Spring-evoking-cupcakes

Seriously people what´s going on?

I have put flying bees all over my blog, I have adopted a lovely white bunny named Ludwig to keep me company during the Easter holidays (by the way feel free to feed him carrots, he´ll be happy), and my cursor is a flower. What else am I supposed to do to evoke spring??? Maybe a native American sun dance? Or lodge a complaint to Baldr, Ore, Flora, Surya, or any other divinity who is apparently not doing his/her job? I hope this funny bill will help ;)

The only thing I can come up with right now, whilst looking at the winter wonderland outside  my balcony, is to bake spring-evoking-cupcakes! 

Ingredients:

120 gr. flour

140 gr. sugar

1 teaspoon of baking powder

a pinch of salt

40 gr. butter

120 ml. milk

1 teaspoon vanilla extract

mixed berries

For the frosting:

250 gr. icing sugar

80 gr. butter

25 ml. milk

a couple drops of rose extract

pink food colouring

Procedure:

Preheat the oven at 170°C. Put the flour, sugar, baking, powder, salt, and butter un a mixer with a paddle attachment and beat until you get a sandy consistency. Then gradually pour the milk and beat until incorporated. Then add the eggs and continue beating until the mixture is smooth. Spoon the batter into the paper cases until two-thirds full, add the berries, and bake in the preheated oven for 20-25 minutes or until golden. Leave the cupcakes to cool and when cold, spoon the frosting on top and decorate.

For the frosting beat the butter, icing sugar, and food colouring until well mixed. Then combine the milk and the rose extract and continue beating until light and fluffy. The longer you beat the lighter it will be and the better it will taste!

Enjoy ✿

Martina

Cherry me up!

Easter is approaching... and I love it!

Let's just hope for the weather.
In case it rains I'm sharing this recipe to cheer or cherry us all up :D
I decided to use these really nice mini-gugelhupf-moulds I received from my sweet and youger brother Egon.

Ingredients:

350 gr. mascarpone

200 gr. sugar

1 spoon of vanillin

1 spoon of baking powder

250 gr. flour

1/4 glas of milk

cherries as many as you like (without stone)

What to do:

Beat in your mixer the mascarpone with the sugar and vanillin. When creamy add the flour and baking powder. If the dough is too rough add a sip of milk. When you get a smooth but not liquid consistency add the cherries and carefully stir with a spoon, otherwise you will squish the cherries.

Put the batter in the mould with some butter and flour and bake in the oven at 180°. If you make one big cake it will take about 40 minutes, if you make various smaller ones then only 20-25 minutes.

Serve with a sprinkle of confectioners' sugar and a fresh juice!

Enjoy ♥
Martina

Popping poppy

Hello sunshine! It's nice to see you again!
Spring is always closer so in this period I like to try new recipes, which don't remind me of winter. One of these is a cake made with the seeds from a beautiful, yet so delicate red flower: the poppy.

I have found this incredible recipe - without eggs nor butter, only including milk, flour, baking powder, and poppy seeds of course - on the internet, but foolishly I haven't written it down and have forgotten the exact quantities for each ingredient. I have been searching for it but could not find it... :(

I will not give up, so keep following... I might eventually find it!

Enjoy (just the pictures for now) ♥

Martina

bird broach: Topshop

pictures: Giot :)

La vie en rose

Hi all! I'm back, back to my roots, back to baking! I know, I know I haven't been an assiduous blogger lately, but I'm full of ideas for this upcoming spring, so I promise I'll post much more often.

Since the weather still isn't exactly spring-like and I'm longing for the sun sooooo badly, I decided to anticipate the smell of flowers and the taste of them... Yes, the TASTE of roses! 

So I baked pink muffins with rose flavour.

What you need for about 12 muffin:

110 gr. butter

110 gr. sugar

110 gr. flour

1 spoon of baking powder

2 eggs

1 spoon of milk

1 pinch of salt

rose extract

pink or red food colouring

How to proceed:

Preheat the oven at 180° C and prepare the paper cases in the muffin tray.

Mix the butter with the sugar, the eggs, and the rose axtract (as much as you like - I put one spoon). When you get a fluffy consistency add the flour, the baking powder, the food colouring, and the milk. If the dough is too sandy add more milk.

Put the batter in the cases and bake for 15-20 minutes.

Before you eat them wait untill they cool down, otherwise you won't taste the intensity of the rose.

And when you'll savour them you'll see la vie en rose...

Enjoy ♥

Martina