Macrobiotic Strawberry Cupcake full of Strawberries

As I made big quantity of strawberry pure the other day, I have decided to bake Macrobiotic Strawberry Cupcake full of Strawberries.

This oil-free sponge is low in calories, and doughy like steamed cake due to rice flour.

＜Recipe＞

－Cake－
Rice flour 　　　            100g
Strong flour 　　　　　　　20g
Baking powder 　　           2 tea spoons
Salt　　　　　　　　　　　　   a pinch

Soy milk　　　　　           30g
Strawberry pure 　　　　120g
Maple syrup 　　        　　70g
1.　Mix all sifted flours in a bowl.
2.　Mix all liquid ingredients in another bowl.
3.　Add 2 to 1 and mix them.
4.　Pour the mixture in 6 molds for muffins and bake them in a oven with 170℃ for around 30 minutes.

－Soy milk cream－
Soy milk 　　　              150g
Strawberry pure            150g
Kanten 　　　　　　　           3 tea spoons
Maple syrup 　　             45g
Rice syrup                      45g
kudzu　　　　　　　           15g
Salt                                a pinch

1.　Put all ingredients in a pan and heat it while stirring with a spatula for 3 minutes.
2.　Pour 1 in a plate and leave it to be cooled.
3.　Once cooled, stir with mixer or beater to make the smooth cream.
Squeeze the cream out on the cooled cupcakes.

It is just me who think this pink colour cake is so cute??? (At least my husband doesn't)

Bon profit!!!

Strawberry Cake full of Strawberries

Strawberry is in season! It is a wonderful time for strawberry lovers.
Today I bought 2kg of strawberries, which was turned into strawberry pure, and I made a sweet for Strawberry Lovers(It is me), Strawberry Cake full of Strawberries.
Naming is not wonderful though...

Sponge did not come in pink as imagined, but we can feel Strawberry from everywhere and enjoy spring, and also get a benefit of rich Vitamin C♪

＜Recipe＞

－Sponge－
Egg　　　 　　　　　　　　 3
Sugar  　　　　　　　　　60g
Flour  　　　　　　　　　75g
Strawberry pure         60g

1.　Whip eggs and sugar until becomes white and fluffy but thick enough to leave the pattern when drop the mixture on the surface.
2.　Add sifted flour and mix them like cutting the flour into 1.
3.　Add strawberry pure and mix them from the bottom.
4.　Pour 3 in a rectangular mold(around 40X20cm) with baking sheet and bake it in a oven with 180℃ for 20 minutes.

－Cream－
Fresh cream　　　120g
Sugar 　　　　　　　 10g

1.　Whip the cream with sugar.

－Strawberry sauce－
Strawberry pure　　100g
Sugar  　　　　　　　　 20g

1.　Heat strawberry pure and sugar in a pan.

Once sponge becomes cold, cut into 1/3, cover the surface with the whipped cream, put the strawberries, put the other slice on it(repeat twice) and cover  with whipped cream and later strawberry sauce and decorate with strawberries.

Bon profit!!!

Hot Chocolate with Matcha

It was a few years ago when I found a news "White Cocoa had come to market!" on the web. As soon as I read this, I decided to buy it and try Matcha Hot Chocolate.

I love the combination of Matcha and Chocolate and also do most of Spanish people. But if we mix Matcha with normal chocolate, we cannot enjoy the beatuful green colur of Matcha and it is a pity. So to make sweets, we should add white chocolate but to make a drink??? Then here we have White Cocoa to solve this problem!

So I bought it.

I can see the seeds of vanilla beans in white cocoa and it looks so delicious as it is.
But if we add Matcha, and moreover, if we drink it in the morning, it would be much better for our body, mind and brain♪

I added TEA TIME MATCHA, the organic one from The Matcha House.

Delicate sweetness of White Cocoa goes well with Matcha and it tastes as nice as expected.

＜Recipe＞
White Cocoa　　　4 tea spoons
Matcha  　　　　　  1 tea spoon
Hot milk       　160g

1.　Put white cocoa and sifted Matcha in a cup.
2.　Heat milk just before it boils, pour in a cup and mix well.

* If you cannot find White Cocoa, you can make Matcha Latte, dissolving 1 tea spoon of Matcha in 20-30g of hot water, and add hot milk and mix them well. You may add sugar or honey as you like.

Bon profit!!!

Cafeteria in Barcelona - 1. CUP&CAKE

Cupcake once again.

It was around 3 years ago when I met Cupcake first time.
When I was walking near Provença, in Barcelona, I found this Cupcake shop, CUP&CAKE.
They were too cute to ignore, so I bought them. But I didn't imagine they would be this popular everywhere!

Here is the shop information:

CUP&CAKE
Enric Granados, 145
Barcelona

C/Tallers 79
Barcelona
New cafeteria is opened near Plaça de Universitat.

Bon profit!!!

Cupcake with Cream Cheese frost

Cupcake again!

I love butter but butter cream is not my favorite, so I didn't feet to make any cupcake, but they are sooooooooooo cute!
So, after Macrobiotic version, I decided to make Cupcake with Cream Cheese frost(queso cremoso).
Moreover, instead of butter I added olive oil to the sponge and sour cream to the cream.
So it makes the cake low in calories;-)
Butter is rich in saturated fatty acid, on the contrary major part of olive oil is unsaturated fatty acid(olein acid), which has effect to lower only LDL(bad cholesterol) and is recommended to use for cooking. Of course you should not take too much even it is good oil for our health, because oil is oil!

