ANISE, CARAMEL, AND CHOCOLATE CUPCAKES
ANISE, CARAMEL, AND CHOCOLATE CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
To make the cream, combine anise and toffee in a mixing bowl and add to the creamy cheese. Mix with a spatula in a rolling motion to reduce the bubble as much as possible.
Refrigerate each cupcake for at least 4 hours after decorating with cream.
To make the flakes, melt the chocolate in a double boiler at 120° F (50° C) until smooth, then cool to 90° F (32° C). Pour it onto a piece of parchment paper and spread it thinly with a spatula. Cut 1x1-inch (3x3-cm) squares and place a weight on top to prevent warping when crystallising.
To complete the decoration, place the toffee in a pastry bag fitted with a nozzle and squeeze it into each of the cupcakes. Finally, top with a chocolate flakes.
CHOCOLATE AND WHIPPED CREAM CUPCAKES
CHOCOLATE AND WHIPPED CREAM CUPCAKES
Calories: 148kcal
Fat: 7.3g (1.4g S.Fat)
Carbs: 19.6g
Protein: 5.5g
Sugar: 89g
Sodium: 82mg
Melt the cacao cream in a microwave or double boiler to make the filling. Put it in a pastry bag fitted with a nozzle. Fill each cupcake with whipped cream after pricking it with a pastry bag.
To make the decoration, heat the vegetable cream and sugar in a small saucepan over low heat until it begins to boil. Pour the mixture into a mixing bowl and stir in the chocolate. Refrigerate the cream for 4 hours after it has been mixed until it is smooth and free of lumps. Whipped cream and chocolate shortbread should be used to decorate each cupcake.
CRISPY LIME AND HAZELNUT CUPCAKES
CRISPY LIME AND HAZELNUT CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Fill each cupcake liner halfway with batter. Bake for approximately 27 minutes at 355° F (180° C), then cool for 2 hours.
Boil the cream and then pour it over the chocolate and margarine to make the cream. Using a hand mixer, emulsify the cream until it is smooth and free of lumps. Refrigerate for 6 to 12 hours before serving.
Melt margarine and chocolate in a bowl to make the crunchy bits. Mix in the praline and the cookies or neulas. Half of the batter should be placed in a 3x3-inch (8x8- cm) frame. Refrigerate for 1 hour before cutting into sixty cubes.
Place the remaining batter on top of each cupcake and place in the refrigerator for 1 hour. Decorate each cupcake with five crunchy hazelnut dice and chocolate cream.
FIG AND RASPBERRY CUPCAKES
FIG AND RASPBERRY CUPCAKES
Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Top each cupcake with a little Grand Marnier and place them in the refrigerator for at least 3 hours.
To make the decoration, combine buttercream, raspberry essential oil, and red food colouring in a bowl to taste. The figs should be cut into quarters. Decorate each cupcake with one-quarter fig and raspberry buttercream.
PEAR CUPCAKES WITH CHESTNUT CREAM AND COGNAC
PEAR CUPCAKES WITH CHESTNUT CREAM AND COGNAC
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Top each cupcake with a little brandy and place them in the refrigerator for at least 3 hours.
To make the cream, whisk together the margarine and powdered sugar until smooth and lump-free. Add the cognac and chestnut puree in intervals. Continue beating until the cream is smooth and stable. Decorate each cupcake with a dollop of chestnut cream and a squirt of cognac. Serve each piece with a squirt of marron glacé.
MADELEINES WITH FLAVOURED WHIPPED AND CREAM
MADELEINES WITH FLAVOURED WHIPPED AND CREAM
Calories: 240kcal
Fat: 8.8g (1g S.Fat)
Carbs: 35.2g
Protein: 5.7g
Sugar: 16.1g
Sodium: 132mg
Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 3 hours, place in a cool place.
Combine the cream, water, and sugar in a saucepan. Combine the lemon and orange peels in a mixing bowl. Allow it to boil for 2 minutes over medium heat. Remove the peels with a sieve and place them in the refrigerator for at least 4 hours. Whip the flavoured cream and use it to garnish each madeleine.
MINI LEMON PLUM CAKES WITH HAZELNUT PRALINE AND CHOCOLATE
MINI LEMON PLUM CAKES WITH HAZELNUT PRALINE AND CHOCOLATE
Calories: 42kcal
Fat: 1.7g (1g S.Fat)
Carbs: 5.9g
Protein: 1.2g
Sugar: 2.9g
Sodium: 40mg
Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Melt the chocolate and combine it with the hazelnut praline to make the crunchy bits. Grind the wafers finely and combine them with the chocolate praline.
Combine the cream cheese and 5.5 ounces (160 g) crunchy praline. Whip the vegetable cream with the vanilla extract and fold it into the cream cheese-praline mixture. Using an electric mixer, whip the cream until it is smooth. Remove the mini plum cakes from the mould and top with crispy praline cream.
MINI PLUM CAKES WITH PASSION FRUIT AND MANGO JELLY
MINI PLUM CAKES WITH PASSION FRUIT AND MANGO JELLY
Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg
In a mixing bowl, combine the passion fruit juice, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each mini plum cake liner with the batter and top with a pinch of sesame seeds.
Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
To make the jelly, combine the water, sugar, agar, and mango juice in a saucepan. Place it over medium heat and, once it begins to boil, pour it into a rectangular mould.
Place it in the refrigerator to chill.
Combine the margarine cream, essential oil of passion fruit, and food colouring. This mixture should be used to decorate each mini plum cake. Make small cubes of jelly and use them to decorate each piece.
