Coffee Cupcakes with Toffee Mascarpone and Figs

 

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I was glad to find fresh figs at the store because I had this cupcake in my mind for a while now. Not this recipe though.
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Many recipes pair the figs with honey, but I wanted something else. Maybe figs with honey is very delicious, but in my imagination something is missing. I wanted something different.
Now, you may remember that not so long ago I said that I don’t like boxed cakes, and it’s true, I don’t, but recently I found a blog post about how to improve a boxed cake to taste like real cake from a good bakery. This pushed me towards buying a boxed cake, you know…just to experiment.
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So, I chose a coffee cake from Betty Crocker. As for the icing, I bought double cream and Mascarpone cream cheese. At that point I wasn’t sure what else I will add to the icing, but later I remembered that I have some left over Toffee sauce which would be just perfect. And it truly was!
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Back to that blog post about how to make a boxed cake better, there were various tips, and I decided to change 3 things. First, instead of using vegetable oil, I used good quality, French butter, melted. Secondly, instead of medium eggs, I used three large of the best eggs, and finally I add to the mixture 100 gr Pecans and 1 tsp of vanilla extract. And of course, I didn’t bake one cake, but instead I baked the batter in form of cupcakes. I am very satisfied with the final result.
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The best thing about the whole experience was definitely the fact that I didn’t have to use any extra sugar, nothing in the batter and nothing in the icing either. Well, I know that the box cake contains sugar, and the Toffee sauce also contains sugar, but still, the fact that I did not touch the sugar container the whole time of making these cupcakes made me feel better. Yey!
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Ingredients:
-1 box of Coffee Cake from Betty Crocker
-3 large eggs or 4 medium
-90 ml melted butter
-1 tsp vanilla extract
-180 ml water
-100 gr Pecans, chopped
For the icing:
-300 ml double cream
-250 gr (1 pack) Mascarpone cream cheese
-Toffee sauce (the ones you pour over ice cream for example)
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Method:
Preheat your oven, and line the cupcake pan with the paper cases.
Put the eggs, melted butter, water and cake mixture in a large bowl, and mix well, finally add the pecans too.
Divide the batter evenly in the pan and bake for about 20-25 minutes.
When ready, let them cool on a wire rack.
Put the cream cheese in a bowl and beat with an electric mixer adding the Toffee sauce gradually. I can’t tell you how much really, it depends on how you would like your icing to be. More Toffee sauce means sweeter and more brownish icing. In terms of consistency I’m not sure how much it would change, but I assume you don’t want to add a whole bottle of Toffee sauce, which would result in a runny icing. So, my advice here would be to taste after every spoonful of sauce to make sure you’ll get what you like. Also, don’t forget that there is 300 ml of double cream to add to this which will take away from the colour and the taste.
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Now, if you don’t want your kids to stuff themselves with too many cupcakes, then coffee cupcakes is definitely the way to go….as good as these were, my kids didn’t seem to be interested at all because they are “coffee cupcakes”. They know coffee is a drink for adults and this kept them away from the kitchen this time. Well, selfishly, I didn’t mind a bit 🙂
We ate few with my husband during the weekend, and the rest went to the freezer….

Pistachio Pudding Cupcake with White Chocolate Cream

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I had few packs of American Jell-O pistachio pudding in my cupboard for a while, and I bought them specifically to bake them into cupcakes or some sort of cake. I used one pack now to make a small batch of cupcakes. They didn’t turned out as green as I thought they were, but then I haven’t used any food colour. Anyway, even though they were not so green, but at least they tasted wonderfully, so overall I was happy with the result, and so was my husband, who loved them!

 

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I found recipes on the Internet using pistachio pudding, but they also used boxed cake mixture. I aim to bake every time from scratch, so only use boxed cake when I see one in the store that look appealing and calls my name to try it. So, since I don’t keep any cake box in the house, I made up my own recipe.

 

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Ingredients:
-1 cup flour
-3/4 cup caster sugar (I usually bake with brown sugar, but this time I used white)
-3 eggs
-1 tsp vanilla extract
-1 cup milk
-60 ml sunflower oil
-1 pack Jell-O pistachio instant pudding
-1 tsp baking powder
-salt
Icing:
-600 ml double cream
-200 gr white chocolate
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Method:
To make the white chocolate cream, you need to warm the cream and melt the chocolate in the warm double cream, then let it cool and keep it in the fridge for overnight. Beat the cream next day, before icing the cupcakes.
Preheat the oven, and line the cupcake pan with the baking cases.
Using a big bowl, first I stirred the eggs with the vanilla, sugar, then I put everything else into the bowl and gave a good stir until was well combined, kind of how you would do with a boxed cake mix.
Divide the batter evenly in the baking pan and bake for about 25 minutes. Let them cool before icing. I decorated mine with pink and purple chocolate shavings.
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