cupcake

Easter Oreo Cupcakes

/ sarahgiebens / 14 Comments

Hi guys!

I told you I’m in my Cupcake period, right :) These Oreo Cupcakes are so good, you’ll want it before, during and after Easter ;) The best part of this Cupcake probably is the Oreo/Milka chocolate egg on top. It’s soooo good!

What we need:

Cupcakes

  • 85 g self-raising flour
  • 15 g cocoa powder
  • pinch of salt
  • 125 g caster sugar
  • 135 g butter
  • 2 eggs
  • 1,5 tbsp milk
  • 1/4th tsp vanilla extract
  • Cupcake wrappers

Frosting

  • 125 g butter
  • 250 g icing sugar
  • vanilla extract
  • 1 tbsp milk
  • piping bag
  • oreos
  • milka/oreo chocolate eggs
  • 1M piping tip

Easter Oreo Cupcakes

How to:

Cupcakes

  1. Preheat the oven at 180°C.
  2. Sift your dry ingredients in a mixing bowl.
  3. Add butter and eggs and mix until it all combines.
  4. Add milk and vanilla and mix until the batter is smooth.
  5. Put 1 oreo cookie on the bottom of each cupcake wrapper.
  6. Fill the wrapper for 3/4th with batter.
  7. Bake for about 22 minutes.

(This recipe is from Cupcake Jemma)

Frosting

  1. Beat the butter soft.
  2. Add half of the icing sugar and mix until it combines.
  3. Add the other half along with the milk and the vanilla extract.
  4. Beat long enough until the frosting becomes fluffy and well combined.
  5. Beat the some oreo cookies to make crumbs.
  6. Sift the crumbs. The crumbs that fall through the sifter are perfect for your frosting, the others will go on top.
  7. Blend the crumbs into your frosting, set the larger ones aside.
  8. Take a 1M piping tip and a piping bag.
  9. Pipe beautiful roses on your cupcake.
  10. Sprinkle the larger crumbs on top of the roses to make some sort of ‘nest’.
  11. Cut milka oreo chocolate eggs in half and put them on top.
Oreo Rose Cupcake
Oreo Cupcakes

Enjoy!

Easter Oreo Cupcakes with Milka Oreo Easter Egg

Have a delicious day <3
xxx Sarah

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Salted Caramel Easter Surprise Cupcakes

/ sarahgiebens / 14 Comments

Hi guys!

Easter is coming close. I love Easter. The colours, the beginning of Spring and – of course – the chocolate :) When I was a kid, I used to go to my grandparents and look for eggs in their gardens. And at home as well of course. I LOVED it! I believed in it for a very – very – long time because of my parents. I guess they loved me believing in the stories because one year, they painted bunny paws on the floor to make me believe Easter Bunny had been inside our house to deliver the eggs to us. What great parents I have!

You may have noticed it before but I’m really into Cupcakes these days… So Easter is coming in the size of Cupcakes this year! I’m not planning on making any other Easter recipes besides Cupcakes :p They are just so cute and fit the holiday perfectly :)

So, on the outside it looks like a normal Salted Caramel Cupcake:

Salted Caramel Cupcakes

BUT on the inside hides a surprise!

Surprise inside Salted Caramel Easter Surprise Cupcake

What do we need:

Cupcakes

  • 50 g cocoa powder
  • 2 eggs
  • 175 g self-raising flour
  • 1/2 tsp salt
  • 225 g caster sugar (fine sugar)
  • 175 g unsalted butter
  • 175 ml milk
  • Caramel easter eggs

Buttercream frosting

  • 250 g unsalted butter
  • 500 g icing sugar
  • 2 tbsp milk
  • vanilla extract
  • salted caramel sauce
  • little easter chicks

Salted Caramel Easter Cupcakes

How to:

Cupcakes

  1. Preheat the oven at 180°C.
  2. Put the dry ingredients in your mixing bowl.
  3. Add the softened butter and mix. It’s okay if the mixture remains a bit dry and does not become creamy yet.
  4. Add the milk to your eggs and whisk them so the eggs and the milk blend.
  5. Add the milk-egg mixture to the batter by slowly pooring it in whilst mixing on medium speed.
  6. Add vanilla extract and mix until the ingredients are completely combined.
  7. Fill your cupcake wrappers for 3/4th and bake for about 22 minutes.
  8. Let them cool and put a Caramel Easter egg in the center of every Cupcake.

