Archive for Februar, 2013

Peanut Butter Cupcakes

Do you like peanut butter jam sandwiches? Than I recommended you my ultimative moist, creamy and fruity filled peanut butter cupcakes.

The original butter cream is not a typical American sweet butter cream. It's my own mixtur of a vanilla custard cream and a creamy peanut butter for the peanut butter cream.

If you like a sweeter, American version of a peanut butter cream I give you a second option of an American peanut butter cream.

Peanut Butter Cupcakes

(12 Cupcakes)

Cupcakes

  • 3/4 cup soy milk or oat milk
  • 2 teaspoons apple cider vinegar
  • 1/2 to 2/3 cup brown sugar
  • 2 tablespoons vanilla bean sugar
  • 2 tablespoons maple syrup
  • 1/3 cup sunflower oil
  • 1/2 cup chunky peanut butter
  • 1 cup spelt flour
  • 2 tablespoons chickpea flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Strawberry Filling

  • 12 tablespoons strawberry jam
  • 1/4 teaspoon lemon zests

Peanut Butter Cream, less sugar

  • 1/2 cup creamy peanut butter, room temperature
  • 1/4 cup vanilla custard cream
  • 1 teaspoon vanilla bean sugar

Peanut Butter Cream, American-style

  • 1/4 cup + 2 tablespoon margarine, room temperature
  • 1/3 cup creamy peanut butter, room temperature
  • 1 tablesoon rice or maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cup icing sugar, sifted
  • 1-2 tablespoons rice milk or creamer, room temperature

How to

Cupcakes and Filling

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix soymilk and apple cider vinegar and rest for 5 minutes.

Add brown sugar, vanilla bean sugar, maple syrup, peanut butter and sunflower oil with a hand held mixer.

Stift and mix flour, chickpea flour, baking powder, baking soda and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.

For the strawberry filling mix strawberry jam and lemon zests in a little bowl with a fork.

Now fill the baking cases to 2/3. Bake for 5 minutes.

Put about ¾ to 1 tablespoon strawberry jam in each semi baked dough.

Bake for further 15 to 17 minutes.

Let the cupcakes cool down on a cooling rack.

Peanut Butter Cream, less sugar

Cream the peanut butter (room temperature) with a handheld mixer.

Add vanilla custard cream by the spoonful to the peanut butter till the frosting has a creamy consistency.

Transfer to a pastry bag with a star tip and top the cold cupcakes with little stars.

Peanut Butter Cream, American-style

Cream the peanut butter, margarine, rice syrup and vanilla extractwith a handheld mixer, for about 2 to 3 minutes. Till everything ist well combined and smooth.

Beat in the sifted icing sugar for about 2 minutes. Now the mixture is very stiff.

Mix in the milk or creamer by spoonful and beat it continuously. Till the peanut butter cream turn pale and very fluffy.

Transfer to a pastry bag with a star tip and top the cold cupcakes.

The penut butter cupcake batter based on Isa Chandra Moskowitzs peanut butter cupcakes, from "VEGAN CUPCAKES - TAKE OVER THE WORLD".

Gin Tonic Cupcakes

I made these  gin tonic cupcakes for a good friends who is a real gin tonic lover. you’ll love these cupcakes, if you like my lemon poppyseed cupcakes.

Gin Tonic Cupcakes

(12 Cupcakes)

Ingedients Gin Tonic Cupcakes

  • ½ cup soy yoghurt
  • 2 tablespoons lime juice
  • 3 tablespoons gin
  • 2 tablespoons tonic water
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
  • ¾ tablespoon lime zest
  • 1/3 cup sunflower oil
  • 1,5 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon chickpea flour
  • ½ teaspoon salt

Ingredients Gin Tonic Glaze

  • 1 cup icing sugar
  • 5 tablespoons gin
  • 1 tablespoon tonic water
  • 1,5 tablespoon lime juice

Ingredients Gin Tonic Frosting

  • 5 tablespoons margarine
  • 2 cups icing sugar
  • 1,5 tablespoons gin
  • 1 tablespoon tonic water

Decoration

  • ½ - 1 tablespoons lime zests

How to

Gin Tonic Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix yoghurt, lime juice, sugar, gin, tonic water, vanilla sugar, lime zests and sunflower oil with a handheld mixer.

