♥ BE MY VALENTINE ♥ raspberry cupcakes with raspberry cream frosting

hey guys, today i'm really taking my time to post some new recipes and i hope you enjoy!
next is something for your sweet tooth: my

BE MY VALENTINE ♥ raspberry cupcakes with raspberry cream frosting

adapted from my "BUTLERS Cupcakes & Muffins" book I got for christmas. it's my new favorite book (not regarding 50 shades of grey) and i love love love all the recipes in there. so you might find a few more recipes from that book in my future posts... ;)

yeah, since it's valentine's day on thursday i thought i might share a recipe that is easy and quickly made for your very special valentine this year! i mean, who doesn't like a sweet muffin with a fresh raspberry taste and a seductive creamy frosting?!
so let's stop chit-chatting and start indulging! ;)


raspberry cupcakes with raspberry cream frosting (equals 12 muffins)


what you need for the cupcake batter:

  • 100g (1/3 cup and 3 tsp) unsalted butter, softened
  • 150g (3/4 cup) granulated sugar  
  • 1 package vanilla sugar
  • 2 eggs
  • 120g (1 cup) all-purpose flour
  • 1 tsp baking powder
  • 100 ml (a little less than 1/2 cup) low-fat milk
  • ~ 2 cups frozen raspberries

 what you need for the frosting:

  • 250 ml (~ 1 cup) heavy cream
  • 2 packages vanilla sugar    
  • 1/2 cup frozen strawberries, thawed 

Preheat your convection oven to 180°C (350°F). Line a muffin tin with paper liners.
In a large bowl, combine butter, sugar and 1 package of vanilla sugar and blend until light and smooth. add the eggs and blend well.

in another bowl, combine flour and baking powder. alternating with the milk, pour flour-mix into large bowl and stir until well blended. 

mix in the raspberries and divide batter evenly among lined cups, filling each three-quarters full.
bake 25 minutes or until a toothpick inserted in centers comes out clean.
remove and let cool.

meanwhile, pour the heavy cream in a bowl, add the vanilla sugar.
take the remaining thawed raspberries and press through a tight colander so that the kernels are left over. 
whisk the heavy cream and raspberry juice until stiff. 
with a spoon (or a piping bag if you prefer doing a different design) add the frosting to your cupcakes and garnish with either fresh raspberries or sprinkles. i used heart-shaped sprinkles since it's my valentine's day recipe 2013... :)

THERE YOU GO! quick, easy, delishhhh!!! ♥ 


xoxo, vanessa :) 


stuffed zucchini boats

hey guys, it's been a while, i knooow... but i haven't had much time lately because i've been working a lot and stuff... but here i am again. :)
so today i'd like to share a new favorite of mine: the

zucchini boats stuffed with rice, tomatoes and ground beef!

They're delicious and easy to make, too.
So here it goes:

STUFFED ZUCCHINI BOATS (equals two servings)


all you need is

  • 1 zucchini
  • 1 small onion and 1 clove of garlic, diced
  • 100g ground beef 
  • 1 big tomato, diced
  • 1 cup rice
  • 100 ml (1/2 cup) vegetable broth
  • 1 tbls. crème fraîche (or any other sour creme)

cook the rice as indicated on package.
cut the zucchini lengthwise. remove the kernels with a spoon and hollow out the zucchini boats. put into a casserole dish and set aside.

heat some vegetable oil in a large pan and gently roast the onion and garlic dice on medium heat. add the ground beef and tomato dice, roast gently.

now, in a large pot or bowl, combine the beef-tomato-mix and rice.
fill into the zucchini boats (see picture below). 
line the casserole dish with remaining beef-tomato-rice-mix.

preheat your convection oven to 180°C (350°F).
heat the vegetable broth and add the crème fraîche. blend well and pour evenly over the zucchini boats.
cook in your oven for about 30 minutes.
et voilà, bon appétit! ;)

xoxo, Vanessa