10 Jan

Mini brownies with Chocolate Frosting

 

 

Mini-Brownies { 6 Brownie / Cupcakes }

125 g Salted butter
60 g All-purpose flour
35 g Unsweetened Cocoa powder
1/2 tsp baking powder
200 g White sugar
2 Large egg
s
1 Egg yolk
1 tsp Pure vanilla extract

 

1. Preheat oven to 400º F / 200ºC.
2. Grease and flour with cocoa powder one cupcake pan with 6 holes.
3. Melt butter, stir in sugar and vanilla.
4. Add eggs and egg yolk, one at a time, beating well with spoon after each addition.
5. Add cocoa and stir until well blended.
6. Add flour and baking powder, mix well.
7. Pour batter into prepared pan; smooth with the spoon.
8. Bake 20-23 minutes at 350ºF / 175ºC for fluffy cake-style brownies or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
9. Cool completely in pan on wire rack.

 

 

 

 

Super-Simple Chocolate Frosting
Recipe adapted from here.

50 g Unsweetened cocoa powder
60 g Icing sugar, sifted
75 g Heavy cream
75 g Unsalted butter, at room temperature
75 g Icing sugar, sifted
1 tsp vanilla extract

 

 

1. Sift and mix first two ingredients of the list into a bowl.
2. Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.
3. At first the mixture will look grainy; continue whisking for a minute. You’ll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
4. Place the butter and 75 g sifted icing sugar in a large mixing bowl and beat until the mixture is smooth and fluffy. Beat in the vanilla.
5. With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it’s all incorporated. Scrape the bowl, then beat at medium speed for one minute more.

 

 

 

 

Decorating Cupcakes
1. Add Chocolate frosting into a piping bag adapted with a 1M piping tip.
2. Squeeze the air out of the piping bag. Pipe a swirl on to each cupcake. Start at the centre of the cupcake, squeezing in a spiral motion, creating layers of frosting and working in toward the center.
3. Add some chocolate curls to garnish.

 

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03 Jan

Blackberry White Cupcakes

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Blackberry White Cupcakes –  { 6 cupcakes}
100 g  Cake flour
90 g White sugar
1 tsp Baking powder
1/4 tsp Salt
60 g Whole milk
2 Large Egg Whites
1/2 tsp Vanilla Extract
60 g Unsalted butter
50 g Fresh blackberries

 

 

1. Preheat oven to 325°F / 160°C .
2. In a medium bowl, whisk egg whites, 3 tbsp of milk and vanilla extract just until lightly combined.
3. Spread 1 tbsp of flour over fresh blackberries just to cover them in flour.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and the remaining milk and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
5. Starting on medium-low speed, gradually add the wet mixture to the batter in two parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
6. Add blackberries to the mixture using a spatula and mix just to combine.
7. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liner)
6. Bake for 19 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

 

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Classic American Buttercream

125 g Unsalted Butter at room temperature
200 g Icing sugar
1 tbsp Whole milk
1 tsp Vanilla Bean Extract

 

1. In the bowl of a stand mixer fitted with the flat beater, beat butter until pale and fluffy.
2. Add Icing sugar and milk and beat 7 minutes starting on low and increasing to medium-high speed. If frosting is too thick, beat in more milk, a few drops at a time.
3. Divide buttercream in two equal batches and add gel food coloring to one of the batches. Beat to incorporate. I used Americolor Burgundy soft gel paste.

 

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Decorating Cupcakes
1. Add the buttercream into a piping bag adapted with a 1M piping tip, one colour at the time, making sure one colour sits down one side and the other colour sits down the opposite side of the piping bag.
2. Squeeze the air out of the piping bag. Pipe a two coloured swirl on to each cupcake. Start at the centre of the cupcake, squeezing in a spiral motion, creating layers of buttercream and working in toward the center.
3. Add some sparkling sugar and fresh flowers to garnish.

 

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21 Dec

Chocolate and Coffee cake with raspberry swiss meringe buttercream

 

Chocolate Cake
50 g Vegetable Oil
170 g All-purpose flour
30 g Unsweetened Cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
200 g white sugar
2 Large eggs
140 g Buttermilk
140 g Hot Coffee
1/2 tsp vanilla extract
1/2 tsp salt

 

1. Preheat oven to 325°F / 175°C.
2. Grease and flour ( I used cocoa powder instead flour) 2 cake pan of 12 cm or 5 inches diameter.
3. Whisk buttermilk, oil, eggs and vanilla until smooth. Set aside.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
5. Pour buttermilk-egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling coffee and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk.
6. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.