Frosting

  1. Beat the butter soft.
  2. Add half of the icing sugar and mix until it combines.
  3. Add the other half along with the milk and the vanilla extract.
  4. Beat long enough until the frosting becomes fluffy and well combined.
  5. Add a little bit of salted caramel sauce and mix it in the frosting. Make sure the caramel sauce isn’t warm when you add it because that makes the frosting split.
  6. Take a 1M piping tip and a piping bag.
  7. Fill the bag and pipe a double rose => this piping tip makes a rose so you just add a second layer and top it off at the top.
  8. Drizzle some salted caramel sauce on top and add a little chick.

Salted Caramel Easter Surprise Cupcake

Original recipe from The Scran Line.

p.s. It’s International Women’s Day! Here’s to all women: take an extra Cupcake, you’ve earned it ;)

Have a delicious day <3
xxx Sarah

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Cake Mix Challenge: Cupcake Edition

/ sarahgiebens / Leave a comment

Hi guys!

Christmas is getting really really close now… Are you guys excited? Christmas Tree all set? Gifts all wrapped? Dinner plans thought out? Awesome Christmas sweaters ready? :D

I know Christmas can be a real rush. Especially if you’re the one cooking! Best thing you can do is save time wherever you can to get you through the holidays with a smile. And that way you can spend as much tie with your loved ones as possible :) I don’t like saying it, but dessert is something you can ‘cheat’ on.

Looking for something easy but festive and delicious? Cupcakes are always a good idea! They’re easy to make and everyone loves them. How you can save even more time? Use a cake mix for cupcakes.

There are so many different cake mixes. They all look the same but there can be some differences. I’ve decided to try three different cake mixes to let you know which one is best :)

It’s on!

#1: Fun Cakes

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Fun Cakes is a pretty known brand here in Belgium. Lots of cupcakeries and hobby stores have them. The cupcakes come out nicely and bake evenly. The taste is good, but maybe a little bit too dense for a cupcake. It reminds me of a vanilla cake instead of a cupcake. The mix also says it can be used as a regular cake mix.

#2: De Bakboetiek (The Bake Boutique)

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This one is made by a local baking store. They sell their products in their store in Mechelen, Belgium and online. The cupcakes rise a bit more than the other cupcakes from Fun Cakes. The taste is in my opinion better since it really tastes like a cupcake (omnomnom). The texture of these cupcakes is is too. It’s much less dense and you can keep on eating them xD

#3: AVEVE / Horta (Farmer’s Union)

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They look a lot like the ones from Fun Cakes. I didn’t manage to bake them 100% even as you can see. It tastes nice and the texture is okay. I feel like this one is inbetween vanilla cake and cupcake. This mix was made by the Farmer’s Union. I don’t know if I say this 100% correctly though.

 

You can probably guess which one is my favorite :) I guess a local store just puts more love into their products than a mass manufacturer. BUT no panic if you don’t have a local bakery who makes cupcake mixes. All three of them taste delicious and a good frosting can turn every cupcake into a real Christmas treat! (not the burned ones…) Just keep in mind the cupcake-level of each mix.

All though cake mixes seem so much faster, I don’t think it can ever live up to the result you get from adding flour and sugar yourself because there’s not much more to a cupcake than that. But I do understand people wanting to use them. So go ahead and use those mixes to serve your guests some lovely cupcakes!

Happy Holidays!

Have a delicious day <3
xxx Sarah

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Halloween Cinnamon Spider Web Cupcakes

/ sarahgiebens / 9 Comments

Hi guys!

Halloween is coming and that calls for some Spider Web Cupcakes! I’ve seen some amazing Halloween recipes in the last few weeks and I realized I couldn’t wait much longer to come up with some Halloween recipes myself :)

Although we don’t celebrate Halloween that much, we did get some Halloween spirits yesterday with our little Halloween pumpkin light… It almost turned out in a burning table so I don’t think I’ll light that thing again xD

What didn’t get burned were these yummy Halloween Cinnamon Spider Cupcakes! :D

Halloween Spider Web Cupcakes

What we need:

  • 220 g sugar
  • 220 g butter
  • 220 g self-raising flour
  • 4 eggs
  • Cinnamon
  • 250 g mascarpone or cream cheese
  • 250 ml whipping cream
  • Powder sugar
  • 1/2 tablet chocolate
  • Halloween Cupcake wrappers
  • Baking tin
  • piping bag
  • piping tip

Halloween Spider Web Cupcake Recipe

How to:

  1. Mix together butter and sugar
  2. Add the eggs and mix until the batter is smooth
  3. Sift the flour and blend well
  4. Add as much cinnamon as you like
  5. Fill the cupcake wrappers for 3/4
  6. Bake the cupcakes for about 25 minutes at 180°C
  7. Let the cupcakes cool completely before topping them with our frosting

Halloween Cinnamon Spider Web Cupcake Recipe

Let’s make the frosting while our cupcakes cool:

  1. Whip the cream
  2. Add mascarpone and the amount of powder sugar you want
  3. Add cinnamon and mix it all together
  4. Put the frosting in a piping bag with a tip of your choice. I used tip #31
  5. Pipe the frosting on the cupcakes

Time for our spider webs!

