Så blev den yngste endelig 3 år, og hun har gået i over et halvt år og snakket om, at hun skal have kage med i børnehaven, når hun har fødselsdag, og "Alle mine venner kan li' Dora" (Hun fik en Dora kage sidste år), og så blev mor jo nødt til at lave Dora kager i år - igen igen. Jeg lavede ikke cupcakes sidste år, og skal forhåbentlig aldrig lave dem igen - ikke fordi de ikke var sjove at lave, men er lidt træt af Dora lige nu. Jeg skulle trods alt lave 36 cupcake toppers og en kæmpe Dora-kage til samme dag.
My daughter finally turned 3 years old. For more than 6 months, she has been talking about bringing cake for playschool on her birthday, and how "All of my friends like Dora" (She had a Dora Cake for her birthday last year). So Mommy had to make Dora cakes again this year. I didn't make cupcakes last year, and hopefully I will never have to make these again - not that they weren't fun to make, I am just a "bit" tired of Dora right now. After all I had to make 36 cupcake toppers and a giant Dora birthday cake for the same day.
I made Easy Chocolate Cupcakes with coconut flavoured IMBC. Originally, I had planned to colour the buttercream in 6 different strong colours, but when I had to add the colour, I needed to know how much I was going to need of each colour. I knew I only wanted to make a single swirl and not all the way to the edge, so the kids wouldn't be all greased up, when trying to remove the paper liners. Then I got this horrible image of a bunch of 3 year olds, all covered in strongly coloured buttercream, which dyes teeth, tongue, hands, cheeks and clothes! I quickly decided that not adding colour would be the best option. Besides, there was already plenty of colour added with the toppers and paper liners.
Så til den obligatoriske "Hvad gik der galt"- del af indlægget: Jeg er faktisk meget glad for Dr. Oetkers papirforme, der fås i dejlig friske farver hos næsten enhver købmand, og så er de greaseproof og beholder også farven efter bagning. Yay! Denne gang løsnede papirsformene sig bare fra mine cupcakes ca 10 min efter de var kommet ud af ovnen. Det er aldrig sket for mig før (uanset hvilket mærke jeg har brugt), og jeg har også kun hørt om at det sker for folk, når de har haft dem frosne (hvilket heller ikke er sket for mig). Jeg havde bare lavet alt for meget dej, så jeg bagte også en del cupcakes i nogen andre forme, der ikke er greaseproof, og ingen af dem løsnede sig, heller ikke når jeg havde begge slags i ovnen samtidig, så hvad skal jeg konkludere? At det er formene den er galt med? Eller kombinationen af opskrift og forme?
On to my mandatory "What went wrong"-section of the post: I actually really like Dr. Oetkers paper liners, which are available in many colours at almost any grocery shop - and they are greaseproof and keep their colours after baking. Yay! This time though, the liners pulled free of the cupcakes about 10 minutes after they were out of the oven. That has never happened to me before (no matter what brand I use), and I have only heard of it happening when the cupcakes have been frozen (and that hasn't happened to me either). I had made plenty of batter, so I also made some cupcakes in some other non-greaseproof liners, and none of those pulled free. And I had both types in the oven at the same time, so what am I supposed to learn from that? Are the paper liners at fault? Or the combination of recipe and paperliners?
Desuden havde jeg fået et tip om at udenlandsk billig smør indeholder så lidt salt, at det sagtens kan bruges i stedet for usaltet smør. Tjah, det var så ikke gældende for den New Zealandske smør jeg købte, og jeg kan nu sagtens forstå at folk ikke bryder sig om smørcreme, hvis de kun har prøvet med saltet smør. Det smagte virkelig hæsligt. Det blev kun lige tåleligt med smag tilsat (prøvede kokos og chokolade/hasselnød), så jeg var glad for at jeg også havde lavet en portion med usaltet smør.
I had also received a tip that cheap foreign produced butter contains so little salt, that it can be used instead of unsalted butter. Well, that was obviously not the case with the butter from New Zealand that I bought, and I now understand why people dislike buttercreams so much, if they have only tried the salted version. It really was awful. And I only managed to get it to a tolerable stage with flavouring added (I tried coconut and chocolate/hazelnut), so I was really glad that I had also made a portion with unsalted butter.
Opskrift på Nemme Chokolade Cupcakes/Easy Chocolate Cupcakes recipe: ca 18 stk/pieces
2,5 dl kogende vand/boiling water
50 g kakao/cocoa
60 g margarine/margarine
50 g smør/butter
200 g sukker/sugar
2 æg/eggs
2 tsk/tsp vanilleessens/vanilla essens
175 g mel/flour
2 tsk/tsp bagepulver/baking powder
1. Rør kogende vand og kakaopulver sammen og stil det til afkøling.
2. Pisk blødgjort smør og margarine sammen med sukkeret, indtil det er let og luftigt.
3. Tilsæt æggene - ét ad gangen, og pisk godt i mellem hvert. Pisk derefter vanillen i.
4. Bland mel og bagepulver sammen, og pisk det så hurtigt i dejen. Der må endelig ikke piskes for meget - det skal kun lige blandes sammen.
5. Til sidst røres kakao-blandingen i dejen indtil dejen er jævn.
6. Hæld dejen i en muffin-bageform beklædt med papirforme. Fyld dem kun 3/4 op og bag dem så i ca. 15 min ved 190 C. Husk altid at checke om de er færdige, da bagetiden altid varierer fra ovn til ovn.
1. Stir boiling water and cocoa well and put aside to cool.
2. In a mixing bowl, cream softened butter and margarine with the sugar until light and fluffy.
3. Add eggs, one at a time, and beat well after each, then beat in the vanilla.
5. Mix flour and baking powder and add them to the batter. Beat on low speed just until it is mixed in - never overbeat at this stage.
6. Finally stir in the cocoa-mixture until the batter is smooth and uniform.
7. Pour the batter into paperlined muffintins. Only fill them 3/4 full and bake them for about 15 minutes at 190 C. Remember to check if they are done, as it varies from oven t oven.
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