Raspberry Tarts

I have no idea why these tarts are called Babsie's tarts but I shall it raspberry tart because that is what it contains. But, the name is really cute. I chanced upon this recipe while using almond as the key search word for ingredients. You might have guessed right. The tart base used almond flour, and also plain flour.

This tarts are easily to bake, looks really cute and sweet. Great for a tea time snack with a cuppa. Almond flour gives it a special and "French" feel.

Raspberry Tarts (adapted from my adventuresinthecountry.com)

Ingredients: ( I did half the recipe)

• 2 sticks unsalted butter, room temp
• 3/4 cups fine granulated sugar
• 2 egg yolks, room temp
• 1 1/2 tsp vanilla extract
• zest of one lemon (i omitted but i think lemon zest is a taste enhancer)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 1 1/4 cup package of blanched, slivered almonds, finely ground ( I used ready bought almond flour)
• 1 15.5 oz jar seedless raspberry jam (my experience is to not use sugar-free jam as their texture is different and seem to be produce liquid during handling)

Method:

1. Preheat oven to 350degF (176degF). Prepare two 12-cup muffin tins by spraying with non-stick cooking spray. 
2. Cream butter and sugar until light and fluffy. Gradually add egg yolks, vanilla, and lemon zest. Scrape down the sides of the bowl as you mix when necessary.
3. Whisk together AP flour, ground cinnamon, salt and baking powder. Gradually add this mixture to the butter mixture and stir until well combined. Add the ground almond and mix until combined.
4. Use a small cookie scoop (about 2tbsp size), scoop dough into 24 muffin cups. Pat the dough evenly around in the bottom of the muffin tin; even out the surface.
5. Use a teaspoon and dollop two teaspoonful of raspberry jam onto the top of each section of dough. 
6. Bake in preheat oven for 15-16 min or until the dough raises up around the jam and is slight brown at the edges.
7. Cool the tarts in the pans until cool to touch (1hr). Very Carefully remove them from the pans (a pointed offset spatula should work well here).

Chocolate Cupcakes with Raspberry-Grapefruit Buttercream

For Mothers' Day! this post is self-explanatory......

Chocolate Cupcakes (adapted from Martha Stewart)

Ingredients:

• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar (I reduced it to half cup)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Method:

1. Preheat oven to 350 degrees F. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. 
3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
4. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
5. Cool in pan 5 minutes; transfer to a wire rack to cool completely 
6. Decorate as desired.

Raspberry-Grapefruit Buttercream filling 

Ingredients:

• 1/2 stick butter, at room temp
• 1 1/2 cups powdered sugar
• Pinch of salt
• 1/2 Tbsp grapefruit zest, unpacked
• 1 1/2 Tbsp grapefruit juice
• 1/2 tsp Marks & Spencer Bat's Blood

Method:

1. Cream the butter, powdered sugar, salt, and grapefruit zest on high 3 to 4 minutes. Add the bat's blood and mix for another minute