Tag: cupcakes

Recipe Soft peach cupcakes – Italian Cuisine

Recipe Soft peach cupcakes


  • 150 g caster sugar
  • 120 g flour 00
  • 80 g butter
  • 50 g potato starch
  • 4 pcs whole eggs
  • 2 pcs egg yolks
  • 3 pcs peaches
  • 1 pcs baking powder baking sachet
  • lemon
  • icing sugar
  • flaked almonds

For the recipe of soft peach cakes, whip the egg whites until stiff and firm. Also whip all the egg yolks separately with the granulated sugar until you get a frothy mixture. Add the sifted flour, starch and yeast to the whipped egg yolks, then the grated rind of 1 lemon. Stir in the butter at room temperature, the egg whites and 2 peaches cut into thin slices. Spread the mixture into 6 buttered and floured disposable molds (ø 6 cm, h 4 cm) and complete with peach slices and a couple of tablespoons of fillet almonds. Bake at 180 ° C for 15-20 minutes; take out of the oven, leave to cool, turn out of the mold and complete with a little icing sugar. Serve to taste with custard and peach slices.

Hand pies: the delicious pocket cupcakes – Italian Cuisine


Apple pies so small they would fit in your pocket. The recipe to prepare them at home is simple (and the filling can be varied)

Have you ever tasted the hand pies, the "pocket" versions of the Apple pie, perfect for a gourmet break? If you love pies, or biscuit cakes – as the Americans call them – you can't miss this recipe which includes one pasta brisee stuffed with apples and cinnamon.

The hand pies are easy and fast to prepare and can be made with different shapes and enriched with nice decorations that will combine fun with taste, especially for the most little ones. They can be eaten for breakfast, as a snack or as a snack and, thanks to them form that is in one hand, they can be carried around comfortably or at school.

What we propose is the classic recipe with apples, but alternatively other fresh fruit can be used – such as strawberries and blueberries – a jam or chocolate.

Hand pies with apples: the recipe

Ingredients

250 gr of 00 flour
180 grams of cold butter
80 ml of very cold water
50 grams of sugar
1 teaspoon of salt

For the stuffing

2 apples
40 grams of butter
cinnamon powder
70 gr of cane sugar
1 egg yolk
icing sugar to decorate

hand pies

The preparation of hand pies

The preparation of the hand pies begins with that of the pasta brisée. Mix in a large bowl la flour, sugar, a pinch of salt and chopped butter. Mix the mixture well until you get a grainy compound and add the water, which must be very cold. Mix the dough and start working with your hands forming a ball.

Then rest the pastry in the fridge for about 30 minutes.

Peel the apples and cut them into very small pieces. Put them to cook in a pan with a lid – over medium heat for about 10 minutes – together with a knob of butter (or alternatively with extra virgin olive oil), brown sugar and cinnamon. The mixture will be ready when the apples are cooked enough stewed.

Roll out the dough brisée with a rolling pin, a thickness of about 3 mm will be required. With a shaper form discs from the dough and place them on a baking sheet with parchment paper. On each form add the stuffed of apples, leaving 1 cm of edge, and close it with another disk like a small cake, or folding the disk on itself to obtain a half moon. Brush the hand pies with the egg yolk and cook them in the oven for about 15/20 minutes at 180 °.

The mini portions of Apple pie they will be ready when they caramelize on the surface and become golden. Let them cool and sprinkle with icing sugar before tasting them.

The hand pies yes retain even for a few days, the important thing is to keep them in fridge.

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