This evening, Switzerland will play against France – I can’t wait to see the match! And, of course, I hope that they play well. They almost have to, now that I made these wonderful “Hopp-Schwiiz”-Nutella-Cupcakes!
“Hopp Schwiiz” means “Go, Switzerland!” in Swiss German. According to this motto, I have cute football cupcake liners…… and a lovely floral decoration with roses from our organic garden.
But now, let’s take a look at the “star” on my table: the Nutella Cupcakes! I tested a recipe from Das Knusperstübchen and I am simply delighted! The dough is super soft and fluffy, really perfect. You can find Sarah’s recipe here. The only thing I changed is the frosting: Instead of cream cheese and cream I chose mascarpone and mixed it with Nutella and powdered sugar. (Make sure to let it rest in the fridge for at least an hour before you pipe it on.) Believe me, it is soooo good!
On that note: HOPP SCHWIIZ and enjoy the European Championship!
A few months ago, when we were discussing what sorts of trees and bushes we wanted to add to our garden, I knew at once that I wanted an elder.
It’s so lovely to look at the scent is simply fabulous. Therefore, I was super happy when I could harvest a few elderflower umbels and make syrup out of them.The syrup is more than easy to make, it’s really barely a recipe. 😉It can be used for drinks or desserts. In addition, elderflowers are also good for your health, especially if you have a cold.
And by the way…I made a really wonderful cake…oooohhh wait ’till you see!
Have a lovely Sunday,
Yield: about 1l
Preparation time: 20 min
Total time: at least 1 day (as the elderflowers should be left in the water for 24-48h)
- 10-12 elderflower umbels
- 1l cold water
- 750g white sugar + 1 tbsp. Muscovado sugar for the colour
- 1 lemon
- a few mint leaves
- Pick the elderflower umbels and wash them
- Put them together with 1l of cold water into a bowl and let it rest (if possible in the sun) for 24-48 hours.
- 3h bevor you want to cook the syrup, add 1 lemon cut into slices and a few mint leaves.
- Sieve and press the lemon slices, if you like. Then, bring the elderflower water together with the sugar to a boil.
- Allow the syrup to reduce for a few minutes, the fill it hot into the pre-heated bottles.
- Unopened, the syrup can be used for at least 1 year. Once the bottle has been opened, the syrup should be stored in the fridge and consumed within 1-2 weeks.
To get a printed version:
Download the pdf. (Both English and German versions available!)