Caramelized White Chocolate Pastry Cream tart

Caramelized White Chocolate Tart| The Whisking Bowl  Caramelized White Chocolate Tart| The Whisking Bowl

I wanted to make a fancy dessert for you guys. I’m totally guilty of trying to impress y’all out there! So, I ended up making a Caramelized White Chocolate Pastry Cream Tart and then to kick up the flavors and the presentation of the tart, I made a raspberry gel and pipped some lemon curd. Now, truth be told, conceptually I knew the flavors were going to work, but its not till you have the first bite to get that affirmation. Needless to say, I couldn’t stop my self after the first few bites! Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

There might be an overdose of pictures in this post, but I love the brightness of this tart, especially on a day when its raining and dreary outside!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

I had read about caramelized white chocolate a year ago, but never ended up getting to it. I have never really been a fan of white chocolate. I find it too milky and sweet, but once this batch of white chocolate was done caramelizing, I was in love!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

White chocolate is made of three things, sugar, milk and fat (in the form of cocoa butter). So basically when you heat the chocolate up and expose it to heat, the sugar in the chocolate caramelizes. It totally also gets that amber caramel color too!. To learn the step by step process, David Lebovitz has an entire post on how white chocolate is transformed into caramelized goodness! The basic idea behind caramelizing white chocolate is to chop it up very finely, and then heat the chocolate in a mild-medium oven. The chocolate needs to be stirred and mixed every ten minutes for between 30-60 minutes. When the chocolate turns amber, you know its done! Your house and your kitchen will smell divine!! Once the white chocolate was caramelized, I added it to the pastry cream that I have prepared. The best part of this pastry cream was the intensity of flavor that the chocolate provided, without it being overtly sweet!

caramelized white chocolate- food52

Photo by Food52

The tart base was perfectly crispy, just the right compliment to the pastry cream and sweetened cream topping. It can totally be scooped up! The raspberry gel and the lemon curd add the extra flavor and the necessary tartness to the creaminess of the rest of the tart. It almost feels like spring in your mouth! They aren’t essential, but if you have the extra time, please make that extra effort and make some! It just takes the tart over the top!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

 

This tart is a bit laborious to make, but I promise it’s totally worth it! Make it for a special occasion!

 

Caramelized White Chocolate Tart with Raspberry Gel and Lemon Curd

Yield: One Large Tart

 

Ingredients

For the Crust

Recipe from Williams-Sonoma Baking Book

1 large egg yolk
2 tablespoons ice water, more if needed
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into small cubes

 

For the Pastry Cream

Adapted from Martha Stewart

 

  • 1 cup milk
  • 1/4 cup  sugar
  • 3 large egg yolks
  • 2 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unsalted butter
  • Pinch of salt

 

 

For the Caramelized White Chocolate

4 Ounces White Chocolate (try for one with a higher cocoa butter content)

 

For the Raspberry Gel

1/2 cup sugar

1/2 cup water

1/2 cup raspberries (any other berry will do as well)

1 envelope powdered unflavored gelatin (10grams)

 

For the lemon Curd (optional)

  • 2 large eggs plus 2 large egg yolks
  • 3/4 cup  sugar
  • 1/4 teaspoon cornstarch
  • 1-2 tablespoons finely grated  lemon zest,
  • 1/4-1/2 cup fresh  lemon juice
  • 10 tablespoons unsalted butter (1 stick butter), cut into small pieces
  • 1/4 teaspoon salt

 

For the Whipped Cream

3/4 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

 

Instructions

For the crust:

  1. For the tart dough, combine the egg yolk, vanilla, and 2 tablespoons of water in a small bowl. In a large bowl, combine the flour, sugar, and salt. Using your fingers or a pastry blender, cut the butter into the flour mixture until the butter pieces are no bigger than small peas. Add the egg mixture and stir until a dough just comes together. If it is too dry, add another tablespoon of ice water. Give it a few kneads, but be careful not to knead it too much. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Take the dough out of the fridge and put it on a lightly floured work surface. Roll out the dough to fit a 9 inch tart tin. Transfer the dough to the tart tin and press the dough into the sides of the tin so the dough rises a bit over the edge of the tin. Refrigerate for another 30 minutes.
  3. Preheat the oven to 375 degrees. Put an oven rack in the lower third of your oven. Remove the tart from the fridge. Using a piece of parchment paper or tin foil, place it in the tart and fill with dried rice, beans, or pie weights. Bake for 20 minutes, remove the weights, and bake for another 7 to 10 minutes. If bubbles form in the crust during baking, press them down with a fork. Do not prick them or you could create holes in your crust.
  4. Remove the tart from the oven and let cool completely.

For the Caramelized White Chocolate

Preheat the oven to 250F (120 C)

1. Chop the white chocolate into small coarse pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula.

4. Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.

5. Cook until the white chocolate is deep-golden brown, and caramelized.

If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Store in a jar, at room temperature, until ready to use.

 

For the Pastry Cream

  1. Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in cornstarch and continue whisking until well combined.

  2. Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. It is important to constantly whisk to avoid getting scrambled eggs at the bottom of the pan. Place over medium-high heat and bring to a boil, whisking constantly until thick, about 4 minutes. Once done, add the teaspoon of vanilla.

  3. Strain through a fine mesh sieve into a large bowl; stir in vanilla. Cover with plastic wrap, making sure the wrap is touching the surface of cream to prevent a skin from forming. When the white chocolate is ready, mix in. At this point you can strain the mixture again through a fine mesh sieve. Transfer to refrigerator until chilled.

  4. Pour the caramelized white chocolate pastry cream on top of the baked tart, and put in 200C (375F) oven for 15 minutes. The filling should be slightly puff and should be set in the center. Allow to cool completely before adding whipped cream. Top the tart with pipped raspberry gel, lemon curd and fruit.

For the raspberry gel

  1. Puree the raspberry in a blender till smooth
  2. Make a simple sugar syrup by combining the water and sugar. Heat the sugar and water over medium heat. Once the sugar is been dissolved, take off heat and add the gelatin. Mix well to combine.
  3. Combine the raspberry and sugar-gelatin mixture and pour in a pan. Refrigerate
  4. Once set, cut the gel into small cubes and blitz in a blender till smooth
  5. Strain through a fine mesh sieve into a large bowl and refrigerate again.
  6. Once ready to use, add the gel to a pipping bag and pipe desired design on top of the tart

For the Lemon Curd

For the Filling:

  1. Preheat oven to 375 degrees.

  2. Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice and salt. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Let the curd cool completely

  3. Add 1/4 cooled lemon curd to a pipping bag and pipe on top of the whipped cream. Reserve the rest of the lemon curd. Make Lemon Tartlets or Lemon Vanilla Cupcakes with the rest of the curd. The curd freezes well too, for up to a month.

For the Whipped Cream

  1. Whip together the cream and sugar till stiff. Add vanilla. Spread over the cooled tart.

Chocolate Peanut Butter Cheesecake

There is no surprise here that I love cheesecake! Then there is cheesecake with two of my other favorite things-chocolate and peanut butter- and that makes this cheesecake the bomb! My husband had one bite of this cheesecake and claimed that it tasted just like Reese’s. That is a total win!

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

When I thought up of this recipe, I knew that I wanted two distinct layers of chocolate and peanut butter. Of course, there needed to be a generous layer of chocolate ganache on top of the cheesecake to seal the deal! I love the contracting colors of the two layers. It makes the cheesecake look fancy, but it really is not all that much work!

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

This cheesecake only has half a cup of sugar, so you can go ahead and cut that second piece for yourself guilt-free! I wanted to let the chocolate and peanut butter flavors shine and so kept the sugar to a minimum. There is something about desserts that are laden with sugar that is just a turn off!