 

 

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Coffee Syrup
100g White sugar
100g Cold water
1 tbsp Instant Coffee

 

1. In a small saucepan mix all ingredients. Bring pan over medium heat until sugar dissolves completely. This may take up to 4 or 5 minutes.

 

 

Raspberry Swiss Meringue Buttercream
100 g Egg whites (about 3 large egg whites. It is important to weight them)
140 g White sugar
160 g Butter, softened
2 tbsp Raspberry puree or raspberry paste

 

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium- hight speed.
4. Add raspberry puree and whisk to incorporate.

 

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Chocolate Ganache
100 g Dark or Bittersweet Chocolate Best Quality coarsely chopped
80 g Cream / 35% minimum fat
20 g Unsalted Butter

 

1. In a small saucepan mix Cream and butter. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
2. Pour hot mixture over over crushed chocolate. Let rest about 1 minute moving the bowl with your hands.
3. Start mixing gently with a spoon until chocolate melts completely.
4.  Use at room temperature but still liquid or the ganache will melt the buttercream.

 

 

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife or cake leveler (Frozen cakes work better here). Even out both cakes in three equal tiny layers so you get 6 evenly layers.
2. Brush hot coffee syrup over all the cake layers.
3. Place the first layer on a cake board. Brush hot syrup over the cake and pipe raspberry buttercream over the first layer using a large open star tip and pour some chocolate ganache. Repeat the process.
4. Use fresh flowers for garnish and powdered sugar for a nice snow effect.

 

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07 Dec

Neapolitan Pound Cake

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Neapolitan Pound Cake

250 g Cake Flour
230 g Superfine sugar
1 1/4 tbsp Baking powder
1/2 tsp Salt
250 g Unsalted Butter
5 Large eggs
60 g Whole Milk
1 tsp Vanilla Bean paste or extract

60 g strawberry puree
60 g Bittersweet chocolate, melted and cooled
Few drops of Pink gel food Coloring

 

 

1. Preheat oven to 325°F / 160°C . Grease and flour three round 5 x 3.5 inch / 12 x 9 cm cake pans.
2.In a medium bowl, stir the eggs , milk and the vanilla  just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt on low speed for 30 seconds. Add the butter and half of the eggs mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining egg mixture to the batter in two batches, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl.
5. Divide mix in 3 equal batches. Pour first batch in a cake pan. Add strawberry puree and some drops of Pink gel food coloring to the second batch and mix to combine. Then, add melted chocolate to the third batch and mix too, pour them in different cake pans and smooth the surfaces evenly.
6. Bake 30-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

 

 

 

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Vanilla Swiss Meringue Buttercream
(Recipe from Linda Lomelino’s Blog)
150 g Egg whites (about 5 large egg whites. It is important to weight them)
250 g Butter, softened
200 g White sugar
1/2 tsp Vanilla bean paste or extract

 

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium- hight speed.
4. Add some drops of food coloring and whisk to incorporate. I used yellow and Electric Pink of Americolor Gel Food coloring.

 

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Chocolate Glaze
50 g Dark Chocolate
30 g Butter

 

1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.

 

 

 

To Assemble and decorate Cake

 

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 6 evenly layers.
2. Place the first layer on a cake board and using a pastry bag, pipe french buttercream around top, starting in the center of the cake. Repeat the process using all the cake layers.
3. Spread buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator and using the offset spatula cover with buttercream.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges. Refrigerate once more.
6. Bring the cake from the refrigerator. Make sure chocolate glaze is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the edges of the cake.
7. Use the remaining  buttercream to pipe on the top of the cake. I used Wilton 1M tip.
8. Decorate with some Chocolates.
9. Enjoy.

 

 

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29 Nov

Pastel de Rosas / Rose cake with strawberry jam and french buttercream

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All these beautiful colombian roses are from Rosas Don Eloy .

 

Infused Rose Milk
240 ml (1 cup) whole milk
1 tablespoon dried culinary rose petals

 

1. Add the dried rose petals to whole milk and heat until boil. Remove from heat and let it rest to cool temperature, cover and refrigerate overnight (or at least several hours). Strain and set aside.

