Tag: raspberries

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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Salty Tricks or Sweet Treats – Chocolate Cake with Rasperries and Licorice

Posted in berries, cake, chocolate, halloween, holidays, licorice, raspberryTagged , , , , , Leave a comment

A few days to Halloween, and do you want to know one of my (baking) tricks? I very often try to find something slightly bitter to “break” the sweetness of the cakes. Whether it´s adding a few drops of lemon juice to buttercream frosting, or using raspberries with a chocolate cake, I find that adding some bitterness makes the cake taste “fuller”. And to this cake I’ve even added some salty licorice, so prepare to put your taste buds to the test. Salty Tricks or Sweet Treats? Yes, please!

Ingredients
225 gram (7,9 oz) melted butter
3 eggs
3 dl (1 1/4 cup) sugar
6 dl (2 1/4 cup) plain flour
4 tbsp cocoa
3 tsp baking powder
3 tsp vanilla sugar
2, 25 dl (1 cup) milk (and maybe add a little red color to get you in that Halloween mood)

Raspberry cream
2 dl (1 cup) heavy cream
1 tbsp sugar
1 tsp vanilla sugar
200 gram (7 oz) raspberries
2 tsp licorice powder

Chocolate buttercream
150 gram (5,3 oz) melted chocolate
100 gram (3,5 oz) softened butter
200 gram (7 oz) powdered sugar
1 tsp vanilla sugar
3 tbsp milk/heavy cream

Decoration
Licorice, sprinkles.

How to do it

  • Preheat the oven to 200ºC /390ºF.
  • Butter and line 1-3 round cake tins (22 cm/ 9 in) (and/or use parchment paper).
  • Melt the butter and let it cool down a bit.
  • In a large bowl, beat the eggs together with sugar for a few minutes until you have a thick and fluffy mixture. I use a stand mixer with a whisk, but you may just as well use an electric hand mixer.
  • Add the melted butter to the mixture.
  • In a separate bowl, mix together the flour, cocoa, baking powder and vanilla sugar.
  • Slowly add the dry ingredients and the milk to the mixture, and mix until you have a smooth batter.
  • Transfer 1/3 of the batter to (each) cake tin.
  • Bake each cake/layer in the middle of the oven for 15 minutes, or until a skewer put in the centre of the cake comes out clean.
  • Let each cake/layer cool.
  • For the raspberry cream: if you use frozen raspberries, heat them to boiling point, and let them boil for a few minutes (this to make sure that the berries don’t contain any bacteria). Let the berries cool to (at least) room temperature.
  • In a large bowl, whisk together heavy cream, sugar and vanilla sugar to whipped cream. Use a stand mixer or an electric hand mixer. The whipped cream should “well done” rather than fluid (because you´re going to add raspberries, which will bring quite a bit of fluid to the mix).
  • Add the cooled raspberries and blend them in with a spatula.
  • Mix in the powdered licorice with a spatula, and keep the cream in a cool place while making the chocolate buttercream.
  • For the chocolate buttercream: beat the butter and add some of the powdered sugar. Use a stand mixer or an electric hand mixer.
  • Mix in the melted chocolate, and then slowly add the rest of the powdered sugar and the vanilla sugar. Then add the milk/heavy cream while mixing until you have a smooth buttercream (it should be quite soft – the buttercream will become stiff when the melted chocolate has cooled down).
  • When the cake layers are cool, put one layer on a tray. Make a circle of buttercream around the edges of the layer (this will keep the raspberry cream in place), then cover the layer with half of the raspberry cream (see picture).

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  • Place the second layer over the first one, and cover it with buttercream and raspberry cream just like on the first layer.
  • Place the third layer on top, and cover the entire cake (top and sides) with chocolate buttercream.
  • Decorate the cake with licorice and sprinkles, or maybe with some fresh raspberries.

Happy Halloween!

Pink Power – Raspberry Cake

Posted in berries, cake, cream cheese frosting, raspberryTagged , , , , Leave a comment

October is breast cancer awareness month. With this cake I want to bring attention to, and honour, everyone who is in any way affected by breast cancer or any other type of cancer, whether you are a survivor, a fighter, a family member or friend, doctor, nurse or in any other way work to fight this disease. Please support your national or local breast cancer foundation, organization or charity. Power to the Pink, and F*** Cancer!

Ingredients
150 gram (5,5 oz) softened butter
100 gram (3,5 oz) sugar
2 eggs
200 gram plain flour
1 1/2 tsp baking powder
2 tsp vanilla sugar
200 gram (7 oz) frozen raspberries

2-3 tbsp milk

Cream Cheese Frosting
30 gram (1 oz) softened butter
200 gram (7 oz) cream cheese
2 tsp vanilla sugar
4 tsp powdered sugar

Decoration
Raspberries (fresh and dried), raspberry dust.

How to do it

  1. Preheat the oven to 200ºC (390ºF), and butter and line a round cake tin, 20 cm (8 in).
  2. In a large bowl, beat together the butter and the sugar. I use a stand mixer, but you may just as well use an electric hand mixer.
  3. Add the eggs to the mixture, one by one.
  4. In a separate bowl, mix together the plain flour, baking soda and vanilla sugar.
  5. Slowly add the mixed dry ingredients to the mixture. 
  6. Add the frozen raspberries, and stir until you have a smooth, pink batter.
  7. Transfer half of the batter into the cake tin.
  8. Bake in the middle of the oven for about 20 minutes, or until a skewer put in the centre of the cake comes out clean. 
  9. Let the cake (first layer) cool down in the cake tin for a few minutes before taking it out of the tin and laying it on a cooling rack.
  10. Butter and line the cake tin again, then transfer the rest of the batter into the tin and bake for about 20 minutes in the middle of the oven.
  11. Let the second layer cool down in the cake tin for a few minutes before taking out it of the tin and laying it on the cooling rack.
  12. Moisten both layers with some milk while they are still a bit warm. I use about a tablespoon for each layer.
  13. For the frosting, mix together cream cheese and softened butter. Carefully add vanilla sugar and powdered sugar into the mix until you have found the preferred sweetness and texture.
  14. When the layers are cool, put one of the layers on a serving tray and cover the top with about 1/3 of the frosting. Sprinkle on some fresh raspberries.
  15. Place the second layer of the cake over the first one.
  16. Cover the cake with the rest of the cream cheese frosting.
  17. Decorate with raspberries (fresh and dry) and perhaps some raspberry dust.

Btw…
The top of the layers of the cake can be a bit uneven. To give yourself a straight surface on top of the cake, just turn the second layer upside down (with the bottom up) when placing it over the first layer.

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