Cupcakes, cupcakes, buttercream, lemon and raspberry flavour, Analiza Gonzales

Lemon cupcakes with lemon and rapsberry frosting

 Happy Birthday Norway!!!
Today the 17th of May is Norway’s constitution day. This day is among others the children’s day and celebrated with school children parading, every school has a marching band at the front and the students follow grouped by grade.  All the grade schools in every city and town parade, in Oslo they have the largest parade, the student parade up the main street and pass the royal palace, where the king and queen wave to the children.

MiniMe’s class arranged her schools 17th of may celebration at school and I am in the group that set up tables and chairs and cleaned up after the party. I got an e-mail asking us to bake cakes too, as if we did not have enough to do. The easy way out would have been to bake a sheet cake and be done with it. I had to ask if there was anything they specially needed and got a reply that nobody was making cupcakes, so I made cupcakes.

Today recipe is lemon cupcakes with light and airy raspberry and lemon butter cream, sweet and sour just the way I like it.

Light and airy butter cream you ask, Yes, I mixed Swiss meringue with butter.
Swiss meringue is egg and sugar whipped in a double boiler. This makes a silky smooth buttercream, that spreads beautifully and perfect for piping.

Cupcake, lemon cupcake, lemon frosting, raspberry frosting, buttercream, Analiza Gonzales

 Makes about 24 regular sized cupcakes
Decorations:
Fresh blueberries
Chocolate
Edible silver
250 g of room temperatured butter
250 g sugar
Grated lemon peel from one lemon
Juice from 1 lemon
4 large eggs
250 g flour
3 teaspoons baking soda
Preheat the oven to 190 C
Beat butter and sugar white.
Add lemon peel and juice, keep beating, then add the eggs one by one.
Mix flour and baking soda into a bowl and sift it into the butter mixture and beat on medium speed.
Mix until you see all the flour is well corporated, a few minute only. If you beat for too long, the texture of the cake can be very rubbery and spongy
Cupcakes, Analiza Gonzales, scooping batter
Old picture from an old post, I forgot to take pictures during the process
Place cupcake liners in a cupcake tray and scoop the batter into cupcake liners.
Bake them in the middle of the oven for about 15 minutes.
Let the cupcakes cool down before frosting them.
Sitron cupcakes, muffins, smørkrem, bringebær, sitron Lizas matverden

Swiss meringue butter cream

4 large egg whites
200 g sugar
250 g room teperatured butter, cut into tablespoons sized cubs
Juice from one lemon
juice from 250 g frozen raspberries or fresh

Combine egg whites and sugar in the heatproof bowl place it over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved, the mixture should feel completely smooth when rubbed between your fingertips.

Take the bowl off the heat and whisk with a handmixer. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

Keep the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, remember to scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. This buttercream can be stored inan airtight container and refrigerated up to 3 days or in the freezer up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low-speed until smooth again, about 5 minutes.

Divide the buttercream into to bowls and add the flavouring mix well. The butter cream is ready for piping,

Pipe and decorate your cupcakes.

Sitron cupcakes, muffins, smørkrem, bringebær, sitron Lizas matverden

Cupcakes with popping candy hearts

Valentine cupcakes  with a little surprise.

Don’t you like making treats for your loved ones, whether they are healthy or not.

Sometimes it is fun to make treats with a little unexpected surprice.

This Valentines I made some red velvet cupcakes with vanilla frosting and popping hearts for decoration

The cupcakes turned out a pale version of what I usually make, I did not have the propper food coloring I needed, but oh well, its the candymelt hearts that was of importance this time.

I made the hearts with popping sugar.

Popping sugar is bits of candy where carbon dioxide is added under pressure while the mass is still in liquid form and when the mass hardens it traps the gas inside the candy . It is only when the pieces come in contact with moisture like when you put them in your mouth and the sugar dissolves, the gas is released and you will experiences little explosions in your mouth . Candy is not difficult to make, but popping sugar is completely different , it’s not something I plan to try to do at home in my the kitchen.

You need

15 1/2 ounces all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

13 ounces granulated sugar

1 1/4 cups buttermilk

3 eggs

2 tablespoons plus 2 teaspoons red food coloring

1 1/4 teaspoons white vinegar or apple cider vinegar

1 1/4 teaspoons vanilla extract

1/8 cup water

I usually use a foodcoloring from Wilton but I was out of it and tried to use a natural food coloring made from beets and as you can see it did not turn as red as it is supposed to be.

Directions

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 15-20 minutes or until the toothpick comes out clean. Let them cool.

For the cream cheese frosting:

1 1/2 pounds cream cheese, room temperature

1 pound butter, room temperature

2 pounds powdered sugar, sifted

3 ts vanilla extract

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

For popping hearts I used

7 oz. white chocolate

or if you got pink chocolate melts use that

1/8 ts food coloring

2 oz poppingsugar

Melt the chocolate in a double boiler

Add the chocolate food coloring

Stir till it is well mixed and lett it cool to a little belove body temperature.

Add the popping sugar make sure every bit of candy is coated, The fat in the chocolate will protect the candy and prevent them from popping

Spread the chocolate on a pan lined with bakingpaper.

I started to cut out the hearts before the chocolate had hardened properly and when it had hardened I started breaking the heart loose and this way the hearts got a rough edge.

Frost the cupcakes and use the hearts as decoration.

Sugar free vanilla cup cakes

As a diabetic I should be more carefull with what I eat and it is not always easy to find nice sugarfree cakes. I wanted to try the Magnolia Bakery vanilla cup cakes with their creamy vanilla icing and make it sugar free and here is the result.

Ingredients

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

3/4 cup Splenda

1/4 cup powdered Xylitol

(you can probably use just Splenda)

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

Mix all the dry ingredients in a bowl and add butter a little at the time, mix this on medium speed untill the mixture has the texture as sand. Beat the egg and add half of it to the dry ingredients and pour the rest in with the milk and add the vanilla, pour this mixture in with the rest and blend untill all ingredients are incorporated but do not over beat. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Since it is without sugar the cup cakes are a little spongy, but still moist and fluffy.

I’m practicing the swirl and still 39 more hours to go:)

Icing

6 tablespoons all-purpose flour

2 cups milk

2 cups (4 sticks) unsalted butter, softened

1 cup splenda

2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the slenda, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.