Banana cupcakes with vanilla frosting

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Banancupcakes med vaniljefrostingBanancupcakes med vaniljefrosting

Hope you all had a great weekend!

I spent the weekend baking. Of course! we had guests over, and obviously I had to have homemade cakes ready for them.
When I’m planning to bake something new, my mind often runs off with me. I immediately start dreaming of large and impressing cakes. I find it quite difficult to limit myself, because I love baking so much. But then once in a while I calm myself down and realize, that a multi layered mousse cake, homemade cream puffs or eclairs would be kind of overkill to serve at a simple “coffee and cake date”. I personally love a simple and rustic cakes just as much (perhaps even more). As long as they’re tasteful!

Banancupcakes med vaniljefrosting Banancupcakes med vaniljefrosting

In my fridge I had three very ripe bananas, screaming to be used in some kind of cake. And then and there I decided to make banana cupcakes.
My craving to bake came very conveniently as I have teamed up with Hermesetas to create some cake recipes with their products. To be totally honest, baking with sweeteners other than sugar is a new thing to me. But over the summer I have had the time to experiment, and I must admit that I regret not having tried this out a bit sooner! It is so easy to replace sugar with Hermesetas, and in most recipes the result will be almost the same. Now, I write almost because to be fair, Hermesetas and sugar are not the same thing and hence the same result cannot always be expected. In “ordinary” cake recipes sugar can easily be replaced with Hermesetas and the cake will taste and look exactly the same. However in recipes where the sugar takes on a more functional role than just a sweet flavor, for example in meringue, mousse and certain frostings etc., you have to be aware that Hermesetas will act differently.

These banana cupcakes I baked with “Hermesetas drys-let” instead of sugar. The cupcakes taste amazing! I’m almost afraid to admit how many I enjoyed in just one day… I love the spongy texture that the bananas add to the cupcake. And the best? These cupcakes will only take you about 10 minutes to batch together and then just 10-15 minutes in the oven. This means that you can have your delicious newly baked cupcakes in less than 30 minutes…!

Ingredients (makes 13 cupcakes)
135 g butter, room temperature
30 g Hermesetas drys-let
3 eggs
4 small bananas or 3 large
50 g oat meal
¾ dl buttermilk
Seeds from 1 vanilla pod
¼
 tsp salt
1½ tsp baking soda
225 g all-purpose flour

  • Preheat the oven on 200 °C.
  • In a bowl, whisk together butter and Hermesetas. Add one egg at a time while still whisking.
  • Mash the bananas and pour them in the butter mixture. Stir and add out meal, buttermilk and vanilla seeds.
  • In a new bowl, sieve together salt, baking soda and flour. Add the flour mixture to the wet ingredients and whisk it all well together.
  • Pour the batter into cupcake cups and bake them in the oven for 10-15 minutes or untill a skewer inserted comes out clean.

Vanilla frosting
110 g butter, room temperature
2,5 dl Hermesetas drys-let
175 g Philadelphia, cold from the fridge
1 tsk vanilla powder

  • Pour the butter into a bowl of a stand mixer and whisk it well until it is light and airy. Add Hermesetas while still whisking.
  • Pour all of the cold cream cheese into the bowl and whisk it all together for a couple of minutes until the frosting is light and fluffy.
  • Fold in vanilla powder.
  • Pour the frosting into a piping bag with a star nozzle and decorate your cupcakes.

Selma’s day of celebration and cakes

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A couple of weekends ago, on a lovely Sunday in early August, we celebrated “Selma’s party”. Our little girl Selma (who’s not that little anymore, we reckon) wasn’t going to be baptized and we weren’t really fond of the concept of having a naming ceremony. But of course we had to throw some kind of party in her honor! We have so many friends and family members that still hadn’t met her in the 3,5 months since she came into our lives. So we invited everybody to join us for coffee, cakes and Selma-sighting.

No party without a big table of cakes! And I obviously couldn’t limit myself… Originally I wanted to just make a few large cheesecakes and layered cakes. But somewhere in the planning process I got into my head that I wanted to bake a lot of small, cute cakes instead. Five different variations. And 60 of each. Yes, that makes 300 (!) in total. All baked by myself. In our unfinished kitchen missing both tabletop and zink. With a colic baby screaming in the background… More than once my fiancée urged me to cave in and just buy the cakes from somewhere else. Well, I was maybe a bit too stubborn, haha.

Miraculously everything succeeded in the last minute. I piped the meringue on the lemon pies and frosted the chocolate cupcakes 15 minutes before showtime. I always end up stressing big time in the hours leading up to an event. Typically me! Being ahead of schedule apparently isn’t one of my strengths.

