Tag: cupcake

Lars´Cupcakes

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Today I had the honor to serve cupcakes for Lars´ christening, and here’s the recipe for you. This recipe makes about 30 regular sized cupcakes and 30 small cupcakes.

Ingredients
400 g (14 oz) melted butter
400 g (14 oz) sugar
6 eggs
600 g (17,5 oz) plain flour
6 tsp vanilla sugar
4 tsp baking powder
4 tbsp cocoa
4,5 dl (1 3/4 cup) milk

Buttercream
350 g (12,25 oz) unsalted butter (room temperature)
100 g (3,5 oz) cream cheese
750 g (26,5 oz/ 1 lb 10,5 oz) powdered sugar
2 tsp vanilla extract
1 tbsp milk
A good squeeze of a thick slice of lemon

How to do it

  • Melt the butter.
  • In a large bowl, mix together the eggs and the sugar until you have a white and fluffy batter. I use a stand mixer with a whisk.
  • Stir in half of the milk to the melted butter, and add it to the batter.
  • In a separate bowl, mix together the flour, baking powder, vanilla sugar and cocoa.
  • Add the mixed dry ingredients to the batter using a strainer. Mix well.
  • Slowly add the rest of the milk to the batter, and mix until you have a smooth batter.
  • Let the batter cool down a bit.
  • Preheat the oven to 200 ºC/ 390 ºF.
  • With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
  • Bake the cupcakes in the middle of the oven until a skewer put in the middle of the cupcakes comes out clean. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
  • Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.

Buttercream

  • In a large bowl, beat the butter until it´s smooth.
  • Mix in the cream cheese.
  • Slowly mix in the powdered sugar.
  • Mix in the vanilla extract.
  • Mix in the milk.
  • Add a good squeeze of a large slice of lemon, and mix until you have a smooth mixture.
  • When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
  • Decorate the cupcakes with figures made from sugar fondant, sprinkles, berries…

Congratulations to Lars!
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Cooling Minty Moments – Mint Chocolate Cupcakes

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Winter is here, and it´s cold outside. These cupcakes and their mint chocolate buttercream are perfect for the winter season, and maybe even as a fresh treat during the upcoming Holidays.

Ingredients
175 g (6,2 oz) softened butter
150 g (5,5 oz) sugar
3 eggs
250 g (8,8 oz) plain flour
2 tbsp cocoa
2 tsp baking powder
2 tsp vanilla sugar
2,5 dl (1 1/4 cup) milk

Mint Chocolate Buttercream
200 g (7 oz) After Eight Mint Chocolate Thins (melted)
0,5 dl (1/4 cup) milk
100 g (3,5 oz) softened butter
250 g (8,8 oz) powdered sugar
1 tbsp cocoa

Decoration
Silver pearl sprinkles, candied mint.

How to do it

    1. Preheat the oven to 200ºC / 390ºF.
    2. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
    3. Add the eggs, one by one.
    4. In a separate bowl, mix together the flour, cocoa, baking powder and vanilla sugar.
    5. Slowly add the mixed dry ingredients to the mixture.
    6. Add the milk to the mixture until you have a smooth batter.
    7. With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
    8. Bake the cupcakes in the middle of the oven until a skewer put in the centre of the cupcakes comes out clean. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
    9. Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.

Mint Chocolate Buttercream

    1. Slowly melt the After Eight chocolates with the milk and some of the butter.
    2. Beat the rest of the butter with the powdered sugar and cocoa in a bowl. Use a stand mixer or an electric hand mixer.
    3. Slowly add the melted chocolate mix, and mix until you have smooth mixture.
    4. Let the buttercream cool down.
    5. When the cupcakes and the buttercream have cooled down (about room temperature), cover the cupcakes with the buttercream using a cake piping tool, a knife or a spatula.

Decorate the cupcakes with silver pearl sprinkles, candied mint…

Enjoy!

Raspberry Cupcakes

Posted in berries, buttercream, cupcake, raspberryTagged , , , 2 Comments

As you may have noticed, I’m a big fan of raspberries. They are sweet, but still have some bitterness to them. Thus, perfect for baking. Here are some raspberry cupcakes, before it´s time to really get into the festive season.

Ingredients
175 g (6,2 oz) softened butter
150 g (5,5 oz) sugar
3 eggs
250 g (8,5 oz) plain flour
2 tsp baking powder
2 tsp vanilla sugar
200 g (7 oz) frozen raspberries
0,5 dl (1/4 cup) milk

Buttercream
125 g (4,4 oz) softened butter
250 g (8,5 oz) powdered sugar
2 tsp vanilla sugar
juice from 1/2 lemon
1-2 tbsp milk
red food colour

Decoration
Licorice marshmallows, fresh or dried raspberries, sprinkles, white chocolate…

How to do it

    1. Preheat the oven to 200ºC / 390ºF.
    2. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
    3. Add the eggs, one by one.
    4. In a separate bowl, mix together the flour, baking powder and vanilla sugar.
    5. Slowly add the mixed dry ingredients to the mixture.
    6. Add the frozen raspberries to the mixture.
    7. Add the milk to the mixture until you have a smooth batter.
    8. With a couple of spoons, transfer the batter to cupcake liners in a cupcake form, or into cupcake “cups”.
    9. Bake the cupcakes in the middle of the oven for about 15-20 minutes, until a skewer put in the middle of the cupcakes comes out clean.
    10. Take the cupcakes out of the oven, and let them cool down on a cooling rack.