Stift and mix flour, chickpea flour, baking powder, baking soda and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.

Fill the baking cases to 2/3. Bake 20 to 22 minutes.

Stick into the warm cupcakes three to four times. Brush the gin tonic glaze over them.

Let the cupcakes cool down on a cooling rack.

Gin Tonic Frosting

Cream the margarine (room temperature) and the sugar with a handheld electric mixer.

Add the gin and tonic water. Beat it well and add more sugar as needed to make the frostings desired consistency.

Stuff the frosting into a forcing bag. Top the cold cupcakes and grind some fresh lime zests over the frosting.

There're some more special cupcake recipes on my blog, like the white chocolate cupcakes with cranberries.

When you need an inspiration for Chrismas cookies I recommended you my soft gingerbreads with almonds and apricot marmelade or my vanilla orange poppyseed shortbreads.

Cinnamon Crumble Cupcakes

The cinnamon crumble cupcakes are the perfect cupcake for a longer transport or prepared easy one day before you need it.

Cinnamon Crumble Cupcakes

(12 Cupcakes)

Ingredients Cupcakes

  • 1 cup soy milk
  • 1 teaspoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 2 tablespoon vanilla extract
  • 1/3 cup sunflower oil
  • 11/4 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1 teaspoon cinnamon, grinded
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Ingredients Plum Filling

  • 12 tablespoons plum jam
  • ½ teaspoon cinnamon, grinded

Ingredients Cinnamon Crumbles

  • ¼ cup margarine, room temperatur
  • ¼ cup flour
  • ¼ cup fine oats
  • ½ cup sugar
  • 1 teaspoon cinnamon, grinded
  • 1 pinch salt

Decoration

  • Icing sugar


Front: Cinnamon Cupcake, back: Marble Cupcake with Vanilla and Chocolate Buttercream

How to

Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix soymilk and lemon juice and rest for 5 minutes.

Add sugar, vanilla sugar and sunflower oil with a hand held mixer.

Stift and mix flour, cornstarch, chickpea flour, baking powder, baking soda, cinnamon and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.

Now fill the baking cases to 2/3. Bake for 5 minutes.

Filling

For the plum filling mix plum jam and cinnamon in a little bowl with a fork.

Crumbles

Combine margarine, flour, oats, sugar, cinnamon and salt for the crumble.

 

Put about ¾ to 1 tablespoon plum filling in the semi baked dough center and crumble the cinnamon crumbles over each cupacke.

Bake for further 15 to 17 minutes.

Let the cupcakes cool down on a cooling rack.

Do you like other yummy recipes with cinnamon? I recommanded you a tasty pumpkin walnut muffins with cinnamom glaze or a moist cookies the cinnamon marzipan stars.

Christmas Dinner

The recipes of this Christmas Dinner - Chestnut Soup and Roast Wellington  are a delicious menue option for a festive dinner with family and friends.

Christmas Dinner - Chestnut Soup and Roast Wellington

Christmas Dinner - Starter - Chestnut Soup with Cranberries

  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • ½ cup celery root, finely diced
  • ½ cup carrot, finely diced
  • ½ cup parsnip, finely diced
  • 1¾ cups chestnuts, boiled and diced
  • ¼ cup white wine
  • Black pepper
  • Sea salt
  • Nutmeg
  • 4 cups vegetable broth
  • ¼ cup soy cream or oat cream
  • ¼ cup chestnuts, finely chopped
  • 2 tablespoons fresh cranberries, finely chopped
  • 1-2 teaspoons maple syrup
  • 2 tablespoons marsala wine
  • 2 tablespoons parsley, chopped

Heat olive oil in a saucepan.

Add onions; roast for 1 minute. Add celery, carrot, parsnips and chestnuts for 2-3 minutes. Deglaze with wine and fill up with vegetable broth. Season it with salt, black pepper and nutmeg. Cook for 15 minutes.

