Tag Archives: frosting

Raspberrylicious

Recipe#25: chocolate cupcakes with raspberry buttercream frosting

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“A balanced diet is having a cupcake in each hand!”

Ingredients

Cupcakes:

40 gr (½ cup) cocoa

100 gr (¾ cup) flour

½ tsp baking soda

1 tsp baking powder

2 eggs

100 gr (½ cup) sugar

100 gr (½ cup) brown sugar

80 ml oil

1 tbsp vanilla extract

120 ml milk + 2 tbsp lemon juice

Frosting:

170 gr (¾ cup) butter

400 gr (3 ¼ cup) powdered sugar

50 ml cream

1 tsp vanilla extract

100 gr raspberry jam

70 gr fresh raspberries

raspberries to decorate

Directions

Cupcakes:

Whisk the flour, cocoa, baking powder, baking soda and salt – set aside. In another bowl combine eggs, sugars, oil, vanilla and milk. Add the wet ingredients to the dry ones, stirring gently until completely combined. Be careful not to overmix.

Pour the mixture in the muffin liners and bake at 180° (350F) for 20′.

Frosting:

Beat the butter until smooth then add the powdered sugar, cream and vanilla. Gradually add the raspberry jam and keep beating until creamy. Finally, add the fresh raspberries and gently fold them in the frosting.

Make sure the cupcakes have completely cooled down before frosting them. Feel free to decorate them with additional fresh raspberries.

One of these and you’re in heaven!

                                                                                                                                                                           Cheers,                                                                                                                                                                           A&J

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Lords of the rings

Recipe#12doughnuts

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 “The only circle of trust you should have is a doughnut.”

 

Ingredients

Dough

600 gr (4½ cups) all-purpose flour

2-3 tsp yeast

250 ml milk

70 gr (1/3 cup) sugar

2 eggs

75gr (1/3 cup) butter – room temperature

1 tsp vanilla extract

Frosting

150 gr (1 ¼ cups) powdered sugar

2 tbsp butter

hot water

[100 gr dark chocolate]

Directions

Whisk together the flour and the yeast and slowly add the milk. Combine the sugar, eggs, vanilla and butter and keep kneading for 15 minutes. Once the dough is smooth, leave it in the bowl and cover with plastic wrap. Let it rise for 2 hours in a slightly warm spot, it should double in size.

Lay out the dough (about 1cm thick) and cut out the doughnuts. Let them rise for 40 minutes in a slightly warm spot.

At this point you can fry the doughnuts in steaming oil.
For the frosting, whisk together the powdered sugar and the melted butter and then add enough hot water to make it moderately fluid. This is the traditional sugar frosting; if you want a chocolate glaze, simply add the melted chocolate.
Once the doughnuts have cooled down, frost them and let firm.
Enjoy every bite of these soft and sugary rings!
Cheers,
A&J

Gingers

Recipe#9: carrot muffins 

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“Good things come to those who bake.”

Ingredients

Muffins:

2 – 3 carrots, peeled and grated

1 small apple, peeled and grated

60 gr (1/4 cup) chopped walnuts

180 gr (1 1/3 cup) all-purpose flour

150 gr (¾ cup) granulated sugar

½ tsp baking soda

1 tsp baking powder

1 ½ tsp ground cinnamon

2 eggs

120 ml vegetable oil

1 tsp vanilla extract

Cream cheese frosting (optional): 

50 gr (¼ cup) butter

100 gr (½ cup) cream cheese

3 tbsp powdered sugar

½ tsp vanilla extract

Directions

Preheat oven to 180° (350 F).

In a bowl, combine the flour, sugar, baking soda, baking powder and ground cinnamon. Add the chopped walnuts. In another bowl, mix together the eggs, oil and vanilla extract.

Fold the wet ingredients, together with the grated carrots and apple, into the dry ingredients until combined. Don’t overmix! Pour the batter in the muffin cups and bake for 20 minutes. Remove the muffins from the oven, cover them and let them cool completely.

For the frosting, beat the butter and cream cheese until smooth. Gradually add the powdered sugar until fully combined then beat in the vanilla extract. These amounts will allow you to lightly cover the muffins with a a small dollop of frosting, halfway between a muffin and a cupcake!

Cheers!

A&J

Moon cake

Recipe#3coconut cake

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“A party without a cake is just a meeting.” (J. Child)

Ingredients

Cake:

330 gr butter

400 gr (2 cups) granulated sugar

5 large eggs

380 gr (3 cups) all-purpose flour

240 ml milk

2 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

a pinch of salt

120 gr coconut flour

 

Frosting:

450 gr cream cheese (philadelphia)

225 gr butter

1 tsp vanilla extract

450 gr confectioners sugar

180 gr coconut flour

 

Directions

Cake: Preheat the oven to 180° (350 F). Grease and dust two 26 cm (9”) round cake pans. Let the butter soften. Beat the butter and the sugar together in a bowl until smooth. Add the eggs – one by one – and continue beating. Add the vanilla extract. Mix well. In a separate bowl, mix the flour, baking powder, baking soda and salt. Slowly add the dry ingredients and the milk to the mixture. Mix until just combined. Do not overmix! Fold the coconut flour into the batter. Pour the batter evenly into the two pans and bake in the center of the oven for 45 to 55 minutes (toothpick test). Remove the cakes from the oven and let them cool.

Frosting: In a bowl mix the cream cheese, butter and vanilla extract. Add the confectioners sugar and mix until smooth. Fold in half of the coconut flour.

To assemble the cake, place one layer – top side down – on a white flat plate and spread with frosting. Place the second layer – top side up – on top. Frost top and sides. Decorate with the remaining coconut flour.

Cheers,

A&J

Drops of sugar

Recipe#1: blueberry cupcakes with white chocolate frosting

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“When you look at a cupcake, you’ve got to smile.”  (Anne Byrn)

Ingredients

Muffins:

2 large eggs + 1 yolk

180 gr butter

200 gr (1 cup) granulated sugar

380 gr (3 cups) all-purpose flour

250 ml milk

250 gr fresh blueberries

16 gr (1 ½ tbsp.) baking powder

a pinch of salt

1 tsp vanilla extract

Frosting:

110 gr (1 stick) unsalted butter

250 gr confectioners sugar

150 gr white chocolate

Directions

Muffins: Preheat oven to 180° (350 F). Let the butter soften. Beat the butter and the sugar together in a bowl until smooth. Add the eggs and the yolk – one by one – and continue beating. Add the salt, the milk and the vanilla extract. Mix until smooth. In another bowl mix the flour and the baking powder. Slowly add the dry ingredients to the mixture. Mix until smooth. Dust the blueberries with flour and add them – not all of them – to the mixture. Fill the muffin cups with the batter. Put the remaining blueberries on the top. Bake at 180° (350 F) for about 25 minutes (we suggest the use of a toothpick to check if baked). Switch off the oven and let the muffins rest for 5 minutes. Remove from oven and let the muffins cool.

Frosting: Beat the butter and the confectioners sugar together. Mix until smooth. Melt the white chocolate and add to the mixture. Mix until all is smooth.

In the end, decorate the muffins with the frosting by using a baking syringe or a sac à poche.

Cheers,

A&J