Tag: raspberries

Lemon Cupcakes with Raspberry Marscapone Frosting

Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com
 Even though I am totally chocolate and caramel
cake kind a girl, in spring I crave fresher and lighter desserts. More fruity, zesty
and lighter in texture.

Lemons are must-have in any kitchen as they are
such a versatile fruit. Not only are they great in all kind of dessert and
treats, such as lemon curd, cakes or cookies, they also goes well in many savory dishes. They are truly a must for marinating fish or seafood, or for
making delicious vinaigrette for salads.
Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com
In spring I usually have a huge craving for
everything lemony. Everything I bake ends up with a hint of lemon. Anything I
drink should contain at least one slice of lemon. You get where I am going : )
Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com

Raspberries and lemons are so perfect when paired together
and for me it is definitely a spring combination. So when couple of weeks ago I
hand this lemon craving, I immediately knew I wanted to bake lemon cupcakes.
Usually I do not do any frosting, but since I already had some raspberries and
mascarpone in my fridge, I decided to whip up some.

Lemon Cupcakes with Raspberry Mascarpone Frosting || www.thecoffee-break.com

Lemony and light in texture with the creamy
raspberry mascarpone frosting – they are perfect to enjoy with your cuppa any
day. Enjoy!
for more? Follow me on Twitter, Instagram , Facebook
and Pinterest
for latest updates.
Cupcakes with Raspberry Mascarpone Frosting
Makes 12 cupcakes
For cupcakes:
150 g all-purpose flour, sifted
1 ½ tsp baking powder
¼ tsp salt
150 g unsalted butter, softened
170 g granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
Zest from one lemon and juice from two
medium lemons
4 tbs milk
For frosting:
250 g fresh raspberries, pureed
250 g mascarpone cheese
180 g icing sugar, sifted
1 tsp vanilla extract
Extra raspberries for topping
1.Preaheat oven to 180 C, line 12
cupcake tins. Set aside.
2. In a medium bowl mix flour, baking
powder and salt. Set aside.
3.In a medium bowl add butter and
sugar, with an electric mixer cream together until light and fluffy.
4.Than add eggs, one at a time. Whisk
until just combined, scraping sides of the bowl in between as needed.
5.Add in vanilla, lemon juice and
milk. Whisk for 30 seconds.
6.Slowly add dry ingredients and lemon
zest. Whisk until just combined. Do not over-whisk it.
7. Divide batter evenly among 12
cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in the
middle of the cupcake, it comes out clean. Cool completely before frosting.
8. For the frosting, in a medium bowl
add mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisk
together until smooth. Than with the spatula fold in pureed raspberries.
9.Pipe raspberry mascarpone frosting
over cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!

Baked Cardamom Custard with Cherries and Raspberries

Hello friends.
How are you? Hope you all are well. Sorry for my absence but lately I have been feeling under the weather.
Thankfully I am better now and hopefully you will hear from me more. But until then, please enjoy these little treats – baked cardamom custards. Enjoy!

Prep time : 15 min + 15 min to infuse
Cooking time : 35 min
Serves 2
250 ml milk
4 cardamom pods, crushed
2 egg yolks
4 tbs sugar
2 tbs flour
120 g cherries, pitted
120 g raspberries
Icing sugar for dusting
Place milk and crushed cardamoms to a medium size saucepan. Over medium-high heat bring milk until almost boiling then remove from the heat and let it stand for 10-15 minutes.
In the bowl whisk egg yolks and sugar until pale and light. Add flour and whisk until smooth and well combined. Gradually whisk in milk.
Pour milk mixture back to the saucepan; cook for 3-5 minutes or until thickness. Strain custard through the sieve and leave to cool for a minute.
Divide cherries and raspberries between two heatproof bowls. Pour over custard and transfer to the 180⁰ C preheated oven, bake for 20-25 minutes. Cool for 15 minutes.
Dust with icing sugar before serving.