Bring Me Luck Cupcakes


They are the same batch of cupcakes from my previous post (the Full Chocolate Cupcakes), only these are decorated slightly differently.



I made white roses on top, to match the white lace cupcake wrappers, and a little green four-leaf clover, to bring us luck 🙂

Full Chocolate Cupcakes

I was trying to compose the title for these cupcakes, but it’s easier to just call it simply full chocolate cupcakes, because it’s literally full with chocolates.
I added dark chocolate chunks to the batter and the ganache cream on top is full with chocolate flakes, too.
Initially I made them to give it away, but I can never make just a few, so we could keep some for ourselves, too.
This time I also made few sugarpaste roses to decorate my cupcakes.
1 cup water

5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
1 Tbsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking soda
2 eggs
200 gr butter (unsalted)
1 tsp almond extract
juice squeezed from 1/4 orange
100 gr dark chocolate roughly chopped
Topping cream:
600 ml heavy cream
150 gr dark chocolate
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the cream into a pan, put it on the stove. Chop the chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours.
This is a very delicious cupcake topping, and I often use this method with white chocolate as well, and also it can be coloured well with food colour.
Baking the cupcakes:
1. Preheat the oven and line your cupcake tin with the cupcake cases.
2. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
3. Mix the flour, salt, bicarbonate of soda, baking soda and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
4. Scoop the batter 3/4 of the way into the lined cupcake tin and bake for about 20 minutes. Leave them cool in the tin for 5 more minutes before taking the cakes out on a tray. Let them cool completely.
5. In a mixing bowl beat the chocolate cream to a relatively hard consistency if you want to pipe a swirl on top of your cupcakes.

Ping-Pong Birthday Cake


My ordering client is a 9 year old boy, and I have been making his birthday cakes for the past 3 years. So far he had a Robot cake, then a Minecraft cake last year, and this time he asked for a cake with Ping-Pong theme.
So, here it is. I’m not very happy about how the ping-pong bats turned out, but I maneged to make a perfectly round ping-pong ball, which then got a bit smashed during transfer to the birthday party.
Alexandru always wants a chocolate cake, so I made my favourite recipe. I usually make this cake for our family on Christmas with a white chocolate cream filling, but for this birthday cake I made milk chocolate filling.

Raspberry Mini Cupcakes With White Chocolate Cream



I was tossing around these mini muffin cases for a long time in my cupboard, so I figured that the best thing to get rid of them would be to actually use them.


So, I decided to bake little bite size raspberry muffins, then transform them into mini cupcakes by adding a delicious cream on top.


To bake these, I used my favourite vanilla cupcake recipe from Laura Vitale’s Kitchen, but with a different frosting, and I stirred the raspberries into the batter.


The cream on top is a white chocolate ganache, which is basically white chocolate melted in double cream, then whipped (after chilling overnight in the fridge).


I used non edible decorations purchased from Hobby Craft.



Tiramisu Cupcakes for New Years Eve


These were my New Years Eve cupcakes last year when my in-laws were spending their holidays with us in the UK.

I was just too busy to post it at the time being, so here I am doing it right now. Better later than never, they say 🙂

These were tiramisu cupcakes with Rum, so just perfect for a New Years Eve party! I might just make them again this year.


Mini Orange Cheesecakes

I want to share with you today one of the most interesting recipe I made lately.
I bought a new Mini Cheesecake pan recently and I was eager to try it. We just love cheesecakes, our favourite is the strawberry so far, but we don’t want to stop here, (well, I don’t want to, because my husband would be happy to stuck with it forever), and I’m always looking for new flavours and tastes to try. Funny thing though, I haven’t posted any of my strawberry cheesecakes yet, something that will need to be fixed in the near future for sure.
Anyways, this time I chose to make Orange Cheesecakes, and the idea came when I saw a pack of Orange and Chocolate flavour Mcvitie’s Digestive biscuits at the supermarket, the ones that have one side coated with chocolate.
Turns out, it was a very good choice! The chocolate-orange biscuits as a base for this cheesecake added an extra richness and complimented the topping perfectly!
-400 gr Orange-Chocolate digestives biscuits
-100 gr melted butter
-750 gr (3 pack) Mascarpone soft cheese
-2 tsp vanilla essence or 1 vanilla pod
-100 gr icing sugar
-300 ml double cream
-lemon zest (optional)
-a few small to medium size oranges
-1 cup brown sugar
-3/4 cup water
-fresh lemon juice
1. Butter the mini cheesecake pan in every hole.
2. Put the biscuits in a food processor or plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Can be melted in the microwave.
Mix thoroughly until the crumbs are completely coated. Spoon them into the prepared tin and press firmly down into the base to create an even layer. To do this I used the edge of my rolling pin. Chill in the fridge for about 1 hour to set firmly.
3. Make the filling by mixing the cream cheese and vanilla and sugar, then using an electric mixer add the double cream and beat until is completely combined.
4. Scoop the cream mixture on top of the biscuit base. I used a piping bag to do this.
Now, smooth the top of the cheesecakes down with the back of a dessert spoon or a spatula. Leave to set in the fridge overnight.
5. Next day, or about 1 hour before serving the cheesecakes, make the topping, and also remove the cheesecakes from the fridge to adjust to room temperature.
With a sharp knife, slice orange into thin rounds , discarding the seeds.
In a deep frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they’re slightly candied and translucent and liquid has consistency of a thin syrup (about 20 minutes), there should be about 1/2 cup liquid in pan. Let it cool in the pan. Cover and chill at least 15 minutes.
6. Place an orange slice on top of each individual cheesecake and drizzle some syrup on top as well. Alternatively, just drizzle the orange syrup on top of the cake and place a slice of orange next to it.