Sugar et al

Because Life is a blend of flavours...

Vanilla Peppermint Cupcakes

21|12|2015

Guess what! I am having a white Christmas this year. Okay, there’s no snow, so technically it’s not white but it’s Christmas in the middle of winter. You don’t get it? Living in Australia, our Christmas is anything but cold. It is in the peak of summer and our produce is as colorful as can be. Instead of warm puddings, we celebrate with fruit loaded Pavlovas and Ice cream cakes. But this year I am sitting snug and cosy amidst family in the northern hemisphere enjoying every bit of the season. After all, that’s the true meaning of Christmas, isn’t it? Family and home!

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I made these cupcakes before I left for my holiday. There are heaps of peppermint recipes doing the rounds. I have a few in my archives as well. So, this time I am breaking the norm, colouring them blue and adding chocolate sea shells. Actually, there’s been so much candy at home this year that it was easy to load the cupcakes with extra sugar. Nobody minds at this time!

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The cupcakes are vanilla scented with a peppermint whipped cream. Sprinkles, crushed candy cane, chocolate sea shells and everything you desire. Yes, add whatever you like…load them with candies, sprinkles and make them look extra festive. I also realized after looking at the photos that these are great for a blue or sea themed party. My only regret is that I couldn’t carry them for my dear family!
Having said that, I have missed baking cookies this December immensely. There is very little opportunity to bake where I am. I guess, you cannot have it all. And there’s always a next time. Happy Holidays to you:-)

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Vanilla Peppermint Cupcakes (adapted with variation from Oprah)
Yields 12 cupcakes

1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
115 g (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Peppermint Whipped Cream
500 ml heavy cream, cold
1/2 cup icing sugar
1 tsp peppermint extract
blue food coloring (optional)

To make cupcakes: Preheat oven to 170 degrees C. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour and baking powder; set aside.
In a small bowl, mix together milk and vanilla extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Once cooled, frost with peppermint whipped cream. Decorate with sprinkles and chocolate sea shells.

To make the peppermint whipped cream : Place heavy cream in a mixing bowl (that has been kept in the freezer for 20 mins), mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker.
When the cream starts to thicken stop the mixer, add in the icing sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed. The cream will thicken and start to peak. Stop the mixer and add in the peppermint extract and food color if using. Mix on high speed until the cream is thick and stiff.

No-Bake Mocha Peppermint Cheesecake

12|11|2014

I know I have to step up my fitness regime. I can foresee two whole months of eating too much cake, cookies and indulgent treats. I have to make them and if there isn’t enough room in the fridge, someone has to make room for them. Someone who thinks she could hug them if they were real. Or showcase them in a museum.

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It’s really hard for me to decide if I like a no-bake cheesecake than the baked version. But I do find it a bit easier to put together and without eggs,it is lighter in texture than it’s baked counterpart.  In this recipe I’ve used my favourite chocolate cheesecake ingredients, added coffee to it for a mocha flavour and folded in crushed candy cane for a touch of Peppermint. Then I have topped the cheesecake with more crushed candy cane and pink sprinkles.And that’s all. Easy peasy. But the flavours are good together. Peppermint isn’t really my favourite but Mocha is. You have complete control over how subtle or strong you want the peppermint to be in the cheesecake.The candy cane tends to become sticky after crushing so my advice would be to not do this too much ahead in time.

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There are quite a few food-porn-ish cakes in the making now. One more resting in the fridge begging to be photographed. And then the one I am most excited about…for the twin’s fifth birthday. We decided to take a small vacation during that time so the cake will be made and cut in advance at home. We plan to have a store bought one on the actual birthday so whichever way it is, there’s going to be a lot of cake. Along with happy faces.

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No-Bake Mocha Peppermint Cheesecake
Serves 8-10

200 g chocolate cookies
70 g unsalted butter, melted
2 tbsp hot milk
2 tsp powdered gelatine
11/2 tsp instant coffee
10-12 candy canes (crushed with a rolling pin inside a ziplock bag)
200 g dark chocolate, melted and cooled
500 g cream cheese, room temperature
1 cup brown sugar
1/4 cup castor sugar
1/2 cup thickened cream
cocoa powder, to sprinkle

Grease a 19 cm round Springform pan. Line the base and sides with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.

Pour milk into a small bowl. Sprinkle over gelatine. add the instant coffee. Using a fork, whisk until gelatine and coffee are dissolved. Set aside to cool slightly.

Using an electric mixer, beat cream cheese and sugars in a large bowl until smooth. In a separate bowl, whip heavy cream to soft peaks. Add the melted and cooled chocolate and gelatine mixture to the whipped cream. Fold in to blend till smooth.

Add the chocolate-cream mixture to the cream cheese mixture. Fold in gradually till mixed. Next, add 1/2 the crushed candy cane (reserving the rest for the topping) and fold in. Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or the back of a spoon. Cover. Refrigerate for 4 hours or until set. Sprinkle generously with cocoa. Top with crushed candy cane.