Farmersgirl Kitchen

Mon Cherry Amour Cupcakes for Valentine’s Day

Cupcakes, Uncategorized | February 12, 2013 | By

 
 

 

Cherry Cupcakes for Valentines Day

Le Cookie: Delicious sweet treats designed in Paris, baked in New York
Michael Benichou
Photography by Steve Painter
 
 
Michael Benichou and his French pastry chef design cool and quirky
cookies for luxury brand Moon Street
The cookies are available to buy through exclusive outlets in Paris, New
York and at branches of Harvey Nichols in major cities in the UK.  In this collection Michael share more than 25
recipes for cookies as well as deliciously different macarons, whoopee pies,
brownies and cupcakes.
 
There are five chapters in this little book each illustrated with a
beautifully styled photograph of the cookie or cake.
Cookies:  The chapter starts with ‘Le Cookie’, the
original and most traditional of the cookie recipes, these are definitely on my
list of makes.   It also includes Orange
Crush Cookies, Praline Chic Cookies; Tres Yummy Cookies
and Rebel Rose Cookies.
 
Brownies:  There are six recipes in this chapter
starting with Bonjour Brownies, Sugar and Spice Brownies with cardamom and milk
chocolate (mmmm!), The Supreme which combines brownie with orange and zest and
a sticky Bailey’s syrup, Coffee Lover’s Brownies (might make these for my
husband’s next birthday), the Bijou Blondies contain extra virgin olive oil and
white chocolate, and finally Crackling Brownie French Fries  containing popping candy, cut into fingers
and dipped in chocolate hazel nut spread.
 
Whoopies:  Very Berry Whoopies look a bit like a Devon
split, a sandwich of whoopie pie fresh cream and summer berries, Made in France
Whoopies
are a salted caramel version, Fit for a Queen Whoopies are apparently
inspired by a trip to London, Wicked Pecan Pie Whoopies with pecan nougatine,
are you drooling?  Fit for a King
Whoopies
are an Elvis special: Peanut butter and banana. The final Whoopie is a
Jello Whipped Cream Whoopie a sort of Jelly and cream or bite sized trifle.
 
Cupcakes: Good As Gold
Cupcakes
are a vanilla sponge with chocolate cream embellished with edible gold
lustre dust,  Mon Cherry Amour Cupcakes (see below), Pavlova Cupcakes don’t have
any meringue in or on them, which I thought was a bit odd. Cupcakes du Jardin
are an unusual combination of Lemon, Basil and strawberry which sounds very
good. Dulche de Leche Cupcakes are sure to be popular.
 
The final chapter gives us six Macaron
recipes:  Flower Power Macarons
include crystallised rose petals, Raspberry cheesecake Macarons are pink and
swirled with darker pink, filled with a sweet cheesecake filling; Mojito
Macarons
have a marbled effect and a white rum, lime and mint kick! Possibly
the most unusual combination is the Carrot Top Macarons which contain carrot,
cumin and orange, Tea Voyage Macarons made with green tea and jasmine look very
sophisticated.  The chapter and the book
ends with the rich and decadent After Dinner Macarons a combination of rich
chocolate and mint.
 
Who is it for?
This is a book of special occasion bakes, for
showing off or treating a friend or loved one to a very special treat. All of
the bakes look like those you would get at an expensive afternoon tea.  If you are a fan of Moon Street cakes and
would like to try and make your own, then this book is for you.  If you are fed up of the same old cupcakes
and cookies, then you might enjoy trying the unusual flavour combinations. 
 
Pros
  • Great photographs mean that you know what you are aiming to achieve.
  • Once you have mastered the basic technique for each bake, then you will
    find the variations are easy to achieve and might be inspired to make your own
    unusual combinations.
  • I learned a new way of making cupcake batter, I’ve never had a recipe which you leave in the fridge overnight, but it works!
Cons
  • There are only 27 recipes in this book.
  • I really didn’t like the way that the basic recipe, in my case for the
    cupcake was only written out once and as it wasn’t included in the My Cherry
    Amour
    page, I had to keep flipping back and forward.  I thought that was poor and expect each
    recipe to include all instructions on one page.
 
Ease of use
  • The book includes both US and Metric measurements
  • The quantities in the recipe I made were accurate to create the number
    of cakes stated
  • As I said in the Cons, the flipping back and forth was a nuisance.
 
