These cupcakes are by Sale, UK's Jellytots & Dollymixtures via their Flickr account. You can also find them on Facebook.
"A vanilla cupcake filled with a bavarian cream centre. Topped with a chocolate fudge frosting, a bavarian cream filled shoux pastry profiterole and dark chocolate drizzle."
blueberry waffle cupcake
And we couldn't forget Valentine's Day - here are the special cupcakes they're offering, including on spelling out "I Heart You:"
a closeup on this chocolate one! "a rich chocolate cake filled with delicious caramel. Topped with a chocolate fudge frosting, a single Rolo and chocolate curls!"
Jellytots & Dollymixtures
185 Cross Street
Sale, United Kingdom, M33 7JG
louise at jellytotsanddollymixtures.co.uk
Phone: 0161 637 2199
Showing posts with label blueberry. Show all posts
Showing posts with label blueberry. Show all posts
How many other desserts can fit atop a cupcake?
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Blueberry Crumble Pie
Crust rolled out and placed in dish
Cut and crimped the corners, check out Taylor praying I drop the pie on the floor
Poke holes in the bottom and sides of the crust
Beans with parchment before baking for 10 min
Filling
Ready for the oven
Voila! Blueberry crumble pie!
Bonus blueberry cobbler... equally amazing. To continue my blueberry baking binge I had to bake a blueberry pie. I came across a recipe a few years ago on Martha Stewart's show which was recently re-aired while she was on vacation to fill time on her new show. What attracted me to it was the fact that it was not only a pie but it was also a crumble, yum. After making the pie, I completely fell in love, it might be one of the best pie's I have ever tasted. The crust was perfect the filling wasn't too sweet, and the crumble makes it completely irresistible. I have no doubt that you will love this pie. A happy surprise when I went to bake the pie was that my pie dish was too small to fit all the filling (I used an 8-inch), so what is a girl to do? Well, I was not about to let all that amazing filling to go waste so I grabbed a small cobbler dish and poured the extra in there and crumbled half the crumble topping on top to make a small cobbler - granted it didn't have the crust, but who cares, it was amazing.
Rebecca Charles came up with the original recipe which I altered a little since I believe it might not have been typed up correctly on Martha Stewart's site (she has 4 tsp of cornstarch and the feedback on the post was that it was much to watery so I made it with 4 tbl... much better) I also changed the crumble a bit to add light brown sugar since I prefer it's flavor to dark but you can use either. I found this crust to be one of the best I have ever used and it was very easy to make, I will absolutely be using it again. The best part of this recipe is that you can watch Martha and Rebecca make it here, this way you can see step by step how to make this pie.
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter
- 1/4 cup ice water
Crumble:
- 1 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup (1 1/2) sticks unsalted butter cut into cubes
Filling:
- 6 cups blueberries about 3 pints
- 1 cup sugar
- 4 tbl cornstarch
- 1/2 tsp lemon zest
- pinch of pepper
- extra flour and butter for the coating the pie dish
Directions:
- Crust: For the crust in a food processor (or a bowl, to mix by hand, combine the flour, salt and butter in a large bowl. add the cold water and work by hand until the mixture comes together.) combine flour, salt, and cold butter- pulse until sand like texture. Add water while pulsing until mixture comes together. Remove from the bowl or food processor (be careful not to over mix) onto a lightly floured surface. Work into a 1 inch thick disk and refrigerate for at least one hour before rolling out.
- Crumble: Combine flour and sugars in a food processor (or bowl) mix until combined add chopped cold butter and mix (with a pastry cutter) or pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
- Filling: in a large bowl, combine all of the ingredients using the back of your spoon, crush about 20 percent of the blueberries so the jice mixes with the cornstarch and thickens the filling.
- To make the pie: preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in the pie dish, trip off excess and crimp edges (the crust will shrink in the oven once baked so don't cut off too much, I cut off enough to fold a little under to make larger crimps) Use a fork to poke holes around the sides and bottom of the crust, chill until firm, about 20 min. Cover with a piece of parchment paper and fill it with dried beans or baking beans. Bake until the crimped edges are firm, about 10 min. Remove the parchment paper and beans, and bake until the bottom is firm, about another 10 min. Fill the crust with the perry mixture, spreading evenly, and top with the crumble. Place on a parchment paper lined baking sheet, and bake until the filling starts to bubble, 1 hour to an hour and 20 min depending on your oven. Remove and cool on a wire rack.
