Scroll down for English translation Disse lækker cupcakes er resultat af teamwork. Jeg fik hjælp til frosting af min datter både til...

A moist, super simple yoghurt cake bursting with the flavour and colour of raspberries. Irresistible with a cup of tea or coffee.

This vanilla cupcake recipe from scratch makes the fluffiest, moist and perfectly domed cupcakes.

Ne perdez pas une miette de cette délicieuse recette de layer cake au spéculoos. Anniversaires, soirées... : tous les prétextes sont bons !

Bake delightful Peaches & Cream Cupcakes with our easy-to-follow recipe, perfect for satisfying your sweet cravings and impressing guests.

Yep, you read that right, Tomato Soup Cupcakes. I’m going retro today with these old-school cupcakes. But the tomato soup isn’t a gimmick; it’s the secret ingredient for tender spiced cupcakes with a little air of mystery. I have to admit I had never even heard of these — that is until The Kitchn asked if I’d be up for the challenge of developing a recipe for this throwback treat. Of course I’m always up for a challenge.

OH my oh my do I looooove fruit curds of any kind. This is so easy, so sweet and tasty... and SO purple. Fill you cakes, cupcakes, tarts, spread it on a bagel with cream cheese... or just eat it plain. It's amazing! Blueberry Curd Ingredients: 1 cup sugar 1/4cup butter 2 cups frozen blueberries (which should reduce to 3/4 cup blueberry juice) 1 tbs of water 1 tsp lime zest 2 eggs, beaten Directions: In a sauce pan add 2 cups of berries with your water, cook on medium/low heat until the juice has released from the berries stir around and mash a bit. After about -10 minutes (after it has come to a boil) remove from heat. Strain berries through a mesh strainer. Reserve juice and discard the pulpy berry leftovers. You should be left with 3/4 a cup of blueberry juice. If there is extra reserve for later use. (some berries are juicier than others and may produce more juice when cooked down!) In a double boiler whisk eggs, sugar, zest, and blueberry juice together constantly. Add 1 tbs of butter at a time waiting for each tbs to melt before adding the next. After all the butter has been added and the curd starts to thicken so it coats the back of a spoon. Remove bowl from heat (if it seems at all lump you can pour it through a fine sieve again) and pour into a heat proof jar or dish. Refrigerate up to 2 weeks.

Macaroni and cheese is a favorite food of both children and adults alike. That's just one of the reasons it's a perfect dish for family meals, get-togethers, or parties. If you're looking for a unique way to make (and eat) your next mac and cheese meal, you've come to the right place! In this post, we're going to show you how to make Mac and Cheese Cups (or cupcakes as some call them) in a muffin tin.

A soft vanilla cupcake, with a delicious vanilla buttercream and peach compote.

Chose promise chose due : de retour avec un Cupcake !Et comme vous avez pu le voir dans le titre pas n'importe lequel :Un Cupcake aux Kinders !! Pour faire ce cupcake j'ai donc fait une base au chocolat au lait surplombée d'une ganache montée au kinder.Pas...

My mom used to make this cake when I was growing up. It was always one of my favorites and it reminds me of summer, when fresh raspberries are plentiful. It is SO easy!

Moist, sweet zucchini bread muffins with walnuts and dried cranberries that taste insanely good.

Before she left town for a new job in a new state, my kind friend had me over for dinner earlier this summer. It was a dreamy evening filled with playing with her little son, picking figs from her…

