Cupcakes with zucchini and pineapple
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Mix flour, coconut, baking powder, baking soda, salt, sugar, eggs and oil. Add the grated zucchini and pineapple, drained well. Mix well, well!
Pour the composition into the cupcake tray (if you don't have one, you can put it in a normal tray).
Put the cupcakes in the oven for 15-20 minutes on low heat.
Meanwhile, make the icing: mix the butter with the cheese, sugar and vanilla
Remove the cupcakes from the oven and let them cool a bit. Then spread the glaze over them, and, if you are a real artist, decorate them with a colorful M&M;)
Grate the potatoes, zucchini, and finely chop the onion, garlic and parsley. All mix with flour, lightly beaten egg, melted butter, milk, greens and spices. Mix until you get a homogeneous paste.
Place with a large spoon in a non-stick pan, greased with a little oil and heat over medium heat. Leave on a moderate heat with a lid and turn them to approx. 5 min. You can also make them in the oven.
Serve hot, with sour cream and tomato sauce.
For the diet, you can serve them with a yogurt sauce with greens (instead of sour cream).
Break and separate the eggs, beat the yolks with a pinch of salt and set aside. They will be intense yellow. Beat the egg whites until stiff, add the sugar and beat until the sugar is completely dissolved. In the yolk add the pineapple oil and syrup, mix, then add the beaten egg whites, stirring gently, from the bottom up. Add the previously sifted flour, mixed with the baking powder, the diced pineapple and mix lightly, from the bottom up. Pour the dough into paper cheeses for muffins or special silicone shapes and bake at 180 degrees, medium heat. When they are ready, take them out of the oven and let them cool well.
Nest cupcakes with pineapple and mascarpone cream
The cream is prepared extremely simply: mix mascarpone with powdered sugar, cocoa and rum, until it becomes a fine cream. In 5 minutes it's ready, without a mixer, I mixed everything with a spoon. & # 128578
Make a cream circle on each cupcake, and place the candies, popcorn, pineapple cubes in the middle, according to your desire and imagination.
Okay, it's not hard to do at all, is it? It's a quick, economical recipe that everyone likes & # 128578
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cupcakes nest with pineapple and mascarpone cream
Smoothie with mint and pineapple
Ingredients (2 servings)
- 200 g pineapple, cut into pieces
- a few mint leaves
- 50 g baby spinach
- 35 g oatmeal
- 2 teaspoons flax seeds
- 1 hand cashew nuts, without salt
- fresh lime juice
Method of preparation
Place all ingredients in a blender.
Make up to 200 ml with water. You can dose up to 400 ml, depending on the desired consistency.
Press at high speed, distribute in glasses and serve within 15 minutes of cooking.
Cupcakes Blackberry Violet Candy
Take the opportunity to make a different dessert with Thermomix, made with purple candies and cream cheese. It will also be accompanied by a note of flavor and color that will be covered with blackberries and cream.
- Alicia tomero
- Cuisine: Spanish
- Recipe type: dessert
- Calories: 375
- Gates: 8
- Preparation time: 45M
- Total time: 45M
- 300g cream cheese spread
- 75g of purple candies
- 100g sugar
- 12g wheat flour
- a few drops of vanilla essence
- coloring purple or in the absence of that blue and red color
For our cake base, first melt the butter on low heat in a microwave for about a minute. Chop the cookies and put them in our Thermomix glass. We cover them and crush them by programming 30 seconds at speed 4. At the end add the butter, program 10 seconds at speed 3.
Reserve separately and clean the glass.
For the cream cheese, melt the purple candies. We beat the candies to make them into pieces, so as not to put them whole in the Thermomix. We put them in our glass and add 2 or 3 tablespoons of water. programmer 3 minutes at 120 ° and speed 2.
In the same glass we incorporate the cream cheese. programmer 2 minutes at speed 2.
Add sugar and eggs. We reschedule others 2 minutes at speed 2.
At the end we add the drops of vanilla essence and flour. programmer 1 minute at speed 2.
We can color the cream. We can do it manually by removing the cream from a container and coloring it slowly or, beating it with Thermomix, we program at intervals of 1 minute at a speed of 1.5. We will use a purple color or, if not, we will mix blue or red until we get the desired color.
