All posts in Dessert

White Chocolate Cupcakes

White chocolate cupcakes with cranberries were one of my boyfriends birthday wishes for his birthday cake. He loves white chocolate, and also cranberries in sweet cupcakes. All about that he’s a real sweet tooth.

White Chocolate Cupcakes

(12 Cupcakes)

White Chocolate Cupcakes with Cranberries and Almonds

  • ¾ cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup almond milk
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar
  • 1/3 cup sunflower oil
  • 1 cup flour
  • ½ cup almonds, grinded
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup cranberries, dried
  • 1/3 cup white chocolate chips

White Chocolate Butter Cream

  • ¼ cup margarine, room temperature
  • 2 tablespoons white chocolate, melted
  • 2 cups icing sugar

Decoration

  • 12 Cranberries

How to

Cupcakes

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 sugar, vanilla sugar, almond milk and sunflower oil with a hand held mixer.
Sift and mix flour, almonds, cornstarch, chickpea flour, baking powder, baking soda and salt in a separate bowl. Combine with the cranberries and white chocolate chips.
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 for 20 to 22 minutes.
Let the cupcakes cool down on a cooling rack.

White Chocolate Buttercream

Cream the margarine (room temperature) and the melted chocolate with a handheld electric mixer. Add icing sugar as needed to make the frostings desired consistency.
Stuff the frosting into a forcing bag. Top the cold cupcakes and top each cupcake with a cranberry.

One of my oldies but goldies cupcakes are my lemon poppyseed cupcakes or my gin tonic cupcakes.

Avocado Ice Cream

I know it  isn’t so typical, using Avocados for desserts or sweet dishes like this avocado ice cream. Despite the fact that avocados are fruits and not vegetables.

Few weeks ago I had my first avocado ice cream in a vegan restaurant in Munich (MAX PETT) and I fall in love with it instantly.

Last weekend we invited our friends Sebastian (Bsclly.) and Ben (Lieblingsempire) for a vegan dinner. We all love avocados, so that was the perfect event to try my avocado ice cream version. We served it with marinated strawberries.

Avocado Ice Cream With Strawberries

Ice Cream

(about 8 to 10 scoops of ice cream)

  • 4 small or 3 regular ripe HASS avocados
  • 1 cup agave syrup
  • 2 cups coconut milk
  • 1/2 cup soy cream (soy cuisine)
  • 1/4 teaspoon vanilla beans
  • 1 lime

Marinated Strawberries

  • 500 g strawberries, diced
  • 1 tablespoon agave syrup
  • 1/4 teaspoon vanilla beans

Optional

  • Some mint leafs

How to

Avocado Ice Cream

Peel the avocados and put them in a blender.

Blend the avocados with agave syrup, coconut milk, soy cream, vanilla beans and limejuice for 1-2 minutes.

Put the avocado cream in the fridge for 1 hour.

Fill the cold avocado cream in your ice cream machine and mix the ice cream till it has the right consistency.

AvocadoIceCream_02

Marinated Strawberries

Marinade the diced strawberries with the agave syrup and vanilla beans.

Serve two scoops of ice cream with two to three tablespoons of strawberries for each person.

Optional you can garnish the strawberries with a mint leaf.

One of my next recipe posts will be the main dish of our dinner, “Spinach Almond Thyme Raviolis” with a “Tomato Sage Butter” or our starter, “Roasted Aubergines on Caramelized Puff Pastry” with a “Tomato Sorbet”.

Enjoy!

Matcha Cupcakes

Tea time with matcha cupcakes and light whipped coconut cream and raspberry sprinkles. I've got the idea of these cupcakes, through a matcha cupcake picture on Instagram.

Matcha Cupcakes

(12 Cupcakes)

Ingredients Matcha Cupcakes:

  • 1 cup soy yoghurt
  • 2 tablespoons coconut-rice milk
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
  • 1/3 cup sunflower oil
  • 1 + ¼ cup flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon matcha powder
  • ½ teaspoon salt

Whipped Coconut Cream

  • 1 + 1/4 cup SOYATOO coconut whip, cold
  • 2 tablespoons brown sugar
  • 2 tablespoons vanilla sugar

Decoration

  • 1/2 tablespoon dried strawberry/raspberry flakes

How to

Matcha Cupcakes

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

Mix yoghurt, coconut-rice milk, lemon juice, sugar, vanilla sugar or extract and sunflower oil with a handheld mixer.

Sift and mix flour, cornstarch, baking powder and soda, matcha powder 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 in the dough in the baking cases to 2/3.

Bake 20 to 22 minutes.

Let the matcha cupcake cool down on a cooling rack.

Whipped Coconut Cream

Fill the coconut whip with sugar and vanilla sugar in a high bowl and mix for 2 minutes with a hand held mixer.

Stuff coconut whip cream into a forcing bag.

Top the cold matcha cupcakes with the coconut whip cream.

Sprinkle some dried strawberry or raspberry flakes.

The matcha cupcakes matches perfect to my lemon poppyseed cupcakes.

