Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes

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‘What with your uncanny ability to know things you shouldn’t, and your careful flattery of the people who matter – thank you for the pineapple, by the way, you’re right, it is my favourite -‘
Several of the Boys tittered again.
‘- I confidently expect you to rise to Minister of Magic within twenty years. Fifteen, if you keep sending me pineapple. I have excellent contacts at the Ministry.’
Tom Riddle merely smiled as the others laughed again. Harry noticed that he was by no means the eldest of the group of boys, but that they all seemed to look to him as their leader.
‘I don’t know that politics would suit me, sir,’ he said when the laughter had died away. ‘I don’t have the right kind of background, for one thing.’
A couple of boys around him smirked at each other. Harry was sure they were enjoying a private joke: undoubtedly about what they knew, or susprected, regarding their gang leader’s famous ancestor.
‘Nonsense,’ said Slughorn briskly, ‘couldn’t be plainer you come from decent wizarding stock, abilities like yours. No, you’ll go far, Tom, I’ve never been wrong about a student yet.’

– Harry Potter and the Half-Blood Prince, p. 462-463.

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Welcome to the Slug Club! Because, if you can make these wonderfully moist and fluffy Pineapple and Vanilla Cupcakes you’ll be invited to Horace Slughorn’s exclusive little parties at once. Crystallized pineapples are his favourite treat (and great weaknes) and these cupcakes are actually topped with them – what more could he wish for?

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To be precise, they are topped with dried pineapple to which a little bit of sugar has been added. I found those dried pineapples at a health food shop in Zurich main station (it’s called “Egli”) and they’re a truly delicious snack even without the cupcakes. 😉SONY DSC

So, after I found “my” crystallized pineapples I went looking for a pineapple cupcake or Muffin recipe. I found a muffin recipe and changed it (mainly I added coconut milk and the topping) to create what I think Professor Slughorn (and we all) would like: a very light, moist and spring-like cupcake with a pineapple and vanilla flavoured mascarpone-cream topping (pluis of course the famous crystallized pineapples!).SONY DSC

Whether you want to join Old Sluggy’s Club or not, these Pineapple and Vanilla Cupcakes are a good choice! They’ve got some lovely spring and sunshine magic about them, don’t they?SONY DSC

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Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes

Yield: 12 cupcakes
Preparation time: 30 min
Baking time: 18-20 min

Ingredients:

For the muffins:­       2 slices of pineapple (canned or fresh) + 2 tbsp. pineapple juice­       280g flour

­       3 tsp. baking powder

­       1 pinch of salt

­       80g muscovado sugar

­       40g white sugar

­       2 eggs

­       120g coconut milk

­       80g sour cream (or crème fraîche)

­       90g butter (melted but cooled to room temperature)

­       1 tsp. vanilla extract

For the topping:­       ½ dl cream­       4-6 tbsp. confectioner’s sugar

­       3-4 tbsp. mascarpone

­       1 tbsp. coconut milk

­       1 tsp. vanilla extract

­       2 tbsp. pineapple juice

­       dried pineapples (at least 12 slices)

Preparation:

  1. Preheat the oven to 200°C. Cover the muffin tin with cupcake liners.
  2. Cut the pineapple slices into small cubes. Melt the butter and let it cool down.
  3. Sieve flour, baking powder and salt into a big bowl. Add sugar and pineapple cubes.
  4. Combine eggs, coconut milk, sour cream and 2 tbsp. pineapple juice in a small bowl and whisk.
  5. Form a little well in the middle of the dry ingredients and pour the liquid ingredients into that well. Stir until just combined (don’t overwhisk!).
  6. Use a spoon to fill the mixture into the cupcake liners. Bake for 18-20 minutes until the muffins have risen and are golden brown. SONY DSC
  7. In the meantime, prepare the topping: Whisk ½ dl cream until stiff, add 6 tbsp. confectioner’s sugar, whisk again. Add 3-4 tbsp. mascarpone, 1 tbsp. coconut milk, 1 tsp. vanilla extract and 2 tbsp. pineapple juice (make sure that the mixture stays stiff).
  8. Fill the topping into a piping bag and pipe a twirl on each cupcake (once
  9. they have cooled down, of course!). Decorate the cupcakes with dried pineapple slices.SONY DSC