For our tart base, first melt the butter on low heat in a microwave for about a minute. Chop the cookies and put them in the clean glass of Thermomix. We cover them and crush them by programming 30 seconds at speed 4. At the end add the butter, program 10 seconds at speed 3.
To form cupcakes we will choose cupcake capsules. We place them on special baking trays for muffins. We place the biscuit base at the bottom of each capsule, we will distribute it well in its base and we will crush it with a spoon, so that it is smooth. I finished filling the cream cheese almost to the edge of the cupcake paper. Bake 180 ° for 12-15 minutes.
We prepare the decoration for the cupcakes. In the clean glass we will beat the whipped cream. We will add it very cold together with the sugar. We schedule it in time 1 minute at speed 3.5. The time is temporary for whipping the cream, we may need a little more time, but we will do it little by little until we see that it is beaten and without it ever forming butter. Finally add 1 to 2 tablespoons of blackberry jam. I beat her in time 40 seconds at speed 2.
With the cakes removed from the oven and cool, add a thin layer of blackberry jam on top. We will also prepare the cream to garnish. We look for a pastry bag with a wide, curled nozzle, fill the pastry bag and decorate the cupcake in the shape of a cupcake. Finally we can crown it with a blackberry.
Muffins with zucchini and pineapple
Muffins with zucchini and pineapple from: paper forms, flour, baking powder, baking soda, cinnamon, cocoa, zucchini, eggs, sugar, oil, nutmeg, pineapple, powdered sugar.
- 12 forms of baking paper
- 250 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons cocoa powder
- 180 g zucchini zucchini
- 2 eggs
- 90 g brown sugar
- 80 ml nutmeg oil
- 150 g diced pineapple
- cocoa powder
- powdered sugar
Method of preparation:
Preheat the oven to 180 ° C. Place the paper shapes in the muffin tray.
Mix the flour with the baking powder, baking soda, cinnamon and cocoa. Wash the courgettes, let them drain and grate them.
Beat the eggs, then mix well with sugar, oil and nutmeg. Add the flour composition and mix until completely integrated. Include zucchini and pineapple cubes.
Fill the dough evenly into molds and bake for about 25 minutes on the middle shelf of the oven. After removing them from the oven, leave the muffins in the forms for about 5 minutes.
Remove the muffins carefully and serve them decorated with cocoa and powdered sugar.
Tagliatelle with zucchini and shrimp
A new recipe with delicious pasta, with zucchini and shrimp, perfect for a dinner, a quick lunch or a light meal with friends! On the table in 15 minutes!
Ingredients for 2 servings:
- 200 g noodles
- 1 micini zucchini
- 2 garlic cloves
- 50 ml dry white wine
- 50 ml cream for cooking
- 200 g peeled shrimp
- 1/2 bunch parsley
- 1-2 tablespoons olive oil
Boil tagliatelle, in boiling water with a little salt, al dente. Cut the zucchini into thin strips. Heat the oil in a pan and sauté the zucchini for 2 minutes, then add the shrimp and cook for another 2-3 minutes, until the zucchini has softened a little. At the last minute, add the finely chopped garlic.
Then add the wine, mix and cook for another minute, then add the cream. Drain the tagliatelle water and add them over the zucchini. Mix, season with salt, pepper and finely chopped parsley. We eat them while they are hot with a glass of dry / semi-dry white wine. Delicious!
Lasagna with mushrooms and zucchini & # 8230
After the first very successful experiment with lasagna with salmon and spinach, I decided to try other combinations and I decided to make my own lasagna sheets. What you see below is the result: a lasagna with mushrooms and zucchini with fresh leaves, a delicacy you would not believe!
I'll start the story with the mushroom filling. First I washed and sliced 700 gr mushroom mushrooms.
I heated a pan and put them on the fire, without oil. I didn't fit them all in the pan right from the start, but as they got smaller it wasn't a problem. After removing the water, I left them exposed to evaporate from the liquid, then I took them out of the pan.
I put some oil and a large onion cut into cubes. I let it soften and become glassy. I brought the mushrooms back in the pan, I added more a few cloves of garlic grind well. I seasoned with freshly ground pepper, oregano and dried basil and I put some soy sauce. In the phase with the soy sauce, the Italians around are asked to turn their heads a little.
After the flavors were combined and the whole thing was ready, I took everything out in a bowl and let it cool.
