Thank you Teacher Cupcakes!


Yesterday was the last day of school for Szonja. She finished Reception Class and is moving to Year 1 from September. Last year she missed her last day at the Preschool because we had to travel, this time once again she couldn’t go to say goodbye because she just got the chicken pox! Ah, what are the chances?!
We want to travel next weekend, she’ll be fine by then, but not sure about Oliver though. He might get it too in the meantime. We will have to see…
I wanted to make something as a THANK YOU for Szonja’s teachers that is beautiful and delicious at the same time! I think I have succeeded with the flavour and taste, as for the looks I think it’s pretty too, but let you judge on that 🙂
I chose my favourite Chocolate Cupcake recipe for this occasion, and -good news: I took the time and have translated it to English as this recipe comes from a Hungarian page Nők Lapja Cafe. It is a recipe for a Truffle chocolate cake with dark chocolate chips and white chocolate cream. I baked it for the first time on my daughter’s 4th birthday and instantly knew it wasn’t for the last time! This recipe simply deserves to be baked as many times as possible! Really 🙂
1 cup water

5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
2 Tbsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking soda
2 eggs
200 gr butter (unsalted)
1 tsp almond extract
juice squeezed from 1/4 orange
100 gr dark chocolate roughly chopped
Topping cream:
600 ml heavy cream
150 gr white chocolate
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the cream into a pan, put it on the stove. Chop the chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours. This is my favourite cupcake topping so far, and I often use this method as a base and also it can be coloured well with food colour.
Baking the cupcakes:
1. Preheat the oven and line your cupcake tip with the cupcake cases. With this recipe I made about 18-20 cupcakes as this really is a round cake recipe which I turned into cupcakes.
2. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
3. Mix the flour, salt, bicarbonate of soda, baking soda and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
4. Scoop the batter 3/4 of the way into the lined cupcake tin and bake for about 20 minutes. Leave them cool in the tin for 5 more minutes before taking the cakes out on a tray. Let them cool completely.
5. In a mixing bowl beat the chocolate cream to a relatively hard consistency if you want to pipe a swirl on top of your cupcakes.
I made the yellow fondant roses about a week ago, so they had plenty of time to settle. Just before arranging them on top of the white chocolate cream I painted the edges of the petals with red dusting powder.

Mini Wedding Cakes


There is no actual wedding really, I just had leftover cupcakes and turned them to mini cakes just to please my creativity and curiosity to see if I can do it.

I crumbled the plain cupcakes without any icing on top (5 or 6 I think), stir some cream in to make it a dough, then rolled it out with a rolling pin, cut out in three different sizes and put it in the fridge for a day or so.


Next step was that I covered the mini cakes with marzipan, then again Stacked them together to make 3 tiers.

After this I painted on them with Dusky Liliac edible lustre from Sugarflair. I cut out few little flowers and dusted them too.


Palm trees. Sea. Sand. Holiday….


Palm trees, sea, sand, holiday….

….I wish 🙂
None of these are in the cards for me this year, but that doesn’t stop me of constantly thinking of it, ha-ha 🙂 Oh, well, we WILL go on a holiday, and it WILL be fantastic since we are visiting our families abroad who we miss terribly, but I still feel little sorry that we won’t go to a beach holiday this year, but not possible, so that’s it. I’m already making my plans for next year though 🙂
If the English summer would be better and not constantly raining almost every single day, we could have at least go to the English beaches as we usually do every year, but looks like this year it won’t happen either.
So, nice weather or bad weather, I still wanted to make some holiday themed cupcakes, especially that the ones I made last year were a big hit!
I baked the usual vanilla cupcake recipe from Laura Vitale in the kitchen, with only few personal touches, like I put dark chocolate chips in the batter and for the topping I made chestnut cream to look like sand + my beach holiday themed sugar-paste decorations.
The chestnut cream is made from 600 ml whipped double cream together with 250 gr of chestnut puree. My chestnut puree is from Hungary and is very delicious, sweet, so no need to add any sugar. I just found here in Tesco’s at World’s Food section canned chestnut puree, I haven’t tried it yet, but I was very happy of my discovery!
These ones I’ve made last summer, those tiny flip-flops were my biggest challenge so far… 🙂

Fresh Raspberry Cupcakes


We had a beautiful, warm, sunny day today as you would expect it to be in July! 🙂 Ha-ha-ha….. what a joke! And not a good one either because it makes me cry not laugh. Truth is the weather was absolutely horrible, horrible, H.O.R.R.I.B.L.E! And unfortunately it’s been like this for months now…For me this is real punishment, that’s what it is! I’m counting the days until we leave at the end of July for 3 weeks of vacation to some really sunny places 🙂 Yes baby!