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I chose to bake the following cakes because they’re my absolute favourites:

  • Chocolate cupcakes with blueberry frosting
  • Mini bundt cakes with lemon and poppy seeds
  • Coconut macaroons
  • Tarte au citron
  • Mazarin cakes with red currant and ganache of white chocolate and lemon

This repertoire of cakes really comes around all preferences: Rich chocolate, tart lemon, sweet marzipan. Crispy meringue, crunchy pie crust, velvety lemon cream. All of the most delicious flavors I know! And in miniature versions, making it quite alright (some would say a must!) to eat more than one cake.

Of course the cakes had to be accompanied by great coffee, so my friends from Nespresso were kind enough to lend me three of their highest calibre coffee machines (Latissima Pro) with accompanying coffee capsules. I was really thrilled that the coffee part of the party was a serve-yourself-buffet, where the guests could satisfy their coffee cravings, giving us time to relax and not think about brewing coffee, filling thermos etc.

I will of course share the recipes for all of the cakes in separate posts, that will be online soon enough. Until then here’s som pictures from the party. A day we will never forget.

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Iced Matcha Latte

Ice Matcha Latte

Right now I’m sitting in my couch with a sleeping baby in one hand and an ice cold glass of iced matche latte in the other. If I turn my head 45º to my right and look out the window, all I see is rain, rain, rain. You guys, Danish summers are usually unpredictable, but what the heck is happening these days? Ugh, I’m so sick of the rain and wind!
During summers I usually drink plenty of iced drinks, and I don’t intend to stop this summer, no matter the current weather conditions!

I’m a huuuge fan of everything containing matcha. By the way, go take a look at this delicious raspberry pie with matcha vanilla custard, that I made a few summers ago. It’s SO delicious! So obviously the mistake of not having my iced matche latte recipe on my blog needed to be corrected, so today when I made it for myself I snapped a few photos and voila, here’s the recipe for you!

Ice Matcha Latte

This drink is ice cold, fresh and super delish! You can decide whether you like it sweet or more “matcha intense”. If you’re a matcha newbie, I recommend you double the syrup. If you’re a hardcore matcha lover, just tone down the syrup and enjoy the raw taste of matcha.
For this iced drink I used almond milk, but you can certainly use any type of milk you like.

Ingredients (for two glasses)
5 dl almond milk
1 Tbs agave syrup
2 tsp matchapowder
Ice cubes

  • Start with putting your glasses in the freezer for a few hours before you make the lattes. That’ll make sure the glasses are ice cold and frosted.
  • Pour the almond milk into a heat safe bowl and heat it in the microwave oven for 2 minutes. Add agave syrup and matcha powder and whisk thoroughly.
  • Pour the matcha milk through a fine mesh strainer into a shaker filled with ice cubes, and shake until the matche milk is ice cold.
  • Take your glasses out of the freezer and fill them with ice cubes. Use a strainer and pour your shaken iced matcha latte into the glasses.

Enjoy!

Mother’s group cake

MoedregruppekageMoedregruppekage

So how do you know for sure that a cake is extraordinary delicious? Could it be if you ate two slices while having your mother’s group over, one more slice once they left and then one more slice after dinner? I think so…

So before I start, let me just make sure that a “mother’s group” is also a concept outside of Denmark, so you all know what I’m talking about? Well, it’s a group of mothers (first-time mothers in my case) that all live close to each other, that meet up once a week with the babies, go on walks with the strollers, have coffee together, discuss the ups and downs of being a new mother. I love it! I really enjoy meeting someone who is also sleep-deprived, who is also constantly confused about what date and day of the week it is, and who has also gone God-knows-how-many days without makeup and decent clothes haha.

Yesterday it was my first time to host the group, so of course I had to bake a cake for the occasion. This cake has actually been on the blog before, but this time a gave it a new look. If you haven’t already guessed it, I’m referring to the delicious luxury chocolate cake with chocolate ganache. In the original recipe I had added a hint of Zacapa rum to the chocolate ganache (because I loooove rum with some good dark chocolate), but since we’re a group of breastfeeding mothers alcohol is a definite no-go, so instead I just used rum essence, which turned out pretty good as well.

The recipe (find it here) is intended for one large cake. However I divided the batter in two and baked two smaller cakes. One for my mother’s group and one for me and my boyfriend. Yes, that’s two cakes for me. Clever, right?

As a side note it’s worth mentioning that this cake is so easy to bake, that I managed to bake and decorate it with a colic baby in my arms. So if I can do it, you definitely can too!

Enjoy <3

Moedregruppekage

Chocolate pie with Oreo crust

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I love Oreos! I mean, don’t we all?

And if there’s something I love more than Oreos, it would be Oreos used in cakes! I’ve made quite a few cake recipes with Oreos, for example cupcakes, milkshakes and of course also cheesecakes.
But here I used Oreos in a new way; in a chocolate pie.

And guess what? It’s exactly as delicious as you’d might imagine! Continue reading