Stone fruits cupcake and our summer vacation

The year started and we are returning our activities of daily life gradually, and also with the taste of our relaxed vacation
But I must miss the days of sea and countryside we passed.

I miss being able to buy good vegetables, fruit and homemade bread in small local farmers fair on Saturdays early in the morning and it's mostly cut fruit of the tree that goes directly to the table.

But, okay, the holidays are over and I return to the kitchen, which I confess I missed too.
Arriving here I found these beautiful Rainier cherries . The funny thing about this story was that the grocer had no idea, he thought it had as yellowish tones were not ripe. For those who do not know them are of North American origin, very sweet and slightly acidic, a thin coat and creamy inside And so I made these cupcakes with  cherries and plums heart .

                                                         Stone fruits  cupcakes

Ingredients 200g unsalted butter, softened 1 teaspoon vanilla extract 1 cup caster sugar 3 eggs 2 1/2 cups self-raising flour, sifted 1/2 cup milk Filling 250g cherries  250g  yellow plums 250g cane sugar  Topping 360 ml whipped cream 4 Tbsp sugar Cherries for garnish

Method: Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.  Meanwhile core and peel plums and cherries. Cut in small pieces  Cover with sugar and light cooking, until get a lighter paste . Remove from heat and pass through chino. Inject it in the middle of cupcakes. Put the whipped cream in a pastry bag and decorate the cupcake with a cherry.

Upside down apple and walnut cake

  I noticed that Europe is andergoing  a very strong cold wave, while here we melt on heat.


  I have not cooked so much, but walked  with friends a lot. The other day was not very warm  and encourage myself to use the oven and bake this upsidedown cake.

I woke up early and taking advantage of the cool of the morning and using my grandmother's recipe, but with some minor modifications I started to bake. It is softer than usual in these cakes and extra flavor. If you like this cake can also be made with peaches, pears, pineapple  or plums.

Hope you like it and have a beautiful week

Ingredients 2 apples, cored and peeled, thinly sliced 1 cup sugar 1 1/2 cup  all purposeflour 1 teaspoon baking powder 1 pinch of salt 1 cup of Sugar 100g butter 1/4 cup chop

Method: Preheat oven to 220C Start by making the caramel topping. Take  sugar  and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into springform. Arrange apple slices in a single layer ontop of the caramel mixture. Rreserve leftover slices In a bowl cream the butter and sugar until creamy, add eggs and continue beating until well blended. Add flour, salt, chopped nuts, baking powder, and leftover apples. Mix well. Put this mixture over the apples are in the mold and place in the oven for 30 minutes or until inserting a stick in the middle comes out clean. Remove from oven, wait 5 minutes and remove the mold Makes 8 to 10 serving