Kitchen Diary

Today, being the 4th Monday in October, is internationally known as Pink Ribbon Day. As you all know the pink ribbon is worn during the month of October to raise breast cancer awareness.

In honour of Pink Ribbon Day, I made some yummy chocciechai cuppicakes - they were about an A cup size I would say if anyone were to ask me to hazard a guess :o) I used my regular recipe for chocciechai cupcakes and instead of making the buttercream frosting I made a strawberry cheesecake frosting....they were delish. Got handed out all over the place for taste testers......

Have you guys read Diane Parker's blog Journey of Hope? If not do pop over and read about these fabulous ladies who are riding their motorcycles around the country to help and to raise breast cancer awareness. There is also a Journey of Hope website you can visit to read more about it. And if you want to educate yourselves and know more about breast cancer (and yes, MEN too can develop breast cancer) then please go and visit the CANSA website for info.

Here are my cupcakes. I dedicate them and this post to Coach Todd (one of our bloggers) who is undergoing chemo for her cancer and is desperately ill in ICU. Toddy, we are all thinking of you and praying for you and your family.

MOO’S CHOCCIECHAI CUPCAKES

Ingredients:

Method:

Preheat oven to 190^oC

Prepare cupcake papers in muffin pans

Boil together the milk, water, butter & cocoa powder, stir in the chocolate pieces until melted

In large bowl beat the eggs, add the sugar and continue beating on high until very pale and fluffy

Sift together the flour, baking powder, chai and salt, grate in the orange zest and stir

Gently whisk in the sifted dry ingredients

Pour in the still warm cocoa liquid and flavouring and whisk until incorporated

Pour the batter into the prepared papers and bake 10 minutes then turn pan around and bake another 5-10 min or until a skewer comes out clean

When cold cut a small “plug” out of each cupcake with a sharp knife or a melon baller, fill with strawberry or raspberry preserves then replace the piece of cake you cut out.

STRAWBERRY CREAM CHEESE FROSTING

1 Container Lancewood Superior or Philadelphia Cream Cheese

10 Strawberries – pureed then strained to remove pips

3-4 Cups sifted Icing Sugar

Small pinch Salt

Few drops Vanilla Extract

Beat the cream cheese until smooth, beat in the rest of the ingredients then refrigerate for 10 minutes before piping onto cupcakes.

Decorate each cupcake with a wedge or slice of strawberry

Have a great week blogland and remember.......

wear your pink ribbon, inform yourself, go and have a mammogram

*browniegirl shudders and clutches the girls close*

Keep it real

browniegirl xxx