It is extremely fulfilling to be able to make something without much effort that looks like it took a lot of work.
I wanted to bake cupcakes. I wanted to make ice cream. I wanted to use the rose marmalade my mom gave me.
Ok, how to put these things together without compromising? —Dessert cupcakes
Dark chocolate cupcakes filled with rose marmalade and topped with strawberry ice cream.
So decadent…so ambitious…so…totally…simple!
The cupcake recipe is from one of my absolute favorite bloggers Sweetapolita.
Rich & Dark Chocolate Cupcakes
This recipe will yield 18-24 cupcakes depending on which size you make them. (The bigger, the fewer)
1 ¾ cups (410 ml) all-purpose flour
2 cups (480 ml) granulated sugar
¾ cup (180 ml) Cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (240 ml) strong, hot black coffee
1 cup (240 ml) buttermilk, room temperature*
*(If you don’t have buttermilk, put 1 Tbsp vinegar in a 1 cup measurement and fill up with milk, let rest.)
½ cup (120 ml) vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 175°C (350 F). Line muffin/cupcake tin with paper or foil cupcake liners.
In bowl of electric mixer, sift all dry ingredients. ( I actually very rarely sift, I simply mix everything dry to eliminate lumps)
Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer), be careful with the hot coffee!
Pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy. I poured the batter into a jug first so I could easily distribute the batter without too much spilling.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.
Rose marmalade recipe from Catweb
125 g rose petals from red or pink aromatic roses
400 ml (1¾ cups) water
400 ml (1¾ cups) sugar
juice and zest from one lemon
1 small sprig rosemary (optional)
Rinse the petals thoroughly. Put them in a pot with the water, boiling, and lower the heat. Let the petals simmer slowly until they feel soft. Stir occasionally.
Add the sugar, lemon zest and juice and let boil until the marmalade thickens, about 20 minutes. Add the sprig at the end.
Pour the marmalade into warm, clean jars. Put the lid on and let cool.
Strawberry ice cream
250 g fresh strawberries
200 ml sugar
1 Tbsp lemon juice
200 ml cream ( 40% fat)
100 ml milk
The easiest way is to simply mix all ingredients in a blender. You can either mix it completely smooth and pour it through a sieve to remove all pits or mix everything but the strawberries and then add the strawberries in the end to make a more chunky batter. I chose the latter.
I am a proud owner of an ice cream machine and I recommend everyone who loves ice cream to invest in one. It’s really easy to make your own ice cream and you can decide exactly want you want to put in it. Only your imagination sets the boundaries.
Cut out a cone from the top of the (chilled) cupcake, fill the hole with the jam and put the cone back on top and press gently. Be gentle with the cupcakes, they are a bit delicate, and use a sharp knife. (It really makes a difference.)
The ice cream is easiest to pipe when fresh from the machine. I prepared the mixture and after dinner I poured it in to the machine and let it work until it was time for dessert. Good timing actually, about 30-40 minutes. Otherwise take it out from the freezer and let it soften up first.
I put the ice cream in a piping bag with a big star tip and piped the way I usually do with cupcakes. (Only three times more, IT’S ICE CREAM!)
Serve immediately, especially if it’s a warm day *doh*.
I don’t know what more you can ask of a dessert.