English Version

Welcome international readers If you like to leave me comments, please post them on the german recipe entries!

 

Honey & Plum Cupcakes (for Cupcake Hero october)

This month ingredient is honey……. yumyumyum  

one dozen:

• 1 1/4 cups all-purpose flour
• 1  tsp baking powder
• 1 tsp salt
• 1 cup firmly packed dark brown sugar
• 4 Tblsp Honey
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup whole milk
• cup of chopped plums

Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper liners.
In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar, honey and butter together until light and fluffy, 2-3 minutes. Add the eggs and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Fill batter in the cups, 2/3 full. Place sliced plums on top of the batter. Bake for about 30min.

 Honey Swiss Meringue Buttercream 

• 4 large egg whites
• 1/2 cup granulated sugar
• 5 tblsp Honey
• 2 1/2 sticks unsalted butter, at room temp

Put egg whites honey and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low.

Frost Cupcakes and garnish with a piece of plum and drizzeld honey

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coke-A-Holic Cupcake for Cupcake Hero September

“Caffeine”

 

Caffeine – a true love story through years. It keeps me awake and helps me don´t to fall back in that bad nicotine addiction. I´m clean since 2 years   Coffee, tea, cacao, coke.. I´m in love with it! I was very pleased when I discovered the actual Cupcake Hero ingredient caffeine. But I drink so much coffee and tea every day so I needed an alternative for my recipe: COKE   I had also a pumpkin and apples in my weekly organic vegetable box, so I tried to get them together, so that came out:

makes a dozen:

• 1 cup butter
• 2/3 cup brown sugar
• 1 pinch of salt
• 1 tbs finaly grated lemon zest
• 2 large eggs
• 1    3/4 cups flour
• 1 tsp baking soda
• 150ml cola
• 1 cup grated pumpkin (pattinson)

Preheat oven to 180°C/350°F. Line a muffin pan with paper cups. Sift flour, baking soda and salt, mix it.  Beat butter and sugar until combined. Add the eggs, lemon zest and beat until creamy.  Alternately add flour and cola until mixed in. Finaly add grated pumpkin. Fill the cups 3/4 full and bake the cupcakes for 25 min.  Let them cool completely on a cooling rack.

Coke Creamcheese & Coke Apples Frosting:

• 250g Cream Cheese
• 1 cup whipped cream
• 100ml Coke
• 3 small apples
• 1 tbs grated lemon peel
• 1/4 cup sugar

Peel the apples and cut them into small cubes. Add them with the coke, lemon peel and sugar into a small pan and bring it to the boil. Remove the apples and drain them in a sieve.  Let the coke evaporate till you get 1-2 tbs coke syrup. Let it cool down a little. Beat the whipping cream until stiff peaks form (do not overbeat). Cream the creamcheese with the coke syrup, then add beated wipping cream and apples. With a icecream spoon spoon the frosting on the cupcakes.

 

 

 

 

 

 

 

 

 

 

 

Ovomaltine Cupcakes + Orange-Mascarpone Frosting

makes a dozen:

125g dark chocolate, chopped
160g butter, softened
130g brown sugar, packed
2 eggs
140g all purpose flour
1 teaspoon baking powder
2 ½ tablespoons cocoa powder
½ cup  Ovomaltine
½ cup dark chocolate chips/chunks

Preheat oven to 180°C/350°F. Melt the chocolate and butter in a  bowl set over simmering water until the mixture is smooth. Remove from heat and set aside to cool for a few minutes.  Add the sugar and eggs and stir to combine. Sift the flour, baking powder and cocoa over the chocolate mixture, add the Ovaltine and stir until smooth. Mix in the chocolate chunks. Fill in Cupcake cups and bake for 25 minutes.

Orange Mascarpone Frosting:

• freshly squeezed Orange juice of a half fruit
• 1 1/2 teaspoon finely grated orange peel
• 250g Mascarpone
• 4 Tbl Quark
• 80g  Sugar

Whisk orange juice with the sugar until sugar has dissolved.  Stir in mascarpone cheese and quark.  Whisk until Frosting is smooth.

Frost the cupcakes and sprinkle them with the orange peel.