coco goes nuts with coconut


Like I said in my last post, Easter is coming.. closer and closer.. almost there. Time to think about Easter cakes, cupcakes and other pastries πŸ™‚ Did I mention that I like Easter? Oh, yes.. I did.. but I really need to repeat that, because I don’t only love the yummy breakfast, but also the opportunity to make a huge mess in the kitchen with flour, sugar and all the ingredients one needs for the traditional Easter pastries. I didn’t start to bake, yet, but I thought I might share one recipe that I made twice last year – Easter Coconut Cupcakes with mascarpone filling. I made them for my colleagues at work and when I realized how fast they were gone I made another batch for my family for Easter sunday. With some “coconut-grass” and chcocolate eggs these cupcakes are a delicious and decorative treat for your Easter breakfast table:

for the cupcakes:
175 g soft butter
225 g sugar
2 eggs
1 tsp vanilla extract
225 g flour
2 tsp baking powder
125 ml natural yoghurt
175 g desiccated coconut

for the filling:
200 g mascarpone (or sour cream)
50 g desiccated coconut

for the topping:
desiccated coconut
powdered sugar
lemon juice
green food coloring
chocolate or sugar eggs

1. preheat oven to 200Β°C / ~400Β°F
2. beat butter and sugar until fluffy and light
3. add eggs and vanilla extract
4. mix flour and baking powder in seperate bowl.
5.Β  along with the yoghurt, sift the flour mixture into the butter mixture
6. add coconut and mix until just blended
7. fill a cupcake pan with the batter and bake for 15-20 minutes
8. let cool completely
9. for the filling, mix the mascarpone with the coconut in a small bowl (I used cream cheese)
10. cut a little lid off from each cupcake and make a small hole
11. fill the cupcakes with a teaspoon of the filling
12. replace the lids
13. for the topping mix powdered sugar with lemon juice and food coloring until smooth. (The texture should be a little more watery than the usual glazing. The coconut will add some thickness to it)
14. add coconut and mix well until everything is green and smooth
15. place little coconut-nests on each cupcake and decorate with chcocolate or sugar eggs

Like I said, these cupcakes didn’t last long, so I assume they must be good πŸ˜‰ I hope you enjoy your Easter treats.
Make sure to find all eggs.. Don’t miss any.. unless you want a smelly yard (if you hate your neighbors, for example πŸ˜‰ )
In any case enjoy the holidays! I sure will.. with baking, baking, baking πŸ™‚ You will hear from me soon πŸ˜‰

little treats for the weekend


You guys already know that I like to bake for friends and family and would take (almost) every opportunity to try a new recipe (or an old one that is almost forgotten). And when it is friday afternoon and a friend is coming over after a week full of stressfull work, it is even more fun to treat that friend with some sweets. Like yesterday πŸ™‚

A few weeks ago I was strolling through some stores (mostly home and decorating stuff ;)) and I found those adorable little cups… on sale πŸ™‚ YEY! Seriously, could I possibly have turned my back on these little cups when they were actually begging me with their little red price tags to take them home?? Of course, I had to adopt them and they found a new home in my cupboard waiting for their first mission.. which happened to be yesterday πŸ™‚

I am not a big fan of greasy food and so I never use butter or oil for my pans, but waxed paper. With these cups it is a little tricky, but I still insisted on not making them greasy, so I cut little squares and put them inside before starting with the batter. It actually looked really nice with the paper ( you don’t see it on the picture, cause I took it out after baking.. next time I might let it in. It adds a decorative touch to it).

And here is the recipe for the cakes in the cups:
2 eggs
160ml milk
75g melted butter
225g flour
175g sugar
1Tbs baking powder
1/2Tsp salt
8Tbs jam

1. Preheat oven to 200Β°C / 390Β°F
2. In a bowl, whisk the eggs. Add milk and butter. Whisk until well blended.
3. Add sugar, flour, baking powder and salt. Mix until dry ingredients are moist.
4. Put one Tbs batter in each cup.
5. Put one Tsp jam on top.
6. Cover the jam with rest of batter.
7. Bake for 20 to 25 minutes.
8. Let cool completely.
9. For topping use.. whatever you like – frosting, melted chocolate, nothing… I used powdered sugar and lemon juice..for me the best topping on a cake like this πŸ™‚

I usually don’t eat all the stuff I am baking.. but I try once in a while and I can say that these are good πŸ™‚ Try them and let me know!
Btw. I think my little cups did a great job on their first try πŸ˜‰
Oh, of course you can use this recipe for standard cupcake pans as well πŸ™‚

A weekend treat wouldn’t be a real weekend treat with only one cake.. where is the choice? πŸ˜‰ The second treat you see on the picture are great and delicious meringues. Yummy πŸ™‚ Like I said, I usually don’t eat all I am baking…but here I have to say (blush) ….. they are almost all gone. I love the chewy center..and how they melt inside my mouth…I didn’t have those for such a long time that I forgot how good they are! And SO easy to make! I should stop writing about them, cause I am about to go to the kitchen and eat the rest of them πŸ˜‰ If you don’t like (basically) pure sugar with egg white.. don’t even try. But if you do….

100g sugar
2 egg whites
a few drops lemon juice or vanilla

1. Beat the egg whites approx. 1min
2. Add sugar and mix until the mixture is stiff and a little glossy
3. With an icing bag put small “roses” on a baking tray (don’t forget the waxed paper πŸ˜‰ )
4. Bake for 1 to 1 1/2 hours at 100Β°C / 215Β°F to 150Β°C /300Β°F (it depends a lot on your oven and how you like them. I left them in the oven for 1 1/2 hours at 125Β°C. They are a little golden and chewy in the middle, just the way I like them. You might need to adjust it a little for your own taste.. Just try it πŸ™‚ )

So, my stomach is happy and full of sugar πŸ˜‰ I think this is a good start of a weekend.

I hope you guys enjoy your weekend.. wherever you are. Have some tasty days πŸ™‚