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Baking With Booze: Chocolate and Cherry Cupcakes with a Built-In Cherry Liqueur Shot Glass!

Published October 19, 2014 by The Feminist

I don’t mean to wallow in self-glorification – but damn! – sometimes I really do have the most ludicrously marvelous baking ideas!

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Because, yesssss, you’ve read it correctly: this is a chocolate and cherry cupcake… with a built-in (!!!) cherry liqueur shot glass.

I’ll give you a couple of seconds to process this incredibly alluring concept…

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Surely, I deserve some kind of statue for this?

Anyway, I think Mary Berry and Paul Hollywood would have been really thrilled with this cupcake, If they had ever been given the chance (nay, the privilege!) to taste it.

Seriously. This is some good sh**

So without further ado, this is the recipe:

Ingredients:

  • 75gr plain flour
  • 1 heaped tsp cocoa powder
  • 1 tsp baking powder
  • 40gr dark chocolate
  • 60gr butter
  • Jar of cherries: 100gr of cherries (drained and chopped up) + 100ml of the syrup
  • 75gr cane sugar
  • Cherry liqueur (I used fancy Portuguese cherry liqueur, but any kind will do)
  • Chocolate shot glasses (can be found in specialized baking shops or you can be brave and attempt to make your own)
  • Chocolate spread (or make chocolate ganache)

Method:

  1. Preheat the oven to 180°C.
  2. Put the butter, dark chocolate and cherry syrup in a pan and let it melt.
  3. Take of the heat and stir in the sugar. Whisk in the egg and finally stir in the chopped up cherries. Add the mixture to the flour, cocoa and baking powder and stir well until everything is incorporated.
  4. Spoon the batter into the cupcake cases and bake in the oven for 20-25 minutes.
  5. Let them cool completely before starting on your built-in shot glasses.
  6. Once the cupcakes are completely cooled, hollow out each center with a sharp knife to create a hole for the chocolate shot glasses to sit in.
  7. Pour a shot of cherry liqueur in the center of the cupcake. This will give the cupcakes a boozy flavour and make them extra moist.
  8. Now put the shot glass in the cupcake.
  9. Frost the cupcakes with chocolate spread or ganache.
  10. Pour a shot of liqueur in the glass. Eat and drink the shot glass first, before starting on your cupcake!
  11. Cheers!

A Not So Traditional Take on a Classic Apple Cake

Published January 8, 2014 by The Feminist

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Call me a rebel, but I don’t like cooking traditional food. I mean, why would I want to bake well-known classics, say éclairs ( everyone knows what they taste like, am I right?), when you can bake something as insane as Earl grey cupcakes filled with mango custard and decorated with freeze-dried strawberries and a dust of pink peppercorns?

Don’t you agree that the latter sounds much more fascinating?

However, sometimes you just have to make do with the ingredients you have lying around in your fridge and – to my regret- they didn’t include earl grey tea powder, mango and strawberries. What I did have at home, on the other hand,  were a couple of eating apples that had gone past their date of crunchy yumminess… and that is when I got an amazing idea…

To all the traditional inside-the-box thinkers among you, let me just say this: No, I did not bake apple pie, tarte tatin, apple crumble or boring apple cake.

No offense.

That’s just not how I roll.

I did, however, bake an absolutely gorgeous spiced apple and calvados cake: a hint of warmth from the calvados,  moist sweetness from the apples, some lovely crunch from a variety of nuts and to finish it all off, succulent raisins and dried apples coated in cinnamon sugar.

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Now that is what I call an Apple Cake. (Notice the capital letters A and C, because this cake is too awesome not be written in extravagant calligraphy 😉 )

Note from the Author/Baker:

Some of you of might have noticed that this baking recipe is the second recipe in a row that uses generous amounts of alcohol. Please, don’t be alarmed. There is no underlying addiction here, just someone who prefers her booze in a cake instead of a glass. (Okay, that’s not entirely true but humor me for a second here.)

Note to the BBC:

Should you  be looking for a new concept for a cooking show, I am always available to do a “Baking with Booze” programme. (That does have a certain ring to it, doesn’t it?! )

No pressure.

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Spiced Apple and Calvados Cake

Ingredients:

  • 2 apples, peeled and grated
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ½  tsp cinnamon
  • 1 tsp bicarbonate of soda
  • 150gr plain flour
  • 75gr muscovado sugar
  • 75gr butter
  • 1 egg
  • 1dl Calvados
  • 4 tsp milk
  • 50gr nuts, roughly chopped
  • 50gr raisins
  • 50gr dried apple coated in cinnamon sugar (These are rather hard to come by- I just happened to have them at home- so if you can’t find them, use sultanas instead.)

Method:

  1. Preheat the oven to 180°C.
  2. Sift the plain flour, bicarbonate of soda, ginger, cinnamon and nutmeg into a bowl.
  3. In a separate bowl mix the sugar and butter until you get a paler colour. Stir in the grated apple.
  4. Add the egg and mix well. Gradually pour in the Calvados and milk and mix until everything is combined.
  5. Add the spiced flour mixture to the apple mixture and mix well.
  6. Stir in the nuts and dried fruit and pour the batter into a prepared cake tin. Bake in the oven for 40-45 minutes.