Just back from my random mission. Goal: find a random cupcake recipient. And I'm happy to report mission accomplished. I spotted Bruce standing on a busy road, looking as though he was waiting for someone. So I approached him, introduced myself and told him about my blog project. Bruce accepted the cupcake and we proceeded to have a little chat. I had assumed that Bruce was a local because he was wearing what looked like work clothes (either that or he was just a big fan of a particular brand of funky vacuum cleaner, I thought). It turns out that he's actually visiting from Newcastle. He's been a bus driver for 40-odd years and had come to town for work. Anyway, he was waiting for his wife to pick him up and I only wished that I'd packed an extra cupcake for her. But that's the beauty of the Random Acts of Cupcake, I suppose. You never know who you're going to meet and how many cupcakes you're going to need.

Bruce seemed like a nice, friendly sort of bloke and it was cool chatting to him.

Anyway, if you and your wife happen to be reading this, Bruce, I truly hope that you enjoyed your cupcake and that the rest of your time here is great!  And remember, if you stick around until you see the usually dry river flow three times, you're a local for life! (Just thought I'd remind you as it looks like it could rain today.)
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And now on to the intricate workings at the Random Cupcake Kitchen aka Random HQ. This week's recipe was Jaffa. I love Jaffa, don't you? The combination of sweet chocolate and  tangy orange flavours just makes my taste buds sing. It also brings back fond memories of scoffing packets of the sweets in the cinema when I was younger and my metabolism could take that kind of hammering. Please note: I, unlike many other youngsters at the cinema, refrained from that time-honoured Aussie tradition of rolling Jaffas down the aisle. For crying out loud, what a waste!

But I digress. Here's how you make Jaffa Cupcakes. The recipe has been purloined (and then adapted) from Cupcakes: a fine selection of sweet treats, which is a cupcake cookbook par excellence.

Here we go.

For the base you will need:
165g SR flour
30g cocoa powder
110g sugar (I halved the amount in the original recipe)
2 eggs
170 ml milk
125g unsalted butter, melted
grated zest of one orange

For the icing you will need:
200g icing sugar, sifted
60g butter, softened
2 tsp orange zest
2 tbsp orange juice

This is what you do:
1. Preheat the oven to 180 degrees C. Line your cupcake tin with paper liners.

2. Sift the flour and cocoa into a big bowl. Stir in the sugar.

3. Add the eggs, milk, melted butter and zest and beat with electric beaters until you get a nice smooth, soft batter.

4. Spoon the batter into the cupcake cases and bake for 20 minutes. Put on a rack to cool.

5. To make the icing, put about half the icing sugar in a bowl with the butter, zest and orange juice. Beat with electric beaters and add a little of the rest of the icing sugar until you get the consistency you want.

6. Put the icing in a piping bag and pipe just a little blob onto the top of each cupcake.

7. Enjoy with a nice cuppa tea or coffee. Marvellous!
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Well, that's it from me this week. I hope you enjoyed reading this blog entry as much as I enjoyed writing it. I'm off to sample one of my cupcakes.

May your week be filled with strange, wondrous and random happenings.