Posts tagged ‘cake’

March 10, 2011

Recipe: Raspberry and coconut cupcakes!

 

I know my cakes are a bit “red Velvet” lookalike, but that`s oly a costume! Now `m back into a one/week cupcake baking, and experimenting, so far so good. Finally I found the perfect oven for it in the kitchen. The one without ventilation, so they actually stay flat, and not dry out. So the base now is just as tasteful as the frosting. I got a giant crush on cupcake frosting. Don`t you just love to lick the top off, like it was an ice cream?

I found the perfect cupcake base on taste.com.au, but soon I realised it is exactly the same as the ones in my Australian Women`s weekly magazines. The recipe is PERFECT! If you follow the steps, you going to end up with an amazing moist cake. I use this for the basics, and flavour the dough after. With whatever I got really:) I can`t describe how much I love this recipe!

The basic cupcake recipe as on taste.com.au

  • 200g butter, softened
  • 1 3/4 cups (370g) caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 2 3/4 cups (405g) self-raising flour
  • 1 cup (250ml) milk
  • I added 5 spoons of home made raspberry jam and beetroot podwer for colouring.
  • Butter frosting

  • 200g butter, softened
  • 6 cups (900g) icing sugar mixture
  • 1/2 cup (125ml) milk
  • Instead of milk i used cocnut milk, and dry coconut sprinkles!  The taste was just amazing!

 

  1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the beetroot powder, stir until combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Stir in the raspberry jam.
  3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the  coconut milk and beat until well combined. Stir in the dry coconut flakes.
  5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.

February 7, 2011

Recipe: Poppy seed cupcakes with orange/triple sec frosting.

After visiting New York, I couldn`t wait to go home and start making my own cupcakes. I had so many ideas, but lack of time to make all of them. Now when I have some time at work, I try to sneak some cakes in the oven, and try experimenting. unfortunately the oven at work isn`t really cupcake friendly. The problem is with the ventilation. First of all it`s waaaaay too hot, and the ventilation is so strong the cakes become a bit well”funny shaped” The taste is good, it just looks a bit funny, but doesn’t matter as people still like them, so im happy.


From a party I had plenty of icing leftover, it was for a cake and it`s a bit runnier then the usual butter cream frosting, so it was just good to dip the cakes in it. I was a bit worried, but they turned out just fin, and the taste was still rich and enjoyable.

Ingredients (for 24 cupcakes)

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk

  • • 2 large eggs• 1 1/2 teaspoon vanilla
  • 1 cup ground poppy seed

Icing

250g butter

2 cups icing sugar

1 cup milk

juice of one orange

handful of orange zest

1 shot of triple sec

Preheat the oven to 180 degrees. Line the cupcake pans with paper liners. Combine flour, baking powder, sugar salt, shortening milk, vanilla in a mixing bowl. Mix on low speed untill combined. Add egg whites and mix untill fluffy and smooth, on high speed. Mix in the poppy seed.

Using 2 spoons, or an ice cream scoop, fill the liners, but don`t over fill, your cupcakes are going to rise. Bake for about 20-25 minutes. Leave it on a wire rack to cool when ready.

Icing- Beat the butter with the icing sugar until smooth, add the milk, the juice, zest, and the triple sec.

Ice your cupcakes, and decorate them as you like!

Enjoy!

 


January 23, 2011

New York: Billys Bakery

Billy’s Bakery

184 9th Avenue
Between 21st and 22nd Streets

Website

If you are visiting New York, and if you have this thing for cupcakes, Magnolia Bakery isn`t the only place worth visiting. In fact the city is the heaven for cupcake lovers, offering fresh delights almost on every street or corner. I found “Billy’s Bakery” in Chelsea, and the fresh cakes being frosted and decorated in the huge window just attracted me in. They were so cute, colourful, and pretty, we had o try one. Red Velvet cake is of course the favourite, the only other place beside the states was London`s “Hummingbird Bakery” where I could find them, they were delicious.


The shop in Chelsea, is tiny, but plenty to choose from. I loved the rustic interior design, Everything is so colourful, like you were in a fairy tale. Here you could also have a small look on the cake making process, to be honest I have this thing for open kitchens. Chefs, bakers etc shouldnt be hidden, this way you can bring the costumers a bit closer.


The cakes were delicious, the price usually is about 3 dollars per cake. If you are either in Chelsea or Tribeca I would recommend treating yourself with a cupcake!

September 7, 2010

Recipe: Mango and Passionfruit cheesecake.

