Gingerbread cupcakes

I know that Christmas is over, but since I only started this blog a couple of days ago I never got to show of my gingerbread cupcakes. Gingerbread cupcakes is not something people normally make in Norway. We have gingerbread, but not any cake or cupcake versions of it. So this was my first time ever tasting gingerbread cupcakes. I must say that I really liked the taste, and I think they turned out good looking as well.

Here is the recipe I used:

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Cupcakes:

1/2 cup self-raising flour

1/2 cup all-purpose flour

1/4 tsp baking soda

1 tsp ground ginger

1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1/2 cup brown sugar

1 egg

31/2 oz butter, softened

1/4 cup milk

2tbsp corn syrup

Set the oven to 330 F

Line a 12 cupcake pan whit cupcake papers

Sift the flours, baking soda, nutmeg, cinnamon and ginger in to a large bowl.

Add the remaining ingredients.

Beat until combined and lightens in colour (about 2 minutes)

Bake for 30 minutes

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Cream cheese frosting:

1 oz softened butter

3 oz cream cheese

1 1/2 cup icing sugar

1 tsp grated orange rind

Beat together until smooth and combined.

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-Mycupcake

Peanut cupcakes

The other day I brought some peanut cupcakes with peanut frosting to work. They don't exactly look like the small art pieces I would have liked them to be. Because I had no way of transporting them with frosting on, I just had to splash some on after I got to work. Also sprinkles is very expensive in Norway, so this time I just went for some small chocolates instead. But everyone loved the taste of them, especially of the frosting.

Recipe:

Peanut Cupcakes:

300g flour(10,6 oz)

2 tsp baking powder

1 tsp salt
60g dark chocolate, melted(2,11 oz)

60g soft butter(2,11 oz)

4 tbsp peanut butter

200g sugar(7 oz)

2 eggs

1 3/4 dl milk(0,74 cup)

Mix flour, baking powder and salt and set aside. Melt chocolate and set aside to cool. Mix butter, peanut butter and sugar until it gets a little bit fluffy. Then add the eggs, one at a time. Add the chocolate. At last add the milk and the dry ingredients.

Bake for 25 minutes, on 180 degrees Celsius(356 F)

Peanut Frosting:

90g chocolate(3,2 oz)

60g butter(2,11 oz)

250g icing sugar(8,8 oz)

a pinch of salt

1/2 dl cream (0,2 cup)

1 tsp vanilla extract

3 tbsp peanut butter

Melt chocolate and butter, take it off the heat and let it cool. Mix icing sugar, salt, cream and vanilla extract and add it to the chocolate and butter mix. Put the frosting in the fridge for 15-30 minutes.

-Mycupcakes

Rainbow cupcakes

To have som fun, my stepson and I desided to make rainbow cupcakes one weekend he was here.

They turned out a little lighter in colour than what I was going for, but I think they look nice anyway. We used a standard, simple vanilla cupcake recipe that we split in four pieces. Then we coloured the pieces pink, blue, green and yellow.

We lined a cupcake pan and put som of each colour in each of the cupcakes.
This is how they turned out.
And with some white buttecream frosting.
And the most importent thing.. they tasted lovely!

- Mycupcake

Welcome

Hi, and welcome to my blog. This blog is going to be about cupcakes and baking in general, but I might throw in some other things once in a while as well. Hope you enjoy it!