Peanut butter Cupcakes - Devil´s chocolate Cupcakes and peanutbutterfrosting.

Peanutbutter Cupcakes:

150g unsaltet butter, roomtemperature - 340g crunchy peanutbutter - 400g brown sugar - 4 eggs - 1 teaspoon vanilla - 500g flour - 1 tablespoon baking powder - 1 teaspoon salt - 2 dl milk

Mix butter, peanutbutter and brown sugar to a fluffy texture- about 3-5 minutes. Add the eggs one at a time. Beat well, while adding the vanilla. Mix in a seperate bowl flour, baking powder and salt and add this to the mixed peanutbutter with the milk.
The batch becomes rather sticky and "hard/dry. They raise very nicely in the oven.
Oven: 175 g. for 15-20 minutes - check with a baking needle after 15 minutes.

Frosting: 250g creamy peanut butter - 300g unsaltet butter - 1 tablespoon vanilla - 200 g confectioners sugar.
Blend all ingredients and mix aprox. 2 minutes.

The peanutbutter frosting is also very tasty on

Devil´s Chocolate Cupcakes:

Makes about 18 pcs: 50g softened butter - 115g brown sugar - 2 large eggs - 115g flour - ½ teaspoon baking soda (dk: natron) - 25g cocoa powder - 1 1/4 dl sour creme (dk: creme fraiche)

Preheat oven at 180 oC. Mix butter, brown sugar, eggs, flour, baking soda and cocoa in a large bowl and beat with a mixer untill smooth. Gently fold in sour creme with a metal spatula and pour in cupcake-cases with a spoon. Bake for aprox. 20 minutes.

TIP: For a more intense chocolate-flavour, add chopped dark chocolate

Mojito Cupcakes

These are incredibly tasty! This recipe is more or less adapted from Desserts Magazine - if you ask me, don´t hold back on the lime!


Lime-mint cupcakes:


3 cups all-purpose flour, spooned and leveled (685g)
½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt
2 sticks (8 oz.) unsalted butter, room temperature (240g)
2 cups fine granulated white sugar (450g)
1 tablespoon finely grated lime zest
2 large eggs - 2 egg yolks - 1 cup buttermilk (Kærnemælk - 228g)
2 teaspons pure lime extract - 1 teaspoon pure mint extract - 2 tablespoons fresh lime juice


Preheat oven på 350F. Line standard muffin tins with paperliners. In a medium bowl, sift flour, baking powder, baking soda and salt, set aside.


In a large bowl, beat butter, zest and sugar until light and fluffy.
On low, beat in eggs and yolks one at a time, then  add lime, mint extract and lime juice. Mix until just combined.

Add the sifted flourmixture from before, and the buttermilk alternately.

Fill the cupcake liners three-quarters full. Bake - rotating pan halfway through until finished, about 25-30min.


Meanwhile, make the syrup:
1/4 cup fine granulated white sugar - 3 ounces rum - 10 fresh mint leaves - 1/4 cup fresh lime juice.
Heat up the ingredients (not the juice) until the sugar is dissolved. Let cool completely. Stir fresh lime juice in and sieve over a bowl.


When the cupcakes are done, poke them with a toothpick. Brush with syrup - use up all of the syrup!


Pipe frosting onto the cupcakes. I used Wiltons ready-to-use decorator icing and added mint flavour.

Naughty cake!

I´ve made a few of these before, but this design is borrowed from a cake-friend of mine: http://www.metteskagedroemme.com/ so all credits goes to her, she´s such a cool cake-designer :)

My cakes in 2010

This is what i used my limited amount of sparetime for in 2010.

Many dummies in between, but still - a lot of calories! 

Such a tastefull hobby this is.

Fun and interesting things happened in my small cakeworld in 2010.

The Saints Cake was posted on a NFL-forum, and the feedback was quite interesting. Someone called it a decorated orga** - Spoken by a true Saints-fan.
Another one on the forum saw this website and compared my work with Ace of Cakes and Cake Boss! -Of course hugely exaggerated, and i promise not to let it get to my head ;)

I got a mail from Jackie, asking if i had anything for the new Cakecentral Magazine -Wow. I was on holiday at the time, and saw the mail too late to do anything about it. Not that i would be able to make anything as fabulous as the projects in Cakecentral Magazine - ever.

Then there was the book. It was a pleasant surprise when it got published, and my pictures really were in it! Plus i still can´t get over, such fine company! I mean... Lindy Smith? -Cake Lava? - And then Piamarianne from Slangerup... that´s an odd feeling!

For Scandinavian Cakeshow 2010 i was invited to bring a cake for table of honour. The honour was all mine! :)

A lovely cake-shop, Sofisticake opened in Roskilde. I get to exibit my dummies there and a local newspaper made an interview with the owner, publicing large photos of my Oilily-dummy. Costumers there sometimes actually asks to buy my dummies. I don´t know what anybody will use a 5-tier weddingcake for in a private household, but i take it as a fine recognition of my work.

One of my idols, Colette Peters clicked by Cakeryblog. Recieving an email from Colette herself - the maker of cakes to the Clinton´s amongst others almost made me a little dizzy :)

Finally, i had a cake on Cakewrecks! That would make any cake-maker shiver, but fortunatelly it was in the Sunday Sweets-section :)


Even though i don´t live off the cakes or run a business, i find it fascinating to see how many people come by my blog everyday. I´d like to thank you all for that. My hope is, that you get inspired by my work, as i get inspired around the internet.

Here´s hoping for lots of fun in a wold of sugar for everybody in 2011!

Kransekage

In Denmark we like to eat "Kransekage" for special events like new years eve, followed by a glass of champagne when the clock strikes midnight. A very odd combo, because they are very sweet in taste, and champagne is often very dry but nevertheless...

750g marzipan - 300g confectioners sugar - 1½-2 pasteurized eggwhites - 400g rich, dark chocolate - 250g nougat

Royal icing of eggwhites and confectioners sugar - 300g chopped pistacchios or almonds.

Blend ingredients and fridge for 3-4 hours or night over. Roll the dough into a long "sausage" and slice it like a hot dog. Cut into pieces of aprox. 6 cm. Insert the nougat and then form into triangles or whatever shape you like.

Bake in oven at 160 degrees C for 15-20 minutes.

Dip the cakes in melted chocolate and place on a plate with chopped pistacchios or almonds.

Decorate with Royal Icing.

This portion makes about 20 pieces.

Tip: I add a couple of tblsp almond-flour to the dough for a more intense almond-taste.