Filled CupCakes

DSC_1114DSC_1100DSC_1131

I used my Valentine’s Day treating myself with these lovely Chocolate Cupcakes which where filled, not only with love, but also with Vanilla Cream Cheese, a fashion magazine and a cup of Chocolate, yummy 😛
How was your Valentine’s Day ❤

Chocolate is one of the best way to enjoy life, but making cake including chocolate is just delicious.
I have actually wanted to make these cupcakes the whole week, because last weekend my sister call me and ask me if I had any idea to bake some really delicious cupcakes and my first thoughts was these.

If you want to treat yourself or someone else these days, you should try these out.

Cupcakes 

300 g Flour ( I use a whole grain flour)
280 g Sugar (I use Stevia for a sugarfree version)
100 g Greak Yoghurt
½ tsp. Baking Soda
1 tsp. Baking Powder
2 tbsp. Coca Powder
4 ml. Milk
1 tsp. Lemon Juice

evt. 50-80 g Chopped Chocolate or/and 50 g chooped nuts

Frosting
200 g Cream Cheese
100 g Greek Yoghurt
3-5 tbsp. Confectioner’s sugar (I used Stevia for sugarfree version)
2 tsp. Lemon Juice
1- 1½ tsp. Vanilia ekstract of vanilla beans.

CupCakes

In a bowl mix the water, milk and lemon juice. Let it stand on the kitchen table for two minutes.
in another bowl sieve the flour, coca powder, baking soda and powder.

Add the sugar and the greek yogurt to the wet ingredients.
Mix it well together so the sugar is dissolve.

Add the flour mixture to the wet ingredients and mix it well to it is smooth.
Fill each muffin liner 1/2-2/3 full and bake the cupcakes at 350 F (180 C) for 20-30 min.
Let the cupcakes cold down when they are done.

Cream Cheese Frosting
In a bowl whisk together the cream cheese, greek yogurt and the confectioners sugar.
Add the vanilla extract/vanilla bean and the lemon juice. Mix it well together.

When the cupcakes are cooled you can fill them with the frosting.
collage

Make a hole in the top of the cupcake. A piping tip is perfect to the hole.collage1

Fill the hole with frosting. Place back the top in the hole. Top your cupcake with the frosting.

These Cupcakes are filled with love and with a little hidden surprise. Enjoy your cupcakes.


Cupcakes
3 dl Skummemælk
1 dl Vand
100 g skyr, gr
1 spsk Citronsaft el. edikke
1 tsk. Bagepulver
½ tsk. Natron
300 g Hvid Hvedemel
2 spsk.+ 1 tsk. ISIS SØD el. andet tilsvarende til 250-280 g sukker.
2 spsk. Bagekakao
Evt. 5o g Hakket Chokolade og 50 g hakket nødder. (Valgfrit)
Cream Cheese Frosting
200 g Flødeost
100 g Cheasy Skyr
1 tsk. vaniljepulver
1 tsk. citronsaft
3-5 spsk. Florsød
Cupcakes
I en skål tilsættes mælk, vand og citronsaft/edikke. Lad det står i et par minutter.
Si mel, kakao og natron sammen i en anden skål. Tilsæt også evt. hakket chokolade og nødder.
Tilsæt de våde ingredienser til tørreingredienser.
Tilsæt sødning og pisk det til en ensartet og luftig dej.
Fordel dejen i muffins forme og bag dem ved 180 C i ca. 20-30 min.
Lad muffine køle helt af, inden de fyldes med cream cheese frosting.
Frosting
Pisk flødeost og skyr sammen. Tilsæt sødning, vaniljepulver og citronsaft, og pisk det hele luftigt.
Når du skal fylde cupcakes er en tyl virkelig god til, at lave hullet i toppen. Ellers kan du forsigtig gøre det med en ske eller en kernehusfjerne mm.
Overstående billederne viser, hvordan du gør.

yaoxv6tgp4g4zg7bxy3

The Best – Chocolate Chip Cookies

DSC_1403 DSC_1414

The autumn afternoon gives some perfect opportunity to do one of the things I love most; cooking. These Chocolate double chip cookies are a classic cookie and perfect to the afternoon tea, coffee or chocolate. These cookies are simple, delicious and so easy to make, that there is no excuses to no making them.

For 24 cookies

  • 500 g All-purpose flour
  • 350 g Brown Sugar
  • 1½ tsp Baking Soda
  • 1½ tsp. Baking powder
  • 1 tsp. Salt
  • 2 tsp Vanilla extract
  • 300 g Butter at roomtemper
  • 2 eggs
  • 225 g Dark Chocolate chips or chopped dark chocolate
  • 225 g White Chocolate chips or chopped white chocolate

In a bowl mix, flour, baking soda and powder together, set aside.
In another bowl mix the butter and sugar well together, so it is light and fluffy. Then add one of the eggs at the time.
Add the vanilla extract and mix.
Add the flour mix a little at the time until the dough is gathered and smooth.
Fold in the chocolate chip/chopped chocolate with a spoon.

With your hands make 24 balls of the dough and place it on a baking sheet. DON’T push them flat. Bake the cookies in a preheated oven for 15-20 minutes or to they are golden.

You can replace 225g of the chocolate with chopped hazelnuts, dried cranberries or what you like.


Efteråret giver mulighed for, at jeg kan gøre en af de ting jeg elsker, bagning. Disse Chokolade Chip Cookies er en klassisk småkage, og er perfekte til eftermiddagskaffen, tea eller varm chokolade. De er simple, lækre og så lette at lave, så der er ingen undskyldninger.

For 24 småkager

  • 500 g Mel
  • 350 g Brun Farin
  • 1½ tsk. Bagepulver
  • 1½ tsk. Natron
  • 1 tsk. Salt
  • 2 tsk. vaniljepulver /ekstrakt el. Korn fra ½ vaniljestang.
  • 300 g Blødt Smør
  • 2 æg
  • 225 g Mørke Chokolade Knapper eller hakket mørk chokolade
  • 225 g Hvide Chokolade knapper eller hakket hvid chokolade.

Bland mel, bagepulver, natron og salt i en skål. Sæt skålen til side.
Bland smør og sukker sammen med en elpisker, så det er luftigt og lyst.
Et af gangen tilsættes æggene, og herefter vaniljen.
Langsomt tilsættes lidt af melet af gangen, indtil dejen har samlede sig og er ensartet.
Vend chokoladestykkerne i dejen med en spatel eller ske.
Form med hænderne 24 små kugler og placere dem på en bageplade. TRYK ikke småkagerne flade, da de flyder ud.

Bag småkagerne i en forvarmet ovn i 15-20 min el. indtil de er gyldne.
Du kan evt. bytte 225 g af chokoladen ud med hakket hasselnødder, tørret tranebær eller andet.

DSC_1410

Xoxo Blue Ducklings