Valentine’s Day Owl Cupcakes with Lime and Persimmon

DSC00695blogIt’s exactly two weeks until Valentine’s day – and here’s my suggestion for the Valentine’s Day’s Dessert: Owl Cupcakes with Lime and Persimmon!DSC00700blogWhen I think of Valentine’s Day, I have to think of Gilderoy Lockhart’s Valentine’s Day “surprise” which annoyed probably every single creature living at Hogwarts.

‘Happy Valentine’s Day!’ Lockhart shouted. ‘And may I thank the forty-six people who have so far sent me cards! Yes, I have taken the liberty of arranging this little surprise for you all – and it doesn’t end here!’

Lockhart clapped his hands and through the doors to the Entrance Hall marched a dozen surly-looking dwarfs. Not just any dwarfs, however. Lockhart had them all wearing golden wings and carrying harps.

‘My friendly, card-carying cupids!’ beamed Lockhart.

– Harry Potter and the Chamber of Secrets, p. 176.

Lockhart hired dwarfs to deliver the Valentines – I suggest some perfectly cute little owls instead. With a lovely messangers such as the owl on my cupcakes even Ginny’s embarrassing poem for Harry (“His eyes are as green as a fresh pickled toad…”) might have been more successful – who knows? 😉DSC00696blogOf course, these cupcakes are not just about the fondant owls. I simply love the lime and persimmon combination! The fruity and moist texture makes you long for spring and summer, it’s so refreshing.DSC00702blogI hope you like this recipe – don’t hesitate to show me your results either here or on Instagram using the hashtag #bettythebakingprincess.
I am looking forward to it!

All the best,
Bettina.

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Valentine’s Day Owl Cupcakes with Lime and Persimmon

yield: about 8 cupcakes

preparation time: 50 min

baking time: 18-20 min

Ingredients:

for the muffins:

  • ­       2 eggs (at room temperature)
  • ­       75g butter, softened
  • ­       1 small pinch of salt
  • ­       90g muscovado sugar
  • ­       40g white sugar
  • ­       80g Greek yoghurt
  • ­       125g flour
  • ­       1 tsp. baking powder
  • ­       juice and zest of ½ lime
  • ­       75g persimmon (finely chopped)
for the decoration:

  • ­       white, green, red and black fondant
  • ­       a bit of jam
  • ­       sugar hearts
  • ­       toothpicks

Preparation:

  1. Preheat the oven to 160°C. Prepare a muffin tin with 8 paper liners.
  2. Lightly beat the eggs. Add the sugar, then the warm butter and salt. Mix until light and fluffy.
  3. Add the yoghurt, then sift the flour and baking powder on top.
  4. Add lime (juice and zest) and persimmon.
  5. Divide the mixture evenly between the cake cases. Bake for 18-20 minutes until risen and firm to touch.
  6. Let the muffins cool down completely. In the meantime, prepare the fondant owl.
  7. Cut an owl shape using the white (or green) fondant, then another half one in the other colour. “Glue” it on top of the first owl using a bit of jam. Decorate with eyes, eyebrows, sugar hearts as mouths, buttons, feet and more. Be creative!DSC00665blogDSC00672blogDSC00674blog
  8. Put a bit of jam on the lower side of the owl and put it onto the cupcake. Decorate with fondant heart in on a toothpick and give it to someone you love! ❤

(muffin recipe inspired by a recipe from “Cupcakes” by Marianne Hudson)

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Valentine’s Day Owl Cupcakes with Lime and Persimmon

Valentinstags-Eulen-Cupcakes mit Limette und Kaki

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Cake Pops from Outer Space

SONY DSCBaking with kids is fun – and exhausting, but mostly fun! And making these little cute aliens/planets with the children of one of the local kindergardens was indeed great fun. The children (aged 4-6) loved to see how the cake pops are formed in the cake pop machine and “oohh”-ed when I opened the lid for the first time. To them, this was almost like magic.SONY DSCSONY DSCThe decorating, too, was a highly enjoyable affair. Each child could choose whether to create an alien (or as we called it a “Wuppi-friend”) or a planet.

SONY DSCSONY DSC SONY DSCI have never made cake pops without the cake pop machine, so I can’t really talk about the pro and cons of the two ways of making cake pops, only about what these here were like. Their texture was soft and fluffy and not too sweet which was good because the icing added the extra sweetness afterwards. Also, when decorated, these cake pops could be stored for quite a few days without getting dry.

