Jeg har brukt silikon muffinsformer for å lage glutenfrie boller til eldste datteren. Deigen til glutenfi gjærdeig er like bløt som muffinsdeig og umulig å kna.

Inni bollene er det lys kokesjokolade <3

Klart det må være rosa glassur på noen;)

Farget sukker gjør det litt mer lekkert og spennende. Er ikke lett å alltid måtte spise glutenfritt og aldri kunne kjøpe seg en bolle på bakeriet, så mor må trø til når hun får en sjanse å besøke student jenta og ha noe godt med <3

Ønsker du oppskrift.? gi meg en kommentar, så legger jeg den ut eller sender til deg på mail

yield: 2 dozen cupcakes

Baking Tools

• Measuring cup – 1 cup
• Measuring cup – 1/4 cup
• Measuring spoon – teaspoon (tsp)
• Measuring spoon – tablespoon (tbs)
• 1 large-sized mixing bowl
• 1 medium-sized mixing bowl
• 2 12-muffin baking tins
• 24 muffin liners (paper or foil)
• Whisk
• Fork or wooden spoon

Ingredients

Cupcakes

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter (80z/2 sticks/250 mL) at room temperature
• 1 tbs baking powder
• 2 cups white sugar
• 4 large eggs (white or brown)
• Finely grated zest of 1 large orange
• 1 cup milk (1% or 2%)

Icing

• 1 package Dream Whip
• 1/2 cup cold milk
• 2oz Baileys Irish Cream (optional for those under the age of 19)
• Red food colouring (or the colour of your choice)

Directions

Cupcakes

1. Preheat oven to 350F (175C).
2. Line muffin tins with paper or foil liners and set aside.
3. In the medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In the large bowl, using a fork cream together butter and sugar until creamy and fluffy. You can use the electric mixer here.
5. Add eggs, one at a time, to butter mixture, mixing well after each addition.
6. Add orange zest to butter mixture.
7. In 3 alternating batches add flour and milk to butter mixture. Beginning and ending with flour.  After each addition mix until well combined.
8. Fill prepared muffin cups with 1/4 cup of batter.
9. Bake for 18-20 minutes, rotating pans once halfway through baking time.
10. Cupcakes are ready when tops are golden brown and spring back to the touch.  Let cupcakes cool in tins.

Icing

1. Prepare Dream Whip according to package.
2. Add Baileys and 2-3 drops of food colouring, stir until well combined.
3. Once cupcakes have cooled completely, spread 2 tbs of icing mixture onto each cupcake.

Nicki is one of my best friend’s (Elizabeth) sister, and a very happy, excited, glowing mother-to-be. She lives is Mississippi, but most of her friends and family are still in the Chicago-land area. When she was home for Christmas, Elizabeth and Nicki’s best friend threw her a surprise baby shower.

I, of course, asked if I could do anything to help, but secretly just wanted to bring a dessert. We decided on baby feet sugar cookies. I made these for Marilee’s shower (yikes almost 5 years ago!) before Madeline was born, so I have the perfect little cookie cutters. Plus, my mom and I were already planning sugar cookie day, so we just doubled the recipe (holy moly over 150 cookies) and added the baby feet to the bunch.

Sugar cookies really always work well at a party, they’re great as a decoration, party favor or just a plate of colorful cookies for dessert. Nicki is due in April (when all awesome babies are born), and I wish her best of luck with the little girl’s arrival!

- 1 1/4 sticks butter

- 250 g cream cheese

- 2.5 cups icing sugar

- 1/2 teaspoon vanilla

Just simply mix it all together, preferably with an electric mixer, and enjoy!

It’s always important to find the right way, and the right time to start feeling festive. Too early and I end up in the humbug window of wanting January to be here before I’ve unwrapped a single present. Too late and I’m far too unprepared for feeling jolly and miss out on all the fun. For some people it’s a religious event to mark it, like the first Sunday in advent, or the first night of Hannukah. For my man, it’s when he hears Band Aid belting out ‘do they know it’s Christmas’ over the radio, which he sadly heard in November this year.

I decided this year that my marker would be the first ‘Christmas drink’. I like this because it’s more in my control than hearing Bob Geldof over the radio, and much, much more palatable. The best one I have sampled this year has to be Costa’s black forest hot chocolate (other beverage providers are available). I’m quite surprised by this because I don’t really like cherry flavoured things, and so it was only S.’s generous insistence for trying his that I discovered it to be oh-so tasty and the perfect antidote to humbugitude.

