Cakery Blog: muffiny

Cakery Blog ma velmi talentovana Danka, ktere jen tak pro radost dela jedny z nejhezcich dortu, jake jsem kdy videla. obcas da na stranky nejaky ten recept, predevsim na cupcaky a susenky. protoze me receptiky zaujaly, tak je sem postupne zkopiruju :)


zakladni muffinove testo (12 muffinu)

175g butter, softened - 200g sugar - 2 large eggs, lightly beaten - 375g flour - 3/4 teaspoon baking powder - 1/4 teaspoon baking soda - 1 pinch of salt - 2 1/2 dl milk.

Whip butter and sugar in a large bowl until its fluffy and creamy. Add lightly whipped eggs one at a time, whipping at high speed in between.
Sift flour, baking powder, baking soda and salt together in a bowl and add to the egg-mixture along with half of the milk.
Carefully fold the ingredients together, and then add the rest of the milk and flour mixture.

Bake the muffins at 180degrees for 15-20 minutes.

http://cakeryblog.blogspot.dk/2012/02/raspberry-vanilla.html


Peanutbutter Cupcakes:

150g unsaltet butter, roomtemperature - 340g crunchy peanutbutter - 400g brown sugar - 4 eggs - 1 teaspoon vanilla - 500g flour - 1 tablespoon baking powder - 1 teaspoon salt - 2 dl milk

Mix butter, peanutbutter and brown sugar to a fluffy texture- about 3-5 minutes. Add the eggs one at a time. Beat well, while adding the vanilla. Mix in a seperate bowl flour, baking powder and salt and add this to the mixed peanutbutter with the milk.
The batch becomes rather sticky and "hard/dry. They raise very nicely in the oven.
Oven: 175 g. for 15-20 minutes - check with a baking needle after 15 minutes.

Frosting: 250g creamy peanut butter - 300g unsaltet butter - 1 tablespoon vanilla - 200 g confectioners sugar.
Blend all ingredients and mix aprox. 2 minutes.

The peanutbutter frosting is also very tasty on

Devil´s Chocolate Cupcakes:

Makes about 18 pcs: 50g softened butter - 115g brown sugar - 2 large eggs - 115g flour - ½ teaspoon baking soda (dk: natron) - 25g cocoa powder - 1 1/4 dl sour creme (dk: creme fraiche)

Preheat oven at 180 oC. Mix butter, brown sugar, eggs, flour, baking soda and cocoa in a large bowl and beat with a mixer untill smooth. Gently fold in sour creme with a metal spatula and pour in cupcake-cases with a spoon. Bake for aprox. 20 minutes.

TIP: For a more intense chocolate-flavour, add chopped dark chocolate

http://cakeryblog.blogspot.dk/2011/01/peanutbutter-cupcakes-150g-unsaltet.html


Bourbon vanilla cupcakes

For Bourbon vanilla cupcakes, i make a basic recipe and add 2 tbl spoons of Bourbon vanilla molasses.

Basic recipe: 115g butter, room temperature - 115g sugar - 2 eggs - 115g flour - 1 teaspoon baking powder - 2 tbl spoons milk.

Mix butter and sugar untill fluffy and add vanilla flavour. Add eggs one at a time. Sift flour and bakingpowder and fold in. Bake at 160dg for about 15 min.

This frosting is cream cheese flavoured with bourbon vanilla, but any buttercream or ganache will go well with these cupcakes.

Piping: use a fairly large star-nozzle, begin in center of cupcake, keep hand with the frosting steady, working your way out, and the rose makes it self! :-)

http://cakeryblog.blogspot.dk/2010/10/bourbon-vanilla-cupcakes_11.html


Pistacchio cupcakes

Makes 30 mini´s. They did´nt raise that much, the cases were over half-filled with batter.

45 g pistacchio nuts, finely grounded (non-salty) 115 g butter, room temperature - 115 g sugar - 2 eggs - 100 g flour - 1/2 tsk baking powder - 2 tbl spoons milk

Mix butter and sugar in a bowl untill fluffy. Add eggs, one at a time. Sift flour and baking powder over og fold in. Add milk.

Bake in oven aprox. 15 min on 160gr.

The frosting, whipped with a hand-blender is made of ½ unsalted butter, ½ pistacchio creme and confectioners sugar until peaks can be made.

http://cakeryblog.blogspot.dk/2010/10/pistacchio-cupcakes.html


Lime-mint cupcakes:

3 cups all-purpose flour, spooned and leveled (685g)
½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt
2 sticks (8 oz.) unsalted butter, room temperature (240g)
2 cups fine granulated white sugar (450g)
1 tablespoon finely grated lime zest
2 large eggs - 2 egg yolks - 1 cup buttermilk (Kærnemælk - 228g)
2 teaspons pure lime extract - 1 teaspoon pure mint extract - 2 tablespoons fresh lime juice

Preheat oven på 350F. Line standard muffin tins with paperliners. In a medium bowl, sift flour, baking powder, baking soda and salt, set aside.

In a large bowl, beat butter, zest and sugar until light and fluffy.
On low, beat in eggs and yolks one at a time, then add lime, mint extract and lime juice. Mix until just combined.

Add the sifted flour mixture from before, and the buttermilk alternately.

Fill the cupcake liners three-quarters full. Bake - rotating pan halfway through until finished, about 25-30min.

Meanwhile, make the syrup:
1/4 cup fine granulated white sugar - 3 ounces rum - 10 fresh mint leaves - 1/4 cup fresh lime juice.
Heat up the ingredients (not the juice) until the sugar is dissolved. Let cool completely. Stir fresh lime juice in and sieve over a bowl.

When the cupcakes are done, poke them with a toothpick. Brush with syrup - use up all of the syrup!

Pipe frosting onto the cupcakes. I used Wiltons ready-to-use decorator icing and added mint flavour.

http://cakeryblog.blogspot.dk/2011/01/mojito-cupcakes.html