SONY DSCI can really recommed baking these cake pops – with/for kids or adults alike, of course!SONY DSC_________________________________

Cake Pops from Outer Space

Preparation time: 15 min

Baking time: 4-6 min (per 12 cake pops)

Decorating time: 40 min

Yield: about 36 cake pops

Ingredients (for the cake pops):­       ⅓ cup of unsweeted cocoa powder

­       ⅓ cup of hot coffee

­       1 cup flour

­       ½ tsp. baking soda

­       ½ tsp. baking powder

­       1 pinch of salt

­       75g butter (at room temperature)

­       ¾ cup granulated sugar

­       1 egg (at room temperature)

­       1 egg yolk (at room temperature)

­       1 tsp. vanilla extract

­       ⅓ cup of milk

­       1 tsp. lemon juice

Furthermore you need: ­       about 200g green Candy Melts

­       dark chocolate couverture

­       sugar decoration (stars, hearts, pearls, …)

­       colourful fondant

­       about 36 small wooden sticks

Preparation:

  1. Whisk together the cocoa powder and the hot coffee in a small bowl. Set aside.
  2. Add 1 tsp. of lemon juice to the milk and let it rest for about 5 minutes (it will thicken a bit).
  3. Mix flour, baking soda, baking powder and salt in a small bowl.
  4. In a medium bowl whisk the butter until creamy. Add sugar, whisk again, then, add the egg and egg yolk. Whisk some more.
  5. Add vanilla extract and milk mixture to the cocoa mixture and whisk well.
  6. Add flour mixture and cocoa mixture alternately to the butter mixture (in about three steps).
  7. Grease and heat cake pop maker. Put about 1 tablespoon of batter into each hole and bake for 4-6 minutes.SONY DSC
  8. Let the cake pops cool down. Then melt the green Candy Melts (for the aliens) and/or the dark chocolate couverture. Dip the cake pops into the candy melts/dark chocolate couverture and decorate with fondant and sugar decoration.SONY DSC

(recipe after “175 Best Babycakes Cake Pop Maker Recipes” by Kathy Moore)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Cake Pops from Outer Space

Cake Pops aus dem Weltall

Christmas Tree-Chocolate-Cupcakes

SONY DSCIt’s the most wonderful time of the year! And here comes my first “really” Christmassy post featuring some of the cutest Christmas trees you will ever see/eat.

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Creating these cupcakes made me so happy and giving them to some friends to make their stressful pre-Christmas time a bit more relaxing and festive even more!

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I made the trees myself and used some bought cupcake toppers to join those little cuties on the muffins. Below you can read how easily the trees are made.

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I wish you a wonderful Advent season with many lovely calm momentes despite everything that needs to be done/studied etc. Make the most of this magical time and, of course, don’t forget to bake these very Christmassy muffins! 😉

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Christmas Tree-Chocolate-Cupcakes

Preparation time: about 1h 20 min

Baking time: 18-22 min

Yield: 6 cupcakes (for 12 cupcakes: double everything)

Ingredients (for the muffins):

­       2 tbsp. cacao powder

­       70g flour

­       1 tsp. baking powder

­       30g muscovado sugar

­       1 tsp. vanilla sugar

­       ½ TL gingerbread seasoning

­       1 small pinch of salt

­       40g milk chocolate, coarsely chopped

­       40 dark chocolate, coarsely chopped

­       1 egg

­       4 tbsp. milk

­       40g butter, softened

Furthermore you need:

 

­       100g green fondant

­       sugar decoration (stars, hearts, snowflakes, pearls, …)

­       4 tbsp. confectioner‘s sugar

­       1 tbsp. lemon juice

­       1 small brush

­       6 toothpicks

­       if you like: some cupcake toppers

­       6 (Christmassy) paper muffin liners

Preparation:

  1. Preheat the oven to 190°C (375° F). Line a muffin tin with 6 (if possible Christmassy) paper muffin liners.
  2. Sieve cacao, flour, baking powder and gingerbread seasoning into a bowl. Add muscovado sugar, vanilla sugar, salt and chopped chocolate. Mix with warm, softened butter.
  3. Mix egg and milk and add to the flour mixture. Don’t overwhisk, otherwise the muffins won’t get fluffy and light.
  4. Distribute the dough equally into the 6 muffin liners. Bake for 18-22 minutes or until the dough has risen and feels elastic when poked with a finger.
  5. Let the muffins cool down in the muffin tin for 2 minutes. Then, take them out and let them cool down completely on a cooling rack. SONY DSC
  6. Divide the green fondant into 6 parts. Form 6 small cones.
  7. Cut with small (if possible, slightly bent scissors) to create the tree’s branches. (Tip: Put the fondant onto a toothpick to make decorating easier.)SONY DSCSONY DSC
  8. Mix confectioner’s sugar and lemon juice and apply the icing onto the little stars/hearts/snowflakes/pearls with your little brush. “Glue” them onto the tree.
  9. Put the trees onto toothpicks. Stick the toothpicks into the muffins and decorate with some Christmassy cupcake toppers if you wish.

(recipe of the chocolate muffins inspired by “Mini-Muffins & mehr“ byJoanna Farrow)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Christmas Tree-Chocolate-Cupcakes

Weihnachtsbaum-Schokoladen-Cupcakes