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The 'Lemon Tree' saga in its deliciousness: These cupcakes are nice and soft, filled with lemon curd and topped with raspberry buttercream. for the cupcakes: Preheat the oven to 180 C 125 g butter - softened 125 g sugar 2 Tbsp lemon zest 1 large egg + 1 egg white 3 Tbsp milk at room temperature 150 g cake flour 1/2 tsp baking powder pinch of salt prepare the cupcakes: 1. Beat the butter and sugar together until the mixture is very light.Add the lemon zest and mix again. 2. Add the eggs, one at a time and beat after each addition to fully mixed in the butter. 3. Combine the dry ingredients together. 4. Add the milk and few table spoons of the flour mixture and mix well. 5. Fold in the rest of the flour. 6. Divide the batter into ten baking cups and bake until toothpick comes out dry. Fill the cupcakes with homemade lemon curd and top them with raspberry butter cream. Decorate with fresh raspberries. Enjoy them with great company!  ...

You will need: one recipe  Genoise cake one recipe Almond Cupcakes with Chocolate Ganache , in which almonds are substitute for pecans two recipes Pumpkin Cream Mousselin one recipe Pecan Paste a lot of chocolate leaves for the Pumpkin Cream Mousselin: 250 ml whole milk 1/2 vanilla bean 3 egg yolks 100 g brown sugar 30 g corn starch 30 g white flour 5 g cinnamon  130 g butternut squash - rosted  120 g unsalted butter, softened  1. Roast the pumpkin the day before. Peel the butternut squash and cut in small pieces. Roast on a parchment paper, until softened. Let it cool. Work the pieces in a blender, until purée consistency. Close in a box and refrigerate.  2. Scale the dry ingredients in a bowl. 3.  Beat slightly the egg yolks and two thirds of the sugar . Mix in the dry ingredients. 3.  Scrape the seeds from half vanilla bean into the milk, add the last third of the sugar and bring to boil.   4...

My beautiful "Marguerite" made this for a friend. I was just an adviser on some details and a provider of the ingredients.  She is an amazingly gentle, beautiful and innocent flower (she has always been) and I have always called her my Marguerite. She is special, special, special - clumsy and passionate in her actions, thoughtful and impulsive, pedantic and chaotic, joyful and gloomy... she is a constant opposite to herself and I adore her devoutness to everything she loves. My best friend, my little, grown up daughter...  for the brownies: 90 g butter 170 g dark chocolate 40 g Dutch cocoa powder 60 g flour 30 g corn starch 1/4 tsp baking powder 1/4 tsp salt 2 eggs 180 g sugar 2 tsp vanilla extract Nutella topping: 80 g Nutella 1 Tbsp cream cheese 1 Tbsp whipped cream prepare the brownies: 1. In a heavy bottomed pan, melt together the butter + chocolate + cocoa powder. 2. In a bowl, mix together the flour + baking powder...

for the cupcakes: (makes 9) 160 g egg whites 180 g sugar 200 g unsalted butter at room temperature 120 g almond meal 140 g all purpose flour 1 tsp baking powder 3 g vanilla extract for the chocolate ganache: 300 ml heavy cream 300 g dark chocolate 20 g sugar prepare the cupcakes: 1.  Preheat the oven to  170 °C.  2. Beat the egg whites and 2/3 of the sugar until firm peaks are formed. 3. Beat the softened butter with the rest of the sugar. 4. Sift the flour in a bowl. Add the almond meal and the baking powder. 5. Add one third of the dry ingredients to the butter, Beat until well homogenized. 6. Add one third of the egg whites. Beat well. 7. Follow with the rest of the ingredients, finishing with the egg whites. Stir to homogenize. Work very gently, to keep the volume of the whites. 8. Distribute the batter in 9 cup cakes forms.  9. Bake in the middle rack of the oven for 25-30 min. Check wit...

with the glorious help of Chef Ani: Chef Ani made working on the Joconde sponge a pure satisfaction. She worked very passionately stencilling the shells in the following steps: 1. Prepare the Ribbon Sponge 2. Divide in batches. 3. Colour each batch. 4. Stencil. 5. Refrigerate. 7. Prepare the Joconde sponge, spread, bake and cut, following the instructions in Flower Power post. There are few early flowers in the garden. There are much more on the table. I can not wait to see my garden in full bloom.  The chocolate mini cakes are decorated in different colours and represent different flowers. All of them - great favourites of mine.  Which else to start with, but with the Queen of all flowers - the rose.... My childhood memories are always full of colours. Most favourite are the ones I built in the meadow, braiding head wreaths out of wild flowers. I close my eyes and I feel the sun rays, kissing the flowers around, I sense the...

or ... Cupcakes for Remembrance Day for the cupcakes: 3 eggs, at room temperature 130 g brown sugar 170 g granulated sugar 180 ml buttermilk, at room temperature 140 g yogurt, at room temperature 50 g honey 300 g all purpose flour 58 g unsweetened cocoa powder 5 g baking soda 6 g baking powder 140 g ground almonds 170 g melted butter 250 g plum purée for the chocolate-praline ganache: use one recipe of Chocolate Praline Ganache Prepare the baking pan, lining with paper cups. Preheat the oven to 190 C. prepare the plum purée : 3 big plums would do the work + few drops of lemon juice Pit and peel the plums. Process them in a blender until puréed well. Squeeze 2-3 drops of lemon juice if you want to keep the colour of the fruit before it oxidized. Set aside until needed.   prepare the cupcakes: 1. Whisk the eggs and brown and granulated sugar lightly. Stir in the milk, yogurt and honey. 2. Sift the flour, cocoa powder, ba...

Yes, lots of chocolate in the recipe. But it is almost enough for chocolate lovers. I found this rose in the store 2 years ago and fell in love with its name. It was a small plant, just few glossy, green leaves and a couple of tiny branches, on the weakest one of each, a label was hanging, saying - "chocolate blossom". Seriously? What could this be?! I was curios and planted this rose on my backyard, waiting for this precious chocolate blossom. Right this year, at these cold autumn days, this rose bloomed with a beautiful big chocolate blossom. I love it. But no wonder - I love everything that says "chocolate". It looks more like a dark caramel, but a hint of milk chocolate in the centre of the blossom is very obvious. This recipe was influenced by the creative and unique in her cupcake's variety Annie from Annie's eats . for the cupcakes: 120 g unsalted butter at room temperature 160 g sugar 2 large eggs 1 tsp vanilla extract 60...

These cupcakes are made with raspberry purée, which enhances the acidity and is a perfect touch to the cream-cheese frosting. I used lemon juice in the cupcakes, instead of vinegar, because it is a perfect partner to the raspberries. The quantity of the lemon juice is just enough, that to add an additional acidulation to the raspberry purée and to reacts with the casein in the milk. Yes, this project is not all about the delicious cupcakes, but science as well. My little one is in love with science - she has a nice science kit and always pretends that she makes experiments. Today, we decided to turn this cupcake decorating into a fun science project, that results a perfect Raspberry Red Velvet Cupcake. for the raspberry purée 25 ml water 30g sugar 250 g raspberries - frozen 1tsp lemon juice Place the raspberries in a blender. Let them stay at room temperature for an hour until slightly defrost. Bring the water and the sugar to a boil. Add the syrup and...