Semlecupcakes

source: http://stheavenstreet.blogspot.se/2013/02/battre-sent-aldrig.html

4 ägg

3 dl socker

100 g smör

1 dl mjölk

4 dl mjöl

2 1/2 tsk bakpulver

1 nypa salt

2 tsk malen kardemumma

Vispa ägg och socker pösigt. Smält smöret i en kastrull och häll sedan på mjölken. 

Rör ner i äggsmeten tillsammans med de torra ingredienserna. Fyll muffinsformar (ställ dem gärna i en muffinsplåt för mer stadga) till 2/3 och grädda i 200 grader i mitten av ugnen ca 12-15 minuter. Låt svalna på galler.

Riv mandelmassa och rör den mjuk med lite mjölk eller grädde. Vispa grädde.

Skär en trekantig bit ur toppen på varje muffins och fyll hålet med mandelmassan. Spritsa sedan på grädde och lägg på muffinslocket.

Sikta florsocker på toppen av semlecupcaken.

Servera tillsammans med en god kopp kaffe!

Buttercream Cupcake Frosting Recipes

source: http://www.howtocookthat.net/public_html/buttercream-cupcake-frosting-recipes/

NB: To completely cover and fill two 20cm (7.87 inches) round cakes layered on top of each other you will need to double this recipe.

Basic Buttercream Frosting for Cupcakes Recipe

1/2 cup or 120g (4.23 ounces) butter
2  1/2 cups or 330g (11.64 ounces) icing sugar (icing mixture is fine it does not have to be pure icing sugar)
1-4 tablespoons of milk or cream

Leave the butter to soften at room temperature then beat together with the icing sugar and 1 tablespoon of milk or cream until smooth and light in colour. Add extra spoons of milk one at a time until the desired consistency is reached.

Vanilla Buttercream Frosting for Cupcakes Recipe

Follow the basic buttercream recipe above and add 1 tablespoon of vanilla extract with your first tablespoon of milk.

My Very Vanilla Buttercream Recipe

300ml cream
2 tsp vanilla
2  1/2 cups or 330g (11.64 ounces) icing sugar

Whip the cream and then continue to whip until it turns to butter.  Pour off the liquid, mix slowly for 30 more seconds, pour off any extra liquid – repeat until most of the liquid is gone.  Add the vanilla and icing sugar and beat until smooth.

Lemon Buttercream Frosting for Cupcakes Recipe

Swap the milk in the above basic buttercream recipe for freshly squeezed lemon juice. Yum! The tartness of the lemon helps offset the sweetness of the buttercream.

Coffee Buttercream Frosting for Cupcakes Recipe

Dissolve 1/4 teaspoon of instant coffee in 1/4 teaspoon of boiling water. Add it in with you first tablespoon of milk in the basic buttercream recipe above.

Fresh Raspberry Buttercream Frosting for Cupcakes Recipe

1/2 cup frozen raspberries
50ml freshly squeezed orange juice
Combine in a saucepan and stir over low heat until the raspberries soften and fall apart. Strain through a fine metal seive – you will need to push the pulp through so that you are left with mainly seeds.
Return the raspberry puree to the pan and heat until it reduces in volume down to two tablespoons. Cool completely – to speed up the cooling process you may wish to spread on a plate and place in fridge.
Swap the milk in the basic buttercream recipe for the raspberry puree.

Top cupcakes with a swirl of raspberry buttercream and a fresh raspberry.

Smooth Coconut Buttercream Frosting for Cupcakes Recipe

240g (8.47 ounces) butter
1 cup shredded coconut
2 1/2 cups or 330g (11.64 ounces) icing sugar
1-4 tablespoons milk or cream

Heat butter and coconut in a pan and bring to the boil. Strain through a fine metal sieve – push on the coconut until you have 120g (4.23 ounces) of butter. Allow to cool.
Whip the now flavoured butter, icing sugar and 1 tablespoon of cream until smooth. Add remaining cream one tablespoon at a time until you reach the desired consistency.

Top cup cakes with coconut butter cream and sprinkle with shredded coconut.

Fresh Stem Ginger Buttercream Frosting for Cupcakes

Fresh ginger is such a unique flavour, here is my recipe (shhh it’s a secret) for infusing that flavour into butter cream.

