Cookies and cupcakes Archives - Page 14 of 15

Raspberry Cupcakes with White Chocolate Ganache Frosting

20|06|2013

If someone ever asked me what I miss most about summer, my answer would be the daylight and BERRIES! With the evenings getting colder and darkness setting in by mid afternoon, I am almost ready to retreat into a hibernating mode. While Summer is nowhere near and little that I can do about daylight, there is technology and there are Berries. If not fresh, then frozen!

As much as I love the colourful little jewels of deliciousness, I have always shied away from freezing them or buying frozen pre-packs. There is definitely a freshness that seasonal berries would contribute but I realised there is a lot that can be done with frozen ones. Looking at the prices of fresh raspberries at this time of the year, I finally convinced myself to get a frozen pack. And since then, I have been reading up on how to freeze berries during season.

Buying fruits in bulk during season and preserving them is not only a great way of saving money but allows you to enjoy your favourite fruits all year-long. Honestly, with whatever I have read, it is a simple process with no fancy equipment.

Pretty pleased with the way my cupcakes turned out I made 2 more desserts and I thought they looked spectacular and tasted just as good. I can’t wait to post them all. The cupcakes by themselves were great but I wanted to turn it into a raspberry celebration so I made a white chocolate ganache frosting and drizzled some home-made raspberry sauce. So, there you go..my raspberry celebration cupcakes!

Sorbets, mousse, smoothies, jams, sauces, fillings for cookies and cupcakes there is so much that can be done with frozen berries. There is a lot of information available on the net on freezing fruits too. The forthcoming summer, I am looking forward to freezing and stocking up my berries and using them in every possible way. How about you?

I also wanted to give you a little heads up on some progress I have made with the software part on my blog. I have finally manged to import my Tastespotting, Foodgawker badges. Also, subscriptions are available through Feedburner now. For existing subscribers, I have already moved it manually. Let me know if you are facing any issues. My Recipe Index page is updated too. I cannot tell you how relieved I am at the moment. Now, all I need is to bite into my little red cupcakes.

And Celebrate…

Raspberry Celebration Cupcakes with White Chocolate Ganache Frosting
The recipe can be totally adapted to use fresh raspberries

Raspberry Cupcakes (cupcakes adapted from Coles recipes)
Serves 10

100 g Butter, at room temperature, chopped
1/2 cup Caster Sugar
1 tsp Vanilla Essence
2 Eggs
1 cup Self-raising Flour (or 1 cup all-purpose flour plus 1 tsp baking powder)
1/3 cup Milk
1 cup Frozen Raspberries, thawed

Preheat oven to 170°C or 150°C fan forced and line 10 medium muffin tins with paper cases. Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.

Fold in half the flour, then all the milk, then remaining flour, until just combined. Fold through raspberries. Spoon into prepared cases. Bake for 20 mins, or until the cakes are springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.

To serve, pipe swirls with white chocolate frosting (recipe below) or spoon frosting over cupcakes. drizzle with raspberry sauce (recipe below)

White Chocolate Ganache Frosting

200 g white chocolate, finely chopped
1/2 cup thickened cream
100 g butter, chopped

Place white chocolate and cream in a microwave-safe bowl. Microwave on high, stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable. Pipe onto cooled cupcakes.

Raspberry Sauce
Makes about 3/4 cup

250 g frozen Raspberries
2 tbsp Castor sugar
1 tsp lemon juice (optional)

Place frozen Raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes or it takes a thick syrupy consistency. Using a metal spoon, crush Raspberries until pureed.

Remove from heat and set aside to cool. (If you do not like the seeds, strain the mixture once pureed)

White chocolate and Macadamia Caramel Cookies.

8|04|2013

Caramel cookies with the addition of macadamia nuts and white chocolate chips. Eggless, delicious, nutty, crunchy with a chewy center.

Among the many things that I baked during the Easter weekend, cookies were a surplus in my house. There were people around to eat and there was more time in my hands than I normally have. Cookie baking I always find is the most convenient. The ingredients are mostly there at home, shelf life is not a major concern, everything is mixed together in a single bowl and therefore less washing up and once you get a hang of things, results are more or less consistent.

caramel cookies with white chocolate and macadamia

I made these cookies before Easter and photographed them along with the Melting Moments. More than half the job was done. But along came a few more desserts and I almost forgot about these. I realise as I write that I have a huge backlog of posts.