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

There is something special about the crust of this cheesecake that totally marries all the flavors together and adds so much depth to this cheesecake. Speculoos cookies! I am obsessed with them. I used half graham crackers and half speculoos cookies in the crust, added butter and a wee bit of vanilla. The result was an amazing base for the cheesecake topping to follow! If you only have cookie butter on hand, use only graham crackers and scoop in two tablespoons of the cookie butter. You will need to add only one or two tablespoons of butter. The crumb will be sticky and wet. Press it into the springform pan and then freeze the crumb for at least half an hour before baking.

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 

Chocolate Peanut Butter Cheesecake

Yield: 1 9-inch cheesecake

 

Ingredients

For the Crust:
  • 3/4 cups graham cracker crumbs
  • 3/4 cup speculoos cookies, such as Biscoff or Lotus*
  • 4T butter
  • 1/2 teaspoon vanilla
For the Cheesecake:
  • 16 ounces cream cheese- room temperature
  • ½ cup sugar
  • 3 eggs- room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate**
  • 1/2 cup smooth peanut butter

For the Chocolate Ganache

  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup cream

Instructions

  1. Preheat oven to 300F (150C). Line a 9-inch spring-form pan with parchment paper. Set aside.
For the crust
  1. In a food processor, blend graham crackers and speculoos cookies until finely ground; add butter and vanilla and pulse until moistened. This could be done by hand too.
  2. Transfer crumb mixture to prepared pan, and pat in gently. Freeze the crust for 15-20 minutes until set. Bake until beginning to brown, 10 to 12 minutes.
  3. While crust is baking, make filling.

For the filling

  1. Beat together the sugar and cream cheese until smooth.
  2. Add the eggs one at a time and beat until smooth and creamy. Mix in the vanilla.
  3. Divide the cheesecake filling equally into two bowls.
  4. In a separate bowl, warm the peanut butter in the microwave for 20-30 seconds. Add the warmed peanut butter to one of the cheesecake fillings and whisk the mixture till smooth. Set aside.
  5. In another bowl, melt the semi-sweet chocolate. You can do this in the microwave at 20 second bursts, making sure to mix the chocolate between each burst. Once melted, add the chocolate to the second bowl of cheesecake filling. Whisk the mixture till smooth and all the chocolate is combined.
  6. Spread the peanut butter layer first to the baked crust (the crust till be hot at this time).
  7. Next add the chocolate cheesecake filling layer over the peanut butter layer.
  8. Return the pan to the oven. This time place the pan in a bain marie: set the cake pan inside a large, shallow roasting pan and transfer to  the oven. Once in the oven, carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. The cheesecake is ready once it has set. The filling should jiggle only slightly when pan is gently shaken), about 40 to 50 minutes. Cool completely on a wire rack and then chill until cold before pouring the ganache.
For the Chocolate Ganache
  • Warm the cream on a stove top. Once, the cream simmers add on top of the chocolate chips
  • Let the cream and chocolate chip mixture sit untouched for 3-4 minutes.
  • Mix the chocolate and cream mixture until smooth.
  • Spoon over the cooled cheesecake and let set for 30 min.
  • Slice and serve

Notes

*Readers from Pakistan can you Candy biscuits if they cannot find Lotus or Biscoff cookies

**For a more intense chocolate flavor, you can substitute with dark chocolate as well

Flourless Chocolate Cupcakes

Things have been quite around here for a while. We went on a short holiday to Geneva and Lisbon and ever since I have been back, it’s just taken me a while to get back to baking! I blame the holiday blues for that!!

I am back now and I made the most indulgent flourless chocolate cupcakes! These cupcakes literally melt in your mouth and have a fudge like consistency but are not dense at all. The cupcakes have no flour added to them. Rather it is the eggs that add the structure to these cupcakes, to be precise, the stiff egg whites that are folded into them.

