SPECIAL Mothers Day recipes

If there’s one thing I love it’s a fabulous dessert. I’ve put together some yummy Mother’s Day Desserts that’ll make any cherished mother swoon.

1. SUGAR-FREE POUND CAKE

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1 1/4 cups butter (softened)
3 cups Ideal white sugar substitute
6 eggs
1 tablespoon vanilla extract
3 cups self rising flour
1 cup light sour cream

1. Preheat oven to 325. Grease and flour a 12 cup bundt pan.

2. Cream butter and sugar substitute in a large bowl until fluffy. Add eggs one at a time, beating with an electric beater after each addition. Add vanilla extract and beat until just combined.

3. Gradually add flour into the butter mixture, then stir in sour cream. Pour batter into prepared bunt pan.

4. Bake at 325 for about an hour or until a toothpick inserted near the middle of the cake comes out clean. If cake gets too brown during cooking, cover it with aluminum foil.

5. Let cake cook in pan for 10 minutes, then remove from pan to cool completely.

Serving suggestion: Cake may be served alone or with your favorite fruit. May also be served with whipped cream or sugar free ice cream.

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2. STRAWBERRY CHIP COFFEE CAKE MUFFINS

Ingredients

(Makes 18 muffins)
1 1/2 sticks of butter (12 tbs), room temperature
3/4 cup of brown sugar
1/3 cup of white sugar
3 eggs, room temperature
1/2 cup of milk
1 1/2 tsp vanilla extract
1 cup sour cream
2 1/2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries
1 cups of white chocolate chips (for sprinkling on top)

Instructions

1. Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.

2. In the large mixing bowl cream the butter and sugar until light and fluffy.

3. Add the eggs, 1 at a time, beating on low speed after each addition.

4. Add the vanilla, sour cream, and milk. Beat until well combined.

5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.

6. Fold in the strawberries.

6. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)

7. Sprinkle the muffins with white chocolate chips.

8. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.

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3. RED VELVET CHOCO CHEESE CAKE

Yield: 1 large cake – around 12 slices.

Ingredients

For the red velvet cake

1 cup flour
1/4 teaspoon baking powder
1 tablespoons + 1 teaspoon cocoa powder
1/2 cup unsalted butter, at room temperature
150g granulated white sugar
1 egg
1/2 tsp pure vanilla extract
120 ml buttermilk
1 tbsp liquid red food colouring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
For the chocolate cheesecake filling
10.5oz cream cheese
3/4 cup heavy cream
2 cups milk chocolate chips or chunks
For the white chocolate whipped cream
1/2 cup cold heavy cream
white chocolate

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Instructions

For the red velvet cake
1.Preheat oven to 175C/350F and grease a round cake tin. In a bowl sift together the flour, baking powder and cocoa powder.

2. In another bowl, beat the butter until light and fluffy then add the sugar and whisk until light and fluffy.

3. Add the egg and vanilla extract and beat until combined.

4. Separately, whisk the buttermilk with the red food colouring.

5. Add half of the flour mix to the butter and sugar, followed by all of the buttermilk then the rest of the flour mix and fold together until just incorporated – do not over-mix!

6. In a small bowl combine the vinegar and baking soda. Allow the mixture to fizz before quickly fold into the cake batter.

7. Pour the batter into the cake tin and bake for approximately 20 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.

8. When ready, remove the cake from the oven and leave to cool completely on a wire rack.

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For the chocolate cheesecake filling

1. Melt the chocolate chips/chunks and leave to cool.

2. Beat the chocolate, heavy cream and cream cheese together.

3. Cut the red velvet cake in half horizontally and spread most of the filling on top of one half and sandwich with the other. Use the remaining cheesecake to spread around the outside of the cake

4. For the white chocolate whipped cream

5. Whip the cream until stiff peaks form – it’s best to use an electric mixer for this!

6. Spread or pipe onto the top of the cake and grate some white chocolate on top.

Notes

This cake is best stored in a sealed container in the fridge.

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