Tag Archives: cake

Raspberry Limoncello Cake with Mascarpone

Standard

Raspberry Limoncello Cake with Mascarpone
Are you tired of everything pumpkin yet? I have to admit I am getting there.  As much as I love seasonal baking once in a while I just have to break the mould and do something different. The days are usually dark and dreary in the long autumn months in England and we all crave sunshine to brighten our days and give us much needed Vitamin D.  Alas, that is not in the cards for this island dweller.  Luckily the Italians have it in abundance, so they gathered and bottled it for us less fortunate people  in the form of Limoncello.
My friend was having a baby shower which seemed like a perfect opportunity to try out my new bundt pan and to use up that tub of mascarpone I randomly picked up at the store. The life of a food blogger I tell ya! We often buy things with no firm plan or a recipe knowing that when the inspiration strikes we better be ready!

In this case, inspiration struck me late at night – when my mind was too tired to apply better judgement – causing me to bake not one cake but TWO! That’s right you are in for a treat, my friends. One recipe – two cakes. What could be better?

Raspberry Limoncello Bundt CakeIngredients: (For the cake)

  • Flour, sifted-2 cups
  • Sugar- 3/4 cups
  • Baking powder- 1 1/2 tsp.
  • Baking Soda- 1/2 tsp.
  • Salt- 1/2 tsp.
  • Greek yogurt, plain- 1 cup
  • Milk-1/2 cup
  • Vegetable oil- 1/4 cup
  • Eggs- 2 large
  • Vanilla extract- 1 tsp.
  • Limoncello- 1/4 cup
  • Raspberries, fresh or frozen- 1 cup

Ingredients: ( For Mascarpone Frosting)

  • Mascarpone- 300 gr/ 1 cup
  • Whipping Cream/Double Cream- 150 ml/2/3 cup
  • Icing Sugar- 1/4 cup
  • Limoncello- 2 tbsp.
  • White Chocolate, melted for drizzling on top- 50 gr

Method: For the Bundt cake.

Preheat oven to 350F/180C. Grease your bundt pan. I like to use a pastry brush dipped in oil to brush all the little crevices of the bundt pan to make sure nothing sticks and then lightly dust it with flour.

In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk yogurt, milk, oil, vanilla extract, limoncello and eggs.

Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.

Pour the mixture into the bundt pan, it shouldn’t be more than 2/3 full and bake for 60-65 minutes until the cake tester comes out clean. Cool until safe to touch and remove from the pan. Cool completely and dust with some icing sugar.Raspberry Limoncello Cake

Let’s be honest, baking is tricky and one little ingredient can throw off the entire recipe. So when I stumble upon a recipe I love I am very eager to use it in different ways. Why not elevate an every day bundt to a show stopping dessert! All you need is mascarpone. 🙂
Method: For Raspberry Limoncello Cake with Mascarpone

Follow the instructions above for the bundt cake. Pour your prepared mixture into a 9″ pan and bake in the preheated to 350F/180C  oven for 40 minutes.  I would strongly urge you to not just rely on baking times provided by  recipes as oven temperatures vary. Instead, always test your cake for doneness with a cake tester or a tooth pick (I use a long metal skewer).

Cool your cake and remove from the pan. When your cake is completely cooled split it in two layers. (My trick for getting two even layers is scoring the outside of the cake with a sharp knife first, then wrapping a thick thread around the cake so it goes inside the slit and then pulling two ends of the thread while crossing them over each other. It works perfectly every time).

Now let’s make the frosting. I have to say this Mascarpone Frosting is one of my favourites. It’s no fail and as easy as a regular whipped cream frosting but since it’s more stable so if you want to pipe fancy design you can.

Mascarpone Frosting:

In a large bowl whip together your mascapone, whipping cream, icing sugar and limoncello until firm peaks form but don’t overbeat. It usually comes together in 5 minutes.

Fill your layer cake with mascarpone frosting and decorate the top with drizzled white chocolate and slices of lemon.

Raspberry Limoncello Cake with Mascarpone FrostingRaspberry Limoncello Cake with Mascarpone Frosting I can’t even begin describe how fresh and delicious this cake tastes! Soft and buttery cake dotted with bright red raspberries and then that limoncello frosting. A dream. Try it. Have a tea party.Then tell me all about it.
Raspberry Limoncello Cake with Mascarpone Frosting

Advertisements

Apple Spice Streusel Cake with Salted Caramel Drizzle

Standard

Apple Spice Cake with Salted Caramel Drizzle
Don’t you think autumn is the ideal time to bake? There is plenty of fruit that’s been just harvested but the temperature is not scorching hot anymore which makes a warm oven is quite welcome. Especially when it is a cheaper substitute for central heating!