I need to clear 3 packages of cream cheese in my refrigerator as they are expiring soon. Since i have never tried baking cheesecake before, now it's the time hehe I wanted to bake a whole , round cheesecake actually but i need to bring them to school for my friends so i thought cupcakes are much more convenient. There are two types of cheesecakes, one is new york style cheesecake which is very dense, very cheesy and often have biscuit crusts at the bottom. The other type is Japanese cheesecake, which is very light and fluffy. But you can still taste the cream cheese in it. Both are my favourite, but i am baking Japanese Souffle Cheesecake this time. So light and fluffyyy After much much research, I decided to use Corner Cafe's Souffle Cheesecake Cups. If i were to bake a whole round cheesecake, i will use the recipe found in Little Teochew. OKAY, Let's start baking~~ The ingredients Oh ya, I added vanilla extract as well. NOTE: i highly recommend you not to omit out lemon juice, it can really enhance the cheesecake and bring a hint of sweetness. This recipe yields for about 15 cupcakes , so i will use the cute moulds for the extra batter. I WANT THE DINOSAUR AND THE WHALE TO APPEAR ON MY CHEESECAKE XD Egg yolk batter Egg white Mix them together Final outcome I add some chocolate chips into some of the cupcakes Here they go into the oven! Rising up in the oven~ The problem is that they will shrink terribly after you took them out of oven. While in the mean time waiting for the cupcakes, this is what i do with the one cupcake which got no space to bake together. Pandan flavourrr~~ I bought the pandan paste for pandan chiffon cake long time ago and havent been using it since then They are baked unevenly hahaha but it doesnt affect much. Bottom CAN YOU SEE THE CHOCOLATE IS OOZING OUT You cant really tell but actually the ones that are baked in moulds are baked more evenly and they didnt shrink much. I think it's because i turn them upside down straight away after took them out of oven. The pandan flavoured cheesecake hahaha Turn them upside down so that they will not shrink that muchhh ~wrinkles are not nicee~ If you loves fluffy and light Japanese Cheesecakes, try this recipe! Japanese Cheesecake Cups Recipe, From Corner Cafe makes approx 15 cupcakes Ingredients 125g cream cheese 60ml milk 40ml canola oil 3 egg yolks 40g caster sugar 20ml lemon juice 30g cornflour, sifted 3 egg whites 70g caster sugar Preparation 1. Preheat oven to 150°C. Line 15 muffin holes with paper cups (use a 12-hole muffin tray plus 3 more in a 6-hole tray, or fill the remaining batter in a remekin). Place a large tray of hot water inside the oven just below the shelf where the cheesecakes are to be baked. 2. Soften cream cheese with milk and oil in a bowl placed over simmering water, or in a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm. 3. Beat egg yolks with 40g sugar until combined, beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix well. 4. Beat egg whites until foamy. Then gradually beat in 70g sugar, spoonful by spoonful, until firm but just under stiff peaks stage. 5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture. 6. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim. 7. Place the muffin tray on the shelf just above the tray of hot water. 8. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned. Consume: Best within 2-3 days Storage: Store in airtight container in the refrigerator

From lemon curd to coconut cream — take your cupcakes to new heights with this easy upgrade.

These Pink Lemonade Cupcakes have been swirling around in my brain for the past few weeks. A bridal shower for a young friend gave me the perfect occasion to put my ideas together ………….. everyone seemed to love the results! I used my favorite vanilla cupcake recipe, adapted from Cook’s Illustrated. The fine folks at Cook’s Illustrated call this recipe The Perfect Cupcake. That’s quite impressive, coming from them as they test, tweak and review a zillion recipes before describing something as “perfect”. The amazing thing is that it’s also the easiest cake recipe I’ve EVER made! How cool is that? Instead of the classic creaming of

Blueberry Cupcakes With Blueberry Cream Cheese Frosting: Makes 30 cupcakes This blueberry cupcake is so striking, people will take notice. The special magic ingredient is freeze dried blueberries, available at Whole foods, Trader Joes, or Amazon. There are no artificial colors or flavors to m…

Un Scottish cupcake chocolat caramel avec une larme de whisky ! Pas n'importe quel cupcake car il a été primé au Cupcake Camp III !

I was looking for an easy lemon bar recipe and came across this one by the Barefoot Contessa. It was super easy and came out delicious! Barefoot Contessa's Lemon Bars Ingredients: For the crust: 2 cu

These cinnamon cupcakes are a perfect fall cupcake. They have a super soft and moist cinnamon cupcake and are topped with a vanilla and cinnamon swirled buttercream. They are so delicious and full of flavor.

An easy make-ahead dessert with gingersnap cookies, peaches and vanilla yogurt.

These white cupcakes are moist, light & fluffy! If you are looking for a totally foolproof, classic vanilla cupcake recipe, look no further.

Take a tropical vacation with these delicious and moist Key Lime Cupcakes topped with a key lime buttercream frosting and graham cracker crumbs!

Hi there! Hope you all had a great weekend. I went to two Penguins (NHL) games this past weekend and the weather was absolutely beautiful so I spent a ton of time outside. I even got a little sun burnt! Which is a big deal after dealing with snow for literally 5 months straight. Actually, there's a