more cupcake mania…

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Welcome back to cupcake mania – you may remember my recent (& very 1st) post on cupcakes!

Above once again the blueberry cupcakes we created last time…

…& here are some cupcakes based on chocolate flavoured cake, filled w/ lemon curd & rum, decorated w/ whipping cream frosting mixed w/ chocolate flakes & some roasted almond flakes on top (a new creation!).


The creation process…

…doesn’t change in general – what a surprise! Only some marginal points have to be taken into account.

You remember:

  • we start w/ baking muffins…
  • we scoop out some of the cake, mash it & mix it w/ jam & flavours like liqueur…
  • we put the mess back & add whipping cream frosting & decoration.

Have a look at this master cut revealing the inner qualities of one of our cupcake creations!

 

 

Some photos on the filling process…

 

 

…& finally the results (recipe: pls rely on 1st post on cupcakes!).

 

 

In the recipe box of the current post you’ll find some new cupcake versions like:

  • a chocolate flavoured cake base
  • a filling of morello jam w/ morellos on top of the whipping cream frosting
  • finalised w/ help of kirschwasser.

 

 

A loaded chocolate cake (w/ cocoa & chocolate drops!) topped w/ whipping cream mixed w/ chocolate flakes & little chocolate hearts on top!

 

 

 

more cupcake mania...

Prep Time: 50 minutes

Cook Time: 30 minutes

Servings: 12

more cupcake mania...

Some more results of my cupcake experiments I did last year: the main approach is always quite the same.

Ingredients

    THE MUFFINS
    for the vanilla cake base:
  • 100 g butter
  • 100 g sugar
  • 1 packet vanilla sugar OR 1 tbsp vanilla sugar (not heaped)
  • 4 small eggs OR 3 large eggs
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 250 g sour cream (20%)
  • for additional lemon flavour:
  • zest of an organic lemon
  • for chocolate flavour resp. chocolate cake base:
  • 20-25 g cocoa
  • 12 tsp chocolate drops - OPTIONAL
  • equipment:
  • 24 paper muffin cups
  • a muffin tin for 12 muffins
  • an electric handheld mixer
  • THE FROSTINGS
    for the whipping cream frosting:
  • 125 ml cold whipping cream (36%)
  • 1 packet vanilla sugar OR 1 tbsp vanilla sugar (not heaped)
  • equipment:
  • an electric handheld mixer
  • an egg whip
  • THE CUPCAKES
    for cupcakes w/ lemon:
  • 12 lemon flavoured muffins
  • 12 tsp lemon curd
  • 2 tbsp rum
  • 12 tsp chocolate flakes
  • 1 x whipping cream frosting
  • for cupcakes w/ cherries:
  • 12 muffins w/ chocolate flavour
  • 12 tsp morello jam
  • 2 tbsp kirschwasser
  • 48 morellos
  • 1 x whipping cream frosting
  • for cupcakes w/ lemon & chocolate:
  • 12 muffins w/ chocolate flavour
  • 12 tsp lemon curd
  • 2 tbsp rum
  • 12 tsp chocolate flakes
  • 12 tsp roasted almond flakes
  • 1 x whipping cream frosting
  • for cupcakes w/ lots of chocolate:
  • 12 muffins w/ chocolate flavour (definitely w/ chocolate drops!)
  • 12 tsp chocolate flakes
  • 12-24 chocolate hearts (for decoration)
  • 1 x whipping cream frosting
  • equipment:
  • a piping bag set

How to...

    for the cake base:
  1. Preheat the oven to 160 degrees C w/ fan.
  2. Line the muffin tin w/ paper cups (2 cups for each muffin).
  3. Cream butter, sugar & vanilla sugar w/ the electric handheld mixer.
  4. Add eggs.
  5. Mix flour, baking powder & salt & add to the batter.
  6. Add sour cream.
  7. OPTIONAL: add flavours for „special“ muffins & mix well.
  8. Distribute the batter evenly among the 12 muffin cups.
  9. Bake in the oven for about 30-35 min.
  10. Do the famous test w/ the wooden pin...
  11. Let the muffins rest for 5 min after the oven session; then let them cool completely on a cooling rack.
  12. for the whipping cream frosting:
  13. Start w/ rather cold whipping cream out of the fridge.
  14. Add vanilla sugar.
  15. Whip w/ the electric handheld mixer until stiff.
  16. Store in the fridge for further use.
  17. for all cupcakes w/ whipping cream frosting (except "cupcakes w/ lots of chocolate"):
  18. Scoop out about a tablespoon of cake of each muffin.
  19. Mash 8 tbsp muffin cake in a bowl.
  20. Add liqueur & jam & mix until creamy.
  21. Fill the mess back into each muffin.
  22. Add whipping cream frosting w/ help of a piping bag.
  23. Add fresh fruit on top (if required!) & decorate w/ further ingredients.
  24. for cupcakes w/ lots of chocolate:
  25. Mix chocolate flakes w/ whipping cream & decorate.

Notes

Prep Time: It’s the preparation of the muffins (about 20 min) as well as the creation of the cupcakes afterwards (about 30 min (or more)).

Cook Time: It’s the time in the oven - maybe up to 35 min

Servings: The cake base makes 12 muffins; the frosting is enough for 12 cupcakes; the fillings & decorations are meant for 12 cupcakes as well.

Cake w/ chocolate flavour: Adding 25 g cocoa to the batter means a light chocolate cake; adding 30 g cocoa means a rather heavy chocolate cake. If adding additional chocolate drops the cake will get very, very chocolate & heavy.

Whipping cream: I use a „loaden“ whipping cream of 36% to make use that the whipping cream remains stiff.

I recommend fresh fruit w/ the whipping cream frosting; if not available you may fall back into frozen fruit (carefully defrosted & patted dry).

Always store the cupcakes in the fridge!

The cupcakes will be fine in the fridge for 2 days.

https://thebusinesswomanskitchen.de/more-cupcake-mania/

 

(information on equipment)

 

 

 

Lemon curd in chocolate cake flavoured w/ rum (see above) & lemon curd in lemon flavoured cake w/ chocolate flakes (see below).

 

 

For the record:
Honestly: sometimes the cupcakes – my cupcakes! – don’t appear very professional. (I admire food bloggers managing to create & realise cupcakes – even 3- or 4-layer cakes – like a pastry chef.) The frosting is always my major challenge because I’ve got insufficient practice w/ operating a piping bag…
My approach (cake base, filling, frosting, decoration) is solid & works for the overall texture & the flavour, however, this final touch of delicate trimmings, of casual precise twirls & twists out of whipping cream or cream cheese frosting or butter cream…
I’m an amateur – I don’t do confectionary on a regular base: I think it’s the same w/ most of you. So don’t get desparate when (you know what…)… I won’t neither.

 

 

The businesswoman w/ too many office hours thinks

To cut a long story short: no more comments on cupcake production!

 

 

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