Persian Cupcake

Although this is a bit late, for the Persian New Year (first day of spring) I decided to create a cupcake for my heritage that included all the typical persian flavors that are present in our desserts. This includes dates, cardamom, and rosewater! The cupcake itself incorporated cardamom and other spices, and brown sugar to create a more moist cake. I decided to make a date nut filling to create a difference in texture, and a rosewater buttercream for lightness. Hope you enjoy =]


Cardamom Spice Cupcake-
Makes 24 cupcakes

Ingredients

• 1 stick unsalted butter, room temp
• 3/4 cup brown sugar
• 3 eggs, room temp
• 2 cups cake flour
• 1 tbs cardamom
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 tbs honey
• 3/4-1 cup milk
• 1/2 tsp vanilla extract

Directions

Preheat your oven to 350 degrees F. In the bowl of an electric mixer cream the butter and sugar until light and fluffy, about 3 minutes. While the butter is creaming, sift together the dry ingredients in a separate bowl and set aside. Also, measure out your milk and add the vanilla extract to the liquid and set aside. Once your butter and sugar are creamed, mix in one egg at a time until fully incorporated. Dont over mix, or the batter may become tough. After everything is fully combined, alternate adding the dry ingredients and the milk in about 3 parts, and end with the dry ingredients. Lastly, eyeball about 3 tbs of honey, or however much you would like to sweeten the batter. Pour the batter into the prepared cupcake tins and bake for about 20 minutes, or until the tops bounce back when touched. Allow to cool in the tins for about 5 minutes, and then transfer to a wire rack to continue cooling until room temperature.

Date Nut Filling-

Ingredients

• 15 Medjool dates, chopped
• 1/2 cup pistachios, chopped
• 1/4 cup water
• 3 tbs brown sugar
• 1 tbs honey

Directions

Place your chopped dates in a small pot, and add the water. On a low heat, reduce down the dates and water until it turns into a type of paste and mix in the sugar and honey. You may add water to reduce the thickness of the filling if you like. Once you have the consistency you like, pour out the filling into a bowl and add in the chopped nuts. 

Rosewater Buttercream-

Ingredients

• 1 stick unsalted butter, room temp
• 3 cups powdered sugar
• 1/2 cup flour
• 1/4 cup rose water
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Directions

In the bowl of an electric mixer, cream the butter until smooth. Add in the sugar about one cup at a time, and alternate with the rosewater. Mix in the flour until you have the desired consistency. Lastly, add in the vanilla extract and salt until the mixture is smooth and creamy.

Once the cupcakes have cooled, scoop out the middle of each and spoon in about 1 tbs of the filling. Pipe on the frosting in any design you like and enjoy!

Key Lime Pie Cupcakes

Yay spring is here! For my favorite season I decided to make something citrusy and light. Many people love key lime pie so why not in a cupcake? I took all the components and made it into individual desserts. With a buttery crust, lime cupcake and lime custard filling, topped with coconut swiss meringue butter cream how can you go wrong? Hope you enjoy =]

Lime Cupcake-

Ingredients

• 2 cups cake flour
• 1 1/8 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• zest of 1 lime
• 1 stick unsalted butter, room temp
• 3/4 cup plus 1 tbs sugar
• 3 eggs, room temp
• 1/3 cup sour cream
• 1/2 cup fresh squeezed lime juice

Directions

Pre heat oven to 350 F and line 2 cupcake trays. Cream together the butter and sugar in an electric mixing bowl until thick and creamy. While the mixing, sift together the flour, baking powder, baking soda, salt, and lime zest. Set aside. Add in one egg into the butter and sugar mixture and mix until fully incorporated. Continue until you mix in all the eggs. In three parts, alternately add the flour mixture and the wet ingredient mixing each until combined. When finished, pour the batter into the prepared cupcake tins and bake for about 18 mins, or until the tops bounce back with touched. Cool on a wire rack for 5 mins and then remove from the tins.

Lime Custard Filling

Ingredients

• 1 package mascarpone cheese (8 oz)
• 3/4 can sweetened condensed milk
• 1/2-1 cup powdered sugar
• 4 oz freshly squeezed lime juice

Direction

Mix the mascarpone and condensed milk until combined. Add in the sugar a little at a time, alternating with the lime juice. The consistency should be thick and creamy, like the filling of a boston cream donut. Refrigerate while making the buttercream.

Coconut Swiss Meringue Buttercream-

Ingredients

• 4 egg whites, room temp
• 1 cup granulated sugar
• 3 sticks unsalted butter
• 1/2 cup coconut flakes
• 1/4 cup coconut cream
• 2 tsp coconut extract

Directions

Create a double broiler. Combine together the egg whites and sugar over a pot of simmering water, making sure that the mixing bowl with the mixture does not touch the water. Stir the mixture until too hot to touch. Remove the mixing bowl and attach to the electrical mixer with the whisk attachment. Whisk on medium-high speed until the egg whites start to look like marshmallow fluff, and has returned to room temperature. At this time, switch to the paddle attachment and begin to add the butter in pieces. Once you have completely incorporated the butter, add the coconut cream and extract until fully combined. Remove from the mixer and manually add in the coconut flakes.

Assembly 

Once the cupcakes have cooled, cut out the middle of each and spoon in the filling. Cover the hole with the piece you have removed from the top of each cupcake. With a spoon, dollop on about 2 tbs of buttercream in a rustic fashion. For presentation, sprinkle a bit of lime zest on each. 

Cookie Dough Cake

Hello everyone, although this is a repeat recipe I revamped it into a who new model. Introducing the Cookie Dough Cake. Taking the same recipe as the cookie dough cupcake, I used the filling in the middle of two layer cakes, and frosted. For added decoration, I fitted on large cookies onto the side, and drizzled chocolate chips on top. Enjoy =]

Cookie Dough Cupcake

Pecan Pie Bars

Lately I've been in the mood to stray from my love of cupcakes, to bars and brownies! I made a pecan pie for thanksgiving, but never got the chance to post anything about it. So I took my recipe and tweaked it to make delicious pecan pie bars =]. Any nut lover will adore this, and are great for on the go. Enjoy


Crust-


Ingredients

• 1 1/2 cups a.p flour
• 1 stick unsalted butter, softened
• 1/4 cup packed brown sugar
• 1 tbs sour cream

Directions

Preheat oven to 350 F. Grease a 9x13 baking dish and set aside. In the bowl of an electric mixer, cream together the butter and sugar. Slowly add in the flour. Mix in the sour cream to soften the dough until completely combined. Press the dough onto the bottom of the baking dish, trying to evenly spread it out. Use a flat surface like a spatula to press the dough down, or a cup to roll over it. Bake the crust for about 10-15 minutes, or until turned a light golden brown. Remove from the oven and cool on a wire rack.

Pecan Pie Filling-

Ingredients

• 3 large eggs, room temp
• 1/2 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 3 tbs maple syrup
• 1/2 tsp salt
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 2 cups chopped pecans
• 1/4 cup pecan halves

Directions

Beat all the ingredients, except the pecans in an electric mixer until everything is combined. Remove the bowl from the mixer, and fold in the chopped pecans. Make sure the filling is completely mixed. Pour the filling onto the crust, and top with the pecan halves. Bake for about 30 minutes, or until set yet can still jiggle. Allow to cool fully before serving.