＜Recipe＞

－Sponge－
Olive oil     　　 90g
Yogurt　　　　 125g
Sugar  　　　　　 80g
Egg　　　　　　　  2
Flour　　　　　 140g
Cocoa 　　　　　 10g
Baking powder　1 tea spoon
Chocolate   　　 45g

1.　Mix olive oil and yogurt in a bowl.
2.　Add sugar and mix.
3.　Add 1 egg and mix(X 2).
4.　Add sifted flours and mix.
5.　Melt chocolate in a microwave or by putting the bowl in hot water, and add and mix.
6.　Pour the mixture in muffin molds and bake them in a oven with 180℃ for 20 minutes.

You will have around 12 cakes.

－Cream－
Cream cheese　120g
Sour cream   　　70g
Powder sugar  　50g

1.　Leave cream cheese with room temperature to be soften, then add sour cream and mix them.
2.　Add powder sugar and mix them.

This time I made 4 colours, so added Green： Matcha 1 tea spoon, Brown： Cocoa 2 tea spoons, Pink： Raspberry jam 2 tea spoons, White： Lemon juice 2 tea spoons in 1/4 of cream respectively.
And squeeze the cream on the cooled cake.

My favorite was Raspberry cream, but among others Matcha one was the most popular
Matcha is good for health so it is like killing two birds with one stone?

Following the article of Nikkei Health, I also added Matcha in Omelet. Lots of vegetable, too.

If you take Matcha from morning, it shows a diet effect due to its promotion of fat burning and inhibition of fat absorption. I will try to have Matcha Latte instead of Cafe Latte from tomorrow♪

Bon profit!!!

Macrobiotic Cupcakes

I had been trying several Macrobiotic cake recipes, and this time I decided to make Cupcakes, which were also very popular in Spain.
Cupcakes are sooooooooooo cute! With so many colour! (Mine didn't come out like that though...)
So, if I pass by some shops with Cupcakes, my eyes are fixed upon those colourful, lovely cakes, and I am drawn to them. But normally those cute & colourful cream are butter one, which are not my favorite, so I am disappointed once I bite it. I should love butter cream!
But, if it is macrobiotic one, the cream is not butter one but soy milk! I didn't have any food colouring, so I made 2 colours with Matcha and Cocoa.
Obviously I need to practice the decoration, but soy milk cream was quite nice, and it was my first time, so I should be fine with them.

＜Recipe＞

－Cake－
Whole wheat flour 　　　30g
Wheat flour 　　　　　　　60g
Almond powder    　　　30g
Baking powder      　　    2 tea spoons
Salt　　　　　　　　　　　　  a pinch

Olive oil            　　　　　25g
Soy milk  　　　　　　　　125g
Maple syrup         　　　　60g
Vanilla essence　　　         2 tea spoons

1.　Mix all sifted flours in a bowl.
2.　Mix all liquid ingredients in another bowl.
3.　Add 2 to 1 and mix them.
4.　Pour the mixture in 6 molds for muffins and bake them in a oven with 170℃ for around 20 minutes.

－Soy milk cream－
Soy milk     　　　 300g
kudzu　　　　　　　  12g
Kanten  　　　　　　　3g
Maple syrup     　　70g
Vanilla essence　　  2 tea spoons

1.　Put all ingredients in a pan and heat it while stirring with a spatula for 3 minutes.
2.　Pour 1 in a plate and leave it to be cooled.
3.　Once cooled, stir with mixer or beater to make the smooth cream.

* If you want to have different colour or taste, you can add Matcha, Cocoa etc. when you stir the cream with mixer or beater.
I added 1 tea spoon of Matcha, and 2 tea spoons of Cocoa.

And squeeze the cream out on the cupcakes once cooled.

Bon profit!!!

Matcha Pound Cake - OIL FREE -

JAZZ FESTIVAL is taking place every year, around March, in Terrassa, and normally there is PICNIC JAZZ on the 3rd Sunday. That day, the stage is set up in Parc Vallparadís, and lots of people are coming with foods and drinks to enjoy Jazz in the open air.
Of course, food stands are set up, too so you can buy beer(cerveza), hot dog(perro caliente! as it sounds), sandwich(bocadillo) etc., but this year we decided to prepare Lunch Box with our friends.
She said to bring quiche. I love quiche! But then we have enough butter there, so mine was OIL FREE Menu: Roll SUSHI and Matcha Pound Cake.
As I neither use butter nor 1 pound of each ingredients, shouldn't I call it Pound Cake...

By the way, Matcha has effect to prevent from absorbing oil you take, and also rich fiber Matcha contains promotes bowel peristalsis and help oil egest!
You can see more detail Nikkei Health HP (sorry only in Japanese...)

＜Recipe＞

Egg　　　　　　2
Sugar　　　　60g
Honey      　40g
Soy milk  　50g
Flour   　　120g
Matcha　　　1 Spoon

1.　Whip yolks and 30g of sugar until becomes white.
2.　Mix honey and soy milk, and add to 1.
3.　Whip egg whites and 30g of sugar until becomes meringue.
4.　Add 1/3 of meringue to 2 and mix.
5.　Add sifted flours to 4 and mix.
6.　Add 1/3 of meringue to 5 and mix, and add the rest and mix as well.
7.　Pour the mixture in a mold for pound cake with baking sheet, and bake it in a oven with 170℃ for around 30minute.

* I added remained Red Beans again... (Persistent? This time I finished;-)).

It was not really Pound Cake but suited with Muscatel♪

Bon profit!!!