Tag Archives: cake

Basic Vanilla Cupcakes … Raspberry (and Blueberry) Cupcakes and Curd

Buying boxes of white or yellow cake mix is tempting, especially when they’re on sale.

It’s convenient and then you can dress up your cupcakes as you want. However, a basic vanilla cupcake batter can be whipped up fairly quickly, especially with a bit of planning. And, those boxes make enough batter for a two layer cake or two dozen medium cupcakes.

With this recipe, you only make enough batter for a single layer cake or, a dozen cupcakes. A lot less to find room for in your refrigerator freezer. And you’re not tempted to eat them all before they go bad when you’re on your own.

Blueberry cupcakes with lemon curd

Raspberry Vanilla Cupcakes – makes 1 dozen medium cupcakes

< 1/2 cup (100 g) butter, at room temperature, diced in 1/2 inch cubes
1/2 cup white sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour (or 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt)
1/3 cup milk
1 cup fresh or frozen raspberries, thawed (or blueberries, strawberries**, blackberries)

** If using strawberries, wash, hull and cut into 4 to 6 pieces depending on size.

Preheat oven to 350 deg F/ 170 deg C line 12 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 the remaining flour, until just combined. Gently fold through the raspberries.

Spoon the batter into the prepared muffin tin and bake for 20 mins, or until the cakes are springy to a light touch. (A toothpick inserted in the center will come out cleanly. ) Leave the cupcakes in the muffin tin for 5 mins, then transfer the cupcakes onto a wire rack to cool.

When it came time to add the fruit, because I had bought both blueberries and raspberries, I decided to split my batter in half and add half the amount of fruit to each part. Now I have cupcakes with two different kinds of fruit.

The fruit was part of a sale of three 6 ounce packages for $5. The choices were blueberries, raspberries and strawberries but I passed on the latter and grabbed two packages of the raspberries so that I could make raspberry curd with one and still have some to eat straight or bake with.

Citrus curds are common, but you can use berries to make curds, as well, as long as you add some lemon juice.

Raspberry Curd Pavlova

Raspberry Curd – makes ~ 1 1/2 cup

6 oz/170 gm raspberries
1/4 cup fresh lemon juice
3/4 cups sugar
4 large egg yolks
2-3 tbsp unsalted butter

In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You should end up with a total of about 3/4 cups of lemon/raspberry juice.

In a large heatproof bowl set over a pan of simmering water, combine juice, sugar and egg yolks.

Whisk the mixture and cook until thickened. (If you dip a wooden spoon into the mixture, you’ll be able to run a finger through the middle leaving a clean track on the back.) Strain to remove any cooked pieces of egg or missed seeds.

Refrigerate until cold and thick.

Happy Mother’s Day (2017) … Fudgy Chocolate Cake

In many households, dads barbecue to save mom from having to cook on this, their special day. Which you might think is a very considerate thing to do.

My question is … who does the dishes and cleanup, let alone did the shopping, for what gets bbq’d?

Dad?

I DON’T think so. 🙂

For all the mothers (step-mothers, foster mothers, grandmothers etc) out there, I hope you had a great day surrounded by your loved ones. Who show their appreciation to you for all you do, year round.

I made a fudgy chocolate cake yesterday which many mothers would appreciate. Instead of a cake however, I made a dozen cupcakes and two mini cakes that would serve two people. They were frosted very simply with a ganache (whipping cream and chocolate) and there’s a pretty strawberry sauce to go with it.

Strawberry Sauce – makes about a cup of sauce

3 tbsp water
2 1/2 tsp cornstarch
1 cup thinly sliced strawberries
3 tbsp granulated sugar
a squeeze of lemon juice (it’ll liven up the flavour of the sauce)

Stir together the water and cornstarch in a small bowl until combined.

In a small saucepan, over medium heat, stir together the cornstarch mixture, sliced strawberries, lemon juice and sugar.

Bring mixture to a simmer, whisking frequently and cook for a minute or two. Cool for 5 minutes.

Puree in a food processor.

Strain through a fine mesh strainer into a medium bowl.

I bbq’d a sirloin steak, a large pork chop, several pork souvlaki skewers for the rest of the week and some pineapple rings. The steak was served with a baked potato (cooked in the microwave and finished on the bbq), sauteed white mushrooms and a simple salad.

 

Cupcakes and frosting

 

Sweets to the …

… well, ME.

A change up from the endless bread posts.

I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time … do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the ‘red’ that the person who posted/rec’d the recipe had. Since the cupcakes went into the freezer, I didn’t make a frosting but the cream cheese/butter combo is probably warranted.

And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There’s a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look … meh!! (I don’t think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I’d make up an icing sugar/butter glaze and drizzle it over the turnovers.

