cupcake

All posts tagged cupcake

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!

Like Starbucks, Only Better: White Chocolate Mocha Cupcakes

Published June 28, 2014 by The Feminist

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Did you ever hear about “the afternoon slump”? When your head feels like a box filled with bubble wrap, your energy level is below zero and when you wish your desk could turn into a mattress and pillow?

Sounds familiar, doesn’t it? Well, when I am in need of a pick-me-up, I always go to Starbucks for some coffee. One of my favourite beverages from Starbucks is the white chocolate mocha. Strong espresso, comforting white chocolate sauce and soothing steamed milk… could there possibly be anything better than that?

Yes.

Espresso, white chocolate and milk all mixed into one cupcake.

One cupcake!

This cupcake is a true teatime delight and will give you just that caffeine boost you were looking for! So forget about Starbucks! This time you will get your afternoon treat from your own kitchen!

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Ingredients (makes 6 regular or 4 large cupcakes):

  • 2 tbsp coffee granules
  • 100gr white chocolate
  • 75gr Greek yoghurt
  • 50gr soft light brown sugar
  • 150gr plain flour
  • 1 tsp baking powder
  • 90ml semi-skimmed milk
  • 1 egg
  • 1 tbsp vegetable oil
  • ¼ tsp ground cinnamon

Method:

  1. Preheat the oven to 200°C. Line a cupcake tin with cupcake cases.
  2. Mix the sugar and coffee granules together to create a less lumpy mixture. Toss the flour, cinnamon, baking powder into the bowl with the coffee-sugar mixture and mix well until everything is incorporated.
  3. Beat the egg with the milk, yoghurt and vegetable oil together in a jug. Pour into the dry ingredients and mix. Chop up 40gr of white chocolate and stir it in the batter.
  4. Pour the cupcake mix into the cases and bake for 15 to 20 minutes.
  5. Leave to cool completely. Once cooled, melt the remaining white chocolate in the microwave and drizzle over the cupcakes.

 

Looking For Frenchspiration: Lavender and Lemon Curd Cupcakes

Published June 10, 2014 by The Feminist

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Imagine you’re craving something sweet but don’t have a lot of baking ingredients lying around. Imagine you’re hungry. Imagine you’re me.

Well, then you would probably look across the Belgian border and get your inspiration from the French. France is known for its classic and yet simple desserts and tarts, so it would have been absurd not to go in search of some Frenchspiration!

So there I was, sitting in my garden with the sun shining on my face, asking myself one simple question: If I were in the South of France right now, what would I want to eat? As if it were a sign from above, this stupid, annoying fly/bee/ weird-looking-and-flying-kind-of-object started harassing me. I chased it down the garden until the unidentifiable flying object managed to seek asylum in a bush of lavender.

Lavender!

The French Gods had spoken.

Lavender is probably the Frenchiest of things imaginable (Next to croissants and wine of course. ) and it is a marvelous ingredient to cook with. From lavender and honey roasted lamb shanks to lavender and apple tarte tatin. Lavender is  something that belongs in everyone’s kitchen, not just everyone’s bathroom.

Apart from the lavender, lemon is the other main flavour in this dainty cupcake. Since I didn’t have fresh lemons lying around, I decided to use my cherished jar of good quality lemon curd instead. It gave the cupcakes a zingy flavour and its sticky richness was hugging my dessert-loving heart.

Lavender and lemon are truly a match made in heaven. C’est l’amour.

Trust me. (The French know a thing or two about love.)

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Ingredients (makes 6):

  • 1 egg white
  • 1 jar of good quality lemon curd
  • 1 ½ tsp fresh lavender, finely chopped (plus some extra to garnish)
  • 20gr butter
  • 60ml milk
  • 60gr plain flour
  • 70gr caster sugar
  • ¾ tsp baking powder

Method:

  1. Preheat the oven to 170°C. In a large bowl, mix together the butter, sugar, flour and baking powder until you get a sandy consistency.
  2. Stir in the lavender and pour in the milk. Mix well.
  3. Add the egg white and whisk until everything is combined. Stir in a tablespoon of lemon curd.
  4. Pour the mixture into your cupcake cases and bake in the oven for 20 minutes.
  5. Leave to cool completely before spreading a generous layer of lemon curd on top. Finally, sprinkle on some extra lavender
  6. Bon Appétit!