Pistachio Lovers Cake

(For 6 persons)

Pistachio cupcakes

  • 3 tablespoons sunflower oil
  • 1/4 cup brown sugar
  • 2 tablespoons soy yoghurt
  • 3 tablespoons soymilk
  • 1/2 tablespoon apple vinegar
  • 1/2 tablespoon vanilla
  • 1/4 cup cornstarch
  • 1 and ¼ cup almonds, grinded
  • 1/4 cup pistachios, roasted and grinded
  • 1/2 teaspoon salt
  • 1/2 teaspoon backing powder
  • 1/4 teaspoon backing soda

Vanilla custardcream

  • 2 tablespoons cornstarch
  • 1 cup vanilla soymilk
  • 1 teaspoons vanilla beans or vanilla extract
  • 2 tablespoons brown sugar
  • 1 pinch salt

Vanilla buttercream

  • 1/2 of the vanilla pudding
  • 3 tablespoons brown sugar
  • 1/4 cup margarine

Pistachio buttercream

  • 1/2 of the vanilla pudding
  • 3 tablespoons pistachios, roasted and grinded
  • 3 tablespoons brown sugar
  • 1/4 cup margarine

Nectarine layer

  • 2 nectarines
  • 1/3 cup quinces jelly or apricots marmelade

Decoration

  • 6 whole pistachios
  • 1 tablespoon chopped pistachios

How to:

Vanilla custard cream for the vanilla and pistachio butter cream

Mix the cornstarch with 4 tablespoons of vanilla soymilk, 2 tablespoons brown sugar in a pot, add vanilla beans or extract and salt. Cook the rest of the soymilk set aside and mix the vanilla mixture to the hot soymilk. Shut down the heat.
Put the pot back to the hotplate stir it for 1 minute till it is thick.
Halve the vanilla custard cream in two bowls.
Mix the grinded pistachios with one of the hot vanilla custard cream halves for the pistachio butter cream.
Stir both creams fast with a dough scraper every 2-5 minutes, till both creams are cold and not lumpy.
It takes around 1-2 hours.

Vanilla butter cream

Mix the margarine (room temperature) with the sugar with a handheld electric mixer.
Add the vanilla custard cream by the spoonful to the butter sugar mixture till its creamy.
Put it in a fridge for 1-2 hours.

Pistachio butter cream

Mix the margarine (room temperature) with the sugar with a handheld electric mixer.
Add the pistachio custard cream by the spoonful to the butter sugar mixture till its creamy.
Put it in a fridge for 1-2 hours.

Nectarine layer

Slice the nectarines thin.
Heat the quinces jelly or apricots marmelade in a casserole.
Add the nectarine slices. Simmer for 3-5 minutes.

Pistachio cupcakes

Preheat oven to 170°C. Put the baking cases in the muffin pan.
Mix oil, sugar, yoghurt and vanilla sugar. Add apple cider vinegar to the vanilla soymilk, mix it, set for 1 minute and add it to the sugar mixture.
Stir it for 5 minutes.
Mix cornstarch, grinded almonds and pistachios with salt, baking powder and soda.
Now add the flour mix to the liquid mixture in to batches.
Stir till it's creamy.
Fill the baking cases to 2/3.
Bake 18 to 20 Minutes.
Let the cupcakes cool down on a cooling rack.
Peel the cold cupcake off the baking cases.

For Pistachio Lovers

Cut the top 1/3 of the cold cupcake and crumble the top and set aside.
Take 6 wide glasses (e.g. whiskey glass) or small tart forms (size around 3/4 cup).
Put the rest 2/3-cupcake layer on the bottom of the glass.
Flat the cake with your fingertips.
Cover the cake bottom with the nectarine slices.
Then put the pistachio cream over the nectarines.
Cover the pistachio cream with the cake crumble and top them with a vanilla cream swirl.
Garnish the vanilla butter cream with a pistachio and sprinkle some chopped pistachios.

Coconut Pannacotta with Passionfruit Mango Topping

The Coconut Panacotta is my first recipe post. My boyfriend and I made it for a Mexican dinner one week ago for some good friends.

Coconut Panacotta with Passionfruit Mango Topping

Ingredients coconut panacotta:

  • 1 cup + ¼ cup coconut milk
  • 2-4 tablespoons brown sugar
  • 1/3 cup cornstarch
  • 2 slices lemon peel
  • 1/2 cinnamon stick
  • 1/2 tablespoon vanilla

Passionfruit Mango Topping

  • 1 mango, diced
  • 4 passionfruits
  • 3-4 tablespoons icing sugar
  • 1 pinch salt
  • 6 mint leafs (tops)

How to

Mix the cornstarch with 4 tablespoons of coconut milk and set aside.

Then mix the rest of the coconut milk and brown sugar in a pot. Add lemon zest, vanilla and the cinnamon stick.

Cook it for 5-10 minutes.

Set the pot aside, take out the cinnamon stick and lemon peel slices and fill the cornstarch mixture into the warm coconut milk. Warm over low heat while the mixture is getting thicker, turn down the heat and simmer it for around 2 minutes. Don’t forget to stir it!

While the panacotta is cooking take 6 glas forms or glasses (form size around ¾ cup) and set aside. Take the pannacotta off the heat and fill equal portions in each glas form.

Set aside for cooling. It takes around 1-2 hours.

During that time prepare the passionfruit mango topping. Put the diced mango in a saucepan and cook till it’s soft-boiled and blend it. Cut the passionfruits and scrape out the fruits and add the pulp to the mango puree, add the icing sugar and salt. Simmer the puree for 5 minutes and set aside to cool down.

Once the panacotta and the passionfruit mango puree have cooled down, spread smooth 2-3 tablespoons of fruit puree over the panacotta and top each dessert with a mint leave.

The coconut panacotta can be prepared the day before, put foil over the forms and store them in the fridge.

We served it with strawberry slices, pistachio sugar and a fresh strawberry mango chutney.