Festive Cupcakes
Make them small, so that you can eat more of them
12
Cakes
Tools
Ingredients
- 75 g salted butter
2 eggs
225 g sugar
180 g all-purpose flour
2 tsp baking soda
1 tsp vanilla sugar
40 g unsweetened cocoa
powder
1/2 tsp salt
250 ml milk
CHOCOLATE FROSTING
- 60 g salted butter, room
temperature
300 g confectioners'
sugar
1 tsp vanilla sugar
20 g unsweetened cocoa
powder
100 g cream cheese,
room temperature
1 tbsp coffee
DECORATION
- Sprinkles or flowers
Here's how
- Preheat oven to 175 °C (350°F).
- Assemble the Ankarsrum with the Beater Bowl and the Balloon Whisks.
- Melt the butter in a saucepan.
- Add the egg and sugar to the Beater Bowl and whisk at high speed until fluffy.
- Mix all the dry ingredients in a separate bowl and add it to the egg batter together with melted butter and milk. Mix on low speed until smooth.
- Grease a muffin tin or line with cupcake liners. Fill each cup 2/3 of the way full. Bake in the middle of the oven for 18-20 minutes, until a toothpick inserted in the middle comes out clean.
- Let cool in pan for 5 minutes, and then remove to a wire rack. Cover with a kitchen/tea towel and let completely cool before frosting.
- Assemble the Ankarsrum with Beater Bowl and Cookie Whisks.
- Add butter, confectioners' sugar, vanilla sugar, cocoa and cream cheese to the mixer bowl and mix on low speed. Gradually increase to medium speed and blend until a smooth cream.
- Add the coffee, decrease speed to medium-low and mix until thoroughly incorporated.
- Pipe the frosting on top of your cupcakes and decorate with sprinkles or flowers.