Fridays are mostly ‘cookie days’ for me. I love to bake two or three varieties all at once. On weekends, I enjoy bringing a platter on the table with tea or coffee. That way everybody has a choice and it’s exciting. Who doesn’t like options?

These cookies have 3 of my favourite things in the world- caramel, white chocolate and macadamia nuts. Almost sounds like dessert! They taste fancy too. There is no egg in the recipe and therefore a rich buttery base. But that doesn’t stop me from indulging because these caramel cookies are too too good. Even if you do not make them often its worth making it for special occasions or as a little gift for someone. I have made quite a few flavour variations over time of this recipe. Do check out the variations at the end of the post.

When speaking about cookies, I cannot help but mention this to you. If you are familiar with ‘Sesame Street’, I have not one but two little ‘cookie monster’-s at home.

‘Me want cookies!’ ‘Me eat cookies’

‘C is for cookie and cookie is for me’- Cookie Monster

Now, that is some reason to bake!! What say…?

White Chocolate Macadamia Caramel Cookies

Yields 24

125g unsalted butter, room temperature

1/2 cup (about 100g) brown sugar

1 tbsp treacle or golden syrup (I used treacle)

1 tsp vanilla extract

2 tbsp milk (more if the mixture is too dry to bring it together)

2 cups (300g) self raising flour

1 tsp bicarbonate of soda

1/2 cup white chocolate chips

1/2 cup macadamia nuts (or any nut of your choice), coarsely chopped. (This time I had blitzed the macadamia nuts in the food processor in a hurry..resulted in finer crumbs and more crunchy cookies. Both ways it works fine.)

Preheat oven to 180 degrees C. Line two baking trays with baking paper.

Using an electric mixer or with a hand mixer, beat the butter and sugar together until pale and creamy. Add the treacle, vanilla and milk and beat until combined.

Add the flour and bicarbonate of soda and stir with a wooden spoon until combined.. Add the white chocolate chips and macadamias and stir to combine.

Roll a heaped tablespoon of mixture into a ball and place on a lined tray. Use the palm of your hands to gently press the mixture. Repeat with the remaining mixture.

Bake in the preheated oven, swapping trays halfway through cooking for 15 minutes or until golden brown and crisp. Remove from oven. Allow cookie to cool on the trays.

Variations

You can experiment with any nut of your choice. I have tried hazelnuts, cashew nuts, almonds and peanuts.

Dark chocolate or milk chocolate chips work equally well.

Add 1/2 tsp orange zest for a tangy orange flavour.

Vanilla Cupcakes with Lemon, Passion Fruit and Saffron Buttercream.

1|04|2013

I hope you all had a fun Easter weekend. Mine has been one long eventful holiday. I have only been home to catch my beauty sleep and spent the rest of the time exploring a few gorgeous places around Sydney. Before I begin to tell you all about my adventures (in the next few posts), I wanted to give you a little peek into a some Easter baking I did for a friend. What better gift than something that you make at home! What better than a box of cupcakes with pretty pastel shades of frosting!

Sometimes the most unusual things inspire me to create my desserts. The other day I saw a little girl playing at the park wearing a pretty frock with frills and ruffles in shades of yellow. I exchanged a smile with her mother who caught me staring at the outfit. Little would she have imagined that pretty dresses could sometimes turn into a major baking inspiration.

I decided to play with white-yellow shades and almost instantly the buttercream flavours were there in my head. Lemon, Passion fruit and Saffron. And vanilla is always safe on the cupcake. When I think yellow I cannot help but think of Saffron. In India where I have grown up, saffron is a part of most desserts. It adds its special flavour, smell and colour to anything it is added to. It was however the first time I added it to buttercream.

Luckily I had a tin of Passion fruit puree at home so that one was pretty easy too. Though I would prefer fresh fruits anytime over canned ones, my cupboards are well stocked with tins and cans for situations like this one when dessert ideas strike. And that is without a doubt…often!

