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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Piña Colada Cheesecake

Filed under: Desserts,Recipes — lillagreca @ 5:10 pm
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I love cheesecake and I love piña coladas so I decided to combine the two and the result was this rich and creamy cake with a wonderful tropical flavor.. You can make this all year round.. Make it in the winter when you’re missing those lazy days on the beach or in the summer for a refreshing treat!

Image

(10-12 servings)


Ingredients:

Crust:
85 g (3 oz) butter
160 g (5.7 oz) digestive cookies (or graham crackers), crushed
1 tbsp granulated sugar

Filling:
700 g (25 oz) cream cheese, softened
1.25 dl (½ c) granulated sugar
5 large eggs
1 can (425 g/ 15 oz) cream of coconut (such as Coco Lopez)
0.8 dl (⅓ c) coconut rum (such as Malibu)
4 tbsp pineapple juice

Topping and garnish:
5 dl (2 c) whipping cream
3-4 tsp sugar
225 g (8 oz) canned pineapple rings in own juice
shredded coconut (optional)
maraschino cherries (optional)

For the crust:
1. Preheat the oven to 175° C (350° F)
2. Line the base of a 23 cm (9 in) springform pan with parchment paper.
3. Melt butter in a small saucepan and stir in cookie crumbs and sugar, mixing well.
4. Press mixture into bottom of pan making sure it’s even and covers the entire base of the pan.
5. Bake in the middle of the oven for 10 minutes.
6. Set aside to cool while preparing the filling.

For the filling:
1. Combine cream cheese and sugar using a rubber spatula or wooden spoon until creamy and well-blended. Do not whisk or beat the cream cheese and sugar as this will result in too much air in the batter and cheesecake should be rich and dense, not light and fluffy..
2. Add the eggs, one at a time, gently whisking or beating them into the mixture. Again, do not whisk or beat at high speed as this will result in an airy batter.
3. Add cream of coconut, rum, and pineapple juice.. Whisk or beat gently until well-blended.
4. Carefully grease the sides of the the springform pan and place the pan on a cookie sheet or roasting pan.
5. Pour the filling into the springform pan, covering the cooled cookie crust and bake in the middle of the oven for about  1 hour and 30 minutes.
6. The cake will be wobbly and jiggly when it comes out of the oven, but it will sink and set a few minutes later.
7. Cool for 1-2 hours on wire rack. (If the top of the cake is too brown [some ovens have “hot spots” and can brown or even burn cakes… ] then just “peel” off the brown part with a knife after it has cooled .. 🙂 )
8. Remove the springform ring (run a knife around the sides between the cake and the ring first, to make sure that the cake isn’t stuck to the ring) , cover and chill in the refrigerator for at least 8-10 hours.

For the topping and garnish:
1. Beat cream with sugar until soft peaks form and it’s thick  and runny… Start off with a low setting on the beater and increase when the cream starts to thicken.. Do not overbeat or your whipped cream will turn into butter!
2. Spread the whipped cream frosting evenly on the cake and garnish with pineapples, shredded coconut, maraschino cherries and some more whipped cream.

 

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.


 

Bananaberry Crumb Pie November 16, 2011

Filed under: Desserts,Recipes — lillagreca @ 12:40 am
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November is one of the darkest months of the year, and with winter just around the corner, it’s the perfect time to curl up on the couch and watch a good movie with a nice, hot beverage of your choice and something good to eat. Why not treat yourself to some warm bananaberry crumb pie with a couple of scoops of vanilla ice cream? It will make you think of summer and put a smile on your face! 🙂



(8 servings)


Ingredients:


Crumb Topping:
2.5 dl (1 c) flour
2.5 dl (1 c) granulated sugar
125 g (4.5 oz) butter


Filling:
3 medium-sized ripe bananas
350 g (12 oz) frozen strawberries,thawed or 350 g (12 oz) fresh strawberries + 1.5 tbsp water
1.75 dl (¾ c) granulated sugar
0.5 dl (¼ c) brown sugar
2 tbsp cornstarch
0.25 tsp ground cardamom (if you can’t find this spice, nutmeg is the next best thing, but cardamom is better)
2 tbsp freshly squeezed orange juice


1. Preheat oven to 225 C (435 F).
2. Cut the butter into small pieces (1 cm/0.5 in) and set aside for a while.
3. Mash the strawberries with a fork and add the sugars, cornstarch, cardamom (or nutmeg), and orange juice, mixing well.
4. Peel and slice the bananas into “coins”. To prevent the bananas from turning brown while you’re slicing them, sprinkle them with a few drops of lemon juice.
5. Add the flour and sugar to the butter and using either a fork or a U-shaped pastry cutter, cut butter into flour and sugar until the mixture is crumbly. The crumbs should be the size of peas if you want a crunchy granola/müsli type texture, but if you’re like me and prefer a crispy and candy-like topping then continue cutting until the crumbs are very small.
6. Fill a 25 cm (10 in) shallow pie pan with the sliced bananas and pour the strawberry mixture over them. It should look like this:



7. Cover with the crumb topping.
8. Bake 20 – 25 minutes depending on your oven. (I have an electric oven and it takes exactly 20 minutes.) The pie is ready when the crumb topping is golden brown and the filling is bubbling through the topping.
9. Serve warm with vanilla ice cream.


 

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.

 

Choco Lovers Bars August 2, 2011

This is a choco lover’s dream: chewy gooey bars packed with chunks of milk chocolate and crushed walnuts….topped with chocolate syrup and chocolate chips… So yummy and chocolatey! Share them with friends and family or eat them all by yourself…it’s up to you! 🙂


(15-20 bars)


Ingredients:

5.25 dl ( 2 ¼ c) flour
1.25 dl (½ c) unsweetened cocoa powder
1 tsp baking soda
1 tsp of salt
225 g (8 oz.) butter (softened) *
1.75 dl (¾ c) granulated sugar
1.75 dl (¾ c) brown sugar
1.5 tsp vanilla extract
1.25 dl (½ c) chocolate syrup
2 eggs
200 g milk chocolate (cut into 1 cm/0.5 in cubes)
2.5 dl (1 c) chopped walnuts


1. Preheat oven to 190 C (375 F).
2. Grease a 40x30x5 cm (16x12x2 in) rectangular cake pan.
3. In a large bowl, combine flour, cocoa powder, baking soda, and salt.
4. In another bowl, beat butter, sugars, vanilla extract, and chocolate syrup until creamy.
5. Beat in the eggs, one at a time, mixing well after each addition, until well incorporated.
6. Add the dry ingredients and mix until just incorporated.
7. Carefully stir in the chocolate and the nuts. Do not overmix…
8. Spread mixture evenly into cake pan and flatten slightly with the back of a spoon or spatula.
9. Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
10.Cut into bars after cooling .
11.Serve with chocolate chips and chocolate syrup on top.

* 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.

(Tip: Whipped cream and mini marshmallows can also go on top for extra yumminess!)

(Tip 2: Allergic to nuts or just don’t like the way they taste? Substitute the nuts with 2.5 dl (1 c) chocolate..Why not try white chocolate?)

 


 

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!)

 

 
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