Flourless Chocolate Cupcakes_ The Whisking Bowl

 

Make sure to use a good quality bittersweet chocolate for these cupcakes. Since there are very few ingredients that make up this dessert, the chocolate will really shine through. Portioning the batter into cupcakes provided the perfect ‘cup’ like cupcake which when topped with ice cream and chocolate sauce is the perfect combo! Make these for a movie night in or when you have a bunch of friends of family come over. Its a no-fuss dessert and comes together in no time.

Flourless Chocolate Cupcakes_ The Whisking Bowl

Flourless Chocolate Cupcakes_ The Whisking Bowl

 

The cupcakes will be puffy when they come out of the oven but will deflate and slightly crack from the top when you leave them out to cool. That is perfectly normal because of the stiff egg whites that were added to them. Id just adds to the rustic charm of the dessert!

Flourless Chocolate Cupcakes_ The Whisking Bowl

The chocolate sauce that goes with these cupcakes is phenomenal! They have a special secret ingredient that totally takes it over the top. Evaporated milk!! It adds an extra depth of flavor to the sauce that makes it hard to stop after only scooping one spoon of the sauce over the cupcakes and ice cream. Feel free to make a batch and use it over strawberries, ice cream or just sneaking spoonfuls when no ones watching! 😉

 

 

Flourless Chocolate Cupcakes

Yield: 12-16 cupcakes

 

  • 5 tablespoons unsalted butter, plus more for pan
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Chocolate Sauce:

  • 1/2 cup bittersweet chocolate chips
  • 2 tablespoons butter unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4- 1/2 cup evaporated milk, room temperature
  1. Preheat the oven to 300 degrees with the rack in the center. Line a cupcake tray with cupcake liners. Set aside.

  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks, espresso, salt and vanilla extract.

  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

  4. Spoon the batter into the cupcake pan. An ice cream scoop is best for this. Bake until the cake pulls away from the sides of the pan and is set in the center, 30- 35 minutes. Cool completely on a wire rack. Serve at room temperature, with ice cream and chocolate sauce.

For chocolate sauce:

  1. Melt together the chocolate chips and butter in the microwave at 30 second increments.
  2. Add vanilla and mix
  3. Add the evaporated milk. Start with 1/4 cup and milk. If the chocolate sauce is thick add the rest of the evaporated milk. The sauce will thicken slightly when set aside for a while.
  4. If the sauce has been pre-made, simply warm the sauce in the microwave for 20 seconds and serve.
  5. Serve on top of the cupcakes with ice cream.

Cupcakes recipe adapted from Epicurious

 

Tiramisu

Hi Guys! I’m back with another tiramisu recipe, but this time, it’s the real deal! I am obsessed with tiramisu and all things Italian. I am constantly dreaming up my Italian getaway that will include an overdose of pizzas, pastas, gelatos, tiramisu, cannolis and I can just keep going on and on. My mom and I keep dreaming up of a Tuscan adventure. We really need to make that happen. Movies like ‘Under the Tuscan Sun’ and ‘Letters to Juliet’ definitely increase my wanderlust! If you haven’t seen these movies already, you need to correct that this weekend! You just might book your tickets to Italy before the movie is even over!

Ok…Back to the tiramisu though.

Tiramisu |The Whisking Bowl

I wanted to make individual portions to make them look a little fancy. I took these over for a family get together and they were a major success. We wiped them off in record time. You could however make them in one large pan. That would increase the number of servings you get out of the same recipe. If making into a pan, topping the tiramisu with some whipped cream never hurt, will only make it luscious!

Tiramisu |The Whisking Bowl

This recipe calls for making an Italian custard called Zabaione. Zabaione is a versatile dessert in Italy, sometimes also used as a beverage. It is made with egg yolks, sugar, and a sweet wine (which is optional). The dessert version is a light custard, whipped to incorporate a large amount of air. There could be some concern about lightly cooked egg yolks in the custard. However, it is tempered over a double boiler for between 5-8 minutes, cooking the egg yolks. Make sure to use pasteurized eggs, similar to what i spoke about in the Lemon Curd post. The Zabaione is folded with mascarpone cheese to add to the lusciousness. A lot of recipes add whipped cream to this custard, but I want to keep this traditionally Italian. I did not have Marsala wine, but if you have some feel free to add it to the custard. That’s how the Italians do it!

