Yummy Christmas Saffron muffins

Time to prepare for Christmas…

I have been quite absent for a few months due to that I have a 3 1/2 months baby girl at home. Now, when she is more settled, I have finally begun with my Baking again. 😀

Last weekend I made some yummy Saffron muffins… Aah…a lovely treat for Christmas! 🙂

For recipe, please don’t hesitate to ask!

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Coconut and Lime Cupcakes

Today’s recipe is a simple and yummy one for you guys who like to daydream about the Caribbean whilst the rain is pouring down… Luckily, we are blessed with sun today where I am. 😀

I chose to have a vanilla frosting on top of the muffins, but you can easily change that into a coconut frosting instead with adding coconut milk instead of ordinary whole milk. 😀

Coconut and Lime Cupcakes

Recipe (makes 12)

Muffins

  • 150 ml granulated sugar
  • 125 g butter
  • 2 eggs
  • 1 tablespoon vanilla sugar
  • 2 teaspoons baking powder
  • 450 ml plain flour
  • 150 ml whole milk
  • 200 ml flaked coconut
  • zest of lime

Frosting

  • 2 cups icing/confectioners’ sugar,  sifted
  • 80 g unsalted butter
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract with seeds

 

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a  baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the flaked coconut and zest of lime until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15-20 minutes.

 Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Coconut and Lime Cupcakes

Happy Baking Everyone! 😀

 

 

 

Happy Birthday Sugar and Spice Baking 1 year old! Sugar and Spice Baking’s Fruit Vanilla Cream Cake and Vanilla Muffins! Go Sweden! Go England!

One year ago, I started my Baking Blog, Sugar and Spice Baking, without knowledge about how to create a Blog. This year has been amazing and rewarding, despite the fact that I’ve been forced to go to the gym a bit more often.. hehehe.

My boyfriend James, gave me Mr. Croco, and for some reason I decided to involve Mr. Croco in the Blog due to that he looks a bit cute and funny with his eyes and smile. You have also met Mr. Croco’s friends, Mr. Octo and Mr. Water-Draggo, in earlier Blog posts. They are on “holiday” now, but Mr. Croco is here to celebrate with you guys. 😀 He has baked Sugar and Spice Baking’s Fruit Vanilla Cream Cake and on top of that he also baked some yummy Vanilla Muffins. I hope you all have enjoyed reading my Blog so far… More to come in the future. I wish you all a lovely Saturday and Summer! Happy Birthday Sugar and Spice Baking 1 year old! Go Sweden! Go England! Haha. 😀

Mr Croco Cake

Vanilla Muffins Mr Croco

Mr Croco and friends

Happy Birthday Sugar and Spice Baking! 😀

Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting

Yesterday, I baked some moist and yummy Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting on! 😀

Apple Rhubarb Ginger Cupcakes with Vanilla Frosting Sugar and Spice Baking

Rhubarb Apple Ginger Cupcakes Sugar and Spice Baking

Vanilla Frosting

Recipe (makes 14 Cupcakes)

Mixture

  • 65 g unsalted butter
  • 0.75 dl granulated sugar
  • 1 egg
  • 2.25 dl plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar
  • 1 1/2 dl double cream
  • 3 tablespoons of Clippy’s Apples ‘Apple Rudebarb & Ginger’ fruit-tastic conserve

Frosting

  • 2 cups icing/confectioners’ sugar,  sifted
  • 80 g unsalted butter
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract with seeds
  • 1 teaspoon Dr. Oetker red food colouring

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3. Place 14 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour  the vanilla sugar, baking powder and flour into the bowl.  Add the cream and continue mixing for a couple more minutes until the mixture is smooth. Finally, add the fruit conserve and mix until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the frosting on top of the cupcakes.

Enjoy!

Rhubarb Apple Ginger Cupcakes Sugar and Spice Baking

Happy Cupcake Baking Everyone! 😀

Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting… to die for! Absolutely AMAZING!!

