It was one of those happy morning, right when I started to open my eyes, I saw the sky was blue and the air felt so fresh. What I felt lately when the weather was grey, suddenly disappeared. Oh, how much I really appreciate what is given to me and to my family.
With a cup of freshly brewed coffee in my hand, I invited my husband to have a morning stroll in our garden, off course our little dog would always follow us too. We walked quietly as of we didn't want to disturb anyone, or any animals. We checked to see if anythings I planted survived the winter. We started to see some of tulips appear from the ground, yellow daffodils open their petals one at a time, some cymbidiums also showing off their flowers, and linaria gracefully dancing under the canopy of olive tree. I must add something about this Linaria, it is not your average dwarf linaria that you see in your local nursery. This linaria (L. Reticulata Flamenco) is tall, the branches that bear those tiny flowers erect from the base up to 26 inches high, which is very unusual. Muscaris, crocus, and galanthus, who know what else yet to be discover, and I will always try to share them with you too.
Now, let's go to the kitchen and bake something, shall we? I thought cupcakes would be good for an afternoon tea to day, plus, I must use my leftover mascarpone that I made for the db's challenge before it goes rancid.
Originally I was going to make this cup cakes, then I found out that I only had half of teff flour that originally needed for the recipe. So, I ended up borrowing the formula, and used what I had in my pantry. This cupcakes were delicious, moist and flavorful to eat just like that without any cream. But, since I still have leftover homemade mascarpone, I thought it would be delicious to serve it with this cream too. To make the cream for this cupcakes, I just whipped my leftover mascarpone with confectioner's sugar and cocoa powder. Apologize in advance that, I don't quite remember the measurement, but you can't hardly go wrong with this combination. If not sweet enough, then add more sugar, if not chocolaty enough, add more cocoa powder. As simple as that!
Oh, one more thing, for those of you who are not familiar with teff flour, you can find more info here. I've known this flour and fall in love with it when I first tasted injeera at the Ethiopian restaurant about, oh gosh, maybe 10 - 15 years ago?. Back then, I had difficulty to find this precious flour, but now you can almost find it in any gourmet store, and even easier to purchase this online. I also never thought of using this flour for cake, I only use it whenever I want to make injeera which I'll share with you one day.
Banana, Teff, Buckwheat, and hazelnut Cupcakes
makes 12 cupcakes and 1 small loaf
Recipe idea from Aran
300 grams bananas, mashed
150 grams canola oil
200 grams sugar
1 tsp vanilla extract
50 grams buckwheat flour
50 grams teff flour
100 grams hazelnut meal, or finely ground hazelnut
15 grams cocoa powder
½ tsp baking soda
½ tsp salt
100 grams chocolate chips
- Preheat oven to 350⁰F. Line the muffin pan with paper cupcake molds. Butter a loaf pan generously. Set aside.
- In a large bowl, add eggs, bananas, canola oil, sugar, and vanilla, mix well with wooden spoon.
- In another bowl, sift together buckwheat, teff, hazelnut meal or finely ground hazelnut, cocoa powder, baking soda, and salt. Add this mixture to the wet ingredients (egg-banana mixture). Fold gently with rubber spatula, add chocolate chip, fold to mix. Divide the batter evenly among cupcake paper mold, pour the leftover onto loaf pan. Bake for 20 minutes. Cool completely.
- Just before serving, whip mascarpone quickly with confectioner's sugar and cocoa powder powder (see my note above) until smooth and spreadable. Spread on each cupcakes and the loaf.
474 ml to 500 ml (2 cups) heavy cream
1 tbs lemon juice
- Heat the cream on a low heat until bubble appear a long the edge of the pan. Add the lemon juice, stir until hot (about 190⁰F) and thicken, you are aiming for creme anglaise or almost custard like consistency. Don't worry if seems a bit thinner, it will be thicken in the refrigerator. Take off the heat, let rest for about 20.
- Meanwhile line a sieve with a 4 layers lightly dampen cheesecloths. Place the sieve on top of another bowl, to catch the liquid from the cream. Pour the cream onto the cheesecloth, but don't squeeze or press the cream. The liquid will comes out by itself. Cool completely, then refrigerate overnight, up to 24 hours.
This mascarpone cheese will keep for 3 days in the refrigerator.