I make dozens and dozens of cupcakes every week. So many in fact, that I really don't have any desire to EAT cupcakes anymore. Don't get me wrong, I still have mad love for cupcakes. I like to bake them, I like dreaming up new flavor combinations, creating yummy fillings to add to my cupcakes and I love decorating them. I love cupcakes so much in fact, that I even DREAM about cupcakes. I really do love the whole cupcake experience even though I don't actually eat very many of them. It is actually a rare occasion when I sit down and eat one of my own cupcakes - unless it is a white chocolate raspberry cupcake! I just couldn't resist this unbelievably delicious cupcake. What was even more surprising to me was that I don't even LIKE white chocolate. I am a dark chocolate lover and I very rarely eat any other kind of chocolate - especially white chocolate. That's why I even surprised myself when I just couldn't walk away from these cupcakes without eating one. You have simply GOT to try these cupcakes - they are THAT good. White Chocolate Raspberry Cupcakes 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1/4 cup brown sugar, packed 4 ounces white chocolate, melted 1/3 cup oil 1 cup milk 2 teaspoons vanilla extract 1/4 cup prepared raspberry sauce 1 recipe for white chocolate buttercream
Add wet ingredients to dry and stir just until combined. Scoop batter into paper lined muffin tins. Spoon a Tablespoon of raspberry sauce into each cupcake cup. Swirl into batter with a knife. Bake 24 minutes at 350 (for jumbo cupcakes). Cool cupcakes completely on wire racks. Mine sunk a little in the middle - an issue that I'll have to address in the future. Frost cupcakes with white chocolate buttercream and drizzle with raspberry puree. could eat spoonfuls of the raspberry puree by itself and it's even more scrumptious when swirled into moist, delicious, white chocolate cake. The fluffy, white chocolate buttercream is the perfect compliment to this cupcake too. These cupcakes are so good - they should come with a warning.
Ciao!
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I love to grow watermelon. The plants are big and messy and they completely take over the entire garden but those big, juicy, home grown watermelon are totally worth it. Last year we grew a giant watermelon. There is just nothing better on a hot summer afternoon than a giant slice of watermelon. But since the watermelon in my garden wont be ready to pick for another couple of months, I'm settling for the next best thing - watermelon cupcakes. These cupcakes are ALMOST too cute to eat. Chocolate chip cupcakes in disguise is what they really are - but for today - we'll just call them watermelon cupcakes. Watermelon Cupcakes 2 1/2 cups cake flour , plus extra for dusting pans 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon table salt 1 3/4 cups sugar (12 1/4 ounces) 10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly 1 cup buttermilk , room temperature 3 tablespoons vegetable oil 2 teaspoons vanilla extract 6 large egg yolks , room temperature 3 large egg whites , room temperature red food coloring 1/2 cup mini chocolate chips
Add wet ingredients to mixer and beat until just combined.
Fold in chocolate chips. Pour batter into cupcake tins and bake 22 minutes at 350. Cool on wire racks. Make a batch of buttercream and tint it green. Pipe buttercream onto cupcakes and decorate with white chocolate watermelon. Happy summer friends - watermelon cupcakes. Enjoy! Ciao! It probably comes as no surprise that my job as a personal chef requires that I do A LOT of grocery shopping. I generally don't mind the shopping but I do get tired of going to the same grocery store every single day. I tend to mix it up - even it if means that I have to travel further - to shop at different grocery stores just for a change in scenery. So when my friends wanted to organize a lunch date followed by a trip to Whole Foods - I didn't even hesitate. Grocery shopping with friends is WAY more fun than grocery shopping alone. I always find new things when I grocery shop with friends. They find things in the store that I never even knew they had. A trip to Whole Foods would not be complete without a stop by the fresh fish counter either. This week, I ran across a recipe for Roasted Cod in my Cooking Light magazine and they just happened to have some beautiful cod loin filets at Whole Foods this week. That is what I call - dinner destiny. Roasted Cod 1 multigrain English muffin 1/4 cup sliced almonds 1 teaspoon fresh thyme 4 teaspoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon pepper 4 fresh cod filets 2 teaspoons light mayonnaise
Bake fish 10-15 minutes at 400. Serve. Roasted cod is simple and easy to prepare. A perfect summer meal. Ciao! Well, it's official - I am an eggplant farmer. This was the first summer that I'd tried my hand at eggplant farming and to be honest - I had low expectations. But, turns out - eggplant is surprisingly easy to grow. I was so excited when I walked out to my garden one afternoon to find these beautiful plants. And it didn't take long for these 2 delicious looking eggplants to grow either. So the big question was --- "What in the world do I make with my prized eggplant?" The answer - eggplant rollatini. I can think of no better way to highlight my very first home grown eggplant. Eggplant Rollatini 1 recipe homemade marinara (I used my lasagna sauce recipe) 2 beautifully home grown eggplant (or store bought) 8 ounces ricotta 4 ounces cream cheese 5 ounces frozen spinach (thawed) 4 Tablespoons Parmesan cheese 1/2 teaspoon basil 1/2 teaspoon oregano dash of salt
Roll eggplant up tightly and place in baking dish over sauce. Top with another layer of sauce and sprinkle with a little extra Parmesan cheese. Bake 20 minutes at 350. Serve and enjoy. While I was making my eggplant rollatini, the kids were whipping up some traditional lasagna and we baked them together in the oven. I have to admit - I sampled both and I liked the eggplant rollatini soooo much better. It really is good and I'm pretty sure that's not just because I grew my own eggplant. I love being an eggplant farmer.
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