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
Fresh blueberries
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

MiniMes carrot cup cake, mummys pride and joy is baking :)

Can I make something from this book? MiniMe asked. This book is given to every first graders in Norway, a cook book with healthy recipes for the parents and the child.

Today we are making something that sounds healthy but it really is not. Actually MiniMe is baking carrot cup cakes with a little assistance from me, all I had to do was to take pictures and answer if she had any questions.

We did a few other things too, but that will be shown in a different post.


This is really a carrot cake recipe and got 20 normal sized cup cakes and modified it a bit.

4 egg

2,5 dl sugar(the recipe said 3 dl)

3 dl sifted flour

1 tbsp ground cinnamon

1 tsp salt

1 tps vanilla extract

2 tps baking powder

5 tbsp neutral oil

5 dl shredded carrot

1 grated lemon peel.

(I would add 2 dl of chopped walnuts, but MiniMe does not like walnuts in her cake9



250 g cream cheese

150 g room-temperature butter

300 g powdered sugar

1 tps vanilla extract or a bit of lemon juice

Set the oven to 180 C.


Peel and grate carrots.

Beat eggs and sugar fluffy and almost white, add vanilla extract and fold in sifted flour, cinnamon, salt and baking powder, then fold in the carrots and grated lemon peel..

Scoop the mixture into cup cake baking cups and bake the cup cakes in the middle of the oven for about 20 minutes.

Let the cupcakes cool on a wire rack before frosting them.

Make the frosting by beating butter, cream cheese and powdered sugar into a smooth mixture, then add vanilla extract or a bit of lemon juice.

Decorate the cup cakes

She tried to make magnolia bakery swirls with the topping for the first time, not to bad if you ask me:) and she decorated with self made marzipan carrots. Yes, mummy is proud of her 8 year old.