday from a huge antique store in Footscray. I have tried to go before however it was closed well yesterday it was not and I have found a new hunting ground. Its like a huge maze as soon as you think you have got to the end out pops another room filled to the brim. Its fantastic!

Queen Victoria

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The other morning I was up at 5, which is a very unusual occurrence for me, I’m more of a night owl. I had to be in the city to photograph a busy kitchen mid prep. It was only a half day job so was finished by 10am, pretty early to be finished a days work (a girl can dream!). I thought I would head to the Queen Victoria Markets that are located in the City of Melbourne, before heading back to the studio to work on the shots. They have a abundant supply of fish mongers, butchers, deli’s, veggie suppliers, basically everything a girl could want. I brought a beautiful rack of lamb for only $10, which I thought was pretty good. I also brought a mixture of veggies, 2 huge punnets of strawberries and a couple of bunches of rhubarb.

So for dinner I’m having a rack of lamb with a almond and parsley crust, served on potato mash with a side of roast tomatoes and lashings of gravy. Followed by rhubarb and strawberry crumble. What a feast!!! There is nothing like cooking with fresh ingredients that you have brought from a market rather than pre-packaged supermarket food.

Lamb with an Almond Crust

1/2 cup almonds

2 teaspoons mustard

1/4 cup of parsley

1/2 cup of bread crumbs

1 teaspoon Worcester sauce

Pre heat oven to 180°C


Place the almonds in a food processor and pulse until they form fine bread crumbs. Add the rest of the ingredients and pulse until combined. Press the mixture over a rack of lamb and place in the oven with some tree ripened baby tomatoes. Cook for 45 minutes or until the meat is cooked how you like it. 

Serve with mash potatoes and gravy 

This next recipe was inspired by a good friend Maree, she told me that this is one of her favourite flavour combos for a crumble that she makes all the time. I tend to stick to the old apple crumble so thought I would give strawberry and rhubarb ago.

Strawberry and Rhubarb Crumble
Strawberry and Rhubarb Crumble
Strawberry and Rhubarb Crumble

Filling
1 bunch of rhubarb 
1 large punnet of strawberries or two small ones
1 tablespoon of brown sugar

Crumble
50g of butter
3/4 cup of flour
1/4 cup of sugar

Pre heat oven to 180°C

To make the filling, chop the rhubarb into bite size pieces, and place in a saucepan with 1/3 cup of water and the sugar. Simmer until the rhubarb is soft then add the strawberries in and remove from the heat. Spoon into ramekins

To make the crumble, place the butter and flour into a bowl and rub together until fine bread crumbles form. Stir through the sugar then sprinkle over the fruit. Place in the oven for 45 minutes or until golden.
Serve with vanilla ice cream

Strawberry and Rhubarb Crumble

Look what I got in the Mail

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Fat Witch Brwonies

Fat Witch Brownies

Fat Witch Brownies

Yum yum yum….. Look what came in the mail for me to day….. Fat Witch Brownies. These babies have come all the way from New York via LA they had a brief stop at Brisbane before they where posted to me in Melbourne.
My wonderful boyfriend went to America for his friends wedding and brought me back some brownies from the wonderful store ‘Fat Witch’ at the Chelsea markets. As I might have told you before I’m a little obsessed with these brownies. When anyone goes to New York they must seek out The Fat Witch and pick me up a little treat. Well I got 7, yes 7 little parcels of gold. I’m just a little excited, now to pace my self and not eat them all. I couldn’t resist during photographing them I had to have a little bite.
Okay enough of my rambling, just try them if you ever get to NY, you will thank me!

Soph xxx

Lemon Curd

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I went to visit a good friend of mine and her lovely family. They have recently brought a new house which has a huge lemon tree in the backyard, like all good family homes should. Whilst I was there, (about four weeks ago) they gave me a huge bag full of lemons as they were having a hard time using them all, so of course I volunteered to help out and take some to turn them into something delicious. 
I promised her husband I would make some lemon curd out of the lemons, and return a jar as he has fond memories of lemon curd from his child hood. I finally got around to making a batch recently. I still have heaps of lemons left, so if anyone has any suggestions or favourite recipes on what to do with them please share as I would love to experiment a little more with lemons?
Well, all I have to do now is deliver the jar of curd!
Lemon Butter
Lemon Curd 

2 cups of fresh lemon juice
1 1/2 cups sugar
4 eggs

Place all the ingredients in a saucepan and stir constantly on a low heat until the sugar melts and the mixture starts to thicken.
It will thicken more on cooling, so pour into a couple of sterilised jars while still warm.

Serve on toast, scones or like I did in some left over tart shells.
Lemon Curd

Lemon Tarts
On another note my mum happened to find these great pieces to add to my collection so I thought I would share them with you. The tea towel is from a little shop called Raine & Humble. Check it out when your in Moonee Ponds as its a great little shop for all sorts of home wares.
The other pieces she found in one of her local op shop hunting grounds, I particularly love the gelatine tin!
Gelatine Tin