Recipe – FrouFrou
frou·frou (pronounced as froofroo)
1. Elaborate dress or ornamentation.
2. A rustling sound, as of silk.
I like this word as it sounds very cutesy yet classy. I bought “The Australian Women’s Weekly CUPCAKES” a while ago and saw this froufrou recipe. Not exactly the same meaning in the dictionary, but I guess it is also an elaborate cupcake design.
It was missuschewy’s birthday, so I decided to make her a froufrou as a birthday cake. I thought it would be a simple task but before I knew it, I was rushing like mad and eventually had to take a cab down to meet her.
I had a hard time trying to find coconut flakes (for decorating the cupcake), went to Phoon Huat and NTUC to no avail. In the end, I decided to make do with almond flakes. It was a pity, a blemish in an otherwise perfect thing.
Nevertheless, everything else was done alright. The two moist miniature cakes were covered with coconut flavour cream cheese frosting. Hope missuschewy loves this birthday cake.
Next time, I want to bake a ispahan inspired cupcake!
Raspberry coconut cake
125g butter, softened
220g caster sugar
75g plain flour
35g self raising flour
40g desiccated coconut
80g sour cream
150 frozen raspberries
Cream cheese frosting
60g butter, softened
160g cream cheese, softened
2 tsp coconut essence
480g icing sugar
40g almond flakes, toasted
15 fresh raspberries, halved
1. Preheat oven to 180 degree celsius. Line 6-hole large muffin tray with paper cases.
2. Beat butter, sugar and eggs in a small bowl with electric mixer until light and fluffy.
3. Stir in sifted flours, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface.
4. Bake at 180 degree celsius for 50 minutes. Turn cakes into wire rack to cool.
5. Make cream cheese frosting by beating butter, cream cheese and essence in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
6. Remove cases from cakes, spread cakes with frosting.
7. Decorate cakes with coconut and raspberries.