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.
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.
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.
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
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
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.
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