MINI CHOCOLATE PLUM CAKES WITH VANILLA CREAM AND BLACK OLIVES
MINI CHOCOLATE PLUM CAKES WITH VANILLA CREAM AND BLACK OLIVES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Using a knife, cut the vanilla beans in half and scrape out the seeds. Combine the creamy cheese and vanilla seeds in a mixing bowl. This mixture should be used to decorate each mini plum cake. To decorate each piece, de-pit a few olives and cut them into irregular pieces.
CHOCOLATE MINI PLUM CAKES WITH PISTACHIO CREAM AND CHERRY JELLY
CHOCOLATE MINI PLUM CAKES WITH PISTACHIO CREAM AND CHERRY JELLY
Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Combine the water, sugar, agar, and cherry juice in a saucepan. Place over heat and, once it begins to boil, pour the mixture into a rectangular mould. Place it in the refrigerator to chill.
Blend the creamy cheese and pistachio paste until completely smooth. Decorate each mini plum cake with this cream. Cut the jelly into small pieces and decorate each piece with it.
MINI STRAWBERRY AND VIOLET PLUM CAKES
MINI STRAWBERRY AND VIOLET PLUM CAKES
Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 19.2g
Protein: 3.8g
Sugar: 13.9g
Sodium: 145mg
Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Melt the fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.
Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.
PIÑA COLADA CUPCAKES
PIÑA COLADA CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Combine the cornstarch, coconut milk, and pineapple juice in a separate bowl. Add them, along with the oil and vanilla extract, to the dry ingredients. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
To make the syrup, combine the rum, sugar, and water in a saucepan over medium heat. Allow to come to a boil, then remove from heat and store covered.
Bake at 355° F (180° C) for about 21 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Cut a piece off the top of each cupcake and soak it in rum syrup. Keep in a cool place.
Heat the brown sugar, rum, coconut, and half of the pineapple cubes in a skillet. Allow the sugar to completely dissolve before removing from the heat and mixing in the remaining diced pineapple.
For 1 hour, place in a cool place. Decorate each cupcake with creamy cheese, but leave a hole in the centre for pineapple cubes.
CARROT AND RAISIN CUPCAKES
CARROT AND RAISIN CUPCAKES
Calories: 125kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.7g
Protein: 3.1g
Sugar: 13.8g
Sodium: 160mg
To the dry ingredients, mix in the water, oil, carrots, and raisins. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Decorate each cupcake with a dollop of creamy cheese and a sprinkle of cinnamon.
BLUEBERRY CUPCAKES
BLUEBERRY CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Fill each cupcake liner halfway with batter. Sugar should be sprinkled on top.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Top each cupcake with one blueberry and a dollop of creamy cheese.
APPLE AND LEMON CUPCAKES
APPLE AND LEMON CUPCAKES
Calories: 167kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 40.4g
Protein: 5.8g
Sugar: 20.9g
Sodium: 72mg
Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Whip the vegetable cream and powdered sugar together. Mix in the lemon juice with a spatula, being careful not to lose the cream. Whipped cream and thin apple wedges should be used to decorate each cupcake.
RASPBERRY AND WHISKEY CUPCAKES
RASPBERRY AND WHISKEY CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Cut a hole in the top of each cupcake and fill with raspberry marmalade.
Mix the vegan white chocolate whipped cream and whiskey together with a spatula. Use this mixture to decorate each cupcake.
WHITE CHOCOLATE CUPCAKES
WHITE CHOCOLATE CUPCAKES
Calories: 416kcal
Fat: 10.2g (2.6g S.Fat)
Carbs: 35.1g
Protein: 52.4g
Sugar: 9.6g
Sodium: 307mg
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the decoration, toast the slivered almonds in the oven at 400° F (200° C) for 8 to 15 minutes, or until golden. Allow to cool to room temperature. Fill a pastry bag with a narrow nozzle with melted white chocolate. Decorate each cupcake with a spatula and creamy cheese.
Coat in sliced almonds. Apply the chocolate to the top of the creamy cheese with a pastry bag and place in the refrigerator for 2 hours before serving.
STRAWBERRY AND CHOCOLATE CUPCAKES
STRAWBERRY AND CHOCOLATE CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the decoration, drizzle melted chocolate over the strawberries. Refrigerate the pieces for 20 minutes after placing them on a plate lined with baking parchment.
Melt white chocolate in a double boiler and draw small strips over the strawberries with a spoon. Place it in the refrigerator for 20 minutes. Top each cupcake with a glazed strawberry and a dollop of whipped cream.
CHOCOLATE AND LIMONCELLO CHEESECAKE CUPCAKES
CHOCOLATE AND LIMONCELLO CHEESECAKE CUPCAKES
Calories: 292kcal
Fat: 12.1g (1.2g S.Fat)
Carbs: 41.9g
Protein: 9.2g
Sugar: 12.5g
Sodium: 150mg
Separate the batter into two parts. Add cacao powder to one-half of the batter, making sure there are no lumps, using a sieve.
Fill each cupcake liner halfway with the combined dough from the two halves.
In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould. Melt the chocolate in a double boiler, then whisk in the limoncello to make a smooth and even ganache.
Whip the cream, then fold in the limoncello ganache. Stir with a spatula until the cream is thoroughly combined. Add a few drops of chocolate glaze to each cupcake and decorate with limoncello cream.
BERRY CHEESECAKE CUPCAKES
BERRY CHEESECAKE CUPCAKES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
Fill each cupcake liner halfway with batter.
In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould.
To make the decoration, cut the berries and cook them in a saucepan with 12 cup (100 g) sugar for a few minutes after it begins to boil. Keep the compote in the refrigerator. Whip the cream and pipe it onto each cupcake, leaving a hole in the centre for the compote.
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