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Cupcakes & Muffins: Our 100 top recipes presented in one cookbook
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About this ebook
Little highlights for every occasion!
Fruity, chocolatey, tipsy, clever and creative with a delicate topping or plain and simple - our delightful cupcakes and muffins are simply irresistible! Just as well they come as a dozen. And here's the punchline: the preparation and baking time are really clear and simple, so you can even make these little cakes when you're short of time. Browse through our lovingly created eBook of recipes and find your favourite ones!
- Lovingly crafted eBook with a collection of delicious recipes
- Beautiful muffins and cupcakes for every occasion: holidays, birthdays, parties or spontaneous coffee rounds
- Filled or with a topping, with fruit or chocolate - there's something here for everyone
Fruity, chocolatey, tipsy, clever and creative with a delicate topping or plain and simple - our delightful cupcakes and muffins are simply irresistible! Just as well they come as a dozen. And here's the punchline: the preparation and baking time are really clear and simple, so you can even make these little cakes when you're short of time. Browse through our lovingly created eBook of recipes and find your favourite ones!
- Lovingly crafted eBook with a collection of delicious recipes
- Beautiful muffins and cupcakes for every occasion: holidays, birthdays, parties or spontaneous coffee rounds
- Filled or with a topping, with fruit or chocolate - there's something here for everyone
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Book preview
Cupcakes & Muffins - Naumann & Göbel Verlag
Fresh and fruity
Rhubarb cupcakes
Preparation time: approx. 30 minutes (plus approx. 25 minutes baking, approx. 1 hour cooling and approx. 30 minutes chilling time)
Per portion approx. 287 kcal/1204 kJ
5 g P, 16 g F, 31 g CH
Makes 12
4 sticks of rhubarb
2 eggs, salt
180 g sugar
100 g softened butter
½ tsp vanilla extract
150 g flour
¼ tsp baking powder
¼ tsp baking soda
75 g quark
12 paper cases
For the cream
250 ml milk
1 ½ tbsp sugar
½ sachet vanilla blancmange powder
75 g marzipan
1 tbsp rose water
65 g softened butter
sugar pearls for decoration
1Pre-heat the oven to 175 °C (Gas Mark 3.5). Line a muffin tray with paper cases. Wash, clean and peel the rhubarb. Next, chop into small pieces. Separate the eggs. Beat the egg whites with a pinch of salt until they stiffen. Gradually, beat in the sugar with the butter and vanilla extract until they are light and fluffy, and beat in the egg yolks. Mix the flour, baking powder and baking soda and fold into the mixture, alternating with the quark. Next, fold in the beaten egg whites and finally the rhubarb pieces. Fill the paper cases with the mixture and bake on the middle shelf for approx. 25 minutes. Remove and leave on a wire cooling rack.
2For the cream, take 5 tablespoons of milk. Blend with the sugar and blancmange powder to create a smooth paste. Bring the remainder of the milk to the boil and add the blended paste. Allow to bubble while stirring, and then remove from the heat. Chop the marzipan and melt in the hot blancmange mixture, stirring continually. Mix in the rose water. Cover the blancmange and leave to cool fully at room temperature. Beat the soft butter until pale and fluffy, then using a tablespoon gradually add to the blancmange mixture. Fill the butter cream in a piping bag and chill for approx. 30 minutes. Pipe over the cupcakes and decorate with sugar pearls.
Redcurrant cupcakes
with hazelnut
Preparation time: approx. 30 minutes (plus approx. 25 minutes baking and approx. 30 minutes cooling time)
Per portion approx. 329 kcal/1384 kJ
6 g P, 23 g F, 25 g CH
Makes 12
175 g redcurrants
2 eggs, salt
100 g softened butter
150 g sugar
125 g flour
½ tsp baking powder
100 g ground hazelnuts
60 ml
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