(recipe adapted from “1 Teig = 100 Muffins“ by Susanna Tee)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes

Horace Slughorns liebste Ananas-Vanille-Cupcakes

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Tasted: Of Rabbits and Strawberry-Rhubarb Delicacies

SONY DSCToday I present you a new category on my blog which is called “Tasted”. Here I am going to show you food that is not of my own creation and I shall inspire (and tease) you with pictures of beautiful things I’ll come across in my culinary life. (Therefore I can of course not include a recipe of the shown delicacies.)SONY DSCLet me present you a lovely “Spitzbueb” (a Swiss cookie): a rabbit – isn’t it cute? Oh, I love rabbit shaped desserts right now (because rabbit = Easter = holidays – logical, ins’t it. 😉 ).SONY DSC

And on the the confectioners’ sugar trace of the rabbit a slice (or rather dice) of an aboslutely DELICIOUS strawberry-rhubarb-cake as on my first picture – this is dessert heaven. ❤

Easter Nests

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Easter Nest

Easter is only two weeks away – high time to start the baking countdown!

Let me show you one of my favourite Easter recipes: Easter Nests. In Switzerland, it is the custom that children look for Easter Nests on Easter morning. They’re not usually made out of bread, but rather of paper. This is my hommage to all the wonderful childhood memories of looking for Easter Nests (we still do it in my family, by the way, even though I’m not exactly a child anymore… 😉 ).

The Easter Nests will look wonderful on your breakfast table and THEY CAN BE FILLLED WITH CHOCOLATE!! Any more questions? I guess not.SONY DSC

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Easter Wreath

Oh yeah, just one last thing. The recipe will give you three little Easter Nests. Of course, you can also bake one big Easter Wreath instead (as shown on the picture below). Just follow the instructions below.

I am looking forward to many more recipes with little rabbits, little chicken, chocolate eggs…you name it! What’s your favourite Easter recipe?SONY DSC

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Easter Nests

active preparation time: about 40 min
(plus about 1.5 h rising time)
yield: 3 cute little Easter Nests or one big Easter Wreath

Ingredients:

  • 375g flour
  • 3g salt
  • 70g sugar
  • 75g butter, softened
  • 20g fresh yeast
  • 1,25 dl warm milk
  • 1 egg
  •  100g ground hazelnuts
  • 100g marzipan
  • 1 egg
  • 1 small apple
  • if needed: 1-3 tbsp. milk
  •  about 100g apricot jam
  • about 10-20g flaked almonds

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve the fresh yeast in the slightly warmed milk with 1 tbsp. additional sugar while stirring.
  4. Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
  7. In the meantime, prepare the filling: Combine the ground hazelnuts, the marzipan (cut or pulled into small chunks), the egg and a peeled and grated apple in a small bowl. Add 1-3 tbsp. of milk, if the mixture is too dry. Set aside.
  8. Separate the dough into three equal parts (skip this if you want to make one big wreath).
  9. Spread one piece of dough to form a thin (2-3 mm) rectangle and cover it with the filling. Roll it from the long side (as shown on the picture below).SONY DSC
  10. Push the roll firmly together (maybe you have to roll it again).SONY DSC Then, cut it lengthwise and intertwine the strands. SONY DSCCombine the ends to form a wreath and put it on a baking tin (lined with baking parchment). SONY DSC(Repeat steps 9-10 with the other pieces of dough if you are making Easter Nests.)
  11. Let the Easter Nests / the wreath rise (covered by a kitchen towel) in a warm place for about 20-30s minutes. Preheat the oven to 180°C (350°F).
  12. Bake the Easter Nests for about 20 minutes. (Longer, about 35-40 minutes, if you bake one big wreath.) Heat the apricot jam and put it through a sieve. When the Easter Nests / Easter Wreath is baked, brush it with the apricot jam and besprinkle it with the flaked almonds.
  13. Let the Easter Nests / Easter Wreath cool down on a cooling rack. You can now fill the middle of the Easter Nests with chocolate eggs. Enjoy!