 

 

Snow White and the Cupcake

Published December 20, 2013 by The Feminist

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Once upon a time, in a land for away from here, a beautiful princess sat beside her window, watching how little snowflakes were falling from the sky. As she was working on her paper for American History, she sometimes looked outside at the falling snow. How pretty the dazzling white looked! While admiring this winter wonderland, Snow White said to herself: “If only I had a dear little cupcake as white as the snow, as fragrant as the scent of Douglas fir and with a frosting as sweet as a Christmas song that would help me forget this dreadful research paper.”

As soon as Snow White stepped away from her laptop and entered the great palace that was the kitchen, one beautiful cupcake appeared. Once Snow White realized her wish had come true and that a nutmeg cupcake with eggnog frosting had magically been handed to her on a silver platter, she could not move out of utter joy.

Oh how lovely the taste of rum, singing in the back of your throat! Oh how wonderful the warmth of nutmeg on a cold winter’s day!

When the time came that she had to return to her laptop and continue writing her paper, she felt a combination of sadness and bliss. Sad, for she had already eaten the entire cupcake. Blissful, for the cupcake would always stay on her mind with its impeccable taste and comforting texture.

And so Snow White lived happily ever after. (With the occasional unpleasant interruption of having to write a research paper)

Notes from the author:

1)      I am not a beautiful princess, just a girl stressing over her finals.

2)      I don’t live in a land for away from here. I live in Belgium.

3)      It –unfortunately- isn’t snowing.

4)      The cupcake didn’t magically appear, I had to bake it myself.

5)      The only truth in this story is the fact that I am writing a research paper (and hate  that I have to).

6)      The cupcakes were indeed wonderful!

 

Nutmeg cupcakes with eggnog frosting

Ingredients: (makes 6)

  • 1 egg
  • 125ml milk
  • 40gr butter
  • 120gr plain flour
  • 140gr caster sugar
  • ½ tbsp baking powder
  • ½ tsp ground nutmeg
  • Pinch of salt

For the frosting

  • 50gr butter
  • 100gr icing sugar
  • 2 tbsp rum
  • Extra nutmeg

Method:

1)      Preheat the oven to 170°C. Mix together the dry ingredients until you get a sandy consistency.

2)      Mix the egg and the milk together in a jug and slowly pour it into the dry mixture. Mix well.

3)      Pour the batter into the cupcake tin and bake in the oven for 20 minutes.

4)      Make the frosting by mixing the ingredients together. Generously spread the frosting onto the cupcakes once  they are cool and sprinkle some nutmeg over the top.

Is it magic? No, it’s me being absolutely brilliant! One batter, two totally different cupcakes

Published March 14, 2013 by The Feminist

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What could be better than a cupcake to go with your afternoon cup of coffee? Two cupcakes, maybe? Two totally different but equally delicious cupcakes? Well, consider it done.

I would like you to meet Mr. Pim Cupcake and Mss. Strawberry Daiquiry Cupcake. Two siblings, made out of the same batter, but each with their distinct flavour and independent awesomeness!

Mr Pim is a very intense man. Although he may look very dark (and chocolaty) on the outside, he literally has a heart of gold (and orange marmalade).

Mss. Strawberry Daiquiry is a true diva. She is light, frivolous and likes to brighten up the atmosphere with her sunny personality. Her pink sweetness may sound very appealing, but her perfect cocktail of fruitiness and Bacardi depth can leave you hung over from time to time.

If you would like to have a personal rendezvous with one of them – or what the heck!- even both, just follow the instructions below:

For the basic cupcake batter:

Ingredients(makes 12-14):
• 70gr unsalted butter
• 210gr plain flour
• 250gr caster sugar
• 1tbsp baking powder
• ½ tsp salt
• 210ml whole milk
• 2 eggs

Method:

1. Preheat the oven to 170°C and line a muffin tin with paper cases.
2. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs.
4. Gradually pour the liquid into the butter and flour mixture.
5. Spoon the batter into the paper cases and bake for 20-25 minutes.

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For Mr. Pim:
Ingredients:
• 12-14 basic cupcakes (see recipe above)
• 100gr orange marmalade
• 200gr chocolate and orange spread
• Pim/ jaffa cakes to decorate

Method:

1. Bake the cupcakes according to the above instructions. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake.
2. Spoon about one teaspoon of orange marmalade into the hollow.
3. Spread a generous amount of chocolate and orange spread onto each cupcake and top each one with a Pim (or Jaffa) cake.

