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!
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
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.
It’s cupcake time, yaaay!! Some would even call it their favorite time (myself included)! It’s been quite a while since a last posted a cupcake post here on the blog, so I thought it was about time.
I’ve baked these chocolate cupcakes with salted caramel filling before, and since they were sooo extremely good I immidiately knew I wanted to bake them again when I had guests coming over this weekend. These cupcakes consist of a delicious chocolate muffin filled with salted caramel and topped with an intens dark chocolate frosting. This frosting is a new version I hadn’t tried before, but it turned out pretty well I must say, and therefore I decided to share the recipe with you.
And oh, it’s about time I include you guys in a little secret I’ve been keeping for quite a few months now… Continue reading →
So it’s Monday again, and I’m totally ready for a new week. Hopefully this week will be a bit more calmer than last week. I think last week was probably one of the busiest weeks I’ve ever been through, and unfortunately the blog suffered a bit under that. On the bright side I’ve now got loads of great recipes and pictures ready to be shared with you since I’ve been baking for so many events. Last week I baked for events during Copenhagen Fashion Week, I baked for photoshoots for magazines, I took a short trip to Århus for a photo event, I went to the opening reception of Copenhagen Cooking and even also to a liquorice workshop. Phew! It’s sure been busy here in Copenhagen Cakes land, but I love it!
These cute and delicious little chocolate cupcakes I baked for the Danish fashion brand Noa Noa for their fashion week event in their beautiful flagship store in central Copenhagen. I had my own “show kitchen” in their store and I had brought no less than 500 small cakes that I presented and decorated in the shop. That was so much foun! And pretty hectical, because all the cakes were gone in less than 45 minutes…!
I guess that was a sign that people loved the cakes, haha.
Mini chokoladecupcakes (app. 25 cupcakes) 100 g all-purpose flour
20 g cocoa powder
140 g cane sugar
1,5 tsp baking powder
A pinch of salt
40 g butter, room temperature
1,2 dl milk
0,5 tsp vanilla extract
60 g dark chocolate 70%, finely chopped
Preheat your oven to 170 °C.
Sieve flour, cocoa powder, cane sugar, baking powder and salt in a bowl. Add butter and whisk until the texture is “sandy”.
In a new bowl whisk together egg, milk and vanilla extract.
Pour half og the egg mixture into the bowl with the flour while whisking at high speed. Whisk until the dough is smooth and without lumps.
Whisk at low speed while adding the rest of the egg mixture. Add the chopped chocolate and give it a short whisk.
Place your paper liners in a cupcake form and fill each cavity about ¾ leaving room for the cupcakes to rise.
Bake the cupcakes for about 20 minutes (or until a skewer inserted comes out clean) and let them cool off.
Frosting 150 g butter, room temperature
200 g cream cheese, very cold
150-180 g icing sugar
3 tbs freeze dried blueberry powder
Purple icing color
Dried rose petals
Beat the butter at high speed for 3 minutes until the butter is light and fluffy. Add the cream cheese and beat the two together.
While beating, add the icing sugar a few table spoons at a time. Beat until everything is well incorporated. Add blueberrypowder and purple coloring and keep beating for a few minutes, until the frosting is fluffy.
Spoon the frosting in a piping bag with a nozzle and decorate the cupcakes. Decorate with dried rose petals and your cupcakes are ready to serve.
Last year the sweet people from Normann Copenhagen reached out and asked me if I was up for creating some of my cakes and shooting them in a Normann Copenhagen setting. “Yes of course!” I answered. I am always up for baking my favorite cakes, and when getting the chance to also shoot them with beautiful tableware in nice settings I’m all in! Continue reading →