White chocolate and lime cupcakes

I came across this recipe a while ago and seeing that I love limes I thought I try it out. The original recipe was for 20-24 cupcakes which were too many for me, I just wanted 12 cupcakes! It took me quite some time to scale down the amounts (fractions were never my strong point) and I adjusted them again while baking the cupcakes.

Ingredients for 12 cupcakes:

100g white chocolate, chopped
zest of two limes
juice of 1 to 1 and ½ limes (depends on the size of your limes)
1 cup flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
80g butter (room temperature)
½ cup of sugar
2 tbsp vanilla sugar
1 tsp vanilla extract
½ cup of milk

Preheat your oven to Gas 3-4, 325°F or about 160°C

Whisk together the flour, baking powder, baking soda and salt. Zest your limes and add the juice to the lime zest. Melt the chopped white chocolate in a bowl over hot water or in the microwave on high heat in 20-30 second intervals. If you use your microwave to melt the chocolate remember to stir the chocolate with a fork between the intervals. Once the chocolate is all melted and smooth and creamy set it aside to slightly cool down.
In a bowl mix the butter and sugar until light and fluffy. Beat in the egg, followed by the white chocolate and vanilla extract. Then add the lime zest and juice. Then add 1/3 of the flour mixture, followed by half of the milk, then repeat and finally add in the last third of the flour. Mix until everything is just combined.
Fill your cupcake cases (I used tulip wrappers) about half way up and bake in the oven for 20-25 minutes or until ready. Check with a wooden skewer, if it comes out clean, take them out of the oven. Let them cool down completely before you frost them!

For the frosting:
100g of cream cheese, room temperature
30g unsalted butter, room temperature
100g of white chocolate, chopped
½ tsp vanilla extract
juice of 1 lime
zest of 3 limes
1 ½ cups icing sugar

Melt your white chocolate first and set aside. Whisk the cream cheese and the butter until light and fluffy, then beat in the melted chocolate, vanilla, lime zest and some of the lime juice. Slowly beat in the icing sugar until the frosting is smooth. If the frosting is too thick or not limey enough add more lime juice. If it’s too runny, add more icing sugar.
Fill a piping bag with the frosting and decorate your cupcakes. Lastly I sprinkled some fresh lime zest over them. The cupcakes turned out to be wonderfully moist and you could totally taste the white chocolate. And of course the lime!

Summerberry cake

We had our first BBQ this year on Easter Sunday with friends and kids and for dessert I made a simple sheet cake decorated with cream and berries and it turned out delicious!
This cake is so easy to make, only the lining up of the berries took some time. If you don’t want to do this you could simply mix all your berries together and spread them on top of the cream.
Ingredients for the cake:
250g unsalted butter at room temperature
600g sugar (it’s a big cake!)
6 extra-large eggs at room temperature
300ml sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
600g flour
50 g cornstarch
1 tsp. salt
1 tsp. baking soda
For the icing:
250g mascarpone at room temperature
150g cream cheese at room temperature
1 cup icing sugar
1 1/2 teaspoons pure vanilla extract
250g whipped cream
Berries:
2 punnets of blueberries
2 punnets of raspberries
2 punnets of strawberries
1 dash of framboise
2-3 tsp of sugar
squeeze of lemon juice
Heat the oven to Gasmark 5.
Butter and flour a sheet pan. If you want to take your cake out of the sheet pan to serve then line the pan with parchment paper. I just served it straight out of the baking tray.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. Set aside. Cream the butter and sugar in a bowl until light and fluffy. Carefully add the eggs, two at a time, then add the vanilla extract and the sour cream. If you are using a mixer, turn it down to low speed (otherwise you will disappear in a flour dust cloud) and add the flour until just combined.
Pour the mixture into your baking tray and smooth the top with a spatula. Bake in the center of the oven for about 20-30 minutes or until ready. Test with a wooden skewer, if it comes out clean, take the cake out of the oven. My oven has its own mind so when I baked the cake it was in for good 45 minutes.
While your cake cools get started on the berries. Wash your strawberries and half them. Marinate them in some sugar and a dash of framboise and a squeeze of lemon juice. You don’t need to do anything with the other berries.
For the cream I whisked the mascarpone with the cream cheese, added the vanilla extract and the icing sugar and then folded in the whipped cream. Taste if you need more sugar. I needed to add a bit more and used vanilla sugar. I like the crunch in the cream.
Spread all of it on the cake. Then line up the berries on your cake. Add any leftover blueberries and raspberries to the strawberries and serve them with the cake.

Lemon, lemons, lemon cake

Last weekend I baked three lemon drizzle cakes. Ok, lemon yogurt cakes to be precise. But I drizzle a lot of lemony goodness on them so they are lemon drizzle cakes to me.
One was for a friend of mine who turned 40 over the weekend, so I thought I better spruce it up a bit, fit for the occasion. I baked the cake in a round tin and frosted it all over with this frosting:

100gr mascarpone
100gr cream cheese
2 and half cups of icing sugar
zest of two lemons
juice of one lemon
50gr of lemon curd
200gr fresh whipped cream

The measurements above are approximate. I didn’t weigh the ingredients, this is just to give you some kind of idea of quantities. You need to see how thick your frosting is for yourself and then either add more icing sugar or a few more squeezes of lemon juice.
I first whisked the mascarpone with the cream cheese and set aside. Then I whisked the icing sugar into the lemon juice, added the lemon zest and the lemon curd. Then I combined this with the mascarpone and cream cheese. Last I carefully folded in the whipped cream. I frosted the entire cake and made sure there was almost as much frosting on top of the cake as there was cake! Right at the end before we left for the party I sprinkled fresh lemon zest all over the cake. It looked really pretty. Too bad I forgot to take a picture of it but I’m sure it wasn’t the last time I transformed a simple lemon drizzle cake into a fancy lemon torte!