Pistachio cupcakes

This is my favourite type of cake. Fluffy, sweet with golden crust cake. And those pistachio nuts ! Just yummy :) . The recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery'

Ingredients for 12-18 cupcakes:

• 190g soft butter
• 190g flour
• 190g sugar
• 3 eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 25ml yogurt
• 1 tsp vanilla essence
• 100g shelled, chopped pistachios

Shell the pistachios and chop them roughly. Set aside.

Preheat the oven to 170C. Line muffin tin with paper cases.

Using an electric mixer cream together the butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. 

In separate bowl sift togetehr the flour, baking powder and salt. Then add them to creamed mixture in two batches and mix on low speed until just incorporated. 

Add the yogurt, vanilla. Then stir in the pistachios by hand.

Spoon the batter into paper cases, 3/4 full. Bake for 20 minutes. When ready transfer to the wire rack to cool down completely.

While the cupcakes are still in the oven prepare the glaze.

Ingredients for glaze:

• 120 icing sugar
• 40g ground pistachios
• 2-3 tbsp water

Shell the pistachios, place them in the blender and blend them. You can use ground pistachios instead if available in your area. 

Put the icing sugar into a bowl add 2 table spoons of water and mix together. The mixture should be relatively thick. Stir in half of ground pistachios. If you think the mixture is too thick add additional spoon of water and stir well. 

Spoon the glaze over each cupcake top and sprinkle with remaining pistachios. Enjoy !

Pumpkin and pecan microwave muffins

If I didn't know I wouldn't guess that those muffins were baked in microwave. Only 4 minutes !(for 900-watt microwave oven). Those muffins were moist, reasonably sweet and crunchy. The recipe comes from 'The Australian Women's Weekly'.

Ingredients for 12 muffins:

•  225g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp cinnamon
• 1/2 tsp mixed spice
• 75g Dark Muscovado sugar
• 80 ml grape seed oil
• 2 eggs
• 200g pumpkin pure
• 60 ml thick cream
• 75g pecans

Place 6 silicone muffin cases on microwave plate.

Chop the pecans into small chunks.

Put the flour, spices and sugar into a big bowl and combine all ingredients together. Add half of chopped pecans, save the rest to sprinkle on the muffins.

To the bowl with dry ingredients add the oil, whisked eggs, pumpkin pure and cream and combine. 

Spoon the batter into prepared muffin cases, abut 3/4 full. Sprinkle with pecans. 

Cook one 6 muffins batch at the time, uncovered, on Medium - High (70%) about 4 minutes or until just cooked. Stand 1 minute before turning muffins onto wire rack. 

Repeat with remaining batter.

Pumpkin muffins with cranberries and black treacle

This recipe comes from Carol Pastor cookbook '75 best - ever muffins'. We liked them very much. They were very tasty, spicy, sweet, moist.  The cake was fluffy and a little bit crumbly. Adding pumpkin pure to the batter  is a good idea to introduce veggies into a children diet

Ingredients for 12 muffins:

• 115g soft butter or margarine
• 150g Dark Muscovado sugar
• 60ml black treacle
• 225g pumpkin pure*
• 1 egg
• 225g flour
• 1 tsp soda
• 1 1/2 tsp cinnamon
• 1 tsp freshly grated nutmeg
• 15g dried cranberries

 * I have bought a pumpkin recently so I made my own pumpkin puree. There is a method. Cut the pumpkin into smaller pieces. Remove the seeds (set them aside) and cut off the skin. Place the pumpkin on baking tray one piece beside another and bake them in the oven for 45 minutes in 180C. Poke the pieces of pumpkin with fork to check if they are soft. Then place them into a blender and bled for pure. You can store them in a jars in a fridge for a few days or freeze. If you like the pumpkin seeds, wash them and place on the same baking tray, keep them in a warm oven (60C) until they become dry. Then remove the with shell and enjoy !

pumpkin puree

Coming back to muffins.

Preheat the oven to 200C. Line muffin tin with paper cases.

Into a big bowl put the butter and sugar. Beat them together until fluffy. Then add black treacle and beat until well incorporated. 

Next add the pumpkin pure and and whisked egg.

In separate bowl combine the flour, soda, cinnamon and nutmeg. Fold them into wet ingredients mixture. And last, but not  least, gently fold in the cranberries.

Spoon the batter into baking cases, 3/4 full. Sprinkle pumpkin seeds over the top of each muffin. Bake 12-15 minutes. When ready transfer to the wire rack to cool down. Enjoy !

 

Yogurt muffins with Californian prunes and walnuts

Tasty, chewy, filled with prune and walnut chunks muffins that is the best description of the muffins I baked lately. The recipe comes from 'New Italian Cuisine. Muffins'.