This cake is my take on a well-beloved zucchini loaf except instead of zucchini I am using shredded apples. They add the same amount of moisture to the cake and so much more aroma and flavour! Just look at the raw material I was working with!

Apple Spice Streusel Cake with Salted Caramel Drizzle
You are going to fall in love with this cake because it has the familiar taste of cinnamon, nutmeg and cloves we so crave in the fall and the little extras like streusel top and salted caramel drizzle take it to the next level. I also lightned up the cake by using only 1/2 cup of oil and a reduced amount of sugar. I’ve used Demerara sugar, which has more nutrients and minerals than regular white sugar, it’s light brown, raw and has a natural caramel flavour that hasn’t been refined out!Apple Spice Streusel Cake with Salted Caramel Drizzle
Ingredients:

For the Cake

  • Apples- 4 medium (3 cups shredded)
  • Sugar ( I used Demerara/Turbinado sugar)-11/4 cup
  • Oil-1/2 cup
  • Eggs-4 large
  • Flour-3 cups
  • Baking soda- 2 tsp.
  • Baking powder-1/2 tsp.
  • Salt-1 tsp.
  • Cinnamon- 1 tsp.
  • Mixed Spice- 1/2 tsp.
  • Nutmeg- 1/4 tsp.

For the Streusel Topping

  • Flour-5 1/2 tbsp.
  • Sugar (Demerara/Turbinado)-5 tbsp.
  • Cinnamon- 1/4 tsp.
  • Mixed Spice- 1/4 tsp.
  • Nutmeg- 1/4 tsp.
  • Butter, slightly softened- 3 tbsp.
  • Walnuts (chopped)- 1/4 cup

Salted Caramel Drizzle ( I used pre-made Marks and Spencer brand)-2-3 tbs.

Method:

1. Preheat oven to 350F/180C

2. Grease the bottom only but not the sides of a 9″ round pan. Springform pan works the best as it makes it easier to remove the cake after it’s been baked.  Shred the apples with skin on and mix together with sugar, oil and eggs in a large bowl. Stir in the remaining ingredients (cake ingredients only). Pour the batter into your pan and smooth the top.

3. Mix together the streusel ingredients in a small bowl with a fork or use your hands.  The streusel won’t be crumbly but will have the consistency of a cookie batter. Pinch of small bits and cover the surface of the cake.

4. Bake for 60 minutes or until the toothpick inserted in centre comes out clean.

5. Let cool for 30 minutes, then loosen the sides of the cake and remove it from the pan. Drizzle with pre-made salted caramel in any way your imagination allows. (If you caramel sauce is a bit stiff put it in the microwave for 30 seconds, that should help to get it runny and only use a good quality brand you trust. :-))

Even though this cake is incredibly soft and flavourful, the best part of it is the crunchy streusel top drenched in caramel. Pure indulgence!

Apple Spice Streusel Cake with Salted Caramel Drizzle

Apple Spice Streusel Cake with Caramel Drizzle

Mega Chocolate Cake and a Summer Picnic

Standard

Mega Chocolate Cake
What do children of a food blogger want to do with their mom? They want to bake! Sounds simple , right, except that I am a bit of a control freak in the kitchen and seeing flour, sugar and eggs being flung about is not an easy task for me to endure. 🙂 Well, one overcast afternoon we were running out of things to do and baking a cake seemed like a great plan. I am not going to lie, things were no less messy than I expected. There are no pictures of the process because I was too scared to bring my camera into the kitchen, but the end result exceeded everybody’s expectations. Hours of fun together and the most delicious, chocolaty fudgy cake to show for it baked entirely by Mitchell and Vika. This momma was so proud! I am going to shut up now and let the pictures tell the story of what went on after the cake came out of the oven.