300ml cream
10g (0.35 ounces) (2 tsp) peeled and grated fresh ginger
2 1/2 cups or 330g (11.64 ounces) icing sugar

Place the cream and ginger in a saucepan and bring to the boil. Leave to cool completely, this allows the ginger flavour to infuse into the cream.
Strain using a fine wire sieve – pushing on the ginger will give a more intense flavour. Discard the ginger.
Using a stand mixer beat the cream for approximately 10 minutes – it will thicken and whip and then separate into butter and a milky liquid. Drain off the liquid and beat for another 30 seconds. Repeat this last step until most of the liquid is gone.
Add the icing sugar and beat until smooth.

Popping Sugar Buttercream Frosting for Cupcakes

This one is always popular at kids parties and when the boys take cakes in for cake day at school.

Make the basic vanilla butter cream recipe (or any of the flavours you like) and mix in 2 tablespoons of popping sugar. When the kids, or adults take a bite the popping sugar pops on their tongue.

Banana Buttercream Frosting for Cupcakes Recipe

180g (6.35 ounces) butter
2 really over ripe bananas mashed
2 1/2 cups or 330g (11.64 ounces) icing sugar
1-4 tablespoons of cream
Melt the butter in a pan, add bananas and stir and cook for a minute. Leave for 10 minutes to cool slightly but not set.
Strain through a fine metal sieve – do not push the banana through you just want the butter. Leave the butter to cool completely and set.
Measure 120g (4.23 ounces) of the banana butter and beat with the icing sugar and 1 tablespoon of cream. Add more cream as needed to reach desired consistency.

Pipe onto cupcakes and top with candied fresh banana – for help making candy see sugar decorations post

Chocolate Buttercream Frosting for Cupcakes

120g (4.23 ounces) butter
1 1/3 cups icing sugar
1/2 cup cocoa powder
1-2 tsp milk

Leave the butter to soften at room temperature then beat together with the icing sugar and cocoa powder and1 tsp of milk. Beat until smooth adding extra tsp of milk if needed. Note for a more intense choc flavour frosting beat this in equal quantities with dark chocolate gnache.

Smooth Buttercream Base Colour for Piping Designs or Flowers

125 icing sugar
25 butter

Melt the butter, add the icing sugar and mix well. It may be a little runny at first, simply allow to cool a little and then place on cupcakes.

Alternatively if you have already made you butter cream you can heat some spoonfuls of it in the microwave and add extra icing sugar to make the desired consistency. Covering the cupcake in the warmed buttercream gives a smooth glossy finish.

N.B Two quantities of this buttercream will cover the top and sides and one inside layer of a cake 20.5cm (8.07 inches) in diameter and 9cm (3.54 inches) tall

Tutorial – gingerbreadhouse

source: http://tarttokig.wordpress.com/2013/12/19/tutorial-gingerbreadhouse/

Use melted sugar to glue the pieces together. It is very hot but hardens much more quickly than royal icing.
1.. Print and cut out all the pieces from the template using an exacto knife.
2.. Roll out gingerbread thinly, cut out the pieces, bake and leave them to cool

3.. Once cool, put all of the pieces with windows on a piece of parchment paper, and make a caramel to mimic glass. For the caramel, put 3 dl sugar and 0,5 dl water in a saucepan and let boil on medium-high heat until it turns a light golden color. Quickly yet carefully pour caramel into the holes in the gingerbread.
4.. Make royal icing by simply adding powdered sugar to eggwhites while whisking until it has a nice white color and a thickness you’re happy with.
5.. Pipe royal icing on the pieces with windows.

6.. Assemble the house using melted sugar (simply put sugar in a wide saucepan and heat until melted).Begin with the four walls…

…then the front…

…and attach it to the house…

…then glue the pieces of the roof together (maybe it’s just me, but doesn’t it look like a taco tub?)…

…and attach the roof to the house, then glue together the tower…

… and the roof of the tower…

… and glue these pieces to the rest of the house.

7.. Pipe a pattern on the roofs.

8.. Pipe “snow” onto the top of both roofs and on top of the seams were the pieces of the roof meet.

9.. Add snow and hanging icicles along the bottom of the roof. There’s a tutorial for it in this post by sweetopia! Also pipe zigzags like in the picture.

10.. Sift some powdered sugar on the house, and you’re done!

