California is a huge state of course and we have traveled it quite a bit,
but the one place, i think, everyone are passing through is Big Sur.
Why is it called Big Sur?
Well, it actually derives from the Spanish language "El Sur Grande" ( "the big south")
or from "El país grande Del sur" ("the big country of the south") , which refers to its location south of the city of Monterey.
We were in the area at late September and it was quite chilli.
We stopped at a vista point to see some elephant seals.
There were two sides to try and look for the elephant seals and I've decided to take the right
side, that turned out to be the wrong side, 'cause on the right you could only see three
chubby ones from a distant, not doing nothing.
We went to the left side and they were everywhere! You could not miss them, even if you
So there they were, this chubby cute giant fellows..
And the breathtaking view..
And how about this cute little squirrel..
Except of Big Sur, you can find in California the very first cupcake store founded by
Candace Nelson ("Cupcake Wars") and her husband in 2005 at Beverly Hills, California.
Now we Haven't visited there, but i thought what kind of recipe would be more appropriate than a cupcake recipe.
So I've decided to make a cupcake filled with dulce de leche and covered with chocolate.
This Cupcake is adapted from "Cupcake Heaven Vol 2 " of Eric Lanlard.
Ingredients For 8 cupcakes:
2 M eggs
160 ml milk(5.41 Oz)
75 gram melted butter (2.64 Ounce)
225 gram flour (7.93 Ounce)
75 gram sugar (2.64 Ounce)
1 Tbsp. baking powder
1/2 Tsp. salt
8 spoons Dulce De Leche
150 ml whipping cream (5.07 OZ)
150 gram chocolate (5.29 ounce)
Chocolate cut into stripes
Heat oven to 200 Celsius.
Beat the eggs, then add the milk and butter and stir.
Add the dry ingredients: flour, sugar, baking powder and salt and mix.
The mixture will be a bit lumpy and that's ok.
Prepare muffin tins in a muffin pan and fill about a third of the batter
to each muffin. Fill with the Dulce De Leche and pour on top the rest of the batter.
Bake for 20 - 25 minutes until risen and golden.
Let the cupcakes cool for room temperature.
Melt together the whipping cream and chocolate, Let it cool a bit and coat the cupcakes.
Sprinkle on top the chocolate stripes and bon Appetite.