🍰 Easter no-bake mini cheesecakes 🐣
📝 Ingredients:
Bottom material
150 g crushed maria or vanilla cookies.
75 g melted butter
Stuffing
400 g cream cheese, room temperature
100 g sugar
1 tsp vanilla extract
200 ml whipped cream
1 teaspoon gelatin powder
2 tablespoons cold water
Ingredients
Fresh fruits (strawberries, blueberries, kiwis).
Melted chocolate (optional)
🔔 Description:
Step 1: Prepare the base material
-In a bowl, combine crushed biscuits with melted butter until smooth.
-Spread the mixture on the bottom of the mini cheesecake mold and firmly press it down to form a compact base. While preparing the filling, place it in the fridge for later use.
Stage 2: Make the filling
-In a separate bowl, whisk the cream cheese with the sugar and vanilla extract until smooth and creamy.
-Heat 2 tablespoons of water in a small saucepan, add gelatin powder and stir until completely dissolved. Cool slightly.
-In a separate bowl, beat the cream until soft peaks form. Pour the whipped cream into the cream cheese mixture in a surrounding fashion.
-Add the dissolved gelatin to the mixture and stir gently until thoroughly combined.
Step 3: Load the mold
-Pour the cream cheese mixture onto the cookie base in the mold, filling the edges of the mold. Use a spatula to smooth the surface.
-Cover the molds with plastic wrap and chill in the fridge for at least 4 hours until firm.
Step 4: Garnish and Serve
-Once the mini cheesecake is set, carefully remove the mold.
-Garnish with fresh fruit and drizzle melted chocolate on top if desired.
Preparation time: 20 minutes ■ Cooldown: 4 hours ■ Total time: 4 hours 20 minutes ■ Serving: 12 servings
Enjoy this dessert everyone loves-no-bake mini cheesecake. 🍰 🐣
Neapolitan cream cupcakes
Ingredients
1 cup wheat flour
1 cup sugar
½ cup room temperature unsalted butter
2 large eggs
½ cup milk
1 tsp vanilla extract
½ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ teaspoon salt
½ cup strawberry jam
½ cup whipped cream
½ cup vanilla frosting
½ cup chocolate frosting
Chocolate shavings for decoration
Production instructions
Preheat oven to 175 °C (350 ° F) and place cupcake liners in a cake pan.
Prepare the base mixture: In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one by one, mixing well after each addition. Stir in vanilla extract.
Mix the dry ingredients: In a separate bowl add flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture, alternating with the milk, and stir until well combined.
Divide the dough into three equal parts:
Add cocoa powder to one portion of dough and mix well.
Add the strawberry jam in the other portion and mix well.
The third serving remains unchanged and is used to make the vanilla layer.
Fill muffin tins:
Start with a layer of chocolate batter, then a layer of strawberry batter, and finish with a layer of vanilla batter.
Bake for 20-25 minutes until removed by inserting a toothpick into the center of the cake.
Wait until the cupcakes have cooled completely before decorating.
Fill with whipped cream: Make a small hole in the center of each cupcake and fill with whipped cream.
Garnish with vanilla and chocolate frosting and sprinkle with chocolate shavings for a finishing touch.
Preparation time: 20 minutes | Cooking time: 25 minutes | Total time: 45 minutes
Heat: Approximately 350 kcal per cupcake | Portion: 12 cupcakes
Cupcakes # napolitano # dessert # pastry # baking # homemade # chocolate # vanilla # strawberry # dessert
Chocolate orchid
Raw Material:
For caramel:
-1 cup sugar
-1/2 cup water
For cream:
-1 can of condensed milk
-1 can of evaporated milk
-3 eggs
-1 teaspoon vanilla extract
For chocolate cake:
-1 cup flour
-1 cup sugar
-6 tablespoons cocoa powder
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup milk
-2 eggs
-1 teaspoon vanilla extract
Indication:
1. Preheat oven to 180 °C.
2. Prepare caramel: Heat sugar and water in a pan until melted and golden brown caramel forms. Pour into flan molds.
3. Prepare the cream: Combine condensed milk, evaporated milk, eggs and vanilla extract in a bowl. Pour the caramel into the molds.
4. Prepare the chocolate cake: Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl. Add milk, eggs and vanilla extract. Mix until smooth.
5. Pour the cake mixture over the cream in the mold.
6. Bake for 45-50 minutes, or until a toothpick is inserted into the middle and it is clean when pulled out.
7. Cool and refrigerate before serving.
Enjoy a delicious chocolate orchid!
Delicious Smoothie Cupcakes 👩 🏻 🍳 🧁
Ingredients:
½ cup (120 ml) vegetable oil
½ cup (125 ml) milk
1 cup (200 g) sugar
2 eggs
1 tsp vanilla extract
½ tsp sodium bicarbonate
2 cups (250 g) sieved fermented flour
A pinch of salt
Preparation:
1 ️ ⃣ Mixed liquid ingredients:
Add milk, eggs, sugar, salt, vanilla extract and oil in a mixer.
Stir for 3 to 5 minutes until a homogeneous mixture is obtained.
2 ️ ⃣ Add flour:
Pour the mixture into a large bowl.
Add sifted flour and baking soda.
Wrap around with a balloon whisk to avoid over-mixing that activates the gluten.
3 ️ ⃣ Fill in the mold:
Pour the mixture into the cupcake molds, filling only 3/4 of the capacity of the molds to avoid spilling while baking.
4 ️ ⃣ Baking:
Bake in a preheated 180 °C (350 ° F) oven for 20 to 25 minutes or until removed clean by inserting a toothpick into the center of the cake.
If you use a different temperature to make the cake, it can also be applied to this recipe.
5 ️ ⃣ Cool and enjoy:
Once ready, remove from oven and cool on a grid rack before serving.
🔸 Tip: Use a measuring cup for more accurate results.
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