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14 février 2011 1 14 /02 /février /2011 23:24

Bonsoir à tout le monde,

 

tout d'abord: Bonne Saint Valentin!

(et pour les célibataires qui détestent cette fête "commerciale"....;) : bonne NON-Saint-Valentin)

 

Pour ma première participation à un concours, j'ai décidé de participer au concours organiser par Les Petites Marmites (www.lespetitesmarmites.over-blog.com) : VALENTINE'S DAY CUPCAKES.

 

L'ojectif du concours: présenter un cupcake sur le thème de la Saint-Valentin.

 

Pour moi, il n'y a pas de Saint-Valentin sans chocolat.

Je suis donc partit sur cette idée. Mais je voulais y ajouter un twist, un ingrédient "secret" qui donnerai un "kick" au goût intense du chocolat: BAILEYS!!!

 

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Un cupcake au chocolat, avec un coeur de Bailleys Buttercream et couvert d'une Ganache Baileys / Chocolat. 

 

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Le coeur est un cookie couvert de pâte à sucre. Les ailes sont elles aussi faites en pâte à sucre. 

 

 

Voici les recettes:

 

Cupcakes Chocolat: 

 

Pour 16 cupcakes (ou 48 mini-cupakes)

 

115 g de chocolat noir de très bonne qualité

85 g de beurre doux

175 g de sucre de cannes

2 gros oeufs (les jaunes séparés des blancs)

185 g de farine

3/4 tsp de levure

3/4 tsp de bicarbonate de soute

1 pincée de sel

250 ml de lait demi-écrémé

1 tsp d'extrait naturel de vanille

 

Préchauffer le four à thermostat 5 (190°) et préparer les caissettes dans les moules à cupcakes.

 

Faire fondre le chocolat au bain-marie. Le laisser ensuite refroidir légèrement.

Mixer le beurre et le sucre jusqu'à l'obtention d'une pâte claire. 

Mixer les jaunes d'oeufs légèrement. Les ajouter ensuite à la précédente mixture (beuure + sucre).

Y ajouter ensuite le chocolat fondu.

 

Dans un bol, mélanger la farine, la levure, le bicarbonate et le sel.

Dans un autre bol: mélanger l'extrait de vanille et le lait.

 

Ajouter 1/3 de la farine à la mixture au chocolat: mixer.

Ajouter 1/3 du lait à la mixture au chocolat.

Continuer ainsi de suite jusqu'à ce qu'il n'y ait plus de farine et de lait.

 

Dans un bol: battre les blancs en neige légèrement et les ajouter ensuite à la mixture très délicatement.

 

Remplir au 2/3 les caisettes à cupcakes.

Les enfourner pendant 25 à 30 minutes.

 

Baileys Chocolate Ganache:

 

500 g de chocolat noir

500 ml de crème entière (Elle & Vire)

50 g de beurre

50 g de Glucose

2 Tbsp de Baileys

 

Faire fondre le chocolat au bain-Marie.

Faire bouillir la crème et le glucose.

Laisser légèrement refroidir avant de mélanger la crème et le chocolat.

Y ajouter ensuite le beurre.

Ajouter 2 Tbsp de Baileys (selon goût souhaiter)

Laisser refroidir pendant au minimum 2 heures ou toute une nuit.

 

 

Baileys Buttercream:

 

beurre

sucre glace

1 TBSP de Baileys.

 

Malheureusement, je n'ai pas de recette: j'ai fait au piffe sans réfléchir:

C'est au goût vraiment!

 

 Et voilà! le tour est joué! plus qu'à assembler avec les décorations et à prendre une centaine de photos avec différents fonds avant de décider quelle photo envoyée!:

 

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7 novembre 2010 7 07 /11 /novembre /2010 19:57

Today, I wanted to experiment with new recipes.

 

I had a small pumpkin ("potimarron") leftover and I really wanted to try to use some in a cake.

So, I made Pumpkin and Chocolate chips Cupcakes:

 

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It tasted great!

I cooked the pupmkin and mashed it, then I added it to the batter.

Then, 1/2 TSP of Cinnamon. Finally, the Organic chocolate chips.

The cupcakes were topped with a small amount of Cinnamon icing.

 

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The only thing I would say is that I was expecting to taste the pumpkin a lot more.

I used a small pumpkin, also called Potimarron in french. It is sweeter than an actual pumpkin.

And I used a fresh one, but the one mentionned in the recipe was canned.

