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.

Pumpkin Caramel Swirl Cheesecake

In light of the holiday season, I decided to try something new, hence the pumpkin twist on a classic. This cheesecake came out so light and creamy, yet so flavorful. To go a step further, I incorporated a caramel swirl before and after baking, with a gingersnap crust to compliment the pumpkin spices. This cheesecake should be part of any holiday feast. Enjoy =]

Caramel Sauce-


Ingredients

• 1 1/2 cup sugar
• 1/3 cup water
• 1 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions

Mix the water and sugar in a saucepan. Cover and cook on low until the sugar has dissolved, stirring occasionally. Once the sugar has dissolved, remove the cover and boil till the mixture turns golden brown, about 5-7 minutes. Watch carefully or it might burn. Add the cream and vanilla, and simmer till the caramel dissolves. Set aside and allow to cool.

Gingersnap Crust-

Ingredients

• 14 oz gingersnap cookie crumbs (1 package)
• 2 tbs brown sugar
• a pinch of salt
• 1 stick unsalted butter, melted

Directions

Preheat the oven to 350 F. Completely wrap a baking pan (9x13) with foil. Mix together all the ingredients until uniform. Press into the bottom of the pan and the sides if possible, trying to put an even amount of crust everywhere. Bake the crust for about 7 minutes, or until lightly browned. Remove and cool completely. 

Caramel Swirl Pumpkin Cheesecake- 

Ingredients

• 32 oz softened cream cheese, room temp
• 1/2 white sugar
• 1/2 light brown sugar
• 15 oz can pumpkin puree
• 4 eggs, room temp
• 2 1/2 tbs heavy cream
• 1 tbs vanilla extract
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp pumpkin pie spice

Directions

Reduce oven to 325 F. Bring a pot of water to a boil. Beat together the cream cheese and sugars until light and creamy in the bowl of an electric mixer. Add the pumpkin slowly on low. Mix in each egg on at at a time, and beating in between each until fully incorporated. Add the heavy cream and vanilla until combined. Stir in the cinnamon, ginger, nutmeg, allspice, and pumpkin pie spice until everything is combined. Pour the batter onto the prepared crust. Using a fork, swirl around the caramel on the cheesecake to your liking. Tap the pan on the counter to release any air bubbles. Place the pan into a bigger baking pan, and pour the boiling water until the water level is about halfway up the cheesecake. Bake for about 1 hour, or until the edges have set but the middle is able to jiggle. Remove from the oven and water bath, and allow to cool for 2 hours. Refrigerate over night, or at least 6 hours prior to serving.

Ultimate Cookie Dough Stuffed Chocolate Fudge Brownies

Yes, the name says it all. This is by far the best brownie I have ever had, ever. Usually, homemade brownies dont have the moistness that a mix can produce, but this brownie was not only moist but fudgey as well. To go a step farther, I sandwiched a cookie dough inside the brownie, which is prepared first. Stop looking for an amazing  chocolate dessert, because nothing will beat this! Enjoy =]

Chocolate Chip Cookie Dough-

Ingredients

• 1 cup minus 1 tbs cake flour
• 1 plus 1/3 cup ap flour
• 3/4 tsp baking powder
• 1/2 tsp plus 1/8 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, room temp
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temp
• 1 tsp vanilla extract
• 2 tbs sour cream
• 10 oz dark chocolate (60%) chopped into various sizes

Directions

Sift together the flours, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until fully incorporated. Slowly add in the dry ingredients, and then the sour cream. Mix until everything is combined. Take the bowl off the mixer and fold in the chocolate pieces. Refrigerate until needed. 

Brownies-


Ingredients

• 1 1/4 cup ap flour
• 1/2 tsp salt
• 2 tbs cocoa powder
• 4 oz milk chocolate
• 4 oz 70% dark chocolate
• 4 oz 60% dark chocoalte
• 1 1/4 stick unsalted butter, cut into pieces
• 1 tsp instant coffee or espresso powder
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 eggs, room temp
• 2 tsp vanilla extract

Directions

Preheat oven to 350 F. Grease the bottom of a 9x13 baking dish. Sift together the flour, salt, and cocoa powder. Set aside. Make a double broiler, and melt the chocolates, butter and powder until totally mixed. Make sure that the water in the pot is not boiling or touching the bottom of the bowl, or the chocolate might seize. Turn the heat off once the mixture is smooth and add the sugar, stirring till its dissolved. Take the bowl off the pot and allow the chocolate to cool down. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla lightly. Add in the flour mixture in small additions, and stir in between until the mixture is smooth. Pour about half of the batter into the baking dish. Next, take pieces of the cookie dough and place on top of the batter in small patties to create the cookie layer. Start from the middle and work your way out. Pour the remaining brownie batter on top, and spread around with a knife to coat the cookie dough. Bake for about 35-40 minutes, or until a toothpick comes out clean. Cool before cutting.

Ferrero Roche Cupcakes

As a welcome for the cold winter months ahead, I decided to make Ferrero Roche Cupakes to warm my taste buds up =]. I had to special order the hazelnut extract because apparently local stores don't carry it. Whereas most roche cupcakes had a chocolate hazelnut base, mine is strictly hazelnut. I baked an actual Ferrero Roche into the cupcakes, made a deep chocolate ganache topping, and sprinkled crushed hazelnuts on top. Enjoy =]

Hazelnut Cupcake-


Ingredients

• 1 cup cake flour, not self rising
• 1 cup a.p flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 stick unsalted butter, room temp
• 1 cup light brown sugar, packed
• 2 eggs, room temp
• 1 cup sour cream or buttermilk
• 1 tbs heavy cream
• 1/2 tsp vanilla extract
• 1 tsp hazelnut extract
• 3 tbs crushed hazelnuts
• 24 frozen Ferrero Roche

Directions

Preheat oven to 350 F. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy-about 3 minutes. Add an egg one at a time and mix till fully incorporated. Sift together the flour, baking soda, baking powder, salt, and nutmeg. Alternating between adding the flour mixture and the sour cream or buttermilk to the batter in 3 parts ending with the flour. Mix until homogenous. Add in the extracts, hazelnuts, and heavy cream and mix for another minute. Pour batter into prepared cupcake tins, and add in the Ferrero Roche. Bake for about 20 minutes, and rotate the tins about halfway through. Allow to cool in the pans for 5 minutes before removing completely. 

Chocolate Hazelnut Ganache-

Ingredients

• 5 oz bittersweet chocolate (60%)
• 1/4 cup heavy cream
• 2 tbs butter, cut into quarters
• crushed hazelnuts

Directions

Chop the chocolate into small pieces, and place into a bowl with the butter. Bring the heavy cream to a boil, and pour over the chocolate and butter. Stir the contents of the bowl only from the middle, going at a semi fast pace until all the chocolate and butter have melted and there is a glossy sheen to the ganache. Dip the cupcakes into the ganache either once or twice. Sprinkle the crushed hazelnuts on top while still wet. Allow to completely set before serving. Enjoy