Needless to say, it was a matter of minutes before I was thinking about baking up a storm based on my newfound appreciation of a cherry-chocolate combo. I didn’t want a proper black forest cupcake, partly because I didn’t want to use whipped cream, but also because I’ve been dreaming of baking something with a beautiful colour contrast between a dark chocolate base and light pink icing.

I’m really pleased with how these turned out. I love the slightly kitsch feel of the bright pink and the whole cherry with the stem curving out to one side; and the way the splodge of molten chocolate coats the deep redy-purple cherry and sinks into the icing. I love how well the contrast of colours turned out too. Again, I’m surprised at how delicious I found these to be as I was still nervous about working with cherry flavours. As the cherry filling is made with tinned cherries, it avoids the overly sweet forms of flavouring, and gives a rich fruity sweetness to the middle of the cake. The chocolate cupcake is made with my favourite recipe, one that I use as a base for so many variations because it rises enough to allow for filling the middle and is satisfyingly rich and moist. Recipe after the jump.

Recipe

Old fashioned chocolate cupcakes

From cupcake bakeshop by chockylit

Makes 12

85g butter

200g caster sugar

2 small eggs

125 grams flour

½ teaspoon bicarbonate of soda

¼ teaspoon salt

35g cocoa powder

1 tablespoon instant coffee powder

180ml milk

1 teaspoon vanilla

1) Preheat oven to 175C or 160C fan. Line cupcake tin with holders.

2) Beat together butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.

3) In a separate bowl, weigh out the flour, bicarbonate of soda, salt, cocoa powder and instant coffee powder. Measure out the milk into a jug or container and add the vanilla.

4) Alternating between the two, add in the dry ingredients and the milk in three batches, making sure the batter well incorporated after each addition. Start and finish with the dry ingredients. (i.e. dry, milk, dry, milk, dry). Don’t overbeat. The batter should be thick and chocolatey.

5) Spoon into the prepared containers and bake for 20-24 minutes. Once baked, leave to cool before filling and icing.

Cherry filling

1 tin cherries in fruit juice

100g sugar

63 ml water

1) Place all the ingredients in a pot and slowly bring to the boil so that the sugar dissolves.

2) Let simmer at a low heat for about 20 minutes.

3) Let cool so that it thickens before filling the cupcakes.

Vanilla Buttercream Icing

125g butter

600g icing sugar

teaspoon vanilla

few drops pink icing

1) Beat everything together until smooth and lovely.

Shimmering Sixth Birthday Cake

Shimmering Sixth Birthday Cake 1

Shimmering Sixth Birthday Cake 2

Exactly what I’m craving right this second. – S x D

flickr

Oh and for those of you that don’t know, I’m a model for Vidal Sassoon so get free hair cuts wooo. This is the newest one it’s apparently a criss crossed and layered Missoni do, how lovely. My boyfriend thinks it’s snazzy and I must say that I agree. So it was a lovely baking adventure fueled by pink icing and a 1950s professional icer.

Lovely girly photo times. Boys should just not be in our lives at certain times.

Sophie Wears:

Vintage silk paisley shirt – Brick Lane

Dancer Leggings – Primark

Uggs – Uggs

Over and Out.

Sophie

xo

Bunty heard a crash from upstairs and ignored it as it was nothing unusual at Ricketts.

She toyed with her kedgeree under the gaze of the triplets who were trying to fathom out why their frumpy sister had seemed to blossom suddenly.

Lord Ricketts stared at his eldest daughter from behind his monocle; she seemed as if she had returned to her own self a little, but something wasn’t quite right.

It was the pudding course that settled the matter; pudding at Ricketts was an ancient custom which went back all the way to the Norman Conquest and was held especially sacred as the Tuff-Muffins were the alleged inventors of the delicacy known as the muffin.

Bunty was uncommonly fond of anything containing sugar, as were all the Tuff-Muffins, but she had been known to have fits and foam at the mouth when denied pudding.

Balti Gangee, the trusted retainer wheeled in the trolley containing sugary delights from every continent, which was quite an achievement as rationing was in place. Lord Ricketts had contacts on the black market and they were deprived of nothing at his table.

Gangee made a particularly fine Victoria sponge cake with cream and raspberry jam, topped with a thick pink icing which was a firm favourite of Bunty. He cut a thick wedge for his favourite T-M and served it to her.

