Pistachio Cupcakes with a Cinnamon Black Pepper Buttercream

Sweet & Spicy

Baking Temp: 350 degrees F | Prep Time: 45 minutes | Baking Time: 18 minutes | Decorating Time: 5 minutes | Yields: 22 (ish)

First Cupcake Consumption Time: 1 minute, 45 seconds

Ingredients

1 cup roasted pistachio nut meats, crushed and turned into dust

1 ½ cups sugar

¾ cup flour, ¾ cup cake flour

2 tsp. baking powder

¾ tsp. salt

¾ cup butter

4 large eggs

2/3 cup half n half

2 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees. Line muffin cup pans with paper liners.

Blend the crushed pistachios with ½ cup sugar, set aside.

In a medium bowl, mix together the flour, cake flour, baking powder, and salt.

In a large bowl, with an electric mixer/beater, beat the butter and 1-cup sugar together until light and fluffy. Beat one egg in at a time.

In a separate bowl, stir milk and vanilla together.

Combine the flour, milk, and butter mixtures, mix well. Mix in the pistachio/sugar mixture.

Spoonful batter into the prepared muffin cups to about 2/3 full.

Bake 15-18 minutes, or until golden brown.

Let cool in the muffin cups for about 5 minutes before removing.

Buttercream Frosting Ingredients

½ cup butter, softened

4 ½ cups confectioners sugar

1 ½ tsp. vanilla extract

½ tsp. almond extract

6 tbsp. half n half

1 tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. ground ginger, 1 tsp. cayenne pepper, 1 tsp. cracked black pepper

Instructions

In a large bowl, beat butter until creamy.

Add in everything else and mix well with electric beater.       

Cupcake Decorating Instructions

Grab 1 frosting decorating bag and the jagged edge tool. Create the decorating spout.

Add as much buttercream frosting into the frosting decorating bag that can fit.

Begin to decorate cupcakes in a slow spiraling motion, starting from the outside, making your way to the center of the cupcake, then lifting up to leave a nice icing peak.

With a rainbow peppercorn grinder, grind pieces of pepper overtop of the icing.  And enjoy!

 

~ Cake On

Plum & Persimmon Tarts with Vanilla Crème Fraîche & Lemon Zest

Flaky & Seasonally Jammy

Baking Temp: 400 degrees F | Prep Time: 35 minutes | Baking Time: 10 minutes | Decorating Time:5 minutes | Yields: 15 (ish)

First Pastry Consumption Time: 20 seconds

 

Ingredients

5 ripe purple plums

3 ripe persimmons (USE FUYU; DO NOT USE HACHIYA)

½ cup dark brown sugar, plus 1 tbsp. separate

Juice squeezed from one large lemon

2 tsp. vanilla extract, plus 1 tsp. separate

1 tsp. nutmeg, plus 1 tsp. separate,  Dash of cinnamon, Zest from one large lemon

1 small container of Crème Fraîche

1 box of Puff Pastry dough 

 

Instructions

Preheat oven to 400 degrees F.

Dice the plums and persimmons into bite sized pieces. Keep the skin on the plums, remove the skin from the persimmons.

Over medium heat, in a small pot, throw together the plums, persimmons, brown sugar, lemon juice, vanilla and nutmeg. Stir. Let simmer until the fruit is soft and the juice from the plums has taken over most of the pot; about 10 minutes.

Unroll the sheet of unthawed puff pastry dough. (I use Trader Joe’s when in season) Slice into small squares, about 3in x 3in.

In a coconut oil greased muffin tin, place the squares into the tin while slightly folding up the 4 points of each square. Note: You are not connecting the points together, You are allowing the dough to rise in the center.

Place the muffin tin(s) in the oven and bake for about 5 minutes. When lightly toasted and not yet puffed up, remove from oven. While still hot, place spoonfuls of the plum and persimmon mixture in the center of each slightly risen pastry square.

Place the muffin tin(s) back in the oven and bake for an additional 5 minutes. When the dough has finished rising and each pastry is a darker shade of toasty brown, remove from oven. Let cool for 5 minutes to put the final touches onto each pastry.

 

Vanilla Crème Fraîche Instructions

-In a small mixing bowl, add the Crème Fraîche, the additional brown sugar, vanilla, nutmeg, as well as the cinnamon. Blend until smooth. Put in fridge for 5 minutes.

-Remove the tarts from the muffin tin(s) to a serving plate or platter.         

-When ready, place neat spoonfuls of the sweet Crème Fraîche overtop of the plum tarts.

-After each tart has a dollop of crème fraiche, take a small microplane and shave the skin of the lemon over the plate of tarts to add a final dusting of lemon zest. Be sure to rotate the lemon so that you are not shaving the white part of the lemon rind overtop.

-Enjoy immediately! Or let stand for up to 3 hours. (The puff pastry will lose it’s crunch if stored in the fridge.)

 

~Pastry On

Chocolate Avocado Poundcake

Richly Creamy & Chocolaty

Baking Temp: 325 degrees F | Prep Time: 20 minutes | Baking Time: 65 minutes | Decorating Time: (If desired) 5 minutes |

Yields: 1 whole darn poundcake | First Slice of Poundcake Consumption Time: 50 seconds

 

Ingredients

1 ripe avocado

½ cup butter at room temp.

1 ¼ cup sugar

4 eggs

1 cup flour

1 cup cocoa powder

¾ teaspoons baking soda

1 tablespoon vanilla extract

1 half bag milk AND dark chocolate chips (1 full bag total)

 

Instructions

Preheat the oven to 325 degrees. 

In a large bowl, blend together avocado, sugar and butter. Beat in the eggs one at a time, then add the vanilla.

Add the flour, cocoa, and baking soda a little at a time and blend well. Add the chocolate chips and blend well.

In a large coconut oil greased glass pan, spoon the batter in. You can also use a small bread loaf glass pan.

Bake for about 65 minutes, checking often. 

 

Avocado Mousse (Not pictured. Use if a sweet decoration is desired)

 

Ingredients

1 ripe avocado

1 cup sugar

1 tsp. vanilla extract

1 package mascarpone

 

Instructions

In a large bowl with an electric beater, mix all ingredients together. (Add more sugar if you desire a sweeter taste.)

Grab 1 frosting decorating bag and the jagged edge tool. Create the decorating spout.

Add as much avocado mousse into the frosting decorating bag that can fit.

Cut the chocolate avocado poundcake into small 2inx2in squares.

Begin to decorate the poundcake squares by squirting a dollop of mousse in the center of each square, lifting up to leave a nice icing peak.

And Enjoy!

 

~ Cake On

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  Courtney McKamey   |    2018     ©   copyright all rights reserved