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Flourless mini chocolate cupcakes with “Polly fluff”

Tuesday, February 7th, 2012

Mini chocolate cupcakes

These adorable and moist mini cupcakes only contain 3 ingredients: eggs, chocolate and butter. The chocolate cake recipe came to my attention being one of the monthly challenges in “Daring Bakers” and thus popping up all over the internet. Regretfully I’m not a Daring Baker anymore due to lack of time, but never the less I do recommend this recipe. It’s very versatile and you can bake cupcakes, mini cupcakes, cakes or what ever with this lovely recipe. I chose to do mini cupcakes as I was making dessert for a New Year’s party at Lena’s with many guests. I made two batches and I ended up with more than 50 mini cupcakes. On a side note they they were quite easy to transport and not too fragile despite traveling by bus, metro and finally train.

For topping I made a “fluff”, which is widely known in Sweden lately, you basically melt 180 grams of candy or chocolate into 300 ml heavy cream. It’s important not to let it boil. Leave in the fridge overnight and then whip it up with an electric beater until fluffy and light. For this variant I used Polly which is a Swedish chocolate candy with array flavour. After whipping the “fluff” I piped the cupcakes and as a finishing touch I decorated each cupcake with a raspberry.

    Flourless mini chocolate cupcakes

    Makes around 25 depending on size.
    (Source: Daring Bakers Challenge January 2009, for example here and here)

    450 gram of semisweet chocolate, roughly chopped
    150 gram unsalted butter
    5 large eggs, separated

    Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

    Separate the egg yolks from the egg whites and put into two medium/large bowls.
    Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cupcakes will be dry).

    With the same beater beat the egg yolks together.

    Add the egg yolks to the cooled chocolate.

    Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

    Pour batter into mini cupcake molds, the ones I use are called “småbrödsformar”. The batter should fill only 3/4 way up. Bake at 175 degrees C for 10 minutes.

Mini chocolate cupcake

Mini orange cupcakes with chocolate

Monday, November 17th, 2008

Although I made these lovely cupcakes for Halloween, as you can see on the Halloween themed paper cups, they can be made and eaten any time of the year. The orange flavour goes perfectly with some melted chocolate on top, sprinkled with orange flavoured hundreds-and-thousands.

    Mini orange cupcakes with chocolate
    Makes around 25 mini cupcakes (either use mini papercups from Wilton or Swedish “småbrödsformar”).

    100 gram butter
    50 ml sour cream
    150 ml caster sugar infused with vanilla
    2 eggs
    300 ml flour
    1 tsp baking powder
    juice and zest from 1 organic orange

    75 gram dark chocolate
    orange flavoured hundreds-and-thousands (sprinkles)

    Pre-heat oven to 200 degrees C. Beat butter and sugar with an electric beater until fluffy. Add the eggs, one at a time. Add sourcream, orange juice and zest and combine. Finally add flour and baking powder.

    Divide batter between the mini paper cups with the help of a teaspoon. Only fill each paper cup to 2/3. Bake in the oven for 6-8, don’t overbake or they will get dry.

    Melt the chocolate ( I prefer using the microwave). Pour some chocolate on top of each cupcake and sprinkle some hundreds and thousands.

Lime roses with lime icing

Wednesday, April 16th, 2008

I find sponge cakes a bit boring, unlike F that really likes them. He especially likes tiger cake which he gets very seldom as I don’t bother to do them very often. Actually there’s nothing wrong with sponge cakes, but they are so plain… To solve this I try to use funny molds, in shape of bears or Moomins, which makes the baking more amusing. I made up this recipe as I wanted just a few cakes and as I wanted to use my new italian silicon rose molds, and the result was very good. We had a lot of limes left from the homestyling of the apartment (!) so I decided to use some of them in the cakes. They came out very moist and delicious with a fresh flavour, perfect now during spring. The tangy lemon frosting was literally “the icing on the cake”.

Lime roses with lime icing
(results in 5-8 cakes, depending on molds. My molds fit around 100 ml each and I got 5 cakes.)

cake:
100 gram vanilla infused caster sugar
50 gram butter
1 egg
50 ml milk
200 ml flour
1 tsp baking powder
zest and juice from one lime

frosting:
juice from one lime
200 ml icing sugar

decoration:
lime zest

Preheat oven to 175 degrees C.
Beat butter and sugar with an electric mixer until white and fluffy. Add egg. Fold in flour and baking powder. Add milk, lemon juice, lemon zest and combine.

Spoon batter up to 2/3 of the molds. Bake for 15-17 minutes depending on size, until a tooth pick or potato stick comes out clean.

Let the cakes cool in the molds for at least 10 minutes, but don’t leave them in the molds too long or they will get soggy.

Combine icing sugar and lime juice until smooth. Spoon over the cakes and decorate with grated lime zest.

Raspberry and cardamon muffins with crumbles

Tuesday, February 5th, 2008

These lovely and moist muffins filled with raspberries are inspired by the ones that I like to buy with my take away-coffee at Espresso House. They don’t look especially pretty but don’t be tricked. l love the idea of crumbles on top of a muffin, however I don’t like the big size of the original ones and I prefer more raspberries. So I decided to bake the muffins at home, using more raspberries and crumbles, and the result was amazing and is definitly my kind of muffins. The cardamon flavour is quite subtile and the tartness of the raspberries goes perfect with the sweet crumbles. Just make sure to have high paper cups so you’ll have enough space for all your crumbles.

    Raspberry and cardamon muffins with crumbles
    (makes 14 medium sized. Use high paper cups)

    muffins:
    130 gram butter, room temperatured
    200 ml caster sugar (of which half is vanilla infused)
    2 eggs
    100 ml milk
    180 gram flour
    1 tsp baking powder
    1 tsp ground cardamon
    200 gram frozen unthawed raspberries

    crumble:
    50 gram caster sugar
    100 gram flour
    50 gram butter

    Crumble:
    Place the sugar, butter and flour in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture.

    Muffins:
    In a bowl beat butter and sugar with an electric beater until smooth. Add the eggs, one at a time while beating. Add milk. Combine the flour, cardamon and baking powder in a separate bowl and then fold into the egg/butter/sugar/milk bowl. Add the raspberries and combine. Spoon the batter into high paper cups, fill the cups to 2/3.

    Sprinkle the crumbles over the muffins and bake in 175 degrees C (convection oven) for 20-25 minutes, until a tooth pick comes out clean.

Chocolate muffins with chocolate chunks

Saturday, January 26th, 2008

This it THE chocolate muffin recipe or at least has been for the last few years until I’ll find or make up a better one. What even makes these muffins better are the chunks of your favourite chocolate that you’re supposed to stick in before baking. This time I made some with white chocolate, some with dark chocolate and the final ones with milk chocolate containing Nonstop (the Swedish equivalent to Smarties). The muffins are quite sweet, even though I’ve decreased the original amount of sugar, but they go perfect with a glass of milk. They have a rich taste of chocolate and are lovely and moist.

    Chocolate muffins with chocolate chunks
    (adapted from Chokladfabriken by Annika Edestrand and Helena Annerén Ullstrand .
    Results in 12-14 medium sized muffins, ie not the large American ones)

    200 g butter, at a roomtemperature
    300 g (350 ml) caster sugar
    200 g (4) eggs
    1 tsp (3 g) vanilla sugar
    1 tsp (5 g) baking powder
    70 g (175 ml) cocoa, unsweetened
    180 g (300 ml) flour
    Your favourite chocolate, in bite size chunks

    In a bowl beat butter and sugar with an electric beater. Add the eggs, one at a time while beating. Combine the dry ingredients in a separate bowl and then fold into the egg/butter/sugar bowl. Spoon the tough and sticky batter into paper molds. Stick chocolate chunks into each muffin. Bake in 190°C for 10–15 minutes. Make sure not to overbake, you want moist and not dry muffins.

Apple and Maple Cupcakes with Maple frosting and Totoro!

Monday, October 1st, 2007

I’ve been searching for a new apple recipe for all those lovely autumnal apples and I found one for Maple, Pecan and Apple Cupcakes with Maple Frosting on Cupcake frenzy. I omitted the pecans completely and changed some of the amounts. The result was very sweet even though I reduced the amount of sugar and syrup. The cupcakes smells wonderful and I could easily bake these more times, but with less sugar and maybe even without the frosting which adds more sweetness.

For decoration I made mini Totoros in sugar fondant/paste, which I coloured blue. The eyes and bellies are made from uncoloured white sugar fondant and the details are painted with a food pen. The Totoros are very sweet and I wouldn’t eat them, but you could if you have a sweet tooth :-) The inspiration for the Totoros came from the Totoro tutorial at The Scent of Green Bananas and Hundrednorth’s flicker stream.

    Apple and Maple Cupcakes
    (adapted from Maple, Pecan and Apple Cupcakes at Cupcake Frenzy)

    makes 12

    60g butter, softened
    240 ml flour
    1.5 tsp baking powder
    1 tsp cinnamon
    100 ml firmly packed brown sugar
    50 ml real maple syrup
    2 eggs
    300 ml peeled and coarsely grated tart apples (about 3 small ones)

    Preheat oven to 170 degrees C.
    Beat butter and sugar with an electric mixer. Add syrup, beat a little more and add the eggs one at a time. Add flour, cinnamon and baking powder. Add the grated apples. Fill medium cupcake molds 2/3 full with batter.
    Bake for about 15 minutes. Cool on wire racks, then spread with maple frosting.

    Maple Frosting
    90g butter, softened
    240 ml icing sugar
    4 tsp real maple syrup

    Beat butter, sifted icing sugar and maple syrup until light and fluffy.

Bilberry muffins

Thursday, September 20th, 2007

In school I learnt that blueberries is the English word for blåbär. It was not until quite recently, after reading some food blogs and posts with recipes, that I realized that it was all wrong. Suddenly it came to my knowledge that our Swedish blueberries that I love to pick are actually bilberries! The problem is linguistic; for some reason both blueberries and bilberries translates to the Swedish word blåbär. To separate the different berries from each other the ones called blueberries are often called American blueberries (amerikanska blåbär) or even garden blueberries sometimes. Both berries are blue, but the blueberry has a white interior and tastes a bit sweet while the bilberry is completely blue with fairly acidic flavour and smells of forest. To make it even more confusing there’s also a variant called bog bilberry.

To choose my favourite berry between blueberries and bilberries is easy. I love bilberries, directly from a bilberry bush during a walk in the forest or in a luke warm pie served with vanilla custard. They are also great in simple muffins, like these ones that I quickly made for breakfast on our first wedding anniversary a couple of weeks ago.

    Bilberry muffins
    (makes 6 large ones)

    100 gram butter
    125 caster sugar (infused with vanilla)
    2 eggs
    250 ml flour
    1 tsp baking soda
    zest from 0.5 lemon
    50 ml thick greek yoghurt
    200 ml bilberries

    Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven).

    In a bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add lemon zest, flour and baking soda. Combine. Add the bilberries and combine.

    Fill muffin molds up to 3/4 with the help of a spoon. Bake in the oven for 15-20 minutes, depending on the size of your molds. Just make sure they won’t get too dry as you want moist and nice muffins.

    If you want to you can pour some fondant glaze over the muffins, which you make of icing sugar combined with a small amount of water. I really like the strawberry flavoured icing sugar, so I tend to use that one.

Bilberry-Raspberry Fluffins with Raspberry Meringue

Sunday, May 13th, 2007

If I understand it correctly a cupcake is quite small and light with frosting while a muffin is large and heavy without frosting, often containing fruit or nuts. I found a funny quote in a post on a forum:

If you threw a cupcake against the wall, you would hear something of a “poof!” If you threw a muffin, you would hear a “thud!”

I don’t know where to place these large moist cupcakes with filling and topping, so I call them fluffins just like the author Jacob Gray of the book Fluffins which I bought on the book sale earlier this year. It’s a book with muffins/large cupcakes that have different toppings (or “fluff” as the author writes), hence the name fluffins. I really like the photos in the book which inspire a lot. I’ve made some changes in the original recipe; for exampe I use both raspberries and bilberries, I substitute jam with syrup and instead of normal meringue I make raspberry meringue. And of course I use my own lemon lime curd instead of store bought lemon curd.

    Bilberry-Raspberry Cupcakes with Raspberry Meringue
    (Adapted from “Fluffins” by Jacob Gray)
    makes around 10-12 large cupcakes

    Cupcakes:
    350 ml wheat flour with extra protein (“Vetemjöl Special”)
    0.5 tsp baking soda
    0.5 tsp bicarbonate of soda
    200 ml raspberries and bilberries (defrosted or fresh)
    125 gram butter
    200 ml caster sugar
    2 eggs
    1 tsp vanilla sugar
    150 ml milk
    50 ml lime and lemon curd
    5 tsp raspberry syrup/cordial (I use a Polish one from the producer Łowicz)
    10-12 large cupcake paper cups

    Raspberry Meringue:
    2 egg whites
    a pinch of salt
    150 ml caster sugar with vanilla (I have a jar of caster sugar where I always put my left over vanilla beans/pods, which makes a lovely caster sugar with vanilla scent and taste)
    6 tsp raspberry syrup/cordial (4 tsp to mix into the meringue and 2 tsp to pour into a pastry bag)
    a pastry bag with star shaped tip

    Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven).

    In a bowl, combine flour, baking soda and bicarbonate soda.

    In another bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add vanilla sugar, milk, lemon and lime curd. Combine. Add the flour mixture and the berries, combine everything until it’s well mixed, just make sure not to over work the mixture.

    Fill the cupcake tins up to 3/4 with the help of a spoon. Make a small hole in each cupcake (this will be quite sticky) and pour a small amount of raspberry syrup into each hole. Bake in the oven for 15 minutes, depending on the size of your tins. Just make sure they won’t get dry as you want moist and nice cupcakes. While the cupcakes are in the oven beat the egg whites and salt with an electric mixer until the mixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Add 4 tsp of raspberry syrup and fold in gently. Coat the inside of a pastry bag with swirls of 2 tsp raspberry cordial/syrup (this will make the meringue look more beautiful with pink stripes) and then carefully fill the bag with meringue mixture.

    When the cupcakes are done decorate each one with raspberry meringue and bake in the oven for another 5 minutes. I’ve baked these fluffins twice now and I always have left over meringue. You can use it to make a couple of raspberry meringues if you want to.