Valentine’s Day Cupcakes

 

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Red hearts, chocolate hearts, roses and raspberries. These would be the keywords to describe my Valentines Cupcakes I made this weekend. So light, so creamy, so dreamy….. I only made a few though, and apparently not enough, because the family was demanding for more.

M y little daughter helped me making the red roses from sugar paste, she made one just by herself after watching me closely. Like mother like daughter! She definitely takes after me, but to be fair, my older daughter loves crafting just the same.
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To make these beauties, I baked feather-light raspberry cupcakes and frosted with cream cheese icing. Really, really yummy! I wanted my cake to be red-and-white, like really popping red and bright white, but I just learned a lesson, which I kinda knew already, that you can not bake WHITE cake. Not in a natural way, anyway. I put white sugar instead of brown (and if you know me, you know that I use brown sugar like 99% of the time), and I put white food color in the batter (like a lot), and I baked on very low heat, and for a shorter amount of time, and my cake were still not white enough. And they never will be, I will just have to except it. I used some white food color in the icing too, and that actually worked, so at least the topping was nice and bright white.
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Ingredients:
125 gr unsalted butter, room temperature
1 cup white caster sugar
1+1/3 cup flour
1/3 cup whole milk
2 eggs, room temperature
1 tsp baking powder
1 tsp vanilla extract
300 gr fresh raspberries
pinch of salt
For the icing:
250 gr Mascarpone cream cheese
300 ml double cream
powder sugar, depending on your personal taste (I only used 1/2 cup)
white food color, optional
Method:
Preheat your oven. In a bowl, mix the flour with the salt and baking powder. Divide the baking cases in the baking pan.
In a larger bowl, cream together the butter and the caster sugar until light and fluffy. Add the eggs and the vanilla, mix well, then add in the flour mixture and the milk. Mix on low speed only until everything is incorporated. Throw in the raspberries and fold using only a large spoon. I didn’t want to crush the raspberries, so I mixed it very gently and only for few seconds.
Divide the batter evenly in the cupcake pan using an ice cream scoop only 3/4 way. Bake for about 18-20 minutes, then remove from the oven and let them cool a little before you transfer the cupcakes to cool completely on a wire rack.
In a bowl, cream the cream cheese with the powder sugar gradually adding the double cream too. If you have more raspberries, you can add some to the icing, it will make it pink and will taste very good!
P.S..I am very excited to announce that now I have my own App  which you can find on Play Store under the name Beautiful Cakes on your phone. I would appreciate any comments on this, weather you could find it easy or not and of course what do you think about it. I will probably come back to this post and edit this section should I have to change anything in the App (…well, that would be my husband, he designed the app and made it work…). Thank you!
Here’s the link:
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Persian Love Cake for Valentine’s Day

 

 

I have been looking for inspiration for something special for Valentine’s day, although this particular day doesn’t mean too much for us. It is a custom which we were not familiar with where we grew up, and only appeared later in our life, therefor there is nothing too special about it for us. But! It is a very good opportunity for baking something a little more special, more glamorous. I have been searching for something new, something different, and came across several time with the Persian Love Cake, but the more cakes, the more varieties on the same subject, and different interpretations each time. Which one to chose, which one is the authentic recipe, I’ll never know. I chose to follow (more or less…) a recipe from Twigg Studios blog, and the looks (the layout of the cake and decoration idea) from The Hungry Australian, and that’s how my version of the Persian Love Cake came to life.
Apparently, there is also a love story behind this cake, although searching a bit deeper I found out, that none of it is true, and that Persian people don’t know anything about it.
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Ingredients:
250 ml plain yogurt
1 tsp baking powder
6 eggs
1 cup caster sugar
2 and 1/4 cup ground almond
6 cardamom pods
2 Tbsp rose water
6 Tbsp chopped pistachios
pinch of saffron strands
100 ml almond milk
zest from 1 lemon
Icing:
150 ml double cream
50 g white chocolate
Syrup:
zest and juice of one lemon
100 g caster sugar
2 cardamom pods
1/2 cup water
Decoration:
food grade dry rosebuds
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Method:
Preheat the oven.
Peel the cardamon pods open and remove the seeds, crush with a pestle and mortar. Add the saffron strands to the milk and warm in the microwave. In another bowl beat the eggs and sugar until thick and creamy, then stir in the yogurt. Add the ground almonds and baking powder, then add the ground cardamom, lemon zest and chopped pistachios. Add the rosewater to the milk and saffron mixture and stir into the cake batter.
I didn’t have rose water at home, so I put a few dry rosebuds in a cup and poured half cup of boiling hot water on them and left covered for about 10 minutes. It smelled wonderful, but with a much lighter rose taste, which I personally prefer better than the strong rose water.
Pour the cake mixture in the previously greased bundt cake form. Bake for about 40-45 minutes.
While still in the oven, make the syrup.Put the lemon juice,the zest, sugar, water and cardamom pods in a pan and simmer until thickens a little.
When your cake is baked, make holes all over and pour the syrup on to the warm cake spoon by spoon.
Warm the double cream in a pan and melt in the chocolate. Let it cool for several hours in the fridge before you beat up lightly, so the consistency is still flowing but thick. If you want, you can leave the ganache out completely, or you can make butter cream instead if you prefer.
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Valentines Day Red Velvet Cheesecake for Two

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Here’s my Valentines Day treat for the family, although we don’t care much about Valentines Day at all. Anyways, as red is one of my favourite colours I was happy to make something to suit this day.