PicnicMega Chocolate CakePicnic Mega Chocolate CakeMega Chocolate CakeMega Chocolate CakeMega Chocolate Cake and a Summer PicnicSummer PicnicMega Chocolate CakeSummer picnicSummer PicnicSummer PicnicSummer Picnic
I am sure I don’t need to convince you how simple this recipe is since my 7 and 9 year olds mastered it. The entire cake is made in the food processor, poured into a pan and then baked. The most straightforward recipe ever, which is why the stellar results completely astounded me! This just goes to prove food doesn’t have to be complex to be delicious.
Ingredients:

  • Bitter-sweet Chocolate-7 oz/ 1 cup of chocolate chips
  • Butter-3/4 cup plus extra for greasing
  • Soft Brown Sugar-2/3 cup
  • Skinned Almonds (I used ground almonds)-2/3 cup
  • Unsweetened Cocoa Powder- 2 tbsp.
  • Salt- a pinch
  • Eggs- 4 large
  • Flour- 1 1/3 cup
  • Baking Powder- 1 1/2 tsp.
  • White Chocolate (roughly chopped)- 1/2 cup
  • Whipped Cream or Vanilla Ice cream for serving

Method:

Preheat your oven to 325F/160C

Break up your chocolate into squares and put it in the food processor along with butter, sugar, almonds, cocoa powder and salt. Pulse until smooth. With the motor still running crack one egg at a time, then add flour and baking powder. Done!! Just make sure the batter is smooth.

Grease a rectangular 9×13 baking dish and dust it with a bit of cocoa powder. Pour the cake batter into the pan and scatter the white chocolate chunks over it (The original recipe by Jamie Oliver called for soft fudge pieces but I didn’t have any.) Bake for 18-20 minutes. Serve warm with a bit of whipped cream or ice-cream. The warm cake was incredibly fudgy and gooey – as you can see on the picture below – so after being prim and proper and eating it from our own plates, we abandoned that boring business and dove right into the cake pan!

Mega Chocolate Cake
Note: The recipe was slightly adapted from Jamie Oliver’s “Jamie’s Food Revolution”.

Frasier Torte or Happy Birthday Mitchell and Canada

Standard

Frasier Torte
Happy Canada Day, eh!

Like all Canadians I am patriotic but never more than when I am away from Canada which is why  this maple leaf cake is the first   one I ever baked in honour of the national holiday. In our family July 1st is more known as our first born Mitchell’s birthday but today it’s about both. There is a huge party on Trafalgar Square today and my little Canucks can’t wait to go and celebrate with the rest of the ex-pats in London. We hear the Mounties are making an appearance. I hope they are brining their horses!

I couldn’t think of a better cake for the occasion than a classic Frasier Torte- a layer of lemon and vanilla scented sponge topped with a light and silky strawberry mousse. A perfect cake for a perfect summer day for my beautiful boy. I still can’t believe he is 9!!

Mitchell

Ingredients for the sponge:

  • eggs-3 large at room temperature
  • sugar-1/2 cup
  • lemon juice-1/2 lemon
  • finely grated lemon zest- from 1/2 lemon
  • flour-1/2 cup
  • salt-1/4 teaspoon
  • unsalted butter, melted-1 tablespoon
  • vanilla extract-1/2 teaspoon

Ingredients for Strawberry Mousse:

  • Eggs (separated)- 2
  • Superfine sugar-4 tbsp.
  • Strawberries (processed in a food processor to a pulp)- 3/4 cup
  • Gelatine-4 tsp.
  • Water-3 tbsp.
  • Whipping Cream- 1 1/2 cup
  • Strawberries, cut in half (to line the sides of the cake) -2 cups plus extra for decorating the top of the cake

Frasier Torte

Method for the sponge:

Preheat the oven to 325F/ 160C. Line your 9-inch springform cake pan with parchment, don’t grease the sides and set aside. Whip the eggs and sugar on high speed until they are white and more than triple in volume, then add the zest and juice of 1/2 lemon.

Sift the flour and salt together, add both to the egg mixture. In a small bowl melt a tablespoon of butter in the microwave and stir vanilla into it.  Spoon a cup of the batter into that bowl and stir everything together, then add this all back to the full batter and stir gently until blended, don’t over mix as it will result in a cake that won’t rise very much.  Pour the batter into the prepared pan and bake for 25-30 minutes or until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.

While the cake is cooling prepare the mousse.

Method for the mousse:

Beat the egg yolk and sugar until light, then whisk in the processed strawberries. Sprinkle the gelatine over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatine has dissolved. Stir in the mousse.

Whip the cream until holding its shape and fold into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set for about 30 minutes.

To assemble the cake:

Run a knife along the side of the pan to loosen the cake and take it out, peel the parchment off. Wash the pan and dry well and put the cake back in the pan. Cut the strawberries in half and arrange closely together alongside the walls of the pan with a cut side touching the pan. Pour the mousse in the pan and smooth the top. Cover with cling wrap and put in the fridge to set for at least 4 hours.

Before serving un-mold the cake and decorate with remaining strawberries. I went for the maple leaf design in honour of Canada Day at my son’s request.