A few other things I’ve made include a batch of Nutella panna cotta

ETA (04/12/2017): I decided to add the recipe in case anyone is interested.

Nutella Panna Cotta – makes ~1 3/4 cups, serves 4-6

1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)

** Adjustments made

In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.

Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it’s thoroughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.

Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There’s no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.

.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.

Sweets to the Sweet … Raspberry Jello Mini Meringues

NOTE: I’ve made all three desserts (citrus curd, madeleines and meringues) before. However, there’s a new TWIST for the meringue recipe.

Although not having a huge sweet tooth, I recently developed a lemon craving and decided to make lemon curd with the two lemons in my fridge. I had enough citrus juice for my recipe as I was able to supplement the shortage with lime juice, but ran short of zest for my second planned dessert … madeleines. I was sure I had some lemon zest in the freezer but I was wrong and ended up using orange zest instead. I love that citrus varieties are mostly interchangeable in cooking.

After making a batch of lemon curd, I ended up with extra egg whites.

Now, I’ve tossed more than my share of egg whites down the drain, in my time,  as I can only eat so many meringues and pavlovas and my single attempt at sponge cake was met with disaster. However, these bright coloured mini meringues caught my eye while web surfing. They get their colour and flavour from something that many of us have in our pantries … a package of Jello. You’ll notice that the vibrant colour of the mixture pales dramatically as the whites are being beaten so, if you want something brighter, you’ll  have to add gel paste to boost the colour of the final product.

Raspberry Jello mini meringues – You can find the recipe for these meringues on line here.

I decided to pipe these mini meringues as I was hoping for lovely ridges on the final product but I had problems getting stiff peaks, and the ridges softened by the time I got the entire tray piped and into the oven. Of course, you can spoon out larger mounds and and serve them as colourful pavlovas topped with whipped cream and fresh fruits.

Orange poppy seed madeleines – Madeleine pans will give your little cakes the classic design when presented bottom side up, but if you don’t have any, you can certainly bake the little butter cakes in mini muffin tins.

In Memory of Summer: Strawberry Summer Flan and Chili Cheese Dogs

When my brother and I were kids, my mom would make us this simple sponge cake topped with fresh strawberries and strawberry jello to set them onto the cake, in the summer. We loved it. Sometimes she’d make sweetened whipped cream to dress it up. I made a very fancy version which I posted here.

However, with the arrival of the cool fall weather, I was struck by nostalgia for the taste of summer which is one of the reasons why I gave this the title above.

Cake, jello, strawberries and whipping cream

Or just the jello and strawberries

Hot dogs aren’t just for summer barbecues. Transform regular or jumbo dogs cooked in the oven into chili dogs.

Your younger kids may be full with just the chili dog and a few fries, but throw in some raw broccoli and ranch dip for the teens and adults.

The jumbo dog above was served in the last regular hot dog bun I had but I used a bakery subway bun below.

Black-Bottom Cupcakes

These cupcakes are a tasty cross between a chocolate cake and chocolate chip cheesecake in one convenient and portable form.

I first mentioned these cupcakes EIGHT YEARS ago. I’m pretty sure I’ve made them once or twice in the interim but I wouldn’t bet on it. I have a new stove (which runs cool) and had to bake them longer but the original time should work for most people.

Black Bottom (aka Chocolate Chip Cheesecake) Cupcakes – makes 12 large cupcakes

NOTE: The paper liners end up VERY full once they’ve baked so you can probably make 14-16

Cupcake

1/4 cup cocoa
1 1/2 cup flour
1/3 cup vegetable oil
1 tsp baking soda
pinch of salt
1 tsp vanilla
1 cup water
1 cup sugar

Cream Cheese Filling

1 x 8 oz package of cream cheese, room temperature
1/3 cup sugar
pinch of salt
1 egg, room temperature
1 x 6 oz package chocolate chips **(reduce to 4 ounces if you wish)

Preheat oven to 350 degrees Fahrenheit.

Cupcakes

In a large bowl combine cocoa, flour, oil, baking soda, salt, vanilla, water, and sugar until smooth. You can use a whisk or stir gently with a wooden spoon.

Cream Cheese Filling

In a smaller bowl, cream together the cream cheese, sugar, salt until you get a smooth mixture. Stir in the egg and make sure it’s well blended. Stir in chocolate chips.

Line a 12 cup cupcake pan with large size paper liners. Pour equal amounts of chocolate mixture into each cup. This will be a bit more than half the liner if you use the large size liners.

Top with equal amounts of cream cheese mixture (a heaping tablespoon).

Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the cakey part (not the cream cheese part) of the cupcake comes out clean.

Cherry Variation

Instead of adding mini-chocolate chips to the cheesecake layer, chop up maraschino cherries and stir them in.

