01 December 2012

cup cakes and here comes the Advent

Halla Bára Gestsdóttir and Gunnar Sverrisson / home and delicious


The difference between a cup cake and a muffin is that the cup cake is usually larger, with some frosting on top and decorated beautifully. Cup cakes are ideal to serve during the Advent, it’s a good dessert and great for the tee party. You can serve coffee and tea, champagne and prosecco, and the sweet bite is more that perfect. See the recipes by clicking Read more button down below.






Chocolate and coffee cup cakes with Baileys-frosting

½ tsp baking powder
4 tbs buttermilk, at room temperature
3 tbs cocoa
110 g butter
120 ml coffee
220 g sugar
220 g flour
¼ tsp salt
1 egg
½ teaspoon vanilla

frosting:
110 g butter, soft
500 g of powdered sugar
4 tbsp Baileys liqueur
1 tsp vanilla essence
1 tsp milk
2 tbs coffee

Preheat oven to 180 degrees. Beat together baking soda and buttermilk. Melt butter and chocolate in a saucepan over low heat, add coffee. Mix. Sift together sugar, flour and salt. Add cocoa butter to the dry ingredients, then the egg. Add the buttermilk along with vanilla.
Line standard muffin tins with paper liners. Filling each three quarters full. Bake for 20 minutes or until a cake tester inserted in centers comes out clean. Let the cup cakes cool before adding the frosting.
For the frosting, stir all ingredients together until creamy and fluffy. Spread the cupcakes with frosting. You can skip the Baileys liqueur. Garnish as desired.



Almond cup cake with mascarpone-frosting

220 g flour
½ tsp baking powder
¼ tsp salt
110 g butter, soft
220 g sugar
½ tsp almond essence
¼ tsp vanilla essence
1 egg
120 ml sour cream
apricot jam

frosting:
225 g mascarpone cheese
120 ml cream
4 tbs powdered sugar

toasted almond flakes

Preheat oven to 180 degrees. Mix together flour, baking powder and salt. Beat butter and sugar in another bowl until light and fluffy. Mix in almond- and vanilla essence. Then the egg. Add the sour cream and flour mixture. Reduce the speed to low and stir until incorporated.
Line standard muffin tins with paper liners. Filling each 1/3 part. Put one tablespoon of jam on top of the mixture and finally add mixture for 2/3 parts of the paper liners. Bake for 20 minutes or until a cake tester inserted in centers comes out clean. Let the cup cakes cool before adding the frosting.
For the frosting, beat all ingredients together with a mixer until creamy and fluffy. Spread the cupcakes with frosting. Garnish with toasted almond flakes.



Cup caked with peanut butter-frosting

220 g flour
1 tsp baking powder
½ tsp salt
¼ tsp cinnamon
80 g butter
225 g peanut butter
220 g brown sugar
1 tsp vanilla essence
1 egg
220 ml milk

chocolate:
170 g chocolate, chopped or drops
4 tbsp cream

frosting:
225 g peanut butter
1 ½ tsp vanilla essence
560 g powdered sugar
6 tbs milk

Preheat oven to 180 degrees. Mix the dry ingredients. Beat together butter, peanut butter and brown sugar. Put the vanilla and eggs into the mixture. Then dry ingredients and finally the milk. Beat until incorporated.
Line standard muffin tins with paper liners. Filling each three quarters full. Bake for 20 minutes or until a cake tester inserted in centers comes out clean. Let the cup cakes cool before adding the frosting.
Melt together the chocolate and cream in a saucepan, on a low heat, and stir well. Cool before poured over the frosting.
For the frosting, beat peanut butter and vanilla with a mixer until smooth and creamy. Add the milk and sugar and mix until smooth. Spread cup cakes with frosting and pour over the melted chocolate.



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