Frasier Torte- Vanilla Sponge and Fresh Strawberries set in Strawberry Mousse
This cake is truly beautiful and impressive but if you prefer chocolate over vanilla you can try Chocolate Strawberry Mousse Cake I baked a few months ago.

Note: The sponge recipe was adapted for Anna Olson’s Frasier Torte

Strawberry Mousse Cake

Standard

Another friend’s birthday passed, another cake made, eaten and enjoyed. I know I get excited about every cake I write about but this one was truly special and quite different from the usual – cake + frosting deal.  Imagine dark chocolate sponge sandwiched together with a light, cloud-like, creamy strawberry mousse, topped with fresh strawberries and cream. Sounds like a dream? It was pretty close to perfection in my opinion and fortunately a snap to make at home.

Strawberry Mousse Cake

I made this cake years ago following the recipe from the Chocolate cookbook I have and although I liked it I knew a few changes had to be made to perfect the recipe. Many English baking recipes call for self-rising flour and this cake was no exception. I am not a big fan of self-rising flour as I find it produces cakes that are too heavy and compact. In this particular cake the texture of the dense sponge didn’t match the light and fluffy mousse.
Fortunately I have my trusty chocolate sponge recipe that I swapped for the original and voila…Perfection! Two layers of delicate chocolate cake filled with light and creamy strawberry mousse made that birthday delight irresistible.
Strawberry Mousse Cake
Ingredients for the cake:

  • Flour -1 3/4 cups
  • Cocoa- 3/4 cup
  • Sugar- 2 cups
  • Baking powder- 1 1/2 tsp.
  • Baking soda- 1 1/2 tsp.
  • Salt- 1 tsp.
  • Eggs- 2 large
  • Milk- 1 cup
  • Oil- 1/2 cup
  • Vanilla essence- 2 tsp.
  • Strong hot coffee- 3/4 cup

Method:

Note: The recipe I used here makes two cake layers or 1 cake layer and a dozen of cupcakes. I made 1 9″ cake and a dozen cupcakes for my kids to enjoy as the cake was for the adult party and I didn’t want them to feel left out.

Preheat your oven to 325 F/160 C and grease your 9″ springform cake pan and line with parchment paper. (Instead of using parchment paper I dusted mine with flour but it was a bit of a mistake as flour shows on the dark sponge. It’s usually not a big deal but because this cake doesn’t get covered with frosting you want the layers to look attractive.)

Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated. Now make your coffee and pour  3/4 cup of it in the ingredients ( enjoy the rest!) and quickly mix everything together. I promise you the cupcakes don’t taste anything like coffee but it is a magic ingredient :-).

Pour half of the mixture in the prepared pan and level the top. Bake in the pre-heated oven for 30 minuted or until cake tester/toothpick comes out clean. Le the cake cool for 10 minutes in the pan, then run a knife along the sides of a springform pan, release the sides and turn the cake out on the cooling rack to cool completely.

Meanwhile , make the strawberry mousse.

Ingredients for the Mousse:

  • Eggs (separated)- 2
  • Superfine sugar-4 tbsp.
  • Strawberries (processed in a food processor to a pulp)- 3/4 cup
  • Gelatine-3 tsp.
  • Water-3 tbsp.
  • Whipping Cream- 1 cup

For Decoration:

  • Strawberries (sliced)- 200 gr. for decoration
  • Cream 1/2 cup
  • Icing sugar-2 tbsp.
  • Vanilla- 1/2 tsp.

Method: 

Beat the egg yolk and sugar until light, then whisk in the processed strawberries. Sprinkle the gelatine over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatine has dissolved. Stir in the mousse.

Whip the cream until holding its shape and fold into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set for about 30 minutes.

Cut the cake in 2 layers. Place the first layer back in the springform pan and pour in the mousse and let it set for 2 hour in the refrigerator. Place the top layer directly on the mousse layer and continue chilling for 2 more hours or until ready to serve. Whip the cream and icing sugar and vanilla. Decorate the top of the cake with fresh sliced strawberries and pipe cream rosettes around the edges.

This cake is incredibly light and not overly sweet due to the absence of frosting yet the silky mousse layer makes it feel like a great indulgence. Double win!

Strawberry Mousse Cake

Note: Because the eggs in the mousse are not cooked, however tempered by the hot gelatine mixture, I have used free-range and organic eggs to be on the safe side.

Note: The mousse recipe was adapted from Chocolate cookbook by Practical Cooking. I substituted orange for strawberries.

