o´recipe!

It is time for a chocolate cupcake recipe!

Chocolate Cupcakes with Vanilla Buttercream Frosting

6 tablespoons cocoa

1 1/2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking soda

2 cups all purpose flour

2 eggs

1 teaspoon vanilla

3/4 cups vegetable oil

1 cup cold water

Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes. Frost with your favorite frosting.

Creamy Vanilla Buttercream Frosting

500g unsalted butter, room temperature

500g confectioners sugar

pinch of salt

2 tsp vanilla extract

Cream the butter for a couple of minutes. Add confectioners sugar and salt and mix on low speed until incorporated. Mix on high speed until pale, smoot and really flyffy, about 5 minutes (scrape sides of bowl when needed). Add vanilla and mix on high for another minute.

( I added a drop of pink food colouring and chocolate shavings)

Please enjoy!
:)

o´summer cupcake recipe!

Strawberry Cardamom Cupcakes with Vanilla Yoghurt Cream Frosting

1 1/2 Cups all purpose flour (vetemjöl)

1/4 teaspoon baking soda (bikarbonat)

1/4 teaspoon baking powder (bakpulver)

1/2 teaspoon salt

1/4 teaspoon cardamom seeds (kardemummakärnor)

1/2 Cup (113 grams) unsalted butter, room temperature (osaltat rumstempererat smör)

1 Cup sugar (strösocker)

2 large eggs, room temperature (rumstempererade ägg)

1 teaspoon pure vanilla extract (vaniljextrakt, kan bytas mot 1 tsk vaniljsocker)

1/2 Cup whole milk, room temperature

500 grams fresh strawberries cut into dices, not too small (tärnade färska jordgubbar)

1. Preheat oven to 350 F or 180 C. Line muffin tray with paper liners and cruch the cardamom seeds/pods. Whisk together flour, baking soda, baking powder, salt and crushed cardamom.

2. Cream butter and sugar on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated(scrape down sides of bowl as needed). Beat in vanilla extract. Reduce speed to low and add flour mixture in three batches, alternating with the milk.

When combined, stir in the strawberries.

3. Divide batter evenly in paper liners, filling each three-quarters full. Bake for about 25 minutes or until cake tester inserted in centers come out clean.Transfer muffin tray to wire racks to cool before removing cupcakes.

Frosting

2 Cups heavy cream (vispgrädde)

1 Cup thick yoghurt (10% fat)

about 4 tablespoons sugar (or as much as you like)

1 teaspoon pure vanilla extract

Whisk the cream with the sugar until thick and firm peaks form. Add yoghurt and vanilla and whisk until well combined. Keep frosting cold until redy to swirl on comletely cooled cupcakes.This frosting is really fresh and not overly sweet, so for those of you that have a real sweet tooth you can add as much sugar as you desire.

Enjoy!

And for my swedish readers:

1 Cup är 2,36 dl så det är lite krångligt att föra över cups till dl, och som alltid när det gäller bakning ska alla recept följas så exakt som möjligt. Jag råder er att köpa en Cup-måttsats så blir alla recept med amerikanska mått en enkel match. Jag gör mina flesta recept med amerikanska mått, så även denna gång. Cup-måttsats finns bla på DUKA.

Hoppas ni gillar mina sommarcupcakes!