Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
60 g vegetable oil (I used sunflower)
55 g milk
1 teaspoon Indonesian Vanilla Extract
80 g cake flour
1 pinch salt
10 g white vinegar
85 g sugar

Method:

Preheat oven at 325^oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70^oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full. Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300^oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

Thank you for visiting Color Your Recipes…have a colorful week!

Frangipane Pear Tart

This is a classic made it simple…layers of sliced pear over a rich almond cream on a flaky puff pastry, perfect for the holiday.

I always like baked goods with almond, and it can be in any form and shape…here I used almond meal.

– Why is this so delicious?

Somehow the combination of the frangipane, smooth, buttery, aromatic and rich almond cream with the simple slices of pear are a perfect match without being overwhelming. It is amazing how the simplest touch can boost your senses.

– Why should you make this?

This is easy, fast and so delicious…especially during this time of the year…but please don’t let my opinion influence you…just go ahead and try…and then let me know if I was right…

– Nielsen-Massey products

Before I continue with the recipe, I need to inform you that I accepted the offer to try Nielsen-Massey Holiday Flavors Bundle which come with 3 bottles of extract (Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract and Pure Peppermint Extract) and it is only available at Amazon . I received the Holiday Flavors bundle for review purpose and I was not financially compensated for this post, all the opinions are completely mine on based on my experience, and, I must confess… I love Nielsen-Massey products, I had the chance to try many of them and since then, when it comes to extracts they are my favorite.

– Should we move to the recipe?

Ingredients:

100 g almond meal
80 g sugar
½ cup unsalted butter (approximately 110 g)
1 large egg
½ teaspoon pure almond extract
1 large pear
1 puffy pastry

Method:

In a medium bowl, mix the butter with the sugar until a smooth cream. Add to the cream the egg. Mix until blended in. Add the almond meal and the almond extract. Mix until forms a paste and all the ingredients have been incorporated well. Set aside.

Preheat the oven to 400^oF.

Slice the pear into thin slices. Mold the puff pastry by pinching the corner to form a tart.

Spread the almond cream on the puff pastry and layer the sliced pear, by gently pressing on the almond filling.

Bake at 400^oF for the first 15 minutes and then lower the temperature to 350^oF and bake for another 10 minutes until the puff pastry is golden brown.

Remove from the oven and let it set on the counter. The center might be a little soft/wobbly, which is okay. It will set as it cools.

Let the tart cool completely before serving.

– Looking for more recipes with almond?

Did you know that almond is known for its health benefits? Almond contains high levels of vitamin E which is an antioxidant which can reduce risk of heart disease, cancer and Alzheimer’s disease. In spite of it claims one should note that almonds contain fat and it is high in caloric content, therefore consumed in moderation.

Happy Thanksgiving 2018 ~ Color Your Recipes

Thank you for visiting Color Your Recipes…have a colorful week!

Fresh Berries with Vanilla Yogurt

Today I am sharing with you a very simple twist for your everyday bowl of berries and yogurt. You will not believe that just a little sprinkle of the Nielsen-Massey Madagascar Bourbon Pure Vanilla powder on a plain yogurt will make magic…all of a sudden the berries are covered by an elegant layer of very delicate, aromatic and flavorful yogurt…

This is one of the posts that there is no need for recipe. Plain and simple, just top your fresh berries with yogurt. Oh, before I continue, when I was approached by Nielsen-Massey Company to try one of their products I picked the vanilla powder since I have never used vanilla in the form of powder. I received a sample of Madagascar Bourbon Vanilla Powder for review and I was not financially compensated for this post, all the opinions are mine based of my experience.

Now, back to the post…the special treat is in how you prepare the yogurt…in this particular post I used homemade non-fat yogurt (which I will share some other time). You can use whatever kind of plain yogurt you wish.

I added a bit of organic sugar and a sprinkle or two of the vanilla powder. I could not believe that just a little bit of the vanilla powder could give such an amazing aroma and yet delicate flavor to the plain yogurt. I hope you get a chance to try.

If you enjoy this simple twist of berries with yogurt you might want to check on Strawberries and Cream, Frozen Berry Yogurt recipes.

Did you know that berries are rich in vitamins, minerals and phytonutrient? The berries are loaded with anthocyanins due to the natural bright colors and flavonoids in the seeds and skin.