Raspberry cupcakes
with yoghurt
Preparation time: approx. 20 minutes (plus baking, cooling and chilling time)
Per cupcake approx. 324 kcal/1354 kJ
Makes 12
2 eggs
150 g sugar
1 sachet vanilla sugar
100 ml vegetable oil
100 g natural yoghurt
175 g flour
1 tsp baking powder
150 g raspberries (frozen)
paper cases for the tray
For the frosting
60 g soft butter
60 g double cream cheese
50 g raspberries, finely chopped and passed through a sieve
350 g sieved icing sugar
12 fresh raspberries to garnish
1 Pre-heat the oven to 170 °C (fan oven 150 °C). Line a muffin tray with paper cases. Cream together the eggs, sugar and vanilla sugar, then stir in the oil and yoghurt. Combine the flour and baking powder, and fold into this mixture.
2 Spoon the dough into the paper cases and push a frozen raspberry into each one. Bake the cupcakes in the middle of the oven for about 20 minutes. Then place on a wire cooling rack until cold.
3 In the meantime, combine all the frosting ingredients well until you have a creamy mixture. Add a little more icing sugar if the frosting is too soft. Put the mixture in the refrigerator until required. Spoon into a piping bag with a large star-shaped nozzle, and pipe decorations onto the cupcakes. Garnish with fresh raspberries.
Maple syrup cupcakes
with walnuts
Preparation time: approx. 20 minutes (plus baking and cooling time)
Per cupcake approx. 328 kcal/1371 kJ
Makes 12
80 g soft butter
60 g brown sugar
1 sachet vanilla sugar
60 ml maple syrup
2 eggs
120 g flour
1 tsp baking powder
pinch of salt
2 tbsp milk
50 g chopped walnuts
paper cases for the tray
For the frosting
100 g double cream cheese
50 g soft butter
250 g sieved icing sugar
2 tbsp maple syrup
12 walnut halves to garnish
1 Pre-heat the oven to 170 °C (fan oven 150 °C). Line a muffin tray with paper cases. Cream together the butter, sugar and vanilla sugar. Stir in the maple syrup, and add the eggs one after the other.
2 Combine the flour and baking powder with the salt and stir into the butter and egg mixture, alternating with the milk. Fold in the walnuts. Spoon equal amounts of the dough into the paper cases and bake in the middle of the oven for about 20 minutes. Then place on a wire cooling rack until cold.
3 In the meantime, to make the frosting stir together the cream cheese and butter, and add the icing sugar to make a smooth mixture. Finally, stir in the maple syrup. If the frosting is too soft, add enough icing sugar to bring it to the desired consistency. Then put the mixture in a piping bag with a nozzle and pipe onto the cupcakes. Garnish with walnut halves.
Plum cupcakes
with crumble topping
Preparation time: approx. 20 minutes (plus baking and cooling time)
Per cupcake approx. 365 kcal/1529 kJ
Makes 12
150 g soft butter
175 g sugar
1 sachet vanilla sugar
2 eggs
150 g flour
1 tsp baking powder
½ tsp baking soda
pinch of salt
100 ml buttermilk
6 plums, stoned and halved
paper cases for the tray
For the crumble topping
100 g flour
80 g brown sugar
1 tsp cinnamon
pinch of salt
70 g butter
For the icing
100 g sieved icing sugar
2 tsp milk
1 Pre-heat the oven to 170 °C (fan oven 150 °C). Line a muffin tray with the paper cases. Cream together the butter, sugar and vanilla sugar, then add the eggs one by one and combine well.
2 Combine the flour, baking powder, baking soda and salt, then stir into the butter and egg mixture, alternating with the buttermilk. Spoon the dough into the paper cases, and push half a plum into each one.
3 Work the crumble ingredients into a loose shortcrust pastry. Press half of this mixture onto the plums, and sprinkle the remaining half loosely over the top. Bake the cupcakes in the middle of the oven for about 20 minutes. Then place on a wire cooling rack until cold.
4 Combine the icing sugar and milk to make the topping, adding a little more milk if it is too firm. Use a teaspoon to drizzle a zigzag pattern in thin lines over the cupcakes.