Lemon Blueberry Crumb Bars
sugar, flour, baking powder, salt, lemon zest, egg, and butter before it gets blended to be the crumble
Crumble mixture- half for the bottom of the pan, half for the crumble topping
Pour your blueberries on your crust and spread evenly
Crumble your topping over the layer of blueberries, bake and you are done!
Look out it's blueberry season! That means I went on a blueberry baking binge. As you know I live in Dallas, Texas and some of you might have heard that Texas is known for it's fabulous blueberries. A few years ago a few friends of mine read about Blueberry Hill Farms in Edom, TX on Style/Swoon, the place looked like fun so we loaded up in the car and headed east to pick some blueberries. Little did we know that Edom turned out to be a great little town with fun shops and a great local cafe called The Shed- if you stop here I suggest you order either a piece or the entire Lemon Ice Box pie and take it home to enjoy all week.
Blueberry season lasts through the end of July, I recommend going early so that you don't bake in the Texas sun. I was able to pick a full basket and then I bought another pre-picked bag in the store to bring home and freeze so that I could use them all year. Freezing is easy, first lay your blueberries flat on a baking sheet on a paper towel don't cover and place in the freezer for a hour, remove the berries from the tray and place them in a plastic ziplock freezer bag and return to the freezer. I like to take a cup out at a time and let thaw in the fridge or on the counter to use in my cereal and oatmeal throughout the week. To kick off my blueberry baking binge I began with Blueberry Crumble Bars, these are amazing and super easy to make. I hope you enjoy them. You should be able to get about 36 small bars or about half of that if you do larger squares.
- 1 cup white sugar
- 1 tsp baking powder
- 3 cups of all purpose flour
- 1 cup cold butter (2 sticks)
- 1 egg
- 1/4 tsp salt
- zest and juice of 1 lemon
- 4 cups of fresh blueberries
- 1/2 cup white sugar
- 4 tsp cornstarch
Directions:
Preheat your oven to 375 and grease a 9x13 pan.
- In a medium bowl stir together 1 cup of sugar, 3 cups of flour, and baking powder. Mix in salt and lemon zest. Uses a for or pastry cutter to blend in butter and egg. Doug will be crumbly. Pat half of the dough into the pan.
- In another bowl, stir together sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle evenly over the crust. Crumble the remaining dough over the berry layer.
- Bake in the oven for 45 min, or until the top is slightly brown. Cool completely before cutting into squares.
These are great stored in the fridge and served cold as well.
4th Flag Cupcakes
4th of July is upon us and I thought we should celebrate with cupcakes! My original plan was to make a "flag cake" which in case you have never seen one it is two sheet cakes layered on top of each other usually with a whipped cream frosting and then you use either raspberries or strawberries to create the red stripes of the american flag and blueberries to make the stars. It is an adorable festive cake that I recommend you try one day if you haven't already. However, this year I wanted to make something a little more unique and I was in the mood to experiment so I drew out a cupcake that had all the colors of the American flag only in a deconstructed way so it wasn't as literal. These are easy but still special and look like a professional cupcake. If you want you can always make the cupcake part in advance along with the raspberry drizzle and assemble when you have a little time to spend doing them carefully. Happy 4th, enjoy!
Makes about 17 cupcakes
For the cupcakes:
- 1 package of yellow cake mix
- 3 eggs
- 1/3 cup of oil
- 1 1/3 cup of water
- 1 package of fresh blueberries
- 1 package of fresh raspberries
Whipped cream frosting and filling:
- 4 cups of heavy whipping cream (might need to make this in two batches, it makes a lot)
- 1/3 cup of sugar
- 3 tsp of almond extract
Raspberry Drizzle:
- 1 (12 oz) package of frozen raspberries thawed and drained, juice reserved
- 1/4 cup of sugar
- 2 tablespoons cornstarch
- 2 tablespoons of raspberry liqueur (if you have it, don't worry if you don't)
Directions:
- Preheat you oven to 350 and center your rack.