 

Rose ombré cake
90 g Egg Whites ( About 3 large eggs)
170 g Infused rose milk
1 tsp Vanilla Bean extract
200 g Cake Flour
180 g Superfine sugar
1 tbsp Baking powder
1/2 tsp Salt
115 g Unsalted Butter
Soft Pink gelf food Coloring

 

1. Preheat oven to 325°F / 160°C . Grease and flour three round 5 x 3.5 inch / 12 x 9 cm cake pans.
2.In a medium bowl, stir the egg whites , milk and the vanilla  just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt on low speed for 30 seconds. Add the butter and one-third of the egg white mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining egg mixture to the batter in three batches, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl.
5. Divide mix in 3 equal batches. Pour first batch in a cake pan. Color second batch in soft pink and third one in vivid pink, pour them in different cake pans and smooth the surfaces evenly.
6. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

 

 

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Strawberry Jam
150 g fresh strawberries
20 g Sugar
Juice of 1 lime

 

1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
2. Cook at slow temperature 10 minutes more.
3. Let cool. Set aside.

 

 

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Crème Au Beurre De Rose / Rose French Buttercream
200 g White sugar
75 g Water
3 Egg yolks
15 g Egg Whites
350 g Butter, softened
1 tsp Rose water

 

1. Combine sugar with water in a small saucepan, stir with a wooden spoon. Place saucepan over medium heat and cook, without stirring, until the syrup reaches 116ºC / 240ºF on a candy thermometer ( About 8 – 10 minutes ).
2. In the meantime, using a stand mixer fitted with the whip beater, whisk egg yolks and whites on low to blend. Then, raise the speed and whip on medium until thick and pale yellow.
3. As soon as the syrup reaches temperature, carefully and slowly with mixer running on medium-low speed, pour the hot syrup down the sides of the bowl. Whip for some minutes or until bowl feels cool. Stop mixing and swap out the whisk attachment for the paddle attachment.
4. With the mixer on medium-low speed, add in the butter, a few tablespoons at a time, until it is all incorporated. Add in the rose water and beat, on medium-high speed until the buttercream is significantly thicker, about 5 minutes.

 

 

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White Chocolate Ganache
80 g White Chocolate
40 g Cream ( if using White chocolate couverture or 80g if using real White Chocolate )

 

1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the ganache is at room temperature before using it; so Chocolate will not melt buttercream and you will get a more interesting thickness.

 

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 6 evenly layers.
2. Place the first layer on a cake board and using a pastry bag, pipe french buttercream around top, starting in the center of the cake. Repeat the process as necessary alternating strawberry jam and rose buttercream between the layers.
3. Spread rose buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator and using the offset spatula cover with buttercream.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges. Refrigerate once more.
6. Bring the cake from the refrigerator. Make sure white ganache is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the edges of the cake.
7. Use the remaining pink buttercream to pipe on the top of the cake. I used Wilton 1M tip.
8. Use some fresh strawberries, fresh roses, dried culinary rose petals and gold edible paper to decorate.
9. Enjoy.

 

 

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12 Nov

Deluxe White Coconut Cake

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Super White Coconut Cake
190 g Cake Flour
170 g Superfine sugar
30 g Powdered milk
1 tbsp Baking powder
1/2 tsp Salt
35 g Unsalted Butter
80 g Coconut Oil
90 g Egg Whites ( About 3 large eggs)
50 g Whole Milk
120 g Coconut Milk
1 1/2 tsp Coconut extract

 

1. Preheat oven to 325°F / 160°C . Grease and flour two round 5 x 3.5 inch / 12 x 9 cm cake pans or two round 6 inches cake pans.
2. In a medium bowl, stir the egg whites, coconut milk, coconut oil and coconut extract just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, superfine sugar, powdered milk, baking powder, salt on low speed for 30 seconds. Add the butter and one-third of the egg white mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining egg mixture to the batter in three batches, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl.
5. Pour an equal portion of the batter into the prepared pans and smooth the surfaces evenly.
6. Bake 35-40 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

 

 

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Silky Coconut Swiss Meringue Buttercream
(Recipe from Butter & Brioche Blog)

100 g Egg whites
165 g Granulated sugar
300 g Unsalted butter, at room temperature
1 tsp vanilla bean extract
1 teaspoon coconut extract
60 millilitres Whole coconut cream, cold

 

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. Stop mixing and swap out the whisk attachment for the paddle attachment.
3. With the mixer on medium-low speed, add in the butter, a few tablespoons at a time, until it is all incorporated. Add in the vanilla bean and coconut extract. Beat, on medium-high speed until the buttercream is increased in volume and is significantly thicker, about 4 to 5 minutes. Then, add in the cold coconut cream and beat until silky smooth and thick, about 3 more minutes. Remove the bowl from the stand mixer and set aside for assembly.

