April 25, 2017

Raspberry Mascarpone Cupcakes - Cupcakes Framboises & Mascarpone

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

Spring is here !

Even though we've had low temperatures and I'm still wearing jumpers, we are in late April, so it is technically Spring. That means I'm ready for recipes that include fruits. Chocolate cake is for Winter, raspberry anything is for Spring and Summer.

These raspberry filled cupcakes were made a couple days after my birthday, as an excuse to use up the leftover mascarpone frosting I used for my birthday cake (being the cake baker in the family means you have to bake your own cake). Also, the raspberry filling is amazing and I needed more of it in my life. So, yep, these cupcakes are the result of all that.

The cupcake recipe I used is originally from here, and it is my favorite vanilla cupcake recipe. I did change up the order in which the ingredients are incorporated in the recipe, though. Originally, the butter was to be added in after mixing the eggs and sugar together, but that didn't work for me, so I now add it at the end instead, after the dry ingredients, and I think it works much better. The recipe only requires basic ingredients and is super easy to whip up. The cupcakes taste great and stay soft, even after a few days.

The raspberry filling and mascarpone frosting are originally from here. I used frozen raspberries instead of mixed berries and also used more berries as I put the pureed fruits through a sieve to remove the seeds. As I had some filling left over after filling the cupcakes, I put a teaspoon of it on top of the frosting.
The mascarpone frosting is amazing. It's now in my recipe binder, after I only made it once. It is that good. It's very easy to make and only requires four ingredients. No need to cook eggs or to soften butter ! Since I used leftover frosting, I don't know exactly how much of each ingredients there were to frost the cupcakes, so I quartered the recipe. I only had about a cup left and had enough to frost 12 cupcakes, so you should be able to generously frost yours ;)

Raspberry Mascarpone Cupcakes

For the vanilla cupcakes :
Makes 12 cupcakes

100g (3/4 cup + 1 tbsp) of flour
2 tsp of baking powder
1 pinch of salt
2 eggs
100g (1/2 cup) of sugar
100g (7 tbsp) of softened butter
1 tsp of vanilla extract

Preheat the oven.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs, sugar and vanilla together.
Mix in the dry ingredients. Add in the softened butter and, using a hand mixer, mix until well combined.
Line the cupcake pan with baking cases, and fill them with about 1 1/2 tablespoon of batter (about halfway).
Bake for about 20 to 30 minutes, until the cupcakes are a golden color, and a toothpick inserted in the middle comes out clean. Let cool.

For the berry filling :

180g (6.5 oz) of raspberries
30mL (2 tbsp) of water
100g (1/2 cup) of sugar
2 tbsp of cornstarch (corn flour)

Put the raspberries and water in a blender and purée them.
Put the purée through a sieve to remove seeds.
In a small saucepan, mix the sugar and cornstarch. Add in the puréed fruit and mix well.
Put the saucepan oven medium heat, and cook, stirring occasionally. Bring to a boil. Let boil for about a minute, remove from heat and set aside.

For the mascarpone frosting :

180mL (3/4 cup) of heavy whipping cream (cold)
45g of (1/3 cup) icing sugar
1/4 tsp of vanilla extract
125g (4 oz) of mascarpone (room temperature)

Put the bowl in which you are making the frosting in the freezer, as well as your stand or handmixer whisk attachements, for about 5 minutes. 
Remove the bowl and attachements from the freezer, and put in the whipping cream, sugar and vanilla extract. Whip until soft peaks form.
Add in the mascarpone, and whip until the frosting is firm.
Keep in the fridge until ready to use.

Assembly :
Once the cupcakes are cooled, core them using a small knife or an apple corer (or cupcake corer). Keep the part of the cake you're taking out !
Using a teaspoon, put the berry filling inside the cupcakes. Put back the part of the cupcake you cut out.
Frost the cupcakes using a piping bag or a spoon and knife. Use a teaspoon of berry filling to decorate, or use sprinkles.
Enjoy !

