Lovers muffins difficulty ** #92

Makes 8

Preparing time: 20 minutes 

Cooking time: 20 minutes 

Ingredients:

• 2 eggs
• 210 g flour 
• 120 g brown sugar 
• 1 teaspoon baking powder
• 160 g sour cream 
• 100 ml vegetable oil 
• 1 teaspoon cocoa 

For the cream

• 130 g cherries 
• 200 ml water 
• 3 tablespoons sugar 
• 1 tablespoon cornstarch 

For mascarpone cream 

• 125 g mascarpone cheese 
• 130 ml double cream 
• 2 tablespoons icing sugar

1. Egg whites and sugar mix well and then add egg yolks 
2. Add sour cream and vegetable oil
3. Mix flour, baking powder and cocoa and then add into the previous mixture 
4. The mixture put in the 8 muffins cake 
5. Bake in a preheated oven, 200 C(400 F), 20 minutes 
6. Cherries and sugar pour with water, after boiling cook next 15 minutes 
7. First make a cornstarch with the tablespoon of water, and then add to the cherry 
8. With mixing cook one more minute 
9. Muffins cut on half 
10. On the bottom part put the cherry cream and leave to cool 
11. Mascarpone and sugar mix well, later add already mixed double cream 
12. All together mix one more minute 
13. On the cherry cream add mascarpone one 
14. On the top of the muffins cut a heart-shape 
15. Put the top part of the muffin over the mascarpone cream 
16. In the heart shape put a bit of cherry cream 
17. Dust with the icing sugar 
18. Enjoy in the Valentine Day! Best muffins for that day! :-)

Чоколадна бомба (без јаја, млека и путера) тежина * #91

Састојци:

• 200 г брашна 
• прстохват соли 
• 1 кашичица соде бикарбоне 
• 3 кашике какао праха 
• 130 г шећера 
• 1 кашичица сирћета 
• 1 кашичица екстракта ваниле 
• 5 кашика уља 
• 225 мл воде 
• прелив од чоколаде 

1. Узмите плех у коме ћете пећи торту 
2. Сипајте брашно, какао, шећер и соду бикарбону 
3. Добро измешати и направити три удубљења 
4. У једно сипајте сирће, у друго воду и у треће уље 
5. Полако измешајте виљушком 
6. Ставите у загрејану рерну да се пече око 35 минута на 180 C(356 F)
7. Извадите, оставите да се мало охлади, а потом прелити отопљеном чоколадом или другим фростингом по жељи 
8. Уз ову комбинацију одлично иду вишње или малине 
9.  Уживајте! :-) 

Best blueberry muffins Difficulty * #90

Makes 12

Preparing time: 15 minutes 

Cooking time: 20 minutes 

Ingredients:

• 275 g self-raising flour
• 2 teaspoons baking powder
• 100 g caster sugar 
• 250 g fresh blueberries 
• 2 eggs
• 50 g slightly salted butter, melted
• 200 ml milk 
• 2 teaspoons vanilla bean paste or extract vanilla sugar

1. Mix together the flour, baking powder and caster sugar in a bowl 
2. Stir in the blueberries 
3. Beat the eggs, melted butter, milk and vanilla in a jug 
4. Add the dry ingredients and stir together using a large metal spoon until just combined 
5. Divide the mixture evenly between paper muffin cases arranged in a 12 hole muffin tray 
6. Bake in a preheated oven, 200 C(400 F),Gas Mark 6, for about 20 minutes until well risen and just firm to the touch
7. Transfer to a wire rack and sprinkle with vanilla sugar 
8. Serve warm or cold
9. Enjoy! :-)

 

Easy cherry & almond traybake difficulty ** #89 

Cuts into 12

Preparing time: 20 minutes 

Cooking time: 25-30 minutes 

Ingredients:

• 225 g self-raising flour 
• 1 teaspoon baking powder 
• 100 g slightly salted butter, chilled and diced
• 100 g golden caster sugar 
• 1 egg 
• 125 ml milk 
• 1 teaspoon almond extract 
• 200 g natural glace cherries 
• 50 g flaked almonds 
• sifted icing sugar 

1. Put the flour and baking powder in a bowl or food processor 
2. Add the butter and rub in with the fingertips pr process until the mixture resembles breadcrumbs 
3. Add the caster sugar and stir in, or blend again, then tip into a bowl 
4. Mix together the egg, milk and almonds extract in a jug 
5. Add to the crumble mixture with half of the cherries and stir until evenly combined
6. Spoon the mixture into a greased and lined 23 cm square shallow baking tin or small roasting tin and spread in an even layer 
7. Scatter with the remaining cherries then the flaked almonds 
8. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 25-30 minutes or until golden and just firm to the touch 
9. Leave to cool in the tin, then transfer to a board and peel off the lining paper 
10. Dust with sifted icing sugar and cut into squares 
11. Enjoy! :-)