Perfect Espresso Chocolate Cupcake with Nutella Buttercream

The key to making magic in the kitchen is to work with ingredients and produce that are in season. It's safe to say these "Perfect Espresso Chocolate Cupcakes with Nutella Buttercream" turned out several times better than what I had envisioned beforehand. 

        

            

Notes:

• In order to substitute buttermilk you can simply add tsp of white vinegar to 1 cup of normal everyday use milk and let it sit for 5 minutes so that it slightly froths from the top.
• To make the coffee as required by the recipe, simply add 1 tbsp of Nestle instant coffee granules to 1 cup of hot boiling water and stir.

Ingredients:

Makes 12 cupcakes.

(Espresso Chocolate Cupcakes)

75 grams butter

½ tsp vanilla powder

3dl flour

1dl cocoa powder

1 tsp baking soda

1 tsp baking powder

2 ½ dl white sugar

1 large egg

1 dl hot strong coffee

1 ½ dl buttermilk

(Nutella Buttercream)

1 1/2 cups butter, softened
3 cups powdered sugar
pinch of salt
2 teaspoons vanilla extract
1 cup Nutella

Method:

1.        Preheat oven to 175 degrees Celsius. Line a cupcake tin with 12 cupcake liners.

2.        Melt the butter, add the vanilla essence and let it cool.

3.        Sift flour, cocoa powder, baking soda and baking powder and sugar into a large bowl.

4.       Light whip the egg together with the buttermilk.

5.        Mix the coffee with the butter.

6.       Add all liquid ingredients to dry ingredients until a smooth, liquid-like batter forms.

7.        Divide mixture between the cupcake liners and make sure to fill only up to 2/3 in each liner.

8.       Bake for 18-20 minute or until toothpick comes out clean when inserted into the centre of any cupcake. Let the cupcakes cool for a good 2-3 hours before frosting.

9.       In a large bowl or the bowl of a stand mixer, beat the butter until it is light and fluffy.

10.     Gradually add the powdered sugar and salt, beating until smooth.

11.      Add vanilla and beat until combined. Add Nutella and beat until light and fluffy.

12.     Frost cooled cupcakes using a Wilton 1M piping tip with a top-sided swirl, add a sliced strawberry and dust with icing sugar to complete the look.

(recipe adapted from here) 

French Toast with a Summer Twist

A 15th-century English recipe for "pain perdu" (French for "lost [or wasted] bread"), suggested that the dish is a use for bread which has gone stale).

Ingredients:

3 eggs
80 ml milk
80 ml heavy cream
Eight slices white bread/brioche
Sugar
Cinnamon
Butter, for frying pan

(Garnish)
1-2 Mangoes (diced)
Powdered sugar
Maple syrup

Method:

1.     Whisk together eggs, milk and heavy cream in a wide bowl.

2.     Cut each slice of bread into four triangles.

3.     Mix sugar and cinnamon on a plate. Heat butter in a frying pan on low to medium heat.

4.    Quickly dip the pieces of bread in the egg mixture and fry until golden brown.

5.     Quickly dip bread in the sugar mixture.

6.    Serve with diced mangoes, powdered sugar and maple syrup.

(recipe adapted from here)

Summery Lemon and Mango Fluffy Meringue Pie

I’m a serious sweet tooth and when it comes to desserts I find it hard for myself to refrain from taking one extra spoonful of delicious, rich and creamy delights whatever they may be. The classic lemon meringue pie has a pretty much cult following as not all are a fan of the strong lemon curd after taste however after many baking attempts at home I’ve now perfected the recipe for the way I like my lemon meringue with the extra kick of mango sweetness. The perfect meringue pie should be “tangy enough to get your tongue in a twist, but just sweet enough to make you go back for more.” However most importantly the meringue is what makes or breaks your pie, presentation and taste.

Ingredients:

(Base)

1 packet (220 g) ANZAC/Nice/Tennis or Digestive Biscuits (depending on what is available in your country)

120 g butter, melted

(Filling)

1 can (385 g) sweetened condensed milk

125 ml (1/2 cup) lemon juice

2 egg yolks

1 large mango (diced, pureed in a blender and then strained through a sieve)

1/3 cup caster sugar

(Meringue topping)

5 egg whites

150 ml sugar

5 ml vanilla essence

5 ml lemon juice

½ tsp Cream of Tartar

Method:

1.        Pre-heat oven to 180 C.

2.        In a food processor, process the biscuits to fine crumbs. Add the melted butter and mix well. Firmly press crumb mixture into a medium-size tart pan or loose bottomed tart tin, covering the base and sides evenly.

3.        In a mixing bowl, whisk condensed milk while adding lemon juice a bit at a time. Add whisked egg yolks to the condensed milk mixture and mix well. Then proceed to add the caster sugar and mango puree and mix well. Pour mixture into tart pan, and then bake for 10-12 minutes.

4.       While filling is baking, use a clean dry bowl to whisk the egg whites to stiff peaks (make sure your whisk is also clean and dry). Add cream of tartar, and then add sugar a little bit at a time, whisking continuously until the mixture is thick and glossy. Add vanilla and lemon juice and fold into meringue mixture.

5.        Remove tart pan from oven after baking for 10 minutes. Turn down heat to 150 C.

6.       Immediately top with meringue mixture, working carefully. Create beautiful swirls on top with a palette knife or the back of a spoon. Return to oven to 20-30 minutes and bake at 150 degrees Celsius, or until meringue is a pale golden brown colour. (Make sure to continuously check on the meringue at intervals to ensure that it doesn't burn in the oven)

7.        Remove from oven and cool completely in a fridge for at least 2-3 hours and then slice and serve.

(recipe adapted from here)

For the Love of Gelato: Foodie Review

Gelato Messina is located in the heart of Surry Hills and various other locations.

"Pistachio gelato is the most counterfeited flavour of all the gelati"

When it comes to ice-cream, I tend to be very selective about the flavours I'd potentially like to sample or go back in for second  hearty servings, pistachio flavoured ice-cream from Messina Gelato just so happens to be one of them. The Pistachio gelato flavour has been known to be hard to come by due to the limited quantities that they produce it in but that too has valid reasoning behind the lack of supply thereof as explained here. The ice-cream itself is pure indulgence and an ooutpouring ofpure affection upon first lick to the last bite of the waffle cone that encases the delicate mixture. According to the menu cards that they carry at the front of the gelateria, the Pistachio flavoured gelato has been sourced from the finest pistachios all the way in Bronte, Italy. Even though the gelateria does tend to get overcrowded with keen and hungry foodies, it is definitely worth the wait in the end as the service is fast-paced, efficient and certainly friendly. Messina Gelato caters for foodies from all walks of life whether you enjoy vegan ice-creams, dairy-free scoops or simply a fat-induced coma then you're sure to find something to satisfy your tingling taste-buds. I'd definitely give this gelateria a thumbs up and urge all Sydney-siders to drop by once and forever become a Messina-goer.

Location: 389 Crown Street, Surry Hills, 2010

Hours: 12pm-11.30pm

Rating: 4.5/5