Ingredients for 12 muffins:

• 150g flour
• 1 tsp baking powder
•  1/2 tsp cinnamon
• pinch of salt
• 1 egg
• 125g natural yogurt
• 50g dark Muscovado sugar
• 45 ml grape seed oil
• 60g walnuts
• 150g pitted prunes

Preheat the oven to 180C. Line muffin tin with paper cases.

Chop the walnuts and set aside. Chop the prunes into smaller chunks and set aside.

In a bowl combine the flour, baking powder, cinnamon, salt. Set aside.

Into a separate bowl break the egg, add the yogurt, sugar and oil. With an electric mixer beat all ingredients together until smooth and fluffy. Then add the dry ingredients mixture, chopped  walnuts and prunes and combine them together with a spoon. Do not over mix the batter.

Spoon the batter into paper cases, bake for 30 minutes. When ready transfer to the wire rack and cool them down. Enjoy !

Cashew nuts and pear muffins

Cashew nuts and pear muffins are very moist, not too sweet they taste a little bit like pancakes. Although they like pancakes they are more adults treat than children one. The recipe comes form 'New Italian cuisine. Muffins'.

Ingredients for 12-18 muffins*:

• 4 pears
• 2 tbsp lemon juice
• 150g flour
• 100g wholewheat flour
• 2 and 1/2 tsp baking powder
• pinch of salt
• 100g cashew nuts
• 2 eggs
• 100g sugar
• 90ml oil
• 250ml milk
• icing sugar for dusting

* I baked 6 in standard size muffin cases and 6 in large ones (on the picture)

Peel and core the pears. Then slice them on small chunks. Place the pears into a bowl and stir in the lemon juice. Set aside.

Chop the cashew nuts.

Preheat the oven to 180C. Line muffin tin with paper cases or grease them.

Place the flours in a bowl stir in the baking powder, salt and nuts.

In separate bowl, using electric mixer, beat together the eggs, sugar, oil and milk until sugar dissolves. Then add all dry ingredients and using spoon combine them with wet ones. At last, but not at least, fold in the pears with juice. 

Spoon the batter into muffin cases. Bake in preheated oven for 20 minutes. Then remove from oven, leave in the baking tin for a few minutes and transfer to the wire rack. 

Dust with icing sugar and enjoy.

Dark chocolate muffins with almonds and chilli

Those muffins have interested flavour. Those who love dark chocolate and not too sweet treats will really enjoy them. They are rich, chocolaty, not too sweet, filled with almonds' chunks and spiced with chili. The recipe comes form 'New Italian Cuisine. Muffins'

Ingredients for 12-18 muffins:

• 125g dark chocolate (I had one with 74% cocoa)
• 125g butter
• 150g flour
• 2 tbsp cocoa for baking
• 2 tsp baking powder
• 1 tsp chili powder
• pinch of salt
• 125g blanched almonds + some to sprinkle
• 2 eggs
• 100g sugar
• 250ml milk

Chop the almonds into small chunks. If you don't have the blanched ones try to remove almond brown skin on your own. To do this place the almonds into a small bowl, pour over boiling water and leave them for a few minutes to soak. Then pour out the water. Take one almond place it between your fingers as if you want to pinch and press. The skin  should release  the almond. 

Set aside the chopped almonds. 

Preheat the oven to 180C. Line muffin tin with paper cases.

Break the chocolate into small cubes add butter and place them in a small bowl. Melt them together in the microwave. Stir the melted chocolate and butter well.

In a big bowl combine together the flour, cocoa, baking powder, chili and salt.

Break the eggs into electric mixer bowl, add the sugar and milk. Beat on a medium speed until well combined. 

Then alternately sift the dry ingredients mixture and add melted  chocolate mixture into the egg mixture. Beat until the batter is smooth and creamy. At last, but not at least, gently fold in the chopped almonds.

Spoon the batter into prepared earlier paper cases, about 3/4 full. Sprinkle each muffin top with leftover almonds. Bake for 20 minutes until well risen and spongy. When baked transfer to the wire rack to cool down. Enjoy warm or cooled. When cooled may be decorated with a whipped cream.

 

Lime syrup coconut muffins

Very tasty sponge cake with bits of dessicated coconut coated with sweet and sour lime syrup. The recipe comes from 'The Australian Women's Weekly'.

Ingredients for 12- 16 muffins:

• 375g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 90g dessicated coconut
• 220g caster sugar
• 1tsp freshly grated lime zest
• 250ml buttermilk
• 125g butter
• 2 eggs

Melt the butter into a saucepan over a heat or in microwave.  Set aside to cool down.

Preheat the oven to 200C. Line muffin tin with paper cases.