For the lemon flavour I used an essence instead of zest to reduce work. Soon I was standing with 3 bowls of buttercream in front of me. I carefully added a few drops of yellow food colouring to two of the bowls depending on the desired shade. The food colouring was necessary though saffron and passion fruit had tinted the buttercream slightly.

I bought this flowery purple box to carry the cupcakes. And I thought they looked very pretty..don’t they?

So what is your food inspiration?

Vanilla Cupcakes with Lemon, Passion fruit and Saffron Buttercream
Yields 12

Vanilla Cupcakes
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
11/2 cups all purpose flour
11/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat oven to 177 degrees C and line 12 muffin cups with paper liners.
In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt.
With the mixer on low speed, alternately add the flour mixture and milk in three additions. scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 15-20 mins or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry). Remove from oven and place on a wire rack to cool. Once the cupcakes have cooled completely, frost with icing.

Lemon, Passion Fruit and Saffron Buttercream

2 cups icing sugar, sifted
1/2 cup unsalted butter, room temperature
1 tsp lemon essence
2 tsp passion fruit puree, strained
a pinch of saffron dissolved in 1 tsp warm milk

In an electric mixer or with a hand mixer, cream the butter until smooth and well blended. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
Divide the frosting between 3 bowls. In the first one add the lemon essence and beat on high speed till frosting is light and fluffy. If it is too stiff, add a tsp of milk. Fill up a piping bag with the frosting and pipe swirls on 1/3 of the total number of cupcakes. Decorate with sprinkles.
In the second bowl, add the strained passion fruit puree and beat till light and fluffy. Add milk or sugar depending on the consistency of the frosting. Add a few drops of yellow food colouring to achieve the desired shade of yellow.(I wanted a light yellow shade and added about 4 drops of colour). Fill up a piping bag with the frosting and pipe swirls of Passion fruit frosting on 1/3 of the cupcakes. Decorate with sprinkles.
For the third bowl, strain the saffron milk into the frosting. While straining bruise the saffron with a small spoon so as to extract maximum colour and flavour. Beat the frosting on high speed till light and fluffy. Adjust food colour as desired. Fill up a piping bag with the saffron frosting and pipe swirls onto the remaining cupcakes. Decorate with sprinkles.

Strawberry Melting Moments. Not a moment too soon!

27|03|2013

I am so looking forward to the weekend. 4 days off…a much needed break. We have been longing for some family time. And it has been long due. First it was the boy’s health, one following the other and then my husband travelling on work. Now all we want is to slow down and huddle together in a few peaceful corners of the world and do nothing of substance.

I have a few things planned but most of it is going to be driven by how adventurous we feel every morning. If we are not too late to catch the Autumnal red gold trees , I may be able to get a few scenic pictures for you. A few guests who I love having over are also on the agenda. And plenty of food, of course. I hope to keep my pantry well stocked with sweet treats.

My little men love Melting moments. And I love watching them grab the cookies hard that crumble under the slightest pressure. It melts my heart to see them despair over the broken cookies. These are a joy to make too. They are egg less and ready in minutes. With or without frosting they always taste great!

The Easter bunnies are on their way, their baskets loaded with treasure. I am basking in the excitement of letting them uncover.

Bounty is in the air! Not a moment too soon.

Strawberry Melting Moments (adapted with variation from Taste.com)

Yields 10

125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 tsp vanilla essence
1 cup flour
2 tbsp custard powder
icing sugar to serve

For filling
60g unsalted butter, softened
1/2 tsp strawberry essence
3/4 cup pure icing sugar, sifted
2 drops pink food colouring

Preheat oven to 160 degrees C. Line 2 baking trays with baking paper. Using a electric mixer or with a hand mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
Using 1 heaped tbsp of dough per ball, make balls. Place on prepared trays leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1 cm thick.
Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile make strawberry filling: Using a whisk, beat butter in a bowl till light and creamy. Add strawberry essence. Whisk to combine. Add icing sugar. Whisk until well combined. Tint the frosting with food colour.
Spread or pipe the filling on the flat side of a cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Serve dusted with icing sugar.