♥ 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! ;)

♥ BE MY VALENTINE ♥

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 

1
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.

2 
in another bowl, combine flour and baking powder. alternating with the milk, pour flour-mix into large bowl and stir until well blended. 

3
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.

4
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!!! ♥ 

♥♥♥ HAPPY VALENTINE'S DAY, EVERYONE! ♥♥♥


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)

1
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.

2
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.

3
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.

4
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