Bunty lifted her desert fork in anticipation and held it above the cake as the Triplets looked on in awe, she found her hand frozen-she could not lower it to attack the sponge cake.

“That’s it!” bellowed Lord Ricketts, “Tuff-Muffins have been eating cake for thousands of years and they wont stop now! Gangee fetch the blasted telephone and get that blighter Bingo on the blower!”

Lettuce awoke and screamed, or rather gargled-she felt damp and had banged her head, but the sweating had loosened the bandages and the concussion was nothing that a strong G and T wouldn’t sort out.

She unwrapped herself and washed off the green gunk then tentatively stood on the scales; she had lost seven pounds and several inches.

“Maybe I should register a patent!” she said out loud, “Trousers and body suits made out of sea weed as a weight loss aid! They would smell awful, but it would be worth it.” she reasoned.

Lettuce slipped into her favourite cocktail dress which mercifully fit her like a glove again, and after doing her hair and make up, floated down the stairs to post dinner cocktails just in time to hear Lord Ricketts bellowing down the phone at Bingo.

“Bring my daughter back you blighter! I don’t care how much quackery you have to use, just do it or I’ll blast you to hell!”

As it’s my last full-time week at my old job, I’ve made some cupcakes to bring in tomorrow. It has become something of a habit to bring in my baked goods to work. Baking is a brilliant way to let off steam and forget the stresses of the day, and I guess I’ve been a bit stressed recently so I’ve been baking a lot. These are chocolate cupcakes, each with a chunk of white chocolate in the centre. The frosting is cream cheese with a hint of vanilla. Do you like my new cake tins, by the way? They were a birthday present from my mum and a lovely addition to my kitchenware.

I wish I had the momentum to write something more interesting, but I just don’t have it right now. If all goes to plan, the hunt for a summer flat may have come to an end. My poor, insanely tired body can’t take much more trekking around after work to view flats. I feel like I’m too busy to take everything in, and that’s never a good feeling. I’ve spent some time lounging in parks and various eateries, however, in between work and viewings. It’s funny how much you can fit into small windows of time!

Blue fell asleep on our thursday journey from yoga in Boulder City to the Vegas Farmer’s Market, so the long-legged man stayed in the car with him while I fondled tomatoes, tasted green almonds, and chatted with the new farmer, Richard, from Pahrump. Sitting in the car, the long-legged man watched the following go down:

Two guys walk back toward their car about 30 minutes after walking into the market. Their reusable grocery bags are empty.

Guy 1: Not to be a pus about everything…

(I love this. Significant that he says “everything.” It begs the question, “What else is this guy a so-called pus about?”)

Guy 1 continues: …but at the grocery store you don’t have to talk to anybody. I like that.

Taking the community aspects out of our relationship to food is part of the problem with our food culture, if you ask me. (Or if you ask this guy, I bet.) Without “talking to anybody” the people helping to create your family’s meal don’t have any accountability. If I can’t grow my own food (someday, yet!), the next best thing is to be able to look the person who did in the eye, shake her hand, and maybe ask her a question or two. I appreciate being able to buy food straight from the hands of the person who nurtured the plants that will feed my family.

This Farmer’s Market is one of the many things I am loving about Las Vegas right now. Favorite finds this week:

Baby strawberries. Who knew? Not only adorable, but these little cuties smell like flowers! And a bouquet of chamomile and calendula. Quail Hollow, I love you.

The baby strawberries were just begging to be placed on top of a pink-iced baked good. Which they were. I made vegan, almost vegan (honey sweetened), soy-free, refined sugar-free, margarine-free scone-ish little beauties (that everybody around here kept calling cookies), smeared them with strawberry-dyed pink icing, and artfully placed baby strawbs on each one. Delicate and lovely. Hooray for real food!

sara

...Pretty in Pink.....

For this special “rocking” birthday…I had a special request. A simple request really. The order was pink – then birds – then cup cakes. I was like really that’s it? I mean I work with ice cream cake and make hundreds of cakes a week. That was it, just cupcakes, with pink icing and birds.  I thought well ok I could go for some cupcakes about now. 

So I had a vision……   

....or a product of that vision.

And well….really after all that white cake, mixing and cupcake filling and baking…the rest fell into place. This was a special birthday. And a tribute to the twitter bird? Maybe or just birds in general. She likes pink, birds and vanilla cupcakes.  And voila’ ….we have…a birthday…..