 

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Red velvet cake also fits perfectly, but since lately I was so much into cheesecakes, I thought of combining them into one desert.
This cheesecake though is a bit different from the others I made before. This one is a baked cheesecake, and has eggs as well.
Oh, and is really yummy!
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Ingredients
For the base:
-2 pack of original Oreos biscuits
-50 gr melted butter
For the filling:
-3 pack light Mascarpone cream cheese
-lots of red food colour gel paste
-1 egg
-2 Tbsp sour cream
-1 cup white sugar
-4 Tbsp unsweetened Cocoa powder
-2 tsp vanilla extract
For the icing:
-300 ml double cream
-2 Tbsp powder sugar
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Method
Preheat the oven. Lightly grease the cheesecake pan with butter.
Crush the biscuits using a rolling pin or a food processor. In a bowl mix the biscuit
crumbs and the melted butter, then divide evenly in the mini cheesecake pan. With this recipe I got 10 mini cheesecakes of the size 3 inches in diameter. Press down the crust, then bake it for about 5 minutes.
In a large bowl beat the Mascarpone with powder sugar, adding the vanilla, sour cream, cocoa powder, red colour paste, finally the egg.
Fill the cheesecake pan evenly up to 3/4 full, and smooth the top. Bake for 15-20 minutes.
Let it cool in the pan completely, then cover with cling film and put in the fridge for overnight. Again, I had to argue with my husband about eating or not eating the cheesecakes before the night even started…..eventually I manged to keep him away until next morning.
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Before serving, take them out form the fridge, and carefully push them out from the pan before putting any whipped cream on top.
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Raspberry Cream Cheese Cakes

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Recently I bought three little cake tins and this is how I tested them. They worked perfectly so I am more than happy with my purchase.

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I made a chocolate sponge and to fill the cakes I whipped 300 ml Double cream with a pack of Mascarpone cream cheese and few tablespoon of Raspberry conserve. I also put in the middle a layer of natural whipped Double cream.

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For decoration I used artificial flowers, which saved me a good amount of time….again 🙂 I usually have fresh, real flowers in my kitchen, but not this time.

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Heart Cookies For Valentine’s Day

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Who said that Valentine’s Day has to be all about red flowers, red cookies, red hearts, etc …etc…? Actually red is one of my favourite colours, and as much as I love it when it comes to decorate cakes and cookies with red fondant, I’m not to keen on doing it, so I am avoiding it if possible. So here comes pink again!

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I used the same white chocolate cookie recipe which I used for the Christmas Cookies, so you can find the recipe under that post. I baked these heart shape cookies about 2 weeks ago. Actually we were baking with my daughter and my son, they were making cookies for themselves, and I only made these few big hearts and put them away in a box undecorated.

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Have a nice cup of hot chocolate with marshmallows and Happy Valentine’s Day Folks! 🙂

Rose Water Valentine’s Cupcakes

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Finally made them!

I was looking for rose water for some time and then suddenly Tesco started to sell it. I was very excited to bake the rose water cupcakes BUT….. they didn’t came out the way I expected. I don’t know… they were just not that extravagant as I expected…. Could be that my expectations were too high but since roses are so elegant and beautiful flowers and smelling soooo amazing I thought that a cake with rose water essence must be just as delicious and special as the flowers themselves. Or, maybe the recipe was not the best…that’s always possible!

Anyway, the look of these cupcakes pleased me a lot, and I had fun making the sugar-paste roses. All in all I don’t regret a minute of what I spent with them.

Many thanks for my husband for these really beautiful pictures! 🙂Image

I thought about sharing the recipe I used but decided better not because as I said I wasn’t completely satisfied with the outcome, so if you are looking for a great rose water cupcake recipe then just keep on looking until you find the best for you.

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Valentine’s Day cakes

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Happy Valentine’s everyone! 🙂

I have this little cake tin with heart shapes that I got from my Mother last summer. I thought it would be perfect for making mini cakes for Valentine’s. I used lots of chocolate, cocoa powder, chopped nuts and Rum.

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I also made some cakes in a different mould just to try out how it would look. I think it looked very pretty.

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Just so you know Valentine’s Day is not over yet but we haven’t got any more cakes left, we eat them all already 🙂

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