Quark cupcakes
with orange frosting
Preparation time: approx. 30 minutes (plus baking and cooling time)
Per cupcake approx. 336 kcal/1405 kJ
Makes 12
100 g soft butter
120 g sugar
1 sachet vanilla sugar
2 eggs
175 g flour
1 tsp baking powder
100 g low-fat quark
grated zest and juice of ½ unwaxed orange
75 g orange marmalade
butter and flour for the tray
For the frosting
200 g double cream cheese
200 g sieved icing sugar
grated zest and juice of ½ unwaxed orange
orange zest to garnish
1 Pre-heat the oven to 170 °C (fan oven 150 °C). Butter a muffin tray and dust with flour. Cream together the butter, sugar and vanilla sugar, then add the eggs one by one and combine well. Combine the flour and baking powder and stir into the butter and egg mixture, alternating with the quark. Then stir in the orange zest and juice.
2 Spoon equal amounts into the cups and bake in the middle of the oven for about 20 minutes. Then place on a wire cooling rack until cold. Carefully remove the cupcakes from the cups, cut them in half and spread marmalade over the bottom halves. Then put the top halves on the bottoms.
3 Mix together the ingredients for the frosting well. Pour enough icing sugar into the orange juice until the icing is of the desired consistency. Spread the frosting over the cupcakes with a palette knife. Decorate with orange zest.
Vanilla cupcakes
with whipped cream
Preparation time: approx. 20 minutes (plus baking and cooling time)
Per cupcake approx. 273 kcal/1144 kJ
Makes 12
125 g soft butter
120 g sugar
1 tsp vanillin (vanilla powder)
2 eggs
150 g flour
1 tsp baking powder
pinch of salt
120 ml buttermilk
100 g strawberry jam
200 ml cream
2 sachets vanilla sugar
1 sachet whipping cream thickening agent
paper cases for the tray
12 fresh, washed strawberries to garnish
1 Pre-heat the oven to 170 °C (fan oven 150 °C). Line a muffin tray with paper cases. Cream together the butter, sugar and vanillin, then add the eggs one by one and combine well. Combine the flour, baking powder and salt, then stir into the butter and egg mixture, alternating with the buttermilk.
2 Spoon half the dough into the paper cases. Put 1 teaspoon of jam onto the dough and spread the remainder over the top. Bake in the middle of the oven for about 20 minutes. Then place on a wire cooling rack until cold.
3 In the meantime, whisk together the cream, vanilla sugar and thickening agent until very stiff. Spoon onto the cold cupcakes, then garnish each one with 1 whole strawberry and serve immediately.
Mango muffins
with yoghurt
Preparation time: approx. 20 minutes (plus baking and cooling time)
Per muffin approx. 144 kcal/603 kJ
Makes 12
250 g mango flesh
250 g flour
2 tsp baking powder
½ tsp baking soda
1 egg
125 g sugar
1 sachet vanilla sugar
80 ml vegetable oil
250 g natural yoghurt
150 g icing sugar
paper cases for the tray
grated chocolate, dried mango and mint leaves to garnish
1 Pre-heat the oven to 180 °C (fan oven 160 °C). Line the muffin tray with the paper cases. Peel and halve the mangoes. Cut the flesh off the stone, then chop into small pieces. Combine the flour, baking powder and baking soda.
2 Whisk the egg. Add the sugar, vanilla sugar, oil, yoghurt, diced mango and egg to the flour mixture. Spoon the mixture into the paper cases and smooth the surface. Bake in the middle of the oven for about 30 minutes. Leave to rest for about 5 minutes, then remove from the tray and leave to cool.
3 Stir the icing sugar and a little water until smooth, then spread this icing over the muffins. Finally, garnish with grated chocolate, dried mango and mint leaves.
Apricot muffins
with buttermilk
Preparation time: approx. 15 minutes (plus baking and cooling time)
Per muffin approx. 201 kcal/842 kJ
Makes 12
240 g apricots (canned)
90 g wholemeal flour
210 g wheat flour
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 egg
140 g brown sugar
80 ml oil
240 ml buttermilk
45 g white sugar
65 g soft butter
200 g icing sugar
grease for the tray
1 Pre-heat the oven to 180 °C (fan oven 160 °C). Grease the muffin tray. Drain the apricots in a sieve. Reserve a few halves for decoration, and finely chop the rest.
2 Combine the wholemeal flour, 140 g of the wheat flour, the baking powder and baking soda and 1 teaspoon of cinnamon. Whisk the egg, then add the brown sugar, oil, buttermilk and chopped apricots, and stir in gently. Add the flour mixture and stir until all the ingredients are just...
