Tag: sweets

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!
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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!

Algerian Sweets – Dziriettes

It has been quiet around here.  Days came and went without adventures.

 And same was with our food. There were no experimenting, no action in the kitchen. Just simple but nutritious everyday meals.  

It was Tuesday afternoon when I decided to bake a little treat for us. I opened my cupboard to look for inspiration. In one corner of the cupboard I spotted long-forgotten bottle of an orange blossom water
For some reason I immediately remembered about dziriettes. Little tartlets filled with almond paste and dipped in orange blossom water syrup. 
Sweet and nutty. Perfect for an afternoon treat.

That day we also had chorba and karantita. I used this recipe for soup just instead of lamb I used chicken. Karantita was gone almost immediately it came out of the oven, I didn’t have a chance to take a quick photo of it. But I guess it is good sign : )
Prep time: 45-50 min
Total time: 1 ½ h
(Makes approx. 15)
For the dough:
220 g all purpose flour
Pinch of salt
50 g butter, melted
60 ml water
For the filling:
500 g ground almonds
250 g icing sugar
2 tbs orange blossom water
Zest of 1 lemon
2 large eggs
For the syrup:
250 ml water
150 g sugar
2 tbs orange blossom water
15 whole almonds to garnish
In a bowl combine flour and salt. Add in melted butter. Pour in water and knead well. Add more water if requires.  The dough should be smooth and firm. 
 Cover with cling film and set aside.
For the filling combine first four ingredients. Then add eggs, one at the time; mix well after each addition. Form small balls, size of walnut. Set aside.
Transfer the dough onto lightly floured surface. Divide in half then roll out each piece into very thin sheet, approximately 2 mm.
Preheat oven to 180⁰C. Line baking sheet with lightly greased parchment paper.
Cut out circles, about 8-10 cm in diameter.  In the centre of the each circle place the filling, then with the thumb and forefinger lightly pinch the dough to make several small folds. Put one whole almond in the middle of each dziriette.
Bake for 20 minutes or until lightly browned.
Meanwhile make the syrup.  In a saucepan combine water, sugar and orange blossom water. Bring it to a boil then reduce heat and continue to simmer for 15 minutes. Cool for few minutes.
Before serving dip each cookie into the syrup.