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For Mss Strawberry Daiquiri:
Ingredients:
• 12-14 basic cupcakes
• 100ml white rum
• 30gr caster sugar
• 110gr icing sugar
• 45gr unsalted butter
• Red food colouring
• Strawberry jam
• Fresh strawberries to decorate (or raspberries, in this case, since I couldn’t find any strawberries)

Method:

1. Baking the cupcakes according to the above instructions. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake.
2. Add the rum and caster sugar to a small saucepan and bring to the boil, allowing it to reduce by half.
3. Spoon about 2 teaspoons of rum reduction in each hollow.
4. Spoon 1 teaspoon of strawberry jam into each hollow.
5. Beat the butter and icing sugar together with the remaining rum reduction and red food colouring. (Two drops of food colouring will give your frosting a lovely pale hue.)

Eat the Love. Feel the Love. Spread the Love.Teasing Treats: Ginger and Chocolate cupcakes

Published February 23, 2013 by The Feminist

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It might not be scientifically proven, but chocolate and ginger have been considered aphrodisiacs for centuries thanks to their intoxicating aromas. Will these chocolate and ginger cupcakes bring passion into your relationship? Well, I guess you better strap on that apron and find out for yourself! 😉

Nonetheless, these cupcakes are simply too tasty not to try at home! The fiery warmth of the ginger blends so well with the bittersweet chocolate and leaves a mouthwateringly peppery tingle at the back of your tongue.

This recipe comes from the brand new Hummingbird Bakery Cookbook “Home Sweet Home” , but staying true to my rebellious side, I adapted the recipe ever so slightly. I used almond milk instead of whole milk, which gave the cupcakes a more intense flavour and makes them vegan-proof.

Ready to spread some love? Here are the ingredients (makes 6 large cupcakes):

For the Sponge:

• 35g unsalted butter (or vegan alternative to butter)
• 85g plain flour
• 125g caster sugar
• 25g cocoa powder
• ½ tbsp baking powder
• ½ tsp ground ginger
• Pinch of salt
• 100ml almond milk (or whole milk if you prefer)
• 1 egg
• 3 tsp finely chopped stem ginger

For the Frosting:

• 100g icing sugar
• 15g cocoa powder
• 25g butter
• 2 tbsp almond milk
• 1tbsp chopped stem ginger
• Crystallised ginger for decoration

Method:

1. Preheat the oven to 170°C. Mix the butter, flour, sugar, cocoa, baking powder, ground ginger and salt together until you get a crumb-like consistency.
2. Mix together the egg and the almond milk.
3. Gradually pour the liquid into the crumb mixture and mix thoroughly until combined.
4. Mix trough the chopped stem ginger.
5. Spoon the batter into your cupcake cases and bake for 20-25 minutes.
6. Make the frosting by mixing all the ingredients together in a bowl.
7. When the cupcakes are cool, spoon a generous amount of frosting onto each cupcake and top each of them with a couple of pieces of crystallised ginger.
8. Eat the Love. Feel the Love. Spread the love. You have been warned!

Have your macaroon and wear it too: pretty pastels

Published January 18, 2013 by The Feminist

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Belgium may be covered in snow, somehow I still believe it is high time to start getting ready for warm weather. In my mind, spring has already begun! Pale hues were spotted in practically every designer’s spring-summer 2013 collection, and I simply swooned over all those sorbet coloured shades! Needless to say that this spring will be all about ultra-feminine candy-sweet colours.

To all the tough girls out there: there is indeed a risk of looking like a bridesmaid/ wannabe prom queen/ cupcake shop waitress. However, anyone with a bit of fashion sense can pull this off. (and we’ve got tons of style, ladies!) You just have to believe in yourself! So don’t be afraid to go for a head-to-toe sugary outfit! Too girly? Let me ask you something: what could be more ballsy than opting for a colourblock pastel outfit and totally rocking it? …

Ha! I thought so! 😉 (Being a tough girl isn’t about what you wear, but how you feel!)

Go for pale orange, framboise pink, mint, creamy pistachio, lavender or baby blue. Or mix them all together. Or combine it with nude colours to accentuate the delicate femininity of the outfit.

Spring will be super sweet this year, trust me!

Here’s Elie Saab’s baby blue:

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Leighton Meester in mint:

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Pale orange and framboise pink for Jemma Baines in Marie Claire:

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