Worth buying?
There are some really nice recipes in this book, but if you already
have a lot of baking books you probably have enough Cookie, Brownie, Whoopie,
Cupcake and Macaron recipes to last you a lifetime.
Mon Cherry Amour Cup Cakes
Yields 12
A moist cherry and vanilla cupcake topped with pistachio butter cream and decorated with pistachio nuts and topped with a cherry.
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Ingredients
  1. Vanilla Cupcake Mixture
  2. 1/2 vanilla bean
  3. 3 eggs
  4. 15g/1cup icing/confectioners' sugar
  5. 150g/1 cup plus 2 tbsp plain/all purpose flour
  6. 1 tsp baking powder
  7. 150g/1 stick plus 3 tbsp butter, melted
  8. 50g/ 1/2 cup finely chopped pistachios, plus extra to decorate
  9. 12 glace/candied cherries
  10. Pistachio Buttercream
  11. 180g/ 2 1/4 cups icing/confectioners sugar
  12. 50ml/ 3 1/2 tbsp milk
  13. 1 tablespoon pure vanilla extract
  14. 2 tbsp pistachio paste*
  15. 1 tablespoon Kirsch cherry liqueur
  16. green food colouring (optional)
  17. cupcake pan, lined with 12 cupcake cases
  18. piping bag, fitted with a star-shaped nozzle tip
Instructions
  1. To make the Vanilla Cupcake Mixture, START THE DAY BEFORE you want to bake the cupcakes.
  2. Split the vanilla bean length ways and scrape the seeds out into a bowl. Add the eggs and sugar and beat with an electric whisk until tripled in volume and the beaters leave a thick ribbon trail when you lift them out of the mixture.
  3. Sift the flour and baking powder into the bowl and whisk lightly. Add the melted butter and fold in gently with a large metal spoon.Fold in the chopped pistachios. Cover and refrigerate for 24 hours.
  4. Divide the mixture between the cupcake cases and bake in the preheated oven for about 15-20 minutes. Remove from the oven and allow to cool completely.
  5. To make the pistachio buttercream put the butter sugar, milk, vanilla extract pistachio paste and Kirsch in a bowl and beat with an electric whisk or by hand with a wooden spoon until you get a light fluffy texture. Stir in drops of the food colouring until you get the desired shade of pistachio green, if you like.
  6. Fill the piping bag with the buttercream and pipe on top of the cold cupcakes. Balance a glace/candied cherry on top and sprinkle extra chopped pistachios around the edge.
  7. *To make your own pistachio paste, roast 125g/1 cup pistachios on a baking sheet in a a preheated oven at 160C (325F) Gas 3 for 10 minutes, taking care not to let them burn. Transfer to a bowl. Put 175ml/ 2/3 cup water and 60g/ 1/3 caster sugar in a saucepan and bring to the boil. When the sugar has dissolved and the liquid is boiling, cook over medium heat for 5 minutes. Carefully pour this syrup into a food processor with the roasted pistachios and 30g/ 1/3 cup ground almonds and pulse until you get a smooth paste.
Notes
  1. I have any pistachio paste and decided against the green food colouring. I also substituted Cherry Brandy for the Kirsch. I was impressed with the cupcakes, the texture is firm and not over sweet. My work colleagues were even more impressed and the cupcakes disappeared very quickly.
Farmersgirl Kitchen https://farmersgirlkitchen.co.uk/
 

 

Cherry and Pistacho Cupcakes for Valentines Day

The cupcakes look very luxurious, taste delicious and would be perfect for a Valentine’s Day treat.

Published by Ryland, Peters and Small
RRP £9.99

Popular Online retailer £6.89I was supplied with a copy of Le Cookie to review, I was not expected to give a positive review and all opinions expressed are my own.

 

Comments

  1. Leave a Reply

    belleau kitchen
    February 12, 2013

    absolutely thorough and excellent review there Janice… nice work… and beautiful little cakes… i'm assuming these will arrive tomorrow with an anonymous card?

  2. Leave a Reply

    Janice Pattie
    February 12, 2013

    Thanks Debs, they tasted pretty good too.
    Dom – what can I say…well, no actually, but only because you are supposed to be on a diet!

  3. Leave a Reply

    Fuss Free Helen
    February 12, 2013

    Start the day before you want to make the cakes? That is never never going to happen in my kitchen.

    It would be a very easy thing to print the base recipes on a fold out page surely?

    Beautiful cakes, even if the do take 24 hours to make!

  4. Leave a Reply

    Adrian Kong
    February 12, 2013

    Absolutely beautiful cupcakes you've got there! This coming from a person who doesn't normally like cupcakes.

  5. Leave a Reply

    Maggie
    February 13, 2013

    The cakes look stunning. I may find it quite challenging starting the day before though.

  6. Leave a Reply

    Karen S Booth
    February 14, 2013

    These are JUST gorgeous Janice, and such STUNNING photos too! I am joining Dom in the hope that I may find come of these through my letterbox! Karen

  7. Leave a Reply

    Choclette
    February 15, 2013

    Another good review Janice. I am intrigued to know what tres yummy cookies are. I am now keen to make pistachio paste as it does sound rather scrumptious, but I think I shall have to save up a few pennies first. Your cakes look fabuloso.

  8. Leave a Reply

    Anonymous
    August 12, 2014

    After 20 years of faithful service, my Sunbeam Mixmaster handed out.
    When I replaced it with an alternative the same brand, When I
    discovered that they just don't produce items just like they used to!
    Therefore I purchased a KA, just like everybody else. This has been a few years ago now
    and I also still don't like that Kitchen Aid! I don't love that you can't put ingredients easily while blending without putting the
    collar and chute on the bowl, you simply can't clean the bowl while the beater is running, it is
    quite messy (some thing constantly manages to fly out the bowl, it doesn't matter how careful I am),
    I can't seem to get it set right so that the ingredients in the bottoom of
    the bowl get integrated into the batter, and it really is too big and heavy!

    Here is my blog post – best mixer for bread

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