(recipe adapted from „ Wunderbare Osterzeit – Backen und Kochen“ by Garant Verlag)SONY DSC_________________________________

To get a printed version: Download the pdf.
(Both English and German versions available!)

Easter Nests

Osternestchen

Guest Post: Fruity Apple Cake (Vegan)

Apfeltortenstück~~~ TODAY: A GUEST POST WRITTEN BY MY FRIEND LUCY! ~~~

With this blog post I would like to present you a friend of mine with whom I went to school for four years. We had such a great time! ❤

IMG-20141207-WA0000bWe’ve baked Chirstmas cookies together this winter. (You can check out her vegan and my regular variation here.) And now, guess what – she has started a wonderful vegan blog herself a couple of weeks ago. I was so excited when I discovered it! Lucy has uploaded so many mouth-watering recipes already. You simply HAVE to check out her blog.

In this guest post she’s going to share an absolutely gorgeous and very fruity apple cake with you. I’m sure you can’t wait for her recipe, so here it is. – Bettina.

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Spring has arrived in Switzerland, the temperatures are rising and the flowers are beginning to bloom. It’s so beautiful outside and I think, this time of the year is just perfect, for sitting outside and enjoying the rays of the sun on your face. Why not savour this moment with a nice cup of tea and this delicious and fruity cake?

This apple cake is made out of 1kg fruit and is by the way completely vegan.

It did not take much time and the cake was eaten up by me, my family and friends. And it really hit the spot, everyone liked it and I am sure you too are going to enjoy it.

If you are interested on more vegan recipes and tips on how you can easily veganize some dishes, follow my blog lucysveganrecipes.wordpress.com 🙂

Peace and love,

Lucy.

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Fruity Apple Cake (vegan)

by Lucy’s vegan recipes

Preparation time: 45min
Baking time: 15min
Let it cool in the fridge for additional 8 hours at least (or overnight)
Yield: 1 apple cake

Ingredients:

For the cake base

  • cake-pan with ring (Ø 28cm)
  • vegan margarine for the cake-pan
  • 180g sugar
  • 175g flour
  • 40g soy flour
  • 3 tsp. baking powder
  • pulp of ½ vanilla bean
  • 200ml cold water
  • 3 tbsp. canola oil

For the apple mass

  • 1kg apples
  • juice of 1 lemon
  • 150g sugar
  • 2 packages vanilla pudding powder
  • 1 tsp. agar-agar
  • 150ml water
  • 1 tsp. grated lemon zest
  • a bit canella

For the decoration

  • vegan cream
  • dark chocolate
  • dried apples

Preparation:

  1. Preheat the oven to 200°C. Use the margarine to grease the cake-pan. In addition I used baking paper for the ground, so you can easily get the cake base out of the cake-pan afterwards.
  2. For the cake base mix the sugar, flour, soy flour, baking powder and the vanilla pulp in a bowl. Add the water and oil; now mix all the ingredients, but not too strongly.
  3. Fill the mixture to the cake-pan and make it even. Bake it for 15min in the middle of the preheated oven. Or if you have a cake-pan of not the same size as the one I used, use a knife to check out, if the biscuit is ready. Now let it cool down on a cooling rack.
  4. While the cake is baking/cooling, you can wash the apples and then grate them. To make sure that they do not get too brown, continuously add the lemon juice to the grated apples.Apfel raffeln
  5. For the apple mass add the sugar, vanilla pudding powder, agar-agar and water to a pan. Mix it and then bring it to the boil. Now add the grated apples, lemon zest and canella to the pan. Mix and then let it cook for one minute.
  6. Now the cake base should be cooled down. KuchenbodenPut it back in the cake-pan (use baking paper for the ground) and put the cake ring around. Now spread the apple mass over it. Leave it in the fridge for at least 8 hours or overnight.Apfeltorte
  7. If you like you can serve the cake with cream, grated chocolate and dried apples. I used coconut milk and whipped it. It does not work as good as with other creams (like almond cream), but tasted good anyway.Kuchen innen

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Fruity Apple Cake (vegan)

Fruchtige Apfeltorte (vegan)