Tuesday, May 31, 2011

Ramadan cupcakes

This is a repost from the blog Cupcakes Take The Cake.  I thought this was so inspiring and I absolutely love the flavors and descriptions of each cupcake!  Here is what I made after being inspired by these flavors: my Ramadan Cupcake: California meets Middle East.

Meredith Clifford, Sous Pastry Chef for Sugar Daddy's Bakery, which bills itself as "Dubai's hippest cupcake shop" on their Facebook page, wrote to let us know about their Ramadan cupcakes, which I think is a first on this blog. Here's what she wrote:

Ramadan is now in full swing, and we created three special flavors for the holiday. Our menu generally has very American flavors like peanut putter, strawberry, vanilla, chocolate, and red velvet (naturally), but we thought that this special month deserved tastes that are traditional to our Dubai location. Let us introduce our Ramadan flavors:

Qamar a Dream: based on a traditional Iftar beverage made from apricot leather, we have taken our signature vanilla sponge and topped it with apricot icing. We added finely chopped dried apricots to enhance the tartness in the frosting.

Arabian Delight: We created a pistachio sponge accompanied by a smooth buttercream that has a hint of orange blossom. The two flavors complement each other perfectly.

Blind Date: Tradition states that the Prophet Mohammad ate dates at the end of his fast, and the fruit is ever-present during the holiday. We have come up with a spice-filled date sponge that we frost with a swirl of cinnamon-flavored icing that has just a touch of coffee.

Ramadan cupcakes by Sugar Daddy's Bakery

You can also follow them on Twitter (@sugardaddysdxb).

Sugar Daddy's Bakery
The Village Mall, Jumeirah
Dubai, United Arab Emirates
+971 4 344 8204

Monday, May 30, 2011

Cherry season

Cherry Chocolate Sorbet

Tart and sweet cherries frozen to a creamy sensation with a crunch of chocolate.

Cherry Chocolate Sorbet Recipe

Yield: one quart


1 1/2 cups pitted ripe sweet cherries or one 12 oz bag of frozen cherries

3/4 cup milk

1 3/4 cups of half and half

3/4 cup sugar

1/8 tsp salt

1 teaspoon lemon juice

1 Tbsp almond extract

1 Tbsp vanilla extract

5 ounces bittersweet chocolate, chopped fine, kept in refrigerator 

Put cherries, milk, one cup of the half and half, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture starts to bubble on the edges, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and puree.  Leave small chunks by pulsing the mixture. 
Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for 4-5 hours in the refrigerator until completely cold. (To expedite this process, place in the freezer for 1-2 hours).  Cover with a plastic wrap and lightly press down onto the mixture to avoid forming a skin.
Stir in the lemon juice and the extracts, then pour into your ice cream maker. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
Once the ice cream has completed churning, the sorbet will be soft. Pour in the chopped chocolate and blend for one more minute. Transfer to an airtight container and place in the freezer for at least an hour, preferably several hours.

*Want a lighter version? Substitute the half and half for yogurt. After the cherry mixture cools, add 1 3/4 cup of full-fat yogurt and puree. 

Wednesday, May 25, 2011

Winter in May

Peppermint Meringue Cookies

Crispy light cookie with a touch of peppermint.

Monday, May 23, 2011

Pucker up

Raspberry Lemonade Cupcakes

Intense lemon cupcake with a velvety fresh raspberry buttercream.

Thursday, May 19, 2011

Tropical inspiration

Tropical Sensation

A banana based cupcake with crushed pineapple and macadamia nuts and a cream cheese frosting.

Inspired by Georgetown Cupcake's  Hummingbird Cupcake Recipe

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