“Red Heart Cupcakes”, or: Buckwheat-Cupcakes with Cream Cheese-Mascarpone-Topping

Cupcakes, Recipes

WANTED:

  • A new camera which makes better pictures than the cheap old one I own. I tried to tell Santa about this wish, but he obviously didn´t listen. Any recommendations for a good camera are welcome!
  • A recipe for the perfect brownie. Not too chocolaty, not too sweet, preferably with walnuts.
  • A recipe for the perfect Oatmeal Cookie. Crunchy, not too sweet, maybe with caramel of walnuts or chocolate chips.
  • A recipe for the perfect Sacher Cake with the perfect frosting.
  • A recipe for the perfect lactose-free caramel spread which I can use as a filling or topping for cakes and cupcakes.
  • A recipe for the perfect cupcake.

There are some recipes which are perfect. The Cinnamon Rolls from my last entry are, or my Grandma´s “Linzer Augen”. They are perfect the way they are, no improvement possible.

And then there are those recipes which are quite good, but still lack the certain something, at least in my opinion. Some of those you will find in the list above.

Eventually I´ll find them, those perfect recipes. Until then I have an excuse for experimenting with various recipes and baking away happily!

These Red Heart Cupcakes, for example, happened because I wanted to create an interesting sponge, one which can also stand alone. I adapted a recipe for Buckwheat Cake so that it was just right for 12 muffins. They are filled with cranberry jam and taste great, even without frosting.

Red Heart Cupcakes

I wanted to frost them with the Cream Cheese Frosting by Linda Lomelino, but found that I had neither enough cream cheese nor enough whipping cream. I therefore used cream cheese, mascarpone, whipping cream and sugar. The frosting perfectly matches the tart flavor of the buckwheat sponge. This cupcake might not be perfect, but it´s close!

I named the cupcake „Red Heart Cupcake“. First of all because the sponge has a red cranberry jam heart, and second, well, it´s Valentine´s day soon. So the name fits the occasion, doesn´t it?

Red Heart Cupcake 3

Red Heart Cupcake 4

Red Heart Cupcake 5

Red Heart Cupcake 6

Ingredients:
1 stick (125 g) butter, room temperature (lactose-free, if you are very sensitive)
½ cup (125 g) sugar
3 eggs
½ cup (100 g) buckwheat flour
1 cup (125 g) ground almonds
1 tsp. baking soda
Cranberry jam

Frosting:
7.2 oz. (200 g) cream cheese, lactose-free
3,5 oz. (100g) mascarpone, lactose-free
1¼ cup (300 ml) whipping cream, lactose-free
1 tbsp. Vanilla sugar (no vanillin)
¾ cup (85 g) powdered sugar, sieved

Preheat the oven to 355° C (conventional oven) or 340° C (convection oven).

Put 12 muffin-liners into a muffin baking tray.

Separate the eggs. Put the egg whites into a mixing bowl, the yolks into a small bowl.

In a mixing bowl, combine buckwheat flour, ground almonds and baking soda.

In another mixing bowl, beat butter and sugar with the hand mixer or the kitchen machine until light and fluffy. Add one yolk after the other; beat each yolk in for at least one minute.

Beat the egg whites until stiff.

Whisk one third of the beaten egg whites into the butter mixture. Carefully fold in the flour-almonds mixture, then the rest of the beaten egg whites.

Fill the muffin liners with the batter until they are half full. Put one teaspoon of cranberry jam into the center of each muffin. Spoon the remaining batter over the jam; the jam should be completely covered. The liners should be two thirds full, not more. The batter will rise while baking

Bake for 35-40 minutes. The muffins will be done when a toothpick inserted in the center comes out clean. Take the muffins out of the oven and let them cool.

Frosting:
In a mixing bowl, beat the whipping cream until stiff.

In a second mixing bowl, whisk together cream cheese, mascarpone, powdered sugar and vanilla sugar.

Add the whipped cream. Beat at low to medium speed with a hand mixer until the mixture has combined well and gets smooth and stiff. If the topping is runny, put it in the fridge for a while.

Fill the topping into an icing bag and decorate the cupcakes with the topping. If you do not have an icing bag, spoon the topping onto the cupcakes and spread it with a butter knife. Decorate as you wish.

 Red Heart Cupcakes 2

Muffins: Adapted from my former neighbor Margit´s recipe for Buckwheat Cake. Thanks!

Topping: Adapted from: Call-me-cupcake.blogspot.se

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Cinnamon Rolls with Cream Cheese Frosting

Uncategorized

I got the recipe for these Cinnamon Rolls from a crime novel. In Diane Mott Davidson´s crime novel series, the heroine Goldy runs a catering business in Colorado. In between preparing buffets for wedding receptions, parties and school lunches, she solves all kinds of complicated small town murder cases. I enjoyed the novels very much, not only because of the witty writing style, but also because of the interesting recipes which Goldy provides every now and then.