Now as a self-confident cheesecake-baker, which means 3 successful cakes in a row, I started to experiment. Sometimes I read the “Cheesecake Factory`s” menu as in inspiration, trying to not to look at the pictures as my heart would break. Cheesecakes are pretty much good with anything of course fruit wise, and when you know what you are doing, they are also rewarding and easy! Baking is fun, and the results are getting better and better with some practice. So when I had a few mangoes in my fridge, I thought why not? Mango cheesecake here I come!

But I thought mangoes by themself are not enough, I wanted something special, and also something sour. When in my cocktail cabinet I found an old bottle of Monin passionfruit cocktail base. The 2 fruits are just great together. If you don’t have any passionfruit, you could also try some blackberry or cranberry cordial, they work good as well!

ingredients

  • 2 hand-full of plain small biscuits broken into small pieces
  • 150g of melted butter
  • 600g of PHILADELPHIA creme cheese:)
  • 2 eggs
  • 2 ripe mangoes
  • 1/2 cup of sugar
  • vanilla extract
  • 1 lemon
  • 2 tbsp of sour creme
  • cold whipcreme
  • 1 fresh passionfruit or passionfruit pulp..like Monin.

Preheat the oven for 18cC. Mix the melted butter with the biscuit, 2 tbsp of sugar, vanilla, and juice of half a lemon in a bowl. Mix it well together, until it becomes soft. Lay it down equally on your cake base and put it in the oven for about 10 minutes.

In a bowl mix the creme cheese, with the sugar, and sour creme. Add the egg yolks 1 at a time, mix it well. Whip the egg whites until it becomes a nice white foam, and fold it in the creme cheese mix carefully with a plastic spatula. Add some vanilla extract, the other half of the lemon juice and the whipped creme.

Take the biscuit base out of the oven. Lay down the fruits, and pour over the cheese mix. Bake for about 20 minutes. Let it set and cool before u take it out of the base. Serve cold!

Mango and passionfruit cheesecake


Rosemary on Foodista

September 7, 2010

Budapest: Sugar! review


Sugar! Shop Paulay Ede street 48 District VI, Budapest

If you are hungarian or live in Hungary you must have read about this place in some fashion magazine, or design page, or watched a program on the local culinary channel. Sugar! was a big hit among Budapest cake lovers a few years ago.  Even when it was hidden a IV. district residential area, which was hard to reach by public transport. Children, and adults went crazy when they saw the places design with M&M`s filled tables and colourful pies, heart-shaped mousse and even more magical wedding and birthday cakes. Even Sarah Jessica Parker received a custom-made Sex and the City gift from them. Oh and theres the shop, from wasabi tasting lip gloss to fluffy telephones and tones of jelly belly its a crowd pleaser. No wonder they were going to open a new shop somewhere in the city center, because nobody understood why it has to be so far-far away? The reason for its first location was the actual Hortvath cake shop and patisserie, which had a very nice name among the districts residents, and the owner and founder of sugar is a lucky member of this sweet loving family.


So, now in the heart of Budapest, on Paulay E. street just a few minutes away from the Opera House, or Octogon or Andrassy street, for a bout a year now, we can enjoy the Sugar! cakes.  So if you visiting, moving, studying in this beautiful city and you like your cakes, you should really check it out! Of course there are some things ou should know before you enter and you order.

Just as everything, Sugar! isn’t too perfect as well. My problem is sometimes that in the cakes they put more effort on the design then on the actual taste. So, this why please don`t buy cupcakes there..those are horrible! But, I do recommend the pies and the cheesecakes, pretty much all of them! especially the sour-cherry and the deluxe pie, or the strawberry and banana..or you know..any of them!:) If you are in for something special try any of the milk rice combinations..my favourite is the vanilla based rice with sour strawberry topping! Most of the mousse look good, but we found them tasteless..such like the chocolate-chilli and the lavender mousse were good looking but empty inside..like a bad date! If you around maybe you can still taste some from their Tokyo collection monsters. They look so cute you don’t even want to eat them, but the treat you’ll find inside is really worth to destroy some of these blue or red japanese monsters. Of course there are shakes and lemonades, and yes, they are all fabulous. My problems with the lemonades are that there’s a bit too many things in them and not enough liquid.. so you can’t really enjoy it, not to mention when the fruit gets sucked in the straw and you can’t drink from the glass as you get hit in the face by falling mints and ice. So yes there are ways I can criticise Sugar! but there is a reason I go back from time to time. It`s good, it`s fun and tasty!