Yeyy, finally I did beautiful and super delicious cupcakes! I’m not that good at baking, I’m still practicing and I do get better and better. I usually think that making cupcakes seems so hard or a lot of work. But now I just think it’s super fun, specially to pipe. I can bet you that you will see more cupcake recipes coming up here haha.
This time I made chocolate cupcakes with chocolate bites inside and a super good frosting with blackberry. You need to try these! The chocolate cake is so soft and the frosting is so fluffy and creamy, you will love them.
YOU NEED: 12 cupcakes.
4 dl of flour
2 dl sugar
4 tsp baking powder
2 tsp vanilla sugar
A pinch of salt
1 dl cocoa powder
3 dl milk
1 dl neutral oil
100 gram dark chocolate, chopped
3 dl blackberries
2 tbsp lemon juice
225 gram butter, room temp (needs to be very soft)
1/2 tsp salt
9 dl powdered sugar, sifted (more if needed)
Blackberries for garnish
Chocolate cupcakes: Set the oven on 175 C. Line a muffin pan with baking cases. Mix flour, sugar, baking powder, vanilla sugar, salt and cocoa in a bowl. Mix so that everything is mixed properly.
Beat egg, milk and oil for about 1 minute. Mix in the flour mixture together with the egg mixture, stirring until smooth.
Stir in the chopped chocolate to the batter. Divide the batter evenly into the baking cases and bake in the middle of the oven for about 15-20 minutes.
Blackberry frosting: Put the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash. Cook for about 7 minutes. It will look like blackberry jam.
Remove the mixture from the heat. Place a strainer over a small bowl and push the puree though, leaving seeds and large chunks behind. Allow mixture to cool completely before using.
Beat the butter in a bowl on medium-speed until completely smooth, scraping down the sides when needed, about 4 minutes. Should be fluffy and very light colour. Add in the blackberry sauce and beat until completely combined.
Add in the powdered sugar, 2 dl at a time, on low speed. Once all of the sugar has been added, add in salt and beat for another 2 minutes.
Spoon the frosting into a piping bag. Pipe the frosting onto each cupcake. Top with blackberry!
My mom is visiting me here in Iceland and of course we cook a lot of thai food, or my mom does haha. I’m still learning to cook as good thai food as mom.
We made this delicious green curry dish with chicken that is so easy to cook. Your home will smell like a real thai restaurant after cooking this.
Remember not to chop the veggies, it should be in bigger pieces.
YOU NEED: 4 port.
300 gram Chicken filé, or I prefer chicken thigh filé, sliced into pieces
1 can full fat coconut milk
5 big tbsp green curry paste
1 can sliced bamboo, drained
2 dl water
4 tbsp fish sauce
1 1/2 tsp sugar
1/2 onion, cut into pieces
1 small zucchini, cut into pieces
8-10 mushrooms, cut half or 1/4
1 red paprika, cut into pieces
1 red chilli, remove the seeds and slice thinly Chopped coriander
Add coconut milk, only the white part and the green curry paste in a wok pan or a big pot on medium heat. Stir constantly. Cook until fragrant and bubbly, should start to be a bit oily.
Add in chicken and simmer for about 10 minutes, or until the chicken is done. Add the bamboo.
Stir in the rest of the coconut milk/water from the can and 2 dl water, then add the fish sauce and sugar. Stir and let simmer for another few minutes.
Add the onion and veggies and stir everything together and cook for about 10 minutes, or until veggies are tender-crisp.
Taste and see if you need more fish sauce (fish sauce is like salt).
Serve in a bowl and garnish with red chilli and coriander. Serve it with cooked jasmine rice.
This cake is so moist, tasty and beautiful. A perfect summer cake with strawberries and blueberries to treat your guest with. You can also choose other berries or fruits if you like. But this time I chose these berries as the summer is just around the corner.
Serve the cake with some light whipped cream, yummy!
Preheat the oven to 170 degrees. Grease a round springform (22 cm) the side and the bottom with butter. Line the bottom with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda and vanilla sugar together into a bowl.
In a separate bowl, beat butter, sugar and eggs until light in color and fluffy. Add greek yogurt and continue beating until creamy.
Mix in the flour mix slow until combined. Don’t over mix.
Transfer the batter to the springform pan. Top it with sliced strawberries and blueberries evenly on top. Sprinkle with granulated sugar.
Bake until the cake turns golden, and the tester comes out clean in the center, takes about 1 hour, depending on your oven. During halfway through baking, put some extra berries on top of the cake and return to baking.
Let the cake cool before you release it from the springform.
Sprinkle the cake with powdered sugar and serve it with some light whipped cream.
I seriously love hummus! It’s the perfect alternative for a healthier snack. I usually eat it with seed crackers or vegetable sticks, like cucumber, carrot or selleri. Super healthy! Yes I do need to eat healthy stuff too, and this is a big craving during my diet periods.
1 can cooked chickpeas á 400 g (drain the liquid)
1/2 dl tahini paste
Juice from a half lemon
1/2 dl olive oil
2 cloves garlic
1/2 tsp cumin
1/2 tsp paprika pulver
A pinch of cayenne pepper
1 tsp salt
3-4 tbsp water
Olive oil for garnish
cayenne pepper and parsley for garnish (optional)
Place all ingredients in a mixer/food processor. Mix until smooth, at least 1-2 minutes. Add some more water and olive oil if it gets too thick. Check seasoning and add more salt if needed.
Place the hummus into a bowl. Drizzle the top with olive oil and sprinkle a few dashes of cayenne pepper and some chopped parsley.
Unfortunately we don’t eat much cauliflower at home but when we do I usually have it in soup or do a mash with it instead of potatoes if you want to be more healthier.
This cauliflower soup is super yummy and has a taste of coconut and indian spices. It’s also vegan for the ones who desire that. You’ll definitely love this creamy soup.
YOU NEED: 4 port.
1 tbsp coconut oil (or olive oil)
1 yellow onion, diced
1 bay leaf
1 1/4 tsp ground cumin
1 tsp salt
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
4 garlic cloves, minced
10 dl water
2 vegetable stock cubes
1 big cauliflower head, roughly chopped to the same size
2 1/2 dl coconut milk in can
1 1/2 tbsp lemon juice
Coconut milk, dry coriander and cayenne pepper for garnish (optional)
In a large pot, heat the oil over medium-low. Add onion and all the spices. Fry and stir until the onions become translucent, about 8 minutes.
Add the garlic and fry another few minutes.
Then add the cauliflower and mix everything together so it coats with the spices. Pour in water and the cube stocks, bring to a boil over high heat. Reduce to a simmer and allow to cook for about 10 minutes, until the cauliflower is soft.
Remove the pot from the heat, take away the bay leaf and use a hand blender and mix until smooth.
Transfer back to the heat and stir in the coconut milk and lemon juice. Taste and season more if needed.