Stir occasionally and purée with the soy cream. Boil up again for 2 minutes. Cover the pot and shut down the heat. Simmer for 5 minutes.

Heat up a small pan and add the fresh cranberries. Add maple syrup to caramelize and deglaze with marsala wine.

Serve the soup in a small bowl. Sprinkle the chopped chestnuts, caramelized cranberries and parsley over the soup.

Christmas Dinner - Main course - Mushroom Roast “Wellington”

  • 2 tablespoons olive oil
  • ¾ cup brown mushrooms, finely chopped
  • 1,5 cup oyster mushrooms, finely chopped
  • 1 tablespoon olive oil
  • ½ cup celery root, finely diced
  • ½ cup carrots, finely diced
  • 1 garlic glove, finely diced
  • ¾ cup leek, finely diced
  • ¼ cup red wine
  • ½ cup brown or green lentils, cooked
  • ¾ cup cashews, roasted and grinded
  • ¼ cup walnuts or pecan nuts, roasted and grinded
  • ¾ cup breadcrumbs
  • 4 teaspoons marjoram, dried
  • ½ bunch parsley
  • Black pepper
  • Sea salt
  • Nutmeg
  • ½ cup vegetable stock
  • 1/3 cup soy cream
  • 6 sheet of puff pastry, frozen
  • ¼ cup soy cream

Heat oil in a big pan and roast the brown and oyster mushrooms. Put them in a big bowl.

Saute celery, carrots, garlic, leek with oil and wine for 5 minutes. Then add to the fried mushrooms.

Mix cooked lentils, cashews, walnuts, breadcrumbs, marjoram, parsley, pepper, salt, nutmeg and add to the vegetable-mushroom mix.

Add vegetable stock and 1/3 cup soy cream, mix everything and rest for 15 minutes.

Preheat oven to 220°C (425°F).

Roll out the puff pastry with a rolling pin.

Put 2-3 tablespoons of mushroom stuffing in the center of the pasty plate.

Brush soy cream around the pastry edges. Put one pastry side on top of the other. Close both open pastry sides, brush soy cream on the edges and fold them in.

Place the puff pastry on a baking paper layered baking plate and brush all pastry roasts with soy cream.

Put he baking plate in the second oven level.

Bake the mushroom loafs for about 45 minutes, until the loaf is golden brown.

Chrismas Dinner - Sidedish - Roasted Hookaido Pumpkin Wedges

  • 1 small hokkaido pumpkin
  • 2 tablespoons olive oil
  • Black pepper
  • Sea salt

Preheat oven to 230°C (450°F). Cut pumpkin in wedges.

Put on a baking plate, sprinkle with olive oil, pepper and salt. Put he baking plate in the second oven level.

Bake pumpkin about 30 minutes, until the pumpkin wedges are cooked and roasted. Turn around the wedges after 15 minutes.

Chrismas Dinner - Sidedish - Mashed peas

  • 2 cup water
  • 4 cups frozen peas
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 to 1 ½ tablespoon olive oil or margarine
  • black pepper
  • sea salt (optional)
  • ½ tablespoon mint leafs, finely chopped
  • ½ teaspoon red chili pepper, finely chopped

Heat water, add salt, baking soda and peas for 10 to 15 minutes.

Drain peas and put in a bowl, mash peas with a potato masher or fork.

Add olive oil, pepper, salt (optional).

Chopped mint leafs and red chili peppers and mix everything.

 

Arrange a roast "Wellingtion", 3 to 4 pumpkin wedges and about 2 to 3 tablespoons mashed peas on a plate.

For dessert I recommended the pistachio lovers cake for you, good to prepare and store in the fridge.

Merry Christmas! (:

 

If you need a lighter, healthy Summer menue with avocado in every course - starter, main course and dessert - I advise you the following recipes on my blog:

As starter my avocado mango salad with pomgranate seeds, cilantro and red chili peppers or the fancy beetroot apple mille-feuille.

For the maincourse Thai tempeh paddies or my unique not so fancy ramen burger.

Finaly for dessert my avocado ice cream with strawberries and pistachos without sugar or my first blog post the coconut panna cotta with passionfruits.