Easter is right around the corner, so I thought I´d share this easterlicious lemon buttercream cupcake recipe with you. If you remember the Double Trouble Chocolate Cupcakes, you`ll see that it´s the same basic recipe, only this time I`ve made it with a fresh, citrus frosting based on lemon curd. In Norway, yellow is the traditional colour of Easter, signifying brighter times are coming after a long winter. That`s why I found it suitable to make these delicious cupcakes into an Easter treat! …continue reading
This is both BF and my favourite cake, it`s something I always make for birthdays. I`ve served this in many occasions, and people always take an extra slice of cake! It has an incredibly fresh, sweet taste of raspberries combined with the nuttiness from the hazelnut cake which creates the perfect combination. It does require some time and effort, so I recommend making it over two days. But the great thing with this cake is that you can freeze the leftovers. That is, if there`s anything left to freeze! I thought I`d share this recipe with all of you now, in case you want to make something delicious during Easter! …continue reading
Today is my BF`s 26th birthday, and at his job it`s common to bring something sweet to work on their birthdays. So yesterday was filled up with cupcakes all over the place. I made like three batches of cupcakes and I also started on a Raspberry mousse cake that`ll be the birthday cake here at home. One of the cupcake recipes I made was this super delicious Double Trouble Chocolate Cupcakes. They contain chocolate in both the batter and the frosting. It`s such a treat, so I hope the people at BF`s work enjoy them!
Double Trouble Chocolate Cupcakes
1.5 stick of butter (room temperature)
1 ¼ cup of sugar
3.5 oz. dark chocolate
4-5 tbsp. sour cream/yoghurt
2 cups of flour
8 oz. water (boiling)
2 tsp. baking powder
2 tbsp. cocoa
Turn the oven on 390 F.
In a small bowl, add chocolate and cocoa. Heat up water and pour it over. Stir well, and make sure all of the chocolate is melted. Let cool off. Mix sugar and butter until it gets light and fluffy. Add one egg at a time. Add flour and baking powder. Mix gently. Now add the chocolate mixture and the sour cream /yoghurt. Mix gently.
Fill the cupcake tin about 2/3 in each. Bake in the oven for 13 minutes.
Chocolate Buttercream Frosting
2 sticks of butter
2 cups of confectionary sugar
7.5 oz chocolate
4-5 tbsp. milk
Mix room temperature butter and the confectionary sugar until it gets really light and fluffy. Add the milk. Mix well. Add melted chocolate and mix well. And ta da! Now it`s done! Now the fun stuff begins. Bring out the sprinkles, and start decorating! I love using colourful sprinkles!
Fat Tuesday or Mardi Gras are probably well-known terms, but what you might not know is that we have the equivalent day in Norway. We call it “Fastelaven” and it was last weekend. But that was also the day of Mother`s Day in Norway, so I asked my mom if we could postpone both until I came to visit this weekend. So today we celebrated both Mother`s Day and Fastelaven. And here is where the cream puffs come into the picture. You see, the traditional food on Fastelaven is cream puffs filled with whipped cream and berries or jam, with a confectionary sugar dust.
Here is my super-easy and quick recipe for Cream Puffs “Norwegian Style”;
- 4 eggs
- 1 cup of water
- 1 stick of butter
- 1 cup of flour
Preheat the oven at 390°F.
Melt butter in water in a saucepan. Bring it to a boil. Turn the temperature down, and add flour. Mix it until the doug lets go of the saucepan. Add one egg at a time. Stir good between each egg, until the last one, now you stir gently until the egg is incorporated into the dough.
Take one tablespoon filled with dough and place on a baking sheet. This makes 8-10.
Bake in the oven for approx. 25 min, or until the puffs has a golden crust. Do NOT open to oven door until they`re done. If you do they might collapse!
Let cool off before serving. Split them in half, and add berries or some good jam on the bottom, then splurge with whipped cream. Put the top on and carefully dust the cream puffs with confectionary sugar. Bon apetit! Or as they say in Norwegian; Velbekomme!