In a big bowl combine the flour, baking powder, soda, coconut, sugar and freshly grated lime zest. Set aside.

In a measuring jug pour the buttermilk, whisk the egg, add the cooled butter and combine them together. 

 Pour the wet ingredients into a bowl with dry ones. Stir them together until just moist. 

Spoon the batter into baking tin holes. Fill them up to 3/4 full. 

Bake them for 20 minutes until well risen and golden.

While the muffins are in the oven prepare lime syrup.

Ingredients for lime syrup:

• 110g caster sugar
• 60ml water
• 2 tsp freshly grated lime zest
• 80ml freshly squeezed lime juice

Put all the ingredients into a saucepan. Stir over heat, without boiling, until sugar dissolves. Then simmer uncovered for about 2 minutes without stirring.

Place baked and warm muffins on the tray and spoon hot lime syrup over each muffin top. To soak the cake better make small holes with toothpick in each muffin.   Enjoy !

Coffee and pecan muffins

Those muffins were soft but not fluffy, with gentle coffee flavor and crunchy, sweet pecans hidden inside. Decorated with delicious coffee cream on the top and another crunchy nut.  I think they belong to top ten favourite muffins/cupcake on this blog. What make those muffins especially delicious are the nuts which are dipped in toffee before added to the batter. 

The recipe comes from 'The Australian Women's Weekly. Muffins".

To make those muffins start with toffee nuts.

Ingredients for toffee nuts:

• 125g pecans
• 115g caster sugar
• 60 ml water  

Reserve 12 whole nuts. Chop remaining nuts finely.

Prepare silicone mat. Set aside.

Put the sugar and water into a saucepan. Stir the ingredients over a heat without boiling until sugar dissolves. Then simmer uncovered, without stirring, until toffee is golden brown (about 10 minutes). Dip whole nuts into a hot toffee and place them one by one on silicone mat. Then stir in the chopped nuts into a toffee, spread the mixture over the silicone mat. When set reserve the whole nuts and chop the remaining ones finely. Set aside.

Ingredients for 12 muffins:

• 215g caster sugar
• 375g flour
• 1 tsp soda
• 2 tsp baking powder
• 90g butter
• 310ml buttermilk
• 1 egg
• 2 tsp instant coffee

Preheat the oven to 200C. Line muffin tin with paper cases.

Sift the flour, soda, baking powder into a bog bowl. Rub in the butter until the mixture resembles semolina. Stir in the sugar and chopped nuts.

In separate jug combine buttermilk, whisked egg and instant coffee. Pour the wet ingredients into a bowl with dry ones.  Stir until just combined.

Spoon the batter into baking cases about 3/4 full. Bake for 20 minutes. Then remove from the oven and transfer to the wire rack to cool down.

When muffins are in the oven it is time to prepare the coffee cream.

Ingredients for coffee cream:

• 185g cream cheese
• 55g caster sugar
• 1 tsp instant coffee
• 2 tsp boiling water 

Put instant coffee in a small cup pour over the boiling water.

Place the cheese and sugar in a bowl, with electric mixer beat them together until sugar dissolves. Then add the coffee and whisk until smooth. 

When muffins are completely dry spoon the coffee cream on top of each one then put one whole nut to decorate. Enjoy !

 

Sugar-top apple and raisins muffins

Those filled with apples, raisins and spices muffins are extremely good. They have a lovely crunchy and sweet top, inside they are moist and aromatic. For me they are the perfect muffins. They do not look spectacular but their taste is divine. Good with freshly brewed tea :) The recipe come from 'Muffin sampler' by  Jan Siegris.

Ingredients for 12-14 muffins:

• 100g raisins
• 125ml water
• 180g flour
• 150g wholewheat flour
• 2 tsp baking powder
• 1/2 tsp soda
• 1 tsp nutmeg
• 1 egg
• 130g sugar
• 60ml grape seed oil
• 160g applesauce
• 160g baked apples
• 2 tbsp sugar
• 1/2 tsp cinnamon

Put the raisins into a small bowl pour over the water. Soak the raisins in the water for at least 15 minutes. 

Preheat the oven  180C. Line muffin tin with paper cases.

In  a large bowl combine the flours, baking powder, soda and freshly grated nutmeg.

In a separate bowl, using an electric mixer, beat together the egg and sugar until fluffy.  Stir in the oil, applesauce and baked apples. Add this mixture into the dry ingredients mixture until just moist. At last gently fold in the raisins with their water. 

Spoon the batter into paper cases, about 2/3 full. 

In a small bowl combine remaining sugar with cinnamon. Sprinkle over the batter in each cup. Bake for 20-25 minutes. Leave in the baking tin for a few minutes then transfer to the wire rack to cool. Enjoy !