Tiramisu |The Whisking Bowl

Make this for your next family or friends get together. Its also a perfect dessert for a party, since it isn’t very heavy.

Tiramisu |The Whisking Bowl

 

Tiramisu

Servings: 6

Ingredients

  1. 1 box savoiardi/ lady finger cookies
  2. 1 cup very strong brewed coffee
  3. 1/4 cup granulated sugar, divided
  4. 2 large egg yolks
  5. 1/2 pound (about 1 1/4 – 1 1/2 cup) mascarpone cheese
  6. 2 tablespoons unsweetened cocoa powder
  7. Chocolate shavings

 

Instructions

  1. In a shallow bowl, pour coffee. Set aside. You could also use one heaping tablespoon of instant espresso powder in one cup of warm water.
  2. Bring 2-inches of water to simmer in a small saucepan.
  3. In a medium, heat-proof bowl, whisk together egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water (the bottom of the bowl should not touch the water), and use an electric hand mixer or a whisk to whip the eggs and sugar until pale, thick, and the sugar is dissolved, about 5-8 minutes.
  4. Remove the bowl from the heat and stir in the mascarpone cheese until just combined.
  5. Mix together cocoa powder and some of the chocolate shavings. Reserve some chocolate shavings for topping at the end.
  6. Now, set yourself up for assembly. You’ll have your lady finger cookies, coffee, mascarpone mixture, cocoa-chocolate shavings mixture.
  7. Start by dipping and lightly soaking cookies in coffee syrup. You don’t want them to be completely soggy, but rather, just soaked through. Use the soaked cookies to line the bottom of a 9×9-inch square pan or individual serving cups.
  8. Top the soaked cookies with half of the mascarpone mixture and spread evenly. Sprinkle some of the cocoa-chocolate mixture.
  9. Top the mascarpone mixture with another layer of coffee soaked cookies. This time the coffee soaked cookies should be placed perpendicular to the direction the first layer was placed. Top the cookies with the remaining mascarpone. Dust liberally with cocoa-chocolate mixture and the reserved chocolate shavings
  10. Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled with hot coffee.

 

Loosely Adapted from Joy The Baker

Lemon Chiffon Cake

I know I have been posting a lot of fruit and citrus recipes, but there is some thing about using fruits that are in season that totally elevate the flavor of the baked goods. Beside, we do need to get our vitamin C fix right? What better way then through this Lemon Chiffon Cake. It is sure to keep the cold away this winter season!

Lemon Chiffon Cake |The Whisking Bowl

Lemon Chiffon Cake| The Whisking Bowl

 

This cake is soooo light all thanks to the egg whites that are whipped up and folded into the cake. There is no butter in this cake, it is replaced with vegetable oil that enhances the texture of the cake. Lemon goes really well with the lightness of this cake, but I’m totally dreaming of other variations to make with this cake. Chocolate is a must, both white and dark chocolate, but other fruits such as Raspberries, Passion fruit and Oranges will go just as well.

Lemon Chiffon Cake| The Whisking Bowl

 

Lets just take a moment to admire that crust! It’s all thanks to the egg whites. It’s so light and adds the perfect crispy texture to the cake. Totally melts in your mouth!!

