You are currently browsing the category archive for the ‘Festive’ category.

I know that Valentine’s day calls for chocolate but I could not help sharing these cute red velvet cupcakes from The Recipe Critic. With a generous swirl of cream cheese frosting, they match perfectly with the red coloured theme of the day. While its popularity is gaining momentum in our chic and ridiculously expensive coffee shops, the red velvet cupcake is an easy 2-bowl recipe to make and enjoy at home. Its beautiful red colour comes from the reaction between the small amount of cocoa powder, buttermilk and vinegar, though it is now being enhanced with natural dyes or synthetic food colouring.

RED VELVET CUPCAKES

Ingredients:

For the Red Velvet Cupcakes

3 1/3 cups cake flour, sifted

3/4 cup unsalted butter, room temperature

2 1/4 cups white caster sugar

3 large eggs, room temperature

2 tablespoons. liquid red food coloring

3 tablespoons. unsweetened cocoa powder

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon kitchen salt

1 1/2 cups buttermilk

1 1/2 teaspoon white vinegar

1 1/2 teaspoon baking soda

For the Cream Cheese Frosting

1 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

1/4 teaspoon kitchen salt

2 teaspoon vanilla extract

4 1/2 cups powdered sugar

1 tablespoon milk

Method:

  • Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray.

  • In a stand mixer, combine butter and sugar and mix until very light and fluffy, about 5 minutes.

  • Add eggs, one at a time, beating after each addition. Whisk coloring, cocoa and vanilla together.

  • Add to butter-sugar mixture and mix well. Stir salt into buttermilk and add to batter in 3 parts.

  • Alternate with the flour, starting and ending with flour. In a bowl, stir vinegar and baking soda.

  • Add to batter and mix well. Fill cupcake liners 2/3 full with batter and bake in preheated oven.

  • Bake for 17 to 18 minutes until a toothpick inserted in the center of cupcakes comes out clean.

  • For the cream cheese frosting, mix together butter, cream cheese, salt and vanilla until smooth.

  • Add sugar, 1 cup at a time, beating well after each addition. Pipe a swirl on top of each cupcake.

  • Cool the cupcakes completely and top with cream cheese frosting. Makes 3 1 /2 dozen cupcakes.

Happy Valentine’s!

Advertisements

If you need a simple yet special non veg appetizer to make an impression on your guests for New Year, this delicious buttery prawn recipe from Bon Appétit is the one you should bookmark. I’m pretty sure you will be making it plenty more times once you get over your festive hangover, in fact, every time you can get fresh king prawns from the deli to be more accurate. While whole prawns may be a whole lot more expensive than unshelled, frozen ones, you will definitely appreciate that peeling them after cooking ensures that they remain plump and juicy. It is only a matter of getting your fingers dirty at the table but nothing that a good rinse in a warm finger bowl cannot fix.

BUTTERY SPICY KING PRAWNS

Ingredients:

4 garlic cloves, 2 grated, 2 thinly sliced

1 teaspoon kosher salt

3 tablespoons olive oil, divided

1 pound large shrimp, peeled, deveined

1/4 teaspoon red pepper flakes

1/4 cup dry white wine, optional

1 tablespoon fresh lemon juice

1/4 cup unsalted butter

3 tablespoons chopped parsley

Warm crusty bread, for serving

Method:

  • Whisk grated garlic, salt, and 1 tablespoons oil in a medium bowl. Add the prawns and toss well to coat.

  • Chill, uncovered, at least 30 minutes and up to 1 hour. Heat remaining 2 tablespoons oil in a large skillet.

  • Cook prawns, being careful not to let brown, until pink but still slightly underdone, for 1 minute per side.

  • Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Now add the sliced garlic.

  • Add red pepper to skillet and cook, tossing, till fragrant, about 1 minute. Add white wine and lemon juice.

  • Cook, stirring occasionally, until reduced by half, about 2 minutes. Add the butter and cook, until melted.

  • Cook till sauce thickens for 5 minutes more. Scrape prawns along with any accumulated juices into skillet.

  • Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to serving platter.

  • Top the prawns with parsley, and serve with warm, crusty bread for dipping alongside. Makes 4 servings.

