The last part of the Hobbit series (The Battle of the Five Armies) has started in Austrian cinemas on Wednesday and I cannot wait to finally see it. Since today is THE day and I am not going to fail my own tradition, I am able to share with you the perfect Hobbit MovieMunchies, which I am going to snack on later. 😀
The Hobbit – The Desolation of Smaug was all about the journey to the Lonely Mountain and finding the legendary Arkenstone. But what is going to happen with the mysterious gem?
The secret will hopefully be revealed in the movie, but for the moment being, we will simply put that precious white jewel on a bed of gold coins (just as in the movie) on top of a delcious Cupcake and create an Arkenstone Cupcake! Ta-da! 😛TIP: You can use the same techniques to make any kind of treasure (eg pirates’ treasure, tresaure chest, claudron of gold)! 😉
And since Hobbits are skilful farmers and love to eat directly off their fields, there is a Carrot Cake Cupcake hidden underneath this treasure. Don’t worry about the flavor, the carrot and pineapple pieces only add the needed succulency to your cupcakes, while they taste heavenly nutty and sligtly Christmasy, which makes them the perfect treat for the season.
Let’s start baking!
For the batter (makes 12 cupcakes) you will need:
- 45g walnuts, roasted and chopped
- 90g (=1 big) carrot, grated
- 45g pineapple pieces
- 1/2 orange, zested
- 110g fine brown sugar
- 100g sunflower oil
- 1/2 tsp vanilla extract
- 2 eggs (S), seperated
- 90g bread flour
- 20g whole wheat flour
- 1 pinch of salt
- 4g baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
(In case you would like your cupcakes to taste a little less Christmasy, use 1/4 tsp of cinnamon and ginger and a pinch of nutmeg only!)
First, you need to prepare your ingredients. The 45g walnuts need to roast in the oven for 5 minutes at 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and then to be roughly chopped. You must wash and finely grate the carrot (90g) and press out most of the water. The pineapple (I usually take 60g of canned unsweetend pineapple rings) must be cut into small pieces and drained or somewhat dried between two paper towel sheets. Now you should have approximately 45g of pineapple pieces. Scrape off the skin of half a orange and you are good to go.
Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your baking tray.
Put the sugar and orange zests into the bowl of your stand mixer and mix. The friction will intensify the orange flavor. Add the oil and vanilla extract and beat vigorously.
Now seperate your 2 eggs. Whisk the egg yolks and slowly add them to the oil mixture beating on high until the mixture has thickened. Beat your egg whites in a seperate bowl to a stiff consistency using a hand mixer and set them aside.
Combine the dry ingredients (flour, baking powder, salt, spices) in a seperate bowl and then slowly add them to the batter beating on low.
Lastly, it is time to fold in the beaten egg whites with a spatula.
Generously coat the still warm cupcakes with vanilla syrup right after having taken them out of the oven.
For the syrup (optional!) you will need:
- 30ml water
- 30g sugar
- 1/4 tsp vanilla extract
Combine water and sugar in a pot and bring to a boil. As soon as all the sugar granules have dissolved and the syrup has thickened a bit, take the pot off the heat and set aside. Pour the vanilla extract into the cooled syrup.
- 200g yellow fondant
- golden powdered food coloring
- high-proof alcohol
- 12 pieces of white rock sugar
Start by making the coins of yellow fondant (I dyed thefondant myself, but pre-dyed fondant works as well). Knead the fondant until soft and pliable and roll out 1mm thick (or thin :-)) using a silicone rolling pin. Then cut out coins using a round piping tip (diameter of 12mm). It takes ca. 50 coins to cover one cupcake. Allow the cut out coins to dry.
As soon as the coins have dried, you can start to paint them in gold. Combine the powdered food coloring with a little bit of alcohol to achieve a paste-like consistency. Because the alcohol evaporates quickly, the coins dry fast, but you also need to add a droplet of alcohol every once in a while. Use a paint brush to paint all coins with the golden paste and allow to dry.
The plain white rock sugar functions as Arkenstone. Warn your guests not to bite into the rock sugar, but then.. who would bite in a gem anyway!?! 😀
- 120g soft butter
- 250g powdered sugar, sifted
- 1 tsp vanilla extract
- 100g cream cheese
Combine the soft butter and 1/3 of the sifted powdered sugar in a bowl and beat with an electric whisk until light and fluffy. Add the vanilla extract and another 1/3 of the sifted powdered sugar. Beat vigorously! Add the cream cheese and the last 1/3 of the sifted powdered sugar to the butter mixture and carefully mix it all together until smooth. The mixture does not have to be especially stiff. In the unlike case that the frosting should be too soft, you can put it into the fridge to cool and harden a little bit.
You may dye the buttercreme in a yellowish orange color, so it will blend in nicely with your gold coins, but this step is optional.
Now it’s time to put it all together:
Subsequently, attach the coins around the cupcake starting from the outer rim and going to the middle and top of the frosting-mountain. Don’t worry, just do it! A treasure isn’t symmetrical! Try to completely cover up the buttercreme, so none of it will shine through. Once the cupcake is entirely covered with coins with only a little spot in the middle remaining bare, go ahead and place the Arkenstone, erm… rock sugar. That is it, your Hobbit Arkenstone Cupcake is done and ready to be munched. ❤
And if you too cannot get enough of MovieMunchies or if your are simply running short in time, here are my simply-buy-it-ideas:
The name says it all! These delicious cookies are a must-serve at every Hobbit themed party. And they also work well for The Lord of the Rings movies.
Bahlsen Hobbits Kekse
By the way, I think that these cookies might taste very much like Lembas bread does! 😛
Put ’em on first and then snack away – double the fun!
Have a baketastic baking day,
UPDATE-REVIEW: On the 3. Advent Sunday (14.12.2014), I gave my boyfriend tickets to the “Hobbit-Triple-Feature” as a present – 3 movies and 9 hours!
The plan of action included no-eating whatsoever for the first movie, because one movie always goes. Popcorn and nachos (=lunch :-)) for the second movie – I never get bored as long as I am occupied with eating! And Arkenstone Cupcakes, ice cream and Hobbits Cookies (=dinner :-D) for the third movie, the grande finale.
The plan worked out well and now I can say that I have survived the triple-feature!
The third part of the Hobbit series “The Battle of the Five Armies” is truly a massacre and to my own surprise, I found that the film makers might have actually forced the ending a bit (a couple of extra minutes wouldn’t have hurt) because many things remain unsolved (a fact that really bugs me for I always want to know EVERYTHING) and the battle ends along the lines of “the orc is dead, let’s go home”,
but all in all it is a well-made third part to the series! Fans of Middle-earth will appreciate the familiar Lord-of-the-Rings-atmosphere and that all the known characters reappear. And even though, the ending is rather sad, the real tragedy is that this was the last part of the series. However, there is hope! Since the Hobbit directly links to the Lord of the Rings, one can simply continue watching those again. And who knows, maybe soon another Middle-earth adventure will be filmed.
For fans this movie is a must-see and anyone who hasn’t, really should give this fantasy trilogy a try!
3,5 of 5 Hobbits