Effie's Food Corner

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Mini Lemon Meringue cupcakes April 27, 2014

Filed under: Desserts,Recipes — lillagreca @ 6:52 pm
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If you want something tangy and sweet that makes your tastebuds dance then these bite size beauties are what you need! They are easy to make and they look fancy and pretty too!

 

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(24 mini cupcakes or 12 standard cupcakes or 6 jumbo cupcakes)

Ingredients:




Cupcakes:

2.5 dl (1 c) flour
1.5 tsp baking powder
1.25 dl (½ c) granulated sugar
100 g (3 ½ oz) butter (softened)*
2 eggs
2 tbsp milk
* To soften butter, microwave it on the defrost setting for a total of 15-20 seconds, 5 seconds at a time, turning the butter after each 5-second interval.



Filling:
Lemon Curd (you can use store bought, or make your own from scratch. I used the recipe below that I found on the BBC Food website. It’s easy to make and very tasty!)

http://www.bbc.co.uk/food/recipes/lemon_curd_68499



Meringue frosting:
egg whites from 3 large eggs
1.25 dl (½ c) granulated sugar
1 tbsp powdered sugar



For the cupcakes:
1. Preheat oven to 200° C (390° F).
2. Grease a mini muffin pan or line with mini cupcake liners.
3. In a medium bowl, combine flour and baking powder.
4. In another bowl, beat the butter and sugar until creamy.
5. Beat in the eggs (one at a time) and the milk.
6. Add the dry ingredients and mix until just incorporated.
7. Put mixture into the muffin pan, filling each cup about ¾ full.
8. Bake for 10-12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow cupcakes to cool (25-30 minutes) before filling them.
10.To fill the cupcakes, cut out the center of each cupcake using a paring knife and cutting at an angle so that the “lid” looks like a cone..
11.Fill the center with lemon curd and put the “lid” back on.



For the frosting:
1. In a large metal or glass bowl, beat the egg whites on medium speed until soft peaks form.
2. Add the sugars and beat on high speed until stiff peaks form.
3. Transfer the meringue carefully into a piping bag and pipe on top of each cupcake.
4. Bake at 200° C (400° F) for 5-7 minutes or until meringue is golden brown.



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Peanut Butter Chocolate-Chocolate Chip Cupcakes with Nutella Frosting February 28, 2012

Do you like chocolate? Do you like peanut butter? Do you like Nutella? If you answered yes to all three questions, then this is the cupcake for you!! Imagine a super chocolaty, peanut buttery and heavenly cupcake topped with a creamy Nutella frosting! Well, what are you waiting for…Make a batch and indulge!  Yummy!! 😉

(12 cupcakes)


Ingredients:

Cupcakes:
4 dl ( 1 ¾ c) flour
1.75 dl (¾ c) sugar
4 tsp baking powder
2 tsp vanilla powder
2 pinches of salt
7 tbsp unsweetened cocoa powder
175 g (6 oz) semi-sweet chocolate chips
2 dl (¾ c) peanut butter
1 egg
3 dl (1 ⅓ c) milk
1 dl (3.5 fl oz.) corn oil
0.5 dl (¼ c) chocolate syrup



Nutella frosting:
200 g (7 oz) 
Nutella
200 g (7 oz) 
cream cheese


For the frosting which can be prepared the same day or one day in advance:
1. 
Beat cream cheese until soft.
2. 
Add Nutella to the cream cheese and beat until creamy and well incorporated.

For the cupcakes:
1.
Preheat oven to 200 C (390 F).
2.
Grease a muffin tin or line with paper muffin cups.
3.
In a large bowl, combine flour, sugar, baking powder, vanilla, salt and cocoa powder.
4.
In another bowl, beat egg, milk, oil, chocolate syrup, and peanut butter for a minute or two.
5.
Pour mixture into the bowl with the dry ingredients and stir until batter is smooth. Do not overmix…
6. 
Spoon batter into the muffin tin, filling almost all the way to the top.
7.
Sprinkle chocolate chips on top and press them down into the batter a bit by using a toothpick or a teaspoon…
8.
Bake for approximately 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9.
Allow cupcakes to cool for 10-15 minutes before frosting them.
10.
Frost the cupcakes with the Nutella frosting and decorate with sprinkles or white chocolate chips.