Back to England, back to my kitchen now, I made yesterday these Raspberry cupcakes using fresh raspberries with butter-cream frosting, which came out very delicious and appropriate to the season.


Once again my daughter was super-delighted of the pink coloured butter-cream! I had to used pink gel food colouring because the amount of (seedless) raspberry jam stirred in the butter-cream didn’t seem to be enough. Overall I was pleased with this recipe which I found in my little, pocket-size “Cupcakes & Muffins -100 everyday recipes” book, the only changes I made was the butter-cream frosting instead of whipped cream.

Walnut cupcakes with Honey and Chocolate

I just discovered a new favourite!!! These are super delicious, and you can take my word for it!
I had this theme vision in my head, I made these sugar-paste flowers and ordered these cupcake case from the net, then I just knew this needs something beige, something nutty… This is how I made cupcakes with walnuts. One thing for sure, I’ll be making them again, and again, and again 🙂 Now I have to decide which should be my number 1: the Walnut cupcakes or the Carrot cupcakes (this one has Pecans)  Is it a coincidence that both are made with some sort of nuts? Don’t think so 🙂
1 cup flour
1 cup brown sugar
2 eggs (room temperature)
200 g unsalted butter (room temperature)
5 tbsp walnuts (chopped)
2 tbsp honey
3 tbsp milk
2 tsp vanilla extract
1 tsp baking powder
pinch of salt
100 g chocolate (chopped)
Frosting cream:
250 g Mascarpone, soft cream-cheese
5 tbsp powder sugar (icing sugar)
300 ml milk
40 g custard powder (or one sachet of Tejszínízű pudingpor)
1 tsp Schwartz Mixed Spice (optional but it definitely gives an exclusive character to the cream)
3 tbsp finely chopped walnuts (using an electric grinder)
1.Preheat the oven to 350 degrees. My oven is an old gas oven and have absolutely no idea how many degrees are inside, I just switch it to gas mark 6-7, well somewhere in between.
Line your cupcake tin with the cupcake cases and put it aside.
2.Stir the flour, salt and baking powder together and set aside.
3.Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the honey and chopped walnuts, give it a stir then add the flour and the milk and mix it but only until everything is combined. Finally stir in the chocolate.
I used milk chocolate, but you can use dark chocolate if you like, and also ready made chocolate chips will do.
Before chopping the walnuts I put them on a baking tray and roasted it for about 10 minutes. Be careful and don’t burn them! After cooling, chop the walnuts in pieces with a knife. It’s up to you how small or big you chop them, I like them at the size of the chocolate chips so it’s crunchy after baking.
4.Scoop the batter into the cupcake cases, filling only 3/4 way up. Bake for around 20 minutes. Do NOT open your oven in the first 10 minutes, but after that you can turn the baking tray if necessary (I need to do it in my oven). When they’re done, let them cool for about 5 minutes in the baking tin before taking out on a cooling rack. Let them cool completely before frosting.
To make the frosting cream, you have to prepare a thick custard cream and let it cool completely.
I used a Hungarian Dr.Oetker sachet of custard which is called “Tejszínízű pudingpor” (this is for my Hungarian readers :-), this contain 40 g of custard powder. You can easily replace this with vanilla custard, I don’t think it makes any difference.
So, stir the 40 g (must be about 2 tbsp) of custard powder with 3 tbsp of icing sugar, add 300 ml of milk and bring it to boil until you get a thick custard cream. Let it cool completely.
In a mixing bowl cream together the Mascarpone cream cheese and 2 tbsp of icing sugar, add the fine walnuts and the cold custard cream gradually. In the end stir in about 1 tsp of Mixed Spice and -call me crazy but throw in a pinch of salt, it only makes it better!
This spice mix I used was a last minute idea! This jar contains: Cassia, Coriander Seed, Caraway, Nutmeg, Ginger, Cloves. Well, let me tell you that I have no clue what Cassia is… and if you don’t have it, don’t worry, you can use a little ground nutmeg or cinnamon, or nothing at all. I used about 1 tsp of the whole spice mix, but you should adjust this to your taste really, depending on how strong you want it to taste. Sprinkle a little, stir in, have a taste, then sprinkle some more if you feel like it, the 1 tsp is just approximate. And this applies on the sugar as well. The sugar + honey will give a relatively sweet result (not too sweet though and definitely very delicious!) so you might want to consider using less sugar then 1 cup.
Also, I want to mention that I always use whole and full fat products, like whole milk, and French butter, and large eggs, original Mascarpone, etc. so no light products, which might make a difference in the end, but maybe not.
As a garnish for these walnut cupcakes you can simply use leftover walnut pieces, or chocolate.
I used the Silver Spoon brand Easy Melt dark chocolate to make the fragile chocolate flowers.