Since it’s been a while from me to write something in English without writing about anything weird biased and unintelligible, I thought about returning with a very simple but welcomed cupcake recipe that will bring a smile to the guests and you, too. Let’s just say it: The recipe I’m talking about is for simple marble cupcakes, but with the special addition of details, a normal cupcake turns into…Cinderella, err I meant a birthday cupcake.
But let’s get starting with the dough and the following ingredients and their measures, which I tried to roughly convert into different ones depending on the country. Although I assumed it to be simply done, it turns out to be some hard research. The accurate measurements are the first ones, since I’m living in Germany.
150 gram | 1.2 cup | 5.29 ounces | 0.33 pounds of flour 150 gram | 2/3 cup | 5.29 ounces | 0.33 pounds of butter 100 gram | 0.44 cup | 3.53 ounces | 0.22 pounds of caster sugar 3 eggs 8 g | 1 parcel | 4 tsp. of vanilla sugar* 8.5 g | ½ parcel | 2 tsp. of baking powder 2 tsp. of unsweetened baking cocoa
Heat the butter and mix it with caster sugar till a creamy texture develops. Add by the spoonful flour and baking powder and stir the dough well after each added spoon. After that’s done you add the eggs and the vanilla sugar and again stir the dough after each egg or spoon. Now it’s time to divide the dough into two equal parts. One half gets mixed with the cocoa, the other half is kept light.
Spread the 12 baking cups on the muffin pan and fill in the light dough and continue with the dark dough Then take a chopstick and slightly stir the dough one to three times in order to attain the marble effect, but you can take a knife, a fork or a toothpick as well. The next step is to bake the cupcakes for about 20-25 minutes at 170°C or 347 F; C circulating heat. Once the time is up, leave the cupcakes inside the oven for 3-5 minutes and then take all of them out. For now it’s important to let the cupcakes cool down until the whole cake is cool, it mustn’t be lukewarm.
While waiting for the right temperature you can start to work on the decoration.
Equipment required 1 disposable icing bag 1 nozzle Chocolate coating Baking paper
Hackle the chocolate and prepare the icing bag with the nozzle. You need about ½ Liter boiling water that you fill in a porcelain bowl and you fill in the chocolate into another smaller metal bowl. As the chocolate is melting, you stir the chocolate until it’s completely molten. Fill the chocolate into the bag and start “drawing” on the baking paper. Think about things that the birthday boy or girl might like and experiment. In my case I drew dozens of clefs for my friend, who is a very talented musician. Here an advice: The chocolate cools down the best in the fridge or outside (if you’re living within the northern hemisphere).
The greasiest part: The frosting.
200 g | 1.75 cup | 7 ounces | 0.44 pounds of icing sugar 100 g | 0.44 cup | 3.53 ounces | 0.22 pounds of soft butter (cold) 1 tsp. of unsweetened baking cocoa 1 dash milk or water
1 disposable icing bag 1 big nozzle
Prepare the icing bag with a big decorating tip (to example: #2D by Wilton). Stir the icing sugar and the soft butter and add when needed milk or water. Divide the frosting in two equal parts and mix one half with the cocoa. Fill in the frosting on each half of the bag and start making some beautiful flowers!
For my friend Stine. (The "N" is literally behind the letter "I")
You can now decorate the cupcake with your chocolate creations and cocoa powder if you want to. It’s finished!
P.S.: I got inspired with the help of a German cupcake blog.
