Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream-cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Exams are over! ūüôā Let the looooong summer holidays begin – okay not, quite, I’ll be working and I have to finish a paper, but hey, NO MORE EXAMS!!

In fact, I’ve already baked these wonderfully fruity cupcakes a few days before my last exam as real little studying booster, but I didn’t have enough time to write this blog post until now. Still,¬†it would be fantastic to celebrate the end of exams with them and you never know – maybe I’ll bake some more later today.

They’re very easy to make and the frosting is a real discovery –¬†without butter, but still so creamy and perfect to pipe! The dough is moist and fruity and goes very well with this frosting. Also, I’m a real fan of the colours you can create with blackberries!So, what are you waiting for? – Bake! Even if your exams aren’t over yet… ūüėČ

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Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Yield: 12 cupcakes
Preparation time: 25 min
Baking time: 18-21 min

Ingredients:

For the Muffins:

       70g blackberries

­       40g blueberries

­       75g butter (softened)

­       75g muscovado-sugar

­       2 eggs

¬≠¬†¬†¬†¬†¬†¬† zest of ¬Ĺ a lemon

­       1 tsp. vanilla extract

­       1 pinch of salt

­       75ml buttermilk (lukewarm)

­       190g flour

­       2 tsp. baking powder

For the frosting:

       200g mascarpone

­       100g cream cheese

¬≠¬†¬†¬†¬†¬†¬† 1 tbsp. confectioners‚Äė sugar

¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ tsp. vanilla extract

­       2 tsp. lemon juice

­       3 tbsp. blackberry jam; sieved, if you like

­       4-6 blackberries

 

For the decoration:

­       12 blackberries

Preparation:

  1. Preheat the oven to 175¬įC.
  2. Wash, dry and blend the blackberries and blueberries; set aside.
  3. Whisk the softened butter until creamy. Add sugar; continue to whisk. Add one egg at a time and whisk until the mixture is light. Add lemon zest, vanilla extract and salt.
  4. Add the (not too cold!) buttermilk and whisk again.
  5. Mix flour and baking powder and sieve on top of the mixture. Add the blended berries and whisk carefully until the mixture is just about combined.
  6. Use a teaspoon to distribute the dough equally into the 12 muffin liners. They should be filled up to about ¬ĺ.
  7. Bake in the preheated oven for about 18-21 minutes, check whether they’re done using a small stick and take them out of the oven. Let them cool down completely.
  8. For the frosting: Put mascarpone, cream cheese, confectioners‚Äė sugar, vanilla extract and lemon juice into a bowl and whisk until smooth. Add the blackberry jam and a few blackberries (maybe already blended). Put the frosting into a piping bag with a star nozzle and pipe small heaps onto the muffins. Decorate each cupcake with a blackberry.

(recipe adapted from ‚ÄúFrau Herzblut ‚Äď Feine K√∂stlichkeiten & liebevolle Stylingideen‚ÄĚ by Carolin Strothe)SONY DSC

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

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Brombeer-Cupcakes mit Mascarpone-Frischkäse-Frosting

Coconut Raspberry Ice Cream (vegan)

Coconut Raspberry Ice Cream

It won’t get any easier and it won’t get any faster. This recipe is so incredibly simple you’ll be happily enjoying your homemade ice cream before you’ve even realised that you’re making it. Doesn’t sound logical to you? Well, I must confess, after two days of semester finals at the university my brain isn’t exactly as fresh as usually, but believe me, I can still prepare this ice cream. Because anyone can, it’s really easy-peasy!

There are only 4 ingredients needed, the ice cream is vegan and less heavy than most “traditional” ice creams. Furthermore, it is wonderfully refreshing and creamy…ohh, really, there’s no reason why you shouldn’t be making it right now, believe me!

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Coconut Raspberry Ice Cream

Serves 8
Preparation time: 5 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 5 dl Thai coconut milk (if possible, stored in the fridge for at least 4h)
  • ¬ľ – ¬Ĺ cup white sugar (depending on how sweet you like it)
  • 1 tsp. vanilla extract
  • 1 cup raspberries (frozen)

 Preparation:

  1. Whisk the coconut milk, sugar and vanilla extract until the mixture is nicely blended. If you use really cold coconut milk it can even reach stiff texture.
  2. Put the mixture into the ice cream maker and freeze it according to the manufacturer’s instructions.
  3. When the ice cream is almost done, get the frozen raspberries out of the freezer. Put them in a little plastic bag and use a rolling pin (or something similar) to make small raspberry-pieces. Add them to the ice cream immediately and let it churn for another 5 minutes.
  4. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe adapted from http://www.twopeasandtheirpod.com/)

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

Coconut Raspberry Ice Crem (vegan)

Kokosnuss-Himbeer-Eis (vegan)

Blueberry Sorbet – Frozen Mother’s Day Dessert

SONY DSCHappy Mother’s Day!¬†I don’t know about you, but I’ve certainly got the most amazing Mum ever! She supports¬†and loves¬†me in every way and this is really something to thank her for. (Also, without her help, this blog wouldn’t be possible, because as fond as I am of baking, I¬†do not¬†exactly like tidying and cleaning afterwarts much. ūüėČ So, she helps me out often after I’ve cooked or baked, which is really very kind of her! ‚̧Blueberry SorbetTherefore I dedicate this post to her. This recipe will give you a very quick and easy Mother’s Day dessert. I chose it, because I myself don’t have much time to bake today as I’m about to¬†play in a concert and have to get ready soon.

