Well, these were made with juicy tangerines to be more precise, so I might need to change the title.
The idea to bake these came while shopping with my friend in a candy store and she pointed to a box of these orange chocolate crisps 🙂
Anyway, this is a very easy recipe and it doesn’t need baking either. All you need is 250-300 gr of sponge fingers or lady fingers as some would call it, good quality dark chocolate, orange or tangerine juice for the base, then heavy cream and orange flavour chocolate for the frosting + decoration.
To make the base you need to put the sponge fingers into a food processor to crumble it. Then add 150-200 gr of melted chocolate to the crumbs. Finally add some orange juice and the zest of a big orange to it and make a dough. Divide it evenly in a cupcake tray lined with cupcake cases. Push the dough down in the papers with your fingers or using a spoon. After this you put the tray in the fridge for like an hour to set.
The cream is an orange flavoured ganache that you should make the evening before, but at least 6 hours earlier, because you have to melt the orange flavoured chocolate chips in the warm heavy cream, then has to cool down in the fridge before whipping.
These cupcakes are made using my basic vanilla cupcake recipe of Laura Vitale’s Kitchen, but of course with a few changes.
First of all I used 600 gr of fresh strawberries overall to make these. About half in the batter and the other half in the meringue.
Why I made strawberry meringue? Simple: I had leftover egg whites (four to be specific), and I wanted to get rid of it, but since I try to NOT to throw out any food I came up with the whole cupcake idea with the strawberry meringue which reminded me of my childhood when my grandmother used to make us strawberry and raspberry meringues every summer…
What you can’t see but you could feel wonderfully when eating was the 100 gr of white chocolate chips combined with the strawberry in the cake. Hm… yum!
And now last but not least let me introduce my little baby girl, Tamara, who is 3 weeks and 2 days old, she was born on the 11th of June in a very speedy way! She is a real joy in our family 🙂
Again, a very simple cupcake recipe, but with an extra touch on the decoration, which makes all the difference!
Bake a basic vanilla cupcake, BUT instead of using Vanilla essence use Rosewater…
Use any basic cupcake liners, BUT after baking use a nice cupcake wrapper. I used mine, that I made from cardboard paper bought from the Hobby Craft. Make sure the colours are matching…
No need to make fancy cupcake toppers and decorations, just GO OUT and pick some wild roses, preferably the tiniest you can find…and VOILA!
We are currently in the middle of the elderflower season, the whole village is full, and I mean F.U.L.L. with these lovely smelling elderflower bushes. I only have to step out from the house to pick a whole bucket.
Last year I wanted so much to try and bake cupcakes with elderflower, but for some reason I just missed it, but not this time! And I haven’t only made cupcakes but we picked more flowers and my Mum and I made Elderflower Cordial then my Mum made pancakes, which I must say turned out so delicious that it beat my cupcakes, not that we were on a contest or anything 🙂
Anyway, the cupcakes were good too, so if you fancy something different, little out of the ordinary this is a recipe for you to try!
I followed the Elderflower Cupcakes recipe from Waitrose.com, so I will not write it down. The only change that I made (because I just can’t stop myself of changing something!) is that I used only 2 eggs (well I realised I haven’t got more…), and I used more Elderflower Cordial than given in the recipe, but my main change was that I used real flowers in the batter. I think I used about 5 flowers (I cut the little white flowers of the veins and stirred in the batter), it gave a real, authentic taste, way better than just using the cordial for flavouring.
…and, I’m sure you see that there is a bottle of beer next to the Cordial, hm….what else than…of course, is Elderflower Beer, which is a must on a hot summer afternoon when enjoying Elderflower Cupcakes 🙂
It’s been a while since I last posted, but HEY, I just had my gorgeous baby few weeks ago!!! 🙂 I did bake though, only that I haven’t had the time to post anything for the last weeks. So here I am now and I will show you my last creations.
Thess cupcakes with the Chestnut Cream on top I made few days before I gave birth to my little daughter. My very good friend, Eszter from Hungary was with us and she was eager for us to bake something together 🙂
So we chose this because we both love Chestnut Puree, and I happened to have few packs in the freezer. The frosting is ever so simple, only whipped double cream with the Chestnut Puree and a hint of Rum. The cake is a simple vanilla cupcake also with few drops (your choice how much…) of Rum and chocolate chips.
Hm…I just realised my watermark is gone with the wind…. again…