11/29/2014

Chocolate cupcakes

Perhaps there is not such a difficult or special recipe, but these cupcakes are beautifully decorated so they could stay on a festive table, for example on a Christmas dinner.

Chocolate cupcakes


Ingredients: 1 stick of butter, 400 g sugar (0.9 lb), 2 tbs of cocoa, 130 ml of milk (4.5 oz) , 4 eggs , 300 g flour (3+1/3 cups), baking powder, rum essence, 600 g chocolate cream to decorate (1.5 lb).


Chocolate cupcakes
Firstly, preheat the oven at about 180 C/ 356 F. Put the butter, sugar, milk and cocoa on low temperature fire and stir with a wooden spoon until the sugar is completely dissolved. Leave aside to cool. In the meantime mix the whites until stiff peaks. When the other mixture is completely cooled, add the yolks one at a time, stirring well, then add the flour, the baking powder, the rum essence, and in the end add the egg whites stirring gently with downwards movements. Pour the mixture into the cupcakes shapes, where you previously placed brown cupcake papers, then bake in preheated oven at medium heat,  for about 15-20 minutes. (The amount is enough for  24 cupcakes.)

When they are ready, remove the cupcakes from the shapes and leave aside to cool. Decorate with chocolate cream on top and any other chocolate decoration you wish.

Enjoy!

Chocolate cupcakes


11/02/2014

Mini fruits tarts

Mini fruits tarts

Sometimes I feel like baking some real cakes, more elaborate or sophisticated. So, today I made some mini tarts with vanilla cream and fresh fruits on top coated in jelly. No matter if it's a rather time consuming cake, it is worth the effort.

For the dough you need one stick of butter (250 g/0.55 lb), 12 tbs of flour (300g/0.67 lb), 3 tbs of sugar (75g/2.65 oz), 2 yolks, vanilla (one sachet), a pinch of salt.

For the vanilla cream - the easiest way is to buy a pack of vanilla cream from the market and to follow the instructions. The more difficult way, meaning the vanilla milk-sugar-and-flour cream, will be described in one of my next recipes. 

For the topping - strawberries, grains, slices of orange or any other fruits you like, and jelly.

The dough is enough for 14 - 15 tarts. Mix the butter with the sugar for about 5 minutes, or unless the sugar is dissolved into the butter and the compositions is very creamy. Add the yolks, one by one, salt, vanilla and the flour at the end. You will get a rather soft dough to coat the oiled tarts cups with it. When the dough is done, place the cups on a tray and bake in the preheated oven at medium temperature for about 45 minutes or until the tarts become light brown. Remove the tarts from the cups immediately and gently because the dough is very fragile. Then let aside to cool and make the vanilla cream after the indications.

Mini fruits tarts

When the tarts are cold, fill them with vanilla cream mixed with small pieces of fruits. If you want that the cream to be more adherent, brush some jam on the interior of the tarts before filling them with vanilla cream. Then decorate the top with slices of fruits and raisins or strawberries, depending on the season. Leave aside for about 30 minutes and then cover the top with a thin layer of fruity jelly.

It's a delicious cake, good for a special occasion as well as for a family Sunday lunch.

Enjoy!

Mini fruits tarts