This is dedicated to those with whom I have shared my growing years studying in a convent school.Somewhere I have not grown-up and don’t want to…and I keep dwelling upon those days which still bring a smile to my face.Thanks to WhatsApp and Facebook the phrase ‘Its a small world’ was never before more significant.Recently I read a blog which talked about the whole big deal about being a convent educated girl and I am glad somebody wrote cause its true each one of us be it in any part of the world we still cast that shadow.
I still make the sign of the holy cross each time I cross the church.
I still hope someday I would taste the white wafer and wine at the congregation.
I still decorate my Christmas tree on every Christmas.
I still paint my Easter eggs and basket.
I still believe Santa Claus lives at the north pole.
I still recite all the carols and hymns as lullabies to my little angel.
I still secretly hope one day I renew my vows in the church.
I still hope one day my little angels sacred heart will echo a faith that she feels close to her soul.
This Easter I picked up a very traditional hazel nut cake which is derived from Gianduja or gianduia (Italian: [dʒanˈduːja])[1] is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon’s regency (1796–1814) .
Ingredients for Gianduja cupcake:
- 225 gm unsalted butter
- 150 gm of self raising flour
- 225 gm of demera sugar
- 25 gm Cocoa Powder
- pinch of salt
- 1 1/2 tsp Baking powder
- 4 medium eggs
- 50 gm hazelnut powdered
- 50 gm hazelnut chopped and roasted
- 50 gm castor sugar
- 5 gm Icing Sugar
- 150 ml Double whipping cream
- 125 gm Dark chocolate (34% cocoa)
- 1 tbsp chocolate hazelnut paste or Nutella
- 20-24 cup cakes cases
Preparation method for Gianduja cupcake:
- Preheat the oven to 175C for 20 minutes.
- One very important tip all the ingredients must be a room temperature.Butter should be of melt in mouth texture.The eggs should be placed in Luke warm water.
- Meanwhile, in a mixing bowl add the butter,sugar and salt make it fluffy then gradually add the lightly beaten egg.If the mixture starts to curdle start adding a little flour.Then gradually sift in the flour with light folds.Then add the baking powder,hazelnut powder and cocoa powder.Avoid excessive beating or stirring and you will fold in more air rather than doing good.Finally add the chopped and roasted Hazel nut.
- Then add the cases to the cupcake/muffin tray and add the above mixture with a help of a deep spoon and flatten the top.
- Then put the cupcakes in the lowest oven shelf and start baking for 15-20 minutes.
- While the cupcakes are getting baked we need to make a plain syrup.Mix 60 ml water with 50 gm of castor sugar and let the sugar melt.Remove from heat and let it cool for 10 minutes.
- Once your cupcakes are done they should bounce back on touch and if you pass a toothpick it would come out clean with no stickiness.
- While the cupcakes are still hot brush the above plain syrup on top of the cupcakes.
Preparation method for Chocolate Ganache:
1. In a shallow bottomed pan simmer the whipping cream and icing sugar.It should be on the verge of boiling when you add the dark chocolate into the pan.Let the chocolate melt for just 30 seconds.
2. Then with a whipping spoon mix the melted chocolate and chocolate hazelnut paste to get a smooth consistency.
3.Let the above mixture stand for 5 minutes so that it would have a smooth butter like consistency.
4. Now dip your Gianduja cupcake tops and coat it with the glazing and wallah!! Mama Mia 🙂 Happy Easter Guys
I would just like to end this write-up with a prayer which is close to everybody’s heart and you wouldn’t mind echoing it.