  1. Melt the chocolate and put it in a piping bag.
  2. Cut just a little piece off.
  3. Make spider webs on a sheet of baking paper. I made circles with a glass and a pencil to get +- the same size of spider webs.
  4. Let the chocolate webs cool in the fridge. Don’t take them out before they are completely hard!
  5. Place the spider webs on your cupcakes

Halloween Spider Web Cupcake

Enjoy your cute little Halloween Spider Webs Cupcakes! :D

Have a delicious day <3
xxx Sarah

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Oreo Cupcakes

/ sarahgiebens / 27 Comments

Hi guys!

Why did it took me so long to make these delicious Cupcakes? I have NO idea!
Really, I don’t.

So I’m not planning on keeping these lovely babies away from you. Isn’t that sweet ;)
And yes, they carry a lot of calories with them, just the way we like it!

Oreo Cupcake

What we need for 10 cupcakes:

  • 29 Oreo’s
  • 120 g self-raising flour
  • 150 g sugar
  • 30 g cocoa powder
  • 10 g vanilla sugar
  • 1 egg
  • 75 ml milk
  • 50 ml hot water
  • 250 ml whipping cream (>35%)
  • 10 cupcake wrappers
  • cupcake baking tin

Oreo Cupcakes

How to:

  1. Preheat the oven at 180 degrees centigrade.
  2. Put the wrappers in the baking tin. Place 1 Oreo in each cupcake wrapper.
  3. Put the dry ingredients in a large bowl.
  4. Mix together the egg and the milk.
  5. Mix in the dry ingredients.
  6. Slowly add the water to the batter.
  7. Fill the cupcake wrappers for 3/4.
  8. Bake the cupcakes for about 20 minutes.
  9. If you hear the ‘ping’, the cupcakes are done ;) Use a sharp knife to check if they’re really ready.

Let’s make our frosting while waiting until the Oreo Cupcakes cool.

  1. Crush +- 9 Oreo’s
  2. Whip the whipping cream.
  3. Gently mix in the crushed Oreo’s.
  4. Put the frosting on our cooled Cupcakes. You can use a piping bag or just a spatula to make little heaps on top of them.

Enjoy these delicious Oreo Cupcakes!

Oreo Cupcakes

Have a delicious day <3
xxx Sarah

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Nutella Cupcakes

/ sarahgiebens / 21 Comments

Hi guys!

It was my Dad’s birthday last week and I wanted to make him something special and personal!
My dad loves to ride his bike so I thought a little bike-decoration would be nice.

Last year, I made him this awesome Moustache Cake.

I opened my favourite cookbook, United States of Cakes, and went for the Nutella Cupcakes!
Roy Fares, the author, claims this recipe to be one of his best. I can tell you he’s so right! This recipe is awesome!

I tried to pipe the Nutella frosting in roses and I did it! I was pretty proud of myself because my little roses really looked like roses :) (Which wasn’t the case at all with my first attempt ever)

Nutella Cupcake 01

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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

/ sarahgiebens / 27 Comments

Hi guys! We hate to admit it, but Fall is one of our favourite seasons. The leaves are changing colours, it’s getting colder and we sit under blankets with some coffee or tea… What could be better than a Pumpkin Cupcake with Cinnamon Cream Cheese Frosting to go with it? I’ll tell you: NOTHING! I always thought I’d be a Winter person. Guess I’m more of a Fall person after all… I love the colours, the smell of the cold, not worrying about the snow yet and the cozy blankets in the sofa… A good hot tea and a cupcake, perfect! My scarf already around my neck and gloves in my purse. Some warmer socks and I’m good to go! Don’t forget the heavenly flavours this season brings us! Pumpkin, apples, cinnamon, … Oh and that wonderful holiday: Halloween! Do you love Fall as much as I do? As you might have guessed by now, I am bringing you Pumkin Cupcakes with (Yes, indeed!) Cinnamon Cream Cheese Frosting. I made these as an assignment for a competition. I’m competing to become Foodblogger 2015 for Libelle (That Belgian magazine I once told you about) My first challenge is ‘pumpkins’. You all now I’m a real sweet tooth so what else could I make than cupcakes, right? :p pkc2 What do we need (12 cupcakes):

