“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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Brownie Cupcakes with Cream Cheese Topping

Cupcakes, Recipes

Last Thursday I wanted to make chocolate cupcakes with orange topping for Halloween. I thought the combination of dark sponge, orange topping, and dark chocolate sprinkles would look nice.

It did not work out as planned. I mixed yellow and red food coloring in order to get orange, but got some kind of salmon-pink color. It looked a bit like thousand island dressing – not appetizing. I preferred not to add the color to the topping. The cupcakes still look nice with dark sponge, cream-colored topping, and dark chocolate sprinkles, don´t they?

Brownie Cupcakes 2

For the topping I made a cream cheese topping by Linda Lomelino, from call-me-cupake.blogspot.se. She uses it for her Hazelnut Chocolate Minicupcakes, but says that the topping goes with “almost everything”. She´s right. The topping is light, not too sweet, and simple and quick to prepare. I´ll definitely make this topping more often!

Brownie Cupcakes 4

Ingredients:

Sponge:
6,7 oz. (190 g) dark chocolate, lactose-free (Lindt 70%, Merci 72 %)

¾ cups (170 g) butter

2 cups (200 g) ground hazelnuts

½ cup (50 g) ground almonds

½ cup (50 g) flour
1 tsp. baking powder
4 eggs, room temperature
1 pinch of salt
¾ cup (70 g) powdered sugar

Topping:
10.7 oz. (300 g) cream cheese
1¼ cup (300 ml) whipping cream
1 tbsp. Vanilla sugar (no vanillin)
¾ cup (85 g) powdered sugar, sieved

Sponge:
Preheat the oven to 180° C.

Put cupcake-liners into a muffin baking tray. I have an average Austrian muffin baking tray and get 18 muffins with this amount of batter. I therefore prepare two muffin baking trays (one for twelve muffins, one for six muffins ) and bake one tray after the other.

Break the chocolate into small pieces. Cut the butter into small cubes. Put chocolate and butter into a small pot. Melt in a double boiler, or on the oven over very low heat (which is what I usually do).

In a bowl, combine hazelnuts, almonds, flour and baking powder.

In a large mixing bowl, beat eggs, powdered sugar and salt with a hand mixer or a kitchen machine at high speed until the mixture is fluffy and light yellow.

Turn the hand mixer or the kitchen machine down to low speed. Slowly pour the chocolate-butter-mixture into the egg-mixture. Keep beating while doing this. The mixtures have to combine well. (I prefer to do this with a whisk and not a mixer. The chocolate-mixture is heavier than the egg-mixture and will sink to the bottom of the bowl. With a whisk, I can reach the sunken chocolate-mixture better than with a mixer.)

Carefully fold in the hazelnut-mixture.

Pour the batter into the cupcake liners, each ⅔ full.

Bake for about 20 minutes. They will be done when a toothpick inserted in the center comes out clean. Let the muffins cool.

Topping:
Beat the whipping cream in a bowl.

In a second bowl, mix cream cheese, powdered sugar and vanilla sugar.

Add the whipped cream to the cream cheese mixture. Whip until the mixture is smooth and firm. 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 with chocolate sprinkles.

The topping will last for 12 cupcakes.

 Brownie Cupcakes 3

Sponge adapted from: Gruber, R. (2013, 2. Aufl.), 130g Liebe. Wien: Christian Brandstätter Verlag.

Topping adapted from: call-me-cupcake.blogspot.se

Chocolate Cupcake with Chocolate Topping

Cupcakes, Recipes

What can I say about this recipe? This is the most delicious cupcake I have ever had. Honestly.

Schokocupcakes 1

Unfortunately, this cupcake has two downsides. Downside number 1 are the calories. As you will see when looking at the ingredients, the topping contains an unbelievable amount of chocolate. This makes sure that the cupcakes taste incredible, but unfortunately it also makes them contain a lot of calories. Since I do not eat such super-rich cupcakes every day, though, this is okay for me.

The sponge makes up for all the chocolate a little bit. It contains cocoa powder and even whole-grain spelt flour. That means it is almost healthy, isn´t it?

The second downside is the fact that such a lot of high quality lactose-free chocolate is very expensive. I therefore use a mixture of cheaper lactose-free chocolate, e.g. Bensdorp Kochschokolade 42% or Manner Schokolade 70%, and more expensive lactose-free chocolate as e.g. Lindt or Merci. This time I used about 150 g Bensdorp Kochschokolade and about 300 g Merci chocolate.

Schokocupcakes 5

Ingredients:
Sponge:
40 ml sunflower oil
1 ¼ sticks (140 g) butter, softened
1 ½ cup (180 g) powdered sugar
2 eggs
⅓ cup (40 g) cocoa powder
90 ml boiling water
1 ½ cup (150 g) wholemeal spelt flour
2 TL baking powder
1 pinch salt

Topping:
1 ¼ cup (285 ml) whipping cream
2 tbsp. butter
16.4 oz. (465 g) dark chocolate, lactose-free
7 oz. (200 g) mascarpone, lactose-free

Prepare the ganache for the topping the day before you make the cupcakes:
Chop the chocolate into really small pieces.

In a small pot, bring the whipping cream to a boil. Immediately remove the pot from the oven.

Stir the chopped chocolate and the 2 tbsp. butter into the whipping cream until smooth.

Mix this ganache with an immersion blender for 3 minutes.

Chill the ganache in a cool place overnight. Not in the fridge – it will be too cold! If you do not have a cool place, keep the pot with the ganache in the kitchen and put it into the fridge one hour before you finish making the topping.

The next day, prepare the sponge:
Preheat the oven to 355° F (180° C).

Put 12 cupcake liners into a muffin baking tray. I have a standard muffin baking tray of the sort you can buy in Austrian stores. As far as I know, professional muffin baking trays are a bit deeper. With my tray, the batter made 15 cupcakes. Depending on your muffin baking tray, it might be a good idea to prepare an additional one, just in case.

In a small bowl, mix together flour, baking powder and salt.

Melt sunflower oil, butter and powdered sugar in a double boiler and stir well.

Beat the eggs with a hand mixer at maximum speed for about 40 seconds until fluffy.

Stir the eggs into the butter-mixture.

Dissolve the cocoa powder in the boiling water. You will get a kind of cocoa paste. Stir it into the eggs-butter-mixture immediately.

Add the flour mixture and stir until the ingredients have combined. The batter will be very soft, almost liquid.

Pour the batter into the cupcake liners, each ¾ full.

Bake for 30-35 minutes. They will be done when a toothpick inserted in the center comes out clean.

Take the muffin baking tray out of the oven and let the cupcakes cool.

Schokocupcakes 3

Finishing:
Beat the ganache with the hand mixer for 30 seconds at maximum speed. If the ganache is rather soft, put it into the fridge for about 15 minutes.

Add the mascarpone to the ganache. Beat for 10 seconds at high speed.

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 any way you wish.

 Schokocupcakes 4

Adapted from: Gruber, R. (2013, 2. Aufl.), 130 g Liebe. Wien: Christian Brandstätter Verlag.