Saturday 15 September 2018

Recipe Post No.24- Welcome Autumn 2018πŸ’˜πŸ’—πŸ’’πŸƒπŸ‚πŸ

Feliz otoΓ±o todos(Happy Autumn EveryoneπŸ˜πŸ˜‚πŸ˜‚πŸ˜ƒπŸ˜ƒ)!!!

Although the Autumn Equinox hasn't officially passed, the weather and atmosphere seems very much like Autumn itself.


I hope you all have had a lovely summer holiday and enjoyed what some would say was a very hot summer.





This week's recipe, in actual fact, is alike to a recipe I posted a while back ;Raspberry and Coconut Macaroon Tarts. As it happens, the majority of you loved this recipe tremendously. Therefore, there's room for a pt.2(in cupcake form). 

* Plus, seeing this recipe on one of my favourite Youtuber's channel got me even more excited about making these set of cupcakes.

Without further ado, to make these delicious, definitely-not-autumnal cupcakes,you'll need:

429g of plain flour

265g of caster sugar

1/2 tsp of salt

3 tsp of baking powder

375ml of coconut milk

125ml of vegetable oil

125g of unsalted butter,softened

2 tbsp of Greek yoghurt

1 tsp of vanilla extract

2 large eggs

400g of frozen raspeberries

Dessicated coconut

300g of raspberry jam

For the buttercream, you'll require:

600g of icing sugar,sifted

300g of unsalted or salted butter,softened

3 tbsp of crushed,freeze-dried raspberries

1 tsp of raspberry essence

2 drops of pink food gel.

♫No I don't need introduction, follow my simple instruction:

As always, Pre-heat an oven to 160C/180C Fan/Gas Mark 3, lining a tin with cupcake cases.

In a bowl of preferably a free-standing mixer(although I'm ordering my own one soon), add in the flour, baking powder, caster sugar and salt. Mix this on a low speed, for a couple of minutes to help everything combine together. 

Eventually, add in the softened butter, allowing this to mix until it resembles a fine "sand-like" texture.

Next, add in the coconut milk, eggs, yoghurt,oil and vanilla extract in a large jug and mix for another 20 or so seconds.

Apply the wet ingredients into the bowl with dry ingredients in a slow and steady manner, until the dry ingredients are well combined. 

Scrape around the bowl, prior to mixing for another 20 seconds.

Dash in 1 tbsp of frozen or fresh raspberries at the bottom of each cupcake cases before filling each cupcake case with mixer 3/4 of the way.

Bake these raspberry cupcakes for 35-40 minutes, or until a  toothpick comes out clean. Allow them to cool down completely, on a cooling rack, prior to icing.

To prepare the lovely raspberry buttercream, beat the butter in the bowl for 3 minutes until lighter and fluffy in texture and colour. 

Subsequently, gradually add in the sifted icing sugar, beating until smooth. 

After this, add the freeze-dried raspberries, raspberry essence(if you can get hold of any, otherwise skip this) and pink food gel and mix until merged together. 

This step is very much optional- before icing, core out the centre of each cupcake before filling with raspberry jam(I personally would skip this step as it's a little too sickly).

Fit the icing into a piping bag as shown below and pipe the icing into a swirl. 

Top of with grated coconut and volia! 

Your own recreational masterpiece of the Raspberry and Coconut Macaroon Tarts(in a cupcake)

*note to self*

*shorten the name of the cupcake*

Snaps:

TO COME....


Before you go...

Song of the month:

Josh Groban-Granted



I met Malorie Blackman this weekend!!









Check out my last recipe here: BakingBoutique's Summer Special (read below)














YouTuber of the month(featured on here before)

Superwoman:









Quote of the month:

this is lowkey my goal for the week
and I hope it'll be urs
too😊

BAKING NEWS(Baking iis just as important as everything else) China wins IBA UIBC Bakers cup










Follow me on Snapchat?



Question of the day(QOTD): Dark,milk,white or NO chocolate? I wanna know from y'all so let me know in the comments below.


Charity of the month: Peace One  Day



That's it from me! See you in the next one!














#sweetreats xxx πŸ˜—πŸ˜˜

2 comments:

  1. I'm always sad to see summer go, but I enjoy autumn too. Happy Autumn! :)

    Zania

    https://livingseasonal.blogspot.com/

    ReplyDelete
    Replies
    1. So am I.😭 In my mind, after that crazy heatwave, Summer has never left. Even if it's like 14 degrees, in my mind, it's still Summer.πŸ˜… Thanks for your comment,by the way, Zania.😘
      #sweetreats xx

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