 

 

 

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Isomalt Sail

120 g Isomalt

1. Melt isomalt in a small saucepan on medium heat until it is totally melted.
2. Let cool some minutes and spread the melted isomalt onto a silpat baking mat and spread using a offset spatula. Wait some minutes until isomalt is just starting to set and fold and shape the sail using some pegs on the corners.

 

Simple Syrup
100g White sugar
100g Cold water

1. In a small saucepan mix both ingredients. Bring pan over medium heat until sugar dissolves completely. This may take up to 4 or 5 minutes.

 

 

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 4 evenly layers. Use hot syrup to cover the surface of every layer.
2. Place the first layer on a cake board and using a pastry bag, pipe coconut buttercream around top, starting in the center of the cake.
3. Spread coconut meringue buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator and using the offset spatula cover with buttercream again.
5. Start smoothing slowly using a Icing smoother. Be patient. Pay attention to get smooth surfaces and straight edges.
6. Sprinkle dried coconut flakes around the cake.
7. Use the remaining  coconut buttercream to pipe some swirls on the top of the cake. I used Wilton 1M tip.
8. Stick the Sail on top.
9. Enjoy.

 

 

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31 Oct

Chocolate naked cake with browned meringe and raspberry jam

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Chocolate Cake
50 g melted butter, cooled
170 g all-purpose flour
30 g Unsweetened Cocoa powder
1 tsp baking powder
1/2 tsp baking soda
200 g white sugar
1 large egg
170 g Buttermilk or plain yogurt
110 g Boiling water (Coffee works great too)
1/2 tsp vanilla extract
1/2 tsp salt

 

1. Preheat oven to 325°F / 175°C.
2. Grease and flour ( I used cocoa powder instead flour) 2 cake pan of 15 cm / 6 inches diameter.
3. Whisk buttermilk, cooled melted butter, egg and vanilla until smooth. Set aside.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
5. Pour buttermilk-egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling water and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk.
6. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.

 

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Swiss Meringue
150 g Egg whites (about 5 large egg whites. It is important to weight them)
250 g White sugar

 

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.

 

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To Assemble and decorate Cake

1. Even out both cakes in two equal layers so you get 4 evenly layers.
2. Place the first layer on a cake board and spread meringue over the cake.
3. Use a propane torch (or the smaller Butane Micro Torch used for cooking) to toast the meringe over the cake.
4. Spread some store bought or homemade raspberry jam (low in sugar).
5. Repeat the process 3 more times.

 

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25 Oct

greek yogurt and Lime cupcakes filled with Raspberry Jam and Cream cheese frosting

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Ingredients –  { 6-8 cupcakes }
90 g  all-purpose flour
80 g White Sugar
75 g butter
1 egg
60 ml greek yogurt
1/2 tsp. baking powder
1/8 tsp. baking soda.
1/4 tsp. of salt
1 tsp. lime zest

 

1. Preheat oven to 350°F / 175°C.
2. Sift flour, baking powder, lime zest, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater, beat butter at medium-high speed for about 5 minutes or until pale and fluffy. Add sugar and continue beating a few minutes until creamy.
4. Add egg and continue beating.
5. Add half of the flour mixture and beat to incorporate, then add the greek yogurt and then the remaining flour. Scrape down the sides of the bowl and beat on low speed until smooth.
6. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liner or weigh 50g per cupcake liner).
7. Bake for 18 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

 

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Raspberry Jam
200 g fresh or frozen raspberries
30 g Sugar
Juice of 1 lime

 

1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
2. Cook at slow temperature 10 minutes more.
3. Let cool. Set aside.

 

Creamcheese Frosting
200 g Creamcheese room temperature or about 10 minutes out the refrigerator
100 g Butter softened
100 g Powdered sugar sifted
Zest of 1 lime
Drops of gel food Coloring ( I used Dusty rose + Teal )

 

1. Beat butter until pale and fluffy .
2. Add powdered sugar. Beat at medium speed about 6 minutes.
3. Add Creamcheese and lime zest, beat for 1 minute.
4. Add the food colouring and mix until well combined.

 

In order to decorate the cupcakes, make a little hole in the center of each cupcake using a round tip and fill it with the cooled raspberry jam; then spoon the cream cheese frosting into a piping bag with a star nozzle and pipe the frosting using a spiralling motion onto the cupcakes in a large swirl.

 

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