 

 

 

I love the orange color.

 

Then, I made some Marble Cupcakes:

 

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It is a simple Vanilla & Chocolate Marble Cupcake.

 

For some reason, the liners did not stick to the cupcakes.

It did as they came out of the oven, but after 30 minutes to an hour, the liners started to open up.

Therefore, it looked really bad!

Another thing: It tasted a bit too sugary. 

 

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To make the Marble effect, I put Vanilla batter in a pastry bag, and chocolate batter in another one. Then both of them in the same one.

 

I did not had any icing or buttercream as I wanted to be able to show the marble effect.

 

 

 

 

That's it for today! 

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30 octobre 2010 6 30 /10 /octobre /2010 19:50

Today, I made some Halloween-inspired mini-cupcakes.

It really wasn't planned.

Our neighbours have created an association named: Autisme Trégor-Goëlo.

Their daughter, Mathilde, suffers from Autism.

Every saturday, they try to offer an hour of activities for autistic children and their brothers/sisters.

The main activity is Painting. And as my husband is a painter, he offered to help.

 

We thought it would make sence to concentrate on an Halloween theme rather than a Xmas one: after all, we are still in october, which most shops seemed to have forgotten already!!!!

 

So, after 1h30 of painting, we all had some little cupcakes.

 

The first one:

 

The Pumpkin Mini-Cupcake

 

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The is a really basic vanilla cupcake covered with a little white chocolate cream and finally, a little pumkin made out of sugarpaste.

 

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Then, we had:  

The Ghost Mini-Cupcake

 

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Once again, a simple vanilla cupcake topped with milk chocolate cream and a little Ghost made out of sugarpaste.

 

These were really basic and simple but the kids loved it.

 

The REAL Halloween cake is for tomorrow night and it is (hopefully) going to be pretty BLOODY!!!

 

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22 octobre 2010 5 22 /10 /octobre /2010 23:48

Hi there,

 

For one of my friends' birthday, I decided to make some cupcakes.

I had originally planned to make a massive three tiered cake but, so much has happened lately that i just did not have the time.

It's the advantage of baking cupcakes: it really takes a lot less time!

 

Despite her not being vegan, i decided to try some new vegan recipes.

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First, I decided to use one of her favourite fruit: Rhubarb.

As I personally do not really like Rhubard (I find the taste too odd), it was difficult to know what to expect taste wise and how to use it.

 

Rhubarb Cupcakes 

 

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 I made Agave Nectar & Vanilla Cupcakes. Then, I cut the tops off and filled the middle of the cupcakes with organic Rhubarb compote.

Then I put the tops back on and sealed them with Rhubarb jam.

 

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 I finally toped them with a simple Vanilla buttercream and a drizzle of Rhubard Jam, which I had drained.

 

Then, I tried to make Speculoos Tiramisu Cupcakes.

One of my friends made a Tiramisu the other week and added Speculoos to the recipe.

i am not a fan of coffee at all and therefore, not a big fan of Tiramisu. But this time, I loved it.

The Speculoos really complemented the coffee.

Speculoos are little traditionnal Belgium Biscuits.

The only known brand still following the original recipe, suitable for VEGANs, is LOTUS.

Other brands tend to add powdered eggs, milk or honey to it.

 

 Speculoos Tiramisu Cupcakes

 

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I made a batch of simple vanilla cupcakes, cup the tops off, added a tablespoon of coffee (instant coffee + water + speculoos). Then, I added a Speculoos & Vanilla buttercream and put the tops (dipped in the coffee mixture) back on.

Finally, I crushed some speculoos and mixed them with organic unsweetened cocoa powder and sprinkled a little of this mixture over each cupcake. 

 

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Verdict: They tasted great but nothing like a Tiramisu....!!! 

 

Finally, I decided to use pears from my friend's garden and apples from my sister's garden.

I made Pear, Apple & Chocolate Chips Cupcakes.

 

Pear, Apple & Chocolate Chips Cupcakes

 

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First, I made a batch of simple Vanilla cupcakes. I then added chopped pears, chopped apples and organic chocolate chips to the batter.

I then took the tops of and filled the middle of the cupcakes with a homemade compote. (I used the same pears and apples).

 

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I chopped the tops in 2 and put them back on to create butterflies wings.

Finally, I melted the rest of the organic chocolate chips with some Soya Creamer and tried to decorate the cupcakes. After four attempts with swirls, I came up with the idea of highlighting the wings with the melted chocolate.