Buttery Spicy Prawns

I really don’t know why I never shared the recipe for tiramisu on this blog. My irreplaceable favorite in a long list of desserts I am known to have a major faible for, the evergreen Italian classic holds a special place in my heart and on the menu card of many posh restaurants. Ordering tiramisu and getting it served takes all of 5 minutes as it is a great make-ahead dessert that keeps well frozen for days. Simply take it out 30 seconds before serving time, dust generously with good quality cocoa powder and top with a few Michel Cluizel chocolate covered coffee beans to impress. Tish Boyle‘s recipe does not need any messing around, follow everything verbatim and there is no reason why you will not start making your own tiramisu on a regular basis.

Originally from northern Italy, this trifle-like dessert is made by layering ladyfingers or similar sponge textured cake dipped in espresso syrup and creamy mascarpone filling. Some recipe use coffee liquors and some try to omit the use of raw eggs due to Salmonella concerns, so it may be safer to briefly cook the yolks over a bain marie first before folding them into the filling. Whatever technique you use for your biscuit and mascarpone layers, the end result should literally ‘lift you off your feet’, which loosely translates for the word tiramisu, a delight which truly lives up to its name.

TIRAMISU

For the Genoise

1 cup sifted cake flour

1/4 teaspoon salt

6 large eggs, room temperature

3/4 cup granulated sugar

1/2 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

6 tablespoons unsalted butter, melted

For the Espresso Syrup

1 cup hot espresso or strongly brewed coffee

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

For the Mascarpone Cream

6 large egg yolks, room temperature

3/4 cup granulated sugar

1 tablespoon (15 ml) water

1 pound (454 g) mascarpone cheese

3 tablespoons (45 ml) dark rum

1 cup (240 ml) heavy cream

1 teaspoon vanilla extract

For the Assembly & Garnish

Dutch-processed cocoa powder, for dusting

Chocolate-covered espresso beans

Method:

  • Preheat oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans and dust with flour.

  • In the bowl of an electric mixer, whisk eggs and sugar by hand. Set bowl over a pan of simmering water.

  • Cook until the eggs are warm. Transfer bowl to the electric mixer stand and attach the whisk attachment.

  • Beat on high speed until the mixture has tripled in volume for about 4 minutes. Reduce the speed to low.

  • Beat in the lemon zest and vanilla extract. Resift 1/3 of flour mixture over the batter and gently fold it in.

  • In 2 more additions, sift in remaining flour mixture, folding gently. Place melted butter in a small bowl.

  • Scoop about 3/4 cup cake batter into the bowl and stir until blended. Fold this into the remaining batter.

  • Scrape batter into prepared pans. Bake for 12 to 15 minutes until top springs back when lightly touched.

  • Cool the cakes in the pans set on wire racks for 15 minutes. Invert the cakes onto the wire rack and cool.

  • In a small bowl or measuring cup, combine the espresso and sugar, stirring until the sugar is dissolved.

  • Stir in vanilla extract and set syrup aside. In a medium bowl, whisk together egg yolks, sugar, and water.

  • Place the bowl over a pot of simmering water such that the bottom of the bowl does not touch the water.

  • Continue to whisk constantly, until the mixture thickens and is hot to the touch, for about 7 to 8 minutes.

  • Immediately scrape the mixture into a cold bowl. Cover and refrigerate the mixture until completely cool.

  • In the bowl of an electric mixer, using paddle attachment, beat mascarpone at medium speed till creamy.

  • Gradually beat in the cooled egg yolk mixture and the dark rum and mix until everything is well blended.

  • In the bowl of an electric mixer, using whisk attachment, beat cream and vanilla till it forms soft peaks.

  • Gently fold the whipped cream into the yolk mixture. To assemble, cut out 12 rounds from cooled cakes.

  • Use a cookie cutter to fit the diameter of serving glasses. Arrange one round in the bottom of each glass.

  • Brush generously with espresso syrup. Top with layer of mascarpone cream and add another cake round.

  • Brush with more syrup. Fill the glass with more cream, smoothing the top. Repeat with remaining cake.

  • Dust the top of each tiramisu with sifted cocoa powder. Garnish with chocolate-covered espresso beans.

Tiramisu

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,744 other followers

Advertisements