My Honey Valentine, Russian Honey and Cream Cake “Medovik” or Fire and Ice

Standard

Follow my blog with BloglovinHoney and Mascarpone Cream Cake "Medovik" with Caramel Flames

It’s Sunday and Valentine’s Day is long gone, but the leftover cake is still in my fridge and tastes better than ever. I love Valentine’s Day so much and I could care less that it’s been commercialised and turned into a sappy holiday with poorly written cards and tasteless teddies all over the place. I love the day that could be unashamedly ALL about my love for the most amazing man I know. We usually don’t go out on Valentine’s day, we made this pact on a V Day many years ago when we were still students living in Minneapolis and unable to get into any restaurants because of the reservations and waiting and pre-set menus…all the stuff that makes the day uncool. After being turned down by so many restaurants we wound up at the Olive Garden close to 10 pm too tired to enjoy the food, we agreed to never go out on the Valentine’s Day but stay in and still make the day completely out of the ordinary.

This year I decided to re-create our 10th anniversary celebration in France. Everything on the menu was a replica of our dinner in a tiny restaurant in Paris tucked away from the tourist area. We sat outside for hours while the rain kept pounding on the roof of the awning, there was not one person speaking English in view, the food was exquisite, the night was decidedly perfect.

How does my Russian cake fit into this? It doesn’t really but it’s an incredibly tasty treat that I never made for Brad, so there was my chance to rectify the situation.

I am starting with the dessert but there will be more posts, so come back if you like to know what kind of food you get served in France!

Back to the Honey Cake. The Russian name for it is “Medovik” and the first time I made it I was 13 or 14 when this cake was the “it cake”  in Russia. The recipe was being passed on from one household to another. It was impossible to have any sort of celebration without Medovik crowning the meal. It was so common that after a while it didn’t seem special anymore. I am glad I re-discovered this treasure because despite it’s simplicity of ingredients and the method of preparation the end result is far from plain.

Honey and Cream Cake "Medovik"

8 layers of honey goodness with creamy filling in between and adorned with caramel flames, this cake was a perfect finish to our romantic dinner for Valentine’s Day! Caramel flames is not the traditional decor for this cake but I wanted to add a little pizzazz to the special occasion cake and also  try my hand at making caramel. It turned out to be such a fun process, needless to say I was very pleased with the result.

Ingredients for cake:

  • Butter- 5 tbsp./70 gr
  • Sugar 1 cup
  • Honey- 2 tbsp. ( I prefer dark honey as it has richer taste. I used chestnut honey for my cake)
  • Eggs-3 large
  • Vanilla- 2 tsp.
  • Baking soda- 1tsp.
  • Vodka (although optional you wouldn’t believe me the cake was Russian if it didn’t call for vodka ;-))- 2 tbsp.
  • Salt-1/2 tsp.
  • Flour- 3 cups

Ingredients for the filling:

  • Creme fraiche- 2 cups
  • Whipping Cream/Double Cream- 2 cups
  • Sugar- 1/2 cup
  • Vanilla bean (seeds scraped out) or vanilla essence-1

Ingredients for the frosting:

  • Mascarpone cheese (cold)-1 cup/250 gr
  • Whipping cream/Double Cream-1/2 cup
  • Icing Sugar- 1 cup
  • Vanilla Bean or essence

Ingredients for the Caramel Flames:

  • Sugar ( I used half brown and half white)-1 cup
  • Lemon Juice- 1/2 tsp.

Method for the cake:

This cake preparation method is quite different from what you might be used to but don’t let it deter you from giving it a go because the result is stunning and you will be able to brag about making this authentic Russian cake to all your friends.

Preheat your oven to 400F/200C and line two baking trays with parchment paper.

Set your double boiler or a large pot filled 2/3 with water and a glass or metal bowl over it on the medium heat. Melt butter, sugar and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg! Then add vodka, baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot. Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter.

Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat circles using a 7″ cake pan, tart pan or, in my case, a pan lid as a template.

Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes. (Traditionally the scraps from the cake are turned into crumbs and pressed into cake sides and the top for the decoration. However, I decided to go the different route and use a stunning caramel piece for the top of my cake.) Cool on the cooling rack. Repeat the process until all 8 layers are done.

Filling:

Beat creme fraiche (can be substituted with sour cream) with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.

Frosting: 

Once again I’ve changed the frosting as in the original cake the above filling is used for the outside of the cake as well and later reinforced with the cake crumbs. Since I decided to go crumb free and wanted my cake to look a dinner date worthy, I’ve used a mascarpone frosting similar to the one I’ve used for Meringue Mascarpone Cake.

Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. Decorate the sides and the top of the cake with mascarpone frosting.

It needs to be noted that the cake is best served 24 hours after it’s made which is perfect when you are making a big meal as your dessert is already taken care of! A full day in the fridge allows all of those crisp layers to soften and soak all the wonderful flavours from the filling and the frosting.

Russian Honey Cake "Medovik"

Caramel Flames:

Mix sugar with lemon juice in a saucepan, set the saucepan on medium heat and don’t stir until the edges start to bubble up, then start stirring until all the crystals melted, sugar looks clear and deep amber colour. Take it off the heat and put the bottom of the pan in ice cold water to stop it from cooking immediately but don’t keep it there for too long or the caramel will harden before you have a chance to work with it.

Drizzle caramel with a spoon on parchment paper  that was previously sprayed with an oil spray, let it set. Then break up the hardened caramel and decorate your cake in any way you like.

Caramel

Caramel flames are best to be set on the top of the cake right before serving. You can have them made beforehand and pop them on top as you get ready to serve dessert. Russian Honey Cake "Medovik"

Chocolate and Vanilla Bean “Dreaming of Sicily” Cupcakes…

Standard

IMG_8173
The inspiration for these Dreaming of Sicily cupcakes came from this box of chocolates. You see my momma always used to say that life is like a box of chocolates… Oh forget it, I could never pull off Forrest Gump’s wisdom. The truth is on Saturday we celebrated my dear friend Angela’s birthday. I wanted to make her a cake, but unfortunately even after what seemed like an hour of questioning her she wouldn’t tell me what kind of cake she wanted! Angela is Italian and although she loves England with all her heart she misses the sea and the warm sun of her native Sicily. What could be better cupcakes for her than the ones evoking the memories of sunshine, pizza and cannoli!

Angela is a fellow foodie and therefore is easy to please! She will be happy with almost any kind of food as long as it is delicious! On a side note, we are planning to write a joint blog post on wonderful Italian food! I am not going to lie to you, it will be legendary. I am not sure why I am so prone to TV and movie quoting today but I promise to stop.

Back to cupcakes. Not only did they turn out absolutely gorgeous but they were also out of this world delicious. You will love them if you are into cakes, chocolate and silky vanilla frosting type of thing!

Dreaming of Sicily Cupcakes

Convinced yet? If yes, here is the list of…

Ingredients for the cupcakes {Makes 24}:

  • Flour -1 3/4 cups
  • Cocoa- 3/4 cu
  • Sugar- 2 cups
  • Baking powder- 1 1/2 tsp.
  • Baking soda- 1 1/2 tsp.
  • Salt- 1 tsp.
  • Eggs- 2 large
  • Milk- 1 cup
  • Oil- 1/2 cup
  • Vanilla essence- 2 tsp.
  • Strong hot coffee- 3/4 cup

Method:

Preheat your oven to 325 F/160 C and line your cupcake tins with cupcake papers.

Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated. Now make your coffee and pour  3/4 cup of it in the ingredients ( enjoy the rest!) and quickly mix everything together. I promise you the cupcakes don’t taste anything like coffee but it is a magic ingredient 🙂

Fill your 2 lined cupcake tins 3/4 full and bake them for 15 minutes, test for doneness with a toothpick.

If your oven is big enough you can bake both tins at the same time but mine isn’t, so I baked them separately.

Dreaming of Sicily Cupcakes

Ingredients for Swiss Meringue Buttercream:

  • Egg whites- 6/150gr
  • Granulated Sugar-1 cup
  • Butter- 1 2/3 cup/340gr.
  • Vanilla Bean (seeds scraped out) -1
  • Salt-pinch
  • Blue colour paste- a tiny smidge  (I don’t use a liquid colour as the frosting might curdle)
  • Chocolate sea creatures to use as the cupcake toppers

I have written extensive instructions on Swiss Meringue Buttercream in Pumpkin Spice Latte Cupcake recipe, so please follow the link to get the method but skip adding the coffee flavour at the end of the process and add vanilla bean seeds instead.

When your buttercream is done, add a tiny amount of blue colouring paste to tint your frosting light aqua blue which is reminiscent of a sea wave and blend well.

Use a star tip to pipe frosting on the cupcakes and top each of them with chocolate sea shells, seahorses or any other sea creatures you manage to find. Angela’s favourite was this Starfish!

Dreaming of Sicily Cupcakes