Swedish Secrets – Blueberry & Strawberry Muffins

Mmmm… I just LOVE Swedish home-baked muffins! I have used a GREAT recipe for YEARS!! Normally, I add apples and cinnamon (my absolutely favourite!!!)  in the mixture, but today I baked it with Blueberries and Strawberries. The Swedish summer is almost over, only August left before the chilly Autumn will come, but I shouldn’t complain! I live in one of the countries I love and it can be very cozy to drink tea and eat Swedish cakes and buns in a warm room filled with love and candles. 😀

I remember when I started to bake with my British boyfriend. I was so used to the Swedish words and really tried to explain for him what I needed in the supermarket by using noises and sign language…. “You know the stuff which you are wroom wroom the ingredients with”. Luckily, he is an intelligent and sweet guy, haha 😀 … so he understood what I meant and was very patient. 😀 Nowadays, I still keep learning, but luckily, I don’t have to say wroom wroom… or sound as the noise of the tyres on a car. Today, I know that it’s a whisk I need to use when I bake muffins. 😀

 

Recipe (makes 10 big muffins)

Mixture 

  • 125 gr butter
  • 1 ½ dl sugar
  • 2 eggs
  • 4 ½ dl plain flour
  • 2 teaspoons baking powder
  • 1 ½ dl whole milk
  • 1 tablespoon vanilla sugar
  • 300-400 gr blueberry & strawberry
  • ½ tablespoon sugar to make the blueberries & strawberries sweeter

Optional Decoration 

  • icing/confectioners’ sugar

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Let the blueberries and strawberries drain off.  Powder them in a separate bowl with ½ tablespoon sugar to make them sweeter. Stir the blueberries and strawberries a bit.

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, pour the blueberries and strawberries into the mixture and stir until everything is just incorporated.

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

Bake in the preheated oven for about 30 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

An optional suggestion is to decorate them in the end with icing/confectioners’ sugar or you can make some frosting to decorate the muffins with.

Happy Swedish Baking Everyone!!! 😀 

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The Hummingbird Bakery’s Chocolate Cupcakes

I have made the most delicious Chocolate Cupcakes based by the recipe from The Hummingbird Bakery’s book “Cupcakes and Muffins”. I have just changed a few things to put my touch on it. 🙂 I hope you enjoy it as much as we did. The cakes tasted AMAZING!! 😀

Recipe (makes 12 cupcakes)

Chocolate mixture

  • 100 g (3/4 cup plus 2 tablespoons) plain all-purpose flour
  • 2 ½ tablespoons unsweetened cocoa powder
  • 140 g (a scant 3/4) caster sugar
  • 1 ½ teaspoons baking powder
  • a pinch of salt
  • 40 g (3 tablespoons) unsalted butter, at room temperature
  • 120 ml (½ cup whole milk)
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 quantity Chocolate Frosting
  • Chocolate vermicelli or edible silver balls/dragees, to decorate

Ps. I chopped some pieces with milk Chocolate (50 g) and added it into the mixture, before I put it in the oven. To decorate, I used fresh Spanish strawberries and sprinkles instead.

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps. (I used my very helpful boyfriend as a mixer, lol, because I couldn’t find my own one – worked perfectly! 😀 )

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with chocolate vermicelli or silver balls/dragees.

Chocolate Frosting

  • 300 g (2 1/3 cups) icing/confectioners sugar, sifted
  • 100 g (6 ½ tablespoons) unsalted butter, at room temperature
  • 40 g (1/3 cup) unsweetened cocoa powder, sifted
  • 3 tablespoons whole milk

Beat the icing/confectioners’ sugar, butter and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed. I got help from my lovely boyfriend again. A great opportunity to have some quality-time together. 🙂

Turn the mixer down to slow speed. Add the milk 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, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.