 

  All in all, the cupcakes tasted good but I have to solve a little problem: I have swapped my basic flour for an organic one and since then, my cupcakes feel kind of "heavy": not light.

I hope it is just that i am using the wrong type of flour....only way to find out: MAKING MORE CUPCAKES!!!

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17 octobre 2010 7 17 /10 /octobre /2010 19:12

Lately, any excuse is good to try new recipes!

Even more when the testers are from my own family: normally, family members have the reputation to just tell you that anything you do is great. Why? simply because .... they love you.

Well, in my case, it's the opposite: when it comes to food, they are the toughest judges!

And being french does not make it easier neither.

 

But, This is all good as i really need good and constructive critism.

I try to keep notes of the critiques I get.  

I mean, I know that with food, you will never manage to please everyone: it's like with any artistic thing: it's a question of taste!

 

So, today, I wanted to try some new Vegan Cupcakes recipes.

 

First, I went for a Carrot Cake Recipe:

 

 Carrot Cake Cupcake

 

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I never actually tried a Carrot Cake before as, in the past, I used to be "a bit" difficult food-wise...

So, I had no idea what it was meant to taste like but, MAN, it tasted AMAZING! It really did.

 

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The only thing missing: Ginger. I didn't have any left.

And I also had a bit of a problem with the Buttercream: it was meant to be a Creamcheese Buttercream but, in Brittany, you have to order Vegan Cream cheese: you cant' just find it so easily!

So, I just made a simple Vanilla Buttercream.

 

 

Next, I wanted to try a recipe with Agave Nectar instead of Sugar.

I made a batch of Simple Vanilla & Agave Nectar Cupcakes.

I devided the batter into two bowls.

First bowl: I didn't add anything: i just kept it simple and it was great.

 

Simple Vanilla & Agave Nectar Cupcake

 

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We felt that this cupcake could be eaten with no toppings at all.

But my son wanted a mixture of: Chocolate Buttercream and Blueberry Buttercream.

I was supposed to make an Agave Nectar Buttercream but: I run out of time....! I'll try it next time!

 

 

 Second bowl: I mixed some organic Blueberry Gelee to the batter:

 

Blueberry Gelee & Agave Nectar Cupcake

  

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I made some basic Vanilla Buttercream and added some of the Organic Blueberry Gelee.

 

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Next time, I will add real Blueberries in the batter rather than just gelee.

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25 septembre 2010 6 25 /09 /septembre /2010 10:04

I have done quite a lot this week and it does not look like it is going to slow down for next week!

 

Let's starts with a big batch of cupcakes made for the departure of one of my co-workers.

I made three different types of Vegan Cupakes and one non-Vegan.

 

 

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Let's start with the Vegan Ones:

 

First, we have The Peanut Butter Cupcakes:

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As a french person, I never actually had Peanut Butter before or used it.

If you love peanut butter, you will LOVE these. If you don't really like it, you might find it a bit much: the taste is really strong.

 

 

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Personally, I loved them. The chocolate on top really suits the rest of the cupcakes. 

Next time, I might try to put some chocolate chips inside the actual cupcakes. 

 

 

 

 

 

Next, we have:

 

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The Apple Cider Cupcakes

 

Making these was great! My entire kitchen smelled AMAZING: to make these, you have to put together, in a little pan: Apple cider,Cinnamon sticks, Cloves, Allspice and Agar powder and bring the whole mixture to boil.

It smelled like Xmas for me: it reminded me of the smell of Mulled Wine that we used to make on Xmas day in England.

 I was really hoping that all these beautifuls smells would translate in the taste and it really did!

 

 

 

 

 

Finally,

 

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The Crimson Velveteen Cupcakes

 

I never had a Red Velvet Cupcake before so I really did not know what it was meant to taste like.

If they are meant to taste like these: Man, I understand why it is an American favourite!

 

 

 

 

 

And, let's not forget the NON-Vegan cupcake:   

 

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The BRETON Cupcake

 

I wanted to make a BRETON inspired cupcake:

The cupcake is a base on the "Gâteau au Yaourt" recipe (yogurt cake), then we have a Caramel au beurre salé center (salted caramel), then i covered the cake with the same Caramel and Palet Breton crumbs (Breton biscuits).

 

 

 

   

Here we go!

I will make a post later on about the book that I use to make these VEGAN Cupcakes.

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