Younger Daughter and I have been experimenting with different cupcake flavours & combinations. This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot? even better!
So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes, takes me a little away from my comfort zone. Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm! So what if she wants to make a curry cupcake! Bring the spice on!
This past week, she wanted to put fresh mango on her Banana & Mango cupcake creation. In order to keep the mango from turning brown, we decided to try a glaze. Me, glazing fruit? Who’d have thought? As it turns out, it was pretty easy, and the result was rather pleasing.
3/4 cup of water
1/2 tsp lime (or lemon) juice
1/2 cup of sugar
Put ingredients in a small pot over a medium fire.
Stir until thickened (about 5 minutes).
Take off the fire and cool.
We cut up our mango into tiny pieces and swirled it around the glaze. We then picked the pieces up with forks and placed them onto the frosted cupcakes. I was worried it would make the mango too sweet or take away from the mango flavour, but it tasted fine and made the mango look glossy and inviting. Definitely repeatable.
I love onsen eggs and when I saw this recipe in Savour (Cold Storage‘s free Food Magazine), I just had to try it. Younger Daughter thinks of them as Japanese poached eggs, and I guess that’s pretty close. I think the egg white is silkier and softer in the Japanese version though.
Feature photo shows the egg served immediately after cooking, with instant ramen & a variety of blanched vegetables (from Left to Right: broccolini, bean sprouts, cai xin).