- Mix the cake mix with eggs, water, and oil according to the back of the cake mix package.
- Line your cupcake tray with which ever color liners you like and fill 3/4 of the way to the top so that you get a little overlap once they bake making sure you have enough to cut off and use later for tops.
- Bake for about 15-18 min. Cool completely on a rack, once cooled carefully cut the top of each cupcake off using a serrated knife.
- While the cupcakes are cooling make your raspberry sauce. Add enough water to reserved raspberry juice to measure 1 cup (make sure you do this otherwise it will be way to thick in the end) Stir together sugar and cornstarch in a 1-quart saucepan. Stir in juice and raspberries.
- Heat to boiling over medium heat. Boil and stir 1 min; strain out the seeds and let cool completely, your done. If you want you can add the liqueur after you strain it.
- In a stand mixer fixed with the whisk attachment, whisk together your whipped cream ingredients - cream, sugar, and almond extract until stiff peaks form. About 2-3 min.
- In a pastry bag fitted with a small round tip fill with about a quarter of the whipped cream mixture and insert into the center of the cupcake bottoms to fill the centers with cream.
- In a larger pastry bag fitted with a large round tip put a layer of frosting on the top of the cut cupcakes. Place a small handful of blueberries on top of the cream layer on each cupcake.
- Put your cupcake tops back on top of the blueberry cream layer. Using the rest of the whipped cream frosting pipe a mound of whipped cream on top of it as high as you want, I feel for these they look best when there is a good amount of height to them, go all out :-)
- Drizzle with the raspberry sauce using just a spoon or you can put it in a ziplock bag and cut a tiny tip off and drizzle that way. Top each one off with a fresh raspberry and your done! Happy 4th Flag Cupcakes!
Tops of the cupcakes cut off, whipped cream inserted into the center of each one - yum
Layer of blueberries and cream
Replace your tops and using a large tip pipe big mounds on top
Raspberry sauce on the stove top - make sure you cool it all the way before putting it on your cupcakes
Lemon Blueberry Poppy Seed Bread
This recipe is super easy and a favorite among my family and friends. My mom is a true hostess and bakes this bread in advance to keep in her freezer for when company comes over. All she has to do is let a loaf thaw and make a fresh batch of the lemon glaze to drizzle over and she looks like she baked all day.
I forgot how easy it is until I went to make it the other day for my best friend Kelly and her mom who made my week by stopping in Dallas for the weekend on their 10 day road trip through Texas from Colorado Springs, CO. My moms trick worked on them and they totally thought I was an amazing hostess and I owe a good deal of that to this bread. This makes a great gift as well, just wrap a little ribbon around it and you are done. I recommend serving this at breakfast, it is great with coffee or just out on the counter to enjoy all day.
BREAD:
- 1 package Duncan Hines Blueberry Streusel Muffin Mix
- 2 tablespoons poppy seeds
- 1 egg
- 3/4 cut water
- 1 tablespoon grated lemon peel
DRIZZLE:
- 1/4 cup confectioners sugar
- 1 tablespoon lemon juice
1. Preheat oven to 350. Grease and flour 8x4-inch loaf pan
2. Rinse bluberries with cold water and drain.
3. For loaf, empty muffin mix into medium bowl, whisk out the clumps. Add poppy seeds; stir to combine. Add egg and water; stir until moistened, about 50 strokes or so. Fold blueberries carefully and lemon peel. Pour the batter into your pan. Sprinkle the topping from packet over the batter. Bake at 350 for 57-62 minutes or until your toothpick comes our clean. Cool in the pan for 10 min. Loosen the loaf from the pan, LAY FOIL OVER TOP WHEN REMOVING FROM PAN TO KEEP TOPPING INTACT. Invert onto a cooling rack, turn right side up and cool completely.
4. For drizzle, combine confectioners sugar and lemon juice in small bowl. Stir until smooth, drizzle with a spoon over the loaf.
If you make this ahead of time wrap the loaf tightly in plastic wrap and then in foil and put in the freezer, make the drizzle once you are ready to server the loaf.
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