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Desserts

This time I turned into a cupcake a dessert which was a must on every Italian menu during the 80’s: the crème brûlée.

crème brûlée cupcakes

Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil

For the crème brûlée
2 cups soy cream
2 tbsp cornstarch
1/3 cup caster sugar
2 tsp turmeric
1 vanilla bean (remove the seeds with a knife)
1/2 cup caster sugar

Preheat the oven to 180°.

For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the cream combine soy cream and vanilla seeds in a pan and bring to a boil. Remove the pan from the heat and let it rest for 30 minutes in order the vanilla gives its aroma to the milk.
Filter the cream with a strainer, add rice flour, sugar and whisk carefully until smooth. Bring the pan to the boil, reduce the heat to low and gently simmer until creamy. Remove the pan from the heat and allow to cool completely.

Cut a large cone shape out of each cupcake and throw it out. Fill the hole with the cream, sprinkle caster sugar and caramelise the top with a torch or the grill.

Remember to allow the caramle to cool completely before serving

Carrots and almonds is always a perfect combo, as well as lime and ginger. These cupcakes are extremely easy to make with a delicate spicy flavour.
I do suggest to squeeze carefully the carrots, otherwise the batter would become too liquid. Besides carrots juice is delicious and you can drink it while making the cupcakes.

Too many sweet recipes these days, I’ll come back with a savory one.

carrot and almond cupcakes with lime and ginger glaze
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 cup rice milk at room temperature
1/3 cup canola oil
1 1/2 cup carrots grated and squeezed
1/4 cup almond minced
orange zest

For the lime and ginger glaze
1 cup caster sugar
2 lime juice
1 cm ginger minced

For the decoration
10 slices of lime
orange zest

Preheat the oven to 180°.

Start by grating and carefully squeezing carrots. This procedure doesn’t allow the carrots juice to make the batter too liquid.
For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt.
Add dry ingredients to the wet and whisk until smooth. Incorporate carrots and scoop the batter into cupcake pans. Transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the glaze put in a pan sugar, lime juice, ginger and bring to a boil. Simmer until thick.

Spread the lime and ginger glaze on the top of each cupcake and garnish with lime slices and orange zest.

I’ve just figured out that I prefer chocolate cupcakes, so today the Sacher Torte has turned into a cupcake. I subsituted the classical apricot jam with a bitter orange one and added pistachios on the top in order to give a crunchy touch.

Recipe approved by the 8-year-old neighbour!
sacher cupcakes

Ingredients (makes 10 cupcakes)

For the batter
1 1/4 cup all purpose flour
3/4 granulated sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the filling
bitter orange jam

For the topping
chocolate bar 70%

For the decoration
pistachios minced
orange zest

Preheat the oven to 180°.

Start by preparing the batter. Whisk in a bowl rice milk and canola oil. In another bowl measure out flour, cocoa powder, caster sugar, baking powder, baking soda and salt.
Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the topping melt chocolate bar over a bain marie and let it cool.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the bitter orange jam and replace the top. Spread chocolate melted on the top of each cupcake and garnish with pistachios minced and orange zest.

A couple of days ago I was speaking with a friend about cupcakes (yes, recently I only speak about cupcakes!) and he came out with the idea of one with meringues. The idea intrigued me, but I had never made a meringue before. Surfing in Internet I found out an incredible meringue recipe of a blogger I follow, Lucy from lucysfriendlyfood. Here you can find her original recipe.

The meringue turned out at the first time, I buyed the last strawbwerries of the year, added mint, ginger, pink peppercorns  and made a vanilla cream. So these cupcakes were born.

canilla cream cupcakes with meringue and ginger and mint strawberry coulis

Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the meringue
6 tbsp confectioners sugar
1/4 tsp xanthan gum
1 tsp soya protein
3 tbsp cold water
3/4 tsp cider vinegar
1/2 tsp vanilla
1 1/2 tsp soya protein

For thevanilla cream
2 cups soy milk
1/3 cup rice flour
1/3 cup caster sugar
2 tsp turmeric
1 vanilla bean (remove the seeds with a knife)
2 tbsp soy butter

For the strawberry coulis
1 cup strawberries
1 cm ginger
6 mint leaves
a few pink peppercorns
1/3 cup caster sugar
1 tbsp lime juice

For the decoration
mint leaves
ginger rasped
pink peppercorns

Start by making the strawberry coulis. Combine strawberries, sugar, mint leaves, ginger, and lime juice in a pan. Bring to a boil and simmer until thick. Remove the pan from the heat and allow to cool completely.

For the meringue preheat the oven to 110°.
In a bowl whisk confectioners sugar, xanthan gum and 1 tsp soya protein. In another bowl whisk for about 10 minutes cold water, cider vinegar and 1/2 tsp soya protein. Whisk on high speed until the mixture is fluffy. Keep whisking add the confectioners sugar one spoon at a time until combined. Spoon the mixture on a baking sheet and transfer to the oven. Bake for 1 1/2 hour. Remove from the oven and allow to cool completely.

