Today Cupcakes are crazy ! For you a new recipe of my favourite desert :)

For the cupcake :

• 169g soft butter
• 130g brown sugar
• 2 eggs
• 186g of flour
• 1/2 C.C yeast
• 1 / 2 C.C bicarbonate
• 125ml of milk
• 1 C.C vanilla

For the buttercream icing :

• 200g unsalted butter, softened
• 1 tablespoon vanilla extract
• 8 cups icing sugar
• Food colouring of choise ( optional)

Today the traditional cake are honored!! Let the Jewish coffee cake or Sour cream, It's a moist coffee cake based sour cream, butter, white sugar, eggs, flour, vanilla extract, chopped walnuts and cinnamon or chocolate.The ideal cake for the tea time. 

• 2 eggs
• 2 cups all purpose floor
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted

• 3/4 cup pecans (chopped)
• 1/4 cup walnuts (chopped)
• 2 teaspoons cinnamon
• 3 tablespoons brown sugar

• 1 cup chocolate chips
• 1 teaspoon cinnamon

For white chocolate fans this recipe is perfect!! to make it simple recipe will delight young and adult.

For the pastry :

• 260g plain flour (plus extra for dusting)
• 85g icing sugar
• a pinch of salt
• 150g butter
• 1 large eggs (beaten)
• 1 egg yolk

For the filling :

• 300g white chocolate
• 300ml single cream
• 60ml whole milk
• 2 eggs
• 600g fresh raspberries
• icing sugar (to dust)

Pre-heat the oven to 180°C.
 
To make the pastry, mix together the flour, icing sugar and salt in a food processor fitted with a dough blade. Add the butter and blend until the mixture resembles breadcrumbs. Mix in a little of the beaten egg at a time, until the pastry forms a ball, you may not need all the egg. Wrap tightly in cling-film and refrigerate for one hour. The pastry can be frozen and used at a later date.
 
Remove the pastry from the cling-film and roll out onto a lightly floured surface to 1/4cm in thickness. Line a 25cm ring with the pastry, making sure to let the pastry hang over the side - the excess will fall off during cooking. Place it on a baking sheet and put it in the fridge for 30 minutes.
 
Line the pastry with greaseproof paper and fill with baking beans to keep the base's shape, and bake blind for about 20 minutes. Remove the baking beans and greaseproof paper and return to the oven for a further five to eight minutes or until the pastry is starting to turn golden brown. Don't allow it to get too much colour as it will be returning to the oven for a further 40 minutes of cooking with the custard.
 
Remove from the oven, brush with egg yolk and place in the oven for a further five minutes. Remove from the oven and leave to cool completely. Turn the oven down to 150°C.
 
For the filling, break the chocolate into pieces put into a bowl and set aside. Bring the cream and milk to the boil and pour it over the chocolate pieces. Stir well until the chocolate and cream are mixed. Allow to cool for five minutes. Beat the eggs, then add to the chocolate and mix well.
 
Fill the pastry case with the chocolate custard. Carefully place in the middle of the oven and bake for 40-50 minutes or until the custard appears set. Remove from the oven and allow to cool to room temperature. Rest in the fridge until completely set.
 
Carefully, starting from the outside edge, cover the tart with the raspberries working towards the middle. Carefully dust the tart with icing sugar before serving.

it's almost the end of the raspberries season, what better than a tart raspberry mini version to enjoy the last fruit !!!

For the crust :

• 2 and 1/2 dl hazelnut flour (hazelnuts finely ground)
• 2 dl wheat flour
• 1/2 teaspoon salt
• 1/2 dl sugar
• 1 and 1/2 teaspoons egg replacer powder (we have No Egg – can be replaced with corn/potato starch for example)
• 1/2 dl canola oil
• 3/4 dl plain soy yogurt

For the filling :

• 2 dl unsweetened, plain soy yogurt
• 3/4 dl plain soy milk
• 1 teaspoon agar powder (not flakes)
• 1/2 dl sugar
• 3 teaspoons vanilla sugar
• grated zest of one lemon
• 1 tablespoon canola oil

Mixed the dry ingredients – hazelnut, flour, salt, sugar, and egg replacer – with a fork until combined. Added the oil and the soy yogurt and mixed until the dough came together. Divided in 12 parts and placed them in the fridge for 10 minutes.
 
greased and floured our muffin tin, and preheated the oven to 175 degrees. Rolled each portion of the dough into a ball, flattened with my hands, and then pressed in the muffin tins. Tried to make the shells as high as possible without making them too thin.
 
Baked the shells 15 minutes on the middle rack of our oven, when they had browned a bit and started to come off the sides of the muffin cups. Let them cool in the tin for 10 minutes, and then removed to cool on a rack.

For the filling, let the soy yogurt come to room temperature before starting with the mousse. This way, it won’t cool down the agar mixture as quickly as cold soy yogurt would, and there’s more time to work with it before it starts to set.
First, whisked together the soy yogurt, sugar, vanilla sugar, canola oil, and lemon zest. Then heated the soy milk in a small sauce pan on medium heat until it started to bubble, and then whisked in the agar agar powder. kept on whisking for half a minute or so until the agar had dissolved, and the mixture started to get very foamy.

quickly poured the agar mixture in the yogurt bowl while whisking it vigorously, and when everything was all combined, immediately poured the filling in the cooled shells. It settled quite quickly in room temperature,

Right before serving, decorated the tartlets with fresh raspberries and currants. A advice, let the tarts in the refrigerator overnight, they will be better.

The star cake of this year is the cupcake !! this English little cake that can be sweet or savory, colorful and decorated according to our desire, again become increasingly popular and for beginning a recipe of vanilla cupcake.

For the cupcake :

• 2(3/4) cups plain flour
• 2 teaspoons baking powder
• 200g unsalted butter softened
• 1(3/4) cups caster sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• sugar daisies ( for decoration it's optional)

For the buttercream icing :

• 200g unsalted butter, softened
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 8 cups icing sugar
• Food colouring of choise ( optional)

Pre-heat oven to 170°C.
 
Line 2 muffin trays with cupcake papers.
 
Sift together the flour and baking powder.
 
In a separate bowl, cream the butter for 1-2 minutes.
 
Add the caster sugar a third at a time, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy and the sugar has almost dissolved.
 
Add the eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.
 
Add one third of the flour to the creamed mixture and beat on low speed until combined. Add half the milk and beat until combined. Repeat the process.
 
Add the remaining third of the flour and beat until thoroughly combined. Do not overbeat as this will toughen the mixture.
 
Spoon mixture into cupcake papers, filling each about ! full.
 
Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from trays immediately and cool on a wire rack for 30 minutes before frosting.
 
For buttercream icing, cream the butter for 2 minutes. Add the milk, vanilla extract and half the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy.
 
Add the remaining icing sugar and beat for a further 3 minutes. Add extra milk if the mixtureis too dry or extra icing sugar if mixture is too wet.
 
Add food colouring 1 drop at a time, if using, and beat until desired colour is reached.
 
Decorate with sugar daisies, fruit, it's like you want.