DIY elf regrets not trying, strawberry white chocolate cake & homemade eggnog double combination invincible temptation

Strawberry White Chocolate Cupcakes ?

These delicious cupcakes combine the creamy aroma of white chocolate with the fruity sweetness of strawberries for a dessert that is both beautiful and delicious, perfect for birthdays, tea parties, or any day's sweet treat!

Ingredients

Cupcakes

1 cup medium gluten flour ?

1 cup caster sugar ?

1 cup packaged light brown sugar ?

2 large eggs, room temperature ?

1 cup chopped fresh strawberries ?

1 cup white chocolate chips ?

1/2 cup sour cream, room temperature ?

1/2 cup whole milk, room temperature ?

1/2 cup unsalted butter, melted and slightly cooled Please

2 teaspoons vanilla extract ?

1 tsp baking powder ?

1/2 tsp sodium bicarbonate ?

1/4 tsp salt ?

Make frosting

1 cup softened unsalted butter Please

4 cups rock sugar ?

1/4 cup heavy cream ? 2 teaspoons vanilla extract ?

2 teaspoons vanilla extract ?

A pinch of salt ?

Garnish with extra chopped strawberries and white chocolate chips. ? ?

Production instructions

1 ️ ⃣ Preheat the oven:

Preheat oven to 350 ° F (177 °C). Line a 12-cup baking tin with cupcake liners.

2 ️ ⃣ Prepare the batter:

In a large bowl, add flour, caster sugar, brown sugar, baking powder, baking soda, and salt and mix well.

In a separate bowl, add the melted butter, milk, sour cream, eggs, and vanilla extract. Mix until smooth.

Gradually pour the wet mixture into the dry ingredients and gently stir until well combined. Avoid over-mixing to keep the cupcakes tender.

Add chopped strawberries and white chocolate chips.

3 ️ ⃣ Baking cupcakes:

Spoon the batter into the cupcake liners, filling each two thirds full.

Bake for 20-22 minutes, or until there is no problem inserting it through the middle with a toothpick.

Allow the cupcakes to cool in the pan for 5 minutes, then remove them to a grid rack to cool.

4 ️ ⃣ Make frosting:

In a large bowl, beat softened butter until fine and smooth.

Gradually add the rock sugar, heavy cream, vanilla extract and salt. Beat on low speed until blended, then on high speed for about 2 minutes until light and fluffy.

5 ️ ⃣ Trim:

Once the cupcakes have cooled completely, frost the top generously with cream frosting.

Sprinkle each cupcake with an additional sprinkle of chopped strawberries and white chocolate chips for garnish.

Details

Preparation time: 20 minutes

Baking Time: 22 minutes

Total Time: ~ 45 minutes

Serving Size: 12 cupcakes

Quick and delicious desserts

? Ingredients:

Coconut cream

-1 cup mascarpone cheese (250 g).

-4 teaspoons vanilla sugar, or 1 teaspoon vanilla extract.

-1 1/2 cups whipped cream (350 ml)

-About 5 1/4 tablespoons of condensed milk (100 g).

-About 5 1/4 tablespoons shredded coconut (30 g).

Making finger cakes

-1 cup coconut milk (250 ml).

decorate

-Shredded coconut

-Chopped hazelnuts or almonds

-Some chopped hazelnuts or almonds.

Simplified approach

1. In a large bowl, combine 1 cup of mascarpone cheese (250 g) with 4 teaspoons of vanilla sugar (or 1 teaspoon of vanilla extract). Stir for about 1 minute.

2. Gradually add 1 1/2 cups of whipped cream (350 ml), while continuing to beat until a hard peak is formed.

3. Add about 5 1/4 tablespoons condensed milk (100 g) and 5 1/4 tablespoons shredded coconut (30 g). Stir until well incorporated.

4. Place the mixture in the refrigerator to chill.

5. Prepare a square baking dish (24 × 24 cm or 9.4 × 9.4 inches).

6. Soak the finger cakes in 1 cup of coconut milk (250 ml).

7. Spoon half of the prepared cream mixture and spread evenly over the soaked cookies.

8. Place another layer of soaked finger cakes on top of the custard.

9. Finally spread the remaining cream mixture on top.

10. Sprinkle coconut on top for garnish.

11. Cover and chill in the fridge for 4-5 hours until set.

12.4 hours later...

13. Garnish with chopped hazelnuts or almonds and Raffaello halves.

14. Enjoy your delicious dessert!

? ? Homemade eggnog with a hint of holiday spice ? ?

Raw Material:

1 liter of milk

1 cup sugar

6 egg yolks

1 tsp vanilla extract

1/2 tsp powdered cinnamon

1/4 tsp nutmeg

1/4 tsp clove powder

1 cup almond flour

1/2 cup rum (can be replaced with non-alcoholic rum flavor extract)

Preparation method:

In a large pot, heat milk over medium heat, add sugar and stir until completely dissolved.

In a separate bowl, whip the egg yolks, then slowly add a little warm milk, stirring constantly to prevent the yolks from cooking.

Pour the egg yolk mixture into a pan with hot milk and cook over low heat, stirring constantly, until the mixture thickens slightly.

Remove from heat and add vanilla extract, cinnamon, nutmeg and cloves. Mix well.

Allow the mixture to cool to room temperature, then add ground almonds and rum or rum flavor extract.

Once well mixed, pour the eggnog into a clean bottle and refrigerate.

Enjoy this delicious holiday drink after a cold drink.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Calories: 250 kcal | Serving size: 10 servings