To the cupcake batter, add 1 tsp liquid from jar of maraschino cherries (or vanilla extract if you’re using fresh cherries)

Cream Cheese Filling

1 x 8 oz package cream cheese, room temperature
1/3 cup sugar
pinch of salt
1 egg, room temperature
1 1/2 oz chopped dark chocolate
14-16 maraschino cherries (or fresh if preferred)

Optional garnish

14-16 additional whole cherries for topping the cupcakes

Prepare the filling for the cupcakes by thoroughly mixing the cream cheese, salt, egg, and sugar. When these ingredients are well combined, fold in the chocolate and cherries.

Drop about two tablespoons of the filling into the center of each of the already batter filled cups. It will sink slightly into the batter. Once each of the cups has both batter and filling, add the decorative whole cherries and then bake them for 20-25 minutes. Allow the cupcakes to cool slightly before serving or storing in an airtight container.

Carrot Cake, Tamales and Savoury Empanadas

My freezer/pantry clear out has taken a serious turn and I can finally see the bottom of the upstairs freezer. And there are darned few things left in there so I’ve had to be creative.

Even the carrot cake was partially made with a freezer item, the last of a bag of walnuts from Costco. I DID have to buy a can of crushed pineapple though. And, killing two birds with one stone … carrot cake is on my cooking bucket list. I haven’t crossed anything off it in ages. The results were great. I used a recipe I found on Fridgg, even though I had several recipes stored away already on my hard drive. That ‘shiny, new’ tendency strikes again.

Pineapple carrot cupcakes with orange cream cheese frosting and a garnish of walnut halves

I made half the recipe and baked 12 large cupcakes with the resulting batter. Perfect for a single person or couple.

The tamales were made with the last of a bag of Maseca brand masa harina and dried corn husks from my storage area. Instead of water I used frozen ham broth from the picnic shoulder ham I boiled a while ago to flavour the tamales. I made a shredded mole chicken filling with poached bone in chicken breasts. The mole paste was a jarred brand, Dona Maria. The filling wasn’t quite as good as the red pulled pork I’ve used in the past but beggars can’t be choosers.

Destined for the freezer and quick meals

Tamales with a bit of mole sauce to drizzle over

Steamed tamales

The savoury Mexican chorizo and potato empanadas were made with home made chorizo and pie crust (Tenderflake lard recipe from the box) from my freezer. I got 2 dozen 5″ diameter empanadas from a bit less than 1 pound of fried chorizo and some limp potatoes from the basement, cubed and pan fried until brown and crispy.

Pan fried potatoes and chorizo filling

Pineapple Upside Down Cake

Sometimes I get a craving for something sweet but don’t have a lot of time to invest in making dessert. This miniature upside down cake can be baked in a medium sized aluminum foil pan and serves four to five.

Brown and Bubbly Goodness

Pineapple Upside Down Cake – makes one cake in an 8 1/2″ x 4 1/2″ x 2 1/2″ disposable aluminum loaf pan

For the Cake:

2/3 cups all purpose flour
2/3 cups sugar (you may want to reduce this to 1/2 cup if, like me, you find it a bit too sweet)
1 tsp baking powder
1/4 tsp salt
1/4 cup pineapple juice
2 large eggs

For the Glaze & Topping:

2 tbsp butter
1/3 cup brown sugar
1 small can pineapple chunks, well drained and patted dry
8-10 maraschino cherries (can be omitted)

Whipped cream to serve

Preheat oven to 350 deg Fahrenheit.

Spray your loaf pan with non-stick cooking spray or lightly butter the bottom & sides.

In a medium sized bowl combine the flour, sugar, baking powder, salt, pineapple juice and eggs and whisk together until well incorporated.

In a small sauce pan, melt the butter, once melted add in the brown sugar and stir constantly on medium heat for 45 seconds, set aside.

Spoon a layer of the hot mixture into the bottom of the loaf pan, then arrange the chunks of pineapple on top of the brown sugar mixture. (Next time, I’ll omit the little pieces you see in the picture below. They made the batter too wet.)

Add the cherries throughout the chunks, if using.

Spoon the cake batter on top. (You can see that some of the little chunks of pineapple floated up into the batter. Another reason not to add them next time.)

Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. (If the top gets too brown while the center is still moist, cover with a sheet of aluminum foil.)

Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Gently run a knife around the edge of the cake to help loosen, because it may stick slightly. Unmold onto a wire cooling rack & allow to cool completely. Do not wrap up while it’s still warm as the inside will get soggy after refrigerating overnight.

Slice and serve with a scoop of slightly sweetened whipped cream.

NOTE: The loaf below was made with half the batter so it was much thinner than the regular recipe. It cooled quickly and the cake remained light and fluffy after storing overnight in the fridge. Not that there was that much to store … I ate half of it the first day and the rest the next. I preferred this thinner version to the one above.