…starting… w/ cupcake mania!

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We’ve now happily arrived in 2018!
How to start the blogging year – I decided to do a summary of my cupcake mania in 2017 (from which nothing appeared in my blog until now).



A cupcake is the big sister of the muffin – the grown-up muffin, the stylish muffin…
A cupcake is intimidating for any amateur pastry chef because of its delicateness, its sophistication, rich elaborate decoration…

Nevertheless you’ll find lots of cupcakes in amateur food blogs – so how to approach?

I just plunged into the pastry sea & struggled w/ soft whipping cream, slippery piping bags…
However, finally…

Let’s start w/ the muffins – the indispensable base of any cupcake.
(…& we always talk about 12 muffins resp. cupcakes to be made!)



What do we need?

  • butter
  • sugar & vanilla sugar
  • eggs
  • flour & baking powder
  • sour cream.

Yes: the photo shows also a lonely lemon waiting to lose its zest. It’s mainly up to you if you like a hint of lemon in the cake base or not.


For the record:
Of course the cake base may be enriched by more fruit flavours, spices, chopped fruit etc. The recipe (see below) shows some examples.


The oven should be preheated to 160° C w/ fan.

The muffin tin should be lined w/ paper muffin cups – take 2 for each muffin.



We prepare the muffin batter as usually (pls refer to my basic muffin post).

Distribute the batter evenly & set out for baking for about 30-35 min.




Let them cool completely.



For preparing the filling we scoop out a generous tablespoon of cake.



The cake debris is mashed in a bowl.



Now we add orange liqueur & pineapple jam to the mess & mix very, very well until mushy.



The filling mess is redistributed to the muffins.



Fill in of the mess as much as possible & even the surface somewhat.



Add whipping cream frosting w/ help of a piping bag. (You may add a lot more whipping cream frosting if you like..)



Take some fresh strawberries & clean them from all stems & greens; place them on top.




...starting... w/ cupcake mania!

Prep Time: 50 minutes

Cook Time: 30 minutes

Servings: 12

...starting... w/ cupcake mania!

At the beginning of 2018 some retrospective on cupcakes I dealt with in 2017. Base for any cupcakes are always simple muffins: adding jam & liqueur, fresh fruit & nuts, whipping cream frosting or cream cheese frosting creates the cupcake.


    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 additional apple & cinnamon flavour:
  • 100 g finely chopped apples (peeled)
  • 1/4 tsp ground cinnamon
  • for additional carrot cake flavour:
  • 100 g shredded carrots
  • 1/4 tsp ground cinnamon
  • a pinch of mace
  • a pinch of ground cloves
  • equipment:
  • 24 paper muffin cups
  • a muffin tin for 12 muffins
  • an electric handheld mixer
    for the whipping cream frosting:
  • 125 ml cold whipping cream (36%)
  • 1 packet vanilla sugar OR 1 tbsp vanilla sugar (not heaped)
  • for the cream cheese frosting:
  • 100 g cream cheese (full fat)
  • 50 g soft butter
  • 100 g icing sugar
  • zest of an organic lemon
  • equipment:
  • an electric handheld mixer
  • an egg whip
    for cupcakes w/ pineapple & strawberries:
  • 12 muffins (vanilla cake base OR w/ lemon flavour)
  • 12 tsp pineapple jam
  • 2 tbsp orange liqueur
  • 12 fresh strawberries
  • 1 x whipping cream frosting
  • for cupcakes w/ blueberries:
  • 12 vanilla muffins
  • 12 tsp black currant jam
  • 2 tbsp almond liqueur
  • 12 tsp fresh blueberries
  • 1 x whipping cream frosting
  • for cupcakes w/ raspberries:
  • 12 muffins (vanilla cake base w/ OR w/o lemon flavour)
  • 12 tsp raspberry jam
  • 2 tbsp limoncello
  • 6 tsp finely chopped pistachios
  • 36 fresh raspberries
  • 1 x whipping cream frosting
  • for cupcakes w/ apples & cinnamon:
  • 12 vanilla muffins w/ apple & cinnamon flavour
  • 12 walnut halves
  • 1 x cream cheese frosting
  • for carrot cake cupcakes:
  • 12 muffins w/ carrot cake flavour
  • 12 small marzipan carrots
  • 3 tsp finely chopped pistachios
  • 1 x cream cheese 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 the cream cheese frosting:
  18. Mix soft butter & icing sugar thoroughly w/ an electric handheld mixer.
  19. Add cream cheese & mix w/ an egg whip.
  20. Add lemon zest.
  21. Store in the fridge for further use.
  22. for all cupcakes w/ whipping cream frosting:
  23. Scoop out about a tablespoon of cake of each muffin.
  24. Mash 8 tbsp muffin cake in a bowl.
  25. Add liqueur & jam & mix until creamy.
  26. Fill the mess back into each muffin.
  27. Add whipping cream frosting w/ help of a piping bag.
  28. Add fresh fruit on top & decorate w/ further ingredients.
  29. for all cupcakes w/ cream cheese frosting:
  30. Distribute the cream cheese frosting generously over the muffin.
  31. Add decoration.


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.

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.



(information on equipment)



The same procedure leads to cupcakes w/ black currant jam & almond liqueur in the filling as well as whipping cream frosting w/ fresh blueberries on top.

…& of course we may also mix raspberry jam & limoncello for the filling as well as whipping cream frosting w/ fresh raspberries & chopped pistachios on top…


I did also some cupcakes w/ cream cheese frosting.



In this case I added some more flavour & ingredients to the cake base:

  • finely chopped apples & cinnamon
  • shredded carrots & cinnamon, mace, cloves…

I didn’t scoop out any cake, didn’t do any filling – just covered the muffin w/ cream cheese frosting & some decoration.



So – now:
If you like to do a cake plate w/ lots of different cupcakes proceed as follows…

  • Bake simple muffins (either 12 or 24).
  • Scoop out some cake.
  • Mix 3-4 different fillings out of the cake debris, some jam & some liqueur.
  • Add whipping cream frosting.
    (You may also work w/ cream cheese frosting, however, think about the overall flavour…)
  • Decorate w/ fresh fruit.

If working like at assembly line it’s rather fast…


For the record:
There are more possibilities for cupcake creation – another post will be published soon!



The businesswoman w/ too many office hours thinks

I think when doing only 4 or 6 cupcakes it’s not worth the trouble. When planning more the procedure is straightforward & will lead to a nice variety w/o too much effort.

You just start w/ the cake base – maybe I can even borrow another muffin tin from friends/neighbours to make 24 muffins at one go. Then you may prepare a lot of whipping cream frosting… Mix the fillings… & make sure that you’ve got enough space in the fridge. (I don’t think I’d mix the whipping cream type w/ the cheese cream type – far too stressful.)





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