Lemon Chiffon Cake |The Whisking Bowl

Since the cake is so light, it can be served as dessert at a dinner party, and the citrus will definitely help round off the meal. The cake comes with a lemon- sugar syrup that is just divine. When you pour it on top of the cake, the cake soaks it all up and makes it even more moist and juicy. Just make sure to make extra of this lemon-sugar syrup. It makes the perfect base for drinks. Muddle up some berries, add some soda and you have the perfect mocktail ready. Talk about hitting two birds with one stone! 😉

Lemon Chiffon Cake |The Whisking Bowl

 

Lemon Chiffon Cake

Yield: 1 8 inch round Cake

 

Ingredients

  1. Butter, for greasing
  2. Flour, for dusting

For the Cake:

  1. 3 eggs, separated, at room temperature
  2. 1 cup sugar, divided into 2 half cups
  3. 1/4 cup vegetable oil
  4. 1/8 teaspoon salt
  5. 2 tablespoons lemon juice
  6. 1 tablespoon lemon zest
  7. 1 cup all-purpose flour

Lemon-Sugar Syrup:

  1. 1 cup sugar
  2. 1/4 cup water
  3. 1/4 cup lemon juice
  4. 1 tablespoon lemon zest

Instructions

Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until stiff peaks form.

In a separate bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks, 1 at a time. Add  lemon juice and lemon zest. Fold in the flour and mix until just combined. Set aside.

Slowly add 1/2 of the egg white mixture into the egg yolk mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.

For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup.

Recipe slightly adapted from Giada De Laurentiis

Lemon-Vanilla Cupcakes

Some times you just want to make something quick and easy right? These vanilla cupcakes with a lemon buttercream  is the answer. It’s also the perfect time to make them, with everyone staying at home with all the cold weather. The lemon buttercream is bound to add some brightness into these cold dreary days. I’m lucky to escape the cold here in Dubai, but I definitely feel for y’all out there braving the cold!

 

Lemon-Vanilla Cupcakes |The Whisking Bowl

 

I made a simple batch of vanilla cupcakes that were super moist and soft. I wanted to keep the flavor of the cupcakes fairly simple to let the buttercream shine. For the lemon buttercream, I first made some lemon curd that I mixed into the buttercream. The end result was a tart yet creamy frosting that my husband and I kept licking off all day!

Lemon-Vanilla Cupcakes |The Whisking Bowl

I’ve always been known to make great tasting desserts, just not never amazing in their presentation. I’m totally working on that for you guys. I wanted to frost the cupcakes similar to the way Sprinkles does theirs. Its simple and rustic. Just what this artistically challenged baker needs! 😉 The prettiest thing about these cupcakes are the little flecks of lemon zest that peek through the frosting. Top these cupcakes with berries and enjoy!

Lemon-Vanilla Cupcakes |The Whisking Bowl

 

Lemon-Vanilla Cupcakes

Yield: 20-24 cupcakes
Ingredients
  • 2½ cups flour
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • 1 stick of butter, at room temperature
  • 11/2 cups sugar
  • 2 large eggs, at room temperature
  • 2½ tsp vanilla
  • 1¼ cups whole milk, at room temperature
For the Frosting:
  • 2 sticks of unsalted butter, soft
  • 3-5 cups of powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup lemon curd from here
Instructions
  1. Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
  2. In a medium sized bowl whisk together the flour, baking powder and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
  4. Stir the vanilla into the milk.
  5. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Fill liners about ⅔ of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.
To make the frosting:
  1. Cream together the butter and powdered sugar, a cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Mix in the vanilla and lemon curd.

 

Cupcake recipe adapted from Georgetown Cupcakes

Chocolate Mascarpone Mousse Pavlova

So remember I made pavlova a while back? It was soooo good I couldn’t help my self and make another one. This time, there is chocolate involved! I’m going to tempt you with this pavlova and going to urge you to try this for valentines because its so beautiful and  it is sure to fetch you a lot of praise!! It has chocolate — and mousse, how could you go wrong!!

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

 

Isn’t it so romantic? Get some candles going, make some amazing food and then this dessert! Its sure to be a memorable night!

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

I made this recipe to share with SheKnows. Hop on over there to check out the recipe and the step-by-step process of how to make these pavlovas (they really are foolproof.. I promise!)

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl