Showing posts with label Cupcakes & muffins. Show all posts
Showing posts with label Cupcakes & muffins. Show all posts

Thursday, 30 January 2014

Blueberry doughnut muffins


I am definatley not a morning person so waking up every morning is a big battle between my annoying alarm and my lovely pillow. So I have to use tricks that will help me to leave my warm bed and get up.. The secret of those tricks is a delicious breakfast. Every time I make those blueberry donught muffins I just can't wait until I eat them in the morning  accompanied with a hot cup of coffee. After such a breakfast every morning doesn't seem to be so bad anymore!! I guess they are called donught muffins because they are extremely moist and very soft, little doughnuts caught in a muffin :) Less greasy than doughnuts as they are not fright but the taste is amazing!!! I am sure they will also make your morning a lot easier!!! 
From grace(full) eats

Ingredients:
For 15-17 muffins
  • 100g  sugar
  • 50g brown sugar
  • 60g butter, melted
  • 60ml vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 330g flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt 
  • 1 cup natural yoghurt - approx. 200ml (can be also 1 cup of milk) 
  • 300g blueberries fresh of frozen
Preparation: 

Preheat the oven to 180°CLine a 12-cup standard muffin tin with paper liners. 
In a mixing bowl combine all wet ingredients (eggs, oil,butter and yoghurt). Add sugar and vanilla extract and mix until smooth. Start adding flour together with the baking powder and baking soda and mix until all ingredients combine. At the end gently add the blueberries and give it some whisks until all combines. With a spoon scoop evenly into the prepared cupcake liners. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. Bake for about 20-25min. You can check to see that the muffins are ready by sticking a cocktail stick into the centre of the each muffin. It should come out clean and not sticky, if it is still sticky just leave it in the oven for 3-5 minutes more. Take out, leave to cool down and enjoy!!! 




 Upppssss…they are just too good :)

Saturday, 18 January 2014

Red Velvet Cupcakes


This is one of the classics! I just had to include it to my repertoire :) I also have to admit that red velvet cupcakes are one of my favorites!! I could eat them every day!!! Now with the coming Valentines Day this can be a sweet surprise for your beloved <3
Recipe adapted from Averie

Ingredients:

For the cupcakes:
  • 1 large egg
  • 200g sugar
  • 2/3 cup buttermilk (appox 150 ml)
  • 120ml vegetable oil*
  • 2 rounded tablespoons creamy natural yoghurt
  • 1 tablespoon vanilla extract
  • 210g flour
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • pinch salt
  • 1 to 2 tablespoons red food coloring, or as needed
*Oil will make your cupcakes more moist then if you would use butter. 
For the frosting
  • 250g cream cheese (I used mascarpone)
  • 1/2 cup powder sugar
  • 16 gr vanilla sugar
  • 50g butter, sof


Preparation:
Preheat the oven to 180°CLine a 12-cup standard muffin tin with paper liners. 
In a mixing bowl combine all wet ingredients (egg, oil, buttermilk, yoghurt). Add sugar and vanilla extract and whisk again. Start adding flour together with the baking soda and cocoa and mix until combined. At the end gently add the red food coloring and whisk until you get a nice red color. If you get a very pink color you can add another 1/2 tsp of cocoa and then add more if needed. With a spoon scoop evenly into the prepared cupcake liners. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. You might have some mixture for the 13th and 15th cupcake, depending on the measures of your cupcake tin. Bake for about 20min and leave to cool down. 
For the frosting: With a mixer, beat together cream cheese and butter when it combines add sugars and beat until combined and smooth. Frost the cooled cupcakes as desired. I piped them with a piping bag but you can do it with a spoon it will be equally tasteful! 


Tip: I alsways cut their little heads so it is easier to decorate them with the frosting.






Sunday, 12 January 2014

Almond baby shower cupcakes :)


First time in my life I was asked to prepare cupcakes for a baby boy shower party!!! I was so excited I just couldn't wait to finish them! Had a lot of fun while decorating! Apart of looking just beautiful they are of course very tasteful! Moist and flavorful! I have to admit I am in love :)

Ingredients:

For the almond muffin:
  • 140g flour
  • 100g ground almonds
  • 1 tsp baking powder
  • 175g sugar
  • 1/2 tsp almond essence
  • 3 eggs
  • 100ml butter milk
  • 150g melted butter
For the frosting:
  • 250g mascarpone
  • 100g butter, softened
  • 1/2 tsp almond essence (or more if needed)
  • 1 cup of powder sugar (approx. 200g)
  • Blue food coloring 
* Recipe adapted from not only muffins

Preparation:
Preheat the oven to 190C. Line a 12-cup standard muffin tin with paper liners. 
For the muffins: In a mixing bowl combine all the wet ingredients (eggs, butter milk, almond essence and melted butter) and whist until combined. Now add sugar and keep whisking for 1-2 minutes so that the sugar starts to melt.

Add the remaining dry ingredients (flour, baking power, grounded almonds) and mix until just combined, but doesn't have to be too precise. With a spoon scoop evenly into the prepared cupcake liners. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. Bake for about 20-25 minutes, for me 22 minutes were enough :)

Add the remaining dry ingredients (flour, baking power, grounded almonds) and mix until just combined, but doesn't have to be too precise. With a spoon scoop evenly into the prepared cupcake liners. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. Bake for about 20-25 minutes, for me 22 minutes were enough :)

For the frosting: In a mixing bowl combine together mascarpone, butter and powder sugar and mix until smooth and creamy. Add the almond essence and food coloring and combine together. Put the frosting into a piping bag with nozzle and decorate the cupcakes. 

You can decorate them with pearls or like me play with the fondant and use your imagination to create the perfect decoration!! 





Sunday, 15 December 2013

Apple cinnamon muffins with a streusel topping and marzipan filling




I don't know if it is the Christmas feeling or maybe the long cold days but lately I fancy everything with cinnamon!! So here is another version of apple cinnamon muffins but this time with a streusel topping! YUM!!!

Ingredients:

For the muffins:

  • 60g butter, melted
  • 1 grated apple
  • 250g flour 
  • 1 egg, light beaten 
  • 2 teaspoons of baking powder 
  • 2 teaspoons of cinnamon 
  • 1 spoon lemon juice
  • 120 g soft light brown sugar 
  • 150ml buttermilk
  • 100g marzipan
For the streusel:
  • 70g flour
  • 50g light brown sugar
  • 50g soft butter
  • 1teaspoon cinnamon - optional
Preheat the oven to 200°CLine a 12-cup standard muffin tin with paper liners. In a mixing bowl combine flour, baking powder, brown sugar, cinnamon and grated apple. Add buttermilk, egg and melted butter. Mix until just combined, but doesn't have to be too precise. With a spoon scoop evenly into the prepared cupcake liners. Cut the marzipan in small squares and place each piece in each of the muffins, then cover with a bit of your apple mixture. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. 
For the streusel: mis all the ingredients in a mixing bowl and with your finger taps combine everything until you get small crumbles. Sprinkles the streusel over your muffins. Bake your muffins approx. 25 minutes. 





Tuesday, 26 November 2013

Apple cinnamon muffins with a toffee topping


After trying those muffins one of my friends said that apple and cinnamon is one of his favorite flavors... I totally agree. I loved this small little bites, they are soft, fluffy and so aromatic, my kitchen was smelling wonderful and hours after the muffins were already gone ;)

Ingredients:

For the muffins:
  • 60g butter, melted
  • 1 apple
  • 1 grated apple
  • 250g flour 
  • 1 egg, light beaten 
  • 2 teaspoons of baking powder 
  • 2 teaspoons of cinnamon 
  • 1 spoon lemon juice
  • 70 g soft light brown sugar 
  • 150ml buttermilk
For the sticky toffee:
  • 50ml heavy cream
  • 50g soft light brown sugar
  • 20g butter
Preheat the oven to 200°CLine a 12-cup standard muffin tin with paper liners. In a mixing bowl combine flour, baking powder, brown sugar, cinnamon and grated apple. Add buttermilk, egg and melted butter. Mix until just combined, but doesn't have to be too precise. With a spoon scoop evenly into the prepared cupcake liners. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. The remained apple cut in thin slices approx. 3-5 millimeters, place on a plate, sprinkle with lemon juice and a spoon of sugar and put all in the microwave for 20seconds. The slices are now crispy so wouldn't allow you to form nice roses but if you put them into the microwave then they will become soft and easy to roll. Take each slice and roll together and place in the middle of your muffin. If you are not good with manuals then just put some slices of apple on the top of your muffin. The result will be exactly as delicious. Bake your muffins approx. 20 minutes. 
For the toffee topping: In a pan whisk together sugar, butter an the heavy cream, wait until it starts boiling then on a low heat and constantly mixing keep boiling it for another 3-5min. Then sprinkle your toffee topping over your cooled muffins and ...... bite in!!!! 


Sunday, 17 November 2013

Carrot cupcakes with vanilla cream cheese frosting

If you are also crazy for carrot cakes like me, you must try these easy cupcakes for yourself! They are very easy to make just few whisks and you are done!! You will see you will love the soft, moist and tender texture finished with a perfect touch of a vanilla cream cheese frosting!! Yummy!!

Ingredients:

For the cupcakes:
  • 350g flour 
  • 120g caster sugar
  • 150ml buttermilk or normal milk
  • 1 egg, lightly beaten
  • 150 g butter, melted
  • 150g brown sugar
  • 1 teaspoon mixed spice 
  • 3 grated carrots
  • 1 teaspoon vanilla extract or 1package vanilla sugar (16g)
  • pinch of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 100g hopped walnuts - optional 
  • 100g raisins - optional
For the frosting
  • 250g cream cheese (I used mascarpone)
  • 1/2 cup powder sugar
  • 16 gr vanilla sugar
  • 50g butter, soft
  • optional - you can add some food coloring to get a colorful frosting, like i did to make the roses :)
Preparation

Preheat the oven to 180°CLine a 12-cup standard muffin tin with paper liners. 
In a mixing bowl combine flour, baking powder and soda, caster sugar, brown sugar, mixed spice, carrots, walnuts and raisins. Add milk, egg and melted butter. Mix until just combined, but doesn't have to be too precise. With a spoon scoop evenly into the prepared cupcake liners. Remember to fill the muffin cases only 3/4 cavity otherwise they might overflow. You might have some mixture for the 13th and 15th cupcake, depending on the measures of your cupcake tin. Bake for about 20min and leave to cool down. 
For the frosting: With a mixer, beat together cream cheese and butter when it combines add sugars and beat until combined and smooth. Frost the cooled cupcakes as desired. I piped them with a piping bag but you can do it with a spoon it will be equally tasteful! 








Thursday, 12 September 2013

Coconut cupcakes with a vanilla filling


As you have already noticed I am definitely a cupcake girl!
Here is one of my easy and delicious recipes for perfect coconut cupcakes with a sweet and creamy vanilla filling.

Ingredients:

For the cupcakes:
  • 1 1/2 cup of flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3/4 cup of sugar
  • 1 package vanilla sugar
  • 2 eggs
  • 1/2 cup of milk
  • 120g butter, soft
  • 100g desiccated coconut
For the vanilla filling:
  • 500 ml of milk
  • 1 spoon of butter
  • 1 packages of vanilla sugar
  • 2 spoons of potato flour
  • 2 yolks
  • 50g butter
(If you don’t have time you can go for the easy method and use an instant pudding)

Preparation:

For the cupcakes, preheat the oven to 180°C and place 12-14 paper cases into muffin tins.

Beat the eggs with sugar and a pinch of salt, add butter, milk and whisk all together. Add flour, baking powder and coconut and whist until combined. Remember that the mixture doesn’t have to be perfectly pale :)

Use tablespoons to evenly divide the mixture between the paper cases. Fill half of the tins with your coconut mixture. Remember to fill the tins only 2/3 of their height because they like to grow :) Bake approximately 25 minutes and leave to cool down. In the mean time prepare the vanilla filling.
If you are using the instant pudding just follow the instruction on the package, after it cools down beat it together with butter.
If you are doing the pudding yourself first you need to boil 3/4 of your milk together with butter, sugar and vanilla sugar. The remained milk whisk together with the potato flour and egg yolks. Add the mixture to your boiling milk and mix it quickly. Cook it approximately one minute on a very low heat and leave to cool down. When the pudding is cool beat it together with butter, just like you would do using the instant pudding.

When your cupcakes are cool make a small cut in the centre of the cupcake and fill it out with your vanilla pudding. If you have a piping bag fill it with the vanilla cream and swirl over and inside the muffins. If you don’t have a piping bag you can use teaspoons to spread the cream over your cupcakes :)


Monday, 9 September 2013

Chocolate muffins with a blackberry filling

Another variation of a small chocolate treat with a juicy filling!


Ingredients:
  • 1 & 1/2 cup of flour
  • 3/4 cup of sugar
  • 3 spoons of cocoa
  • 200 g dark chocolate (doesn’t have to be 70%)
  • 1 tea spoon of baking powder
  • 1/3 tea spoon of salt
  • 1/2 cup of natural yogurt
  • 1/3 cup of olive oil or 110g butter
  • 1 package of vanilla sugar
  • 1 egg
  • 18 blackberries (you can use all kind of berries you like)
  • If you like you can add as well a spoon of rum :)
Preparation

To make the cupcakes, preheat the oven to 180°C and place 18 paper cases into muffin tins. 

Melt the chocolate and leave to cool down. In a mixing bowl beat butter together with sugar. Add the egg, olive oil, yogurt, chocolate an mix all together. Add flour and mix until combined. The good thing about all kind of muffins is that we don’t have to be very precise in steering, the mixture doesn’t have to be perfectly pale. Use tablespoons to evenly divide the mixture between the paper cases. Fill half of the tins with your chocolate mixture add one blackberry to every tin and cover again with the mixture. Remember to fill the tins only 2/3 of their height because they use to grow a bit.

Put the muffins into the oven and bake 25 minutes. 

Chocolate muffins with a toffee frosting

/Chocolate and toffee is one of my weaknesses...so why not having both?

Ingredients: 
  • 110 g flour
  • 1 teaspoon baking powder
  • 50g cocoa
  • pinch of salt
  • 150g cold butter
  • 200g brown sugar
  • 200ml cream 15%
  • 2 eggs
if you are a chocolate lover use as well:
  • 50g chopped dark chocolate
  • 100g peanuts
For the toffee frosting:
  • 1 cup of cream
  • 2 spoons of brown sugar
  • 2 spoons of melasa 
  • 1 package of vanille sugar
Preparation:

Preheat the oven to 180°C and place 12 paper cases into muffin tins. Prepare two mixing bowls. Put the chopped butter into the one of the bowls add all the dry ingredients: flour, cacao, baking powder and salt. Work with your fingers until the mixture will look like crumbles. Add the chopped chocolate and sugar and steer with a spoon. Add all the wet ingredients to the second bowl: cream 15% and eggs and beat together. Pull the creamy mixture into the chocolate mixture and combine together.
Use tablespoons to evenly divide the mixture between the paper cases. Remember to fill the tins only 2/3 of their height. Bake 20-25 minutes.

Prepare the toffee frosting. Pull the cream together with the sugars into a pot and cook on a low heat until the sugar caramelizes and becomes sticky, it can take you 30minutes or more. Remember to steer from time to time to avoid the toffee from burning. When your muffins are ready take a tea spoon and spread some toffee over the top of your muffin, decorate with peanuts.

You will see you will love them :)



Tuesday, 27 August 2013

Chocolate cupcakes with a creamy chocolate frosting

Who doesn't love cupcakes??? It is probably hard to find someone who wouldn't like to try one! We always think they may be difficult do bake but I am going to give you a very easy recipe!


Ingredients:

  • 1 & 1/2 cup of flour
  • 3/4 cup of sugar
  • 3 spoons of cocoa
  • 200 g dark chocolate (doesn’t have to be 70%)
  • 1 tea spoon of baking powder
  • 1/3 tea spoon of salt
  • 1/2 cup of natural yogurt
  • 1/3 olive oil
  • 1 package of vanilla sugar
  • 1 egg
  • If you like you can add as well a spoon of rum :)
For the frosting:
  • 200 g dark chocolate
  • 150 g creamy cheese (can be ricotta, mascarpone or any other you like)
  • 3 spoons of powder sugar
  • 3 spoons of nutella (optional)

Preparation


To make the cupcakes, preheat the oven to 180°C and place 18 paper cases into muffin tins. 


Melt the chocolate and leave to cool down. In a mixing bowl beat the butter with the sugar. Beat in the egg, add olive oil, yogurt, chocolate an mix all together. Add the flour and mix until combined. The good thing about all kind of muffins is that we don’t have to be very precise in steering, the mixture doesn’t have to be perfectly pale. Use tablespoons to evenly divide the mixture between the paper cases. Remember to fill the tins only 2/3 of their height.

Put the muffins into the oven and bake 25 minutes. 

For the frosting. Again melt the chocolate and leave it until it cools down a bit. In a mixing bowl beat together all the ingredients until you get a creamy mixture. Put the creamy frosting to the fridge and chill until firm enough to spread over the tops of the cupcakes. Fill the piping bag with the mixture and pipe a swirl onto each cupcake.