Cookbook of the month: January

MakingCupcakesWithLolaIt´s time to present our next cook book of the month: january! It´s the wonderful “Making cupcakes with LOLA” and honestly our favorite cupcakes cook book. I bough this cook book when I was in London, there I had my first cupcake at LOLA´s Cupcakes and totally fell in love, so I got this cookbook and was totally surprised by every recipe I have tried. As we have told you guys we always bake cupcakes for friend´s birthdays. We usually always use our own dough recipes (like this plain recipe or this for chocolate dough) as cup cake dough and take LOLA´s topping recipes. They always turn out delicious and looking really cute.

Here we´ve got some of our favorite toppings! Enjoy. (:

Nadja and Noemi

Mango Berry Swirl topping

A very delicious and light topping perfectly for summer.

  • 110g blueberries
  • 90g raspberries
  • 100g strawberries
  • 150 g sugar
  • 600 g mascarpone
  • 2 tbs. blueberry yoghurt (my tip)

Prepare your topping while your cupcakes are cooling down. Put all the berries and the sugar into a saucepan over medium heat. Bring to a simmer and let simmer for 25 min. until thickened and let cool. Put your cooled berry mixture into food processor and blend to a purée. Add the purée and the yoghurt to the mascarpone mixture and mix until well incorporated. Refrigerate for at least 30 min. or until firm to pipe. Fill your frosting into piping bag and pipe it on top of your cupcakes.

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Blueberry White Chocolate topping

Just like LOLA describes them: light and moist but still creamy in our opinion.

  • 50ml heavy cream
  • 140g white chocolate finely chopped
  • 300g mascarpone
  • 3 tbs. icing sugar

Put your cream into a saucepan over medium heat and heat until just starting to bubble around the edges. Remove from heat. Add chopped chocolate and stir until melted. Let it cool for a couple of minutes. Combine mascarpone and sugar in a mixing bowl and beat with an electric mixer. Fold in your heavy cream ganache by using a whisk. Refrigerate for 1-2 hours and fill into a piping bag. pipe on your cupcakes and ganache with some fresh blueberries.

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Hi-Hat Marshmallow topping

Yeah, doesn´t its name say enough? Crispy chocolate on the outside and fluffy meringue inside. It kind of reminds us of Schaumbecher. Don´t you think so too?

Marshmallow frosting

  • 180g sugar
  • 1/4 tsp. cream of tartar (Weinsteinbackpulver)
  • 3 egg whites
  • 1/2 tsp. vanilla extract

Chocolate coating

  • 350g milk chocolate
  • 3 tbs. vegetable oil

Whisk the sugar, cream of tartar, egg whites and 60ml of water in a large heatproof bowl with an electric mixer until foamy about one minute. Bring a small saucepan to a simmer and set the bowl on the pan. Beat on high speed until peaks form, about 5 minutes. Remove from heat, stir in vanilla and beat for another 2 minutes until frosting turns out to be nice and thick. Transfer frosting to piping bag and pipe a spiral of frosting on your cupcakes.

Put chocolate and oil in a heatproof bowl over a pan of simmering water. Heat, stirring the chocolate until it will melt and you´ll have a glossy mixture. Transfer to a deep bowl and let cool for 15 minutes. Holding each cupcake by the base, dip the marshmallow spiral into melted chocolate . You shouldn´t be able to see any of the marshmallow, so fill in any gaps with more chocolate. Let your cupcakes stand on a wire rack to drip off. Last but not least you can top them with a marshmallow! (:

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