  • 195 g self-raising flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 120 g butter
  • 100 g granulated sugar
  • 180 g light brown sugar
  • 2 eggs
  • 50 ml milk
  • 100 g pumpkin puree (boil 160 g of pumpkin and then mash it.)
  • cupcake liners
  • cupcake baking tin
  • ice cream spoon

pkc10 What do we need for the frosting:

  • 200 ml cream (>40% fat)
  • 250 g cream cheese
  • 65 g confectioner’s sugar
  • 1 teaspoon vanilla-extract
  • 1,5 teaspoons cinnamon
  • piping bag
  • a nozzle

How to: 1. Preheat the oven at 180°C. 2. Boil the pumpkin. Mash it. 3. Put the dry ingredients in a bowl. 4. Mix the butter and the sugar (2) together.5. Add the eggs, on at a time, while the mixer is still running. 6. Add the dry ingredients and the milk. Mix it all together until the batter is smooth. 7. Poor in the pumpkin puree. 8. Fill the cupcake liners 3/4 full with batter. 9. Bake for 25 minutes. 10. Check wit a toothpeck. If it comes out clean, the cupcakes are ready! Let’s make the frosting: 1. Whip up the cream. Put it in a bowl. 2. Mix the cream cheese together with the confectioner’s sugar, vanilla-extract and the cinnamon. 3. Add the whipped cream and gently mix it together until it’s well combined. 4. Fill the piping bag and decorate! pkc8

I promise you these cupcakes are AWESOME! pkc7

Have a delicious day <3
xxx Sarah

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Red Velvet Cupcakes

/ sarahgiebens / 19 Comments

Hi guys!

I feel great today and that calls for something ‘special’ ! :D

I have some delicious Red Velvets for you today! They are my favourite :)
I should make them more often actually…
But I don’t always have all the ingredients and I sometimes start baking on a Sunday… You all hear me coming, right?
I really should ‘plan’ my baking…
velvet

What do we need:
– 250g self-raising flour
– 120g butter
– 300g cristal sugar
– 3 eggs
– 2 teaspoons cocoa powder
–
– a pinch of salt
– 240ml buttermilk
– 6 spoons red food colouring
– 1 teaspoon white vinegar
– 1 teaspoon baking powder
– cupcake wrappers
– baking tin

How to:
First, mix the butter with the sugar and the vanilla extract together until it’s smooth. Add the eggs while mixing.
Sieve the flour with the cocoa powder and add the salt.
Blend the buttermilk and the food colouring.
Add the mixture with the flour alternately with the buttermilk to the batter (butter + sugar + vanilla extract).
Put the baking powder in a cup with the vinegar. It will start to bubble. Add it to the batter.
Fill the cupcake wrappers 3/4 with batter. Put them for about 25 minutes in the oven at 180 degrees centigrade.

When the cupcakes are done, check them by pushing your finger gently on the cupcake. If it retakes its original form, they’re done :)
Let’s make the frosting while the cupcakes cool.

What do we need:
– 350ml cream (40% fat)
– 500g cream cheese
– 125g powder sugar (I’ve said it before: some like it sweet, some like it sweeter…)
–

How to:
Whip the cream. Mix the other ingredients together.
Add the whipped cream and gently blend it together.
It depends on how stiff the frosting gets. If you want to wait a while before eating them, cooling for about 2 hours in the fridge is required.

Frost the cupcakes.
Yay! They are done :)

SLK

I hope you enjoy them :)
Have a delicious day! <3
xxx Sarah

 

Fiesta Friday #19: Coffee Biscuit Cupcakes

/ sarahgiebens / 54 Comments

Woohoo! It’s Friday again! That means my finals are OVER :D
Oh well, I have French on Tuesday but that won’t cause any problem.