For the vanilla cream combine soy milk and vanilla seeds in a pan and bring to a boil. Remove the pan from the heat and let it rest for 30 minutes in order the vanilla gives its aroma to the milk.
Filter the milk with a strainer, add rice flour, sugar and whisk carefully until smooth. Bring the pan to the boil, reduce the heat to low and gently simmer until creamy. Turn off the heat and remove the pan. Add soy butter, whisk again and allow to cool completely.

Turn the oven to 180°.

For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

Cut a cone shape out of each cupcake and throw it out. Fill the hole with the vanilla cream and cover with the meringue. Pour the coulis on the top of each cupcake and sprinle mint leaves, ginger rasped and pink peppercorns.

Do you feel like eating a baklava but don’t want to knead the phyllo dough or don’t have a frozen phyllo in your fridge? No worries, you can turn the baklava into a cupcake. Here the recipe!

baklava cupcake

Ingredients (makes 10 cupcakes)

For the batter
1 1/3 cup all purpose flour
1/2 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon powder
8 cloves powdered
5 cardamoms powdered
3/4 cup soy milk at room temperature
1/2 cup soy butter at room temperature
1 cup minced unsalted nuts (pistachio, walnut and almond)
orange zest

For the glaze
1 cup water
1 cup sugar
1 cup minced unsalted nuts (pistachio, walnut and almond)
2 tbsp orange juice
1 tbsp rose water
1 stick cinnamon
1 cm ginger
orange zest

Preheat the oven to 180°.

For the batter whisk in a bowl soy butter and sugar, then pour soy milk and keep whisking until combined. In another bowl measure out flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. Add dry ingredients to the wet and whisk until smooth. Add nuts and orange zest. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the glaze put in a pan water, sugar, nuts, orange juice, rose water, stick cinnamon, ginger, orange zest and bring to a boil. Simmer for about 30 minutes until reduct to about 1/3.

Spread the glaze on the top of each cupcake and serve.

Another sweet cupcake recipe. I took advantage of the last figs I found and, living in Lisbon, I used the tipical Portuguese Port white wine for the frosting. The Port wine reduction is extremely versatile and I’m definitively going to make a sovory dish with it. In the end pink and black peppercorns enhance the flavour of the wine and balance the overall taste.

Next time I will come back with a savory cupcake!

figs cupcakes with port white wine reduction frosting
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil
5 ripe figs

For the frosting
1 cup soy cream at room temperature (I used Tofutti)
Port white wine reduction

For the Port white wine reduction
3 cups Port white wine
1 tbsp soy butter

For the decoration
5 figs
pink and black peppercorn

Start by making the Port white wine reduction. Pour the wine into a pan and bring to a boil. Simmer for about 30 minutes until reduct to about 1/2 cup. Remove the pan from the heat, add soy butter, whisk until combined and allow to cool completely.

Preheat the oven to 180°.

For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans until 1/3 full, add the pulp of half fig each cupcake and cover with the remaining batter. Transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the frosting beat soy cream with 1/3 of Port white wine reduction.

Spread the frosting on the top of each cupcake, garnish with half fig which has been earlier dipped into wine reduction. Pour the remaining Port white wine reduction and sprinle pink and black peppercorns.

Chocolate and stout beer is a terrific combo, but what about chocolate and chilli?

For this recipe I made a red chilli jam to contrasts the neutral flavour of the avocado and at the same time enhanches the melted chocolate filling. The leopard cupcake paper is optional! 🙂

double chocolate cupcakes with avocado and red chilli jam frosting

Ingredients (makes 10 cupcakes)

For the batter
1 1/4 cup all purpose flour
3/4 granulated sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the red chilli jam
100 gr red chilli peppers
100 gr red peppers
1/2 cup sugar
3 tsp red wine
pinch of salt

For the avocado frosting
1 ripe avocado
1 lime juice
red chilli jam

For the filling
chocolate bar 70%

For the decoration
10 red chilli peppers

Start by making the chilli jam. Cut red chilli pepper and red peppers and take off the seeds. Put them into a pan, add sugar, pinch of salt, red wine and cook over a low heat covered with a saucepan lid for about 45 minutes. Remove the pan from the heat and purée with a strainer. Place the pan over a low heat again and stir carefully for 20-30 minutes until jelly-like. Allow to cool completely.

Preheat the oven to 180°.

For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, cocoa powder, caster sugar, baking powder, baking soda and salt.
Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the filling melt chocolate bar over a bain marie and let it cool.

For the frosting cut avocados in half, remove the seed and scoop it out from the peel. In a bowl mash avocado, pour lime juice and whisk until combined.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top. Spread first the avocado frosting and then the red chilli jam on the top of each cupcake and garnish with a red chilli pepper.

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