Tag Archives: raspberries

Raspberry & Maple Pancakes

RASPBERRY & MAPLE PANCAKES

What you need:
- 1 cup sifted self raising flour
- 1 cup of milk (skim, soy and rice and almond varieties work fine)
- 1 egg
- 2 teaspoons of vanilla sugar
- 3 Tablespoons Maple Syrup (extra for serving)
- 1/2 cup frozen raspberries
- Oil for frying

What to do:
Place milk, maple syrup and egg in a large bowl and whisk.
Gradually add the sifted flour and vanilla sugar until combined. Lumps are ok.
Heat oil in a frying pan and pour in the batter.
Once the first side of the pancake is cooked, press raspberries into the raw batter side and drizzle with maple syrup.
Flip and cook until golden brown.
Serve with a drizzle of maple syrup.

Raspberry Topping (optional):
Add a few frozen raspberries into the frying pan and allow to heat through.
Add some maple syrup and a splash of water.
Stir through until the berries are coated and quickly remove from heat.
Place raspberries on top of the pancakes and dust lightly with vanilla sugar.

Serves around 2

Tags: breakfast, maple, pancakes, raspberries

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Categories Recipes, Vegetarian

Raspberry Cheesecake Cupcakes with a Shortbread Base

28 Aug

RASPBERRY CHEESECAKE CUPCAKES WITH A SHORTBREAD BASE

What you will need:

The base..
100 grams butter or margarine, softened
1 cup plain flour
50 grams sugar
1 tablespoon vanilla

The filling…
2 cups SR flour
200 grams butter/margarine, room temperature
1 cup caster sugar
1 tsp vanilla extract
1/2 cup cream cheese, whipped
2 eggs whites
1 cup raspeberries, roughly chopped

The icing…
200 grams cream cheese
1 cup icing sugar
1 teaspoon strawberry essence

(Optional) Raspberry Sauce…
100 grams raspberries
1/2 cup sugar
1/4 cup water

What to do:

Preheat the oven to moderate and prepare your muffin tray/s.

Make the base..

Rub the butter into the flour.
Gradually add the sugar and vanilla and knead until a soft dough
Press a small amount of the dough into the base of each of lined muffin tray holes, about 1cm thick.
Pierce each base with a fork and bake for around 5 minutes or until the dough starts to very slightly brown.

Make the filling…

Beat together the sugar and butter until light and fluffy.
Add the vanilla and eggs.
Continue beating until well combined.
Add in half the flour and using a wooden spoon lightly fold.
Add the whipped cream cheese and continue folding until well combined.
Add in the last of the flour gradually, then fold in the raspberries.
Spoon the mixture on top of the semi cooked bases and bake for about 15-20 minutes or until a skewer just comes out clean.
Allow the cupcakes to cool before icing.

Make the icing…

Using an electric mixture whip together the cream cheese, icing sugar and strawberry essence until light and fluffy.
Spoon or pipe the icing on top of the cooled cupcakes and if desired drizzle with raspberry sauce.

Make the raspberry sauce (Optional)

In a blender blend together your raspberries and water until smooth.
Pour the blended berries into a saucepan and add the sugar.
On a low heat cook until the sauce thickens and the sugar fully dissolves.
Allow to cool before drizzling over the cupcakes.
Enjoy.

Makes about 15

Tags: berries, cheesecake, cheesecake cupcakes, cream cheese, cupcakes, desserts recipes, raspberries, shortbread, sweets, unusual, Vegetarain, yum