Recipe – gingerbread chocolate truffles

source: http://tarttokig.wordpress.com/2013/12/11/recipe-gingerbread-chocolate-truffles/

For 20-60 truffles
200 g high quality milk chocolate
90 g heavy cream
10 g honey
1 tsp cinnamon
1 tsp ginger
1 tsp bitter orange peel (a spice)
1/2 tsp cardamom
1/2 tsp ground clove
2 tbs cacao
1.. Chop milk chocolate finely and put in a bowl.
2.. Bring heavy cream and honey to a boil (stir while heating so the cream doesn’t get burnt). Remove from heat and pour the cream over the chocolate.
3.. Put to the side for five minutes before stirring (this is the hardest part for me ). In the meantime, mix together the spices (don’t add the cacao!).
4.. Add 1 tsp of the spice mix to the chocolate and stir it smooth.
5.. Add cacao to the remaining spice mix.
6.. Leave your truffle to cool in room temperature.
7.. Once the truffle is hard enough to pipe; pipe “balls” onto a piece of parchment. Let cool some more until the surface is hard and not sticky to the touch.

8.. Put the cacao in a shallow dish and roll your balls in it. Mine were, as you can see, more like pyramids, so I quickly shaped them to more a ball shape with my fingers before Rolling.

Recipe – saffron and white chocolate truffles

source: http://tarttokig.wordpress.com/2013/12/12/recipe-saffron-and-white-chocolate-truffles/

For 20-60 truffles
200 g high quality white chocolate
75 g heavy cream
20 g honey
0,5 g saffron
Powdered sugar
1.. Chop the chocolate finely and put in a bowl.
2.. Put heavy cream and honey in a saucepan. Add about half of the saffron.
3.. Bring to a boil and then pour the cream over chocolate. Let sit for five minutes before stirring into a smooth truffle.
4.. Add small amounts of saffron at a time until you like the taste of the truffle. I like it best subtle, but you still want the taste of saffron to be more prominent than the white chocolate.
5.. Leave your truffle to cool in room temperature.
6.. Once the truffle is hard enough to pipe; pipe “balls” onto a piece of parchment. Let cool some more until the surface is hard and not sticky to the touch.

7.. Put the powdered sugar in a shallow dish and roll your balls in it. Mine were, as you can see, more like pyramids, so I quickly shaped them to more a ball shape with my fingers before rolling.

Recipe – Plum and chocolate truffles

source: http://tarttokig.wordpress.com/2013/09/10/recipe-plum-and-chocolate-truffles/

For 15-20 truffles:

• 100 g white chocolate
• Approx 10 fresh plums
• 40 g sugar
• 30 g heavy cream
• 200-250 g dark chocolate (approx. 50% cacao)

1.. Chop the white chocolate very finely and put it in a bowl.

2.. Slice the plums in half and remove the pits.

3.. On medium heat, boil the plums until they are soft and you can easily mash them against the wall of the saucepan. Stir often so they don’t get burnt. It takes about 5 minutes.
4.. Strain the plums into another saucepan. Since you just want the juice and not the pulp; don’t use a spoon to speed up the process. When you’ve got 80 g of juice, remove the sieve and add the sugar to the juice.
5.. Boil the juice until half of the weight, 60 g remains.
6.. Add the cream to the juice and give it a boil-up.
7.. Pour the hot cream over the white chocolate and stir to a smooth truffle. Put in the fridge to cool.
8.. Once the truffle has hardened; roll into balls and put in the fridge again while you temper the dark chocolate. If you don’t know how to temper chocolate, you can find a guide here.
9.. Dip the balls in chocolate and put on a baking paper to harden.

How to make dried apple slices

source: http://tarttokig.wordpress.com/2013/06/25/how-to-make-dried-apple-slices/

Ingredients:

• 1 Apple
• 125 g water
• 180 g granulated sugar
• 30 g honey or glucose
• 60 g freshly pressed lemon juice

1.. Mix together water and sugar in a saucepan. Bring it to a boil and let boil for 3-4 minutes. Remove any foam using a spoon.
2.. Add the honey or glucose and bring to a boil, then remove from heat.
3.. Add the lemon juice.
4.. Cut the apple to as thin pieces as possible (mine were about 3 mm thick). I didn’t really find a good way to do it, so if you have any advice on a good way to slice apples thinly, leave a comment!
5.. Put the apple slices in the liquid and let it lay there for 30 minutes.
6.. Heat the oven to 75°C/170 F.
7.. Once the apples have rested in the sugar syrup for 30 minutes, move them to a baking sheet with parchment paper on it, and let the apples dry for 4-5 hours in the oven, depending on the thickness. Mine were dried for 4,5 hours.
8.. When you take them out they will be sticky on the downside so I laid mine upside down on another piece of parchment paper to cool. Now your slices are ready to be used!
The syrup that’s left is delicious too so don’t throw it away! You can use it to brush on cakes to make them more moist, you can even drizzle it on top of some ice cream!