Monday, 16 June 2014

Coconut mini muffins gluten free

Gluten free coconut mini muffins are very easy to make. They contain three ingredients only.  They are very sweet, chewy, packed with fibre and their smell is just beautiful. This is perfect recipe when you have just one egg white hidden in the fridge. 

Ingredients for 8 mini  muffins:
  • 1 egg white
  • 50g sugar
  • 100g dessicated coconut

Preheat the oven to 200C. Slightly grease the muffin tin cups
Using electric mixer whisk the egg white until stiff. Add the sugar and whisk again until shiny. The gently fold in the coconut. 

Spoon the mixture into muffin tin cups filing each cup up to the top. 

Bake in preheated oven for 15 - 20 minutes until golden.
When baked leave them in muffin tin for a few minutes then transfer to the plate. 

Saturday, 14 June 2014

Cupcake birthday cake

It was close to my youngest 4th birthday when I realised I have no idea what cake to bake. Asking the birthday girl was pointless as her imagination is greater then my decoration skills. I was looking for something tasty, easy to make and easy to serve. Attending to different parties I have seen too often beautiful birthday cakes not eaten, parents struggling to cut the cake... ah not this year. This year I have decided to bake my children's favourite chocolate cupcakes, arrange them into a cake and decorate them with frosting. When I asked my little one about sun cake she was delighted. I am aware of the fact that this cake doesn't look professional but it was home baked, tasty, took seconds to serve and what is more important most of it was eaten.

Ingredients for 20 cup cakes:
  • 250g margarine for baking
  • 4 tbsp milk
  • 4 tbsp baking cocoa
  • 1 1/2 mug* of sugar
  • 4 eggs
  • 1 1/2 mug* of flour
  • 2 tbsp baking powder
  • 16 g vanilla sugar
 *take regular coffee mug
Preheat the oven to 200C. Line a muffin tin with paper cases.
In a sauce pan put the margarine, milk, sugar, cocoa powder and bring it to boil stirring all the time. When it is boiled let the mixture to cool down. After some time, when the mixture is room temperature, add the flour, baking powder, vanilla sugar and egg yolks. Give it a good stir. In separate bowl whisk egg whites until stiff (add pinch of salt). Gently fold the egg white foam into the batter. Spoon the batter in paper cases 3/4 full. Bake for 15-20 min. Check with toothpick if baked in the middle.  
Transfer baked cupcakes to the wire rack to cool them down completely. While cooling down prepare the frosting.
  • 300g Philadelphia cream cheese
  • 250g soft butter
  • 2 cups icing sugar
  • food colourings

 Put the soft butter into an electric mixer bowl and whisk until smooth. While whisking add icing sugar. When the sugar is well incorporated start adding cream cheese. When all cream cheese is added increase the speed and whisk until smooth and fluffy.
Divide the frosting among bowls and stir in the food colourings to get desire colours. Chill in the fridge for about an hour.
Arrange the cooled cupcakes on a tray. Transfer the frosting into piping bags. Use the yellow frosting to create the Sun, fill the gaps with blue frosting and with black and red create the face. 
 Enjoy !

Recipe in Polish

Thursday, 12 June 2014

Mini cheesecakes with fruit jelly

Today's recipe : cheesecake topped with some fruits and jelly. Sound yummy ? I promise it was yummy. It is not difficult to prepare this dessert but it's a bit time consuming.  Anyway it's worth it !

Ingredients for 7 XL size cheesecakes:
cheesecake layer:
  • 450g cream cheese
  • 1 egg
  • 1 tsp vanilla
  • 110g sugar
bottom layer:
  • 200g digestives biscuits
  • 95g butter
  • 1 packet of jelly
  • tinned fruits
 Put the cream cheese, egg, vanilla and sugar in a blender and blend until smooth and creamy. Set aside.
Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool it down. Place the biscuits in a bag and smash them with rolling pin until reassemble fine crumbs. Mix with melted butter.  
Spoon this mixture on the bottom of beach paper case, so the bottom is evenly covered. Press the crumbs to the bottom with back of the spoon. 
Then spoon thick layer of cream cheese mixture on top. 

Place the muffin tin in preheated oven for  20 minutes. When ready remove form the oven and set aside to cool down. You may remove each cheesecake form muffin tin as this will speed up the cooling down process.

In a meantime prepare the jelly. Dissolve packed of jelly in a hot water. To speed up the setting process reduce  recommended amount of water by 100ml. Set aside to cool down.

When cheesecakes are cooled down put them back into muffin tin. Place some fruits on top of each cheesecake, then pour in the jelly. Put the tin to the fridge and keep the cheesecakes there until the jelly sets.

You may serve them with whipping cream.

Enjoy !