Tomorrow
I’m invited to a friend who currently moved to see his new appartment. And as
always when you invite someone like me … I’ll bring cupcakes.
I always
struggle with making a decision about the cupcake flavor. But ... I recently bought
a pack of couscous which leads me to the idea of baking some couscous date
cupcakes. For topping I thought an orange cream would fit best.
So here’s
what I did:
First of
all I heated up one and a half cup of water. Then I poured the boiling water
over one cup of couscous and let it soak.
Meanwhile I
seperated two eggs, beated up the egg whites and set them aside. Afterwards I
mixed the yolks with 80g of butter and three tablespoons of honey until the mass was
creamy and almost white. Then I chopped about 150g of dried dates and stirred
them in. I added the couscous and 100g of flour as well as three teaspoon of
cinnamon, one teaspoon of nutmeg and two teaspoons of baking powder. Next I
folded in the beaten egg whites carefully and filled the dough into my cupcake
tin. I baked them for about 30 minutes at 150°-180°C. Then I put them on a big plate
and let them cool completely.
For topping
I mixed up 125g of mascarpone with one tablespoon of sugar. I added some orange
zest and pressed out the juice of the orange afterwards. Next I slightly warmed
up the juice and dissolved the gelatine in it. (I used 4 sheets of gelatine).
Then I carefully stirred it in the mascarpone mix. Afterwards I folded in about one cup of whipped cream and put the whole mass into the fridge.
As soons as
muffins and topping were completely cold I used a pastry bag to spread the
orange cream onto my couscous muffins. After my cupcakes had set a few hours in
the fridge again I decorated them with half of a date and a bit of cinnamon.
My special
tip: The coucous muffins (without topping) are a perfect snack for a short
lunch break. The dates in it will give you an energy boost for the rest of the
day and the couscous fills your belly quite well.
Enjoy
xo
Andrea
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