Saturday, April 20, 2013

Passion Fruit Cupcakes

Passion fruit Cupcakes for PassionMeetsCreativity Fans.

I know, I promised April would be a savoury month. Don't worry there are three lovely dishes coming ahead but I thought as spring keeps spoiling us so much I should post a cupcake that is on the par with the weather. 

Don't they look like little sunshines? For me they totally do. The recipe differs a little bit from the previous recipes because with every bite you have the feeling that summer comes closer. I love passion fruit this is the reason why I had to shoot the pictures quite quickly. Otherwise there wouldn't have been any leftovers for the blog.

I brought some of the cupcakes to work and the feedback was very good. There is a lot of food sharing going on in the office but this was, at least so far, the lightest dessert anyone brought. People felt less guitly I guess, especially after the Oreo cupcakes. So if you are looking for a lighter dessert or teatime treat you should not miss the passion fruit cupcakes. 

I decided to change the original recipe a little bit, which was only a vanilla cupcake with the passion fruit topping. I found that there has to be a little more passion in these little cupcakes. That's why I decided to put another passion fruit into the dough. Of course this changes the consistency of the cake, but the taste is really perfect.

For 12 cupcakes you need: 

 150g butter
150g sugar
150g flour
3 eggs
1/2 ts baking powder
1 ts vanilla extract
5 passionfruits
150ml liquid cream
150g icing sugar

Preheat the oven to 180°

In a large bowl whisk together the butter, sugar, eggs, flour, baking powder and vanilla extract with the hand mixer or around 1 minute. When obtained an even dough add the pulp of one passion fruit. Mix again. The dough will slightly change its texture, but this is normal.

Put the cupcake cases into your cupcake mold and pour the dough up to 2/3 into the cupcake forms and bake for 25 minutes.


While the cupcakes are cooling down you can prepare the cream. Cut 2 more passion fruits in two and put their pulp in a bowl. Mix the pulp with the liquid cream and 1 Tbsp of icing sugar. 

Take the cupcakes out of the cases and cut them in two. Spread the  cream on the bottom half and  top with the other half.


Last but not least, take the pulp of the two remaining passionfruits and add the icing sugar. Mix until you get an even mixture. Coat the cupcakes with the icing.



Sunday, April 7, 2013

Hazelnut Parsley topped Salmon

I fixed myself the goal for April to prepare more savory dishes again. When I started being more active in the kitchen I most often prepared savory dishes. This recipe is one of my very first recipes I discovered at university. As you can see, I didn't let myself only with pasta and fast food during my studies. With a friend we discovered the recipe and prepared it several times. Every once in a while, when I had friends for dinner I served them the crusted salmon and the feedback was always very good.

Coming back home, my family had the chance as well to taste the perfect combination of hazelnut and parsley. If before someone had told me about the recipe I would have been surprised yet curious, but now I am simply convinced that it is heaven-sent! On this sunny Sunday afternoon I surprised my parents with cooking this and my dad suggested that I should now prepare something for them every Sunday. Well... why not, if the night before didn't last too long!

Because of the nice feedback on my Facebook page I am really curious to hear about your results! I hope loads of you try the recipe because it would be a pity to miss it. I didn't invent the recipe so this is no glorification of my imagination but it just has become one of my favorite dishes ever! And as always with my favorite food I would love everyone to taste it. Apart of some cupcake recipes this is the one which was most asked to hand over as quickly as possible by my guests. 

For 4 servings you need:

4 salmon filets
4 slices of Brioche
100g self-crushed hazelnuts
160g butter

Preheat the oven to 180°
Chop a bunch of parsley and crush the hazelnuts. In a large bowl whisk together the butter, parsley and hazelnuts until you get an even mixture. Cut the brioche into little cubes and add to the butter mix. Mix again until you get a sticky paste. Spread the butter mix on the the salmon filets and put for 30 minutes into the oven. 


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