Chocolate Rapberry Cupcakes with Raspberry Cream Topping

I had some raspberries in my freezer and since I'm craving chocolate at the moment, must be from my previous post about those Kahlua Cupcakes....I whipped up a batch of Chocolate Muffins, added raspberries and made a simple Raspberry Cream Topping. Mmmm heavenly! The rich chocolate muffin feels less heavy with this fresh raspberry cream topping...I know, cream isn't really light...but the taste of the raspberries adds freshness.


Chocolate Raspberry Cupcakes, 12pcs
125 grams butter, room temperature
2 dl sugar (200ml)
2 egg
1 1/2 dl cream (150ml)
4 1/2 dl flour (450ml
2 tsp baking powder
4 tbsp cocoa, sifted
Raspberries

Raspberry Cream
Whipping cream
Raspberries, hand full


Preheat the oven at 175 degrees C.

Combine butter and sugar and then add the eggs one by one while whisking. Add the rest of the ingredients and place small dollops of batter in muffin cups placed in a muffin tray. Place 4 raspberries in each muffins and place another dollop of batter on top. Bake in the middle of the oven for about 20 minutes or until a stick comes out clean.

Raspberry Cream
Whip your cream until fluffy and about a handful of raspberries, whip again until well combined and your cream has turned into a nice pink colour.




ENJOY!

Kahlua Chocolate Cupcakes

I'm a big fan of Kahlua and Chocolate Cupcake,s so when I found this recipe I immediately put it on top of my baking list. The chocolate cupcake itself is moist and has a rich chocolate flavour and then it's drenched with Kahlua and topped with Kahlua buttercream. It's grown up cupcake for sure!



Kahlua Chocolate Cupcakes, 21 pcs
½ cup vegetable oil
1 ½ cups granulated sugar
½ cup lightly packed brown sugar
2 tsp vanilla
2 eggs at room temperature
1 ¾ cup all purpose flour
¾ cup dark chocolate cocoa powder
1 tbsp espresso powder
¾ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup hot water

Kahlua
Preheat oven to 375 F degrees. Line your cupcake pan with liners.

In the bowl of an electric mixer with the paddle attachment, mix together the oil, sugars, vanilla, and eggs until completely combined or about 2 minutes.

While they are mixing, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt in a large bowl. Alternating flour and buttermilk, add the flour in thirds, beginning and ending with the flour. Scrape the sides and only mix until combined.
Fold in the hot water and mix until combined.

Fill cupcake liners 3/4 full. Bake for 10 minutes then rotate pan. Bake another 5 minutes.

Cool in pans for 5 minutes then to a wire wrack to finish. While still warm, poke 8-10 holes in the cupcakes with a tooth pic. Using a brush, drench the cupcakes with Kahlua. Three times. Yes, you want LOTS of Kahlua in your cupcakes.

Kahlua Buttercream
1 cup (2 sticks) unsalted butter, room temperature
2lbs (1 bag) of powdered sugar, sifted
2/4 cup Kahlua
In the bowl of an electric mixer using the WHISK attachment, whip the butter. One cup at a time, add the sifted powdered sugar. Scraping the sides of the bowl after each addition and mixing until thoroughly combined. Between each addition of sugar, alternate between adding the Kahlua and sugar. Whip on high for 2-3 minutes. Chill for 5-10 minutes before piping onto cupcakes. Dust each cupcake with dark chocolate cocoa powder.










ENJOY!

Cupcake Inspiration

The weather has been super crappy in Stockholm today, a rainy and grey Sunday, so what is the best thing to do on such a day?! Baking and blogging of course:-) I've browsed through an obscene amount of food and baking blogs today to find inspiration for baking and to share some of my findings with you guys.

We all love cupcakes so here are a few mouthwatering recipes for your inspiration.


Why not try these decadent Double Chocolate Chip Cookie Dough Cupcakes from Just Putzing Around the Kitchen.






These Chocolate salted caramel Cupcakes sounds totally irresistible! Check out more pics at Brown Eyed Baker.





Yum Yum, sweet and citrusy Orange Creamsicle Cupcakes from Spabettie.





These Carrot Cake Cupcakes are on my baking list! I love carrot cake!! Check out Ambrosia's blog for more delicious recipes.






Bananas and chocolate is a heavenly combination, Easy Banana Cupcakes from Your Cup of Cake





ENJOY!

Pumpkin Inspiration

I've gathered some heavenly pumpkin recipes for you. I'm literally drooling while browsing for yummie recipes....

What is your favourite pumpkin recipe?


Why not try this beautiful Pumpkin Pecan Bundt Cake from Magnolia Days.





This No Bake Pecan Pumpkin Cheesecake from Slow Cooking Kitchen looks insanely delicious.





Oh my these Mini Pumpkin Cheesecakes with Gingersnap Crust from Life (Made) Simple are just adorable.





Pumpkin and cookies! Why not try these soft and puffy little Pumpkin Chocolate Chip Cookies from Kitchen Meets Girl.





Who loves brownies? Who loves pumpkin? If you say yes to both, what then can be better than a Pumpkin Brownie Pie from Bakeaholic Mama?





I love Whoppie Pies! And these Pumpkin Whoopie Pies from Annies Eats are absolutely super cute!





Another must try is these gorgeous Pumpkin Spice Latte Cupcakes from Tracey's Culinary Adventures.





Let's not forget the most important meal of the day; breakfast! And what is more suitable than Pumpkin Pancake from Zesty South Indian Kitchen?




I hope you've enjoyed my little pumpkin round-up!

Vanilla Muffins with Fresh Strawberries

This muffin recipe is a keeper and a new favourite of mine! I'm not sure a muffin can taste much more of summer than this one and is best eaten outdoors on a sunny summers day:-) I used real vanilla seeds instead of vanilla sugar as I wanted a more intense vanilla flavour and I used fresh strawberries. If you use frozen strawberries, they get crushed more easily turning your batter into a pinkish colour.

Vanilla Muffins with Fresh Strawberries
125 grams butter, room temperature
1 dl sugar (100ml)
1 dl brown sugar (100 ml)
2 egg
1 1/2 dl cream (150ml)
4 1/2 dl flour (450ml
2 tsp baking powder
1/2 vanilla pod.
3 dl fresh strawberries (300ml), this is just an estimate.

Pearl sugar for decoration.


Preheat the oven at 175 degrees C. Chop strawberries roughly, buy don't make them too small as you would like chunks of strawberries.

Combine butter and sugar and then add the eggs one by one while whisking. Add the rest of the ingredients and combine carefully, not to crush the strawberries. Divide the batter in muffin cups placed in a muffin tray. Sprinkle pear sugar on top of each muffin. Bake in the middle of the oven for about 20 minutes or until a stick comes out clean.

Don't miss out of My Sweet Party - July! The theme for this month is My Favourite Pie.

ENJOY!

Chocolate Muffins with Vanilla Cream

Chocolate time! I know chocolate isn't very summery, but I've been baking with mostly fruit and berries lately so I thought it would be nice with a little bit of change. They look like ordinary chocolate muffins, but once you take a bite you discover the sweet vanilla cream inside it, making these muffins not so ordinary anymore:-) The rich chocolate flavour from the muffin and the sweet vanilla cream makes a great combination of flavours, leaving this muffin a bit lighter and not so heavy.

Chocolate Muffins with Vanilla Cream
125 grams butter, room temperature
2 dl sugar
2 egg
1 1/2 dl cream (150ml)
4 1/2 dl flour (450ml
2 tsp baking powder
4 tbsp cocoa, sifted

Vanilla Cream
2 egg yolks
3 dl milk (300ml)
3 tbsp sugar
1 tbsp corn starch
1 vanilla pod

Divide the vanilla pod and place the seeds in a saucepan. Add the other ingredients and stir. Let the mixture simmer and whisk by hand at the same time, until vanilla cream thickens. Don't let the cream boil as it easily burns. Set aside, and let it cool.

Preheat the oven at 175 degrees C.

Combine butter and sugar and then add the eggs one by one while whisking. Add the rest of the ingredients and divide the batter in muffin cups placed in a muffin tray. Pipe vanilla cream into the center of each muffin. Bake in the middle of the oven for about 20 minutes or until a stick comes out clean.

Don't miss out of My Sweet Party - July! The theme for this month is My Favourite Pie.


ENJOY!

Apple Muffins with Nut-Caramel Topping

Do you fancy a very moist apple muffin with a sweet, crunchy, nutty-caramel topping? Then this treat is especially for you! Don't forget the napkin while eating this muffin as the nut-caramel topping is a little bit sticky:-)

Apple Muffins with Nut-Caramel topping, 12pcs
75 grams butter
1,25 dl sugar (125ml)
1 egg
2 dl grated apple (200ml)
0,5 dl milk (50ml)
2 dl flour (200ml)
1 tsp baking powder
1 tsp vanilla sugar

50 grams nuts (walnut, hazelnuts, almond)
50 grams butter
1 dl brown sugar (100ml)
0,5 dl cream (50ml)


Preheat the oven at 180 degrees C.

Melt butter and let cool. Whisk butter and sugar fluffy and mix in the egg. Stir in grated apple and milk and finally mix in the flour, baking powder and vanilla sugar. Divide batter into muffin cups placed in a muffin tray and bake for about 15 minutes or until almost finished.

While the muffins are in the oven prepare the nut-caramel topping. Place all ingredients in a small saucepan and heat on a medium temperature until sugar dissolves. Bring to boil and let it simmer for about 5-10 minutes, until caramel thickens a little bit.

Pour nut-caramel mixture onto your muffins and bake another 5 minutes. Let the muffins cool before serving.

Don't forget to link up your contribution to My Sweet Party . The theme this month is Summer Fruits.

This is my contribution to Foodie Friday and Sweets for Saturday.

ENJOY!

Savoury Chorizo and Red Pepper Muffins

I hosted a party a few days ago and decided to make savoury muffins for the occasion. I like making muffins as it's quick and easy and highly appreciated by everyone. These savoury Chorizo and Red Pepper Muffins goes very well with drinks:-) or why not make them for a picnic, breakfast, afternoon snack or as a side with a soup lunch or dinner. I made these Ham And Cheese Muffins a while ago, if you're not a big fan of chorizo.

Savoury Chorizo and Red Pepper Muffins, 12 pcs
4 1/2 dl flour (450ml)
1 tbsp baking powder
1/2 pinch of salt
100 gram chorizo skinless and ready to eat, finely chopped
1 small red pepper, finely chopped
2 eggs
2 1/2 dl milk (250ml)
6 tbsp sunflower oil

Preheat the oven at 200 degrees C.

Grease your muffin tray or place 12 muffin cases inside your muffin tray. It's better to bake directly in your muffin tray without muffin cases as they will stick a little bit on your muffins.

Combine flour, baking powder, salt chorizo and red pepper in a bowl. In a separate bowl, whisk eggs lightly and then add milk and oil, combine. Pour the mixture into the flour mixture and stir carefully until combines. Don't over-mix.

Distribute the batter into the greased muffin tray. Bake for about 20 minutes, or until your Chorizo and Red Pepper muffins are golden, firm and well-risen.

They are best served warm, but they are perfectly nice cold.


ENJOY!

This is my contribution for Foodie Friday and Breakfast Ideas Monday's

Cardamom Muffins

 


I've been trying to find the perfect muffin recipe and here it is!!! A muffin in my opinion should be heavier and more dense then a cupcake. Whereas a cupcake need to be very light and fluffy in order to make up for the often rich and very sweet topping. These muffins has a very nice cardamom flavour. I used cardamom powder, because that's what I had at home. But I prefer when you ground the cardamom yourself as you end up with bigger cardamom pieces, it adds greater flavour. This is a recipe that I'll keep and use as a base for baking other kinds of muffins.





Cardamom Muffins, 10
125 grams butter, room temperature
2 dl sugar (200ml)
2 eggs
1 1/2 dl double cream (150ml)
2 tsp ground cardamom
4 1/2 dl flour (450ml)
2 tsp baking powder
pearl sugar for decoration

Pre heat the oven at 175 degrees C.

Mix butter and sugar and then add the eggs, on at a time. Mix until white and fluffy.

Ground the cardamom and combine it with flour and baking powder, add the dry ingredients to the mixture along with the double cream. Blend carefully. Some lumps will remain, but those will disappear while baking. The mixture is kind of thick.

Fill muffin tins to about 2/3ds. Sprinkle pearl sugar on top. Bake in the middle of the oven for about 20 minutes.


ENJOY!


Have you submitted a contribution to my first My Sweet Party ? The theme of my first party is chocolate and I would love you to join! The last day to enter your contribution is on the 31st of May.


This is my contribution for Sweets for Saturday.

Lemon Muffins

Spring is here with lots of sunshine (erhm I wish...) but it's warmer outside and while waiting for the sun to come out, we can at least enjoy these little sunshine muffins with fresh lemon flavours.These little goodies are my contribution to Månadens Sötsak  ("The sweet of the month"), and the challenge this time was to bake something in the theme "fabulous". This Lemon Muffin recipe is truly fabulous. The muffins are light, fresh and yet such a simple spring treat. They are so melt in the mouth divine and moist that you actually can eat a whole bunch...or at least I managed:-)

Lemon Muffins, 12 regular sized

100 grams butter

3/4 dl milk (75ml)

1 1/2 dl sugar (150ml)

2 eggs

1 tsp baking powder

2 1/2 dl flour (250ml)

1 tsp vanilla sugar

1 tbsl potato starch (you can also use corn-, rice-starch or arrowroot)

zest from 1 lemon

Pre-heat the oven to 225 degrees C.

Grease a muffin tin or place muffins cups in it.

Melt the butter and mix with the milk. Let cool down.

Mix sugar and eggs until white and fluffy.

In another bowl, combine baking powder, flour, vanilla sugar and potato starch.

Add the dry ingredients, the butter and milk mix along with the lemon zest to the egg and sugar mixture. Fold carefully until just blended. It doesn't matter if you still have small lumps from the flour. These will disappear while baking.

Place in the middle of the oven and bake for about 10 minutes until golden

This recipe is also shared with Foodie Friday

I've also joined Sweet Adventures Blog Hop who this month had Lemons as a key ingredients. And since I adore my little Lemon Muffins I thought it would be a great way of sharing the recipe with other Lemon Lovers like me:-)

ENJOY!

Easter Inspiration; Chocolate, Cupcakes, Cakes, Brioche and Macaroons

Easter is just around the corner and it's time to prepare some delicious food and sweets for the holiday. I've found some really cute Easter inspiration for you guys!! And when I say cute, I mean super duper, irresistible cuties. I've got a hard time deciding myself what to make, there's just so much to choose from....!

How about these super cute Cheesecake Filled Chocolate Easter Eggs from Sydney blog "Raspberri Cupcakes"? They are easy to pull together at last minute and looks more advanced than it is. No baking required:-) The yolk is a passion fruit sauce...yum yum. Aren't they irresistible?!

She also made these Easter Bunny Macaroons and I'm almost melting looking at them. How's it even possible to make macaroons this adorable?! I'm literally blown away:-)

Cupcakes is a must for Easter Holiday inspiration and these Bird's Nest Cupcakes from blog "Cooking Classy" doesn't only look amazing, I bet they taste equally amazing too:-). The combination of a moist vanilla cupcake, a light chocolate frosting, toasted coconut flakes and on top of that, mini Cadbury eggs decorated as tiny little baby blue birds. What's not to like!?

Or how about baking a Brioche Easter Bunnies? Blogger Sweet Sensation made these adorable Easter Bunnies and what a great start of the day having these cuties for breakfast:-). It's almost a shame to eat them.....

If you are more into cakes for Easter why not try to pull off something like this, from blogger "Thyme" who inspires with a Whimsical Chocolate Easter Cake? It must be one of the most beautiful cakes I've ever seen and totally chocolaty:-) 

HAPPY EASTER!

Vanilla and Blueberry Cupcakes with Blueberry Frosting

I was browsing recipe sites the other day, which I do, a couple of days each week for inspiration... :-) I found lots of cutie cupcakes on Baker Girl and I instantly felt that I just had to make my own batch of cupcakes. I went for Vanilla and Blueberry Cupcakes with Blueberry Frosting. Blueberries gives the frosting such a pretty natural colour without using any artificial colourings.

Since I'm a big fan of these sweet and delicious berries, this is my contribution for the Swedish blog Söta Sakers, monthly challenge with the encouragement of baking something personal.





Vanilla and Blueberry Cupcakes, 12 large
3 eggs
3 dl sugar
75 grams butter
1,5 dl milk
4,5 dl flour
2 tsp baking-powder
2 tsp vanilla sugar
2 dl blueberries

Blueberry Cream Cheese Frosting
60 grams butter, room-temperature
5 dl icing sugar
1 tsp vanilla sugar
100 grams cream cheese
Blueberries


Pre-heat the oven to 200 degrees C.

Whisk egg and sugar white and fluffy. Melt butter, add milk and bring to boil. Add to the egg and sugar mixture.

Combine flour, baking-powder and vanilla sugar. Add to mixture and carefully combine. Do not mix as this will give you dense cupcakes. Pour the mixture in muffin cups, fill it to 1/3, add blueberries and fill the muffin cup to 2/3 with mixture.

Bake in the oven for about 20 minutes.  Let the muffins cool-down before decorating with  Blueberry Cream Cheese Frosting.

Blueberry Cream Cheese Frosting:

Whisk butter, icing, sugar and vanilla sugar into a smooth cream. Add the cream cheese and blueberries according to what colour you would like to achieve. Maybe you have to add more icing-sugar depending on how much fluid there is in the blueberries. Spread the frosting on your cupcakes and decorate with sprinkles, blueberries etc.

This is also my contribution to the  Foodie Friday virtual cookbook.

Enjoy!