Sunday, January 25, 2015

Chocolate Raspberry Cupcakes with Raspberry Jam Filling

When I think of delicious flavor combinations, my mind always goes to fresh fruit with rich chocolate. I wanted to create a cupcake that reflected that flavor combination. I used lots of fresh raspberries to enhance the chocolate flavor even more. This cupcake is moist and rich and is filled with a sweet raspberry jam, and topped with a creamy raspberry buttercream. It is sweet and delicious. My favorite part of this cupcake is the raspberry jam. The flavor really makes you not want to buy processed jelly again. If you are looking for a yummy dessert, definitely try this recipe!

Chocolate Cupcakes: Makes 12
1 1/2 cups of all purpose flour
1 cup of sugar
1/4 cup of unsweetened cocoa powder
1 tsp of baking soda
1/2 tsp of salt
1 cup of brewed coffee
1 tbs of white vinegar
2 tsp of vanilla extract
6 tbs of olive oil
First, preheat your oven to 350 and line your cupcake wells with liners. Then, mix together the flour, the cocoa powder, the sugar, the baking soda, and the salt until well combined. Make sure there are no clumps!
In another bowl, mix together the white vinegar, coffee, olive oil, vanilla extract.

 Then, pour the oil mixture into the dry ingredients and mix until combined. It should be a little lumpy, so don't over mix.
Then, using a spoon fill the cupcake liners about 2/3 full and bake for about 18 minutes, or until a toothpick comes out clean.

Let them cool and start to make the raspberry jam.
Raspberry jam:
1(16 oz )package of fresh raspberries
1/3 cup of sugar
3 tbs of corn starch
2 tsp of lemon juice (freshly squeezed)
1/2 cup of water
On medium high heat, in a sauce pan, combine the raspberries, the sugar, the corn starch, and the lemon juice and stir. Also, smash the raspberries with your stirring spoon to get more juices out.
Then, add the water and keep stirring until it thickens up.

Let it cool. Then fill the cupcakes with the jam. First, using a knife cut out a hole in each cupcake. Don't let the whole be too wide or go all the way down. Then, fill the hole with the jam.

Next, you make the icing! :)
Raspberry Buttercream:
3/4 cup of unsalted butter
2 cups of powdered sugar
1 cup of fresh raspberries
1 tsp of vanilla extract
1/4 tsp of salt
First, puree the raspberries in a blender.
Next, in a mixer combine half of the powdered sugar, the butter, and the raspberry puree and mix until combined.

Then, add the vanilla, salt, and the rest of the powdered sugar and mix until creamy.
Then, ice your cupcakes and enjoy! :)

Sunday, January 18, 2015

Angel Food Cake

Angel Food Cake is so light and airy and is absolutely perfect with fresh whipped cream and juicy strawberries. I have always wanted to try making Angel Food cake because it is one of my favorite cakes. I am pleased to say that my first try was super successful and extra delicious! Just a warning: this recipe requires lots of patience, you have to take the time for everything to get to the right consistency. With angel food cake, everything has to be perfect. You can't take shortcuts. It is very worth it though! Don't let that scare you. Other than taking time to do, this recipe is straightforward. It will all be worth it when you take that first bite :)
Angel Food Cake:
1 cup of cake flour
3/4 cup of sugar + 2 tbs (this is the first time you use sugar in this recipe, later you have to add more)
12 egg whites (make sure they are room temperature! This is important)
1 1/2 tsp of cream of tartar
1/4 tsp of salt
3/4 cup of sugar (2nd addition)
1 1/2 tsp of vanilla extract
1/2 tsp of almond extract
First, preheat your oven to 375 and get out a cake pan ( I would recommend a bundt cake pan) DO NOT GREASE THE PAN! This is important. :)
Then separate your egg whites. Make sure no yolks get into the mixture. Make sure they are room temperature.

Then, in a bowl mix together the flour and the 3/4 cup of sugar+ 2 tbs.
Then, in a separate bowl, combine the almond extract and the vanilla extract.
In a standing mixer, beat the egg whites, cream of tartar, and the salt until peaks form. Peaks are when you lift up the mixer and it leaves a 'peak'. This will take time, so be patient.
(See that peak)
Then, slowly add the 2nd 3/4 cup of sugar and beat until the peaks become stiff. 
You will notice it becomes a lot thicker with the sugar added. Then, add the flour slowly and have the mixer on low so you don't spray yourself with flour :) Then, add in the extract mixture and beat until combined. 

Then, pour the mixture into your pan. Using a knife, stir the mixture while it is in the pan, this will break up air sockets. 
Then, bake for about 35 minutes or until a toothpick comes out clean. 
Then, remove the cake from the pan. You may need to use a knife to separate the cake from the pan. Let the cake cool for a bit before putting the whipped cream on. 

The whipped cream is super easy to make. Buy a half pint of whipping cream and pour it into your mixing bowl. Beat it until it firms up and looks like whipped cream. I also beat in a tbs of sugar. 
Then, put the shipped cream on the cake and spread. 

I topped mine with strawberries!

Monday, January 12, 2015

Mixed Berry Muffins

I started to have the baking itch again, so I had to start baking. It seems that these days I can't go long without whipping something up.I am on a muffin kick. I love muffins. I also love fresh fruit.That's why I added strawberries and blackberries to muffins. Muffins are a very practical thing to bake, because you can eat them anytime. They are perfect for breakfast and you can pretty much make any flavor of muffin that you can think of.These muffins are so fresh and light. They are sure to be a delicious anytime snack.
Mixed Berry Muffins: Serves 12
1 cup of fresh strawberries
2/3 cup of fresh blackberries
2/3 cup of sugar
1/3 cup of vegetable oil
2 eggs
1 1/2 cup of all purpose flour
1/2 tsp of baking soda
1/2 tsp of salt
1/2 tsp of cinnamon
First, spray muffin tins with vegetable oil spray, then preheat the oven to 425.
Then, using a potato masher, mash the strawberries and the blackberries.

Then, add the sugar, vegetable oil, and eggs to the mixture and mix until well combined.
Then, add the flour, baking soda, salt, and cinnamon to the mixture and mix until well combined.
Then, fill the muffin tins 3/4 of the way full.
Then, bake them for about 15 minutes or until a toothpick comes out clean.
Then, let them cool and Enjoy!