 

Choco-nana cupcakes with Nutella frosting August 9, 2011

I decided to post yet another chocoholic recipe and this one calls out to all the Nutella fans as well! AND, if you happen to like the chocolate-banana-Nutella flavor combo, then these cupcakes will blow your mind! 🙂

(8 jumbo cupcakes or 16 regular-sized)


Ingredients:


Cupcakes:
4.75 dl ( 2 c) flour
1.75 dl (¾ c) sugar
4.5 tsp baking powder
2 tsp vanilla powder
2 pinches of salt
8 tbsp unsweetened cocoa powder
2 large, very ripe bananas (mashed) (the riper the banana, the more banana flavor these cupcakes will have)
2 eggs
3 dl (1 ⅓ c) milk
1 dl (3.5 fl oz) corn oil
0.5 dl (¼ c) chocolate syrup


Nutella frosting:
200 g (7 oz) Nutella
200 g (7 oz) cream cheese


For the frosting which can be prepared the same day or one day in advance:
1. Beat cream cheese until soft.
2. Add Nutella to the cream cheese and beat until creamy and well incorporated.


For the cupcakes:
1. Preheat oven to 200 C (390 F).
2. Grease a muffin tin or line with paper muffin cups.
3. In a large bowl, combine flour, sugar, baking powder, vanilla, salt and cocoa powder.
4. In another bowl, beat eggs, milk, oil, chocolate syrup, and bananas for a couple of minutes, until relatively smooth..
5. Pour mixture into the bowl with the dry ingredients and stir until batter is smooth. Do not overmix…
6. Pour batter into the muffin tin, filling each cup about ¾ full.
7. Bake for approximately 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow cupcakes to cool for 10-15 minutes before frosting them.
9. Frost the cupcakes with the Nutella frosting and decorate with sprinkles or white chocolate chips.

 

Chocolate-chocolate chip muffins with ice cream on top July 15, 2011

Calling all chocoholics! This is the muffin for you! Chocolate muffins loaded with gooey chocolate chips and topped with your favorite ice cream (why not chocolate or vanilla fudge swirl for example?) and sprinkles… And if you’re feeling extra naughty, top with a generous helping of whipped cream and hot fudge…YUM!! 🙂

(12 muffins)


Ingredients:


4 dl ( 1 ¾ c) flour
1.75 dl (¾ c) sugar
4 tsp baking powder
2 tsp vanilla powder
2 pinches of salt
7 tbsp unsweetened cocoa powder
175 g (6 oz) semi-sweet chocolate chips
1 egg
3 dl (1 ⅓ c) milk
1 dl (3.5 fl oz.) corn oil


1. Preheat oven to 200 C (390 F).
2. Grease a muffin tin or line with paper muffin cups.
3. In a large bowl, combine flour, sugar, baking powder, vanilla, salt and cocoa powder.
4. In another bowl, beat egg, milk, and oil for 1 minute.
5. Pour mixture into the bowl with the dry ingredients and stir until batter is smooth. Do not overmix…
6. Pour batter into the muffin tin, filling almost all the way to the top.
7. Sprinkle chocolate chips on top of each muffin and press them down into the batter a bit by using a toothpick or a teaspoon…
8. Bake for approximately 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool for 10-15 minutes before serving.
10.Serve muffins with ice cream and sprinkles on top.


(Tip: Hot fudge and whipped cream can also go on top for an extra indulgent treat!)

 

Chocolate Mint Cupcakes July 6, 2011

Here we are again and another long period of time has gone by. I apologize for not posting anything in almost 2 months….I have been very busy and sometimes even lacked inspiration. I hope I can be more active from now on as I have many many recipes to share with you!

