Step One:
Preheat your oven to 190°C
Step Two:
Combine all dry ingredients in one bowl, then
add all wet ingredients into it.
Step Three:
Add all of your blueberries into the batter!
Step Four:
Bake for 25 to 30 minutes and sprinkle with
more sugar when it's still warm!
Step Five:
Add optional icing and ENJOY!
Step One:
Preheat your oven to 175°C
Step Two:
Combine all dry ingredients in one bowl, then
add all the wet ingredients into a different bowl and mix until creamy.
Step Three:
Add half the dry ingredients to the wet mixture, and mix well.
Then, add the other half of the dry ingredients into the wet mixture and do not over-mix.
Step Four:
Fill each muffin pan around 2/3 of the way full,
and bake for 17-20 minutes.
Step Five:
Before enjoying your yummy Pupcakes, let them sit
for 2 minutes (or more, if you ice them),
and ENJOY!
Step One:
Follow all the same steps needed to make the base
vanilla sponge cake from Cinnamoroll's Blueberry Cake recipe!
Step Two:
Once the cake is out of the oven, brush it with the coffee
and leave it to cool completely.
Step Three:
Whip together the marscarpone and espresso powder until creamy.
Step Four:
Add in the powdered sugar, salt, vanilla, and continue mixing
until combined thoroughly.
Step Five:
While mixing, add in the heavy cream steadily and whip
until it gets super thick! Pipe it onto the cake,
and ENJOY!
Step One:
Place milk and pudding mix in a large bowl; beat with a whisk until combined,
and add in condensed milk, beating again until smooth.
Step Two:
In a separate bowl, add the heavy whipping cream to a bowl,
and whip until super thick!
Step Three:
Add the whipped cream and vanilla extract to the other bowl,
and fold in until combined.
Step Four:
Layer the vanilla wafers, banana slices, and pudding mixture
in serving bowl or plate of your choice.
Step Five:
Let it chill in the refridgerator overnight,
and add more crushed vanilla wafers on top before serving.
ENJOY!
Step One:
Preheat your oven to 175°C
Step Two:
Grind together the almond flour and the powdered sugar,
and whip the three egg whites in a separate bowl until foamy.
Step Three:
Add the salt and granulated sugar into the eggs,
and add the vanilla extract and food colouring when it gets fluffy.
Step Four:
In three steps, gently fold the dry ingredients into the wet ingredients,
mix it until evenly combined and transfer to a piping bag.
Step Five:
Carefully pipe your macaron mixture into your preferred shape,
and add any toppings if you choose to.
Step Six:
For the filling, beat together the butter and confectioner's sugar.
Slowly add the heavy cream until smooth, then add the salt and vanilla extract.
Transfer to a piping bag, and enjoy your piping!
Step Seven:
Bake each tray for 15-17 minutes or until it has risen,
and allow them to cool before piping on the filling and decorating.
ENJOY!
Step One:
To make the strawberry syrup, combined the strawberries,
water, orange juice, and sugar in a small pan until simmering.
Mash the strawberries to a pulp and strain when cooled.
Step Two:
In a medium bowl,
whip the heavy cream until firm peaks form.
Step Three:
In a separate bowl,
beat together the mascarpone and sugar until smooth.
Then, fold into the cream until combined.
Step Four:
To assemble,
put the strawberry syrup in a small dish and dip the ladyfingers
in the mixture until coated. Arrange them neatly.
Step Five:
Pour half the mascarpone mixture on top of the ladyfingers.
Then, thinly slice strawberries and arrange them on top.
Step Six:
Repeat steps Four and Five until
you have run out of the mixture.
Cover the dish and refridgerate. Most importantly,
ENJOY!