France in an Instagram: Nice Edition

Nice is not only a beautiful coastal city with beaches and yachts galore. It is a city overflowing with culture and incredible food. The people have such pride in their local produce, evidenced by the heaving market that happens daily just seconds from the ocean and the cafes and restaurants that are always full. I was smitten immediately. Here is just a taste of the tastes I had in my far too short 6 day stay.

 -This olive oil has been produced in Nice for over 140 years. It has a nutty, rich flavor and is absolutely addictive. After I took this photo I immediately ran to the tiny shop in the Old Town and bought a big tin to take home with me!

 -Socca, a local delicacy. It is a very thin pancake make with chickpea flour, water and olive oil. These crepe like goodies are served piping hot fromt he oven with a sprinkle of fresh black pepper. Such a treat!

 -Pissaladiere. A pizza-like dish popular in the French Riviera. It's topped with dark, caramelized onions and has a thick, crispy crust that crunches gloriously when you bite into it. Delish!

 -Nicoise Salad. Fresh, local deliciousness. Enough said.

 -Pizza Napoletana. A paper thin base with almost burnt edges, topped with a tart tomato sauce, black olives, salty anchovies and mozzarella. Warning: Only consume with large glass of Sauvingon Blanc.

 -Coca Cola Light and Ice Tea Peche. Uber refreshing.

 -Croque Monsieur! 

 -Clever English translation. 

 -Possibly my favorite dessert of the trip, because it had little versions of everything I wanted to try! An espresso, vanilla meringue, white chocolate mousse with raspberry, pistachio macaron and creme brulee. Perfection.

 -Our table was about 3 feet from the open kitchen at this italian restaurant in the Old Town. There was a young man at the counter there making fresh gnocchi all evening. Not only did my meal blow me away, I got a free cooking lesson! I had gnocchi with shrimp, puttanesca style. Bon appetit! 

 -One of my favorite meals. Seared tuna with local vegetables, jasmine rice and the most delicious, spoon licking lemon sauce I have ever tasted. I will not spend years trying to replicate it. If you're in Nice, I suggest searching out Rue Biscarra, a road set behind the main shopping street that is packed full of lovely restaurants and a wine bar. L'Authentic will not let you down! (Same place as the selection of desserts above! Sold you yet?)

 -Beautiful French red. Heaven.

-Nicoise style tapas. Pissaladiere, onion rings, spinach frittata, olive tapenade, tomato sauce and bread sticks.

Cheesecake Cupcakes

I've had one busy summer. My oven broke. I went home to California for 3 weeks. I got married to an amazing man, flew back to London and less than 12 hours later was on the Eurostar to Paris. We had a quick stopover before a 6 hour train to the  beautiful city of Nice on the French Riviera. It felt like the first time in months I had nothing that I had to do, and it was glorious. Seeing all the beautiful patisserie and tasting such beautiful desserts left me feeling a bit guilty that I hadn't shared these cupcakes yet... But finally here we are!

My friend from work recently got engaged and she asked me to make these cupcakes for her engagement party. I've never made so many cupcakes before! But it was hard not to enjoy making such delicious morsels. They are light and fluffy and the cream cheese frosting adds the decadence and richness to the cupcakes. Berries were in season when I made these, so I topped them with strawberries and blueberries, classic and a different flavor profile for each variety! I want to try these with kiwi or cherries next I think... 

Cheesecake Cupcakes Slightly adapted from Martha Stewart's Cupcakes
Makes 2 dozen

For the cupcakes:
2 1/2 cups flour
3/4 cup cornstarch
1 1/2 tbsp baking powder
1/4 tsp salt
1 tbsp vanilla extract
1 cup plus 2 tbsp milk
1 3/4 sticks unsalted butter (1/2 cup plus 6 tbsp)
1 3/4 cups sugar
5 large egg whites, room temperature

For the frosting:
2 sticks unsalted butter(1 cup)
12 oz cream cheese, room temperature
3-4 cups powdered sugar, sifted
1 tsp pure vanilla extract

Seasonal fresh fruit for topping the cupcakes

Cupcakes: Line cupcake tins with liners. Preheat oven to 350ºF. Sift together flour, cornstarch, baking powder and salt. Stir vanilla into the milk.

Cream butter until smooth with an electric mixer on medium-high. Gradually add sugar, beating until pale and fluffy. Reduce speed to low. Add flour mixture in three batches, alternating with milk and finishing with the flour. Only beat until just combined.

In another bowl, whisk the egg whites until stiff peaks form, being careful not to overbeat. Fold the egg whites, 1/3 at a time, into the batter. 

Divide batter evenly among lined cups about 3/4 full. Bake, rotating tins halfway through for about 18-20 minutes and a cake tester comes out clean. Cool for 10 minutes inside the tins, then transfer cakes to a wire rack to cool completely.

Frosting: Beat butter and cream cheese with an electric mixer on medium-high until fluffy, about 2-3 minutes. Change speed to low and add sugar, 1/2 cup at a time along with the vanilla, scraping down the sides of the bowl as needed. Continue to mix, adding sugar, until smooth or the frosting desired consistency. If it is a bit soft, you can either add more sugar or refrigerate until a bit firmer. I like to pipe the frosting using a piping bag and large round tip. 

P.S. There will be an update soon with all the lovely instagram photos from Paris and Nice! Follow me on instagram @ mswhisk