Accent Adventures/ “Fish and chip” cupcakes



Accents, Yep accents. Who thinks they are awesome?? It always makes people so much more interesting to listen too (sorry folks, but that the truth and you know it).



You can play the game where you guess where they are from based on their accent, or if you fancy them it is great conversation starter. I think a number of guys have use this before on my friends. Also who does not love an English or Italian accent to make them seem, oh so more sexy and mysterious? I smitten with the English accent by the way. I know it is not conventional but Heston Blumenthal melts my heart.


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While looks still do count in this day and age, if you have accent people seem to remember you and be entranced by your accent. I come from Australia but our accent is not that sexy. Distinctive, yes. Attractive, not so much. However the various level of Aussie accent can be plotted around the country.

I remember a study once that reached the various tones of the Australian accent around the country. Slight difference in phonics were detected, with the level of nasal grunts changed the sound. Interest tid bit there. However not all experience are positive.



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SO talk I present to you the fish and chips cupcake! The base is the same I used for the Donut and coffee cupcakes here but this time I used a filling of lemon curd and whipped white chocolate frosting. The “fish fillets” are simply a sugar malt cookie covered in white chocolate then covered in a coat of finely crushed toasted coconut and cornflakes. The chips are the same thing but I coated some of them in sugar/salt mix, You can do this for the whole thing to make it look more real but I got lazy(>_<). I would recommend you put a gummy lemon shaped candy in there too, unfortunately I could not find any in supermarket when I made these. Prfff….

Whether you are a fat kid like me or just need a cute cupcake idea. Remember this one! Promise you people will love it!

P.s. I have entered this into a competition for “Good’s taste cutest cupcake competition” on facebook and I would love if some of you could vote for mine! Here is the link to my Fish and chips cupcake in the galley. Thank you for taking the time if you do.





“Fish and chip” cupcakes with lemon curd and whipped white chocolate frosting.


Cupcakes: I used these one here.

Lemon curd: I use this one from taste for all my recipes. I adapted it make it thicker for the cupcakes.

2 eggs

3 egg yolks

140g Caster sugar

80g butter, cold and cut into 1cm cubes

Zest and juice of two lemons

1tsp lemon extract


Combine your eggs, egg yolks and sugar.

In a bowl over a pot of simmering water. Whisk until is thick and foamy.

Slowly add the butter one cube at a time, whisking as you go. Once it is thicken and combined, add the zest, extract and juice.

Remove from heat when Thicken to your likely and cover with cling film. Chill until needed



Malted milk sugar cookies
Adapted from Biscuits: Australian Woman’s weekly

1 egg

125g butter soften

50g caster sugar

90g rice syrup

40g malted milk powder

350g plain flour

2g bicarb soda

5g cream of tartar.


Preheat oven to 150c

Cream butter and sugar in large bowl. Add eggs one at a time, beating well beat each addition.

Shift flour, malted milk, bicarb and cream of tartar in large bowl.

Add your rice syrup then your flour mix and the remains of the golden syrup. It should form a smooth dough ball.

On a floured surface kneed till it comes together and dive into two. Roll out between two pieces of grease proof paper.

For fish: roll dough out to 5 mm thick. Using a sharp knife cut a fillet shape from the dough. Place on a lined baking tray. Repeat and fridge for 30 minutes. Bake for 20 minutes until cool.

Once fish have cooled. Melt 200g white chocolate in the microwave.

Toast 120g shredded coconut in a pan. Once it begins to brown remove. Crush 90g cornflakes and toasted coconut in bag by hitting it with a rolling pin.

Dip you cookie into the white chocolate, allow the extra to dip off. Next move to coconut mix and coat the cookie like you would with chicken nuggets. Move to a wire cooling rack to dry.

For chips. Roll dough out to 3mm thick. Cut long rods from the dough about 3mm thick. Dip in a sugar/salt mix (5g:1g) if desire and place on lined baking tray. Bake for 10 minutes and leave to cool.

Whipped white chocolate frosting

500g white chocolate

300g cream

yellow chocolate food dye

In a sauce pan bring up cream to just boiling. Once boiled pour over chopped white chocolate.

Slowly mix the mixture until it is all melted. Add your food colour. Allow to cool then set in fridge.

Once set whip with an electric whisk till fluffy.


Assembly

Make an indent in the middle of the cupcake.

Place curd. Pipe your frosting on the top.

Place you fish and chip cookies on the top. If using a lemon lolly make room for that too.

Fridge till firm and serve.

LINK to What’s cooking wednesday with Bunsinmyoven




'Accent Adventures/ “Fish and chip” cupcakes' have 16 comments

  1. May 1, 2013 @ 5:06 pm beyondfrosting

    This is the freaking coolest cupcake I have seen in a long time!!!!!

    Reply

    • May 2, 2013 @ 7:05 am Belinda Lo

      Thank you so much! I hope you do try to make these because they look so real. perfect for a kid’s party

      Reply

  2. May 1, 2013 @ 5:39 pm Zach

    Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).

    Reply

  3. May 3, 2013 @ 7:35 am Fiona Ferguson

    Very clever , I did an NVQ in Pattisserie and Confectionary but didn’t have the passion to keep it up , now training in Psycotherapy and love it . Really Original

    Reply

    • May 3, 2013 @ 2:13 pm Belinda Lo

      Fiona, well I am glad you have found your calling. thank you your lovely comment

      Reply

  4. May 5, 2013 @ 7:42 am All that glisters

    This photo really took me by surprise, I thought they were going to be savoury muffins but they’re not! Absolute genius, I love them! It’s my birthday 15th birthday in 15 days I think I’ll have to make some of these for it, or ask my Mum too 😀
    from Emily xxx
    ps I LOVE the name of your blog (:

    Reply

    • May 5, 2013 @ 8:32 pm Belinda Lo

      Thank you Emily. I did not expect people to like them this much. My name comes from me doing a majority of baking at night.

      Happy early birthday then! You can also try doing other cupcakes that look like savoury food too (make a whole matching theme)

      Reply

  5. May 18, 2013 @ 6:14 am Mandy

    mmmm! I could totally down a couple of these!!

    Reply

    • May 18, 2013 @ 10:36 am Belinda Lo

      You and your drinks, We can have a party. Love your blog.

      Reply

  6. June 10, 2013 @ 8:53 pm Julie Thomson

    Hi! I’d love to write a feature about this recipe for The Huffington Post Taste. Please contact me if you’re interested. Thanks!

    Reply

  7. June 14, 2013 @ 4:17 pm Rosie

    I love this post so much! I’m English, so you’ve inflated my ego nicely with all your lovely comments about our accent! 😉 I can’t believe these are real cupcakes and aren’t savoury! They’re amazing!

    http://www.ciderwithrosie.com

    Reply

    • June 15, 2013 @ 3:33 pm Belinda Lo

      I absolute adore English culture and heritage too! Sometimes I wish I was English. Thank you for such a lovely comment. these cupcakes are very easy and very realistic

      Reply

  8. June 22, 2013 @ 4:51 am Debie Grace

    This is nice!! 😀 I would love to treat myself with this recipe. 😉

    Reply

    • June 23, 2013 @ 11:25 am Belinda Lo

      it is worth the effort. Your friends will be so amazed by them Promise!

      Reply


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