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Mini Marble Blender Cheesecakes

Easter is just around the corner, and…………………………………………………go chocolate!!!!

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If you’re hosting an Easter get together, these are the perfect, easy to make, delicious treat.

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And, they’re pretty too.  Who doesn’t love cheesecake?  And who doesn’t love the best of both, chocolate and vanilla? These little treats are also studded with dark chocolate chips, all the more, more!

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And the best news (aside from how delicious they are), is that you can make the entire batch in a food processor, little fuss, quick and easy, a big batch of 24 in under an hour.

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Mini Marble Blender Cheesecakes

(Makes 24)

Base:

200g Biscuits (I used Tennis Biscuits)

4T salted butter (melted)

2T Cocoa powder

Cheesecake:

750g medium fat cream cheese at room temp

1 cup caster (granulated) sugar

2 eggs

2T plain flour

1 cup sour cream

2 tsp vanilla essence

3T cocoa powder

¾ cup dark chocolate chips

Method

  1. Preheat oven to 160 degrees C, and line cupcake trays with paper cups.
  2. In a food processor, whizz the biscuits until fine. Once finely crushed, add the melted butter and sifted cocoa powder, and mix until well combined.  If the mixture is too dry, add a little more melted butter.  Scoop the biscuit mixture into the cups and using the back of a tablespoon, press down so the base is compact.  Place the trays in the fridge for the bases to set.
  3. Clean out the food processor and move onto making the cheesecake mixture.
  4. Whizz the cream cheese until smooth.
  5. Add the eggs and combine, followed by the sugar.
  6. Add the sour cream and vanilla and blend, followed by the sifted flour.  Remember to scrape down the sides of the bowl to ensure the ingredients are well incorporated.
  7. Scoop out half the mixture and set aside.
  8. Add the sifted cocoa powder to the remaining mixture and blend until incorporated.  Stir in the chocolate chips, and reserve a few to top.
  9. Remove the cupcake trays from the fridge.  Scoop half the vanilla and half the chocolate mixture into each cup, then using a fork, form swirls to give the marble effect.  Top with a couple of chocolate chips.
  10. Bake for approximately 20 to 25 minutes, until the centre is firm to the touch.
  11. Remove the cheesecakes from the oven and allow them to cool in the trays for about 10 minutes, before carefully transferring them to a wire rack to cool completely.  They can be stored in the fridge, or at room temperature in an airtight container.

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Until next time…

Vanilla Cream Fruit Cupcakes

I don’t like to boast, but I was pretty proud of how these beauties turned out…

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My guy asked me to bake for some international business guests he had visiting, so I stuck with a classic, vanilla bean cupcakes with a creamy, buttery frosting, topped with fresh seasonal fruit.  Sometimes, the simple things in life are just the best!

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The cake mix is a winner, it’s one of my main “go to” recipes if I want a classic, fluffy and moist vanilla cupcake.

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And the frosting is dreamy.  I used quite a lot of fresh cream in it, and it was sweet and silky smooth, dotted with those little vanilla specks, and so delicious, one of the guests had to go back for a second almost immediately after finishing the first.

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So if you’re looking for an easy, quick, delicious crowd pleaser in a cupcake, these are for you. And, they’re pretty as a picture, so sure to impress on look and taste!  Note, they are best baked and served fresh, same day.

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Vanilla Cream Fruit Cupcakes

(makes 24 cupcakes)

Ingredients:

3 cups all-purpose or cake flour

3t baking powder

½t salt

1 ¼ cups salted butter (softened)

1 ¾ cups caster sugar (granulated)

6 large egg whites

3t vanilla paste

1 ¼ sour cream

½ cup whole milk

Method:

  1. Pre-heat the oven to 180 degrees C, and line cupcake trays with paper cups.
  2. In a large bowl, sift the flour, baking powder and salt, whisk to mix well and set aside.
  3. In a bowl fitted to an electric mixer, beat the butter until glossy and light in colour (about 3 minutes).
  4. Add the sugar to the butter in small amounts, mixing well. Once all the sugar is added, beat on a high speed until the mixture turns pale and fluffy (about 6 minutes).
  5. Crack your egg whites into a bowl, then add to the butter mixture and incorporate on a low speed until combined. Scrape down the sides of the bowl, add the vanilla, and mix further.
  6. Alternate adding the flour, milk and sour cream to the butter mixture in three parts, mixing on a low speed after each addition. Remember to scrape down the sides of the bowl and ensure all ingredients are combined.
  7. Scoop the mixture into the paper cups no more than 2/3 of the way full.
  8. Bake for approximately 15 minutes (ovens vary so watch when the top of the cupcakes begin to turn golden), testing the centre of a cupcake with a cake tester or toothpick to ensure it comes out clean.
  9. Remove the cupcakes from the oven and allow them to cool for 10 minutes, before transferring to a wire rack to cool completely.

Frosting Ingredients:

2 cups salted butter (softened)

4 cups powdered sugar

½ cup cream

3t vanilla paste

Method:

  1. In a bowl fitted to an electric mixer, beat the butter on a high speed until it turns pale (approximately 5 minutes).
  2. Sift the powdered sugar into a separate bowl. (This ensures a smoother consistency in the frosting).
  3. Add the powdered sugar, and the cream to the butter mixture in small amounts, combining after each addition.
  4. Frost the cupcakes using a piping bag and nozzle of your choice, and decorate with fresh berries.

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Until next time…

Champagne Cupcakes

Champagne and cupcakes, two of my favorite things in life.  Let’s combine them!

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These fluffy little cups of cake are so ideal for Valentines day, or any special occasion for something a bit novel, and they are delicious.

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They’re easy to make, best served fresh on the day, and you can actually taste the champagne in them, so the proof really is in the pudding!  I topped them with some silver shimmer powder for that extra bit of glam.

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If you’re someone who does not drink alcoholic beverages, simply substitute the champagne for a non-alcoholic sparkling wine.

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Champagne Cupcakes

Makes 24 Cupcakes

Ingredients:

3 cups all-purpose or cake flour

3t baking powder

½t salt

1 ¼ cups salted butter (softened)

2 cups caster sugar (granulated)

5 large egg whites

1t vanilla extract or paste

¼ cup buttermilk

1 cup champagne (I used a Brut champagne)

Method:

  1. Pre-heat the oven to 180 degrees C, and line cupcake trays with paper cups.
  2. In a large bowl, sift the flour, baking powder and salt, whisk to mix well and set aside.
  3. In a bowl fitted to an electric mixer, beat the butter until light in colour (about 3 minutes).
  4. Add the sugar to the butter in small amounts, mixing well. Once all the sugar is added, beat on a high speed until the mixture turns pale and fluffy (about 6 minutes).
  5. Crack your egg whites into a bowl, then add to the butter mixture and combine well on a medium speed, ensuring you scrape down the sides of the bowl.
  6. Add the vanilla and buttermilk and combine on a low speed until the batter is smooth.
  7. Alternate adding the flour and champagne to the butter mixture in three parts, mixing on a low speed after each addition, again remembering to scrape down the sides.
  8. Scoop the mixture into the paper cups no more than 2/3 of the way full.
  9. Bake for approximately 15 minutes (ovens vary so watch when the top of the cupcakes begin to turn golden), testing the centre of a cupcake with a cake tester or toothpick to ensure it comes out clean.
  10. Remove the cupcakes from the oven and allow them to cool for 10 minutes, before transferring to a wire rack to cool completely.

Frosting Ingredients:

2 cups salted butter (softened)

250g good quality cream cheese

4 cups powdered sugar

2T champagne

1t vanilla extract

Method:

  1. In a bowl fitted to an electric mixer, beat the butter on a high speed until it turns pale (approximately 5 minutes).
  2. Add the cream cheese and beat for another minute until smooth.
  3. Sift the powdered sugar into a separate bowl, one cup at a time. (This ensures a smoother consistency in the frosting).
  4. Add the powdered sugar to the butter mixture in small amounts, combining after each addition.
  5. When adding the final cup of powdered sugar, add the champagne and vanilla with it and then combine.
  6. If the frosting is too soft, place in the fridge to cool for approximately 30 minutes, or until it begins to stiffen.
  7. Frost the cupcakes and decorate as desired.

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Until next time…

Hi, I’m Genevieve



This is where I create.

Learn more about me here

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