For this month’s cookbook of the month I chose a cookbook that I got for my birthday in February. It is called ’130 Gramm Liebe’ and it is written by Renate Gruber who is the owner of ‘Cup Cakes Wien’.
In this cookbook you can find various topping and sponge recipes. You can combine them however you want to! I had so much fun trying different recipes and found many tasty combinations, I will present you three of them now! (:
Brownie Nutella Cupcakes
Ingredients:
Chocolate topping:
- 350ml whipping cream (at least 32%)
- 600g dark chocolate (at least 45%)
- 2 tablespoons honey
- 1 tablespoon butter
Brownie sponge:
- 190g dark chocolate (at least 45%)
- 170g butter
- 50g ground almonds
- 200g ground hazelnuts
- 4 eggs
- 1 pinch of salt
- 70g icing sugar
- 50g flour
- 1 teaspoon baking powder
- 12 teaspoons Nutella
Brownie sponge:
- Preheat the oven to 180°C.
- Melt butter and chocolate over simmering water.
- Combine eggs, salt and icing sugar.
- Slowly add the chocolate-buter mixture while mixing.
- Combine flour, baking powder, almonds and hazelnuts. Add to the moist mixture.
- Line the muffin tray with paper tins and place 1cm of the chocolate dough in each of them. Now add one teaspoon of Nutella to each tin and cover with the remaining dough.
- Bake for about 20 minutes.
Chocolate topping:
- Heat the whipping cream in a small pot.
- Finely chop the chocolate.
- Let the whipping cream cook once. Remove from heat.
- Add chocolate, honey and butter. Whisk until smooth.
- Leave it on a cool place for about 1 hour.
Chocolate-raspberry-lemon Cupcakes
Ingredients:
Lemon topping:
- 500g mascarpone
- 1 tablespoon lemon juice (I used more)
- 2 tablespoons lemon zest (I used more)
- 160g quark
Chocolate-raspberry sponge:
- 130g dark chocolate
- 3 eggs
- 130g sugar
- 130g butter, at room temperature
- 130g flour
- 60 raspberries
Chocolate-raspberry sponge:
- Preheat the oven to 180°C.
- Chop and melt the chocolate.
- Seperate the eggs. Whisk the egg whites and half of the sugar until stiff. Set aside.
- Mix the butter until soft and creamy. Add the warm melt chocolate and whisk until the mixture is cold.
- Add the egg yolks and the remaining sugar in small steps. Add the flour, whisk just until incorporated.
- Fold in the egg white mixture.
- Fill the dough into paper tins and place some raspberries on the top.
- Bake for about 30 minutes.
Lemon topping:
- Combine mascarpone, lemon juice and lemon zest. Add the quark.
Banana-macadamia and caramel Cupcakes:
Ingredients:
Caramel Topping:
- 220g mascarpone
- 150g caramel
- 300g pudding
Caramel:
- 100g sugar
- 20ml water
- 20g butter
- 130ml whipping cream
Pudding:
- 300ml whipping cream
- 50g sugar
- 30g corn starch
- pure vanilla
- 1 egg yolk
Banana macadamia sponge:
- 2 eggs
- 130g icing sugar
- 60g macadamias
- 165g ripe bananas
- 130g brown sugar
- pure vanilla
- 140ml whipping cream
- 70ml sunflower oil
- 165g flour
- 1 teaspoon baking powder
Banana macadamia sponge:
- Preheat the oven to 170°C.
- Seperate the eggs. Whisk the egg whites and the icing sougar until stiff. Set aside. Finely chop the macadamias.
- Mash the bananas with a fork. Add sugar, vanilla, egg yolks and whipping cream.
- Add the oil.
- Combine mcadamias, flour and baking powder. Add to the banana mixture. Fold in the egg white mixture.
- Fill into paper muffin tins and bake for about 25 minutes.
Pudding:
- Cook sugar, vanilla and 3/4 of the whipping cream in a pot.
- Combine the reamining whipping cream, corn starch and egg yolk.
- Add to the sugar mixture and let cook again while stirring continously. Fill into a bowl and let cool.
Caramel:
- Cook sugar and watter until the sugar melts and becomes golden. Add butter and whipping cream while stirring continously until the caramel is creamy and smooth. Let cool.
Caramel topping:
- Combine pudding and caramel for about 5 minutes or until smooth. Add mascarpone and mix until creamy.
Enjoy,
Noemi (:
