Pink Cupcakes

If you have strawberries and you don't know what to do with them or you want to give a nice present to somebody these cupcakes
are the best! Why? Because they're with: strawberries, with pink sauce and with sugar decorations. So let's start baking THESE cakes!

Ingredients: 

cake:

• 200 grams strawberries  
• 100 grams butter
• 280 greams flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• salt
• 2 eggs
• 100 sugar
• 1 vanilla sugar (16 grams)
• 150 grams natural yogurt 
• 100 grams sour cream

sauce:

• 100 grams icing sugar
• 1-2 tablespoons lemon juice
• 1 tablespoon juice of red beets or red food colouring 
• ready sugar decorations (optional)

Directions:

1. Preheat oven to 180 degrees C.
2. Mix flour, butter, baking powder, baking soda, salt, eggs, sugar, vanilla sugar, natural yogurt, sour cream and of course chopped strawberries. 
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 25 minutes in 180 degrees C. Let cool about 5 minutes, after it transfer a cups to wire racks.
4. Make the sauce: mix icing sugar, lemon juice and juice of red beets or red food colouring, pour cupcakes with this sauce, prinkle the top of cakes with sugar decorations and turn upright to cool completely.

Bon Appétit!

Cold Green

Today, we have something sweet, cold, with vitamins, especially for hot days, evenings and nights - Cold Green - dessert with milk, desiccated coconut and kiwi fruits. So let's start preparing THIS dessert! 

Ingredients:

 coconut cream :

•  100 grams desiccated coconut
•  4 tablespoons of sugar
• 400 millilitres of the milk 
• 2 teaspoons of food gelatine

 jelly of kiwi fruit :

• 300 grams kiwi fruits (3-4 fruits)
• 4 tablespoons of sugar
• 2 teaspoons of food gelatine

 Directions:

1.  Make a coconut cream - boil the milk, the sugar and the desiccated coconut in the pot. Cover the pan with the lid and put back on 30 minutes. 
2. After 30 minutes, strain liquid, add food gelatine (according to package instructions), mix everything very well and boil again. Cool it down.
3. Prepare jelly of the kiwi fruit. peel fruits and mix. 
4. BASE - in the second pan heat 1-2 spoonfulfuls of water, sugar and food gelatine (according to package instructions). Mix everything very well.
5. In the bowl mix fruits and BASE from the second pot. Cool it in the refrigerator about 20-30 minutes.
6. Fill cups alternately cream and base. Put it into the refrigerator for about 60 minutes.
7. you can decorate it fruits or with vanilla / milk ice cream or you can prepare creamy sauce.

creamy sauce:

• natural yogurt (about 190 grams)
• icing sugar 
• desiccated coconut (you can use desiccated coconut from milk or new)

Mix all products and pour desserts. You can add fruits to the top  and to sprinkle desiccated coconut.

Bon Appétit!

 

Red panna cotta with raspberry sauce

Today, we're going to Italy! If you love this country, their dishes and sweet moments, you will fall in love with Red panna cotta with raspberry sauce. 'Panna cotta' - do you know what's this? It's nothing more than 'cooked cream' (from Italian)...and that's why it's so delicious. So let's start baking THESE cookies!

Ingredients:

cake:

• glass of Cream 30%
•  glass of milk
• 4 teaspoon gelatine
• glass of sugar
• vanilla bean 

 sauce:

• 1 kilogramme of raspberries 
• baking powder 

Directions:

1. In the pot : dissolve Cream with milk, sugar and vanilla. Prepare gelatine - 4 teaspoon gelatine mix with 1/4 glass of hot water.
2. Mix 'base' with dissolved gelatine. 
3. Divide batter evenly among lined cups. Refrigerate at least about 6 hour. 
4. Mix fruits to smooth mass. Add baking powder - how you like.
5. To serve, bring cakes to room temperature, take out out of bowls. Then pour the cake with this sauce. You can put raspberries to every cake.

Bon Appétit!