Let me introduce todays AMAZING recipe – Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting!!! :-D They melt in your mouth and you can’t have enough of them… Diet Recipe? Not at all, but instead a perfect treat for yourself. :-DCould it be better??! :-D

Chocolate Chunks Mini Cupcakes with Chocolate Chips Vanilla Frosting

Recipe (makes 65 Mini Muffins; about 25-30 of them Cupcakes)

Mixture 

  • 100 g Milk Chocolate Chunks
  • 125 g slightly salted butter
  • 1 ½ dl caster sugar
  • 2 eggs
  • 4 ½ dl plain flour
  • 2 teaspoons baking powder
  • 1 ½ dl whole milk
  • 1 tablespoon vanilla sugar
  • 3 tablespoons cacao

Frosting 

  • 100 g Milk Chocolate Chips
  • 2 cups icing/confectioners’ sugar, sifted
  • 5 tablespoons unsalted butter, at room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract with seeds

Muffins: 

Preheat the oven to 175 degrees C.

Place the paper cases on two baking sheets.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla sugar, baking powder, cacao and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour the milk chocolate chunks into the mixture and stir until everything is just incorporated.

Pour the mixture into the paper cases with help of a teaspoon.

Bake in the middle of the oven for about 12-13 minutes.

Allow to cool before you put the frosting on.

Frosting and Cupcakes:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. Finally, pour the chocolate chips into the frosting and stir until everything is just incorporated.

Pipe the frosting on top of the cupcakes and decorate with an English flag!

Mini Cupcakes

Happy Mini Cupcake Making!
:-D

 

 

Chocolate Sauce Strawberry Chocolate Bar Muffins

I am back in Stockholm, Sweden over the Weekend and celebrating it with baking Chocolate Sauce Strawberry Chocolate Bar Muffins. 😀 Yummy muffins! If you want to add an extra treat, just decorate the muffins with icing… mmmm… 😀

Chocolate sauce Strawberry Chocolate Bar Muffins

Recipe (makes 24 small muffins)

Mixture

  • 125 g butter
  • 1 ½ dl granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla sugar
  • 2 teaspoons baking powder
  • 1 tablespoon cocoa
  • ½ dl chocolate sauce
  • 4 ½ dl plain flour
  • 1 ½ dl whole milk
  • 100 g chopped Marabou strawberry chocolate bar

Decoration

  • icing

Preheat the oven to 175 degrees C.

Place 24 paper cases on a baking sheet.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla sugar, baking powder, cocoa and flour into the bowl and whisk a bit.

Add the chocolate sauce and milk and continue mixing for a couple of minutes more until the mixture is smooth.

Finally, stir the chocolate into the mixture until everything is just incorporated.

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Pour the mixture into the paper cases until 2/3 full.

Bake in the middle of the oven for about 15-20 minutes.

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Allow to cool before you put the icing on.

Enjoy!

Muffins

Happy Chocolate Baking!  😀

Chocolate Vanilla Crumble Muffins

I have tried to combine the best of three worlds: Chocolate, Vanilla & Crumble Pie. Muffins are very easy to bake and taste lovely. Therefore, I came up with the idea to make some Chocolate Vanilla Crumble Muffins. 😀

😀

Recipe (makes 20)

Mixture

  • 125 gr butter or margarine
  • 1 ½ dl caster sugar
  • 2 eggs
  • 4 ½ dl plain flour
  • 2 teaspoons baking powder
  • 1 ½ dl whole milk
  • 1 tablespoon vanilla sugar
  • 1 ½ tablespoons cacao

Crumble dough 

  • 2 dl plain flour
  • 3 tablespoons caster sugar
  • 75 gr butter

Mixture: 

Preheat the oven to 175 degrees C.

Place 20 paper cases on a baking sheet.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla sugar, baking powder and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour 1/3 of the mixture into a bowl and mix it with the cacao.

Pour the light mixture into the paper cases.

Thereafter the dark mixture.

Crumble dough: 

Put the flour, caster sugar and butter into a bowl.

Work all together until you get a smooth and firm dough.

Sprinkle the crumble dough over the paper cases.

Chocolate Vanilla Crumble Muffins: 

Bake in the middle of the oven for about 15-20 minutes.

Allow to cool before being served.

Happy Muffins Baking! 😀