Archive for February, 2012

postheadericon Lemon birthday cupcakes – The Simpsons theme


* 150 gr warm butter
* 150 gr sugar
* 2 large eggs
* 150 g flour sifted with 1/2 tablespoon baking powder
* 2-3 tablespoons lemon juice
* 2 tablespoons freshly grated lemon peel

Heat the oven to 180 degrees. Mix the lemon peel with the sugar, then mix the butter and sugar until it goes to light cream. Add the eggs one by one, after each shake the mixture to its full absorption. Add the lemon juice and shake until everything is creamy. Add flour and mix by hand. The capsules should be filled three quarters of their volume.  Bake for about 15 minutes until muffins rise up and turn pink.
Cool on a wire rack.

Once they cool off well, with the help of a tool for cleaning seeds or small knife scrape small cylinders in the muffins. Fill the holes with lemon cream. This cream can be prepared 2-3 days earlier. If you do it the same day, you should start with its preparation so the cream can cool off while you are preparing the cupcakes.
Products for lemon cream filling
*  6 egg yolks
* Grated zest of 1 lemon
* 1/2 cup lemon juice
* 1/2 cup sugar
* 6 tablespoons butter
* 2 tablespoons sour cream
Combine all ingredients, excluding butter and cream in saucepan and heat the mixture stirring constantly. Stir with a wooden spoon or silicone spatula. Boil on medium heat, about 10-15 minutes until it begins to “dress” the spoon but not to stick to the bottom of the pan.
When you finished remove from the hot plate and begin to add cream and butter spoon by spoon while stirring. If you want you can strain the mixture to remove the remains from lemon peel. Cover with fresh foil.
Cupcakes can be sealed with the lids from the carved muffins or after cooling the cream to cover directly with coloured fondant.

postheadericon Basic Birthday Cupcakes recipes

Muffins with chocolate and coffee
2 cups flour
an incomplete cup sugar
2 teaspoons baking powder
2 teaspoons vanilla sugar
100 ml cooking cream
2 eggs
100g melted butter
100 ml strong coffee
3 tablespoons bitter cocoa
100 g chocolate
Stir eggs with the sugar. Add cream and coffee. All dry ingredients are mixed and mixed with the liquid mixture. Add chocolate, broken into small pieces and mix carefully. Forms muffins are filled to 3/4. Bake in a preheated oven 200 C for approximately 20-30 minutes.

postheadericon Basic birthday cupcakes recipes

Chocolate muffins

2 cups flour
1 tea spoon of baking powder
1 vanilla
3/4 cup sugar
2 eggs
1 cup milk
3 tablespoons cooking oil
2 tablespoons natural cocoa
Half a chocolate bar, broken into pieces
icing sugar for dusting


Stir together flour, baking powder and vanilla in large bowl. Add sugar and mix well. In another bowl, beat eggs with fork, gradually add oil and then fresh milk, in which you have dissolved cocoa. Make a hole in the center of dry mixture and gradually add egg mixture, do not stir too much (otherwise the muffins will become too fluffy). Place paper basket in each of the cups for muffins or use small bowls with butter and flour on the bottom. Place chocolate chips on top  (can use chocolate). Fill with 3/4 the height of the forms. Bake 20-25 minutes in a preheated 200 degrees oven until ready, check with a toothpick. Remove from oven, cool for 5 minutes and remove cupcakes from the form. If desired, sprinkle top with plenty of powdered sugar.

postheadericon Basic birthday cupcakes recipes

Banana Muffins


1-1/4 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
1/2 cup yogurt
1-1/2 teaspoon vanilla extract
3/4 cup sugar
1/2 cup soft butter (113gr.)
1 egg
1 egg yolk

Heat the oven to 180 C. Prepare tray with 12 cups, put butter on the bottoms of each or place paper baskets.
Mix flour, baking soda, baking powder and salt in separate bowl.
In another bowl with a fork crease bananas, add the yogurt and vanilla.
And another bowl with mixer beat butter and sugar for about 3 minutes and add the egg yolks.
Add the flour to the butter mixture in 3 parts by dilution with the mixture of banana and yogurt.
Fill 3/4 cups and bake for 20 minutes.
Remove and cool on a wire rack.