2 carrots 1 cup(cake)

It’s time! It’s time! After what feels like an eternity I finally decided to bake some cupcakes again! This is actually a recipe that I’ve never tried before, even though it’s not that special or difficult to do, I guess. When I wrote down all the ingredients before I went grocery shopping, I kind of overlooked the number of how many cupcakes you could make from this dough. It was not the usual 12 pieces but 24! So if you don’t want you whole fridge filled with cupcake, divide all numbers down below in half! But on the other side, who doesn’t want their fridge being filled with cupcakes??

© Jule Helmke

Ingredients

1 cup chopped walnuts

1 pound carrots

3 eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

2 cups sugar

1 cup oil

1 tablespoon orange zest

3 cups flour

3 teaspoon baking powder

1 teaspoon salt

2 teaspoons cardamom

1 teaspoon cinnamon

 

Frosting

1 cup butter

16 oz cream cheese

1 1/2 cups powdered sugar

Copacabana cupcakes.

© Jule Helmke

I did absolutely nothing today. But when the clock struck 4 pm I had to get up and do something! And as always, I decided to bake. Today, for the first time in forever, without (dark) chocolate!!

Ingredients:

120 g white chocolate

120 g butter

2 eggs

120 g sugar

125 g flour

100 g grated coconut

1 tsp baking powder

120 ml coconut milk

 

Frosting:

200 g cream cheese

120 g sifted powdered sugar

100 g grated coconut

 

1. Preheat the oven to 175 °C. prepare a muffin baking plate with muffin forms. Melt the chocolate and butter  in a small pan on low heat and let it cool down again.

 

2. part the eggs, beat the egg  white. add 50 g sugar and blend it to a shiny mixture. beat the yolk with the rest of the sugar and mix with the chocolate-butter-mixture.

 

3. blend the grated coconut and flour with baking powder and add it in turns with the coconut milk to the dough. lastly add the beaten egg whites. divide the dough over the 12 cupcake forms and bake them for 25 minutes in the middle of your oven. let them cool down afterwards.

© Jule Helmke

 

4. in the meantime blend all the frosting ingredients and spread it on the cupcake.

© Jule Helmke

Triple chocolate cupcakes.

© Jule Helmke

I saw this amazing cupcake frosting on Blueskydaze’s blog  that I just had to try it out at the next occasion. And who would have thought, this occasion was this past weekend. When I looked for a basic chocolate cupcake recipe in my cupcake baking book I even found the recipe for this frosting! So I had this recipe in my very own apartment the whole time… Well well, now I know and now you know too. Here we go

Ingrediens:

125 g butter

150 g sugar

1 package vanilla sugar

2 eggs

2 tsp cacao powder

150 g flour

1 tsp baking powder

salt

100 g sour cream

Frosting:

100g dark chocolate

200 g soft butter

200 g powdered sugar

1. Preheat the oven to 175 °C.  Arrange the cupcake forms on a baking plate. Melt the butter with the sugar and vanilla sugar in a small pan on low heat and let it cool down. Put it in a mixing bowl and blend it until it’s creamy. Add the eggs one at a time. Mix the cacao powder with 2 tsp hot water and add it to the butter-egg-mixture. Add flour, baking powder and salt in turns with the sour cream to the butter-egg-mixture.
2. Divide the dough in the forms and bake them in the middle of the oven for 20 minutes. Let them cool down.
3. Melt the chocolate in a water bath for the frosting and let it cool down. Beat the butter until it’s creamy, add the chocolate and sift the powdered sugar and mix to a fluffy texture. Put the frosting in a bag, cut out a hole and decorate the cupcakes.

© Jule Helmke

 

Other posts:

Put a tiger in your oven.

I’m bored. Let’s bake.