I then switched to zucchini (all cam 700 gr), which I cut into slices neither too thin nor too thick. I heated the pan and put a little oil. When it warmed up, I arranged the zucchini slices one by one so that they would not overlap. I fried them in several slices. When I finished all the zucchini slices, I put a drop of oil in the pan, a few cloves of garlic grind well and some very young stalks of celery. After they softened, I put all the pumpkin slices back in the pan and mixed well. I added some again soy sauce and again the Italians around are asked to turn their heads, lest they be upset that I have made such a blasphemy by putting soy sauce in lasagna. When it was ready, I put this composition to cool. The pasta dough, in fact, I made it before the fillings, from 200 gr flour, 2 eggs, a pinch of salt, a tablespoon of olive oil, oregano and dried basil.
I also talked about how the dough is made here and here. After kneading it well, I wrapped it in cling film and put it in the fridge for at least an hour. After the two fillings that I left to cool were ready, I took the dough out of the fridge and spread it with the pasta machine in strips as wide and long as my cake shape. I needed 5 such strips. I made the rest of the dough for the noodles and that's another story & # 8230
At this stage I turned the oven on 180 degrees and I started assembling the lasagna. I also used: a drop of butter, 200 ml cream for cooking, 200 gr cheese, freshly ground pepper, freshly grated nutmeg, 8 cherry tomatoes, dried basil.
Because I didn't want to make bechamel sauce with this lasagna, I used cream for cooking. I mixed a quarter with the chilled mushroom filling, a quarter with the chilled zucchini filling, and the rest with grated cheese.
First I greased the baking tin on the bottom with a little soft butter and dripped some cooking cream (I stole it from the mushroom filling). I put a sheet of lasagna and half of the mushroom filling on top (1). I leveled nicely, then put another sheet of lasagna. Half of the zucchini filling came in line (2). And leaf, and mushrooms, and leaf, and zucchini, and finally leaf. On top I put the grated cheese mixed, as I told you above, with cooking cream, freshly ground pepper and freshly grated nutmeg (3). I cut the cherry tomatoes in half and placed them nicely on top. I sprinkled dried basil between them.
I put the tray in the hot oven for 35 minutes. Yet 5 minutes with firethe loud for a beautiful and ready browning!
As I told you at the beginning, I got a meatless lasagna delicacy! I wouldn't have thought so, but look!
I ate it cold, Chip preferred it hot. Both options assure you that they are delicious!
It is worth trying, especially now that the market is full of zucchini and zucchini and there is not too much heat. I assure you it's worth it!
Have a nice day and I apologize for being so late with the recipe!
Coconut and pineapple cake
You can barely cut it how tender and fluffy it is. It actually melts in your mouth.
I couldn't stop my little boy from eating :-)))
It is a homemade cake recipe that I wholeheartedly recommend!
Ingredients Coconut and pineapple cake & # 8211 tray 20cm / 27cm for large tray double the quantities
- 6 eggs
- 6 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons food starch
- a knife tip salt
- a sachet of vanilla sugar
- 3 tablespoons oil
- 3 tablespoons water
- 400 gr pineapple from compote
- 250 ml sweetened liquid cream
- 200 ml whipped cream
- 3 tablespoons sugar
- 2 tablespoons coconut
Coconut for powdering the cake
Preparation Coconut and pineapple cake
Preparing tart dough:
Mix the flour with the salt and then with the butter and knead until a crumbly dough is formed.
Add eggs, water and continue kneading, until the dough becomes elastic, about 5 minutes.
Wrap the dough in cling film and refrigerate for at least 30 minutes.
Remove the dough from the fridge and spread a suitable sheet that we place over the greased tart tray.
previously with butter.
Cut the excess dough with a knife on the edges of the form and prick the dough with a fork, so as not to swell in the oven.
Put the tray in the oven for 3-4 minutes.
Boil the beans for a few minutes in salted water.
Vegetables are cleaned, washed and sliced.
Washed leurda is cut into small strips.
In a hot pan with a little olive oil, heat the ghebele, zucchini and kapia pepper for a few minutes, then let it cool.
Beat eggs with a pinch of salt and mix with sour cream.
Add the hardened vegetables, finely chopped leurda over the egg mixture and mix lightly.
We put this composition in the tray.
Bake in a preheated oven at 18 degrees for 40-45 minutes.
Cut portions after cooling.
The tart with zucchini, ghebe, peppers and leurda is served portioned, along with a salad of vegetables.