I promised the recipe for my coffee biscuit cupcakes and I thought it’s a great dessert to bring at the party :) So here it is!
It was actually my boyfriend who came up with this idea… Wait, what?! I’m the one who makes the sweets…
Well, not this time apparently…
Anyway, I love this recipe because I can easily adapt it to my own taste :) You’ll figure out why ;)
Oh, so I DID ‘make’ this recipe…

Stilleven
DSC06517

What do we need (+/- 16 cupcakes):
– 22og butter
– 220g cristal sugar
– 220g self-raising flour
– 4 eggs
– biscuits
– cupcake wrappers
– cupcake tin

How to:
First, mix the butter with the sugar until the sugar is completely absorbed.
Then, add the eggs while mixing. Add the flour and mix it all together until it’s a homogeneous mass.
Crush the biscuits to make crumble. Add as many as you like but be careful not to overdo it. I usually use 4 spoons of biscuit cumble.
Fill the wrappers with 2/3 of batter and put them in the oven for about 25 minutes on 180 degrees centigrade.
When they’re done, check by pushing your finger gently on the cupcakes. If they retake their original form, they are done :)

While our cupcakes cool, we can make the frosting.

What do we need:
– 500g cream cheese
– 350ml cream (40% fat)
– 125 g powder sugar (You can choose the amount: some like it sweet, some like it sweeter ;) )
– coffee powder

How to:
Whip the cream. Mix the cream cheese and the powder sugar together.
Add the whipped cream to the cream cheese and powder sugar. Mix it all together very gently.
Add the coffee powder. I usually use 2 spoons.
You can choose the strenght. As I’ve said earlier in this post, it’s competely adaptable :)
With my 2 spoons, you’ll get that nice mokka-coffee flavour.
If you want to have a real coffee coffee feeling, just add a little extra.
Tip: taste after every spoon! This way, you’ll always know how the frosting tastes and then you can decide if you want to add or not.

Don’t start frosting the cupcakes until they’re completely cooled. If you do, the frosting will melt and that’s not what we want, do we.
You can choose any decorating tip you like to frost your cupcakes. I really like #2D. It’s the tip which makes roses. Oh well, if you do it properly…
I’m still learning though.

coffee
speculaasslotus
The cupcakes are frosted so I’d say: Take a bite!

Have a delicious day and a wonderful Fiesta Friday! <3
xxx Sarah

p.s. If you see my mom, hide the cupcakes or there won’t be any left for you guys…

FF

 

Vanilla Cupcakes

/ sarahgiebens / 21 Comments

Hi guys!

You all know how my pasion for fashion baking started.
(For those of you who don’t, you can read it here)

I have to admit, they seem rather boring compared to the amazing cupcakes you guys have been posting…
But I still love my plain vanilla cupcakes :)
I make them less boring by decorating them ;)

These, for example, were the first cupcakes I’ve ever decorated. It was during my first workshop.
eerste cupcakes

I gave my second workshop as a gift to my best friend. We had so much fun!
c

I have to say I was completely shocked when they said they make their cupcakes with a MIX!
Okay, they had their own mix for cupcakes… But still!
Homemade cupcakes are sooooooo much better!
(Okay if you’re in a hurry)
Sorry, I just had to mention it… Let’s continue

I know I’m not a pro at all when it comes to decorating, but I believe exercise will get me there.
I hope to do more workshops in the future to improve my skills :) Or I’ll learn it on my own.

What do we need:
– 220g cristal sugar
– 220g butter
– 220g self-raising flour
– 4 eggs

How to:
First, mix the sugar with the butter until the sugar is absorbed. Then, add the eggs while mixing.
It should become a liquid, homogeneous mass. Add the self-raising flour. Mix it long enough to make sure everything is mixed properly.
Put some cupcake wrappers in the baking tin and fill them for 2/3 with batter. (I use an ice cream spoon to fill the wrappers, it’s easy :) )
Put them in the oven for 25 minutes on 180 degrees centigrade.
If the cupcakes are ready, push your finger gently on the cupcake. If it comes back to its original form, they’re done :)

You can decorate them if you want to :) Or you can frost them ofcourse :)
If I frost my cupcakes, I use a cream cheese frosting.

What do we need:
– 500g cream cheese
– 350ml cream (40% fat)
– 125g powder sugar: you can adapt the amount because some like it sweet, some like it sweeter ;)
–

How to:
First, whip the cream. Mix the cream cheese, the powder sugar and the vanilla extract together.
Add the whipped cream to the cream cheese etc. and gently mix it all together.

Here are a few extra pictures of my cupcakes:
(I’m sorry for the crappy photographs but they were made, a longer time ago, when I didn’t think about good pictures :s )
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liefjes
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I made these last cupcakes when my parents were married for 22 years.

Have a delicious day! <3

xxx Sarah