To add a special Mother’s Day-ish touch to the ice cream, or sorbet, to be precise, I made a lovely litte caramel decoration: A flower and a heart topped with blueberries.And voil√† – you’ve got something sweet and simple to say ‘thank you’ to the person who’s been there for you your entire life.

Thank you, Mum! ‚̧

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Blueberry Sorbet with Caramel Decoration

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 250g blueberries
  • 150g sugar
  • 2 dl water
  • 2 tbsp. lemon juice
  • 2 egg whites
  • 150g sugar
  • 3 tbsp. water
  • a bit of canola oil
  • a few blueberries

Preparation:

  1. Put sugar and water into a pot and bring to the boil. Cook until the mixture starts to thicken up. Let it cool down completely.
  2. Blend sugar mixture, lemon juice and blueberries. Whisk the egg whites until stiff. Gently fold the egg whites into the blueberry-mixture and combine, trying to keep the volume.
  3. Put the sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.SONY DSC
  4. In the meantime, prepare the caramel decoration: Dip heart and flower forms into the canola oil and put them onto a baking parchment.
    Put sugar and water into a pot and bring to the boil while stirring.
    As soon as the mixture starts to turn brown, stop stirring (you can still toss).
    Pour the caramel into the forms and decorate some of the hearts with fresh blueberries (while the caramel is still liquid).

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

Blueberry Sorbet with Caramel Decoration

Blaubeer-Sorbet mit Karamelldekoration

Neville’s Vanilla-Meringues

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‘What about you, Neville?’ said Ron. ‘Well, my gran brought me up and she’s a witch,’ said Neville, ‘but the family thought I was all Muggle for ages. My great-uncle Algie kept trying to catch me off my guard and force some magic out of me – he pushed me off the end of Blackpool pier once, I nearly drowned – but nothing happened until I was eight. Great-uncle Algie came round for tea and he was banging me out of an upstairs window by the ankles when my great-auntie Enid offered him a meringue and he accidentally let go. But I bounced – all the way down the garden and into the road. They were all really pleased. Gran was crying, she was so happy. And you should have seen their faces when I got in here – they thought I might not be magic enough to come, you see. Great-uncle Algie was so pleased he bought me my toad.’ – Harry Potter and the Philosopher’s Stone, p. 93.

Even though the risk of being accidentally dropped out of the window by your great-uncle due to a meringue seems very limited in our world, many bakers are still afraid of them. Some people chuck their left-over egg-whites away because they think that they couldn’t bake the meringues anyway.

And indeed, they can be tricky if you’re baking them on a very humid day or using a recipe which doesn’t work well. I was always very lucky with my meringues, though. This is, of course, thanks to this recipe I’m sharing with you today. To proove how easy it is, here a picture of my very first meringues (over a year ago):SONY DSCNot bad for a first try, don’t you think? The recipe I’m suggesting uses a bain-marie to heat up the egg-whites-sugar-mixture before baking. I’ve tried another recipe once, but that recipe didn’t work for me at that time.

With this one, however, I didn’t have a single batch of meringues that was damp or lumpy, they were always wonderfully light and crisp, though still nicely soft inside. A last important advice concerns the storing: I suggest an air-tight box, in which you can keep them without problems for a week or more – if they aren’t eaten beforehand… ūüėČ

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Neville‚Äės Vanilla-Meringues

Preparation time: 20 min
Baking time: 50-60 min
Yield: 30-50 meringues (depending on how big you pipe them)

Ingredients:

  • 3 egg whites
  • 215 g sugar
  • ¬Ĺ-1 tsp. vanilla extract
  • ¬Ĺ TL fresh lemon juice
  • if you like: sugar pearls to decorate

Preparation:

  1. Preheat the oven to 130¬įC.
  2. Put egg whites, sugar, vanilla extract and lemon juice into a heat-resistant bowl. Prepare a bain-marie: put the bowl onto the pot with boiling water.SONY DSC
  3. Whisk with the electric whisk until the mixture has reached a temperature of about 55-60¬įC (use a candy thermometer).
  4. Take the bowl out of the bain-marie and continue to whisk until the mixture has cooled down to room temperature again. (It should now be very thick and easy to form.)SONY DSC
  5. Put the mixture into a piping bag and, using a nozzle of your choice, pit meringues onto a baking sheet (covered with baking parchment). If you like, decorate the meringues with sugar pearls. Bake in the oven at 130¬įC for 50-60 minutes.SONY DSC (If you wish to pipe very small or big meringues, you‚Äôll have to adapt the baking time accordingly.)
  6. Take them out of the oven and wait until the meringues have cooled down completely. Then, store them in an airtight container.

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

Neville’s Vanilla-Meringues

Nevilles Vanille-Meringues