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| Gorse cupcakes and Anawhata |
On Sunday we went to Anawhata, one of my local beaches, and one of my favorites, as you can only reach it walking down a path in the bush. There are many gorse plants around, a weed in New Zealand, but the flowers are lovely and smell like coconut. They are also edible so I picked some on the way back.
The walk to the beach
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| From top left clockwise: Vegetarian humor on a sign (and no, it wasn't me!), the path to the beach, the beach and a far away surfer (needs to carry his board down, and then up again the path!), cute shells on the black sand. |
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| Beautiful seaweed |
I picked about two large handful of gorse flowers, made a syrup with a 100ml of water and 1 tbsp of icing sugar, put the gorse in the hot syrup and let it rest for one night.
For the gorse cupcakes:
120 g butter
3 eggs
130 g sugar
1/2 tsp lemon zest
200 g self-rising flour
100 ml gorse flowers and syrup
Makes 12 cupcakes
Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups.
Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at a low speed now; add flour followed by gorse and syrup and keep beating making sure that there are no lumps. Divide the mixture between the 12-cupcake cases and bake for about 18-20 minutes, until golden at the top. You can also check by inserting a toothpick into the cupcakes: if it comes out clean the cupcakes are ready. Remove the cupcakes from the tin and let them cool down.
Would you like to know what they tasted like? They tested like banana cupcakes!!
Photos and Recipes by Alessandra Zecchini ©
