"You're the frosting to my cupcake and when you share a cupcake, you share love."
Long day at work today, 07.00 - 16.00 and I'm completely and utterly exhausted!
From one thing to another. I'm all about cake pops right now, but I really love making cupcakes, especially decorating them :)
So a made some yesterday :)
Decorating cupcakes is just as important as baking them. Studies actually prove that the way food looks effects how people perceive the taste and the entire experience all together, so decorating cupcakes should really be priority nr. 1! :)
My all time favourite cupcakes are without a doubt Carrot Cuppies with cream cheese icing :)
I remember being in Soho in New York City the entire day (can't remember what we were doing then, probably some shopping) and I saw this amazing Starbucks on one of the most cozy streets in New York, and I ordered the best carrot cupcakes I've ever eaten :)
Uhm uhm uhm, heaven sent!
Carrot Cupcakes in Soho and Strawberry Frappes on Times Square... that's pretty much all I remember from my stay in New York, hehe :)
How to make your own carrot cupcakes (the "complicated version", I'll post the "easier" recipe later):
Prep time = 25 min
Total time = 50 min
Yield = makes 12
Ingredients
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 tablespoons orange juice
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/4 cup shredded coconut, plus more for garnish
- 8 ounces bar cream cheese, room temperature
- 3/4 cup confectioners' sugar
Directions
- Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
- Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut or carrots.
Raspberries tend to come in two kinds
Var ute med Viggo på morgonpromenad och fick syn på stora buskar fulla med stora, saftiga hallon. Så klart man plockade hem en näve (nästa gång tar jag med mig en hink :)
Och som hundägare vet jag också att man måste plocka bären som växer långt inne och högt uppe i busken, eftersom de bär som växer nere utmed vägkanten funktionerar som hundtoalett.
Just saying!
Jobbar för övrigt mellan 16.00 - 21.00 idag. Wish me luck! ;)
ca. 12 muffins
25 g smör
2 1/2 dl vetemjöl
1/2 dl havrekli
1 dl bärmüsli
1 tsk bakpulver
2 ägg
1 1/2 dl strösocker
1 dl lättyoughurt
50 g hackad mörk choklad
2 dl färska hallon
Smält smöret och låt det svalna.
Blanda mjölet med havrekli, bakpulver och müsli.
Vispa ägg och socker fluffigt. Rör ner smöret.
Vänd försiktigt ner mjölblandningen, chokladen, hallonen och youghurten så att allt blandas väl, men utan att röra för häftigt så att luften försvinner.
Fördela i muffinsformar och grädda mitt i ugnen vid 225 grader i ca. 15 min.
Låt svallna på galler. Garnera med grädde, choklad och färska bär såsom hallon, blåbär, svarta vinbär eller krusbär.