Note :
Cup measurements may not be accurate as I use an online converter. If you can, weigh your ingredients !

April 10, 2017

Free Printable : Easter Cupcakes Toppers

Hello, hello ! 
Easter is in a few days now, so here are free printable Easter cupcake toppers ! Just print, cut, and stick them on toothpicks or pretty straws*. There are two pages, one with 6 "Happy Easter" toppers and the other with 6 "Joyeuses Pâques", so you can choose to print only one or both pages :)
Have fun !

Let me know if you use them ! :)
*Affiliate Link 

March 31, 2017

Easter Cake - Gâteau pour Pâques

Hello !

Today I thought I'd share the cake I made for Easter last year : a vanilla cake with a two ingredients chocolate frosting. Yes, you read that right, two ingredients chocolate frosting, that can even be made in the microwave !

I decorated the cake using pastel mini confetti sprinkles (similar here), gold pearl sprinkles (Mine were "Soft Gold Pearls" from Dr Oetker, but it looks like they've been replaced by Chocolate Gold Pearls), mini meringue candy (or "Petit Jésus" here in France, usually found in stores around Easter and Christmas. They're often shaped like, well, baby Jesus. See here ; do you have those where you live ?) and chick and eggs picks (I didn't find anything similar, as mine were originally decorating a plant and I just re-used them. I did include pastel bunny face picks in my Easter Party Moodboard.).

The cake is almost a génoise. A génoise only requires flour, sugar and eggs to make, but the ones I bake always end up tasting like eggs. One day I was looking for a baking powder free cake recipe and found this one. I tried it even though the ingredients are almost the same as a génoise, hoped it wouldn't taste like an omelet, and it didn't ! This recipe is now the one I use for every birthday cake I bake. It's the perfect base for any kind of frosting, the cake is light and soft, you can add any flavoring you want, or none at all and it still tastes great ! As for the frosting... well, it's the most simple frosting ever. No need to cook egg whites or soften butter. Just two ingredients, a microwave (or bain-marie if you're feeling fancy), a handmixer, and voilà ! Frosting !

Baking Powder Free Cake
Adapted from CuisineAZ
For two 23 cm (9 inch) round layers

5 eggs
220g (1 cup + 1 1/2 tbsp) of sugar
150g (1 cup + 3 tbsp) of flour
100mL (1/4 cup + 3 tbsp) of milk
1 tsp of vanilla extract (optional)

Preheat the oven.
Separate the egg whites for the yolks. Beat the egg whites until firm, set aside.
Beat the yolks with the sugar, until the mixture has whitened in color.
Mix in the flour, then add in the milk and vanilla extract.
Gently add in the egg whites.
Transfer the batter to the cake pans, and bake for 45 minutes to an hour, until a toothpick inserted in the middle comes out clean. Let cool before frosting.

Two Ingredients Chocolate Frosting
To fill and frost a 2 layers 23 cm (9 inch) round cake

250g (9oz or 1 cup + 1 1/2 tbsp) of unsalted butter
250g (9oz) of dark chocolate

Cut up the butter and break the chocolate in a microwave safe bowl.
Microwave for 1 minute, whisk, and microwave again for 30 seconds. Repeat until the butter and chocolate are completely melted and whisk to combine.
Set aside and let cool completely.
Once the frosting has cooled, beat on medium speed using a hand or stand mixer. The frosting will lighten in color and fluff up.
Keep in the fridge until ready to use (Beating again on low speed if the frosting isn't soft enough to spread.)

Note : Use unsalted butter ! I tried it once using salted butter and it just tasted... not that good !

EDIT 04/04/17 : I just added cups/tablespoons measurements to the recipe. I do recommend weighting the ingredients over using cups and tablespoons, as that's the best way to garantee the best results for this recipe.

March 17, 2017

Party Moodboard : Easter

Easter is already in less than a month ! I've made you guys another party moodboard, this time featuring all things pastel.

*Affiliate links used