These cupcakes are a mint lover’s dream and if you are a chocoholic like I am then you will love these! They are not only pretty, they taste amazing too! So what are you waiting for? Put on an apron and get baking! 🙂

(6 jumbo cupcakes)



Ingredients:


Cupcakes:
2.5 dl (1 c) flour
1.5 tsp baking powder
1.25 dl (½ c) granulated sugar
100 g butter (softened)*
2 eggs
2 tbsp milk


Chocolate mint filling:
150 g (5.5 oz) chocolate mint thins
3 dl (1 ⅓ c) whipping cream


White chocolate frosting:
200 g (7 oz) cream cheese
200 g (7 oz) white chocolate
a few drops of green food color



For the filling which needs to be prepared the day before:
1. Heat the whipping cream in a double boiler or in a bowl on top of a pot with boiling water.
2. Add the mint thins and stir until they have melted completely.
3. Allow the filling to cool for about 15-20 minutes and then store it in the refridgerator until the next day.
4. When you’re ready to fill the cupcakes, beat the mint chocolate cream until it is thick and forms peaks.


For the frosting which can be prepared the same day or one day in advance:
1. Melt chocolate in a double boiler or in a bowl on top of a pot with boiling water.
2. Let the chocolate cool slightly for a few minutes.
3. Beat cream cheese until soft.
4. Add the chocolate and some green food color until the frosting has a nice minty green color.

For the cupcakes:
1.  Preheat oven to 200 C (390 F).
2.  Grease a jumbo muffin pan or line with jumbo paper muffin cups.
3.  In a medium bowl, combine flour and baking powder.
4.  In another bowl, beat the butter and sugar until creamy.
5.  Beat in the eggs (one at a time) and the milk.
6.  Add the dry ingredients and mix until just incorporated.
7.  Pour mixture into the muffin pan, filling each cup about ¾ full.
8.  Bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9.  Allow cupcakes to cool slightly (5-10 minutes) before filling and frosting them.
10.To fill the cupcakes, cut out the center of each cupcake using a paring knife and cutting at an angle so that the “lid” looks like a cone..
11.Fill the center with the chocolate mint cream and put the “lid” back.
12.Frost the cupcakes with the minty green frosting and decorate each cupcake with green sugar or sprinkles and half a mint thin.


* To soften butter, microwave it on the defrost setting for a total of 15-20 seconds, 5 seconds at a time, turning the butter after each 5-second interval.

 

Bananaberry coconut muffins February 14, 2011

Filed under: Desserts,Recipes — lillagreca @ 3:53 am
Tags: , , , , , ,

Bananaberry coconut muffins

(12 muffins)

Ingredients:

4 dl ( 1 ¾ c) flour
1.5 tsp baking powder
0.5 tsp baking soda
2 eggs
2.5 dl (1 c) sugar
100 g (3.5 oz) butter (melted)
1.25 dl (½ c) milk
1 tsp vanilla powder
1 ripe banana (mashed)
2.5 dl (1 c) frozen strawberries (thawed, drained and mashed)
1.25 dl (½ c) shredded coconut

1. Preheat oven to 175 C (350 F).
2. Grease a muffin pan or line with paper muffin cups.
3. In a medium bowl, combine flour, baking powder and baking soda.
4. In another bowl, beat eggs and sugar, until the mixture starts to whiten.
5. Add the melted butter, the milk, the vanilla, the banana, the strawberries, and the coconut. Mix well.
6. Add the dry ingredients, a little at a time, and mix until just incorporated.
7. Pour mixture into the muffin pan, filling almost all the way to the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool for 10-15 minutes before serving.


(Tip: These muffins taste great with frosting, icing, or whipped cream. Since it’s Valentine’s Day, you might want to make pink icing, as seen in the photo.)


Pink icing:

300 g (10.5 oz) powdered sugar (sifted)
3-4 tbsp water
1-2 drops of red food coloring

Combine powdered sugar and water, adding 1 teaspoon of water at a time, until icing reaches spreading consistency.

♥ HAPPY VALENTINE’S DAY!  ♥

Bananaberry Coconut muffins

 

 
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