Buttercream

    1. In a large bowl, beat the butter with the powdered sugar and vanilla sugar until smooth. Use a stand mixer or an electric hand mixer.
    2. Slowly add the lemon juice and then the milk, and mix until you have smooth mixture. Keep an eye on the mixture, so that it doesn’t get too fluid.
    3. Add some red food color to make the buttercream pink.
    4. When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.

I have decorated the cupcakes with some licorice marshmallows from The Mallows, but you may just as well Decorate the cupcakes with berries (fresh or dried), white chocolate, sprinkles…

Bon appétit!

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Swiss Cupcats – Toblerone Chocolate Cupcakes

Posted in chocolate, cupcake, halloween, holidaysTagged , , , , 1 Comment

Halloween is coming up, but that also means that it´s soon time for a good colleague of mine to move to Switzerland. So in honour of my colleague, I will treat you with my Toblerone Cupcakes, dressed up as cupcats for Halloween. This recipe will give you 50-60 small cupcakes.

Ingredients
135 gram (4,8 oz) melted Toblerone (original or dark)
150 gram (5,3 oz) softened butter
100 gram (3,5 oz) sugar
3 eggs
250 gram (8,8 oz) plain flour
1 tbsp cocoa
2 tsp vanilla sugar
2 tsp baking powder
0,75 dl (1/3 cup) milk

Toblerone buttercream frosting
70 gram (2,5 oz) softened butter
90 gram (3,2 oz) melted Toblerone (original or dark)
2 tsp vanilla sugar
100 gram (3,5 oz) powdered sugar
1-2 tbsp milk

Decoration
Small Toblerone, sprinkles, raspberries, chopped roasted almonds.

How to do it

  1. Preheat the oven to 200ºC / 390ºF.
  2. Melt the Toblerone chocolate.
  3. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
  4. Add the melted Toblerone.
  5. Add the eggs, one by one.
  6. In a separate bowl, mix together the flour, cocoa, baking powder and vanilla sugar.
  7. Slowly add the mixed dry ingredients to the mixture.
  8. Add the milk to the mixture until you have a smooth batter.
  9. With a couple of spoons, transfer the batter to small cupcake liners in cupcake form.
  10. Bake the cupcakes in the middle of the oven for 8-10 minutes, or until a skewer put in the centre of the cupcake comes out clean.
  11. Take the cupcakes out of the oven and the cupcake form, and let them cool down on a grid.
  12. For the buttercream frosting, beat the butter and then add the melted Toblerone.
  13. Use a stand mixer with a whisk or an electric hand mixer. Slowly add the vanilla sugar and the powdered sugar. Then add the milk, and mix until smooth.
  14. When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
  15. I have decorated the cupcakes with pieces of small Toblerone (original, dark and white) and orange/gold pearl sprinkles, but why not try with raspberries (fresh or dry) or chopped and roasted almonds.

Happy Halloween and Au Revoir to my colleague!

PS: I´m not sponsored, I just love Toblerone…

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Bittersweet Dreams – Lemon Cupcakes

Posted in buttercream, cupcake, fruit, lemonTagged , , , , Leave a comment

When life gives you lemons, make lemon cupcakes. As it´s getting colder outside, these bittersweet cupcakes are perfect with a warm cup of tea. This recipe will give you about 15-20 regular cupcakes, or about 25-30 small cupcakes.

Ingredients
175 gram (6,2 oz) softened butter
200 gram (7 oz) sugar
3 eggs
250 gram (8,8 oz) plain flour
2 tsp baking powder
2 tsp vanilla sugar
2 lemons (juice and zest)
0,25 dl (2 tbsp) milk

Buttercream frosting
75 gram (2,6 oz) softened butter
190 gram (6,7 oz) powdered sugar
2 tsp vanilla sugar
1-2 tbsp milk
juice from 1/2 lemon

Decoration
Blueberries, raspberries, white chocolate, sprinkles…

Cupcakes
Zest and juice
Buttercream

How to do it

    1. Preheat the oven to 215ºC / 420ºF.
    2. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
    3. Add the eggs, one by one.
    4. In a separate bowl, mix together the flour, baking powder and vanilla sugar.
    5. Slowly add the mixed dry ingredients to the mixture.
    6. Zest the lemons, and then squeeze the lemon juice (the lemons should be cleaned before you zest them).
    7. Add the zest and juice to the mixture.
    8. Add the milk to the mixture until you have a smooth batter.
    9. With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
    10. Bake the cupcakes in the middle of the oven until they have a golden surface. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
    11. Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.
    12. For the buttercream frosting, beat the butter with the powdered sugar and vanilla sugar in a bowl until smooth. Use a stand mixer or an electric hand mixer. Slowly add the milk and then the lemon juice and mix until you have smooth, but not too soft, mixture. Keep an eye on the mixture, so that it doesn’t get too fluid.
    13. When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
    14. Decorate the cupcakes with berries (fresh or dried), white chocolate, sprinkles…

Bon appétit!

Btw…
Why not be a little crazy and decorate the cupcakes with licorice.

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