Christmas Tree Cupcakes for the Preschool Christmas Party

DSC_6296

DSC_6295

“Last Christmas I gave you my heart…….” No, but I gave away more than 40 mini cupcakes for my daughter’s preschool Christmas party.
DSC_6300
I enjoyed making the little green pine trees from Wilton candy melts, even the kids jumped in to make some for themselves in the end.
For this occasion I baked a box of Carrot Cupcakes, I wanted to try the taste for a while. Not too bad, but doesn’t come even close to my carrot cupcakes recipe. I sprinkled coconut shred on top of the icing for the snowy effect.
My little Darling at her very first Christmas Party 🙂
P1250054

 

Raspberry Mini Cupcakes With White Chocolate Cream

DSC_5951

 

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.

DSC_5949

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

DSC_5947

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.

DSC_5946

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).

DSC_5950

I used non edible decorations purchased from Hobby Craft.

DSC_5948

 

Tiramisu Cupcakes for New Years Eve

DSC_3456

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.

DSC_3458

Mini Orange Cheesecakes

DSC_6068
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.
 
 
DSC_6070
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.
DSC_6054
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!
Ingredients:
 
-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
 
 
Method:
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.
DSC_6025
DSC_6024
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.
DSC_6029
 
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.
 
DSC_6031
DSC_6032
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.
DSC_6034
DSC_6035
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.
DSC_6048
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.
 
DSC_6049
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.
DSC_6051
DSC_6065
DSC_6064
DSC_6067
DSC_6059
DSC_6073
DSC_6070-001

2014 in review- Big Thank to you All!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 8,200 times in 2014. If it were a concert at Sydney Opera House, it would take about 3 sold-out performances for that many people to see it.

Click here to see the complete report.