Diane Mott Davidson

In “The Last Suppers”, Goldy makes “Monster Cinnamon Rolls”, as she calls them. They sounded so good that I had to bake them. When I made them the first time, I followed the directions in the book to the letter. At the end of this experiment, I knew how the rolls had gotten their name. They were delicious, but enormous, way too big for one person to eat. If you want to know what I mean: I will give you the original amounts of ingredients at the end of the recipe. Trust me – you won´t believe how much sugar there is in the original recipe!

Zimtschnecken 2

Anyway, the rolls, were delicious, but too much. I have been adapting the recipe numerous times until I was finally satisfied with the result. There´s definitely something about this combination of soft yeast dough, the cinnamon and brown sugar filling, the luscious cinnamon-caramel which accumulates at the bottom of the pan during the baking process, and the delightful cream cheese frosting.

 

Zimtschnecken 3

Zimtschnecken 3 (2)

Zimtschnecken 4

Ingredients:

Dough:
¾ stick (90 g) butter
½ cup (120 ml) milk, lactose-free
¼ cup (60 ml) water
⅜ cup (80 g) sugar
½ tsp. salt
2 ¼-ounce envelopes  (14 g) active dry yeast
2 large eggs
4 ¼ to 4 ¾ cups (500g – 630 g) all-purpose flour

Filling:
2 cups (350 g) brown sugar
1 stick (125 g) butter, softened
2 tbsp. ground cinnamon

Frosting:
6.5 oz. (200 g) cream cheese, lactose-free
¼ cup (60 ml) whipping cream, lactose-free
2 tbsp. vanilla sugar
1 ½ to 2 cups (130 g to 200 g) powdered sugar, sifted (I prefer 1 ½ cups)

For the dough, heat butter, milk, sugar, water and salt in a small saucepan over low heat until the butter is melted. Set aside to cool. The mixture should be lukewarm when added to the yeast-flour mixture.

Put 4 ¼ cups flour, yeast, and eggs into a large mixing bowl. Add the lukewarm milk mixture. Beat until well combined, using a kitchen machine and a dough hook. Keep beating; add flour until you get a stiff dough. Knead for about five minutes until you get a smooth dough.

Cover the bowl with a kitchen towel. Let the dough rise in a warm place until it is about twice as big; about 1 hour.

Prepare the baking pan while the dough is rising: butter a baking pan of about 9 x 13 inches. Alternatively, adjust a baking frame to this size and put it onto a baking sheet which is covered with baking parchment.

Punch the dough down. With a rolling pin, roll the dough out to a rectangle of about 20 inches by 30 inches (about 50 cm by 75 cm).

For the filling, beat butter, brown sugar and ground cinnamon with a hand mixer until well combined. Spread the mixture on the dough evenly. Roll the dough up, starting from the small side. Cut the log of dough into 12 pieces of about 1 ½ inches. Place the rolls into the buttered pan or the baking frame. Cover them with a kitchen towel and let them rise until they are twice as big, about 1 hour.

Preheat the oven to 350 F (175° C). Bake the rolls for about 20-30 minutes, or until golden brown. Remove from the oven and let them cool.

For the frosting, beat cream cheese, whipping cream and vanilla sugar with a hand mixer until well combined. Add the powdered sugar and beat until smooth. The mixture should remain smooth and not become stiff.

Frost the cinnamon rolls once they have cooled down.

You want to give the original recipe a try? Well, here is what you need:

Dough:
You have to double the ingredients, with one exception: you need 5 eggs. Roll the dough to a rectangle of 24 inches by 36 inches, and make the rolls 2 inches high. You get 12 rolls again, but those are twice as big as mine.

Since you have the double amount of dough, you need two baking pans of the size stated above. Put 6 rolls into each baking pan. The rolls will be very big, almost like small cakes!

Filling:
You need 5 cups brown sugar (Yes! 5 cups! This is not a typing mistake!!!), 2 ½ sticks butter, and 3 tablespoons ground cinnamon. The butter and the sugar will melt while baking and accumulate at the bottom of the pan, where they will be soaked up by the rolls. Delicious, and extremely sweet.

Frosting:
You need ½ pound cream cheese, ¼ cup whipping cream, 2 tablespoons vanilla sugar or 1 tsp. vanilla extract, and 3-4 cups powdered sugar, depending on how sweet you want the rolls.

I like sugar, but this version is a bit too sweet for me. I find my version very sweet already!