...a little birdie told me....

 No , not 30 Rock - 30 Rocks! Turning 30, rocks! I guess I should know I turned 30 a bit ago and I just remembered that I don’t think I ever posted my birthday cakes that I actually ordered from work. Now with gourmet cakes like that who wouldn’t agree that 30 Rocks!

So, Happy Birthday, Amy! Enjoy your cupcakes, your pudding cake and may 30 Rock your world and 31 and 32 and 33…….

On this 30^th birthday,
May the sun shine bright.
May you be free to soar,
Like a bird in flight!

 Hope and grace, love and peace,
Be with you today,
In all that you will venture and gain,
This year and many – Happy Birthday!!

 30 really ROCKS!!!!

yummy!

On Nov. 5, 1993, I joined my three older brothers in this world. It went from just Jordan, Trevor and Adam to Jordan, Trevor, Adam and Emily. Friends of my parents told them that I was the icing on the cake – the pink icing.

The pros? Thanks to my brothers, I’m one tough cookie. Secondly, there was never a dull moment when we were younger. I joined them in their game of Annie and ran away with “Daddy” Warbucks (aka Jordan) and Little Orphan Annie (aka Adam) from Miss Hannigan (aka Trevor). I attended countless baseball games and “watched” from my secluded little perch: a stroller. We assigned ourselves Teletubbies (Jordan as Tinky Winky, Trevor as Dipsy, Adam as Laa-Laa, and myself as Po), we watched “The Big Comfy Couch” and they assisted Loonette the Clown and me with her Clock-Stretches and the Ten-Second Tidy before running out of the room screaming when Mr. Rogers came on.

Adam was my buddy. We were inseparable. He would make me cry and then he would “run into” a wall and pretend to get hurt so my crying would cease and turn into a giggle. My hands and knees were coated in dirt throughout my childhood. Adam and I had adventures and dug holes with intentions of making it to China. My brothers molded me into the perfect little tomboy, much to my mother’s dismay.

The cons? We couldn’t get through a weekday morning without fighting. Adam drove me nuts at the breakfast table and then laughed at me when our mother took out the torture tools: girly hair ribbons and clips. I used to take my dinner to another room when it seemed to my fragile little mind that it was “Pick On Emily Day.” Whenever I whined, the boys would chant “wheh wheh wheh wheh” in singsong – which absolutely infuriated me. The physical fights that occurred after my fury resulted in bruises, scratches, bite marks and even a bloody nose once (To: Trevor – Love, Emily).

Though they caused me pain and I have a dent between my eyebrows from a “rogue” Frisbee, I miss those days. Now my brothers are annoyingly overprotective, but I know they mean well, and that’s what older brothers are for, right? The older we get, the more girl-like I become, and next year, estrogen will rule in our home. Adam graduates from high school in June, leaving me behind to fend for myself. Next year it will be just my mother, my father and me.

Growing up with boys has prepared me for many things, but not this. I’ll give being an “only child” a try, but I probably won’t like it. My boys are all grown up, and as much as I want to, I can’t pause or rewind life. They may bring girls home from time to time, but they’re still my boys. Jordan’s my hero and inspiration; Trevor’s my main bodyguard and Adam’s still my buddy – no matter what he might tell you! To my new baby cousin Aubrey: good luck with your three older brothers. Believe me, I know you’re going to need it (I also know you’re going to love it)!

For this  cake, I made two nine-inch round cakes.  After letting them cool completely, I cut them each in half to make four layers. The icing recipe makes a huge amount, so it was plenty to go between the layers, cover the cake entirely, with enough left to pipe on writing and decorations with an icing bag.  I used three drops of red food coloring to get the baby-pink Restaurant Eve color.  Having never made a layer cake before, I didn’t do a great job of getting the layers even, but it did taste good.  Getting the sprinkles to stick to the sides is a challenge, too — my kitchen was inundated with them when I finished.

The recipe was from Sarah Raven‘s wonderful garden cookbook, but was basically a regular sponge with a handful of blackcurrants added. Save some currants because you will need some to make the pink juice and some of the best to decorate the tops. The icing was made with icing sugar, the juice of a lemon and real blackcurrant juice – Barbie pink has never been so healthy!

Breathtakingly simple and absolutely delicious!