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

Cupcakes, Recipes


  • 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

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

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.

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


Gingerbread with Jam and Marzipan Filling

Off Limits, Recipes

In Austria, in the time before Christmas you will sometimes find Filled Gingerbread in certain bakeries. Filled Gingerbread is usually rather about 2 ½ to 4 inches big and at least an inch thick. Depending on the bakery, there are lots of variations. They might be filled with nougat, marzipan, nuts or jam, glazed with chocolate or sugar frosting, and decorated with nuts or candied fruit.

I love Filled Gingerbread. It is really good, and very rich. Whenever we buy some, we usually cut it into small pieces and have it for dessert.

About two weeks ago I saw Filled Gingerbread in a traditional bakery in Linz. I did not buy any, and unfortunately I did not even take a picture. It looked delicious, but was quite expensive. I let myself be inspired and decided to create my own Filled Gingerbread.

Preparing the dough was simple and fast. I then used my cookie cutters for about one third of the dough and was very happy about my gingerbread-trees, the bears, hearts, stars, roosters and ducks.

Gefüllte Lebkuchen 1

With the remaining two thirds of the dough I played around. I cut out various shapes and decorated them with almonds and nuts. I filled the baked gingerbread generously with raspberry or cranberry jam and with marzipan, then I dipped the edges into chocolate glazing. What can I say. Delicious.

Gefüllte Lebkuchen 2

I am thinking about making more of this gingerbread. I can imagine that rosehip jam or orange marmalade and marzipan would make a great filling, or orange jam and nougat. And coconut flakes on the chocolate glazing, or chopped nuts. There are many combinations I can think of!

Unfortunately, if you have fructose-intolerance, gingerbread is not ideal as it contains a lot of honey – therefore I listed this recipe in the category “Off Limits”. I usually avoid honey, but still made this gingerbread with honey and not with rice syrup, as the honey is essential for the taste of the gingerbread. At least my Filled Gingerbread is lactose-free when it comes to filling and glazing. I can therefore eat small amounts of it.

Gefüllte Lebkuchen 4


4¼ cups (500 g) wheat flour
2 cups (250 g) rye flour
¾ oz. (20 g) baking soda
1 cup (300 g) honey
1 cup (200 g) fine sugar
1 egg
2 egg yolks
7.2 oz. (200 g) soft butter
grated lemon peel from ½ lemon
1 tbsp. vanilla sugar (not vanillin)
1 package gingerbread spices (or: 3 g ground cinnamon, 2 g ground cloves, 1 g ground ginger, 2 g grated lemon peel)
Milk for brushing the gingerbread
Almonds (peeled), walnuts for decorating

Filling (sufficient for ⅔ of the dough):
7 oz. (200 g marzipan paste
Powdered sugar (for rolling out the marzipan paste)
Raspberry jam or cranberry jam

Glazing (sufficient for ⅔ of the dough):
7.2 oz. (200 g) dark chocolate, lactose-free (Lindt 70%, Merci 72%)
¼ cup (50 g) butter

Preheat the oven to 355° F (180° C). Cover baking sheets with baking paper.

Combine wheat flour, rye flour and baking soda in a big mixing bowl.

In a small pot, warm honey and sugar over low heat. Stir until well combined.

With a strong kitchen machine and a dough hook, knead flour mixture, egg, egg yolks, butter, grated lemon peel, vanilla sugar and gingerbread spices to a firm dough. You can also do this by hand, but be warned – kneading this dough will be quite a bit of work! Leave the dough in the fridge or in a cool place for at least three hours.

Lightly knead the dough through again. Cover the worktop with flour. With a rolling pin, roll out the dough until it is about 1/3 of an inch thick.

With a cookie cutter, cut out any shapes you want. Decorate with almonds and/or walnuts, brush with milk and bake for 10-15 minutes until light brown.

Gefüllte Lebkuchen 5

Use the remaining two thirds of the dough for the Filled Gingerbread: either use big cookie cutters, or cut out squares of a bit more than two inches. Decorate the gingerbread you want to use for the top parts with almonds or nuts. Do not decorate the bottom parts. Brush with milk and bake for 10-15 minutes. Let the gingerbread cool.

Cover the worktop with powdered sugar and roll the marzipan into a thin plate of about 1/16th of an inch. Cut the marzipan paste into the same shapes as the gingerbread. You will need one piece of marzipan for two pieces of gingerbread. The marzipan will go in the middle.

Gefüllte Lebkuchen 6

Now fill the gingerbread: take a bottom part and thickly spread it with jam. Place a piece of marzipan paste onto the jam. Take a top part and spread the bottom side with jam. Put both parts together. The gingerbread with filling now consists of a bottom part, jam, marzipan paste, jam, and a top part.

Prepare the chocolate glazing: coarsely chop the chocolate. Cut the butter into small cubes. Melt in a small pot over low heat.

Dip the edges of the Filled Gingerbread into the chocolate glazing. Let it cool on a cooling rack.

Gefüllte Lebkuchen 3

If you want to make filled gingerbread with all the dough, use 10.7 oz (300 g) marzipan paste for the filling, and 10.7 oz. ( 300 g) chocolate and ⅓ cup (75 g) butter for the chocolate glazing.

Dough adapted from: Gasteiger, H., Wieser, G., Bachmann, H. (2008, 12. Auflage). So kocht Südtirol. Bozen: Athesia AG.