Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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 180Β°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 ❀
xxx Sarah

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Red Velvet Cupcakes

Hi guys!

I feel great today and that calls for something ‘special’ ! πŸ˜€

I have some delicious Red Velvets for you today! They are my favourite πŸ™‚
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…

What do we need:
– 250g self-raising flour
– 120g butter
– 300g cristal sugar
– 3 eggs
– 2 teaspoons cocoa powder
– 1 teaspoon vanilla extract
– 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 πŸ™‚
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…)
– 1 teaspoon vanilla extract

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 πŸ™‚


I hope you enjoy them πŸ™‚
Have a delicious day! ❀
xxx Sarah


Fiesta Friday #19: Coffee Biscuit Cupcakes

Woohoo! It’s Friday again! That means my finals are OVER πŸ˜€
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 πŸ™‚ 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 πŸ™‚ You’ll figure out why πŸ˜‰
Oh, so I DID ‘make’ this recipe…


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 πŸ™‚

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 πŸ˜‰ )
– 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 πŸ™‚
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.

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

Have a delicious day and a wonderful Fiesta Friday! ❀
xxx Sarah

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



Vanilla Cupcakes

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 πŸ™‚
I make them less boring by decorating them πŸ˜‰

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!

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 πŸ™‚ 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 πŸ™‚ )
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 πŸ™‚

You can decorate them if you want to πŸ™‚ Or you can frost them ofcourse πŸ™‚
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 πŸ˜‰
– 1 teaspoon vanilla extract

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 )
paarse roosjes2
I made these last cupcakes when my parents were married for 22 years.

Have a delicious day! ❀

xxx Sarah